Back Of The Box - Slow Cooker

Slow-Cooked Lasagna

1 lb. lean ground beef
1 (26 to 28-oz.) jar tomato pasta sauce
1 (8-oz.) can no-salt-added tomato sauce
1/2 (9-oz.) pkg. no boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top. Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve. Makes 8 servings

Slow-Cooked Tex-Mex Baked Beans

2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) Progresso black beans, drained, rinsed
1 (8-oz.) can tomato sauce
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
3/4 cup barbecue sauce
3/4 cup Old El Paso Thick 'n Chunky Salsa
1/4 cup firmly packed brown sugar

In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on low setting at least 4 hours or until mixture is thoroughly heated and flavors are blended. Makes 14 (1/2­cup) servings

Slow-Cooked Pork Chops with Fruit Stuffing

1 cup diced dried fruit and raisin mixture
1 cup Progresso chicken broth (from 32-oz. carton)
1/2 cup apple juice
3 tablespoons margarine or butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (6-oz.) pkg. herb-seasoned one-step stuffing mix
4 (4-oz.) boneless pork loin chops (about 1/2 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper

In large saucepan, combine dried fruits, broth, 1/4 cup of the apple juice, margarine, cinnamon and nutmeg. Bring to a boil. Stir in stuffing mix. Remove from heat.

Arrange pork chops in bottom of 3 1/2 to 4-quart slow cooker. Pour remaining 1/4 cup apple juice over pork. Sprinkle with salt and pepper. Top with stuffing mixture.

Cover; cook on low setting for 5 to 6 hours. Remove stuffing from slow cooker; place in serving bowl. Stir gently; serve pork with stuffing. Makes 4 servings

Tacoloaf Dinner

2 (15-oz.) cans spicy chili beans, undrained
1 (11-oz.) can Green Giant Niblets Whole Kernel Sweet Corn, undrained
1 1/2 lb. lean ground beef
1 cup crushed corn chips
1/3 cup Old El Paso Salsa
1 (1-oz.) pkg. Old El Paso Taco Seasoning Mix
1 egg, slightly beaten
1/4 cup Old El Paso Salsa

In 3 1/2 to 4-quart slow cooker, combine beans and corn; mix well. In large bowl, combine ground beef, corn chips, 1/3 cup salsa, taco seasoning mix and egg; mix well. Shape mixture into flat round loaf. Place loaf in slow cooker over bean mixture. Top with 1/4 cup salsa.

Cover; cook on low setting for 8 to 10 hours. To serve, place tacoloaf on serving platter; cut into wedges. With slotted spoon, place bean mixture in serving bowl. If desired, remaining sauce in slow cooker can be spooned over tacoloaf wedges. Makes 6 servings

Stroganoff Round Steak Strips

1 1/2 lb boneless beef round steak, trimmed of fat, cut into bite-size strips
2 tablespoons onion soup mix (from 1-oz package)
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 cups uncooked regular long-grain white rice
3 cups water
1/2 cup sour cream
2 tablespoons chopped fresh chives

In 2- to 3-quart slow cooker, mix beef strips and soup mix until evenly coated. Top with mushrooms and soup. Cover; cook on Low heat setting 7 to 8 hours.

About 30 minutes before serving, cook rice in water as directed on package. Just before serving, stir sour cream into beef mixture. Sprinkle with chives. Serve over rice. Makes 6 servings (1 3/4 cups each)

Slow-Cooked Fisherman's Wharf Seafood Stew

2 tablespoons olive oil
1 cup sliced leek (white and light green portion)
2 garlic cloves, chopped
1 cup sliced fresh baby carrots (1/4 inch thick)
3 cups sliced quartered Italian plum tomatoes (6 large)
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 bay leaf
1 cup dry white wine or water
1 (8-oz.) bottle clam juice
1 lb. cod (1 inch thick), cut into 1-inch pieces
1/2 lb. shelled deveined uncooked medium shrimp
1 teaspoon sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.

Cover; cook on low setting for 8 to 9 hours. About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley. Makes 6 (1 1/3­cup) servings

Home-Style Pork Stew

1 tablespoon vegetable oil
1 1/2 lb boneless pork shoulder roast, cut into 1 1/2-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
8 small unpeeled red potatoes, quartered (4 cups)
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 jar (12 oz) pork gravy
2 tablespoons ketchup
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups Green Giant Valley Fresh Steamers frozen cut green beans, thawed

In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.

In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans. Cover; cook on low heat setting 7 to 8 hours.

About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to high. Cover; cook 15 to 20 minutes longer or until green beans are tender. Makes 6 servings (1 1/3 cups each)

Slow-Cooked Green Chile Pork Roll-Ups

1 (2-lb.) boneless pork loin roast, cut into 1 1/2-inch pieces
1 cup chopped onions
1 cup chopped green bell pepper
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (1-oz.) pkg. Old El Paso Taco Seasoning Mix
1 tablespoon brown sugar
2 tablespoons water
4 oz.(1 cup) shredded Monterey Jack cheese
8 (8 to 9-inch) flour tortillas, heated

In 3 1/2 to 4-quart slow cooker, combine all ingredients except cheese and tortillas; mix well. Cover; cook on low setting for 7 to 9 hours or until pork is very tender.

With 2 forks, shred pork slightly; stir well. If mixture has too much liquid, cook, uncovered, on high setting for 10 to 15 minutes. To serve, with slotted spoon, spoon pork mixture evenly onto warm tortillas. Top each with cheese; roll up. If desired, serve with chopped tomato, shredded lettuce, chopped cilantro and sliced ripe olives. Makes 8 roll-ups

Slow-Cooked Corned Beef and Cabbage Dinner

Dinner
2 lb. small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2 cups apple juice
Water
8 thin wedges cabbage

Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10 to 12 hours. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce. Makes 8 servings

Sweet Corn Potluck Pudding

1 bag (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn
2 (11-oz.) cans Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
1 (14.75-oz.) can Green Giant Cream Style Sweet Corn
1 (6.5-oz.) pkg. corn muffin and bread mix
3/4 cup water
1/4 cup butter or margarine, melted
1 teaspoon salt

In 3 to 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on low setting for 3 hours. Stir mixture; cover and cook an additional 2 to 3 hours or until pudding is slightly puffed in center. Makes 14 (1/2­cup) servings

Slow-Cooked Chicken Cacciatore

4 chicken thighs, skin removed if desired
4 chicken legs, skin removed if desired
1 (15-oz.) can chunky Italian-style tomato sauce
1 (4.5-oz.) jar Green Giant Whole Mushrooms, drained
1 teaspoon dried oregano leaves
1 small onion, sliced
1 small green bell pepper, cut into 1-inch pieces
2 garlic cloves, minced
1/4 cup water
2 tablespoons all-purpose flour

In 3 1/2 to 4-quart slow cooker, combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 to 8 hours. With slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm.

In small bowl, combine water and flour; blend well. Stir into liquid in slow cooker. Increase heat to high setting; cover and cook an additional 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken. If desired, serve with hot cooked pasta. Makes 4 servings

Slow-Cooked Beef Burgundy

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz.) can condensed beef consommé
1 cup water
1/2 cup red burgundy wine
Fresh oregano, if desired

In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. Cover; cook on low setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano. Makes 5 (1 2/3-cup) servings

Slow-Cooked Smothered Buttermilk Chicken over Biscuits

1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup Green Giant Valley Fresh Steamers frozen sweet peas, thawed, drained
1 (10.2-oz.) can (5 biscuits) Pillsbury Grands Refrigerated Buttermilk Biscuits

In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well.

Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked. Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits. Makes 5 servings

Slow-Cooked Hamburger and Noodle Soup

1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
2 cups Progresso diced tomatoes, undrained (from 28-oz can)
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.

Cover; cook on low setting for 6 to 8 hours. About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender. Makes 6 (1 1/3-cup) servings

Slow-Cooked Chicken and Sausage Stew

1/2 lb. kielbasa sausage, cut into 1/4-inch slices
2 boneless skinless chicken breast halves, cut into thin bite-sized strips
1/2 cup thinly sliced carrot
1 small onion, thinly sliced, separated into rings
1 (16-oz.) can baked beans, undrained
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon vinegar
2 cups Green Giant Valley Fresh Steamers frozen cut green beans, thawed

In 3 1/2 to 4-quart slow cooker, combine all ingredients except green beans; mix well. Cover; cook on low setting for 6 to 8 hours or until chicken is no longer pink in center.

Ten minutes before serving, stir in green beans. Increase heat to high setting; cover and cook an additional 10 minutes or until green beans are crisp-tender. Makes 4 (1 1/2-cup) servings

Slow-Cooked Taco Casserole

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1-oz.) pkg. Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup Progresso Chicken Broth (from 32-oz. carton)
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.

Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.

Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream. Makes 8 (1 1/4­ cup) servings

Slow-Cooked Family-Favorite Beef Stew

1 1/2 lb. beef stew meat, cut into 3/4-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 lb. small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2 cups frozen pearl onions (from 16-oz. pkg.)
1 (1-lb.) pkg. fresh baby carrots
1 (12-oz.) jar beef gravy
2 cups Progresso diced tomatoes, undrained (from 28-oz can)
3 tablespoons all-purpose flour
1/4 cup cold water

On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.

In 4 to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.

Cover; cook on low setting for 8 to 10 hours. Before serving, blend 3 tablespoons flour with water. Stir into stew. Cook on high, covered, 10 minutes or until thickened. Makes 6 servings

Ultimate Slow Cooker Potatoes

3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker Potato Buds mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.

Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time. Makes 12 servings (2/3 cup each)

Slow-Cooked Pot Roast and Vegetables

1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. boneless beef top round steak (1/2 inch thick), cut into serving-sized pieces
4 medium potatoes, peeled, each cut into 6 pieces
4 large carrots, cut into 1-inch pieces
1 onion, thinly sliced
1 bay leaf
1 3/4 cups Progresso beef flavored broth (from 32-oz. carton)
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.

In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables. In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.

With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables. Makes 4 servings

Slow-Cooked Chicken in Wine Sauce

4 slices bacon, cut into pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 3 1/2 lb. cut-up frying chicken, skin removed
1 1/2 cups fresh baby carrots
1 cup frozen small whole onions, thawed
1 (4.5-oz.) jar Green Giant Whole Mushrooms, drained
1 garlic clove, minced
3/4 cup Merlot wine
1/2 cup Progresso Chicken Broth (from 32-oz. carton)
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 cup water
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed.

Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4-quart slow cooker.

In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker.

Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker.

Cover; cook on low setting for 7 to 9 hours or until chicken is fork-tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm.

In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce. Makes 4 servings

Slow Cooker Creamy Chicken and Wild Rice Soup

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken. Cover; cook on low heat setting 7 to 8 hours. Stir in half-and-half. Increase heat setting to high. Cover; cook 15 to 30 minutes longer or until hot. Makes 8 servings

Slow Cooker Dill-Turkey Chowder

2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso chicken broth (from 32-oz carton)
1 can (15.25 oz) Green Giant whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.

Cover; cook on low heat setting 6 to 8 hours. In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to high. Cover; cook about 20 minutes, stirring occasionally, until thickened. Makes 6 servings

Slow Cooker Apricot-Glazed Carrots

2 bags (16 oz each) ready-to-eat baby-cut carrots
1 medium onion, cut in half, sliced
1/4 teaspoon salt
1/3 cup honey
1/3 cup apricot preserves
2 tablespoons chopped fresh parsley

In 4 to 5-quart slow cooker, place carrots and onion. Sprinkle with salt. Cover; cook on low heat setting 9 to 10 hours. Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker.

Increase heat setting to high. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on low heat setting up to 2 hours; stir occasionally. Makes 10 servings (1/2 cup each)

Slow Cooker Italian Turkey Sandwiches

3 lb turkey thighs, skin removed
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 container (6.5 oz) garlic-and-herb spreadable cheese
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place turkey in 3 to 4 quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours. With slotted spoon, remove turkey from cooker; place on cutting board. Discard liquid in cooker. Remove bones from turkey and discard. With 2 forks, shred turkey. Return turkey to cooker. Stir in Italian dressing.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with 1 rounded tablespoon spreadable cheese; top with 1/3 cup turkey and some of the roasted peppers. Turkey mixture will hold on low heat setting up to 2 hours; stir occasionally. Makes 12 sandwiches

Slow Cooker Mexican Beans

1 bag (16 oz) dried navy beans, sorted, rinsed
10 cups water
1 can (28 oz) Progresso diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 package (1 oz) Old El Paso taco seasoning mix
1/2 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder

In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low. Cover; simmer 1 hour. Drain beans. In 3 to 4 quart slow cooker, mix beans and remaining ingredients. Cover; cook on low heat setting 6 to 7 hours. Beans will hold on low heat setting up to 2 hours; stir occasionally. Makes 12 servings