tips on crock pot cooking - Georgetown Community Hospital

Crock-Roasted Chicken with Rotisserie
Rub
CROCK
POT
HISTORY
Ever since man first tamed fire, slow
cooking was discovered as a way to
soften up and tenderize those tough
slabs of meat and fibrous rooty
vegetables.
Slow cooking these chewy cuts broke
down the collagen in the meat and
turned it into a gelatinous broth. As
the fibers of the meat separated and
shrunk during slow cooking, the juices
would moisten the meat and turn even
the toughest cuts into a mouth
watering meal.
In the early 1960s, West Bend
developed an electric bean cooker
called the Bean Pot. This early electric
slow cooker resembled a tradition
crockery bean pot which rested on a
warming tray.
The Naxon Utilities Corp of Chicago
developed a version of a bean cooker,
called the Beanery. This primitive slow
cooker was a self contained unit and
the precursor of the modern slow
cooker. In 1970, the Rival Company
acquired the assets of the Naxon
Utilities Corp and the rights to the
Beanery. Rival refined the looks of the
Beanery, and in 1971, introduced the
Rival Crock-pot slow cooker.
The rest, as they say, is history.
From Prevention Guide Slow Cooker Recipe Book
1 whole chicken (3 1/2 – 4 pounds)
1 Tb. Paprika
1 ½ tsp onion powder
1 Tb. garlic powder, or 3 cloves garlic, pressed
1 tsp salt
½ tsp ground black pepper
Rinse chicken and pat dry, removing any visible fat.
Discard giblets and neck. Coat 4-quart (or larger) slow
cooker with cooking spray.
Combine spices in a bowl and stir in warm water by
the teaspoon-full until a thick past forms. coat the
chicken inside and out with the seasoned paste before
placing in cooker, breast-side up.
Cover. Cook on low 6-7 hours or on high 3 ½ - 4 ½
hours, or until thermometer inserted in thickest part of
thigh registers 180 degrees. Remove chicken from
cooker. When cool enough to handle, remove skin and
serve.
Nutrition: 4 Servings Cal: 230; Pro: 41; Carb: 2; Fib:
1; Fat: 6
Meatloaf in a Crock Pot
Taken from E-How Website
1 1/2 to 2 lbs Ground Beef or Ground Turkey
1 envelope of Lipton Onion Soup Mix
1 Egg, (slightly beaten)
1/2 tsp dried Parsley Flakes
1 clove Garlic (minced)
1 tbsp dried Oregano
1 tsp Paprika
2 tbsp Worcestershire Sauce
1- 8 oz. can Tomato Sauce
1/4 Cup Parmesan Cheese(grated)
Cooking Spray
Oblong Crock Pot or Round Crock Pot with round
non-stick Baking Pan.
Spatula and Spoon
Spray the inside of the loaf pan with cooking spray.
Mince garlic, chop parsley, grate cheese, and
slightly beat the egg with a fork.
In a medium/large bowl, mix prepared ingredients
with ground beef by using your hands or a large
fork. *Note, add 1/2 of the can of tomato sauce to
the meat mixture with other ingredients and mix
just until incorporated. Place the meatloaf into the
loaf pan and form around sides to fit the pan. Add
remaining tomato sauce to the top of the meatloaf,
then add cheese and top with the parsley.
Place the loaf pan into the Crock Pot, it will be
slightly raised from the bottom, that is how it
should be as long as you can fit the lid in place
securely without letting the heat escape.
Set on HIGH and cook for about 3 hrs. and 20
min. Crock Pot temperatures will vary, check
meatloaf at 2 1/2 hrs. Cheese should be melted
and juices will be clear if meatloaf is done. Mine
took the whole time and was very moist.
When juices are present around the meatloaf, use
a Turkey baster to remove the excess grease from
the pan and again when the meatloaf is done. Let
the meatloaf set for 5 to 10 minutes before cutting.
Nutrition: Serves 8 Cal: 191; Pro: 20; Car: 5; Fib: 1;
Fat: 15
Slow cooker
Crockpot Egg Casserole
From About.com
Use your imagination when making this recipe.
Try Canadian bacon instead of ham. Use Havarti
or Swiss cheese instead of Cheddar. Add some
minced jalapeno peppers if you like hot foods.
Then enjoy!
TIPS ON CROCK
POT COOKING
Crock Pot
Cooking
A Crock-Pot® slow cooker
should be at least ½ full to ¾
full for best results.
Total Time: 9 hours, 25 minutes
Ingredients:
32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 tsp. salt
1/2 tsp. pepper
Preparation:
Spray inside of slow cooker with nonstick cooking
spray. In small skillet, cook onion and green
pepper in olive oil until crisp tender. Let cool
about 10 minutes. Place one third of the frozen
hash brown potatoes in the slow cooker. Add one
third of the ham, onion, green pepper and cheese.
Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and
seasonings until well mixed. Pour over the
ingredients in the slow cooker, cover and turn on
low. Cook for 8-10 hours, until casserole is set
and eggs are thoroughly cooked. Serves 12
If you have a new hotter cooking crock-pot, you'll
need to check this after 6 hours. It will probably
be done after 7 hours. The eggs should
reach a temperature of 160 degrees F.
Nutrition: Serves 12 Cal: 257; Pro: 21; Car: 16;
Fib: 1; Fat: 10
Eating well
One recipe at a time
Place root vegetables near the
sides or bottom of the
stoneware because they often
cook slower than meat. Cut
vegetables accordingly to cook
at the same rate as the meat.
For example, smaller cuts of
vegetables for lean versus
larger vegetables for marbled
meat.
This Month:
• The history of the
Crock Pot
• Crock Pot cooking
tips
It is not necessary to use
more than ½ to 1 cup liquid
in most instances since
juices in meats and
vegetables are retained
more in slow cooking than
in conventional cooking.
• Meatloaf
• Rotisserie Chicken
• Egg Casserole