Slow Cooker Meal: Southwest Chicken Stew
Slow Cooker Meal: Southwest Chicken Stew
1 (52 oz.) pkg.  |  serves 4
READ INSTRUCTIONS THOROUGHLY. Do not thaw. Keep frozen until ready to cook.
FOR FOOD SAFETY AND QUALITY, FOLLOW THESE INSTRUCTIONS.
FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER.
Appliances vary; adjust cook time accordingly.
Remove bag and 2 packages of chicken from box. Carefully open bag and remove 3 sauce pouches. Return bag containing vegetables to freezer. Open chicken packages and place chicken in bottom of slow cooker. Open sauce pouches and place sauce and 1/4 cup of water on top of chicken. Place lid securely onto slow cooker to minimize moisture loss. Select power level and cook time (see chart). With 1 hour remaining, add frozen vegetables to slow cooker and stir thoroughly. Replace lid and cook for one hour. Stir and serve.
SLOW-COOKER COOK TIMES
Power4 Quart5 Quart6 Quart
High7 Hours7 Hours6 Hours
Low9 Hours9 Hours8 Hours
Instructions for EXPRESS COOKER
Remove 2 packages of chicken from box. Open bag containing vegetables and 3 sauce pouches. Remove 3 sauce pouches and return vegetable to freezer. Open chicken and sauce pouches, place in the bottom of express cooker. Place lid securely on express cooker and make sure steam valve is in closed position. Press POULTRY, pressure HIGH and adjust time to 15 minutes. Press START. After 15 minutes release pressure and open lid. Add vegetables and replace lid. Make sure the steam valve is in the closed position. Press RICE/RISOTTO, pressure LOW and adjust time to 6 minutes. Press START.
After 6 minutes release pressure and open lid. Stir and serve.