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Spicy Chicken Chow Mein
1 tbs. oil
4 carrots, thinly sliced
1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tbs. sugar
1/3 cup soy sauce
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger
1 clove garlic, minced
8 oz. bean sprouts
1 8 oz. can water chestnuts, drained
1/4 cup cornstarch
1/4 cup water
In a large skillet, heat the oil and brown the chicken pieces. Place the
chicken in the Crock-Pot
®
Slow Cooker and add the remaining
ingredients, except for the cornstarch and water. Stir to combine.
Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarch
into cold water until dissolved. Stir the liquid into the stoneware. Place
the cover slightly ajar on the stoneware and cook until thickened
(about 15 to 30 minutes). Serve the chow mein with noodles or rice.
Recommended Unit Size: 3 - 6 Quarts
31
Dilled Chicken and Potatoes
1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside
1/4 cup cornstarch
1 tbs. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 lb. small red potatoes, quartered
1 10 oz. pkg. frozen green beans, thawed and drained
2 tbs. oil
6 to 8 boneless, skinless chicken breast halves
1 tbs. fresh dill, chopped
In a large bowl, combine 1/4 cup chicken broth, cornstarch, mustard,
salt and pepper and set aside. Place the onion, potatoes and green
beans in the bottom of the Crock-Pot
®
Slow Cooker. In a skillet, brown
the chicken breasts in the oil, then remove and drain. Place the
chicken in the stoneware and pour the remaining chicken broth into
the skillet and bring to a boil. Stir the broth and cornstarch mixture and
slowly pour it into the boiling broth. Cook stirring constantly for 1
minute. Pour the liquid into the stoneware and stir. Cover; cook on
Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
30
Chicken and Turkey Chicken and Turkey
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 30
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