Rival Crock Pot User manual

RIVAL
Croclc Pot
StonewareSlowCooker
The Ori,qinal and America's #1 Brand of Slow Cookers
Owner'sGuide
READANDSAVETHESEINSTRUCTIONS
Visit our website at www.crock-pot.com

When using electrical appliances, basic safetyprecautions should alwaysbe followed,
including the following:
1. Readall 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. Closesupervision is necessarywhen any appliance is used by or near children.
5. Turncontrol to "OFF" beforeunplugging from wall outlet. Unplug from outlet when
not in useand before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with adamaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to Rival®
(seewarranty) for examination, repair,or adjustment.
7. The use of accessoryattachments not recommended by Rival®may causefire,
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 aheated oven.
11. Extreme caution must be usedwhen moving an appliance containing hot oil or
other hot liquids. Always use hot padswhen moving your heated Crock-Pot®
slow cooker.
12. Do not use appliance for other than intended use.
13. Todisconnect, turn control to OFF,then remove plug from wall outlet.
14. Avoid sudden temperature changes, such asadding refrigerated foods into a
heated pot.
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 isprovided to reduce the hazards resultingfrom entanglement
or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER,
THE MARKED ELECTRICAL RATING SHOULD BEAT 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.
POLARIZEDPLUG
Thisappliancehasa polarizedplug (onebladeiswider thanthe other).Asa
safetyfeature,thisplug will fit inapolarizedoutletonlyoneway.Ifthe plug
doesnotfit fully inthe outlet,reversethe plug.Ifitstilldoesnot fit, contact
qualifiedelectrician.Do not attemptto defeatthissafetyfeature.
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1. There are three temperature settings. LOW is recommended for slow "all-day"
cooking. 1 hour on HIGH equals about 2 to 2Z hours on LOW. SERVEisfor
keeping food warm only. DO NOT cook on SERVEsetting.
2. Frozen foods such asvegetables and shrimp may be used as part of a recipe.
However, do not cook frozen meats (such asroasts or chickens) unless you first
add at least 1 cup of warm liquid. The liquid will act asa "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 useslow 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 afinished wood table.
8. Unplug when cooking is done and before cleaning.
9. Removable stoneware is ovenproof and microwave safe. Do not usestoneware
on gas or electric burners or under broiler.
PREPAREAHEAD CONVENIENCE!
Fill bowl and refreigerate. When ready to cook, set in electrical baseand turn to
LOW or HIGH. Do not preheat electrical base.
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
REMOVABLE STONEWARE
• The removable stoneware goes safely into the dishwasher, or may be washed in
hot soapy water. Do not use abrasive cleaning compounds - acloth, 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 Cleaner) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
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.
Aswith 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
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foods. Do not preheat Crock-Pot®slow cooker before using unlessspecified 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.
The Travel-LockTM clips have been included to ensure a
secure lid when taking your mealson the road.
To use, simply clamp one clip on each end of the slow
cooker, attaching the lid and the stoneware together.
• 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.) Seasonwith salt
and pepper. Place meat in cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Useno 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.
• Usewhole leaf herbs and spicesfor best and truest flavor for all-day cooking. If
ground herbs and spicesare used, they should be stirred in during the last hour of
cooking.
• Becausethere isno direct heat at the bottom, alwaysfill 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 issubstituted.
(Such assubstituting a 103/4ounce can of soup plus 4 ounces of water for a 14
ounce can of tomatoes OR Z cup beef or chicken broth for Z cup of wine, etc.)
• Beansmust be softened completely before combining with sugar and/or acid foods
(NOTI:: Sugar and acid havea hardening effect on beansand will prevent
softening). Dried beans, especially red kidney beans,should be boiled before adding
to a recipe. Cover the beanswith 3times their volume of unsalted water and bring
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1_ hours or until
beans aretender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
1]
A
"What if the food isn't done after 8 hours...when the recipe says
8 to 10 hours?"
Thisisdue tovoltagevariationswhich arecommonplaceeverywhere;altitude;or
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Q
A
Q
A
evenextremehumidity.Theslightfluctuationsin powerdo nothavea noticeable
effecton mostappliances;however,it canslightlyalterthecookingtimes.Allow
plentyof time,andremember,it ispracticallyimpossibleto overcook.Youwill
learnthrough experiencewhetherto decreaseor increasecookingtimes.
"Must the Crock-Pot _slow cooker be covered? Is it necessary to stir?"
Cook with the cover on. The slow cooker will not recover heat lossesquickly
when cooking on LOW setting. Significant amounts of heat escapewhenever the
lid is removed; therefore the cooking time must be extended. Avoid frequent
removal of the coverfor checking cooking progress or stirring. Never remove
cover during the first 2 hours when baking breadsor cakes.
It is not necessaryto stir while cooking on LOW heat. While using HIGH heatfor
short periods, occasional stirring improves the distribution of flavors.
"How about thickening the juices or making gravy?"
Add some quick-cooking tapioca to any recipewhen you want to make athick
gravy. Add the tapioca at the beginning and it will thicken asit cooks! Or you
may remove the solid foods, leaving the juices. Preparea smooth paste of
approximately _ cup flour or cornstarch to _ cup 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
especiallytasty. The more fat or "marbling" the meat has,the lessliquid you
need. The liquid is needed to properly soften and cook vegetables.
This guide isdesigned to help you adapt recipesto the Crock-Pot®slow cooker -- your
own favorites and prized recipescollected 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 unnecessarywhen
using the Crock-Pot®slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add asmuch water as some recipes indicate.
• Remember -- liquids don't "boil away" asin conventional cooking. Usuallyyou'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 overtook 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.
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EXCEPTION:milk,sourcreamor creamshouldbeaddedduring lasthourof
cooking.
TIMEGUIDE
15to 30 minutes 4 to6 hours 1½to 2 hours
35to 45 minutes 6 to 10hours 3 to4 hours
50 minutesto 3hours 8 to 18hours 4 to6 hours
Most uncooked meat and vegetable combinations will require at least8 hours on LOW.
PASTA AND RICE
if recipe callsfor 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 ¼cup extra liquid per _Acup of raw rice. Use long grain
converted ricefor best resultsin all-day cooking.
LIQUIDS
Use lessin 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.
Sincevegetables develop their full flavor potential with slow cooking, expect delicious
results evenwhen you reduce quantities. Becausevegetables take longer to cook than
meat, slice or chop them when possible.
HERBSAND SPICES
Leafor whole herbs and spices are preferred, but their flavor power may increase--
use half the recommended amount. Ifyou use ground herbs and spices,add during
lasthour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during lasthour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
SOUPS
Somesoup recipescall for 2 to 3 quarts of water. Add other soup ingredients to
Crock-Pot®slowcooker; then add water only to cover. Ifthinner soup is desired,add more
liquidat serving time. if milk-based recipeshave no other liquidfor initial cooking, add 1
or 2 cupswater. Then during lasthour of cooking, stir in milk or cream as called for.
The recipesin this book may be used, as printed, in the 2_- 4½ quart Crock-Pot®slow
cooker. For 2_ quarts or smaller units, recipes may need to be halved.
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POT ROAST OF BEEF
3 mediumpotatoes,thinlysliced I teaspoonsalt
2largecarrots,thinlysliced _teaspoongroundblackpepper
I onion,sliced _cupwaterorbeefbroth
1(2 to3-lb.) bonelessbeefrumproast
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).
BEEF BOURGUIGNON (Bee_Stewwith Wine)
6stripsbacon,cutin_-inch pieces
2 to3-poundbeefrumporchuck,
cutin 1½-inchcubes
I mediumcarrot,sliced
I smallonion,sliced
Saltandpeppertotaste
3 tablespoonsflour
I can(ltT/_-oz.)condensedbeefbroth
I tablespoontomatopaste
2 clovesgarlic,minced
teaspoonwholethyme
I bayleaf
poundtinywhiteonions
½toI poundfreshmushrooms,sliced
2 tablespoonsbutter
½cupredor Burgundywine
Cook bacon in large skillet until crisp. Removeand drain. Add beef cubes and brown
well. Place browned beef cubesin stoneware. Brown carrot and onion. Seasonwith
saltand pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste,garlic, thyme, bay leafand onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and addwith 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.
SWISS STEAK
2roundsteaks,aboutY-lb. each, I largeonion,thinlysliced
cutY-inchthick 2 carrots,sliced
¼cupall-purposeflour 2 stalkscelery,chopped
teaspoongroundblackpepper I can(15-oz.)tomatosauce
Cut round steak into serving pieces.Placeflour, salt and pepper in plastic bag. Add
steak pieces,afew at a time, shaketo coverwith flour mixture. Placeonion slicesin
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce.Cover and cook on LOW for 8to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2slabsporkspareribs(2 to3-1bs.each)
teaspoonsalt
teaspoongroundblackpepper
I onion,sliced
1jar (16-oz.)barbequesauce
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Rubeachsideofspareribswith saltand pepper.Cut ribsinto servingportions.
Placeribsin broilerpanandbroil 15 minutesor untilbrowned.Drain.Putsliced
onion instoneware.Placerib sectionson top on onions,pour barbequesauceon
top. Coverand cookon LOW8 to 10 hours(HIGH:4 to 5 hours).
ROASTED PEPPER & BEAN CHILI
2greenbellpeppers
2redbellpeppers
Ilarge onion,choppedgreenchilies
I zucchini,quarteredandsliced1/4-inchthick
2clovesgarlic,minced
2tablespoonchilipowder
I teaspoonoreganoleaves
teaspoopcumin
I can(1472-oz.)crushedtomatoes
I can(lO-oz.)dicedtomatoesand
I can(15-oz.)garbanzobeans,drained
I can(15-oz.)pintobeans,drained
I can(15-oz.)blackbeans,drained
Cut peppersin halfand removeseeds.Slashedgessopepperswill layflat. Place
skinsideup on bakingsheets.Broilpeppersuntil blackened,about 15 minutes.Seal
in plasticfood bag.ALLOWto stand15 minutes,rub skinfrom peppersandchop.
Combine peppersand all remaining ingredientsin stoneware.Cover;cook on
lOW 8 hours(HIGH4 hours).
CHICKEN CACCIATORE
I mediumonion,thinlysliced
3-lb.chicken,cutup
2cans(6-oz.each) tomatopaste
I can(4-oz.)slicedmushrooms,drained
I teaspoonsalt I bayleaf
teaspoonpepper
2clovesgarlic,minced
2teaspoonoreganoleaves
teaspoonbasilleaves
teaspoonceleryseed
cupdrywhitewine
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 chick.en. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
FAJITA STEAK ROLLS
2beeftoproundorflanksteaks,about
I to l_-/bs, each, cut_-inchthick
I tablespoonoliveoil
I mediumonion,chopped
cupchoppedgreenbellpepper
_cup choppedred bellpepper
2 tablespoonsfreshcilantro,minced
2 clovesgarlic,minced
2 tablespoonslimejuice
I ja/ape_opepper,seededandminced
I can(2-oz.)choppedgreenchilies
I cupsalsaorpicantesauce,divided
Rub both sidesof meat with olive oil. Combine remaining ingredients except salsain
mixing bowl and blend well. Measure out about half of vegetable mixture and set
asidefor later use.Spoon remaining vegetable mixture evenly over eachsteak.Roll
steaks,beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Placebeef
rolls in stoneware. Spoon _,_cup salsaevenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir Z cup salsainto reserved
vegetable mixture. Coverand refrigerate. Spoon remaining ¼cup salsaover beef rolls
during last15 minutes of cooking. Slicesteaksinto serving portions and accompany
with vegetable-salsamixture.
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CLASSIC MEAT LOAF
2poundsgroundchuck I egg
½cupchoppedgreenpepper I packet(_-ounce)browngravymix
½cupchoppedonion I cupmilk
½teaspoonsalt 4to6 smallpotatoes,cubed
I cupcrackercrumbs
Mix all ingredients, except potatoes, in large bowl. Shapeinto a loaf. Placein
stoneware. Placepotatoes at the sidesof loaf. (If potatoes arepeeled, wrap in foil to
keepfrom darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
PORK CHOPS ON RICE
cupbrownrice
2_cupconvertedwhiterice
¼cupbutterormargarine
cupchoppedonion
I can(4-oz.)slicedmushrooms,drained
I teaspoondriedthyme,divided
teaspoonrubbedsage
teaspoonsalt
teaspoongroundblackpepper
4 to6 bonelessporkchops,_- to1-inchthick
I can(10.5-oz.)beefconsomme
2 tablespoonsWorcestershiresauce
teaspoonpaprika
teaspoongroundnutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown ricewith butter in skillet. Sauteover medium-high heat, stirring occasionally,
until rice is golden brown. Removefrom heat and stir in onion, mushrooms,
teaspoon thyme, sage,salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershiresauceand 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
I turkeybreast(2 to3-lb.) freshor thawed
2tablespoonsbutterormargarine
¼cupgardenvegetable-flavored
whippedcreamcheese
I tablespoonsoysauce
I tablespoonfreshmincedparsley
teaspoondrybasilleaves
teaspoonrubbedsage
teaspoondrythymeleaves
teaspoongroundblackpepper
teaspoongarlicpowder
Placeturkeyin stoneware.Combineremainingingredientsandbrushoverturkey.
Coverandcookon LOW10 to 12 hours(HIGH5 to 6 hours).
CAROLINA BARBEQUEDPORK
2onions,quartered
2tablespoonsbrownsugar
I tablespoonpaprika
2teaspoonssalt
teaspoongroundblackpepper
1(4 to6 pound)bonelessporkbutt
orshoulderroast
¾cupcidervinegar
4 teaspoonsWorcestershiresauce
1_ teaspoonscrushedredpepperflakes
1_ teaspoonssugar
teaspoondrymustard
teaspoongarlicsalt
teaspooncayenne
Hamburgerbuns
Coleslaw,optional
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Placeonions in stoneware. Combine brown sugar, paprika, saltand pepper; rub over
roast. Placeroast over onion.
Combine vinegar, Worcestershiresauce, 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 reservedvinegar mixture over roast during lasthalf hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Servemeat
and onions on buns. Ifdesired, top sandwiches with coleslaw. Passremaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2carrots,sliced I teaspoonsalt
2onions,sliced _teaspoongroundblackpepper
2stalkscelery,cutinto1-inchpieces _cupwater,chickenbrothor whitewine
I wholebroiler/fryerchicken,2 to3-lb. _teaspoondriedbasil
Put carrots, onion and celery in bottom of stoneware. Placewhole chicken on top of
vegetables. Sprinkle with saltand pepper and add liquid over top. Sprinkle basilover
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3_ to 5 hours, using 1 cup
water). Remove chicken and vegetableswith spatula.
CHICKEN WITH 40 CLOVES OF GARLIC
2sprigsfreshthyme 1(3-lb.) wholebroiler/fryerchicken
2sprigsfreshrosemary 2 stalkscelery,cutinto3-inchpieces
2sprigsfreshsage 40 clovesgarlic,unpee/ed
2sprigsItalianparsley _teaspoongroundblackpepper
ToastedFrenchbreadslices
Place1 sprig thyme, rosemary,sage and Italian parsleyin chicken cavity. Placecelery
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_ to 5 hours).
Toserve, place chicken, garlic and celeryon serving platter. Squeezeroastedgarlic
out of skins onto toasted French bread slicesthen spread with a knife.
FRENCH ONION SOUP
I quartbeefbouillonorbrownstock I tablespoonsugar
3mediumyellowonions,thinlysliced 2 tablespoonsflour
3tablespoonsbutter _cupdryvermouthorcognac(optional)
teaspoonsalt I cupgratedParmesancheese
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). Beforeserving, top with grated cheese.
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SWEET AND SOUR SHRIMP
1package(6 ounces)frozen
Chinesepeapods,partiallythawed
I can(13ounces)juice-packpineapple
chunksortidbits(drainandreservejuice)
2tablespoonscornstarch
3tablespoonssugar
I chickenbouilloncube
Fh/ffyrice
I cupboilingwater
cupreservedpineapplejuice
2 teaspoonssoysauce
teaspoongroundginger
2 cans(4_ ounceseach)shrimp,
rinsedanddrained
2 tablespoonscidervinegar
Placepea pods and drained pineapple in stoneware. In asmall saucepan, stir
together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with
juice, soy sauceand ginger to saucepan. Bring to a boil, stirring, and cook saucefor
about 1 minute or until thickened and transparent. Gently blend sauceinto pea pods
and pineapple. Cover and cook on LOW for 5 to 6 hours.
Beforeserving, add shrimp and vinegar, stirring carefully to avoid breaking up
shrimp. Serveover hot rice.
CHICKEN WITH TROPICAL BARBEQUE SAUCE
¼cupmolasses _to¼teaspoonhotpeppersauce
2tablespoonscidervinegar 2 tablespoonsorangejuice
2tablespoonsWorcestershiresauce 3 wholebone-inchickenbreasts,halved
2teaspoonspreparedDijonmustard
Combine molasses,vinegar, Worcestershire sauce,mustard, hot pepper sauce and
orange juice. Arrange chicken in stoneware. Brush sauceover chicken. Cover and
cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
NOTE: Sauceis excellent over ribs and chops.
ROASTED LEMON ALMOND CORNISH HENS
3lemons 4 teaspoonsmincedfreshthyme,divided
3 Cornishhens(22-oz.each),thawed _teaspoon salt
2tablespoonsbutter,melted _teaspoongroundblackpepper
4clovesgarlic,mincedanddivided _cupslicedalmonds,toastedanddivided
Slice1 lemon; place 2 to 3 lemon slicesin each hen cavity. Place1teaspoon minced
thyme and 1 clove garlic (minced)in eachcavity. Placehens in stoneware.
Juice1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, saltand
pepper; drizzle over hens.Sprinkle with ¼cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens
on serving platter. Servewith remaining lemon. Garnish hens with remaining lemon
slicesand remaining almonds.
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COUNTRY SCALLOPED POTATOES AND HAM
8potatoes,peeledandthinlysliced I package(1-oz.)country-stylegravymix
I onion,chopped I can(10Y-oz.)creamofmushroomsoup
I pound,fully-cookedham, 2 cupswater
cutinto1-inchcubes 2 cupscheddarcheese,shredded
Combine potatoes, onion and ham in a lightly greasedstoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7to 9 hours (HIGH: 3 to 4 hours). Top with
cheeseduring last30 minutes of cooking.
NOTE: To prevent darkening, tosssliced, uncooked potatoes in a mixture of 1 cup
water and _ teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2cupsdicedboiledham
2mediumonions,coarselychopped
2stalkscelery,sliced
¼greenpepper,seededanddiced
I can(28ounces)wholetomatoes
¼cuptomatopaste
3clovesgarlic,minced
I tbsp.mincedparsley
tsp.leafthyme
2 wholecloves
2 tablespoonssaladoil
I cuprawlong-grainconverted
convertedrice
I poundfreshorfrozenshrimp,
shelledandcleaned
Thorouqhly mix all ingredientsexceptshrimp in Crock-Pot.Cover
and cook on LOW for 8 to 10 hours.One hour beforeserving,turn Crock-Potto
HIGH. Stirin un-cookedshrimp.Cover and cook until shrimp are pink and tender.
Serves4 to 6.
EASY-DOES-IT SPAGHETTI
2-1bs.groundchuck,brownedanddrained 2 to3 teaspoonsItalian seasoning
I cupchoppedonion 2 cans(4-oz.each)slicedmushrooms,drained
2clovesgarlic,minced 6 cupstomatojuice
2cans(15-oz.each)tomatosauce
I package(16-oz.)dryspaghetti,brokeninto4to5-inchpieces
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
2Ibs. coarselygroundchuck,
brownedanddrained
5cupswater
1largeonion,chopped
4stalkscelery,chopped
3carrots,sliced
Salttotaste,optional
2 cans(14_-oz.each)dicedtomatoes
I package(lO-oz.)frozenmixedvegetables
5 tablespoonsbeefbasegranules
teaspoongroundblackpepper
cupbutter,melted
cupall-purposeflour
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Placeallingredients,exceptbutter,flour andsaltin stoneware.Coverandcookon
LOW8 to 12 hours(HIGH:4 to 6 hours).One hourbeforeserving,turn to HIGH.
Makeapasteofthe meltedbutterandflour.Stiruntilsmooth.Pourintostoneware.
Stiruntilwell blended.Seasonsoup,if desired,with salt.Coverandcookon HIGH
untilthickened.
STUFFED GREEN BELL PEPPERS
I package(lO-oz.)frozencorn 1_ cupscookedrice
I can(15-oz.)redkidneybeans, I teaspoonWorcestershiresauce
drainedandrinsed _teaspoonsalt
I can(14_-oz.)dicedtomatoes _teaspoongroundMackpepper
¼cupsalsa _cupchoppedonion
3-4greenbellpeppers,topsremovedandseeded
2cupsreduced-fatshreddedcheddarcheese,divided
Combine all ingredients, except _ cup cheeseand 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 cheeseduring last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3mediumzucchini,sliced _-inchthick
I onion,chopped
4clovesgarlic,chopped
8-oz.freshmushrooms,slicedor I can(4-oz.)
slicedmushrooms,drained
3Romatomatoes,sliced
I cupshreddedcheddarcheese
cupspicyvegetabletomato-juicecocktail
I teaspoondriedbasil
I teaspoondriedoreganoleaves
teaspoonseasonedsalt
teaspoongroundblackpepper
cupstuffingcroutons
Arrange half of zucchini slicesin stoneware. Top zucchini sliceswith half the onion,
half the garlic and all of the mushrooms. Repeatwith 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: 2Z to 3Z hours). Top with stuffing croutons and
cheeseduring last10 to 15 minutes.
-14-

LIMITEDONE-YEARWARRANTY
RivaP 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 Rivalwill 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
DEPARTMENTbetween 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 - SAVEYOUR 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 useof this
product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may
notapply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to
state.
©2000, Rival
A Division of The Holmes Group
Crock-Pot_ is a registered trademark of RivaP 428-0082
5055/60/650/UM1 Printed in China