Crock-Pot Slow Cooker Cookbook And Owner's Manual page 29

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Soups, Stews and Chowders
Chicken Noodle Soup with
Sweet Potatoes
6 to 8 boneless, skinless chicken thighs,
cut into 1-inch pieces
2 sweet potatoes, peeled and diced
1 onion, chopped
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. marjoram
1/8 tsp. pepper
1 bay leaf
1 14 1/2 oz. can chicken broth
8 oz. egg noodles, cooked
Combine all ingredients except the egg noodles in the Crock-Pot
Slow Cooker. Cover; cook on Low for 8 to 10 hours or on High for 4
to 5 hours. Stir in cooked egg noodles before serving.
Recommended Unit Size: 4 - 7 Quarts
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6/21/12 11:31 AM Page 55
®
Soups, Stews and Chowders
Potato and Leek Soup
4 cups chicken broth
3 potatoes, peeled and diced
1 1/2 cups cabbage, chopped
1 leek, diced
1 onion, chopped
2 carrots, chopped
1/4 cup parsley, chopped
2 tsp. salt
2 tsp. black pepper
1/2 tsp. caraway seeds
1 bay leaf
1/2 cup sour cream
1 lb. bacon, cooked and crumbled
In a large bowl, combine the chicken broth, potatoes, cabbage, leek,
onion, carrots and parsley. Pour the mixture into the Crock-Pot
Cooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover
and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove bay leaf before serving. Combine liquid from stoneware
with sour cream in a small bowl. Add the mixture to the slow cooker
and stir in the bacon.
Recommended Unit Size: 3 - 6 Quarts
® Slow
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