West Bend 5-6 QUART SLOW COOKERS Instruction Manual page 13

2 Lbs
5 Cups
1
4
4
1 16 oz.
1 Tbsp
1 Tbsp
1 Tsp
½ Tsp
¼ Tsp
1 Cup
1. Combine all ingredients, except egg noodles, in slow cooking pot. Cover and
cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to 4 hours or until chicken and
vegetables are tender.
Remove chicken pieces from cooking pot and set aside to cool slightly. Increase
2.
heat to HI (#5) and add noodles, stirring to blend. Cover and continue to cook
for 30 minutes.
Meanwhile, remove chicken from bones and cut into bite-size pieces. Return
3.
meat to cooking pot to heat as noodles finish cooking. Reduce heat to Keep
Warm (#2) for serving. Makes 6 servings.
1½ Lbs
1 Cup
1 Cup
1
1 28 oz.
1 16 oz.
1½ Tbsp
1 Tsp
1 Tsp
½ Tsp
1. Brown ground beef with onion and green pepper in slow cooking pot over
medium heat of range unit. Remove excess grease.
2. Transfer cooking pot to heating base using hot pads. Add remaining ingredients,
stir to blend. Cover and slow cook at LO (#3) for 7 to 8 hours. Reduce heat to
Keep Warm (#2) for serving. Makes 6 to 8 servings.
Hearty Chicken Noodle Soup
Chicken parts, skinned if desired
Water
Medium onion, chopped
Carrots, cut into ½-inch pieces
Ribs celery, cut into ½-inch pieces
Can whole tomatoes, cut up
Instant chicken bouillon
Minced parsley
Salt
Dried rosemary
Pepper
Uncooked fine egg noodles
Ground beef
Onion – chopped
Green pepper, chopped
Clove garlic, minced
Can whole tomatoes, undrained
Can kidney beans, undrained
Chili powder
Salt
Ground cumin
Pepper
Chili
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