Crock-Pot 5050 User Manual

5050 WCN

Slow Cooker Plus Skillet

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

INTRODUCTION

This is our most versatile Crock-Pot
both a Slow Cooker and a Skillet. The Glass Lid fits both the Slow Cooker
and Skillet, and features a Steam Vent that must be closed when the
Slow Cooker is in use and open when the Skillet is in use.

®

Slow Cooker yet! It can be used as

12. Do not use appliance for other than intended use.

13. Avoid sudden temperature changes, such as adding refrigerated

14. Always attach Temperature Control Probe to appliance first, then

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always
be followed, including the following:

1. Read all instructions before using. Clean all components before use.

2. Do not touch hot surfaces. Use handles on Base. CAUTION: Outside

of unit is hot during use.

3. To protect against electrical shock, do not immerse Cord, plug, or
Temperature Control Probe in water or other liquids.

4. Close supervision is necessary when any appliance is used by or near
children.

5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning the
appliance.

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 the manufacturer (see warranty) for examination,
repair, or adjustment.

7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electric 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.

11. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids. Always turn Temperature Control Probe
OFF, unplug AC Cord, disconnect Temperature Control Probe from

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15. Place padding under Removable Stoneware before setting on counter

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service
this product. 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 SKILLET/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
unintentionally.
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.

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.

unit and use hot pads when moving your heated Skillet/Slow Cooker.

foods into a heated pot or immersing hot unit into cold water.

plug cord into the wall outlet. To disconnect, turn Temperature
Control Probe to OFF, then remove plug from wall outlet.

or table.

SAVE THESE INSTRUCTIONS

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than

the 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

plug. If it still does not fit, contact a qualified electrician.

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PARTS AND FEATURES

Knob

Steam Vent

Glass Lid

Removable Stoneware

Non-Stick Cooking Surface

Skillet

Base

Probe Guard

Temperature Control Dial

Temperature Control Probe

Cord

BEFORE FIRST USE

•Wash the Glass Lid, Removable Stoneware and Skillet in warm soapy
water. Rinse and dry thoroughly.

CAUTION: Do not wash or immerse Temperature Control Probe.

• Before using the Skillet for the first time, condition the Non-Stick
Cooking Surface by lightly brushing the Non-Stick Cooking Surface
with vegetable oil. Heat, uncovered, to 300° F. Turn to OFF and cool
completely. Wipe away excess oil.

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HOW TO USE YOUR SLOW COOKER

• Make sure the Temperature Control Probe is inserted securely into
the Probe Guard.

• Use the settings in the GREEN section to choose your
temperature setting.

• Turn the Temperature Control Dial to either HIGH or LOW. Make
sure the arrow is lined up properly with the setting you have chosen.

• Be sure to turn the probe to OFF when cook time is finished.

1. There are two temperature settings. LOW is recommended for slow
”all-day” cooking. 1 hour on HIGH equals about 2 to 21⁄2 hours
on LOW.

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 an additional 2 hours on HIGH.

IMPORTANT! Make sure Steam Vent on Glass Lid is CLOSED when using
slow cooker.

3. Always cook with the Glass Lid on.

CAUTION: Use care when lifting Glass Lid. Hot liquid may build up
along the inside of the metal rim and may dribble out when Glass Lid is
removed.

4. Follow recommended cooking times.

5. Do not reheat foods in your Slow Cooker.

6. Unplug unit when cooking is done and before cleaning.

7. Removable Stoneware is ovenproof and microwave safe. Do not use
Glass Lid in microwave or conventional oven. Do not use Removable
Stoneware on gas or electric burners or under broiler.

8. Never overfill the Removable Stoneware. There should be at least a 1”
space between the top of the Removable Stoneware and the food. For
soups and stews leave at least a 2” space, this will leave sufficient room
for the soup to simmer.

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HOW TO USE YOUR ELECTRIC SKILLET

• Make sure the Temperature Control Probe is inserted securely into
the Probe Guard.

• Use the settings in the BLACK section to choose your
temperature setting.

• Turn the Temperature Control Dial to the desired
temperature setting.

• Be sure to turn the Temperature Control Dial to OFF when cook
time is finished.

NEVER IMMERSE THE TEMPERATURE CONTROL PROBE IN WATER

USING YOUR ELECTRIC SKILLET

1. Set the Skillet on a flat, dry, heat resistant surface.

2. Set Temperature Control Dial to OFF and plug Temperature Control
Probe into Probe Guard on Skillet. Plug Cord into 120 volt AC outlet.

3. Turn Temperature Control Dial to desired temperature. Use the
settings in the BLACK section to choose your temperature. NOTE:
The cooking temperatures listed in this Owner‘s Guide are estimates.
Adjust the cooking temperature slightly up or down to achieve the
results you prefer.

4. Place food in Skillet and cook according to Temperature Guide or
your favorite recipe. Adjust temperature according to personal
preference and type of food prepared.

5. Use the Glass Lid and close the Steam Vent when a moist-heat
cooking method is desired, as for roasting, braising or steaming.
CAUTION: Use care when lifting Glass Lid. Hot liquid may build up
along the inside of the metal rim and may dribble out when Glass
Lid is removed. When a drier heat is preferred, you may wish to
open the Steam Vent during the last 10 to 15 minutes of cooking.
CAUTION: Escaping steam is hot! To avoid escaping steam, lift Glass
Lid away from you. CAUTION: Skillet is hot! Use hot pads or oven
mitts.

HOW TO USE YOUR ELECTRIC SKILLET (CONT.)

6. After food is cooked, set the Temperature Control Dial to WARM
until ready to serve, or to OFF if food is removed immediately.

7. When finished using, turn Temperature C

ontrol Dial to OFF. Unplug

ontrol

Cord from wall outlet. After Skillet has cooled, remove Temperature
Control Probe. CAUTION: Temperature Control Probe may be hot.

HOW TO CLEAN YOUR SLOW COOKER

Unplug unit and remove Removable Stoneware.

1. Fill Removable Stoneware with hot or warm soapy water to loosen
food remains. Do not use abrasive compounds — a cloth, sponge or
rubber spatula will usually remove the residue. If necessary, a plastic
cleaning pad may be used. Use a non-abrasive cleaner (such as Bon­Ami®Polishing Cleanser) or vinegar to remove water spots or other
stains. Alternatively, the Removable Stoneware can go safely into
the dishwasher.

3. The Glass Lid may be washed in the top rack ONLY of the dishwasher.

CARE OF REMOVABLE STONEWARE

As with any fine ceramic, the Removable Stoneware bowl will not
withstand the shock of sudden temperature changes.

• If the Removable Stoneware has been preheated or is hot to the
touch, do not put in cold foods. Do not preheat Slow Cooker before
using unless specified in the recipe. The Removable Stoneware should
be at room temperature before adding hot foods.

•To wash your Removable Stoneware right after cooking, use hot
water. Do not pour in cold water if the Removable Stoneware is hot.

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HOW TO CLEAN YOUR ELECTRIC SKILLET

1. Turn Temperature Control Dial to OFF. After Skillet has cooled, remove
Temperature Control Probe (make sure that it is unplugged from
outlet). CAUTION: Do not immerse Temperature Control Probe in
water or other liquids. Temperature Control Probe may be cleaned
by wiping with a damp cloth. CAUTION: Always make sure that
Probe Guard and Temperature Control Probe are completely dry
prior to use.

2. Wash Glass Lid in hot soapy water or top rack of dishwasher, then
rinse thoroughly and dry.

3. Thoroughly wash Skillet in hot soapy water, then rinse thoroughly and
dry. NOTE: To remove stubborn stains from Skillet or Glass Lid, use a
non-abrasive cleaner such as Bon-Ami®polishing cleanser. CAUTION:
Do not use metal scouring pads or harsh abrasive powders.

4. In time, the Non-Stick Cooking Surface may discolor. This is normal
and will not alter its Non-Stick properties. To remove any
discoloration, use a commercial cleaner for Non-Stick finishes such as
Dip-It®coffeepot destainer. Follow package directions. Recondition the
Non-Stick Cooking Surface before using again.

SLOW COOKER HINTS

•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 Removable Stoneware. Meats generally cook faster than
most vegetables in a Slow Cooker.

•Use whole leaf herbs and spices for the best and truest flavor for all­day cooking. If ground herbs and spices are used, they should be
stirred in during the last hour of cooking.

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SLOW COOKER HINTS (CONT.)

• Because there is direct heat at the bottom, always fill the Removable
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 10

3

⁄4 ounce can of soup
plus 4 ounces of water for a 141⁄2 ounce can of tomatoes OR 1⁄2 cup
beef or chicken broth for 1⁄2 cup of wine, etc.)

• 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
10 minutes, reduce heat, cover and allow to simmer 1

1

⁄2 hours or until
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.

SKILLET HINTS

• Use only nylon or heat-proof plastic utensils. Metal utensils may
scratch the Non-Stick Cooking Surface.

• This Skillet is not designed to deep fry. To pan-fry, do not use more
than 1⁄2 cup of oil. Select a vegetable oil or peanut oil for frying. Butter
and olive oil should only be used to sauté foods on a lower
temperature setting.

• When preparing foods not listed in Temperature Guide, start with a
low temperature and work up to desired cooking temperature.

• If Non-Stick Cooking Surface has been conditioned (see above), there
is no need for additional cooking oils or fats when cooking. A small
amount of butter, shortening or oil will however, add flavor and aid
in even browning.

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QUESTIONS AND ANSWERS FOR SLOW COOKER

Q

“What if the food isn’t done after 8 hours…when the recipe
says 8 to 10 hours?”

A

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

“Must the Slow Cooker be covered? Is it necessary to stir?”

A

Cook with the Glass Lid on. The Slow Cooker will not recover heat
losses quickly when cooking on LOW setting. Significant amounts
of heat escape whenever the Glass Lid is removed; therefore the
cooking time must be extended. Avoid frequent removal of the
Glass Lid for checking cooking progress or stirring. Never remove
Glass Lid 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.

Q

“How about thickening the juices or making gravy?”

A

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 the
juices. Prepare a smooth paste of approximately

1

⁄2 cup flour or

cornstarch to 1⁄2 cup water or 4 tablespoons melted butter. Pour
mixture into liquid in the stoneware and stir well. Turn to HIGH
and when it comes to a boil (about 15 minutes) it’s ready.

QUESTIONS AND ANSWERS FOR SLOW COOKER (CONT.)

Q

“Can I cook a roast without adding water?”

A

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.

GUIDE TO ADAPTING RECIPES

This guide is designed to help you adapt recipes to the 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
Slow Cooker. A few hints:

•Allow sufficient cooking time.

•Cook with Glass Lid 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.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to Removable Stoneware at one time and cook 8 to 12
hours (add any liquid last).

•Vegetables do not overcook as they do when boiled in your oven or
on your range. Therefore, everything can go into the Slow Cooker at
one time. EXCEPTION: Milk, sour cream or cream should be added
during last hour.

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TIME GUIDE FOR SLOW COOKER

IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:

15 to 30 minutes
35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours
6 to 10 hours
8 to 18 hours

11⁄2 to 2 hours

3 to 4 hours
4 to 6 hours

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 tender.
If cooked rice is called for, stir in with other ingredients; add

1

⁄4cup extra

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 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.

liquid per 1⁄4cup 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.

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.

HERBS AND SPICES

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.

GUIDE TO ADAPTING RECIPES (CONTINUED)

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TEMPERATURE GUIDE (SKILLET)

FOOD AMOUNT TIME/DIRECTIONS TEMP.

BURGERS 1/4 lb. 3 to 9 minutes/per side (medium) 300°F
STEAK 1" thick, boneless 9 to 12 minutes/per side 300°F
CHICKEN boneless breasts 6 to 7 minutes/per side 300°F
FRENCH TOAST 3 to 5 minutes/per side 325°F
PAN CAKES 1 to 3 minutes/per side 300°F
EGGS

Fried 2 to 3 minutes/first side 300°F

1 to 2 minutes/second side
Melt 1 too 2 tsp. butter or
margarine in skillet

Poached 1 to 6 eggs 2 to 3 minutes 250°F or 300°F

Pour 2 cups water and 1 tsp.
cider vinegar in skillet.
Heat to boiling. Break each egg
into a bowl; slip into water.
LID and cook 2 to 3 minutes.

Scrambled 3 to 4 minutes 300°F

Melt 1 to 2 tablespoons butter
or margarine in skillet. Add
eggs, cook, stir gently, until
set and cooked.

BACON5 minutes/first side 300°F

1 to 3 minutes/second side

SAUSAGE
LINKS 8 to 10 minutes 300°F

SAUSAGE
PATTIES 6 minutes/first side 300°F

5 to 6 minutes/second side

CROCK-POT® SLOW COOKER RECIPES

POT ROAST OF BEEF

2 to 3 potatoes, sliced Salt and pepper to taste
2 to 3 carrots, sliced 2 pound beef roast
1 to 2 onions, sliced

Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and
vegetables with spatula and thicken for gravy if desired (see “HINTS” page 8). Without
Vegetables: Season roast with salt and pepper and any other favorite seasonings. Add
no liquid. Cook as directed.

HEARTY BEEF STEW

11⁄2to 2 pounds stew beef, 1 can (28-oz.) tomatoes

cut in 1-inch cubes 2 to 3 stalks celery, sliced
4 to 5 carrots, sliced
1 small onion, diced 1 whole clove (optional)
Salt and pepper to taste 2 bay leaves

Tri m all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

CHICKEN CACCIATORE

1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 teaspoon salt 1 bay leaf

1

⁄2teaspoon pepper

Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over
chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over
spaghetti or vermicelli.

1

⁄2cup beef broth

1

⁄4cup quick-cooking tapioca

1

⁄2teaspoon basil leaves

1

⁄2teaspoon celery seed

1

⁄2cup dry white wine

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RECIPES

BARBECUE RIBS

21⁄2to 3 pounds spareribs 1 onion, sliced
1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste

(or 2 cups homemade sauce)

Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

Barbecue Meats

Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8
to 10 hours. (HIGH: 4 to 6 hours).
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.

SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen 1 cup boiling water

Chinese pea pods, partially thawed

1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce

chunks or tidbits (drain and reserve juice)1⁄2teaspoon ground ginger
2 tablespoons cornstarch 2 cans (41⁄2ounces each) shrimp,
3 tablespoons sugar rinsed and drained
1 chicken bouillon cube 2 tablespoons cider vinegar
Fluffy rice

Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

1

⁄2cup reserved pineapple juice

ITALIAN TOMATO AND MEAT SAUCE

11⁄2pounds ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 teaspoon salt
1 can (141⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves
2 cans (6-oz.) tomato paste

Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to
10 hours.

BEEF BOURGUIGNON (BEEF STEW WITH WINE)

6 strips bacon, cut in 1⁄2-inch pieces 1 tablespoon tomato paste
2 to 3-pound beef rump or chuck, 2 cloves garlic, minced

1 medium carrot, sliced 1 bay leaf
1 small onion, sliced
Salt and pepper to taste
3 tablespoons flour 2 tablespoons butter
1 can (103⁄4-oz.) condensed beef broth

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to
10 hours. Sauté mushrooms in butter, and add with wine to stoneware about 1 hour
before serving. To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons
flour with 3 tablespoons melted butter or margarine. Stir into stew.

cut in 11⁄2-inch cubes

RECIPES

1

⁄4teaspoon dried thyme leaves

3

⁄4teaspoon whole thyme

1

⁄2pound tiny white onions

1

⁄2to 1 pound fresh mushrooms, sliced

1

⁄2cup red or Burgundy wine

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-17-

RECIPES

FAVORITE CHILI

1

⁄4pound dry pinto or kidney beans 1 clove garlic, minced

(see page 6) 2 tablespoons chili powder
1 can (141⁄2-oz.) tomatoes
1 pound coarsely ground chuck,

browned and drained

1

⁄2teaspoon ground cumin

1

⁄2teaspoon ground black pepper

1

⁄2green bell pepper,seeded and chopped

1 small onion, chopped Salt to taste

Completely soften beans as directed on page 4. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans.

CHICKEN IN A POT

1 to 2 carrots, sliced 1 teaspoon salt
1 to 2 onions, sliced
1 to 2 celery stalks, sliced
2 to 3 pound whole broiler/fryer chicken

Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 3
hours, using 1 cup water). Remove chicken and vegetables with spatula.

NEW ENGLAND STYLE BAKED BEANS

1 pound dry navy beans
1 pound smoked ham or ham hocks

or 1⁄2-pound cubed salt pork 1 teaspoon salt

1

⁄2cup chopped onion 1 teaspoon dry mustard

11⁄2cups water

Completely soften beans as directed on page 4. Drain and put beans in stoneware.
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).
Cut ham from bone and return to slow cooker.

1

⁄2teaspoon coarse black pepper

1

⁄2cup water,chicken broth or white wine

1

⁄2to 1 teaspoon basil

1

⁄2cup packed brown sugar

1

⁄2cup maple syrup

1

2

⁄

to 5

CHICKEN IN MUSHROOM GRAVY

2 to 3-pound chicken, cut up

1 can (103⁄4-oz.) condensed cream Salt and pepper

Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
(HIGH: 3 to 4 hours).

Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken
pieces to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir
sour cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over
chicken with rice or noodles.

FRENCH ONION SOUP

1 quart beef bouillon or brown stock 1 tablespoon sugar
3 medium yellow onions, thinly sliced 2 tablespoons flour
3 tablespoons butter

1

Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.

RECIPES

1

(or 3 whole chicken breasts, halved) 1 can (4-oz.) sliced mushrooms, drained

of mushroom soup

⁄2teaspoon salt 1 cup grated Parmesan cheese

⁄4cup dry white wine or chicken broth

1

⁄4cup dry vermouth or cognac (optional)

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SKILLET RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine Dash nutmeg

1

⁄2cup plus 2 tablespoons all-purpose flour

1

⁄2teaspoons sugar 1 egg

2 teaspoons baking powder

1

⁄4teaspoon salt 2 tablespoons chopped pecans or walnuts

1

⁄4teaspoon cinnamon Vegetable oil

Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt
and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add
egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with oil.
Pour about 1⁄4cup batter for each pancake. Cook until bubbles come to the
surface and the bottom is golden brown, about 2 minutes. Serve 3 warm with
maple syrup for breakfast or brunch or top with ice cream, additional nuts and
caramel syrup for dessert.

CLASSIC FRENCH TOAST

1 egg, slightly beaten 1 tablespoon butter or margarine

1

⁄3cup milk 2 slices French bread, sliced 1-inch thick

1

⁄4teaspoon vanilla extract

Dash nutmeg or cinnamon Confectioner’s sugar

1

⁄2teaspoon confectioner’s sugar Maple syrup

Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° . Add
butter to skillet. Dip both sides of bread quickly into egg mixture then place in
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each
piece lightly with confectioner’s sugar and serve with maple syrup.

2

⁄3cup milk

1

⁄2cup peeled and finely chopped apple

RECIPES

DENVER OMELET

1

⁄2cup diced, cooked ham 3 eggs

1

⁄4cup chopped green bell pepper 2 tablespoons water

1

⁄4cup sliced fresh mushrooms
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine

Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions
and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in an even
layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture
over ham and vegetables. Cover and cook 4 minutes or until eggs are set.
Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet
in half then gently fold each part in half. Lift omelets from skillet with a wide
spatula.

HAM AND EGG FAVORITE

1 tablespoon butter or margarine 2 eggs

1

⁄4cup chopped onion
2 tablespoons all-purpose flour

1

⁄4cup milk

Set skillet temperature to 300° F. Add butter and melt. Add onions and saute until
onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.
Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.

1

⁄8teaspoon salt

1

⁄3cup (1-ounce) cheddar cheese, shredded

1

⁄2cup chopped cooked ham

1

⁄2cup chopped fresh spinach

3

⁄4cup (3-ounces) Swiss cheese, shredded

-21--20-

RECIPES

PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast,

cut into 1⁄2-inch x 2-inch strips

1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked

(or combination) and drained

1

⁄2teaspoon basil

Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken broth,
stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1
minutes or until mixture is hot and thickened. Serve over past. Makes 2 servings.

EASY BEEF FAJITAS

juice of 2 limes
2 tablespoons olive oil 4 flour tortillas

1

⁄2teaspoons ground cumin

1

⁄4teaspoon salt or cheddar cheese, shredded

1 clove garlic, minced guacamole, optional

1

⁄8teaspoon red pepper flakes salsa,optional

freshly ground black pepper,to taste sour cream, optional

3

⁄4-lb. top round steak, thinly sliced chopped tomatoes, optional

1 small onion, thinly sliced

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes
or until vegetables are tender. Remove vegetables and keep warm. Drain meat,
discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until
done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5
minutes. To assemble, spoon about 1⁄4of meat and vegetables into center of each
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or
chopped tomatoes.

1

⁄2teaspoons cornstarch

3

⁄4cup chicken broth

1

⁄2green or red bell pepper,thinly sliced

1

⁄2cup (2-ounces) monterey jack

RECIPES

SHRIMP AND VEGETABLE STIR-FRY

3

⁄4-lb. raw,shrimp, shelled and deveined 1 small sweet red bell pepper,in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot

1 tablespoon vegetable oil 2 stalks celery, sliced

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.

STIR-FRY BEEF AND BROCCOLI

1

⁄2to 3⁄4-lb. top round or sirloin
1 clove garlic, minced salt to taste
dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced

1

⁄2cup beef broth

1

⁄2teaspoons cornstarch Hot cooked rice

Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.

Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt;
set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain
meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until
beef is done. Remove meat and keep warm. Add vegetables. Cover and cook 3
minutes or until vegetables are crisp tender. Stir mid-way through cooking.
Reduce temperature to 250° F. Blend meat into vegetables. Stir broth mixture
then pour over meat and vegetables. Heat, stirring, until broth is hot and
thickened. Serve over rice.

1

⁄2medium onion, thinly sliced

1

⁄2package (3-ounces) frozen snow peas,

thawed

1

⁄4teaspoon sugar

3

⁄4cup broccoli flowerettes

1

⁄2onion, sliced in thin wedges

-22-

-23-

RECIPES

STEAK AU POIVRE

2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine

of black, green and pink peppercorns 1 green onion, sliced

1

⁄2to 3⁄4-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth

3 tablespoons water

Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,
or until desired doneness. Remove steak from skillet and keep warm.

Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook, stirring constantly, about
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minutes. Serve steaks
with sauce spooned over meat.

BANANA STUFFED FRENCH TOAST

1 loaf of country style bread un-sliced (16oz) 1/2 cup of milk
5 eggs 4 bananas
2 TB of pure vanilla extract 2 TB of butter
2 TB of Brown sugar

Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;
discard the ends of the bread. Carefully cut each slice in half but do not cut
completely through middle, this will create a pocket for the bananas. In a bowl
beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical slices,
add to skillet and sprinkle with remaining brown sugar. Allow bananas to cook for
1 minute and turn to cook for an additional minute. Remove and allow bananas
to completely cool. When bananas are cooled fill the bread slices with the
bananas. Then allow bread to soak in the egg mixture. Repeat procedure for the
remaining slices. Heat skillet to 350ºF and add remaining butter. Add the bread
cook 1-2 pieces at a time and cook for 5 minutes on each side, being careful
not to burn them. Serve with warm maple syrup or fresh banana slices and
brown sugar.

RECIPES

ORANGE FRENCH TOAST

4 ea. French bread, thick slices 1 ea. Zest grated from an orange
1⁄2 c. Silvered Almonds 1⁄4 tsp. Vanilla extract
2 ea. Eggs 1⁄2 c. Fresh orange Juice
1⁄8 tsp. Salt

Orange Syrup

1⁄2 c. Maple syrup 1⁄4 c. Fresh orange juice

Preheat skillet to 350ºF and add 2 tablespoons of vegetable oil. Wisk together the
eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread in the
egg mixture until thoroughly soaked. Transfer to the Skillet and cook 1-2 pieces at
a time until each side is golden brown. Combine the syrup and remaining
orange juice in a small bowl and stir until completely mixed. Place toast on
serving platter and pour syrup over. Sprinkle with silvered almonds.

1/4

cup

-24-

-25-

©2002, Rival

A Division of The Holmes Group

Printed in China 428-0346

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:

www.crockpot.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B 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.