(continued from previous page) Cover and cook on High in SLOW COOKER mode for 2 1/2 -
3 hours or on Low for 5 - 6 hours. Add parsley and baste chicken. Cover and cook on
High in SLOW COOKER mode another 15 -30 minutes.
SOUTHWESTERN CHICKEN
1 (15-oz) can whole kernel corn, drained 1 (11- oz) can Mexicorn, drained
1 (15- oz) can black beans, rinsed and drained 1 (16- oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in Infinity Cooker's Inner Pot. Top
with the chicken. Pour remaining sauce over. Cover and cook first hour on High in SLOW
COOKER mode, then either 3 more hours on High or 6 on Low until meat juices run clear.
Serve with warm tortillas; top with cheese.
CHICKEN PAPRIKA WITH DUMPLINGS
6 boneless, skinless chicken breasts 1 medium onion chopped
1 tsp. salt 1/2 tsp. black pepper
1 Tbsp. Hungarian paprika 1 cup chicken broth
8 ounces sour cream 1 Tbsp. cornstarch or flour
Dumpling Ingredients:
3 eggs 1/3 cup water
2-1/2 cups all-purpose flour, sifted
Add onions to Infinity Cooker's Inner Pot. Add seasonings, chicken and broth.
Cover and cook in SLOW COOKER mode on LOW 5 to 6 hours.
Shortly before serving, turn to SLOW COOKER (high) and stir together sour cream and
cornstarch. Stir into cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve
with dumplings (recipe below).
Dumpling Instructions
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth.
Drop from teaspoon into boiling salted water (can also use Infinity Cooker | SAUTÉ
function) and cook until dumplings rise to the top, approximately 10 minutes.
CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese 1 (16-oz.) carton half-and-half
1 (8-oz) Canned Chopped Tomatoes 1 small onion, chopped
4 pods garlic, minced 1 lb. raw shrimp
Cooked pasta of choice (continued on next page)
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