3140, 3145, 3164, 3351,
3355, 3656, 3670, 3950
Slow Cooker
The Original and America’s #1 Brand of Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
®
HOW TO USE YOUR CROCK-POT
1. There are two temperature settings. LOW is recommended for slow ”all-day”
1
cooking. 1 hour on HIGH equals about 2 to 2 ⁄ hours on LOW.
2
2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not cook frozen foods such as roasts and chicken unless you add at
least 1 cup of liquid. The liquid will act as a “cushion” to prevent sudden changes in
temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on
LOW, or 2 hours on HIGH.
3. Always cook with the lid on, for the recommended time.
4. Follow recommended cooking times.
5. Do not use the slow cooker stoneware for storage of foods.
®
6. Do not reheat foods in your Crock-Pot slow cooker.
7. Do not set heated unit filled with food on a finished wood table.
8. Unplug when cooking is done and before cleaning.
9. Removable stoneware and glass lids are ovenproof and microwave safe. Do not use
plastic lids in microwave or conventional oven. Do not use removable stoneware on
gas or electric burner or under broiler.
CAUTION: For models with removable stoneware, always place protective padding
under bowl before setting on table or countertop.
PREPARE AHEAD CONVENIENCE!
Fill bowl and refrigerate. When ready to cook, set in electrical base and turn to LOW or
HIGH. Do not preheat electrical base.
®
HOW TO CLEAN YOUR CROCK-POT
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
• MODELS WITH PLASTIC LIDS: the lids may be washed in the dishwasher top rack
only.
• MODELS WITH GLASS LIDS: the lids may be washed in the dishwasher.
REMOVABLE STONEWARE
• The removable stoneware goes safely into the dishwasher, or may be washed in hot
soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or
rubber spatula will usually remove the residue. To remove water spots and other
®
stains, use a non-abrasive cleaner (such as Bon-Ami Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry.
Do not use abrasive cleaners.
NON-REMOVABLE STONEWARE
• Fill stoneware with hot or warm soapy water to loosen food remains. Do not use
abrasive cleaning compounds – a cloth, sponge or rubber spatula will usually
-3-
remove the residue. If necessary, a plastic cleaning pad may be used. Use a non-
®
abrasive cleaner (such as Bon-Ami Polishing Cleanser) or vinegar to remove water
spots and other stains.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
®
foods. Do not preheat Crock-Pot slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
HINTS
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a
separate skillet or broiler and drain well before adding to cooker.) Season with salt
and pepper. Place meat in cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. More juices in meats and vegetables are retained in slow cooking than in
conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the
stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If
ground herbs and spices are used, they should be stirred in during the last hour.
• Because there is no direct heat at the bottom, always fill the stoneware at least half
full to conform to recommended times. Small quantities may be prepared, but
cooking time will be effected.
• A specific liquid called for in a recipe may be varied if an equal quantity is
3
substituted. (Such as substituting a 10 ⁄
4
ounce can of soup plus 4 ounces of water
1
1
1
for a 14 ⁄
2
ounce can of tomatoes OR ⁄
2
cup beef or chicken broth for ⁄ cup of
2
wine.)
• Beans must be softened completely before combining with sugar and/or acid foods
(NOTE: Sugar and acid have a hardening effect on beans and will prevent
softening). Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring
1
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 ⁄
2
hours or until
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
-4-
QUESTIONS AND ANSWERS
Q
A
“What if the food isn’t done after 8 hours…when the recipe says
8 to 10 hours?”
This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a
noticeable effect on most appliances; however, it can slightly alter the cooking
times. Allow plenty of time, and remember, it is practically impossible to
overcook. You will learn through experience whether to decrease or increase
cooking times.
®
Q
A
“Must the Crock-Pot slow cooker be covered? Is it necessary to stir?”
®
Cook with the cover on. The Crock-Pot slow cooker will not recover heat losses
quickly when cooking on LOW setting. Significant amounts of heat escape
whenever the lid is removed; therefore the cooking time must be extended.
Avoid frequent removal of the cover for checking cooking progress or stirring.
Never remove cover during the first 2 hours when baking breads or cakes.It is
not necessary to stir while cooking on LOW heat. While using HIGH heat for
short periods,
occasional stirring improves the distribution of flavors.
Q
A
“How about thickening the juices or making gravy?”
Add some quick-cooking tapioca to any recipe when you want to make a thick
gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you
may remove the solid foods, leaving the juices. Prepare a smooth paste of
1
1
approximately ⁄
2
cup flour or cornstarch to ⁄ cup water or 4 tablespoons melted
2
butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and
when it comes to a boil (about 15 minutes) it’s ready.
Q
A
“Can I cook a roast without adding water?”
Yes – if cooked on LOW. We recommend a small amount because the gravies
are especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.
IMPORTANT TIPS
4-5 QUART MODELS (3140, 3145, 3164, 3351, 3950, 3355)
• All recipes in this book may be prepared as shown for the 4 and 5 quart models. If
desired, recipes may be increased by one-half for 5-quart models. When a recipe
may be doubled it will indicated by a footnote. If a recipe is increased, cooking
time may need to be extended.
®
• The size and shape of the 5 quart Crock-Pot slow cooker is ideal for larger roasts (3
to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds).
-5-
These weights depend on shape. Extended cooking times may be necessary for
these larger cuts.
6-7 QUART MODELS (3656 and 3670)
Important: When using the 6 and 7 quart models, all recipes may be used but should
be doubled according to the guidelines below.
• Liquids in soups, stews, sauces, or meat and vegetable combinations should be
increased by one-half and not doubled. For example: the recipe in the book calls
1
for 1 cup of liquid. Begin with 1 ⁄
2
cups when doubling the recipe; add liquid only if
necessary.
NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary
to double the liquid along with other ingredients.
• Do not double strongly flavored food such as onions, or herbs and seasonings such
as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust
seasonings, if necessary, just before serving.
The size of meat cuts may also be increased. Follow these hints:
• Meat quantities in casseroles, soups, stews or sauces should be doubled.
• When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a
similar weight.
• Beef roasts, pork roasts or hams should be increased but not doubled because
vegetables are included due to the size and shape of the meat cuts. Use one 4 to 5
pound roast or ham.
• Cooking times for all recipes will be similar to those listed for smaller-sized recipes.
If much larger meat cuts are served, it may be necessary to increase cooking time
by 2 to 3 hours on LOW or 1 to 2 hours on HIGH.
GUIDE TO ADAPTING RECIPES
®
This guide is designed to help you adapt recipes to the Crock-Pot slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker
slow cooker in the beginning and can cook all day. Many preparatory steps are
®
unnecessary when using the Crock-Pot slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
-6-
Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk,
sour cream or cream should be added during last hour of cooking.
TIME GUIDE
IF RECIPE SAYS:
15 to 30 minutes
COOK ON LOW:
4 to 6 hours
OR COOK ON HIGH:
1
1 ⁄
2
to 2 hours
35 to 45 minutes
50 minutes to 3 hours
6 to 10 hours
8 to 18 hours
3 to 4 hours
4 to 6 hours
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker.
Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other
1
1
4
4
ingredients; add ⁄ cup extra liquid per ⁄ cup of raw rice. Use long grain converted rice
for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious
results even when you reduce quantities. Because vegetables take longer to cook than
meat, slice or chop them when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half
the recommended amount. If you use ground herbs and spices, add during last hour of
cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
slow cooker; then add water only to cover. If thinner soup is desired, add more liquid
at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2
cups water. Then during last hour of cooking, stir in milk or cream as called for.
-7-
THE RECIPES
POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef roast
1 onion, sliced
1
⁄
2
cup water or beef broth
1 teaspoon salt
1
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
⁄
2
teaspoon ground black pepper
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle
1
1
generously with ⁄
4
cup of liquid smoke and ⁄ teaspoon each of celery salt, garlic salt
2
and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 8 to
12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices
poured over each slice.
BAKED HAM IN FOIL
1
2
Pour ⁄ cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in
stoneware. Cover and cook on HIGH 1 hour, then on LOW 6 to 7 hours or until
ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
SPICY ROAST BEEF
1
3-lb. round tip roast (or brisket trimmed of fat)
1 to 2 tablespoons cracked black peppercorns
2 cloves garlic, minced
⁄4
cup reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons balsamic vinegar
Rub cracked pepper and garlic onto roast. Put roast in stoneware. Make several
shallow slits in top of roast.
In a small bowl, combine remaining ingredients and pour over meat. Cover and cook
on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
VEGETABLE BEEF SOUP
1-lb. beef soup bones
2 medium potatoes, diced
1
1 can (14 ⁄2-oz.) tomatoes
3 cups water
1
2 carrots, sliced
⁄2
teaspoon coarse black pepper
2 stalks celery with tops, sliced
2 medium onions, diced
3 beef bouillon cubes
1 package (10-oz.) frozen mixed vegetables*
Put all ingredients in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to
6 hours).
*May be added during last 2 hours of cooking, if desired.
-8-
STEAK SOUP
1-lb. coarsely ground chuck,
browned and drained
3 cups water
1 package (10-oz.) frozen mixed vegetables
2 to 4 tablespoons beef base granules
1
⁄
2
teaspoon ground black pepper
cup butter, melted
cup all-purpose flour
1
1 medium onion, chopped
3 stalks celery, chopped
2 carrots, sliced
⁄
2
1
⁄
2
1
1 can (14 ⁄2-oz.) tomatoes, diced
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware;
stir until well blended. Season soup, if desired with salt. Cover and cook on HIGH
until thickened.
SWISS STEAK
1
3
1 ⁄2-lbs. round steak, ⁄4-inch thick
1 medium onion, thinly sliced
1 carrot, chopped
1 small stalk celery, chopped
1 can (15-oz.) tomato sauce
2 tablespoons all-purpose flour
1
⁄
2
teaspoon salt
teaspoon ground black pepper
1
⁄
4
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat. Top with carrots and celery and cover with tomato
sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BEEF STEW
2-lbs. beef stew meat, cut into 1-inch cubes
1 bay leaf
1
⁄
4
cup flour
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
1 stalk celery, sliced
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon ground black pepper
1
1 ⁄ cups beef broth
2
1 teaspoon Worcestershire sauce
1 clove garlic, minced
Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat
meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on
LOW 10 to 12 hours (HIGH: 4 to 6 hours). Stir stew thoroughly before serving.
SPANISH RICE
2-lbs. ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
1 cup water
1
2
2 ⁄ teaspoons chili powder
1
2
⁄ teaspoon salt
2 teaspoons Worcestershire sauce
1 cup uncooked rice (converted)
2 cans (8-oz. each) tomato sauce
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir
thoroughly. Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).
-9-
ITALIAN PORK CHOPS
4 to 6 (1-inch thick) lean pork chops
1 tablespoon lemon juice
1
1 tablespoon cooking oil
⁄
4
teaspoon salt
1
⁄
2-lb. fresh mushrooms, sliced
1 tablespoon parsley flakes
1
1 medium onion, chopped
1 clove garlic, minced
⁄
2
teaspoon dried basil
1
⁄2
teaspoon ground black pepper
2 cans (8-oz.) tomato sauce
2 medium green bell peppers,
seeded and cut into thin rings
1
⁄
4
cup dry sherry
Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on
both sides. Drain chops on paper towel. Put mushrooms, onion and garlic in bottom
of stoneware. Arrange pork chops on top of vegetables.
In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices; mix well. Pour
over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Before
serving, turn to HIGH and place green pepper rings on top of pork chops. Replace
cover and continue cooking for 30 minutes.
BARBEQUED RIBS
3 to 4-lbs. spareribs
1 onion, sliced
1 jar (16-oz.) barbeque sauce
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil
15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in
stoneware. Pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours
(HIGH: 4 to 5 hours).
POT ROASTED PORK
1 (4 to 5-lb.) pork loin end roast
2 bay leaves
1
⁄
2
teaspoon salt
teaspoon ground black pepper
1 whole clove
1
1
⁄
4
⁄
2
cup water
1 clove garlic, slivered
2 medium onion, sliced
1 tablespoon soy sauce
Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of
garlic. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1
sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other
ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).
CORNED BEEF AND CABBAGE
3 carrots, cut into 3-inch pieces
1 (3 to 4-lb.) corned beef brisket
2 medium onions, quartered
1 cup water
1
⁄2
to 1 small head cabbage, cut into wedges
Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and
cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid,
pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours.
-10-
SPICY CHICKEN CHOW MEIN
1
1 tablespoon cooking oil
⁄
3
cup reduced-sodium soy sauce
teaspoon crushed red pepper flakes
teaspoon ground ginger
1
1
1 ⁄2-lbs. skinless, boneless chicken breasts,
⁄
4
1
cut into 1-inch cubes
⁄
4
4 large carrots, thinly sliced
4 green onions, sliced (including green tops)
3 stalks celery, sliced
1 clove garlic, minced
1 can (8-oz.) bean sprouts
1 can (8-oz.) sliced water chestnuts
1
1 cup reduced-sodium chicken broth
1 tablespoon sugar
⁄
4
cup cornstarch
cup water
1
⁄
2
Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown.
Drain and put in slow cooker. Add remaining ingredients, except cornstarch and
water; stir to combine. Cover and cook on LOW 6 to 8 hours.
Turn to HIGH. In small bowl stir cornstarch into cold water until dissolved. Stir into
liquid in stoneware. Place cover slightly ajar on stoneware. Cook until thickened
(15 to 30 minutes). Serve with chow mein noodles or over cooked rice. May be
doubled for 5 quart models.
CHICKEN ’N NOODLES
3 to 4-lb. broiler/fryer chicken, cut up
2 cups water
1 package (10-oz.) egg noodles
1 teaspoon salt
1
⁄
2
teaspoon ground black pepper
Put chicken in stoneware. Season with salt and pepper; add water. Cover and cook
on LOW 8 to 10 hours (HIGH 4 to 5 hours). Remove chicken from broth. Turn slow
cooker to HIGH; add noodles. Bone and cut up chicken. Stir into noodles. Cover and
cook 30 to 45 additional minutes; stirring occasionally.
MINESTRONE SOUP
1 medium onion, chopped
2 cloves garlic, minced
1
2 medium carrots, thinly sliced
2 cans (14 ⁄2-oz. each) reduced-sodium
1
2 stalks celery, cut into ⁄2-inch pieces
beef broth
1 red bell pepper, seeded and
1 can (28-oz.) crushed tomatoes
1
1
cut into ⁄2-inch pieces
2 cans (15 ⁄2-oz.) kidney beans, drained
1 medium zucchini, scrubbed,
2 teaspoons dried marjoram
1
1
and sliced into ⁄2-inch rounds
⁄
4
teaspoon coarsely ground black pepper
1
1 ⁄
2
cups cooked rice
Add all ingredients except rice to stoneware. Cover and cook on LOW 8 to 10 hours
(HIGH: 4 to 5 hours). Add cooked rice and stir to combine.
-11-
NEW ENGLAND STYLE BAKED BEANS
1
1
2
1 ⁄
2
-lbs (3 cups) dry navy beans
1 ⁄
cups brown sugar
cups water
1
2
1-lb. lean, boneless ham
1 ⁄
1 medium onion, chopped
1 tablespoon dry mustard powder
1
4
1
1 ⁄
2
cups ketchup
⁄
cup molasses
1
⁄
2
teaspoon salt
Completely soften beans as directed on page 4. Drain; put in stoneware and add
ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well.
Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours).
VEGETABLE PASTA
1
2 tablespoons butter or margarine
⁄
2
teaspoon dried basil
teaspoon salt
1
1
1 zucchini, sliced ⁄4-inch thick
⁄
4
1
1
2
1 yellow squash, sliced ⁄4-inch thick
⁄
teaspoon ground black pepper
2 carrots, thinly sliced
1 cup grated Parmesan cheese
12-oz. fettuccine
1
1 ⁄2
cups sliced fresh mushrooms
1 package (10-oz.) frozen broccoli cuts
4 green onions, sliced
1 clove garlic, minced
1 cup (4-oz.) mozzarella cheese, shredded
1 cup cream
2 egg yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli
cuts, onions, garlic, seasonings and Parmesan cheese in stoneware. Cover and cook
on HIGH 2 hours.
Cook fettuccine according to package directions; drain. Add cooked fettuccine,
mozzarella, cream and egg yolk. Stir to blend well. Allow to heat 15 to 30 minutes.
For serving, turn to LOW for up to 30 minutes.
BAKED APPLES
2 tablespoons raisins
1 teaspoon ground cinnamon
2 tablespoon butter
1
⁄
4
cup sugar
6 to 8 medium baking apples, washed and cored
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with
1
butter. Put in stoneware; add ⁄ cup water. Cover and cook on LOW 7 to 9 hours
2
1
1
(HIGH: 2 ⁄
2
to 3 ⁄ hours).
2
CHUNK-STYLE APPLESAUCE
8 to 10 large cooking apples, peeled, cored and sliced or cut into chunks
1
⁄
2
cup water
1 teaspoon ground cinnamon
1
⁄
2
to 1 cup sugar
Put ingredients in stoneware. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4
hours). Serve warm. Add cream if desired.
-12-
MOCK LASAGNA
1 package (10-oz.) broad lasagna noodles,
broken into bite-size pieces
1 carton (12-oz.) cottage cheese
2 cans (6-oz. each) tomato paste
1
1-lb. ground beef
⁄
2
cup water
1
1
⁄
2-lb. Italian sausage
⁄
4
teaspoon salt
1
1 onion, chopped
⁄
2
teaspoon ground black pepper
1
1 clove garlic, minced
1 ⁄ tablespoons dried parsley
2
12-oz. Mozzarella cheese, shredded
1 teaspoon dried basil
Cook noodles according to package directions until tender; drain. Brown ground
beef and sausage; drain and put in lightly greased stoneware. Add all remaining
ingredients. Stir to mix thoroughly. Cover and cook on LOW 7 to 9 hours (HIGH: 3
to 5 hours).
MAGIC MEAT LOAF
2-lbs. ground beef
1 package dry onion soup mix
1
2 eggs
⁄
2
cup ketchup
2
⁄
3
cup quick-cooking oats
Reserve 2 tablespoons ketchup, set aside. Combine ground beef, eggs, oats, soup
mix and remaining ketchup. Shape into loaf. Put in stoneware. Top with remaining
ketchup. Cover and cool on LOW 8 to 10 hours (HIGH: 4 to 6 hours). May be
doubled for 5, 6 and 7 quart models.
SLOPPY JOE’S
3-lbs. ground chuck
1 tablespoon Worcestershire sauce
1 onion, finely chopped
1 teaspoon chili powder
1
1 green bell pepper, seeded and chopped
⁄
4
teaspoon ground black pepper
teaspoon garlic powder
1
2 cans (8-oz. each) tomato sauce
⁄
4
3
⁄
4
cup ketchup
Brown beef in skillet and drain off fat. Put in stoneware; add remaining ingredients.
Stir thoroughly. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4 hours).
-13-
“CHICKEN IN A POT”
2 carrots, sliced
1 teaspoon salt
1
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 3 to 4-lbs.
⁄2
teaspoon ground black pepper
cup water, chicken broth or white wine
teaspoon dried basil
1
⁄
2
1
⁄
2
Put carrots, onion and celery in bottom of stoneware. Add whole chicken. Top with
salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10
1
hours (HIGH: 3 ⁄
2
to 5 hours, using 1 cup water). Remove chicken and vegetables
with spatula.
ARROZ CON POLLO (Chicken with Rice)
4 chicken breast halves,
1 small red bell pepper,
skin and excess fat removed
seeded and chopped
1
⁄
4
teaspoon salt
teaspoon ground black pepper
teaspoon paprika
3 cloves garlic, minced
1
1
⁄
2
⁄2
teaspoon dried rosemary leaves
1
1
⁄
4
1 can (14 ⁄2-oz.) crushed tomatoes
1 package (10-oz.) frozen peas
1 tablespoon cooking oil
1 medium onion, chopped
Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over
medium-high heat. Add chicken and brown; drain. Put chicken in stoneware.
In a small bowl, combine remaining ingredients, except peas. Pour over chicken.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). One hour before
serving, add peas. Serve over rice.
SWEET ’N SPICY GLAZED CHICKEN
6 (4-oz. each) skinless, boneless
chicken breast halves
1 cup reduced-sodium soy sauce
1 cup reduced-sodium chicken broth
1 tablespoon cooking oil
2 tablespoons lemon juice
1
1
⁄
4
teaspoon salt
⁄
2
teaspoon cayenne pepper
cup cornstarch
cup water
1
1
⁄
4
teaspoon ground black pepper
⁄
4
1
4 cloves garlic, minced
⁄
2
1
⁄
2
cup brown sugar
In large skillet, heat oil over medium-high heat. Add chicken and brown on both
sides. Season chicken with salt and pepper. Put in slow cooker. In a small bowl,
combine remaining ingredients, except cornstarch and water. Pour over chicken.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
When done, remove chicken breasts and turn slow cooker to HIGH, cover. Combine
cornstarch and water. Stir liquid in stoneware. Place cover slightly ajar on stoneware.
Cook until thickened (15 to 30 minutes).
-14-
JAMBALAYA
12-oz. skinless, boneless chicken breasts
2 green bell peppers, seeded and chopped
1 medium onion, chopped
1 tablespoon dried parsley
1
1 ⁄
2
teaspoons dried basil leaves
1
⁄
2
teaspoon dried oregano leaves
2 stalks celery, sliced
1 teaspoon Tabasco sauce
4 cloves garlic, minced
1 teaspoon cayenne pepper
1
1
1 can (14 ⁄2-oz.) whole tomatoes
⁄
2
teaspoon salt
1
⁄3
cup tomato paste
1-lb. shrimp, shelled and deveined
3 cups cooked rice
1 can beef broth
Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to
stoneware. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours). Add
shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.
TUNA NOODLE CASSEROLE
1
1 cup milk
⁄2
cup toasted sliced almonds
2 tablespoons dried parsley
1 package (10-oz.) noodles, cooked and drained*
2 cans (6 ⁄2-oz. each) water-packed tuna, drained
1
1 package (10-oz) frozen mixed vegetables
3
2 cans (10
⁄
4-oz. each) reduced-sodium and
reduced-fat condensed cream of mushroom soup
In a large bowl, thoroughly combine tuna, soup, milk, parsley and vegetables. Fold in
noodles. Pour into greased stoneware. Top with almonds. Cover and cook on LOW 7
to 9 hours (HIGH: 3 to 4 hours). *Do not overcook noodles to just until tender.
“WHITE” CHILI
1
1-lb. Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
1 ⁄
2
teaspoons cayenne pepper
1
⁄
2
teaspoon salt
2-lbs. skinless, boneless chicken breasts
1
2 cans (4-oz. each) green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (14 ⁄2-oz.) reduced-sodium chicken broth
1 cup water
Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow
to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and
brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and
cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
FAVORITE CHILI
1
⁄
2-lb. dry pinto or kidney beans
2 cloves garlic, crushed
2 to 3 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon cumin
1
2 can (14 ⁄2-oz. each) tomatoes
2-lbs. coarsely ground chuck,
browned and drained
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 teaspoon salt
Completely soften beans as directed on page 4. Put all ingredients in stoneware in
order listed. Stir once. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6
hours).
-15-
HOT MULLED CIDER
1
1
2
⁄
2
cup brown sugar
1 ⁄ teaspoon whole cloves
2 quarts cider
1 teaspoon whole allspice
2 sticks cinnamon
Orange slices
Put all ingredients in slow cooker. If desired, tie whole spices in cheesecloth or put in
a tea strainer. (If spices are added loose, strain before serving.) Cover and cook on
LOW 2 to 8 hours. Serve from stoneware using a ladle.
HOT SPICED WINE: Use above recipe, substituting two fifths of sweet sherry or port
wine for cider.
CHILI-CHEESE DIP
2-lbs. lean ground beef
4-lbs. processed American cheese, cut into small pieces
1 teaspoon chili powder
2 cans (8-oz. each) tomatoes with green chilies
1 tablespoon Worcestershire sauce
Brown ground beef well and drain off excess fat. Put ground beef and remaining
ingredients in stoneware. Stir well. Cover and cook on HIGH 1 hour, stirring until
cheese if fully melted. Serve immediately or turn to LOW for serving up to 6 hours
later. Serve with tortilla or corn chips.
OLD-FASHIONED RICE PUDDING
1
2 ⁄
2
cups cooked rice
2 teaspoons vanilla
1
1
1 ⁄
2
cups evaporated milk
⁄2
teaspoon nutmeg
2
⁄
3
cup sugar
4 eggs
1
3 tablespoons soft butter
⁄
2
cup raisins (optional)
Thoroughly combine rice with all ingredients. Pour into a lightly greased stoneware.
Cover and cook on HIGH 2 hours. Stir after first hour.
-16-
More Recipe Ideas
By the makers of America’s #1 Brand of Slow Cookers
From Main Dishes To Soups. From Appetizers To Desserts.
®
We have over 200 slow cooker recipes in our Crock-Pot Slow
Cooker Cuisine Cookbook. These delicious recipes have been
®
®
created and tested specifically for the Rival Crock-Pot
Slow Cooker, and includes nutritional information and time
saving tips. Looking for recipe ideas for dinner, or help with
®
that upcoming party? Let Rival help.
’
Recipes for Today s Hectic Schedules & Healthy Lifestyles.
Create delicious meals and dishes that are healthy and low in
fat. All 45 recipes in The Easy Low Fat Cuisine Cookbook have
15 grams of fat or less per serving.
Clip coupon below and mail to:
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)
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LIMITED ONE-YEAR WARRANTY
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1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for
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Une division de The Holmes Group
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