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Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
non-stick cooking spray
Spray the Crock-Pot
®
Slow Cooker with cooking spray. Arrange the
chicken breasts in the stoneware. Top with the cheese, layering if
necessary. Combine the soup, butter and milk and stir well. Spoon
the soup, butter and milk mixture over the cheese and sprinkle with
the stuffing mix. Cover; cook on Low for 8 -10 hours or on High for
4-6 hours.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
Lemon Roasted Chicken
3 to 4 lb. chicken
1/2 cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
Rinse the chicken well and pat dry; remove any excess fat. Place the
onion in the cavity of the chicken and rub the skin with the butter.
Place the chicken in the Crock-Pot
®
Slow Cooker. Squeeze the
lemon juice over the chicken and sprinkle with the remaining
seasonings. Cover and cook on Low for 10 hours or on High for
6 hours.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
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