History                                                                                        Back to Top

When Rival acquired the assets of Naxon Utilities Corp back in August of 1970 it included an old-fashioned looking appliance called the 'Beanery'. A simple bean cooker, with a glazed brown crock liner, white steel housing and aluminum lid.

They experimented with the appliance until they came up with stoneware liners.   By associating the crockery liners with its pot-like shape out came the name Crock-Pot®. They came up with such slogans as 1970's 'Cooks all day while the cook's away. Big name retailers and the media loved the idea and helped to make Rival's Crock-Pot® Slow Cooker a household name.

Slow cookers, popular two decades ago, faded away for a number of years, but now they're back. Slow cookers are enjoying a 21st century revival, driven by our fast-paced lifestyle.

Liquids                                                                        Back to Top

• Since the slow cooker method of simmering foods saves all food’s natural juices, reduce liquid in your recipe to about 1 cup.

• Unless the dish contains rice or pasta, one cup of liquid is usually enough.

• An equal amount of varied substitute can be used. For instance, you may substitute a ½ cup of broth for ½ cup of wine or substitute a 10 1/2 ounce can of tomato soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes

• When roasts are cooked on LOW, use very little water.  If the roast is fatty and marbled, you may not need any liquid at all. The liquid is needed to properly soften and cook vegetables.

Meats and Poultry                                                                     Back to Top

• Meats generally cook faster than most vegetables in a slow cooker.

• According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

• Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time so much, you might have an over cooked dish.

• Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

• The slow cooker is best used on the tougher cuts of meats

• Always defrost meat or poultry before putting it into a slow cooker

• Do not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

• It is not necessary to brown meat before slow cooking, but it give more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. Too much fat can cause overcooking. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

• For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

• For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

• Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

• The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooking.

Misc. Tips                                                                     Back to Top

• It is more economical to use a slow cooker than your stove.  A properly working slow cooker uses as about as much electricity and resources as a light bulb.

• Cut foods of the same type into equal size pieces to ensure even cooking at the same time.

• Don't remove the lid unless you're checking for doneness or stirring. The loss of steam adds an additional 15 to 20 minutes to the cooking time

• Do not lift the lid while the slow cooker is cooking, says Rodgers.

• Slow cooking tends to water down the recipe. To compensate cook with large quantities of herbs and spices.

• To add texture to the dish, use thickeners such as flour, cornstarch and tomato past. 

• Add color to the finished product by garnishing with colorful herbs and vegetables, lemon wedges and shredded cheese.

• Do not overfill the slow cooker. Fill the cooker no less than half way full and no more than two-thirds full.

Pasta                                                                            Back to Top

• Pasta will become very glutinous if added to a slow cooker when dry.

• Cook noodles and macaroni products until slightly tender before adding to the pot.

• Add the pasta to the slow cooker during the last half hour of cooking.

Reheating                                                                                   Back to Top

• Reheating leftovers in a slow cooker is not recommended.

• Foods cooked in a slow cooker can be reheated on the stove or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.

Rice                                                                             Back to Top

• For long-cooking recipes, add cooked rice shortly before serving. 

• For best results use long grain converted rice. 

• Add 1/4 extra liquid per 1/4 cup uncooked rice. If it doesn’t seem to cook completely after the suggested time, you may try adding an extra 1 to 1 2/3 cup of liquid per cup of rice.

Safety                                                                                          Back to Top

• The slow cooker's Low (about 200 F) and High (about 300 F) temperature settings meet safety standards, since bacterial growth is inhibited at temperatures above 130 F

• Inspect the plug and cord before plugging in. Make sure it is firmly plugged in.

• Do not use cracked liners.

• Do not add frozen foods directly to your crockery slow cooker. Thaw first then add during the last 30 minutes to one hour of cooking.

• Make sure the pot is not touching walls or other items on your counter. The outside of the slow cooker may get hot.

• A slow cooker that has been refrigerated overnight should never be placed in a hot base unit. Stoneware is sensitive to dramatic changes in temperature, and breakage or cracking may result.

• If you are at home, remove the food from the Slow Cooker and finish cooking it by some other means. If you’re not at home, throw it out.

• Never to immerse the metal housing unit in water; instead, use a sponge to wipe has it cleaned.

Sauces                                                                         Back to Top

• When thickening highly flavored sauces, turn the heat setting to high near the end of cooking time.

• When thickening mildly flavored sauces, it is best to simmer several minutes uncovered.

• For a thicker stew, remove the meat and vegetables, and then boil the liquid until it thickens.

Seasonings                                                                                 Back to Top

• It is best to use whole herbs and spices as they take longer to release their flavors.

• Ground herbs and spices tend to dissipate over long cooking times. For the most flavorful results, add them during the final stages of cooking

• Taste and adjust seasonings, if necessary, before serving.

Soups                                                                                          Back to Top

• Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.

• For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Stirring                                                                         Back to Top

• There is no need to stir the food unless it specifically says to in your recipe.

• If stirring is called for in your recipe, do so at the halfway point in the cooking time.  It will help to distribute the food more evenly and keep the heavier foods from sinking to the bottom of the slow cooker.

• Use long handled wooden spoons when stirring foods... This will protect the inside surface of the cooker and keep your hands from getting too close to the hot food.

Vegetables                                                                                 Back to Top

• When you brown vegetables such as onions, garlic, peppers and carrots, add quicker-cooking vegetables last or they will become too mushy.

• Dense vegetables such as potatoes, carrots turnips and onions take longer to cook.  They should be cut no larger than 1" thick and placed near the sides or bottom of the stoneware.

• Place vegetables in the bottom of the slow cooker and place meat on top. Fresh vegetables like carrots and potatoes take the longest to cook. Frozen vegetables may be placed on top of meat as they usually do not take as long.

• Colors tend to fade in slow cooked foods.  For visual appeal garnish with chopped fresh parsley, chives, tomatoes, red peppers, cheese, shredded cheese, lemon wedges or sour cream etc.

• Add tender vegetables such as peas and strongly flavored ones such as broccoli, cauliflower, and greens during the last 20 minutes

Wine                                                                            Back to Top

• For red meat dishes use full bodied red wine

• For soups with root vegetables and/or beef stock use earthy red, full bodied red wine

• For seafood; poultry; pork and veal use dry white wine.

• For light cream sauces use dry white wine.

• For seafood soups; bouillabaisse use crisp, dry white wine

• For sweet desserts use sweet white wine

• For consommé, poultry, and vegetable soup use sherry (note: Dry vermouth can be used in place of white wine.) (note: Dry vermouth can be used in place of white wine.)

• Use the same wines you drink for cooking. Wines labeled “Cooking Wine” are usually salty and may include other additives that may adversely affect the taste of recipe.

• If you need to store some unused dry wine for cooking, pour a few drops of olive oil over the surface, to prevent the air from destroying the wine.