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Recipes
NOTE: When slow cooking is on HIGH
setting, it is very much like a covered
pot on the stovetop.
Foods will cook on HIGH in about half the time
required for LOW cooking. Additional liquid may
be required as foods do boil on HIGH setting.
Lemon Roasted Chicken
1.0 to 1.5 kg chicken
40g onion, chopped
20g butter.
juice of 1 lemon
5g fresh parsley
3g salt
3g thyme
3g paprika
Rinse the chicken well and pat dry; remove any
excess fat. Place the onion in the cavity of the
chicken and rub the skin with the butter.
Place the chicken in the slow cooker.
Squeeze the lemon juice over the chicken and
sprinkle with the remaining seasonings.
Cover and cook on Low for 8 hours or on High for
6 hours.
Spicy Pork & Potato Stew
0.8kg pork shoulder roast, trimmed and chopped
into 1-in. cubes 8g bacon drippings (may
substitute vegetable oil)
10g small red potatoes
200g onions, chopped
2 fresh poblano peppers, seeded, chopped
2 fresh jalapeno peppers, minced (remove seeds
and ribs for less heat)
4 cloves garlic, minced
2 dried bay leaves
0.88kg cups chicken broth
1 (0.4kg) can stewed tomatoes, Mexican
10g chili powder
30g Saizon®Mexican Seasoning
3g dried oregano, crushed
2g cayenne pepper, more or less to taste
35g chopped fresh parsley
Add drippings to a large, heavy skillet over high
heat.
Brown the meat in 2 batches, then transfer to a
brown paper bag to drain the fat.
Cut potatoes in half. Arrange potatoes, onions,
peppers in bottom of the ceramic pot.
Place meat over vegetables.
In a separate bowl, combine the remaining
ingredients and mix well.
Pour mixture over the meat.
Cover and cook on LOW for 8 to 9 hours or HIGH
for 5 to 6 hours.
Remove bay leaves before serving.
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