Benefits of Crock Pot Cooking Slow Cooker Tips

1) The crock pot offers "all-day cooking Ideally, the initial temperature of the crock pot should be as high as
without looking." Most meat and possible. In the case of meat, this can be done by browning the
vegetable combinations can cook for 8 meat before cooking. Vegetables can be placed in a pot of boiling
to 10 hours unattended. water for a few minutes before putting them in the crock pot.

2) Food doesn't overcook or burn if left You may pre-warm the crock pot by filling it with boiling water
longer than required. Food cooked for a few minutes.
slowly will be more tender after
prolonged cooking. Liquids do not boil Recipes suggest putting vegetables in the pot first and the meat on
away as in conventional methods of top.
cooking.
i Don't set a hot crock on a cold surface. Always place a hot pad
3) One-step preparation is convenient. Simply put all ingredients or towel under it.
in the crock and cook. Exception would be adding milk, cream
or sour cream during the last hour. i To speed up the cooking time of most recipes, including soups
and stews, follow the rule that 1 hour on High is equal to 2
4) Simmered foods taste better than boiled foods because more hours on Low. (This is not recommended for cooking desserts.)
natural juices and flavors of food are retained. Keep the cover
on. i Fat retains heat more readily than water, so fattier recipes will
cook faster than those with less fat. Trim meats and brown them
Every time the lid is lifted, add 15-20 minutes prior to putting them in the crock pot.
to the overall cooking time.
• Steam accumulates on the slow cooker's lid and the contents of
the crockery tend to get watered down. Use thickeners such as
5) The crock pot is economical to operate. Low wattage over an flour, cornstarch and tomato paste to give texture to the dish.
extended period costs less than high wattage for a short time.
Serving and Clean-up
6) A wide variety of foods can be prepared. Less tender cuts of
meat cook with less shrinkage and therefore, are moist and i Use a slow cooker on a buffet table to keep soup or stew hot.
tender.
i Soak, then scrub off all cooked-on stains between uses.
7) Food is heated, but not the kitchen. Clean up is simple if the
Abrasive cleanser is fine for this. Don't be tempted to leave food
crock pot is stoneware and is removable.
residue on the crock. It will cook off and become part of the
next meal – yuk!
To reduce any bacterial risk while using a slow
cook crock pot, follow these simple rules:
For Cooking
1. Keep raw ingredients refrigerated until they are to be put
in the cooker.
Without Looking
2. Thaw frozen meat or poultry before cooking.

3. Cut vegetables in small pieces to ensure rapid heat

transfer.

4. When cooking meat, the water or stock level should

almost cover the meat to ensure effective heat transfer.

5. Do not overload the crock pot. Half full to three-fourths

full is recommended for most crock pots.

6. Do not leave cooked food to cool down in the crock pot.

Either consume it immediately or cool the food rapidly and
refrigerate.

7. Never reheat leftovers in the crock pot. Reheat

leftovers on the stove, in the oven or microwave.

8. Always follow the manufacturer’s instructions.

Use a Crock Pot
WNEP education is supported by the USDA Food Stamp Program, UW-
Extension, FoodShare Wisconsin, and local partners. In Wisconsin, FoodShare Nutrition Education Program
can help provide a healthy diet. To find out more about FoodShare, call 715- Dunn County UW-Extension
232-7360.
Ag Center, Suite D, 390 Red Cedar St
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2005 discriminated against because of race, color, national origin, sex, handicap, (715) 232-1636
political beliefs, or religion, write immediately to the Secretary of Agriculture,
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Family Living ProgramsiCooperative ExtensioniUniversity of Wisconsin -Extension
 Menu Idea Menu Idea Menu Idea Menu Idea
Beef Stew Ham & Scalloped Potatoes Round Steak Casserole Crock Pot Pork Chops
Crackers Peas Canned Pears with Mushroom Sauce
Canned Peaches Canned Plums Lowfat Milk over Egg Noodles
Lowfat Milk Lowfat Milk Broccoli
Corn Bread
Applesauce
Beef Stew Ham & Scalloped Round Steak Lowfat Milk
Makes 8 servings Potatoes Casserole
(343 calories, 16 grams Makes 4 servings Makes 8 servings
carbohydrates, 20 grams fat per Crock Pot Pork
(617 calories, 71 grams carbohydrates, (317 calories, 26 grams
serving) 21 grams fat per serving) carbohydrates, 13 grams fat per Chops With
serving) Mushroom Sauce
3 carrots, cut up 6-8 slices of ham (about 1 pound) Makes 6 to 8 servings
3 potatoes, cut up 8-10 medium potatoes, peeled & 2 pounds round steak, cut ½-inch (219 calories, 4 grams
2 lbs. beef chuck or stew meat thinly sliced thick carbohydrates, 11 grams fat per
in 1½-inch cubes 2 onions, peeled & thinly sliced Garlic salt, salt, pepper serving)
1 cup water or beef stock Salt & pepper 1 onion, thinly sliced
1 teaspoon Worcestershire 1 cup grated cheddar or American 3 to 4 potatoes, peeled and 8 to 10 small, thick pork chops
sauce cheese quartered (optional) 2 teaspoons salt
1 garlic clove 1 can (10 oz.) cream of celery or 1 can French-style green beans, ¼ teaspoon pepper
1 bay leaf mushroom soup drained 1/8 teaspoon sage
Salt to taste Paprika 1 can (10-oz.) tomato soup 1 can (12 oz.) cream of
½ teaspoon pepper 1 pound can tomatoes (peeled mushroom soup
1 teaspoon paprika Put half of ham, potatoes and and whole) 1 Tablespoon dried onion flakes
3 onions, quartered
onions in slow cooker, sprinkle
1 celery stalk, cut up
with salt and pepper, then grated Season round steak lightly with Trim the excess fat from the
cheese. Repeat with remaining garlic salt, salt and pepper. Cut chops and use it to grease a
Put all ingredients in crock
half. Spoon undiluted soup over into serving pieces and place in large skillet. Over high heat,
pot in order listed. Stir just
top. Cover and cook on Low 8- crock pot with sliced onion, brown each chop lightly on
enough to mix spices. Cover
10 hours, or High 4 hours. which has been separated into both sides. Salt and pepper
and set to Low for 10-12
Sprinkle with paprika. rings. Add potatoes and green each as it finishes and place it
hours. (High: 5-6 hours.)
beans. Top with tomato soup in the crock pot. Add the
and tomatoes. Cover and cook sage. Turn the soup
on Low for 8 hours. Remove (undiluted) and the onion
Baked Potatoes cover during last half- hour if flakes into the still hot skillet.
(113 calories, 26 grams carbohydrates, .12 grams fat each) too liquid. To cook in 2-quart Scrape the pan juices and
Prick potatoes with fork and wrap in foil. Fill the crock pot with 6 to crock pot, reduce ingredients turn them into the cooker.
12 potatoes. Cover and cook on Low 8 to 10 hours (High: 2½ to 4). slightly. Cover and cook on Low for 8
Do not add water. to 10 hours.
 Menu Idea Menu Idea Menu Idea Menu Idea
Mock Lasagna Easy Does It Spaghetti Quick Onion Pot Roast Hot Shredded Beef or
Mixed Greens Salad Raw Cauliflower-Baby Carrots Whole Wheat Bread- Pork Roast on Bun
French Bread Garlic Toast Butter Baby Carrots-Pickles
Orange Wedges Grapes Butterscotch Pudding Peach Cobbler
Lowfat Milk Lowfat Milk Lowfat Milk Lowfat Milk

Mock Lasagna Quick Onion Pot Peach Cobbler

Roast
1 package (10 oz.) broad ¾ cup all-purpose baking mix
lasagna noodles, broken into 1/3 cup sugar
1 packet onion soup mix ½ cup packed brown sugar
bite-size pieces
1 pound ground beef 3 lb. lean beef or pork roast, trim ½ can evaporated milk
½ pound Italian sausage off any fat 2 teaspoons margarine or
2-4 potatoes, quartered butter, melted
1 onion, chopped
1 garlic clove, minced Easy Does It Spaghetti 3-5 large carrots (cut in 2-inch 2 eggs, slightly beaten
12 oz. Mozzarella cheese, lengths) or 2-3 cups baby 3 large, ripe fresh or canned
carrots peaches, peeled, pitted and
shredded 1 pound ground beef
1 carton (12 oz.) cottage cheese 2 Tablespoons dry minced onion coarsely chopped
2 cans (6 oz.) tomato paste 1 teaspoon salt
This roast needs no prior 2 teaspoons vanilla
½ cup water ½ teaspoon garlic powder browning. ¾ teaspoon cinnamon
1 teaspoon basil 2 cans (8 oz.) tomato sauce Vanilla ice cream (optional)
½ teaspoon pepper 1 – 1 ½ teaspoons Italian Sprinkle onion soup over the
1 ½ Tablespoons dried parsley seasoning Lightly grease slow cooker or
flakes
bottom of the crock pot. Add
1 can (4 oz.) sliced mushrooms, coat with non-stick cooking
drained
potatoes and carrots. Add
spray. Combine baking mix
Cook noodles according to 3 cups tomato juice roast; add water to half-way up
and sugars in a large bowl.
package directions until 1 ½ cups (4 oz.) dry spaghetti, side of roast. Cover and cook
broken in 4-5” pieces
Stir in milk, margarine and
tender; drain. Brown ground on Low about 10 hours or 5
eggs. Add peaches, vanilla
beef and sausage; drain. hours on High.
Brown ground beef in skillet and cinnamon. Stir until
Place in lightly greased crock ingredients are well
and place in crock pot. Add all
pot. Add all remaining incorporated. Pour into slow
remaining ingredients except
ingredients. Stir to mix cooker. Cover and cook on
dry spaghetti; stir well. Cover
thoroughly. Cover; cook on Low for 6 to 8 hours or on
and cook on Low 6-8 hours.
Low 7 to 9 hours. (High: 3 to High for 3 to 4 hours. Serve
(High: 3 to 5 hours). Turn to
5 hours). warm. Top with vanilla ice
High last hour and stir in dry
spaghetti. Serves 4. cream, if desired.
Yields 4 servings.