FARBERWARE 104554 6 Qt. Oval Slow Cooker - Manual (Page 20)

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reCIPeS
Basil Chicken with Pasta
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 can (4 ounces) sliced mushrooms, drained
½ cup chopped onion
3 cloves garlic, minced
¼ cup white wine
2 tbsps lemon juice
2 tsps Italian seasoning
½ tsp salt
¼ tsp pepper
8 oz penne or other pasta, cooked and drained
3 tbsps minced fresh basil
3 tbsps fat-free half and half
½ cup shredded Parmesan cheese
Combine chicken, mushrooms, onion, garlic, wine, lemon juice, Italian seasoning, •
salt and pepper in slow cooker.
Cover and cook on • low 4 hours.
Stir in pasta, basil, half and half and Parmesan cheese just before serving. •
Makes 4 to 6 servings.
reCIPeS
Tangy Meatballs
1 package (28 ounces) frozen prepared meatballs
1 jar (12 ounces)
chili sauce
1 jar (12 ounces) red currant jelly
½ cup chopped red or green bell pepper
1 tbsp rice or cider vinegar
1 tbsp soy sauce
1 tsp garlic powder
½ tsp crushed red pepper flakes
¼ tsp ground ginger
¼ tsp ground black pepper
3 green onions, chopped (green and white part)
Place meatballs in slow cooker.
Combine remaining ingredients except green onions; stir to blend well. Pour •
sauce over meatballs and stir to coat.
Cover and cook on • low for 4 to 6 hours.
Just before serving sprinkle with green onions. •
Makes 8 to 10 appetizer servings.
Tip: For a main dish dinner for four, serve meatballs and sauce over hot, cooked
white rice.
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