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Dilled Chicken and Potatoes
1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside
1/4 cup cornstarch
1 tbs. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 lb. small red potatoes, quartered
1 10 oz. pkg. frozen green beans, thawed and drained
2 tbs. oil
6 to 8 boneless, skinless chicken breast halves
1 tbs. fresh dill, chopped
In a large bowl, combine 1/4 cup chicken broth, cornstarch,
mustard, salt and pepper and set aside. Place the onion, potatoes
and green beans in the bottom of the Crock-Pot
®
Slow Cooker. In a
skillet, brown the chicken breasts in the oil, then remove and drain.
Place the chicken in the stoneware and pour the remaining chicken
broth into the skillet and bring to a boil. Stir the broth and cornstarch
mixture and slowly pour it into the boiling broth. Cook stirring
constantly for 1 minute. Pour the liquid into the stoneware and stir.
Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
Chicken Enchiladas
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 1/2 cups tomato juice
12 flour tortillas
4 cups cooked chicken, shredded
1/2 cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream
In a large skillet, cook the onions in the oil until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and cook for about 5
minutes or until sauce thickens slightly. Meanwhile, pour the tomato
juice into a large bowl. One at a time, dip the tortillas in the juice,
ensuring all parts are moistened. Lay tortillas on a plate and spread
about 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of
the green onion and 2 tablespoons of grated cheese. Fold ends over
and roll up. Place the tortilla in the stoneware. Repeat the procedure
to fill the remaining tortillas. Pour the sauce over the tortillas and
sprinkle with the remaining cheese and green onions. Cover; cook
on Low for 6 - 8 hours or on High for 3 - 4 hours. Garnish with
cilantro, lettuce, salsa and sour cream.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
Содержание CROCK-POT TOUCHSCREEN
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