Crock-Pot Versa WARE - Manuel (Page 18)

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.
BBQ Turkey Legs
6 turkey legs drumsticks
2 teaspoons salt
2 teaspoons pepper
2 jars BBQ Sauce (or use recipe below)
BBQ Sauce
½ cup molasses
½ cup white vinegar
½ cup ketchup
4 tablespoons Worcestershire sauce
1 teaspoons hickory smoke liquid
1 tablespoons onion powder
1 tablespoons garlic powder
⅛ teaspoon chipotle pepper
1. Season turkey legs with salt and pepper, and place in VersaWare™ stoneware.
Cover with BBQ sauce, coating evenly on all sides.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-8
hours or on High for 3-4 hours. Enjoy hot or cold.
Serves 6
E32
Thai Chicken Coconut Curry
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced
1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces) defrosted
Salt and pepper to taste
Fresh cilantro, basil, or Th
ai basil chopped for garnish
1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to
medium heat. Add chopped onion, garlic, and jalapeno, and sauté until soft.
2. Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts
on other side. Pan must be hot and chicken breasts dry to brown.
3. Place stoneware in slow cooker heating base, and add potatoes, chicken broth,
coconut milk, salt and pepper, and curry powder. Cover, and cook on Low for 6
hours or High for 2-3 hours.
4. During the last thirty minutes of cooking time, add the peas.
5. Garnish with cilantro, basil, or Th ai basil, and serve.
Serves 4
E33