6
Recipes
Arroz con Pollo
1 (3 pound/1.35 kg) chicken, cut in pieces
1 (14.5 oz/415 g) can Italian-style stewed tomatoes
10 oz (285 g) box frozen peas
1 (14 oz/400 g) can chicken broth
3
⁄
4
cup (175 ml) roasted red peppers, drained and cut in strips
1 (8 oz/225 g) box Spanish-style yellow rice mix
1 teaspoon (5 ml) garlic salt
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 8 hours OR
High – 4 hours.
Makes 4 servings.
New England Boiled Dinner
1 2-pound (900 g) boneless, smoked ham
1 (16 oz/450 g) can whole potatoes, drained
1 (16 oz/450 g) bag frozen baby carrots
1 pound (450 g) cabbage, cut in 6 wedges
1
⁄
4
cup (60 ml) water
Place the meat in the crock and fit the vegetables around it. Add water.
Cover and
cook: Low – 6 hours OR High – 3 hours.
Makes 4 servings.
Chunky Chicken Barley Soup
1 (14 oz/400 g) can chicken broth
1 (16 oz/450 g) package frozen vegetables for soup or stew
2
⁄
3
cup (150 ml) pearl barley
1 cup (250 ml) fresh mushroom slices
2 cups (500 ml) water
1 (1.8 oz/50 g) envelope dry vegetable soup mix
1 pound (450 g) boneless chicken breasts, cut in cubes
1
⁄
2
teaspoon (2.5 ml) salt
1
⁄
8
teaspoon (.63 ml) pepper
Combine all ingredients in crock.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 quarts (3 L).
Italian-Style Beef Stew
2 pounds (900 g) boneless beef stewing cubes
1 (10 oz/285 g) box frozen mixed vegetables
1 (15 oz/425 g) can tomato sauce
1 tablespoon (15 ml) Worcestershire sauce
2 tablespoons (30 ml) cup chopped onion
1 (1.5 oz/45 g) envelope beef stew seasoning mix
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 10 hours
OR High – 5 hours.
Makes about 3 quarts (3 L).
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