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• Crockpot Express Crock Multi Cooker User Manual Spanish Rice
• Crock Pot Express Crock Multi Cooker Instructions
• Multi Cooker Delimano
• Crockpot Express Crock Multi Cooker User Manual Spanish Name
• Crock Pot Express Crock Multi Cooker Manual
• Multi Cooker Recipes

EXPRESS CROCK XL. Congratulations on receiving your new Crock-Pot ® Express Crock XL Multi-Cooker! To keep you as happy and informed about your Express Crock as possible, we have added some additional helpful hints & tips below to guide you through the pressure cooking process. This recipe was cooked and tested using the Crock-Pot 6 Quart 8 in 1 Multi Use Express Crock Programmable Pressure Cooker, however this recipe will work in other sizes of the Crock-Pot Express such as the 4 quart or 8 quart.

Well, the basic function of both cookers is similar. Overall, though, Crock Pot's option is just as simple as an Instant Pot. One notable difference between the two products is the liner. Crock Pot's Express Crock has a non-stick surface, making it easier to clean than the Instant Pot's uncoated insert.

Crockpot Express Crock Multi Cooker User Manual Spanish Rice

EXPRESS CROCK XL

1. Express Crock Multi-Cooker Owner’s Guide Read and Keep These Instructions www.crockpot.com Printed in China 193013 Rev B Express Crock Multi-Cooker17EM2 CSH-SL0717-CRP52224 SERVICE INSTRUCTIONS 1. This Multi-Cooker has no user serviceable parts. Do NOT attempt to repair or adjust any electrical or mechanical functions on this Multi-Cooker.
2. 6 cups water 2 cups dried chickpeas 1 cup olive oil 3 cloves garlic, peeled ¼ cup tahini ½ cup water Juice of 2 lemons Salt and freshly ground black pepper, to taste. Place chickpeas and water in the cooking pot. Ensure the steam release valve is in the seal (closed) position.

MULTI-COOKER

Recipe Book

INTRODUCTION

Crock Pot Express Crock Multi Cooker Instructions

THE FAST PRESSURE COOKER

WITH SLOW-COOKER CONVENIENCE

In today’s fast-paced world, you need a Multi-Cooker that can keep up with your lifestyle. Let the Crock-Pot®brand handle the pressure of mealtime with the Express Crock XL Multi-Cooker. Express Crock can cook meals up to 70% faster than traditional cooking, so you can spend less time in the kitchen and more time with family.

PROMPT OR PATIENT

When you’re in a hurry, choose from multiple pressurized settings for the same slow-cooked taste you love in under an hour. Of course, if you’re not ready to eat now, you can choose the SLOW COOK setting – just set the cook time and come back later to a delicious, hot meal that’s ready to eat when you are.

INSPIRED FAMILY MEALS

In this user-friendly recipe book, we walk you through some of the many flavor-packed meals that are easy to make in your Express Crock. To make this recipe book simple to use, we color-coded each dish so that you can quickly see which function is being used (pressure cook, slow cook, sauté, brown/sear, steam and yogurt). We have also grouped the dishes according to meal type, so you can easily search for the dish that you are craving. We hope that you and your loved ones enjoy these recipes as much as we have!

VERSATILITY & CONVENIENCE

Easily prepare any recipe on the menu – whether it’s slow cooked, steamed, sautéed, seared or pressure cooked – using one convenient appliance. The non-stick cooking pot resists stuck-on food and is dishwasher safe, making clean-up a breeze.

TRUSTED

For over 35 years, the Crock-Pot®brand has been your trusted brand for cooking convenience. We strive to provide you with

the most innovative and dependable products to make your life easier. The Crock-Pot®brand is a leader in one-pot cooking, and we’re confident that Express Crock will be

the perfect addition to your kitchen.

Let's eat!

TABLE OF CONTENTS

QUICK START GUIDE*

Lid

Steaming Rack

Cooking Pot

Plastic Spoon

HOW TO USE YOUR EXPRESS CROCK

1.Add ingredients to the Cooking Pot and secure the Lid.

2.Press the function you would like to use.

3.Adjust Temperature or Pressure, if needed.

4.Use the Time Selection Buttons to set the desired cook time.

5.Rotate the Steam Release Valve into the position needed for the chosen function (see chart).

6.Press START/STOP.

7.Once cooking is complete, wait at least 10 minutes, allowing pressure to release naturally.

8.Use a kitchen utensil to rotate the Steam Release Valve into the “Release” position.

Release Seal

Note: Optional Glass Lid accessory may be used for any NON-pressure functions.

DELAY TIMER

If you want your Express Crock to start cooking later, use the DELAY TIMER function, and select the amount of time you want your Multi-Cooker to wait before beginning the cooking cycle (not available on BROWN/SEAR, SAUTÉ, KEEP WARM, BOIL, SIMMER, or YOGURT settings).

5

INGREDIENTS:

SHRIMP:

1 lb peeled, deveined,

tail-on shrimp (16/20 count) 1 ½ cups water

CHIMICHURRI SAUCE:

1 cup finely chopped fresh parsley

3 tbsp olive oil

2 tbsp red wine vinegar

2 cloves garlic ½ tsp salt

¼ tsp freshly ground pepper

Pinch hot pepper flakes

DIRECTIONS:

SHRIMP:

Add 1 ½ cups water to Cooking Pot. Place Steaming Rack inside Cooking Pot. Add shrimp. Secure the lid. Press STEAM, set pressure to HIGH, and adjust time to 2 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP. Once cooking is complete and the pressure is released, allow to cool.

CHIMICHURRI SAUCE:

Meanwhile, in food processor, combine parsley, oil, vinegar, garlic, salt, pepper and hot pepper flakes; pulse until finely chopped and almost smooth. Serve with shrimp.

INGREDIENTS:

3 lb baby potatoes, halved ¹⁄³ cup olive oil

3 tbsp white wine vinegar

1 tbsp grainy mustard

1 clove garlic, minced ½ tsp salt

¼ tsp pepper

¹⁄³ cup sliced fresh basil

¹⁄³ cup sliced sun-dried tomatoes ¼ cup minced red onion

3 cups water

DIRECTIONS:

Add potatoes to Cooking Pot with 3 cups of water. Secure the lid. Press STEAM, set pressure to HIGH, and adjust time to 5 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP. Once cooking is complete and the pressure is released, drain in colander; let cool slightly.

Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle dressing over warm potatoes. Toss gently.

TIP: This recipe can easily be doubled if you are cooking for a crowd.

INGREDIENTS:

2 lbs chicken carcass

8 cups water

5 black peppercorns

5 parsley stems

3 celery stalks, roughly chopped

1 leek, roughly chopped

1 bay leaf

DIRECTIONS:

Place all ingredients inside Cooking Pot. Secure the lid. Press SOUP/BROTH, set pressure to HIGH, and adjust time to 1 hour. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.

Once cooking is complete and the pressure is released, set aside to cool. Strain stock. Place stock in storage containers and freeze for up to 3 months.

INGREDIENTS:

4 large white onions, evenly sliced

3 1 tbsp butter

5 cups vegetable stock

4 sprigs of fresh rosemary

2 bay leaves Salt and pepper

TO SERVE:

4 thick slices of french bread

4 slices of gruyere cheese Fresh thyme sprigs

DIRECTIONS:

Press SAUTÉ, set temperature to HIGH, and then press START/ STOP. Allow Multi-Cooker to preheat.

Add the butter and onions, and sauté, stirring regularly until the onions are evenly browned and softened. Add the remaining ingredients to the Cooking Pot and stir. Press START/STOP. Secure the lid. Press SOUP/BROTH, set pressure to HIGH, and adjust time to 10 minutes. Make sure the Steam Release Valve is set to the 'Seal' (closed) position. Press START/STOP.

Top the French bread slices with the cheese and pre-heat your broiler. Once cooking is complete and the pressure is released, remove rosemary and bay leaves. Ladle soup into ovenproof soup bowls, placing a slice of the bread and cheese on top. Carefully place the bowls under the broiler until golden and melted. Alternatively, you can grill the bread and cheese separately, placing onto the soup before serving.

Garnish with the thyme sprigs and serve warm.

INGREDIENTS:

1 tbsp butter

2 medium sized onions, chopped

3 cloves of garlic, crushed

1 cup red curry paste

7 oz coconut cream

4 cups vegetable stock

4 lbs pumpkin, peeled, chopped, seeds removed

Salt and freshly ground black pepper, to taste

Fresh cilantro, to serve

DIRECTIONS:

Press SAUTÉ, set temperature to HIGH, and then press START/ STOP. Add butter and allow Multi-Cooker to preheat. Add onion and garlic. Sauté for 4-5 minutes or until tender. Add curry paste, sautéing for one minute or until fragrant. Press START/STOP.

Add remaining ingredients to the Cooking Pot. Secure the lid. Press SLOW COOK, set temperature to HIGH, and adjust time to 5 hours. Make sure the Steam Release Valve is in the “Release” (open) position. Press START/STOP.

Once cooking is complete, allow to cool. Purée with immersion blender until smooth. Season to taste with salt and pepper. Reheat before serving. Serve with fresh cilantro.

INGREDIENTS:

1 1 lbs chorizo, remove the casing and dice

2 large onions, diced

4 large cloves of garlic, finely chopped

Multi Cooker Delimano

1 3/4 lbs boneless, skinless chicken fillets

1 tbsp smoked paprika

3 bay leaves

12 oz red lentils, rinsed

4 tbsp tomato puree

28 oz can chopped tomatoes

7 oz shredded kale

7 1 cups hot chicken stock

2 cans (14 oz) chickpeas, drained and rinsed

Salt and pepper

Parsley, chopped (optional) Sour cream (optional)

Chili seeds (optional)

DIRECTIONS:

Press BROWN/SEAR, set temperature to HIGH, and then press START/STOP. Allow to preheat. Add the chorizo into the Cooking Pot and brown, stirring regularly for about two minutes.

Add the onions, garlic, chicken and paprika, continue to cook, and stir for another 10 minutes. Add the remaining ingredients except the chickpeas and stir well. Press START/STOP. Secure the lid. Press SOUP/BROTH, set pressure to HIGH, and adjust time

to 12 minutes. Make sure the Steam Release Valve is in the 'Seal' (closed) position. Press START/STOP.

Once cooking is complete and the pressure is released, stir well. Press START/STOP and stir in the chickpeas. Press SIMMER, set temperature to HIGH, and press START/STOP. Allow the soup to simmer for a few minutes. Season to taste with salt and pepper.

Garnish with some chopped parsley, a dollop of sour cream and a sprinkle of chili seeds.

TIP: This recipe can easily be halved if you are cooking for less people.

INGREDIENTS:

2 tbsp olive oil

3 cups sliced carrots

2 large red bell peppers, sliced

3 cups broccoli florets

Crockpot Express Crock Multi Cooker User Manual Spanish Name

2 cloves garlic, finely chopped

3 tsp chopped fresh parsley (optional)

Salt and pepper, to taste

DIRECTIONS:

Press SAUTÉ, set temperature to HIGH, and then press START/ STOP. Add olive oil to Cooking Pot and allow Multi-Cooker to preheat. Sauté carrots for 8-10 minutes, stirring occasionally. Add the red peppers and broccoli, continue to cook, stirring occasionally, for 6-8 minutes or until crisp-tender.

Stir in garlic and cook for 30 seconds. Add in parsley and heat through. Once cooking is complete, season to taste with salt and pepper.

Crock Pot Express Crock Multi Cooker Manual

INGREDIENTS:

6 slices double-smoked bacon, chopped

2 medium onions, chopped

2 jalapeño peppers, seeded and finely chopped

4 cloves garlic, minced

1 tbsp chopped fresh thyme

2 tsp ground cumin

1 tbsp Cajun seasoning blend

2 cans (19 oz each) kidney beans, drained and rinsed

2 cans (19 oz each) black beans, drains and rinsed

3 tbsp all-purpose flour

4 cups chicken broth ½ cup sour cream

2 cups shredded aged white cheddar cheese

Multi Cooker Recipes

4 green onions, finely chopped Whole grain bread,

for serving (optional)

DIRECTIONS:

Press BROWN/SEAR, set temperature to HIGH, and then press START/STOP. Allow to preheat. Add bacon to Cooking Pot. Brown, stirring occasionally, for 5 minutes or until bacon starts to crisp.

Drain half of the fat. Add onion, jalapeño, garlic, thyme, cumin and seasoning blend. Brown for 4-5 minutes or until vegetables start to soften. Add kidney beans and black beans. Sprinkle flour over top. Cook for 2 minutes. Slowly stir in broth.

Press START/STOP. Secure the lid. Select SLOW COOK, set temperature to LOW, and adjust time to 4 hours. Make sure Steam Release Valve is in the “Release” (open) position. Press START/STOP. Once cooking is complete, stir in cream; heat through. Stir in cheddar cheese.

Garnish with green onions. Serve with bread (if using).