West Bend Cookers - Manual (Page 12)

12
Oriental Chicken
2½-3 Lbs Chicken, cut up
1 Cup Chicken broth
¼ Cup Lemon juice
½ Cup Chopped onion
1½ Tsp Salt
¼ Tsp Pepper
1 8 oz. Can tomato sauce
1 6 oz.
Package frozen pea pods or 1 10 oz. Package frozen
peas, thawed
1 8 oz. Can sliced water chestnuts, drained
1 4 oz. Can mushrooms stems and pieces, drained
2 Tsp Soy sauce
1. Brown chicken pieces in slow cooking pot with a small amount of oil over
medium heat of range unit. Transfer cooking pot to heating base using hot pads.
Add broth, lemon juice, onion, salt and pepper. Cover and slow cook at LO (#3)
for 6 to 8 hours or until chicken is tender.
2. Remove chicken pieces and place on warm platter. Increase heat to HI (#5).
Add remaining ingredients; bring to boil. Thicken if desired with cornstarch and
water. Pour over chicken for serving or place chicken pieces into cooking pot for
serving and reduce heat to LO (#3). Makes 4 to 6 servings.
Company Chicken
3 Lbs Chicken parts, skinned if desired
Salt and pepper to taste
2 10½ oz. Cans condensed cream of mushroom soup
2 10½ oz. Cans condensed tomato soup
¼ Cup Flour
2 Cloves garlic – minced
1 16 oz.
Jar small whole onions – drained, OR 1 large onion –
sliced and separated into rings
1. Season chicken parts with salt and pepper and place into slow cooking pot. In
bowl, combine remaining ingredients, stir well to blend. Pour over chicken.
2. Cover and cook at LO (#3) for 6 to 7 hours or at HI (#5) for 3 to 4 hours. Reduce
heat to Keep Warm (#2) for serving. Makes 6 servings.