WILD MUSHROOM BEEF STEW SPINACH …...Printed in China 9102050000242 / 125189 SPINACH ARTICHOKE DIP JAMBALAYA Features a variety of dishes including appetizers, main courses, soups

9102050000242 / 125189Printed in China

SPINACH ARTICHOKE DIP

JAMBALAYA

Features a variety of dishes including appetizers, main courses, soupsand stews, vegetarian specialties and desserts.

www.crockpot.com

WILD MUSHROOM BEEF STEW

FIESTA CHICKEN

IMPORTANT NOTES:- Please refer to your Crock-Pot® slow cooker instruction book for directions on using your

specific slow cooker.- To avoid over or under cooking, always fill the stoneware 1/2 to 3/4 full and conform to

recommended cook time. To prevent spillover do not fill higher than 3/4 full.- Cook times are based on the approximate amount of time required to cook the recipe.

Times may vary among recipes and unit sizes. Always ensure food is cooked thoroughlybefore consuming.

Visit the Crock-Pot® website at www.crockpot.com for additional recipes, hints, tips, andmore.

© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, BocaRaton, FL. All Rights Reserved. Distributed by Sunbeam Products, Inc. doing business asJarden Consumer Solutions, Boca Raton, Florida 33431.

Table of Contents

2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Appetizers & Side Dishes

10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beef and Pork

28 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken and Turkey

45 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Seafood

49 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Soups, Stews and Chowders

59 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Vegetarian

66 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Desserts

9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 1

Spinach and Artichoke Dip2 8 oz. packages of cream cheese, (softened)3/4 cup half and half1 tbs. onion, finely chopped 1 clove garlic, minced1/2 cup Parmesan cheese, grated1 10 oz. bag frozen cut spinach, thawed and well drained1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped2/3 cup Monterey Jack cheese, shredded

Combine the cream cheese and half and half in a bowl until wellblended. Add the remaining ingredients and stir well. Pour the mixtureinto the Crock-Pot® Slow Cooker. Cover; cook on High for 1 1/2 to 2hours or until warm.

Recommended Unit Size: 2 - 4 Quarts

3

Hot Crab Dip12 oz. cream cheese, cubed1⁄4 cup heavy whipping cream1 cup Parmesan cheese2 6 1⁄2 oz. cans lump crabmeat1 envelope dry onion soup mix1 tbs. Worcestershire sauce2 cloves garlic, minced1 tsp. lemon juicesalt to tastefresh chives, minced, for garnish

Combine the cream cheese and whipping cream in the Crock-Pot®

Slow Cooker. Cover and heat on High until the cheese is melted,about 45 minutes. Add the Parmesan cheese, crabmeat, onion soupmix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cookon High for 30 minutes. Shortly before serving, add the lemon juiceand mix thoroughly. Salt to taste. Sprinkle the dip with fresh mincedchives as garnish.

Recommended Unit Size: 1 1/2 - 2 1/2 Quarts

2

Appetizers & Side Dishes Appetizers & Side Dishes


Spinach and Artichoke Dip2 8 oz. packages of cream cheese, (softened)3/4 cup half and half1 tbs. onion, finely chopped 1 clove garlic, minced1/2 cup Parmesan cheese, grated1 10 oz. bag frozen cut spinach, thawed and well drained1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped2/3 cup Monterey Jack cheese, shredded

Combine the cream cheese and half and half in a bowl until wellblended. Add the remaining ingredients and stir well. Pour the mixtureinto the Crock-Pot® Slow Cooker. Cover; cook on High for 1 1/2 to 2hours or until warm.


3

Hot Crab Dip12 oz. cream cheese, cubed1⁄4 cup heavy whipping cream1 cup Parmesan cheese2 6 1⁄2 oz. cans lump crabmeat1 envelope dry onion soup mix1 tbs. Worcestershire sauce2 cloves garlic, minced1 tsp. lemon juicesalt to tastefresh chives, minced, for garnish

Combine the cream cheese and whipping cream in the Crock-Pot®

Slow Cooker. Cover and heat on High until the cheese is melted,about 45 minutes. Add the Parmesan cheese, crabmeat, onion soupmix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cookon High for 30 minutes. Shortly before serving, add the lemon juiceand mix thoroughly. Salt to taste. Sprinkle the dip with fresh mincedchives as garnish.

Recommended Unit Size: 1 1/2 - 2 1/2 Quarts

2



Chicken Wings in BBQ Sauce3 lbs. chicken wings (about 16 wings) salt and pepper to taste1 1/2 cups barbecue sauce1/4 cups honey2 tsp. prepared mustard2 tsp. Worcestershire sauceTabasco® sauce, to taste

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wingat the joint to make two sections. Sprinkle the wings with salt andpepper and place on a broiler pan. Broil 4 to 5 inches away from theheat for 20 minutes, turning once during the middle of broiling.Transfer the chicken to the Crock-Pot® Slow Cooker. For sauce,combine barbecue sauce, honey, mustard, Worcestershire sauce andTabasco® sauce in a mixing bowl. Pour over chicken wings and coverand cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.


5

Classic Cheese Fondue2 1/2 cups white wine3 cloves garlic, finely minced16 oz. Gruyere cheese, grated16 oz. Swiss cheese, grated3 tbs. flour3 tbs. Kirsch (or cherry brandy)1/4 tsp. ground nutmeg

In a large saucepan, heat the wine and garlic to simmer. Combine theGruyere and Swiss cheese and flour in a large bowl and slowly addthe mixture to the wine. Stir constantly until the cheeses arecompletely integrated and melted. Add the Kirsch (or cherry brandy)and stir. Pour the saucepan contents into the Crock-Pot® Slow Cookerand sprinkle with the nutmeg.Cover; cook on High for 1 hour. Thoroughly mix the fondue, replacethe cover and cook on Low for 2 hours.

Recommended Unit Size: 2 1/2 - 5 Quarts

4



Chicken Wings in BBQ Sauce3 lbs. chicken wings (about 16 wings) salt and pepper to taste1 1/2 cups barbecue sauce1/4 cups honey2 tsp. prepared mustard2 tsp. Worcestershire sauceTabasco® sauce, to taste

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wingat the joint to make two sections. Sprinkle the wings with salt andpepper and place on a broiler pan. Broil 4 to 5 inches away from theheat for 20 minutes, turning once during the middle of broiling.Transfer the chicken to the Crock-Pot® Slow Cooker. For sauce,combine barbecue sauce, honey, mustard, Worcestershire sauce andTabasco® sauce in a mixing bowl. Pour over chicken wings and coverand cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.


5

Classic Cheese Fondue2 1/2 cups white wine3 cloves garlic, finely minced16 oz. Gruyere cheese, grated16 oz. Swiss cheese, grated3 tbs. flour3 tbs. Kirsch (or cherry brandy)1/4 tsp. ground nutmeg

In a large saucepan, heat the wine and garlic to simmer. Combine theGruyere and Swiss cheese and flour in a large bowl and slowly addthe mixture to the wine. Stir constantly until the cheeses arecompletely integrated and melted. Add the Kirsch (or cherry brandy)and stir. Pour the saucepan contents into the Crock-Pot® Slow Cookerand sprinkle with the nutmeg.Cover; cook on High for 1 hour. Thoroughly mix the fondue, replacethe cover and cook on Low for 2 hours.


4



Boston Baked Beans5 slices bacon, crisply fried and crumbled2 16 oz. cans baked beans, drained1/2 green pepper, chopped1/2 medium onion, chopped1 1/2 tsp. prepared mustard1/2 cup ketchup1/2 cup barbecue sauce1/2 cup brown sugar (packed)

Mix all ingredients in the Crock-Pot® Slow Cooker. Cover and cook onLow for 8 to 12 hours or on High for 3 to 4 hours.


7

Zesty Italian Barbecue MeatballsMeatballs:2 lbs. ground beef1 medium onion, chopped1 cup breadcrumbs1/4 cup fresh Italian parsley, minced2 cloves garlic, minced1/2 tsp. black pepper1/2 tsp. dry mustard2 eggs, beaten

Sauce:1 1/2 cups bottled barbecue sauce3/4 cup tomato paste1/3 cup ketchup1/3 cup brown sugar1/2 cup water, as needed1 tsp. liquid smoke (optional)

In a mixing bowl, combine the meatball ingredients. Form into walnut-sized balls. Bake the meatballs in a shallow baking dish at 350º F for20 minutes or until browned. Drain off any fat. Transfer meatballs to Crock-Pot® Slow Cooker. In aseparate mixing bowl, combine all sauce ingredients and mixthoroughly. Pour over the meatballs in the stoneware. Cover; cook onLow for 4 hours or on High for 2 hours. Stir once in the middle ofcooking to baste the meatballs with the sauce. Remove the meatballsfrom the sauce to serve.


6



Boston Baked Beans5 slices bacon, crisply fried and crumbled2 16 oz. cans baked beans, drained1/2 green pepper, chopped1/2 medium onion, chopped1 1/2 tsp. prepared mustard1/2 cup ketchup1/2 cup barbecue sauce1/2 cup brown sugar (packed)

Mix all ingredients in the Crock-Pot® Slow Cooker. Cover and cook onLow for 8 to 12 hours or on High for 3 to 4 hours.


7

Zesty Italian Barbecue MeatballsMeatballs:2 lbs. ground beef1 medium onion, chopped1 cup breadcrumbs1/4 cup fresh Italian parsley, minced2 cloves garlic, minced1/2 tsp. black pepper1/2 tsp. dry mustard2 eggs, beaten

Sauce:1 1/2 cups bottled barbecue sauce3/4 cup tomato paste1/3 cup ketchup1/3 cup brown sugar1/2 cup water, as needed1 tsp. liquid smoke (optional)

In a mixing bowl, combine the meatball ingredients. Form into walnut-sized balls. Bake the meatballs in a shallow baking dish at 350º F for20 minutes or until browned. Drain off any fat. Transfer meatballs to Crock-Pot® Slow Cooker. In aseparate mixing bowl, combine all sauce ingredients and mixthoroughly. Pour over the meatballs in the stoneware. Cover; cook onLow for 4 hours or on High for 2 hours. Stir once in the middle ofcooking to baste the meatballs with the sauce. Remove the meatballsfrom the sauce to serve.


6



Scalloped Potatoes1/2 cup margarine or butter, melted1/2 cup onion, chopped1 16 oz. package frozen hash brown potatoes1 10 3/4 oz. can cream of mushroom soup1 1/2 cups milk1 cup cheddar cheese, shredded1 small green pepper, chopped1 cup cheese cracker crumbs, divided

Lightly grease the Crock-Pot® Slow Cooker. Stir together the margarine,onions, hash brown potatoes, cream of mushroom soup, milk, cheese,green pepper, black pepper and 1/2 cup cracker crumbs. Transfer tothe stoneware and top with remaining cracker crumbs. Cover and cookon High for 3 to 4 hours.


9

Sweet Potato Casserole2 lbs. sweet potatoes, peeled and cooked1/2 cup margarine or butter, melted2 tbs. sugar2 tbs. brown sugar1 tbs. orange juice2 eggs, beaten1/2 cup milk1/3 cup pecans, chopped1/3 cup brown sugar2 tbs. flour2 tbs. margarine or butter, melted

Lightly grease the Crock-Pot® Slow Cooker. In a large bowl, mix thesweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat inthe orange juice, eggs and milk. Transfer to the stoneware. Combine pecans, 1/3 cup brown sugar, flour and 2 tbs. margarine andspread over the potatoes. Cover and cook on High for 3 to 4 hours.


8



Scalloped Potatoes1/2 cup margarine or butter, melted1/2 cup onion, chopped1 16 oz. package frozen hash brown potatoes1 10 3/4 oz. can cream of mushroom soup1 1/2 cups milk1 cup cheddar cheese, shredded1 small green pepper, chopped1 cup cheese cracker crumbs, divided

Lightly grease the Crock-Pot® Slow Cooker. Stir together the margarine,onions, hash brown potatoes, cream of mushroom soup, milk, cheese,green pepper, black pepper and 1/2 cup cracker crumbs. Transfer tothe stoneware and top with remaining cracker crumbs. Cover and cookon High for 3 to 4 hours.


9

Sweet Potato Casserole2 lbs. sweet potatoes, peeled and cooked1/2 cup margarine or butter, melted2 tbs. sugar2 tbs. brown sugar1 tbs. orange juice2 eggs, beaten1/2 cup milk1/3 cup pecans, chopped1/3 cup brown sugar2 tbs. flour2 tbs. margarine or butter, melted

Lightly grease the Crock-Pot® Slow Cooker. In a large bowl, mix thesweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat inthe orange juice, eggs and milk. Transfer to the stoneware. Combine pecans, 1/3 cup brown sugar, flour and 2 tbs. margarine andspread over the potatoes. Cover and cook on High for 3 to 4 hours.


8



French Beef Burgundy1/4 cup flour1/2 tsp. salt2 lbs. boneless beef chuck, cut into 1-inch cubes1/2 tsp. pepper 2 tbs. olive oil1 onion, sliced8 button mushrooms, sliced1/2 cup fresh parsley, minced3 cloves garlic, minced2 bay leaves1 cup burgundy wine1/2 cup beef broth

Combine the flour, salt and black pepper. Dredge the beef cubes inthe flour mixture and brown in the olive oil in a medium skillet. Placethe beef and remaining ingredients into the Crock-Pot® Slow Cookerand mix thoroughly to combine. Cover; cook on Low for 4 to 6 hoursor on High for 2 to 3 hours.


11

Favorite Chili1/4 lb. pinto beans2 14 1/4 oz. cans tomatoes2 lbs. ground chuck, browned and drained1 green pepper, chopped1 onion, chopped2 cloves garlic, minced2 to 3 tbs. chili powder1 tsp. pepper1 tsp. cumin1 tsp. saltsour cream (optional)shredded cheddar cheese (optional)

Completely soften beans by cooking in boiling water on the stove.Drain the water off of the beans. Put all ingredients in Crock-Pot® SlowCooker in the order listed and stir. Cover and cook on Low for 10 to12 hours or on High for 5 to 6 hours. Top with sour cream andcheese if desired.


10

Beef and Pork Beef and Pork


French Beef Burgundy1/4 cup flour1/2 tsp. salt2 lbs. boneless beef chuck, cut into 1-inch cubes1/2 tsp. pepper 2 tbs. olive oil1 onion, sliced8 button mushrooms, sliced1/2 cup fresh parsley, minced3 cloves garlic, minced2 bay leaves1 cup burgundy wine1/2 cup beef broth

Combine the flour, salt and black pepper. Dredge the beef cubes inthe flour mixture and brown in the olive oil in a medium skillet. Placethe beef and remaining ingredients into the Crock-Pot® Slow Cookerand mix thoroughly to combine. Cover; cook on Low for 4 to 6 hoursor on High for 2 to 3 hours.


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Favorite Chili1/4 lb. pinto beans2 14 1/4 oz. cans tomatoes2 lbs. ground chuck, browned and drained1 green pepper, chopped1 onion, chopped2 cloves garlic, minced2 to 3 tbs. chili powder1 tsp. pepper1 tsp. cumin1 tsp. saltsour cream (optional)shredded cheddar cheese (optional)

Completely soften beans by cooking in boiling water on the stove.Drain the water off of the beans. Put all ingredients in Crock-Pot® SlowCooker in the order listed and stir. Cover and cook on Low for 10 to12 hours or on High for 5 to 6 hours. Top with sour cream andcheese if desired.


10



Swiss Steak2 tbs. oil2 lbs. beef round steak, cut into serving pieces1/2 cup flour3 to 4 potatoes, peeled and quartered4 carrots, sliced2 onions, sliced1/2 tsp. salt1/2 tsp. pepper1 14 1/2 oz. can diced tomatoes1 8 oz. can tomato sauce

Heat the oil in a skillet, then coat the steak with flour and brown in theoil. Remove the steak from the skillet and drain. Place the potatoes,carrots and onion in the bottom of the Crock-Pot® Slow Cooker. Placethe steak on top of the vegetables and sprinkle with salt and pepper.Pour the tomatoes and tomato sauce over the meat. Cover; cook onLow for 10 hours or on High for 6 hours.


13

Steak Rolls Florentine2 lbs. top round, cut 1/2 inch thick1 tbs. fat-free Italian dressing1 10 oz. package frozen spinach, chopped, drained and squeezed dry1/3 cup onion, chopped1 clove garlic, minced1 tbs. fresh basil leaves2 tbs. Romano cheese, grated1 14 oz. can stewed tomatoes

Cut steak into 2 pieces, each about 10 x 4 inches. Place steak oncutting board and brush with dressing. Combine spinach, onion, garlic,basil and cheese in a small bowl. Stir in 1 cup of tomatoes. Spoonone cup of spinach mixture over each steak, spreading to cover steakevenly. Roll up in jelly-roll fashion. Tie rolls with string. Place the meatrolls in the Crock-Pot® Slow Cooker and pour the remaining tomatoesand spinach over the meat. Cover; cook on Low for 8 to 10 hours oron High for 4 to 5 hours.


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Swiss Steak2 tbs. oil2 lbs. beef round steak, cut into serving pieces1/2 cup flour3 to 4 potatoes, peeled and quartered4 carrots, sliced2 onions, sliced1/2 tsp. salt1/2 tsp. pepper1 14 1/2 oz. can diced tomatoes1 8 oz. can tomato sauce

Heat the oil in a skillet, then coat the steak with flour and brown in theoil. Remove the steak from the skillet and drain. Place the potatoes,carrots and onion in the bottom of the Crock-Pot® Slow Cooker. Placethe steak on top of the vegetables and sprinkle with salt and pepper.Pour the tomatoes and tomato sauce over the meat. Cover; cook onLow for 10 hours or on High for 6 hours.


13

Steak Rolls Florentine2 lbs. top round, cut 1/2 inch thick1 tbs. fat-free Italian dressing1 10 oz. package frozen spinach, chopped, drained and squeezed dry1/3 cup onion, chopped1 clove garlic, minced1 tbs. fresh basil leaves2 tbs. Romano cheese, grated1 14 oz. can stewed tomatoes

Cut steak into 2 pieces, each about 10 x 4 inches. Place steak oncutting board and brush with dressing. Combine spinach, onion, garlic,basil and cheese in a small bowl. Stir in 1 cup of tomatoes. Spoonone cup of spinach mixture over each steak, spreading to cover steakevenly. Roll up in jelly-roll fashion. Tie rolls with string. Place the meatrolls in the Crock-Pot® Slow Cooker and pour the remaining tomatoesand spinach over the meat. Cover; cook on Low for 8 to 10 hours oron High for 4 to 5 hours.


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America’s Favorite Pot Roast3 1/2 to 4 lbs. boneless pot roast1/4 cup flour2 tsp. salt1/8 tsp. pepper3 carrots, chopped3 potatoes, peeled and quartered2 small onions, sliced1 stalk celery, chopped10 button mushrooms, sliced

Trim all excess fat from the roast, brown and drain. Combine 1/4 cupflour, salt and pepper and coat meat with the flour mixture. Place allvegetables except mushrooms in the Crock-Pot® Slow Cooker and topwith the roast. Spread mushrooms evenly over the top of the roast.Cover and cook on Low for 10 to 12 hours or on High for 4-6 hours.


15

Classic Marinara Sauce1/2 lb. ground beef1/4 lb. Italian sausage1/2 cup onion, chopped1 clove garlic, minced1 16 oz. can chopped tomatoes1 16 oz. can tomato sauce10 button mushrooms, chopped1/2 cup green pepper, chopped1 bay leaf1/2 tsp. oregano1/4 tsp. basil1/8 tsp. peppersalt to tastecooked spaghetti

In a skillet, cook the ground beef, sausage, onion and garlic until themeat is brown and onion is tender; drain off the fat. In the Crock-Pot®

Slow Cooker, combine the tomatoes, tomato sauce, mushrooms,green pepper, bay leaf, oregano, basil, pepper and salt. Stir in the meatmixture. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6hours. Remove bay leaf and serve over hot spaghetti.


14



America’s Favorite Pot Roast3 1/2 to 4 lbs. boneless pot roast1/4 cup flour2 tsp. salt1/8 tsp. pepper3 carrots, chopped3 potatoes, peeled and quartered2 small onions, sliced1 stalk celery, chopped10 button mushrooms, sliced

Trim all excess fat from the roast, brown and drain. Combine 1/4 cupflour, salt and pepper and coat meat with the flour mixture. Place allvegetables except mushrooms in the Crock-Pot® Slow Cooker and topwith the roast. Spread mushrooms evenly over the top of the roast.Cover and cook on Low for 10 to 12 hours or on High for 4-6 hours.


15

Classic Marinara Sauce1/2 lb. ground beef1/4 lb. Italian sausage1/2 cup onion, chopped1 clove garlic, minced1 16 oz. can chopped tomatoes1 16 oz. can tomato sauce10 button mushrooms, chopped1/2 cup green pepper, chopped1 bay leaf1/2 tsp. oregano1/4 tsp. basil1/8 tsp. peppersalt to tastecooked spaghetti

In a skillet, cook the ground beef, sausage, onion and garlic until themeat is brown and onion is tender; drain off the fat. In the Crock-Pot®

Slow Cooker, combine the tomatoes, tomato sauce, mushrooms,green pepper, bay leaf, oregano, basil, pepper and salt. Stir in the meatmixture. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6hours. Remove bay leaf and serve over hot spaghetti.


14



Rosemary Pork and Mushrooms withShallots1 tbs. oil1 cup shallots, chopped2 lbs. boneless pork shoulder, sliced into 1/2 inch slices2 cups mushrooms, sliced1 tbs. fresh rosemary1 tsp. salt1 tsp. black pepper1 14 oz. can diced tomatoes

Heat the oil in a skillet and brown the pork. Remove and drain excessoil and place the pork in the Crock-Pot® Slow Cooker. Add theremaining ingredients and stir. Cover and cook on Low for 8 hours oron High for 4 hours.


17

All American Meat Loaf1 1/2 lbs. lean ground beef2 cups bread crumbs1 cup ketchup1/2 cup onion, chopped2 eggs, beaten1 tsp. salt1 tsp. black pepper2 tbs. tomato paste8 slices cheddar or American cheese, cut into strips

In a large mixing bowl, combine all the ingredients, except for thecheese and tomato paste. Shape half of the meat mixture into a loaf.Arrange 8 cheese strips on the meat, and top with the remainingmeat, pressing edges together to seal. Place in the Crock-Pot® SlowCooker. Top with the tomato paste and remaining cheese slices. Cover;cook on Low for 6 to 8 hours or on High for 3 to 4 hours.


16



Rosemary Pork and Mushrooms withShallots1 tbs. oil1 cup shallots, chopped2 lbs. boneless pork shoulder, sliced into 1/2 inch slices2 cups mushrooms, sliced1 tbs. fresh rosemary1 tsp. salt1 tsp. black pepper1 14 oz. can diced tomatoes

Heat the oil in a skillet and brown the pork. Remove and drain excessoil and place the pork in the Crock-Pot® Slow Cooker. Add theremaining ingredients and stir. Cover and cook on Low for 8 hours oron High for 4 hours.


17

All American Meat Loaf1 1/2 lbs. lean ground beef2 cups bread crumbs1 cup ketchup1/2 cup onion, chopped2 eggs, beaten1 tsp. salt1 tsp. black pepper2 tbs. tomato paste8 slices cheddar or American cheese, cut into strips

In a large mixing bowl, combine all the ingredients, except for thecheese and tomato paste. Shape half of the meat mixture into a loaf.Arrange 8 cheese strips on the meat, and top with the remainingmeat, pressing edges together to seal. Place in the Crock-Pot® SlowCooker. Top with the tomato paste and remaining cheese slices. Cover;cook on Low for 6 to 8 hours or on High for 3 to 4 hours.


16



Spicy Beef Roast3 lb. round tip roast1 tbs. cracked black peppercorns3 cloves garlic, minced3 tbs. Balsamic vinegar1/4 cup soy sauce2 tbs. Worcestershire sauce2 tsp. dry mustard

Rub the cracked pepper and garlic into the roast. Place the roast in theCrock-Pot® Slow Cooker and make several shallow slits in the top ofthe roast. In a small bowl, combine the remaining ingredients andpour over the meat. Cover; cook on Low for 8 to 10 hours or on Highfor 4 to 5 hours.


19

Carolina Barbecued Pork2 onions, quartered2 tbs. brown sugar1 tbs. paprika2 tsp. salt1/2 tsp. pepper1 4-6 lb. boneless pork butt or shoulder roast3/4 cup cider vinegar4 tsp. Worcestershire sauce1 1/2 tsp. crushed red pepper flakes1 1/2 tsp. sugar1/2 tsp. dry mustard1/2 tsp. garlic salt1/4 tsp. cayenne pepperHamburger buns

Place the onions in the Crock-Pot® Slow Cooker. Combine the brownsugar, paprika, salt and pepper and rub the mixture over the roast. In abowl, combine the vinegar, Worcestershire sauce, red pepper flakes,sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1⁄2 ofvinegar mixture over the roast. Cover and refrigerate the remainingvinegar mixture. Cover; cook on Low for 10 hours or on High for 6hours. Remove the meat and onions and drain. Chop or shred themeat and chop the onions. Serve the meat and onions on buns. Usethe remaining vinegar mixture to drizzle over the sandwiches.


18



Spicy Beef Roast3 lb. round tip roast1 tbs. cracked black peppercorns3 cloves garlic, minced3 tbs. Balsamic vinegar1/4 cup soy sauce2 tbs. Worcestershire sauce2 tsp. dry mustard

Rub the cracked pepper and garlic into the roast. Place the roast in theCrock-Pot® Slow Cooker and make several shallow slits in the top ofthe roast. In a small bowl, combine the remaining ingredients andpour over the meat. Cover; cook on Low for 8 to 10 hours or on Highfor 4 to 5 hours.


19

Carolina Barbecued Pork2 onions, quartered2 tbs. brown sugar1 tbs. paprika2 tsp. salt1/2 tsp. pepper1 4-6 lb. boneless pork butt or shoulder roast3/4 cup cider vinegar4 tsp. Worcestershire sauce1 1/2 tsp. crushed red pepper flakes1 1/2 tsp. sugar1/2 tsp. dry mustard1/2 tsp. garlic salt1/4 tsp. cayenne pepperHamburger buns

Place the onions in the Crock-Pot® Slow Cooker. Combine the brownsugar, paprika, salt and pepper and rub the mixture over the roast. In abowl, combine the vinegar, Worcestershire sauce, red pepper flakes,sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1⁄2 ofvinegar mixture over the roast. Cover and refrigerate the remainingvinegar mixture. Cover; cook on Low for 10 hours or on High for 6hours. Remove the meat and onions and drain. Chop or shred themeat and chop the onions. Serve the meat and onions on buns. Usethe remaining vinegar mixture to drizzle over the sandwiches.


18



Herb Roasted Lamb4 large potatoes cut into cubes1 tsp. salt6 cloves garlic, peeled and crushedZest of 1 lemon4 sprigs fresh rosemary1 boneless leg of lamb (about 4 Ibs.), trimmed and tied2 tbs. olive oil1/2 cup dry white wine

Place the potatoes in the bottom of the Crock-Pot® Slow Cooker. In asmall bowl, mix the salt, garlic, lemon zest and rosemary together andrub the mixture all over the lamb. Heat the oil in a large frying panand brown the lamb evenly on all sides. Place the browned lamb inthe stoneware and pour in the wine. Cook on Low for 10 to 12 hoursor on High for 5 to 6 hours.


21

Caribbean Pork Chops1 tsp. ground allspice1 tsp. black pepper1 tsp. ground cinnamon1/2 tsp. ground nutmeg2 tsp. dried thyme1/2 cup scallions, finely chopped3 tbs. soy sauce2 tbs. fresh ginger, grated1 Habanero chili pepper, seeded and minced2 tbs. garlic, minced2 tsp. sugar1 tsp. salt4 lean pork chops, 1-inch thick

In a food processor, combine all of the herbs and spices with thescallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,and process to a coarse paste. Coat the pork chops with this pasteand place in the Crock-Pot® Slow Cooker. Cover; cook on Low for 7 to9 hours or on High for 4 to 5 hours.


20



Herb Roasted Lamb4 large potatoes cut into cubes1 tsp. salt6 cloves garlic, peeled and crushedZest of 1 lemon4 sprigs fresh rosemary1 boneless leg of lamb (about 4 Ibs.), trimmed and tied2 tbs. olive oil1/2 cup dry white wine

Place the potatoes in the bottom of the Crock-Pot® Slow Cooker. In asmall bowl, mix the salt, garlic, lemon zest and rosemary together andrub the mixture all over the lamb. Heat the oil in a large frying panand brown the lamb evenly on all sides. Place the browned lamb inthe stoneware and pour in the wine. Cook on Low for 10 to 12 hoursor on High for 5 to 6 hours.


21

Caribbean Pork Chops1 tsp. ground allspice1 tsp. black pepper1 tsp. ground cinnamon1/2 tsp. ground nutmeg2 tsp. dried thyme1/2 cup scallions, finely chopped3 tbs. soy sauce2 tbs. fresh ginger, grated1 Habanero chili pepper, seeded and minced2 tbs. garlic, minced2 tsp. sugar1 tsp. salt4 lean pork chops, 1-inch thick

In a food processor, combine all of the herbs and spices with thescallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,and process to a coarse paste. Coat the pork chops with this pasteand place in the Crock-Pot® Slow Cooker. Cover; cook on Low for 7 to9 hours or on High for 4 to 5 hours.


20



Stuffed Lamb Roast3 lb. lamb roast, de-boned1 onion, finely chopped1/8 cup unsalted butter1/2 cup unseasoned bread crumbs1 egg, beaten1 tsp. salt1 tsp. black pepper1 tbs. fresh rosemary, minced1 tbs. fresh mint, minced1 tbs. lemon zest, grated1 tbs. extra virgin olive oil3 cloves garlic, minced2 stalks celery, sliced1 medium carrot, finely choppedsalt and pepper to taste

Remove excess fat from the lamb roast. In a medium mixing bowl,combine the remaining ingredients for a stuffing. Stuff the lamb withthis mixture. Roll the lamb and fasten with skewers or string andseason with salt and pepper. Place the roast in the Crock-Pot® SlowCooker and cook on High for 1 hour, then turn to Low for 10 to 12hours. Let the lamb rest for 15 minutes before slicing. Pour the naturaljuices over the roast and serve.


23

Lamb Chops L’Orange8 lamb chops2 tbs. vegetable oil1/2 cup orange juice3 tbs. honey2 tsp. salt2 tbs. cornstarch1 tsp. grated orange peel

In a skillet, brown lamb chops in oil and drain well. Combine the orangejuice, honey, salt, cornstarch and orange peel. Brush the lamb chopswith the orange mixture and place them in the Crock-Pot® Slow Cooker.Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.If thicker sauce is desired, add the cornstarch.


22



Stuffed Lamb Roast3 lb. lamb roast, de-boned1 onion, finely chopped1/8 cup unsalted butter1/2 cup unseasoned bread crumbs1 egg, beaten1 tsp. salt1 tsp. black pepper1 tbs. fresh rosemary, minced1 tbs. fresh mint, minced1 tbs. lemon zest, grated1 tbs. extra virgin olive oil3 cloves garlic, minced2 stalks celery, sliced1 medium carrot, finely choppedsalt and pepper to taste

Remove excess fat from the lamb roast. In a medium mixing bowl,combine the remaining ingredients for a stuffing. Stuff the lamb withthis mixture. Roll the lamb and fasten with skewers or string andseason with salt and pepper. Place the roast in the Crock-Pot® SlowCooker and cook on High for 1 hour, then turn to Low for 10 to 12hours. Let the lamb rest for 15 minutes before slicing. Pour the naturaljuices over the roast and serve.


23

Lamb Chops L’Orange8 lamb chops2 tbs. vegetable oil1/2 cup orange juice3 tbs. honey2 tsp. salt2 tbs. cornstarch1 tsp. grated orange peel

In a skillet, brown lamb chops in oil and drain well. Combine the orangejuice, honey, salt, cornstarch and orange peel. Brush the lamb chopswith the orange mixture and place them in the Crock-Pot® Slow Cooker.Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.If thicker sauce is desired, add the cornstarch.


22



Smoked Sausage withCabbage and Apples1 1/2 lbs. smoked sausage, cut into 2 inch lengths3 cooking apples, thickly sliced1/2 head of red cabbage, shredded1 onion, sliced1/2 cup brown sugar1 tsp. salt1/2 tsp. black pepper1/2 cup apple juice

Layer the sausage, apples, cabbage and onion in the Crock-Pot® SlowCooker in the order listed above. Sprinkle the brown sugar, salt andblack pepper on top. Pour the apple juice over all the otheringredients, do not stir. Cover; cook on Low for 6 to 8 hours or onHigh for 3 to 4 hours.


25

Smoked Sausage Gumbo1 cup chicken broth1 14 1/2 oz. can diced tomatoes1/4 cup flour2 tbs. olive oil3/4 cup Polish sausage, cut into 1/2 inch pieces1 onion, diced1 green pepper, diced2 ribs celery, chopped2 tsp. oregano2 tsp. thyme1/8 tsp. ground red pepper1 cup uncooked long-grain white rice

Combine the chicken broth and tomatoes in the Crock-Pot® Slow Cooker.Add the flour, sausage, onion, pepper, celery, carrot, oregano, thyme andground red pepper to the stoneware and stir well. Cover and cook onLow for 8 to 10 hours.


24



Smoked Sausage withCabbage and Apples1 1/2 lbs. smoked sausage, cut into 2 inch lengths3 cooking apples, thickly sliced1/2 head of red cabbage, shredded1 onion, sliced1/2 cup brown sugar1 tsp. salt1/2 tsp. black pepper1/2 cup apple juice

Layer the sausage, apples, cabbage and onion in the Crock-Pot® SlowCooker in the order listed above. Sprinkle the brown sugar, salt andblack pepper on top. Pour the apple juice over all the otheringredients, do not stir. Cover; cook on Low for 6 to 8 hours or onHigh for 3 to 4 hours.


25

Smoked Sausage Gumbo1 cup chicken broth1 14 1/2 oz. can diced tomatoes1/4 cup flour2 tbs. olive oil3/4 cup Polish sausage, cut into 1/2 inch pieces1 onion, diced1 green pepper, diced2 ribs celery, chopped2 tsp. oregano2 tsp. thyme1/8 tsp. ground red pepper1 cup uncooked long-grain white rice

Combine the chicken broth and tomatoes in the Crock-Pot® Slow Cooker.Add the flour, sausage, onion, pepper, celery, carrot, oregano, thyme andground red pepper to the stoneware and stir well. Cover and cook onLow for 8 to 10 hours.


24



Coq Au Vin 5 slices bacon, diced2/3 cup green onion, sliced6 chicken breast halves1 onion, chopped1/4 lb. whole mushrooms8 small new potatoes1 clove garlic, minced1 tsp. salt1/2 tsp. pepper1/2 tsp. dried thyme1/2 cup chicken broth1/2 cup Burgundy wine

In a large skillet, sauté the diced bacon and green onions until thebacon is crisp. Remove and drain well, then add the chicken breast tothe skillet and brown them well on both sides. Remove the chickenand set it aside. Put the onion, mushrooms, potatoes and garlic in theCrock-Pot® Slow Cooker. Add the browned chicken pieces, bacon andgreen onions, salt, pepper, thyme and chicken broth. Cover and cookon Low for 8 hours or on High for 4 hours. Add the Burgundy wineduring the last hour of cooking.


27

Mushroom Veal Roast1 oz. dried porcini mushrooms1/2 cup hot water1 14 1/2 oz. can chicken broth3 tbs. dry sherry2 1 1/2 oz. packages cream of mushroom soup mix1/2 lb. button mushrooms, sliced1 red pepper, diced1 small leek, trimmed and thinly sliced2 lb. veal shoulder or round bone roast

Soak the dried mushrooms in a bowl filled with water for 20 minutes,or until soft. Stir in the broth, sherry and soup mix and stir well. Placethe roast in the Crock-Pot® Slow Cooker and add the mixture,mushrooms and leeks. Cook on Low for 8 to 9 hours or on High for4-5 hours.


26



Coq Au Vin 5 slices bacon, diced2/3 cup green onion, sliced6 chicken breast halves1 onion, chopped1/4 lb. whole mushrooms8 small new potatoes1 clove garlic, minced1 tsp. salt1/2 tsp. pepper1/2 tsp. dried thyme1/2 cup chicken broth1/2 cup Burgundy wine

In a large skillet, sauté the diced bacon and green onions until thebacon is crisp. Remove and drain well, then add the chicken breast tothe skillet and brown them well on both sides. Remove the chickenand set it aside. Put the onion, mushrooms, potatoes and garlic in theCrock-Pot® Slow Cooker. Add the browned chicken pieces, bacon andgreen onions, salt, pepper, thyme and chicken broth. Cover and cookon Low for 8 hours or on High for 4 hours. Add the Burgundy wineduring the last hour of cooking.


27

Mushroom Veal Roast1 oz. dried porcini mushrooms1/2 cup hot water1 14 1/2 oz. can chicken broth3 tbs. dry sherry2 1 1/2 oz. packages cream of mushroom soup mix1/2 lb. button mushrooms, sliced1 red pepper, diced1 small leek, trimmed and thinly sliced2 lb. veal shoulder or round bone roast

Soak the dried mushrooms in a bowl filled with water for 20 minutes,or until soft. Stir in the broth, sherry and soup mix and stir well. Placethe roast in the Crock-Pot® Slow Cooker and add the mixture,mushrooms and leeks. Cook on Low for 8 to 9 hours or on High for4-5 hours.


26



Chicken Enchiladas1 tbs. vegetable oil3 onions, sliced3 cloves garlic, minced3 jalapeno peppers, sliced1 28 oz. can diced tomatoes1 tsp. salt1 1/2 cups tomato juice12 flour tortillas 4 cups cooked chicken, shredded1/2 cup green onions, finely chopped3 cups Monterey Jack cheese, gratedfresh cilantro, finely choppedshredded lettucesalsasour cream

In a large skillet, cook the onions in the oil until translucent. Add thegarlic, jalapeno peppers, tomatoes and salt and cook for about 5minutes or until sauce thickens slightly. Meanwhile, pour the tomatojuice into a large bowl. One at a time, dip the tortillas in the juice,ensuring all parts are moistened. Lay tortillas on a plate and spreadabout 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of thegreen onion and 2 tablespoons of grated cheese. Fold ends over androll up. Place the tortilla in the stoneware. Repeat the procedure to fillthe remaining tortillas. Pour the sauce over the tortillas and sprinklewith the remaining cheese and green onions. Cover; cook on Low for6 to 8 hours or on High for 3 to 4 hours. Garnish with cilantro, lettuce,salsa and sour cream.


29

Chicken Paprikash1 3 1/2 to 4 lb. chicken1 1/2 tsp. salt1 1/2 tsp. red pepper flakes2 tsp. paprika2 chicken bouillon cubes4 eggs1/2 tsp. salt1 1/3 cups flour

Place the chicken, salt, red pepper flakes and paprika in the Crock-Pot®

Slow Cooker. Fill the stoneware 3/4 of the way full with water. Cover;cook on Low for 9 hours or on High for 3 to 4 hours. Remove thechicken from the slow cooker and turn the temperature to High. Addwater until 2/3 to 3/4 full. Add the bouillon cubes and cover. Removethe chicken meat from the bone and cut into bite-sized pieces. Addthe chicken to the slow cooker, stir well and cover. In a small bowl,beat the eggs and salt. Stir in the flour until stiff and sticky. Droprounded teaspoons of mixture into the broth in the stoneware. Cover,cook on High for 1 hour.


28

Chicken and Turkey Chicken and Turkey


Chicken Enchiladas1 tbs. vegetable oil3 onions, sliced3 cloves garlic, minced3 jalapeno peppers, sliced1 28 oz. can diced tomatoes1 tsp. salt1 1/2 cups tomato juice12 flour tortillas 4 cups cooked chicken, shredded1/2 cup green onions, finely chopped3 cups Monterey Jack cheese, gratedfresh cilantro, finely choppedshredded lettucesalsasour cream

In a large skillet, cook the onions in the oil until translucent. Add thegarlic, jalapeno peppers, tomatoes and salt and cook for about 5minutes or until sauce thickens slightly. Meanwhile, pour the tomatojuice into a large bowl. One at a time, dip the tortillas in the juice,ensuring all parts are moistened. Lay tortillas on a plate and spreadabout 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of thegreen onion and 2 tablespoons of grated cheese. Fold ends over androll up. Place the tortilla in the stoneware. Repeat the procedure to fillthe remaining tortillas. Pour the sauce over the tortillas and sprinklewith the remaining cheese and green onions. Cover; cook on Low for6 to 8 hours or on High for 3 to 4 hours. Garnish with cilantro, lettuce,salsa and sour cream.


29

Chicken Paprikash1 3 1/2 to 4 lb. chicken1 1/2 tsp. salt1 1/2 tsp. red pepper flakes2 tsp. paprika2 chicken bouillon cubes4 eggs1/2 tsp. salt1 1/3 cups flour

Place the chicken, salt, red pepper flakes and paprika in the Crock-Pot®

Slow Cooker. Fill the stoneware 3/4 of the way full with water. Cover;cook on Low for 9 hours or on High for 3 to 4 hours. Remove thechicken from the slow cooker and turn the temperature to High. Addwater until 2/3 to 3/4 full. Add the bouillon cubes and cover. Removethe chicken meat from the bone and cut into bite-sized pieces. Addthe chicken to the slow cooker, stir well and cover. In a small bowl,beat the eggs and salt. Stir in the flour until stiff and sticky. Droprounded teaspoons of mixture into the broth in the stoneware. Cover,cook on High for 1 hour.


28



Spicy Chicken Chow Mein1 tbs. oil4 carrots, thinly sliced1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces4 green onions, sliced3 stalks celery, sliced1 cup chicken broth1 tbs. sugar1/3 cup soy sauce1/4 tsp. crushed red pepper flakes1/4 tsp. ground ginger1 clove garlic, minced8 oz. bean sprouts1 8 oz. can water chestnuts, drained1/4 cup cornstarch1/4 cup water

In a large skillet, heat the oil and brown the chicken pieces. Place thechicken in the Crock-Pot® Slow Cooker and add the remainingingredients, except for the cornstarch and water. Stir to combine.Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarchinto cold water until dissolved. Stir the liquid into the stoneware. Placethe cover slightly ajar on the stoneware and cook until thickened(about 15 to 30 minutes). Serve the chow mein with noodles or rice.


31

Dilled Chicken and Potatoes1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside1/4 cup cornstarch1 tbs. prepared mustard1 tsp. salt1/2 tsp. pepper1 onion, sliced1 lb. small red potatoes, quartered1 10 oz. pkg. frozen green beans, thawed and drained2 tbs. oil6 to 8 boneless, skinless chicken breast halves1 tbs. fresh dill, chopped

In a large bowl, combine 1/4 cup chicken broth, cornstarch, mustard,salt and pepper and set aside. Place the onion, potatoes and greenbeans in the bottom of the Crock-Pot® Slow Cooker. In a skillet, brownthe chicken breasts in the oil, then remove and drain. Place thechicken in the stoneware and pour the remaining chicken broth intothe skillet and bring to a boil. Stir the broth and cornstarch mixture andslowly pour it into the boiling broth. Cook stirring constantly for 1minute. Pour the liquid into the stoneware and stir. Cover; cook onLow for 8 hours or on High for 4 hours.


30



Spicy Chicken Chow Mein1 tbs. oil4 carrots, thinly sliced1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces4 green onions, sliced3 stalks celery, sliced1 cup chicken broth1 tbs. sugar1/3 cup soy sauce1/4 tsp. crushed red pepper flakes1/4 tsp. ground ginger1 clove garlic, minced8 oz. bean sprouts1 8 oz. can water chestnuts, drained1/4 cup cornstarch1/4 cup water

In a large skillet, heat the oil and brown the chicken pieces. Place thechicken in the Crock-Pot® Slow Cooker and add the remainingingredients, except for the cornstarch and water. Stir to combine.Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarchinto cold water until dissolved. Stir the liquid into the stoneware. Placethe cover slightly ajar on the stoneware and cook until thickened(about 15 to 30 minutes). Serve the chow mein with noodles or rice.


31

Dilled Chicken and Potatoes1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside1/4 cup cornstarch1 tbs. prepared mustard1 tsp. salt1/2 tsp. pepper1 onion, sliced1 lb. small red potatoes, quartered1 10 oz. pkg. frozen green beans, thawed and drained2 tbs. oil6 to 8 boneless, skinless chicken breast halves1 tbs. fresh dill, chopped

In a large bowl, combine 1/4 cup chicken broth, cornstarch, mustard,salt and pepper and set aside. Place the onion, potatoes and greenbeans in the bottom of the Crock-Pot® Slow Cooker. In a skillet, brownthe chicken breasts in the oil, then remove and drain. Place thechicken in the stoneware and pour the remaining chicken broth intothe skillet and bring to a boil. Stir the broth and cornstarch mixture andslowly pour it into the boiling broth. Cook stirring constantly for 1minute. Pour the liquid into the stoneware and stir. Cover; cook onLow for 8 hours or on High for 4 hours.


30



Fiesta Chicken1 tbs. oil3 lbs. boneless chicken breasts, cut into 1-inch pieces1 onion, chopped1 green pepper, chopped3 cloves garlic, minced1 jalapeno pepper, chopped1 14 oz. can Mexican style diced tomatoes1/4 tsp. cumin1 tsp. oregano

In a large skillet, heat the oil and cook the chicken pieces untilbrowned. Remove and drain. Place the onion, green pepper, garlic andjalapeno pepper in the skillet, and sauté until slightly cooked. Add allof the ingredients to the Crock-Pot® Slow Cooker and stir. Cover; cookon Low for 8 hours or on High for 4 hours.


33

Chicken & Shrimp Casserole1 1/4 cups raw converted rice1/2 cup melted butter2 1/2 to 3 cups chicken broth3 to 4 cups cooked chicken, cut into 1 inch pieces.1/2 lb. button mushrooms, sliced1/3 cup soy sauce1 lb. shelled and de-veined shrimp8 green onions, chopped2/3 cup slivered almonds

Mix rice with melted butter in the Crock-Pot® Slow Cooker, stir to coatthe rice thoroughly. Add all of the remaining ingredients, except theslivered almonds and green onions. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours. Sprinkle the almonds and greenonions over the top before serving.


32



Fiesta Chicken1 tbs. oil3 lbs. boneless chicken breasts, cut into 1-inch pieces1 onion, chopped1 green pepper, chopped3 cloves garlic, minced1 jalapeno pepper, chopped1 14 oz. can Mexican style diced tomatoes1/4 tsp. cumin1 tsp. oregano

In a large skillet, heat the oil and cook the chicken pieces untilbrowned. Remove and drain. Place the onion, green pepper, garlic andjalapeno pepper in the skillet, and sauté until slightly cooked. Add allof the ingredients to the Crock-Pot® Slow Cooker and stir. Cover; cookon Low for 8 hours or on High for 4 hours.


33

Chicken & Shrimp Casserole1 1/4 cups raw converted rice1/2 cup melted butter2 1/2 to 3 cups chicken broth3 to 4 cups cooked chicken, cut into 1 inch pieces.1/2 lb. button mushrooms, sliced1/3 cup soy sauce1 lb. shelled and de-veined shrimp8 green onions, chopped2/3 cup slivered almonds

Mix rice with melted butter in the Crock-Pot® Slow Cooker, stir to coatthe rice thoroughly. Add all of the remaining ingredients, except theslivered almonds and green onions. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours. Sprinkle the almonds and greenonions over the top before serving.


32



Rosemary Chicken with White Beans2 tbs. oil4 to 6 chicken breast halves1 cup carrots, sliced1/2 cup celery, sliced1 15 oz. can Great Northern or other white beans, drained and rinsed1/2 tsp. salt1/2 tsp. pepper 1 tsp. rosemary1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Removeand drain. Place the carrots, celery and beans in the bottom of theCrock-Pot® Slow Cooker and add the chicken breasts. In a mediumbowl, combine the salt, pepper, rosemary and Italian dressing andpour over the food in the stoneware. Stir to combine. Cover; cook onLow for 8 hours or on High for 4 hours.


35

Chicken Casablanca1 onion, sliced1 tsp. fresh ginger, grated2 cloves garlic, minced3 large carrots, diced2 large potatoes, peeled and diced1 medium zucchini, sliced 1-inch thick1 15 oz. can garbanzo beans, drained3 lbs. boneless, skinless chicken breasts1/2 tsp. cumin1/2 tsp. turmeric1/2 tsp. salt1/2 tsp. pepper1/4 tsp. cinnamon1/4 tsp. cayenne pepper1 14 1/2 oz. can chopped tomatoes2 tbs. parsley1 tbs. cilantro, chopped

Combine the first eight ingredients in the Crock-Pot® Slow Cooker. In asmall bowl, combine the spices and sprinkle them over the food in thestoneware. Add the chopped tomatoes. Cover; cook on Low for 8hours or on High for 4 hours. Stir in parsley and cilantro beforeserving.


34



Rosemary Chicken with White Beans2 tbs. oil4 to 6 chicken breast halves1 cup carrots, sliced1/2 cup celery, sliced1 15 oz. can Great Northern or other white beans, drained and rinsed1/2 tsp. salt1/2 tsp. pepper 1 tsp. rosemary1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Removeand drain. Place the carrots, celery and beans in the bottom of theCrock-Pot® Slow Cooker and add the chicken breasts. In a mediumbowl, combine the salt, pepper, rosemary and Italian dressing andpour over the food in the stoneware. Stir to combine. Cover; cook onLow for 8 hours or on High for 4 hours.


35

Chicken Casablanca1 onion, sliced1 tsp. fresh ginger, grated2 cloves garlic, minced3 large carrots, diced2 large potatoes, peeled and diced1 medium zucchini, sliced 1-inch thick1 15 oz. can garbanzo beans, drained3 lbs. boneless, skinless chicken breasts1/2 tsp. cumin1/2 tsp. turmeric1/2 tsp. salt1/2 tsp. pepper1/4 tsp. cinnamon1/4 tsp. cayenne pepper1 14 1/2 oz. can chopped tomatoes2 tbs. parsley1 tbs. cilantro, chopped

Combine the first eight ingredients in the Crock-Pot® Slow Cooker. In asmall bowl, combine the spices and sprinkle them over the food in thestoneware. Add the chopped tomatoes. Cover; cook on Low for 8hours or on High for 4 hours. Stir in parsley and cilantro beforeserving.


34



Lemon Roasted Chicken3 to 4 lb. chicken1/2 cup onion, chopped2 tbs. butterJuice of 1 lemon1 tbs. fresh parsley1/4 tsp. salt1/4 tsp. thyme1/4 tsp. paprika

Rinse the chicken well and pat dry; remove any excess fat. Place theonion in the cavity of the chicken and rub the skin with the butter.Place the chicken in the Crock-Pot® Slow Cooker. Squeeze the lemonjuice over the chicken and sprinkle with the remaining seasonings.Cover and cook on Low for 10 hours or on High for 6 hours.


37

Chicken Breast with Wild Mushrooms1 lb skinless, boneless chicken breasts1 tsp. lemon juice1 tsp. black pepper1 tsp. salt1 tsp. garlic powder1 10 3/4 oz. can cream of chicken soup1 10 3/4 oz. can cream of mushroom soup8 cremini mushrooms, sliced2 shiitake mushrooms, sliced2 tbs. dried porcini mushrooms1 tbs. fresh Italian parsley, minced1 clove garlic, minced1 16 oz. package eggless noodles, cooked al dente and drained

Rinse the chicken well and pat dry; remove any excess fat. Season thechicken breast with the lemon juice, pepper, salt and garlic powder.Place in the Crock-Pot® Slow Cooker. In a medium bowl, combine thesoups, mushrooms, parsley and garlic. Pour the sauce over the chickenbreast in the stoneware. Cover; cook on Low for 6 to 8 hours or onHigh for 3 to 4 hours. Serve over a bed of noodles.


36



Lemon Roasted Chicken3 to 4 lb. chicken1/2 cup onion, chopped2 tbs. butterJuice of 1 lemon1 tbs. fresh parsley1/4 tsp. salt1/4 tsp. thyme1/4 tsp. paprika

Rinse the chicken well and pat dry; remove any excess fat. Place theonion in the cavity of the chicken and rub the skin with the butter.Place the chicken in the Crock-Pot® Slow Cooker. Squeeze the lemonjuice over the chicken and sprinkle with the remaining seasonings.Cover and cook on Low for 10 hours or on High for 6 hours.


37

Chicken Breast with Wild Mushrooms1 lb skinless, boneless chicken breasts1 tsp. lemon juice1 tsp. black pepper1 tsp. salt1 tsp. garlic powder1 10 3/4 oz. can cream of chicken soup1 10 3/4 oz. can cream of mushroom soup8 cremini mushrooms, sliced2 shiitake mushrooms, sliced2 tbs. dried porcini mushrooms1 tbs. fresh Italian parsley, minced1 clove garlic, minced1 16 oz. package eggless noodles, cooked al dente and drained

Rinse the chicken well and pat dry; remove any excess fat. Season thechicken breast with the lemon juice, pepper, salt and garlic powder.Place in the Crock-Pot® Slow Cooker. In a medium bowl, combine thesoups, mushrooms, parsley and garlic. Pour the sauce over the chickenbreast in the stoneware. Cover; cook on Low for 6 to 8 hours or onHigh for 3 to 4 hours. Serve over a bed of noodles.


36



Chicken and Sausage Cassoulet1 15 oz. can navy beans1 cup tomato juice2 carrots, chopped1 stalk celery, chopped1/2 cup onion, chopped1 clove garlic, minced1 bay leaf1 tsp. instant chicken bouillon granules1/2 tsp. dried basil1/2 tsp. dried oregano4 chicken drumsticks4 oz. sausage of your choice

In the Crock-Pot® Slow Cooker, combine the undrained beans, tomatojuice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil andoregano. Place the chicken and sliced sausage on top of the beanmixture. Cover; cook on Low for 10 to 13 hours or on High for 5 to 6hours. Remove the bay leaf before serving.


39

Swiss Chicken Casserole6 boneless, skinless chicken breasts6 slices Swiss cheese1 10 1/4 oz can cream of mushroom soup1/4 cup milk2 cups herb stuffing mix1/2 cup butter, meltednon-stick cooking spray

Spray the Crock-Pot® Slow Cooker with cooking spray. Arrange thechicken breasts in the stoneware. Top with the cheese, layering ifnecessary. Combine the soup, butter and milk and stir well. Spoon thesoup, butter and milk mixture over the cheese and sprinkle with thestuffing mix. Cover; cook on Low for 8 to 10 hours or on High for 4 to6 hours.


38



Chicken and Sausage Cassoulet1 15 oz. can navy beans1 cup tomato juice2 carrots, chopped1 stalk celery, chopped1/2 cup onion, chopped1 clove garlic, minced1 bay leaf1 tsp. instant chicken bouillon granules1/2 tsp. dried basil1/2 tsp. dried oregano4 chicken drumsticks4 oz. sausage of your choice

In the Crock-Pot® Slow Cooker, combine the undrained beans, tomatojuice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil andoregano. Place the chicken and sliced sausage on top of the beanmixture. Cover; cook on Low for 10 to 13 hours or on High for 5 to 6hours. Remove the bay leaf before serving.


39

Swiss Chicken Casserole6 boneless, skinless chicken breasts6 slices Swiss cheese1 10 1/4 oz can cream of mushroom soup1/4 cup milk2 cups herb stuffing mix1/2 cup butter, meltednon-stick cooking spray

Spray the Crock-Pot® Slow Cooker with cooking spray. Arrange thechicken breasts in the stoneware. Top with the cheese, layering ifnecessary. Combine the soup, butter and milk and stir well. Spoon thesoup, butter and milk mixture over the cheese and sprinkle with thestuffing mix. Cover; cook on Low for 8 to 10 hours or on High for 4 to6 hours.


38



Cranberry-Apple Turkey Breast2 tsp. melted butter1/2 cup chicken broth1 large apple, cored and chopped1/2 cup onion, chopped1 stalk celery, chopped1 cup whole berry cranberry sauce3/4 tsp. poultry seasoning2 cups seasoned crumb-style stuffing2 to 3 lbs. turkey breast cutlets

In a large bowl, combine butter, chicken broth, apple, onion, celery,cranberry sauce and poultry seasoning. Place 3 tbs. stuffing mix oneach turkey cutlet. Roll up and tie, and place in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 hours or on High for 4 hours.


41

Mediterranean Turkey and Tomato Rice Bake2 cups uncooked converted long-grain rice2 cups chicken broth1 1/2 lbs. skinless turkey breasts, cut into bite-sized chunks1/4 cup Italian parsley, chopped1/4 cup black olives, sliced1/4 cup onion, chopped1 clove garlic, minced1 tsp. lemon zest, grated1 tbs. lemon juice1 14 1/2 oz. can stewed tomatoes, undrained1/4 cup Parmesan cheese, grated

Combine all ingredients in the Crock-Pot® Slow Cooker except forParmesan cheese. Mix thoroughly. Cover and cook on Low for 6 to 8hours or on High for 3 to 4 hours. Sprinkle with Parmesan cheesebefore serving.


40



Cranberry-Apple Turkey Breast2 tsp. melted butter1/2 cup chicken broth1 large apple, cored and chopped1/2 cup onion, chopped1 stalk celery, chopped1 cup whole berry cranberry sauce3/4 tsp. poultry seasoning2 cups seasoned crumb-style stuffing2 to 3 lbs. turkey breast cutlets

In a large bowl, combine butter, chicken broth, apple, onion, celery,cranberry sauce and poultry seasoning. Place 3 tbs. stuffing mix oneach turkey cutlet. Roll up and tie, and place in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 hours or on High for 4 hours.


41

Mediterranean Turkey and Tomato Rice Bake2 cups uncooked converted long-grain rice2 cups chicken broth1 1/2 lbs. skinless turkey breasts, cut into bite-sized chunks1/4 cup Italian parsley, chopped1/4 cup black olives, sliced1/4 cup onion, chopped1 clove garlic, minced1 tsp. lemon zest, grated1 tbs. lemon juice1 14 1/2 oz. can stewed tomatoes, undrained1/4 cup Parmesan cheese, grated

Combine all ingredients in the Crock-Pot® Slow Cooker except forParmesan cheese. Mix thoroughly. Cover and cook on Low for 6 to 8hours or on High for 3 to 4 hours. Sprinkle with Parmesan cheesebefore serving.


40



Chicken Cordon Bleu Rolls6 chicken breasts, pounded to 1/4 inch thickness6 pieces prosciutto6 slices swiss cheesesalt and pepper to taste1/2 can (10 1⁄2 oz.) cream of mushroom soup1/4 cup milk1/4 cup white wine

On each chicken breast, place one piece of prosciutto and cheese. Rollup each chicken breast and secure with a toothpick. Season each rollwith salt and pepper. Place in the Crock-Pot® Slow Cooker. In a smallbowl, whisk together the soup, milk and white wine. Pour this mixtureover the chicken breast rolls. Cover; cook on Low 4 to 6 hours or onHigh for 3 to 4 hours. Makes 6 servings.


43

Chicken Cacciatore1 medium onion, thinly sliced3 lb. chicken, cut up2 cans (6-oz. each) tomato paste1 can (4-oz.) sliced mushrooms, drained1 tsp. salt1/2 tsp. pepper2 cloves garlic, minced2 tsp. oregano leaves1/2 tsp. basil leaves1/2 tsp. celery seed1 bay leaf1/2 cup dry white winecooked spaghetti

Place sliced onion in bottom of stoneware. Add chicken pieces. In abowl, stir together tomato paste, mushrooms, salt, pepper, herbs andwhite wine. Pour over chicken. Cover; cook on Low for 8 hours or onHigh for 4 hours . Serve chicken pieces over spaghetti.


42



Chicken Cordon Bleu Rolls6 chicken breasts, pounded to 1/4 inch thickness6 pieces prosciutto6 slices swiss cheesesalt and pepper to taste1/2 can (10 1⁄2 oz.) cream of mushroom soup1/4 cup milk1/4 cup white wine

On each chicken breast, place one piece of prosciutto and cheese. Rollup each chicken breast and secure with a toothpick. Season each rollwith salt and pepper. Place in the Crock-Pot® Slow Cooker. In a smallbowl, whisk together the soup, milk and white wine. Pour this mixtureover the chicken breast rolls. Cover; cook on Low 4 to 6 hours or onHigh for 3 to 4 hours. Makes 6 servings.


43

Chicken Cacciatore1 medium onion, thinly sliced3 lb. chicken, cut up2 cans (6-oz. each) tomato paste1 can (4-oz.) sliced mushrooms, drained1 tsp. salt1/2 tsp. pepper2 cloves garlic, minced2 tsp. oregano leaves1/2 tsp. basil leaves1/2 tsp. celery seed1 bay leaf1/2 cup dry white winecooked spaghetti

Place sliced onion in bottom of stoneware. Add chicken pieces. In abowl, stir together tomato paste, mushrooms, salt, pepper, herbs andwhite wine. Pour over chicken. Cover; cook on Low for 8 hours or onHigh for 4 hours . Serve chicken pieces over spaghetti.


42



Spanish Seafood Paella1 cup long grain white rice2 cups water 1 onion, diced1 tomato, dicedpinch of ground saffron3 cloves garlic, minced1/4 tsp. cayenne pepper1 tsp. salt1 tsp. black pepper1/2 lb. fresh mild fish fillets, cut into 1-inch pieces1/2 lb. fresh medium shrimp, shelled and tails removed1/2 lb. fresh sea scallops, cleaned1 8 oz. bag frozen peas, thawed and drained1 lemon cut into wedges

Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper,salt and pepper in the Crock-Pot® Slow Cooker and mix thoroughly.Cook on High for 2 to 3 hours. Add the fish fillets, sea scallops, shrimpand peas to the paella and cook on High for 30 minutes to 1 hour, oruntil fish is cooked through. Serve with lemon wedges as a garnish.


45

African Style Turkey on Couscous2 lbs. boneless, skinless turkey breasts, cut into slices1 onion, chopped4 cloves garlic, minced1/2 tsp. crushed red pepper flakes1 tsp. fresh ginger, minced1 tsp. salt1/2 tsp. pepper1/4 cup lime juicecooked couscous

Combine all ingredients, except couscous in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 hours or on High for 4 hours. Serveover the couscous.


44

Chicken and Turkey Seafood


Spanish Seafood Paella1 cup long grain white rice2 cups water 1 onion, diced1 tomato, dicedpinch of ground saffron3 cloves garlic, minced1/4 tsp. cayenne pepper1 tsp. salt1 tsp. black pepper1/2 lb. fresh mild fish fillets, cut into 1-inch pieces1/2 lb. fresh medium shrimp, shelled and tails removed1/2 lb. fresh sea scallops, cleaned1 8 oz. bag frozen peas, thawed and drained1 lemon cut into wedges

Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper,salt and pepper in the Crock-Pot® Slow Cooker and mix thoroughly.Cook on High for 2 to 3 hours. Add the fish fillets, sea scallops, shrimpand peas to the paella and cook on High for 30 minutes to 1 hour, oruntil fish is cooked through. Serve with lemon wedges as a garnish.


45

African Style Turkey on Couscous2 lbs. boneless, skinless turkey breasts, cut into slices1 onion, chopped4 cloves garlic, minced1/2 tsp. crushed red pepper flakes1 tsp. fresh ginger, minced1 tsp. salt1/2 tsp. pepper1/4 cup lime juicecooked couscous

Combine all ingredients, except couscous in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 hours or on High for 4 hours. Serveover the couscous.


44

Chicken and Turkey Seafood


Halibut in Lemon Wine Sauce2 packages (12 oz. each) frozen or fresh halibut steaks, thawed2 tbs. flour1 tbs. sugar1/2 tsp. salt1/4 cup butter1/3 cup dry white wine2/3 cup heavy cream1/4 cup butter1/2 tsp. fresh ground pepperlemon wedges

Pat the halibut steaks dry and place them in the Crock-Pot® Slow Cooker.In a small bowl, combine the flour, pepper, sugar and salt. In a saucepan,melt the butter, and stir in the flour mixture. When well blended, add thelemon, wine and cream and cook over medium heat until thickened,stirring constantly. Allow sauce to boil for 1 minute while stirring. Pourthe sauce over the fish. Cover and cook on High for 2 1/2 to 3 hours.Garnish with lemon wedges.


47

Shrimp Jambalaya12 oz. boneless, skinless chicken breast8 oz. smoked sausage of your choice8 oz. smoked ham, diced1 green pepper, chopped1 onion, chopped2 stalks celery, chopped4 cloves garlic minced1 14 1/2 oz. can whole tomatoes1/3 cup tomato paste1 cup chicken broth1 tbs. dried parsley1 1/2 tsp. dried basil leaves1/2 tsp. dried oregano leaves1 1/2 tsp. prepared hot sauce1 1/2 tsp. cayenne pepper1 tsp. black peppersalt to taste1 lb. fresh shrimp, shelled and cleaned4 cups cooked rice

Cut the chicken into bite-sized pieces. Add all the remainingingredients, except the shrimp and rice to the Crock-Pot® Slow Cooker.Cover; cook on Low for 8 to 10 hours or on High for 3 to 4 hours.Add the shrimp during the last 30 minutes of cooking. Pour theShrimp Jambalaya over the rice when ready to serve.


46

Seafood Seafood


Halibut in Lemon Wine Sauce2 packages (12 oz. each) frozen or fresh halibut steaks, thawed2 tbs. flour1 tbs. sugar1/2 tsp. salt1/4 cup butter1/3 cup dry white wine2/3 cup heavy cream1/4 cup butter1/2 tsp. fresh ground pepperlemon wedges

Pat the halibut steaks dry and place them in the Crock-Pot® Slow Cooker.In a small bowl, combine the flour, pepper, sugar and salt. In a saucepan,melt the butter, and stir in the flour mixture. When well blended, add thelemon, wine and cream and cook over medium heat until thickened,stirring constantly. Allow sauce to boil for 1 minute while stirring. Pourthe sauce over the fish. Cover and cook on High for 2 1/2 to 3 hours.Garnish with lemon wedges.


47

Shrimp Jambalaya12 oz. boneless, skinless chicken breast8 oz. smoked sausage of your choice8 oz. smoked ham, diced1 green pepper, chopped1 onion, chopped2 stalks celery, chopped4 cloves garlic minced1 14 1/2 oz. can whole tomatoes1/3 cup tomato paste1 cup chicken broth1 tbs. dried parsley1 1/2 tsp. dried basil leaves1/2 tsp. dried oregano leaves1 1/2 tsp. prepared hot sauce1 1/2 tsp. cayenne pepper1 tsp. black peppersalt to taste1 lb. fresh shrimp, shelled and cleaned4 cups cooked rice

Cut the chicken into bite-sized pieces. Add all the remainingingredients, except the shrimp and rice to the Crock-Pot® Slow Cooker.Cover; cook on Low for 8 to 10 hours or on High for 3 to 4 hours.Add the shrimp during the last 30 minutes of cooking. Pour theShrimp Jambalaya over the rice when ready to serve.


46

Seafood Seafood


Wild Mushroom Beef Stew1 1/2 to 2 lbs. beef stew meat, cut into 1-inch cubes1/8 cup flour1/2 tsp. salt1/2 tsp. pepper1 1/2 cups beef broth1 tsp. Worcestershire sauce1 clove garlic, minced1 bay leaf1 tsp. paprika4 shiitake mushrooms, sliced2 carrots, sliced2 medium potatoes, diced1 onion, chopped1 stalk celery, chopped

Put the beef in the Crock-Pot® Slow Cooker. Mix together the flour, saltand pepper and pour over the meat, stirring to coat each piece ofmeat with flour. Add the remaining ingredients and stir to mix well.Cover; cook on Low for 10 to 12 hours or on High for 4 to 6 hours.Stir the stew thoroughly before serving.


49

Shrimp Creole2 tbs. butter1/3 cup onion, chopped2 tbs. buttermilk biscuit mix1 1/2 cups water1 6 oz. can tomato paste1 tsp. saltdash pepper1/4 tsp. sugar1 bay leaf1/2 cup celery, chopped1/2 cup green pepper, chopped2 lbs. frozen shrimp, thawed shelled and cleanedcooked rice

In a large skillet, melt the butter, add the onion and cook slightly. Addthe biscuit mix and stir until well blended. Combine the remainingingredients, except the shrimp and rice, and add with onion to theCrock-Pot® Slow Cooker and stir well. Cover and cook on Low for 7 to9 hours. At the end of cooking, gently stir in the shrimp and cook for15 to 30 minutes until just cooked through. Remove the bay leafbefore serving and serve over cooked rice.


48

Seafood Soups, Stews and Chowders


Wild Mushroom Beef Stew1 1/2 to 2 lbs. beef stew meat, cut into 1-inch cubes1/8 cup flour1/2 tsp. salt1/2 tsp. pepper1 1/2 cups beef broth1 tsp. Worcestershire sauce1 clove garlic, minced1 bay leaf1 tsp. paprika4 shiitake mushrooms, sliced2 carrots, sliced2 medium potatoes, diced1 onion, chopped1 stalk celery, chopped

Put the beef in the Crock-Pot® Slow Cooker. Mix together the flour, saltand pepper and pour over the meat, stirring to coat each piece ofmeat with flour. Add the remaining ingredients and stir to mix well.Cover; cook on Low for 10 to 12 hours or on High for 4 to 6 hours.Stir the stew thoroughly before serving.


49

Shrimp Creole2 tbs. butter1/3 cup onion, chopped2 tbs. buttermilk biscuit mix1 1/2 cups water1 6 oz. can tomato paste1 tsp. saltdash pepper1/4 tsp. sugar1 bay leaf1/2 cup celery, chopped1/2 cup green pepper, chopped2 lbs. frozen shrimp, thawed shelled and cleanedcooked rice

In a large skillet, melt the butter, add the onion and cook slightly. Addthe biscuit mix and stir until well blended. Combine the remainingingredients, except the shrimp and rice, and add with onion to theCrock-Pot® Slow Cooker and stir well. Cover and cook on Low for 7 to9 hours. At the end of cooking, gently stir in the shrimp and cook for15 to 30 minutes until just cooked through. Remove the bay leafbefore serving and serve over cooked rice.


48

Seafood Soups, Stews and Chowders


Potato and Leek Soup4 cups chicken broth3 potatoes, peeled and diced1 1/2 cups cabbage, chopped1 leek, diced1 onion, chopped2 carrots, chopped1/4 cup parsley, chopped2 tsp. salt2 tsp. black pepper1/2 tsp. caraway seeds1 bay leaf1/2 cup sour cream1 lb. bacon, cooked and crumbled

In a large bowl, combine the chicken broth, potatoes, cabbage, leek,onion, carrots and parsley. Pour the mixture into the Crock-Pot® SlowCooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover andcook on Low for 8 to 10 hours or on High for 4 to 5 hours. Removebay leaf before serving. Combine liquid from stoneware with sourcream in a small bowl. Add the mixture to the slow cooker and stir inthe bacon.


51

Chicken Noodle Soup with Sweet Potatoes6 to 8 boneless, skinless chicken thighs, cut into 1-inch pieces2 sweet potatoes, peeled and diced1 onion, chopped1 1/2 tsp. salt1/2 tsp. dried thyme1/4 tsp. marjoram1/8 tsp. pepper1 bay leaf1 14 1/2 oz. can chicken broth8 oz. egg noodles, cooked

Combine all ingredients except the egg noodles in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5hours. Stir in cooked egg noodles before serving.


50

Soups, Stews and Chowders Soups, Stews and Chowders


Potato and Leek Soup4 cups chicken broth3 potatoes, peeled and diced1 1/2 cups cabbage, chopped1 leek, diced1 onion, chopped2 carrots, chopped1/4 cup parsley, chopped2 tsp. salt2 tsp. black pepper1/2 tsp. caraway seeds1 bay leaf1/2 cup sour cream1 lb. bacon, cooked and crumbled

In a large bowl, combine the chicken broth, potatoes, cabbage, leek,onion, carrots and parsley. Pour the mixture into the Crock-Pot® SlowCooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover andcook on Low for 8 to 10 hours or on High for 4 to 5 hours. Removebay leaf before serving. Combine liquid from stoneware with sourcream in a small bowl. Add the mixture to the slow cooker and stir inthe bacon.


51

Chicken Noodle Soup with Sweet Potatoes6 to 8 boneless, skinless chicken thighs, cut into 1-inch pieces2 sweet potatoes, peeled and diced1 onion, chopped1 1/2 tsp. salt1/2 tsp. dried thyme1/4 tsp. marjoram1/8 tsp. pepper1 bay leaf1 14 1/2 oz. can chicken broth8 oz. egg noodles, cooked

Combine all ingredients except the egg noodles in the Crock-Pot® SlowCooker. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5hours. Stir in cooked egg noodles before serving.


50



Potato and Mushroom Chowder1/2 cup onion, chopped1/4 cup butter2 tbs. flour1 tsp. salt1/2 tsp. black pepper2 cups water3 cups mushrooms, sliced1 cup celery, chopped2 cups potatoes, peeled and diced1 cup carrots, chopped2 cups milk1/2 cup Parmesan cheese, grated

In a skillet, sauté the onion and celery in the butter until the onion istranslucent. Remove from heat and add the flour, salt and pepper. Stirand place in the Crock-Pot® Slow Cooker. Add the water and then stirin the potatoes, mushrooms and carrots. Cover and cook on Low for 6to 8 hours or on High for 3 to 4 hours. When cooking time is finished,add the milk and Parmesan cheese and cook for 30 minutes on High.


53

French Onion Soup1⁄4 cup butter2 red onions, thinly sliced2 yellow onions, thinly sliced1⁄2 tsp. salt1⁄2 tsp. black pepper1⁄4 cup white wine2 2⁄3 cups beef broth2 cups water1⁄4 tsp. dried thyme8-10 slices French breadolive oil3 cups Swiss cheese, shredded

In a skillet, melt the butter. Add the onions and sauté them untiltender. Stir in the sugar, salt and pepper and cook for 20 minutes,stirring occasionally. Transfer the onions to the Crock-Pot® Slow Cooker.Stir in the white wine, beef broth, water and thyme. Cover; cook onLow for 6 to 8 hours or on High for 3 to 4 hours. Ladle the soup intoovenproof bowls and top with bread and cheese. Broil in oven until cheese is melted.


52



Potato and Mushroom Chowder1/2 cup onion, chopped1/4 cup butter2 tbs. flour1 tsp. salt1/2 tsp. black pepper2 cups water3 cups mushrooms, sliced1 cup celery, chopped2 cups potatoes, peeled and diced1 cup carrots, chopped2 cups milk1/2 cup Parmesan cheese, grated

In a skillet, sauté the onion and celery in the butter until the onion istranslucent. Remove from heat and add the flour, salt and pepper. Stirand place in the Crock-Pot® Slow Cooker. Add the water and then stirin the potatoes, mushrooms and carrots. Cover and cook on Low for 6to 8 hours or on High for 3 to 4 hours. When cooking time is finished,add the milk and Parmesan cheese and cook for 30 minutes on High.


53

French Onion Soup1⁄4 cup butter2 red onions, thinly sliced2 yellow onions, thinly sliced1⁄2 tsp. salt1⁄2 tsp. black pepper1⁄4 cup white wine2 2⁄3 cups beef broth2 cups water1⁄4 tsp. dried thyme8-10 slices French breadolive oil3 cups Swiss cheese, shredded

In a skillet, melt the butter. Add the onions and sauté them untiltender. Stir in the sugar, salt and pepper and cook for 20 minutes,stirring occasionally. Transfer the onions to the Crock-Pot® Slow Cooker.Stir in the white wine, beef broth, water and thyme. Cover; cook onLow for 6 to 8 hours or on High for 3 to 4 hours. Ladle the soup intoovenproof bowls and top with bread and cheese. Broil in oven until cheese is melted.


52



Butternut Squash Soup2 cups onion, finely chopped1 (3 lb) butternut squash, peeled and cubed4 cups chicken broth1 1/2 cups apple sauce1 1/2 tsp. salt1/4 tsp. ground white pepper1/4 tsp. ground nutmeg1/4 tsp. ground cloves1/4 tsp. curry powder1/4 tsp. ground coriander1/4 tsp. cinnamon

In a large skillet, cook the onions until transparent, then place theonions in the Crock-Pot® Slow Cooker. Add the squash, chicken broth,applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander andcinnamon. Cover; cook on Low for 4 to 6 hours (or until squash istender).If desired, in a food processor, process in small batches until smooth.Return soup to the slow cooker. Cook on Low for an additional 2 to 4hours.


55

New England Clam Chowder3 slices bacon, cut up2 6 1/2 oz. cans minced clams3 medium potatoes, peeled and diced1 cup onion, chopped1 carrot, shredded1 10 3/4 oz. can cream of mushroom soup1/4 tsp. pepper2 12 oz. can evaporated milk

In a skillet, cook the bacon and drain. Drain the clams, reserving theliquid and add water to the liquid equal to1 1/2 cups. Cover theclams and chill. In the Crock-Pot® Slow Cooker, combine reserved clamliquid, potatoes, onion and carrot. Stir in the cream of mushroom soupand the pepper. Cover, cook on Low for 9 to 11 hours or on High for4 to 5 hours. When the cook time in finished, add the evaporated milkand cook on High for 1 hour.


54



Butternut Squash Soup2 cups onion, finely chopped1 (3 lb) butternut squash, peeled and cubed4 cups chicken broth1 1/2 cups apple sauce1 1/2 tsp. salt1/4 tsp. ground white pepper1/4 tsp. ground nutmeg1/4 tsp. ground cloves1/4 tsp. curry powder1/4 tsp. ground coriander1/4 tsp. cinnamon

In a large skillet, cook the onions until transparent, then place theonions in the Crock-Pot® Slow Cooker. Add the squash, chicken broth,applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander andcinnamon. Cover; cook on Low for 4 to 6 hours (or until squash istender).If desired, in a food processor, process in small batches until smooth.Return soup to the slow cooker. Cook on Low for an additional 2 to 4hours.


55

New England Clam Chowder3 slices bacon, cut up2 6 1/2 oz. cans minced clams3 medium potatoes, peeled and diced1 cup onion, chopped1 carrot, shredded1 10 3/4 oz. can cream of mushroom soup1/4 tsp. pepper2 12 oz. can evaporated milk

In a skillet, cook the bacon and drain. Drain the clams, reserving theliquid and add water to the liquid equal to1 1/2 cups. Cover theclams and chill. In the Crock-Pot® Slow Cooker, combine reserved clamliquid, potatoes, onion and carrot. Stir in the cream of mushroom soupand the pepper. Cover, cook on Low for 9 to 11 hours or on High for4 to 5 hours. When the cook time in finished, add the evaporated milkand cook on High for 1 hour.


54



Pasta Fagioli Soup1 15 1/2 oz. can Great Northern beans1 lb. ground beef, browned and drained1 onion, chopped1 stalk celery, chopped2 cloves garlic, minced2 10 1/2 oz. cans condensed beef broth2 14 1/2 cans whole tomatoes1/2 tsp. black pepper1/4 tsp. dried marjoram1/4 tsp. cayenne1/4 tsp. hot pepper sauce1 tsp. dried basil3 cups pasta of your choice, cooked

Combine all ingredients in the Crock-Pot® Slow Cooker except thepasta. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5hours. Add the pasta and serve.


57

Minestrone1 onion, chopped2 carrots, sliced1 zucchini, diced1 cup cabbage, shredded2 cloves garlic, minced2 15 oz. cans kidney beans, drained2 14 1/2 oz. cans beef broth1 28 oz. can crushed tomatoes1 tsp. dried basil 1/2 tsp. dried oregano1/2 tsp. salt1/4 tsp. black pepper2 cups cooked elbow macaroni1/4 cup Parmesan cheese, grated

Combine all of the ingredients in the Crock-Pot® Slow Cooker exceptthe macaroni and Parmesan cheese. Cover; cook on Low for 7 to 9hours or on High for 4 to 5 hours. Stir in the macaroni and Parmesancheese.


56



Pasta Fagioli Soup1 15 1/2 oz. can Great Northern beans1 lb. ground beef, browned and drained1 onion, chopped1 stalk celery, chopped2 cloves garlic, minced2 10 1/2 oz. cans condensed beef broth2 14 1/2 cans whole tomatoes1/2 tsp. black pepper1/4 tsp. dried marjoram1/4 tsp. cayenne1/4 tsp. hot pepper sauce1 tsp. dried basil3 cups pasta of your choice, cooked

Combine all ingredients in the Crock-Pot® Slow Cooker except thepasta. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5hours. Add the pasta and serve.


57

Minestrone1 onion, chopped2 carrots, sliced1 zucchini, diced1 cup cabbage, shredded2 cloves garlic, minced2 15 oz. cans kidney beans, drained2 14 1/2 oz. cans beef broth1 28 oz. can crushed tomatoes1 tsp. dried basil 1/2 tsp. dried oregano1/2 tsp. salt1/4 tsp. black pepper2 cups cooked elbow macaroni1/4 cup Parmesan cheese, grated

Combine all of the ingredients in the Crock-Pot® Slow Cooker exceptthe macaroni and Parmesan cheese. Cover; cook on Low for 7 to 9hours or on High for 4 to 5 hours. Stir in the macaroni and Parmesancheese.


56



Macaroni and Cheese3 cups cooked macaroni1 tbs. butter2 cups evaporated milk3 cups cheddar cheese, shredded1/4 cup green pepper, finely chopped1/4 cup onion, chopped1 tsp. salt1/4 tsp. peppernon-stick cooking spray

In a large bowl, toss the macaroni with the butter and then add theremaining ingredients. Add the mixture to a lightly greased Crock-Pot®

Slow Cooker. Cover; cook on High for 2 to 3 hours, stirring onceduring cooking.


59

Chicken Provencal Stew1 whole chicken, 3-5 lbs cut into pieces4 medium potatoes, cubed2 onions, sliced2 cloves garlic, minced1 green pepper, chopped1 14 1/2 oz. can plum tomatoes1/2 cup red wine2 tsp. Italian seasoning1 tsp. parsley flakes

Place the chicken and potatoes in the Crock-Pot® Slow Cooker. In alarge bowl, combine the onion, garlic, green peppers, tomatoes, wineand Italian seasoning. Pour the mixture into the stoneware. Cover;cook on Low for 8 to 10 hours or on High for 4 to 5 hours.


58

Soups, Stews and Chowders Vegetarian


Macaroni and Cheese3 cups cooked macaroni1 tbs. butter2 cups evaporated milk3 cups cheddar cheese, shredded1/4 cup green pepper, finely chopped1/4 cup onion, chopped1 tsp. salt1/4 tsp. peppernon-stick cooking spray

In a large bowl, toss the macaroni with the butter and then add theremaining ingredients. Add the mixture to a lightly greased Crock-Pot®

Slow Cooker. Cover; cook on High for 2 to 3 hours, stirring onceduring cooking.


59

Chicken Provencal Stew1 whole chicken, 3-5 lbs cut into pieces4 medium potatoes, cubed2 onions, sliced2 cloves garlic, minced1 green pepper, chopped1 14 1/2 oz. can plum tomatoes1/2 cup red wine2 tsp. Italian seasoning1 tsp. parsley flakes

Place the chicken and potatoes in the Crock-Pot® Slow Cooker. In alarge bowl, combine the onion, garlic, green peppers, tomatoes, wineand Italian seasoning. Pour the mixture into the stoneware. Cover;cook on Low for 8 to 10 hours or on High for 4 to 5 hours.


58

Soups, Stews and Chowders Vegetarian


Creole Black Beans3 15 oz. cans black beans, drained1 1/2 cup onions, chopped1 cup green pepper, chopped4 cloves garlic, minced2 tsp. dried thyme1 1/2 tsp. dried oregano1 1/2 tsp. white pepper1/4 tsp. black pepper1/4 tsp. cayenne pepper1 vegetable bouillon cube5 bay leaves1 8 oz. can tomato sauce1 cup water

Combine the ingredients in the Crock-Pot® slow cooker. Cover; cook onLow for 8 hours or on High for 4 hours. Remove the bay leaves beforeserving and serve over cooked rice.


61

Red Beans and Rice1 lb. dry red beans1 onion, chopped1 green pepper, chopped2 ribs celery, chopped3 cloves garlic, minced2 14 1/2 oz. cans vegetable broth2 cups water1 tsp. salt1/2 tsp. cumin1/2 tsp. hot pepper sauce3 cups cooked rice

In a large pot, cover the beans with three times their volume of waterand bring to a boil. Boil for 10 minutes and then remove from heat.Cover and let stand for 1 hour and then drain. Combine all of theingredients in the Crock-Pot® Slow Cooker except the rice. Cover; cookon Low for 10 hours or on High for 6 hours. Serve over the hotcooked rice.


60

Vegetarian Vegetarian


Creole Black Beans3 15 oz. cans black beans, drained1 1/2 cup onions, chopped1 cup green pepper, chopped4 cloves garlic, minced2 tsp. dried thyme1 1/2 tsp. dried oregano1 1/2 tsp. white pepper1/4 tsp. black pepper1/4 tsp. cayenne pepper1 vegetable bouillon cube5 bay leaves1 8 oz. can tomato sauce1 cup water

Combine the ingredients in the Crock-Pot® slow cooker. Cover; cook onLow for 8 hours or on High for 4 hours. Remove the bay leaves beforeserving and serve over cooked rice.


61

Red Beans and Rice1 lb. dry red beans1 onion, chopped1 green pepper, chopped2 ribs celery, chopped3 cloves garlic, minced2 14 1/2 oz. cans vegetable broth2 cups water1 tsp. salt1/2 tsp. cumin1/2 tsp. hot pepper sauce3 cups cooked rice

In a large pot, cover the beans with three times their volume of waterand bring to a boil. Boil for 10 minutes and then remove from heat.Cover and let stand for 1 hour and then drain. Combine all of theingredients in the Crock-Pot® Slow Cooker except the rice. Cover; cookon Low for 10 hours or on High for 6 hours. Serve over the hotcooked rice.


60



Roasted Pepper and Bean Chili2 green peppers2 red peppers1 onion, chopped1 zucchini, quartered and sliced2 cloves garlic2 tbs. chili powder1 tsp. dried oregano1/2 tsp. cumin1 14 1/2 oz. can crushed tomatoes1 10 oz. can diced tomatoes1 15 oz. can garbanzo beans, drained1 15 oz. can pinto beans, drained1 15 oz. can black beans, drained

Cut the peppers in half and remove the seeds. Slash the edges so thatthe peppers will lay flat. Place the pepper skin side up on a bakingsheet. Broil the peppers until blackened, about 15 minutes. Seal in aplastic food bag. Allow to stand for 15 minutes and then rub the skinfrom the peppers and chop them. Combine the peppers with theremaining ingredients in the Crock-Pot® Slow Cooker. Cover; cook onLow for 8 to 10 hours or on high for 4 to 5 hours.


63

Chunky Vegetable Chili2 15 oz. cans Great Northern beans, rinsed and drained1 cup frozen corn1 onion, chopped2 ribs celery, chopped1 6 oz. can tomato paste1 4 oz. can diced green chilies, undrained1 carrot, diced3 cloves garlic, minced1 tbs. chili powder2 tsp. dried oregano1 tsp. salt1 cup water

In the Crock-Pot® Slow Cooker, combine the beans, corn, onion, celery,tomato paste, green chilies, carrot, garlic, chili powder, oregano andsalt. Stir in the water. Cover; cook on Low for 5 1/2 to 6 hours, oruntil the vegetables are tender.


62



Roasted Pepper and Bean Chili2 green peppers2 red peppers1 onion, chopped1 zucchini, quartered and sliced2 cloves garlic2 tbs. chili powder1 tsp. dried oregano1/2 tsp. cumin1 14 1/2 oz. can crushed tomatoes1 10 oz. can diced tomatoes1 15 oz. can garbanzo beans, drained1 15 oz. can pinto beans, drained1 15 oz. can black beans, drained

Cut the peppers in half and remove the seeds. Slash the edges so thatthe peppers will lay flat. Place the pepper skin side up on a bakingsheet. Broil the peppers until blackened, about 15 minutes. Seal in aplastic food bag. Allow to stand for 15 minutes and then rub the skinfrom the peppers and chop them. Combine the peppers with theremaining ingredients in the Crock-Pot® Slow Cooker. Cover; cook onLow for 8 to 10 hours or on high for 4 to 5 hours.


63

Chunky Vegetable Chili2 15 oz. cans Great Northern beans, rinsed and drained1 cup frozen corn1 onion, chopped2 ribs celery, chopped1 6 oz. can tomato paste1 4 oz. can diced green chilies, undrained1 carrot, diced3 cloves garlic, minced1 tbs. chili powder2 tsp. dried oregano1 tsp. salt1 cup water

In the Crock-Pot® Slow Cooker, combine the beans, corn, onion, celery,tomato paste, green chilies, carrot, garlic, chili powder, oregano andsalt. Stir in the water. Cover; cook on Low for 5 1/2 to 6 hours, oruntil the vegetables are tender.


62



Vegetable Curry4 potatoes, peeled and diced1 onion, chopped1 red pepper, chopped2 carrots, diced2 large tomatoes, chopped1 6 oz. can tomato paste3/4 cup water2 tbs. curry powder2 tsp. cumin seeds1/2 tsp. garlic powder1/2 tsp. salt3 cups cauliflower florets1 10 oz. package frozen peas, thawed

Place the potatoes, onion, pepper, carrots and tomatoes in the Crock-Pot®

Slow Cooker. Stir in the tomato paste, water, curry powder, cumin seeds,garlic powder and salt. Mix well and add the cauliflower florets. Cover;cook on Low for 8 to 9 hours or on Low for 4 to 5 hours. Stir in peas justbefore serving.


65

Baked Eggplant1 1/4 lbs. eggplant, cut into 1-inch cubes2 onions, thinly sliced2 ribs celery, sliced1 tbs. olive oil1 16 oz. can diced tomatoes, undrained3 tbs. tomato sauce1/2 cup pitted olives, cut in half2 tbs. balsamic vinegar1 tbs. sugar1 tbs. capers, drained1 tsp. dried oregano1 tsp. dried basilsalt and pepper to taste

Combine the eggplant, onions, celery, oil, tomatoes and tomato saucein the Crock-Pot® Slow Cooker. Cover; cook on Low for 3 1/2 to 4hours or until eggplant is tender. Stir in the olives, vinegar, sugar,capers, oregano, and basil. Season with salt and pepper. Cover; cookfor 45 minutes to 1 hour on High, or until heated through.


64



Vegetable Curry4 potatoes, peeled and diced1 onion, chopped1 red pepper, chopped2 carrots, diced2 large tomatoes, chopped1 6 oz. can tomato paste3/4 cup water2 tbs. curry powder2 tsp. cumin seeds1/2 tsp. garlic powder1/2 tsp. salt3 cups cauliflower florets1 10 oz. package frozen peas, thawed

Place the potatoes, onion, pepper, carrots and tomatoes in the Crock-Pot®

Slow Cooker. Stir in the tomato paste, water, curry powder, cumin seeds,garlic powder and salt. Mix well and add the cauliflower florets. Cover;cook on Low for 8 to 9 hours or on Low for 4 to 5 hours. Stir in peas justbefore serving.


65

Baked Eggplant1 1/4 lbs. eggplant, cut into 1-inch cubes2 onions, thinly sliced2 ribs celery, sliced1 tbs. olive oil1 16 oz. can diced tomatoes, undrained3 tbs. tomato sauce1/2 cup pitted olives, cut in half2 tbs. balsamic vinegar1 tbs. sugar1 tbs. capers, drained1 tsp. dried oregano1 tsp. dried basilsalt and pepper to taste

Combine the eggplant, onions, celery, oil, tomatoes and tomato saucein the Crock-Pot® Slow Cooker. Cover; cook on Low for 3 1/2 to 4hours or until eggplant is tender. Stir in the olives, vinegar, sugar,capers, oregano, and basil. Season with salt and pepper. Cover; cookfor 45 minutes to 1 hour on High, or until heated through.


64



Candied Bananas Foster6 green-tipped bananas, peeled and cut into quarters1/2 cup flaked coconut1/2 tsp. cinnamon1/4 tsp. salt1/2 cup dark corn syrup1/3 cup unsalted butter1 tsp. lemon zest, grated3 tbs. lemon juice1 tsp. rum12 slices pound cake, each about 1-inch thick1 qt French vanilla ice cream, softenedconfectioner’s sugar, for garnish

Combine the bananas and coconut in the Crock-Pot® Slow Cooker. In amixing bowl, combine the cinnamon, salt, corn syrup, butter, lemonzest, lemon juice and rum. Pour over the banana and coconut mixture.Cover; cook on Low for 1 to 2 hours. To create individual servings,place one scoop of the French vanilla ice cream between two slices ofpound cake, like a sandwich. Ladle the bananas and sauce over eachice cream sandwich, and dust each with confectioners sugar.


67

Cinnamon Ginger Pears3 cups water1 cup granulated sugar10 to 12 slices fresh ginger2 whole cinnamon sticks6 pears, peeled and cored1 tbs. candied ginger, minced, for garnish

In the Crock-Pot® Slow Cooker, combine the water, sugar, fresh gingerand cinnamon sticks. Place the pears in this mixture. Cover; cook onLow for 4 to 6 hours or on High for 1 1/2 to 2 hours. Remove thepears from the sauce and let them cool. Turn the slow cooker to Highand heat uncovered for about 30 minutes to allow the liquid to reduceto a thick syrup. Drizzle this syrup over the pears. Garnish with thecandied ginger.


66

Desserts Desserts


Candied Bananas Foster6 green-tipped bananas, peeled and cut into quarters1/2 cup flaked coconut1/2 tsp. cinnamon1/4 tsp. salt1/2 cup dark corn syrup1/3 cup unsalted butter1 tsp. lemon zest, grated3 tbs. lemon juice1 tsp. rum12 slices pound cake, each about 1-inch thick1 qt French vanilla ice cream, softenedconfectioner’s sugar, for garnish

Combine the bananas and coconut in the Crock-Pot® Slow Cooker. In amixing bowl, combine the cinnamon, salt, corn syrup, butter, lemonzest, lemon juice and rum. Pour over the banana and coconut mixture.Cover; cook on Low for 1 to 2 hours. To create individual servings,place one scoop of the French vanilla ice cream between two slices ofpound cake, like a sandwich. Ladle the bananas and sauce over eachice cream sandwich, and dust each with confectioners sugar.


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Cinnamon Ginger Pears3 cups water1 cup granulated sugar10 to 12 slices fresh ginger2 whole cinnamon sticks6 pears, peeled and cored1 tbs. candied ginger, minced, for garnish

In the Crock-Pot® Slow Cooker, combine the water, sugar, fresh gingerand cinnamon sticks. Place the pears in this mixture. Cover; cook onLow for 4 to 6 hours or on High for 1 1/2 to 2 hours. Remove thepears from the sauce and let them cool. Turn the slow cooker to Highand heat uncovered for about 30 minutes to allow the liquid to reduceto a thick syrup. Drizzle this syrup over the pears. Garnish with thecandied ginger.


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Desserts Desserts


Bread Pudding8 eggs, beaten4 cups milk2/3 cup sugar1 tsp. cinnamon1 tsp. vanilla6 cups dry French bread cubes2/3 cup raisins

In a mixing bowl, beat together the eggs, milk, sugar, cinnamon andvanilla. Place the dry bread cubes in the Crock-Pot® Slow Cooker. Pourthe egg mixture over the bread. Cover; cook on High for 2 1/2 to 3hours.


Hot Spiced Wine2 bottles dry red wine3 apples, cored and thinly sliced3 whole cloves2 cinnamon sticks1/2 cup sugar1 tsp. lemon juice

Combine all ingredients in the Crock-Pot® Slow Cooker and stir well.Cover and cook on Low for 4 to 5 hours or on High for 1 to 2 hours.


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Desserts


9102050000242 / 125189Printed in China

SPINACH ARTICHOKE DIP

JAMBALAYA

Features a variety of dishes including appetizers, main courses, soupsand stews, vegetarian specialties and desserts.

www.crockpot.com

WILD MUSHROOM BEEF STEW

FIESTA CHICKEN

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WILD MUSHROOM BEEF STEW SPINACH …...Printed in China 9102050000242 / 125189 SPINACH ARTICHOKE DIP JAMBALAYA Features a variety of dishes including appetizers, main courses, soups