8
CREAMY CHICKEN
1 cut-up frying chicken
2 Tbsp. melted butter or margarine
1 tsp. seasoned salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, unprepared
3 ounces cream cheese, cut in cubes
1/2 cup sherry
1 Tbsp. chopped onion
salt and pepper
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in Slow Cooker crock. Sprinkle seasoned salt. Cover and cook on low for
approximately 5-1/2 hours. About 45 minutes before serving, mix soup, cream cheese,
sherry and onion in small sauce pan. Cook until smooth. Pour over chicken in crock.
Activate stirring paddle, cover and cook 30 minutes on low (for models without a stirring
paddle, stir occasionally during the last 30 minutes). Serve with rice. SERVES: 4
BAKED BEANS BY WENDY
5 cups water
2-1/2 cups (1 pound) dry beans, rinsed and dried
1 Tbsp. canola oil
1 Tbsp. hickory seasoning
1-1/4 cups chopped onions
1 Tbsp. chopped chives
1/4 cup packed brown sugar
1-1/2 tsp. salt
Combine 4 cups of water and remaining ingredients, except the salt, in the crock.
Cover and cook on high for 2 hours or until beans are tender. Add remaining cup of water
and cook another 2 hours. Add salt and activate stirring paddle or stir occasionally during
last 15 minutes of cooking cycle. SERVES: 8