Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (92 page)

Joyce’s Chicken Tetrazzini

Joyce Slaymaker

Strasburg, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 5-qt.

2-3 cups diced cooked chicken

2 cups chicken broth

1 small onion, chopped

¼ cup sauterne,
or
white wine,
or
milk

½ cup slivered almonds

2 4-oz. cans sliced mushrooms, drained

10¾-oz. can cream of mushroom soup

1. Combine all ingredients except spaghetti and cheese in slow cooker.

2. Cover. Cook on Low 6-8 hours.

Serving suggestion: Serve over buttered
spaghetti
. Sprinkle with grated
Parmesan cheese
.

Variations:

1. Place spaghetti in large baking dish. Pour sauce in center. Sprinkle with Parmesan cheese. Broil until lightly browned.

2. Add 10-oz. pkg. frozen peas to Step 1.

Darlene Raber

Wellman, IA

Chicken Spaghetti

Janie Steele

Moore, OK

Makes 6-8 servings

Prep Time: 30-45 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 4-qt.

2 lbs. cooked chicken, without skin, deboned, and cut in 1-inch chunks

10-oz. pkg. dry spaghetti, cooked in chicken broth and drained

1 bell pepper, chopped

1 medium onion, chopped

10¾-oz. can mushroom soup

1 small jar pimentos, drained and chopped

14½-oz. can Mexican stewed,
or
diced, tomatoes

10¾-oz. can tomato soup

⅓ lb. cheddar,
or
your favorite, cheese, cubed

¼-lb. fresh mushrooms, sliced,
or
small can sliced mushrooms, drained,
optional

¼ cup black olives, sliced,
optional

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 1 hour, or until heated through.

Serving suggestion: Serve with grated
cheese
of your choice on top.

Chickenetti

Miriam Nolt

New Holland, PA

Ruth Hershey

Paradise, PA

Makes 10 servings

Prep. Time: 25 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 6- to 7-qt.

1 cup chicken broth

16-oz. pkg. spaghetti, cooked

4-6 cups cubed and cooked chicken,
or
turkey, breast

10¾-oz. can cream of mushroom soup,
or
cream of celery soup

1 cup water

¼ cup green peppers, chopped

½ cup diced celery

½ tsp. pepper

1 medium onion, grated

½ lb. white,
or
yellow, American cheese, cubed

1. Put cup of chicken broth into very large slow cooker. Add spaghetti and meat.

2. In large bowl, combine soup and water until smooth. Stir in remaining ingredients, then pour into slow cooker.

3. Cover. Cook on Low 2-3 hours.

Variations:

1. For a creamier dish, add a 10¾-oz. can cream of chicken soup to Step 2.

Arlene Miller

Hutchinson, KS

2. Add 4½-oz. can chopped green chilies to Step 2, for more zest.

Hot Chicken Salad

Janie Steele

Moore, OK

Makes 6-8 servings

Prep Time: 15-30 minutes

Cooking Time: 1½ hours

Ideal slow-cooker size: 4-qt.

10¾-oz. can cream of chicken soup

10¾-oz. can cream of mushroom soup

1 cup mayonnaise

1 small onion, chopped

½ tsp. salt

¼-½ tsp. pepper

4 cups cooked chicken, cubed

1 can water chestnuts, drained and chopped

1 cup sour cream

1 cup cooked and drained fettuccine pasta

2 cups cheese, shredded

crushed potato chips

1. Combine soups, mayonnaise, chopped onion, salt, and pepper in slow cooker. Mix until smooth.

2. Stir in cubed chicken and water chestnuts.

3. Fold in sour cream and fettuccine.

4. Cover. Cook on High until bubbly, about 1½ hours.

5. Ten minutes before end of cooking time and before serving, sprinkle with shredded cheese and crushed potato chips. Continue cooking, uncovered.

Golden Chicken and Noodles

Sue Pennington

Bridgewater, VA

Makes 6 servings

Prep. Time: 5-7 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 4-qt.

6 boneless, skinless chicken breast halves

2 10¾-oz. cans broccoli cheese soup

2 cups milk

1 small onion, chopped

½-1 tsp. salt

½-1 tsp. dried basil

⅛ tsp. pepper

1. Place chicken pieces in slow cooker.

2. Combine remaining ingredients. Pour over chicken.

3. Cover. Cook on High 1 hour. Reduce heat to Low. Cook 5-6 hours.

Serving suggestion: Serve over cooked
noodles
.

Creamy Chicken and Carrots

Carol Eberly

Harrisonburg, VA

Makes 8 servings

Prep Time: 20 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 4- to 5-qt.

2 10¾-oz. cans cream of chicken soup

½ cup water

2-4 Tbsp. lemon juice, according to your taste preference

1 Tbsp. Dijon mustard

1½ tsp. garlic powder

8 large carrots, thinly sliced

8 boneless skinless chicken breast halves

1. Mix soup, water, lemon juice, mustard, garlic powder, and carrots in slow cooker.

2. Lay chicken over top of vegetables.

3. Turn chicken to coat. Push down into vegetables and sauce. Be sure that top layer of chicken is covered with sauce.

4. Cover. Cook on High 4-5 hours, or on Low 7-8 hours, or until vegetables and chicken are tender.

Serving suggestion: Serve over cooked
noodles
.