West Bend 6-QUART ELECTRONIC CROCKERYTM COOKER instruction manual Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

2–2 1/2 lbs

6cups

11/2 tbsp

1tbsp

1tsp 1/2 tsp 1/2 tsp

1cup

chicken parts, skinned if desired water

medium onion - chopped carrots – cut into 1/2-inch pieces

ribs of celery – cut into 1/2-inch pieces

14.5ounce can whole tomatoes – undrained – cut up instant chicken bouillon

dried parsley flakes salt

dried rosemary leaves pepper

uncooked fine egg noodles

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

1.Combine all ingredients, except egg noodles in the ceramic pot. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.

2.Remove chicken pieces from ceramic pot and set aside to cool slightly. Set control to HI and add noodles, stirring to combine. Cover and continue to cook 30 minutes.

3.Remove chicken from bones and cut into bite-size pieces. Return meat to cooking pot and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if desired.

Corned Beef and Cabbage

3 – 4 lbs

1

1/2 tsp

1/2 tsp

1

1

1

corned beef brisket medium onion – sliced celery seed mustard seed

clove garlic – minced bay leaf

small head cabbage – cut into wedges

water

Cooking Time: LO = 8 to 10 hours

1.Place brisket with liquid and spices from package into ceramic cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender.

2.During last hour of cooking, add cabbage wedges and continue cooking at LO. Discard cooking liquid and spices. Serves 6.

9