Elite EPC-813 Series Instruction Manual page 64

Directions
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the pressure cooker. Place the chicken pieces on top of
the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a
medium bowl. Pour mixture over the chicken and vegetables.
Cover with glass lid and program to SLOW COOK for 7 to 8 hours.
To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
CHICKEN WINGS IN HONEY SAUCE
SERVES 2-3
Ingredients
3 pounds chicken wings (16 wings)
2 cups honey
1/2 cup ketchup
2 cloves garlic, minced
Directions
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two
sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until
chicken is brown. Transfer chicken to pressure cooker.
For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings.
Cover with glass lid and program to SLOW COOK for 4-5 hours.
SOUTHWESTERN CHICKEN
SERVES 6
Ingredients
1 (15-oz) can whole kernel corn, drained
1 (15- oz) can black beans, rinsed and drained
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Directions
Combine the cans of corn, beans and half the salsa in pressure cooker. Top with the chicken. Pour
remaining sauce over.
Cover with glass lid and program to SLOW COOK for 9.5 hours or until meat juices run clear. Serve
with warm tortillas; top with cheese.
www.maxi-matic.com
SLOW COOKER RECIPES
salt and pepper to taste
1 cup soy sauce
1/4 cup oil
1 (11- oz) can Mexicorn, drained
1 (16- oz) jar chunky salsa (divided use)
Shredded cheddar cheese
63 info@maxi-matic.com