Rival Portable Slow Cooker Owner's Manual page 8

SCVS602-CN_07EFM1.qxd 5/11/07
RECIPES
MEDITERRANEAN STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts
1 / cup oil cured olives, pit in*
3
1 teaspoon dried basil, oregano, or mint
1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper
1 / cup sun-dried tomatoes, drained from oil
3
and chopped (if using dry sun dried
tomatoes, soak in warm water for
10-15 minutes, dry and chop)
*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., pound until about
2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil
(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3. Lay chicken "skin" side down on work surface and place approximately 2 table-
spoons of feta mixture onto the wide end of the breast. Roll snugly and repeat
with each breast.
4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
olives.
5. Cook on HIGH for 2 1 / hours or on LOW for 3
2
topped with a spoonful of tomatoes and olives.
Serves 6
15:10 Page 15
8 ounces feta (drained and dried if necessary)
1 teaspoon minced lemon zest
1 / teaspoon garlic powder
2
3 cups chopped fresh spinach (heavy
stems removed)
inch thin. Repeat with each chicken breast.
1 /
4
1 / - 4 hours. Serve each portion
2
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RECIPES
ROSEMARY RED JACKET POTATOES
24 red potatoes, quartered
1 / cup butter, melted
4
6 teaspoons minced garlic
1 teaspoon salt
1 / cup fresh Italian parsley, chopped
2
1. Mix all ingredients except parsley in slow cooker stoneware.
2. Cover; cook on LOW 6-8 hours or HIGH 3-4 hours.
3. Before serving, toss with parsley.
Serves 16
BARBECUED PULLED PORK SANDWICHES
5 pounds pork roast
2 tablespoons fresh lemon juice
1 21-ounce bottle of your favorite
barbecue sauce
1. Place the pork roast in the slow cooker stoneware. Cover; cook on LOW for 10 to
12 hours or on HIGH for 5 to 6 hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces.
3. Pour out any liquid in the stoneware, and combine pork with the remaining
ingredients in the slow cooker.
4. Cook on HIGH for 2 hours.
5. Serve the barbecue pork on hamburger buns or hard rolls.
Serves 16
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1 / cup lemon juice
2
2 tablespoons olive oil
1 / cup fresh rosemary leaves, minced
4
1 teaspoon paprika
2 teaspoons brown sugar
2 medium onions, chopped
16 hamburger buns or hard rolls