Crock-Pot Slow Cooker Cookbook And Owner's Manual page 20

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Chicken and Turkey
Spicy Chicken Chow Mein
1 tbs. oil
4 carrots, thinly sliced
1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tbs. sugar
1/3 cup soy sauce
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger
1 clove garlic, minced
8 oz. bean sprouts
1 8 oz. can water chestnuts, drained
1/4 cup cornstarch
1/4 cup water
In a large skillet, heat the oil and brown the chicken pieces. Place
the chicken in the Crock-Pot ® Slow Cooker and add the remaining
ingredients, except for the cornstarch and water. Stir to combine.
Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarch
into cold water until dissolved. Stir the liquid into the stoneware.
Place the cover slightly ajar on the stoneware and cook until
thickened (about 15 to 30 minutes). Serve the chow mein with
noodles or rice.
Recommended Unit Size: 3 - 6 Quarts
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Chicken and Turkey
Chicken & Shrimp Casserole
1 1/4 cups raw converted rice
1/2 cup melted butter
2 1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into 1 inch pieces.
1/2 lb. button mushrooms, sliced
1/3 cup soy sauce
1 lb. shelled and de-veined shrimp
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted butter in the Crock-Pot
coat the rice thoroughly. Add all of the remaining ingredients, except
the slivered almonds and green onions. Cover and cook on Low for
8 to 10 hours or on High for 4 to 5 hours. Sprinkle the almonds and
green onions over the top before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
® Slow Cooker, stir to
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