West Bend 6-QUART ELECTRONIC CROCKERYTM COOKER - Manual (Page 7)

7
R
ECIPES
Many of your favorite recipes may be adapted to the West Bend® Housewares
Crockery Cooker. To do so, use the following guide.
If your recipe says to cook
for…
Cook at LO for… Cook at HI for…
30 minutes 6 to 8 hours 3 to 4 hours
35 to 60 minutes 8 to 10 hours 5 to 6 hours
1 to 3 hours 10 to 12 hours 7 to 8 hours
Try some of our favorite recipes using the West Bend® Housewares, LLC Crockery
Cooker that we have included on the following pages to get you started.
Chicken Vegetable Stew
2-2
1
/
2
lbs chicken parts - skinned if desired
5 carrots – cut into
1
/
2
-inch pieces
3 ribs celery – cut into
1
/
2
-inch pieces
1 7 ounce can mushroom stems and pieces – undrained
1 15 ounce jar whole small onions – undrained – OR 1 medium
onion, chopped
1 16 ounce bag frozen peas – rinsed with hot water
1 tsp salt
3
/
4
tsp dried thyme leaves
3
/
4
tsp paprika
1
/
2
tsp rubbed sage
1
/
2
tsp pepper
1
1
/
2
cups water
1 6 ounce can tomato paste
2 10.5 ounce cans chicken broth
4 tbsp cornstarch
1
/
3
cup water
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in ceramic
cooking pot. In medium bowl combine salt, thyme, paprika, sage, pepper, water,
tomato paste and broth. Pour over chicken mixture.
2. Place ceramic pot into heating base, cover and cook at desired heat setting for
time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones
and cut into bite-size pieces. Return meat to cooking pot; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until
thickened. Serves 6 to 8. Set at LO for serving if desired.