Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 26

Chicken and Turkey
Chicken Casablanca
1 onion, sliced
1 tsp. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1-inch thick
1 15 oz. can garbanzo beans, drained
3 lbs. boneless, skinless chicken breasts
½ tsp. cumin
½ tsp. turmeric
½ tsp. salt
½ tsp. pepper
¼ tsp. cinnamon
¼ tsp. cayenne pepper
1 14 ½ oz. can chopped tomatoes
2 tbs. parsley
1 tbs. cilantro, chopped
Combine the first eight ingredients in the Crock-Pot
small bowl, combine the spices and sprinkle them over the food in the
stoneware. Add the chopped tomatoes. Cover; cook on Low for 8 hours
or on High for 4 hours. Stir in parsley and cilantro before serving.
Recommended Unit Size: 5 - 7 Quarts.
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Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
½ cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and rinsed
½ tsp. salt
½ tsp. pepper
1 tsp. rosemary
⅓ cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove and
drain. Place the carrots, celery and beans in the bottom of the Crock-
Pot
®
combine the salt, pepper, rosemary and Italian dressing and pour over
the food in the stoneware. Stir to combine. Cover; cook on Low for 8
hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts.
® Slow Cooker. In a
Chicken and Turkey
Slow Cooker and add the chicken breasts. In a medium bowl,
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