Easy Slow Cooker Cookbook by Barbara C. Jones Read Free Book Online Page A

additional 1 hour. Serves 4 to 6.
    TIP: If you don’t like black specks in your chowder, use white pepper instead of black pepper.
    89

    CHOWDeRs
    Crab Chowder
    2 small zucchini, thinly sliced
    1 sweet red bell pepper, julienned
    2 ribs celery, diagonally sliced
    1 medium potato, cubed
    2 tablespoons butter, melted
    30 ml
    1 (10 ounce) can chicken broth
    280 g
    1 teaspoon seasoned salt
    5 ml
    2 tablespoons cornstarch
    30 ml
    3 cups milk
    710 ml
    2 (6 ounce) cans crabmeat, drained
    2 (168 g)
    1 (3 ounce) package cream cheese, cubed
    84 g
    • Place zucchini, bell pepper, celery, potato, butter, broth and seasoned salt in sprayed slow cooker.
    • Stir cornstarch into milk, stir and pour into slow cooker.
    • Cover and cook on LOW for 3 to 4 hours.
    • Turn heat to HIGH, add crabmeat and cream cheese and stir until cream cheese melts. Serves 4.
    90

    CHOWDeRs
    Country Chicken Chowder
    1½ pounds boneless, skinless chicken breast halves .7 kg 2 tablespoons butter
    30 ml
    2 (10 ounce) cans cream of potato soup
    2 (280 g)
    1 (14 ounce) can chicken broth
    396 g
    1 (8 ounce) package frozen whole kernel corn
    227 g
    1 onion, sliced
    2 ribs celery, sliced
    1 (10 ounce) package frozen peas and carrots,

    thawed
    280 g
    ½ teaspoon dried thyme leaves
    2 ml
    ½ cup half-and-half cream
    120 ml
    • Cut chicken into 1-inch (2.5 cm) strips.
    • In skillet, brown chicken strips in butter and transfer to large slow cooker.
    • Add soup, broth, corn, onion, celery, peas, carrots and thyme and stir.
    • Cover and cook on LOW for 3 to 4 hours or until
    vegetables are tender.
    • Turn off heat, stir in half-and-half cream and set aside for about 10 minutes before serving. Serves 4 to 6.
    91

    CHOWDeRs
    Corn-Ham Chowder
    1 (14 ounce) can chicken broth
    396 g
    1 cup milk
    240 ml
    1 (10 ounce) can cream of celery soup
    280 g
    1 (15 ounce) can cream-style corn
    425 g
    1 (15 ounce) can whole kernel corn
    425 g
    ½ cup dry potato flakes
    120 ml
    1 onion, chopped
    2 - 3 cups cooked, chopped ham
    480 ml

    -710 ml
    • In 6-quart (6 L) slow cooker, combine broth, milk, soup, cream-style corn, whole kernel corn, potato flakes, onion and ham.
    • Cover and cook on LOW for 4 to 5 hours.
    • When ready to serve, season with a little salt and pepper.
    Serves 4 to 6.
    92

    CHOWDeRs
    Chicken Chowder
    3 cups cooked, cubed chicken
    710 ml
    1 (14 ounce) can chicken broth
    396 g
    2 (10 ounce) cans cream of potato soup
    2 (280 g)
    1 large onion, chopped
    3 ribs celery, sliced diagonally
    1 (16 ounce) package frozen whole kernel corn,

    thawed
    .5 kg
    ²⁄3 cup whipping cream
    160 ml
    • In 5 to 6-quart (5 L) slow cooker combine chicken,
    chicken broth, potato soup, onion, celery, corn and ¾
    cup (180 ml) water.
    • Cover and cook on LOW for 3 to 4 hours.
    • Add whipping cream to slow cooker and heat additional 15 minutes or until thoroughly hot. Serves 4 to 6.
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    JAMBAlAyA
    shrimp and Ham Jambalaya
    3 ribs celery, diagonally slice
    1 onion, chopped
    1 red and 1 green bell pepper, chopped
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    2 cups cooked, cubed smoked ham
    480 ml
    ½ teaspoon cayenne pepper
    2 ml
    1 tablespoon dried parsley flakes
    15 ml
    2 teaspoons minced garlic
    30 ml
    1 pound peeled, veined shrimp
    .5 kg
    • Spray slow cooker, combine celery, onion, bell peppers, tomatoes, ham, cayenne pepper, parsley flakes, garlic and a little salt and pepper.
    • Cover and cook on LOW for 7 to 8 hours or on HIGH
    for 3 to 4 hours.
    • Stir in shrimp and cook on LOW 1 hour.
    • Serve over hot, cooked rice. Serves 4 to 6.
    94

    JAMBAlAyA
    shrimp and sausage Jambalaya
    1 pound cooked, smoked sausage links
    .5 kg
    1 onion, chopped
    1 green bell pepper, chopped
    2 teaspoons minced garlic
    1 (28 ounce) can diced tomatoes
    794 g)
    1 tablespoon parsley flakes
    15 ml
    ½ teaspoon dried thyme leaves
    2 ml
    1 teaspoon Cajun seasoning
    5 ml
    ¼ teaspoon cayenne pepper
    1 ml
    1 pound peeled, veined shrimp
    .5 kg
    Hot cooked rice
    • Spray slow cooker,