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Hot ‘n’ Tangy Wings
3-1/2 pounds chicken wings
1 cup bottled barbecue sauce
1/2 cup cayenne pepper sauce (hot sauce)
1 teaspoon brown sugar
1 teaspoon dry mustard
1/2 cup honey
1. Clean and dry chicken pieces. Cut and discard wing tips. Cut the wings at their joints to make
two separate pieces.
2. Place chicken pieces in broiler for 8-10 minutes until chicken is browned, flipping pieces once.
Place chicken in slow cooker.
3. Combine barbecue sauce, hot sauce, honey, brown sugar and mustard in a mixing bowl. Pour
over wings. Place lid on slow cooker and cook on 1 (Low) for 4-1/2 to 5 hours or on 2 (High) for
2 to 2-1/2 hours. Approximately 38 appetizers.
Classic Vegetable Beef Stew
1 pound beef stew meat (1-inch pieces)
1 tablespoon vegetable oil
4 carrots, cut into 1/2-inch pieces
6-8 small red potatoes, quartered
1 red onion, cut into thin wedges
1 9-ounce package frozen cut green beans
1 16-ounce can tomatoes, cut up
1 green pepper, chopped up
1 10-ounce can condensed cream of mushroom soup
1/2 cup beef broth or dry red wine
1 envelope dry onion soup mix
1 teaspoon dried thyme or marjoram, crushed
1/2 cup water
1. Brown edges of meat in hot oil. Drain fat.
2. Place meat, potatoes, carrots, onion, beans, tomatoes and green pepper in slow cooker.
3. Combine condensed soup, beef broth or wine, dry soup mix, thyme or marjoram, and water in
mixing bowl. Pour over meat.
4. Place lid on slow cooker and cook for 8 to 10 hours on 1 (Low) or 4-5 hours on 2 (High).
Approximately 4-6 servings.
South of the Border Chili
1 pound ground beef
2 cloves garlic
1 jalapeño pepper, chopped up
3 teaspoons chili powder
1/2 teaspoon ground cumin
115
1
⁄2 ounce can red kidney beans, drained
1 cup chopped celery
1 cup chopped red onion
1/2 cup green pepper
6
• If using a specific recipe, one item may be substituted for another, if an equal quantity is used.
For example, if recipe calls for a 12-oz. can of chicken broth, a 10-oz. can of tomato soup plus
2 oz. of something else (water, wine, canned tomatoes) may be substituted.
• Canned beans may be added directly to any recipe, but dried beans, especially red kidney
beans, should be soaked in water (if desired) and boiled first. After covering and boiling in
3 times their volume of unsalted water, add beans to recipe and discard water. Beans must be
softened completely before they are combined with sugary and/or acid foods, as these have
a hardening effect on beans. In this case, beans should be allowed to simmer until tender
(about 1
1
⁄2 hours) after boiling.
Recipe Amounts
Recipes included have been designed to work in either a 4-quart or 6-quart slow cooker. However,
they may be adjusted to accommodate individual requirements. Use the number of servings
suggested by each recipe as a guideline. Some helpful tips:
• If using a 6-quart. cooker, recipe amounts may be increased by 1/2 (50%), but cooking time may
need to be extended.
• Depending on their shape, roasts and picnic hams (up to 5 lb.) may be accommodated in the
cooker. Monitor carefully, as additional cooking time may be required.
• Remember the rule of substitution when increasing recipe amounts: Items may be substituted,
so long as they are replaced with an equal amount of something else.
Happy slow cooking!
RECIPES
This appliance contains no user serviceable parts. Do not try to repair it yourself. Refer it to
qualified service personnel if servicing is needed.
PRECAUTIONS
• Always unplug unit and allow to cool before cleaning.
• Always handle cooking pot and lid carefully. Avoid hitting pot or lid against faucet or other
hard surfaces.
• Do not touch sides of slow cooker base while food is cooking. Always use handles on the
base. Use potholders or oven mitts to lift the cooking pot.
TO CLEAN:
This appliance should be cleaned after every use.
After unit has been allowed to cool, wash cooking pot and lid in warm, soapy water. Rinse well
and dry. If food sticks to the surface of the cooking pot, fill the pot with warm, soapy water and
allow it to sit for a few hours before cleaning.
Wipe interior and exterior surfaces of the base with a soft, slightly damp cloth or sponge. NEVER
IMMERSE THE BASE IN WATER.
NEVER USE ABRASIVE CLEANSERS OR SCOURING PADS TO CLEAN THE COOKING POT OR BASE,
AS THESE CAN DAMAGE THE SURFACES.
Dishwasher Cleaning
Cooking pot and lid may be cleaned in an automatic dishwasher. To prevent damage, position them
in rack so they do not hit each other or other items during cleaning.
Special Cleaning
If scouring of cooking pot or lid is necessary, use only plastic or nylon cleaning pads with non-
abrasive cleansers.
Remove metal marks from cooking pot surface by cleaning gently with a mild cleanser
recommended for rust removal.
TO STORE:
Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean, dry
place. Never store it while it is hot or wet. To store, place cooking pot inside the base and the
glass lid over the pot; to protect the glass lid, wrap it with a soft cloth and place it upside down
over the cooking pot. Never wrap cord tightly around the appliance; keep it loosely coiled.
CARE AND CLEANING
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