Crock-Pot Slow Cooker Cookbook And Owner's Manual page 21

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Chicken and Turkey
Fiesta Chicken
1 tbs. oil
3 lbs. boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1 14 oz. can Mexican style diced tomatoes
1/4 tsp. cumin
1 tsp. oregano
In a large skillet, heat the oil and cook the chicken pieces until
browned. Remove and drain. Place the onion, green pepper, garlic
and jalapeno pepper in the skillet, and sauté until slightly cooked.
Add all of the ingredients to the Crock-Pot
Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
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6/21/12 11:31 AM Page 39
® Slow Cooker and stir.
Chicken and Turkey
Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and
rinsed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove
and drain. Place the carrots, celery and beans in the bottom of the
Crock-Pot ® Slow Cooker and add the chicken breasts. In a medium
bowl, combine the salt, pepper, rosemary and Italian dressing and
pour over the food in the stoneware. Stir to combine. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
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