9
Cooking Chart
For best results, fill the crock at least half-full but no more than 1 inch (2.5 cm) from lid. Always follow package directions.
RECIPE
3–5 QT/L
6–7 QT/L
8 QT/L
INSTRUCTIONS
Beef Pot
Roast
2 lb. (907 g) beef pot roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (59 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1” (2.5-cm) pieces
3–5 lb. (1.4–2.3 kg) beef pot roast
1 1/2 teaspoons (7.5 ml) salt
1 teaspoon (5 ml) pepper
1/2 cup (118 ml) beef broth/water
1 envelope dry onion mix
2 onions, quartered
3
–
4 potatoes, quartered
3
–
4 carrots, cut in 1” (2.5-cm)
pieces
4
–
6 lb. (1.8
–
2.7 kg) beef pot roast
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
3/4 cup (177 ml) beef broth/water
1 envelope dry onion mix
3 onions, quartered
5
–
6 potatoes, quartered
5
–
6 carrots, cut in 1” (2.5 cm)
pieces
1. Season roast with salt and pepper.
2. Over medium-high heat, brown roast on all sides.
3. Place vegetables in crock.
4. Place roast on top of vegetables.
5. Sprinkle with onion soup mix.
6. Drizzle beef broth over meat and vegetables.
7. Cover and cook on HIGH for 5 hours, LOW for 10
hours, or until internal temperature measures at
least 160ºF (71ºC) for medium. Cooking on the
LOW setting will result in more tender meat.
Chili
1 lb. (454 g) ground beef
1 1.5-oz. (42-g) envelope chili
seasoning
1 14.5-oz. (411-g) can diced
tomatoes
1 16-oz. (454-g) can kidney beans
(drained and rinsed)
2 lb. (907 g) ground beef
2 1.5-oz. (42-g) envelopes chili
seasoning
2 14.5-oz. (411-g) cans diced
tomatoes
2 16-oz. (454-g) cans kidney beans
(drained and rinsed)
4 lb. (1.8 kg) ground beef
4 1.5-oz. (42-g) envelopes chili
seasoning
4 14.5-oz. (411-g) cans diced
tomatoes
4 16-oz. (454-g) cans kidney beans
(drained and rinsed)
1. Combine beef, chili seasoning, diced tomatoes and
kidney beans in crock.
2. Cover and cook on HIGH for 4 hours, LOW for
8 hours, or until temperature is at least 160ºF
(71ºC).
Whole
Chicken
3 lb. (1.4 kg) whole chicken
2 garlic cloves, peeled
1/2 lemon
1 bay leaf
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 teaspoon (5 ml) paprika
4–6 lb (1.8–2.7 kg) whole chicken
(or two 3-lb. [1.4-kg] chickens)
3 garlic cloves, peeled
1/2 lemon
2 bay leaves
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
1–2 teaspoons (5–10 ml) paprika
7
–
8 lb (3.2
–
3.6 kg) whole chicken
4 garlic cloves, peeled
1 lemon, halved
3 bay leaves
1 tablespoon (10 ml) salt
1 1/2 teaspoons (7.5 ml) pepper
2 teaspoons (10 ml) paprika
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon and bay leaf in chicken cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with paprika.
5. Cover and cook on HIGH for 4 hours, LOW for
8 hours, or until internal temperature measures at
least 165ºF (74ºC).
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