Chicken And Turkey - Crock-Pot Slow Cooker Cookbook And Owner's Manual

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Beef and Pork
Mushroom Veal Roast
2 oz. dried porcini mushrooms
1 cup hot water
2 14 1/2 oz. cans chicken broth
6 tbs. dry sherry
4 1 1/2 oz. packages cream of mushroom soup mix
1 lb. button mushrooms, sliced
2 red peppers, diced
2 small leeks, trimmed and thinly sliced
3-4 lb. veal shoulder or round bone roast
Soak the dried mushrooms in a bowl filled with water for 20
minutes, or until soft. Stir in the broth, sherry and soup mix and stir
well. Place the roast in the Crock-Pot
mixture, mushrooms and leeks. Cook on Low for 8 to 9 hours or on
High for 4-5 hours.
Recommended Unit Size: 3 - 6 Quarts
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® Slow Cooker and add the

Chicken and Turkey

Chicken Paprikash
1 3 1/2 to 4 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
1/2 tsp. salt
1 1/3 cups flour
Place the chicken, salt, red pepper flakes and paprika in the
Crock-Pot ® Slow Cooker. Fill the stoneware 3/4 of the way full with
water. 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 2/3 to 3/4 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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