4039
Chicken Paprikash
1 3 1/2 to 4 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
1/2 tsp. salt
1 1/3 cups flour
Place the chicken, salt, red pepper flakes and paprika in the Crock-Pot
®
Slow Cooker. Fill the stoneware 3/4 of the way full with water. Cover;
cook on Low for 9 hours or on High for 3 to 4 hours. Remove the
chicken from the slow cooker and turn the temperature to High. Add
water until 2/3 to 3/4 full. Add the bouillon cubes and cover. Remove
the chicken meat from the bone and cut into bite-sized pieces. Add
the chicken to the slow cooker, stir well and cover. In a small bowl, beat
the eggs and salt. Stir in the flour until stiff and sticky. Drop rounded
teaspoons of mixture into the broth in the stoneware. Cover, cook
on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
Coq Au Vin
5 slices bacon, diced
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the
bacon is crisp. Remove and drain well, then add the chicken breast
to the skillet and brown them well on both sides. Remove the
chicken and set it aside. Put the onion, mushrooms, potatoes and
garlic in the Crock-Pot
®
Slow Cooker. Add the browned chicken
pieces, bacon and green onions, salt, pepper, thyme and chicken
broth. Cover and cook on Low for 8 hours or on High for 4 hours.
Add the Burgundy wine during the last hour of cooking.
Recommended Unit Size: 5 - 7 Quarts
Beef and Pork
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