Slow Cooker Sweet Curried Lamb

2 lbs lamb meat, cubed
2 medium onions , diced
1 Granny Smith apple, cored and diced
3 Tbsp golden raisins
1/2 cup chopped nuts, any mix you like
1 1/2 cups apple juice
1 lemon, juiced and zested
2 Tbsp curry powder
1 Tbsp brown sugar, packed
1/8 tsp Tabasco sauce
1 garlic clove, minced

Put onion, apple, raisins, nuts, and lamb in crockpot, in that order.
In a separate bowl, put the remaining ingredients, whisk, then pour evenly over the ingredients in crockpot.
Cover and cook at LOW for 8 to 9 hours.
Stir once half way through cooking.
Serve over hot cooked rice.
Will serve 6 to 8.

Slow Cooker Sopas- Portuguese Style

2 yellow onions, diced
2 ripe tomatoes, diced
1 can (15 oz) tomato sauce
1 bay leaf
1 tsp ground cumin
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 Tbsp garlic powder
3 Tbsp Worcestershire sauce
1/2 cup ketchup
2 cups red wine
4 quarts water
4 to 5 lb whole beef chuck roast
salt and pepper to taste
1 head of cabbage, cut into 6 wedges
4 sprigs (3 inch each) fresh mint
hearty bread slices

Put first 13 ingredients in a large crockpot and stir gently to combine.
Season the whole chuck roast all over with salt and pepper to taste.
Set the whole chuck roast on top of the vegetable mixture in the crockpot.
Cover the crockpot, set temperature to LOW, and let cook for 5 to 6 hours or until meat flakes apart with a fork; lift meat out of crockpot and set aside for a moment.
Arrange the wedges of cabbage over the mixture in the crockpot, then set the meat back in the crockpot, on top of the cabbage.
Cover crockpot and continue cooking on LOW for another 1 to 2 hours or until cabbage and meat are both tender.
Just before serving, snip up mint into crockpot, cover and let heat for JUST 5 more minutes.
Put a piece or two of bread in a big soup bowl, then spoon some of the veggie mixture over the bread, top with a chunk of cabbage and a chunk of beef.
Serves 6 to 8 very hungry people.

Slow Cooker Polish Sausage And Cabbage Stew

1 medium head cabbage, cut into 8 wedges
6 small red potatoes, scrubbed
1 large onion, cut into 8 wedges
1 tsp salt
1/2 tsp    caraway seed
1 1/2 to 2 lbs. Polish sausage, cut in 2 inch chunks
1 (32 oz size) can chicken broth

Place cabbage, potatoes, and onion in crockpot.
Sprinkle evenly with the salt and caraway seed.
Arrange the Polish sausage evenly over the top.
Pour chicken broth over evenly.
Cover and cook on LOW for 7 to 8 hours.
Will serve 4 to 6.

Slow Cooker Peppered Beef Stew

4 to 5 lbs beef roast, cubed bite size
1/4 to 1/2 cup crushed black peppercorns
2 large yellow onions, coarse diced
2 large ripe tomatoes, coarse diced
1 large red bell pepper, coarse diced
2 lb small red potatoes, scrubbed
2 large carrots, chopped
2 celery stalks, chopped
1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried dill weed
1 Tbsp celery seed
1 Tbsp kosher salt
1 tsp caraway seed, optional
water to cover

Get out your crockpot.
Put the cubed beef in a bowl, add the crushed peppercorns and toss until well coated.
Put all ingredients in the crockpot, (in the order listed), pour in just enough water to cover the ingredients.
Cover the crockpot, set temperature to LOW, and cook for 8 to 9 hours, stirring twice during the cooking time.
Serves 6 to 8.

Slow Cooker Moroccan Lentil Squash Stew

1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, scrubbed and halved
1 medium yellow onion, diced
2 garlic cloves, grated
2 cans (14 oz size) diced tomatoes, with juice
1 Tbsp curry powder
1/2 tsp salt
2 cups water
1 pkg (8 oz) frozen cut green beans, thawed

Combine all ingredients EXCEPT green beans in crockpot, stirring gently.
Cover and cook on LOW for 8 to 9 hours or until lentils are tender.
Add green beans during last 30 minutes of cooking time, stirring to combine.
Will serve 6 to 8.

Slow Cooker Marvelous Mulligatawny Soup

2 chicken breast halves, cut in cubes
4 cups chicken broth
2 cups diced tomatoes, with juice
1 small onion, diced
1 large carrot, diced
1 small sweet potato, peeled and diced
2 green bell peppers, diced
1 medium apple, cored and diced
1/2 lemon, juiced
1 Tbsp chopped parsley
2 tsp curry powder
1/4 tsp ground cloves
salt and black pepper to taste

Put all ingredients in crockpot, stir gently to combine.
Cover and cook on LOW for 7 to 8 hours.
Serve hot.
Will serve 4 to 6.

Slow Cooker Lentil Mex Chili

2 lbs dried lentils, rinsed and sorted
6 cups water, boiled
5 garlic cloves, minced
1 large onion, diced
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp dried basil
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 bag (16 oz) frozen whole corn kernels, thawed

Boil the 6 cups water in a saucepan, then pour into the crockpot set on HIGH.
Add the lentils to the crockpot, stir, then add the remaining ingredients and stir again to combine.
Cover and cook on HIGH heat for 15 minutes, then turn heat down to LOW and cook for 6 to 7 hours.
You can add more water if it gets too thick.
Serves 6 to 8.