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Main Dish
Arroz con Pollo
2 (3-pound/1.35 kg) chickens, cut in pieces
1 14.5-ounce (415 g) can Italian-style stewed tomatoes
1 16-ounce (450 g) bag frozen peas
2 (14-ounce/400 g) cans chicken broth
1 12-ounce (350 g) jar roasted red peppers, drained and cut in strips
2 (8-ounce/225 g) boxes Spanish-style yellow rice mix
2 teaspoons (10 ml) garlic salt
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 8
hours OR High – 5 hours. Makes: 8 servings.
Chicken in a Pot
2 (16-ounce/450 g) packages frozen mixed vegetables
2 (1.5-ounce/40 g) envelopes beef stroganoff sauce mix
2 (3-pound/1.35 kg) whole chickens
Paprika, onion powder, and garlic powder
Combine vegetables and sauce mix in the cooking vessel. Sprinkle seasonings on
the chicken. Place the chicken in the cooking vessel over the vegetables. Cover
and cook:
Low – 8 hours OR High – 5 hours. Makes: 8 servings.
German-Style Pot Roast
3
⁄4
cup (175 ml) cider vinegar
1
⁄4 cup (60 ml) ketchup
1
⁄2 cup (125 ml) chopped onion
1 teaspoon (5 ml) chopped garlic
2 (14-ounce/470 ml) cans beef broth
12 ginger snap cookies
2 (0.8 ounce/20 g) envelopes brown gravy mix
5-6 pound (2.25-2.7 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the cooking vessel. Stir well. Add the
meat and stir well to coat. Cover and cook:
Low – 10 hours OR High – 5 hours.
Makes: 8 to 10 servings.
Onion-Coated Beef Roast
1
⁄
2 cup (125 ml) steak sauce
6 pounds (2.7 kg) bottom round or rump beef roast
2 tablespoons (90 ml) dried minced onion
Pour steak sauce into the cooking vessel. Place meat in the cooking vessel and
coat both sides with the sauce. Sprinkle each side with 1 tablespoon of the dried
onion. Cover and cook:
Low – 10 hours OR High – 5 hours. Makes: 14 servings.
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