Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 26

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Chicken and Turkey
Chicken Breast with Wild Mushrooms
2 lb skinless, boneless chicken breasts
2 tsp. lemon juice
2 tsp. black pepper
2 tsp. salt
2 tsp. garlic powder
2 10 3/4 oz. cans cream of chicken soup
2 10 3/4 oz. cans cream of mushroom soup
16 cremini mushrooms, sliced
4 shiitake mushrooms, sliced
4 tbs. dried porcini mushrooms
2 tbs. fresh Italian parsley, minced
2 garlic cloves, minced
2 16 oz. packages eggless noodles, cooked al dente and drained
Rinse the chicken well and pat dry; remove any excess fat. Season
the chicken breast with the lemon juice, pepper, salt and garlic
powder. Place in the Crock-Pot
combine the soups, mushrooms, parsley and garlic. Pour the sauce
over the chicken breast in the stoneware. Cover; cook on Low for
6 - 8 hours or on High for 3 - 4 hours. Serve over a bed of noodles.
Recommended Unit Size: 3 - 6 Quarts
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3/1/13 9:33 AM
® Slow Cooker. In a medium bowl,
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Chicken and Turkey
Lemon Roasted Chicken
3 to 4 lb. chicken
1/2 cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
Rinse the chicken well and pat dry; remove any excess fat. Place the
onion in the cavity of the chicken and rub the skin with the butter.
Place the chicken in the Crock-Pot
lemon juice over the chicken and sprinkle with the remaining
seasonings. Cover and cook on Low for 10 hours or on High for
6 hours.
Recommended Unit Size: 4 - 7 Quarts
® Slow Cooker. Squeeze the
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