West Bend 5-6 QUART SLOW COOKERS - Manual (Page 13)

13
Hearty Chicken Noodle Soup
2 Lbs Chicken parts, skinned if desired
5 Cups Water
1 Medium onion, chopped
4 Carrots, cut into ½-inch pieces
4 Ribs celery, cut into ½-inch pieces
1 16 oz. Can whole tomatoes, cut up
1 Tbsp Instant chicken bouillon
1 Tbsp Minced parsley
1 Tsp Salt
½ Tsp Dried rosemary
¼ Tsp Pepper
1 Cup Uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in slow cooking pot. Cover and
cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to 4 hours or until chicken and
vegetables are tender.
2. Remove chicken pieces from cooking pot and set aside to cool slightly. Increase
heat to HI (#5) and add noodles, stirring to blend. Cover and continue to cook
for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return
meat to cooking pot to heat as noodles finish cooking. Reduce heat to Keep
Warm (#2) for serving. Makes 6 servings.
Chili
1½ Lbs Ground beef
1 Cup Onion – chopped
1 Cup Green pepper, chopped
1 Clove garlic, minced
1 28 oz. Can whole tomatoes, undrained
1 16 oz. Can kidney beans, undrained
1½ Tbsp Chili powder
1 Tsp Salt
1 Tsp Ground cumin
½ Tsp Pepper
1. Brown ground beef with onion and green pepper in slow cooking pot over
medium heat of range unit. Remove excess grease.
2. Transfer cooking pot to heating base using hot pads. Add remaining ingredients,
stir to blend. Cover and slow cook at LO (#3) for 7 to 8 hours. Reduce heat to
Keep Warm (#2) for serving. Makes 6 to 8 servings.