Manual Crock Pot CSC011 (page 10 of 16) (English)

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Chicken and Smoked Bacon Cacciatore Serves 6–8

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

6 rashers smoked streaky bacon, chopped

1 large onion, sliced

2 cloves of garlic, finely chopped

2 rosemary sprigs, bruised

2 x 400g tins chopped tomatoes

30g tomato purée

30ml balsamic vinegar

500ml chicken stock

15 green or black pitted olives

Small bunch parsley, chopped (optional)

1. In a suitable bowl, mix together two large handfuls of flour, some salt, pepper and the paprika.

2. Coat the chicken pieces all over with the flour. Shake off any excess flour and set aside.

3. Heat the removable cooking bowl on your hob. Add the oil.

4. Brown the chicken pieces in batches until golden brown. Remove the pieces with a slotted spoon

and set aside.

5. Reduce the heat then add the bacon pieces, onions, garlic and rosemary sprigs. Stir fry for a few

minutes until the onions begin to soften.

6. Remove the cooking bowl from your hob and place into the heating base.

7. Stir in the tomatoes, tomato purée, vinegar, chicken stock and olives. Add the chicken pieces and

stir gently so that the chicken pieces get covered in the sauce.

8. Fit the lid and cook on setting 1 for 6-7 hours or setting 2 for 4-5 hours.

9. Adjust the seasoning and sprinkle over the chopped parsley.

Serve with sautéed potatoes and steamed green vegetables.

BBQ Pulled Pork Serves 6–8

15g smoked paprika

5g salt

7.5g freshly ground black pepper

5g cayenne pepper

5g garlic powder or 2 cloves of garlic, finely chopped

2.5g dried thyme

125ml runny honey

60ml red wine vinegar

30 ml olive oil

1 large onion, peeled and cut into quarters

1.8 to 2kg boneless Pork shoulder (halve the pork if it’s too big for the bowl).

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices). Pour in the

honey, vinegar and olive oil and mix together to form a paste.

2. Place the onion in the bottom of the removable cooking bowl. Place the pork on top of the onion

quarters then pour the honey paste over all sides of the pork.

3. Cover and cook on setting 1 for 8-9 hours or until the meat is tender enough to be easily pulled

apart.

4. Remove the pork and shred it using two forks. If you are using the sauce, thicken it slightly with a

little cornflour mixed with water.

Delicious served warm on crusty rolls with a handful of crunchy salad leaves, homemade

coleslaw and a spoonful of the hot sauce.

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Crock Pot CSC011 Manual

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