Slow Cooker Recipes

Great tasting slow cooker recipes from Karen's Kitchen to your RV 























•2 pounds Pork tenderloin

•1 teaspoon Ground sage

•½ teaspoon Salt

•¼ teaspoon Pepper

•1 clove Garlic; crushed

•½ cup Water

•½ cup Brown sugar

•1 tablespoon Cornstarch

•¼ cup Balsamic Vinegar

•½ cup Water

•2 tablespoons Soy sauce


1.Mix together the seasonings: sage, salt, pepper and garlic.

2.Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

3.Cook on low for 6-8 hours.

4.hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch,

  balsamic vinegar, water, soy sauce.

5.Heat over medium and stir until mixture thickens, about 4 minutes.

6.Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. 

Repeat 2 to 3 more times until desired crust is achieved.)

7.Serve with remaining glaze on the side.


Crockpot Glazed Pork Tenderloin
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2 broiler /fryer chickens cooked and shredded ( or 2 cooked deli chickens)
1 large onion, diced
2 cups water
1 ¼ cup ketchup
¼ c packed brown sugar
¼ c Worcestershire sauce
¼ c red wine vinegar
1 tsp. each salt, celery seed and chili powder
¼ tsp hot pepper sauce ( I use Franks)
Hamburger buns, spit and toasted

In a 3 qt. slow cooker or Dutch oven, combine all ingredients
Except buns, Mix well
Cook on a low setting for 6-8 hours in slow cooker
Serve on toasted buns. Will serve 8-10 servings
* NOTE for less people cut in half

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1/2 - 1 pound beef stew meat (mine was about 3/4 of a pound)

1/2 cup all purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

1/2 teaspoon black pepper

1 large onion, diced

2 bay leaves

1/4 cup Worcestershire sauce

2 - 3 cups stock or broth (depends on how big your potatoes - I use around 2 - 2 1/2 cups)

2 beef bouillon cubes

6 potatoes, washed and cut into chunks (you can leave the peel on or remove - your preference)

4 large carrots, peeled and sliced

1 stalk celery, diced

Handful of button mushrooms, washed (these can be left whole, cut in half or sliced - your preference)

1/2 - 1 cup frozen peas (optional)


Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until evenly coated. 

Heat the olive oil in a skillet.  Add the floured stew meat to the pan and brown on all sides.

Remove using tongs. Place into the bottom of your slow cooker. Season with pepper.

Saute the diced onion and mushrooms in the same hot skillet for a couple of minutes.  

Don't worry about cleaning the pan out in between - that's added flavor! If needed, drizzle in a little more oil to the pan

Transfer into the slow cooker.

Pour into the pan the Worcestershire sauce and broth/stock.  Add in bouillon cubes.  Whisk until mixed ... making sure you scrape up any browned bits in the bottom of the pan.  Simmer until bouillon cubes dissolve.   

Turn off the heat and set aside.  Allow to cool while you prep the other veggies.

 Add the carrots, celery and bay leaves to the slow cooker.  

Now, pour the broth/Worcestershire mixture into the slow cooker, as well.  Combine.

If you're making this the night before, this is when you'd place the entire slow cooker insert (with lid on) in the fridge.

  (Say goodnight, beautiful stew-in-the-making!)

 I keep my potatoes separate overnight by submerging them in cold water (after washing and cubing) in a large bowl and covering.  (I find that if I add them to the slow cooker with everything else overnight, they become overly discolored from the brown liquid.)

Do not add peas, if using, the night before.

In the morning, drain water from potatoes and add them into the slow cooker.  You can add in peas at this point, if using, or wait until the last couple of hours of cooking (this retains a little more of their freshness and color).

Push the potatoes down into the liquid as much as possible with a spoon when you begin cooking.  

You don't want them to oxidize from not being submerged.

Cook stew on low for 8 hours.  Remove the bay leaves before serving. Taste and adjust seasoning ... you may find you want a little salt added or more pepper.  If you find that you'd like your liquid a little thicker at serving time, you can always mix a little cornstarch with water and blend it into the liquid


Slow Cooker Beef Stew
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 1 large head of cabbage

 1 pound ground beef

 1/2 cup crushed saltine crackers (about half of a sleeve)

 1/2 large onion, peeled and finely chopped

 1/4 cup finely chopped green bell pepper

 2 garlic cloves, peeled and minced

 1 teaspoon salt

 1/2 teaspoon pepper

 3 tablespoons Parmesan cheese (yes, the kind in the shaker canister)

 1 egg, slightly beaten

 3/4 cup quick-cooking rice (instant)

 8 ounces tomato sauce (1 small can)

 46 ounces V8 juice (1 large can)

 Additional Parmesan cheese for time of service (optional)


Cut the core end off of the cabbage.  You need to cut off a large chunk (2 - 3 inches or so) so that the leaves can be removed easily once they cook.  Submerge the whole head into a large pot of salted, boiling water.  

Remove the leaves using tongs as they separate from the head during the boiling process.  

You're just looking for the leaves you'll be stuffing to be pliable.  

Transfer leaves as your remove them into a large colander to drain.  Do this until you've retrieved 12 - 16 of the leaves and only a small part of cabbage remains.  Be careful during this process.  Obviously, the water will be very hot.

Remove the small part of the cabbage head that remains - it's okay if it's not cooked under tender.  

Allow it to cool for a few minutes, then use those small leaves that you won't be stuffing to line the bottom of your slow cooker.  This will create a protective barrier on the bottom of the insert so that the stuffed cabbage rolls do not scorch or burn.  

Begin assembling the filling by combining the crackers, green pepper, onion, garlic, salt, pepper, Parmesan, beaten egg, tomato sauce (not the V8 juice) and rice into a large mixing bowl.  

Add in the ground beef and gently work together the ingredients.

Lay out one cabbage leaf at the time onto a clean work surface.  Cut out the thick vein at the bottom of each leaf - making a v-shaped cut.  Place about 1/4 cup of filling onto each leaf.  (You may use slightly more or less depending on the size of each leaf.)  

Fold the cut end of the leaf over the filling, fold in the sides and roll to enclose the meat mixture.  

(Basically, you are rolling them up like you would burritos.)  Depending on how much filling you put into each leaf and how big your leaves are, you should end up with 12 - 16 rolls.  

Place the cabbage rolls into the slow cooker (seam side down).  You will end up with two layers of cabbage rolls on top of the loose leaves.

Pour the V8 juice over the rolls.  It will look like a lot of juice, but this is needed to keep everything moist.

Cover and cook on low for 7 - 8 hours.  If you are home during the cooking, baste any cabbage rolls on the top layer that may not be submerged in the V8 juice


Slow Cooker Cabbage Rolls
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2 tablespoon olive oil 

4   boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)

1   small onion, chopped 

1 cup sliced carrots (about 3 small) 

2 1/2 cup sliced zucchini (about 2 medium) 

2   (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano 

2   (14.5-ounce) cans chicken broth 

Grated Parmesan, optional 


In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. 

Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. 

Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. 

Top each serving with grated Parmesan cheese, if desired. 

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Slow Cooker Meatballs

 1 lb. ground beef
 1 lb. ground pork
 4 tablespoons fresh parmasen cheese, grated
 1 to 1 1/2 cups Italian dry bread crumbs
 3 large eggs
 1 teaspoon salt
 1/2 teaspoon freshly ground pepper
 2 cloves garlic, finely minced
 1 tablespoon fresh basil, finely chopped
 1/4 cup fresh parsley, chopped
 1/2 teaspoon dried oregano
 4 oz. fresh mozzarella, divided into 12 pieces
 3 tablespoons olive oil
 2 jars of your favorite red sauce
 2 pounds spaghetti, cooked al dente

In a large mixing bowl combine ground beef, ground pork, parmasen, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.
Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned.
Using a slotted spoon, transfer meatballs into a slow cooker.
Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
Serve the stuffed meatballs and sauce over spaghetti.

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Chicken wings
B.B.Q. sauce
Orange juice

Mix B.B.Q. sauce  with orange juice and honey
Place in slow cooker 6 hours

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4 lb lean corned beef brisket

3 T pickling spice ( often included in brisket)

1 medium rutabaga or other root vegetable

1 lb carrots, cut into large pieces

1 ¼ lb fingerling potatoes or small red or white new potatoes

1 leek, white and light parts only, cut into 3 inch pieces or medium onion 

½ head Savoy cabbage, cut into wedges, could use green cabbage

1/3 c horseradish, drained

1/3 cup sour cream

Place corned beef in a large slow cooker and put pickling spices on top.

Layer rutabaga, carrots, potatoes and leaks in slow cooker (in order for even cooking)

Add enough hot water to cover the meat by at least 1 inch. 

Cook on high , 7 -8 hours. ( do not lift lid till done)

Remove the meat and vegetables keep warm covered with foil

Place cabbage in a microwave-safe dish with 2 cups of the liquid from the slow cooker. Cover and microwave 7 - 10 minutes

Boil and other cup of liquid from the slow cooker in a saucepan and reduce by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.

Slice the corned beef and serve with vegetables, cabbage, and sauce, reserve a quarter each of the meat and vegetables and 1 ½ cups cooking liquid for corned beef hash.

Note: Recipe for corned beef hash is in Karen’s Kitchen under breakfast….

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4 pounds Pork Ribs (I Used Ribs On The Bone)

1 can Whole Berry Cranberry Sauce (14 Ounce Can)

½ cups Applesauce

½ cups Orange Juice

½ cups Chicken Broth

1 clove Garlic, Minced

1 teaspoon Salt

1 teaspoon Pepper

2 Tablespoons Chopped Fresh Parsley For Garnish (optional)

Preparation Instructions

Cut the ribs into individual ribs to fit into the crockpot and add them into a medium to large sized crockpot.

Add cranberry sauce, applesauce, orange juice, chicken broth, garlic, salt and pepper and stir. Put the lid on.

Turn crockpot on high and cook for at least 6 hours. Remove ribs from crockpot and set aside on a platter.

Skim fat from the sauce. Remove sauce from crockpot. Pour half of the sauce over the ribs and reserve the rest of the sauce for those who want more. 

Garnish with chopped parsley.


Cranberry Ribs
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1 pound lean ground beef
1 medium onion, chopped
½ tsp salt
¼ tsp pepper
3 cups water or beef stock
3 med. Potatoes cut into cubes
1 can (14-1/2  oz) Italian potatoes
1 can ( 11-½ oz ) V8 juice or tomato juice
1 cup chopped celery
1 cup sliced carrots
2 T sugar
1 T dried parsley
1 bay leave

In a non skillet, cook beef and onion over medium heat until no longer pink, drain. Stir in salt & pepper. ( if very greasy beef
boil for 15 min then put in skillet with onions)
Transfer to a 55-qt slow cooker.
Add remaining ingredients.
Cover and cook on low for 9-11 hours or until vegetables and tender.
Discard bay leave before serving

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3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes

1 (750-ml) bottle red wine, preferably Pinot Noir 

1 carrot, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1 onion, preferably Vidalia, coarsely chopped 

4 slices thick-cut bacon, cut into lardons 

2 tablespoons canola oil, plus more if needed

Coarse salt and freshly ground black pepper

1 tablespoon all-purpose flour

21/2 cups beef stock or low-fat, reduced-sodium beef broth

Bouquet garni (5 sprigs of thyme, 

4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth) 

1 tablespoon tomato paste

2 cloves garlic, finely chopped 

1 tablespoon unsalted butter 

8 ounces white button mushrooms, halved or quartered if large 


To marinate the beef, place the cubes in a large glass or stainless steel bowl. Add the wine, carrot, celery, and onion. 

Cover and refrigerate for at least 2 hours or overnight.

Line both a baking sheet and a large plate with paper towels.

Remove the beef from the marinade and transfer to the prepared baking sheet. 

Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.

To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. 

Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. 

Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.

Season the beef with salt and pepper. Sear the beef in two or three batches without crowding until nicely browned on all sides, about 5 minutes; 

transfer to the prepared baking sheet when done. (For ease of removal later, wrap the beef in cheesecloth and tie with cotton butcher’s twine.) Set aside.

Add the reserved vegetables from the marinade and cook until they start to color, 5 to 7 minutes. Sprinkle on the flour and toss again to lightly coat. 

Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.

Transfer the vegetables and cheesecloth bound package of beef to the insert of a slow cooker. 

Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste, and garlic. Seal with the lid. 

Cook on high heat for 3 to 4 hours or low for 6 to 8 hours.

Remove the bouquet garni and discard. Transfer the cheesecloth bound packet of beef or remove the individual pieces with a slotted spoon to a bowl. 

Remove and discard the cheesecloth.

Using an immersion blender, puree the sauce and vegetables remaining in the insert until smooth. 

(Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree until smooth a little at a time.) 

Return the reserved beef to the sauce. Add the mushrooms and continue to cook until tender, about 30 minutes. 

Taste and adjust for seasoning with salt and pepper. Serve piping hot with noodles, potatoes, or rice. Or, better yet, reheat and serve the next day. 

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 1 lb. steak, round (cut in 2" pieces., lean)

6 c. water

28 oz. tomatoes, canned -- cut up, un-drained

2 beef bouillon cubes

1 onions, medium, chopped

2 T. dried parsley

2 celery, stalks

1/2 tsp. salt, (optional)

1 tsp. thyme

1/2 tsp. pepper

1 zucchini, medium, thinly sliced

16 oz. beans, garbanzo, canned, rinsed & drained

1 c. Kale

1 c. elbow macaroni, or small shells

1/4 c. cheese, Parmesan, grated (optional)

1. Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the slow cooker.

2. Cover. Cook on Low for 7-9 hours or until meat is tender.

3. Add zucchini, cabbage, beans, kale and macaroni; cook on high, covered for 30-45 minutes more, or until the vegetables are tender.

4. Sprinkle individual servings with Parmesan cheese… if desired!


Slow Cooker Minestrone
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3 lbs. baby back pork rib rack 

• salt 

• pepper 

•1/3 cup honey 

•3 Tbsp. mustard 

•1/4 cup real maple syrup 

•1 cup honey BBQ sauce I love Sweet Baby Ray's

• additional honey BBQ sauce for after ribs are cooked 


1.Season rib rack with salt and pepper.

2.Place and wrap rib rack in slow cooker, meaty side facing the outer wall of the slow cooker. 

Rib rack should curve with the wall of slow cooker.

3.In a medium bowl, combine honey, mustard, real maple syrup and honey BBQ sauce and stir until well combined.

4.Take a pastry brush, or smear/spread with spoon, and pour and coat evenly entire rib rack, making sure to get both sides 

and all edges of the rib rack.

5.Cover and cook on LOW for 6-8 hours until meat is done and tender.

6.Once cooked, remove from slow cooker and layer on extra BBQ sauce.


Slow Cooker Honey Maple BBQ Ribs
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Mixed together
Black pepper
Worcestershire Sauce
Hot  Sauce
White vinegar
Orange juice freezer from can

Pour over pork butt. Cover tightly with foil
Bake 6 hrs at 300

* Can be done in slow cooker

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 Olive oil

 Beef eye of round roast (mine was 2 1/2 pounds)

 Black pepper

 Kosher salt

 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

 1 clove garlic, peeled and minced

 1 large onion, peeled and cut into thick slices

 1 cup beef broth (or 1 beef bouillon cube dissolved into 1 cup hot water)

 8 - 10 potatoes, peeled and large ones cut in half

 7 - 8 carrots, peeled and cut into large chunks

 Additional fresh sprigs of rosemary (optional)


Heat enough olive oil in a large heavy-bottomed skillet over high heat to coat bottom of pan.  Allow to begin to smoke.

Season roast with salt and pepper.

Sear roast in skillet on both sides until well-browned.  

(Foil can be loosely placed atop skillet to avoid a large amount of oil splatter.)  Reserving the rendered fat and oil in the bottom of the pan, transfer roast to a plate.

Carefully rub the chopped rosemary and minced garlic on all sides of the roast.  Set aside.

Lay down the sliced onion into the center of the bottom of your slow cooker insert.  (You're making a "bed" for the roast.)

Pour in the beef broth.

Place several potatoes and carrots around the onions.  Place the roast into the center - on top of the onion slices.  Wedge the remainder of the potatoes and carrots around the roast.  

Drizzle the fat/oil from the skillet over the potatoes and carrots.

Toss a fresh rosemary sprig on top of the roast (optional).

Cover and cook on low for around five hours or until vegetables are tender.  (Eye of round roast can get tough if overcooked, so a meat thermometer would be a valuable tool here.  If you prefer your beef medium or medium-rare,  I would recommend starting the vegetables in the beef broth an hour or so prior to adding the roast.)

Transfer roast and vegetables to a serving platter.  Tent with foil to allow roast to rest and everything to stay warm.

Check cooking juices for seasoning and adjust with salt/pepper accordingly.  Serve alongside meat as an au jus for dipping or for ladling onto the meat after slicing.  (Juices can, also, be used to make a quick pan gravy, if desired.)

Once roast has rested for about ten minutes, slice into desired thickness (do this on a cutting board, if needed).


Round Roast And Veggies
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Brown the pork loin roast on all sides in some Vegetable Oil
Set aside
2-3 sliced ( ½ moons) onions, caramelize in butter and oil on low heat
1 c white wine
1 c chicken stock
¼ c or 4 T of tomato paste
2 T apple cider vinegar
2 bay leaves
Salt & Pepper
Add onions
Place roast on top of onions
Cook for 5 hours on low or 6 hours if your pork loin has the bone in

Let roast rest on the counter
Take the sauce in the bottom of the slow cooker and pour into saucepan
Skim off any fat
Bring to a boil
In a small bowl add equal amounts of corn starch and cold water
Add to sauce until you get the desired thickness
Last minutes add chopped parsley
Serve the gravy with the roast

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1 package of seasoning mix ( whatever you like0
1 T paprika
1 tsp pepper

In a bowl add
½ c chicken stock
½ c brown sugar
¼ c soya sauce
1 c. chili sauce
1 can pineapple juice (8 oz)
Whisk together

1 sliced onion
Chopped carrots
Chopped celery
Place pork shoulder on top with the fat side up
Pour half of the sauce over roast
Cook on low for 8-10 hrs.

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1 (2 pound) pork tenderloin

2 cups baby carrots

1 medium red onion, thickly sliced

1 cup chicken stock

1 (18 ounce) jar apricot preserves

2 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves

Salt and pepper


Line the bottom of a slow cooker with carrots and onions.

Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices. 

In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste.

Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours, or until tender

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¼ cups Butter *see Note

3 whole Leeks, Trimmed Then Sliced

4 cloves Garlic, Peeled

8 whole Medium Yukon Gold Potatoes, Washed

14 ounces, fluid Chicken Broth

28 ounces, fluid Water

Sea Salt And Cracked Pepper To Taste

1 cup Heavy Cream (See Note)


1 pound Bacon, Cooked And Crumbled

2 cups Cheddar Cheese Shreds

1 bunch Parsley, Washed, Dried And Snipped

Preparation Instructions

In a large slow cooker, melt butter on high. 

Grab leeks, cut off and discard all but an inch or two of the dark green area and trim off the end of the white area. 

Slice remaining portion of leek. Rinse well to remove hidden grit, then add to the crockpot along with peeled whole garlic cloves.

Scrub potatoes, cube them in uniform sizes and add to slow cooker. Cover potato layer in chicken broth and water. 

Season well with sea salt and cracked pepper. 

Cook on high for 5 hours, or until potatoes are fork tender. Once potatoes are fork tender, blend soup with an immersion blender until nice and smooth. Turn crockpot to low and stir in heavy cream.

While soup warms, fry bacon, get out shredded cheese, and snip some fresh parsley for soup toppings. 

Note: If doing dairy-free, use a drizzle of olive oil instead of butter, and plain hemp, soy or creamy non-dairy milk of your choice in place of the heavy cream.


Potato Leek Soup
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 Slow Cooker Sloppy Joes

3 lbs. lean ground beef or turkey 

2 large onions, finely chopped 

1 large red bell pepper, seeded and finely chopped 

2 large ribs celery, finely chopped 

1 small carrot, peeled and finely chopped or grated 

3 cloves garlic, peeled and minced 

3 6-oz. cans tomato paste 

1/3 c. cider vinegar, plus extra for adjusting flavor after cooking 

1/3 c. firmly packed light brown sugar, plus extra for adjusting flavor after cooking 

3 t. paprika 

2 t. dry mustard 

2 t. salt 

2 t. chili powder, more or less, to taste 

1 t. fresh ground black pepper, more or less, to taste 

½ t. hot pepper sauce 


In a large skillet over medium high heat, cook the beef with the onions, bell pepper, celery, carrot, and garlic, breaking up meat with a fork or wooden spoon until meat is lightly browned. Drain meat mixture and remove to a slow cooker, adding remaining ingredients. Stir until thoroughly combined, cover and cook on low for six to seven hours. 

Adjust flavor by adding additional brown sugar and vinegar to taste, if desired. 

Serve filling loosely piled on rolls with choice of toppings. 

To Freeze: 

Cool the leftovers completely, scoop into a pre-labeled (with contents and date) resealable zipper bags in one-meal-portions. 

Close the zipper partway and squeeze as much air from the bag as you can without spilling the contents. 

Finish closing the zipper and lay the bag flat, gently squishing the bag to evenly distribute the sloppy joe filling. 

Lay the bags on a cookie sheet and place in the freezer until solid. 

To Reheat: 

Snip the top from the freezer bag and empty the contents into a microwave safe bowl or a heavy-bottomed saucepan with a tight fitting lid. If microwaving, cover bowl with plastic wrap, venting one side. Thaw first, then microwave on high, stirring every 2 minutes or so, until the filling is hot through. If using the stovetop, add 1/4 cup of water, lid tightly, and warm over low heat, stirring every 5 minutes or so, until the filling is hot through and through.


Slow Cooker Sloppy Joes
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 Sweet Potato Slow Cooker Bake


1 tablespoon salted butter

5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about ¼-inch thick.

2 teaspoons chipotle chile powder, divided

1 teaspoon kosher salt, divided

14 to 16 ounces shredded Gruyere cheese, divided

2 cups heavy cream


 Smear the  butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into your slow cooker, and sprinkle on 2/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher salt. Add 1/3 of the shredded cheese. 

Repeat layers until you have run out of ingredients. Pour heavy cream evenly over the top. 

Cover, and cook on low for 5 hours, or on high for about 2 hours.


Sweet Potato Slow Cooker Bake
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