Servings: 4 – 6

Prep time: less than 10 minutes

Cook time: 8 hours ( low)  /4 hours ( high)

What You Need:

• 2 lbs cubed stewing beef
• 1 envelope of dry onion soup mix
• 2 10 3/4-oz cans of tomato soup
• 1 soup can of water
• 1 tsp of salt
• 1/2 tsp of pepper
• 2 cups of diced carrots
• 2 cups of diced potatoes
• 1 lb package of frozen peas
• 1/4 cup of water

What You Do:

1. Place onion soup, beef, tomato soup, soup can of water, salt, pepper, potatoes, and carrots in slow-cooker.
2. Cover and cook.
3. Add peas and the 1/4 cup of water 1 hour (1/2 hour for high temp) before end of cook time.

Servings: 6 – 8

Prep time: about 20 minutes

Cook time: 5 hours ( high) / 10 hours (low)

What You Need:

• 2 pounds boneless lamb cubed, browned, and drained
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 small bay leaf
• 2 medium carrots, peeled and cut in 1/2-inch slices
• 2 small onions, thinly sliced
• 4 medium potatoes, peeled and quartered
• 1/4 cup quick-cooking tapioca (optional – see Note)
• 10 ounces frozen peas

What You Do:

1. Sprinkle browned lamb cubes with salt and pepper.
2. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca.
3. Cover and cook on low for 10 hours (or high for 5 hours), adding peas to the stew during the last hour (or half hour.).

Servings: 4

Prep Time: 10 minutes

Cook Time: 4 hours /high or 8 hours/low

What You Need:

• 1 16-oz can of cranberry sauce (whole or pureed)
• 4 medium-sized lean pork tenderloin chops (bone-in or boneless)
• 1/2 cup walnuts

What You Do:

1. Place chops in bottom of crockpot.
2. Top with cranberry sauce, spreading over chops.
3. Add walnuts.
4. Cook on high for 4 hours or on low for 8 hours and occasionally stir to dissolve cranberry sauce.