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9. When the cooking time expires, the unit will beep 3 times and automatically go into the
warm mode. It will remain in this mode for 8 hours or until the stop button is pressed.
10. If prepared food is not being served directly from the slow cooker, press the stop button
to turn the slow cooker off and unplug from the wall outlet.
11. Allow slow cooker to cool completely before removing parts and cleaning.
Tips for Successful Slow Cooking
• Browning meat and sautéing aromatic ingredients, such as onions and garlic, in a skillet
prior to slow cooking is worth the extra time. Flavor and appearance of the finished
dish will be enhanced by this step. Additionally, browning will allow excess fat to be
drained from the meat before placing it in the slow cooker.
• Avoid removing the cover during cooking. This will cause the temperature inside the
slow cooker to drop as much as 15 degrees, resulting in longer cooking time.
• A slow cooker prevents the loss of the moisture that develops as the food cooks.
Therefore, when converting a favorite recipe for slow cooking, reduce the liquid by
25 to 50 percent.
• Thaw frozen food before placing it in the slow cooker.
• Vegetables such as carrots, celery, turnips, and potatoes cook slower than meat; therefore,
put them on the bottom of the cooking pot.
• For uniform cooking, cut dense vegetables, such as carrots, potatoes, and turnips, into
similar-size pieces. Dense vegetables should be cut into smaller pieces than more tender
vegetables.
• Milk and other dairy products, seafood and fish, fresh herbs, and delicate vegetables
do not hold up well under heat for long periods of time. These ingredients should be
added 30 minutes to 1 hour before the end of cooking.
• If the quantity of a slow cooker recipe has been reduced so that it does not fill the cooker
half full, check for doneness 1 to 2 hours earlier than stated in the recipe.
• Test food doneness with an accurately calibrated food thermometer. Insert the
thermometer into the thickest part of the meat, away from the bone. The safe internal
temperature for poultry is 165°F and for beef, pork, and lamb is 160°F.
Slow Cooking Recipes
Firefighter’s Chili
1 pound ground mild or hot Italian
sausage
1 pound lean ground beef
4 cans (14 to 15 ounces) diced tomatoes
2 cans (15 ounces) pinto beans, drained
1 cup dry red wine
1 cup beef broth
⅔ cup Worcestershire sauce
⅔ cup chopped onion
4 cloves garlic, minced
4 to 6 tablespoons chili powder
2 tablespoons honey
½ teaspoon dried red pepper flakes
½ teaspoon celery seed
½ teaspoon hot sauce
Salt and pepper
Add 3 cups water and slow cooker pot to
smoker base. Brown sausage and ground
beef in a large skillet, stirring to break up
any large pieces. Drain off excess fat.
Transfer meat mixture to slow cooker pot
in smoker base. Add tomatoes, beans, wine,
broth, Worcestershire sauce, onion, garlic,
chili powder, honey, red pepper akes,
celery seed, and hot sauce.
Place cover, with vent plug closed, on
smoker. Slow cook on LO for 6 to 8 hours,
or on HI for 3 to 5 hours.
Season to taste with salt and pepper.
14 servings (serving size 1 cup)
Southwest Chicken Soup
4 boneless, skinless chicken breasts,
cooked and shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add 3 cups water and slow cooker pot to
smoker base. Add chicken, broth, enchilada
sauce, beans, tomatoes, corn, chilies, onion,
peppers, garlic, chili powder, and cumin to
the slow cooker pot.
Place cover, with vent plug closed, on
smoker. Slow cook on LO for 6 to 8 hours,
or on HI for 3 to 5 hours.
Serve with avocado slices and tortilla chips.
12 servings (serving size 1 cup)
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