Hot’n Spicy Stew; Corned Beef And Cabbage; Oriental Chicken - West Bend Slow Cooker Care And Use Instructions Manual

Hot'n Spicy Stew
3 pounds beef stew meat, cut into 1-inch cubes
4 carrots, cut into ½-inch pieces
2 medium potatoes, cut into ½-inch pieces
1 large onion, chopped
1 6-ounce can small pitted, ripe olives, undrained
1 16-ounce jar mild salsa
1 teaspoon salt
1 teaspoon chili powder
¼ teaspoon ground cumin
1 tablespoon corn starch
¼ cup water
1. Combine all ingredients, except cornstarch and water in slow cooking pot. Stir well to blend.
2. Cover and cook at setting # 3 for 7 to 9 hours or at setting # 5 for 3 to 4 hours until meat and vegetables are tender.
3. Increase heat to setting # 5. Combine cornstarch and water. Stir slowly into stew mixture until thickened. Reduce heat to setting #2 for
serving.
Makes 6 servings

Corned Beef and Cabbage

1 3-4 pound corned beef brisket
1 medium onion, sliced
½ teaspoon celery seed
½ teaspoon mustard seed
1 clove garlic, minced
1 bay leaf
water
1 small head cabbage, cut into wedges
1. Place brisket with liquid and spices from package in slow cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add
just enough water to cover brisket, about 4 cups. Cover and cook at setting # 3 for 7 to 9 hours or until brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at setting # 3. Discard cooking liquid and spices.
Makes 6 servings

Oriental Chicken

1 2 ½ to 3 pound chicken, cut up
1 cup chicken broth
¼ cup lemon juice
½ cup chopped onion
1½ teaspoons salt
¼ teaspoon pepper
1 8-ounce can tomato sauce
1 6-ounce package frozen pea pods or 1 10-ounce frozen peas, thawed
1 8-ounce can sliced water chestnuts, drained
1 4-ounce can mushroom stems and pieces, drained
2 teaspoons soy sauce
1. Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat on range top. Transfer cooking pot to heating
base using hot pads. Add broth, lemon juice, onion, salt, and pepper. Cover and slow cook at setting # 3 for 6 to 8 hours or until
chicken is tender.
2. Remove chicken pieces and place on warm platter. Increase heat setting to # 5. Add remaining ingredients; bring to boil. Thicken if
desired with cornstarch and water. Pour over chicken for serving or place chicken pieces into cooking pot for serving and reduce heat to
setting # 2.
Makes 4 to 6 servings
10