**Slow Cooker Hints & Tips **: Do not fill your slow cooker more than ¾ full. This will allow food to expand and juices to form and also prevents spillovers. Do not lift the lid once heat has built up. Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required 15 minutes or more You can thicken juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time. For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking. The LOW setting is about 200°F, and the HIGH setting is about 300°F. Note that both of these temps are well above the minimum safe temperature of 140°F. Experts recommend you do not put frozen foods in the crock pot. All foods should be defrosted before cooking so the food temperature can reach 140°F as soon as possible. Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crock pot cooking. Moist, long cooking times result in very tender meats. Large pieces of meat can be browned before cooking in the crock pot. Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, however, if you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place the meat in the stoneware and follow the recipe as usual, but, again, this step isn't necessary. Ground meats must be cooked in a skillet before cooking in the crock pot. Certain ingredients tend to break down during extended cooking. When possible add these ingredients toward the end of the cooking time. These include: • Milk, cream and sour cream - add during the last 15 minutes of cooking time. • Seafood - add in the last hour of cooking time, unless the recipe specifies otherwise. Seafood will overcook and have a rubbery texture. One hour on HIGH is equal to two hours on LOW. Here are some tips on the use and care of your stoneware: • Do not preheat the slow cooker. • Your slow cooker makes a great server for hot beverages or dips. Keep it on the Low setting to maintain the proper serving temperature. • 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, however, cooking time will be affected. *~Below are some slow cooker recipes:

**Black Bean Chili**: Another flavorful variation on an easy slow cooker recipe. 1 lb pork tenderloin, cubed 16 oz chunky salsa 45 oz canned black beans, rinsed and drained ½ cup chicken broth 1 red bell pepper, chopped 1 onion, chopped 1 tsp cumin 2 tsp chili powder 1 tsp dried oregano ¼ cup sour cream Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream. **Italian Herb Chicken**: 1½ lb bone-in skinless chicken breasts 1½ lb bone-in skinless chicken thighs 8 ounces sliced crimini mushrooms 1 (1.5-ounce) package Italian Herb Chicken slow cooker seasoning (such as McCormick) 2 (14½ -ounce) cans Italian-style stewed tomatoes with juice 1 (6-ounce) can tomato paste -Place chicken and mushrooms in a large slow cooker. -In a medium bowl, combine the seasoning mix, tomatoes and tomato paste; mix well. -Pour over chicken and mushrooms. -Cover and cook for 6 hours on low. -Remove chicken and vegetables to serving platter. -Stir sauce and serve with chicken. Makes 8 servings. **Slow Cooker Beef Stew**: 2½ lbs beef stew meat 5 lg potatoes, cut in chunks 1 med onion, chopped (not fine) 4 lg carrots, chopped in chunks 3 lg celery stalks 1½ cup tomato juice ½ cup dry red wine or water ¼ cup quick cooking tapioca 2 tsp salt 2 sm bay leaves 1 tsp dried basil ¼ tsp pepper Mix all ingredients in 4 or 6 quart slow cooker. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours until meat and vegetables are tender. **Halftime Chili**: Ingredients: 1½ lb ground beef 1 onion, chopped 3 cloves garlic, chopped 1 green bell pepper, chopped 2 15 oz cans kidney beans with liquid 1 28 oz can whole peeled tomatoes, with liquid 1½ tbsp cider vinegar 1½ paprika 1½ tsp cumin 1½ tsp oregano ½ tsp cayenne ¼ tsp chili powder Salt and pepper to taste **Toppings*** chopped jalapeño chopped onion or scallion grated cheddar cheese lime wedges sour cream Directions: -In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. -Transfer to a slow cooker. -Add the onion, peppers, beans, tomatoes, vinegar, and spices to the slow cooker. -Cook on high setting for 4 hours, or until all vegetables are tender. -Season with salt and pepper to taste. Serve hot, garnished with desired toppings. This recipe serves/makes 6 **SLOW COOKER BBQ**: Ingredients: 3 lb beef chuck roast 1 tsp garlic powder 1 tsp onion powder 18 oz bottle bbq sauce salt and pepper Method: 1. Put roast into slow cooker, cutting as necessary to fit. 2.Sprinkle with seasonings and pour bbq sauce over top. 3. Cook on low for 10 to 12 hours until very tender. 4. Remove meat, shred, return to slow cooker and cook for one more hour. I have tried this recipe with both beef & pork. It is every bit as good with either. We love this recipe....and it's very easy....Brianm. Makes 8 servings(not counting 'nibbles') **Crockpot Pork Roast**: 3 lb pork roast 8 oz can crushed pineapple with juice 2 tbsp brown sugar 2 tbsp soy sauce ½ clove garlic minced ¼ tsp dried basil 2 tbsp flour ¼ cup cold water Trim off visible fat (mine was rolled so I just scraped it off after). Place roast in slow cooker. Combine all ingredients (I did this the night before so the flavors could blend) except water and flour. Cover and cook 4hrs. high and 4 hrs. low. Remove roast and keep warm. Measure cooking liquid from crock pot and add enough water to make 1¾ cups. Put in a saucepan. Blend flour and water together to form a smooth paste. Stir into hot reserved liquid and bring to boil. Cook and stir until thickened. **FRENCH DIP ROAST**: 1 lg onion, quartered and sliced 1 beef bottom round roast (about 3 lbs.) ½ cup dry white wine or water 1 (¾ oz) pkg. au jus gravy mix (any brand of mix) 1/8 tsp seasoned pepper 1 pkg hard French rolls -Place onion in a slow cooker/crock pot. -Trim excess fat from roast. -Cut meat in half if necessary to fit into slow cooker. -Place in slow cooker. -In a small bowl, stir wine, gravy mix and seasoned pepper until blended. -Pour over roast. -Cover and cook on HIGH for 5-6 hours until very tender. -Remove meat from liquid. -Let stand for 5 minutes before thinly slicing across grain. -Strain broth if desired (taste for salt). -Serve on hard rolls and use broth for dipping - top meat with onions. **Creole Chicken**: 1 lb Skinless, boneless chicken thighs cut into 3/4" pieces 1 14.5oz can diced tomatoes...undrained 1 14oz can chicken broth 8 oz cooked, smoked Polish sausage, coarsely chopped 1 cup diced cooked ham 3/4 cup chopped onions 1 6oz can tomato paste 1/2 cup water 1 1/2 tsp cajun seasoning several dashes bot6tled hot pepper sauce 2 cups uncooked instant rice 1 cup chopped green sweet pepper Method: -In a 3 1/2 or 4 quart slow cooker stir together chicken, undrained tomatoes, broth, Polish sausage, han, onion, tomayo paste, water, cajun seasoning and hot pepper sauce. -Cover and cook on low for 5 to 6 hours....or on high for 2 1/3 to 3 hours -Turn off cooker -Stir in rice and sweet pepper. -Cover and let stand for 10 - 15 min. or until rice is tender and most of the liquid is absorbed. -