Crock-Pot Cook & Carry Operations Instructions download pdf (Page 7)

RECIPES

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RECIPES

BEEF BOURGUIGNON

Serves 6–8

3 tablespoons flour

Kosher salt and pepper

3 pounds beef chuck,

cut into 1-inch cubes

3 large carrots, peeled and sliced

1 medium onion, sliced

6 strips cooked bacon,

cut into 1–2 inch pieces

1 10-ounce can beef broth

1. Coat beef in flour seasoned with salt and pepper. Sear beef in a

skillet on stovetop (optional).

2. Place meat in Crock-Pot

slow cooker and add remaining

ingredients.

3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours,

or until meat is tender.

LEMON HERB ROASTED CHICKEN

Serves 4–6

4–6 pound roasting chicken

½ cup onion, chopped

1–2 tablespoons butter

Juice of one lemon

1. Place the onion in the cavity of the chicken and rub the skin with

butter. Place chicken in Crock-Pot

slow cooker.

2. Squeeze lemon juice over chicken and sprinkle with remaining

seasonings. Cover and cook on Low 8–10 hours or on High 4–5

hours.

CHICKEN CACCIATORE

Serves 4–8

2–3 onions, thinly sliced

2–4 pounds chicken

(breasts or thighs), skinned

1 28-ounce can plum tomatoes,

chopped

5 cloves garlic, minced

½ cup dry white wine or broth

Place sliced onion in Crock-Pot

slow cooker and cover with chicken.

2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine

together. Pour over chicken.

3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours or,

or until chicken is tender.

4. Stir in capers, olives and herbs just before serving.

5. Serve over cooked pasta.

Note:

Cooking chicken on the bone versus boneless will increase cook

time about 30 minutes to 1 hour.

CHILI

Serves 6–8

2 large onions, chopped

5–6 cloves garlic, minced

2 green peppers, chopped

2–3 pounds ground beef,

cooked and drained

2 14-ounce cans red, black

or white beans, rinsed and drained

1. Add all ingredients to Crock-Pot

slow cooker.

2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.

2 cups red or Burgundy wine

1 tablespoon tomato paste

2 cloves garlic, minced

3 sprigs fresh thyme, stemmed

1 bay leaf

1 pound fresh mushrooms, sliced

2 large potatoes,

cut into 1-inch pieces

½ teaspoon Kosher salt

2 tablespoons fresh parsley

½ teaspoon dried thyme

teaspoon paprika

2 tablespoons capers

20 pitted Kalamata olives,

chopped coarsely

1 bunch fresh parsley or basil,

stemmed and coarsely chopped

Kosher salt and pepper

Cooked pasta

1 14-ounce can diced tomatoes

2 jalapeños, seeded and minced

1 tablespoon cumin

1 teaspoon cayenne pepper

½ cup beef broth

4-7 QT Smart-Pot 12EM1.qxd:0 6/22/12 12:02 AM Page 13

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Crock-Pot Cook & Carry Operations Instructions Page 7

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