SLOW COOKER RECIPES CHICKEN - RECIPE FOR SLOW COOKER CHICKEN.
Chicken with Black Beans and Slow Cooker Veggie Mix
Both recipes are from the internet, but I forget where. Chicken & Black Beans 1.5 lbs chicken breast, cut into bite size chunks 1 can black beans 5 cloves garlic, minced Vegetable oil 1/4 tsp salt 1 Tbs cornstarch 1/4 cup water 1/4 tsp sugar 1/2 Tbs oyster sauce Rinse and mash the beans. Mix with the garlic. Heat a pan over medium heat add a bit of vegetable oil. Add the beans and garlic. Cook 2 minutes. Add the chicken and salt. Cook until the chicken is browned. Meanwhile mix the cornstarch with the water. Once chicken is browned add cornstarch mixture along with the sugar and oyster sauce. Cook until sauce thickens. Slow Cooker Veggie Mix 20oz hash brown potatoes 16 oz green beans 1/4 cup chopped onion 1 tsp dried parsley 1 can (10.5 oz) cream of celery soup 1 can (14.5 oz) diced tomatoes Mix together the parsley, soup and tomatoes in your slow cooker. Then add the onion, green beans and potatoes. Cook on low for 6 to 8 hours. The chicken was good, but next time I will add some pepper flakes to give it a bit more of a kick. The veggie mix was average. It's a great mix and very easy to make, but needs a little something. The wife suggested going with some kind of Indian spice. Both are easy and keepers.Slow Cooker Gingered Carrot Soup Recipe
INGREDIENTS: 2 bags (1 lb each) ready-to-eat baby-cut carrots 2 large onions, chopped (about 2 cups) 5 1/4 cups Progresso® chicken broth (from two 32-oz cartons) 1/2 teaspoon salt 1/2 cup whipping cream 1/2 cup orange juice 3 tablespoons packed brown sugar 2 tablespoons grated gingerroot 1/4 teaspoon white pepper Fresh orange slices, quartered, if desired Fresh Italian parsley, if desired DIRECTIONS: 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt. 2. Cover; cook on Low heat setting 8 to 10 hours. 3. Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker. 4. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.
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