BELLA 13698 3 x 1.5QT Triple Slow Cooker with Lid Rests - Manual (Page 9)

7
Recipes
Orange Chicken with Asparagus and Carrots
Orange juice and asparagus complement the heartiness of the dark chicken meat. Boneless, skinless
thighs, available in most supermarkets, make this a healthy and tasty dish that the entire family will
enjoy.
•
1/2 cup orange juice
• 1/2 cup chicken stock
• 2 tablespoons melted orange marmalade
• 1/4 tsp. Kosher salt
• 1/4 tsp. red pepper
• 2 lbs. skinny asparagus spears, trimmed to 5”
• 2 cups chopped carrots
• 1 onion, chopped
• 2 lbs. boneless, skinless chicken thighs (4
thighs)
• 3 tablespoons brown stone ground mustard
• 1 tablespoon sour cream
1. Rinse chicken, pat dry and set aside.
2. Place the orange juice, chicken stock, orange marmalade, salt and pepper into the cooking pot.
Stir well to combine.
3. Add the vegetables to the bottom of the cooking pot: asparagus, carrots and onion.
4. Place the chicken pieces on top of the vegetables. Cover and cook on LOW for 7 to 8 hours or
on HIGH for 3-1/2 to 4 hours.
5. At the end of the cooking time, drain the liquid from the slow cooker.
6. Chop the chicken into bite-sized pieces or shred using 2 forks. Place chicken back into
the cooking pot.
7. Place liquid into a saucepan, add mustard and reduce until thickened. At the very end of the
cooking time, add the sour cream and stir until warmed.
8. Pour sauce over the chicken in the Slow Cooker’s cooking pot and stir well. Serve with white
or brown rice.
Mushroomy Beef Stroganoff
• 2 lbs. beef top round, thin sliced
• 6 tablespoons flour
• 2 cubes mushroom bullion
• 2 cups boiling water
• 3 carrots (1-1/2 cups) fine diced
• 1/4 onion fine diced
• 4 cups fresh mushrooms, sliced
• 1/4 tsp. oregano
• 1/4 tsp.
rosemary
• 1 bay leaf
• 8 oz. sour
cream salt
• egg
noodles,
cooked
1. Cut beef into strips.
2. Place flour in a plastic freezer bag.
3. Add beef to the bag and shake until the meat is lightly coated with flour.
4. Dissolve bullion in boiling water.
5. Add all ingredients except sour cream to the cooking pot. Cover and cook on LOW for 8-10 hours
or on HIGH for 4-5 hours. Remove and discard bay leaf.
6. 30 minutes before serving, add sour cream to the cooking pot. Stir to mix well.
7. Reduce heat to LOW. After 30 minutes, turn heat down to WARM. Add salt to taste.
8. Serve beef stroganoff over egg noodles.