Crock-Pot Classic 8 Quart - Manual (Page 6)

RECIPES
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Beef Bourguignon
Serves 6–8
4 tablespoons flour 2 cups red or Burgundy wine
Kosher salt and pepper 2 tablespoons tomato paste
4 pounds beef chuck, cut into 1-inch cubes 3 cloves garlic, minced
4 large carrots, peeled and sliced 4 sprigs fresh thyme, stemmed
2 medium onions, sliced 2 bay leaves
6 strips cooked bacon, 1 pound fresh mushrooms, sliced
cut into 1–2 inch pieces 3 large potatoes, cut into 1-inch pieces
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet
on stovetop (optional).
2. Place meat in Crock-Pot ® slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or
until meat is tender.
Lemon Herb Roasted Chicken
Serves 4–6
4–6 pound roasting chicken ½ teaspoon Kosher salt
1 cup onion, chopped 2 tablespoons fresh parsley
1–2 tablespoons butter ½ teaspoon dried thyme
Juice of one lemon teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with
butter. Place chicken in Crock-Pot ® slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8–10 hours or on High 4–5 hours.
RECIPES
-11-
Chicken Cacciatore
Serves 4–8
3 onions, thinly sliced 1 cup dry white wine or broth
4 pounds chicken (breasts or thighs), 2 tablespoons capers
skinned 20 pitted Kalamata olives, chopped coarsely
1 28-ounce can plum tomatoes, chopped 1 bunch fresh parsley or basil,
Kosher salt and pepper stemmed and coarsely chopped
5 cloves garlic, minced Cooked pasta
1. Place sliced onion in Crock-Pot ® slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together.
Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours or,
until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook
time about 30 minutes to 1 hour.
Chili
Serves 6–8
2 large onions, chopped 1 14-ounce can diced tomatoes
5–6 cloves garlic, minced 2 jalapeños, seeded and minced
2 green peppers, chopped 1 tablespoon cumin
3 pounds ground beef, cooked and drained 1 teaspoon cayenne pepper
3 14-ounce cans red, black or white beans, ½ cup beef broth
rinsed and drained
1. Add all ingredients to Crock-Pot
® slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.