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17.
16.
Portable Slow Cooker Use and Care Guide
OLD SETTLER’S BAKED BEANS
1 pound lean ground beef
1 pound chopped bacon
1large onion, chopped
2
⁄
3
cup brown sugar
2
⁄
3
cup white sugar
1
⁄
2
cup ketchup
1
⁄
2
cup barbecue sauce
1teaspoon salt
2 tablespoons prepared mustard
2 (16-ounce) cans kidney beans
2 (16-ounce) cans pork ‘n beans
2 (16-ounce) cans butter beans
Sauté ground beef, bacon, and onion; drain. Place in Slow Cooker
Stoneware Liner. Add sugars, ketchup, barbecue sauce, salt, and mustard.
Slightly drain beans and stir into other ingredients. Cover and cook on
HIGH for 3 to 4 hours.
Yield: 20 to 24 servings
APPLE BROWN BETTY
8cups small bread cubes
1cup butter, melted
1 teaspoon cinnamon
1
⁄
4
teaspoon salt
1
1
⁄
2
cups brown sugar
8cups cooking apples, peeled, chopped
1 cup raisins
Mix cinnamon, salt, brown sugar, bread cubes and raisins together.
Stir in melted butter.
Arrange in alternate layers with apples in the Slow Cooker. Cover and
cook on HIGH for 3
1
⁄
2
to 4 hours. Serve with ice cream.
Yield: 8 servings
CHICKEN CACCIATORE
2 cups all-purpose flour
1
1
⁄
2
teaspoons seasoned salt
1
⁄
4
cup olive oil
1(4 pound) chicken, skin and excess fat removed,
cut up into serving pieces
1large onion, chopped
2cloves garlic, sliced very thin
1small pickled cherry or jalapeño pepper, seeded and
coarsely chopped, optional
8 ounces white mushrooms, sliced thin
1
⁄
3
cup chicken broth
2cups canned crushed tomatoes
1teaspoon salt
1
⁄
4
teaspoon ground black pepper
1tablespoon Italian seasoning
1 tablespoon minced parsley
Combine flour and seasoned salt. Coat chicken pieces.
In a large skillet over medium-high heat, brown the chicken, onion,
and garlic in the olive oil. Combine the sautéed chicken and pan
drippings with all the remaining ingredients, except parsley, in the
Slow Cooker Stoneware Liner. Cover and cook on LOW 8 to 9 hours.
Stir in the parsley before serving.
Yield: 4 servings
THREE VEGETABLE CHEESE BAKE
1(16-ounce) package frozen broccoli florets
1 (16-ounce) package frozen cauliflower
1 (16-ounce) package frozen Brussels sprouts
2 (10-ounce) cans condensed cream of mushroom soup
1
1
⁄
2
pounds Velveeta
®
cheese, cut into 16 pieces
Thaw frozen vegetables. Place ingredients in Slow Cooker Stoneware
Liner in order listed. Cover and cook on HIGH for 3 to 4 hours or
until vegetables are tender.
Yield: 10 to 12 servings