Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 27

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 ¾ oz. cans cream of chicken soup
2 10 ¾ 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 Slow Cooker. In a medium bowl, combine the
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soups, mushrooms, parsley and garlic. Pour the sauce over the chicken
breast in the stoneware. Cover; cook on Low for 6 to 8 hours or on High
for 3 to 4 hours. Serve over a bed of noodles.
Recommended Unit Size: 3 - 6 Quarts.
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Chicken and Turkey
Lemon Roasted Chicken
3 to 4 lb. chicken
½ cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
¼ tsp. salt
¼ tsp. thyme
¼ 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 Slow Cooker. Squeeze the 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.
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