Slow cooking

Val-Column-websiteCHICKEN NOODLE SOUP

1 lb. boneless, skinless chicken thighs

1 Tbsp. olive oil

2 large carrots, chopped

2 stalks celery with leaves, sliced

1 onion, chopped

1 tsp. dried thyme leaves

1 (14 oz.) can diced

tomatoes, undrained

1 (14 oz.) can chicken broth

1 (9 oz.) pkg. frozen green peas

1 c. frozen homestyle egg noodles

Cook chicken in olive oil in heavy skillet, stirring frequently, for five minutes. Mix chicken and remaining ingredients except peas and noodles in slow cooker. Cover and cook on low for 6 1/2-7 hours or until chicken is thoroughly cooked and no longer pink in center. Stir in peas and noodles and cook 10 minutes longer until noodles are tender. Serves eight.

 

LEMONADE CHICKEN IN SLOW COOKER

4-6 pieces of chicken

2 Tbsp. brown sugar

1 (6 oz.) can frozen lemonade, thawed

3 Tbsp. ketchup

1 Tbsp. vinegar

2 Tbsp. cornstarch

2 Tbsp. cold water

Cooked rice

Arrange chicken pieces in slow cooker. Combine lemonade, brown sugar and ketchup; mix well. Pour over chicken. Cover and cook on high three-four hours or on low six-eight hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat. Combine cornstarch and cold water and add slowly to liquid, stirring over low heat. When thickened serve with chicken over hot rice.

 

BAKED APPLES

4 baking apples, cored, unpeeled

4 Tbsp. butter

1/4 c. brown sugar

1 tsp. cinnamon

Place apples in slow cooker. Combine cinnamon and brown sugar. Stuff into apples. Top each apple with 1 tablespoon butter. Cover and cook on low four – five hours. Delicious as a side dish served warm, or as topping for waffles, pancakes or ice cream. Four servings.

 

CHEESY POTATOES & HAM

6 c. sliced, peeled potatoes

1/2 c. milk

2 1/2 c. cooked ham, cubed

1 1/2 c. shredded

1 (10 3/4 oz.) can cream of mushroom soup

Cheddar cheese

 

In slow cooker layer one-third of potatoes, of ham and of cheese. Repeat two more times. Combine soup and milk. Pour over ingredients in slow cooker. Cover and cook on high one hour. Reduce to low for six – eight hours or just until potatoes are soft. Makes four to six servings.

 

SUPPER-IN-A-DISH

1 lb. ground beef, browned and drained

1 1/2 c. sliced raw potatoes

1 c. sliced carrots

1/2 c. chopped onions

1 c. peas

1 tsp. salt

1/2 c. chopped celery

1/4 tsp. pepper

1/4 c. chopped green pepper

1/4 c. milk

1 (10 3/4 oz.) can cream of chicken or mushroom soup

2/3 c. grated sharp cheese

Layer ground beef, potatoes, carrots, peas, onions, celery, green peppers, salt and pepper in slow cooker. Combine soup and milk. Pour over layered ingredients. Sprinkle with cheese. Cover and cook on high four hours. Eight servings.

 

CHOW MEIN CHICKEN

4 boneless, skinless chicken breast halves

2-3 c. sliced celery

1 onion, coarsely chopped

1/3 c. soy sauce

1 (14 oz.) can chicken broth

1/4 tsp. cayenne pepper

1/4 c. flour

1 (16 oz.) can bean sprouts, drained

1 (8 oz.) can water chestnuts, drained

1 (6 oz.) can bamboo shoots

1/4 c. water (or liquid from drained vegetables)

Combine chicken, celery, onion, soy sauce, cayenne pepper and broth in sprayed slow cooker. Cover and cook on low 3-4 hours. Add bean sprouts, water chestnuts and bamboo shoots to chicken. Mix flour and 1/4 cup water and stir into chicken and vegetables. Cook one more hour. Serve over chow mein noodles.

 

SPLIT PEA SOUP WITH KIELBASA

1 large potato, diced (opt.)

3 ribs celery, sliced

3 medium carrots, sliced

1/4 tsp. dried thyme

1 medium onion, chopped

1/2 tsp. dried marjoran

1 (16 oz.) pkg. dried split peas, rinsed and sorted

1 lb. Polish smoked kielbasa, in small cubes

40 oz. chicken stock or broth

2 bay leaves

Place potatoes (if using) on bottom of slow cooker, followed by carrots, celery, onion, peas, kielbasa, spices and broth. Cover and cook on low eight -10 hours or medium six – eight hours, until peas are tender. Serve with fresh baked bread or crackers.

 

OLD-TIME POT ROAST

 

1 (2-2 1/2 lb.) boneless rump roast

5 medium potatoes, peeled, quartered

1 (16 oz.) pkg. peeled baby carrots

1/2 tsp. dried basil

1 (10 oz.) can golden mushroom soup

2 medium onions, quartered

1/2 tsp. seasoned salt

In skillet lightly coated with vegetable cooking spray, brown roast on all sides. Place potatoes, carrots and onions in four-five quart slow cooker sprayed with cooking spray. Place browned roast on top of vegetables. In bowl combine soup, basil and seasoned salt and pour over meat and vegetables. Cover and cook on low nine-11 hours. To serve transfer roast and vegetables to serving plate. Stir juices remaining in slow cooker and spoon over roast and vegetables.

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