6
Cook at:
LO for 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in stoneware cooking pot. Place pot into
heating base, cover and cook at LO for 13 to 15 hours or overnight until beans are tender.
2.
Drain beans, reserving 2 cups liquid. Return beans to cooking pot, in bowl combine reserved bean liquid with
remaining ingredients. Pour over Beans and stir to blend. Cover and cook at LO for 2 to 3 hours, stirring
occasionally. Set at Keep Warm for serving is desired.
TO HEAT AND SERVE CANNED BAKED BEANS -
canned baked beans may be heated in your
slow cooker. Simply add desired amount of beans to stoneware cooking pot and add any additional ingredients as
desired, stirring to blend. Place cooking pot into heating base, cover and heat at LO for 5 to 6 hours, stirring
occasionally. Set to Keep Warm for serving if desired.
HEARTY CHICKEN NOODLE SOUP
2-2 ½ pounds chicken parts, skinned if desired
6
cups water
1
medium onion, chopped
6
carrots cut into ½-inch pieces
5
ribs celery cut into ½-inch pieces
1
14 1/2 –ounce can whole tomatoes, undrained, cut-up
1 ½
tablespoons instant chicken bouillon
1
tablespoon dried parsley flakes
1
teaspoon salt
½
teaspoon dried rosemary leaves
½
teaspoon pepper
1
cup uncooked fine egg noodles
Cook at:
LO for 8 to 10 hours
HI for 5 to 6 hours
1.
Combine all ingredients, except egg noodles, in stoneware cooking pot. Place pot into heating base, cover
and cook at LO for 13 to 15 hours or overnight until beans are tender.
2.
Remove chicken pieces from cooking pot and set aside to cool slightly. Set control to HI and add noodles,
stirring to combine. Cover and continue to cook 30 minutes.
3.
Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to cooking pot and cook
until noodles are tender. Serves 6 to 8. Set at Keep Warm for serving if desired.
SLOW COOKER STEW
2-2 ½ pounds beef stew meat, cut into 1-inch pieces
1
medium onion, chopped
6
carrots, cut into ½ - inch pieces
4
ribs celery, cut into ½ - inch pieces
5
medium potatoes, cut into ½ - inch
1
28-ounce can whole tomatoes, undrained, cut-up
2
10 ½ - ounce cans beef broth
1 ½
tablespoons Worcestershire sauce
2
tablespoons dried parsley flakes
2
bay leaves
1 ½
teaspoons salt
½
teaspoon pepper
3
tablespoons quick cooking tapioca
Cook at:
LO for 8 to 10 hours
HI for 5 to 6 hours
1.
Combine all ingredients in stoneware cooking pot; stir to blend.
