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5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
19
Sunday Chicken
3
1
⁄2 7 pounds chicken, cut up
Paprika, salt, and pepper
1 2 (10 ounce) cans condensed cream of celery soup
1
⁄2
3
⁄4 cup white wine or chicken broth
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper.
Combine soup and wine. Place half of chicken in crock and pour half of soup mix-
ture over chicken. Repeat layers. Cover and cook on:
Low – 6 hours; OR High – 4 hours.
Makes 6 to 12 servings.
Mixed Italian Bean Casserole
2 3 (16 ounce) cans red kidney beans, drained
2 3 (16 ounce) cans chickpeas (garbanzo beans), drained
1 2 (16 ounce) cans cannellini or white kidney beans, drained
2 3 (16 ounce) cans great northern beans, drained
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon garlic powder
1
⁄2 1 teaspoon Italian seasoning
1 2 envelopes dry onion soup mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 to 8 hours;
OR High – 3 to 4 hours.
Makes 3 or 5 quarts.
Broasted New Potatoes
3 6 pounds (small) new red potatoes, unpeeled
1 2 tablespoons olive oil
1 2 envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake well to coat evenly.
Add the salad dressing mix and shake well until all the potatoes are coated.
Place potatoes into the crock and cook on:
Low – 7 to 8 hours; OR High – 4 hours.
Makes 8 or 14 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
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