Crock-Pot SCCPBPP605 Notice D'utilisation page 8

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
1.8–2.7 kg roasting chicken
120 ml onion, chopped
1–2 tablespoons butter
Juice of one lemon
½ teaspoon Sea salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
⅓ teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8–10 hours or on
High 4 hours.
CHILI Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
0.9–1.4 kg minced beef, cooked and drained
2 x 400 g cans red, black or white beans, rinsed and drained
1 x 400 g can chopped tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
125 g 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.
CHICKEN CACCIATORE Serves 4-8
2–3 onions, thinly sliced
0.9–1.8 kg chicken (breasts or thighs), skinned
794 g can plum tomatoes, chopped
5 cloves garlic, minced
120 ml dry white wine or stock
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
1. Place sliced onion in Crock-Pot
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 rather than boneless will increase cooking time by about 30 minutes to 1 hour.
slow cooker.
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RECIPES
slow cooker and cover with chicken.
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8
slow cooker.
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