GE 840093400, 106724 User Manual
For Customer Assistance Please Call: 1-877-556-0973
840093400
Slow Cooker
g
Important Safeguards ............................ 2
Know Your Slow Cooker ...................... 3
How to Use Your Slow Cooker............ 3
Cleaning Your Slow Cooker ................ 6
Optional Features.................................... 7
Recipes...................................................... 8
Customer Assistance .......................... 24
Digitally signed by A. Creery
cn=A. Creery, c=US
Date: 2002.03.14 11:13:38 -05'00'
Reason: I am approving this document
5 1/2 X 8 1/2": 48 pgs: english, french: black ink: no bleed: saddle: flip:
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic safety precautions should always be observed,
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do not
immerse cord, plug, or base in water or
other liquid.
4. Close supervision is necessary when 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.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free customer assistance number for
information on examination, repair or
electrical or mechanical adjustment.
7. The use of accessory attachments
not recommended by the appliance
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 hot surfaces,
including stove.
10. Do not place on or near hot gas or an
electric burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil
or other hot liquids.
12. To disconnect slow cooker, turn control
knob to Off; remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable liner.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated crock.
15. Do not operate appliance in any way
other than intended use.
This product is intended for household
use only.
This product is only intended for the preparation, cooking, and serving of foods. This
product is not intended for use with any
non-food materials or products.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a safety
feature. If you are unable to insert the plug
into the outlet, try reversing the plug. If
the plug should still fail to fit, contact an
electrician to replace the obsolete outlet.
Do not attempt to defeat the safety purpose
of the polarized plug.
To avoid an electrical circuit overload do not
use a high wattage appliance on the same
circuit with the slow cooker.
This appliance has a short cord to reduce
the hazards of becoming entangled or
tripping over a longer cord. An extension
cord may be used if electrical rating of
extension cord is equal to or greater than
the rating of the slow cooker. Use only
an extension cord rated 10 amperes or
greater. Care must be taken to arrange
extension cord so that it will not drape
over a countertop or tabletop where it can
be tripped over or pulled on by children.
CAUTION: Keep lid latch away from children.
This feature, available on selected models
(see page 7), is not a toy.
Consumer Safety Information
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Cover
Crock
Base
Control Knob
Know Your Slow Cooker
Parts and Features
1
1
2
3
4
2
4
3
How to Use Your Slow Cooker
1. Before first use, wash Cover and
Crock in hot, soapy water. Rinse and
dry. Do not immerse Base in water.
2.
Prepare recipe according to instructions.
Place food in Crock and cover.
3. Plug cord into outlet. Select
temperature setting.
4.
When finished, turn to Off and
unplug
Base. Remove food from Crock.
5. Let Crock and Cover cool slightly
before washing.
Crock Capacity
How much does your slow cooker hold?
The capacity of your slow cooker refers to the amount the crock can hold if it is
filled to the rim. However, we DO NOT recommend filling to the rim.
As a rule, you should select recipes that yield 1 quart less than the listed capacity of
your crock. For example, if your slow cooker is labeled as a 6-quart slow cooker, your
best results will be achieved using recipes that yield 5 quarts or less.
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Control Knob and Temperature Settings
If You’ve NEVER Used a Slow Cooker
The Control Knob on the slow cooker offers Low and
High temperature settings for cooking. The Keep
Warm setting is for holding the prepared recipe at a
perfect serving temperature.
The Keep Warm setting should only be used after a
recipe has been thoroughly cooked. Food should not
be reheated on the Keep Warm setting. If food has
been cooked and then refrigerated it must be reheated
on Low or High and then switched to Keep Warm.
CAUTION: The Keep Warm setting should only be used after completely cooking
the recipe according to the instructions. The food must be hot enough to prevent
bacterial growth before using the Keep Warm setting. Do not use the Keep Warm
setting to reheat any food that has been refrigerated or frozen.
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.”
Then try some of the recipes.
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books available
in the library or bookstore. If you have
any questions, call our toll-free customer
assistance number. We’ll be glad to help.
If You’ve Used a Slow Cooker Before
This slow cooker is designed to bring
ingredients up to cooking temperature
quickly. It may reach a full boil and
cook faster than other slow cookers you
have used. Because the slow cooker
reaches its cooking temperature rapidly,
older recipes may need to be adjusted.
Some recipes may now take less cooking
time.
You are probably ready to develop
new recipes for use in your slow cooker.
If the recipe was originally cooked in a
saucepan on the stovetop, or slow roasted
in the oven, adapting the recipe should
be easy.
Our slow cooker heats from the sides.
The Base slowly raises the temperature
of the Crock. Whether cooked on Low
or High, the final temperature of the
food is the same, about 200°F. The
only difference is the amount of time
the cooking process takes. Read the
section on “Adapting Recipes” for
more information.
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Tips for Slow Cooking
The Cover of the slow cooker does not
form a tight fit on the Crock but should
be centered on the Crock for best results.
Do not remove the Cover unnecessarily—
this results in major heat loss. Do not
cook without Cover in place.
Stirring is not necessary when slow cooking.
However, if cooking on High, you may
want to stir occasionally.
Slow cooking retains most of the
moisture in foods. If a recipe results in
too much liquid at the end of the cooking
time, remove the Cover, turn the Control
Knob to High, and reduce the liquid by
simmering. This will take 30 to 45 minutes.
The slow cooker should be at least
half-filled for best results. If only halffilled, check for doneness 1 to 2 hours
earlier than recipe time.
If cooking soups or stews, leave a
2-inch space between the top of the
Crock and the food so that the recipe
can come to a simmer.
Many recipes call for cooking all day.
If your morning schedule doesn’t allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
Crock, cover, and refrigerate overnight.
In the morning, simply place Crock
in the slow cooker and select the
temperature setting.
Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
uncooked meat in the slow cooker.
Thaw any meat or poultry before
slow cooking.
Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly
a recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place thick
onion slices underneath, so the meat
will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Slow cookers have very little evaporation.
If making your favorite soup, stew, or
sauce, reduce the liquid or water called
for in the original recipe. If too thick,
liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the recipe
to prevent scorching on the sides of
the Crock.
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Cleaning Your Slow Cooker
1. Turn the Control Knob to Off.
Unplug cord from outlet.
2. Remove Crock and Cover from Base
and let cool.
3. Wash the Crock and the Cover in
hot, soapy water. Rinse and dry.
The Crock and the Cover may also
be washed in the dishwasher.
4. Wipe the Base with a damp cloth.
Do not use abrasive cleansers.
CAUTION: To reduce the risk of electrical
shock, do not immerse Base in water.
Crock and Glass Cover:
Precautions and Information
• Please handle the Crock and Cover
carefully to ensure long life.
• Avoid sudden, extreme temperature
changes. For example, do not place a
hot Cover or Crock into cold water or
onto a wet surface.
• Avoid hitting the Crock and Cover
against the faucet or other hard
surfaces.
• Do not use Crock or Cover if chipped,
cracked, or severely scratched.
• Do not use abrasive cleansers or metal
scouring pads.
• The bottom of the Crock is very
rough and can damage the countertop. Use caution.
• The Crock and the Cover can become
very hot. Use caution. Do not place
directly on any unprotected surface
or countertop.
• The Crock is microwave-safe and
ovenproof, but never heat the Crock
when empty. Never place the Crock
on a burner or stove top. Do not
place the
Cover in a microwave oven,
conventional
oven, or on the stove
top.
Removing Cover and Crock
When removing the Cover, tilt so that
the opening faces away from you to
avoid being burned by steam.
The sides of the Base of the slow
cooker get very warm because
the heating elements are located
here. Use the handles on the Base
if necessary. Use hot mitts to remove
the Crock.
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Optional Features (on selected models)
The Lid Latch secures the cover while moving,
transporting, or storing the slow cooker. To use Lid
Latch, place the white band into the groove located
under one of the handles. Stretch the band to the
other side of the slow cooker and secure it in the
groove under the other handle.
Once the band is attached, it can also be crossed
over the knob to further secure the lid.
The Lid Latch is not a toy. Keep out of reach of
children.
The Carrying Case can be used when you need to
transport the slow cooker to another location. First
attach the Lid Latch. Secure the electric cord of the
slow cooker with a rubber band or twist tie. Then set
the slow cooker in the Carrying Case with the cord
under the slow cooker. Fit the handles of the slow
cooker through the openings in the case. Zip the
case and use caution when carrying any hot foods.
The Carrying Case can be cleaned by wiping with a damp sponge. For bigger spills,
hand wash the case in cold water and mild detergent.
DO NOT PLUG IN AND TURN ON WHEN THE SLOW COOKER IS STILL IN THE CARRYING CASE.
To order the Lid Latch or Carrying Case, please call our toll-free customer assistance
number: 1-877-556-0973.
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8
Recipes
About the Symbols
Our easy-to-use recipe symbols give you information at a glance!
These recipes list ingredients in sizes for medium slow cookers (3 to 5 quart) and large
slow cookers (51⁄2 to 7 quart). Select the ingredient amount based on your needs and
the size of your slow cooker.
Indicates recipes that freeze
well for later use.
51⁄2 to 7 qt
3 to 5 qt
51⁄2 to 7 qt
3 to 5 qt
Arroz con Pollo
1 2 (3 pound) chickens, cut in pieces
1 1 (14.5 ounce) can Italian-style stewed tomatoes
10 oz box 1 (16 ounce) bag frozen peas
1 2 (14 ounce) cans chicken broth
3
⁄4 cup 1 (12 ounce) jar roasted red peppers, drained and cut in strips
1 2 (8 ounce) boxes Spanish-style yellow rice mix
1 2 teaspoons garlic salt
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 8 hours; OR
High – 4 hours.
Makes 4 or 8 servings.
Chicken in a Pot
1 2 (16 ounce) packages frozen mixed vegetables
1 2 (1.5 ounce) envelopes beef stroganoff sauce mix
1 2 (3 pound) whole chickens
1
⁄2 1 teaspoon each: paprika, onion powder, and garlic powder
Combine vegetables and sauce mix in the crock. Sprinkle seasonings on the chicken.
Place the chicken in the crock over the vegetables. Cover and cook on:
Low – 8 hours;
OR High – 4 hours.
Makes 4 or 8 servings.
3 to 5 qt
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3 to 5 qt
51⁄2 to 7 qt
51⁄2 to 7 qt
9
New England Boiled Dinner
2 pound 1 (4 pound) boneless, smoked ham
1 2 (16 ounce) cans whole potatoes, drained
1 2 (16 ounce) bags frozen baby carrots
1 pound 1 (2 pound) cabbage, cut in 6 wedges
1
⁄4
1
⁄2 cup water
Place the meat in the crock and fit the vegetables around it. Add water. Cover and
cook on:
Low – 6 hours; OR High – 3 hours.
Makes 4 or 8 servings.
’Wursts and Sauerkraut
1 2 (28 ounce) cans sauerkraut
1 1 envelope dry onion soup mix
3
⁄4 cup 1 (12 ounce) bottle beer
1 1 tablespoon Worcestershire sauce
2 4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except the wursts, in the crock. Stir well. Add the meat
and stir. Cover and cook on:
Low – 6 hours; OR High – 3 hours.
Makes 6 or 12 servings.
Belgian Beef Stew
3 6 pounds boneless beef stewing cubes
1 cup 1 (12 ounce) bottle beer
1 2 (16 ounce) packages frozen vegetables for stew
1 1 (14 ounce) can beef broth
2 Tbsp
1
⁄4 cup vinegar
2 Tbsp
1
⁄4 cup brown sugar, packed
1 2 (0.87 ounce) envelopes brown gravy mix
Combine all ingredients in the crock. Cover and cook on:
Low – 10 hours; OR High – 5
hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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3 to 5 qt
51⁄2 to 7 qt
51⁄2 to 7 qt
10
Chunky Chicken Barley Soup
1 2 (14 ounce) cans chicken broth
1 2 (16 ounce) packages frozen vegetables for soup or stew
2
⁄3 11⁄4 cups pearl barley
1 2 cups fresh mushroom slices
2 4 cups water
1 2 (1.8 ounce) envelopes dry vegetable soup mix
1 2 pounds boneless chicken breasts, cut in cubes
1
⁄2 1 teaspoon salt
1
⁄8
1
⁄4 teaspoon pepper
Combine all ingredients in the crock. Cover and cook on:
Low – 6 hours; OR High – 3
hours.
Makes about 3 or 5 quarts.
Cream of Tomato Soup
1 2 (28 ounce) cans tomato puree
1 1 (6 ounce) can tomato paste
1 1 (1.8 ounce) envelope white sauce mix
1 2 (12 ounce) cans evaporated milk
1 2 cups water
1 2 (14 ounce) cans vegetable or chicken broth
1 2 teaspoons salt
1 2 teaspoons sugar
11⁄2 tsp 1 tablespoon dried basil
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours; OR
High – 3 hours.
Makes about 21⁄2 or 41⁄2 quarts.
Creamy Corn & Potato Chowder
3 6 (16 ounce) cans creamed corn
1
⁄4
1
⁄2 cup chopped onion
1 1 (12 ounce) can evaporated milk
1 1 (14 ounce) can chicken broth
1 2 cups water
1 1 (7.06 ounce) box sour cream and chive flavored, dry mashed
potato mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours; OR
High – 3 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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51⁄2 to 7 qt
51⁄2 to 7 qt
51⁄2 to 7 qt
3 to 5 qt
11
Hungarian Beef, Beans, & Barley Stew
2 3 pounds beef ribs (cut for barbecue) or boneless short ribs
2 3 (16 ounce) cans red kidney beans, drained
1 2 (14 ounce) cans beef broth
1
⁄2
3
⁄4 cup pearl barley
1
⁄4
1
⁄2 cup chopped onion
1 2 tablespoons paprika
1
⁄2 1 teaspoon garlic powder
1
⁄2 1 teaspoon salt
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 10 hours;
OR High – 5 hours.
Makes about 3 or 5 quarts.
Italian-Style Beef Stew
21⁄2 4 pounds boneless beef stewing cubes
1 3 (10 ounce) boxes frozen mixed vegetables
1 2 (15 ounce) cans tomato sauce
1 1 tablespoon Worcestershire sauce
2 Tbsp
1
⁄4 cup chopped onion
1 2 (1.5 ounce) envelopes beef stew seasoning mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 10 hours;
OR High – 5 hours.
Makes about 3 or 5 quarts.
Manhattan Clam Chowder
1 1 (32 ounce) bottle tomato juice
1 1 (6 ounce) can tomato paste
36(6
1
⁄
2 ounce) cans chopped clams, with liquid
1 2 (16 ounce) bags frozen mixed vegetables for soup or stew
1 2 (16 ounce) cans sliced potatoes, drained
1
⁄2 1 teaspoon garlic powder
1
⁄2 1 teaspoon Italian seasoning
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours; OR
High – 3 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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51⁄2 to 7 qt
51⁄2 to 7 qt
12
Pot au Feu
3 6 pounds boneless beef stewing cubes
1 2 Polish kielbasa or other smoked sausage
1 1 (1.5 ounce) envelope brown gravy mix
1 2 (16 ounce) bags frozen vegetables for soup or stew
1 1 (14 ounce) can beef broth
1 2 tablespoons Worcestershire sauce
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 10 hours;
OR High – 5 hours.
Makes about 21⁄2 or 5 quarts.
Chili
11
1
⁄2 pounds hot Italian sausage, removed from casings
11
1
⁄2 pounds lean ground beef
1 1 medium onion, chopped
12(
3
⁄4 ounce) envelopes chili seasoning mix
1 2 (16 ounce) cans kidney beans, drained
1 2 (14 ounce) cans diced tomatoes
1 2 (6 ounce) cans tomato paste
1 2 (15 ounce) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef, and onion. Place cooked meat mixture in
crock. Add remaining ingredients. Cover and cook on:
Low – 8 hours; OR High – 4 hours.
Makes about 3 or 5 quarts.
Texas Chili Soup
3 5 (16 ounce) cans red kidney beans, drained
1 2 (1.25 ounce) envelopes chili seasoning
1 2 (15 ounce) cans tomato sauce
1
⁄2 1 cup chopped onion
11⁄2 3 pounds stew beef, cut in cubes
1 2 (14 ounce) cans beef broth
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon garlic powder
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 10 hours;
OR High – 5 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
3 to 5 qt
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51⁄2 to 7 qt
51⁄2 to 7 qt
3 to 5 qt
13
Vegetarian Vegetable Soup
3 cups 1 (32 ounce) bottle tomato plus vegetable juice
1 1 (6 ounce) can tomato paste
1 tsp 1 tablespoon chopped garlic
1
⁄4
1
⁄2
cup chopped onion
1 2 (16 ounce) bags mixed vegetables for soup or stew
1 1 (14 ounce) can vegetable broth
1
1
⁄2 3 cups water
1
⁄2
1
⁄2 teaspoon Italian seasoning
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon sugar
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours;
OR High – 3 hours.
Makes about 3 or 4 quarts.
Vegetarian Chili
1 1 tablespoon vegetable oil
1 2 medium onions, chopped
12(
3
⁄4 ounce) envelopes chili seasoning
1 2 (16 ounce) cans Great Northern beans, drained
1 2 (15 ounce) cans kidney beans, drained
1 2 (15 ounce) cans black beans, drained
1 2 (14 ounce) cans diced tomatoes
1 2 (8 ounce) cans tomato sauce
1 2 (14.5 ounce) cans vegetable broth
In a skillet over medium-high heat cook onion in the oil until soft. Place onion mixture into the slow cooker. Add remaining ingredients. Stir to mix. Cover and cook
on:
Low – 8 hours; OR High – 4 hours.
Makes about 3 or 5 quarts.
Slow-Cooked Beef Stew
1 2 (1 pound) bags baby carrots
2 3 pounds boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (103⁄4 ounce) cans condensed cream of tomato soup
11
1
⁄2 cups water
1 2 (1.5 ounce) envelopes beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables. Cover and cook on:
Low – 8 hours; OR High – 4 hours.
Makes about 3 or 5 quarts.
3 to 5 qt
3 to 5 qt
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3 to 5 qt
51⁄2 to 7 qt
3 to 5 qt
51⁄2
to 7 qt
3 to 5 qt
14
German-Style Pot Roast
1
⁄3
3
⁄4 cup cider vinegar
2 Tbsp
1
⁄4 cup ketchup
1
⁄4
1
⁄2 cup chopped onion
1
⁄2 1 teaspoon chopped garlic
1 2 (14 ounce) cans beef broth
8 12 ginger snap cookies
1 2 (0.8 ounce) envelopes brown gravy mix
2-3 4-5 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the crock. Stir well. Add the
meat and stir well to coat. Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Makes about 4 to 5 or 8 to 10 servings.
Hawaiian Chicken
3 6 pounds skinless, boneless chicken breasts, halved
1 2 (16 ounce) cans pineapple slices, drained
1 2 (15 ounce) cans mandarin oranges, drained
1
⁄4
1
⁄4 cup cornstarch
1
⁄4
1
⁄4 cup brown sugar, packed
2 Tbsp
1
⁄4 cup lemon juice
1
⁄4
1
⁄2 teaspoon salt
1
⁄4
1
⁄2 teaspoon ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5
hours; OR High – 2 to 3 hours.
Makes about 6 to 8 servings or 12 to 16 servings.
Onion-Coated Beef Roast
1
⁄2
1
⁄2 cup steak sauce
2-3 4-5 pounds bottom round or rump beef roast
2 2 tablespoons dried minced onion
Pour steak sauce into the crock. Place meat in the crock and coat both sides with
the sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook
on:
Low – 10 hours; OR High – 5 hours.
Makes about 6 or 14 servings.
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51⁄2 to 7 qt
3 to 5 qt
51⁄2 to 7 qt
3 to 5 qt
51⁄2 to 7 qt
3 to 5 qt
15
Swedish Meatballs
21⁄2 5 pounds frozen cooked meatballs
1 2 (101⁄2 ounce) cans cream of mushroom soup, undiluted
1 2 (101⁄2 ounce) cans golden mushroom soup, undiluted
1 2 (14 ounce) cans beef broth
12(
3
⁄4 ounce) envelopes brown gravy mix
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours;
OR High – 3 hours.
Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
21⁄2 5 pounds frozen cooked meatballs
1 2 (12 ounce) jars grape jelly
1 2 (12 ounce) jars currant jelly
1 2 (12 ounce) bottles chili sauce
1 2 (12 ounce) bottles cocktail sauce
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours;
OR High – 3 hours.
Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 6 pound brisket of beef
1 2 (18 ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25 ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1
⁄2 1 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well
to coat. Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Remove the meat and shred. Return the meat to the crock. Stir well.
Serve on soft rolls. Makes 8 or 16 servings.
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