West Bend 5 6 Quart CrockeryTM Cooker instruction manual Recipes, Chicken Vegetable Stew

Recipes

Many of your favorite recipes may be adapted to the West Bend® Housewares Crockery Cooker. To do so, use the following guide.

If your recipe says to cook	Cook at LO for…	Cook at HI for…
for…
30 minutes	6 to 8 hours	3 to 4 hours
35 to 60 minutes	8 to 10 hours	5 to 6 hours
1 to 3 hours	10 to 12 hours	7 to 8 hours

Try some of our favorite recipes using the West Bend® Housewares, LLC Crockery Cooker that we have included on the following pages to get you started.

Chicken Vegetable Stew

2-2 1/2 lbs

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3

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1tsp 3/4 tsp 3/4 tsp 1/2 tsp

1/2 tsp

11/2 cups

4tbsp 1/3 cup

chicken parts - skinned if desired carrots – cut into 1/2-inch pieces ribs celery – cut into 1/2-inch pieces

7 ounce can mushroom stems and pieces – undrained

15 ounce jar whole small onions – undrained – OR 1 medium onion, chopped

16 ounce bag frozen peas – rinsed with hot water salt

dried thyme leaves paprika

rubbed sage pepper water

6 ounce can tomato paste

10.5ounce cans chicken broth cornstarch

water

Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours

1.Place chicken parts, carrots, celery, mushrooms, onions and peas in ceramic cooking pot. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture.

2.Place ceramic pot into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.

3.Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to cooking pot; stir to combine.

4.Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 6 to 8. Set at LO for serving if desired.

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