Healthy Slow Cooker Cookbook Read Free Page B

may cause it to crack. Be sure the insert is at room temperature when placed in the slow cooker base. Sudden changes in temperature can also cause cracks in the ceramic insert.
    Defrost all frozen meats in the refrigerator before placing them in the slow cooker. The food in the slow cooker must reach the safe temperature of 140°F as soon as possible. Using frozen meat may lower the temperature of the dish into the danger zone for an extended period. Small frozen vegetables like peas or corn will not lower the temperature enough to be dangerous but add them toward the end of the cooking time for best texture and flavor.
    To keep the temperature constant in the slow cooker, avoid removing the lid during the cooking time. Removing the lid can reduce the temperature in the cooker, adding to the overall cooking time. Additionally, do not repeatedly add new items to the slow cooker during the cooking process. It can cause the internal temperature to dip below what is considered safe. If additional ingredients need to be added, they should be added all at once toward the end of the cooking time.
    Refrigerate leftovers within 2 hours of finishing cooking. It is not safe to keep the food warm in the slow cooker indefinitely. Serving utensils can introduce bacteria to the food that will not be killed off by the low temperatures of the warm setting. Reheat leftovers in the oven, stovetop, or microwave.
    The outside of some slow cookers can become quite hot. Do not place flammable items or items that may melt near the slow cooker while it is in use. All modern slow cookers have short cords to reduce the risk of tipping over, but it is still important to keep them away from small children and pets. Contents in the slow cooker can be near boiling temperatures and the hot exteriors can cause burns or skin irritation.

CHAPTER 2
Slow Cooker Foundation Recipes

    Caramelized Onions
    Corn on the Cob
    Chicken Stock
    Corn Bread
    Roasted Vegetable Stock
    Poached Chicken
    Spicy Smoked Turkey Stock
    â€œBaked” Apples
    Brown Bread
    â€œSteamed” Artichokes
    Poached Figs
    Roasted Garlic
    Fish Stock
Caramelized Onions
    Caramelized onions are a great addition to roasts, dips, and sandwiches.
    INGREDIENTS | YIELDS 1 QUART
    4 pounds Vidalia or other sweet onions
    3 tablespoons butter
    1 tablespoon balsamic vinegar
Peel and slice the onions in ¼″ slices. Separate them into rings. Thinly slice the butter.
Place the onions into a 4-quart slow cooker. Scatter butter slices over top of the onions and drizzle with balsamic vinegar. Cover and cook on low for 10 hours.
If after 10 hours the onions are wet, turn the slow cooker up to high and cook uncovered for an additional 30 minutes or until the liquid evaporates.
    PER 2 TABLESPOONS Calories: 35 | Fat: 1g | Sodium: 0mg | Carbohydrates: 6g | Fiber: <1g | Protein: 1g
    Storing Caramelized Onions
    Store the onions in an airtight container. They will keep up to 2 weeks refrigerated or up to 6 months frozen. If frozen, defrost overnight in the refrigerator before using.
Corn on the Cob
    This is a great way to have hot corn on the cob without having to heat up the kitchen during the summer months. After cooking, turn the slow cooker to warm and let everyone help themselves!
    INGREDIENTS | SERVES 6
    6 ears corn, husks removed
    Â½ teaspoon salt
    Water, as needed
    Place the corn in the bottom of an oval 4-quart slow cooker. Sprinkle in the salt. Fill the insert with water until the water level is 1″ below the top. Cover and cook for 5 hours on low or 2 on high.
    PER SERVING Calories: 80 | Fat: 1g | Sodium: 210mg | Carbohydrates: 17g | Fiber: 2g | Protein: 3g
Chicken Stock
    Homemade chicken stock is much cheaper and tastier than store-bought.
    INGREDIENTS | YIELDS 3 QUARTS
    1 chicken carcass
    2 carrots, cut into chunks
    2 stalks celery, cut into chunks
    2 onions, cut into chunks
    2 parsnips, cut into chunks
    1 head garlic
    2 chicken wings
    Water, as needed
Place the carcass, carrots, celery,