9
Recipes for 4-Quart Setting
Arroz con Pollo
Ingredients:
8 bone-in skinless chicken thighs
2 cans (10 oz./283 g each) diced tomatoes and green chilies,
undrained
1 medium green bell pepper, cubed
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz./414 ml) chicken broth
3/4 cup (177 ml) roasted red peppers, drained and cut in strips
1 box (8 oz./227 g) Spanish-style yellow rice mix
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) salt
1 package (10 oz./283 g) frozen peas
Lime wedges and chopped cilantro
Directions:
1. Add all ingredients except peas to slow cooker crock. Stir until
well blended.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Stir
in peas. Cover and let stand 5 to 10 minutes.
3. Serve with lime wedges and chopped cilantro.
Serves: 6
Teriyaki Steak Subs
Ingredients:
3 lbs (1.4 kg) London broil
1/2 cup (118 ml) soy sauce
1/4 cup (59 ml) red wine
1/2 cup (118 ml) chopped onion
1 Tablespoon (15 ml) sugar
1 Tablespoon (15 ml) grated ginger
2 teaspoons (10 ml) minced garlic
Hoagie or sub buns
Sliced onion
Directions:
1. Cut London broil crosswise into thirds. Combine remaining
ingredients.
2. Layer beef and sauce in crock. Cover and cook on HIGH for
4 hours or LOW 6 to 7 hours.
3. Remove beef and thinly slice. Reserve sauce.
4. Place beef slices on hoagie/sub buns. Top with extra sauce and
sliced onion.
Serves: 6–8
TEST KITCHEN TIP: Try slicing this beef and placing it on top of
cooked pasta or brown rice instead of making it into subs.
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