Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 24

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Chicken and Turkey
Chicken & Shrimp Casserole
1 1/4 cups raw converted rice
1/2 cup melted butter
2 1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into 1 inch pieces.
1/2 lb. button mushrooms, sliced
1/3 cup soy sauce
1 lb. shelled and de-veined shrimp
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted butter in the Crock-Pot
coat the rice thoroughly. Add all of the remaining ingredients, except
the slivered almonds and green onions. Cover and cook on Low for
8 -10 hours or on High for 4 - 5 hours. Sprinkle the almonds and
green onions over the top before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
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® Slow Cooker, stir to
Chicken and Turkey
Fiesta Chicken
1 tbs. oil
3 lbs. boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1 14 oz. can Mexican style diced tomatoes
1/4 tsp. cumin
1 tsp. oregano
In a large skillet, heat the oil and cook the chicken pieces until
browned. Remove and drain. Place the onion, green pepper, garlic
and jalapeno pepper in the skillet, and sauté until slightly cooked.
Add all of the ingredients to the Crock-Pot
Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
® Slow Cooker and stir.
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