Crock-pot Cookbook

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Food & Dining
Recipes
www.crockpot.com
<p>9102050000242 / 125189
Printed in China
SPINACH ARTICHOKE DIP
JAMBALAYA
Features a variety of dishes including appetizers, main courses, soups
and 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 thoroughly
before consuming.
Visit the Crock-Pot® website at www.crockpot.com for additional recipes, hints, tips, and
more.
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca
Raton, FL. All Rights Reserved. Distributed by Sunbeam Products, Inc. doing business as
Jarden 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
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1
Spinach and Artichoke Dip
2 8 oz. packages of cream cheese, (softened)
3/4 cup half and half
1 tbs. onion, finely chopped 
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 10 oz. bag frozen cut spinach, thawed and well drained
1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded
Combine the cream cheese and half and half in a bowl until well
blended. Add the remaining ingredients and stir well. Pour the mixture
into the Crock-Pot® Slow Cooker. Cover; cook on High for 1 1/2 to 2
hours or until warm.
Recommended Unit Size: 2 - 4 Quarts
3
Hot Crab Dip
12 oz. cream cheese, cubed
1⁄4 cup heavy whipping cream
1 cup Parmesan cheese
2 6 1⁄2 oz. cans lump crabmeat
1 envelope dry onion soup mix
1 tbs. Worcestershire sauce
2 cloves garlic, minced
1 tsp. lemon juice
salt to taste
fresh 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 soup
mix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cook
on High for 30 minutes. Shortly before serving, add the lemon juice
and mix thoroughly. Salt to taste. Sprinkle the dip with fresh minced
chives as garnish.
Recommended Unit Size: 1 1/2 - 2 1/2 Quarts
2
Appetizers & Side Dishes
Appetizers & Side Dishes
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2
Spinach and Artichoke Dip
2 8 oz. packages of cream cheese, (softened)
3/4 cup half and half
1 tbs. onion, finely chopped 
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 10 oz. bag frozen cut spinach, thawed and well drained
1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded
Combine the cream cheese and half and half in a bowl until well
blended. Add the remaining ingredients and stir well. Pour the mixture
into the Crock-Pot® Slow Cooker. Cover; cook on High for 1 1/2 to 2
hours or until warm.
Recommended Unit Size: 2 - 4 Quarts
3
Hot Crab Dip
12 oz. cream cheese, cubed
1⁄4 cup heavy whipping cream
1 cup Parmesan cheese
2 6 1⁄2 oz. cans lump crabmeat
1 envelope dry onion soup mix
1 tbs. Worcestershire sauce
2 cloves garlic, minced
1 tsp. lemon juice
salt to taste
fresh 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 soup
mix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cook
on High for 30 minutes. Shortly before serving, add the lemon juice
and mix thoroughly. Salt to taste. Sprinkle the dip with fresh minced
chives as garnish.
Recommended Unit Size: 1 1/2 - 2 1/2 Quarts
2
Appetizers & Side Dishes
Appetizers & Side Dishes
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2
Chicken Wings in BBQ Sauce
3 lbs. chicken wings (about 16 wings) salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
Tabasco® sauce, to taste
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
at the joint to make two sections. Sprinkle the wings with salt and
pepper and place on a broiler pan. Broil 4 to 5 inches away from the
heat 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 and
Tabasco® sauce in a mixing bowl. Pour over chicken wings and cover
and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
Recommended Unit Size: 3 - 6 Quarts
5
Classic Cheese Fondue
2 1/2 cups white wine
3 cloves garlic, finely minced
16 oz. Gruyere cheese, grated
16 oz. Swiss cheese, grated
3 tbs. flour
3 tbs. Kirsch (or cherry brandy)
1/4 tsp. ground nutmeg
In a large saucepan, heat the wine and garlic to simmer. Combine the
Gruyere and Swiss cheese and flour in a large bowl and slowly add
the mixture to the wine. Stir constantly until the cheeses are
completely integrated and melted. Add the Kirsch (or cherry brandy)
and stir. Pour the saucepan contents into the Crock-Pot® Slow Cooker
and sprinkle with the nutmeg.
Cover; cook on High for 1 hour. Thoroughly mix the fondue, replace
the cover and cook on Low for 2 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
4
Appetizers & Side Dishes
Appetizers & Side Dishes
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4
Chicken Wings in BBQ Sauce
3 lbs. chicken wings (about 16 wings) salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
Tabasco® sauce, to taste
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
at the joint to make two sections. Sprinkle the wings with salt and
pepper and place on a broiler pan. Broil 4 to 5 inches away from the
heat 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 and
Tabasco® sauce in a mixing bowl. Pour over chicken wings and cover
and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
Recommended Unit Size: 3 - 6 Quarts
5
Classic Cheese Fondue
2 1/2 cups white wine
3 cloves garlic, finely minced
16 oz. Gruyere cheese, grated
16 oz. Swiss cheese, grated
3 tbs. flour
3 tbs. Kirsch (or cherry brandy)
1/4 tsp. ground nutmeg
In a large saucepan, heat the wine and garlic to simmer. Combine the
Gruyere and Swiss cheese and flour in a large bowl and slowly add
the mixture to the wine. Stir constantly until the cheeses are
completely integrated and melted. Add the Kirsch (or cherry brandy)
and stir. Pour the saucepan contents into the Crock-Pot® Slow Cooker
and sprinkle with the nutmeg.
Cover; cook on High for 1 hour. Thoroughly mix the fondue, replace
the cover and cook on Low for 2 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
4
Appetizers & Side Dishes
Appetizers & Side Dishes
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4
Boston Baked Beans
5 slices bacon, crisply fried and crumbled
2 16 oz. cans baked beans, drained
1/2 green pepper, chopped
1/2 medium onion, chopped
1 1/2 tsp. prepared mustard
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar (packed)
Mix all ingredients in the Crock-Pot® Slow Cooker. Cover and cook on
Low for 8 to 12 hours or on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
7
Zesty Italian Barbecue Meatballs
Meatballs:
2 lbs. ground beef
1 medium onion, chopped
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 eggs, beaten
Sauce:
1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 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 for
20 minutes or until browned. 
Drain off any fat. Transfer meatballs to Crock-Pot® Slow Cooker. In a
separate mixing bowl, combine all sauce ingredients and mix
thoroughly. Pour over the meatballs in the stoneware. Cover; cook on
Low for 4 hours or on High for 2 hours. Stir once in the middle of
cooking to baste the meatballs with the sauce. Remove the meatballs
from the sauce to serve.
Recommended Unit Size: 2 1/2 - 5 Quarts
6
Appetizers & Side Dishes
Appetizers & Side Dishes
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Boston Baked Beans
5 slices bacon, crisply fried and crumbled
2 16 oz. cans baked beans, drained
1/2 green pepper, chopped
1/2 medium onion, chopped
1 1/2 tsp. prepared mustard
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar (packed)
Mix all ingredients in the Crock-Pot® Slow Cooker. Cover and cook on
Low for 8 to 12 hours or on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
7
Zesty Italian Barbecue Meatballs
Meatballs:
2 lbs. ground beef
1 medium onion, chopped
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 eggs, beaten
Sauce:
1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 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 for
20 minutes or until browned. 
Drain off any fat. Transfer meatballs to Crock-Pot® Slow Cooker. In a
separate mixing bowl, combine all sauce ingredients and mix
thoroughly. Pour over the meatballs in the stoneware. Cover; cook on
Low for 4 hours or on High for 2 hours. Stir once in the middle of
cooking to baste the meatballs with the sauce. Remove the meatballs
from the sauce to serve.
Recommended Unit Size: 2 1/2 - 5 Quarts
6
Appetizers & Side Dishes
Appetizers & Side Dishes
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Scalloped Potatoes
1/2 cup margarine or butter, melted
1/2 cup onion, chopped
1 16 oz. package frozen hash brown potatoes
1 10 3/4 oz. can cream of mushroom soup
1 1/2 cups milk
1 cup cheddar cheese, shredded
1 small green pepper, chopped
1 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 to
the stoneware and top with remaining cracker crumbs. Cover and cook
on High for 3 to 4 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
9
Sweet Potato Casserole
2 lbs. sweet potatoes, peeled and cooked
1/2 cup margarine or butter, melted
2 tbs. sugar
2 tbs. brown sugar
1 tbs. orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tbs. flour
2 tbs. margarine or butter, melted
Lightly grease the Crock-Pot® Slow Cooker. In a large bowl, mix the
sweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat in
the orange juice, eggs and milk. Transfer to the stoneware. 
Combine pecans, 1/3 cup brown sugar, flour and 2 tbs. margarine and
spread over the potatoes. Cover and cook on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
8
Appetizers & Side Dishes
Appetizers & Side Dishes
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8
Scalloped Potatoes
1/2 cup margarine or butter, melted
1/2 cup onion, chopped
1 16 oz. package frozen hash brown potatoes
1 10 3/4 oz. can cream of mushroom soup
1 1/2 cups milk
1 cup cheddar cheese, shredded
1 small green pepper, chopped
1 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 to
the stoneware and top with remaining cracker crumbs. Cover and cook
on High for 3 to 4 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
9
Sweet Potato Casserole
2 lbs. sweet potatoes, peeled and cooked
1/2 cup margarine or butter, melted
2 tbs. sugar
2 tbs. brown sugar
1 tbs. orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tbs. flour
2 tbs. margarine or butter, melted
Lightly grease the Crock-Pot® Slow Cooker. In a large bowl, mix the
sweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat in
the orange juice, eggs and milk. Transfer to the stoneware. 
Combine pecans, 1/3 cup brown sugar, flour and 2 tbs. margarine and
spread over the potatoes. Cover and cook on High for 3 to 4 hours.
Recommended Unit Size: 2 - 4 Quarts
8
Appetizers & Side Dishes
Appetizers & Side Dishes
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8
French Beef Burgundy
1/4 cup flour
1/2 tsp. salt
2 lbs. boneless beef chuck, cut into 1-inch cubes
1/2 tsp. pepper 
2 tbs. olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 cup fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 cup burgundy wine
1/2 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes in
the flour mixture and brown in the olive oil in a medium skillet. Place
the beef and remaining ingredients into the Crock-Pot® Slow Cooker
and mix thoroughly to combine. Cover; cook on Low for 4 to 6 hours
or on High for 2 to 3 hours.
Recommended Unit Size: 2 - 4 Quarts
11
Favorite Chili
1/4 lb. pinto beans
2 14 1/4 oz. cans tomatoes
2 lbs. ground chuck, browned and drained
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 to 3 tbs. chili powder
1 tsp. pepper
1 tsp. cumin
1 tsp. salt
sour 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® Slow
Cooker in the order listed and stir. Cover and cook on Low for 10 to
12 hours or on High for 5 to 6 hours. Top with sour cream and
cheese if desired.
Recommended Unit Size: 2 1/2 - 5 Quarts
10
Beef and Pork
Beef and Pork
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French Beef Burgundy
1/4 cup flour
1/2 tsp. salt
2 lbs. boneless beef chuck, cut into 1-inch cubes
1/2 tsp. pepper 
2 tbs. olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 cup fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 cup burgundy wine
1/2 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes in
the flour mixture and brown in the olive oil in a medium skillet. Place
the beef and remaining ingredients into the Crock-Pot® Slow Cooker
and mix thoroughly to combine. Cover; cook on Low for 4 to 6 hours
or on High for 2 to 3 hours.
Recommended Unit Size: 2 - 4 Quarts
11
Favorite Chili
1/4 lb. pinto beans
2 14 1/4 oz. cans tomatoes
2 lbs. ground chuck, browned and drained
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 to 3 tbs. chili powder
1 tsp. pepper
1 tsp. cumin
1 tsp. salt
sour 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® Slow
Cooker in the order listed and stir. Cover and cook on Low for 10 to
12 hours or on High for 5 to 6 hours. Top with sour cream and
cheese if desired.
Recommended Unit Size: 2 1/2 - 5 Quarts
10
Beef and Pork
Beef and Pork
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Swiss Steak
2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat the oil in a skillet, then coat the steak with flour and brown in the
oil. Remove the steak from the skillet and drain. Place the potatoes,
carrots and onion in the bottom of the Crock-Pot® Slow Cooker. Place
the steak on top of the vegetables and sprinkle with salt and pepper.
Pour the tomatoes and tomato sauce over the meat. Cover; cook on
Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 3 - 6 Quarts
13
Steak Rolls Florentine
2 lbs. top round, cut 1/2 inch thick
1 tbs. fat-free Italian dressing
1 10 oz. package frozen spinach, chopped, drained and squeezed dry
1/3 cup onion, chopped
1 clove garlic, minced
1 tbs. fresh basil leaves
2 tbs. Romano cheese, grated
1 14 oz. can stewed tomatoes
Cut steak into 2 pieces, each about 10 x 4 inches. Place steak on
cutting board and brush with dressing. Combine spinach, onion, garlic,
basil and cheese in a small bowl. Stir in 1 cup of tomatoes. Spoon
one cup of spinach mixture over each steak, spreading to cover steak
evenly. Roll up in jelly-roll fashion. Tie rolls with string. Place the meat
rolls in the Crock-Pot® Slow Cooker and pour the remaining tomatoes
and spinach over the meat. Cover; cook on Low for 8 to 10 hours or
on High for 4 to 5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
12
Beef and Pork
Beef and Pork
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Swiss Steak
2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat the oil in a skillet, then coat the steak with flour and brown in the
oil. Remove the steak from the skillet and drain. Place the potatoes,
carrots and onion in the bottom of the Crock-Pot® Slow Cooker. Place
the steak on top of the vegetables and sprinkle with salt and pepper.
Pour the tomatoes and tomato sauce over the meat. Cover; cook on
Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 3 - 6 Quarts
13
Steak Rolls Florentine
2 lbs. top round, cut 1/2 inch thick
1 tbs. fat-free Italian dressing
1 10 oz. package frozen spinach, chopped, drained and squeezed dry
1/3 cup onion, chopped
1 clove garlic, minced
1 tbs. fresh basil leaves
2 tbs. Romano cheese, grated
1 14 oz. can stewed tomatoes
Cut steak into 2 pieces, each about 10 x 4 inches. Place steak on
cutting board and brush with dressing. Combine spinach, onion, garlic,
basil and cheese in a small bowl. Stir in 1 cup of tomatoes. Spoon
one cup of spinach mixture over each steak, spreading to cover steak
evenly. Roll up in jelly-roll fashion. Tie rolls with string. Place the meat
rolls in the Crock-Pot® Slow Cooker and pour the remaining tomatoes
and spinach over the meat. Cover; cook on Low for 8 to 10 hours or
on High for 4 to 5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
12
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America’s Favorite Pot Roast
3 1/2 to 4 lbs. boneless pot roast
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 carrots, chopped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chopped
10 button mushrooms, sliced
Trim all excess fat from the roast, brown and drain. Combine 1/4 cup
flour, salt and pepper and coat meat with the flour mixture. Place all
vegetables except mushrooms in the Crock-Pot® Slow Cooker and top
with 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.
Recommended Unit Size: 4 - 7 Quarts
15
Classic Marinara Sauce
1/2 lb. ground beef
1/4 lb. Italian sausage
1/2 cup onion, chopped
1 clove garlic, minced
1 16 oz. can chopped tomatoes
1 16 oz. can tomato sauce
10 button mushrooms, chopped
1/2 cup green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
salt to taste
cooked spaghetti
In a skillet, cook the ground beef, sausage, onion and garlic until the
meat 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 meat
mixture. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6
hours. Remove bay leaf and serve over hot spaghetti.
Recommended Unit Size: 2 1/2 - 5 Quarts
14
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America’s Favorite Pot Roast
3 1/2 to 4 lbs. boneless pot roast
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 carrots, chopped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chopped
10 button mushrooms, sliced
Trim all excess fat from the roast, brown and drain. Combine 1/4 cup
flour, salt and pepper and coat meat with the flour mixture. Place all
vegetables except mushrooms in the Crock-Pot® Slow Cooker and top
with 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.
Recommended Unit Size: 4 - 7 Quarts
15
Classic Marinara Sauce
1/2 lb. ground beef
1/4 lb. Italian sausage
1/2 cup onion, chopped
1 clove garlic, minced
1 16 oz. can chopped tomatoes
1 16 oz. can tomato sauce
10 button mushrooms, chopped
1/2 cup green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
salt to taste
cooked spaghetti
In a skillet, cook the ground beef, sausage, onion and garlic until the
meat 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 meat
mixture. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6
hours. Remove bay leaf and serve over hot spaghetti.
Recommended Unit Size: 2 1/2 - 5 Quarts
14
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Rosemary Pork and Mushrooms with
Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain excess
oil and place the pork in the Crock-Pot® Slow Cooker. Add the
remaining ingredients and stir. Cover and cook on Low for 8 hours or
on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
17
All American Meat Loaf
1 1/2 lbs. lean ground beef
2 cups bread crumbs
1 cup ketchup
1/2 cup onion, chopped
2 eggs, beaten
1 tsp. salt
1 tsp. black pepper
2 tbs. tomato paste
8 slices cheddar or American cheese, cut into strips
In a large mixing bowl, combine all the ingredients, except for the
cheese and tomato paste. Shape half of the meat mixture into a loaf.
Arrange 8 cheese strips on the meat, and top with the remaining
meat, pressing edges together to seal. Place in the Crock-Pot® Slow
Cooker. 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.
Recommended Unit Size: 2 - 4 Quarts
16
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Rosemary Pork and Mushrooms with
Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain excess
oil and place the pork in the Crock-Pot® Slow Cooker. Add the
remaining ingredients and stir. Cover and cook on Low for 8 hours or
on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
17
All American Meat Loaf
1 1/2 lbs. lean ground beef
2 cups bread crumbs
1 cup ketchup
1/2 cup onion, chopped
2 eggs, beaten
1 tsp. salt
1 tsp. black pepper
2 tbs. tomato paste
8 slices cheddar or American cheese, cut into strips
In a large mixing bowl, combine all the ingredients, except for the
cheese and tomato paste. Shape half of the meat mixture into a loaf.
Arrange 8 cheese strips on the meat, and top with the remaining
meat, pressing edges together to seal. Place in the Crock-Pot® Slow
Cooker. 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.
Recommended Unit Size: 2 - 4 Quarts
16
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Spicy Beef Roast
3 lb. round tip roast
1 tbs. cracked black peppercorns
3 cloves garlic, minced
3 tbs. Balsamic vinegar
1/4 cup soy sauce
2 tbs. Worcestershire sauce
2 tsp. dry mustard
Rub the cracked pepper and garlic into the roast. Place the roast in the
Crock-Pot® Slow Cooker and make several shallow slits in the top of
the roast. In a small bowl, combine the remaining ingredients and
pour over the meat. Cover; cook on Low for 8 to 10 hours or on High
for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
19
Carolina Barbecued Pork
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns
Place the onions in the Crock-Pot® Slow Cooker. Combine the brown
sugar, paprika, salt and pepper and rub the mixture over the roast. In a
bowl, combine the vinegar, Worcestershire sauce, red pepper flakes,
sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1⁄2 of
vinegar mixture over the roast. Cover and refrigerate the remaining
vinegar mixture. Cover; cook on Low for 10 hours or on High for 6
hours. Remove the meat and onions and drain. Chop or shred the
meat and chop the onions. Serve the meat and onions on buns. Use
the remaining vinegar mixture to drizzle over the sandwiches.
Recommended Unit Size: 6 - 7 Quarts
18
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Spicy Beef Roast
3 lb. round tip roast
1 tbs. cracked black peppercorns
3 cloves garlic, minced
3 tbs. Balsamic vinegar
1/4 cup soy sauce
2 tbs. Worcestershire sauce
2 tsp. dry mustard
Rub the cracked pepper and garlic into the roast. Place the roast in the
Crock-Pot® Slow Cooker and make several shallow slits in the top of
the roast. In a small bowl, combine the remaining ingredients and
pour over the meat. Cover; cook on Low for 8 to 10 hours or on High
for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
19
Carolina Barbecued Pork
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns
Place the onions in the Crock-Pot® Slow Cooker. Combine the brown
sugar, paprika, salt and pepper and rub the mixture over the roast. In a
bowl, combine the vinegar, Worcestershire sauce, red pepper flakes,
sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1⁄2 of
vinegar mixture over the roast. Cover and refrigerate the remaining
vinegar mixture. Cover; cook on Low for 10 hours or on High for 6
hours. Remove the meat and onions and drain. Chop or shred the
meat and chop the onions. Serve the meat and onions on buns. Use
the remaining vinegar mixture to drizzle over the sandwiches.
Recommended Unit Size: 6 - 7 Quarts
18
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Herb Roasted Lamb
4 large potatoes cut into cubes
1 tsp. salt
6 cloves garlic, peeled and crushed
Zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb (about 4 Ibs.), trimmed and tied
2 tbs. olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the Crock-Pot® Slow Cooker. In a
small bowl, mix the salt, garlic, lemon zest and rosemary together and
rub the mixture all over the lamb.  Heat the oil in a large frying pan
and brown the lamb evenly on all sides. Place the browned lamb in
the stoneware and pour in the wine. Cook on Low for 10 to 12 hours
or on High for 5 to 6 hours.
Recommended Unit Size: 4 - 7 Quarts
21
Caribbean Pork Chops
1 tsp. ground allspice
1 tsp. black pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. dried thyme
1/2 cup scallions, finely chopped
3 tbs. soy sauce
2 tbs. fresh ginger, grated
1 Habanero chili pepper, seeded and minced
2 tbs. garlic, minced
2 tsp. sugar
1 tsp. salt
4 lean pork chops, 1-inch thick
In a food processor, combine all of the herbs and spices with the
scallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,
and process to a coarse paste. Coat the pork chops with this paste
and place in the Crock-Pot® Slow Cooker. Cover; cook on Low for 7 to
9 hours or on High for 4 to 5 hours.
Recommended Unit Size: 2 - 4 Quarts
20
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Herb Roasted Lamb
4 large potatoes cut into cubes
1 tsp. salt
6 cloves garlic, peeled and crushed
Zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb (about 4 Ibs.), trimmed and tied
2 tbs. olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the Crock-Pot® Slow Cooker. In a
small bowl, mix the salt, garlic, lemon zest and rosemary together and
rub the mixture all over the lamb.  Heat the oil in a large frying pan
and brown the lamb evenly on all sides. Place the browned lamb in
the stoneware and pour in the wine. Cook on Low for 10 to 12 hours
or on High for 5 to 6 hours.
Recommended Unit Size: 4 - 7 Quarts
21
Caribbean Pork Chops
1 tsp. ground allspice
1 tsp. black pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. dried thyme
1/2 cup scallions, finely chopped
3 tbs. soy sauce
2 tbs. fresh ginger, grated
1 Habanero chili pepper, seeded and minced
2 tbs. garlic, minced
2 tsp. sugar
1 tsp. salt
4 lean pork chops, 1-inch thick
In a food processor, combine all of the herbs and spices with the
scallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,
and process to a coarse paste. Coat the pork chops with this paste
and place in the Crock-Pot® Slow Cooker. Cover; cook on Low for 7 to
9 hours or on High for 4 to 5 hours.
Recommended Unit Size: 2 - 4 Quarts
20
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Stuffed Lamb Roast
3 lb. lamb roast, de-boned
1 onion, finely chopped
1/8 cup unsalted butter
1/2 cup unseasoned bread crumbs
1 egg, beaten
1 tsp. salt
1 tsp. black pepper
1 tbs. fresh rosemary, minced
1 tbs. fresh mint, minced
1 tbs. lemon zest, grated
1 tbs. extra virgin olive oil
3 cloves garlic, minced
2 stalks celery, sliced
1 medium carrot, finely chopped
salt 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 with
this mixture. Roll the lamb and fasten with skewers or string and
season with salt and pepper. Place the roast in the Crock-Pot® Slow
Cooker and cook on High for 1 hour, then turn to Low for 10 to 12
hours. Let the lamb rest for 15 minutes before slicing. Pour the natural
juices over the roast and serve.
Recommended Unit Size: 3 - 6 Quarts
23
Lamb Chops L’Orange
8 lamb chops
2 tbs. vegetable oil
1/2 cup orange juice
3 tbs. honey
2 tsp. salt
2 tbs. cornstarch
1 tsp. grated orange peel
In a skillet, brown lamb chops in oil and drain well. Combine the orange
juice, honey, salt, cornstarch and orange peel. Brush the lamb chops
with 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.
Recommended Unit Size: 2 1/2 - 5 Quarts
22
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Stuffed Lamb Roast
3 lb. lamb roast, de-boned
1 onion, finely chopped
1/8 cup unsalted butter
1/2 cup unseasoned bread crumbs
1 egg, beaten
1 tsp. salt
1 tsp. black pepper
1 tbs. fresh rosemary, minced
1 tbs. fresh mint, minced
1 tbs. lemon zest, grated
1 tbs. extra virgin olive oil
3 cloves garlic, minced
2 stalks celery, sliced
1 medium carrot, finely chopped
salt 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 with
this mixture. Roll the lamb and fasten with skewers or string and
season with salt and pepper. Place the roast in the Crock-Pot® Slow
Cooker and cook on High for 1 hour, then turn to Low for 10 to 12
hours. Let the lamb rest for 15 minutes before slicing. Pour the natural
juices over the roast and serve.
Recommended Unit Size: 3 - 6 Quarts
23
Lamb Chops L’Orange
8 lamb chops
2 tbs. vegetable oil
1/2 cup orange juice
3 tbs. honey
2 tsp. salt
2 tbs. cornstarch
1 tsp. grated orange peel
In a skillet, brown lamb chops in oil and drain well. Combine the orange
juice, honey, salt, cornstarch and orange peel. Brush the lamb chops
with 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.
Recommended Unit Size: 2 1/2 - 5 Quarts
22
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Smoked Sausage with
Cabbage and Apples
1 1/2 lbs. smoked sausage, cut into 2 inch lengths
3 cooking apples, thickly sliced
1/2 head of red cabbage, shredded
1 onion, sliced
1/2 cup brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup apple juice
Layer the sausage, apples, cabbage and onion in the Crock-Pot® Slow
Cooker in the order listed above. Sprinkle the brown sugar, salt and
black pepper on top. Pour the apple juice over all the other
ingredients, do not stir. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours.
Recommended Unit Size: 3 - 6 Quarts
25
Smoked Sausage Gumbo
1 cup chicken broth
1 14 1/2 oz. can diced tomatoes
1/4 cup flour
2 tbs. olive oil
3/4 cup Polish sausage, cut into 1/2 inch pieces
1 onion, diced
1 green pepper, diced
2 ribs celery, chopped
2 tsp. oregano
2 tsp. thyme
1/8 tsp. ground red pepper
1 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 and
ground red pepper to the stoneware and stir well. Cover and cook on
Low for 8 to 10 hours.
Recommended Unit Size: 2 - 4 Quarts
24
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4
Smoked Sausage with
Cabbage and Apples
1 1/2 lbs. smoked sausage, cut into 2 inch lengths
3 cooking apples, thickly sliced
1/2 head of red cabbage, shredded
1 onion, sliced
1/2 cup brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup apple juice
Layer the sausage, apples, cabbage and onion in the Crock-Pot® Slow
Cooker in the order listed above. Sprinkle the brown sugar, salt and
black pepper on top. Pour the apple juice over all the other
ingredients, do not stir. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours.
Recommended Unit Size: 3 - 6 Quarts
25
Smoked Sausage Gumbo
1 cup chicken broth
1 14 1/2 oz. can diced tomatoes
1/4 cup flour
2 tbs. olive oil
3/4 cup Polish sausage, cut into 1/2 inch pieces
1 onion, diced
1 green pepper, diced
2 ribs celery, chopped
2 tsp. oregano
2 tsp. thyme
1/8 tsp. ground red pepper
1 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 and
ground red pepper to the stoneware and stir well. Cover and cook on
Low for 8 to 10 hours.
Recommended Unit Size: 2 - 4 Quarts
24
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4
Coq Au Vin 
5 slices bacon, diced
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the
bacon is crisp. Remove and drain well, then add the chicken breast to
the skillet and brown them well on both sides. Remove the chicken
and set it aside. Put the onion, mushrooms, potatoes and garlic in the
Crock-Pot® Slow Cooker. Add the browned chicken pieces, bacon and
green onions, salt, pepper, thyme and chicken broth. Cover and cook
on Low for 8 hours or on High for 4 hours. Add the Burgundy wine
during the last hour of cooking.
Recommended Unit Size: 5 - 7 Quarts
27
Mushroom Veal Roast
1 oz. dried porcini mushrooms
1/2 cup hot water
1 14 1/2 oz. can chicken broth
3 tbs. dry sherry
2 1 1/2 oz. packages cream of mushroom soup mix
1/2 lb. button mushrooms, sliced
1 red pepper, diced
1 small leek, trimmed and thinly sliced
2 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. Place
the 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 for
4-5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
26
Beef and Pork
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Coq Au Vin 
5 slices bacon, diced
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the
bacon is crisp. Remove and drain well, then add the chicken breast to
the skillet and brown them well on both sides. Remove the chicken
and set it aside. Put the onion, mushrooms, potatoes and garlic in the
Crock-Pot® Slow Cooker. Add the browned chicken pieces, bacon and
green onions, salt, pepper, thyme and chicken broth. Cover and cook
on Low for 8 hours or on High for 4 hours. Add the Burgundy wine
during the last hour of cooking.
Recommended Unit Size: 5 - 7 Quarts
27
Mushroom Veal Roast
1 oz. dried porcini mushrooms
1/2 cup hot water
1 14 1/2 oz. can chicken broth
3 tbs. dry sherry
2 1 1/2 oz. packages cream of mushroom soup mix
1/2 lb. button mushrooms, sliced
1 red pepper, diced
1 small leek, trimmed and thinly sliced
2 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. Place
the 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 for
4-5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
26
Beef and Pork
Beef and Pork
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6
Chicken Enchiladas
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 1/2 cups tomato juice
12 flour tortillas 
4 cups cooked chicken, shredded
1/2 cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream
In a large skillet, cook the onions in the oil until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and cook for about 5
minutes or until sauce thickens slightly. Meanwhile, pour the tomato
juice 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 spread
about 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of the
green onion and 2 tablespoons of grated cheese. Fold ends over and
roll up. Place the tortilla in the stoneware. Repeat the procedure to fill
the remaining tortillas. Pour the sauce over the tortillas and sprinkle
with the remaining cheese and green onions. Cover; cook on Low for
6 to 8 hours or on High for 3 to 4 hours. Garnish with cilantro, lettuce,
salsa and sour cream.
Recommended Unit Size: 3 - 6 Quarts
29
Chicken Paprikash
1 3 1/2 to 4 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
1/2 tsp. salt
1 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 the
chicken from the slow cooker and turn the temperature to High. Add
water until 2/3 to 3/4 full. Add the bouillon cubes and cover. Remove
the chicken meat from the bone and cut into bite-sized pieces. Add
the 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. Drop
rounded teaspoons of mixture into the broth in the stoneware. Cover,
cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
28
Chicken and Turkey
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Chicken Enchiladas
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 1/2 cups tomato juice
12 flour tortillas 
4 cups cooked chicken, shredded
1/2 cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream
In a large skillet, cook the onions in the oil until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and cook for about 5
minutes or until sauce thickens slightly. Meanwhile, pour the tomato
juice 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 spread
about 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of the
green onion and 2 tablespoons of grated cheese. Fold ends over and
roll up. Place the tortilla in the stoneware. Repeat the procedure to fill
the remaining tortillas. Pour the sauce over the tortillas and sprinkle
with the remaining cheese and green onions. Cover; cook on Low for
6 to 8 hours or on High for 3 to 4 hours. Garnish with cilantro, lettuce,
salsa and sour cream.
Recommended Unit Size: 3 - 6 Quarts
29
Chicken Paprikash
1 3 1/2 to 4 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
1/2 tsp. salt
1 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 the
chicken from the slow cooker and turn the temperature to High. Add
water until 2/3 to 3/4 full. Add the bouillon cubes and cover. Remove
the chicken meat from the bone and cut into bite-sized pieces. Add
the 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. Drop
rounded teaspoons of mixture into the broth in the stoneware. Cover,
cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
28
Chicken and Turkey
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Spicy Chicken Chow Mein
1 tbs. oil
4 carrots, thinly sliced
1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tbs. sugar
1/3 cup soy sauce
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger
1 clove garlic, minced
8 oz. bean sprouts
1 8 oz. can water chestnuts, drained
1/4 cup cornstarch
1/4 cup water
In a large skillet, heat the oil and brown the chicken pieces. Place the
chicken in the Crock-Pot® Slow Cooker and add the remaining
ingredients, except for the cornstarch and water. Stir to combine.
Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarch
into cold water until dissolved. Stir the liquid into the stoneware. Place
the cover slightly ajar on the stoneware and cook until thickened
(about 15 to 30 minutes). Serve the chow mein with noodles or rice.
Recommended Unit Size: 3 - 6 Quarts
31
Dilled Chicken and Potatoes
1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside
1/4 cup cornstarch
1 tbs. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 lb. small red potatoes, quartered
1 10 oz. pkg. frozen green beans, thawed and drained
2 tbs. oil
6 to 8 boneless, skinless chicken breast halves
1 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 green
beans in the bottom of the Crock-Pot® Slow Cooker. In a skillet, brown
the chicken breasts in the oil, then remove and drain. Place the
chicken in the stoneware and pour the remaining chicken broth into
the skillet and bring to a boil. Stir the broth and cornstarch mixture and
slowly pour it into the boiling broth. Cook stirring constantly for 1
minute. Pour the liquid into the stoneware and stir. Cover; cook on
Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
30
Chicken and Turkey
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Spicy Chicken Chow Mein
1 tbs. oil
4 carrots, thinly sliced
1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tbs. sugar
1/3 cup soy sauce
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger
1 clove garlic, minced
8 oz. bean sprouts
1 8 oz. can water chestnuts, drained
1/4 cup cornstarch
1/4 cup water
In a large skillet, heat the oil and brown the chicken pieces. Place the
chicken in the Crock-Pot® Slow Cooker and add the remaining
ingredients, except for the cornstarch and water. Stir to combine.
Cover; cook on Low for 6 to 8 hours. In a small bowl, stir cornstarch
into cold water until dissolved. Stir the liquid into the stoneware. Place
the cover slightly ajar on the stoneware and cook until thickened
(about 15 to 30 minutes). Serve the chow mein with noodles or rice.
Recommended Unit Size: 3 - 6 Quarts
31
Dilled Chicken and Potatoes
1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside
1/4 cup cornstarch
1 tbs. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 lb. small red potatoes, quartered
1 10 oz. pkg. frozen green beans, thawed and drained
2 tbs. oil
6 to 8 boneless, skinless chicken breast halves
1 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 green
beans in the bottom of the Crock-Pot® Slow Cooker. In a skillet, brown
the chicken breasts in the oil, then remove and drain. Place the
chicken in the stoneware and pour the remaining chicken broth into
the skillet and bring to a boil. Stir the broth and cornstarch mixture and
slowly pour it into the boiling broth. Cook stirring constantly for 1
minute. Pour the liquid into the stoneware and stir. Cover; cook on
Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
30
Chicken and Turkey
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Fiesta Chicken
1 tbs. oil
3 lbs. boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1 14 oz. can Mexican style diced tomatoes
1/4 tsp. cumin
1 tsp. oregano
In a large skillet, heat the oil and cook the chicken pieces until
browned. Remove and drain. Place the onion, green pepper, garlic and
jalapeno pepper in the skillet, and sauté until slightly cooked. Add all
of the ingredients to the Crock-Pot® Slow Cooker and stir. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
33
Chicken & Shrimp Casserole
1 1/4 cups raw converted rice
1/2 cup melted butter
2 1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into 1 inch pieces.
1/2 lb. button mushrooms, sliced
1/3 cup soy sauce
1 lb. shelled and de-veined shrimp
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted butter in the Crock-Pot® Slow Cooker, stir to coat
the rice thoroughly. Add all of the remaining ingredients, except the
slivered almonds and green onions. Cover and cook on Low for 8 to
10 hours or on High for 4 to 5 hours. Sprinkle the almonds and green
onions over the top before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
32
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Fiesta Chicken
1 tbs. oil
3 lbs. boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
1 14 oz. can Mexican style diced tomatoes
1/4 tsp. cumin
1 tsp. oregano
In a large skillet, heat the oil and cook the chicken pieces until
browned. Remove and drain. Place the onion, green pepper, garlic and
jalapeno pepper in the skillet, and sauté until slightly cooked. Add all
of the ingredients to the Crock-Pot® Slow Cooker and stir. Cover; cook
on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 4 - 7 Quarts
33
Chicken & Shrimp Casserole
1 1/4 cups raw converted rice
1/2 cup melted butter
2 1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into 1 inch pieces.
1/2 lb. button mushrooms, sliced
1/3 cup soy sauce
1 lb. shelled and de-veined shrimp
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted butter in the Crock-Pot® Slow Cooker, stir to coat
the rice thoroughly. Add all of the remaining ingredients, except the
slivered almonds and green onions. Cover and cook on Low for 8 to
10 hours or on High for 4 to 5 hours. Sprinkle the almonds and green
onions over the top before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
32
Chicken and Turkey
Chicken and Turkey
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Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and rinsed
1/2 tsp. salt
1/2 tsp. pepper 
1 tsp. rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove
and drain. Place the carrots, celery and beans in the bottom of the
Crock-Pot® Slow Cooker and add the chicken breasts. In a medium
bowl, combine the salt, pepper, rosemary and Italian dressing and
pour over the food in the stoneware. Stir to combine. Cover; cook on
Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
35
Chicken Casablanca
1 onion, sliced
1 tsp. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1-inch thick
1 15 oz. can garbanzo beans, drained
3 lbs. boneless, skinless chicken breasts
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 14 1/2 oz. can chopped tomatoes
2 tbs. parsley
1 tbs. cilantro, chopped
Combine the first eight ingredients in the Crock-Pot® Slow Cooker. In a
small bowl, combine the spices and sprinkle them over the food in the
stoneware. Add the chopped tomatoes. Cover; cook on Low for 8
hours or on High for 4 hours. Stir in parsley and cilantro before
serving.
Recommended Unit Size: 5 - 7 Quarts
34
Chicken and Turkey
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Rosemary Chicken with White Beans
2 tbs. oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 15 oz. can Great Northern or other white beans, drained and rinsed
1/2 tsp. salt
1/2 tsp. pepper 
1 tsp. rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove
and drain. Place the carrots, celery and beans in the bottom of the
Crock-Pot® Slow Cooker and add the chicken breasts. In a medium
bowl, combine the salt, pepper, rosemary and Italian dressing and
pour over the food in the stoneware. Stir to combine. Cover; cook on
Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
35
Chicken Casablanca
1 onion, sliced
1 tsp. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1-inch thick
1 15 oz. can garbanzo beans, drained
3 lbs. boneless, skinless chicken breasts
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 14 1/2 oz. can chopped tomatoes
2 tbs. parsley
1 tbs. cilantro, chopped
Combine the first eight ingredients in the Crock-Pot® Slow Cooker. In a
small bowl, combine the spices and sprinkle them over the food in the
stoneware. Add the chopped tomatoes. Cover; cook on Low for 8
hours or on High for 4 hours. Stir in parsley and cilantro before
serving.
Recommended Unit Size: 5 - 7 Quarts
34
Chicken and Turkey
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Lemon Roasted Chicken
3 to 4 lb. chicken
1/2 cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
Rinse the chicken well and pat dry; remove any excess fat. Place the
onion in the cavity of the chicken and rub the skin with the butter.
Place the chicken in the Crock-Pot® Slow Cooker. Squeeze the lemon
juice over the chicken and sprinkle with the remaining seasonings.
Cover and cook on Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 4 - 7 Quarts
37
Chicken Breast with Wild Mushrooms
1 lb skinless, boneless chicken breasts
1 tsp. lemon juice
1 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 10 3/4 oz. can cream of chicken soup
1 10 3/4 oz. can cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbs. dried porcini mushrooms
1 tbs. fresh Italian parsley, minced
1 clove garlic, minced
1 16 oz. package eggless noodles, cooked al dente and drained
Rinse the chicken well and pat dry; remove any excess fat. Season the
chicken breast with the lemon juice, pepper, salt and garlic powder.
Place in the Crock-Pot® Slow Cooker. In a medium bowl, combine the
soups, mushrooms, parsley and garlic. Pour the sauce over the chicken
breast in the stoneware. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours. Serve over a bed of noodles.
Recommended Unit Size: 2 - 4 Quarts
36
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Lemon Roasted Chicken
3 to 4 lb. chicken
1/2 cup onion, chopped
2 tbs. butter
Juice of 1 lemon
1 tbs. fresh parsley
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. paprika
Rinse the chicken well and pat dry; remove any excess fat. Place the
onion in the cavity of the chicken and rub the skin with the butter.
Place the chicken in the Crock-Pot® Slow Cooker. Squeeze the lemon
juice over the chicken and sprinkle with the remaining seasonings.
Cover and cook on Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 4 - 7 Quarts
37
Chicken Breast with Wild Mushrooms
1 lb skinless, boneless chicken breasts
1 tsp. lemon juice
1 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 10 3/4 oz. can cream of chicken soup
1 10 3/4 oz. can cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbs. dried porcini mushrooms
1 tbs. fresh Italian parsley, minced
1 clove garlic, minced
1 16 oz. package eggless noodles, cooked al dente and drained
Rinse the chicken well and pat dry; remove any excess fat. Season the
chicken breast with the lemon juice, pepper, salt and garlic powder.
Place in the Crock-Pot® Slow Cooker. In a medium bowl, combine the
soups, mushrooms, parsley and garlic. Pour the sauce over the chicken
breast in the stoneware. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours. Serve over a bed of noodles.
Recommended Unit Size: 2 - 4 Quarts
36
Chicken and Turkey
Chicken and Turkey
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Chicken and Sausage Cassoulet
1 15 oz. can navy beans
1 cup tomato juice
2 carrots, chopped
1 stalk celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 bay leaf
1 tsp. instant chicken bouillon granules
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 chicken drumsticks
4 oz. sausage of your choice
In the Crock-Pot® Slow Cooker, combine the undrained beans, tomato
juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and
oregano. Place the chicken and sliced sausage on top of the bean
mixture. Cover; cook on Low for 10 to 13 hours or on High for 5 to 6
hours. Remove the bay leaf before serving.
Recommended Unit Size: 2 1/2 - 5 Quarts
39
Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
non-stick cooking spray
Spray the Crock-Pot® Slow Cooker with cooking spray. Arrange the
chicken breasts in the stoneware. Top with the cheese, layering if
necessary. Combine the soup, butter and milk and stir well. Spoon the
soup, butter and milk mixture over the cheese and sprinkle with the
stuffing mix. Cover; cook on Low for 8 to 10 hours or on High for 4 to
6 hours.
Recommended Unit Size: 3 - 6 Quarts
38
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Chicken and Sausage Cassoulet
1 15 oz. can navy beans
1 cup tomato juice
2 carrots, chopped
1 stalk celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 bay leaf
1 tsp. instant chicken bouillon granules
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 chicken drumsticks
4 oz. sausage of your choice
In the Crock-Pot® Slow Cooker, combine the undrained beans, tomato
juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and
oregano. Place the chicken and sliced sausage on top of the bean
mixture. Cover; cook on Low for 10 to 13 hours or on High for 5 to 6
hours. Remove the bay leaf before serving.
Recommended Unit Size: 2 1/2 - 5 Quarts
39
Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
non-stick cooking spray
Spray the Crock-Pot® Slow Cooker with cooking spray. Arrange the
chicken breasts in the stoneware. Top with the cheese, layering if
necessary. Combine the soup, butter and milk and stir well. Spoon the
soup, butter and milk mixture over the cheese and sprinkle with the
stuffing mix. Cover; cook on Low for 8 to 10 hours or on High for 4 to
6 hours.
Recommended Unit Size: 3 - 6 Quarts
38
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Cranberry-Apple Turkey Breast
2 tsp. melted butter
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup onion, chopped
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 tsp. poultry seasoning
2 cups seasoned crumb-style stuffing
2 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 on
each turkey cutlet. Roll up and tie, and place in the Crock-Pot® Slow
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
41
Mediterranean Turkey and 
Tomato Rice Bake
2 cups uncooked converted long-grain rice
2 cups chicken broth
1 1/2 lbs. skinless turkey breasts, cut into bite-sized chunks
1/4 cup Italian parsley, chopped
1/4 cup black olives, sliced
1/4 cup onion, chopped
1 clove garlic, minced
1 tsp. lemon zest, grated
1 tbs. lemon juice
1 14 1/2 oz. can stewed tomatoes, undrained
1/4 cup Parmesan cheese, grated
Combine all ingredients in the Crock-Pot® Slow Cooker except for
Parmesan cheese. Mix thoroughly. Cover and cook on Low for 6 to 8
hours or on High for 3 to 4 hours. Sprinkle with Parmesan cheese
before serving.
Recommended Unit Siz</p>