Nostalgia Electrics TSC150 SERIES - Manual (Page 10)

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RECIPES
Create and serve a variety of your favorite meals using the TRIPLE
SLOW COOKER BUFFET. Main dishes, sides and desserts can be cooked
simultaneously saving both time and effort in the kitchen.
The variety of meals and foods that can be cooked with the TRIPLE SLOW COOKER
BUFFET are virtually endless. Make stews, warm dips, cobblers and more.
Be creative and enjoy your TRIPLE SLOW COOKER BUFFET!
POT ROAST
• 1 Can Condensed
Cream of
Mushroom Soup
• ½-oz. Dry Onion
Soup Mix
• ¾ Cup Water
• 2 Pounds Pot Roast
• Cracked Pepper,
to taste
In ceramic slow cooker pot, combine cream of
mushroom soup, dry onion soup mix and water.
Place pot roast in ceramic slow cooker pot and stir until
well coated with soup mixture. Season with pepper.
Cook on High setting for 3 to 4 hours or
on Low setting for 8 to 9 hours.
Yield: 6 Servings
SLOW COOKER CHICKEN BARBECUE
• 2 Boneless Skinless
Chicken Breasts
• 1½ Cups Tomato
Ketchup
• 3 Tbsp. Brown Sugar
• 1 Tbsp.
Worcestershire Sauce
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Cider Vinegar
• 1 Tsp. Ground
Hot Red Pepper
Flakes, or to taste
• 2 Garlic Cloves,
minced (or ½ Tsp.
Garlic Powder)
Combine all ingredients except chicken
breasts in ceramic slow cooker pot.
Add the chicken, coating it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked.
Shred the chicken and mix with sauce
so all pieces are coated.
Serve on buns.
Yield: 2 - 4 Servings