Chef's Corner: Putting your slow cooker to use
Baked Slow Cooker Chicken
1 (2-3 lb.) whole chicken
salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Slow Cooker Chicken Cacciatore
6 skinless, boneless chicken breast halves
1 (28-oz.) jar spaghetti sauce
2 green bell pepper, cubed
8 oz. mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
Slow Cooker Veggie Chili
1 (19-oz) can black bean soup
1 (15-oz) can kidney beans, rinsed and drained
1 (15-oz) can chickpeas, rinsed and drained
1 (16-oz) can vegetarian baked beans
1 (14.5-oz) can chopped tomatoes in puree
1 (15-oz) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.