Introducing the Crock-Pot® 5-in-1 Multi-Cooker
After perfecting the art of slow-cooking, redefining multi-tasking and revolutionizing meal time, the Crock-Pot® brand has done it again. From the leading brand in slow-cooking comes the Crock-Pot® 5-in-1 Multi-Cooker - a true master in innovative cooking. This brilliant and ingenious multi-cooker integrates browning/sauteing, roasting, steaming, baking and slow cooking together in one appliance. Designed for delicious meals prepared easily and conveniently, you cannot find anything simpler and more versatile for use every day, and for entertaining as well.
With multi-step recipes requiring more than one method of cooking, such as herb-roasted chicken and gravy that calls for browning and then roasting, or perhaps baking as well, this do-it-all-in-one appliance is the ultimate go-to for any of your cooking needs. With just the touch of a button you can switch from one cooking function to another, adjust the time and set your desired temperature. Without having to switch pans or transfer foods, the 5-in-1 Multi-Cooker makes the cooking process flawless, plus helps reduce the mess with less clean up. In addition, a beautifully illustrated, meal-inspiring cookbook is included with product purchase.
For all of those chilis, stews and breakfast casseroles that require you to brown the meat in a saucepan first, preparing meals just got a whole lot easier. Use the brown/saute setting on your Multi-Cooker for the first step in your meal prep. Doing this step in your slow cooker helps to lock in juices and flavor. You can also use this function to create tender, mouth-watering sauteed dinners.
Mushroom Risotto with Kale Pesto
This savory mushroom dish is packed with flavor and greens. Calling for both browning and baking in the recipe directions, it's the perfect dish to cook in your Multi-Cooker.
Kale Pesto Ingredients:
- 2 cups stemmed chopped kale
- 1/3 cup fresh basil
- 1/3 cup extra-virgin olive oil
- 1/4 cup walnuts
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon each salt and pepper.
Kale Pesto Directions
- Add all ingredients to your food processor.
- Pulse until pureed and set aside.
- 3 tablespoons butter
- 1 pound cremini or button mushrooms, sliced
- 1 onion, finely chopped
- 1 3/4 cups Arborio rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup white wine
- 5 cups low-sodium chicken broth
- 1/3 cup shaved Parmesan cheese, for garnish.
- Select the brown/saute function and set the temperature to high.
- Let Multi-Cooker preheat.
- Add 1 1/2 tablespoons butter and all mushrooms to cooking bowl.
- Cook for 8 minutes until well browned, stirring occasionally. Transfer to plate.
- Heat remaining 1 1/2 tablespoons butter and add in onion.
- Cook for 5 minutes until soft.
- Add rice, salt and pepper and continue cooking and stirring for 2 minutes until coated.
- Stir in wine and continue stirring until most liquid has been evaporated.
- Change function to bake setting, at 300 degrees.
- Add broth and cook for 25 minutes until broth is absorbed, stirring once.
- Remove from heat and stir in kale pesto mixture and mushrooms.
- Serve warm with parmesan cheese if desired.
When you're looking to make something that's light, with less fat and more nutrition, select the steam function. A steaming rack fits seamlessly into the slow cooker to prepare everything from asparagus, green beans and potatoes to freshly-caught fish and squash. You can ensure perfectly cooked, quality meals each time as this steam function turns off automatically so that nothing gets over-cooked.
Steamed Shrimp with Chimichurri
This appetizer for steamed shrimp is easy, extremely fresh and very tasty. The zesty burst of robust flavor from the chimichurri sauce is the perfect complement to this seafood staple.
- 1 pound tail-on shrimp, peeled and deveined
- 1 cup fresh parsley, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch hot pepper flakes.
- Bring 1 1/2 cups water to inner pot and place the steaming rack down.
- Select the steam function, cover with glass lid and allow Multi-Cooker to preheat.
- Then, carefully add shrimp.
- Cover and cook for 4 to 5 minutes, until shrimp turn pink and start to curl.
- Meanwhile, in a food processor, combine the remaining ingredients and pulse until smooth.
- Serve steamed shrimp with the chimichurri sauce for dipping and enjoy!
Now you can create incredible roasted meats, rich and flavorful side dishes and piquant appetizers with the traditional, oven-like roast function. From slow low roasting a flavor-packed roasted squash and salmon dish to crispy-browning a herb-roasted chicken dinner, the possibilities are endless. Temperatures range from 150 to 450 degrees and it's best to use a low temperature for slow roasting and a high temperature for crispy-browned roasting.
Maple and Mustard Roasted Pork Tenderloin
The unique combination of sweet, earthy maple syrup with a zap of spicy brown mustard blend smoothly with this roasted-to-perfection tenderloin dish.
- 2 tablespoons maple syrup
- 2 tablespoons grainy mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon each, salt and pepper
- 2 pork tenderloins, about 1 pound each.
- In a reusable bag, combine the syrup, mustard, vinegar, olive oil, salt and pepper.
- Add pork tenderloins, seal and refrigerate for 2 to 4 hours.
- Select the roast function on your Multi-Cooker and set temperature to 300 degrees.
- Remove pork tenderloins from marinade and toss remaining marinade and bag.
- Place rack up and line tenderloins on the rack.
- Cover and roast for 30 to 35 minutes.
- Instant-read thermometer should read 155 degrees.
- Let tenderloins rest for 10 minutes before slicing and serving.
A removable rack insert gives you the option to bake directly in the cook bowl, or set your baking dish on top of the rack. Never before has it been easier to bake an array of fresh, warm and homemade muffins, cakes and breads. Try out this bake function with a delicious loaf of chocolate chip and hazelnut banana bread and the sweet, dessert topping recipes below.
Chocolate Chip and Hazelnut Banana Bread
Rich, chocolaty and satisfying, this chocolate chip and hazelnut banana bread recipe will soon become your go-to. Moist with just the right amount of sweetness and baked to perfection, it's sure to be a crowd pleaser.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup granulated sugar
- 1/2 cup plain 2 percent yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 3/4 cup milk or dark chocolate chips
- 3/4 cup hazelnuts, chopped.
- Select the bake function and set the temperature to 400 degrees.
- Allow the Multi-Cooker to preheat.
- Use a 9x5-inch bread pan and grease well. Line with parchment paper that hangs over the sides.
- In a bowl, mix together flour, baking powder, baking soda and salt.
- In another bowl, mix together egg, sugar, yogurt, oil and vanilla until blended well. Whisk in bananas until smooth.
- Stir in flour mixture and combine.
- Fold in 1/2 cup chocolate chips and 1/2 cup hazelnuts.
- Pour batter into bread pan and smooth top.
- Pour remaining chocolate chips and hazelnuts on top.
- Bake for 60 to 70 minutes or until toothpick comes out clean.
- Allow bread to cool on rack before serving.
Integrating a number of functions, the 5-in-1 Multi-Cooker now allows you to try endless recipes that require browning and then slow cooking - from green coconut chicken curry to marinara sauce and meatballs and everything in between.
Mediterranean-Style Braised Chicken Thighs
These flavorful chicken thighs are packed with zest and covered in a delicious sauce.
- 12 small bone-in skin-on chicken thighs
- 1/2 teaspoon salt and pepper
- 1/4 cup tomato paste
- 1 can diced tomatoes
- 3/4 cup whole black olives, pitted
- 1/2 cup sliced jarred roasted red peppers
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped.
- Select brown/saute and set the temperature to high.
- Allow multi-cooker to preheat.
- Season chicken with salt and pepper and add it skin side down to cooking bowl.
- Cook in batches, giving enough space between to avoid steaming.
- Cook for 10 minutes, or until browned.
- Move chicken to plate.
- Add tomato paste and diced tomatoes, stirring to mix all browned bits into sauce.
- Return chicken to cooking bowl.
- Add olives, red peppers and garlic.
- Press start/stop and change program, selecting slow cook.
- Cover and cook on low for 4 hours.
- Garnish with basil before serving.