Chicken And Turkey - Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual

Chicken and Turkey

Chicken Paprikash
1 3 ½ to 4 lb. chicken
1 ½ tsp. salt
1 ½ tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
½ tsp. salt
1 ⅓ cups flour
Place the chicken, salt, red pepper flakes and paprika in the
Crock-Pot Slow Cooker. Fill the stoneware ¾ of the way full with water.
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Cover; cook on Low for 9 hours or on High for 3 to 4 hours. Remove the
chicken from the slow cooker and turn the temperature to High. Add
water until ⅔ to ¾ full. Add the bouillon cubes and cover. Remove the
chicken meat from the bone and cut into
bite-sized pieces. Add the chicken to the slow cooker, stir well and
cover. In a small bowl, beat the eggs and salt. Stir in the flour until stiff
and sticky. Drop rounded teaspoons of mixture into the broth in the
stoneware. Cover, cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts.
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Chicken and Turkey
Chicken Enchiladas
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 ½ cups tomato juice
12 flour tortillas
4 cups cooked chicken, shredded
½ cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream
In a large skillet, cook the onions in the oil until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and cook for about 5 minutes
or until sauce thickens slightly. Meanwhile, pour the tomato juice into
a large bowl. One at a time, dip the tortillas in the juice, ensuring all
parts are moistened. Lay tortillas on a plate and spread about ⅓ cup of
chicken over them. Sprinkle with 1 teaspoon of the green onion and
2 tablespoons of grated cheese. Fold ends over and roll up. Place the
tortilla in the stoneware. Repeat the procedure to fill the remaining
tortillas. Pour the sauce over the tortillas and sprinkle with the remaining
cheese and green onions. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours. Garnish with cilantro, lettuce, salsa and sour
cream.
Recommended Unit Size: 3 - 6 Quarts.
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