Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 24

Chicken and Turkey
Dilled Chicken and Potatoes
1 14 ½ oz. can chicken broth, ¼ cup set aside
¼ cup cornstarch
1 tbs. prepared mustard
1 tsp. salt
½ tsp. pepper
1 onion, sliced
1 lb. small red potatoes, quartered
1 10 oz. pkg. frozen green beans, thawed and drained
2 tbs. oil
6 to 8 boneless, skinless chicken breast halves
1 tbs. fresh dill, chopped
In a large bowl, combine ¼ cup chicken broth, cornstarch, mustard, salt
and pepper and set aside. Place the onion, potatoes and green beans
in the bottom of the Crock-Pot Slow Cooker. In a skillet, brown the
®
chicken breasts in the oil, then remove and drain. Place the chicken in
the stoneware and pour the remaining chicken broth into the skillet and
bring to a boil. Stir the broth and cornstarch mixture and slowly pour it
into the boiling broth. Cook stirring constantly for 1 minute. Pour the
liquid into the stoneware and stir. Cover; cook on Low for 8 hours or on
High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts.
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Chicken and Turkey
Spicy Chicken Chow Mein
1 tbs. oil
4 carrots, thinly sliced
1 ½ lbs. skinless, boneless chicken breast cut into 1-inch pieces
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tbs. sugar
⅓ cup soy sauce
¼ tsp. crushed red pepper flakes
¼ tsp. ground ginger
1 clove garlic, minced
8 oz. bean sprouts
1 8 oz. can water chestnuts, drained
¼ cup cornstarch
¼ cup water
In a large skillet, heat the oil and brown the chicken pieces. Place
the chicken in the Crock-Pot Slow Cooker and add the remaining
®
ingredients, except for the cornstarch and water. Stir to combine. Cover;
cook on Low for 6 to 8 hours. In a small bowl, stir cornstarch into cold
water until dissolved. Stir the liquid into the stoneware. Place the cover
slightly ajar on the stoneware and cook until thickened (about 15 to 30
minutes). Serve the chow mein with noodles or rice.
Recommended Unit Size: 3 - 6 Quarts.
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