West Bend 5-6 QUART SLOW COOKERS instruction manual Hearty Chicken Noodle Soup, Chili

		Hearty Chicken Noodle Soup
2	Lbs	Chicken parts, skinned if desired
5	Cups	Water
1		Medium onion, chopped
4		Carrots, cut into ½-inch pieces

4Ribs celery, cut into ½-inch pieces

116 oz. Can whole tomatoes, cut up

1	Tbsp	Instant chicken bouillon
1	Tbsp	Minced parsley
1	Tsp	Salt
½	Tsp	Dried rosemary
¼	Tsp	Pepper
1	Cup	Uncooked fine egg noodles

1.Combine all ingredients, except egg noodles, in slow cooking pot. Cover and cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to 4 hours or until chicken and vegetables are tender.

2.Remove chicken pieces from cooking pot and set aside to cool slightly. Increase heat to HI (#5) and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.

3.Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to cooking pot to heat as noodles finish cooking. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

Chili

1½ Lbs

1Cup

1Cup

128 oz.

116 oz.

1½ Tbsp

1Tsp

1Tsp

½Tsp

Ground beef Onion – chopped Green pepper, chopped Clove garlic, minced

Can whole tomatoes, undrained Can kidney beans, undrained Chili powder

Salt

Ground cumin Pepper

1.Brown ground beef with onion and green pepper in slow cooking pot over medium heat of range unit. Remove excess grease.

2.Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at LO (#3) for 7 to 8 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 to 8 servings.

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