I have heard the 1/2 to 3/4 rule, but I have a tendency to fill it all the way up. It usually works out fine. I have the Better Homes & Gardens BIGGEST slow cooker cookbook and LOVE it. It is my go-to cookbook. We also have Fix it and Forget it, which is my husbands go-to cookbook.
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Fitness Minutes: (12,117) Posts: 762 1/6/08 11:16 P
Somebody in this forum awile ago said you should only fill your pot to x% full. What was the percent and why is that? Most of the time I end up filling my slow cooker right to the top - almost bubbling over sometimes. Maybe it's a guy thing? I do that with spices too. Some is good so I think more is better, but that's unsually not the case. I guess it's another sizing issue?
In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
6 - 1 cup servings 243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium (more if you add extra salt) 33 mg. calcium - 4 gm. Fiber
Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.
Per serving: 322 calories , 13.6 g fat, 584 mg sodium, 21 g protein, 28g carbohydrates
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