Use and Care Manual

SLOW COOKER RECIPES (cont.)

CHICKEN MERLOT WITH MUSHROOMS

2 1/2 to 3 lbs. boneless, 12 oz. sliced fresh mushrooms

skinless chicken thighs 1 large onion, peeled and chopped

2 garlic cloves, peeled and minced 3/4 C. low-sodium chicken broth

1 6-oz. can tomato paste 1/4 C. Merlot or any dry red wine, or

2 Tbsp. quick-cooking tapioca additional chicken broth

2 Tbsp. chopped fresh basil 2 tsp. granulated sugar

1/4 tsp. salt 1/4 tsp. freshly ground black pepper

2 C. cooked noodles 2 Tbsp. freshly grated Parmesan cheese

Rinse chicken, pat dry and set aside. Place the mushrooms, onion and garlic in the Multi

Cooker's Inner Pot. Place the chicken pieces on top of the vegetables. Combine broth,

tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium

bowl. Pour mixture over the chicken and vegetables. Cover and cook on Low in SLOW

COOKER mode for 7 to 8 hours or on High for 3 1/2 to 4 hours. To serve, spoon chicken

mixture over cooked noodles. Sprinkle with Parmesan cheese.

LEMON GARLIC CHICKEN

2 lbs. chicken breasts boneless/skinless 1 1/2 tsp. oregano leaves crushed

1/2 tsp seasoned salt 1/4 tsp. pepper freshly ground

2 Tbsp. butter 1/4 C. water

4 Tbsp. fresh lemon juice 4 cloves garlic minced

2 tsp. chicken bouillon 2 tsp. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small

bowl. Sprinkle on the chicken and pat it in. Place the chicken breasts in the Multi

Cooker's Inner Pot and use the SAUTÉ function until browned in butter. Add the water,

lemon juice, bouillon, garlic and parsley to the inner pot. Bring mixture to a boil.

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(continued from previous page) Cover and cook on High in SLOW COOKER mode for 2 1/2

- 3 hours or on Low for 5 - 6 hours. Add parsley and baste chicken. Cover and cook on

High in SLOW COOKER mode another 15 -30 minutes.

SOUTHWESTERN CHICKEN

1 (15-oz) can whole kernel corn, drained 1 (11- oz) can Mexicorn, drained

1 (15- oz) can black beans, rinsed and drained 1 (16- oz) jar chunky salsa (divided use)

6 boneless, skinless chicken breast halves, rinsed and dried

Flour tortillas Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in Multi Cooker's Inner Pot. Top with

the chicken. Pour remaining sauce over. Cover and cook first hour on High in SLOW

COOKER mode, then either 3 more hours on High or 6 on Low until meat juices run clear.

Serve with warm tortillas; top with cheese.

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