Loading ...
Loading ...
Loading ...
5
Cooking Time
Approximate Temp
on HIGH
Approximate Temp
on LOW
Approximate
Temp on Warm
1 Hour
133°F/56°C
112°F/44°C
91°F /33°C
2 Hours
187°F/86°C
146°F/63°C
118°F /48°C
3 Hours
206°F/96°C
171°F/77°C
140°F /60°C
4 Hours
212°F/100°C
186°F/86°C
154°F /68°C
5 Hours
212°F/100°C
195°F/91°C
161°F /72°C
6 Hours
212°F/100°C
203°F/95°C
165°F /74°C
Cleaning Your Slow Cooker:
WARNING: Always unplug the appliance and allow it to cool before cleaning or storing.
NOTICE: Never immerse the motor base, plug or cord in water or any other liquid. To avoid
damaging the product, do not pour cold water into the Ceramic Pot after use as this may
crack the pot.
• Remove the cooled Lid and Ceramic Pot from the Base. Use a non-abrasive dish soap and
sponge to clean. Rinse thoroughly using warm water and dry completely.
• The Base can be wiped with a damp cloth.
NOTE: NEVER IMMERSE THE BASE
• Dry all parts thoroughly before storing.
• Store in a cool, dry place. Away from reach of children.
Recipe: CHICKEN CHORIZO AND RICE
Ingredients:
1 tsp. extra-virgin olive oil
4 cloves garlic, minced
2 c. low-sodium chicken broth
4 oz. French green beans
1/3 c. dry white wine
2 tsp. Sweet Spanish Paprika
1 1/2 lb. boneless chicken breasts, cut into 1" pieces
Pinch of cayenne pepper
1/2 lb. sliced chorizo
kosher salt
1/2 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
1 15-oz. can diced Roma tomatoes
Freshly chopped parsley
1 large onion, chopped and sautéed
Lemon wedges
Directions:
1. In a large skillet over medium heat, heat oil and then add chicken to one side and chorizo
to the other. Season chicken with salt and pepper (to taste) and cook until golden, 10
minutes. (Do not allow chorizo to burn)
2. In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, green
beans, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over
chicken broth and white wine, then stir to combine.
3. Cover and cook on low until the rice is almost tender, stirring occasionally, 1½ to 2 hours.
4. Remove lid and spread the shrimp over the rice, pushing it into the rice slightly. Cover and
cook until shrimp are pink and cooked, about 10-15 minutes more.
Garnish with parsley and serve with lemon wedges.
Loading ...
Loading ...
Loading ...