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Main Dish/Entrees
(Using Double Dish BOWLS in the CROCK)
Chicken and Glazed Carrots
4 boneless chicken breasts (about 1
1
⁄2 lbs)
1 (10-ounce) can cream of celery condensed soup
1 (16-ounce) bag baby carrots
1
⁄4 cup butter, melted
1
⁄4 cup brown sugar
Low – 5 to 6 hours
Layer chicken breasts and soup in one double dish
bowl. Cut carrots in half, lengthwise. Combine carrots,
butter, and brown sugar in the other double dish bowl.
Pour water in crock. Place bowls in crock.
Makes 4 servings.
Roast Beef and Potatoes
2 pound beef chuck roast
1
⁄4 cup water
1 envelope dry onion soup mix
1
1
⁄2 pounds small new red potatoes
1 tablespoon vegetable oil
1 teaspoon Italian herb seasoning
Low – 8 hours
Cut roast to fit into one double dish bowl. Add the
water then sprinkle with soup mix. Cut potatoes into
halves or quarters, not larger than a golf ball. Toss
potatoes with oil and herb seasoning. Pour into the
other double dish bowl. Pour water in crock. Place
bowls in crock.
Makes 4 to 6 servings.
Cover and cook:
Cover and cook:
840086500 Ev04 6/22/01 4:30 PM Page 17