The Information from my Slow Cooker class

Last night I taught a midweek class for the Continental Ranch ward on how to use your slow cooker. Here are 2 of the 9 recipes the women made for people to sample from 101 Things To Do With A Slow Cooker and 101 More Things To Do With A Slow Cooker. I had several request from people outside our area to post the tips I shared. Enjoy!

Four Hour Stew

1-2 pounds stew meat
2 cups new or white potatoes, quartered
20 baby carrots, halved
1 (10 3/4 ounces) can cream of celery soup
1 (10 3/4 ounces) can cream of mushroom soup
1 soup can water
1 (1 ounce) envelope dry onion soup mix

Combine all ingredients in 3 ½ - 5 quart greased slow cooker. Cover and cook on high heat 4 hours or on low heat 6 - 8 hours. Serve with hot bread or in bread bowls.


Sunday Chicken

6- 8 boneless, skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1 (1 3/8 ounce) envelope dry onion soup mix

1 cup sour cream

Place chicken in slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high heat 4 hours or on low heat 6-8 hours. One hour prior to serving, stir in sour cream. Serve over rice or noodles.

Tips for Successful Crock-Pot Cooking

1. Keep cleaning to a minimum. Spray the inside of the pot with non-stick cooking spray before adding ingredients to your slow cooker. Or rub shortening over inside of pot.

2. To test the cooking temperature of your slow cooker, fill slow cooker 3/4 full of water. Cover and turn on high heat for 4 hours. With an instant heat thermometer, test water temperature immediately after lid is removed. Temperature should be at least 180 degrees. If less than 180 degrees, we recommend replacing your slow cooker. If higher than 180 degrees, check for doneness after three hours of cooking.

3. Every time the lid is lifted it lengthens the cooking time between 15-30 minutes. RESIST THE TEMPTATION!!!!!!

4. Stirring is generally not needed until serving.

5. Slow Cooker should be at least ½ -3/4 full to insure proper cooking.

6. Recipes containing raw poultry or beef should cook a minimum of three hours on high heat. Raw meat and fresh vegetable combinations need at least 8 hours on low or 4 hours on high.
Meat should be done at the following temperatures: poultry 180 degrees, pork 165 degrees, and beef 170 degrees.

7. Adapting Your Favorite Oven Recipes to your slow cooker.

Conventional Oven Slow Cooker Slow Cooker
Baking Time Low Cooking Time High Cooking Time

15 to30 minutes 4-6 hours 1 ½ - 2 hours
35 to 40 minutes 6-10 hours 3 - 4 hours
50 min to 3 hours 8 - 18 hours 4 - 6 hours

8. One hour on high heat equals about 2 hours on low heat. Low is best, but use high when time is of the essence. Low setting is approximately 200 degrees while high setting is approximately 275 - 300 degrees. Heat varies from brand to brand.

9. If your stoneware is removable, never place it on a stove top burner to prevent cracking.

10. Cool the Stoneware liner slightly before adding water to prevent cracking.

11. Ground Beef should be browned and drained before adding to Crock-Pot.

12. Fresh milk, cream, sour cream, and cream cheese should be added the last hour of cooking. Evaporated milk can be substituted for fresh milk and can be cooked the entire cooking time for the recipe.

13. Long grain converted rice is recommended for rice dishes.

14. Cream of chicken soup, cream of celery soup, and cream of mushroom soup are all interchangeable.

15. Root vegetables (onion, carrots, potatoes, turnips) take longer than meat. Place vegetables on bottom and around sides of slow cooker.

16. Tough, inexpensive meat works best. The moist, gentle heat slowly tenderizes these cuts as they cook.

17. Liquid is retained, so don’t use extra liquid.

18. To thicken sauce, soups or gravy use instant mashed potato flakes, instant tapioca, flour or cornstarch.

19. Frozen cuts of meat can be used. Add 4 - 6 additional hours on low heat or 2 additional hours on high heat.

20. For the recipes that call for minced garlic, use jarred garlic found in the spice section of the grocery store.

21. Fresh chopped onion can be used in place of dried minced onion. One medium onion equals ½ cup dried minced onion.

22. Recipes can be assembled and stored in the refrigerator the night before except those that call for uncooked pasta. In the morning place cold stoneware in cold electrical base. DO NOT PREHEAT ELECTRICAL BASE. Once stoneware is in place, turn to preferred heat setting.

23. To remove scratches from stoneware, use Bon Ami (TM or R), or vinegar and baking soda. Baking Soda also works well to clean electrical base. DO NOT SUBMERGE ELECTRICAL BASE IN WATER.

Happy Slow Cooking!