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<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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 6 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 6 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 0 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 0 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 2 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 2 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 4 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 4 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 6 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 6 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 8 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 1 8 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 0 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 0 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 2 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 2 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 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 Beef and Pork Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 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 Beef and Pork 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 6 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 8 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 2 8 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 0 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 0 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 2 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 2 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 4 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 Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 4 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 6 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 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 6 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 Chicken and Turkey Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 8 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 Chicken and Turkey Chicken and Turkey 9 1 0 2 0 5 0 0 0 0 2 2 0 _ v i s u a l v e r . q x d : 9 1 0 2 0 5 0 0 0 0 2 2 0 _ b l a c k 4 / 1 0 / 0 8 6 : 5 6 P M P a g e 3 8 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>