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RECIPES
LEMON HERB ROASTED CHICKEN Serves 4-6
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 the remaining seasonings. Add the water/
stock then cover and cook on Low 8–10 hours or on High 4 hours.
CHICKEN CACCIATORE Serves 2-4
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 6 hours or on High for 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.
CHILLI Serves 3–4
1. Add all ingredients to Crock-Pot® slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
POT ROAST Serves 3–5
1. Coat beef in flour seasoned with salt and pepper. Sear roast in a frying pan on hob (optional).
2. Place all vegetables in Crock-Pot® slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
1–1½ onions, thinly sliced
500g chicken (breasts or thighs), skinned
200g can plum tomatoes, chopped
2 cloves garlic, chopped
200ml dry white wine or stock
15g capers
10 pitted Kalamata olives, chopped coarsely
Handful fresh parsley or basil, stemmed and
coarsely chopped
Sea salt and pepper
Cooked pasta
1 large onion, chopped
2-3 cloves garlic, chopped
1 green pepper, chopped
500g minced beef
400g can red kidney beans, drained
200g can diced tomatoes
1 chilli pepper (optional), seeded and chopped
7-8g tomato purée
2.5g cayenne pepper
100ml beef stock
800g - 1kg shoulder of beef
1½ onions, sliced
Flour
1 stalk celery, sliced
Sea salt and pepper
120g mushrooms, sliced
1½ carrots, sliced
120ml beef stock or wine
1½ potatoes, peeled and quartered
1.5kg roasting chicken
1 small onion
Butter
Juice of one lemon
2.5g sea salt
15g fresh parsley
5g dried thyme
Pinch paprika
100ml water or stock
8


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