BookletSilhouette_Slow Cooker
CHICKEN AND VEGETABLE CASSEROLE
6 | half chicken breasts, bone in (3 – 4 lbs, 1.4 – 1.8g) |
1/4 tsp. (1.5 ml) | paprika |
1 tsp. (5 ml) | salt |
1/4 (1.5 ml) | white pepper |
2 tsp. (10 ml) | chicken stock powder |
2 cups (500 ml) | mushrooms, sliced |
1 | small onion, small dice |
1 cup (250 ml) | small baby carrots |
3/4 cup (180 ml) | white wine |
1/2 cup (125 ml) | evaporated milk |
2 tbsp. (30 ml) | cornstarch |
Remove skin from chicken. Mix the paprika, salt and pepper together. Sprinkle on chicken. Place chicken in ceramic casserole. Add chicken stock powder, mushrooms and onion. Pour wine over top. Do not stir.
Cover and cook on high for
and vegetables.
CHICKEN NOODLE SOUP
3 lbs. (1.4 kg) | chicken, cut up |
2 qts. (2 L) | water |
1 tbsp. (15 ml) | salt |
1/2 tsp. (3 ml) | pepper |
1 | onion, diced |
2 | stalks celery, diced |
2 | carrots, diced |
1 | bay leaf |
1/3 cup (85 ml) | parsley |
6 oz. (140 g) | small pasta noodles |
Place all ingredients except the noodles in the ceramic casserole. Cover and cook on low for 7 hours. Remove the chicken. Pull meat from the bones. Discard
bones and cut chicken into bit size pieces. Return chicken to broth and add |
|
the noodles. Cook for 30 minutes on high. Remove bay leaf and serve. | 12 |