FARBERWARE 104554 6 Qt. Oval Slow Cooker - Manual (Page 16)

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reCIPeS
Asian Chicken Soup
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup sliced celery (approximately 3 large stalks)
1 cup sliced carrots (approximately 3 medium)
6 green onions, chopped (white and green parts)
1 cup sliced mushrooms
6 cups chicken broth
1 tsp teaspoon dry minced garlic
¼ cup light soy sauce
½ cup uncooked long grain rice
2 tbsps rice vinegar or cider vinegar
2 tbsps cornstarch
Place chicken cubes in slow cooker along with celery, carrots, green onions and •
mushrooms.
Add chicken broth, minced garlic and soy sauce. •
Cover and cook on • low 7 hours, then high 1 hour.
After 7 hours, stir rice into slow cooker. Combine vinegar and cornstarch; stir into •
slow cooker along with rice. Cover and cook on high setting 1 hour, stirring once
halfway through.
Makes 6 to 8 servings
Tip: If desired serve with fried won ton strips.
reCIPeS
South American Inspired Beef Stew
2 pounds beef stew meat
3 potatoes, peeled and cut into 1-inch chunks
1 onion, chopped
1 carrot, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 tbsp
dry minced garlic
2 tsps dried oregano leaves
1 tsp chili powder
¼ tsp crushed red pepper
½ tsp salt
¼ cup all-purpose flour
¼ cup water
1 cup frozen corn, partially thawed
Combine beef, potatoes, onion, carrot, tomatoes, garlic, oregano, chili powder, •
red pepper and salt in slow cooker. Stir well.
Cover and cook on • low 7 hours, then high 1 hour.
After 7 hours, stir flour and water together until mixture makes a smooth paste. •
Stir flour-water paste and corn into slow cooker. Cover and cook on high setting
1 hour.
Makes 6 to 8 servings
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