Crock-Pot 3950 - Manual (Page 11)

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SPICY CHICKEN CHOW MEIN
1 tablespoon cooking oil 1 ⁄
3
cup reduced-sodium soy sauce
1 1 ⁄
2
-lbs. skinless, boneless chicken breasts, 1 ⁄
4
teaspoon crushed red pepper flakes
cut into 1-inch cubes 1 ⁄
4
teaspoon ground ginger
4 large carrots, thinly sliced 1 clove garlic, minced
4 green onions, sliced (including green tops) 1 can (8-oz.) bean sprouts
3 stalks celery, sliced 1 can (8-oz.) sliced water chestnuts
1 cup reduced-sodium chicken broth 1 ⁄
4
cup cornstarch
1 tablespoon sugar 1 ⁄
2
cup water
Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown.
Drain and put in slow cooker. Add remaining ingredients, except cornstarch and
water; stir to combine. Cover and cook on LOW 6 to 8 hours.
Turn to HIGH. In small bowl stir cornstarch into cold water until dissolved. Stir into
liquid in stoneware. Place cover slightly ajar on stoneware. Cook until thickened
(15 to 30 minutes). Serve with chow mein noodles or over cooked rice. May be
doubled for 5 quart models.
CHICKEN ’N NOODLES
3 to 4-lb. broiler/fryer chicken, cut up 2 cups water
1 teaspoon salt 1 package (10-oz.) egg noodles
1 ⁄
2
teaspoon ground black pepper
Put chicken in stoneware. Season with salt and pepper; add water. Cover and cook
on LOW 8 to 10 hours (HIGH 4 to 5 hours). Remove chicken from broth. Turn slow
cooker to HIGH; add noodles. Bone and cut up chicken. Stir into noodles. Cover and
cook 30 to 45 additional minutes; stirring occasionally.
MINESTRONE SOUP
1 medium onion, chopped 2 cloves garlic, minced
2 medium carrots, thinly sliced 2 cans (14 1 ⁄
2
-oz. each) reduced-sodium
2 stalks celery, cut into 1 ⁄
2
-inch pieces beef broth
1 red bell pepper, seeded and 1 can (28-oz.) crushed tomatoes
cut into 1 ⁄
2
-inch pieces 2 cans (15 1 ⁄
2
-oz.) kidney beans, drained
1 medium zucchini, scrubbed, 2 teaspoons dried marjoram
and sliced into 1 ⁄
2
-inch rounds 1 ⁄
4
teaspoon coarsely ground black pepper
1 1 ⁄
2
cups cooked rice
Add all ingredients except rice to stoneware. Cover and cook on LOW 8 to 10 hours
(HIGH: 4 to 5 hours). Add cooked rice and stir to combine.