Sausage and Cabbage
Yield: 4 servings
1 lb smoked sausage, sliced
1⁄2
head cabbage, shredded
1 medium onion, chopped
1 medium pepper, chopped
1⁄2
tsp salt
1⁄8
tsp pepper
2-3 cups chicken broth
1. Combine ingredients in Slow Cooker and add enough chicken broth to
barely cover food.
2. Cover and cook on LOW for 5-6 hours.
Shredded Pork Barbeque
Yield: 8-10 servings
1 (3-lbs) pork butt, shoulder or blade roast
1 (15-oz) can whole tomatoes, drained
1 / 2
cup vinegar
1 medium onion, sliced
2
1 /
tbsp Worcestershire® sauce
3 tbsp brown sugar
1 /2
tsp crushed red pepper flakes
1 tsp salt
2
tsp pepper
1 (16-oz) bottle barbecue sauce
1. Combine all ingredients except barbecue sauce in Slow Cooker.
2. Cover and cook on LOW for 9-10 hours or until meat is tender.
3. Remove meat and discard bone. Dice or shred meat and serve with
barbecue sauce.
Ham and Beans
Yield: 6-8 servings
1 lb dried Great Northern Beans
2 cups cubed ham
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tbsp dried parsley
1 bay leaf
6 cups water
1 / 2
tsp salt
1 / 8
tsp pepper
1. Soak beans in 6 cups of water overnight, drain. Combine beans, ham, onion,
celery, carrots, parsley, bay leaf and water in Slow Cooker.
2. Cover and cook on HIGH for 8-9 hours or until beans are tender. Remove bay
leaf. Add salt and pepper.
Pork with Peach Chutney
Yield: 6 servings
1 (3-lbs) pork loin roast
1 (29-oz) can spiced or plain peaches, drained
1⁄4
cup raisins
1⁄4
cup brown sugar
1⁄4
cup vinegar
1 small onion, chopped
1 tbsp prepared mustard
1⁄4
tsp salt
1. Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped.
2. Place roast in Slow Cooker and pour chutney over roast. Cover and cook on
LOW for 8-9 hours.
MAXSC4W Use and Care Guide
21.