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13.
GARLIC CHICKEN WITH TOMATOES AND POTATOES
8 chicken breast halves, boneless-skinless
16 small new potatoes, quartered
2 15-ounce cans diced tomatoes, Italian-style
2 tablespoons fresh minced garlic
2 teaspoons salt
1
⁄
2
teaspoon pepper
2 teaspoons ground mustard
1 cup white wine
1
⁄
4
cup cornstarch dissolved in 2 tablespoons cold water
Place potatoes in Slow Cooker. Mix together tomatoes, garlic, salt,
pepper, dry mustard and wine. Pour over potatoes and add the chicken.
Cover and cook on Low for 7-9 hours. Remove potatoes and chicken,
leaving the broth. Stir the dissolved cornstarch into the broth. Cover
and cook on High for 20-30 minutes, or until thickened. Add chicken
and potatoes. Cover and cook on High for an additional
15 minutes or until hot.
STUFFED CHICKEN BREAST WITH CURRY
1
⁄
2
pound sausage
1
⁄
2
teaspoon ginger
1 egg
2 tablespoons soy sauce
1
⁄
2
cup chopped onion
1
⁄
4
cup chopped parsley
2 teaspoons curry powder
6 chicken breast halves, boneless-skinless
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
1 10-ounce can condensed cream of chicken soup
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside. Slit breast on one side to make a pocket. Season
chicken breast with salt and pepper. Stuff each chicken breast with
1
⁄
6
of the stuffing mixture, securing with toothpicks and place in Slow
Cooker. Pour chicken soup over top of chicken. Cover and cook on
Low for 7-9 hours or until done.
12.
SHREDDED PORK BARBECUE
1 5-6 pound pork loin roast, boneless
2 15-ounce cans diced tomatoes, drained
1 cup vinegar
2 medium onions, halved and sliced
1
⁄
4
cup Worcestershire
®
sauce
6 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 16-ounce bottles barbecue sauce
Combine ingredients in Slow Cooker. Cover and cook on High
for 7-8 hours or until meat is tender. Remove meat and discard bone.
Dice or shred meat and serve with barbecue sauce.
SPAGHETTI SAUCE WITH MEAT BALLS
Meatballs
2 pounds Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
2 eggs
1 teaspoon salt
1
⁄
2
teaspoon pepper
1 cup bread crumbs
4 ounces Parmesan cheese, grated
Sauce
1
⁄
2
pound mushrooms, sliced
2 medium onions, chopped
4 cloves garlic, minced
4 15-ounce cans tomatoes, Italian-style
4 15-ounce cans tomato sauce
1
⁄
2
cup basil leaves
1
1
⁄
2
teaspoon dried oregano
1 teaspoon dried thyme
1
⁄
4
cup sugar
1
⁄
2
teaspoon crushed red pepper
2 bay leaves
Combine sausage, onion, garlic and egg and form into 1
1
⁄
2
inch balls.
Place into Slow Cooker. Combine remaining ingredients and pour
over meat balls. Cover and cook on Auto for 7-8 hours or until meat
is done. Remove bay leaves and serve with pasta.
6 Quart Slow Cooker Use and Care Guide