Crock-Pot Classic Owner's Manual page 7

4-7 QT 09EM1.qxd:122265 4/28/09
RECIPES
BEEF BOURGUIGNON
Serves 6-8
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon,
cut into 1-2 inch pieces
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in
a skillet on stovetop (optional).
®
2. Place meat in Crock-Pot slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 8-10 hours or on High for 5-7
hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4-6
4-6 pound roasting chicken
½ cup onion, chopped
1-2 tablespoons butter
Juice of one lemon
1. Place the onion in the cavity of the chicken and rub the skin
with butter. Place chicken in Crock-Pot
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8-10 hours or on High 4-5 hours.
7:59 PM Page 13
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
®
slow cooker.
-12-
RECIPES
CHICKEN CACCIATORE
Serves 4-8
2-3 onions, thinly sliced
2-4 pounds chicken (breasts or thighs),
skinned
1 28-ounce can plum tomatoes, chopped
Kosher salt and pepper
5 cloves garlic, minced
®
1. Place sliced onion in Crock-Pot slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine
together. Pour over chicken.
3. Cover and cook on Low for 5-6 hours or on High for 3-4 hours
or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase
cook time about 30 minutes to 1 hour.
CHILI
Serves 6-8
2 large onions, chopped
5-6 cloves garlic, minced
2 green peppers, chopped
2-3 pounds ground beef, cooked and drained 1 teaspoon cayenne pepper
2 14-ounce cans red, black or white beans,
rinsed and drained
1. Add all ingredients to Crock-Pot ®
2. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
-13-
½ cup dry white wine or broth
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
Cooked pasta
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
½ cup beef broth
slow cooker.