Recipes, Basil chicken with pasta, Tangy meatballs – FARBERWARE 104554 6 Qt. Oval Slow Cooker User Manual

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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


¼ tsp


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.


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


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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