TRIPLE SLOW COOKER ENTERTAINING
Kathy Moore and Roxanne Wyss
Robert Rose Inc.
January 2013
$24.95/Paperback
ISBN-13: 978-0778804444
Kathy Moore and Roxanne Wyss are leading experts in small appliances and the authors of five cookbooks. Their food consulting firm develops recipes, tests products and generally sets the standard for innovative recipes and food information.
Let’s have a party! In the past, those simple words might have invoked anxiety, but no more! Thanks to the innovative triple slow cookers now available — one slow cooker with three stoneware vessels — throwing a terrific party just got much easier. What buffet table is complete without a slow cooker full of meatballs, dip, chili and other tasty dishes? With triple slow cookers, you can offer a greater variety of these delicious, hot, slow-cooked foods. The recipes for TRIPLE SLOW COOKER ENTERTAINING have been created by the team behind the bestselling Babycakes™ Cake Pop Maker and Babycakes™ Cupcake Maker cookbooks and are guaranteed crowd-pleasers. There’s a menu for virtually every occasion, from New Year’s Eve to a child’s birthday party to Halloween to Oscar night. This is truly an invaluable resource, whether you’re a veteran party planner or hosting an event for the first time. For stress-free party planning- let the slow cooker do the work for you!
Chicken con Queso
Makes 6 servings
Every Mexican buffet should include this fantastic chicken dish. Set out bowls of all of your favorite Mexican toppings — salsa, guacamole, sour cream, diced tomatoes and/or additional shredded cheese.
Tips:
The chicken con queso mixture is also very good on crisp tortilla chips and makes a terrific ready-made topping for nachos or filling for quesadillas or tostadas.
Adjust the amount of liquid you add back to the chicken mixture at the end of step 3 based on how thick you like the sauce. Slow-cooking boneless skinless chicken breasts works well, but be careful not to overcook them. If you try to extend the cooking time, they will become dry.
11⁄2 lbs boneless skinless chicken breasts 750 g
1 jalapeño pepper, seeded and diced
1 clove garlic, minced 1
1⁄2 tsp ground cumin 2 mL
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
1 cup reduced-sodium ready-to-use chicken broth 250 mL
1 can (4 oz/127 mL) chopped mild green chiles
1 cup shredded Monterey Jack cheese 250 mL
2 tbsp minced fresh cilantro 30 mL
1⁄2 cup salsa 125 mL
1⁄4 cup sour cream 60 mL
Flour tortillas, warmed
Place chicken in one slow cooker stoneware. Sprinkle with jalapeño, garlic, cumin, salt and pepper. Pour broth over top.
Cover and cook on Low for 5 to 6 hours or on High for 2 1⁄2 to 3 hours, until chicken is no longer pink inside and a meat thermometer inserted in the thickest part
registers 165°F (74°C).
Using tongs, transfer chicken to a tray. Pour liquid into a deep bowl. Using two forks, shred chicken. Return chicken to stoneware and stir in green chiles, cheese, cilantro, salsa and sour cream. Skim fat from liquid. Measure out 1⁄2 cup (125 mL) liquid and pour into stoneware (discard excess liquid).
Cover and cook on Low for 30 minutes or until heated through. Turn to Warm for serving.
To serve, spoon chicken mixture into center of each warm tortilla, then fold tortilla over filling.
These Recipes may be reproduced with the following credit:
Excerpted from Triple Slow Cooker Entertaining by Kathy Moore & Roxane Wyss © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with permission.
Contact: Martine Quibell
416-322-6552 x 3133
mquibell@robertrose.ca