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Chicken and Cheese Enchilada Casserole
Yield: 6-8 servings
1
⁄
4
cup olive oil
16 (6-in) corn tortillas
1 lb Monterey Jack cheese, shredded
4 (10-oz) cans chunk chicken
2 (4-oz) cans green chilies, chopped
1
⁄
2
cup chopped onion
2 (10-oz) cans green chili enchilada sauce
1. Spray the inside of stoneware liner with cooking spray and pour oil
into bottom.
2. Layer ingredients in stoneware liner: 4 tortilla shells (spread out), 1 cup
cheese, 1 cup chicken,
1
⁄
4
cup green chilies,
1
⁄
4
cup onion, another tortilla
layer, 1 cup enchilada sauce, and 1 cup cheese.
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce
over top.
4. Cover and cook on HIGH for 3-4 hours or until hot.
Chicken Tetrazzini
Yield: 5 servings
5 chicken breast halves, skinless, boneless
3 (10-oz) cans condensed cream of chicken soup
1 large onion, chopped
1 tsp salt
1 tsp dried Italian seasoning
1
⁄
8
tsp pepper
1 tbsp dried parsley
1
⁄
2
cup dry white wine
1 lb fresh mushrooms, sliced
1. Combine all ingredients except mushrooms in Slow Cooker. Do not
overlap chicken.
2. Cover and cook on LOW for 5-6 hours or until done. Stir in mushrooms
and cook for another 30 minutes.
Garlic Chicken with Tomatoes and Potatoes
Yield: 6 servings
6 chicken breast halves, boneless, skinless
8 small new potatoes, quartered
1 (15-oz) can tomatoes, Italian-style
1 tbsp fresh minced garlic
1 tsp salt
1
⁄
4
tsp pepper
1 tsp dry mustard
1
⁄
2
cup white wine
2 tbsp cornstarch dissolved in 2 tbsp cold water
1. Place potatoes and chicken in Slow Cooker. Mix together tomatoes,
garlic, salt, pepper, mustard and wine. Pour over potatoes and chicken.
2. Cover and cook on LOW for 8-9 hours. Remove potatoes and chicken,
leaving the broth.
3. Stir the dissolved cornstarch into the broth. Cover and cook on HIGH for
20-30 minutes, or until thickened. Add chicken and potatoes.
4. Cover and cook on HIGH for an additional 15 minutes or until hot.
Chicken and Rice
Yield: 4 servings
4 chicken breast halves, boneless, skinless
1 cup chopped green onion
2 cups chopped celery
1
⁄
4
tsp salt
1
⁄
4
tsp pepper
1
⁄
2
cup soy sauce
1
⁄
4
cup dry white wine
1
1
⁄
2
cups chicken broth
1 cup water
1 cup uncooked rice
1. Combine all ingredients except rice in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours.
3. Stir in rice. Cover and cook on HIGH for an additional hour, stirring
twice, or until rice is tender.
MAXSC5W Use and Care Guide21.