Slow Cooker

Moroccan Braised Beef

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Place flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings.

Cover and cook on low for 7-8 hours or until the meat is tender. During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Makes 6 servings.

Brat Sauerkraut Supper

1 jar (32 ounces) sauerkraut, rinsed and well drained
2 medium red potatoes, peeled, halved and cut into thin slices
1 medium tart apple, peeled and cut into thick slices
1 small onion, chopped
1/2 cup apple juice
1/4 cup water
2 tablespoons brown sugar
1 teaspoon chicken bouillon granules
1 teaspoon caraway seeds
1 garlic clove, minced
1 bay leaf
1 pound fully cooked bratwurst links
6 bacon strips, cooked and crumbled

In a 5-qt. slow cooker, combine the first 11 ingredients. Top with bratwurst. Cover and cook on high for 4-5 hours or until potatoes are tender. Discard bay leaf. Sprinkle with bacon. Makes 6 servings.

Spicy Pork Chili

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
1 cup beef broth
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5-qt. slow cooker.

Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper. Cover and cook on low for 6-7 hours or until pork is tender. Stir in cilantro. Serve with cheese if desired. Makes 6 servings.

Pork Burritos

1 boneless pork shoulder roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up. Makes 10 burritos.

Garlic Clove Chicken

40 garlic cloves, peeled
4 celery ribs, sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
3 tablespoons lemon juice
2 tablespoons dry vermouth
2 tablespoons grated lemon peel
2 tablespoons minced fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
Dash crushed red pepper flakes

Place garlic and celery in a 5-qt. slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker.

In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Makes 6 servings.

Hearty Split Pea Soup

1 package (16 ounces) dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups boiling water
1 cup hot milk

In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving. Makes 9 servings.

Italian Meatball Subs

2 eggs, beaten
1/4 cup milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage

Sauce:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
6 to 7 Italian rolls, split
Shredded Parmesan cheese, optional

In a large bowl, combine eggs and milk; add the bread crumbs, Parmesan cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.

Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded Parmesan cheese if desired. Makes 6-7 servings.

Southwestern Chicken

2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese

In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup of salsa Top with chicken; pour the remaining salsa over chicken.

Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. Makes 6 servings.

Shrimp Marinara

1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound fresh or frozen shrimp, cooked, peeled and deveined
1 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional

In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp turn pink. Serve with spaghetti. Sprinkle with Parmesan cheese if desired. Makes 6 servings.

Sausage Sauerkraut Supper

4 cups carrot chunks (2-inch pieces)
4 cups red potato chunks
2 cans (14 ounces each) sauerkraut, rinsed and drained
2-1/2 pounds fresh Polish sausage, cut into 3-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seed

In a 5-qt. slow cooker, layer carrots, potatoes and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings in a skillet; saute onion and garlic until tender.

Gradually add wine or broth. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink. Makes 10-12 servings.

Slow-Cooked Salsa

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.

In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers. Makes about 2 cups.

Spanish Hominy

4 cans (15-1/2 ounces each) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
3/4 pound sliced bacon, diced
1 large onion, chopped
1 medium green pepper, chopped

In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings.

In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low for 6-8 hours or until heated through. Makes 12 servings.

Chili Dogs

1 package (1 pound) hot dogs
2 cans (15 ounces each) chili without beans
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chilies
10 hot dog buns, split
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup (4 ounces) shredded cheddar cheese

Place hot dogs in a 3-qt.slow cooker. In a large bowl, combine the chili, soup and green chilies; pour over hot dogs. Cover and cook on low for 4-5 hours. Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese. Makes 10 servings.

Slow-Cooked Steak Fajitas

1 beef flank steak (1-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro
2 teaspoons cornstarch
1 tablespoon water
12 flour tortillas (6 inches), wamed
3/4 cup fat-free sour cream
3/4 cup salsa

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Serve with sour cream and salsa. Makes 12 servings.

Chalupa

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder roast (1-1/2 pounds), trimmed
1 package (10-1/2 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.

In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.

Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. boil, uncovered, for 20 minutes or until reduced to 1-1/2 cups.

Add meat and bean mixture; heat through. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Makes 6-8 servings.

Jambalaya

1 medium-size onion, chopped
2 stalks celery, cut into 1/4-inch slices
1 can (14.5 ounces) no-salt-added diced tomatoes
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound light kielbasa, cut into 1/2-inch slices
1/4 teaspoon cayenne pepper
1 small green pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice (optional)

In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on HIGH for 3 hours or low for 5 hours. Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through.

Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired. Makes 8 servings

Tangy Beef Stew

1 large onion, cut into 1-inch pieces
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon ground ginger
1/4 teaspoon salt
3 medium-size carrots, cut into 1-inch slices
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2 tablespoons red wine vinegar
1/4 cup raisins
1/4 teaspoon black pepper
2 tablespoons cornstarch
Cooked egg noodles (optional)

Layer onions, beef, ginger, salt, carrots and celery in slow cooker insert. Add bouillon cubes, water, vinegar and raisins. Cover and cook on high for 4 hours or low for 6 hours.

Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Whisk cornstrach mixture back into slow cooker and stir to combine. Contine stirring until liquid has thickened. Turn slow cooker off and serve with noodles, if desired. Makes 4 servings

Split Pea Soup with Ham

1 pound dried split green peas, picked over and rinsed
2 russet potatoes, peeled and diced
1 medium-size onion, chopped
2 garlic cloves, minced
2 ham hocks
3 large vegetable bouillon cubes
8 cups water
1 bay leaf
1/4 teaspoon salt
3 small carrots, diced
3 ribs celery, sliced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on high for 2 hours or low for 3 hours.

Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on high or 3 hours more on low or until peas and potatoes are very tender.

Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve. Makes 8 servings

Lemony Lamb Ragu

1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons Greek seasoning
3 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 lamb shanks (about 3 pounds), excess fat removed
4 small leeks, rinsed, trimmed, white and light-green parts thinly sliced (about 2 cups)
1/2 cup low-sodium chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
8 ounces egg noodles
2 tablespoons chopped parsley

In a small bowl, stir together olive oil, lemon zest, Greek seasoning, garlic, salt and pepper. Rub over lamb shanks. Place lamb shanks in slow cooker and sprinkle leeks around them. Pour 1/4 cup of the broth and 2 tablespoons of the lemon juice over shanks. Cover and cook on HIGH for 4-1/2 hours or LOW for 6 hours.

Remove shanks to a cutting board and let cool. Shred meat with fingers or two forks and set aside.

Strain liquid in slow cooker into a fat separator and pour de-fatted liquid into a medium-size saucepan; bring to a boil over medium-high heat. Meanwhile, stir together remaining 1/4 cup broth, remaining 2 tablespoons lemon juice and cornstarch. Whisk cornstarch mixture into liquid and boil for 1 minute or until thickened. Cover and keep warm.

Bring a large pot of salted water to a boil over high heat. Cook noodles according to package directions, about 11 minutes. Drain and return to pot. Add lamb meat and sauce, and stir to combine. Sprinkle with parsley and serve. Makes 4 servings

Beef Tostadas

1-1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
3/4 cup fat-free refried beans
1-1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup salsa

Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa. Makes 12 tostadas

Thai Coconut Chicken

1/3 cup low-sodium chicken broth
2-1/2 tablespoons green curry paste (such as Thai Kitchen)
1 tablespoon fish sauce
1 tablespoon brown sugar
1-3/4 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups cauliflower florets
2 large carrots, sliced
1 large sweet red pepper, chopped
1/2 pound green beans, halved
1 can (14 ounces) coconut milk
12 basil leaves, chopped
3 cups cooked jasmine rice (optional)

In a small bowl, stir together broth, 2 tablespoons of the curry paste, the fish sauce and brown sugar; set aside.

Sprinkle chicken with salt and pepper. Place chicken in slow cooker with cauliflower and carrots. Pour curry mixture on top and cover. Cook on highfor 3 hours or on low for 5 hours or until internal temperature of chicken registers 160° on an instant- read thermometer.

Add red pepper and green beans to slow cooker for last hour of cook time. Heat coconut milk in a small saucepan over medium-high heat and whisk in remaining curry paste. Add coconut milk mixture and basil leaves to slow cooker for last 15 minutes of cook time. Serve with rice, if desired. Makes 6 servings

Apple-Cinnamon Pork Roast

1 2-1/2- to 3-pound boneless pork-loin roast
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 medium sweet onion, cut into thin wedges
1/2 cup apple cider or apple juice
2 Jonagold or McIntosh apples, cored and thinly sliced
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 bag (16 ounces) coleslaw mix

If the roast won't fit in your 4- to 5-quart slow cooker, trim it and save the pieces for stir-fry later in the week. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.

Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider- we prefer cider because it has a bit more fiber. Cover and cook on high for 2 to 2-1/2 hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables. Makes 6 to 8 servings

Pork Pozole

1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1-1/2 pounds boneless pork loin
1/2 cup chopped cilantro
1 tablespoon lime juice
Baked tortilla chips
Diced avocado and lime wedges, optional

Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too. Makes 6 servings

Honey Barbecue Ham with Roasted Potatoes

1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons dark-brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon plus 1 tablespoon vegetable oil
1/4 teaspoon dry mustard
3-1/2 pounds fully cooked boneless ham
3 pounds potatoes, cut into 1-inch pieces
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

In a small saucepan, stir together ketchup, vinegar, sugar, Worcestershire, 1 teaspoon oil and mustard. Bring to a simmer and cook for 5 minutes.

Score surface of ham, making diamond shapes 1/2-inch deep. Place ham in a 4- to 5-quart slow cooker and brush generously with the barbecue sauce.

In a large bowl, stir together potatoes and remaining tablespoon of vegetable oil. Place potatoes around ham in slow cooker. Cook for 2 hours on HIGH or 5 hours on LOW, brushing ham generously with sauce once every hour.

Remove ham from slow cooker and set aside. Stir parsley, salt and pepper into potatoes and serve with ham and remaining sauce. Makes 12 servings

Sausage & Potatoes

1 can (28 ounces) whole tomatoes in juice
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1-1/4 pounds sweet or hot Italian turkey sausage
2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces
1 large zucchini, halved lengthwise and cut into 1-inch half moons
1 medium-size onion, cut into wedges
2 tablespoons plain bread crumbs
3/4 cup shredded pepper-Jack cheese

Add tomatoes and their juice to a 5- or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.

Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese. Makes 6 servings