Ground Beef Stew with Pumpkin and Bacon(The Great American Slow Cooker Book)2-3.5 quart slow cooker6 hours cooking time - 11:30 am start time

3Tbs shelled pepitas (optional)3 oz. slab bacon diced into 1/4-inch pieces1/2 cup halved, thinly sliced onion1 tsp minced garlic3/4 pound lean ground beef2 cups cubed pumpkin or sweet potato1 cup chicken broth4 oz. peeled, chopped raw tomato (about 1 tennis-ball sized tomato)up to 3 Tbs ancho chile powder (homemade is always best - toast dried chiles and grind)1 tsp ground cinnamon (use real cinnamon, not cassia!)1/2 tsp ground cloves1/2 tsp ground allspice1/4 tsp salt

If you're using the pumpkin seeds, toast them in a dry skillet for 3-4 minutes over medium heat and pour them into the cooker. Add the bacon to the skillet and cook until it's a little browned but not super crunchy. Scoop it out with a slotted spoon and put it in the cooker. Add the onion to the skillet and cook in the bacon fat until it softens, add the garlic and saute for just a minute, then scoop it into the cooker. Quickly brown the ground beef in the remaining bacon fat until there's no more pink showing, then scrape out the skillet into the cooker. Add in the remaining ingredients - pumpkin, broth, tomatoes, and all the seasonings - to the cooker. Give everything a stir, cover, and cook for about 6 hours, or until the cubes of pumpkin (or sweet potato) are spoon-tender. This is good served over any type of carb you like - noodles, rice, boiled potatoes, quinoa, cornmeal mush, cooked wheatberries and barley, bulgur, couscous, etc.

Potato Leek Soup(The Great American Slow Cooker Book)2-3.5 quart slow-cooker ~4/7 hour cooking time - 1:30 pm/10:30 am start time

3 cups chicken broth1 pound leeks, white and pale green parts only, well washed and thinly sliced6 oz. Russet or other baking potatoes, diced1 Tbs butter, cut into bits1/2 tsp salt1/2 tsp freshly ground black pepper1/4 cup heavy cream2 Tbs minced fresh chervil or chives

Place the broth, leeks, potato, butter, salt, and pepper into the cooker, cover, and cook on high for 4 hours or on low for 7 hours, or until the potatoes are very soft. Puree all or part of the soup using an immersion blender or by ladling the soup into a regular blender. Return the soup to the cooker and stir in the cream and minced herbs. Cook on low for 15 minutes to heat through. Garnish with anything you like (shredded or cubed cheese, crumbled bacon, chopped onion, thinly sliced radish, red pepper strips, etc.). and serve with crusty bread and a salad.

Cabbage and Bacon Soup(The Great American Slow Cooker Book)2-3.5 quart slow-cooker~3/6 hour cook time - 2:30 pm/11:30 am start time

1 Tbs butter6 strips of bacon4 cups chicken broth4 cups shredded cabbage1-3/4 cups of cooked small white beans (Navy or Great Northern) or one can, drained and rinsed3/4 tsp dried thyme3/4 tsp caraway seed1/2 tsp salt1/2 tsp freshly ground black pepper1 Tbs cider vinegar

Fry the bacon in a skillet until it's crisp and crunchy. Let it cool for a moment and crumble it, then ad it and the fat from the skillet to the cooker. Add the broth, cabbage, beans. thyme, caraway, salt, and pepper, give it a stir, cover, and cook on high for 3 hours or on low for 6 hours. Stir once or twice during cooking (the cooker will be very full until the cabbage has wilted down some). Just before serving, stir in the vinegar. Serve with plenty of crusty bread and boiled, buttered potatoes

Cream of Sweet Potato Soup(The Great American Slow Cooker Book)2-3.5 quart slow-cooker~5 hour cook time - 12:30 pm start time

1 pound (about 3 cups) peeled, diced sweet potato2-3/4 cups chicken broth4 oz. (about 2/3 cup) peeled, diced yellow potato1-1/2 Tbs packed light brown sugar1/4 tsp dried thyme1/4 tsp saltpinch of clovespinch of nutmeg2-inch piece of cinnamon1/2 cup heavy cream

Dissolve the sugar in the broth. Combine everything except the cream in the cooker. Cover and cook on low for 5 hours. Remove the cinnamon stick and stir in the cream. Use an immersion or regular blender to puree the soup. Heat the soup for 15 more minutes on low to warm through. Garnish with roast red peppers - strips, minced, or puree - or hot sauce and serve with crusty bread.

Double-Decker Cheeseburger Casserole(The Great American Slow Cooker Book)2-3.5 quart slow-cooker5 hour cook time - 12:30 pm start time

1-1/4 pound lean ground beef1 small onion, finely chopped2 Tbs Worcestershire sauce2Tbs Italian-seasoned tomato paste6 oz. (1-1/2 cups) grated cheddar cheese3/4 cup uncooked ziti2Tbs pickle relish2 Tbs ketchup

Stir the ground beef, onion, Worcestershire sauce, and tomato paste in a large bowl. Layer the ingredients in the cooker as follows: half the meat, half the cheese, all the pasta, all the relish, all the ketchup, the remaining meat, remaining cheese. Cover and cook on low for 5 hours, or until the casserole is firm and the cheese is melted.

Chuck Roast with Tomatoes and Autumn Spices(The Great American Slow Cooker Book)2-3.5 quart slow-cooker 5 hours cook time - 12:30 pm start time

1/2 Tbs oil1-1/2 lb boneless chuck roast, trimmed1 cup drained, canned whole tomatoes1/4 cup chopped onion1-1/2 Tbs tomato paste1/4 tsp allspice1/4 tsp pepper1/8 tsp cloves1/4 tsp saltpinch of mace2 four-inch cinnamon sticks

Heat the oil in a large skillet over medium heat and brown the roast well on all sides. Place it in the slow cooker. Pour the tomatoes into a large bowl and break them up into rough bits, discarding any tough cores. Stir in the onion, tomato paste, and seasonings. Scrape the tomato mixture into the cooker, placing the cinnamon sticks around the roast. Cover and cook on low for 5 hours. Remove the roast and let it rest for 10 minutes and skim the sauce in the cooker of any fat. Cut the roast into chunks and serve in bowls with the sauce.

Chicken and Dumplings(The Great American Slow Cooker Book)2-3.5 quart slow-cooker4-1/2 hour cook time - 1:00 pm start time

1 cup chicken broth1/4 cup sour cream2-1/2 Tbs all purpose flour1/4 tsp poultry seasoning1 pound boneless, skinless chicken breast cut into 1-inch pieces1 small onion, chopped3 medium celery ribs, chopped1 carrot, sliced thinly

For the dumplings:1/4 cup all purpose flour1/4 tsp dry mustard1/4 tsp baking soda1/4 tsp salt2 Tbs + 2 tsp milk1 Tbs melted butter

Whisk the broth, sour cream, flour, and poultry seasoning together until the flour is dissolved and the mixture is smooth. Scrape into the slow cooker and stir in the chicken, onion, celery, and carrot until well-mixed. Cover and cook on low for 4 hours. Switch the cooker to high and them make the dumplings. Whisk the flour, mustard, baking soda, and salt in a small bowl. Stir in the milk and melted butter to make a sticky batter. Drop the batter by tablespoons onto the stew, cover, and cook on high for 30 more minutes, or until the dumplings are set and cooked through.

Chicken Mole Rojo(The Great American Slow Cooker Book)2-3.5 quart slow-cooker4/7 hour cook time - 1:30 pm/10:30 am start time

1 dried New Mexico chile1 cup drained, canned diced tomatoes1/4 cup chopped onion1/2 chipotle pepper in adobo, stemmed and seeded2-1/2 tsp chili powder1 garlic clove, peeled and quartered1/2 tsp ground cumin1/2 tsp ground cinnamon1/4 tsp salt1-3/4 pound bone-in chicken breast, skin removed

Stem and seed the dried chile, snip it into tiny bits, and place it in a blender. Add the tomatoes, onion chipotle, chili powder, garlic, cumin, cinnamon, and salt to the blender and blend until the sauce is smooth, scraping down the sides of the container once or twice. Place the chicken in the cooker, squishing it to fit in one layer. Scrape the sauce into the slow cooker, cover, and cook on high for 4 hours or on low for 7 hours, or until the chicken is very tender. Shred the meat and serve with the sauce in fresh corn or flour tortillas with the toppings of your choice.

Shredded Balsamic Barbecued Turkey(The Great American Slow Cooker Book)2-3.5 quart slow-cooker 6 hour cook time - 11:30 am start time

2/3 cup tomato sauce1/4 cup canned choped green chiles, mild or hot2 Tbs balsamic vinegar2 Tbs packed dark brown sugar5 tsp mild smoked paprika1-1/2 Tbs tomato paste2 tsp Worcestershire sauce2 tsp chili powder1-1/4 tsp dry mustard1/4 tsp onion powder1/4 tsp salt1/8 tsp garlic powder1/8 tsp ground gcloves1-1/2 lbs boneless skinless turkey breast (in one piece)

Whisk together all the ingredients (except for the turkey breast) in a bowl until the tomato paste dissolves and the sauce is smooth. Scrape the sauce into the cooker and add the turkey breast. Cover and cook on low for 6 hours, or until the meat can easily be shredded with a fork. Shred the meat and stir it into the sauce. Serve on toasted buns or in tortillas with the toppings of your choice.

Hoppin' John(The Great American Slow Cooker Book)2-3.5 quart slow-cooker9 hour cook time - 8:30 am start time

1/2 cup dried black eyed peas1 cup chicken broth6 Tbs diced tomatoes6 Tbs minced onion6 Tbs minced bell pepper1/4 cup minced celery1 tsp cajun seasoning1 smoked ham hock1/4 cup long grain white rice1 whole scallion, thinly sliced

Pick over the peas, rinse them, and place them in a bowl. Cover the peas with plenty of water and let them soak for 12-24 hours. Drain the peas, rinse them, and place them in the cooker. Stir in the broth, tomato, onion, pepper, celery, and cajun seasoning. Place the ham hock in, cover, and cook on low for 8 hours, or until the meat of the ham hock is falling off the bone. Remove the ham hock to a cutting board and cover the cooker. Let the ham hock cool for a few minutes, shred the meat, removing the bones and gristle, and stir the meat back into the cooker. Stir the rice and scallion in, cover, and cook on high for one hour, or until the rice and beans are tender.

Pork Chops with Dried Fruit and Honey(The Great American Slow Cooker Book)2-3.5 quart slow-cooker5 hour cook time - 12:30 am start time

1/4 cup unsweetened applesauce1/4 cup dried cranberries1/4 cup dried raisins1/4 cup chopped dried apricots2 Tbs minced onion1 Tbs honey1/2 Tbs white wine vinegar1 four-inch cinnamon stick2 sprigs of fresh thyme2 bone in pork chops, about 1-inch thick, 12 oz each1/4 tsp salt1/4 tsp freshly ground black pepper

Stir the applesauce, dried fruit, onion, honey, and vinegar together in the cooker. Stick the cinnamon sticks and thyme into the sauce. Season the pork chops with the salt and pepper and place in the sauce. Cover and cook on low for 5 hours or until the pork is tender and the sauce has thickened a bit. Discard the cinnamon sticks and thyme before serving with roast vegetables.

Beef Vegetable Soup(The Great American Slow Cooker Book)2-3.5 quart slow-cooker4/8 hour cook time - 1:30 pm/9:30 am start times

3/4 pound chuck roast, trimmed and diced small3 cups beef broth12 oz (1-1/2 cups) dark ale or porter2 carrots, thinly sliced1/2 pound diced turnips1 celery rib, minced1/2 cup chopped tomato1 Tbs Worcestershire sauce1/2 tsp minced garlic1/2 tsp dried oregano1/2 tsp ground allspice1/2 tsp salt1/2 tsp freshly ground black pepper1-1/2 Tbs tomato paste2 tsp red wine vinegar

Stir together all the ingredients except the tomato paste and vinegar. Cover and cook on high heat for 4 hours or on low heat for 8 hours, or until the meat is tender. Stir in the tomato paste and vinegar just before serving.

Red Chicken Enchilada Casserole(The Great American Slow Cooker Book)2-3.5 quart slow-cooker4 hour cook time - 1:30 pm start time

8 dried New Mexico chiles1/2 tbs oil1 small onion, chopped1 Tbs minced garlic1-1/2 cups chicken broth2 tsp fresh oregano leaves1/2 tsp salt1/4 tsp freshly ground black pepper2/3 cup cooked black beans, drained and rinsed2/3 cup chopped walnuts1/2 tsp ground cinnamon4 eight-inch flour tortillas1-1/3 cups chopped cooked chicken meat7 oz. (1-3/4 cups) shredded cheddar cheese

Stem and seed the chiles and tear them into small bits. Place the bits in a bowl and cover with boiling water, setting aside to steep for 20 minutes. Saute the onion and garlic in the oil until softened. Drain the chile pieces and place into a blender. Add the onion, broth, oregano, salt, and pepper and blend into a fairly smooth puree. Stir the beans, walnuts, and cinnamon together in a second bowl. Layer the chile sauce, tortillas, chicken meat, bean mixture, and cheese in the cooker, making as many layers as you can. Cover and cook on low for 4 hours, or until the cheese is melted. Turn the cooker off and let the casserole stand for 10 minutes before serving.

Chicken and Chickpea Stew(The Great American Slow Cooker Book)2-3.5 quart slow-cooker4/7 hours cook time - 1:30 pm/10:30 am start time

2/3 cup diced tomato2/3 cup cooked chickpeas, drained and rinsed1/2 cup chopped onion2 Tbs chopped fresh parsley1/2 tsp mild smoked paprika1/4 tsp ground cloves1/8 tsp ground cinnamon1/8 tsp saffron1/8 tsp freshly ground black pepper1/2 Tbs minced fresh oregano1/2 Tbs olive oil1 tsp minced garlic1/4 tsp salt1-1/2 lb bone in chicken thighs, skin removed

Stir the tomatoes, chickpeas, onion, parsley, paprika, cloves, cinnamon, saffron, and pepper together in the slow cooker. Mix the oregano, olive oil, garlic, and salt in a small bowl and rub over the chicken thighs. Place the meat into the cooker. Cover and cook on high heat for 4 hours or low heat for 7 hours, or until the meat is nearly falling off the bone.