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12
CHINESE CHICKEN
3 pounds chicken parts
1/4 tsp. ground ginger
1 clove garlic, minced
1 cup chicken broth
8-1/2 oz. can of pineapple slices
4 oz. can water chestnuts, drained and sliced
4 green onions, sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 Tbsp. vinegar
salt and pepper
Sprinkle chicken with salt and pepper and place in crock. Combine ginger, garlic,
broth and pineapple juice. Quarter pineapple slices. Arrange pineapple and water chestnut
slices over chicken. Pour ginger sauce over all. Cover and cook on low for 3 to 4 hours or
until chicken is tender. Add green onions. Dissolve cornstarch in soy sauces and vinegar
and add to crock. Activate stirring paddle. Cover and cook on high for 10 to 15 minutes
or until slightly thickened. Serve with crisp Chinese noodles.
SERVES: 5
SLIM SANDY’S STEW
6 boneless, skinless chicken breasts, cut into bite-size pieces
3 tomatoes, cut into bite-size pieces
3 green peppers, cut into bite-size pieces
3 yellow onions, cut into bite-size pieces
6 garlic cloves, minced
1 large zucchini, cut into bite-size pieces
1 pound fresh mushrooms, sliced
10 oz. can condensed light cream of mushroom soup
salt and pepper
Place chicken, tomatoes, peppers, onions, garlic, zucchini and mushrooms in crock.
Add salt and pepper. Cook on low for 6 hours. Add cream of mushroom soup.
Activate stirring paddle and cook 10 to 15 minutes more (for units without the stirring
paddle, stir occasionally during last few minutes of cooking). Serve over English muffins.
SERVES: 10-12