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Chicken Pot Au Feu
1 16-ounce bag baby carrots
1 large onion, cut in quarters
4 medium celery stalks, cut into 1-inch pieces
4 new potatoes, quartered
2 3-pound whole chickens or one 1 6-pound chicken
1 10-ounce box of mushrooms, cleaned
1
1
/
2
teaspoons salt
1 teaspoon freshly ground black pepper
1
/
2
cup water, white wine or chicken broth
3 sprigs fresh thyme
1. Place the carrots, onion, celery, and potatoes in the bottom of the stoneware.
2. Add the whole chicken(s) and top with the remaining ingredients.
3. Cover; cook on Low for 8-10 hours or on High for 4
1
/
2
-6
1
/
2
hours.
4. Remove the chicken and vegetables, and arrange attractively on a platter
before serving.
Serves 6-8
Creamy Roasted Chicken
and Prosciutto
2
1
/
2
pounds whole chicken, seasoned with salt and pepper
1 small onion, finely chopped
5 ounces prosciutto or bacon, diced
1
/
2
cup dry white wine
1 10-ounce package frozen peas
1
/
2
cup heavy cream
1
1
/
2
tablespoons cornstarch
2 tablespoons water
4 cups bowtie pasta, cooked al dente
1. Combine the chicken, onion, prosciutto, and wine in the stoneware. Cover;
cook on Low for 7-9 hours or on High for 4
1
/
2
- 6
1
/
2
hours.
2. In the last 30 minutes of cooking, add the frozen peas and the heavy cream
to the liquid in the stoneware.
3. After cooking, remove the chicken from the stoneware and carve the meat in
slices.
4. Combine the cornstarch and water and add to the liquid in the slow cooker
to thicken the sauce.
5. To serve, spoon the pasta onto individual plates, place the chicken over the
pasta, and top each portion with sauce.
Serves 6
E36
E37
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 39-40
SCVC600SS-CN.idd.indd 39-40
8/22/06 4:57:05 PM
8/22/06 4:57:05 PM