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RECIPES
CHICKEN IN A POT
1 to 2 carrots, sliced 1 teaspoon salt
1 to 2 onions, sliced 1⁄2 teaspoon coarse black pepper
1 to 2 celery stalks, sliced 1⁄2 cup water, chicken broth or white wine
2 to 3 pound whole broiler/fryer chicken 1⁄2 to 1 teaspoon basil
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 31⁄2 to
5 hours, using 1 cup water). Remove chicken and vegetables with spatula.
NEW ENGLAND STYLE BAKED BEANS
1 pound dry navy beans 1⁄2 cup packed brown sugar
1 pound smoked ham or ham hocks 1⁄2 cup maple syrup
or 1⁄2-pound cubed salt pork 1 teaspoon salt
1⁄2 cup chopped onion 1 teaspoon dry mustard
11⁄2 cups water
Completely soften beans as directed on page 4. Drain and put beans in stoneware.
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).
Cut ham from bone and return to slow cooker.
CHICKEN IN MUSHROOM GRAVY
2 to 3-pound chicken, cut up 1⁄4 cup dry white wine or chicken broth
(or 3 whole chicken breasts, halved) 1 can (4-oz.) sliced mushrooms, drained
1 can (103⁄4-oz.) condensed cream Salt and pepper
of mushroom soup
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
(HIGH: 3 to 4 hours).
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken pieces
to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir sour
cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over
chicken with rice or noodles.
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