Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 41

Soups, Stews and Chowders
Chicken Provencal Stew
1 whole chicken, 3-5 lbs cut into pieces
4 medium potatoes, cubed
2 onions, sliced
2 cloves garlic, minced
1 green pepper, chopped
1 14 ½ oz. can plum tomatoes
½ cup red wine
2 tsp. Italian seasoning
1 tsp. parsley flakes
Place the chicken and potatoes in the Crock-Pot
bowl, combine the onion, garlic, green peppers, tomatoes, wine and
Italian seasoning. Pour the mixture into the stoneware. Cover; cook on
Low for 8 to 10 hours or on High for 4 to 5 hours.
Recommended Unit Size: 4 - 7 Quarts.
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Tex Mex Split Pea Soup
1 16 oz package dried split peas, rinsed
1 5 oz package Canadian Bacon, diced
3 carrots, peeled and sliced
1 onion, chopped
2 cloves garlic, chopped
2 bay leaves
3 chopped canned chipotle peppers in adobo sauce
2 Tablespoons adobo sauce from chills
⅓ cup parsley, chopped
1 tablespoon seasoned salt
1 teaspoon ground pepper
Slow Cooker. In a large
®
1 ½ quarts water
Croutons, sour cream, cheese, chipotle peppers, adobo sauce and
Layer the peas, Canadian Bacon, carrots, onion, garlic, bay leaf, parsley,
chipotle peppers and adobo sauce, seasoned salt and pepper in the
Crock-Pot
for 4 hours. Garnish as desired and serve hot.
Soups, Stews and Chowders
Canadian Bacon to garnish
slow cooker and add water. Cook on low for 8 hours or high
®
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