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Lemon Roasted Chicken
3 to 4 lb. chicken
1/2 cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
Rinse the chicken well and pat dry; remove any excess fat. Place the
onion in the cavity of the chicken and rub the skin with the butter.
Place the chicken in the Crock-Pot
®
Slow Cooker. Squeeze the lemon
juice over the chicken and sprinkle with the remaining seasonings.
Cover and cook on Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 4 - 7 Quarts
37
Chicken Breast with Wild Mushrooms
1 lb skinless, boneless chicken breasts
1 tsp. lemon juice
1 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 10 3/4 oz. can cream of chicken soup
1 10 3/4 oz. can cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbs. dried porcini mushrooms
1 tbs. fresh Italian parsley, minced
1 clove garlic, minced
1 16 oz. package eggless noodles, cooked al dente and drained
Rinse the chicken well and pat dry; remove any excess fat. Season the
chicken breast with the lemon juice, pepper, salt and garlic powder.
Place in the Crock-Pot
®
Slow Cooker. In a medium bowl, combine the
soups, mushrooms, parsley and garlic. Pour the sauce over the chicken
breast in the stoneware. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours. Serve over a bed of noodles.
Recommended Unit Size: 2 - 4 Quarts
36
Chicken and Turkey Chicken and Turkey
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 36
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