Loading ...
Loading ...
Loading ...
-14- -15-
RECIPES
BEEF BOURGUIGNON
Serves 6-8
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a
skillet on stovetop (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or
until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
1. Place the onion in the cavity of the chicken and rub the skin with
butter. Place chicken in Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8–10 hours or on High 4–5
hours.
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck, cut
into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut
into 1–2 inch pieces
1 10-ounce can beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes,cut
into 1-inch pieces
4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter
Juice of one lemon
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
RECIPES
CHICKEN CACCIATORE
Serves 4-8
1. Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together.
Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, or
until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
NOTE: Cooking chicken on the bone versus boneless will increase
cook time about 30 minutes to 1 hour.
CHILI
Serves 6–8
1. Add all ingredients to Crock-Pot
®
slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.
2–3 onions, thinly sliced
2–4 pounds chicken (breasts or
thighs), skinned
1 28 -ounce can plum
tomatoes, chopped
5 cloves garlic, minced
½ cup dry white wine or broth
2 tablespoons capers
20 pitted Kalamata olives,
chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
Kosher salt and pepper
Cooked pasta
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
2–3 pounds ground beef,
cooked and drained
2 14 -ounce cans red, black or
white beans, rinsed and
drained
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
½ cup beef broth
137517 Rev A_16EM1.indd 14-15 11/29/16 14:44
Loading ...
Loading ...
Loading ...