In a skillet over medium heat saute chicken sausage links in olive oil for 2-3 minutes to brown the outsides of the link. Slice links in half and add them to the crockpot and submerge in liquid. Put the lid on.

Cook on high for 3-4 hours or low for 6-8 hours and serve on hoagie rolls topped with cheese.

Shred chicken. I’ve mentioned before a potato masher works great for this. Taste chicken and add salt or pepper if desired. Also stir in more hot sauce if you want to turn up the spice. Keep warm in the slow cooker until potatoes are done.

Scrub sweet potatoes and poke holes in the skin with a fork, about 4 or 5 times. Cooking 2 at a time, place in microwave, cook for 6 minutes, flip over and cook for 6 more minutes. Remove them from the microwave while you cook the other two potatoes. Let potatoes rest for a few minutes prior to serving (or while other batch cooks).

Cut open sweet potato, cutting lengthwise. Top with chicken mixture and garnish with avocado and sour cream.

Remove the roast from the slow cooker and allow to rest on a cookie sheet, cover with foil to keep warm. Pour the liquids through a strainer to remove any solids. Allow the liquids to settle, and remove the fat that rises to the top, or pour off using a fat separator. Add the remaining liquid to a saucepan and bring to low boil, reduce heat and simmer until it reduces by about half. Taste for seasoning and add more honey and/or soy sauce, according to taste preferences.

Lightly shred the meat and either toss with the sauce, or serve the sauce on the side.

Recipe adapted from Add A Pinch, via Foodie with Family.

2. Toss apples in brown sugar in a large bowl; add to crockpot.

3. Drizzle syrup over mixture in crock and add butter over all.

4. Cover and cook on low for 6-8 hours on low or 3-4 hours on high.

Note: If you’re starting with frozen chicken, add 2 hours on low or 1 extra hour on high.

Once cooked, remove the chicken and shred with two forks. Stir back into the sauce and serve with fresh tortillas, avocado and shredded cheese.

Cook on low for 6-8 hours. When it’s done, you should be able to just stir the pot and the chicken will shred automatically. Serve hot over rice, a baked sweet potato, or riced cauliflower!

Inspired by Chili Lime Crockpot Chicken from Paleo Pot.

Remove the corned beef brisket from the packaging, and rinse with water. Place the corned beef on top of the veggies.

Pour the beer over the top of the meat. Next, rub the spices all over the top of the corned beef. Add water until it comes to the top of the meat.

Put the lid on the crockpot, and cook on low for 8-9 hours.

After the corned beef has cooked for 8-9 hours, remove it and the vegetables from the crockpot and place in another dish. Cover with foil, so it stays hot.

Add the cabbage wedges to the liquid, put the lid on and turn the crockpot to high. Cook for 20-30 minutes, or until the cabbage is cooked but still crisp.

Slice the corned beef against the grain, and serve with horseradish sauce or mustard, with the veggies on the side. Enjoy!

Adapted from Foodnetwork.com.

In a small bowl, whisk together the dried parsley, dill, onion powder, garlic powder, pepper, salt, and distilled vinegar. Pour it over the roast. Sprinkle the green onions over everything, cover, and cook for 5-6 hours on high, 7-8 hours on low.

When the meat is fork tender, gently remove it from the crockpot and shred it. Return the meat to the crockpot and stir to evenly incorporate the meat, onions, and sauce.

Heat a large skillet or griddle (medium high heat or about 375ºF on the griddle). Place a tortilla shell down, cover with 1/8 of the cheese. Spread some of the beef over the cheese (about 1/4 to 1/2 cup). Add 1/4 of the sliced bell peppers, 1/4 of the sliced mushrooms (you can heat these in a small skillet with a little bit of nonstick cooking spray beforehand if you like your peppers and mushrooms to be a little more cooked and tender), and another 1/8 of the cheese.

Continue cooking until the cheese is good and melty, place another tortilla on top, flip, and cook until the second side is toasty. Remove to a cutting board. Repeat with the remaining quesadillas.

Slice them like pizzas and serve with shredded lettuce and sour cream.

Original idea for the slow cooker “Philly” beef is from Meghan’s recipe for a 5-Ingredient Slow Cooker Ranch Seasoned Beef at The Tasty Fork.