Crock-Pot OnePot - Manual (Page 22)

41
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
42
Note: The recipes included in this instruction book must always be
used with One Pot
TM stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot TM stoneware.
Knockwurst and Cabbage
Olive oil
8-10 knockwursts
½ cup white onions, thinly sliced
1 head purple cabbage, sliced into ¼-inch slices
1 teaspoon sea salt
2 teaspoons caraway seeds
4 cups chicken broth
1. Coat the bottom of the One Pot TM stoneware with olive oil and place
on stovetop set to MEDIUM heat. Brown the knockwursts on all
sides.
2. Transfer One Pot TM stoneware to the slow cooker heating base. Add
cabbage and onions on top of knockwurst. Sprinkle with salt and
caraway seeds and then pour in chicken broth. Cover and cook on
LOW for 4 hours or on HIGH for about 2 hours, or until knockwursts
are cooked through and cabbage and onions are softened.
Serves 8
Jambalaya
1 pound cooked sausage, sliced 1 tablespoon minced garlic
2 cups boiled ham, diced 1 tablespoon parsley, minced
2 onions, chopped ½ teaspoon dried thyme
2 stalks celery, sliced 2 whole cloves
½ green pepper, diced 2 tablespoons olive or canola oil
1 28-ounce can whole tomatoes 1 cup rice, uncooked
¼ cup tomato paste
1 pound medium to large shrimp, peeled and deveined
1. Mix all ingredients except shrimp in One Pot TM stoneware. Place the
One Pot TM stoneware in the slow cooker heating base, cover, and
cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
2. Thirty minutes before serving, set heating base to HIGH and add
shrimp.
Serves 6-8