Crock-Pot Express CPE210 User manual

Recipe Book

5.7L CROCK-POT
® EXPRESS
INTRODUCTION
TRUSTED
For over 35 years, the Crock-Pot® brand
has been your trusted brand for cooking
convenience. We strive to provide you with
the most innovative and dependable products
to make your life easier. The Crock-Pot®
brand is a leader in one-pot cooking, and
we’re confident that the Crock-Pot® Express
will be the perfect addition to your kitchen.
VERSATILITY & CONVENIENCE
With 13 One-Touch Programs, easily prepare
any recipe on the menu – whether it’s
slow cooked, steamed, sautéed, seared, or
pressure cooked – using one convenient
appliance. The non-stick Cooking Pot resists
food and is dishwasher safe, making clean-
up a breeze.
INSPIRED FAMILY MEALS
In this user-friendly recipe book, we walk
you through some of the many flavor-
packed meals that are easy to make in
your Crock-Pot® Express. To make this
recipe book simple to use, the recipes are
grouped according to meal type. Start with
a Beginner’s Recipe or choose your course
to easily search for the dish that you are
craving. We hope that you and your loved
ones enjoy these recipes as much as we have!
THE FAST PRESSURE COOKER WITH
MULTI-COOKER CONVENIENCE
In today’s fast-paced world, you need a Cooker that can
keep up with your lifestyle. Let Crock-Pot® brand handle
the pressure of mealtime with the Crock-Pot® Express Easy
Release Multi-Cooker. Crock-Pot® Express can cook meals up
to 70% faster*, so you can spend less time in the kitchen and
more time with the family.
* cooks up to 70% faster when compared to traditional cooking methods.
Let's eat!
PROMPT OR PATIENT
When you’re in a hurry choose from
multiple one-touch pressurised programs
for the same slow-cooked taste you love
in under an hour. Of course, if you’re not
ready to eat now, you can choose SLOW
COOK – just set the cook time and come
back later to a delicious, hot meal that’s
ready to eat when you are.

Beginner's Recipes............6-10
Quick Start Guide........4-5
Appetisers............................................11-15
Soups & Sides..........................16-20
Desserts.................................................36-39
Mains....................................................21-35
TABLE OF CONTENTS
Let's eat!

BROWN/SAUTÉ No No Do Not Use Lid
BOIL No No Do Not Use Lid
SIMMER No No Do Not Use Lid
QUICK START GUIDE*
ASSEMBLY
• Place Cooking Pot into the Heating Base.
• Place Lid onto Pressure Cooker, and align with . To lock, twist counterclockwise,
aligning with .
4
Time Selection Buttons
Lock/Unlock Indicators
Steam Release Valve
Lid
Steaming Rack
Cooking Pot
Plastic Spoon
WARNING: This Quick Start Guide is not intended to be a substitute for the Owner’s Manual, and
you should read and understand the warnings and instructions in the Owner’s Manual before using
this cooker.
Steam Release Dial

BROWN/SAUTÉ No No Do Not Use Lid
BOIL No No Do Not Use Lid
SIMMER No No Do Not Use Lid
5
1. Add ingredients to the Cooking Pot and secure the Lid.
2. Press the function you would like to use.
3. Adjust Temperature or Pressure, if needed.
4. Use the Time Selection Buttons to set the desired cook time.
5. Rotate the Steam Release Dial into the position needed for the chosen function (see chart).
6. Press START/STOP.
7. Once cooking is complete, wait at least 10 minutes, allowing pressure to release naturally.
8. Rotate the Steam Release Dial to the "Release" position.
CAUTION: When in the “Seal”
position, please note steam may still
be released from the Steam Release
Valve on the Lid to regulate the proper
amount of pressure for cooking. Always
keep face and hands clear of the Steam
Release Valve.
SealRelease
HOW TO USE YOUR CROCK-POT
® EXPRESS
DELAY TIMER
If you want your Crock-Pot
®
Express to start cooking later, use the DELAY TIMER function,
and select the amount of time you want your Pressure Cooker to wait before beginning the
cooking cycle (not available on BROWN/SAUTÉ, KEEP WARM, BOIL, SIMMER, or
YOGURT settings).
FUNCTION PRESSURE
COOK LID REQUIRED STEAM RELEASE DIAL POSITION
MANUAL PRESSURE Yes Yes Seal
MEAT/POULTRY Yes Yes Seal
BEANS/CHILI Yes Yes Seal
RICE/GRAINS Yes Yes Seal
YOGURT No Ye s (in some steps) Release
DESSERT Yes Yes Seal
SOUP Yes Yes Seal
SLOW COOK No Yes Release
STEAM Yes Yes Seal
BROWN/SAUTÉ No No Do Not Use Lid
BOIL No No Do Not Use Lid
SIMMER No No Do Not Use Lid

6
INGREDIENTS: DIRECTIONS:
1 kg beef mince
1 tbsp olive oil
1 small brown onion, chopped
1 red chilli, seeds removed, finely
diced
1 tbsp lime juice
1 tsp salt
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tsp beef stock powder
800g tin chopped tomatoes
4 tomato paste
230g corn chips
Optional toppings: grated cheese,
diced avocado, coriander leaves
Press BROWN/SAUTÉ. Add beef; cook and stir 6 to 8 minutes or until
browned, stirring to break up meat. Drain fat. Remove beef to large bowl.
Wipe the Cooking Pot clean.
Heat oil on HIGH. Add onion, jalapeño pepper, lime juice, salt, garlic
powder, ground cumin, paprika, chili, beef stock powder and red pepper
flakes; cook and stir 2 minutes. Stir in beef, tomatoes and tomato paste.
Secure lid. Press BEANS/CHILI, set pressure to HIGH and time to 10
minutes. Make sure Steam Release Dial is in the "Seal" (closed) position.
Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes. Release
remaining pressure. Press BROWN/SAUTÉ. Cook, uncovered, on HIGH 5
to 10 minutes until desired consistency. Top chips with beef mixture and
desired toppings.
Super Sunday
Walking Tacos
COURSE: BEGINNER
PREP TIME: 10 MINUTES
COOK TIME: 18 MINUTES
YIELDS: 6-8 SERVINGS
Easy Mac & Cheese

7
INGREDIENTS: DIRECTIONS:
500g macaroni
300g ham, diced
6 cloves garlic, crushed
50g butter
4 cups vegetable stock
½ cup milk
½ cup parmesan cheese, grated
½ cup mozzarella cheese, grated
1 cup cheddar cheese, grated
2 cups frozen peas, defrosted
(optional)
Season with sea salt and freshly
cracked pepper
Place macaroni, ham, garlic, butter, stock and milk into the Cooking
Pot.
Secure the lid ensuring the Steam Release Dial is in the "Seal" (closed)
position. Press RICE/GRAINS and adjust TIME to 5 minutes. Press
START/STOP.
Once cooking is complete and the pressure is released, add cheeses
and peas (optional) and mix through.
Season with sea salt and freshly cracked pepper. Ready to serve.
Easy Mac & Cheese
COURSE: BEGINNER
PREP TIME: 2 MINUTES
COOK TIME: 5 MINUTES
YIELDS: 4-6 SERVINGS

8
Beef and Broccoli
with Rice
Press BROWN/SAUTÉ and adjust the time to 5 minutes. Press
START/STOP and allow to preheat.
Add 1 tbsp vegetable oil, butter, onion, garlic and capsicums
to the cooking pot and sauté for 5 minutes, stirring often. Add
the paprika and rice and stir well.
Pour in the stock then secure the lid ensuring the Steam
Release Dial is in the "Seal" (closed) position. Press RICE/
GRAINS and set the time for 8 minutes, then START/STOP.
Once the unit has finished cooking, allow the unit to have a
natural pressure release time of 5 minutes.
Stir in the peas, spinach and parmesan and adjust the
seasoning.
Serve with freshly grated parmesan and some torn basil leaves.
1 tbsp olive oil
15g butter (optional)
1 medium onion, diced
3 cloves of garlic, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
1 tsp paprika
200g Arborio rice
650ml vegetable stock
100g frozen peas defrosted.
2 large handfuls of baby spinach
leaves
30g Parmesan cheese, grated
Fresh basil leaves
INGREDIENTS: DIRECTIONS:
COURSE: BEGINNER
COOK TIME: 8 MINUTES
SERVES: 2-3 SERVINGS
Vegetable Risotto

9
Press BROWN/SAUTÉ, heat oil on HIGH. Add beef; season with
pepper. Cook and stir occasionally for 5 minutes. Stir; cook 3 minutes.
Stir in ginger and garlic; cook and stir 30 seconds. Stir in 1 cup water,
teriyaki sauce and brown sugar. Secure lid. Press BEANS/CHILI,
set temperature to HIGH and time to 10 minutes. Make sure Steam
Release Dial is in the “Seal” (closed) position. Press START/STOP.
When cooking is complete, quick release pressure.
Meanwhile, rinse rice well under cold water. Place in 18cm round
metal cake pan; add 1-½ cups water. Prepare foil sling. With a large
piece of foil, fold length ways into three. Cover pan tightly with foil.
Place rack over beef in Cooking Pot; use sling to lower pan onto rack.
Secure lid. Press MEAT/POULTRY, set temperature to HIGH and time
to 18 minutes. Make sure Steam Release Dial is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete, natural release pressure 5 minutes.
Release remaining pressure. Remove pan from Cooking Pot using
sling; set aside. Remove rack from pot. In a jug place cornflour and
1/4 cup of the beef liquid, whisk and pour back into the cooking pot.
Press BROWN/SAUTÉ; add broccoli. Cook and stir 5 to 7 minutes or
until broccoli is desired degree of doneness. Scoop rice into serving
bowls; top with beef, broccoli and sauce.
1 tbsp vegetable oil
1 kg beef stew meat, sliced
¼ tsp black pepper
3cm fresh ginger, finely grated
3 garlic cloves, crushed
2 ½ cups water
1 cup teriyaki sauce
1-½ tbsps packed brown
sugar
1 cups long grain white rice
¾ tsp salt
2 tsps cornflour
3 cups broccoli florets
INGREDIENTS: DIRECTIONS:
COURSE: BEGINNER
PREP TIME: 10 MINUTES
COOK TIME: 23 MINUTES
YIELDS: 4-6 SERVINGS
Beef and Broccoli
with Rice

10
INGREDIENTS: DIRECTIONS:
1 tbsp oil
1 brown onion, chopped
2 tbsp tomato paste
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp dried basil
800g tin diced tomatoes
4 cups water
3 tsps salt
500g uncooked spaghetti, broken
in half
Fresh basil leaves
cracked black pepper and sea salt
Parmesan cheese (optional)
Press BROWN/SAUTÉ; place oil in Cooking Pot and heat. Add onion;
cook and stir 3 minutes or until translucent. Add tomato paste, garlic,
oregano and basil; cook and stir 30 seconds. Add tomatoes and salt;
mix well. Add pasta and water; gently mix, separating pasta as much as
possible. Secure lid. Press MANUAL, set pressure to HIGH and time to 5
minutes. Make sure Steam Release Dial is in the “Seal” (closed) position.
Press START/STOP.
Once cooking is complete, quick release pressure. Stir to separate
noodles. Press BROWN/SAUTÉ; cook and stir 3 to 5 minutes or until all
liquid is absorbed and pasta is desired degree of doneness. Serve with
Parmesan cheese, fresh basil leaves, season to taste.
One-Pot
Spaghetti
COURSE: BEGINNER
PREP TIME: 5 MINUTES
COOK TIME: 8 MINUTES
YIELDS: 4-6 SERVINGS
Hummus

11
6 cups water
2 cups dried chickpeas
1 cup olive oil
3 cloves garlic, peeled
¼ cup tahini
½ cup water
Juice of 2 lemons
1 tbsp soy sauce
Salt and freshly ground
black pepper, to taste
Place chickpeas and water in the Cooking Pot. Secure the lid. Make sure
the Steam Release Dial is in the “Seal” (closed) position. Press BEANS/
CHILI, set the pressure to HIGH, and adjust the time to 45 minutes. Press
START/STOP.
Once cooking is complete and the pressure is released, set aside to cool.
Drain. Place all remaining ingredients in food processor and process to
form a smooth paste. Season to taste with salt and pepper.
Store in a clean, covered container in the refrigerator for up to one week.
INGREDIENTS: DIRECTIONS:
Hummus
COURSE: APPETISER
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
YIELDS: 5 CUPS

12
PERFECT HARD BOILED EGGS:
1 cup water
6 eggs
PERFECT MEDIUM BOILED EGGS:
1 cup water
6 eggs
PERFECT SOFT BOILED EGGS:
1 cup water
6 eggs
PERFECT HARD BOILED EGGS:
Place water and rack in bottom of the Cooking Pot. Place eggs on rack.
Secure lid. Press STEAM, set pressure to LOW and time to 7 minutes.
Make sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Remove eggs to large
bowl of ice water; let cool 5 minutes before peeling.
PERFECT MEDIUM BOILED EGGS:
Place water and rack in bottom of the Cooking Pot. Place eggs on rack.
Secure lid. Press STEAM, set pressure to LOW and time to 5 minutes.
Make sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Remove eggs to large
bowl of ice water; let cool 5 minutes before peeling.
PERFECT SOFT BOILED EGGS:
Place water and rack in bottom of the Cooking Pot. Place eggs on rack.
Secure lid. Press STEAM, set pressure to LOW and time to 3 minutes.
Make sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Remove eggs to large
bowl of ice water; let cool 5 minutes before peeling.
INGREDIENTS: DIRECTIONS:
Perfect
Boiled Eggs
COURSE: APPETISER
PREP TIME: 2 MINUTES
COOK TIME: 9 MINUTES
YIELDS: 6 SERVINGS
BBQ Buffalo Wings

13
1.5 kg chicken wing
½ cup chicken stock
60g salted butter
1 garlic clove, finely grated
1 cup barbeque sauce
¼ cup buffalo sauce
½ tsp chili powder
¼ tsp onion powder
¼ tsp pepper
Garnish with chopped chives
FOR SERVING
Ranch or blue cheese
Press the BROWN/SAUTÉ button. When the device is hot, brown the
chicken wings on both sides in batches.
Add the chicken stock, butter and garlic on top of the chicken. Secure
the lid. Press the MEAT/POULTRY function, set the pressure to HIGH
and set the time for 15 minutes. Make sure the Steam Release Dial is in
the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure and drain most of the
stock off the wings, leaving about a ¼ of stock on the bottom of the
Express Multi-Cooker under the wings.
In a small bowl combine the barbecue sauce, buffalo sauce, chili powder,
onion powder and pepper. Pour over the wings and stir.
INGREDIENTS: DIRECTIONS:
BBQ Buffalo Wings
COURSE: APPETISER
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
YIELDS: 6 SERVINGS

14
INGREDIENTS: DIRECTIONS:
2 kg pork shoulder, cut into cubes
1 ½ tsp salt
350ml stout beer
100g tomato paste
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp chili powder
½ tsp cayenne powder
½ tsp smoked paprika
1 cup sour cream
1 tbsp chipotle sauce
24 slider buns
Juice from 1 large lime
Chopped coriander
In a small bowl stir together 1 tsp of salt, beer, tomato paste, lime
juice, cumin, garlic powder, onion powder, chili powder, cayenne and
smoked paprika. Coat the pork. Place the pork in the Cooking Pot,
add the lid. Make sure the lid to is locked but the Steam Release Dial
is in the “Seal” (closed) position. Press MEAT/POULTRY adjust time to
2 hours and press START/STOP.
Once cooking process is complete, release the pressure and carefully
remove the Cooking Pot, pouring off the liquid. Leave a small amount,
about 2 tbsp and return the Cooking Pot back in the Crock-Pot
Express.
Press BROWN/SAUTÉ setting on HIGH. Shred the pork in the cooker
with two forks while the pot heats up. Press meat firmly down with a
wooden spoon into a firm even layer. Cook for 5-8 minutes, stir and
press again into a firm even layer. Once the remaining liquid is gone
and there are pieces of meat that have been caramelized, remove
from the pot and add to a serving bowl. Toss with the remaining ½ tsp
salt.
Stir together the sour cream and chipotle sauce.Add the carnitas to
the slider buns, top with sour cream and sprinkle with coriander.
Carnitas Sliders
with Chipotle Sour
Cream
COURSE: APPETISER
PREP TIME: 10 MINUTES
COOK TIME: 2 HOURS
YIELDS: 6 SERVINGS
Chips
and Dips

15
For Spinach Dip, layer ingredients in 450ml glass jar in order listed.
Cover with lid and tighten lid. For Buffalo Chicken Dip, layer ingredients
in 450ml glass jar in order listed, pressing down to fit. Cover with lid
and tighten lid. For Queso Dip, place process cheese in 450ml glass jar;
top with salsa. Cover with lid and tighten lid.
Place water and rack in the Cooking Pot. Arrange jars on rack. Secure
lid. Press BEANS/CHILI, set pressure to HIGH and time to 7 minutes.
Make sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Carefully remove
jars from the Cooking Pot (Jars will be hot). Unscrew lids; stir dips well
before serving. Serve with chips.
SPINACH DIP
150g cream cheese
⅓ cup sour cream
¾ cup frozen chopped spinach,
thawed and squeezed dry
¼ tsp garlic powder
¼ tsp black pepper
½ tsp Worcestershire sauce
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella
cheese
BUFFALO CHICKEN DIP
120g cream cheese
½ cup shredded or diced cooked
chicken
¼ cup Buffalo wing sauce
¼ cup prepared ranch dressing
½ cup grated Cheddar cheese
QUESO DIP
225g cheddar cheese
½ cup chunky salsa
2 cups water
Tortilla chips
INGREDIENTS: DIRECTIONS:
COURSE: APPETISER
PREP TIME: 10 MINUTES
COOK TIME: 7 MINUTES
YIELDS: 6 SERVINGS
Chips
and Dips

16
INGREDIENTS: DIRECTIONS:
4 large white onions, evenly sliced
½ cup butter
5 cups vegetable stock
4 sprigs fresh rosemary
2 bay leaves
Salt and pepper
TO SERVE:
4 thick slices of french bread
4 slices of gruyere cheese
Fresh thyme sprigs
Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/
STOP. Allow Multi-Cooker to preheat.
Add the butter and onions, and sauté, stirring regularly until the onions
are evenly browned and softened. Add the remaining ingredients to the
Cooking Pot and stir. Press START/STOP. Secure the lid. Press SOUP, set
pressure to HIGH, and adjust time to 10 minutes. Make sure the Steam
Release Valve is set to the "Seal" (closed) position. Press START/STOP.
Top the French bread slices with the cheese and pre-heat your broiler.
Once cooking is complete and the pressure is released, remove rosemary
and bay leaves. Ladle soup into ovenproof soup bowls, placing a slice of
the bread and cheese on top. Carefully place the bowls under the broiler
until golden and melted. Alternatively, you can grill the bread and cheese
separately, placing onto the soup before serving.
Garnish with the thyme sprigs and serve warm.
French
Onion Soup
COURSE: SOUP & SIDES
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
YIELDS: 4 CUPS
Speedy Lentil and
Vegetable Soup

17
INGREDIENTS: DIRECTIONS:
1 tbsp vegetable oil
1 large onion, finely diced
2 carrots, peeled and diced
2 celery sticks, diced
2 bay leaves
½ tsp dried thyme
1.3 litres hot vegetable stock
200g dried brown lentils, rinsed
200g dried red lentils, rinsed
200g frozen sweetcorn
1 large potato, peeled and diced
Salt and pepper
Press BROWN/SAUTÉ and adjust time to 3 minutes, press START/STOP
and allow to preheat.
Add oil, onions, carrots and celery to the cooking pot. Sauté for 3 minutes.
Add the remaining ingredients and stir well.
Secure the lid, ensure the Steam Release Dial is in the “Seal” (closed)
position, press MANUAL PRESSURE adjust time to 10 minutes and press
START/STOP.
Once the unit has finished cooking, allow the unit to have a natural
pressure release time of 10 minutes.
Stir well, adjust the seasoning. Serve with some chunky granary bread for
a tasty healthy meal.
Speedy Lentil and
Vegetable Soup
COURSE: SOUPS & SIDES
COOK TIME: 10 MINUTES
SERVES: 4 SERVINGS

18
Place water and rack in bottom of the Cooking Pot. Place potatoes
on rack. Secure lid. Press STEAM, set pressure to HIGH and time to
20 minutes. Make sure Steam Release Dial is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes.
Release remaining pressure.
1 cup water
4 large Sebago potatoes
INGREDIENTS: DIRECTIONS:
COURSE: SOUP & SIDES
PREP TIME: 2 MINUTES
COOK TIME: 20 MINUTES
YIELDS: 4 SERVINGS
Express Baked
Potatoes
Potato and
Egg Salad

19
1 cup water
2 tsp salt
1.4kg Desiree potatoes, cut into
3cm cubes
6 eggs
⅓ cup finely diced dill pickle
¼ cup finely chopped red onion
1 stalk celery, finely diced
¼ cup chopped fresh
parsley (optional)
1 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
2 tsp sugar
Combine water and 1 tsp salt in Cooking Pot. Add potatoes; place
whole eggs on potatoes. Cook on STEAM 4 minutes; quick release
pressure.
Place eggs in bowl of cold water with ice cubes. Drain potatoes in
colander; let stand 10 minutes or until potatoes have cooled slightly.
Peel eggs and coarsely chop. Place in large bowl; add pickle, onion,
celery and parsley, if desired. Add potatoes; gently mix.
For dressing, whisk mayonnaise, mustard, vinegar, sugar and remaining
1 tsp salt in medium bowl. Pour over potato mixture; mix gently.
Refrigerate until cold.
INGREDIENTS: DIRECTIONS:
Potato and
Egg Salad
COURSE: SOUP & SIDES
PREP TIME: 10 MINUTES
COOK TIME: 4 MINUTES
YIELDS: 8 SERVINGS

20
PERFECT FLUFFY WHITE RICE:
Combine rice, water and salt in the Cooking Pot. Secure lid. Press
RICE/GRAINS, set pressure to HIGH and time to 6 minutes. Make
sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, natural release pressure 10 minutes.
Release remaining pressure.
PERFECT FLUFFY BROWN RICE:
Combine rice, water and salt in CROCK-POT® Express. Secure lid.
Press RICE/GRAINS, set pressure to HIGH and time to 25 minutes.
Make sure Steam Release Dial is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete, natural release pressure 10 minutes.
Release remaining pressure.
PERFECT FLUFFY WHITE RICE:
2 cups white rice, rinsed
and drained
2 cups water
½ tsp salt
PERFECT FLUFFY BROWN RICE:
1 cup brown rice, rinsed
and drained
1 cup water
½ tsp salt
INGREDIENTS: DIRECTIONS:
COURSE: SOUP & SIDES
PREP TIME: 2 MINUTES
COOK TIME: 6 MINUTES
YIELDS: 4 (½ CUP
SERVINGS)
Perfect
Fluffy Rice
Herbed Salmon
Parcels