Crock-Pot SCVT650-PS-A Owner’s Manual and Cookbook

Brand: Crock-Pot

Model: SCVT650-PS-A

Category: Slow cookers

Type: Owner’s Manual and Cookbook

Cookbook and Owner’s Manual

Crock-Pot

Slow Cooker with Touchscreen Technology

Read and Keep These Instructions

www.crockpot.com

Features a variety of dishes including appetizers, main courses,

soups and stews, vegetarian specialties and desserts.

Printed in Mexico

128030-002-000_16EM1

P.N.: 128030-000-00

GCDS-CRP48992-SL

WILD MUSHROOM BEEF STEW

SPINACH ARTICHOKE DIP

JAMBALAYA

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.

2 3

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.

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

4 5

Table of Contents

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Save these Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Important Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Service Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Touchscreen Slow Cooker Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . 8

Preparing Your Touchscreen Slow Cooker For Use . . . . . . . . . . . . . . . . . . . . . . . . . 9

How To Use Your Touchscreen Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-10

How to Clean Your Touchscreen Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Hints And Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 -14

Appetizers and Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-21

Beef and Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22-40

Chicken and Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41-57

Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58-61

Soups, Stews and Chowders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62-71

Vegetarian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72-78

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79-81

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82-89

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.

Important Notes

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

and conform to recommended cook time. To prevent spillover do not

ll 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.

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 at

2381 Executive Center Drive, 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 call our Consumer Service Department.

PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.

To register your product, please visit us online at www.crockpot.com.

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Sunbeam Products,

Inc. is a subsidiary of Newell Brands Inc. (NYSE: NWL).

CROCK-POT

SLOW COOKER

WITH TOUCHSCREEN TECHNOLOGY

PREPARING YOUR CROCK-POT

SLOW COOKER

WITH TOUCHSCREEN TECHNOLOGY

HOW TO USE YOUR CROCK-POT

SLOW COOKER

WITH TOUCHSCREEN TECHNOLOGY

CONTROL PANEL

Lid Handle

Stoneware

Control Panel

Low Cook Setting

Start

Time Selection

Settings

Cooking

Indicator

Warm Setting

Time Setting

Display Screen

High Cook Setting

Keep Warm

Indicator

Power

Icon

Removable Lid

Heating Base

Metal Handles

with Silicone

Cover

HIGH

COOK

WARM

LOW

COOK

START

TIME

DOWN

TIME

COOKING

KEEP

WARM

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.

3. Remove the static clings from the control panel and heating base.

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

2. Plug in your Crock-Pot

slow cooker.

3. Touch POWER Icon. A beep will sound.

4. Select HIGH COOK or LOW COOK setting .

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

temperature. DO NOT cook on the WARM setting.

5. Touch the TIME UP setting to scroll through the timed cooking options. If you

press the setting too many times touch the TIME DOWN setting to decrease

the time. 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.

NOTE: To quickly scroll to your desired cook time, keep your ﬁnger pressed on

the TIME UP or TIME DOWN Setting

6. Once you have programmed the desired heat setting and cook time, touch

the START button to begin cooking. A beep will sound. If you fail to touch the

START button, it will begin to blink to signify that it must be touched in order

to proceed.

NOTE: Once this unit shifts to the WARM setting it will begin counting up for

a maximum of 6 hours. Unit will then shut off after 6 hours.

7. The time will begin to count down in one minute increments, and the cooking

light will pulse.

NOTE: Once this unit shifts to the WARM setting it will begin counting up for

a maximum of 6 hours. Unit will then shut off after 6 hours.

HOW TO USE YOUR CROCK-POT

SLOW COOKER

WITH TOUCHSCREEN TECHNOLOGY (CONT.)

HOW TO CLEAN YOUR CROCK-POT

SLOW COOKER

WITH TOUCHSCREEN TECHNOLOGY

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 COOK, set your Crock-Pot

slow cooker to 8 hours.

• 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.

• If you desire to change your settings during the cooking cycle, you must press

power off and then power back on to set a different cooking setting.

• 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.

Part Dishwasher

Safe

Oven Safe Microwave

Safe

Stovetop

Safe

Lid Yes No No No

Stoneware Yes Yes, but not in the

broiler

Yes No

1110

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 cooking and are able to develop

their full ﬂavor. They tend not to overcook in your slow cooker as

they might in your oven or on your stovetop.

• When cooking recipes with vegetables and meat, place vegetables in

slow cooker before meat. Vegetables usually cook slower than meat

in the slow cooker.

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

facilitate cooking.

Hints And Tips

12 13

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.

Hints And Tips

• 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.

• 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.

Hints And Tips

Visit the Crock-Pot

slow cooker website at

www.crockpot.com for additional hints, tips and recipes

or call 1-800-323-9519.

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 - 6.5 Quarts.

Appetizers & Side Dishes

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 - 6.5 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 - 6.5 Quarts.

Appetizers & Side Dishes

Sausage and Meatballs

3-5 pounds sausage and meatballs, uncooked

6 cloves garlic, peeled and chopped

1 28-ounce can crushed tomatoes

1-2 28-ounce cans plum tomatoes in juice, chopped coarsely

1 bunch fresh basil

Cooked pasta

Grated cheese

Brown sausage and meatballs in a skillet on stovetop (optional). Add all

ingredients to Crock-Pot

slow cooker except pasta and grated cheese.

Cover and cook on Low for 7- 8 hours or on High for 4 - 5 hours. Serve

with cooked pasta and grated cheese.

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 -12 hours or on High for 5 - 6 hours.

Remove bay leaves and serve over hot spaghetti.

Recommended Unit Size: 3 - 6 Quarts.

Appetizers & Side Dishes Appetizers & Side Dishes

18 19

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 1/4 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: 4 - 7 Quarts.

Appetizers & Side Dishes

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: 4 - 7 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 - 7 Quarts.

Appetizers & Side Dishes

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: 5 - 7 Quarts.

Beef and Pork

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: 4 - 7 Quarts.

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.

Beef 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.

Beef and Pork

2726

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.

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.

Beef and Pork Beef and Pork

28 29

Rosemary Pork and Mushrooms with Shallots

1 tbs. oil

1 cup shallots, chopped

2 lbs. boneless pork shoulder, sliced into 1/2 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.

Beef Bourguignon

3 tablespoons ﬂour

Kosher salt and pepper

3 pounds beef chuck, cut into 1-inch cubes

3 large carrots, peeled and sliced

1 medium onion, sliced

6 strips cooked bacon, cut into 1-2 inch pieces

1 10-ounce can beef broth

2 cups red or Burgundy wine

1 tablespoon tomato paste

2 cloves garlic, minced

3 sprigs fresh thyme, stemmed

1 bay leaf

1 pound fresh mushrooms, sliced

2 large potatoes, cut into 1-inch pieces

Coat beef in ﬂour seasoned with salt and pepper. Sear beef in a skillet

on stovetop (optional). Place meat in Crock-Pot

slow cooker and add

remaining ingredients. Cover and cook on Low for 8 -10 hours or on

High for 5 -7 hours, or until meat is tender.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork Beef and Pork

30 31

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 1⁄2

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.

Beef and Pork

BBQ Pulled Pork

2 ½-5 pound pork loin, trimmed of fat

2- 4 cups barbecue sauce

2- 3 onions, chopped

6- 8 hamburger buns or hard rolls

Place pork loin in Crock-Pot

slow cooker. Top with onion and barbecue

sauce. Cover and cook on Low Cook for 7- 9 hours or on High for 4 - 5

hours, or until meat is tender. Remove pork from Crock-Pot

slow cooker

and shred with a fork. Add pork back into Crock-Pot

slow cooker and

coat with sauce. Serve BBQ pulled pork on hamburger buns or hard rolls.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork

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 7-9 hours or on

High for 4 - 5 hours.

Recommended Unit Size: 4 - 7 Quarts.

Baby Back Ribs

2- 4 racks of baby back ribs, cut into 3-4 pieces each

2- 4 cups barbecue sauce

2-3 onions, chopped

Place ribs in Crock-Pot

slow cooker. Top with onion and barbecue

sauce. Cover and cook on Low for 7- 9 hours or on High for 4 -5 hours,

or until meat is tender. To serve, cut ribs between bones and coat with

extra sauce as desired.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork Beef and Pork

3332

34 35

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 10-12 hours or on

High for 5 - 6 hours.

Recommended Unit Size: 4 - 7 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 10-12 hours or on High for 5- 6 hours. If

thicker sauce is desired, add the cornstarch.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork Beef and Pork

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 10-12 hours.

Let the lamb rest for 15 minutes before slicing. Pour the natural juices

over the roast and serve.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork

Smoked Sausage Gumbo

3 cups chicken broth

3 14 ½ oz. cans diced tomatoes

¾ cup ﬂour

2 Polish sausages, cut into 1/2 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 8-10 hours.

Recommended Unit Size: 4 - 7 Quarts.

Beef and Pork

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Crock-Pot SCVT650-PS-A Owner’s Manual and Cookbook

Brand: Crock-Pot

Model: SCVT650-PS-A

Category: Slow cookers

Type: Owner’s Manual and Cookbook

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Crock-Pot SCVT650-PS-A Owner’s Manual and Cookbook

Crock-Pot SCVT650-PS-A Owner’s Manual and Cookbook

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