Chicken Tortilla Soup - Rival Crock-Pot SCVS605A-CN Owner's Manual

SCV605A-CN06EFM2.qxd 7/31/06
RECIPES
CORNED BEEF AND CABBAGE
12 new potatoes, quartered
4 lb corned beef brisket
3 bay leaves
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of slow cooker stoneware.
2. Add brisket, onion, bay leaves and peppercorns.
3. Add enough water to cover.
4. Cover; cook on Low 8-10 hours or High 4-5 hours. Add cabbage halfway through
cooking.
Serves 10
EASY BARBECUE RIBS
2 teaspoons salt
2 medium onions, sliced
2 tablespoons fresh lemon juice
1 14-ounce bottle of your favorite
barbecue sauce
1. Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2. Place the spareribs and onion into the slow cooker stoneware.
3. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours).
Serves 8
10:56 Page 21
4 carrots, sliced
2 onions, sliced
8 black peppercorns
2 teaspoons freshly ground black pepper
1 tablespoon brown sugar
6 pounds beef or pork spareribs, sliced
into serving pieces
-E20-
RECIPES

CHICKEN TORTILLA SOUP

2 cloves of garlic, minced
1 teaspoon cumin
2 15-ounce cans of diced tomatoes, undrained
4 boneless, skinless chicken thighs, rinsed,
dried, and seasoned with salt and pepper
Toppings:
4 corn tortillas, sliced into 1 / -inch strips
4
1 / cup shredded Monterey Jack cheese
2
1 avocado, diced and tossed with lime juice
to prevent browning
1. Place chicken in slow cooker stoneware.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1
broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours or low for 4
use the tines of two forks to shred the chicken. Adjust seasoning and add
additional chicken broth if soup is too thick, noting that the soup will also be
thickened with the addition of the sliced tortillas.
4. Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to
incorporate and to soften tortillas. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado, and a
squeeze of lime.
Serves 4–6
CLASSIC BAKED BEANS
6 16-ounce cans baked beans, drained
1 / cup molasses
2
1 / teaspoon dry mustard
2
2 tablespoons Worcestershire sauce
1. Place all ingredients in the slow cooker stoneware and mix thoroughly to
combine.
2. Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
Serves 12
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1 yellow onion, diced
Salt and pepper
1 / - 2 / cups chicken broth
1 1
2 2
1 4-ounce tin chopped green chilies, drained
(hot or mild, depending on preference)
2 tablespoons chopped cilantro
1 lime
1 / cups chicken
2
1 / - 5 hours. When chicken is very tender,
2
2 medium onions, chopped
1 cup ketchup
1 teaspoon freshly ground black pepper
12 slices bacon, crisply fried and crumbled