Instruction manual

9
RECIPES
CHICKEN CACCIATORE Serves 4-8
2–3 onions, thinly sliced
0.9-1.8 kilograms chicken (breasts or thighs), skinned
1 794-gram can plum tomatoes, chopped
5 cloves garlic, minced
120 millilitres dry white wine or stock
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
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 6 hours or on High for 4 hours or, 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.
POT ROAST Serves 6–10
0.9-1.8 kilograms beef chuck pot roast
3 onions, sliced
120 grams flour
2 stalks celery, sliced Sea salt and pepper
240 grams mushrooms, sliced
3 carrots, sliced
240mililitres beef stock or wine
3 potatoes, quartered
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on hob (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
BEEF STEW Serves 6–8
0.9-1.8 kilograms beef chuck stew meat, cut into 1-inch cubes 120 grams flour
Sea salt and pepper
710 millilitres beef stock
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender. Stir
thoroughly before serving.