Crock-Pot SCCPVC609-SC Owner’s Manual and Cookbook

Brand: Crock-Pot

Model: SCCPVC609-SC

Category: Slow cookers

Type: Owner’s Manual and Cookbook

This manual is also suitable for

SCCPVC609-SC-IB

Cookbook and Owner’s Manual

Read and Keep These Instructions

www.crockpot.com

Features a variety of dishes including appetizers, main courses,

soups and stews, vegetarian specialties and desserts.

165394 Rev C_16EM1 (cookbook)

Back & cover page:

Material: 250gsm + 250gsm CCNB (UV

coating) Color: 4 process color (C

M Y K ) with single sided printing

Folded: Spiral bound

Page: 2 pieces

Size: 5 inch (W) X 7 inch (H)

Inside page:

Material: 80 woodfree paper

Color: black & white

Folded: Spiral bound

page: 104 pieces

Size: 5 inch (W) X 7 inch (H)

GCDS-CRP49160-JC

Printed in China

165394 Rev C

WILD MUSHROOM BEEF STEW

SPINACH ARTICHOKE DIP

JAMBALAYA

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions

should always be followed to reduce the risk of ﬁre, electric

shock, and/or injury to persons including the following:

1. Read all instructions before using this product.

2. This appliance generates heat during use. Do not touch hot

surfaces. Use handles or knobs.

3. To protect against electric shock, do not place or immerse

cord, plugs, or appliance in water or other liquid.

4. This appliance is not to be used by children or by persons with

reduced physical, sensory or mental capabilities.

5. Close supervision is necessary when any appliance is used near

children. Children should not play with the appliance.

6. Unplug from outlet when not in use, before putting on or

taking off parts and before cleaning. Allow to cool before

putting on or taking off parts, and before cleaning. To

disconnect, turn any control to OFF, then unplug power cord

from outlet. Do not disconnect by pulling on cord.

7. Do not operate any appliance with a damaged cord or plug

or after the appliance malfunctions, or has been damaged in

any manner. Do not attempt to replace or splice a damaged

cord. Return appliance to the manufacturer (see warranty) for

examination, repair or adjustment.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not use outdoors or for commercial purposes.

10. Do not let cord hang over edge of table or counter, or touch hot

surfaces.

11. Do not place on or near wet surfaces, or heat sources such as a

hot gas or electric burner, or in a heated oven.

12. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

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13. The heating base is subject to residual heat from cooking

cycle. Do not touch heating base immediately after removing

stoneware. Allow to cool before handling.

14. Use caution when opening the lid during or after a cooking

cycle. Escaping steam can cause burns.

15. Do not use appliance for other than intended use. Misuse can cause

injuries.

16. Intended for household countertop use only. Keep 6 inches (152

mm) clear from the wall and on all sides. Always use appliance on

a dry, stable, level surface.

17. Avoid sudden temperature changes, such as adding

refrigerated foods or cold liquids into a heated pot.

18. The slow cooker lid is made of tempered glass. Always inspect the

lid for chips, cracks or any other damage. Do not use the glass lid

if it is damaged, as it may shatter during use.

19. CAUTION: To protect again electrical shock and product

damage, do not cook directly in the heating base. Cook only

in the stoneware provided.

20. WARNING: Spilled food can cause serious burns. Keep

appliance and cord away from children. Never drape cord

over edge of counter, never use outlet below counter, and

never use with an extension cord.

For appliances with locking lids:

21. Never attempt to lift or carry this appliance by the lid handle.

Always use the handles located at each side on the base of the

appliance.

22. Do not lock the lid while cooking. Locking the glass lid while

cooking may lead to glass breakage, which can cause injuries.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

NORTH AMERICAN MODELS WITH POLARIZED PLUGS:

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider

than the 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.

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.

POWER CORD INSTRUCTIONS:

A short power-supply cord is used to reduce the risk resulting from it

being grabbed by children, becoming entangled in, or tripping over a

longer cord.

NOTICES:

1. Some countertop and table surfaces are not designed to withstand the

prolonged heat generated by certain appliances. Do not set the heated

unit on a ﬁnished wood table. We recommend placing a hot pad or

trivet under your slow cooker to prevent possible damage to the surface.

2. 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.

3. Please use caution when placing your stoneware on a ceramic or smooth

glass cook top stove, countertop, table or other surface. Due to the

nature of the stoneware, its rough bottom may scratch some surfaces if

caution is not used. Always place heat resistant protective padding under

the stoneware before setting on a table, countertop or other surface.

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Table of ContentsImportant Notes

Slow Cooker Components .................................................................................... 6

Preparing Your Slow Cooker For Use .................................................................. 7

How To Use Your Slow Cooker ............................................................................. 7

How To Clean Your Slow Cooker ......................................................................... 9

Service Instructions ............................................................................................... 10

Warranty ................................................................................................................... 10

Hints And Tips ......................................................................................................... 11

Appetizers & Side Dishes ..................................................................................... 14

Beef and Pork ........................................................................................................... 23

Chicken and Turkey ................................................................................................ 42

Seafood ..................................................................................................................... 63

Soups, Stews and Chowders ................................................................................ 69

Vegetarian ................................................................................................................ 82

Desserts .................................................................................................................... 91

Beverages ................................................................................................................. 95

Little Dipper® Warmer Recipes ........................................................................... 103

IMPORTANT NOTES:

• Please refer to your Crock-Pot

slow cooker owner’s manual for

directions on using your speciﬁc slow cooker.

• To avoid over or under cooking, always ﬁll the stoneware ½ to ¾ full

and conform to recommended cook time. To prevent spillover do

not ﬁll higher than ¾ full.

• Cook times are based on the approximate amount of time required

to cook the recipe. Times may vary among recipes and unit sizes.

Always ensure food is cooked thoroughly before consuming.

Visit the Crock-Pot

slow cooker website at www.crockpot.com for

additional recipes, hints, tips, and more.

Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton,

Florida 33431. Sunbeam Products, Inc. is a subsidiary of Newell Brands

Inc. (NYSE: NWL).

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PREPARING YOUR SLOW COOKER FOR USE

HOW TO USE YOUR SLOW COOKER

Before you use your slow cooker, remove all packaging components and

wash the lid and stoneware with warm soapy water and dry thoroughly.

Assembly

1. Place stoneware into the heating base.

2. Lower the lid horizontally down onto the stoneware.

1. Add your ingredients to the stoneware and cover with the lid.

2. Plug in your Crock-Pot

slow cooker.

3. Select temperature setting (high or low).

NOTE: WARM is ONLY for keeping already cooked food at the

perfect serving temperature. DO NOT cook on the WARM setting.

4. Press the “Time” arrows to scroll through the timed cooking options.

The time can be set in increments of 30 minutes up to 20 hours.

Select the time based on the length of time indicated in the recipe.

The time will begin to count down in one minute increments.

5. When the cooking time has completed, the Crock-Pot

slow cooker

automatically shifts to the WARM setting and the WARM light

illuminates.

NOTE: We do not recommend using the WARM setting for more

than 4 hours.

6. To turn the Crock-Pot

slow cooker off, press the OFF button and

unplug the unit from the outlet.

SLOW COOKER COMPONENTS

Fig.1

REAR VIEW

CONTROL PANEL

Removable Lid

Stoneware

Lid Handle

Heating Base

Control Panel

Time Setting

Display Screen

High Temperature

Indicator Light

Low Temperature

Indicator Light

Warm Temperature

Indicator Light

Temperature

Selection Setting

Time Selection

Settings

Power

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HOW TO CLEAN YOUR SLOW COOKER

• ALWAYS turn your slow cooker off, unplug it from the electrical

outlet, and allow it to cool before cleaning.

• The lid and stoneware can be washed in the dishwasher or with hot,

soapy water. Do not use abrasive cleaning compounds or scouring

pads. A cloth, sponge, or rubber spatula will usually remove residue.

To remove water spots and other stains, use a non-abrasive cleaner

or vinegar.

• As with any ﬁne ceramic, the stoneware and lid will not withstand

sudden temperature changes. Do not wash the stoneware or lid with

cold water when they are hot.

• The outside of the heating base may be cleaned with a soft cloth and

warm, soapy water. Wipe dry. Do not use abrasive cleaners.

CAUTION: Never immerse the heating base in water or other liquid.

• No other servicing should be performed.

• This appliance has no user serviceable parts. Any servicing beyond

that described in the Cleaning Section should be performed by an

Authorized Service Representative only. See Warranty Section.

HOW TO USE YOUR SLOW COOKER (CONT.)

USAGE NOTES:

• If there is a power outage, the display and lights blink when the

power is restored. All slow cooker settings have been cleared and

must be reset. As a result, the food may be unsafe to eat. If you are

unaware of how long the power was out, we suggest you discard the

food inside.

• For recipes that require a range of times, select the time in the

middle of the range. For instance, to cook a recipe calling for a

cooking time of 7 to 9 hours on LOW, set your Crock-Pot

slow

cooker to 8 hours.

• If desired, you can manually switch to WARM when your recipe is

done cooking.

• To avoid over or undercooking, always ﬁll the stoneware ½ to ¾

full and conform to the recommended cook times (unless guided

otherwise in our slow cooker recipes).

• Do not overﬁll stoneware. To prevent spillover, do not ﬁll stoneware

higher than ¾ full.

• Always cook with the lid on for the recommended time. Do not

remove the lid during the ﬁrst two hours of cooking to allow the heat

to build up efﬁciently.

• Always wear oven mitts when handling the lid or stoneware.

• Unplug when cooking is done and before cleaning.

• Removable stoneware is ovenproof and microwave safe. Do not

use removable stoneware on gas or electric burner or under broiler.

Refer to chart below.

Part Dishwasher

Safe

Oven Safe Microwave

Safe

Stovetop

Safe

Lid Yes No No No

Stoneware Yes Yes, but not in

the broiler

Yes No

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PASTA AND RICE

• For best rice results, use long grain converted rice or a specialty rice

as the recipe suggests. If the rice is not cooked completely after the

suggested time, add an extra 1 to 1 ½ cups (237 to 355ml) of liquid

per cup of cooked rice and continue cooking for 20 to 30 minutes.

• For best pasta results, ﬁrst partially cook the pasta in a pot of boiling

water until just tender. Add the pasta to the Crock-Pot

slow cooker

during the last 30 minutes of cook time.

BEANS

• Beans must be softened completely before combining with sugar

and/or acidic foods. 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.

• Fully cooked canned beans may be used as a substitute for dried

beans.

VEGETABLES

• Many vegetables beneﬁt from slow cook times and low temperatures

and are able to develop their full ﬂavor, speciﬁcally those with roots.

They tend not to overcook in your slow cooker as they might in your

oven or on your stovetop.

• When cooking recipes with rooted vegetables and meat, place

vegetables in slow cooker before meat. Rooted vegetables usually

cook slower than meat in the slow cooker.

• Place rooted vegetables near the sides or bottom of the stoneware

to facilitate cooking. Stir in chopped or sliced vegetables with other

ingredients.

Hints And Tips

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased

it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.

3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please call our

Consumer Service Department at 1-800-323-9519 or visit our website at www.crockpot.com.

1 YEAR LIMITED WARRANTY

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada)

Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one year from the

date of purchase, this product will be free from defects in material and workmanship. JCS, at its option, will repair or

replace this product or any component of the product found to be defective during the warranty period. Replacement

will be made with a new or remanufactured product or component. If the product is no longer available, replacement

may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to repair

or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.

This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep

the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service centers, or

retail stores selling JCS products do not have the right to alter, modify or any way change the terms and conditions of

this warranty.

This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or

misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly, repair

or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not cover: Acts of

God, such as fire, flood, hurricanes and tornadoes.

What are the limits on JCS’s Liability?

JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or

statutory warranty or condition.

Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for a

particular purpose is limited in duration to the duration of the above warranty.

JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.

JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use the

product including incidental, special, consequential or similar damages or loss of profits, or for any breach of contract,

fundamental or otherwise, or for any claim brought against purchaser by any other party.

Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages or

limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.

This warranty gives you specific legal rights, and you may also have other rights that vary from province to province,

state to state or jurisdiction to jurisdiction.

How to Obtain Warranty Service

In the U.S.A.

If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519

and a convenient service center address will be provided to you.

In Canada

If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519

and a convenient service center address will be provided to you.

In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions located in

Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited doing business

as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you have any other

problem or claim in connection with this product, please write our Consumer Service Department. PLEASE DO NOT

RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.

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1312

• Cut meat into smaller pieces when cooking with precooked foods

such as beans or fruit, or light vegetables such as mushrooms, diced

onion, eggplant, or ﬁnely minced vegetables. This enables all food

to cook at the same rate.

• When cooking frozen meats, at least 1 cup (237ml) of warm liquid

must ﬁrst be added. The liquid will act as a “cushion” to prevent

sudden temperature changes. An additional 4 hours on LOW or 2

hours on HIGH is typically required. For larger cuts of frozen meat, it

may take much longer to defrost and tenderize.

FISH

• Fish cooks quickly and should be added at the end of the cooking

cycle during last ﬁfteen minutes to hour of cooking.

LIQUID

• For best results and to prevent food from drying or burning, always

ensure an adequate amount of liquid is used in the recipe.

• Ensure the stoneware is always ﬁlled a minimum of ½ full and a

maximum of ¾ full, and conform to recommended cook times.

Visit the Crock-Pot

slow cooker website at www.crockpot.com

for additional hints, tips and recipes or call 1-800-323-9519.

Hints And Tips

HERBS AND SPICES

• Fresh herbs add ﬂavor and color, but should be added at the end of

the cooking cycle as the ﬂavor will dissipate over long cook times.

• Ground and/or dried herbs and spices work well in slow cooking and

may be added at the beginning.

• The ﬂavor power of all herbs and spices can vary greatly depending

on their particular strength and shelf life. Use herbs sparingly, taste at

end of cook cycle and adjust seasonings just before serving.

MILK

• Milk, cream, and sour cream break down during extended cooking.

When possible, add during the last 15 to 30 minutes of cooking.

• Condensed soups may be substituted for milk and can cook for

extended times.

SOUPS

• Some soup recipes call for large amounts of water. Add other soup

ingredients to the slow cooker ﬁrst then add water only to cover. If

thinner soup is desired, add more liquid at serving time.

MEATS

• Trim fat, rinse well, and pat meat dry with paper towels.

• Browning meat in a separate skillet or broiler allows fat to be drained

off before slow cooking and also adds greater depth of ﬂavor.

• Meat should be positioned so that it rests in the stoneware without

touching the lid.

• For smaller or larger cuts of meat, alter the amount of vegetables or

potatoes so that the stoneware is always ½ to ¾ full.

• The size of the meat and the recommended cook times are just

estimates and can vary depending upon the speciﬁc cut, type, and

bone structure. Lean meats such as chicken or pork tenderloin tend

to cook faster than meats with more connective tissue and fat such

as beef chuck or pork shoulder. Cooking meat on the bone versus

boneless will increase required cook times.

Hints And Tips

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Chicken Wings in BBQ Sauce

3 lbs. chicken wings (about 16 wings) salt and pepper to taste

1 ½ cups barbecue sauce

¼ cups honey

2 tsp. prepared mustard

2 tsp. Worcestershire sauce

Tabasco

sauce, to taste

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each

wing at the joint to make two sections. Sprinkle the wings with salt and

pepper and place on a broiler pan. Broil 4 to 5 inches away from the

heat for 20 minutes, turning once during the middle of broiling. Transfer

the chicken to the Crock-Pot

Slow Cooker. For sauce, combine barbecue

sauce, honey, mustard, Worcestershire sauce and Tabasco

sauce in a

mixing bowl. Pour over chicken wings and cover and cook on Low for 4

to 5 hours or on High for 2 to 2 ½ hours.

Recommended Unit Size: 3 - 6 Quarts.

Appetizers & Side Dishes

Classic Cheese Fondue

5 cups white wine

6 cloves garlic, ﬁnely minced

32 oz. Gruyere cheese, grated

32 oz. Swiss cheese, grated

6 tbs. ﬂour

6 tbs. Kirsch (or cherry brandy)

½ tsp. ground nutmeg

In a large saucepan, heat the wine and garlic to simmer. Combine the

Gruyere and Swiss cheese and ﬂour in a large bowl and slowly add the

mixture to the wine. Stir constantly until the cheeses are completely

integrated and melted. Add the Kirsch (or cherry brandy) and stir. Pour

the saucepan contents into the Crock-Pot

Slow Cooker and sprinkle

with the nutmeg. Cover; cook on High for 1 hour. Thoroughly mix the

fondue, cover and cook on Low for 2 hours.

Recommended Unit Size: 3 - 6 Quarts

Appetizers & Side Dishes

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Boston Baked Beans

1 pound bacon, fried and crumbled

3 32-ounce cans baked beans, drained

2 green peppers, chopped

2 medium onions, chopped

2 tbs. prepared mustard

2 cups ketchup

2 cups barbecue sauce

2 cups brown sugar (packed)

Mix all ingredients in the Crock-Pot

Slow Cooker. Cover and cook

on Low for 8 to 12 hours or on High for 3 to 4 hours.

Recommended Unit Size: 3 - 6 Quarts.

Appetizers & Side Dishes

Zesty Italian Barbecue Meatballs

Meatballs:

3 lbs. ground beef

2 cups pecorino romano cheese

1 ½ cups breadcrumbs

1 bunch fresh Italian parsley, minced

Kosher salt and pepper

Sauce:

2 28-ounce cans plum tomatoes

1 bulb garlic, peeled and coarsely chopped

2 tbs. sugar

1 large bunch basil, stemmed and torn

Kosher salt and pepper

In a mixing bowl, combine the meatball ingredients. Form into walnut-

sized balls. Bake the meatballs in a shallow baking dish at 350º F for

20 minutes or until browned. Drain off any fat. Transfer meatballs to

Crock-Pot

Slow Cooker. In a separate mixing bowl, combine all sauce

ingredients and mix thoroughly. Pour sauce over the meatballs in the

stoneware. Cover; cook on Low for 4-6 hours or on High for 2-4 hours.

Stir once in the middle of cooking to baste the meatballs with the sauce.

Remove the meatballs from the sauce to serve.

Recommended Unit Size: 3 - 6 Quarts.

Appetizers & Side Dishes

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1918

Spiked and Spiced Almonds

4 tablespoons melted butter

2 pounds almonds (shelled)

¼ cup cinnamon and sugar blend

ADDITIONAL SEASONINGS OPTIONS

¼ cup seasoned salt with 1 tablespoon curry powder

¼ cup sugar with 2 tablespoons vanilla

¼ cup seasoned salt with 2 tablespoons hot sauce

¼ cup spiced rum then roll in ¼ cup brown sugar

¼ cup taco seasonings

In a skillet placed on stove top set to medium heat, melt butter and sauté

almonds for 15-20 minutes. Remove from stove top. In a separate bowl,

mix and coat nuts with your favorite combination of seasoning and

place in small ramekin baking dishes. Save remaining spice mixture for

later use. Stack baking cups into stoneware, cover, and cook on Low for

4 hours. Before serving, sprinkle remaining mixture onto each cup and

cook on High for 1-2 hours.

Recommended Unit Size: 3 - 6 Quarts.

Scalloped Potatoes

1 cup margarine or butter, melted

1 cup onion, chopped

2 16 oz. packages frozen hash brown potatoes

2 10 ¾ oz. cans cream of mushroom soup

3 cups milk

2 cups cheddar cheese, shredded

2 small green peppers, chopped

2 cups cheese cracker crumbs, divided

Lightly grease the Crock-Pot

Slow Cooker. Stir together the margarine,

onions, hash brown potatoes, cream of mushroom soup, milk, cheese,

green pepper, black pepper and ½ cup cracker crumbs. Transfer to the

stoneware and top with remaining cracker crumbs. Cover and cook on

High for 3 to 4 hours.

Recommended Unit Size: 4 - 6 Quarts.

Appetizers & Side Dishes Appetizers & Side Dishes

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2120

Appetizers & Side Dishes Appetizers & Side Dishes

Spinach and Artichoke dip

16 ounces cream cheese, softened

¾ cup light cream

⅓ cup Parmesan cheese, grated

¼ teaspoon garlic powder

16 ounces frozen cut leaf spinach, thawed and well drained

13 ¾ quartered artichoke hearts, rinsed

⅔ cup Monterey Jack cheese, shredded

1 cup prepared salsa mixture, canned or fresh

Combine all ingredients in slow cooker. Cover and cook on Low for 2

hours or until cheese is thoroughly melted.

Hot Crab Dip

12 ounces cream cheese, cubed

¼ cup heavy whipping cream

1 cup Parmesan cheese

13 ounces lump crabmeat, canned

1 envelope dry onion soup mix

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1 teaspoon lemon juice

salt, to taste

fresh chives, minced, for garnish

Combine the cream cheese and whipping cream in the Crock-Pot

slow cooker. Cover and heat on High until the cheese is melted, about

45 minutes. Add the Parmesan cheese, crabmeat, onion soup mix,

Worcestershire sauce, and garlic and stir thoroughly. Cover, cook on

High for 30 minutes. Shortly before serving, add the lemon juice and mix

thoroughly. Salt to taste. Sprinkle the dip with fresh minced chives as

garnish.

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2322

Slow cooker Mac and Cheese

1 box elbow macaroni

2 ½ cups Velveta cheese cubed

½ cup sour cream

½ teaspoon salt and onion salt

2 cups half and half

½ teaspoon black pepper

Toasted bread crumbs fresh parsley

Boil macaroni until aldente, about 6 minutes. Mix butter and cheese in

a saucepan until the cheese melts. In the slow cooker, mix butter and

cheese mixture, sour cream, salt and onion salt, half and half, pepper

and mix well. Mix in cooked macaroni and. Set the slow cooker on low

setting and cook for 3 hours, or on high for 1.5 hours, stirring once in a

while. Top with bread crumbs and fresh parsley!

Slow Cooker Green Bean Casserole

2 - 10 oz. Bags of Frozen Green Beans

1 can - Cream of Mushroom Soup

⅓ c. Milk

¼ tsp. Salt

¼ tsp. Pepper

1 2.8 oz. can French-fried onions

1. Combine the green beans, soup and milk and place in a slow cooker.

2. Sprinkle with salt and pepper and half of the French-fried onions.

3. Cover & Cook on LOW for 5 to 6 hours.

4. Top with remaining onions just before serving.

Favorite Chili

½ lb. dried pinto beans

3 14 ¼ oz. cans tomatoes

3 lbs. ground chuck, browned and drained

2 green peppers, chopped

2 onions, chopped

4 cloves garlic, minced

4-5 tbs. chili powder

1 tsp. pepper

2 tsp. cumin

2 tsp. salt

sour cream (optional)

shredded cheddar cheese (optional)

Completely soften beans by cooking in boiling water on the stove. Drain

the water off of the beans. Put all ingredients in Crock-Pot

Slow Cooker

in the order listed and stir. Cover and cook on Low for 10 to 12 hours or

on High for 5 to 6 hours. Top with sour cream and cheese if desired.

Recommended Unit Size: 3 - 6 Quarts.

Appetizers & Side Dishes Beef and Pork

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2524

Beef and PorkBeef and Pork

Swiss Steak

2 tbs. oil

2 lbs. beef round steak, cut into serving pieces

½ cup ﬂour

3 to 4 potatoes, peeled and quartered

4 carrots, sliced

2 onions, sliced

½ tsp. salt

½ tsp. pepper

1 14 ½ oz. can diced tomatoes

1 8 oz. can tomato sauce

Heat the oil in a skillet, then coat the steak with ﬂour and brown in the

oil. Remove the steak from the skillet and drain. Place the potatoes,

carrots and onion in the bottom of the Crock-Pot

Slow Cooker. Place

the steak on top of the vegetables and sprinkle with salt and pepper.

Pour the tomatoes and tomato sauce over the meat. Cover; cook on Low

for 10 hours or on High for 6 hours.

Recommended Unit Size: 3 - 6 Quarts.

French Beef Burgundy

½ cup ﬂour

1 tsp. salt

4 lbs. boneless beef chuck, cut into 1-inch cubes

1 tsp. pepper

4 tbs. olive oil

2 onion, sliced

16 button mushrooms, sliced

1 cup fresh parsley, minced

6 cloves garlic, minced

4 bay leaves

2 cups burgundy wine

1 cup beef broth

Combine the ﬂour, salt and black pepper. Dredge the beef cubes in the

ﬂour mixture and brown in the olive oil in a medium skillet. Place the

beef and remaining ingredients into the Crock-Pot

Slow Cooker and

mix thoroughly to combine. Cover; cook on Low for 4 to 6 hours or on

High for 2 to 3 hours.

Recommended Unit Size: 3 - 6 Quarts.

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2726

Beef and Pork Beef and Pork

America’s Favorite Pot Roast

3 ½ to 4 lbs. boneless pot roast

¼ cup ﬂour

2 tsp. salt

⅛ tsp. pepper

3 carrots, chopped

3 potatoes, peeled and quartered

2 small onions, sliced

1 stalk celery, chopped

10 button mushrooms, sliced

Trim all excess fat from the roast, brown and drain. Combine ¼ cup

ﬂour, salt and pepper and coat meat with the ﬂour mixture. Place all

vegetables except mushrooms in the Crock-Pot

Slow Cooker and top

with the roast. Spread mushrooms evenly over the top of the roast.

Cover and cook on Low for 10 to 12 hours or on High for 4-6 hours.

Recommended Unit Size: 4 - 7 Quarts.

Classic Marinara Sauce

1 lb. ground beef

½ lb. Italian sausage

1 cup onion, chopped

2 garlic cloves, minced

2 16 oz. can chopped tomatoes

2 16 oz. cans tomato sauce

20 button mushrooms, chopped

1 cup green pepper, chopped

2 bay leaves

1 tsp. oregano

½ tsp. basil

¼ tsp. pepper

salt to taste

In a skillet, cook the ground beef, sausage, onion and garlic until the

meat is brown and onion is tender; drain off the fat. In the

Crock- Pot

Slow Cooker, combine the tomatoes, tomato sauce,

mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt. Stir

in the meat mixture. Cover; cook on Low for 10 to 12 hours or on High

for 5 to 6 hours. Remove bay leaves and serve over hot spaghetti.

Recommended Unit Size: 3 - 6 Quarts.

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2928

Beef and Pork Beef and Pork

Rosemary Pork and Mushrooms with Shallots

1 tbs. oil

1 cup shallots, chopped

2 lbs. boneless pork shoulder, sliced into ½ inch slices

2 cups mushrooms, sliced

1 tbs. fresh rosemary

1 tsp. salt

1 tsp. black pepper

1 14 oz. can diced tomatoes

Heat the oil in a skillet and brown the pork. Remove and drain excess oil and

place the pork in the Crock-Pot

Slow Cooker. Add the remaining ingredients

and stir. Cover and cook on Low for 8 hours or on High for 4 hours.

Recommended Unit Size: 3 - 6 Quarts.

All American Meat Loaf

3 lbs. lean ground beef

4 cups bread crumbs

2 cups ketchup

1 cup onion, chopped

4 eggs, beaten

2 tsp. salt

2 tsp. black pepper

4 tbs. tomato paste

16 slices cheddar or American cheese, cut into strips

In a large mixing bowl, combine all the ingredients, except for the

cheese and tomato paste. Shape half of the meat mixture into a loaf.

Arrange 8 cheese strips on the meat, and top with the remaining meat,

pressing edges together to seal. Place in the Crock- Pot

Slow Cooker.

Top with the tomato paste and remaining cheese slices. Cover; cook on

Low for 6 to 8 hours or on High for 3 to 4 hours.

Recommended Unit Size: 4 - 6 Quarts.

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3130

Beef and Pork Beef and Pork

Spicy Beef Roast

3 lb. round tip roast

1 tbs. cracked black peppercorns

3 cloves garlic, minced

3 tbs. Balsamic vinegar

¼ cup soy sauce

2 tbs. Worcestershire sauce

2 tsp. dry mustard

Rub the cracked pepper and garlic into the roast. Place the roast in the

Crock-Pot

Slow Cooker and make several shallow slits in the top of the

roast. In a small bowl, combine the remaining ingredients and pour over

the meat. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5

hours.

Recommended Unit Size: 3 - 6 Quarts.

Carolina Barbecued Pork

2 onions, quartered

2 tbs. brown sugar

1 tbs. paprika

2 tsp. salt

½ tsp. pepper

1 4-6 lb. boneless pork butt or shoulder roast

¾ cup cider vinegar

4 tsp. Worcestershire sauce

1 ½ tsp. crushed red pepper ﬂakes

1 ½ tsp. sugar

½ tsp. dry mustard

½ tsp. garlic salt

¼ tsp. cayenne pepper

Hamburger buns

Place the onions in the Crock-Pot

Slow Cooker. Combine the brown

sugar, paprika, salt and pepper and rub the mixture over the roast. In

a bowl, combine the vinegar, Worcestershire sauce, red pepper ﬂakes,

sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle ½ of

vinegar mixture over the roast. Cover and refrigerate the remaining

vinegar mixture. Cover; cook on Low for 10 hours or on High for 6

hours. Remove the meat and onions and drain. Chop or shred the meat

and chop the onions. Serve the meat and onions on buns. Use the

remaining vinegar mixture to drizzle over the sandwiches.

Recommended Unit Size: 6 - 7 Quarts.

165394 Rev C_16EM1.indd 30-31 11/24/16 16:27

3332

Beef and Pork Beef and Pork

Herb Roasted Lamb

4 large potatoes cut into cubes

1 tsp. salt

6 cloves garlic, peeled and crushed

Zest of 1 lemon

4 sprigs fresh rosemary

1 boneless leg of lamb (about 4 Ibs.), trimmed and tied

2 tbs. olive oil

½ cup dry white wine

Place the potatoes in the bottom of the Crock-Pot

Slow Cooker. In a

small bowl, mix the salt, garlic, lemon zest and rosemary together and

rub the mixture all over the lamb. Heat the oil in a large frying pan

and brown the lamb evenly on all sides. Place the browned lamb in the

stoneware and pour in the wine. Cook on Low for 10 to 12 hours or on

High for 5 to 6 hours.

Recommended Unit Size: 4 - 7 Quarts.

Caribbean Pork Chops

2 tsp. ground allspice

2 tsp. black pepper

2 tsp. ground cinnamon

2 tsp. ground nutmeg

4 tsp. dried thyme

1 cup scallions, ﬁnely chopped

6 tbs. soy sauce

4 tbs. fresh ginger, grated

2 Habanero chili peppers, seeded and minced

4 tbs. garlic, minced

4 tsp. sugar

2 tsp. salt

8 lean pork chops, 1-inch thick

In a food processor, combine all of the herbs and spices with the

scallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt, and

process to a coarse paste. Coat the pork chops with this paste and place

in the Crock-Pot

Slow Cooker. Cover; cook on Low for 7 to 9 hours or

on High for 4 to 5 hours.

Recommended Unit Size: 3 - 6 Quarts.

165394 Rev C_16EM1.indd 32-33 11/24/16 16:27

3534

Stuffed Lamb Roast

3 lb. lamb roast, de-boned

1 onion, ﬁnely chopped

⅛ cup unsalted butter

½ cup unseasoned bread crumbs

1 egg, beaten

1 tsp. salt

1 tsp. black pepper

1 tbs. fresh rosemary, minced

1 tbs. fresh mint, minced

1 tbs. lemon zest, grated

1 tbs. extra virgin olive oil

3 cloves garlic, minced

2 stalks celery, sliced

1 medium carrot, ﬁnely chopped

salt and pepper to taste

Remove excess fat from the lamb roast. In a medium mixing bowl,

combine the remaining ingredients for a stufﬁng. Stuff the lamb with this

mixture. Roll the lamb and fasten with skewers or string and season with

salt and pepper. Place the roast in the Crock-Pot

Slow Cooker and cook

on High for 1 hour, then turn to Low for 10 to 12 hours. Let the lamb

rest for 15 minutes before slicing. Pour the natural juices over the roast

and serve.

Recommended Unit Size: 3 - 6 Quarts.

Lamb Chops L’Orange

8 lamb chops

2 tbs. vegetable oil

½ cup orange juice

3 tbs. honey

2 tsp. salt

2 tbs. cornstarch

1 tsp. grated orange peel

In a skillet, brown lamb chops in oil and drain well. Combine the orange

juice, honey, salt, cornstarch and orange peel. Brush the lamb chops

with the orange mixture and place them in the Crock-Pot

Slow Cooker.

Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. If

thicker sauce is desired, add the cornstarch.

Recommended Unit Size: 3 - 6 Quarts.

Beef and Pork Beef and Pork

165394 Rev C_16EM1.indd 34-35 11/24/16 16:27

3736

Beef and Pork Beef and Pork

Smoked Sausage with Cabbage and Apples

1 ½ lbs. smoked sausage, cut into 2 inch lengths

3 cooking apples, thickly sliced

½ head of red cabbage, shredded

1 onion, sliced

½ cup brown sugar

1 tsp. salt

½ tsp. black pepper

½ cup apple juice

Layer the sausage, apples, cabbage and onion in the Crock-Pot

Slow

Cooker in the order listed above. Sprinkle the brown sugar, salt and black

pepper on top. Pour the apple juice over all the other ingredients, do not

stir. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Recommended Unit Size: 3 - 6 Quarts.

Smoked Sausage Gumbo

3 cups chicken broth

3 14 ½ oz. cans diced tomatoes

¾ cup ﬂour

2 Polish sausages, cut into ½ inch pieces

2 onions, diced

2 green peppers, diced

4 stalks celery, chopped

1 tsp. dried oregano

1 tsp. dried whole thyme leaves

½ tsp. ground red pepper

2 cups uncooked long-grain white rice

Combine the chicken broth and tomatoes in the Crock-Pot

Slow

Cooker. Add the ﬂour, sausage, onion, pepper, celery, carrot, oregano,

thyme and ground red pepper to the stoneware and stir well. Cover and

cook on Low for 8 to 10 hours.

Recommended Unit Size: 3 - 6 Quarts.

165394 Rev C_16EM1.indd 36-37 11/24/16 16:27

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Crock-Pot SCCPVC609-SC Owner’s Manual and Cookbook

Brand: Crock-Pot

Model: SCCPVC609-SC

Category: Slow cookers

Type: Owner’s Manual and Cookbook

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SCCPVC609-SC-IB

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Crock-Pot SCCPVC609-SC Owner’s Manual and Cookbook

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Crock-Pot SCCPVC609-SC Owner’s Manual and Cookbook

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