Crock-Pot Classic 4-7 Quart warranty Beef Bourguignon, Lemon Herb Roasted Chicken, Chili

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RECIPES

RECIPES

BEEF BOURGUIGNON

Serves 6-8

3 tablespoons flour	2 cups red or Burgundy wine
Kosher salt and pepper	1 tablespoon tomato paste
3 pounds beef chuck, cut into 1-inch cubes	2 cloves garlic, minced
3 large carrots, peeled and sliced	3 sprigs fresh thyme, stemmed
1 medium onion, sliced	1 bay leaf
6 strips cooked bacon,	1 pound fresh mushrooms, sliced
cut into 1-2 inch pieces	2 large potatoes, cut into 1-inch pieces

CHICKEN CACCIATORE

Serves 4-8

2-3 onions, thinly sliced

2-4 pounds chicken (breasts or thighs), skinned

1 28-ounce can plum tomatoes, chopped Kosher salt and pepper

5 cloves garlic, minced

½cup dry white wine or broth

2tablespoons capers

20pitted Kalamata olives, chopped coarsely

1bunch fresh parsley or basil, stemmed and coarsely chopped

Cooked pasta

1 10-ounce can beef broth

1.Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).

2.Place meat in Crock-Pot®slow cooker and add remaining ingredients.

3.Cover and cook on Low for 8-10 hours or on High for 5-7 hours, or until meat is tender.

LEMON HERB ROASTED CHICKEN

Serves 4-6

4-6 pound roasting chicken	½ teaspoon Kosher salt
½ cup onion, chopped	2 tablespoons fresh parsley
1-2 tablespoons butter	½ teaspoon dried thyme
Juice of one lemon	teaspoon paprika

1.Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot®slow cooker.

2.Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8-10 hours or on High 4-5 hours.

1.Place sliced onion in Crock-Pot®slow cooker and cover with chicken.

2.In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.

3.Cover and cook on Low for 5-6 hours or on High for 3-4 hours or, or until chicken is tender.

4.Stir in capers, olives and herbs just before serving.

5.Serve over cooked pasta.

Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.

CHILI

Serves 6-8

2 large onions, chopped	1 14-ounce can diced tomatoes
5-6 cloves garlic, minced	2 jalapeños, seeded and minced
2 green peppers, chopped	1 tablespoon cumin
2-3 pounds ground beef, cooked and drained	1 teaspoon cayenne pepper
2 14-ounce cans red, black or white beans,	½ cup beef broth
rinsed and drained

1.Add all ingredients to Crock-Pot®slow cooker.

2.Cover and cook on Low for 8-9 hours or on High for 4-5 hours.

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