Minestrone Soup - Rival Crock-Pot 3140 Owner's Manual

SPICY CHICKEN CHOW MEIN
1 tablespoon cooking oil
1 1 ⁄ -lbs. skinless, boneless chicken breasts,
2
cut into 1-inch cubes
4 large carrots, thinly sliced
4 green onions, sliced (including green tops)
3 stalks celery, sliced
1 cup reduced-sodium chicken broth
1 tablespoon sugar
Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown.
Drain and put in slow cooker. Add remaining ingredients, except cornstarch and
water; stir to combine. Cover and cook on LOW 6 to 8 hours.
Turn to HIGH. In small bowl stir cornstarch into cold water until dissolved. Stir into
liquid in stoneware. Place cover slightly ajar on stoneware. Cook until thickened
(15 to 30 minutes). Serve with chow mein noodles or over cooked rice. May be
doubled for 5 quart models.
CHICKEN 'N NOODLES
3 to 4-lb. broiler/fryer chicken, cut up
1 teaspoon salt
⁄ teaspoon ground black pepper
1
2
Put chicken in stoneware. Season with salt and pepper; add water. Cover and cook
on LOW 8 to 10 hours (HIGH 4 to 5 hours). Remove chicken from broth. Turn slow
cooker to HIGH; add noodles. Bone and cut up chicken. Stir into noodles. Cover and
cook 30 to 45 additional minutes; stirring occasionally.

MINESTRONE SOUP

1 medium onion, chopped
2 medium carrots, thinly sliced
2 stalks celery, cut into
1 red bell pepper, seeded and
cut into 1 ⁄ -inch pieces
2
1 medium zucchini, scrubbed,
and sliced into
1 ⁄ -inch rounds
2
1 ⁄ cups cooked rice
1
2
Add all ingredients except rice to stoneware. Cover and cook on LOW 8 to 10 hours
(HIGH: 4 to 5 hours). Add cooked rice and stir to combine.
⁄ -inch pieces
1
2
1 ⁄ cup reduced-sodium soy sauce
3
1 ⁄ teaspoon crushed red pepper flakes
4
⁄ teaspoon ground ginger
1
4
1 clove garlic, minced
1 can (8-oz.) bean sprouts
1 can (8-oz.) sliced water chestnuts
1 ⁄ cup cornstarch
4
1 ⁄ cup water
2
2 cups water
1 package (10-oz.) egg noodles
2 cloves garlic, minced
2 cans (14 ⁄ -oz. each) reduced-sodium
1
2
beef broth
1 can (28-oz.) crushed tomatoes
2 cans (15 1 ⁄ -oz.) kidney beans, drained
2
2 teaspoons dried marjoram
1 ⁄ teaspoon coarsely ground black pepper
4
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