1. Mouthwatering Pot Roast
Season a 3-lb chuck roast with salt and pepper. Heat ¼ cup vegetable oil in skillet to medium-high. Brown roast on all sides in the oil and place in slow cooker. On top of roast, layer 1 thinly sliced yellow onion, 3 bay leaves, 4 crushed beef bouillon cubes, 2 crushed garlic cloves, 10-oz can of cream of mushroom soup, and ½ cup Chardonnay. Cook on low for 8 hours. Serves 6.
2. Cuban Pork Tacos
Place 3½-lb pork shoulder in slow cooker. Rub 3 tsp cumin all over and season generously with kosher salt and pepper. Spread ½ cup apricot preserves over top. Add 2 seeded and chopped jalapeños and 1 chopped red onion to slow cooker. Roast for 5 to 6 hours on high. Shred with fork. Spoon mixture into tortillas. Top with shredded iceberg lettuce and juice from a lime wedge. Serves 8.
3. Easy Crock of Chili
Cook 1½ pounds ground turkey, 1 chopped yellow onion, 1 chopped red bell pepper, and 2 crushed garlic cloves in large skillet over medium-high heat until meat is no longer pink. Add mixture to slow cooker. Stir in 32-oz can of light red kidney beans (drained and rinsed), 28-oz can of diced tomatoes, 2 tbsp chili powder, ½ tsp each of salt and pepper, and 1 tsp cumin. Cook on low for 4 to 6 hours. Serves 6.
4. Sweet and Savory Ribs
Season 4 pounds pork country ribs with kosher salt and pepper. Place on baking sheet about 6 inches away from heat and broil for about 8 to 10 minutes per side until brown. Heat 18 ounces smoky barbecue sauce (we used Kraft Hickory Smoked), 10 ounces red pepper jelly and ½ tsp Tabasco sauce until jelly melts. Place ribs, 1 sliced yellow onion, and barbecue sauce mixture in slow cooker. Cook on low for 6 hours. Serves 4 to 6.
5. Chicken Lettuce Wraps
Heat 1 tbsp sesame oil in large skillet and add 3 pounds ground chicken. Cook until no longer pink. Add 1½ tbsp grated ginger root and stir. Drain meat and add to slow cooker. Add ¾ cup hoisin sauce, 3 tbsp soy sauce, and 1½ tbsp chile sauce with garlic to slow cooker and stir. Cover and cook on low for 3 to 4 hours. Stir in 8 ounces chopped water chestnuts; heat until warm. Scoop mixture into bibb lettuce leaves and serve. Serves 12.
