Crock-Pot Stoneware 3845 User manual

Stoneware Slow Cooker
The Original and America’s #1 Brand of Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Visit our website at www.crock-pot.com

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed,
including the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in
water or other liquid. CAUTION: Never submerge the heating unit in water or
other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Turn control to “OFF” before unplugging from wall outlet. Unplug from outlet when
not in use and before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to Rival®
(see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by Rival®may cause fire,
electrical shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids. Always use hot pads when moving your heated Crock-Pot®
slow cooker.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from wall outlet.
14. Avoid sudden temperature changes, such as adding refrigerated foods into a
heated pot.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never
needs lubrication. Do not attempt to service this product. Do not immerse base in water or other
liquid. A short power-supply cord is provided to reduce the hazards resulting from entanglement
or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER,
THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL
RATING OF THE CROCK-POT
®
SLOW COOKER. The extension cord should not be allowed to
drape over the counter or tabletop where it can be pulled on by children or tripped over.
NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.
This is normal with many heating appliances and will not recur after a few uses.
SAVE THESE INSTRUCTIONS

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HOW TO USE YOUR CROCK-POT® SLOW COOKER
1. There are two temperature settings. LOW is recommended for slow ”all-day”
cooking. 1 hour on HIGH equals about 2 to 21⁄2hours on LOW.
2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not cook frozen meats (such as roasts or chickens) unless you first
add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent
sudden changes in temperature. Cook recipes containing frozen meats an
additional 4 to 6 hours on LOW, or 2 hours on HIGH.
3. Always cook with the lid on.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your Crock-Pot®slow cooker.
7. Do not set heated unit filled with food on a finished wood table.
8. Unplug when cooking is done and before cleaning.
HOW TO CLEAN YOUR CROCK-POT® SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
CARE OF STONEWARE
• The stoneware may be washed in hot soapy water. Do not use abrasive cleaning
compounds – a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-
Ami®Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat Crock-Pot®slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.

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• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a
separate skillet or broiler and drain well before adding to cooker.) Season with salt
and pepper. Place meat in cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. More juices in meats and vegetables are retained in slow cooking than in
conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the
stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If
ground herbs and spices are used, they should be stirred in during the last hour of
cooking.
• Because there is no direct heat at the bottom, always fill the stoneware at least half
full to conform to recommended times. Small quantities may be prepared, but
cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is
substituted. (Such as substituting a 103⁄4ounce can of soup plus 4 ounces of water
for a 14 1⁄2ounce can of tomatoes OR 1⁄2cup beef or chicken broth for 1⁄2cup of wine,
etc.)
• Beans must be softened completely before combining with sugar and/or acid foods
(NOTE: Sugar and acid have a hardening effect on beans and will prevent
softening). Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11⁄2hours or until
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
QUESTIONS AND ANSWERS
Q “What if the food isn’t done after 8 hours…when the recipe says
8 to 10 hours?”
A This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a
noticeable effect on most appliances; however, it can slightly alter the cooking
times. Allow plenty of time, and remember, it is practically impossible to
overcook. You will learn through experience whether to decrease or increase
cooking times.
Q “Must the Crock-Pot®slow cooker be covered? Is it necessary to stir?”
A Cook with the cover on. The slow cooker will not recover heat losses quickly
when cooking on LOW setting. Significant amounts of heat escape whenever
the lid is removed; therefore the cooking time must be extended. Avoid frequent
removal of the cover for checking cooking progress or stirring. Never remove
HINTS

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cover during the first 2 hours when baking breads or cakes.
It is not necessary to stir while cooking on LOW heat. While using HIGH heat for
short periods, occasional stirring improves the distribution of flavors.
Q “How about thickening the juices or making gravy?”
A Add some quick-cooking tapioca to any recipe when you want to make a thick
gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you
may remove the solid foods, leaving the juices. Prepare a smooth paste of
approximately 1⁄2cup flour or cornstarch to 1⁄2cup water or 4 tablespoons melted
butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and
when it comes to a boil (about 15 minutes) it’s ready.
Q “Can I cook a roast without adding water?”
A Yes – if cooked on LOW. We recommend a small amount because the gravies
are especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes to the Crock-Pot®slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot®slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the Crock-Pot®slow cooker at one time.
EXCEPTION: milk, sour cream or cream should be added during last hour of
cooking.
TIME GUIDE
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
11⁄2to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir
in with other ingredients; add 1⁄4cup extra liquid per 1⁄4cup of raw rice. Use long grain
converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious
results even when you reduce quantities. Because vegetables take longer to cook than
meat, slice or chop them when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase —
use half the recommended amount. If you use ground herbs and spices, add during
last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
Crock-Pot® slow cooker; then add water only to cover. If thinner soup is desired, add more
liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1
or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.
The recipes in this book may be used, as printed, in the 21⁄2- 41⁄2quart Crock-Pot®slow
cooker. For 21⁄2 quarts or smaller units, recipes may need to be halved.
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THE RECIPES
POT ROAST OF BEEF
3 medium potatoes, thinly sliced 1 teaspoon salt
2 large carrots, thinly sliced 1⁄2teaspoon ground black pepper
1 onion, sliced 1⁄2cup water or beef broth
1 (2 to 3-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (2 to 3-lb.) beef brisket
1⁄2cup liquid smoke
1⁄2teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4cup of
liquid smoke and 1⁄2teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
SWISS STEAK
2 round steaks, about 1⁄2-lb. each, 1 large onion, thinly sliced
cut 3⁄4-inch thick 2 carrots, sliced
1⁄4cup all-purpose flour 2 stalks celery, chopped
1⁄2teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced
1⁄2teaspoon salt 1 jar (16-oz.) barbeque sauce
1⁄2teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).

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ROASTED PEPPER & BEAN CHILI
2 green bell peppers 1⁄2teaspoon cumin
2 red bell peppers 1 can (141⁄2-oz.) crushed tomatoes
1 large onion, chopped green chilies 1 can (10-oz.) diced tomatoes and
1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained
2 cloves garlic, minced 1 can (15-oz.) pinto beans, drained
2 tablespoon chili powder 1 can (15-oz.) black beans, drained
1 teaspoon oregano leaves
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).
CHICKEN CACCIATORE
1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste 1⁄2teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1⁄2teaspoon celery seed
1 teaspoon salt 1 bay leaf 1⁄2cup dry white wine
1⁄2teaspoon pepper
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
1 to 11⁄2-lbs. each, cut 1⁄4-inch thick 2 cloves garlic, minced
1 tablespoon olive oil 2 tablespoons lime juice
1 medium onion, chopped 1 jalapeño pepper, seeded and minced
1⁄2cup chopped green bell pepper 1 can (2-oz.) chopped green chilies
1⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon 1⁄4cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄2cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄4cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.

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POT ROASTED PORK
1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves
1⁄2teaspoon salt 1 whole clove
1⁄4teaspoon ground black pepper 1⁄2cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on LOW 10 to 12 hours ( HIGH: 5 to 6 hours).
51⁄2- 61⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts
of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in
stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1⁄2cup brown rice 1⁄2teaspoon salt
2⁄3cup converted white rice 1⁄4teaspoon ground black pepper
1⁄4cup butter or margarine 4 to 6 boneless pork chops, 3⁄4- to 1-inch thick
1⁄2cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided 1⁄2teaspoon paprika
1⁄2teaspoon rubbed sage 1⁄4teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1⁄2teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed 1⁄2teaspoon dry basil leaves
2 tablespoons butter or margarine 1⁄2teaspoon rubbed sage
1⁄4cup garden vegetable-flavored 1⁄2teaspoon dry thyme leaves
whipped cream cheese 1⁄4teaspoon ground black pepper
1 tablespoon soy sauce 1⁄4teaspoon garlic powder
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

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CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 11⁄2teaspoons crushed red pepper flakes
1 tablespoon paprika 11⁄2teaspoons sugar
2 teaspoons salt 1⁄2teaspoon dry mustard
1⁄2teaspoon ground black pepper 1⁄2teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt 1⁄4teaspoon cayenne
or shoulder roast Hamburger buns
3⁄4cup cider vinegar Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced 1 teaspoon salt
2 onions, sliced 1⁄2teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces 1⁄2cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 2 to 3-lb. 1⁄2teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1⁄2to 5 hours, using 1 cup
water). Remove chicken and vegetables with spatula.
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (3-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley 1⁄2teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3 1⁄2to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.

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TURKEY POT PIE WITH CORNBREAD CRUST
2-lb. boneless turkey breast, 2 potatoes, peeled and chopped
cut into 1⁄2-inch cubes 2 medium onions, chopped
2⁄3cup all-purpose flour, divided 2 cups frozen peas and carrots,
1 teaspoon salt or frozen mixed vegetables
1⁄2teaspoon ground black pepper 2 cloves garlic, minced
1⁄4teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained
2 carrots, sliced 2 cups chicken broth
2 stalks celery, sliced 1⁄4cup sherry
CORNBREAD
1 cup all-purpose flour 2 tablespoons sugar
1 cup yellow cornmeal 1 egg, lightly beaten
1 tablespoon baking powder 1 cup milk
1 teaspoon salt 1⁄4cup vegetable oil
Combine 1⁄3cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to 9 hours
(HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven to 400° F. Blend
remaining 1⁄3cup flour with 1⁄3cup cold water; stir until smooth, then blend into stew
in Crock-Pot®slow cooker. Cook, stirring occasionally, 15 minutes or until stew is
thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing
bowl. Blend in egg, milk and oil. Pour over stew. Lift removable stoneware from slow
cooker base and place in preheated oven. Bake 15 to 20 minutes or until cornbread
is golden brown. Allow to stand 15 minutes before serving.
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
1⁄4cup molasses 1⁄8to 1⁄4teaspoon hot pepper sauce
2 tablespoons cider vinegar 2 tablespoons orange juice
2 tablespoons Worcestershire sauce 3 whole bone-in chicken breasts, halved
2 teaspoons prepared Dijon mustard
Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauce is excellent over ribs and chops.

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ROASTED LEMON ALMOND CORNISH HENS
3 lemons 4 teaspoons minced fresh thyme, divided
3 Cornish hens (22-oz. each), thawed 1⁄2teaspoon salt
2 tablespoons butter, melted 1⁄2teaspoon ground black pepper
4 cloves garlic, minced and divided 1⁄2cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced
thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and
pepper; drizzle over hens. Sprinkle with 1⁄4cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix
1 onion, chopped 1 can (101⁄2-oz.) cream of mushroom soup
1 pound, fully-cooked ham, 2 cups water
cut into 1-inch cubes 2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and 1⁄2teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2 cups diced boiled ham 1 tbsp. minced parsley
2 medium onions, coarsely chopped 1⁄2tsp. leaf thyme
2 stalks celery, sliced 2 whole cloves
1⁄4 green pepper, seeded and diced 2 tablespoons salad oil
1 can (28 ounces) whole tomatoes 1 cup raw long-grain converted
1⁄4 cup tomato paste converted rice
3 cloves garlic, minced 1 pound fresh or frozen shrimp,
shelled and cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning
1 cup chopped onion
2 cans (4-oz. each) sliced mushrooms, drained
2 cloves garlic, minced 6 cups tomato juice
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces

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Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.
STEAK SOUP
2 lbs. coarsely ground chuck, 2 cans (141⁄2-oz. each) diced tomatoes
browned and drained 1 package (10-oz.) frozen mixed vegetables
5 cups water 5 tablespoons beef base granules
1 large onion, chopped 1⁄2teaspoon ground black pepper
4 stalks celery, chopped 1⁄2cup butter, melted
3 carrots, sliced 1⁄2cup all-purpose flour
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.
Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH
until thickened.
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 11⁄2cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed 1⁄4teaspoon salt
1 can (141⁄2-oz.) diced tomatoes 1⁄2teaspoon ground black pepper
1⁄4cup salsa 1⁄4cup chopped onion
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1⁄2cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3 medium zucchini, sliced 1⁄4-inch thick 3⁄4cup spicy vegetable tomato-juice cocktail
1 onion, chopped 1 teaspoon dried basil
4 cloves garlic, chopped 1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.) 1⁄2teaspoon seasoned salt
sliced mushrooms, drained 1⁄4teaspoon ground black pepper
3 Roma tomatoes, sliced 3⁄4cup stuffing croutons
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1⁄2to 31⁄2hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.

©2000, Rival
A Division of The Holmes Group
Crock-Pot®is a registered trademark of Rival®428-0072
LIMITED ONE-YEAR WARRANTY
Rival®warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If
you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for
replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered
freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE
DEPARTMENT between 8:00 a.m. and 5:00 p.m. Eastern Standard Time, Monday through Friday (for prompt service have model
number and sales receipt ready).
In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478
Or, you may write to Rival’s Service Division, P.O. Box 769 Milford, MA 01757. Proof of purchase is required when requesting
warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to
commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession
of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this
product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may
not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to
state.