Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 25

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Chicken and Turkey
Chicken Casablanca
1 onion, sliced
1 tsp. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1-inch thick
1 15 oz. can garbanzo beans, drained
3 lbs. boneless, skinless chicken breasts
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 14 1/2 oz. can chopped tomatoes
2 tbs. parsley
1 tbs. cilantro, chopped
Combine the first eight ingredients in the Crock-Pot
In a small bowl, combine the spices and sprinkle them over the food
in the stoneware. Add the chopped tomatoes. Cover; cook on Low
for 8 hours or on High for 4 hours. Stir in parsley and cilantro
before serving.
Recommended Unit Size: 5 - 7 Quarts
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® Slow Cooker.
Chicken and Turkey
Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and
rinsed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove
and drain. Place the carrots, celery and beans in the bottom of the
Crock-Pot ® Slow Cooker and add the chicken breasts. In a medium
bowl, combine the salt, pepper, rosemary and Italian dressing and
pour over the food in the stoneware. Stir to combine. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
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