30 recipes in
Crockpot or slow cooker recipes
A great way to cook for those busy days at work and an other way to save room for the stovetop for when you have all the burners going.
DENSE VEGGIES- like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook. Meats generally cook faster than most vegetables in a slow cooker.
LIQUIDS-may be decreased in slow cooking - about half the recommended amount. Unless the dish contains rice or pasta, 1 cup of liquid is usually enough.
Cooked pasta should be cooked until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
BEANS- Soak beans overnight before cooking them in the crockery cooker. Presoaking then boiling for at least 10 minutes in unsalted water, draining, then add to the crock pot before adding sugar or acidic ingredients. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Or use well rinsed canned beans.
GROUND HERBS/SPICES tend to dissipate over long cooking times, so add some during the beginning and then refresh with more near the end of cooking. Whole herbs release flavors over time, so are a good choice for slow cooking. Adjust seasonings, before serving. Flavorful spices such as garlic and chili powder will intensify during long slow cooking.
DAIRY- Milk, sour cream, and cream break down over long periods of cooking, and should be added during the 30 minutes. Condensed cream soups are good substitutions for milk and can be cooked for extended times. Be sure to use low salt and reduced fat cream soups if you need to use canned soups which can be a nice substitute.
Cheeses don't generally hold up over extended periods of cooking, besides curdling they stick to the bottom and burn, so should be added near the end of cooking, or use processed cheeses and spreads.
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, o cream as called for.
MEATS- It isn't necessary to brown most meats first, but it does flavor and brown it for a nicer appearance, cutting down on the fat as well.
For roasts and stews, pour water, wine, beer, canned tomatoes or stock over meat. Using no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Roasts can be cooked without water when set on LOW. But a small amount, however, makes the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need.
FROZEN-You can cook frozen meats in your Crock-Pot/slow cooker, be sure to add at least 1 cup of warm water or stock to the stoneware before placing meat in the stoneware. Don`t preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High. Use you thermometer to check if properly cooked to Temperatures for Food Safety.
The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times due as can altitude or even extreme humidity so get to know your crock pot.
DO NOT preheat the slow cooker.
Great for BEVERAGES & DIPS. Keep it on the Low setting to maintain the proper serving temperature.
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, however, cooking time will be affected.