Recipes

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ContentsSoupsSpicy Carrot and Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Tuscan Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Smoked Haddock and Sweetcorn Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

FishOne Pot Seafood Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Italian Style Cod Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Tuna Pasta Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Thai Style Steamed Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

VegetarianWild Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Baked Camembert with Rosemary and Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Baked stuffed Courgettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

SidesRoast Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Spicy Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Roast Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

PoultrySpicy Chicken Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Chicken Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Pulled Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Chicken and Smoked Bacon Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Marinated Steamed Chicken Breast Fillets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Roast Chicken/Duck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

MeatBeef Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Pork and Noodle Stir-fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Lamb and Sweet Potato Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Chilli Con Carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Quick and Easy Spicy Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Pot Roast Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Roast Beef/Lamb/Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

SweetsCaramelised Peaches with Orange and Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Self-saucing Chocolate Orange Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Nutty Banana Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

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IntroductionThe recipes in this booklet are designed to introduce you to the convenience and versatility of using your Crock Pot® multi-cooker .

Additional InformationFor detailed instructions on how to use each of the cooking modes, program cooking times and change cooking settings and temperatures, please refer to the user manual that came with your Crock Pot® multi-cooker . Towards the end of timed cooking you may find that your recipe is not done enough and requires a little longer . To do this, first, press the required function button (Roast, Bake, Steam, etc .) . Next, use the increase/decrease time buttons st to set the additional cooking time required (in 5 minute increments) . Then, press the start/stop button . Your multi-cooker will continue cooking for the added time .

2-way RackRecipes may tell you to use the 2-way rack in the high position or low position . These are shown below .

HIGH

LOW

BakingCertain ingredients can be cooked directly in the cooking bowl . However, cakes and other recipes with a high fat/sugar content should be cooked in suitable bakeware placed on the 2-way rack . When baking directly in the cooking bowl, line it with baking paper to prevent ingredients sticking .

Measurements and QuantitiesOur products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres . Common conversions for smaller quantities are:

1g 1 pinch

2 .5g ½ teaspoon

5g 1 teaspoon

15g 1 tablespoon

4

Spicy Carrot and Lentil SoupServes: 6Cooking Modes Used: Slow CookIngredients• 12g cumin seeds, lightly crushed• 5g ground coriander• 2.5g chilli flakes (or to taste)• 1kg carrots washed and finely sliced (no need to peel)• 300g split red lentils, rinsed and drained• 1.5 litre hot vegetable stock • 250ml milk• Natural yoghurt, chopped coriander and naan bread to serve.

Method1. Place half the cumin seeds and a pinch (approx. 1g) of the chilli flakes into the cooking bowl. Add the carrots,

lentils and stock. 2. Use the slow cook function set to HI to cook for 3 hours until the lentils are tender.3. Dry-fry the remaining cumin seeds and chilli flakes over a low heat stirring continuously until just fragrant. 4. When the lentils are done, stir in the milk. Adjust the seasoning as required.5. If you would like a smooth soup, transfer the soup to a suitable blending jug and process.6. Add a swirl of yoghurt and sprinkle over the toasted spices with the fresh coriander. Serve with warm naan

bread.

Soups

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Tuscan Bean SoupServes: 4Cooking Modes Used: Slow CookIngredients• 30ml vegetable oil• 1 large onion, roughly diced• 2 celery sticks, roughly chopped• 2 carrots, roughly chopped• 2 garlic cloves, finely chopped• 3 fresh thyme sprigs, leaves picked• 2 fresh rosemary sprigs, leaves picked and chopped• 5g smoked paprika• 1 x 400g tins chopped tomatoes• 1 litre good quality vegetable stock• 30g tomato purée• 1 x 400g tin cannellini beans, drained and rinsed• 1 x 400g tin flageolet beans, drained and rinsed• 50g shredded kale• Salt and pepper• Pesto and crusty bread to serve

Method1. Add all the ingredients to the cooking bowl.2. Use the slow cook function set to LO and cook for 6-7 hours or set to HI and cook for 4-5 hours. 3. After cooking, season to taste, ladle into bowls and add a spoonful of pesto. Serve with fresh, crusty bread.

6

Smoked Haddock and Sweetcorn ChowderServes: 4

Cooking Modes Used: Sauté on HI settingIngredients• 500g smoked haddock, skinned• 500ml semi skimmed milk• 1 tbsp vegetable oil• 100g chopped bacon• 2 sticks of celery, thinly sliced• 3 medium leeks, washed and thinly sliced• 2 bay leaves• 2 medium potatoes, peeled and diced into small

cubes• 500ml fish stock• 125g frozen sweetcorn, thawed• 142ml carton single cream• 2 tbsp chopped fresh parsley

Method1. Place the haddock into the cooking bowl and pour over the milk. Season with freshly ground black pepper

and add the bay leaves. Cover with the lid, select the HI Sauté setting and press the start/stop button. Once the milk has reached boiling point, carefully remove the cooking bowl from the heating base and leave to infuse for approx 10 minutes.

2. Remove the lid and carefully lift the haddock from the milk using a slotted spoon. Reserve the milk. Place the fish onto a plate and flake using a fork. Remove any bones.

3. Wipe out the cooking bowl using kitchen paper. Select the HI Sauté setting and allow your Multi-cooker to preheat. Add the vegetable oil and the bacon and gently fry until the bacon is starting to brown. Add the celery, leeks, and potatoes and cook for a couple of minutes. Pour in the stock, reserved milk and sweetcorn. Adjust the heat setting to bring the soup to a simmer and cook for 15 minutes stirring occasionally.

4. Add the flaked haddock and cream then stir in the parsley. Heat through gently and serve.

Soup

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One Pot Seafood PastaServes: 4

Cooking Modes Used: Sauté on HI settingThis meal makes a delicious, quick supper dish . Why not try serving it with rustic-style bread .

Ingredients• 15ml olive oil• 1 red onion, diced• 1 garlic clove, finely chopped• 5g paprika• 400g can of chopped tomatoes with garlic and herbs• 1litre chicken stock • 300g spaghetti, roughly broken, small macaroni works well too.• 300g pack frozen seafood/Paella mix, defrosted.• Handful of parsley leaves, chopped, • lemon wedges to serve

Method1. Select the HI Sauté setting and allow your Multi-cooker to preheat. 2. Add the oil to the cooking bowl and sauté the onion and garlic for 5 minutes until soft. 3. Add the paprika, tomatoes and stock and then bring to the boil. 4. Use the temperature select buttons to reduce the heat to a simmer, stirring in the pasta, cook for approx 7-10

minutes, stirring occasionally to stop the pasta from sticking. Stir in the seafood mix, cook for 5 mins, until heated through and the pasta is cooked, then season to taste. Sprinkle with parsley and serve with lemon wedges.

Fish

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Italian Style Cod BakeServes: 4Cooking Modes Used: Bake on 220ºCIngredients• 2 red peppers, deseeded and chopped• 2 red onions cut into wedges• 250g cherry tomatoes• Olive oil• 1 large clove garlic, finely chopped• 5g dried or fresh chopped oregano• Handful of black olives• 700g (700ml) Passata• 400g can butter beans, rinsed and drained• 4 skinless cod fillets (about 150-200g per fillet)• Small handful basil leaves

Method1. Select the bake function and set a temperature of 220ºC. Place the peppers, onions, tomatoes, olives and

oregano into the cooking bowl and add a splash of olive oil. Stir gently to coat the ingredients with the oil. Cover with the lid and bake for 15 minutes until the ingredients start to soften and brown slightly at the edges.

2. Stir in the Passata, garlic and butter beans and season. Place the cod fillets into the sauce, nestling them into the liquid. Cover with the lid and continue to bake for a further 15 minutes until the cod is cooked through. Sprinkle over the basil and serve with crusty bread or buttered pasta.

Fish

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Tuna Pasta BakeServes: 4

Cooking Modes Used: Sauté setting, Bake on 160ºCIngredients• 600g rigatoni or penne• 50g butter• 50g plain flour• 3 spring onions, finely sliced• 600ml milk• 250g strong cheddar, grated• 2 x 160g cans tuna steak in spring water, drained• 5g Dijon mustard• 330g can sweetcorn, drained• large handful chopped parsley

Method1. Add enough water to the cooking bowl to cook the pasta. Select the HI Sauté setting and allow your Multi-

cooker to preheat. Once the water is boiling cook the pasta according to the instructions on the pack.2. Once cooked, remove and drain the pasta and rinse it immediately with cold running water to stop it from

cooking any further.3. Use the temperature select buttons to reduce the heat to a medium heat then melt the butter and stir in the

spring onions. Cook for a couple of minutes until the onions are softened then stir in the flour.4. Cook for 1 minute stirring continuously to prevent sticking, then gradually stir in the milk to make a thick white

sauce. Add the mustard then turn your multi-cooker off and stir in the cheese.5. Add the drained pasta, tuna, sweetcorn and parsley and mix together.6. Select the bake function and set a temperature of 160ºC. Your multicooker will either start to preheat or be

ready to bake depending on how hot it already is. 7. Bake for 10 minutes until piping hot. Serve with a green crispy salad.

10

Thai Style Steamed FishServes: 2Cooking Modes Used: SteamIngredients• 2 Sea bass fillets, each weighing about 140g• 3cm piece, fresh root ginger, peeled and chopped• 1 small garlic clove, finely chopped• 1 small red chilli ,seeded and finely chopped• Grated zest and juice of 1 lime• 1 lemongrass stalk, crushed to release flavour• 3 baby pak choi, each quartered lengthways• 30ml soy sauce

Method1. Fill the cooking bowl with 1.2 litres of water then add the 2-way rack in the high position. Fit the lid, select the

steam function and allow your multi-cooker to preheat.2. Place the fish fillets, skin side down onto a large square of foil and scatter the ginger, garlic, chilli and lime zest

over them. Nestle the lemon grass in between the fillets and drizzle the lime juice on top. 3. Place the quarters of pak choi around and on top of the fish. Pour over the soy sauce and loosely seal the foil

to make a package. Make sure that you leave enough space at the top for the steam to circulate as the fish is cooking.

4. Steam for 15 minutes then serve with some steamed jasmine rice for a delicious healthy meal.

Fish

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Wild Mushroom RisottoServes: 4

Cooking Modes Used: SautéIngredients• 1 onion, peeled and finely diced• 15ml vegetable oil• 45g butter• 1 large clove garlic, finely chopped • 1 Litre vegetable stock • 30g dried porcini mushrooms, reconstituted in 400ml boiling water. • 230g fresh wild mushrooms, finely sliced• 300g Arborio rice • 240ml white wine • 100g grated Parmesan cheese • Zest of 1 lemon• 15g tablespoons chopped fresh parsley

Method1. Select the sauté M HI (Medium High) setting and preheat your multi-cooker. Add the oil and 30g of the butter,

then stir-fry the onions until they are translucent (about 5 minutes). Do not allow the onions to brown. Adjust the temperature to a lower setting if necessary. Add the sliced mushrooms and cook for few more minutes.

2. Next, add the garlic and the rice and cook for about 2 minutes stirring continuously until the rice becomes opaque. Add the wine and allow it to bubble until it has been absorbed into the rice stirring constantly.

3. Drain the porcini mushrooms squeezing out any excess liquid. Reserve the liquid and add it to the stock. Chop the Porcini mushrooms.

4. Begin adding the hot stock to the rice, a cupful at a time, stirring until each cupful of stock is absorbed. This will take about 20 minutes to add all of the stock. Once the rice is al dente, add the porcini mushrooms, Parmesan cheese, lemon zest and the remaining 15g of butter. Stir well. Sprinkle the parsley over the risotto and serve.

Vegetarian

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Baked Camembert with Rosemary and GarlicServes: 4Cooking Modes Used: Bake on 180ºCIngredients• 1 boxed Camembert• 2 cloves of garlic, peeled and sliced into 3 pieces• 1 large sprig of rosemary• To serve – warm Ciabatta bread for dipping (bake this in your multi-cooker too following the pack instructions)

red onion or fig chutney.

Method1. Place the 2-way rack into the cooking bowl in the low position.2. Select the bake function and preheat your multi-cooker to 180ºC. 3. Remove the cheese from its box and discard the box lid. Remove the plastic outer wrapper from the

camembert. Your camembert should now be on a sheet of greaseproof-style paper. If it isn’t, cut a square of baking parchment that will fit the box. Place the cheese back into its box.

4. Press the pieces of garlic into the top of the cheese leaving half poking upwards; repeat this with small sprigs of the rosemary.

5. Place the cheese in its box onto the 2-way rack. Fit your multi-cooker’s lid and bake for approx 10 -15 minutes, until the cheese is melted.

6. Serve the cheese in its box with the warmed Ciabatta and chutney.

Vegetarian

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Baked stuffed CourgettesServes: 4Cooking Modes Used: Bake on 190ºCIngredients• 2 courgettes, halved lengthways• 200g vine ripened cherry tomatoes, ¼’d • 1 garlic clove, finely chopped• Half a small red chilli, finely chopped• 15ml pesto of your choice• 1 mozzarella ball, torn into small pieces• Grated Parmesan• Torn basil leaves (plus a few whole leaves for garnishing)• Olive oil• Salt and black pepper

Method1. Cover the 2-way rack with foil and place it into the cooking pot in the high position. 2. Select the bake function and preheat your multi-cooker to 190ºC. 3. Scoop out the flesh of the courgettes into a bowl and put it aside. 4. Place the courgette halves carefully onto the baking rack skin side up and drizzle with a little oil. Bake for 10

minutes. 5. Mix together the courgette flesh, tomatoes, garlic, chilli and pesto. Add the torn basil leaves, a drizzle of

oil, seasoning and mix everything together. Fill the courgette halves with the mixture and top with grated parmesan. Place the torn pieces of mozzarella on top of the parmesan.

6. Bake for 15-20 minutes until the cheese is golden and melted.7. Garnish with basil leaves.

14

Roast PotatoesServes: 4-6

Cooking Modes Used: Roast on 200ºCThis recipe requires no pre-cooking of the potatoes and produces great results .

Ingredients• 1kg roasting potatoes, peeled, cut to size, rinsed and dried• Vegetable oil or goose fat

Method1. Select the roast function and adjust the temperature setting to 200ºC. Set the timer for 40 minutes.2. Press the start/stop button and allow your multi-cooker to preheat. Once the temperature is reached and your

multi-cooker beeps, add about 75ml of vegetable oil (or the equivalent amount of goose fat) to the cooking bowl. Add the prepared potatoes and stir them to coat each one in the oil. Season if required.

3. Cover with the lid and allow to cook for the remainder of the cooking time. Turn the potatoes half way through cooking to ensure that they are evenly browned.

Sides

Spicy WedgesServes: 4-6

Cooking Modes Used: Roast on 200ºCIngredients• 1kg potatoes, scrubbed, cut into wedges, rinsed and drained• 15g Cajun style spice• 30ml vegetable oil

Method1. Select the roast function and adjust the temperature setting to 200ºC. Set the timer for 35 minutes.2. Press the start/stop button and allow your multi-cooker to preheat. 3. Place the wedges, oil and Cajun spice into a mixing bowl and stir thoroughly until all the potatoes are coated.4. Once the temperature is reached and your multi-cooker beeps, add the wedges to the cooking bowl. 5. Cover with the lid and allow to cook for the remainder of the cooking time. Turn the wedges half way through

cooking to ensure that they are evenly browned. Deliecious served with a tzatziki dip.

15

Roast Root VegetablesServes: 4

Cooking Modes Used: Roast on 200ºCIngredients• 2 medium carrots, peeled, halved lengthways and cut into chunks• 2 parsnips, peeled, halved lengthways and cut into chunks• Half a small butternut squash, de-seeded, peeled and cut to a similar size as above• 1 small celeriac, peeled and cut as above• 5g cumin seeds, ground• 5g ground coriander• Vegetable oil• Salt and freshly ground black pepper

Method1. Select the roast function and adjust the temperature setting to 200ºC. Set the timer for 35 minutes.2. Press the start/stop button and allow your multi-cooker to preheat. Once the temperature is reached and your

multi-cooker beeps, add about 75ml of vegetable oil to the cooking bowl. Add the vegetables and stir them to coat them in the oil. Season if required.

3. Cover with the lid and allow to cook for the remainder of the cooking time. Turn the vegetables half way through cooking to ensure that they are evenly browned.

16

PoultrySpicy Chicken Fried RiceServes: 4

Cooking Modes Used: Sauté on HIThis recipe makes great use of any leftover vegetables . Experiment with different combinations—for example, peppers, red onions, baby sweetcorn and mange tout are all delicious with fried rice .

Ingredients• 400g cooked basmati rice• 1-2 red chilies, (depending on taste) deseeded and finely chopped• 2 garlic cloves, finely chopped• 15ml vegetable oil• 2 large carrots, finely sliced• 200g Chinese cabbage, finely shredded• 2 eggs, lightly beaten• 6 spring onions, sliced• 200g frozen peas• 15ml sesame oil• 15ml soy sauce, plus extra for serving, if you like

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Add the vegetable oil and stir fry the carrots for 5 minutes until they are tender. Add the cabbage, chilli, and

garlic and cook for a further minute. 3. Add the cooked basmati rice and the sesame oil and stir-fry for approximately 1 minute until piping hot. Add

the spring onions.4. Push the rice mixture to one side of the cooking bowl. Pour the beaten eggs into the cleared space and stir

until they are scrambled and lightly browned. Mix in the peas and soy sauce and stir-fry everything together until the peas are hot and cooked through.

17

Chicken BiryaniServes: 4

Cooking Modes Used: Sauté on HIIngredients• 300g basmati rice• 25g butter• 1 large onion, finely sliced• 5g grated ginger• 1 large clove of garlic, finely chopped• 1 small red chilli, finely chopped• 1 bay leaf• 3 cardamom pods• 5g turmeric• 4 skinless chicken breasts cut into large chunks• Approximately 60g curry paste (use your own

favourite)• 85g raisins• 850ml hot chicken stock• Chopped coriander and toasted flaked almonds to

serve

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Meanwhile, rinse the rice in cold water until the water runs clear. Allow the rice to drain. Add the butter to

the cooking bowl, and cook the onions with the ginger, garlic, chilli, bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric then add the chicken and curry paste and cook until aromatic.

3. Stir the rice into the bowl with the raisins, then pour over the stock. Place the lid on the cooking bowl and bring to a boil, then lower the heat using the temperature increase/decrease buttons and cook the rice until al dente.

4. Mix in half the coriander stirring well. To serve, scatter over the rest of the coriander and the almonds. Serve piping hot with some warm naan bread.

18

Pulled ChickenServes: 4-6Cooking Modes Used: Slow CookIngredients• 1kg skinless, boneless chicken thighs• 250g Passata• 45ml cider vinegar• 45ml honey• 5g chipotle paste• 30g tomato purée• 30ml Worcestershire sauce• 1 large onion, finely chopped• 3 cloves of garlic, finely chopped• 5g smoked paprika

Method1. Put all the ingredients (except the chicken) into the cooking bowl. Mix together into a smooth sauce. Add the

chicken thighs coating them in the sauce.2. Select the slow cook function and cook on LO for 6-7 hours or HI for 4-5 hours. After cooking has finished, the

chicken should be easy to pull apart. Use two forks to shred the chicken.3. Serve with sliced jalapenos and sour cream on crusty rolls, or serve with rice or mashed potato—it’s even

great on spaghetti.

Poultry

19

Chicken and Smoked Bacon CacciatoreServes: 4

Cooking Modes Used: Sauté on HI, Slow CookIngredients• 15ml vegetable oil• 1 large chicken (approx. 1.8kg-2.2kg) jointed into 8 pieces. Alternatively, use chicken pieces.• Flour• Salt and pepper• 5g smoked paprika• 3 rashers smoked streaky bacon, chopped• 1 onion, sliced• 2 cloves of garlic, finely chopped• 2 rosemary sprigs, bruised• 400g tin chopped tomatoes• 30g tomato purée• 20ml balsamic vinegar• 250ml chicken stock• 10 green or black pitted olives• Small bunch parsley, chopped (optional)

Method1. In a suitable bowl, mix together two large handfuls of flour, some salt, pepper and the paprika. 2. Coat the chicken pieces with the seasoned flour. Shake off any excess and set aside.3. Select the HI Sauté setting and allow your multi-cooker to preheat. Add the oil and brown the chicken pieces

in batches until golden brown. Remove the chicken pieces with a slotted spoon and set aside.4. Reduce the heat using the temperature increase/dcrease buttons then add the bacon, onions, garlic and

rosemary sprigs. Stir-fry for a few minutes until the onions begin to soften.5. Stir in the tomatoes, tomato purée, vinegar, stock and olives. Add the chicken pieces and stir gently so that the

chicken pieces get covered in the sauce.6. Press the start/stop button to exit sauté mode then select the slow cook function. Cook on the LO setting for

6-7 hours or the HI setting for 5-6 hours until the lamb is tender. 7. Adjust the seasoning and sprinkle over the chopped parsley. Serve with sautéed potatoes and steamed green

vegetables.

20

PoultryMarinated Steamed Chicken Breast FilletsServes: 2Cooking Modes Used: SteamIngredients• 2 boneless, skinless chicken breast fillets• 30ml light soy sauce• 15ml sweet chilli sauce• 15ml Worcestershire sauce• 15ml honey• 15ml toasted sesame oil• 1 small clove garlic, finely chopped• 2.5g (approx) grated fresh ginger• 1 spring onion, cut into slivers.

Method1. Combine the soy sauce, chilli sauce, Worcestershire sauce, honey, sesame oil, garlic and ginger with the

chicken breasts and marinate for about 1 hour in a refrigerator.2. Fill the cooking bowl with 1.2 litres of water then add the 2-way rack in the high position. Fit the lid, select the

steam function and allow your multi-cooker to preheat.3. Place the marinated chicken fillets onto a large piece of foil, scatter over the spring onions and loosely seal.4. Place onto the 2-way rack, cover with the lid and allow to steam for 15-20 minutes.

21

Roast Chicken/DuckCooking Modes Used: Roast

Type Temperature Time

Chicken (whole) 190ºC 20 minutes per 500g plus an extra 20 minutes

Duck (whole) 200ºC 20 minutes per 500g plus an extra 20 minutes

Method1. Brush your poultry lightly with oil and season as desired.2. Place the 2-way rack into the cooking bowl in the low position.3. Select the roast function and the required temperature. 4. Programme the cooking time using the weight of the poultry and the table above. 5. Press the start button and your multi-cooker will begin to preheat. Once the selected temperature has been

reached your multi-cooker will beep. Place your poultry inside then cover with the lid. 6. Because the heating element in your multi-cooker is at the bottom, you may want to roast your poultry upside

down to allow the breast to brown. This will also help to keep the bird moist during cooking.7. Once cooked, remove the poultry and place it on a warmed plate. Cover with a clean tea towel and allow to

rest for up to 30 minutes for easier carving.

Rosemary and lemon Roast Chicken Crush a couple of stems of rosemary—this releases the aromatic oils and flavour—and push them into the cavity. Place a whole lemon and 6 cloves of peeled garlic into a pan of water. Bring to the boil and simmer for 2-3 minutes. Drain and allow to cool for a few minutes. Place the whole lemon and the garlic into the cavity of the bird. Carefully pierce the skin of the lemon with a cocktails stick or similar. This will allow warm lemon juice to coat the inside of the bird during roasting.

22

Beef StroganoffServes: 4

Cooking Modes Used: Sauté on HIIngredients• 15ml vegetable oil • 25g unsalted butter• 250g chestnut mushrooms, sliced• 1 onion, sliced• 1 tsp French mustard• 400g fillet steak, cut into thin strips • 30ml brandy • 15ml horseradish sauce• 150 ml soured cream • Salt and pepper

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Heat the oil until it is hot then stir-fry the beef strips until browned (leave them slightly rare). Remove the beef

from the cooking bowl with a slotted spoon and set aside.3. Melt the butter and sauté the onion for about 3-5 minutes until softened. Add the mushrooms and continue

to cook until the moisture from the mushrooms has been absorbed. Pour in the brandy and allow it to bubble for a few minutes. Stir in the mustard and horseradish.

4. Put the beef back into the pan stirring well. Stir in the cream and heat gently. Season to taste.5. Serve hot with rice or buttered pasta.

Meat

23

Pork and Noodle Stir-fryServes: 4

Cooking Modes Used: Sauté on HIIngredients• 700g Tenderloin Pork fillet, thinly sliced • 30ml vegetable oil • 30g freshly grated ginger • 1 red chilli, deseeded and finely chopped, • 250g chestnut mushrooms, thinly sliced• 1 red pepper, deseeded and sliced• 1 green pepper, deseeded and sliced• 1 bunch spring onions, trimmed and sliced • 150g white cabbage, thinly shredded• 2 cloves garlic, peeled and finely chopped • 300g bean sprouts • 300g medium egg noodles, cooked • 30ml sesame oil• 30ml soy sauce• 1 handful fresh coriander leaves chopped • 75 ml chicken stock

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Add the vegetable oil to the cooking bowl and stir fry the pork for a few minutes until golden and cooked

through. Set the cooked pork aside and cover with foil to keep warm.3. Add another splash of oil to the cooking bowl and stir fry the ginger, chilli and mushrooms for a couple of

minutes until they are slightly coloured. Add the peppers, spring onions, cabbage, garlic and bean sprouts and stir-fry until wilted.

4. Add the noodles and stock and stir-fry for a further 2 to 3 minutes until the noodles are steaming hot. Taste and season as required with the soy sauce and sesame oil.

5. Add the pork back into the cooking bowl and through for about a minute. Serve garnished with the coriander leaves.

24

Lamb and Sweet Potato CurryServes: 4

Cooking Modes Used: Sauté on HI, Slow CookIngredients• 15ml vegetable oil• 600g diced lamb• 1 large red onion• 2 garlic cloves, finely chopped• 5g turmeric• 10g Garam Masala• 5g dried chilli flakes (or to taste)• 30g tomato purée• 400g tin of chopped tomatoes• 100ml lamb or vegetable stock• 1 large sweet potato, peeled and diced

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Add the vegetable oil and brown the lamb for a few minutes. Add the diced onions, turmeric, Garam Masala

and dried chilli flakes. Continue to stir-fry for a couple of minutes. This will allow the flavours of the spices to develop. Stir in the garlic.

3. Add the remaining ingredients and stir well to combine.4. Press the start/stop button to exit sauté mode then select the slow cook function. Cook on the LO setting

for 7-8 hours or the HI setting for 5-6 hours until the lamb is tender. Thicken slightly if required. Serve with steamed rice and naan bread.

Meat

25

Chilli Con CarneServes: 4

Cooking Modes Used: Sauté on HI, Slow CookAlthough cooking and browning the mince and onions beforehand enhances the flavour and appearance of the dish, it is not necessary if you are short of preparation time .

Ingredients• 15ml olive oil• 500g minced beef• 1 large onion, finely chopped• 1 large red chilli or 10g hot chilli powder (according

to taste)• 8g ground cumin• 2 garlic cloves, finely chopped• 75g tomato purée• 300ml hot beef stock• 400g tin chopped tomatoes • 400g tin red kidney beans, drained and rinsed• 20g fresh coriander, chopped• To serve: Guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapenos

Method1. Select the HI Sauté setting and allow your multi-cooker to preheat. 2. Heat the oil in the cooking bowl and fry the minced beef and onion for 7-10 minutes or until beginning to

brown, stirring to break up any lumps. Add the chilli powder, garlic and cumin and cook another 2 minutes. .3. Stir in the tomato purée, hot stock, tomatoes and kidney beans.4. Press the start/stop button to exit sauté mode then select the slow cook function. Cook on the LO setting for

6-7 hours or the HI setting for 5-6 hours. 5. Once cooked, adjust the seasoning and serve with guacamole, salsa, soured cream, grated cheese, tortilla

chips and pickled jalapenos. Alternatively, serve with steamed rice.

26

MeatQuick and Easy Spicy RibsServes: 6-8Cooking Modes Used: Slow CookIngredients• 1-1.5kg meaty pork ribs• 1 x 350ml bottles of your favourite spicy BBQ sauce• 10g mustard seeds, lightly crushed• 10g coriander seeds, lightly crushed

Method1. Put the BBQ sauce, mustard and coriander seeds into the cooking pot and mix well.2. Cut the ribs up into portion sized pieces and place them into the bowl.3. Select the slow cook function and cook on LO for 7-8 hours or HI for 5-6 hours. 4. Thicken the sauce slightly if required. Serve the ribs with a jacket potato topped with homemade coleslaw.

27

Pot Roast BeefServes: 4-6Cooking Modes Used: Slow CookIngredients• 1kg-1.5kg Brisket• 1 large onion quartered• 1 large leek, cut into rounds• 1 large carrot cut in half lengthways, then into 4 cm

chunks• 300ml beef stock• 30g tomato purée• 2 Bay leaves• Seasoning

Method1. Put the prepared vegetables into the cooking pot

and sit the beef on top.2. Mix together the stock and tomato purée. Pour the

mixture over the brisket and add the bay leaves. 3. Select the slow cook function and cook on LO for 7-8 hours or HI for 6-7 hours until the meat is tender and the

vegetables are cooked through.4. The meat juices will make delicious gravy. If you prefer a thicker gravy, mix some cornflour with a little cold

water, pour the mixture into the meat juices and stir well until thickened.

28

MeatRoast Beef/Lamb/PorkCooking Modes Used: Roast

Type Temperature Time

Beef (roasting joint) 200ºC 25 minutes per 500g plus an extra 25 minutes

Pork (roasting joint) 180ºC 30 minutes per 500g plus an extra 30 minutes

Lamb (roasting joint) 190ºC 25 minutes per 500g plus an extra 25 minutes

Method1. If desired, you can brown your joint beforehand using your mulit-cooker’s sauté function. 2. Select the sauté function and the Hi setting, allow the unit to preheat.3. Season the meat. Add 1 tablespoon of oil to the cooking bowl. Place the meat inside the pot and brown for a

few minutes on all sides.4. Once browned, place the meat onto a piece of foil wrapping it loosely.5. Allow your multi-cooker to cool slightly then carefully wipe the bowl using kitchen paper.6. Place the 2-way rack into the cooking bowl in the low position.7. Select the roast function and the required temperature. 8. Programme the cooking time using the weight of the joint and the table above. 9. Press the start button and your multi-cooker will begin to preheat. Once the selected temperature has been

reached your multi-cooker will beep. Place your joint inside then cover with the lid. 10. Once the meat has finished cooking remove it from the cooking bowl. Uncover the foil and allow the joint to

rest for up to 30 minutes before carving.

29

Caramelised Peaches with Orange and HoneyServes: 4

Cooking Modes Used: SautéIngredients• 4 ripe peaches, halved, stone removed• 60ml honey• 30ml olive oil• 45ml fresh orange juice• Zest of 1 orange• Vanilla ice cream to serve

Method1. Select the sauté HI setting and preheat your multi-cooker. Add the oil to the cooking bowl and heat until

hot. Add the honey and the peaches and reduce the temperature using the temperature increase/decrease buttons so that the honey is just bubbling gently whilst the peaches are cooking.

2. Turn the peaches over and cook for about 5 minutes until they are beginning to soften.3. Add the orange juice carefully stirring to combine and coat the peaches in the syrup.4. Serve the peaches hot with a scoop of vanilla ice cream and garnish with a little orange zest.

Sweets

30

SweetsSelf-saucing Chocolate Orange PuddingServes: 4-6Cooking Modes Used: Slow CookIngredients• 100g butter, melted, plus a little extra for greasing the cooking bowl• 225g self-raising flour• 150g caster sugar• 75g cocoa, sifted• 5g baking powder• Zest and juice of 1 orange• Salt• 3 medium eggs• 150ml milk• 100g orange flavoured milk chocolate, chopped

For the Sauce• 200g light brown soft sugar• 25g cocoa powder

Method1. Lightly grease the cooking bowl with a little butter2. Mix the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a bowl. 3. Whisk together the orange juice, eggs, melted butter and milk in a separate bowl, then pour the mixture into

the dry ingredients mixing well until smooth. Stir in the chocolate chunks then pour the mixture into the cooking bowl.

4. Make the sauce by mixing 280ml of boiling water with the brown sugar and cocoa powder. Pour the sauce carefully over the mixture in the cooking bowl. Fit the lid and cook on the HI slow cooker setting for 2 hours until firm and risen.

5. Serve hot with pouring cream or vanilla ice cream.

31

Nutty Banana MuffinsServes: 4-6

Cooking Modes Used: Bake on 190ºCFor this recipe, use individual silicone muffin cases which will hold their shape when baking . Paper cases need the support of a moulded baking tray to stop them from spreading during cooking .

Ingredients• 35g melted butter • 125g self-raising flour • 2.5g baking powder • 2.5g bicarbonate of soda • 2.5g ground mixed spice• 55g caster sugar • 2.5ml vanilla extract • 1 large, ripe banana • 1medium eggs• 60ml milk • 15ml natural yoghurt (optional)• 6 walnut kernels

Method1. Place the 2-way rack into the cooking bowl in the low position.2. Select the bake function and preheat your multi-cooker to 190ºC. 3. Mash the banana in a mixing bowl. Add the vanilla, eggs, yoghurt, melted butter and milk and mix together

well.4. Sift the flour, baking powder, bicarbonate of soda and spice together in a large bowl. Add the caster sugar and

stir. 5. Make a well in the centre of the dry ingredients then pour in the egg mixture stirring with a fork. Don’t over

mix the ingredients—it should look lumpy!6. Spoon the mixture into the silicone cases until they are about ¾ full. Top each one with a walnut kernel. 7. Bake for 20 to 25 minutes.8. Remove the cooking bowl from the heating base and allow to rest on a wire rack. Carefully remove the

muffins. Why not try serving the muffins with some sliced banana and toffee yoghurt for a healthier dessert or treat.

For Customer Service details, please see the website.

www.crockpot.co.uk

email: enquiriesEurope@jardencs.com

© 2015 Jarden Consumer Solutions (Europe) Limited.All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited, Cheadle Royal Business Park,

Cheadle, SK8 3GQ, United Kingdom.Jarden Consumer Solutions (Europe) Limited is a subsidiary of Jarden Corporation (NYSE: JAH).

The product supplied may differ slightly from the one illustrated due to continuing product development .

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