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Quick & Easy Sweet-Sour Chicken
3
pounds chicken parts, skinned if desired
1
20-ounce can pineapple slices, drained (reserve juice)
1
8-ounce bottle creamy French salad dressing
1
envelope dried onion soup mix
1
tablespoon grated lemon peel
1
small green pepper, cut into thin strips
1.
Place chicken pieces in slow cooking pot. In bowl, combine pineapple juice, salad dressing, soup mix and lemon peel. Pour over
chicken. Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours.
2.
Fifteen minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through.
3.
Arrange chicken, pineapple and green pepper on large platter. If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1
tablespoon water. Stir slowly until juices are thickened slightly. Pour over chicken.
Makes 6 servings.
Chicken Italiano
3
pounds chicken parts, skinned if desired.
2
1½-ounce envelopes dry spaghetti sauce mix.
1
12-ounce can tomato sauce
1
6-ounce can mushroom stems and pieces, partially drained
1.
Place chicken parts in slow cooking pot. In bowl, combine sauce mix, tomato sauce, and mushrooms with liquid. Pour over chicken.
2.
Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours. Reduce heat to setting # 2 for serving.
Makes 6 servings
Company Chicken
3
pounds chicken parts, skinned if desired
salt and pepper to taste
2
10 ½ -ounce cans condensed cream of mushroom soup.
2
10 ½ -ounce cans condensed tomato soup
¼
cup flour
2
cloves garlic, minced
1
16-ounce jar small whole onions, drained or 1 large onion sliced and separated into rings.
1.
Season chicken parts with salt and pepper and place in slow cooking pot. In bowl, combine remaining ingredients, stir well to blend.
Pour over chicken.
2.
Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours. Reduce heat to setting #2 for serving.
Makes 6 servings
Roasted Chicken
1
3 to 4 – pound roasting chicken
seasoned salt
pepper
paprika
1.
Season chicken with salt, pepper and paprika. Place into cooking pot*, cover and cook at setting #3 for 5 to 6 hours or at setting #4 for
3½ to 4 hours until meat thermometer inserted into thigh pieces registers 185-190
the browning of the chicken.
2.
Thicken juices that will collect for gravy if desired.
* If rack is included with slow cooker, place browned roast on top of rack in bottom of pot.
Makes 4 to 6 servings
F. The use of seasoned salt and paprika will aid in
°
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