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Chicken and Sausage Cassoulet
1 15 oz. can navy beans
1 cup tomato juice
2 carrots, chopped
1 stalk celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 bay leaf
1 tsp. instant chicken bouillon granules
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 chicken drumsticks
4 oz. sausage of your choice
In the Crock-Pot
®
Slow Cooker, combine the undrained beans, tomato
juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and
oregano. Place the chicken and sliced sausage on top of the bean
mixture. Cover; cook on Low for 10 to 13 hours or on High for 5 to 6
hours. Remove the bay leaf before serving.
Recommended Unit Size: 2 1/2 - 5 Quarts
39
Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
non-stick cooking spray
Spray the Crock-Pot
®
Slow Cooker with cooking spray. Arrange the
chicken breasts in the stoneware. Top with the cheese, layering if
necessary. Combine the soup, butter and milk and stir well. Spoon the
soup, butter and milk mixture over the cheese and sprinkle with the
stuffing mix. Cover; cook on Low for 8 to 10 hours or on High for 4 to
6 hours.
Recommended Unit Size: 3 - 6 Quarts
38
Chicken and Turkey Chicken and Turkey
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 38
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