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Chicken, Rice, and Vegetable Soup
Yield: 6 servings
1 (10-oz) can chicken chunks
2 (10-oz) cans condensed cream of chicken soup
3 cups water
1 (16-oz) package frozen, mixed vegetables
2 chicken bouillon cubes
p cup uncooked rice
1. Combine all ingredients except rice in Slow Cooker.
2. Cover and cook on HIGH for 2-3 hours.
2. Stir in rice and cook on HIGH an additional hour or until hot, stirring twice.
New England Clam Chowder
Yield: 5-7 servings
1/4lb bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
2 tsp salt
2 cups water
2 tsp dried basil
2 (7-oz) cans minced clams with juice
2 cups evaporated milk or Half and Half
1. Sauté bacon and onion. Drain.
2. Combine bacon and onions with potatoes, salt and water in Slow Cooker.
Sprinkle basil on top.
3. Cover and cook on LOW for 5-7 hours.
4. Add clams and evaporated milk. Cover and cook on HIGH for 20-30 minutes
or until hot.
Green Chili Salsa
Yield: 22 quarts
1-1/2 lbs lean ground beef
1-1/2 lbs pork sausage
1 (32-oz) jar chunky salsa sauce
2 (10-oz) cans condensed cream of chicken soup
4 (4-oz) cans diced green chilies
1. Brown ground beef and pork sausage; drain.
2. Combine ingredients in Slow Cooker. Cover and cook on LOW
for 5-6 hours.
3. Serve as a dip.
SOUPS, STEWS, AND SAUCES
Hearty Vegetable Beef Soup
Yield: 5-7 servings
1/2lb lean stewing beef, cut into 1-inch cubes
1/2lb small new potatoes, diced
1/2medium onion, chopped
1/2lb baby carrots, sliced
1 cup chopped celery
1 (16-oz) package frozen, mixed vegetables
2 tsp salt
2 tsp fresh minced thyme
1 tsp fresh minced oregano
1/4tsp pepper
1 (15-oz) can tomatoes, garlic-style
3 cups beef broth
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 4-5 hours or until vegetables are
fork tender.
MAXSC4W Use and Care Guide13.