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RecipesHelpful Hints
• The cooking pot should be lled at least halfway for best results. Check for
doneness 1–2 hours earlier than recipe indicates if pot is not full.
• Removing the lid results in heat loss and the cooking time may need to be
extended.
• If cooking soups or stews, leave a 2"space between the top of the cooking pot
and the food.
• Some foods are not suited for extended cooking in a slow cooker. Pasta,
seafood, milk, cream, or sour cream should be added 2 hours before serving.
• Evaporated milk or condensed soups are perfect for slow cooking.
• The higher the fat content of meat, the less liquid needs to be added. If cooking
meat with a high fat content, place thick onion slices underneath so meat will
not sit on (and cook in) fat.
• Slow cookers allow for very little evaporation. If making your favorite soup,
stew or sauce, reduce liquid called for in original recipe. If too thick, liquid can
be added later.
• If cooking a recipe with root vegetables, place them in the bottom of the
cooking pot.
• To store leftovers, DO NOT place the warm cooking pot in the refrigerator
(contents will take too long to cool). Instead, divide leftovers into smaller
containers and place into refrigerator.
• Visit www.foodsafety.gov for information on safe internal cooking temperatures.
Slow Cooker French Toast
1 medium size loaf of French bread 1 Tbsp. vanilla extract
8 eggs ½tsp. nutmeg
1 cup milk ¼cup maple syrup
2 tsp. cinnamon ¼ cup butter, melted ½
½cup brown sugar, divided ½cup walnuts, chopped
1. Cut the bread into slices ¾"–1"thick.
2. In a large bowl, whip the eggs and add the milk, cinnamon, ¼cup brown sugar,
vanilla and nutmeg. Mix well.
3. Soak the slices of bread in the egg mixture overnight in a covered container in
the refrigerator. All the mixture should be absorbed into the bread by morning.
4. In the morning, spray the slow cooker pot with cooking spray.
5. Stand the soaked bread slices on end in the cooking pot, keeping them in a
single layer, all pieces touching the bottom and most of them also touching a
pot side.
6. Cook on HIGH 1–2 hours until the bread on the sides of the pot is browning
nicely and the egg is cooking. Turn the slow cooker to LOW.
7. Mix ¼cup brown sugar, syrup, butter and walnuts in a small bowl.
8. Pour the walnut mixture over the toast and cook on LOW for another hour or
until you are happy with the toast texture. Serve with more syrup, if desired.
Serves 5–6
Pumpkin Pudding
2 eggs ½cup biscuit mix
15 oz. plain pumpkin 2 Tbsp. butter, melted
12 oz. evaporated milk 2½tsp. pumpkin pie spice
¾cup sugar 1 cup vanilla Greek yogurt
1. Beat the eggs in a large bowl, then add the pumpkin, evaporated milk, sugar,
biscuit mix, butter and pumpkin pie spice. Stir until well blended.
2. Pour pumpkin mixture into the slow cooker pot. Cover and cook on HIGH 1½–2
hours, or low 3–4 hours. Pudding is ready to serve when it is a uffy texture and
the interior temperature reaches 160–170oF.
3. Serve hot or cold, topped with a spoonful of yogurt.
Serves 6–8
Recipes
Cheesy Potatoes
¼cup butter 1 tsp. salt
1 medium onion, chopped ¼tsp. pepper
2 cloves garlic, minced 32 oz. cubed hash browns
10¾oz. cond. cream of chicken soup 2 cups cheddar cheese, shredded
1 cup sour cream
1. In the cooking pot, over medium heat on the stovetop, melt the butter and
brown the onions for about 2 minutes. Stir in the garlic and cook 1 more minute.
2. Move the cooking pot to the slow cooker base and add remaining ingredients
(it’s ne if the potatoes are still a little frozen). Stir well and cook on LOW 4–5
hours.
Serves 6–8
