Read Easy Slow Cooker Cookbook for Free Online Page B

carrots
    280 g
    1 (10 ounce) package frozen green peas, thawed
    280 g
    1 teaspoon dried basil
    5 ml
    3 cups cooked, cubed chicken or turkey
    710 ml
    Buttermilk biscuits
    • In slow cooker, combine gravy mix, 2 cups (480 ml)
    water, celery, carrots, peas, basil, ¾ teaspoon (4 ml) each of salt and pepper and chicken.
    • Cover and cook on LOW for 6 to 7 hours. Serve over baked refrigerated buttermilk biscuits.
    Serves 4 to 6.
    TIP: If you like thick stew, mix 2 tablespoons (30 ml) cornstarch with ¼ cup (60 ml) water and stir into chicken mixture.
    Cook additional 30 minutes to thicken.
    Chicken stew
    4 large boneless, skinless chicken breast halves, cubed 3 medium potatoes, peeled, cubed
    1 (26 ounce) jar meatless spaghetti sauce
    737 g
    1 (15 ounce) can cut green beans, drained
    425 g
    1 (15 ounce) can whole kernel corn
    425 g
    1 tablespoon chicken seasoning
    15 ml
    • Combine cubed chicken, potatoes, spaghetti sauce, green beans, corn, chicken seasoning and ¾ cup
    (180 ml) water in 5 to 6-quart (5 L) slow cooker.
    • Cover and cook on LOW for 6 to 7 hours.
    Serves 4 to 6.
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    sTeWs
    White lightning Chili
    3 (15 ounce) cans navy beans with liquid
    3 (425 g)
    3 (14 ounce) cans chicken broth
    3 (396 g)
    1 (10 ounce) can cream of chicken soup
    280 g
    2 tablespoons butter, melted
    30 ml
    2 onions, chopped
    3 cups cooked, chopped chicken or turkey
    710 ml
    1 (7 ounce) can chopped green chilies
    198 g
    1 teaspoon minced garlic
    5 ml

½ teaspoon dried basil
    2 ml
    ½ teaspoon white pepper
    2 ml
    ¹⁄8 teaspoon cayenne pepper
    .5 ml
    ¹⁄8 teaspoon ground cloves
    .5 ml
    1 teaspoon ground oregano
    5 ml
    1 (8 ounce) package shredded 4-cheese blend
    227 g
    • In slow cooker, combine all ingredients except cheese.
    • Cover and cook on LOW for 4 to 5 hours.
    • When serving, sprinkle cheese over top of each serving.
    Serves 6 to 8.
    80

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    Vegetarian Chili
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    1 (15 ounce) can kidney beans, rinsed, drained
    425 g
    1 (15 ounce) can pinto beans with liquid
    425 g
    1 onion, chopped
    1 green bell pepper, chopped
    1 tablespoon chili powder
    15 ml
    1 (7 ounce) package elbow macaroni
    198 g
    ¼ cup (½ stick) butter, sliced
    60 ml
    • In 4 or 5-quart (4 L) slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili
    powder and 1 cup (240 ml) water.
    • Cover and cook on LOW for 4 to 5 hours or on HIGH
    for 2 hours.
    • Cook macaroni according to package directions, drain and stir into hot macaroni. Fold into chili.
    • If desired, top each serving with shredded cheddar
    cheese. Serves 4 to 6.
    81

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    Vegetable Chili
    2 (15 ounce) cans navy beans with liquid
    2 (425 g)
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    1 (15 ounce) can pinto beans with liquid
    425 g
    1 (15 ounce) can whole kernel corn
    425 g
    1 onion, chopped
    3 ribs celery, sliced
    1 tablespoon chili powder
    15 ml
    2 teaspoons dried oregano leaves
    10 ml
    1 teaspoon seasoned salt
    5 ml
    • In 5 to 6-quart (5 L) slow cooker, combine both beans, tomatoes, corn, onion, celery, chili powder, oregano,
    seasoned salt and 1½ cups (360 ml) water.
    • Cover and cook on LOW for 4 to 6 hours.
    • Serve with hot, buttered broccoli cornbread.
    Serves 6 to 8.
    82

    sTeWs
    Turkey-Veggie Chili
    1 pound ground turkey
    .5 kg
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    1 (15 ounce) can great northern beans with liquid
    425 g
    1 (14 ounce) can chicken broth
    396 g
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    1 (8 ounce) can whole kernel corn
    227 g
    1 large onion, chopped
    1 sweet red bell pepper, chopped
    2 teaspoons minced garlic
    10 ml
    2 teaspoons ground cumin
    10 ml
    ½ cup elbow macaroni
    120 ml
    • In skillet with a little oil, cook and brown turkey before placing in large slow cooker.
    • Add beans, broth, tomatoes, corn, onion, bell pepper, garlic, cumin and a little salt and stir well.
    • Cover and cook on LOW for 4 to 5 hours.
    • Stir in macaroni and continue