Crocker - Betty crocker 20 best slow cooker soup and stew recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Tai Blanche

ISBN 978-0-544-39089-8

v1.0314

Prep Time: 30 Minutes Start to Finish: 6 Hours Makes 9 servings

• cup diagonally sliced carrots
• large onion, chopped (1 cup)
• medium red bell pepper, cut into strips
• cloves garlic, finely chopped
• tablespoons grated gingerroot
• tablespoons fish sauce
• tablespoons red curry paste
• teaspoon vegetable oil
• lb boneless skinless chicken thighs
• cups chicken broth (from 32-oz carton)
• can (14 oz) coconut milk (not cream of coconut)
• package (8 oz) sliced fresh mushrooms (about 3 cups)
• cup chopped fresh basil leaves
• tablespoons fresh lime juice

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.

Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken; shred using 2 forks. Return to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

1 Serving (1 cup): Calories 240 (Calories from Fat 0); Total Fat 16g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 0mg; Sodium 790mg; Total Carbohydrate 9g (Dietary Fiber 1g); Protein 17g Exchanges: Other Carbohydrate, 2 Lean Meat, Fat Carbohydrate Choices:

Prep Time: 20 Minutes Start to Finish: 5 Hours 20 Minutes Makes 7 servings

• lb boneless skinless chicken thighs
• carton (32 oz) chicken broth (4 cups)
• cups frozen corn (from 12-oz bag)
• can (14.5 oz) fire-roasted diced tomatoes, undrained
• can (15 oz) black beans, drained, rinsed
• medium red bell pepper, chopped (1 cup)
• medium onion, chopped ( cup)
• soft corn tortillas (6 inch), cut into -inch-wide strips
• tablespoon chili powder
• teaspoon ground cumin
• teaspoon salt
• teaspoon ground red pepper (cayenne)
• cup chopped fresh cilantro
• tablespoons vegetable oil
• Lime wedges, if desired
• Chopped avocado, if desired

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.

Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165F).

Remove chicken; shred using 2 forks. Return to slow cooker. Stir in cilantro.

In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

1 Serving (1 cups): Calories 350; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 1170mg; Total Carbohydrate 41g (Dietary Fiber 9g); Protein 22g Exchanges: 1 Starch, Other Carbohydrate, 1 Vegetable, 2 Lean Meat, 1 Fat Carbohydrate Choices: 3

Prep Time: 15 Minutes Start to Finish: 9 Hours 50 Minutes Makes 8 servings

• Soup
• large onions, sliced (3 cups)
• tablespoons butter, melted
• tablespoons all-purpose flour
• tablespoon Worcestershire sauce
• teaspoon sugar
• teaspoon pepper
• cans (14 oz each) ready-to-serve beef broth
• Cheesy Broiled French Bread
• slices French bread, 1 inch thick