48
Chicken Breast with Wild Mushrooms
2 lb skinless, boneless chicken breasts
2 tsp. lemon juice
2 tsp. black pepper
2 tsp. salt
2 tsp. garlic powder
2 10 3/4 oz. cans cream of chicken soup
2 10 3/4 oz. cans cream of mushroom soup
16 cremini mushrooms, sliced
4 shiitake mushrooms, sliced
4 tbs. dried porcini mushrooms
2 tbs. fresh Italian parsley, minced
2 garlic cloves, minced
2 16 oz. packages eggless noodles, cooked al dente and drained
Rinse the chicken well and pat dry; remove any excess fat. Season
the chicken breast with the lemon juice, pepper, salt and garlic
powder. Place in the Crock-Pot
®
Slow Cooker. In a medium bowl,
combine the soups, mushrooms, parsley and garlic. Pour the sauce
over the chicken breast in the stoneware. Cover; cook on Low for
6-8 hours or on High for 3-4 hours. Serve over a bed of noodles.
Recommended Unit Size: 3 - 6 Quarts
Chicken and Turkey
47
Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and
rinsed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove
and drain. Place the carrots, celery and beans in the bottom of the
Crock-Pot
®
Slow Cooker and add the chicken breasts. In a medium
bowl, combine the salt, pepper, rosemary and Italian dressing and
pour over the food in the stoneware. Stir to combine. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
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