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Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir
in with other ingredients; add
1
⁄
4
cup extra liquid per
1
⁄
4
cup of raw rice. Use long grain
converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious
results even when you reduce quantities. Because vegetables take longer to cook than
meat, slice or chop them when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase —
use half the recommended amount. If you use ground herbs and spices, add during
last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
Crock-Pot
®
; then add water only to cover. If thinner soup is desired, add more liquid at
serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2
cups water. Then during last hour of cooking, stir in milk or cream as called for.
-6-
YOUR OVAL CROCK-POT
®
SLOW COOKER
The oval Crock-Pot
®
slow cooker is perfect for so many of your favorite foods. Use the
recipes in this book as a guide, then adapt your favorite recipes or select a variety of
new cuts or dishes to try.
FOR EXAMPLE
• Larger roasts, chickens and hams are perfect. Select boneless roasts or hams
ranging from 3 to 8 pounds. Whole chickens or hens, up to about 5 pounds fit
perfectly.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-style
ribs, up to 2 (3 to 4 pounds each) slabs easily fit. Bone-in, 3 to 5 pound pork loin
roasts or hams may now be slow-cooked to perfection. Cook turkey legs, thighs
and breasts, up to approximately 6 pounds.