Toastmaster TSC4P Use And Care Manual page 18

CHICKEN CACCIATORE
2 cups all-purpose flour
1 1 ⁄ teaspoons seasoned salt
2
1 ⁄ cup olive oil
4
1 (4 pound) chicken, skin and excess fat removed,
cut up into serving pieces
1 large onion, chopped
2 cloves garlic, sliced very thin
1 small pickled cherry or jalapeño pepper, seeded and
coarsely chopped, optional
8 ounces white mushrooms, sliced thin
1 ⁄ cup chicken broth
3
2 cups canned crushed tomatoes
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
4
1 tablespoon Italian seasoning
1 tablespoon minced parsley
Combine flour and seasoned salt. Coat chicken pieces.
In a large skillet over medium-high heat, brown the chicken, onion,
and garlic in the olive oil. Combine the sautéed chicken and pan
drippings with all the remaining ingredients, except parsley, in the
Slow Cooker Stoneware Liner. Cover and cook on LOW 8 to 9 hours.
Stir in the parsley before serving.
Yield: 4 servings
THREE VEGETABLE CHEESE BAKE
1 (16-ounce) package frozen broccoli florets
1 (16-ounce) package frozen cauliflower
1 (16-ounce) package frozen Brussels sprouts
2 (10-ounce) cans condensed cream of mushroom soup
1 1 ⁄ pounds Velveeta
2
Thaw frozen vegetables. Place ingredients in Slow Cooker Stoneware
Liner in order listed. Cover and cook on HIGH for 3 to 4 hours or
until vegetables are tender.
Yield: 10 to 12 servings
Portable Slow Cooker Use and Care Guide
16.
® cheese, cut into 16 pieces