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Fiesta Chicken
1 tbs. oil
3 lbs. boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1 14 oz. can Mexican style diced tomatoes
1/4 tsp. cumin
1 tsp. oregano
In a large skillet, heat the oil and cook the chicken pieces until
browned. Remove and drain. Place the onion, green pepper, garlic and
jalapeno pepper in the skillet, and sauté until slightly cooked. Add all
of the ingredients to the Crock-Pot
®
Slow Cooker and stir. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
33
Chicken & Shrimp Casserole
1 1/4 cups raw converted rice
1/2 cup melted butter
2 1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into 1 inch pieces.
1/2 lb. button mushrooms, sliced
1/3 cup soy sauce
1 lb. shelled and de-veined shrimp
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted butter in the Crock-Pot
®
Slow Cooker, stir to coat
the rice thoroughly. Add all of the remaining ingredients, except the
slivered almonds and green onions. Cover and cook on Low for 8 to
10 hours or on High for 4 to 5 hours. Sprinkle the almonds and green
onions over the top before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
32
Chicken and Turkey Chicken and Turkey
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 32
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