Crock-Pot 1.5 Quart - Manual (Page 7)

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BBQ PULLED PORK
1-2 pound pork loin, trimmed of any fat 1 medium onion, chopped
1 cup barbecue sauce 2 cloves garlic, minced
1 medium onion, chopped 2-4 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot ® slow cooker. Top with onion and barbeque sauce.
2. Cover and cook on Low for 7-8 hours or on High for 4-5 hours, or until meat is tender.
3. Remove pork from Crock-Pot
® slow cooker and shred with a fork. Add back into Crock-Pot ®
slow cooker and coat with sauce.
4. Serve pulled pork on hamburger buns or hard rolls.
(Serves 2-4)
CHILI
1 onion, chopped 1 cup diced tomatoes, fresh or canned
2 tsps garlic, minced 1 jalapeño, chopped
1 green pepper, chopped 1 tsp cumin
1-1½ pounds ground beef, ½ tsp cayenne pepper
cooked and drained ½ cup beef broth
1 14-ounce can red, black or white beans, rinsed and drained
1. Add all ingredients to Crock-Pot ® slow cooker.
2. Cover and cook on Low for 8 hours or on High for 4 hours.
(Serves 2-4)
HOT CRAB DIP
12 oz cream cheese, cubed 1 tbs Worcestershire sauce
¼ cup heavy whipping cream 2 cloves garlic, minced
1 cup Parmesan cheese 1 tsp lemon juice
2 6-½ oz cans lump crabmeat salt to taste
1 envelope dry onion soup mix fresh chives, minced, for garnish
Combine the cream cheese and whipping cream in the Crock-Pot ® slow cooker. Cover and
heat until the cheese is melted, about 1 hour. Add the Parmesan cheese, crabmeat, onion
soup mix, Worcestershire sauce, and garlic and stir thoroughly. Cover, cook for 45 minutes.
Shortly before serving, add the lemon juice and mix thoroughly. Salt to taste. Sprinkle the
dip with fresh minced chives as garnish.
HEARTY FONDUE
1 package (8 oz) cream cheese ½ cup milk
1 tsp dry mustard 2 tbs chopped green onion
½ package (2-½ oz) 1 tsp lemon juice
slices dried beef, diced
French bread, cut into bite sized pieces
Combine cream cheese and 1/4 cup milk in greased stoneware of Crock-Pot ® slow
cooker. Cover and cook until cheese is melted, 1 to 1-½ hours. Add remaining milk,
mustard, onion, and dried beef. Stir thoroughly. Cover and cook 1 hour. Serve with
French bread pieces.
CHOCOLATE DESSERT FONDUE
1 tsp butter or margarine ½ cup whipping cream
2 tbs milk 1 cup miniature marshmallows
16 1 oz chocolate candy bars
with almonds, broken
Rub stoneware with butter. Place candy bars, marshmallows and milk in the Crock-Pot ®
slow cooker. Cover and heat, stirring every 15 minutes until melted and smooth.
Gradually add whipping cream. Cover and continue heating for 30 minutes.
Serve with bite-sized pieces of pound cake, marshmallows or fruit.
RECIPES RECIPES
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