Oriental Chicken

 

 

2½-3

Lbs

Chicken, cut up

 

 

 

 

 

 

 

1

Cup

Chicken broth

 

 

 

 

 

 

 

¼

Cup

Lemon juice

 

 

 

 

 

 

 

½

Cup

Chopped onion

 

 

 

 

 

 

 

Tsp

Salt

 

 

¼

Tsp

Pepper

 

 

 

 

 

 

 

1

8 oz.

Can tomato sauce

 

 

 

 

 

 

 

1

6 oz.

Package frozen pea pods or 1 10 oz. Package frozen

 

 

peas, thawed

 

 

 

 

 

 

1

8 oz.

Can sliced water chestnuts, drained

 

 

 

 

 

 

 

1

4 oz.

Can mushrooms stems and pieces, drained

 

 

 

 

 

 

 

2

Tsp

Soy sauce

 

 

 

 

 

 

1.Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat of range unit. Transfer cooking pot to heating base using hot pads. Add broth, lemon juice, onion, salt and pepper. Cover and slow cook at LO (#3) for 6 to 8 hours or until chicken is tender.

2.Remove chicken pieces and place on warm platter. Increase heat to HI (#5). Add remaining ingredients; bring to boil. Thicken if desired with cornstarch and water. Pour over chicken for serving or place chicken pieces into cooking pot for serving and reduce heat to LO (#3). Makes 4 to 6 servings.

 

 

 

Company Chicken

 

 

3

Lbs

Chicken parts, skinned if desired

 

 

 

 

 

 

 

 

 

Salt and pepper to taste

 

 

 

 

 

 

 

2

10½ oz.

Cans condensed cream of mushroom soup

 

 

 

 

 

 

 

2

10½ oz.

Cans condensed tomato soup

 

 

¼

Cup

Flour

 

 

 

 

 

 

 

2

 

Cloves garlic – minced

 

 

 

 

 

 

 

1

16 oz.

Jar small whole onions – drained, OR 1 large onion –

 

 

sliced and separated into rings

 

 

 

 

 

 

 

 

 

 

1.Season chicken parts with salt and pepper and place into slow cooking pot. In bowl, combine remaining ingredients, stir well to blend. Pour over chicken.

2.Cover and cook at LO (#3) for 6 to 7 hours or at HI (#5) for 3 to 4 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

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West Bend Cookers instruction manual Oriental Chicken, Company Chicken

Cookers specifications

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