Rival SCVPE600-CN Chicken Tortilla Soup, Brownie Bottoms, Classic Baked Beans, Stuffed Artichokes

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RECIPES

RECIPES

CHICKEN TORTILLA SOUP

2 cloves of garlic, minced

1 teaspoon cumin

215-ounce cans of diced tomatoes, undrained

4 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper

Toppings:

4 corn tortillas, sliced into 1/4 -inch strips 1/2 cup shredded Monterey Jack cheese

1 avocado, diced and tossed with lime juice to prevent browning

1 yellow onion, diced Salt and pepper

1 1/2 - 2 1/2 cups chicken broth

1 4-ounce tin chopped green chilies, drained (hot or mild, depending on preference)

2 tablespoons chopped cilantro

1 lime

BROWNIE BOTTOMS

1 cup brown sugar		1 / cups water
		1	2
4 tablespoons cocoa powder		5 cups packaged brownie mix
1 cup milk chocolate chip morsels		4 eggs
6 tablespoons butter or margarine, melted		1 cup water
2 packages instant chocolate pudding
mix (2	/ - ounces)
3	4

1.	Lightly grease the slow cooker stoneware with the non-stick cooking spray.
2.	1	2
	In a small saucepan, combine the brown sugar, 1	/ cups water and cocoa pow-
	der, and bring to a boil.
3.	In a small bowl, combine the remaining ingredients to form a batter.

1.Place chicken in slow cooker stoneware.

2.In a separate bowl, combine chilies, garlic, onion, tomatoes, 1 1/2 cups chicken broth and cumin. Blend and pour over chicken.

3.Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add addi- tional chicken broth if soup is too thick, noting that the soup will also be thick- ened with the addition of the sliced tortillas.

4.Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to incorporate and to soften tortillas. Adjust seasoning to taste.

5.Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.

Serves 4–6

CLASSIC BAKED BEANS

6 16-ounce cans baked beans, drained		2 medium onions, chopped
1	/ cup molasses	1 cup ketchup
	2	1 teaspoon freshly ground black pepper
1	/ teaspoon dry mustard
	2
2 tablespoons Worcestershire sauce		12 slices bacon, crisply fried and crumbled

1.Place all ingredients in the slow cooker stoneware and mix thoroughly to com- bine.

2.Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).

Serves 12

4.	Spread the batter into the stoneware, and pour the boiling mixture over this bat-
	ter.
5.	Cover; cook on High for 1	1	2	hours. Turn off the heat and let stand for 30 min-
			/
	utes. Serve warm.

Serves 12

STUFFED ARTICHOKES

1 lemon, sliced in quarters
2 cups bread crumbs	2 cups grated Pecorino Romano cheese
1 large bunch flat leaf parsley, chopped	2 teaspoons salt
1 teaspoon freshly ground pepper	2 tablespoons extra virgin olive oil
6-8 artichokes, washed, tops sliced off
and stems trimmed

Fill slow cooker stoneware with lemon slices and about 1 1/2 inches of water. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread arti- choke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center. Place artichokes in stoneware standing up. Drizzle olive oil on top of each artichoke. Set unit to High for 1 1/2 hours or Low for 3-4 hours. Put on lid and cook until leaves are tender and pull away from heart easily. Check for doneness after 1 hour (High) or after 3 hours (Low).

Serves 6-8

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