GE 106724 Owner's Manual page 19

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Sunday Chicken
3 to 5 qt 5 1 ⁄ to 7 qt
2
1
3 ⁄ 7
2
1 2
1 ⁄ 3 ⁄
2 4
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper.
Combine soup and wine. Place half of chicken in crock and pour half of soup mix-
ture over chicken. Repeat layers. Cover and cook on: Low – 6 hours; OR High – 4 hours.
Makes 6 to 12 servings.
Mixed Italian Bean Casserole
3 to 5 qt 5 1 ⁄ to 7 qt
2
2 3
2 3
1 2
2 3
1 ⁄ 1
2
1 ⁄ 1
2
1 ⁄ 1
2
1 2
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 to 8 hours;
OR High – 3 to 4 hours. Makes 3 or 5 quarts.
Broasted New Potatoes
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 6
1 2
1 2
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake well to coat evenly.
Add the salad dressing mix and shake well until all the potatoes are coated.
Place potatoes into the crock and cook on: Low – 7 to 8 hours; OR High – 4 hours.
Makes 8 or 14 servings.
pounds chicken, cut up
Paprika, salt, and pepper
(10 ounce) cans condensed cream of celery soup
cup white wine or chicken broth
(16 ounce) cans red kidney beans, drained
(16 ounce) cans chickpeas (garbanzo beans), drained
(16 ounce) cans cannellini or white kidney beans, drained
(16 ounce) cans great northern beans, drained
teaspoon salt
teaspoon garlic powder
teaspoon Italian seasoning
envelopes dry onion soup mix
pounds (small) new red potatoes, unpeeled
tablespoons olive oil
envelopes zesty Italian dressing mix
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