Crock-Pot SCCPRC507B Notice D'utilisation page 9

1. Coat beef in flour seasoned with salt and pepper. Sear beef in a frying pan on the hob (optional).
2. Place meat in Crock-Pot
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN Serves 4-6
1.5kg roasting chicken
1 small onion
Butter
Juice of one lemon
2.5g sea salt
15g fresh parsley
5g dried thyme
Pinch paprika
100ml water or stock
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 the remaining seasonings. Add the water/stock then cover and
cook on Low 8–10 hours or on High 4 hours.
CHICKEN CACCIATORE Serves 2-4
1–1½ onions, thinly sliced
500g chicken (breasts or thighs), skinned
200g can plum tomatoes, chopped
2 cloves garlic, chopped
200ml dry white wine or stock
15g capers
10 pitted Kalamata olives, chopped coarsely
Handful fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
1. Place sliced onion in Crock-Pot® slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 6 hours or on High for 4 hours or, or until chicken is tender.
4. Stir in capers, olives and 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.
CHILLI Serves 3–4
1 large onion, chopped
2-3 cloves garlic, chopped
1 green pepper, chopped
500g minced beef
400g can red kidney beans, drained
200g can diced tomatoes
1 chilli pepper (optional), seeded and chopped
7-8g tomato purée
2.5g cayenne pepper
100ml beef stock
1. Add all ingredients to Crock-Pot
2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
® slow cooker and add remaining ingredients.
®
slow cooker.
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