User manual CROCK POT SMART-SET

[. . . ] Smart-SetTM Smart-SetTM © 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Cookbook and Owner's Manual Printed in China 124381-08/9100050002431 6 QT Smart-Set 08EM1 Read and Keep These Instructions www. crockpot. com 4/17/08 6:21:16 PM 6 QT Smart-Set 08EM1. indd 1-2 Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Save These Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Serves 6 Chicken and Artichokes 3 pounds boneless, skinless chicken thighs 16 ounces fresh mushrooms, sliced 2 12-ounce jars marinated artichoke hearts, drained 8 cloves garlic, peeled and coarsely chopped 1/ cup white wine (or chicken broth) 2 Black pepper 1-2 pounds spaghetti, cooked 1. Place chicken, mushrooms, artichokes, garlic, wine and black pepper into stoneware. Cover; cook on LOW for 6-8 hours or on HIGH for 51/2-61/2 hours. Serves 6-8 This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. 35 6 QT Smart-Set 08EM1. indd Sec1:35-Sec1:36 36 4/17/08 6:21:22 PM Main Courses Poultry: Main Courses Poultry: Chicken with Shallots and White Wine 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 large Yukon Gold potatoes, cut into 3/4 - 1 inch cubes 10 ounces Spanish green olives (pit in), drained and rinsed* 12 shallots, skinned and sliced in 1/2 (across the shallot) 8 sprigs of fresh tarragon or 2 tablespoons dried tarragon 8 cloves of garlic, crushed 3/ cup white wine 4 3/ cup chicken stock 4 11/2 tablespoons Dijon mustard Salt and pepper *If using pitted olives, add to stoneware in the final hour of cooking. Add chicken, shallots, olives, and tarragon to stoneware. Combine all remaining ingredients except Dijon mustard. Cover; cook on LOW for 6 hours or on HIGH for 4 hours, turning once or twice if possible to ensure even cooking. Once shallots have softened, transfer chicken, shallots, olives, and potatoes to a serving dish and cover to keep WARM. Set slow cooker to HIGH, whisk in the Dijon mustard and continue to cook for 15 minutes, allowing the broth to simmer. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes and serve. Serves 4 Curry Chicken with Peaches and Raisins* 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 peaches, skinned and sliced into 1/4-inch slices, reserving 6 slices for garnish (or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved for garnish)** 2/ cup raisins, chopped, OR 2/ cup currants, whole 3 3 2 shallots, thinly sliced 2 tablespoons olive oil 2 tablespoons fresh ginger root, grated 4 cloves of garlic, crushed 1 teaspoon curry 2 teaspoons cumin 1 teaspoon whole cloves 1/ cup chicken stock 2 2 tablespoons cider vinegar 1/ teaspoon cayenne pepper (optional) 2 Salt and pepper Lemon juice *If making this dish during a season that fresh peaches are not available, unsweetened frozen peeled sliced peaches can also be used. Thaw peaches before using or extend the cooking time if using peaches straight from the freezer. ** To skin a peach, use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10-20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to peel away skin. Recipe continued on next page. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. 37 6 QT Smart-Set 08EM1. indd Sec1:37-Sec1:38 38 4/17/08 6:21:22 PM Main Courses Poultry: Main Courses Pork and Sausage: Curry Chicken with Peaches and Raisins (cont. ) 1. Rinse, dry and season the chicken with salt and pepper. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side. Transfer chicken to stoneware and top with peaches, raisins, (or whole currants) and shallots. Reserve the remaining 8 slices of peaches tossed with lemon juice to coat and refrigerate. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken. Cook on LOW for 5-7 hours or on HIGH for 3-5 hours. Using a slotted spoon, spoon the peaches, raisins (or currants), and some of the juice onto the chicken and serve. [. . . ] 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. Do NOT attempt to repair or adjust any electrical or mechanical functions on this product. This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. [. . . ]