Crock-Pot OnePot Manuel D’Utilisation

•  For best rice results, use long grain converted rice or a specialty rice 

as the recipe suggests. If the rice is not cooked completely after 
the suggested time, add an extra 1 to 1½ cups of liquid per cup of 
cooked rice and continue cooking for 20 to 30 minutes. 

•  For best pasta results, fi rst partially cook the pasta in a pot of boiling 

water until just tender. Add the pasta to the One Pot

™

 slow cooker 

during the last 30 minutes of cook time.

•  Beans must be softened completely before combining with sugar 

and/or acidic foods. Sugar and acid have a hardening effect on beans 
and will prevent softening.

•  Dried beans, especially red kidney beans, should be boiled before 

adding to a recipe. 

•  Fully cooked canned beans may be used as a substitute for dried 

beans.

•  Many vegetables benefi t from slow cooking and are able to develop 

their full fl avor. They tend not to overcook in your slow cooker as 
they might in your oven or on your stovetop.

•  When cooking recipes with vegetables and meat, place vegetables in 

slow cooker before meat. Vegetables usually cook slower than meat 
in the slow cooker.

•  Place vegetables near the sides or bottom of the stoneware to 

facilitate cooking. 

•  Fresh herbs add fl avor and color, but should be added at the end of 

the cooking cycle as the fl avor will dissipate over long cook times.

•  Ground and/or dried herbs and spices work well in slow cooking and 

may be added at the beginning. 

• The 

fl avor power of all herbs and spices can vary greatly depending 

on their particular strength and shelf life.  Use herbs sparingly, taste 
at end of cook cycle and adjust seasonings just before serving.

•  Milk, cream, and sour cream break down during extended cooking. 

When possible, add during the last 15 to 30 minutes of cooking.

•  Condensed soups may be substituted for milk and can cook for 

extended times.

•  Some soup recipes call for large amounts of water. Add other soup 

ingredients to the slow cooker fi rst then add water only to cover. If 
thinner soup is desired, add more liquid at serving time.

•  Trim fat, rinse well, and pat meat dry with paper towels. 
•  Browning meat in a separate skillet or broiler allows fat to be drained 

off before slow cooking and also adds greater depth of fl avor.

•  Meat should be positioned so that it rests in the stoneware without 

touching the lid.

•  For smaller or larger cuts of meat, alter the amount of vegetables or 

potatoes so that the stoneware is always ½ to ¾ full.

•  The size of the meat and the recommended cook times are just 

estimates and can vary depending upon the specifi c cut, type, and 
bone structure. Lean meats such as chicken or pork tenderloin tend 
to cook faster than meats with more connective tissue and fat such 
as beef chuck or pork shoulder. Cooking meat on the bone versus 
boneless will increase required cook times.

•  Cut meat into smaller pieces when cooking with precooked foods 

such as beans or fruit, or light vegetables such as mushrooms, diced 
onion, eggplant, or fi nely minced vegetables.  This enables all food to 
cook at the same rate.

•  When cooking frozen meats, at least 1 cup of warm liquid must 

fi rst be added. The liquid will act as a “cushion” to prevent sudden 
temperature changes. An additional 4 hours on LOW or 2 hours on 
HIGH is typically required. For larger cuts of frozen meat, it may take 
much longer to defrost and tenderize.