Hamilton Beach 33064 Operating instructions

840096700
Slow Cooker
Important Safety .............................. 2
Parts and Features .......................... 4
How to Use Your Slow Cooker...... 4
Care and Cleaning.......................... 6
Recipes.......................................... 8
Customer Service ........................ 24
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
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This product is intended for household
use only.
This product is only intended for the
preparation, cooking, and serving of foods.
This product is not intended for use with
any non-food materials or products.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic
safety precautions should always be
observed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do not
immerse cord, plug, or base in water or
other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. 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 is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
7. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause fire, electric
shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot surfaces,
including stove.
10. Do not place on or near hot gas or an
electric burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil or
other hot liquids.
12. To disconnect slow cooker, turn control
knob to Off; remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable liner.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated crock.
15. Do not operate appliance in any way
other than intended use.
Consumer Safety Information
To avoid an electrical circuit overload do not
use a high wattage appliance on the same
circuit with the slow cooker.
The length of the cord used on this appli-
ance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the slow cooker. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop where
it can be pulled on by children or acciden-
tally tripped over.
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3
• Please handle the Crock and Cover
carefully to ensure long life.
• Avoid sudden, extreme temperature
changes. For example, do not place a
hot Cover or Crock into cold water, or
onto a wet surface.
• Avoid hitting the Crock and Cover
against the faucet or other hard
surfaces.
• Do not use Crock or Cover if chipped,
cracked, or severely scratched.
• Do not use abrasive cleansers or
metal scouring pads.
Crock and Glass Cover:
Precautions and Information
• The bottom of the Crock is very rough
and can damage the countertop. Use
caution.
• The Crock and the Cover can become
very hot. Use caution. Do not place
directly on any unprotected surface or
countertop.
• The Crock is microwave safe and
oven proof, but never heat the Crock
when empty. Never place the Crock
on a burner or stove top. Do not place
the Cover in a microwave oven,
conventional oven, or on the stove top.
When removing the Cover, tilt so that
the opening faces away from you to
avoid being burned by steam.
The sides of the Base of the slow
cooker get very warm because
the heating elements are located
here. Use the handles on the Base
if necessary. Use hot mitts to remove
the Crock.
Removing Cover and Crock
Crock Capacity
How much does your slow cooker
hold?
The capacity of your slow cooker refers
to the amount the crock can hold if it is
filled to the rim. However, we DO NOT
recommend filling to the rim.
As a rule, you should select recipes
that yield 1 quart less than the listed
capacity of your crock. For example,
if your slow cooker is labeled as a
6-quart slow cooker, your best results
will be achieved using recipes that yield
5 quarts or less.
Cool Touch?
If your slow cooker is a Cool Touch
model, the base handles, control
knob, and cover knob are cool to the
touch. Other areas, such as the base
of the slow cooker, are warm but will
not burn you if casually touched. The
crock, cover, and interior metal sur-
face of the base are hot.
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4
The Control Knob on the slow cooker offers Low and High temperature settings for
cooking. The Keep Warm setting is for holding the
prepared recipe at a perfect serving temperature.
The Keep Warm setting should only be used after
a recipe has been thoroughly cooked. Food should
not be reheated on the Keep Warm setting. If food has
been cooked and then refrigerated it must be reheated
on Low or High, then switched to Keep Warm.
CAUTION: The Keep Warm setting should only be
used after completely cooking the recipe according
to the instructions. The food must be hot enough to
prevent bacterial growth before using the Keep
Warm setting. Do not use the Keep Warm setting to
reheat any food that has been refrigerated or frozen.
Parts and Features
1. Cover
2. Crock
3. Base Handles
4. Base
5. Control Knob
1. Before first use, wash Cover and
Crock in hot, soapy water. Rinse and
dry. Do not immerse Base in water.
2. Prepare recipe according to instruc-
tions. Place food in Crock and cover.
3. Plug cord into outlet. Select temper-
ature setting.
How to Use Your Slow Cooker
4. When finished, turn Off and unplug
Base. Remove food from Crock.
5. Let Crock and Cover cool slightly
before washing.
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You are probably ready to develop new
recipes for use in your slow cooker. If
the recipe was originally cooked in a
saucepan on the stovetop, or slow
roasted in the oven, adapting the recipe
should be easy.
This slow cooker is designed to bring
ingredients up to cooking temperature
quickly. It may reach a full boil and cook
faster than other slow cookers you have
used. Because the slow cooker reaches
its cooking temperature rapidly, older
recipes may need to be adjusted. Some
recipes may now take less cooking
time.
If You’ve Used a Slow Cooker Before
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.” Then
try some of the recipes.
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books avail-
able in the library or book store. If you
have any questions, call our toll-free
customer service number. We’ll be glad
to help.
Our slow cooker heats from the sides.
The Base slowly raises the temperature
of the Crock. Whether cooked on Low
or High, the final temperature of the
food is the same, about 200°F. The
only difference is the amount of time
the cooking process takes. Read the
section on “Adapting Recipes” for more
information.
If You’ve NEVER Used a Slow Cooker
Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly a
recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place
thick onion slices underneath, so the
meat will not sit and cook in the fat.
Slow cookers allow very little evapora-
tion. If making your favorite soup, stew,
or sauce, reduce the liquid or water
called for in the original recipe. If too
thick, liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the
recipe to prevent scorching on the
sides of the Crock.
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6
Care and Cleaning
1. Turn the Control Knob to Off. Unplug
cord from outlet.
2. Remove Crock and Cover from Base
and let cool.
3. Wash the Crock and the Cover in hot,
soapy water. Rinse and dry. The
Crock and the Cover may also be
washed in the dishwasher. If you
have a plastic Cover, please place on
top rack of dishwasher.
4. Wipe the Base with a damp cloth.
Do not use abrasive cleansers.
CAUTION: To reduce the risk of
electrical shock, do not immerse
Base in water.
The Cover of the slow cooker does not
form a tight fit on the Crock but should
be centered on the Crock for best
results. Do not remove the Cover
unnecessarily— this results in major
heat loss. Do not cook without Cover
in place.
Stirring is not necessary when slow
cooking. However, if cooking on High,
you may want to stir occasionally.
Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove the Cover, turn
the Control Knob to High, and reduce
the liquid by simmering. This will take
30 to 45 minutes.
The slow cooker should be at least
half-filled for best results. If only half-
filled, check for doneness 1 to 2 hours
earlier than recipe time.
Tips for Slow Cooking
If cooking soups or stews, leave a
2-inch space between the top of the
Crock and the food so that the recipe
can come to a simmer.
Many recipes call for cooking all day.
If your morning schedule doesn’t allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
Crock, cover and refrigerate overnight.
In the morning, simply place Crock
in the slow cooker and select the
temperature setting.
Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
uncooked meat in the slow cooker.
Thaw any meat or poultry before slow
cooking.
Cord Storage
The base of the Cool Touch slow
cooker is recessed to provide cord
storage. After the unit is cool, remove
the lid and crock. Turn the base upside
down and wind cord as shown.
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7
Optional Features on Selected Models
The Lid Latch secures the cover while moving,
transporting, or storing the slow cooker. To use Lid
Latch, place the white band into the groove located
under one of the handles. Stretch the band to the
other side of the slow cooker and secure it in the
groove under the other handle.
If a Cool Touch model, place the white band under
the tab at the front edge of the slow cooker base.
Stretch the band to the other side of the slow
cooker and secure it in the same way.
Once the band is attached, it can also be crossed
over the knob to further secure the lid.
The Carrying Case can be used when you need
to transport the slow cooker to another location.
First attach the Lid Latch. Secure the electric cord
of the slow cooker with a rubber band or twist tie.
Then set the slow cooker in the Carrying Case with
the cord under the slow cooker. Fit the handles of
the slow cooker through the openings in the case.
Zip the case and use caution when carrying any
hot foods. The Carrying Case can be cleaned by
wiping with a damp sponge. For bigger spills, hand wash the case in cold water
and mild detergent.
DO NOT PLUG IN AND TURN ON WHEN THE SLOW COOKER IS STILL IN
THE CARRYING CASE.
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8
Recipes
How much does your slow cooker
hold? The capacity of your slow cooker
refers to the amount the crock can hold
if it is filled to the rim. However, we DO
NOT recommend filling to the rim.
As a rule, you should select recipes
that yield 1 quart less than the listed
capacity of your crock. For example,
if your slow cooker is labeled as a
6-quart slow cooker, your best results
will be achieved using recipes that yield
5 quarts or less.
The following recipes list two ingredient
amounts: one for medium crocks and
one for large crocks. Amounts are
given for 3 to 5 quart crocks OR 51⁄2to
7-quart crocks. If you have a large
crock, 7 quart for example, we do not
recommend using the amounts listed
for the smaller crocks. The recipe may
overcook.
51⁄2to 7 qt
Arroz con Pollo
1 2 (3 pound) chickens, cut in pieces
1 1 (14.5 oz) can Italian-style stewed tomatoes
10 oz box 1 (16 oz) bag frozen peas
1 2 (14 oz) cans chicken broth
3⁄4 cup 1 (12 oz) jar roasted red peppers,
drained and cut in strips
1 2 (8 oz) boxes Spanish-style yellow rice mix
1 2 teaspoons garlic salt
Combine all ingredients in crock. Stir well. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 or 8 servings.
Chicken in a Pot
1 2 (16 oz) packages frozen mixed vegetables
1 2 (1.5 oz) envelopes beef stroganoff sauce mix
1 2 (3 pound) whole chickens
1⁄21 teaspoon each: paprika, onion powder, garlic powder
Combine vegetables and sauce mix in crock. Sprinkle seasonings on chicken.
Place chicken in crock over vegetables. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 or 8 servings.
3 to 5 qt
1 Dish Meals ........................................ 8
Soups & Stews .................................. 9
Main Dishes .................................. 14
Side Dishes .................................... 19
Miscellaneous .................................. 21
3 to 5 qt
1 Dish Meals
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51⁄2to 7 qt
3 to 5 qt
9
New England Boiled Dinner
2 pound 1 (4 pound) boneless, smoked ham
1 2 (16 oz) cans whole potatoes, drained
1 2 (16 oz) bags frozen baby carrots
1 pound 1 (2 pound) cabbage, cut in 6 wedges
1⁄41⁄2cup water
Place the meat in the crock and fit the vegetables around it. Add water. Cover and
cook: Low – 6 hours OR High – 3 hours. Makes 4 or 8 servings.
’Wursts and Sauerkraut
1 2 (28 oz) cans sauerkraut
1 1 envelope dry onion soup mix
3⁄4 cup 1 (12 oz) bottle beer
1 1 tablespoon Worcestershire sauce
2 4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except wursts, in crock. Stir well. Add meat and stir.
Cover and cook: Low – 6 hours OR High – 3 hours. Makes 6 or 12 servings.
Belgian Beef Stew
3 6 pounds boneless beef stewing cubes
1 cup 1 (12 oz) bottle beer
1 2 (16 oz) packages frozen vegetables for stew
1 1 (14 oz) can beef broth
2 Tblsp. 1⁄4cup vinegar
2 Tblsp. 1⁄4cup brown sugar, packed
1 2 (0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock. Cover and cook: Low – 10 hours OR
High – 5 hours. Makes about 3 or 5 quarts.
3 to 5 qt
Soups & Stews
3 to 5 qt
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3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
10
Chunky Chicken Barley Soup
1 2 (14 oz) cans chicken broth
1 2 (16 oz) packages frozen vegetables for soup or stew
2⁄311⁄4cups pearl barley
1 2 cups fresh mushroom slices
2 4 cups water
1 2 (1.8 oz) envelopes dry vegetable soup mix
1 2 pounds boneless chicken breasts, cut in cubes
1⁄21 teaspoon salt
1⁄81⁄4teaspoon pepper
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Cream of Tomato Soup
1 2 (28 oz) cans tomato puree
1 1 (6 oz) can tomato paste
1 1 (1.8 oz) envelope white sauce mix
1 2 (12 oz) cans evaporated milk
1 2 cups water
1 2 (14 oz) cans vegetable or chicken broth
1 2 teaspoons salt
1 2 teaspoons sugar
11⁄2tsp. 1 tablespoon dried basil
Combine all ingredients in the crock. Stir well. Cover and cook: Low – 6 hours
OR High – 3 hours. Makes about 21⁄2or 41⁄2quarts.
Creamy Corn & Potato Chowder
3 6 (16 oz) cans creamed corn
1⁄41⁄2cup chopped onion
1 1 (12 oz) can evaporated milk
1 1 (14 oz) can chicken broth
1 2 cups water
1 1 (7.06 oz) box sour cream and chive flavored,
dry mashed potato mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
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3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
11
Hungarian Beef, Beans, & Barley Stew
2 3 pounds beef ribs, (cut for barbecue), or boneless
short ribs
2 3 (16 oz) cans red kidney beans, drained
1 2 (14 oz) cans beef broth
1⁄23⁄4cup pearl barley
1⁄41⁄2cup chopped onion
1 2 tablespoons paprika
1⁄21 teaspoon garlic powder
1⁄21 teaspoon salt
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 or 5 quarts.
Italian-Style Beef Stew
2 4 pounds boneless beef stewing cubes
1 2 (10 oz) boxes frozen mixed vegetables
1 2 (15 oz) cans tomato sauce
1 1 tablespoon Worcestershire sauce
2 Tblsp. 1⁄4cup chopped onion
1 2 (1.5 oz) envelopes beef stew seasoning mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 or 5 quarts.
Manhattan Clam Chowder
1 1 (32 oz) bottle tomato juice
1 1 (6 oz) can tomato paste
36(6
1⁄2oz) cans chopped clams, with liquid
1 2 (16 oz) bags frozen mixed vegetables for soup or stew
1 2 (16 oz) cans sliced potatoes, drained
1⁄21 teaspoon garlic powder
1⁄21 teaspoon Italian seasonings
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
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12
Pot au Feu
3 6 pounds boneless beef stewing cubes
1 2 Polish kielbasa or other smoked sausage
1 1 (1.5 oz) envelope brown gravy mix
1 2 (16 oz) bags frozen vegetables for soup or stew
1 1 (14 oz) can beef broth
1 2 tablespoons Worcestershire sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 21⁄2or 5 quarts.
Chili
11
1⁄2pounds hot Italian sausage, removed from casings
11
1⁄2pounds lean ground beef
1 1 medium onion, chopped
12(
3/4oz) envelopes chili seasoning mix
1 2 (16 oz) cans kidney beans, drained
1 2 (14 oz) cans diced tomatoes
1 2 (6 oz) cans tomato paste
1 2 (15 oz) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef and onion. Place cooked meat mixture
in crock. Add remaining ingredients. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 3 or 5 quarts.
Texas Chili Soup
3 5 (16 oz) cans red kidney beans, drained
1 2 (1.25 oz) envelopes chili seasoning
1 2 (15 oz) cans tomato sauce
1⁄21 cup chopped onion
11⁄23 pounds stew beef, cut in cubes
1 2 (14 oz) cans beef broth
1⁄21 teaspoon salt
1⁄21 teaspoon garlic powder
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
51⁄2to 7 qt
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13
Vegetarian Vegetable Soup
3 cups 1 (32 oz) bottle tomato plus vegetable juice
1 1 (6 oz) can tomato paste
1 tsp. 1 tablespoon chopped garlic
1⁄41⁄2cup chopped onion
1 2 (16 oz) bags mixed vegetables for soup or stew
1 1 (14 oz) can vegetable broth
11⁄23 cups water
1⁄21⁄2teaspoon Italian seasonings
1⁄21 teaspoon salt
1⁄21 teaspoon sugar
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 4 quarts.
Vegetarian Chili
1 1 tablespoon vegetable oil
1 2 medium onions, chopped
12(
3/4oz) envelopes chili seasoning
1 2 (16 oz) cans Great Northern beans, drained
1 2 (15 oz) cans kidney beans, drained
1 2 (15 oz) cans black beans, drained
1 2 (14 oz) cans diced tomatoes
1 2 (8 oz) cans tomato sauce
1 2 (14.5 oz) cans vegetable broth
In a skillet over medium-high heat cook onion in the oil until soft. Place onion mix-
ture into the slow cooker. Add remaining ingredients. Stir to mix. Cover and
cook: Low – 8 hours OR High – 4 hours. Makes about 3 or 5 quarts.
Slow Cooked Beef Stew
1 2 1-pound bags baby carrots
2 3 pounds boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (103/4oz) cans condensed cream of tomato soup
11
1⁄2cups water
1 2 (1.5 oz) envelopes beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables. Cover and cook: Low – 8 hours OR High – 4 hours. Makes
about 3 or 5 quarts.
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3 to 5 qt
51⁄2to 7 qt
3 to 5 qt
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14
German-Style Pot Roast
1⁄33⁄4cup cider vinegar
2 Tblsp. 1⁄4cup ketchup
1⁄41⁄2cup chopped onion
1⁄21 teaspoon chopped garlic
1 2 (14 oz) cans beef broth
8 12 ginger snap cookies
1 2 (0.8 oz) envelopes brown gravy mix
2-3 4-5 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir
well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes
about 4 to 5 or 8 to 10 servings.
Hawaiian Chicken
3 6 pounds skinless, boneless chicken breasts, halved
1 2 (16 oz) cans pineapple slices, drained
1 2 (15 oz) cans mandarin oranges, drained
2 4 tablespoons cornstarch
3 4 tablespoons brown sugar, packed
2 4 tablespoons lemon juice
1⁄41⁄2teaspoon salt
1⁄41⁄2teaspoon ground ginger
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 to 8 hours
OR High – 3 hours. Makes about 6 to 8 servings or 12 to 16 servings.
Onion-Coated Beef Roast
1⁄21⁄2cup steak sauce
2-3 4-5 pounds bottom round or rump beef roast
2 2 tablespoons dried minced onion
Pour steak sauce into crock. Place meat in crock and coat both sides with the
sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook:
Low – 10 hours OR High – 5 hours. Makes about 6 or 14 servings.
Main Dishes
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15
Swedish Meatballs
21⁄25 pounds frozen cooked meatballs
1 2 (101⁄2oz) cans cream of mushroom soup, undiluted
1 2 (101⁄2oz) cans golden mushroom soup, undiluted
1 2 (14 oz) cans beef broth
12(
3⁄4oz) envelopes brown gravy mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
21⁄25 pounds frozen cooked meatballs
1 2 (12 oz) jars grape jelly
1 2 (12 oz) jars currant jelly
1 2 (12 oz) bottles chili sauce
1 2 (12 oz) bottles cocktail sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 6 pounds brisket of beef
1 2 (18 oz) bottles hickory-smoked barbecue sauce
1 2 (1.25 oz) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1⁄21 cup chopped onion
Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to
coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to crock. Stir well. Serve
on soft rolls. Makes 8 or 16 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
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3 to 5 qt
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16
Beef Pot Roast
3 5 pounds boneless beef chuck roast
1 2 teaspoons salt
1⁄41⁄2teaspoon pepper
4 6 medium potatoes, quartered
4 8 carrots, cut into 2 inch pieces
1 2 medium onions, quartered
1⁄41⁄2cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid. Cover and cook: Low – 10 hours OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3 6 pounds boneless pork butt, shoulder or blade roast
1 2 (14 oz) cans diced tomatoes
1⁄21 cup vinegar
2 4 tablespoons Worcestershire sauce
1 2 tablespoons sugar
1 2 heaping tablespoons crushed red pepper flakes
1 2 tablespoons salt
2 4 teaspoons black pepper
Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds
barbecue.
Family Meat Loaf
2 4 eggs, beaten
3⁄411⁄2cups milk
3⁄411⁄2cups dry bread crumbs
1 2 (1 oz) envelopes dry onion soup mix
2 4 pounds lean ground beef (8% fat)
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6
hours OR High – 3 hours. Makes about 6 or 12 servings.
3 to 5 qt
3 to 5 qt
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17
Corned Beef
3 5 pounds corned beef brisket with pickling spices
1 1 medium onion, sliced
1 2 carrots, sliced
1 2 ribs celery, sliced
Water
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours
OR High – 4 hours. Makes about 3 to 5 pounds corned beef.
Classic Beef Roast With Mushroom-Onion Gravy
3 5 pounds boneless beef chuck roast
1 2 (1 oz) envelopes dry onion soup mix
1 2 (10 oz) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 or 10
servings.
Barbecued Brisket
3 5 pounds beef brisket
11
1⁄2teaspoons salt
11
1⁄2cups barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the
brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about
3 to 5 pounds brisket.
Asian Spareribs
2 4 tablespoons cornstarch
2 4 tablespoons teriyaki sauce
1 2 (10 oz) jars duck sauce or sweet and sour sauce
3 6 pounds country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 to 8 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
3 to 5 qt
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Savory Roast Beef Sandwiches
3 5 pounds boneless beef chuck roast
1⁄41⁄3cup soy sauce
1 2 tablespoons brown sugar
1 2 teaspoons salt
1 2 teaspoons ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls. Makes 6 to 12 servings.
Orange-Juiced Pork Chops
1 2 (6 oz) cans frozen orange juice, undiluted
1⁄21 cup brown sugar, packed
1 2 teaspoons soy sauce
2 4 tablespoons cornstarch
1⁄21 teaspoon garlic powder
6 12 1-inch thick boneless, center cut pork chops
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and
stir well to coat. Cover and cook: Low – 6-8 hours OR High – 3 to 4 hours.
Makes 6 to 12 servings.
Sunday Chicken
31⁄2 7 pounds chicken, cut up
Paprika, salt, and pepper
1 2 (10 oz) cans condensed cream of celery soup
1⁄23⁄4cup white wine or chicken broth
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and
pepper. Combine soup and wine. Place half of chicken in crock and pour half
of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 4 hours. Makes 6 to 12 servings.
3 to 5 qt
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Mixed Italian Bean Casserole
2 3 (16 oz) cans red kidney beans, drained
2 3 (16 oz) cans chick peas (garbanzo beans), drained
1 2 (16 oz) cans cannellini or white kidney beans, drained
2 3 (16 oz) cans great northern beans, drained
1⁄21 teaspoon salt
1⁄21 teaspoon garlic powder
1⁄21 teaspoon Italian seasonings
1 2 envelopes dry onion soup mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6-8 hours
OR High – 3-4 hours. Makes 3 or 5 quarts.
Broasted New Potatoes
3 6 pounds (small) new red potatoes, unpeeled
1 2 tablespoons olive oil
1 2 envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add
the salad dressing mix and shake well until all the potatoes are coated. Place
potatoes into crock. Cover and cook: Low – 7-8 hours OR High – 4 hours.
Makes 8 or 14 servings.
Candied Carrots & Walnuts
2 4 (16 oz) packages frozen sliced carrots
3⁄411⁄2cups pancake syrup
1⁄41⁄2cup brown sugar, packed
1 2 cups chopped walnuts
Combine all ingredients in crock. Stir well. Cover and cook on High for 5 hours.*
Makes about 21⁄2or 5 quarts.
*Only the High setting is recommended for this recipe
3 to 5 qt
3 to 5 qt
3 to 5 qt
Side Dishes
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Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork.
Stack potatoes in a pyramid in crock so as not to touch the side.
Cover and cook: Low – 8-9 hours OR High – 5 hours.
Rice, Beans, & Salsa
1 2 (16 oz) cans black beans, drained
1 2 (16 oz) cans cannellini beans or navy beans, drained
1 1 (14 oz) can chicken broth
1 2 cups uncooked long grain rice, not instant
1 2 quarts salsa
1 2 cups water
1⁄21 teaspoon salt
1⁄21 teaspoon garlic powder
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 or 5 quarts.
Easy Potato Casserole
1 2 (2 pound) bags Southern Style frozen hash brown
1 2 (10 oz) cans condensed cheddar cheese soup
1 2 (12 oz) cans evaporated milk
2 4 tablespoons butter, melted
1⁄21 teaspoon salt
Place potatoes in crock. Combine soup, milk, butter, and salt. Stir to mix then
pour over potatoes. Stir gently to mix. Cover and cook on for Low 6-7 hours.*
Makes about 10 or 20 servings.
*Only the Low setting is recommended for this recipe
Maple-Baked Beans
4 8 (15 oz) cans pork’n beans
1⁄41⁄2cup chopped onion
1⁄31⁄2cup maple syrup
2 4 teaspoons dry mustard
6 10 slices bacon, cooked and crumbled
Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR
High – 3-4 hours. Makes 10 to 20 servings.
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