Crock-Pot 3850 用户手册
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Braised Italian Chicken with
Tomatoes and Olives
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
½ cup fl our
Olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
½ cup fl our
Olive oil
1 clove garlic, minced
1
/
3
cup dry red wine
1 14½-ounce can diced tomatoes – drained
1 teaspoon chopped fresh rosemary
½ teaspoon crushed red pepper fl akes
1 teaspoon chopped fresh rosemary
½ teaspoon crushed red pepper fl akes
1
/
3
cup pitted, quartered Kalamata olives
1.
Season the chicken with 1 teaspoon salt and
1
/
2
teaspoon black pepper. Spread the
fl our on a plate, and lightly dredge the chicken in the fl our.
2.
Coat the bottom of the VersaWare™ stoneware with olive oil and place on the
stovetop set to medium heat. Sear the chicken in two or three batches until well
browned on both sides. Use additional oil as needed to prevent sticking.
browned on both sides. Use additional oil as needed to prevent sticking.
3.
Place all browned chicken in stoneware and add the garlic, red wine, tomatoes,
and olives. Place stoneware in the slow cooker heating base, cover, and cook on
Low for 4-5 hours.
Low for 4-5 hours.
4.
Add the rosemary and red pepper fl akes, and cook an additional hour on Low.
Serve over cooked linguini.
Serves 4
Chicken Saltimbocca Style
6 boneless chicken breasts
12 slices of prosciutto
12 slices of provolone cheese
½ cup fl our
½ cup grated parmesan cheese
2 teaspoon salt
2 teaspoons pepper
Olive oil
1 teaspoon dried and ground sage
2 8-ounce cans cream of mushroom soup
¾ cup white wine (optional)
Toothpicks
12 slices of prosciutto
12 slices of provolone cheese
½ cup fl our
½ cup grated parmesan cheese
2 teaspoon salt
2 teaspoons pepper
Olive oil
1 teaspoon dried and ground sage
2 8-ounce cans cream of mushroom soup
¾ cup white wine (optional)
Toothpicks
1.
Slice chicken breasts into halves, and pound until
1
/
2
-inch thick (pound between
wax paper or plastic wrap). Place one slice of prosciutto and one slice of provo-
lone on chicken and fold 3 times. Hold together with toothpicks.
lone on chicken and fold 3 times. Hold together with toothpicks.
2.
On a plate, mix fl our, parmesan cheese, salt, and pepper. Dip chicken in fl our
mixture and set aside (this can be put aside for one hour or made 2-3 days in
advance).
advance).
3.
Coat VersaWare™ stoneware with olive oil and place on stovetop set to medium
heat. Brown chicken on both sides. When completed, drain oil and place stone-
ware in the slow cooker heating base. Add chicken soup, sage and wine. Cover
and cook on Low for 5-7 hours or on High for 2-3 hours.
ware in the slow cooker heating base. Add chicken soup, sage and wine. Cover
and cook on Low for 5-7 hours or on High for 2-3 hours.
4.
To thicken the sauce, add some of the leftover fl our mixture to the stoneware
about 15 minutes before serving.
Serves 6
E34
E35