A few weeks ago I told you that I would be testing and then reviewing the 3.5-Quart Crockpot Casserole Slow Cooker. What’s different about this slow cooker from the typical slow cooker is its shape. The stoneware insert is a 9” x 13” rectangular baking dish that is the perfect size and shape to cook and serve casseroles, lasagnas and other great dishes.
The casserole Crockpot is available in several colors as well as two models: Manual with settings of Low, High and Keep Warm and a Programmable version with digital controls that offer cook temps of Low, High and Keep Warm and times ranging from 30 minutes to 20 hours. I have the manual version. For my needs and lifestyle it’s perfect. If necessary I can plug it into an ordinary appliance timer to set the end time.
The Crockpot Casserole Slow Cooker has an awesome feature in its secure-fit locking lid. For me, this makes it portable. And serving straight from this slow cooker is more than ideal. It’s charming because the 9” x 13” dish is white and very attractive. I can place the entire appliance on the mea table to keep its contents warm, or simply lift the pan from the slow cooker and place it on the table.
I’ve made dessert, several casseroles and lasagna so far and I could not be happier. While this won’t replace my traditional 7-quart slow cooker, it is going to be a well-used option for recipes that are more casserole-like.
I am thrilled with my Crockpot Casserole Slow Cooker and recommend it highly. The manual model (about the cost of a modest restaurant meal, these days), I find this to be an amazing value—and a tremendous helper to keep home cooked meals on the table despite my busy life.
Slow Cooker Chicken Marsala
- 4 boneless skinless chicken breasts
- salt and pepper to taste (I used about ½ teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine*
- 1/2 cup water
- 1/4 cup cornstarch
- fresh parsley, roughly chopped
- Lightly coat 3.5-quart casserole slow cooker (or 3.5 quart traditional slow cooker) with nonstick spray. Season chicken with salt and pepper and place in the bottom of slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low or until chicken registers 160F when tested with an instant-read thermometer (times will vary).
- Using a slotted spoon, transfer chicken to a plate. Whisk together water and cornstarch until a thin, smooth paste. Pour into slow cooker and stir to thoroughly combine.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Add salt and pepper, as needed. Sprinkle with fresh parsley and serve. Servings: 6 to 8.
*Find marsala cooking wine with vinegars in most supermarkets or you can get it online. You could substitute with chicken stock, however you will miss the way that the marsala tenderizes the chicken. Plus, the marsala flavor is indescribably delicious!
Slow Cooker Beef and Broccoli
- 1.5 pounds flank steak, thinly sliced and cut into 2-inch pieces
- 1 cup beef broth
- 2/3 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1/4 teaspoon red chili flakes (optional)
- 2 tablespoons corn starch
- 4 tablespoons cold water
- 4 cups broccoli florets
- Grease the inside of Crockpot Casserole Slow Cooker (or 3.5 quart traditional slow cooker). Add steak. In a small bowl place beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Stir to mix well. Cover and cook on High for 2-3 hours or Low 4-5 hours.
- Thirty minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
- Just before serving, place broccoli in microwave safe bowl with 1/2-inch water, cover lightly and microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve with hot, white rice. Servings: 4.