Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 27

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Chicken and Turkey
Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
non-stick cooking spray
Spray the Crock-Pot ® Slow Cooker with cooking spray. Arrange the
chicken breasts in the stoneware. Top with the cheese, layering if
necessary. Combine the soup, butter and milk and stir well. Spoon
the soup, butter and milk mixture over the cheese and sprinkle with
the stuffing mix. Cover; cook on Low for 8 -10 hours or on High for
4 - 6 hours.
Recommended Unit Size: 4 - 7 Quarts
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Chicken and Sausage Cassoulet
2 15 oz. cans navy beans
2 cups tomato juice
4 carrots, chopped
2 stalks celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tsp. instant chicken bouillon granules
1 tsp. dried basil
1 tsp. dried oregano
8 chicken drumsticks
8 oz. sausage of your choice
In the Crock-Pot
tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules,
basil and oregano. Place the chicken and sliced sausage on top of
the bean mixture. Cover; cook on Low for 10 -13 hours or on High
for 5 - 6 hours. Remove the bay leaves before serving.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
® Slow Cooker, combine the undrained beans,
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