Do you supersize your thunder thighs at the drive up?

[koalabear]

Converting from Stovetop to Crockpot



Directions:

It's fairly easy to convert your favorite recipes to crockpot use.

Stovetop Cooking Time - Crockpot Cooking Time - High/Low Temp

15-30 minutes (1 1/2-2 1/2 hrs) / (4-8 hours)

35-45 minutes (3-4 hours) / (6-10 hours)

50 minutes - 3 hours (4-6 hours) / (8-16 hours)

 

[koalabear]

Barbecued Ribs



# 3 pounds lean country-style pork ribs, trimmed of any excess fat
# salt and pepper
# 1 cup catsup
# 2 tablespoons brown sugar
# 1 tablespoon prepared steak sauce
# 1 teaspoon celery seed
# 1 teaspoon prepared spicy mustard
# ½ teaspoon salt
# ¼ cup cider vinegar
# 1 medium onion, thinly sliced and separated into rings.

1. Brown ribs in metal slow cooking pot (or skillet) on top of range unit over medium heat. Season with salt and pepper.

2. Meanwhile, combine catsup, brown sugar, steak sauce, celery seed, mustard, salt and vinegar in small bowl. Set aside.

3. Place half the ribs in bottom of slow cooking pot. Layer half the onion and sauce over the ribs. Repeat the layers. Place cooking pot on heating base, cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high) for 3 to 4 hours until meat is tender. Reduce heat to Setting #2 (low) for serving.


Serve with baked potatoes and garden salad for a complete, no hassle dinner.

Yield: 6 servings
Slow Cooking Time: 7 to 9 hours at #3 (low) or 3 to 4 hours at #5 (high).
Last Minute Cooking Time: None

 

[koalabear]

Slow Cooker Stew

# 1½ pounds beef stew meat
# 1 medium onion, chopped
# 4 carrots, cut into bite-size pieces
# 2 ribs celery, cut into bite-size pieces
# 4 medium potatoes, peeled and cut into bite-size pieces
# 1 28-ounce can whole tomatoes, undrained
# 1 10½-ounce can beef broth
# 1 tablespoon Worcestershire sauce
# 2 tablespoons dried parsley flakes
# 1 bay leaf
# 1 teaspoon salt
# ¼ teaspoon pepper
# 2 tablespoons quick cooking tapioca

1. Brown beef cubes in slow cooker cooking pot on range unit over medium heat. Transfer cooking pot to slow cooker heating base using hot pads.

2. Add remaining ingredients, stirring to blend. Cover and slow cook at setting #3 (med) for 8 hours or at setting #4 for 4 to 5 hours. Reduce heat to setting #2 (low) for serving.

Makes 6 servings.

 

[koalabear]

Ham Stroganoff



# 2 tablespoons butter or margarine
# 1 cup minced onion
# 8 cups (2 pounds) precooked ham, cut into ¼-inch strips.
# 1 8-ounce can mushroom stems and pieces, drained, reserve liquid.
# 2 10½-ounce cans condensed cream of mushroom soup
# 1 cup sour cream

1. Saute onion in butter in slow cooking pot over medium-low heat of range unit. Transfer cooking pot to slow cooker heating base using hot pads.

2. Add ham strips and drained mushrooms to cooking pot. In bowl, combine reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.

3. Cover and cook at Setting #3 (med) for 3½ to 4½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to setting #2 (low) for serving. Serve over cooked noodles, rice or chow mein noodles.

Makes 6 servings.

 

[koalabear]

Pork and Kraut Dinner



# 4 lean pork steaks, about 2 pounds
# 2 tablespoons raw rice
# ½ teaspoon salt
# ½ teaspoon pepper
# 1 teaspoon sugar
# 1 tablespoon caraway seed
# 1 28-ounce can sauerkraut, rinsed in cold water
# 1 cup tomato juice
# ¼ cup water

1. Place ingredients in slow cooking pot in order as listed in recipe. Cover and cook at setting #3 (med) for 6 to 8 hours or at setting #5 (high) for 3 to 4 hours. Six pork chops may be substituted for pork steak, if desired. Reduce heat to setting #2 (low) for serving.

Makes 4 to 6 servings.

 

[koalabear]

Stir-Fried Beef and Onions

Makes 2 servings
Preparation Time: 10 minutes; 4 minutes to cook

# 1 tablespoon cornstarch
# 2 tablespoons soy sauce
# 4 tablespoons dry sherry
# ½ pound lean flank or sirloin steak, thinly sliced across grain and cut in 1½-inch-long strips
# ½ teaspoon sugar
# ½ teaspoon salt
# 2 tablespoons peanut oil
# 2 medium onions, peeled, sliced and separated into rings

1. Mix cornstarch, 1 tablespoon soy sauce and 2 tablespoons sherry in bowl. Add meat; stir to coat; set aside to marinate for 10 minutes.

2. Stir together remaining soy sauce, remaining sherry, sugar and salt; set aside.

3. Heat oil in uncovered wok at 375°F. Add onions; stir-fry 2 minutes. Add beef and soy sauce mixture; stir-fry 2 minutes. Serve immediately.

 

[koalabear]

Corned Beef and Cabbage Stew

# 2 pounds corned beef, cut into 1-inch cubes
# 1½ tablespoons quick cooking tapioca
# 3 carrots, cut into 1-inch pieces
# 1 medium onion, quartered
# 1 small head cabbage, cut into wedges
# 1 10½-ounce can beef broth
# ½ cup water
# 1 tablespoon dry mustard
# ½ teaspoon prepared horseradish
# 1 teaspoon ground cloves
# 2 tablespoons molasses
# 1 bay leaf
# 3 tablespoons cornstarch
# ¼ cup cold water

1. Place corned beef cubes in slow cooking pot. Sprinkle tapioca over meat. Arrange carrots, onion and cabbage over meat.

2. In bowl combine remaining ingredients, except cornstarch and ¼ cup water. Pour over mixture.

3. Cover and cook at Setting #3 (low) for 7 to 9 hours or until meat and vegetables are tender. Remove bay leaf.

4. Increase heat to Setting #5 (high). Combine cornstarch and water. Stir slowly into stew mixture until thickened. Reduce heat to Setting #2 (low) for serving.

 

[koalabear]

Herb Pork Roast

# 1 teaspoon salt
# 1 teaspoon thyme
# ½ teaspoon sage
# ½ teaspoon ground cloves
# 1 teaspoon grated lemon peel
# 1 4-5 pound pork roast, boneless or bone-in
# 4 large cloves garlic, quartered
# 2 tablespoons water, optional
# 2 tablespoons cornstarch, optional

1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert pieces of garlic.

2. Place roast in slow cooking pot. Cover and cook at setting #3 (med) for 7 to 9 hours or at setting #5 (high) for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F or higher before serving. Allow roast to stand 10-15 minutes before carving.

3. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch into 2 tablespoons water. Stir slowly into juices until thickened at setting #5 (high).

Makes 8 servings.

 

[koalabear]

Country Pork Stew


# 1½ pounds pork, cut into 1-inch cubes
# 3 medium potatoes with skins, scrubbed and cubed
# 4 carrots, cut into ½-inch pieces
# 1 green pepper, cut into ½-inch pieces
# 1 medium onion, chopped
# 1 medium zucchini, cut into ½-inch pieces
# 1 16-ounce can whole tomatoes, cut up
# 2 cups water
# 1 tablespoon instant beef bouillon
# 1 teaspoon salt
# ½ teaspoon pepper
# ½ teaspoon paprika
# 3 tablespoons cornstarch
# 2 tablespoons water

1. Combine all ingredients, except cornstarch and 2 tablespoons water in slow cooking pot. Stir to blend. Cover and cook at setting #3 (Med) for 7 to 9 hours or at setting #5 (High) for 4 to 5 hours.

2. Increase heat to setting #5 (High). Combine cornstarch and water. Stir slowly into stew mixture until thickened. Reduce heat to setting #2 (Low)for serving.

Makes 6 servings.

 

[koalabear]

Honey Glazed Ham

# 4 pound boneless, fully cooked ham
# 1 12-ounce can lemon-lime (7-up) soda
# ¼ cup honey
# ½ teaspoon prepared mustard
# ¼ teaspoon ground cloves
# ¼ teaspoon gound cinnamon

1. Place ham and soda into slow cooking pot. If a rack was included with your slow cooker, place ham on rack in bottom of cooking pot or place ham directly into cooking pot. Cover and cook at setting #3 (med) for 6 to 8 hours or at setting #5 (high) for 3 to 4 hours.

2. Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of slow cooking pot. Spread glaze over ham. Cover and continue heating. Let ham stand for 15 minutes before carving.

Makes 10-12 servings.

 

[koalabear]

Maple-Balsamic Glazed Turkey Breast

# Basting Sauce 3 tablespoons balsamic vinegar
# 5 teaspoons maple syrup
# 5 teaspoons Dijon mustard
# 1 tablespoon butter
# 1½ teaspoons chopped fresh rosemary
# ¼ teaspoon salt
# 1/8 teaspoon freshly ground pepper

Turkey
# 3-to 5-lb. turkey breast
# 1½ cups canned reduced-sodium chicken broth
# 2 tablespoons all-purpose flour

1. Heat oven to 325°F. In small saucepan, heat vinegar, syrup, mustard, butter, rosemary, salt and pepper over low heat until butter is melted. Reserve 1 tablespoon basting sauce.
2. Place turkey breast in shallow roasting pan; brush with basting sauce. Bake uncovered 1½ to 2 hours, basting occasionally, until internal temperature reaches 180°F and skin is a deep mahogany brown. Remove to carving board; let rest while preparing gravy.
3. Add 1 cup of the chicken broth to roasting pan along with reserved basting sauce; place over medium heat and bring to a boil, stirring in any browned bits and roasting juices. Whisk remaining ½ cup both with flour. Whisk into pan; continue cooking until gravy has thickened. Carve breast. Serve with gravy.

Makes 4 serving

 

[koalabear]

Sweet and Sour Pork

Makes 6 servings
Preparation Time: 20 minutes; 15 minutes to cook

# 2 pounds boneless pork loin, cut in ½-inch cubes
# ¼ cup soy sauce
# 1 egg, lightly beaten
# Cornstarch, about 1 cup
# 1½ cups vegetable oil
# 1 large onion, peeled and cut in 8 wedges
# 1 green pepper, cored, seeded and cut in 1-inch pieces
# 1 cup pineapple chunks, drained and juice reserved
# 2 small tomatoes, cored and cut in wedges
# Sweet and sour sauce (see recipe)

1. Toss pork with soy sauce; roll in egg; roll in cornstarch, shaking off excess cornstarch.

2. Heat oil in uncovered wok at 400°F. Add pork in 4 batches, stir-frying until golden brown. Drain on paper towels, keep warm in preheated 200°F oven.

3. Drain all but 1 tablespoon oil from wok; heat at 350°F. Add onion; stir-fry 2 minutes. Add green pepper; stir-fry 2 minutes. Add pineapple and tomatoes; stir-fry 1 minute.

4. Return pork to wok; add Sweet and Sour Sauce; stir-fry to coat with sauce. Serve immediately.

 

[koalabear]

Vegetarian Stew

Ingredients:
1 can kidney beans
2 tablespoons olive oil
1 large onion -- thinly sliced
4 large clove garlic -- minced
1 green bell pepper -- coarsely chopped)
1 cup green cabbage -- coarsely shredded
1/2 cup diced potatoes
16 ounces diced tomatoes -- undrained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked brown rice
4 cups water or vegetable broth
salt and pepper to taste

Directions:

Combine all ingredients in crockpot. Cover; cook on low for 6 hours.

This recipe for Vegetarian Stew serves/makes 6

 

[koalabear]

Beef And Broccoli

Ingredients:
1 pound boneless beef top round steak -- trimmed of fat, cut into cubes
1 jar (4.5 ounce) sliced mushrooms -- drained
1 medium onion -- cut into wedges
1/2 cup condensed beef broth
3 tablespoons teriyaki sauce
1 tablespoon sesame seed
1 teaspoon dark sesame oil -- if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cup water
1 tablespoon cornstarch
2 cups frozen broccoli florets

Directions:

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki sauce, sesame seed and sesame oil; mix well.

Cover; cook on low setting for 8 to 10 hours.

About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 mintues or until broccoli is crisp-tender. Serve over rice.

This recipe for Beef And Broccoli serves/makes 4

 

[koalabear]

Savory Beef Burgundy

Ingredients:
4 pounds lean beef -- cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 pound mushrooms -- sliced
1/3 cup flour

Directions:

Marinate beef in wine, oil, thyme, and pepper four hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; saute until soft. Add mushrooms and cook until slightly wilted.

Drain beef, reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef, stirring until well coated. Add mushroom mixture. Pour reserved marinade over all. Cook on LOW 8-9 hrs.

This recipe for Savory Beef Burgundy serves/makes 8

 

[koalabear]

Lemon-Thyme Tenderloin With Roasted Vegetables

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon peel
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 1/2 teaspoon salt
1 teaspoon pepper
4 pounds beef tenderloin -- trimmed
1 small red bell pepper -- cut into 1-inch wedges
1 small yellow bell pepper -- cut into 1-inch wedges
8 green onions -- cut into 2 pieces
2 yellow squash -- cut into 1" pieces

Directions:

Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place vegetables in bottom of crockpot and put meat on top. Cover and cook on low for 4-5 hours on low.

Per Serving (excluding unknown items): 539 Calories; 41g Fat (68.7% calories from fat); 37g Protein; 5g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 518mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat.

This recipe for Lemon-Thyme Tenderloin With Roasted Vegetables serves/makes 8

 

[koalabear]

Beef Hash

Ingredients:
3 cups cut-up cooked stew beef
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper

Directions:

Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).

Double recipe for a 5-quart Crockpot.

This recipe for Beef Hash serves/makes 4

 

[koalabear]

Barbecue Beef Wraps

Ingredients:
1 boneless beef loin tri top roast
1/4 cup molasses
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 tablespoon minced green onion, including tops
7 chili flavored or plain flour tortillas (9 inch)
1 can (15 ounce) chili beans drained and slightly mashed (do not rinse)
1 can (11 ounce) whole kernel corn drained

Directions:

Place beef in a 3 1/2 quart slow cooker. Combine molasses, mustard, vinegar, chili powder, Worcestershire Sauce, ketchup and green onion. Pour half of sauce over beef.

Cover and refrigerate remaining sauce. Cover and cook on LOW about 7 hours or until beef is tender. Preheat oven to 350 degrees. Thinly slice beef across grain.

Place about 1/2 cup beef on each tortilla. Top each with about 3 tablespoons beans, 3 tablespoons corn and 1 tablespoon of the reserved sauce. Fold ends in and roll up. Wrap each in foil. Place in oven about 15 minutes or utnil heated through.

 

[koalabear]

B B Q

Ingredients:
4 pounds pork or beef roast
1 medium onion -- sliced
1/2 cup hickory smoke flavored bbq sauce
3 cups water
3/4 cup regular bbq sauce

Directions:

Cook meat and onion in crock pot on high for 4 to 6 hours or on low overnight. Drain water and throw out onion. Add BBQ sauces and cook on low for 1 hour.

This recipe for B B Q serves/makes 8

 

[koalabear]

Basic Meatloaf

Ingredients:
2 pounds ground beef
2 eggs
2 slices bread, in small cubes
milk
ketchup or salsa
salt and pepper
1 small onion, chopped

Directions:

Beat eggs; stir in bread cubes. Add enough milk to just moisten. Add the ground beef, and mix together with hands. Season to taste. Place in crock pot; shape to fit and flatten. Pour ketchup or salsa on top, enough to cover top. Cook on low for 8-12 hours.

This recipe for Basic Meatloaf serves/makes 6

 

[koalabear]

Burgundy Meatloaf

Ingredients:
2 pounds ground meatloaf mixture
1 small onion -- chop
2 eggs
1 cup bread crumbs
1/2 cup parsley -- chop
1/2 cup burgundy wine
1 tablespoon basil, fresh chopped
or
1 teaspoon basil -- dried
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
1 bay leaf
8 ounces tomato sauce with mushroom

Directions:

Combine meatloaf mixture, onion, eggs, bread crumbs, parlsey, wine, basil salt and pepper in a large bowl; mix.

Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halved and bay leaf. Lift foil with loaf into an electric slow cooker; cover.

Cook on high for 1 hour then turn heat control to low and cook 4 hours longer, or until meatloaf is well-done.

Remove loaf from slow cooker by lifting the foil "ears" as easy-lift handles, tilting fat back into slow cooker. Discard bacon and bay leaf.

Serve on heated platter and spoon part of the heated tomato sauce over. Great with buttered noodles and green beans. Beef broth or tomato juice may be substituted for Burgundy.

This recipe for Burgundy Meatloaf serves/makes 6

 

[koalabear]

Dave`s Meat Loaf

Ingredients:
1 pound extra lean ground beef
1/4 pound sausage
1/4 cup dark beer
1 egg
2 slices bread -- torn
1 onion -- chopped
3 tablespoons fresh parsley -- chopped
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 dash Tabasco sauce

Directions:

Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chili sauce. Chill leftovers and slice for sandwiches the next day.

This recipe for Dave`s Meat Loaf serves/makes 4

 

[koalabear]

Crock-Pot®
Slow Cooker
Hints & Tips
To enhance your slow cooking experience, we’ve developed Hints & Tips to help you succeed with
any slow cooking recipe.

Stirring
Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.

Cooking for Larger Quantity Yields
The recipes on this web site and most of our cookbooks are recommended for 3 to 4 1/2 quart sizes. When preparing recipes in a larger unit, such as a 5 to 7-quart Crock-Pot® slow cooker, here are guidelines for doubling or tripling ingredients:

• When preparing dishes with beef or pork in a larger unit, browning the meat in a skillet before adding to the slow cooker yields the best results; the meat will cook more evenly. Roasted meats, chicken, and turkey quantities may be doubled or tripled, and seasonings adjusted by half. Caution: Flavorful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavors.

• When preparing a soup or a stew, you may double all ingredients except liquids, seasonings, and dried herbs. Increase liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume. Do not double thickeners, such as cornstarch, at the beginning. You may always add more thickener later if needed.

• When preparing baked goods or cheesecakes, it is best to simply prepare the original recipe as many times as needed to serve more people.

Adding Ingredients at the End of the Cooking Time
Certain ingredients tend to break down during extended cooking. When possible add these ingredients toward the end of the cooking time. These include:

• Milk, cream and sour cream - add during the last 15 minutes of cooking time.

• Seafood - add in the last hour of cooking time, unless the recipe specifies otherwise.

Pasta and Rice
• For best results with pasta, cook in a pot of boiling water until just tender. Add the pasta to the stoneware during the last half hour of cooking.

• For best results with rice, always use long grain converted rice. If it doesn’t seem to cook completely after the suggested time, you may try adding an extra 1 to 1 2/3 cup of liquid per cup of rice.

Beans
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 to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Meats
• Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, however, if you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place the meat in the stoneware and follow the recipe as usual.

• 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 stoneware 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.

Liquids
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted (such as substituting a 10 1/2 ounce can of soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth for 1/2 cup of wine, etc).

• Roasts can be cooked without water when set on LOW. We recommend a small amount, however, 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.

Herbs and Spices
When cooking with your Crock-Pot® slow cooker, fresh herbs will add aromatic, fresh flavor and color to the finished dish but should be added at the end of the cooking cycle. Dried herbs and spices, particularly ground or crushed, can lessen in flavor during extended cooking time. Add half the amount of dried herbs and spices recommended in the recipe at the beginning then taste and adjust seasonings toward the end of the cooking cycle.

Vegetables
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.

Cooking Breads and Cakes
Here are some tips on making the delicious cakes found in the Dessert section of this web site:

• Do not over-beat breads and cakes. Follow all recommended mixing times.

• Do not add water to the slow cooker unless it specifically says to in the recipe.

• After breads and cakes have finished cooking, allow them to cook for 5 minutes before from the cake pan.

Cooking with Frozen Foods
You can cook frozen meats in your Crock-Pot® slow cooker, however it is best to use the following guidelines:

• Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware.

• Do not preheat the slow cooker.

• Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional
2 hours on High.

Cooking Temperatures and Food Safety
• Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

• If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to 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.

Removable Stoneware
The removable stoneware in your Crock-Pot® slow cooker makes cleaning easy. Here are some tips on the use and care of your stoneware:

• Do not preheat the slow cooker.

• Your Crock-Pot® slow cooker makes a great server for hot beverages or dips. Keep it on the Low setting to maintain the proper serving temperature.

• 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, however, cooking time will be affected.

 

[koalabear]

Chicken in a Pot

Ingredients
Yield: 6 servings

* 1 pkg. (16 oz.) frozen mixed vegetables
* 1 envelope (1.5 oz.) beef stroganoff sauce mix
* 1 whole chicken (4-5 lb.)
* Paprika, onion powder and garlic powder

1. Combine vegetables and sauce mix in the crock.
2. Sprinkle seasonings on the skin of both sides of the chicken. Place the chicken in the crock over the vegetables.
3. Cover and cook on preferred setting:
* Low - 8 hours
* High - 4 hours

 

[koalabear]

Candied Carrots & Walnuts

Ingredients
Yield: About 5 quarts

* 4 packages (16 oz. each) frozen sliced carrots
* 1 bottle (12 oz.) pancake syrup
* 1/2 cup brown sugar, packed
* 1 bag (8 oz.) chopped walnuts

1. Combine all ingredients in the crock. Stir well.
2. Cover and cook on: High - 6 hours (only the High setting is recommended for this recipe).