Crock-Pot Express Crock User manual

Express Crock: Quick And Easy Recipes For Every Occasion

Express Crock: Quick And Easy Recipes
For Every Occasion

Introduction
Nothing is easier than chopping ingredients and tossing them
into a Crock-Pot® to create the perfect one-pot meal. Celebrate
the power of pressure cooking with time-saving recipes from
celebrated food influencers, ranging from breakfast and appetizers
to entrees and dessert. These great tasting dishes are all made in
the Crock-Pot® 6-Quart Express Crock Multi-Cooker, which offers the
ability cook meals up to 70% faster than traditional cooking, making
mealtime easier than ever before.

Table of Contents
BREAKFAST
2. Apple Cinnamon Oatmeal Bowls with Pecan and Maple Syrup
3. Hard Boiled Eggs
4. Breakfast Tacos
5. Banana Walnut French Toast
6. Bacon, Mushroom, Spinach and Cheese Fritatta
APPETIZERS & LIGHT BITES
8. Cheesy Pinto Bean Dip
9. Carnitas Sliders with Chipotle Sour Cream
10. Sweet and Spicy Cranberry Butter
11. Barbecue Buffalo Hot Wings
SOUPS & SIDES
13. Creamy Corn Chowder with Bacon
14. Loaded Mashed Potatoes
15. Split Pea Soup with Ham
16. Pot Roast Soup
ENTREES
18. Orange Chicken
19. Lamb Casserole with Baby Potatoes
20. Beef Stroganoff
21. Vegetable Biryani
22. Cranberry Sauce Pulled Pork
23. Beer Chicken Jambalya
24. Thai Peanut Chicken Noodles
25. Lemon Dill Chicken and Potatoes
26. Sticky Barbeque Spareribs
27. Chicken Coconut Korma
DESSERTS
29. Nutella Cheesecake
30. Mexican Chocolate Lava Cake
31. Baked Apples with Cinnamon and Brown Sugar
32. Eggless Cake
33. Pumpkin Cheesecake

BREAKFAST

Breakfast
Apple Cinnamon Oatmeal Bowls
with Pecan and Maple Syrup
Prep: 5 mins
Cook: 10 mins
6 servings
CompletelyDelicious.com @CompletelyDelicious @CompletelyDelicious
◊ 1 ½ cups steel cut oats
◊ 4 ½ cups apple cider or water
◊ ½ - 1 tsp cinnamon,
per your preference
◊ ½ tsp salt
◊ 1 large apple, peeled and cored
For Serving:
◊ ½ cup roughly chopped
pecans, toasted
◊ Maple syrup
◊ Additional apple slices (optional)
1. Lightly grease the bowl of the Crock-Pot® Express Crock Multi-Cooker
with non-stick cooking spray.
2. Add the steel cut oats, apple cider or water, cinnamon, salt and shredded apple.
3. Secure lid, making sure vent is in the “Seal” position.
4. Press MULTIGRAIN or set the pressure to HIGH and adjust time to 10 minutes.
5. Once time is up, allow the pressure cooker to natural release for 15 minutes.
6. Then manually release the rest of the pressure and carefully open the lid.
INGREDIENTS
“These pressure cooked apple cinnamon
oatmeal bowls topped with pecans and maple
syrup are perfect for fall!”
vegetarian gluten-free
2

Breakfast
Hard Boiled Eggs
Prep: 10 mins
Cook: 3 mins
1-2 eggs
NutmegNanny.com @NutmegNanny @NutmegNanny
◊ 1 cup water
◊ 1 dozen large eggs
◊ 2 cups ice
◊ Water
1. Add the steaming rack to the bottom of the Crock-Pot® Express Crock Multi-Cooker.
Pour in water.
2. Set the eggs in a single layer on top of the rack. The eggs can fit snugly but do not stack
the eggs. Make sure there are no cracks in the eggs before adding to the pressure cooker.
3. Put on the lid, lock it and turn the vent to closed. Press the “Steam”button, set the time to
3 minutes, set the pressure to HIGH and press START/STOP.
4. Wait 5 minutes for the machine to build pressure and then the cooking time will begin.
After 3 minutes the machine will beep. Open the vent to release the pressure and open
the lid.
5. Fill a large bowl with the ice and top with water. Remove the eggs from the pressure cooker
and add to the bowl of ice water
6. Let the eggs cool in the water. If the ice melts, add more to keep the water cold.
7. Once the eggs are cool, peel them to use in a salad or store them in the fridge for up
to a week by keeping them in the shell or peeled in an airtight container.
INGREDIENTS
“These pressure cooker hard boiled eggs turn out perfect
every single time! They peel easily without sticking to the
white of the egg. Eat them plain, sprinkle with seasoning
or throw them in a salad - these eggs can do it all!”
vegetarian gluten-free
3

Breakfast
Breakfast Tacos
Prep: 10 mins
Cook: 55 mins
12 servings
WhitneyBond.com @WhitneyBondBlog @WhitneyBond
◊ 10 large eggs
◊ ½ cup milk
◊ ½ tsp salt
◊ 1 tsp black pepper
◊ ½ cup red onion diced
◊ ½ cup green bell pepper diced
◊ 2 cloves garlic minced
◊ 1 jalapeno seeded & minced
◊ ½ cup tomatoes diced
◊ 1 cup cooked diced protein
bacon, ham or turkey
◊ 1 cup Mexican blend cheeses
shredded
◊ 12 small corn or flour tortillas
warmed
Optional Toppings:
◊ Salsa
◊ Hot sauce
◊ Guacamole or avocado
◊ Sour cream
◊ Fresh cilantro
1. In a 9-inch heat-resistant bowl (ceramic, Pyrex or stainless steel), whisk the eggs,
milk, salt and pepper together.
2. Add the red onion, green bell pepper, garlic, jalapeno, tomato and your choice
of protein to the whisked eggs. Stir everything together.
3. Sprinkle the cheese on top. Cover tightly with foil.
4. Grab another long piece of foil and fold it over lengthwise to create a foil sling
for lowering the bowl into the Crock-Pot® Express Crock Multi-Cooker.
5. Pour 2 cups of water into the Crock-Pot® Express Crock Multi-Cooker. Set the
trivet in the pressure cooker.
6. Place the foil sling under the bowl and lower the bowl of eggs into the pressure
cooker on top of the trivet.
7. Secure the lid on top of the multi-cooker, make sure it’s set to “Seal.” Press BEANS/
CHILI on the Crock-Pot® Express Crock Multi-Cooker, set the pressure to HIGH and
set the timer for 40 minutes.
8. Once the 40 minutes of pressure cooking is complete, wait 5 minutes, then use
the quick release method to release the steam.
9. Open the Crock-Pot® Express Crock Multi-Cooker and use the foil sling to remove
the eggs. Remove the foil from the bowl of eggs and use a fork to scramble up the eggs.
10. Spoon into warm tortillas and serve with the optional toppings of your choice.
INGREDIENTS
“Pressure cooker breakfast tacos are an easy way to make
brunch for a crowd, or make ahead for breakfast throughout
the week. They can be made with meat, or meatless, for a
vegetarian recipe. Serve them in corn tortillas for a delicious
gluten free way to start the day!”
vegetarian
gluten-free
4

Breakfast
Banana Walnut French Toast
Prep: 10 mins
Cook: 30 mins
6 servings
Fakeginger.com @FakeGinger @FakeGinger
◊ 4 eggs
◊ ¾ cup milk
◊ 3 tbsp maple syrup
◊ 1 tsp vanilla
◊ ½ tsp cinnamon
◊ ¼ tsp salt
◊ 6 cups French bread, cubed
◊ 1 large banana sliced
◊ ½ cup walnuts, roughly chopped
1. Spray a glass bowl with spray oil.
2. In a bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Set aside.
3. Spread 2 cups of the cubed French bread on the bottom of the glass bowl. Top with half the
banana and half the walnuts. Layer 2 more cups of French bread and the rest of the banana
and walnuts. Top with the rest of the bread.
4. Pour the egg mixture over the French toast and press the bread down to make sure
everything is covered.
5. Cover the bowl and let it sit in the fridge overnight if you are prepping it ahead, or you
can cook now.
6. Place steamer basket in the Crock-Pot® Express Crock Multi-Cooker. Place the French
toast on top of the steamer basket. Close and lock the lid and make sure steam valve is
closed. Press DESSERT and increase the time to 30 minutes and set the pressure to
HIGH. Press START/STOP.
7. When the timer goes off, press START/STOP again. Do a quick steam release by using
a utensil to flip the steam valve to open. Using something to protect from the heat, remove
the French toast from the Express Crock.
8. If you want a crispy top, put it under the broiler of your oven for 1-2 minutes.
9. Top with fresh banana slices, walnuts and maple syrup..
INGREDIENTS
“Pressure cooker banana walnut French toast –
make ahead breakfast! Prep the French toast the
night before to make breakfast quick and easy!”
vegetarian
gluten-free
5

Breakfast
Bacon, Mushroom, Spinach and Cheese Frittata
Prep: 10 mins
Cook: 30 mins
5-6 servings
EatTheLove.com @EatTheLove @EatTheLove
◊ 4 oz bacon chopped
◊ 4 oz mushrooms sliced
◊ 8 large eggs
◊ ¼ cup milk
◊ 1 tsp kosher salt
◊ ½ tsp fresh ground pepper
◊ 2 cups baby spinach,
◊ ¼ cup shredded medium
cheddar cheese
◊ ¼ cup shredded Monterey
Jack cheese
1. Place the bacon inside the Crock-Pot® Express Crock Multi-Cooker and press
BROWN/SAUTÉ. Stir 3-5 minutes. Add mushrooms and cook an additional 3 minutes.
2. Turn off the multi-cooker and pour the bacon, mushrooms and residue grease into a heat
proof bowl lined with paper towels. Wipe out the inside of the pot with a paper towel.
3. Place the inner pot back into the multi-cooker and place the wire rack inside the pot.
Pour in 2 cups of water.
4. Place two pieces of aluminum foil on top of each other, at a 90° angle. Place an
8-inch springform pan in the center and fold the foil around the bottom of the pan
and up the sides.
5. Spray the 8-inch springform pan with cooking oil. Place a long piece of aluminum foil on
the table and fold it lengthwise into a long thin piece of foil. Place the springform pan in
the center of the long strip of foil to create a sling.
6. Beat the eggs with the milk, salt and pepper in a medium sized bowl.
7. Sprinkle the bottom of the pan with half the drained bacon and mushrooms. Sprinkle
half of both cheeses over the bacon and mushrooms.
8. Place the spinach on top of the bacon and mushrooms. Pour the egg mixture over
the spinach.
9. Sprinkle the remaining bacon, mushroom and cheese over the egg and spinach.
Use the sling to carefully lower it into the multi-cooker.
10. Cover the lid, making sure it is in the “Seal” position. Press MEAT/STEW and set pressure to
HIGH. Adjust time to 20 minutes and press START/STOP. Once cooking is complete, allow
the pressure to release for about 10 minutes. Then use a wooden spoon to flick the pressure
valve to the “Release”position. Open the multi-cooker and grab the foil sling to remove the
springform pan from the pot.
11 . Release the sides of the springform pan and slide the frittata onto a plate. Serve immediately.
INGREDIENTS
“This easy-to-make bacon, mushroom, spinach and
cheese frittata is made in a pressure cooker, resulting
in an egg casserole that isn’t rubbery or overcooked!”
vegetarian
gluten-free
6

APPETIZERS
AND
LIGHT BITES

Appetizers & Light Bites
Cheesy Pinto Bean Dip
Prep: 5 mins
Cook: 20 mins
6-8 servings
Macheesmo.com @Macheesmo @Macheesmo
◊ 8 oz soaked pinto beans
◊ 6 cups water
◊ ½ red onion
◊ 3 cloves garlic
◊ ¾ cup vegetable stock
◊ 2 tbsp butter
◊ 1 ½ tsp chili powder
◊ 1 tsp dried oregano
◊ ¼ tsp salt
◊ ¼ tsp black pepper
◊ 2 cups shredded cheddar cheese
◊ Cilantro, for garnish
◊ Tortilla chips, for serving
1. To speed up cooking, soak beans overnight in cold water.
2. Add beans to the Crock-Pot® Express Crock Multi-Cooker with the stock,
onion and garlic.
3. Lock the lid for 12 minutes. The machine will automatically heat to pressurize
the cooker.
4. When the timer goes off, let the multi-cooker sit for 5 minutes to let the steam settle.
Use a spoon to release the pressure using the pressure valve.
5. Add the butter and spices and press BROWN/SAUTÉ. If you have an immersion
blender, blend the dip right in the cooker, or transfer it to a blender and then return
to the pot.
6. Once blended smooth, add in the cheese.
7. Use the “Keep Warm” setting to keep the dip hot until ready to serve. Season with salt
and pepper.
INGREDIENTS
“This cheesy pinto bean dipis ready in no time and is
perfect for game day. Also great as a nacho topper!”
vegetarian gluten-free
8

Carnitas Sliders with Chipotle Sour Cream
Prep: 10 mins
Cook: 6 hrs
6 servings
◊ 4.5 lbs pork shoulder, cut
into cubes
◊ 1 tbsp salt, plus ½ tsp divided
◊ 12 oz stout beer
◊ 6 oz 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 chopped chipotle
peppers in adobo
◊ 24 slider buns
◊ Juice from 1 large lime
◊ Chopped cilantro
◊ 1 tbsp salt
1. In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic
powder, onion powder, chili powder, cayenne and smoked paprika.
2. Add the pork and the sauce to the Crock-Pot® Express Crock Multi-Cooker, add the
lid. Make sure the lid to is locked but the steam value is open to release mode. Cook on
HIGH for 6 hours, or LOW for 8 hours.
3. Remove the inner bowl of the Express Crock, pouring off the liquid. Leave
a small amount, about 2 tbsp), and place the bowl back in the Express Crock.
4. Turn the multi-cooker to the 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.
5. Cook for 5-8 minutes, stir and press again into a firm even layer.
6. 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.
7. Stir together the sour cream and chipotle peppers.
8. Add the carnitas to the slider buns, top with sour cream and sprinkle with cilantro.
INGREDIENTS
TheBeeroness.com @TheBeeroness @TheBeeroness
“A delicious slow-cooked meat dish with lovely caramelization
you get on some of the end bits. It’s really not the same without
that. The Crock-Pot Express Crock Multi-Cooker gets a perfect
sear and caramelization.”
vegetarian gluten-free
Appetizers & Light Bites
9

Sweet and Spicy Cranberry Butter
Prep: 5 mins
Cook: 1 hr and 15 mins
12 servings
◊ 12 oz cranberries rinsed
◊ 1 cup brown sugar
◊ 1 whole cinnamon stick
◊ 1 jalapeño
◊ 1 orange
◊ 1 cup water
1. Slice the jalapeño lengthwise. Using a vegetable peeler, remove the outer orange
zest from the orange and set aside. Peel the orange and discard white peel.
2. Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick,
jalapeño halves and water to the Crock-Pot® Express Crock Multi-Cooker.
3. Close lid and steam valve. Press DESSERT and cook for 10 minutes. When finished
cooking, release pressure.
4. Remove the cinnamon stick and both slices of jalapeño and discard. Using an
immersion blender or regular blender, purée cranberry mixture until smooth.
5. Pour mixture back into the Express Crock and press the BROWN/SAUTÉ setting
Change setting temperature to LOW and cook with lid off for 30 minutes, until
reduced and thickened. Stir occasionally.
6. Allow mixture to cool and pour into clean jars and seal with lids. Refrigerate. Keeps
for 2-3 weeks.
INGREDIENTS
“This sweet and spicy cranberry butter is made using
fresh cranberries, orange zest, cinnamon, brown sugar
and a jalapeño for the perfect balance of sweet, tangy
and spicy.”
KevinIsCooking.com @TKevinIsCooking @KevinIsCooking
vegetarian gluten-free
Appetizers & Light Bites
10

Barbecue Buffalo Hot Wings
Prep: 20 mins
Cook: 15 mins
◊ 3 lbs. chicken wingettes
◊ 3/4 cup chicken broth
◊ 1/4 cup salted butter
◊ 1 garlic clove, minced
◊ 1 cup barbecue sauce
◊ 1/4 cup buffalo sauce
◊ 1/2 tsp chili powder
◊ 1/4 tsp onion powder
◊ 1/4 tsp pepper
INGREDIENTS
1. Press the BROWN/SAUTÉ button on the Crock-Pot® Express Crock Multi-Cooker. When
the device is hot, brown the chicken wingettes on both sides.
2. Add the chicken broth, butter, and garlic on top of the chicken.
3. Secure the lid. Press the POULTRY function, set the pressure to HIGH and set the time for
15 minutes. Be sure the steam release valve is in the “Seal” position. Press START/STOP.
4. When the cooking time is complete, release the pressure by flipping the pressure knob.
When the pressure has been released, open the lid and drain most of the broth off the
wings, leaving about a 1/4 of broth on the bottom of the Express Crock under
the wingettes.
5. In a small bowl combine the barbecue sauce, buffalo sauce, chili powder, onion powder
and pepper. Pour over the wings in the Express Crock and stir.
6. Serve with ranch or blue cheese.
6 servings
TheMagicalSlowCooker.com @TheMagicalSlowCooker @TheMagicalSlowCooker
“Pressure cooker barbecue buffalo hot wings have a
delicious mix of barbecue and buffalo sauce, this is a great
appetizer to serve at your next party!”
vegetarian
gluten-free
Appetizers & Light Bites
11

SOUPS
AND
SIDES

Soups & Sides
Creamy Corn Chowder with Bacon
Prep: 15 mins
Cook: 20 mins
5- 6 servings
TheComfortOfCooking.com @HelloComfortKitchen @HelloComfortKitchen
◊ 4 slices bacon, chopped
◊ 1 onion, small diced
◊ 3 cloves garlic, minced
◊ 4 red potatoes, small diced
◊ 1 16 oz package frozen corn
◊ 4 cups vegetable broth
◊ 1 tsp dried thyme
◊ Salt and ground black pepper
◊ 3/4 cup heavy cream
◊ 2 tbsp flour
◊ 2 tbsp chopped fresh chives
INGREDIENTS
“Creamy, comforting 30-minute corn chowder, made easily
in one pot! Every spoonful is a scrumptious blend of corn,
potatoes, herbs, bacon and cream. Serves a hungry crowd
and makes delicious leftovers for lunch.”
1.Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/SAUTÉ setting.
2. Once hot, add bacon and cook until crisp, about 6 minutes. Transfer to a paper
towel-lined plate.
3.Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 1
more minute. Stir in bacon, potatoes, corn, broth, thyme, salt and pepper.
4.Adjust pressure to HIGH and twist cover to lock. Set time for 10 minutes.
5.Once cooked, remove cover. Stir in heavy cream and flour.
6. Ladle into serving bowls and top with fresh chives.
vegetarian
gluten-free
13

Soups & Sides
Loaded Mashed Potatoes
Prep: 15 mins
Cook: 15 mins
5- 6 servings
CrockPotLadies.com @CrockPotLadies @CrockPotLadies
◊ 4 lbs potatoes, peeled
◊ 3 cups water
◊ 2 slices thick sliced center
cut bacon
◊ ¼ cup butter
◊ ¾ cup milk
◊ ½ cup sour cream
◊ 2 tbsp garlic salt
◊ 1 tsp freshly ground black pepper
◊ 1/3 cup chopped green onions
◊ 1 cup shredded cheddar cheese
INGREDIENTS
“What is not to love about bacon, cheese, sour cream,
butter and green onions in mashed potatoes. With this
recipe for Express Crock loaded mashed potatoes, you can
have it all and cook it all in one fantastic appliance.”
1.Add peeled potatoes and water to the Crock-Pot® Express Crock Multi-Cooker.
2.Lock the lid in place, press steam and turn the steam valve to the off position.
3.Cook on HIGH for 8 minutes. For large potatoes, cook for an additional 2 minutes.
4.Remove potatoes from the pot and drain water.
5.Press BROWN/SAUTÉ and press the START/STOP button.
6.Add diced bacon and cook until bacon is crisp and browned.
7.Add the cooked potatoes back into the pot. Leave the bacon grease in the pot
for additional flavor and add in the remaining ingredients.
8.In a non-stick pan, use a potato masher to mash the potatoes until they reach
the desired consistency.
vegetarian
gluten-free
14

Soups & Sides
Split Pea Soup with Ham
Prep: 15 mins
Cook: 20 mins
10 servings
◊ 3 tbsp butter
◊ 1 large onion, diced
◊ 2 cloves garlic, finely chopped
◊ ¼ tsp pepper
◊ 1 bay leaf
◊ 2-3 cups diced ham
◊ 3 carrots, diced
◊ 2 stalks celery, diced
◊ 1 lb dried split peas, sorted,
rinsed and drained
◊ 6 cups chicken broth
1. Select the BROWN/SAUTÉ setting on the Crock-Pot® Express Crock Multi-Cooker and
press the START/STOP button. When hot, add the butter, onion, pepper and the
garlic. Sauté for 2-3 minutes or until onions are softened, stirring often to prevent
burning. Select the START/STOP function.
2. Add the bay leaf, ham, carrots, celery and split peas, stir. Cover with the chicken
broth and stir again until well blended.
3. Put on the lid and turn it to the locked position, set the steam valve to “Seal”. Select
the SOUP function, set to HIGH pressure, and adjust the time to 15 minutes. Allow to
naturally release for 10 minutes. Release any remaining pressure with the steam
release valve. Remove the lid, stir and remove the bay leaf. Serve hot.
INGREDIENTS
“A deliciously hearty and flavorful pressure cooker split
pea soup with ham is loaded with flavor and comes
together in just minutes!”
DearCrissy.com @DearCrissy @DearCrissy
vegetarian
gluten-free
15

Soups & Sides
Pot Roast Soup
Prep: 10 mins
Cook: 40 mins
4-6 servings
◊ 2 lbs chuck roast, cubed
◊ ½ tsp kosher salt
◊ ½ tsp black pepper
◊ 2 tbsp olive oil
◊ 1 white onion, chopped
◊ 3 carrots, peeled and chopped
◊ 1 green pepper, chopped
◊ 2 stalks celery, chopped
◊ 4 cloves garlic
◊ 1/3 cup farro or barley
◊ 4 cups beef stock
◊ ¼ cup tomato paste
◊ 1 tsp dried thyme
◊ Salt and pepper
1. Cube and season chuck roast.
2. Use the BROWN/SAUTE function to brown the beef well, then remove it from the
Crock-Pot® Express Crock Multi-Cooker.
3. Add the veggies to the Express Crock and cook for 2-3 minutes. Remove the
vegetables before re-adding the beef to pressure cook.
4. Add the browned beef, farro, and broth to the Express Crock. Pressure cook
for 20 minutes.
5. After 20 minutes, allow the Express Crock 5-10 minutes to naturally release pressure,
then manually release the steam valve for the remaining pressure to release.
6. Add the veggies back to the pot and simmer for a few minutes to combine the
flavors together.
INGREDIENTS
Macheesmo.com @Macheesmo @Macheesmo
“This hearty Pot Roast Soup is ready in minutes thanks
to some pressure cooking. So rich and delicious and
perfect for a chilly fall dinner!”
vegetarian
gluten-free
16