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RECIPES
-13-
CHICKEN CACCIATORE
Serves 4–8
2–3 onions, thinly sliced
2–4 pounds chicken
(breasts or thighs), skinned
1 28-ounce can plum tomatoes,
chopped
5 cloves garlic, minced
½ cup dry white wine or broth
1.
Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine
together. Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours or,
or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note:
Cooking chicken on the bone versus boneless will increase cook
time about 30 minutes to 1 hour.
CHILI
Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
2–3 pounds ground beef,
cooked and drained
2 14-ounce cans red, black
or white beans, rinsed and drained
1. Add all ingredients to Crock-Pot
®
slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.
2 tablespoons capers
20 pitted Kalamata olives,
chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
Kosher salt and pepper
Cooked pasta
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
½ cup beef broth
4-7 QTCook&Carry_IB-REV2.qxd:137517 9/18/09 2:07 PM Page 14
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