Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.
Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.
salt pork, half a pkg of bacon or a left over ham bone
2-3 c. brown sugar
2-3 c. spicy barbecue sauce of your choice **see my suggestion below
1 tbsp. garlic powder or 3 tsp. minced garlic
1 tbsp. course ground pepper
1/2 c. chopped onion or 2-3 tbsp. onion powder or dried minced onion
Slow cook pinto beans according to package or to the best result for your slow cooker with the water and with the pork of your choice.
Once beans are tender, drain all but about 2 cups of the water. Or drain completely and add a little water back. Add all the rest of the ingredients, stirring together till well mixed and continue to slow cook on low for about an hour or until ready to serve.
Frozen boneless chicken breast, approximately 5 lbs
1 large can cream of chicken soup
48 oz. Can nacho cheese
16 – 20 corn tortillas
1 can sun dried tomatoes with green chilies
1 can diced Hatch green chilies, hot
Slow cook frozen chicken on low for 4 hours or till fully cooked. Your choice of tex-mex type spices can be added to chicken while it cooks.
Meanwhile, in a separate bowl combine soup and cheese.
Remove chicken and set aside, pour out juices. Spray crock with oil, place at least 4 tortillas in bottom of crock, pull apart/shred some of the chicken and place next, cover with some of the cheese mixture, top with some of the tomatoes then repeat the layers with tortillas next. Last layer should be cheese, the very last topping will be the green chilies.
Cook on low for 5-6 hours.
This can be put together the night before and put in the refrigerator till ready to cook.
4 lbs. chicken breast, cut into strips or large chunks
1 pkg cream cheese, softened
1/3 c. chopped fresh cilantro
1/3 c. chopped fresh green onion
course ground pepper and salt to taste
1 lg can cream of mushroom soup
1 lg bag of frozen broccoli
Place all ingredients EXCEPT the broccoli into a slow cooker. Chicken can still be slightly frozen if you want. Cook on low for 5 hours. Stir and add frozen broccoli. If the broccoli is frozen then add another 2-3 hours cooking time on low or heat the broccoli and stir in and keep warm till ready to serve.
In a large stock pot, cover beef in water till almost full and cook till almost all brown.
Remove from heat and cool, once cooled place in fridge over night.
Next day or till completely cold, spoon and scrape off the gelled fat off the top. Remove about half the water, place back on the stove and heat.
Once the meat has warmed, take a hand blender and blend meat to very very small pieces. Then pour meat and water into a slow cooker crock*.
While meat is re-warming, in a medium bowl combine all dry ingredients.
When meat is in the crock, add the dry ingredients, the beef base and vinegar and stir together. Place back in fridge until ready to cook, if possible let set in fridge for 1-2 days for best spice simmering.
Place crock in cooker and cook on low heat for at least 6-8 hours, stir occasionally.
Suggested to serve on non beef hot dogs to not chance over powering to beefiness of the sauce.
***If you want to eat sooner, just keep in stock pot and add rest of the ingredients, bring to boil, then reduce heat and simmer for a couple hours to help infuse the flavor of the spices.
Place chops in cooker, in separate bowl combine well all other ingredients. Pour over chops and cook on low 6 hours or till done.
Combine everything the night before and let marinate till ready to cook. Serve with a gravy from the juices.
The chops are going to come slightly dry, but I don’t believe that the cooking time or moisture has anything to do with it. The Soy Sauce has a butt load of salt in it so I think there’s not much you can do about the moistness or dryness unless you cut out the soy sauce which will change the flavor or find no/low salt soy sauce. Mine were covered in moisture till near time I served them and they were still dry.
pork or beef, any size that fits in your slow cooker
1 roast, pork or beef, any size that fits in your slow cooker
1 c. water
meat tenderizer seasoning
Place thawed roast in slow cooker, sprinkle meat tenderizer all around the meat. Add 1 c. water to crock. Cook on low.
Cooking times vary depending on the size of roast. If you have one or two that completely fill up your 6 quart crock then you can cook it up to 12 hours. An average sized roast can be put on in the morning before you leave for work and be plenty done by the time you get off.
If you have not cooked one before, I suggest that you cook your first one on the weekend where you can watch to see when it gets done, so you know if you can leave it alone while at work or play. All slow cookers are different, some cook faster and
hotter than others, so know your cooker before leaving alone. If you do leave it alone, place the cooker on a metal or stone surface, (i.e. the stove top) so that if it gets too hot you don’t come home to a roasted house or melted counter laminate. If your in the market for a slow cooker, I have a Hamilton Beach 5qt slow cooker that I am very pleased with, it doesn’t over cook and I can trust to leave it on low as long as I need.