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• Milk and other dairy products, seafood and fish, fresh herbs, and delicate vegetables do not hold up well under heat for long periods
of time. These ingredients should be added 30 minutes to 1 hour before the end of cooking.
• If the quantity of a slow cooker recipe has been reduced so that it does not fill the cooker half full, check for doneness 1 to 2 hours
earlier than stated in the recipe.
• Test food doneness with an accurately calibrated food thermometer. Insert the thermometer into the thickest part of the meat, away
from the bone. The safe internal temperature for poultry is 165°F and for beef, pork, and lamb, is 160°F.
Slow Cooking Recipes
Southwest Chicken Soup
4 boneless, skinless chicken breasts, cooked and
shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add chicken, broth, enchilada sauce, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili powder, and cumin to cooking pot in
slow cooker base. Close cover. Cook on LOW 6 to 8 hours or on HIGH 3 to 5 hours. Serve with avocado slices and tortilla chips.
12 servings (serving size: 1 cup)
NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.
Firefighter’s Chili
1 pound ground mild or hot Italian sausage
1 pound lean ground beef
4 cans (14 to 15 ounces) diced tomatoes
2 cans (16 ounces) pinto beans, drained
1 cup dry red wine
1 cup beef broth
⅔ cupWorcestershiresauce
⅔ cupchoppedonion
4 cloves garlic, minced
4 tablespoons chili powder*
2 tablespoons honey
½ teaspoon dried red pepper flakes
½ teaspoon celery seed
½ teaspoon hot sauce
Salt and pepper
Brown sausage and ground beef in a large skillet, stirring to break up any large pieces. Drain off excess fat. Transfer meat mixture to
cooking pot in slow cooker base. Add tomatoes, beans, wine, broth, Worcestershire sauce, onion, garlic, chili powder, honey, red pep-
per akes, celery seed, and hot sauce. Close cover. Cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Season to taste with salt and
pepper.
14 servings (serving size: 1 cup)
NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.
* The amount of chili powder can be increased, as desired, for spicier chili.
Baked Beans
4 cups dried great northern beans
12 cups water
• • • • •
1 large onion, chopped
1 pound bacon, fried and crumbled
1 can (14 to 15 ounces) tomato sauce
¼ cup plus 2 tablespoons molasses
¼ cup brown sugar
2 teaspoons dry mustard
Soak beans 8 hours to overnight in a large pot. Drain and cover beans with fresh water. Bring to a boil, reduce heat, and simmer for 30
minutes. Drain the beans, reserving 3½ cups of cooking water. Add onion, bacon, and drained beans to cooking pot in slow cooker base.
Combine tomato sauce, molasses, brown sugar, and mustard in a small bowl; pour over beans. Add reserved cooking water. Close cover.
Cook on HIGH 9 to 11 hours.
18 servings (serving size: ⅔ cup)
NOTE: This recipe can be doubled for use in the 8-quart slow cooker.
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