Instructions for use

RECIPES
-9-
POT ROAST
Serves 2–3
500 g-1 kg beef chuck pot roast 1 onion, sliced
65 g flour 2 celery stalks, sliced
Sea salt and pepper 125 ml cup mushrooms, sliced
1-2 carrots, sliced 125 ml cup water, beef stock or wine
1 potato, quartered
1. Coat roast with 65 g flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread mush-
rooms on top. Pour in liquid.
3. Cover and cook on Low for 10-12 hours or on High for 6-8 hours, or until tender.
CHICKEN CACCIATORE
Serves 3-4
1 onion, thinly sliced 500 g-1.2 kg chicken (breasts or thighs), skinned
125 ml dry white wine or stock 1½ tablespoon capers
10 pitted Kalamata olives, coarsely chopped 250-500 g chopped fresh or canned
plum tomatoes
½ bunch flat-leaf parsley or basil, Sea salt and pepper
stemmed and coarsely chopped
Cooked pasta 2 cloves garlic, minced
1. Place sliced onion in Crock-Pot® slow cooker and cover with chicken.
2. In a bowl stir together tomatoes, salt, pepper, garlic and white wine. 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 fresh 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.
lEMON HERB ROASTED CHICKEN
Serves 2
1 1-2 kg roasting chicken ½ teaspoon
Sea salt 125 g onion, chopped
1 tablespoon fresh parsley 1 tablespoon butter
¼ teaspoon dried thyme Juice of one lemon
¼ teaspoon paprika
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.