Morphy Richards Slow Cooker Instructions Manual page 9

Poultry
Chicken paprika
2.5 litres 4.5 litres
Chicken portions 4
Butter 30g
Seasoned flour 50g
Onions, chopped 3 large
Carrots peeled and sliced
4
Green pepper, de-seeded and chopped
1
Paprika 1tsp
Tomato puree 1tsp
Chicken stock 500ml
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the crock pot and place in the base
unit. Cover with the lid and cook for
approx. 4-7 hours.
Caribbean chicken
Vegetable oil
8
Onion, chopped
60g
Celery, chopped
60g
Carrots, sliced
4 large
Mushrooms, sliced
Red pepper, de-seeded and sliced
6
Chicken joints, skinned 4
2
Can sliced peaches
3tsp
Can pineapple chunks 400g
3tsp
Cornflour
1 litre
Paprika
Soy sauce
Worcestershire sauce 1 tbsp
Malt/wine vinegar
Boiling water
Salt and freshly ground black pepper
Method
Fry onions, celery, carrot,
mushrooms and pepper in a pan.
Add chicken joints and fry until
browned all over. Drain peaches,
and pineapple, reserving juice, and
add them to the pan. To make the
sauce blend cornflour and paprika
with soy sauce, worcestershire
sauce, vinegar and reserved juice,
add seasoning, boiling water and
pour into pan. Bring the sauce to
the boil, stirring continuously.
Transfer all ingredients to the slow
crock pot and place pot into the
base unit. Cover with the lid and
cook for approx. 5-7 hours.
2.5 litres 4.5 litres
2 tbsp 3 tbsp
2 small 2 large
2 sticks 4 sticks
2 3
250g 500g
1 2
8
200g 400g
400g
5 tbsp 10 tbsp
1 tsp 3 tsp
1 tbsp 3 tbsp
3 tbsp
4 tbsp 8 tbsp
litre 1 litre
1/2
9