3122 CH
The Original and America’s #1 Brand of Slow Cookers
Stoneware Slow Cooker
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Download from Www.Somanuals.com. All Manuals Search And Download.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
inside. Do not attempt to service this product.
When using electrical appliances, basic safety precautions should always be
followed, including the following:
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or
cooking unit in water or other liquid.
Caution: Never submerge the heating unit in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. AN EXTENSION
CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL
RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING
OF THE SLOW COOKER. The extension cord should not be allowed to
drape over the counter or tabletop where it can be pulled on by children
or tripped over.
NOTE: During initial use of this appliance, some slight smoke and/or odor
may be detected. This is normal with many heating appliances and will
not recur after a few uses.
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 has been damaged in any manner. Return
appliance to the manufacturer (see warranty) for examination, repair, or
adjustment.
7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than
e other). To reduce the risk of electric shock, this plug is
intended to fit into a polarized outlet only one way. If the
plug does not fit fully into the outlet, reverse the plug. If
it still does not fit, contact a qualified electrician.
9. Do not let cord hang over edge of table or counter, or touch heated
surfaces.
10.Do not place on or near a hot gas or electric burner, or in a heated oven.
Do not attempt to modify the plug in any way. If the plug fits loosely into
the AC outlet or if the AC outlet feels warm do not use that outlet.
11.Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids. Always use hot pads when moving your
heated slow cooker.
12.Do not use appliance for other than intended use.
13.Avoid sudden temperature changes, such as adding refrigerated foods
into a heated pot.
14.To disconnect, turn CONTROL to OFF, then remove plug from wall
outlet.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E2-
-E3-
HOW TO USE YOUR SLOW COOKER
HOW TO CLEAN YOUR SLOW COOKER
1. When your slow cooker is switched ON, it will cook on the LOW setting.
The LOW setting is recommended for slow "all day" cooking.
Unplug unit. CAUTION: Never submerge heating unit in water or other
liquid.
2. Frozen foods such as vegetables and shrimp may be used as part of a
recipe. However, do not cook frozen meats (such as roasts or chickens)
unless you first add at least 1 cup of warm liquid. The liquid will act as
a “cushion” to prevent sudden changes in temperature. Cook recipes
containing frozen meats an additional 4 to 6 hours on LOW.
1. Fill stoneware with hot or warm soapy water to loosen food remains.
Do not use abrasive compounds — a cloth, sponge or rubber spatula
will usually remove the residue. If necessary, a plastic cleaning pad may
be used. Use a non-abrasive cleaner (such as Bon-Ami® Polishing
Cleanser) or vinegar to remove water spots or other stains.
3. Always cook with the lid on.
4. Follow recommended cooking times.
2. The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.
3. The lid may be washed in the top rack of the dishwasher.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your slow cooker.
7. Unplug unit when cooking is done and before cleaning.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock
of sudden temperature changes.
•
If the stoneware has been preheated or is hot to the touch, do not put
in cold foods. Do not preheat slow cooker before using unless specified
in the recipe. The stoneware should be at room temperature before
adding hot foods.
•
To wash your stoneware right after cooking, use hot water. Do not pour
in cold water if the stoneware is hot.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E4-
-E5-
HINTS
QUESTIONS AND ANSWERS
•
Trim fats and wipe meats well to remove residue. (If meats contain fats,
brown in a separate skillet or broiler and drain well before adding to
cooker.) Season with salt and pepper. Place meat in cooker on top of
vegetables.
For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are retained
in slow cooking than in conventional cooking.
Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
Use whole leaf herbs and spices for the best and truest flavor for all-day
cooking. If ground herbs and spices are used, they should be stirred in
during the last hour of cooking.
Because there is no direct heat at the bottom, always fill the stoneware
at least half full to conform to recommended times. Small quantities may
be prepared, but cooking time will be affected.
A specific liquid called for in a recipe may be varied if an equal quantity
is substituted. (Such as substituting a 103⁄4 ounce can of soup plus 4
ounces of water for a 141⁄2 ounce can of tomatoes OR 1⁄2 cup beef or
chicken broth for 1⁄2 cup of wine, etc.)
Beans must be softened completely before combining with sugar and/or
acid foods (NOTE: Sugar and acid have a hardening effect on beans and
will prevent softening). Dried beans, especially red kidney beans, should
be boiled before adding to a recipe. Cover the beans with 3 times their
volume of unsalted water and bring to a boil. Boil 10 minutes, reduce
heat, cover and allow to simmer 11/2 hours or until beans are tender.
Soaking in water, if desired, should be completed before boiling. Discard
water after soaking or boiling.
Q
A
“Wha t if the food isn’t done a fter 8 hours…when the recipe sa ys 8
to 10 hours?”
This is due to voltage variations which are commonplace everywhere;
altitude; or even extreme humidity. The slight fluctuations in power do
not have a noticeable effect on most appliances; however, it can slightly
alter the cooking times. Allow plenty of time, and remember, it is
practically impossible to overcook. You will learn through experience
whether to decrease or increase cooking times.
•
•
•
•
•
Q
A
“Must the slow cooker be covered? Is it necessa ry to stir?”
Cook with the cover on. The slow cooker will not recover heat losses
quickly when cooking on LOW setting. Significant amounts of heat
escape whenever the lid is removed; therefore the cooking time must
be extended. Avoid frequent removal of the cover for checking cooking
progress or stirring. Never remove cover during the first 2 hours when
baking breads or cakes. It is not necessary to stir while cooking on LOW
heat.
Q
A
“Ca n I cook a roa st without a dding wa ter?”
Yes – if cooked on LOW. We recommend a small amount because the
gravies are especially tasty. The more fat or “marbling” the meat has,
the less liquid you need. The liquid is needed to properly soften and
cook vegetables.
•
Download from Www.Somanuals.com. All Manuals Search And Download.
-E6-
-E7-
GUIDE TO ADAPTING YOUR OWN RECIPES
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
This guide is designed to help you adapt recipes to the slow cooker — your
own favorites and prized recipes collected from friends, food companies,
newspapers and magazines. Our aim is to save preparation time with fewer
steps and dishes and to keep cooking simple. In most cases, all ingredients
can go into your slow cooker in the beginning and can cook all day. Many
preparatory steps are unnecessary when using the slow cooker. A few hints:
TIME GUIDE
IF RECIPE
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
15 to 30 minutes
35 to 45 minutes
4 to 6 hours
6 to 10 hours
8 to 18 hours
•
•
•
•
Allow sufficient cooking time.
Cook with cover on.
Do not add as much water as some recipes indicate.
Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
50 minutes to 3 hours
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
•
•
It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to stoneware at one time and cook 8 to 12 hours (add any
liquid last).
Vegetables do not overcook as they do when boiled in your oven or on
your range. Therefore, everything can go into the slow cooker at one
time. EXCEPTION: milk, sour cream or cream should be added during
last hour.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before
adding to slow cooker. Don’t overcook — just until slightly tender. If
1
4
cooked rice is called for, stir in with other ingredients; add ⁄ cup extra
1
4
liquid per ⁄ cup of raw rice. Use long grain converted rice for best results
in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount.
One cup of liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other
ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed,
due to strong flavor. Since vegetables develop their full flavor potential with
slow cooking, expect delicious results even when you reduce quantities.
Because vegetables take longer to cook than meat, slice or chop them
when possible.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E8-
-E9-
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
RECIPES
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
NOTE: The recipes in this manual may be used, as printed, in the 11
⁄2
,
2, 21
⁄2
, 3, 31 Quart Crock-Pot® Slow Cookers.
⁄2
MILK
Milk, cream and sour cream tend to break down during extended cooking.
When possible add during last hour of cooking. Condensed soups may be
substituted for milk, etc., and can cook for extended times.
POT ROAST OF BEEF
2 potatoes, sliced
Salt and pepper to taste
2 carrots, sliced
2 pound beef roast
1
1 onions, sliced
⁄2
cup beef broth
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to slow cooker; then add water only to cover. If thinner soup is
desired, add more liquid at serving time. If milk-based recipes have no
other liquid for initial cooking, add 1or2 cups water. Then during last hour
of cooking, stir in milk or cream as called for.
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. Remove meat and vegetables with spatula
and thicken for gravy if desired (see “HINTS” page 6). Without Vegetables: Season roast
with salt and pepper and any other favorite seasonings. Add no liquid. Cook as directed.
HEARTY BEEF STEW
1
1⁄
2
lbs. stew beef,
1 can (28-oz.) tomatoes
2 stalks celery, sliced
2 tbs. quick-cooking tapioca
1 whole clove (optional)
2 bay leaves
cut in 1-inch cubes
4 carrots, sliced
1 small onion, diced
Salt and pepper to taste
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on LOW
8 to 10 hours.
CHICKEN CACCITORE
1 medium onion, thinly sliced
2-lb. chicken, cut up
2 cloves garlic, minced
2 tsp. oregano leaves
1
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
⁄2
tsp. basil leaves
tsp. celery seed
1
⁄
2
1 tsp. salt
1 bay leaf
1
1
⁄
2
tsp. pepper
⁄
2
cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken.
Cover; cook on LOW 8 hours. Serve chicken pieces over spaghetti or vermicelli.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E10-
-E11-
RECIPES
RECIPES
CLASSIC MEAT LOAF
BARBECUE RIBS
2 1⁄
lbs. spareribs
2 lbs. ground chuck
1 egg
2
1 onion, sliced
Salt and pepper to taste
1
⁄
2
cup chopped green pepper
cup chopped onion
tsp. salt
1 packet (7⁄8-ounce) brown gravy mix
1 bottle (16-oz.) of smoky barbecue sauce
(or 2 cups homemade sauce)
1
⁄
2
1 cup milk
1
⁄
2
4 small potatoes, cubed
1 cup cracker crumbs
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes
to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into serving
pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on LOW 8 to 10
hours.
Barbecue Meat s. Place uncooked, seasoned and cut-up chicken, ham, pork chops, or
beef in stoneware. Pour a little barbecue sauce on each piece. Add no water. Cover and
cook on LOW 8 to 10 hours.
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware.
Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from
darkening). Cover and cook on LOW 8 to 10 hours.
ISLANDER PORK
1
2⁄
2
lbs. boneless pork loin-end
2 tbs. orange juice
2 tbs. honey
or sirloin roast, rolled and tied
5 whole cloves garlic, peeled
1 tbs. soy sauce
1
⁄
2
tsp. nutmeg
tsp. paprika
cup catsup
2 tsp. lemon juice
SW EET AND SOUR SHRIMP
1
tsp. Kitchen Bouquet® (optional)
1
⁄
4
⁄
2
1 package (6 oz.) frozen
Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tbs. cornstarch
1 cup boiling water
1
1
⁄
4
⁄2
cup reserved pineapple juice
2 tsp. soy sauce
Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves.
Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together catsup, orange
juice, honey, soy sauce, lemon juice and Kitchen Bouquet®. Pour over roast. Cover and
cook on LOW 8 to 10 hours. Remove meat from stoneware. Juices may be thickened
with 11⁄2 tbs. cornstarch and 2 tbs. water.
1
⁄2
tsp. ground ginger
1
2 cans (4 ⁄ oz. each) shrimp,
rinsed and drained
2 tbs. cider vinegar
2
3 tbs. sugar
1 chicken bouillon cube
Fluffy rice
SW ISS STEAK
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on LOW for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
1
1⁄
2
lbs. round steak, cut 3⁄4-inch thick
1 carrot, chopped
2 tbs. flour
1 medium onion, sliced
Salt and pepper to taste
1 stalk celery, chopped
1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in
seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and
celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours.
Cream y Swiss St eak: Place onions and meat in stoneware as directed. Spread one
10-ounce can cream of mushroom soup over meat. Cook as directed.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E12-
-E13-
RECIPES
RECIPES
ITALIAN TOMATO AND MEAT SAUCE
FAVORITE CHILI
1
1 1⁄
2
lbs. ground chuck, browned
1 bay leaf
⁄4
lb. dry pinto or kidney beans
(see page 6)
1 clove garlic, minced
1 cup chopped onion
2 cloves garlic
2 stalks celery, chopped
1 tsp. salt
2 tbs. chili powder
1
1 can (141⁄2-oz.) tomatoes
1 lb. coarsely ground chuck,
browned and drained
⁄2
tsp. ground cumin
1
1 can (141⁄2-oz.) tomatoes
2 cans (6-oz.) tomato paste
2 tsp. dried oregano leaves
⁄
2
tsp. ground black pepper
1
1
⁄
4
tsp. dried thyme leaves
⁄
2
green bell pepper, seeded and chopped
1 small onion, chopped
Salt to taste
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to 10 hours.
Completely soften beans as directed on page 6. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours.
BEEF BOURGUIGNON (BEEF STEW W ITH W INE)
6 strips bacon, cut in 1⁄2-inch pieces
2 lbs. beef rump or chuck,
cut in 11⁄2-inch cubes
1 tbs. tomato paste
NOTE: One 16-oz. can of red kidney beans, drained, may be substituted for dry beans.
2 cloves garlic, minced
3
⁄4
tsp. whole thyme
SMOTHERED STEAK
1
1 medium carrot, sliced
1 small onion, sliced
1 bay leaf
2 medium onions, sliced
⁄4
tsp. paprika
1
1
1⁄2
lbs. round steak, 1⁄2 to 3⁄4-inch thick,
1 can (4-oz.) sliced mushrooms, drained
⁄
2
lb. tiny white onions
to 1 lb. fresh mushrooms, sliced
1
1
Salt and pepper to taste
3 tbs. flour
1 can (103⁄4-oz.) condensed beef broth
⁄
2
cut into 5 or 6 pieces
cup flour
⁄
2
cup beef broth
1
2 tbs. butter
⁄
4
2 tsp. Worcestershire sauce
1
⁄
2
tsp. salt
1 tsp. Kitchen Bouquet® (optional)
1
⁄
2
cup red or Burgundy wine
1
⁄
4
tsp. pepper
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt
and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon,
tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to 10 hours.
Saute mushrooms in butter, and add with wine to stoneware about 1 hour before
serving.
Place layer of onions in bottom of stoneware. Mix flour, salt, pepper and paprika
1
together and dredge steak pieces until lightly coated with flour mixture. Place ⁄ of meat
2
pieces on onions; add another layer of onions and drained mushrooms. Add remaining
meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet® and pour over
entire meat mixture. Cover; cook on LOW 8 to 10 hours.
For gravy: Combine 2 tbs. flour with 3 tbs. water. Stir into drippings and cook until
thickened. Pour over steak and serve.
SPANISH RICE
1
1⁄
2
lbs. ground chuck or beef
1 cup water
1
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
1 can (8-oz.) tomato sauce
2 ⁄
2
tsp. chili powder
CHICKEN IN A POT
1
⁄
2
tsp. salt
1 carrot, sliced
1 tsp. salt
1
2 tsp. Worcestershire sauce
1 onion, sliced
1 celery stalk, sliced
2 lb. whole broiler/fryer chicken
⁄2
tsp. coarse black pepper
cup water, chicken broth or white wine
to 1 tsp. basil
3
1
⁄
4
cup uncooked rice (converted)
⁄
4
1
⁄
2
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 7 to 9 hours.
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper, liquid.
Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. Remove chicken and
vegetables with spatula.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E14-
-E15-
RECIPES
RECIPES
NEW ENGLAND STYLE BAKED BEANS
STEAK SOUP
1
1 lb. dry navy beans
⁄2
cup packed brown sugar
cup maple syrup
2 to 3 cups water
2 carrots, sliced
1
1
1 lb. smoked ham or ham hocks
⁄
2
1 can (14 ⁄
2
oz.) tomatoes
1 package (10-oz.) frozen mixed vegetables
2 to 3 stalks celery, chopped
2 to 4 tbs. beef base,
or 1⁄2-pound cubed salt pork
1 tsp. salt
1 to 2 onions, chopped
1
1
⁄
2
cup chopped onion
1 tsp. dry mustard
⁄
2
tsp. ground black pepper
1
1⁄
2
cups water
1 lb. ground beef, coarsely ground
granules or paste
1
or chuck roast, finely diced and drained
⁄
2
cup butter, melted
1
⁄
2
cup flour
Completely soften beans as directed on page 6. Drain and put beans in stoneware. Add
all remaining ingredients along with the water; mix well. Cover; cook on LOW 10 to 12
hours. Cut ham from bone and return to slow cooker.
Put all ingredients except butter and flour in stoneware. Cover and cook on
LOW 8 to 12 hours. Make a paste of melted butter and flour. Stir until smooth.
Pour into stoneware and stir until blended.
CHICKEN IN MUSHROOM GRAVY
1
2 to 3-lb. chicken, cut up
⁄4
cup dry white wine or chicken broth
FRENCH ONION SOUP
(or 3 whole chicken breasts, halved)
1 can (103⁄4-oz.) condensed cream
of mushroom soup
1 can (4-oz.) sliced mushrooms, drained
Salt and pepper
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
3 tbs. butter
1 tbs. sugar
2 tbs. flour
1
⁄4
cup dry vermouth or cognac (optional)
⁄
12 tsp. salt
1 cup grated Parmesan cheese
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and soup;
pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar,
flour and vermouth. Stir well. Add to stock in stoneware. Cover and cook on
LOW 6 to 8 hours. Before serving, top with grated cheese.
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken pieces
1
to warm serving platter. Stir together 1 cup sour cream and ⁄
4
cup flour. Stir sour cream
mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over chicken with
rice or noodles.
BAKED MACARONI ’N CHEESE
CHICKEN BREASTS Á L’ORANGE
1
3
1 package (8-oz.) macaroni,
cooked and drained (6 cups cooked)
2 tbs. oil
⁄2
tsp. salt
3 whole chicken breasts, halved
1 can (10 ⁄
4
ounces) condensed cream
2
3 cups shredded sharp processed cheese
⁄3
cup flour
of celery or cream of chicken soup
1
⁄
4
cup melted butter
1 tsp. salt
1 can (4 ounces) sliced mushrooms, drained
1
1 can (13-oz.) evaporated milk
2 tbs. minced onion
1 tsp. nutmeg
⁄
2
cup orange juice
1
1
1
1⁄
2
cups milk
⁄
2
tsp. cinnamon
⁄
2
tsp. grated orange rind
Dash ground black pepper
2 tsp. brown sugar
3 tbs. flour
Toss cooked macaroni in 2 tbs. oil. Add all remaining ingredients. Pour into lightly
greased stoneware. Stir well. Cover and cook on LOW 3 to 4 hours. Stir occasionally.
Dash garlic powder
2 to 3 sweet potatoes, peeled and cut into 1⁄4-inch slices
2
Buttered rice. Rinse chicken breasts and pat dry. Combine ⁄ cup flour with
3
salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken
in flour mixture. Place sweet potato slices in bottom of stoneware. Place
chicken breasts on top. Combine soup with remaining ingredients except
buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and
cook on LOW for 8 to 10 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
Download from Www.Somanuals.com. All Manuals Search And Download.
-E16-
-E17-
NOTES
NOTES
Download from Www.Somanuals.com. All Manuals Search And Download.
|