West Bend 84596 - Crockery Cooker, 6 Qt/ Manuel Du Propriétaire

9

 

2–2 

1

/

2

lbs 

chicken parts, skinned if desired 

6 cups  water 

1   

medium onion - chopped 

6   

carrots – cut into 

1

/

2

-inch pieces 

5   

ribs of celery – cut into 

1

/

2

-inch pieces 

1   

14.5 ounce can whole tomatoes – undrained – cut up 

1 

1

/

2

tbsp 

instant chicken bouillon 

1  tbsp 

dried parsley flakes 

1 tsp 

salt 

1

/

2

tsp 

dried rosemary leaves 

1

/

2

tsp pepper 

1  cup 

uncooked fine egg noodles 

Cooking Time: LO = 8 to 10 hours  HI = 5 to 6 hours 

1. Combine all ingredients, except egg noodles in the ceramic pot. Place cooking 

pot into heating base, cover and cook at desired heat setting for time given or 
until chicken and vegetables are tender. 

2. Remove chicken pieces from ceramic pot and set aside to cool slightly. Set 

control to HI and add noodles, stirring to combine. Cover and continue to cook 
30 minutes. 

3. 

Remove chicken from bones and cut into bite-size pieces. Return meat to 
cooking pot and cook until noodles are tender. Serves 6 to 8. Set at LO for 
serving, if desired

. 

3 – 4  lbs 

corned beef brisket 

1   

medium onion – sliced 

1

/

2

tsp celery 

seed 

1

/

2

tsp mustard 

seed 

1   

clove garlic – minced 

1  

bay 

leaf 

1   

small head cabbage – cut into wedges 

  

water 

Cooking Time: LO = 8 to 10 hours  

1. Place brisket with liquid and spices from package into ceramic cooking pot. Add 

onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to 
cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork 
tender. 

2. During last hour of cooking, add cabbage wedges and continue cooking at LO. 

Discard cooking liquid and spices. Serves 6.