The Original and America’s #1 Brand of Slow Cookers
S t o n e w a r e S l o w C o o k e r
For use with 4, 41⁄2, 5, 51⁄2, 6, and 61⁄
quart
2
round and oval Crock-Pot® Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
IMPORTANT SAFEGUARDS (CONT.)
When using electrical appliances, basic safety precautions should
always be followed, including the following:
14. Avoid sudden temperature changes, such as adding refrigerated
foods into a heated pot.
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
3. To protect against electrical shock, do not immerse cord, plug, or
cooking unit in water or other liquid. CAUTION: Never submerge
the heating unit in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Turn control to OFF before unplugging from wall outlet. Unplug from
outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside.
Power Unit never needs lubrication. Do not attempt to service this product. Do
not immerse base in water or other liquid. A short power-supply cord is provided
to reduce the hazards resulting from entanglement or tripping over a longer
cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE
MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE
ELECTRICAL RATING OF THE CROCK-POT® SLOW COOKER. The extension
cord should not be allowed to drape over the counter or tabletop where it can
be pulled on by children or tripped over.
NOTE: During initial use of this appliance, some slight smoke and/or odor may
be detected. This is normal with many heating appliances and will not recur
after a few uses.
6. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions or has been damaged in any manner.
Return appliance to Rival® (see warranty) for examination, repair, or
adjustment.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than
he other). To reduce the risk of electric shock, this plug is
intended to fit into a polarized outlet only one way. If
the plug does not fit fully into the outlet, reverse the
7. The use of accessory attachments not recommended by Rival® may
cause fire, electrical shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated
surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated
oven.
plug. If it still does not fit, contact a qualified electrician.
Do not attempt to modify the plug in any way. If the plug fits loosely into
the AC outlet or if the AC outlet feels warm do not use that outlet.
11. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids. Always use hot pads when moving your
heated Crock-Pot® slow cooker.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from wall
outlet.
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®
®
HOW TO CLEAN YOUR CROCK-POT SLOW COOKER
HOW TO USE YOUR CROCK-POT SLOW COOKER
1. There are three temperature settings. LOW is recommended for slow
Unplug unit. CAUTION: Never submerge heating unit in water or other
”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1⁄
hours on
2
liquid.
LOW. WARM is recommended for keeping already cooked food at
the perfect serving temperature until you are ready to eat. DO NOT
cook on this setting.
REMOVABLE STONEWARE
• The removable stoneware goes safely into the dishwasher, or may be
washed in hot soapy water. Do not use abrasive cleaning compounds
– a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner
(such as Bon-Ami® Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.
2. Frozen foods such as vegetables and shrimp may be used as part of a
recipe. However, do not cook frozen meats (such as roasts or
chickens) unless you first add at least 1 cup of warm liquid. The liquid
will act as a “cushion” to prevent sudden changes in temperature.
Cook recipes containing frozen meats an additional 4 to 6 hours on
LOW, or 2 hours on HIGH.
CARE OF STONEWARE
3. Always cook with the lid on.
As with any fine ceramic, the stoneware bowl will not withstand the
shock of sudden temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not
put in cold foods. Do not preheat Crock-Pot® slow cooker before
using unless specified in the recipe. The stoneware should be at room
temperature before adding hot foods.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your Crock-Pot® slow cooker.
7. Do not set heated unit filled with food on a finished wood table.
8. Unplug when cooking is done and before cleaning.
• To wash your stoneware right after cooking, use hot water. Do not
pour in cold water if the stoneware is hot.
9. Removable stoneware is ovenproof and microwave safe. Do not use
removable stoneware on gas or electric burners or under broiler.
PREPARE AHEAD CONVENIENCE!
Fill bowl and refrigerate. When ready to cook, set in electrical base and
turn to LOW or HIGH. Do not preheat electrical base.
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HINTS
QUESTIONS AND ANSWERS
• Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before
adding to cooker.) Season with salt and pepper. Place meat in cooker
on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are
retained in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day
cooking. If ground herbs and spices are used, they should be stirred
in during the last hour of cooking.
Q
A
“Wha t if the food isn’t done a fter 8 hours…when the recipe
sa ys 8 to 10 hours?”
This is due to voltage variations which are commonplace
everywhere; altitude; or even extreme humidity. The slight
fluctuations in power do not have a noticeable effect on most
appliances; however, it can slightly alter the cooking times. Allow
plenty of time, and remember, it is practically impossible to
overcook. You will learn through experience whether to decrease
or increase cooking times.
Q
A
“Must the Crock-Pot® slow cooker be covered? Is it necessa ry
to stir?”
Cook with the cover on. The slow cooker will not recover heat
losses quickly when cooking on LOW setting. Significant amounts
of heat escape whenever the lid is removed; therefore the cooking
time must be extended. Avoid frequent removal of the cover for
checking cooking progress or stirring. Never remove cover during
the first 2 hours when baking breads or cakes.
It is not necessary to stir while cooking on LOW heat. While using
HIGH heat for short periods, occasional stirring improves the
distribution of flavors.
• Because there is no direct heat at the bottom, always fill the
stoneware at least half full to conform to recommended times. Small
quantities may be prepared, but cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal
quantity is substituted. (Such as substituting a 103⁄
4
ounce can of soup
ounce can of tomatoes OR 1⁄
cup
cup of wine, etc.)
plus 4 ounces of water for a 14 1⁄
2
2
1
beef or chicken broth for ⁄
2
• Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: Sugar and acid have a hardening effect on
beans and will prevent softening). Dried beans, especially red kidney
beans, should be boiled before adding to a recipe. Cover the beans
with 3 times their volume of unsalted water and bring to a boil. Boil
Q
A
“How a bout thickening the juices or m a king gra vy?”
Add some quick-cooking tapioca to any recipe when you want to
make a thick gravy. Add the tapioca at the beginning and it will
thicken as it cooks! Or you may remove the solid foods, leaving
10 minutes, reduce heat, cover and allow to simmer 11⁄
hours or until
2
the juices. Prepare a smooth paste of approximately 1⁄
cup flour or
2
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
1
cornstarch to ⁄ cup water or 4 tablespoons melted butter. Pour
2
mixture into liquid in stoneware and stir well. Turn to HIGH and
• The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
when it comes to a boil (about 15 minutes) it’s ready.
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QUESTIONS AND ANSWERS
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
Q
A
“Ca n I cook a roa st without a dding wa ter?”
IF RECIPE
COOK ON LOW
OR COOK ON HIGH
IN SLOW COOKER:
FOR OVEN SAYS:
IN SLOW COOKER:
Yes – if cooked on LOW. We recommend a small amount because
the gravies are especially tasty. The more fat or “marbling” the
meat has, the less liquid you need. The liquid is needed to
properly soften and cook vegetables.
15 to 30 minutes
35 to 45 minutes
4 to 6 hours
6 to 10 hours
8 to 18 hours
11⁄
to 2 hours
2
3 to 4 hours
4 to 6 hours
50 minutes to 3 hours
GUIDE TO ADAPTING YOUR OWN RECIPES
This guide is designed to help you adapt recipes to the Crock-Pot® slow
cooker — your own favorites and prized recipes collected from friends,
food companies, newspapers and magazines. Our aim is to save
preparation time with fewer steps and dishes…and to keep cooking
simple. In most cases, all ingredients can go into your slow cooker in the
beginning and can cook all day. Many preparatory steps are unnecessary
when using the Crock-Pot® slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop
before adding to slow cooker. Don’t overcook — just until slightly
1
4
tender. If cooked rice is called for, stir in with other ingredients; add ⁄
1
4
cup extra liquid per ⁄ cup of raw rice. Use long grain converted rice for
best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended
amount. One cup of liquid is enough for any recipe unless it contains
rice or pasta.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to the stoneware at one time and cook 8 to 12 hours
(add any liquid last).
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other
ingredients. ONLY EXCEPTION: eggplant should be parboiled or
sauteed, due to strong flavor. Since vegetables develop their full flavor
potential with slow cooking, expect delicious results even when you
reduce quantities. Because vegetables take longer to cook than meat,
slice or chop them when possible.
• Vegetables do not overcook as they do when boiled in your oven or
on your range. Therefore, everything can go into the Crock-Pot®
slow cooker at one time. EXCEPTION: milk, sour cream or cream
should be added during last hour of cooking.
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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
HERBS AND SPICES
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds,
you can surround it with plenty of vegetables. Surround pot roast
with potatoes and carrots or cook plenty of cabbage with corned
beef.
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged singled
layer so they cook easily and serve attractively.
Always remember, the size of the meat is just an estimate. The exact
weight of a roast that can be cooked in the oval Crock-Pot® slow cooker
will depend on the specific cut, meat configuration and bone structure.
Do not overfill the bowl. Meat should be positioned so that it rests in the
stoneware and does not hold the lid up.
MILK
Milk, cream and sour cream tend to break down during extended
cooking. When possible add during last hour of cooking. Condensed
soups may be substituted for milk, etc., and can cook for extended
times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to Crock-Pot® slow cooker; then add water only to cover. If
thinner soup is desired, add more liquid at serving time. If milk-based
recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then
during last hour of cooking, stir in milk or cream as called for.
The oval Crock-Pot® slow cooker is perfect for so many of your favorite
foods. Use the recipes in this book as a guide, then adapt your favorite
recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE
• Larger roasts, chickens and hams are perfect. Select boneless roasts
or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to
about 5 pounds fit perfectly.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs
or country-style ribs, up to 2 (3 to 4 pounds each) slabs easily fit.
Bone-in, 3 to 5 pound pork loin roasts or hams may now be slow-
cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.
• No need to cut or stack pieces of meat. The shape is natural for
blade or arm pot roasts, chop or ham steaks.
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THE RECIPES
THE RECIPES
The following recipes in the manual are designed for a 4 quart slow
cooker. Based on your model increase recipe by half. The recipes in this
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices
1 (3-lb.) corned beef brisket
2 medium onions, quartered
1 cup water
book may be used, as printed, in the 4, 4 1⁄2, 5, 5 1⁄2, 6 or 6 1⁄
quart oval or
2
1
⁄
2
to 1 small head cabbage, cut
into wedges
round Crock-Pot® slow cookers. Of course, larger roasts may be cooked
1
in the 5 1⁄2, 6 and 6 ⁄
2
quart unit and tips for these larger units are noted
Put all ingredients, except cabbage wedges in stoneware in order
listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
Add cabbage wedges to liquid, pushing down to moisten. Turn to
when applicable by the recipe.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
HIGH and cook and additional 2 to 3 hours. 5 1⁄
2
- 61⁄
QUART UNITS:
2
1 teaspoon salt
1
You may cook 2 (3 lbs. each) corned beef briskets if desired. Add
listed amounts of vegetables and cook as directed.
⁄
2
teaspoon ground black pepper
cup water or beef broth
1
⁄
2
1 (3 to 4-lb.) boneless beef rump roast
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
1 to 11⁄2-lbs. each, cut 1⁄4-inch thick
1 tablespoon olive oil
Put vegetables in bottom of stoneware. Salt and pepper meat, then
place in pot on top of vegetables. Add liquid. Cover and cook on
LOW 10 to 12 hours
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
(HIGH: 5 to 6 hours).
1 medium onion, chopped
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
1
⁄
2
cup chopped green bell pepper
2 cup chopped red bell pepper
HICKORY SMOKED BRISKET
1
⁄
1
1 (3 to 4-lb.) beef brisket
⁄
2
teaspoon each celery salt,
Rub both sides of meat with olive oil. Combine remaining ingredients
except salsa in mixing bowl and blend well. Measure out about half
of vegetable mixture and set aside for later use. Spoon remaining
vegetable mixture evenly over each steak. Roll steaks, beginning at
1
⁄
2
cup liquid smoke
garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously
1
1
with ⁄
4
cup of liquid smoke and ⁄ teaspoon each of celery salt, garlic
2
salt and onion powder. Wrap well and put into stoneware. Cover and
cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into
thin slices. Serve warm with juices poured over each slice.
narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls
1
in stoneware. Spoon ⁄
4
cup salsa evenly over beef rolls. Cover and
cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1
⁄2
cup salsa into reserved vegetable mixture. Cover and refrigerate.
1
Spoon remaining ⁄ cup salsa over beef rolls during last 15 minutes of
4
cooking. Slice steaks into serving portions and accompany with
vegetable-salsa mixture.
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THE RECIPES
THE RECIPES
SW ISS STEAK
POT ROASTED PORK
2 round steaks, about 1⁄2-lb. each,
1 large onion, thinly sliced
cut 3⁄4-inch thick
2 stalks celery, chopped
1 can (15-oz.) tomato sauce
1 (4 to 5-lb.) boneless pork loin roast
1
2
2 bay leaves
1
⁄4
cup all-purpose flour
⁄
teaspoon salt
1 whole clove
1
1
2 carrots, sliced
⁄
4
teaspoon ground black pepper
⁄
2
cup water
1
⁄
2
teaspoon ground black pepper
1 clove garlic, slivered
2 medium onions, sliced
1 tablespoon soy sauce
Cut round steak into serving pieces. Place flour, salt and pepper in
plastic bag. Add steak pieces, a few at a time, shake to cover with
flour mixture. Place onion slices in bottom of stoneware; add meat on
top. Top with carrots and celery and cover with tomato sauce. Cover
and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
Rub pork roast with salt and pepper. Make tiny slits in meat and insert
slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork
roast, remaining onion, and other ingredients. Cover and cook on
LOW 10 to 12 hours (HIGH: 5 to 6 hours).
5 1⁄
2
- 61⁄
QUART: You may cook a 5 to 6 pound roast if desired. Add
2
BARBEQUED RIBS
listed amounts of vegetables and cook as directed.
2 slabs pork spareribs (3 to 4 lbs. each)
1 onion, sliced
1 jar (16-oz.) barbeque sauce
NOTE: For additional browning, broil pork loin before slow cooking.
Place roast in broiler pan; broil 15 to 20 minutes or until lightly
browned; drain, place in stoneware and continue as recipe directs.
1
⁄
2
teaspoon salt
teaspoon ground black pepper
1
⁄
2
Rub each side of spareribs with salt and pepper. Cut ribs into serving
portions. Place ribs in broiler pan and broil 15 minutes or until
browned. Drain. Put sliced onion in stoneware. Place rib sections on
top on onions, pour barbeque sauce on top. Cover and cook on
LOW 8 to 10 hours (HIGH: 4 to 5 hours).
PORK CHOPS ON RICE
1
1
4
⁄
2
cup brown rice
⁄
teaspoon ground black pepper
4 to 6 boneless pork chops,
34- to 1-inch thick
2
1
1
⁄
3
cup converted white rice
cup butter or margarine
cup chopped onion
⁄
4
⁄
⁄
2
1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained
2 tablespoons Worcestershire sauce
1
1 teaspoon dried thyme, divided
⁄
2
teaspoon paprika
teaspoon ground nutmeg
1
1
4
⁄
2
teaspoon rubbed sage
teaspoon salt
⁄
1
⁄
2
Spray inside of stoneware with non-stick vegetable coating. Combine
white and brown rice with butter in skillet. Saute over medium-high
heat, stirring occasionally, until rice is golden brown. Remove from
1
heat and stir in onion, mushrooms, ⁄
2
teaspoon thyme, sage, salt and
pepper. Pour rice mixture into slow cooker. Arrange chops over rice.
Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops.
Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
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THE RECIPES
THE RECIPES
HERBED TURKEY BREAST
CAROLINA BARBEQUED PORK
1
1 turkey breast (4 to 5-lb.) fresh or thawed
⁄
2
teaspoon dry basil leaves
teaspoon rubbed sage
teaspoon dry thyme leaves
teaspoon ground black pepper
teaspoon garlic powder
2 onions, quartered
4 teaspoons Worcestershire sauce
1
1
1
1
2 tablespoons butter or margarine
⁄
2
2 tablespoons brown sugar
11
1
⁄4
cup garden vegetable-flavored
whipped cream cheese
⁄
2
⁄
4
1 tablespoon soy sauce
⁄
4
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush
over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6
hours).
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THE RECIPES
THE RECIPES
CHICKEN W ITH 40 CLOVES OF GARLIC
TURKEY POT PIE W ITH CORNBREAD CRUST
2 sprigs fresh thyme
1 (4-lb.) whole broiler/fryer chicken
2-lb. boneless turkey breast,
2 potatoes, peeled and chopped
2 medium onions, chopped
2 cups frozen peas and carrots,
or frozen mixed vegetables
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Toasted French bread slices
2 stalks celery, cut into 3-inch pieces
cut into 1⁄2-inch cubes
2
40 cloves garlic, unpeeled
⁄
3
cup all-purpose flour, divided
1
⁄
2
teaspoon ground black pepper
1 teaspoon salt
teaspoon ground black pepper
teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
1
⁄
2
2 cloves garlic, minced
1
⁄
4
1 can (4-oz.) sliced mushrooms, drained
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken
cavity. Place celery in stoneware. Put chicken on top of celery. Add
garlic, unpeeled around chicken. Chop remaining herbs; sprinkle
herbs and pepper over chicken. Cover and cook on LOW 8 to 10
2 cups chicken broth
1
⁄
4
cup sherry
hours (HIGH: 3 1⁄
to 5 hours).
2
CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
To serve, place chicken, garlic and celery on serving platter. Squeeze
roasted garlic out of skins onto toasted French bread slices then
spread with a knife.
1 tablespoon baking powder
1 teaspoon salt
1
⁄
4
cup vegetable oil
1
Combine ⁄
3
cup flour, salt, black pepper and cayenne pepper in a
bowl. Toss turkey cubes with flour/spice mixture and place in
stoneware. Add carrots, celery, potatoes, onions, frozen peas and
carrots (or frozen mixed vegetables), garlic and mushrooms. Pour
broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to
9 hours (HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven
1
1
to 400° F. Blend remaining ⁄
3
cup flour with ⁄ cup cold water; stir
3
until smooth, then blend into stew in Crock-Pot® slow cooker. Cook,
stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and
sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift
removable stoneware from slow cooker base and place in preheated
oven. Bake 15 to 20 minutes or until cornbread is golden brown.
Allow to stand 15 minutes before serving.
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THE RECIPES
THE RECIPES
TURKEY POT PIE W ITH CORNBREAD CRUST (CONT.)
ROASTED LEMON ALMOND CORNISH HENS
3 lemons
4 teaspoons minced fresh thyme, divided
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for
canned. Saute mushrooms in 2 tablespoons butter or margarine in
skillet over medium-high heat. Spoon mushrooms into stoneware
along with carrots and potatoes. Proceed as recipe directs. Turkey
stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.
1
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
⁄
2
teaspoon salt
teaspoon ground black pepper
cup sliced almonds, toasted and divided
1
⁄
2
1
⁄
2
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1
teaspoon minced thyme and 1 clove garlic (minced) in each cavity.
Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter,
remaining minced garlic, thyme, salt and pepper; drizzle over hens.
CHICKEN W ITH TROPICAL BARBEQUE SAUCE
1
Sprinkle with ⁄
4
cup sliced almonds. Cover and cook on LOW 8 to 10
1
1
8
⁄4
cup molasses
⁄
to 1⁄4 teaspoon hot pepper sauce
hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter.
Serve with remaining lemon. Garnish hens with remaining lemon
slices and remaining almonds.
2 tablespoons cider vinegar
2 tablespoons orange juice
2 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon mustard
3 whole bone-in chicken breasts, halved
Combine molasses, vinegar, Worcestershire sauce, mustard, hot
pepper sauce and orange juice. Arrange chicken in stoneware. Brush
sauce over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3
to 4 hours).
EASY-DOES-IT SPAGHETTI
2-lbs. ground chuck, browned and drained
1 cup chopped onion
2 to 3 teaspoons Italian seasoning
2 cans (4-oz. each)
sliced mushrooms, drained
6 cups tomato juice
2 cloves garlic, minced
NOTE: Sauce is excellent over ribs and chops.
2 cans (15-oz. each) tomato sauce
1 package (16-oz.) dry spaghetti,
broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well.
Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on
HIGH during last hour and stir in dry spaghetti.
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THE RECIPES
COUNTRY SCALLOPED POTATOES AND HAM
THE RECIPES
STUFFED GREEN BELL PEPPERS
8 potatoes, peeled and thinly sliced
1 onion, chopped
1 package (1-oz.) country-style gravy mix
1 package (10-oz.) frozen corn
1 can (15-oz.) red kidney beans,
drained and rinsed
11⁄2 cups cooked rice
1 can (101⁄2-oz.) cream of mushroom soup
2 cups water
1 teaspoon Worcestershire sauce
1
1 pound, fully-cooked ham,
cut into 1-inch cubes
⁄
4
teaspoon salt
1
2 cups cheddar cheese, shredded
1 can (141⁄2-oz.) diced tomatoes
⁄
2
teaspoon ground black pepper
cup chopped onion
1
1
4
⁄4
cup salsa
⁄
Combine potatoes, onion and ham in a lightly greased stoneware.
Combine gravy mix, mushroom soup and water; whisk until
combined. Pour gravy mixture over potatoes. Cover and cook on
LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last
30 minutes of cooking.
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
1
Combine all ingredients, except ⁄
2
cup cheese and green peppers.
Stuff peppers with this mixture. Arrange peppers in stoneware. Cover
and cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with
remaining cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a
1
mixture of 1 cup water and ⁄
2
teaspoon cream of tartar; drain and
proceed with recipe.
ZUCCHINI-TOMATO STRATA
3
4 medium zucchini, sliced 1⁄4-inch thick
1 onion, chopped
⁄4
cup spicy vegetable tomato-juice cocktail
STEAK SOUP
2 lbs. coarsely ground chuck,
browned and drained
5 cups water
1 teaspoon dried basil
2 cans (141⁄2-oz. each) diced tomatoes
4 cloves garlic, chopped
1 teaspoon dried oregano leaves
1
1 package (10-oz.) frozen mixed vegetables
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
sliced mushrooms, drained
⁄
2
teaspoon seasoned salt
teaspoon ground black pepper
1
5 tablespoons beef base granules
⁄
4
1
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
⁄
2
teaspoon ground black pepper
cup butter, melted
cup all-purpose flour
4 Roma tomatoes, sliced
1 cup stuffing croutons
1
⁄
2
1 cup shredded cheddar cheese
1
⁄
2
Arrange half of zucchini slices in stoneware. Top zucchini slices with
half the onion, half the garlic and all of the mushrooms. Repeat with
remaining zucchini, onions and garlic. Arrange sliced tomatoes over
top. Combine juice, basil, oregano, salt and pepper; pour over
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover
and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour
before serving, turn to HIGH. Make a paste of the melted butter and
flour. Stir until smooth. Pour into stoneware. Stir until well blended.
Season soup, if desired, with salt. Cover and cook on HIGH until
thickened.
casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 2 1⁄
2
to 3 1⁄
2
hours). Top with stuffing croutons and cheese during last 10 to 15
minutes.
-E22-
-E23-
LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date
of original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,
or to damage to the product (not resulting from defect or malfunction) while in the possession of the
consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused
by the use of this product. Some states do not allow this exclusion or limitation of incidental or
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
©2002, Rival
A Division of The Holmes Group
Printed in China
428-0887(03EFM1)
Crock-Pot® is a registered trademark of Rival®
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