Recipes, Tuscan beef and bean soup, Aztec chicken – FARBERWARE 104554 6 Qt. Oval Slow Cooker User Manual

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Tuscan Beef and Bean Soup

1 pound

ground beef, browned and drained


carrots, chopped


potatoes, chopped


onion, chopped


stalk celery, chopped

1 can (14.5 ounces)

diced tomatoes, undrained

2 cans (14.5 ounces each) beef broth
2 tsps

Italian seasoning

½ tsp


½ tsp


¼ tsp

crushed red pepper

1½ cups


1 can (15 ounces)

dark red kidney beans, rinsed and drained

1 cup

cup chopped unpeeled zucchini

1 cup

frozen cut green beans, partially thawed

2 tbsps

tablespoons minced Italian (flat leaf) parsley
Shredded Parmesan cheese

Combine all ingredients, except red kidney beans, zucchini, green beans, parsley

and grated Parmesan cheese in slow cooker. Stir well.

Cover and cook on

low 7 hours, then high 1 hour.

After 7 hours, stir in kidney beans, zucchini, green beans and parsley. Cover and

cook on high setting 1 hour.

Garnish each serving with shredded Parmesan cheese.

Makes 8 servings


Aztec Chicken

1 cup

chopped red onion

1½ pounds

boneless, skinless chicken breast halves

1 jalapeno

pepper, seeded and minced

2 cloves

garlic, minced

2 tbsps

teaspoons chili powder

1 can (15 ounces)

black beans, rinsed and drained

1 can (14.5 ounces)

diced tomatoes, undrained

2 tbsp

minced cilantro

Place red onion in slow cooker, then top with chicken breasts and remaining

ingredients, except cilantro.

Cover and cook on

low 4 hours.

Sprinkle with cilantro just before serving.

Makes 4 to 6 servings.

Tip: Serve over hot cooked rice, if desired. Or, thinly slice chicken and serve chicken

and vegetable mixture in a warm, flour tortilla.

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