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Quick Temperature
Probe Recipes
Refer to pages 6-7 for cooking times, temperatures, and probe instructions.
Fiesta Chicken
Place 3 lb. (1.5 kg) boneless chicken breasts in slow cooker and top with your
favorite salsa or fresh pico de gallo. Cover, insert probe, and cook according to
cooking guide.
Tenderloin of Pork with Balsamic Glaze
Place one 14 oz (396 g) bag petite whole onions and one 14 oz. (396 g) bag petite
whole carrots in slow cooker. Place 2-3 lb. (1-1.5 kg) pork tenderloin, trimmed, on
top of vegetables in slow cooker and season with salt and pepper. Stir together 3
tablespoons (45 ml) balsamic vinegar, 2 tablespoons (30 ml) brown sugar, and 1/4
cup (60 ml) orange juice. Pour over pork and vegetables. Cover, insert probe, and
cook according to cooking guide.
Cajun Spiced Turkey Breast
Remove neck and giblets from 6-7 lb. (3-3.5 kg) turkey breast, rinse and pat dry.
Using your favorite Cajun spice mix (available in spice aisle of most grocery
stores), season cavity and outside of turkey breast liberally. Place turkey breast,
breast side up, in slow cooker. Cover, insert probe, and cook according to cook-
ing guide.
Apricot Glazed Chicken
Remove neck and giblets from 3-4 lb. (1.5-2 kg) whole chicken. Rinse, pat dry and
season with salt and pepper. Place in slow cooker and pour contents of 12 oz.
(360 ml) jar of apricot preserves over chicken. Cover, insert probe, and cook
according to cooking guide.
Citrus Pineapple Smoked Ham
Place 7
1
⁄2 lb. (3.5 kg) precooked smoked ham in slow cooker. Press
1
⁄2 cup (125
ml) of brown sugar on surface of ham. Drain one 16 oz. (454 g) can of pineapple
chunks, reserving juice, and place pineapple on and around ham. Pour
1
⁄2 cup
(125 ml) of reserved pineapple juice in bottom of slow cooker. Zest one large
orange and spread over ham. Cover, insert probe, and cook according to cooking
guide.
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