Rival Crock Pot User manual

Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS

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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. Clean all components before use.
2. Do not touch hot surfaces. Use handles or knobs. CAUTION: Outside
of unit is hot during use.
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. Never place food or liquid directly into heating unit.
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 the
manufacturer (see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the
manufacturer 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 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 slow cooker.
12. Do not use appliance for other than intended use. Always use the
stoneware when cooking.

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 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.
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.
POLARIZED PLUG
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13. Avoid sudden temperature changes, such as adding refrigerated
foods into a heated pot.
14. To disconnect, turn CONTROL to “OFF”, then remove plug from wall
outlet.
15. Place padding under stoneware before setting on counter or table.
SAVE THESE INSTRUCTIONS

HOW TO USE YOUR 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 slow cooker.
7. Unplug unit when cooking is done and before cleaning.
8. Removable stoneware is ovenproof and microwave safe. Do not use
plastic lids in microwave or conventional oven. Do not use removable
stoneware on gas or electric burners or under broiler.
HOW TO CLEAN YOUR SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other
liquid.
1. Fill stoneware with hot or warm soapy water to loosen food remains.
Do not use abrasive compounds — a cloth, sponge or rubber spatula
will usually remove the residue. If necessary, a plastic cleaning pad
may be used. Use a non-abrasive
cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar to remove
water spots or other stains.
2. The outside case may be cleaned with a soft cloth and warm soapy
water.
Wipe dry. Do not use abrasive cleaners.
3. The lid may be washed in the top rack of the dishwasher.
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HOW TO CLEAN YOUR SLOW COOKER (CONT.)
CARE OF STONEWARE
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 slow 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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HINTS
• 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 the 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 10 3⁄4ounce 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.
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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 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 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 the stoneware and stir well. Turn to HIGH
and when it comes to a boil (about 15 minutes) it’s ready.
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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.
QUESTIONS AND ANSWERS
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes to the 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
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 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 slow cooker at
one time. EXCEPTION: milk, sour cream or cream should be added
during last hour.
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GUIDE TO ADAPTING RECIPES (CONT.)
TIME GUIDE
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.
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:
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GUIDE TO ADAPTING RECIPES (CONT.)
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 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.

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RECIPES
POT ROAST OF BEEF
2 to 3 potatoes, sliced Salt and pepper to taste
2 to 3 carrots, sliced 2 pound beef roast
1 to 2 onions, sliced 1⁄2 cup beef broth
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and
vegetables with spatula and thicken for gravy if desired (see “HINTS”
page 4). Without Vegetables: Season roast with salt and pepper and any other favorite
seasonings. Add no liquid. Cook as directed.
HEARTY BEEF STEW
11⁄2 to 2 pounds stew beef, 1 can (28-oz.) tomatoes
cut in 1-inch cubes 2 to 3 stalks celery, sliced
4 to 5 carrots, sliced 1⁄4 cup quick-cooking tapioca
1 small onion, diced 1 whole clove (optional)
Salt and pepper to taste 2 bay leaves
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
CHICKEN CACCITORE
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 1⁄2 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1⁄2 teaspoon celery seed
1 teaspoon salt 1 bay leaf
1⁄2 teaspoon pepper 1⁄2 cup dry white wine
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.
NOTE: For units less than 4 quarts, you will need to reduce the
ingredients by half. See bottom of your unit for model number.

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RECIPES
CLASSIC MEAT LOAF
2 pounds ground chuck 1 egg
1⁄2 cup chopped green pepper 1 packet (7⁄8-ounce) brown gravy mix
1⁄2 cup chopped onion 1 cup milk
1⁄2 teaspoon salt 4 to 6 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
ISLANDER PORK
21⁄2 to 3-pound boneless pork loin-end 2 tablespoons orange juice
or sirloin roast, rolled and tied 2 tablespoons honey
5 to 6 whole cloves garlic, peeled 1 tablespoon soy sauce
1⁄2 teaspoon nutmeg 2 teaspoons lemon juice
1⁄4 teaspoon paprika 1⁄2 teaspoon Kitchen Bouquet® (optional)
1⁄4 cup catsup
Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves.
Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together
catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet®. Pour over
roast. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours). Remove meat
from stoneware. Juices may be thickened with 11⁄2 tablespoons cornstarch and 2
tablespoons water. Cook on HIGH until thickened.
SWISS STEAK
11⁄2 pounds round steak, cut 3⁄4-inch thick 1 carrot, chopped
2 tablespoons flour 1 stalk celery, chopped
1 medium onion, sliced 1 can (15-oz.) tomato sauce
Salt and pepper to taste
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in
seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and
celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours.
Creamy Swiss Steak: Place onions and meat in stoneware as directed. Spread one 10-
ounce can cream of mushroom soup over meat. Cook as directed.

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RECIPES
BARBECUE RIBS
21⁄2 to 3 pounds spareribs 1 onion, sliced
1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste
(or 2 cups homemade sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Barbecue Meats
Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8
to 10 hours. (HIGH: 4 to 6 hours).
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
SWEET AND SOUR SHRIMP
1 package (6 ounces) frozen 1 cup boiling water
Chinese pea pods, partially thawed 1⁄2 cup reserved pineapple juice
1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce
chunks or tidbits (drain and reserve juice) 1⁄2 teaspoon ground ginger
2 tablespoons cornstarch 2 cans (41⁄2 ounces each) shrimp,
3 tablespoons sugar rinsed and drained
1 chicken bouillon cube 2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
Serve over hot rice.

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RECIPES
ITALIAN TOMATO AND MEAT SAUCE
11⁄2 pounds ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 teaspoon salt
1 can (141⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves
2 cans (6-oz.) tomato paste 1⁄4 teaspoon dried thyme leaves
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to
10 hours.
BEEF BOURGUIGNON (BEEF STEW WITH WINE)
6 strips bacon, cut in 1⁄2-inch pieces 1 tablespoon tomato paste
2 to 3-pound beef rump or chuck, 2 cloves garlic, minced
cut in 11⁄2-inch cubes 3⁄4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced 1⁄2 pound tiny white onions
Salt and pepper to taste 1⁄2 to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (103⁄4-oz.) condensed beef broth 1⁄2 cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to
10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour
before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
SPANISH RICE
11⁄2 pounds ground chuck or beef 1 cup water
1 medium onion, chopped 21⁄2 teaspoons chili powder
1 green pepper, chopped 1⁄2 teaspoon salt
1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce
1 can (8-oz.) tomato sauce 3⁄4 cup uncooked rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).

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RECIPES
BAKED HAM IN FOIL
Pour 1⁄2 cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in
slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6 hours or until ham
is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
FAVORITE CHILI
1⁄4 pound dry pinto or kidney beans 1 clove garlic, minced
(see page 6) 2 tablespoons chili powder
1 can (141⁄2-oz.) tomatoes 1⁄2 teaspoon ground cumin
1 pound coarsely ground chuck, 1⁄2 teaspoon ground black pepper
browned and drained 1⁄2 green bell pepper, seeded and chopped
1 small onion, chopped Salt to taste
Completely soften beans as directed on page 4. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans.
SMOTHERED STEAK
2 medium onions, sliced 1⁄4 teaspoon paprika
11⁄2 pounds round steak, 1⁄2 to 3⁄4-inch thick, 1 can (4-oz.) sliced mushrooms, drained
cut into 5 or 6 pieces 1⁄2 cup beef broth
1⁄4 cup flour 2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt 1 teaspoon Kitchen Bouquet® (optional)
1⁄4 teaspoon pepper
Place layer of onions in bottom of stoneware. Mix flour, salt, pepper and paprika
together and dredge steak pieces until lightly coated with flour mixture. Place 1⁄2 of
meat pieces on onions; add another layer of onions and drained mushrooms. Add
remaining meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet®
and pour over entire meat mixture. Cover; cook on LOW 8 to 10 hours.
For gravy: Combine 2 tablespoons flour with 3 tablespoons water. Stir into drippings
and cook until thickened. Pour over steak and serve.

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RECIPES
CHICKEN IN A POT
1 to 2 carrots, sliced 1 teaspoon salt
1 to 2 onions, sliced 1⁄2 teaspoon coarse black pepper
1 to 2 celery stalks, sliced 1⁄2 cup water, chicken broth or white wine
2 to 3 pound whole broiler/fryer chicken 1⁄2 to 1 teaspoon basil
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 31⁄2 to
5 hours, using 1 cup water). Remove chicken and vegetables with spatula.
NEW ENGLAND STYLE BAKED BEANS
1 pound dry navy beans 1⁄2 cup packed brown sugar
1 pound smoked ham or ham hocks 1⁄2 cup maple syrup
or 1⁄2-pound cubed salt pork 1 teaspoon salt
1⁄2 cup chopped onion 1 teaspoon dry mustard
11⁄2 cups water
Completely soften beans as directed on page 4. Drain and put beans in stoneware.
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).
Cut ham from bone and return to slow cooker.
CHICKEN IN MUSHROOM GRAVY
2 to 3-pound chicken, cut up 1⁄4 cup dry white wine or chicken broth
(or 3 whole chicken breasts, halved) 1 can (4-oz.) sliced mushrooms, drained
1 can (103⁄4-oz.) condensed cream Salt and pepper
of mushroom soup
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
(HIGH: 3 to 4 hours).
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken pieces
to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir sour
cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over
chicken with rice or noodles.

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RECIPES
CHICKEN BREASTS Á L’ORANGE
3 whole chicken breasts, halved 1 can (103⁄4 ounces) condensed cream
2⁄3 cup flour of celery or cream of chicken soup
1 teaspoon salt 1 can (4 ounces) sliced mushrooms, drained
1 teaspoon nutmeg 1⁄2 cup orange juice
1⁄2 teaspoon cinnamon 1⁄2 teaspoon grated orange rind
Dash ground black pepper 2 teaspoons brown sugar
Dash garlic powder 3 tablespoons flour
2 to 3 sweet potatoes, peeled and cut into 1⁄4-inch slices
Buttered rice
Rinse chicken breasts and pat dry. Combine 2⁄3 cup flour with salt, nutmeg,
cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
Place sweet potato slices in bottom of stoneware. Place chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well. Pour soup
mixture over chicken breasts. Cover and cook on Low for 8 to 10 hours or on High for
3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
STEAK SOUP
2 to 3 cups water 2 carrots, sliced
1 can (141⁄2 oz.) tomatoes 1 package (10-oz.) frozen mixed vegetables
1 to 2 onions, chopped 2 to 3 stalks celery, chopped
1⁄2 teaspoon ground black pepper 2 to 4 tablespoons beef base,
1 pound ground beef, coarsely ground granules or paste
or chuck roast, finely diced and drained 1⁄2 cup butter, melted
1⁄2 cup flour
Put all ingredients except butter and flour 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 melted butter and flour. Stir until smooth. Pour into slow cooker and stir until
blended. Cook on HIGH until thickened.

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RECIPES
FRENCH ONION SOUP
1 quart beef bouillon or brown stock 1 tablespoon sugar
3 medium yellow onions, thinly sliced 2 tablespoons flour
3 tablespoons butter 1⁄4 cup dry vermouth or cognac (optional)
1⁄2 teaspoon salt 1 cup grated Parmesan cheese
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
BAKED MACARONI ’N CHEESE
1 package (8-oz.) macaroni, 1⁄2 teaspoon salt
cooked and drained (6 cups cooked) 3 cups shredded sharp processed cheese
2 tablespoons oil 1⁄4 cup melted butter
1 can (13-oz.) evaporated milk 2 tablespoons minced onion
11⁄2 cups milk
Toss cooked macaroni in 2 tablespoons oil. Add all remaining ingredients. Pour
into lightly greased stoneware. Stir well. Cover and cook on LOW 3 to 4 hours.
Stir occasionally.
OLD FASHIONED RICE PUDDING
21⁄2 cups cooked rice 2 teaspoons vanilla
11⁄2 cup evaporated milk 1⁄2 teaspoon nutmeg
2⁄3 cup sugar 4 eggs
3 tablespoons soft butter 1⁄2 cup raisins (optional)
Thoroughly combine rice with all ingredients. Pour into lightly greased stoneware.
Cover and cook on HIGH 2 hours. Stir after first hour.

©2001, Rival
A Division of The Holmes Group
Printed in China 428-0064
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 visit: www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Customer Service Department, 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.