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“CHICKEN IN A POT”
2 carrots, sliced 1 teaspoon salt
2 onions, sliced
1
⁄2 teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces
1
⁄2 cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 3 to 4-lbs.
1
⁄2 teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Add whole chicken. Top with
salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10
hours (HIGH: 3
1
⁄2 to 5 hours, using 1 cup water). Remove chicken and vegetables
with spatula.
ARROZ CON POLLO (Chicken with Rice)
4 chicken breast halves, 1 small red bell pepper,
skin and excess fat removed seeded and chopped
1
⁄4 teaspoon salt 3 cloves garlic, minced
1
⁄2 teaspoon ground black pepper
1
⁄2 teaspoon dried rosemary leaves
1
⁄4 teaspoon paprika 1 can (14
1
⁄2-oz.) crushed tomatoes
1 tablespoon cooking oil 1 package (10-oz.) frozen peas
1 medium onion, chopped
Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over
medium-high heat. Add chicken and brown; drain. Put chicken in stoneware.
In a small bowl, combine remaining ingredients, except peas. Pour over chicken.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). One hour before
serving, add peas. Serve over rice.
SWEET ’N SPICY GLAZED CHICKEN
6 (4-oz. each) skinless, boneless 1 cup reduced-sodium soy sauce
chicken breast halves 1 cup reduced-sodium chicken broth
1 tablespoon cooking oil 2 tablespoons lemon juice
1
⁄4 teaspoon salt
1
⁄2 teaspoon cayenne pepper
1
⁄4 teaspoon ground black pepper
1
⁄4 cup cornstarch
4 cloves garlic, minced
1
⁄2 cup water
1
⁄2 cup brown sugar
In large skillet, heat oil over medium-high heat. Add chicken and brown on both
sides. Season chicken with salt and pepper. Put in slow cooker. In a small bowl,
combine remaining ingredients, except cornstarch and water. Pour over chicken.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
When done, remove chicken breasts and turn slow cooker to HIGH, cover. Combine
cornstarch and water. Stir liquid in stoneware. Place cover slightly ajar on stoneware.
Cook until thickened (15 to 30 minutes).