7
Recipes
Arroz con Pollo
2 (3 pound / 1.5 kg) chickens, cut in pieces
1 (14.5 oz / 415 g) can Italian-style stewed tomatoes
1 (16 oz / 450 g) bag frozen peas
2 (14 oz / 400 g) cans chicken broth
1 (12 oz / 350 g) jar roasted red peppers, drained and cut in strips
2 (8 oz / 225 g) boxes Spanish-style yellow rice mix
2 teaspoons (10 ml) garlic salt
Combine all ingredients in Crock. Stir well. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 8 servings.
Chicken in a Pot
2 (16 oz / 450 g) packages frozen mixed vegetables
2 envelopes beef stroganoff sauce mix
2 (3 pound / 1.5 kg) whole chickens
1 teaspoon (5 ml) each: paprika, onion powder, garlic powder
Combine vegetables and sauce mix in Crock. Sprinkle seasonings on chicken.
Place chicken in Crock over vegetables. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 8 servings.
New England Boiled Dinner
1 (4 pound / 2 kg) boneless, smoked ham
2 (16 oz / 450 g) cans whole potatoes, drained
2 (16 oz / 450 g) bags frozen baby carrots
1 (2 pound / 1 kg) cabbage, cut in 6 wedges
1
⁄2 cup (125 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 8 servings.
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