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5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
10
Chunky Chicken Barley Soup
1 2 (14 ounce) cans chicken broth
1 2 (16 ounce) packages frozen vegetables for soup or stew
2
⁄3 1
1
⁄4 cups pearl barley
1 2 cups fresh mushroom slices
2 4 cups water
1 2 (1.8 ounce) envelopes dry vegetable soup mix
1 2 pounds boneless chicken breasts, cut in cubes
1
⁄2 1 teaspoon salt
1
⁄8
1
⁄4 teaspoon pepper
Combine all ingredients in the crock. Cover and cook on:
Low – 6 hours; OR High – 3
hours.
Makes about 3 or 5 quarts.
Cream of Tomato Soup
1 2 (28 ounce) cans tomato puree
1 1 (6 ounce) can tomato paste
1 1 (1.8 ounce) envelope white sauce mix
1 2 (12 ounce) cans evaporated milk
1 2 cups water
1 2 (14 ounce) cans vegetable or chicken broth
1 2 teaspoons salt
1 2 teaspoons sugar
1
1
⁄2 tsp 1 tablespoon dried basil
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours; OR
High – 3 hours.
Makes about 2
1
⁄2 or 4
1
⁄2 quarts.
Creamy Corn & Potato Chowder
3 6 (16 ounce) cans creamed corn
1
⁄4
1
⁄2 cup chopped onion
1 1 (12 ounce) can evaporated milk
1 1 (14 ounce) can chicken broth
1 2 cups water
1 1 (7.06 ounce) box sour cream and chive flavored, dry mashed
potato mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours; OR
High – 3 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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