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Mediterranean Turkey and
Tomato Rice Bake
2 cups uncooked converted long-grain rice
2 cups chicken broth
1 1/2 lbs. skinless turkey breasts, cut into bite-sized chunks
1/4 cup Italian parsley, chopped
1/4 cup black olives, sliced
1/4 cup onion, chopped
1 clove garlic, minced
1 tsp. lemon zest, grated
1 tbs. lemon juice
1 14 1/2 oz. can stewed tomatoes, undrained
1/4 cup Parmesan cheese, grated
Combine all ingredients in the Crock-Pot
®
Slow Cooker except for
Parmesan cheese. Mix thoroughly. Cover and cook on Low for 6 - 8
hours or on High for 3 - 4 hours. Sprinkle with Parmesan cheese
before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
Chicken and Turkey
Chicken and Sausage Cassoulet
2 15 oz. cans navy beans
2 cups tomato juice
4 carrots, chopped
2 stalks celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tsp. instant chicken bouillon granules
1 tsp. dried basil
1 tsp. dried oregano
8 chicken drumsticks
8 oz. sausage of your choice
In the Crock-Pot
®
Slow Cooker, combine the undrained beans,
tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules,
basil and oregano. Place the chicken and sliced sausage on top of
the bean mixture. Cover; cook on Low for 10 -13 hours or on High
for 5 - 6 hours. Remove the bay leaves before serving.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
Содержание CROCK-POT TOUCHSCREEN
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