Crock-Pot | Slow Cooker | Benefits of Crock Pot Cooking Slow Cooker Tips

Benefits of Crock Pot Cooking Slow Cooker Tips
Benefits of Crock Pot Cooking
Slow Cooker Tips
1) The crock pot offers "all-day cooking
without looking." Most meat and
vegetable combinations can cook for 8
to 10 hours unattended.
Ideally, the initial temperature of the crock pot should be as high as
possible. In the case of meat, this can be done by browning the
meat before cooking. Vegetables can be placed in a pot of boiling
water for a few minutes before putting them in the crock pot.
2) Food doesn't overcook or burn if left
longer than required. Food cooked
slowly will be tenderer after prolonged
cooking. Liquids do not boil away as
in conventional methods of cooking.
You may pre-warm the crock pot by filling it with boiling water
for a few minutes.
3) One-step preparation is convenient. Simply put all ingredients
in the crock and cook. Exception would be adding milk, cream
or sour cream during the last hour.
i Don't set a hot crock on a cold surface. Always place a hot pad
or towel under it.
4) Simmered foods taste better than boiled foods because more
natural juices and flavors of food are retained. Keep the cover
Recipes suggest putting vegetables in the pot first and the meat on
i To speed up the cooking time of most recipes, including soups
and stews, follow the rule that 1 hour on High is equal to 2
hours on Low. (This is not recommended for cooking desserts.)
Every time the lid is lifted, add 15-20 minutes
to the overall cooking time.
i Fat retains heat more readily than water, so fattier recipes will
cook faster than those with less fat. Trim meats and brown them
prior to putting them in the crock pot.
5) The crock pot is economical to operate. Low wattage over an
extended period costs less than high wattage for a short time.
• Steam accumulates on the slow cooker's lid and the contents of
the crockery tend to get watered down. Use thickeners such as
flour, cornstarch and tomato paste to give texture to the dish.
6) A wide variety of foods can be prepared. Less tender cuts of
meat cook with less shrinkage and therefore, are moist and
7) Food is heated, but not the kitchen. Clean up is simple if the
crock pot is stoneware and is removable.
Serving and Clean-up
i Use a slow cooker on a buffet table to keep soup or stew hot.
i Soak, then scrub off all cooked-on stains between uses.
Abrasive cleanser is fine for this. Don't be tempted to leave food
residue on the crock. It will cook off and become part of your
next meal!
To reduce any bacterial risk while using a slow
cook crock pot, follow these simple rules:
1. Keep raw ingredients refrigerated until they are to be put
in the cooker.
2. Thaw frozen meat or poultry before cooking.
For Cooking
Without Looking
3. Cut vegetables in small pieces to ensure rapid heat
4. When cooking meat, the water or stock level should
almost cover the meat to ensure effective heat transfer.
5. Do not overload the crock pot. Half full to three-fourths
full is recommended for most crock pots.
6. Do not leave cooked food to cool down in the crock pot.
Either consume it immediately or cool the food rapidly and
7. Never reheat leftovers in the crock pot. Reheat
leftovers on the stove, in the oven or microwave.
8. Always follow the manufacturer’s instructions.
WNEP education is supported by the USDA Food Share Program, UW-Extension, Food Share
Wisconsin, and local partners. In Wisconsin, Food Share can help provide a healthy diet. To find out
more about Food Share, call 715-232-7360.
In accordance with Federal law and U.S. Department of Agriculture's policy, this institution is
prohibited from discriminating on the basis of race, color, nationality origin, sex, age, religion,
political beliefs or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400
Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3272 (voice) or
Wisconsin Relay 711. USDA is an equal opportunity provider and employer. Revised 2/2012
Use a Crock Pot
Nutrition Education Program
Dunn County UW-Extension
800 Wilson Avenue, Room 330
Menomonie WI 54751
(715) 232-1636
Family Living ProgramsiCooperative ExtensioniUniversity of Wisconsin-Extension
Menu Idea
Menu Idea
Menu Idea
Menu Idea
Beef Stew
Canned Peaches
Lowfat Milk
Ham & Scalloped Potatoes
Round Steak Casserole
Canned Pears
Lowfat Milk
Crock Pot Pork Chops with
Mushroom Sauce
over Egg Noodles
Corn Bread
Lowfat Milk
Canned Plums
Lowfat Milk
Beef Stew
Makes 8 servings
(343 calories, 16 grams
carbohydrates, 20 grams fat per
3 carrots, cut up
3 potatoes, cut up
2 lbs. beef chuck or stew meat
in 1½-inch cubes
1 cup water or beef stock
1 teaspoon Worcestershire
1 garlic clove
1 bay leaf
Salt to taste
½ teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery stalk, cut up
Put all ingredients in crock
pot in order listed. Stir just
enough to mix spices. Cover
and set to Low for 10-12
hours. (High: 5-6 hours.)
Ham & Scalloped
Makes 4 servings
(617 calories, 71 grams carbohydrates,
21 grams fat per serving)
6-8 slices of ham (about 1 pound)
8-10 medium potatoes, peeled &
thinly sliced
2 onions, peeled & thinly sliced
Salt & pepper
1 cup grated cheddar or American
1 can (10 oz.) cream of celery or
mushroom soup
Put half of ham, potatoes and
onions in slow cooker, sprinkle
with salt and pepper, then grated
cheese. Repeat with remaining
half. Spoon undiluted soup over
top. Cover and cook on Low 810 hours, or High 4 hours.
Sprinkle with paprika.
Baked Potatoes
(113 calories, 26 grams carbohydrates, .12 grams fat each)
Poke potatoes with fork and wrap in foil. Fill the crock pot with 6 to
12 potatoes. Cover and cook on Low 8 to 10 hours (High: 2½ to 4).
Do not add water.
Round Steak
Makes 8 servings
(317 calories, 26 grams
carbohydrates, 13 grams fat per
2 pounds round steak,
cut ½-inch thick
Garlic salt, salt, pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled and
quartered (optional)
1 can French-style green beans,
1 can (10-oz.) tomato soup
1 pound can tomatoes (peeled
and whole)
Season round steak lightly with
garlic salt, salt and pepper. Cut
into serving pieces and place in
crock pot with sliced onion,
which has been separated into
rings. Add potatoes and green
beans. Top with tomato soup
and tomatoes. Cover and cook
on Low for 8 hours. Remove
cover during last half-hour if
too liquid. To cook in 2-quart
crock pot, reduce ingredients
Crock Pot Pork
Chops With
Mushroom Sauce
Makes 6 to 8 servings
(219 calories, 4 grams
carbohydrates, 11 grams fat
per serving)
8 to 10 small, thick pork chops
2 teaspoons salt
¼ teaspoon pepper
1/8 teaspoon sage
1 can (12 oz.) cream of
mushroom soup
1 Tablespoon dried onion flakes
Trim the excess fat from the
chops and use it to grease a
large skillet. Over high heat,
brown each chop lightly on
both sides. Salt and pepper
each as it finishes and place it
in the crock pot. Add the
sage. Turn the soup
(undiluted) and the onion
flakes into the still hot skillet.
Scrape the pan juices and
turn them into the cooker.
Cover and cook on Low for 8
to 10 hours.
Menu Idea
Menu Idea
Menu Idea
Menu Idea
Mock Lasagna
Mixed Greens Salad
French Bread
Orange Wedges
Lowfat Milk
Easy Does It Spaghetti
Raw Cauliflower-Baby Carrots
Garlic Toast
Lowfat Milk
Quick Onion Pot Roast
Whole Wheat BreadButter
Butterscotch Pudding
Lowfat Milk
Hot Shredded Beef or
Pork Roast on Bun
Baby Carrots-Pickles
Peach Cobbler
Lowfat Milk
Quick Onion Pot
Peach Cobbler
Mock Lasagna
1 package (10 oz.) broad
lasagna noodles, broken into
bite-size pieces
1 pound ground beef
½ pound Italian sausage
1 onion, chopped
1 garlic clove, minced
12 oz. Mozzarella cheese,
1 carton (12 oz.) cottage cheese
2 cans (6 oz.) tomato paste
½ cup water
1 teaspoon basil
½ teaspoon pepper
1 ½ Tablespoons dried parsley
Cook noodles according to
package directions until
tender; drain. Brown ground
beef and sausage. Remove
liquid fat. Place in lightly
greased crock pot. Add all
remaining ingredients. Stir to
mix thoroughly. Cover; cook
on Low 7 to 9 hours. (High: 3
to 5 hours).
Easy Does It Spaghetti
1 pound ground beef
2 Tablespoons dry minced onion
1 teaspoon salt
½ teaspoon garlic powder
2 cans (8 oz.) tomato sauce
1 – 1 ½ teaspoons Italian
1 can (4 oz.) sliced mushrooms,
3 cups tomato juice
1 ½ cups (4 oz.) dry spaghetti,
broken in 4-5” pieces
Brown ground beef in skillet
and place in crock pot. Add all
remaining ingredients except
dry spaghetti; stir well. Cover
and cook on Low 6-8 hours.
(High: 3 to 5 hours). Turn to
High last hour and stir in dry
spaghetti. Serves 4
1 packet onion soup mix
3 lb. lean beef or pork roast, trim
any fat
2-4 potatoes, quartered
3-5 large carrots (cut in 2-inch
lengths) or 2-3 cups baby
This roast needs no prior
Sprinkle onion soup over the
bottom of the crock pot. Add
potatoes and carrots. Add
roast; add water to half-way up
side of roast. Cover and cook
on Low about 10 hours or 5
hours on High.
¾ cup all-purpose baking mix
1/3 cup sugar
½ cup packed brown sugar
½ can evaporated milk
2 teaspoons margarine or
butter, melted
2 eggs, slightly beaten
3 large, ripe fresh or canned
peaches, peeled, pitted and
coarsely chopped
2 teaspoons vanilla
¾ teaspoon cinnamon
Vanilla ice cream (optional)
Lightly grease slow cooker or
coat with non-stick cooking
spray. Combine baking mix
and sugars in a large bowl.
Stir in milk, margarine and
eggs. Add peaches, vanilla
and cinnamon. Stir until
ingredients are well
incorporated. Pour into slow
cooker. Cover and cook on
Low for 6 to 8 hours or on
High for 3 to 4 hours. Serve
warm. Top with vanilla ice
cream, if desired.
Serves 4
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