20
6 medium chicken breasts or chicken pieces
Salt, pepper and paprika to taste.
½ cup dry white wine or vermouth
1can condensed cream of thickened soup
1 small can sliced mushrooms, drained
1cup sour cream.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in the Slow
Cooker. Mix white wine, soup mushrooms and sour cream until well combined and pour over the
chicken breasts. Sprinkle with paprika, cover and cook on Low for 6 - 8 hours, or High for 4
– 6
hours, or AUTO for 5
– 7 hours. NOTE: If cooking on High, do not add the sour cream until the last 30
minutes of cooking time. Stir occasionally. Serve the sauce over the chicken with rice or noodles.
BAKED POTATOES
These are perfect for the barbecue.
Fill the Slow Cooker with scrubbed and buttered medium sized potatoes (it will hold about 10). Sprinkle
with salt, cover and cook on Low for 8
– 10 hours, or until the potatoes are tender. For family meals,
just cook the required number of potatoes
– you get the same excellent result.
SCALLOPED POTATOES
Serves 4
– 6
6 rashers bacon
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
Salt, pepper and paprika to taste
1 cup cheddar cheese, grated
1 - 284g can cream of celery or mushroom soup.
Cut bacon into pieces. Place half the bacon, potatoes and onion into the Slow Cooker. Sprinkle with
salt, pepper, then grated cheese. Repeat with the remaining bacon, potatoes and onions. Spoon
