Crock-Pot 3845 Slow Cooker User Manual

Stoneware Slow Cooker
The Original and America’s #1 Brand of Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Visit our website at www.crock-pot.com
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed,
including the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in
water or other liquid. CAUTION: Never submerge the heating unit in water or
other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Turn control to “OFF” before unplugging from wall outlet. Unplug from outlet when
not in use and before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to Rival ®
(see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by Rival ® may cause fire,
electrical shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids. Always use hot pads when moving your heated Crock-Pot®
slow cooker.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from wall outlet.
14. Avoid sudden temperature changes, such as adding refrigerated foods into a
heated pot.
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never
needs lubrication. Do not attempt to service this product. Do not immerse base in water or other
liquid. A short power-supply cord is provided to reduce the hazards resulting from entanglement
or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER,
THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL
RATING OF THE CROCK-POT® SLOW COOKER. The extension cord should not be allowed to
drape over the counter or tabletop where it can be pulled on by children or tripped over.
NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.
This is normal with many heating appliances and will not recur after a few uses.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
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HOW TO USE YOUR CROCK-POT® SLOW COOKER
1. There are two temperature settings. LOW is recommended for slow ”all-day”
cooking. 1 hour on HIGH equals about 2 to 2 1⁄2 hours on LOW.
2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not cook frozen meats (such as roasts or chickens) unless you first
add at least 1 cup of warm 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.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware for storage of food.
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.
HOW TO CLEAN YOUR CROCK-POT® SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
CARE OF STONEWARE
• The stoneware 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 BonAmi® 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.
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.
-4-
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 of
cooking.
• 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 affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is
substituted. (Such as substituting a 103⁄4 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.)
• 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 11⁄2 hours or until
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
QUESTIONS AND ANSWERS
Q
A
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.
“Must the Crock-Pot® slow cooker be covered? Is it necessary to stir?”
Cook with the cover on. The 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
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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
approximately 1⁄2 cup flour or cornstarch to 1⁄2 cup water or 4 tablespoons melted
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.
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 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.
Therefore, everything can go into the Crock-Pot® 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
35 to 45 minutes
50 minutes to 3 hours
COOK ON LOW:
4 to 6 hours
6 to 10 hours
8 to 18 hours
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OR COOK ON HIGH:
11⁄2 to 2 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 on rangetop before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir
in with other ingredients; add 1⁄4 cup extra liquid per 1⁄4 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
Crock-Pot® 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.
The recipes in this book may be used, as printed, in the 21⁄2 - 41⁄2 quart Crock-Pot® slow
cooker. For 21⁄2 quarts or smaller units, recipes may need to be halved.
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THE RECIPES
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 (2 to 3-lb.) boneless beef rump roast
1 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄2 cup water or beef broth
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
1 (2 to 3-lb.) beef brisket
1
⁄2 cup liquid smoke
1
⁄2 teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4 cup of
liquid smoke and 1⁄2 teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
SWISS STEAK
2 round steaks, about 1⁄2-lb. each,
cut 3⁄4-inch thick
1
⁄4 cup all-purpose flour
1
⁄2 teaspoon ground black pepper
1 large onion, thinly sliced
2 carrots, sliced
2 stalks celery, chopped
1 can (15-oz.) tomato sauce
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 on top. 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).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each)
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground black pepper
1 onion, sliced
1 jar (16-oz.) barbeque sauce
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
-8-
ROASTED PEPPER & BEAN CHILI
2 green bell peppers
2 red bell peppers
1 large onion, chopped green chilies
1 zucchini, quartered and sliced 1/4-inch thick
2 cloves garlic, minced
2 tablespoon chili powder
1 teaspoon oregano leaves
1
⁄2 teaspoon
1 cumin
1 can (14 ⁄2-oz.) crushed tomatoes
1 can (10-oz.) diced tomatoes and
1 can (15-oz.) garbanzo beans, drained
1 can (15-oz.) pinto beans, drained
1 can (15-oz.) black beans, drained
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).
CHICKEN CACCIATORE
1 medium onion, thinly sliced
3-lb. chicken, cut up
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon salt 1 bay leaf
1
⁄2 teaspoon pepper
2 cloves garlic, minced
2 teaspoon oregano leaves
1
⁄2 teaspoon basil leaves
1
⁄2 teaspoon celery seed
1
⁄2 cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
1 to 1 1⁄2-lbs. each, cut 1⁄4-inch thick
1 tablespoon olive oil
1 medium onion, chopped
1
⁄2 cup chopped green bell pepper
1
⁄2 cup chopped red bell pepper
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄2 cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄4 cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
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POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin roast
1
⁄2 teaspoon salt
1
⁄4 teaspoon ground black pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1
⁄2 cup water
1 tablespoon soy sauce
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
5 1⁄2 - 6 1⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts
of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in
stoneware and continue as recipe directs.
PORK CHOPS ON RICE
⁄2 cup brown rice
⁄3 cup converted white rice
1
⁄4 cup butter or margarine
1
⁄2 cup chopped onion
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon dried thyme, divided
1
⁄2 teaspoon rubbed sage
1
2
⁄2 teaspoon salt
⁄4 teaspoon ground black pepper
4 to 6 boneless pork chops, 3⁄4- to 1-inch thick
1 can (10.5-oz.) beef consomme
2 tablespoons Worcestershire sauce
1
⁄2 teaspoon paprika
1
⁄4 teaspoon ground nutmeg
1
1
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed
2 tablespoons butter or margarine
1
⁄4 cup garden vegetable-flavored
whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
⁄2 teaspoon dry basil leaves
⁄2 teaspoon rubbed sage
1
⁄2 teaspoon dry thyme leaves
1
⁄4 teaspoon ground black pepper
1
⁄4 teaspoon garlic powder
1
1
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
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CAROLINA BARBEQUED PORK
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1
⁄2 teaspoon ground black pepper
1 (4 to 6 pound) boneless pork butt
or shoulder roast
3
⁄4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1⁄2 teaspoons crushed red pepper flakes
1 1⁄2 teaspoons sugar
1
⁄2 teaspoon dry mustard
1
⁄2 teaspoon garlic salt
1
⁄4 teaspoon cayenne
Hamburger buns
Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 2 to 3-lb.
1 teaspoon salt
⁄2 teaspoon ground black pepper
⁄2 cup water, chicken broth or white wine
1
⁄2 teaspoon dried basil
1
1
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1⁄2 to 5 hours, using 1 cup
water). Remove chicken and vegetables with spatula.
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
1 (3-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
1
⁄2 teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3 1⁄2 to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
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TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast,
cut into 1⁄2-inch cubes
2
⁄3 cup all-purpose flour, divided
1 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄4 teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 medium onions, chopped
2 cups frozen peas and carrots,
or frozen mixed vegetables
2 cloves garlic, minced
1 can (4-oz.) sliced mushrooms, drained
2 cups chicken broth
1
⁄4 cup sherry
CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
1
⁄4 cup vegetable oil
Combine 1⁄3 cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to 9 hours
(HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven to 400° F. Blend
remaining 1⁄3 cup flour with 1⁄3 cup cold water; stir until smooth, then blend into stew
in Crock-Pot® slow cooker. Cook, stirring occasionally, 15 minutes or until stew is
thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing
bowl. Blend in egg, milk and oil. Pour over stew. Lift removable stoneware from slow
cooker base and place in preheated oven. Bake 15 to 20 minutes or until cornbread
is golden brown. Allow to stand 15 minutes before serving.
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1
⁄4 cup molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon mustard
1
⁄8 to 1⁄4 teaspoon hot pepper sauce
2 tablespoons orange juice
3 whole bone-in chicken breasts, halved
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.
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ROASTED LEMON ALMOND CORNISH HENS
3 lemons
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
4 teaspoons minced fresh thyme, divided
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄2 cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
pepper; drizzle over hens. Sprinkle with 1⁄4 cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 pound, fully-cooked ham,
cut into 1-inch cubes
1 package (1-oz.) country-style gravy mix
1 can (10 1⁄2-oz.) cream of mushroom soup
2 cups water
2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1
⁄4 green pepper, seeded and diced
1 can (28 ounces) whole tomatoes
1
⁄4 cup tomato paste
3 cloves garlic, minced
1 tbsp. minced parsley
1
⁄2 tsp. leaf thyme
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted
converted rice
1 pound fresh or frozen shrimp,
shelled and cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
2 to 3 teaspoons Italian seasoning
1 cup chopped onion
2 cans (4-oz. each) sliced mushrooms, drained
2 cloves garlic, minced
6 cups tomato juice
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
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Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
STEAK SOUP
2 lbs. coarsely ground chuck,
browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
Salt to taste, optional
2 cans (14 1⁄2-oz. each) diced tomatoes
1 package (10-oz.) frozen mixed vegetables
5 tablespoons beef base granules
1
⁄2 teaspoon ground black pepper
1
⁄2 cup butter, melted
1
⁄2 cup all-purpose flour
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.
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn
1 1⁄2 cups cooked rice
1 can (15-oz.) red kidney beans,
1 teaspoon Worcestershire sauce
1
drained and rinsed
⁄4 teaspoon salt
1
1 can (14 1⁄2-oz.) diced tomatoes
⁄2 teaspoon ground black pepper
1
1
⁄4 cup salsa
⁄4 cup chopped onion
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1⁄2 cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3 medium zucchini, sliced 1⁄4-inch thick
1 onion, chopped
4 cloves garlic, chopped
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
3 Roma tomatoes, sliced
1 cup shredded cheddar cheese
3
⁄4 cup spicy vegetable tomato-juice cocktail
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1
⁄2 teaspoon seasoned salt
1
⁄4 teaspoon ground black pepper
3
⁄4 cup stuffing croutons
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1⁄2 to 3 1⁄2 hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.
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LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If
you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for
replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered
freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE
DEPARTMENT between 8:00 a.m. and 5:00 p.m. Eastern Standard Time, Monday through Friday (for prompt service have model
number and sales receipt ready).
In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478
Or, you may write to Rival’s Service Division, P.O. Box 769 Milford, MA 01757. Proof of purchase is required when requesting
warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to
commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession
of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this
product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may
not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to
state.
©2000, Rival
A Division of The Holmes Group
Crock-Pot® is a registered trademark of Rival®
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