Calphalon HE700SC manual To serve, Chicken with Vegetables and Herbs, Ingredients, Method

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liquids in the slow cooker. Using forks separate and shred the beef and return it to the cooker. Heat through and keep warm until ready to serve. Immediately before serving, mix in the cilantro and scallions.

To serve

Using a slotted prep spoon, place some of the beef on the bot- tom of the bun. Sprinkle with cheese and romaine shred and top with other half of bun.

Serves 12 – 16

Chicken with Vegetables and Herbs

Ingredients

12 ounces fresh mushrooms cut in half

1 small Spanish onion cut into ¼ inch dice

1 cup low sodium chicken broth

½cup dry red wine like merlot 3 tablespoons tomato paste

2 fresh garlic cloves, minced

2 3-inch sprigs of fresh rosemary

3 4-inch sprigs of fresh thyme

1 bay leaf

½teaspoon freshly ground pepper 8 bone-in skinless chicken thighs

Additional chicken broth as needed ¼ cup low sodium chicken broth

2 tablespoons all-purpose flour ¼ cup chopped fresh parsley

Method

Place the mushrooms, onion, chicken broth, red wine, tomato paste, garlic, rosemary, thyme, bay leaf and pepper in the Calphalon Slow Cooker. Stir, making sure that the tomato paste has been incorporated. Add the chicken thighs.