Sunvivi 6 QUART User manual

6 QUART
08:00
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Slow Cooker Instruction Manual

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Table ofContents
ImportantSafeguards ........................................ 3
Before Your FirstUse........................................... 5
Know the Parts of Your Slow Cooker.................... 6
Programming Your Slow Cooker Maker ...............7
Using Your Slow Cooker...................................... 8
Time Guide for Slow Cooker................................ 9
Tips For Slow Cooking......................................... 9
Cleaning and Maintenance............................... 11
Maintenance of Stoneware Pot......................... 12
Special Safeguards for Glass Lid.........................12
Recipes............................................................. 14
3
IMPORTANTSAFEGUARDS
When using electrical appliances,basic safetyprecautions should always
be followed to reduce the riskoffire, electric shock and personal injury,
including the following:
1. Read all instructions carefully.
2. Do not touch hot surfaces.Use handles or knobs.
3. To protect againstelectric shock, do not immerse cord, plug, or heating
unitin water or other liquid.
4. Close supervision is necessary when anyappliance 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 and before cleaning the appliance.
6. Do notoperate anyappliance witha damaged cord or plug, or after the
appliance malfunctions or has been damaged in any manner. Return
appliance to the nearest authorized service facility for examination,
repair or adjustment.
7. The use of accessory attachments not recommended by the appliance
manufacturer may cause fire, electric shock or injury.
8. Do notuse outdoors.
9. Do notlet cord hang over edge of table or counter, or touch heated
surfaces.
10. Do notplace on or near a hot gasor electricburner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
12. Do notuse appliance for other than intended use.
13. Intended for countertop use only.
14. WARNING: Spilled food can cause serious burns. Keep appliance and
cord away from children.Never drape cord over edge or counter, never
use outlet below counter, and never use with an extension cord.
15. Avoid sudden temperature changes,such as adding refrigerated foods
into a heated pot.
16. Do notuse a cracked container. Do not set hot container on a wetor cold
surface.

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17. To reduce the riskof electric shock, cookonlyin removable container.
18. Use extreme caution when removing hot container with food.
19. Carefully tilt lid away from you when uncovering to avoid scalding and
allow water to drip into pot.
20. To disconnect,press the Power Button (all lights will shut off), then
remove plug from wall outlet.
21. Do nottwist,kink or wrap the power cord around the appliance as this
may cause the insulation to weaken and split,particularlyin the location
where it enters the unit.
22. Never leave applianceunattended whileitis plugged into an
outlet.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
POWER CORD INSTRUCTIONS
1. A short power-supply cord is provided to reduce the hazard resulting
from entanglementor tripping over a long cord.
2. Extension cords maybe used if care is exercised.If it isnecessary to use
an extension cord, it should be positioned so that itdoes notdrape over
the counter or tabletop where it can be pulled on by children or tripped
over unintentionally.
3. The electrical rating of the extension cord must be the same or more than
the wattage of the appliance (the wattage is shown on the rating label
located on the underside or back of the appliance).
4. Avoid pulling or straining the power cord at outlet or appliance
connections.
5
POLARIZED PLUG
1. Your appliance is equipped witha polarized plug (one blade iswider
than the other).
2. To reduce the riskofelectrical shock,this plug is intended to fit into a
polarized outletonly one way.
3. If the plug does notfit fully into the outlet, reverse the plug. If it does not
fit, please consult a qualified electrician.Do not attempt to defeat this
safety feature by modifying the plug in any way.
WARNING:Improper use ofthe power cord may result in electric
shock. Consult a qualified electrician if necessary.
Before Your FirstUse
Carefully unpack the Slow Cooker and remove all packaging materials.
To remove anydust that may have accumulated during packaging,wash the lid and
removable stoneware pot in warm, soapy water. Rinse and dry thoroughly.
Do not immerse the slowcooker base in water or any other liquid.Wipe the exterior of the
slowcooker witha clean,damp cloth.Allowto drythoroughly.
NOTE:When you turn on your new slow cooker for the firsttime, it may emit a slight odour
for approximately 10 minutes.This isnormal on firstuse.The odour is harmless, and
should not reoccur after initial heating.
WARNING:Do not immerse the slowcooker, cord, or plug in water or
any other liquid.Do notuse harshdetergents or abrasive cleansers.

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Know The Parts of Your Slow Cooker
RATING: 120V, 60Hz, 260 WATTS,AC ONLY
Indicator Lights:
High,Low,Warm
Rubber Feet
Select Button
Time Buttons:“+”, “–”
Digital
Timer Display
Digital
Control Panel
Power Button
Slow Cooker Housing
Cool Touch
Handle
Cool Touch Lid Handle
Tempered Glass Lid
Removable
Stoneware Pot
7
Programming Your Slow Cooker Maker
1. Plug your slowcooker into a 120 V~60 Hz AC-only outlet.The digital display will
flash “88:88” for 1 minute and if no settingsare selected the slow cooker will
automatically shut off.
2. When the Power button ( ) is pressed,it automatically sets the slow cooker to
LOW and the default time of 8 hours. Cooking time begins immediately.
3. Press the Selectbutton to choose between the three temperature settings– Low,
High or Warm.
4. Once you have selected your desired cooking temperature, you may set the
cooking time.
5. To set a differentcooking time press the “+” or “–” buttons.The digital timer
display will advance in 30-minute increments from
8 hours - 20 hours for LOW and WARM,and 4 hours to 20 hours for HIGH and
then will start again from “0:30”.You may set a cooking time from “0:30” (30
minutes) to “20:00” (20 hours).
6. The slow cooker will automatically begin cooking after the desired cooking time
has been set.When the cooking cycle begins the slow cooker will begin counting
thetime down to “0:00”.
7. During cooking cycle, the temperature setting can be adjusted by pressing the
SELECT button and the cooking time can be adjusted in 30-minute incrementsby
pressing the “+” or “–” buttons.
8. When the set cooking time has been reached, your slowcooker will automatically
switch tothe WARM mode.After 4 hoursin WARM mode, the slowcooker will
automatically turn off.
NOTE:We do not recommend using the Warm setting for more than
4 hours at atime. Do not cook on the Warm setting.
9. To stop the cooking process at anytime, press the Power ( ) button and all
indicator lightswill shut off.
Inner

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Using Your Slow Cooker
1. Place theslow cooker on a flat, dry, level surface such asa table or countertop.
Ensure the exterior ofthe removable stoneware pot is clean and dry.
2. Prepare your food according to the directionsin your recipe.
3. Place food to be cooked into the removable stoneware potand cover with glass
lid. Cautiously place the stoneware pot with lid into the slow cooker housing.
4. Plug in your slow cooker and set the cooking time and temperature as indicated
in the “Programming Your Slow Cooker” section on page 7.Your slow cooker
has three temperature settings. LOW is recommended for slow “all-day”
cooking.1 hour on HIGH is equivalent to about2 to 2 ½ hours on LOW. Warm is
recommended for keeping already cooked food at serving temperature until you
are ready to serve. Do not cookon the WARM setting.
5. Always cook with the lid on.
6. Frozen foods such as vegetablesand shrimp may be used
as part of a recipe. However,DO NOT COOKFROZEN MEATS.
7. Follow recommended cooking times.
8. When cooking is complete and you are ready to serve, press the Power ()
button to turn off and then unplug the unit.
9. The slow cooker’s metal housing will be hot.
Always use oven mitts to lift out the removable
stoneware pot.When removing the glass cover,
tilt it so that the opening facesaway from you to
avoid being burnt by steam.
10. Do notuse the removable stoneware pot on gas
or electric burnersor under broiler.
11. Allow the removable stoneware pot, lid and slow cooker exterior to cool
completely before cleaning.
CAUTION: Do notset hot Removable Stoneware Pot on asurface
without ahotpad, as this could cause damage to the surface.
9
Time Guide for Slow Cooker
If recipe says: Cook on LOW: Cook on HIGH:
15 to
30 minutes 4 to 6 hours 1-1/2 to 2 hours
35 to
45 minutes 6 to 10 hours 3 to 4 hours
50 minutes
to 3 hours 8 to 18 hours 4 to 6 hours
Most uncooked meat and vegetable combinationswill require at least 8
hours on LOW.
Tips for Slow Cooking
IMPORTANT:The removable stoneware potwill notwithstand the shock of sudden
temperature changes.The stoneware pot should be at room temperature before adding
hot or cold ingredients.
• Vegetables cook slowlyand should be kept small to medium in size and placed in
the bottom of the stoneware pot.
• Do not fill the slowcooker more than three-quarters full.
• Meats should be trimmed,browned or broiled to eliminate as much fatas possible.
• Always brown ground meats,such as ground beef and ground turkey,before placing
in slow cooker to remove excess fatand reduce the risk of food-borne illnesses.
• Unplug the slow cooker when not in use and before cleaning.
• CAUTION: Always use oven mitts when lifting the slow cooker.
• CAUTION: No peeking – always cook with the lid on. Removing the lid allows heat to
escape and adds15 to 20 minutes to the cooking time.
• When removing the glass cover,tiltit so that the opening faces away from you to
avoid being burned by steam.
• Use fresh or dried herbsinstead of ground; they keep more of their flavour during
the long cooking time.
• Spray the inside of the stoneware pot with non-stick cooking spray for easy cleanup.

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• Add dairy products,such as milk and cheese, toward the end of the cooking time,
unless recipe states otherwise.
• Whole poultry,such as chicken and Cornish hens,should not be cooked in slow
cookers because safe cooking temperatures cannot be reached quickly enough
near the bone.ALWAYS ENSURE THAT ALL MEAT PRODUCTS ARE COOKED TO
APPROPRIATE INTERNAL TEMPERATURES.
• To thicken the flavorful juices developed during slow cooking,remove 1 cup of
juice from slow cooker. Place in small saucepan.Combine 1 tablespoon water and
1 tablespoon cornstarch.Stir into saucepan.Cook and stir over medium heat until
mixture boils.Boil and stir 1 to 2 minutes or until slightly thickened.
• Vegetables can be peeled and cut the night before slow cooking.Cover and
refrigerate in a separate container. Do not place in stoneware pot until ready to cook.
• Meats can be browned and/or cut up the nightbefore slow cooking.Cover and
refrigerate in a separate container. Do not place in stoneware pot until ready to cook.
• DO NOT COOK FROZEN MEATS.
• Slow cooking retains most of the moisture in foods.If a recipe results in too much
liquid at the end of the cooking time,open the lid,turn the control dial toHIGH and
reduce the liquid by simmering.This will take 30 to 45 minutes.
• The slowcooker should be at least halffull for best results.
• If cooking soups or stews,leave a 2-inch space between the top of the pot and the
food so that the recipe can come to a simmer. If cooking a soup or stew on HIGH,
keep checking the progress as some soups will reach a boil on HIGH.
• If there is a loss of power while slow cooking,the food being cooked may be unsafe
to eat.If you are unable to determine how long the power was out,we suggest that
the food inside of the slow cooker be discarded.
11
Cleaning and Maintenance
Make sure to disconnectplug from power source before cleaning,otherwise there is a
risk of electric shock.
CAUTION: Never submerge heating base in water or other liquid.
IMPORTANT: The removable stoneware pot will not withstand the shock of sudden
temperature changes.To wash your stoneware pot right after cooking, use hot water.
NEVER use cold water ifthe stoneware pot is still hot.
1. Fill stoneware pot with hot or warm soapy water to loosen food remains. Do not
use harsh or abrasive compoundsor cleansers.
A cloth,sponge or rubber spatula will usually remove the residue.
If necessary,a plasticor nylon cleaning pad may be used.
2. The lid should be washed by hand with hot or warm soapy water.
3. The heating base may be cleaned with a soft cloth and warm soapy water.Wipe
dry. Do not use harsh or abrasive cleansers.

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Maintenance of the Stoneware Pot
1. The stoneware pot will not withstand the shock of sudden temperature changes.
2. The stoneware pot should be at room temperature before adding hot foods.
3. Do notpreheat slow cooker before using unless specified in the recipe.
4. If the stoneware pot has been preheated or is hot to the touch, do not put in cold
foods.
5. To wash your stoneware potright after cooking,use HOT WATER.
Special Safeguards for Glass Lid
CAUTION: Failure to follow these instructions may cause immediate or later breakage
of glass lid, which can resultin personal injury or propertydamage. Carefully read and
follow the safeguards below.
CAUTION: Glass lid can shatter from direct heat.
1. Do notplace lid under broiler, microwave browning element or in a toaster oven.
2. Do not set lid cover on hot burner or oven heat vent.
3. Do notuse lid if it has been used in the above manner even if it does not look
damaged. See the replacementparts section in this booklet on how to obtain a
replacement lid.
CAUTION: Glass lid can shatter if cooled suddenly.Avoid severe temperature change.
4.
Do not set hot glass on cold or wet surface; let cover cool before placing in water.
5. Always handle hot lid with dry pot holdersor oven mitts; do notuse wet cloths.
6. Always set hot glass lid on dry, heat-protective surfaces for gradual cooling.
CAUTION: Chips, cracks, or deep scratches weaken the glass lid.Weakened glass can
shatter during use.
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7. Do not use lid if chipped,cracked or scratched.Discard immediately. See
replacementparts section in this bookleton how to obtain a replacement lid.
8. Always follow use and care instructions in this booklet to avoid chips, cracks and
scratches due to hitting rims,using metal utensils, using abrasive scouring pads or
cleansers, or from accidental impact.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts.Do not
try to repair it yourself. Refer it to qualified personnel if servicing is needed.Always
unplug the unit and allow it to cool before cleaning.

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TABLE OF CONTENTS
Tuscan Bean Soup 15
French Onion Soup 15
Salsa Chili 16
Turkey-Wild Rice Chowder 16
Potato and Double-Corn Chowder 17
Mexican Beef Stew 17
Italian Beef Stew 18
Hungarian Beef Stew 18
Harvest Pork Stew 19
Fresh Vegetable-Beef-Barley Soup 19
Cowboy Stew 20
Chunky Chicken Chili 20
Chili Beef Stew 21
Chili 21
Chicken Stew with Pepper and Pineapple 22
Beefy Vegetable-BarleySoup 22
Beef-Tortellini Soup 23
Open-Face Turkey Parmigiana Sandwiches 23
Barbecued Chili Beef and Cheddar Sandwiches 24
Asian Ham Wraps 24
Tangy Italian Beef Sandwiches 25
Smoky Chipotle Soft Tacos 25
Reuben Sandwiches 26
Jerk Pork Sandwiches 26
Italian Turkey Sandwiches 27
French Dip Sandwiches 27
Barbecued Pulled-Pork Fajitas 28
Pizza Pork Chops 29
Maple-Glazed Turkey Breast 29
Tex-Mex Chicken and Rice 30
Tamale Pie 30
Cranberry Ribs 31
Southwest Potatoes au Gratin 31
Chicken Stroganoff Pot Pie 32
Barbecued Beansand Polish Sausage 32
Beef Stroganoff 33
Caramelized-Onion Pot Roast 33
Chicken Cacciatore 34
White Chocolate Bread Pudding 35
Caramel Rice Pudding 35
15
Tuscan Bean Soup
Prep Time: 20 Min Start to Finish: 8 Hr 20 Min
1 lb small red potatoes, cut into quarters (about 3 cups)
4 mediumcarrots, sliced (2 cups)
1 mediumonion,chopped (1/2 cup)
2 clovesgarlic,finely chopped
2 cans(15 to 16 oz each) great northern beans, drained,rinsed
1 carton (32 oz) Progresso™ reduced-sodiumchicken broth
1/2 cup diced fullycooked ham
1 teaspoon Italian seasoning
2 tablespoonschopped fresh parsley
1 tablespoon olive or vegetable oil
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix all ingredients exceptparsleyand oil.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in parsley and oil.
6 servings (1 1/2 cups each)© General Mills
French Onion Soup
Prep Time: 20 Min Start to Finish: 8 Hr
3 large onions, sliced (3 cups)
3 tablespoonsbutter or margarine, melted
3 tablespoonsGold Medal™ all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
1 carton (32 oz) Progresso™ beefbroth
8 slices (1 inchthick) Frenchbread
3/4 cup shredded mozzarella cheese (3 oz )
2 tablespoonsshredded Parmesan cheese
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix onions and butter.
2. Cover; cook on High heat setting 30 to 35 minutes.
3. In small bowl, mix flour,Worcestershire sauce, sugar and pepper.
Stir flour mixture and brothinto onions. Reduce heat setting to Low.
Cover; cook 7 to 9 hours or until onionsare verytender.
4. Just before serving,set oven control to broil.Place bread on rack in broiler pan.
Sprinkle mozzarella and Parmesan cheesesevenlyover bread.Broil with tops
5 to 6 inches from heat about 3 minutes or until cheeses are melted.
5. Place 1 bread slice on top of eachbowl of soup. Serve immediately.
8 servings© General Mills

16
SalsaChili
Prep Time: 20 Min Start to Finish: 8 Hr 25 Min
1 lb lean (atleast 80%)ground beef
1 medium onion, chopped (1/2 cup)
2 cupsOld El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) tomato sauce with garlic and onion
1 can (4.5 oz)Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz)pinto beans, drained,rinsed
Shredded Cheddar cheese, ifdesired
Sliced green onions, ifdesired
1. In 10-inch skillet, cookbeefand onion over medium heat 8 to 10 minutes,
stirring occasionally,until beefis thoroughly cooked;drain.
2. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix beef mixture, salsa, tomato sauce,chilesand chili powder.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about5 minutes or until hot.
Top with cheese and green onions.
6 servings©General Mills
Turkey-Wild Rice Chowder
Prep Time: 30 Min Start to Finish: 8 Hr 35 Min
4 boneless skinless turkey thighs (about 2 lb), cut into 1-inch cubes
2 dried bay leaves
3 cups sliced fresh mushrooms (8 oz)
1/2 cup uncooked wild rice
1 medium stalk celery, cut into 1/2-inch pieces(1/2 cup)
2 medium carrots, cut into 1/2-inch pieces (1 cup)
1 envelope onion-mushroom soup mix (from 1.8-oz package)
1 can (10 3/4 oz) condensed cream ofmushroom soup
1 carton (32 oz) Progresso™ chicken broth
1 cup Green Giant™ Select™ frozen baby sweet peas
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, place all ingredients exceptpeas in order listed.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Gently stir in frozen peas. Increase heat setting to High. Cover; cook 5 minutes.
Remove bay leaves.
6 servings©General Mills
17
Potato and Double-Corn Chowder
Prep Time: 15 Min Start to Finish: 6 Hr 15 Min
4 cups frozen country-style shredded hashbrown potatoes (from 30-ozbag)
1 can (15.25 oz) Green Giant™ whole kernel corn,undrained
1 can (14.75 oz) Green Giant™ cream-style corn
1 can (12 oz) evaporated milk
1 mediumonion,chopped (1/2 cup)
8 slices bacon,cooked,crumbled (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix all ingredients.
2. Cover; cook on Low heat setting 6 to 8 hours.
6 servings© General Mills
Mexican Beef Stew
Prep Time: 5 Min Start to Finish: 9 Hr 35 Min
2 lb beef stew meat
1 can (28 oz) Progresso™ diced tomatoes, undrained
1 cup frozen small whole onions(from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ blackbeans, drained,rinsed
1 can (11 oz) Green Giant™ Mexicorn™ whole kernel corn with
red and green peppers, drained
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix beef, tomatoes, frozen onions and chili powder.
2. Cover; cook on Low heat setting 9 to 11 hours.
3. Stir in taco seasoning mix,using wire whisk. Stir in beansand corn.
Increase heat setting to High. Cover; cook15 to 30 minutesor until thickened.
6 servings© General Mills

18
Italian Beef Stew
Prep Time: 5 Min Start to Finish: 9 Hr 20 Min
1 lb beef stewmeat
1 can (28 oz) Progresso™ whole peeled tomatoes withbasil, undrained
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 teaspoon Italian seasoning
1 teaspoon dried basil leaves
1 can (15 oz) Progresso™ black beans, drained,rinsed
1 can (11 oz) Green Giant™Niblets™ whole kernel corn,drained
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix all ingredients exceptbeans and corn.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in beans and corn.Increase heat setting to High.
Cover; cook about15 minutes or until hot.
4 servings©General Mills
Hungarian Beef Stew
Prep Time: 10 Min Start to Finish: 7 Hr 25 Min
2 lb beef stewmeat
6 unpeeled small red potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions(from 1-lb bag),thawed
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 1/2 cups Green Giant™ Valley Fresh Steamers™ frozen sweet peas, thawed
1/2 cup sour cream
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway
seed in cooker; toss until well mixed. Stir in broth.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in peas and sour cream. Cover; cook on Low heat setting about 15 minutes
or until peas are tender.
6 servings (1 1/3cups each)©General Mills
19
Harvest Pork Stew
Prep Time: 15 Min Start to Finish: 8 Hr 35 Min
1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inchpieces
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1 bag (20 oz) refrigerated cooked newpotato wedges
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 mediumonion,cutinto thin wedges
1 jar (12 oz) home-style porkgravy
2 tablespoonschili sauce
1 cup Green Giant™ Valley Fresh Steamers™ frozen sweetpeas
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, toss pork, flour, seasoned salt and garlic-pepper blend until porkis
coated. Stir in potatoes, carrots, onion,gravy and chili sauce.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. About20 minutes before serving, stir in frozen peas. Cover; cookon Low heat
setting about 20 minutesor until peas are tender.
6 servings © General Mills
Fresh Vegetable-Beef-Barley Soup
Prep Time: 20 Min Start to Finish: 8 Hr 20 Min
1 1/2 lb beefstew meat,cut into 1-inchpieces
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch-pieces fresh green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 1/2 cups Progresso™ beefflavored broth(from 32-ozcarton)
2 cans(14.5 oz each) diced tomatoes withgarlic,undrained
1 can (8 oz)tomato sauce
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix ingredients.
2. Cover; cook on Low heat setting 8 to 9 hours.
10 servings© General Mills

20
Cowboy Stew
Prep Time: 10 Min Start to Finish: 8 Hr 10 Min
1 1/4 lb beefstew meat
4 unpeeled potatoes, cut into 1-inch pieces
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (28 oz) baked beansin barbecue sauce (or other variety)
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix beef, potatoes, onion, salt and pepper.
Spread beansover beef mixture.
2. Cover; cook on Low heat setting 8 to 10 hours.
6 servings ©General Mills
Chunky Chicken Chili
Prep Time: 25 Min Start to Finish: 7 Hr 40 Min
2 lb boneless skinless chicken thighs
2 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained
1 can (15 oz) tomato sauce
1 package (1 oz)Old El Paso™ chili seasoning mix
2 cans (15 oz each) hominy, drained
Sour cream, ifdesired
Cilantro, if desired
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place chicken in cooker. In large bowl, mix tomatoes, tomato sauce and
chili seasoning; pour over chicken.
2. Cover; cook on Low heat setting 7 to 9 hours.
3. Stir to break up chicken. Stir in hominy. Cover;cook on Low heat setting
15 minutes until heated through. Serve chili with sour cream and cilantro.
6 servings©General Mills
21
Chili Beef Stew
Prep Time: 10 Min Start to Finish: 9 Hr 10 Min
1 1/2 lb beefstew meat
4 mediumpotatoes, cut into 1-inch pieces
1 mediumonion,coarsely chopped (3/4 cup)
3 cans(14.5 oz each) diced tomatoes with zesty mild green chilies,undrained
1 3/4 cups Progresso™ beefflavored broth(from 32-ozcarton)
1 tablespoon chili powder
2 teaspoonsground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix ingredients.
2. Cover; cook on Low heat setting 9 to 10 hours.
6 servings © General Mills
Chili
Prep Time: 20 Min Start to Finish: 6 Min 35 Min
1 lb boneless beef round steak, cut into 1/2-inch pieces
1 large onion,chopped (1 cup)
2 medium stalks celery, cutinto 1/2-inchpieces
2 cans(14.5 oz each) diced tomatoes, undrained
1 can (15 oz) tomato sauce
3 teaspoonschili powder
2 teaspoonsground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 mediumbell pepper, cut into 1-inch pieces (1 cup)
1 can (15 oz) Progresso™ dark red kidneybeans,drained,rinsed
Shredded Cheddar cheese, ifdesired
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix all ingredients exceptbell pepper, beansand cheese.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Stir in bell pepper and beans. Increase heat setting to High. Cook uncovered about
15 minutes or until slightlythickened.Serve withcheese.
8 servings© General Mills

22
Chicken Stew with Pepper and Pineapple
Prep Time: 35 Min Start to Finish: 7 Min 50 Min
1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inchpieces
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 oz) pineapple chunks in juice, drained, juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix all ingredients exceptpineapple, cornstarch and bell pepper.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. In small bowl, mix reserved pineapple juice and cornstarch until smooth;
gradually stir into chicken mixture. Stir in pineapple and bell pepper. Increase heat
setting to High. Cover; cook about 15 minutesor until slightly thickened.
4 servings©General Mills
Beefy Vegetable-Barley Soup
Prep Time: 20 Min Start to Finish: 8 Hr 50 Min
1 1/2 lb beefstew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cupsGreen Giant™ Valley Fresh Steamers™ frozen mixed vegetables, thawed
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Cut beef into bite-size pieces if desired.In cooker, mix beefand remaining
ingredients except mixed vegetables.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in mixed vegetables. Increase heat setting to High. Cover; cook
20 to 30 minutes or until vegetables are crisp-tender.
6 servings (1 1/3cups each) ©General Mills
23
Beef-Tortellini Soup
Prep Time: 20 Min Start to Finish: 8 Hr 45 Min
1 lb beef stew meat
1 large onion,chopped (3/4 cup)
1 large carrot,chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 clovesgarlic,finely chopped
2 teaspoons sugar
1 can (14.5 oz)diced tomatoes,undrained
2 cans(10 1/2 oz each) condensed beef consommé
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant™ Valley Fresh Steamers™ frozen cut green beans
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, add beef, onion,carrot, celery, garlic, sugar, tomatoesand
beefconsommé in order listed.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. About25 minutes before serving, stir in basil, frozen tortellini and green beans.
Increase heat setting to High. Cover; cookabout 25 minutes or until beans are
tender.
6 servings © General Mills
Open-Face Turkey Parmigiana Sandwiches
Prep Time: 20 Min Start to Finish: 8 Hr 20 Min
4 turkey thighs, skin removed (about 3 1/2 lb)
1 can (6 oz) Italian-style tomato paste
1 can (15 oz) Italian-style tomato sauce
14 slices frozen Parmesan-flavor Texastoast(from two 11.25-oz packages)
2 cups shredded Italian cheese blend (8 oz)
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place turkey in cooker.Top with tomato paste and tomato sauce.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove turkey from cooker; place on cutting board. Remove bones;discard.
Pull turkey into large chunks, using 2 forks; gently stir turkey into sauce in cooker.
4. Setoven control to broil.Place Texastoast on broiler pan rack. Broil withtops 4 to
6 inches from heat 1 1/2 minutes on each side or until golden brown.
To serve,spoon about1/2 cup turkey mixture over eachtoast slice and top with
about2 tablespoonscheese.
14 sandwiches 2012 © and ®/™ of General Mills

24
Barbecued Chili Beef and Cheddar Sandwiches
Prep Time: 25 Min Start to Finish: 8 Hr 25 Min
1 beef chuck roast (3 lb)
1 tablespoon chili powder
1/2 cup barbecue sauce
10 onion kaiser rolls, split
10 slices (1 oz each) Cheddar cheese
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place beef roast in cooker.Sprinkle chili powder over beef;drizzle with barbecue sauce.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove beef from cooker;place on cutting board. Skim fat from top of juices in
cooker. Shred beef, using 2 forks. Stir shredded beefinto juices in cooker.
To serve, fill each roll with 1/2 cup beef and top with cheese slice.
10 sandwiches©General Mills
Asian Ham Wraps
Prep Time: 25 Min Start to Finish: 5 Hr 25 Min
1 boneless ham (2 1/2 lb)
2 cans (8 oz each) crushed pineapple,undrained
2 tablespoons finely chopped gingerroot
1/4 cup packed brown sugar
1/3 cup stir-fry sauce
2 tablespoons cider vinegar
12 Old El Paso™ flour tortillas for burritos(8 inch; from two 11-ozpackages)
3 cups coleslaw mix (from 16-oz bag)
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place ham in cooker. In small bowl, mix pineapple, gingerroot, brown sugar,
stir-fry sauce and vinegar; spoon over ham.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Remove ham from cooker; place on cutting board. Cutinto thin slices;cutslices
lengthwise in half. Return ham to juices in cooker.To serve,place slices of ham
on tortillas; top each with1/4 cup ofthe coleslaw mix. Remove pineapple with
slotted spoon; spoon 2 tablespoons pineapple over coleslaw mix on each tortilla.
Roll up tortillas; secure with toothpick ifdesired. Serve juices in cooker in small
individual bowls for dipping.
12 wraps ©General Mills
25
Tangy Italian BeefSandwiches
Prep Time: 10 Min Start to Finish: 10 Hr 10 Min
1 boneless beefsirloin tip roast (3 to 4 lb),trimmed of fat
1/4 cup packed brown sugar
1 bottle (16 oz) Italian dressing
2 teaspoons Italian seasoning
12 sandwichbuns, split
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
If beefistied, remove stringsor netting.Place beefin cooker.
Sprinkle withbrown sugar. Pour dressing over beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove beef from cooker;place on cutting board. Shred beef, using 2 forks.
Return beef to cooker; stir in Italian seasoning.Using slotted spoon to remove beef
from cooker, fill each bun withabout 1/3 cup beef. Serve with juices for dipping.
12 sandwiches © General Mills
Smoky ChipotleSoft Tacos
Prep Time: 30 Min Start to Finish: 6 Hr 30 Min
3 lb lean (at least 80%) ground beef
1 large onion,chopped (1 cup)
1 Anaheimchile,chopped (1/3 cup)
3/4 cup chili sauce
1/2 cup mole sauce (from 9-ozcontainer)
3 tablespoonschopped chipotle chilesin adobo sauce (from 7-oz can)
1 teaspoon ground cumin
3/4 teaspoon salt
18 Old El Paso™ flour tortillas for soft tacos & fajitas
(6 inch; from two 8.2-ozpackages)
2 cups shredded Cheddar cheese (8 oz)
3 mediumtomatoes, chopped (1 1/2 cups)
1. In 12-inchskillet, cookbeef, onion and Anaheimchile over mediumheat about
15 minutes,stirring occasionally, until beefis thoroughlycooked; drain.
2. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix beefmixture,chili sauce,mole sauce,chipotle chiles,cumin and salt.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. To serve,spoon 1/3 cup beefmixture onto each tortilla; top withcheese and
tomatoes. Roll up tortillas. Beefmixture will hold on Warm heat setting up to
2 hours;stir occasionally.
18 tacos© General Mills

Reuben Sandwiches
Prep Time: 25 Min Start to Finish: 9 Hr 25 Min
1 package (2 lb) refrigerated sauerkraut
26
1 package (2 to 3 lb)corned beefbrisket
1 cup Thousand Island dressing
16 slicespumpernickel rye bread, toasted
8 slices (1 oz each) Swiss cheese
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place sauerkrautin cooker. Place beef brisket on sauerkraut.
(If brisket includespacket of spices, sprinkle spices over brisket.)
2. Cover; cook on Low heat setting 9 to 11 hours.
3. Remove beef from cooker;place on cutting board. Cut beef into slices.
To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to
remove sauerkraut from cooker, top 8 toast slices with 1/2 cup sauerkraut each.
Top sauerkraut with beefslices and cheese slice.Top with remaining toast slices.
8 sandwiches©General Mills
Jerk Pork Sandwiches
Prep Time: 20 Min Start to Finish: 9 Hr 20 Min
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1 medium onion, chopped (1/2 cup)
3 tablespoons Caribbean jerk seasoning
1/2 cup chili sauce
1 can (7 oz) Green Giant™ Mexicorn™ whole kernel corn with red and
green peppers, drained
2 tablespoons chopped fresh cilantro
1 cup shredded lettuce
8 pita (pocket) breads
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Remove netting or strings from pork roast; cutporkinto 2-inch pieces.
Place porkand onion in cooker. Sprinkle with jerk seasoning;toss to coat.
Pour chili sauce over top.
2. Cover; cook on Low heat setting 9 to 11 hours.
3. Remove pork from cooker;place on cutting board. Pull porkinto shreds,
using 2 forks. Return porkto cooker. In small bowl, mix corn and cilantro.
To serve, layer lettuce, porkmixture and corn in pita breads.
8 sandwiches ©General Mills
27
Italian Turkey Sandwiches
Prep Time: 20 Min Start to Finish: 7 Hr 20 Min
3 lb turkey thighs, skin removed
1/3 cup Italian dressing
12 small Frenchsandwich rolls(3 inches long)
1 container (6.5 oz) garlic-and-herb spreadable cheese
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place turkey in cooker.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. With slotted spoon, remove turkey from cooker; place on cutting board.
Discard liquid in cooker. Remove bones from turkey and discard. Shred turkey,
using 2 forks. Return turkey to cooker. Stir in Italian dressing.
4. Cut rolls horizontallyin half.To serve, spread bottomhalfof each roll with
1 rounded tablespoon spreadable cheese; top with1/3 cup turkey, some ofthe
roasted peppers and top of roll.Turkey mixture will hold on Warm heat setting up
to 2 hours; stir occasionally.
12 sandwiches © General Mills
French Dip Sandwiches
Prep Time: 5 Min Start to Finish: 7 Hr 5 Min
1 boneless beefchuck roast(3 lb)
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemaryleaves
1 teaspoon dried thyme leaves
1 clove garlic, finelychopped
1 dried bay leaf
3 or 4 peppercorns
2 loaves (1 lb each) Frenchbread
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker with cooking spray.
If beef roast comes in netting or is tied,do not remove. Place beefin cooker.
In small bowl, mix remaining ingredients exceptbread; pour over beef.
2. Cover; cookon Low heat setting 7 to 8 hours.
3. Skim fat from surface of juices in cooker;discard bayleaf and peppercorns.
Remove beef from cooker; place on cutting board. Remove netting or strings from
beef. Cut beefinto thin slices. Cut eachloafofbread into 5 pieces, about4 inches
long; cut horizontally in half. Fill bread with beef. Serve with juices for dipping.
10 sandwiches © General Mills

28
Barbecued Pulled-Pork Fajitas
Prep Time: 15 Min Start to Finish: 8 Hr 45 Min
1 boneless pork center loin roast (2 to 2 1/2 lb), trimmed of fat
1 medium onion, thinly sliced
2 cupsbarbecue sauce
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 lb) frozen bell pepper and onion stir-fry
1/2 teaspoon salt
18 Old El Paso™ flour tortillas for burritos(8 inch; from three 11-oz packages)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, ifdesired
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place porkin cooker. Place onion on pork. In small bowl, mix barbecue sauce,
salsa, chili powder and cumin; pour over porkand onion.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker;place on cutting board. Shred pork, using 2 forks.
Return pork to cooker and mix well. Stir in stir-fry vegetablesand salt.
Increase heat setting to High. Cover; cook30 minutes or until mixture is
hot and vegetables are tender.
4. Using slotted spoon to remove porkmixture from cooker, fill eachtortilla
with1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling;
fold right and left sidesover folded end, overlapping. Fold remaining end down.
Serve with cheese, guacamole and sour cream.
18 fajitas ©General Mills
29
Pizza Pork Chops
Prep Time: 15 Min Start to Finish: 4 Hr 15 Min
6 porkloin chops, 1 inchthick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 mediumonion,chopped (1/2 cup)
2 cups spaghetti sauce
4 cups hot cooked orzo pasta
1 cup shredded mozzarella cheese (4 oz)
1. Remove excess fat from pork.Sprinkle pork with salt and pepper.
In 12-inchskillet, heat oil over medium-high heat.Add pork; cookabout
5 minutes, turning once,until brown.
2. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place pork in cooker. Sprinkle onion over pork.Add spaghetti sauce.
3. Cover; cook on Low heat setting 4 to 6 hours.
4. Place pasta on platter.Top withporkand sauce. Sprinkle withcheese.
6 servings© General Mills
Maple-Glazed Turkey Breast
Prep Time: 15 Min Start to Finish: 4 Hr 15 Min
1 box (6 oz) original-flavor long-grain and wild rice mix
1 1/4 cups water
1 boneless turkey breast (about1 lb)
1/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix uncooked rice, seasoning packet from rice mix and water.
2. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup.
Sprinkle with walnutsand cinnamon.
3. Cover; cook on Low heat setting 4 to 5 hours.
4 servings© General Mills

30
Tex-Mex Chicken and Rice
Prep Time: 10 Min Start to Finish: 6 Hr 15 Min
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups uncooked converted white rice
1 cup Old El Paso™ Thick ‘n Chunky salsa
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz)Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix chicken,rice, salsa, brothand chiles.
2. Cover; cook on Low setting 6 to 7 hours.
3. About 5 minutes before serving, turn off heat on slow cooker.
Stir in sour cream and half of the cheese; sprinkle remaining cheese over top.
Cover;let stand 5 minutes or until cheese is melted.
Serve withadditional salsa if desired.
5 servings (1 1/3cups each)©General Mills
Tamale Pie
Prep Time: 15 Min Start to Finish: 5 Hr 15 Min
1/2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ red kidney beans(from 19-oz can),drained, rinsed
1 can (10 oz) Old El Paso™ enchilada sauce
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine,melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese blend (2 oz)
1 can (4.5 oz)Old El Paso™ chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions,chopped (1/4 cup)
1. In 12-inch nonstick skillet, cook beef and onion over mediumheat 8 to
10 minutes, stirring occasionally, until beefisthoroughly cooked;drain.
Stir in beans and enchilada sauce.
2. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place beefmixture in cooker. In medium bowl, stir cornbread mix,milk, butter
and egg just until moistened (batter will be lumpy). Stir cheese and chiles into
batter. Spoon over beefmixture in cooker.
3. Cover; cook on Low heat setting 5 to 6 hoursor until toothpick inserted in center
of cornbread comes out clean. Serve with sour cream and green onions.
4 servings©General Mills
31
Cranberry Ribs
Prep Time: 50 Min Start to Finish: 3 Hr 20 Min
2 teaspoonsground cumin
2 teaspoonschili powder
2 teaspoonspacked brown sugar
3 to 3 1/2 lb pork loin backribs(about 2 racks)
1 can (16 oz) whole berry cranberry sauce
1 jar (12 oz) beefgravy
2 tablespoonscider vinegar
2 tablespoonspacked brown sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 clovesgarlic,finely chopped
1. Setoven control to broil;heat 15 minutes. Line broiler pan with foil.
2. In small bowl, mix cumin,chili powder and 2 teaspoons brown sugar.
Rub evenly over racks ofribs. Place ribs on rackin broiler pan. Broil withtops4 to
6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly.
Cut into individual ribs.
3. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place ribs in cooker. Reserve halfofthe cranberrysauce.In medium bowl,
mix remaining cranberry sauce and remaining ingredients; pour over ribs.
4. Cover; cook on High heat setting 2 hours30 minutesto 3 hours.
5. Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce.
Setcooker to Warm heat setting to serve. Ribs will hold on Warm heat setting up
to 2 hours.
14 servings (1 rib each) © General Mills
Southwest Potatoes au Gratin
Prep Time: 10 Min Start to Finish: 6 Hr 10 Min
2 cups cubed fullycooked ham
2 cups milk
1 cup boiling water
2 cans(11 oz each) Green Giant™ Mexicorn™ whole kernel corn with red and
green peppers, drained
1 can (11 oz) condensed Cheddar cheese soup
1 box (7.8 oz)Betty Crocker™ scalloped potatoes
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix all ingredients, including sauce mix from box ofpotatoes,
making sure mostpotatoesare covered withliquid.
2. Cover; cook on Low heat setting 6 hours, stirring halfway throughcook time.
6 servings© General Mills

32
Chicken Stroganoff Pot Pie
Prep Time: 25 Min Start to Finish: 5 Hr 35 Min
1 package (about 1 oz)chicken gravy mix
1 can (10 1/2 oz) condensed chicken broth
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 lb) frozen stew vegetables, thawed,drained
1 jar (4.5 oz) Green Giant™ sliced mushrooms,drained
1 cup Green Giant™ Valley Fresh Steamers™ frozen sweetpeas, thawed,drained
1/2 cup sour cream
1 tablespoon Gold Medal™all-purpose flour
1 1/2 cups Original Bisquick™ mix
4 medium green onions,chopped (1/4 cup)
1/2 cup milk
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix gravy mix and brothuntil smooth. Stir in chicken,stew vegetables
and mushrooms.
2. Cover; cook on Low heat setting about4 hours or until chicken istender.
3. Stir in peas. In small bowl, mix sour cream and flour; stir into chicken mixture.
Increase heat setting to High. Cover; cook20 minutes.
4. In small bowl,stir together Bisquick mix and onions; stir in milk just until
moistened.Drop doughby rounded tablespoonfulsonto hot chicken mixture.
Cover; cook on High heat setting 45 to 50 minutes or until toothpickinserted in
center of topping comes out clean.Serve immediately.
4 servings ©General Mills
Barbecued Beans and Polish Sausage
Prep Time: 10 Min Start to Finish: 5 Hr 10 Min
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) Progresso™ blackbeans, drained,rinsed
1 large onion, chopped (1 cup)
1 cup barbecue sauce
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ring (1 to 1 1/4 lb) fully cooked smoked Polish sausage
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix all ingredients except sausage.Place sausage ring on bean mixture.
2. Cover; cook on Low heat setting 5 to 6 hours.
6 servings©General Mills
33
Beef Stroganoff
Prep Time: 15 Min Start to Finish: 8 Hr 15 Min
2 lb beef stew meat
1 cup chopped onion
1 can (10 3/4 oz)condensed cream ofgolden mushroom soup
1 can (10 3/4 oz)condensed cream ofonion soup
1 jar (6 oz)Green Giant™ sliced mushrooms,drained
1/4 teaspoon pepper
1 package (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodlesor rice
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in cream cheese until melted. Stir in sour cream. Serve over noodles.
8 servings © General Mills
Caramelized-Onion Pot Roast
Prep Time: 25 Min Start to Finish: 8 Hr 25 Min
1 boneless beefchuck roast (4 lb)
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 mediumonions, sliced
1 1/2 cups Progresso™ beefflavored broth(from 32-ozcarton)
3/4 cup regular or nonalcoholic beer
2 tablespoonspacked brown sugar
3 tablespoonsDijon mustard
2 tablespoonscider vinegar
1. Trim excess fat from beef. In 10-inch skillet, heat oil over medium-high heat.
Add beef; cookabout 10 minutes,turning occasionally, until brown on all sides.
Sprinkle withsaltand pepper.
2. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place onions in cooker. Place beefon onions. In small bowl, mix remaining
ingredients;pour over beefand onions.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Remove beef and onions from cooker, using slotted spoon.Cutbeefinto slices.
Skim fat from juices in cooker if desired.Serve juices with beefand onions.
12 servings© General Mills

34
Chicken Cacciatore
Prep Time: 25 Min Start to Finish: 4 Hr 25 Min
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14.5 oz) diced tomatoes, undrained
1 jar (4.5 oz) Green Giant™ sliced mushrooms,drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 clovesgarlic,finely chopped
Grated Parmesan cheese, if desired
1. Coatchicken with flour. In 12-inch skillet, heat oil over medium-high heat.
Add chicken; cook 15 to 20 minutes, turning occasionally,until brown on all
sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into quarters.
3. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place halfof the chicken pieces in cooker. In large bowl, mix bell pepper, onions
and remaining ingredients except cheese; spoon halfof mixture over chicken.
Add remaining chicken; top with remaining vegetable mixture.
4. Cover; cook on Low heat setting 4 to 6 hoursor until juice of chicken isclear
when thickest piece is cut to bone (170°F for breasts; 180°Ffor thighs and legs).
Serve with cheese.
6 servings©General Mills
35
WhiteChocolate Bread Pudding
Prep Time: 10 Min Start to Finish: 3 Hr 40 Min
6 cups Frenchbread cubes
1 package (6 oz) white chocolate baking bars, coarsely chopped
1 cup fat-free egg product
3/4 cup warm water
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (notevaporated)
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
Place bread cubes in cooker. Sprinkle with white chocolate.
2. In small bowl, mix remaining ingredients; pour over bread cubes and chocolate.
3. Cover; cook on Low heat setting 3 hours30 minutes to 4 hoursor until toothpick
inserted in center comesout clean.Serve warm.
8 servings© General Mills
CaramelRice Pudding
Prep Time: 10 Min Start to Finish: 3 Hr 10 Min
3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1. Spray Betty Crocker 3 1/2- or 5-quart slowcooker withcooking spray.
In cooker, mix all ingredients except sugar and cinnamon.
2. Cover; cook on Low heat setting 3 to 4 hoursor until liquid is absorbed.
Stir pudding.
3. Sprinkle pudding with sugar and cinnamon.Serve warm.
8 servings© General Mills