CT-SC-003 Sunday Chuck Pot Roast & Root Vegetables
3 lb beef chuck roast with carrots, baby yellow potatoes, and onions
fresh LOW (8 hrs) or HIGH (4.5 hrs) 8 hours on LOW No Flip 200°F (pull-apart fork tender) VIEW CT-SC-004 3-Ingredient Mexican Shredded Salsa Chicken
2 lbs boneless skinless chicken breasts submerged in salsa and taco seasoning
fresh LOW (4-5 hrs) or HIGH (2.5 hrs) 4–5 hours on LOW No Flip 165°F (shred-ready tender) VIEW CT-SC-005 Slow Cooker Ground Turkey & Cannellini White Chili
Browned ground turkey with white beans, green chiles, cumin, and chicken broth
fresh LOW (6 hrs) or HIGH (3.5 hrs) 6 hours on LOW No Flip 165°F (thick & creamy stew) VIEW CT-SC-006 Slow Cooker Flank Steak Beef & Broccoli
Thinly sliced flank steak in garlic soy brown sugar sauce; fresh broccoli added at end
fresh LOW (4 hrs) or HIGH (2.5 hrs) 4 hours on LOW No Flip 160°F (melt-in-mouth beef) VIEW CT-SC-007 Overnight Cinnamon Apple Steel-Cut Oatmeal
Coarse steel-cut oats with milk, water, cinnamon, and diced apples
fresh LOW (7-8 hrs / WARM) 7–8 hours on LOW No Flip 165°F (thick & creamy porridge) VIEW CT-SC-008 Pulled Pork Shoulder (Bone-in Boston Butt)
7–8 lb bone-in pork shoulder, dry-rubbed the night before, fat cap trimmed to ¼-inch
fresh LOW (10–12 hrs) 10–12 hours on LOW No Flip 200°F (probe-tender, bone slides clean) VIEW CT-SC-009 Whole "Rotisserie-Style" Chicken (4–5 lb Broiler)
4–5 lb whole chicken, patted dry, seasoned inside and out, lifted off the pot floor on four foil balls
fresh LOW (6–8 hrs) 6–8 hours on LOW No Flip 165°F breast / 175°F thigh VIEW CT-SC-010 Shredded Chicken (Bone-in, Skinless Thighs)
3 lb bone-in skinless chicken thighs, submerged in 1 cup low-sodium chicken broth with aromatics
fresh LOW (5–6 hrs) 5–6 hours on LOW No Flip 175°F (above USDA 165°F minimum; the shred point for connective tissue) VIEW CT-SC-011 Classic Beef Chili con Carne (80/20 Ground Beef & Kidney Beans)
2 lb 80/20 ground beef browned first with onions and chili paste, then combined with canned kidney beans and crushed tomatoes
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–8 hours on LOW No Flip 160°F (USDA safe minimum for ground beef; hits it well within the first hour of a slow-cook cycle) VIEW CT-SC-012 French Dip Shredded Beef (Boneless Chuck Roast in Au Jus)
3 lb boneless chuck roast, seared on all sides, cooked in 2 cups low-sodium beef broth with onion and Worcestershire
fresh LOW (8–10 hrs) 8–10 hours on LOW No Flip 200°F (collagen-breakdown pull-apart window for chuck) VIEW CT-SC-013 BBQ Baby Back Ribs (One Rack, Cut in Thirds)
One 2.5 lb rack of baby back ribs, membrane pulled, dry-rubbed, sliced into three sections and stacked in the pot
fresh LOW (6–8 hrs) 6–8 hours on LOW No Flip 195°F (fall-off-bone; well past pork's 145°F safe minimum) VIEW CT-SC-014 Red-Wine Braised Bone-in Short Ribs (English Cut)
4 lb English-cut bone-in short ribs, salted overnight, seared hard on all sides, braised in 1 cup dry red wine + 2 cups beef stock with mirepoix
fresh LOW (8–9 hrs) 8–9 hours on LOW No Flip 200°F (collagen fully broken down to gelatin) VIEW CT-SC-015 Chicken Tortilla Soup (Cubed Breast, Fire-Roasted Tomato Broth)
1.5 lb boneless skinless chicken breast cubed, with fire-roasted tomatoes, black beans, corn, and chicken broth
fresh LOW (5–6 hrs) 5–6 hours on LOW No Flip 165°F (USDA safe for poultry) VIEW CT-SC-016 Great Northern Beans (From Dry, Unsoaked)
1 lb dry great northern beans, sorted and rinsed, covered with 6 cups water plus onion, bay, and a smoked ham hock
dry HIGH (5–6 hrs) then WARM 5–6 hours on HIGH No Flip — VIEW CT-SC-017 Corned Beef Brisket & Cabbage (Flat Cut)
3–4 lb corned beef brisket flat cut with pickling spice packet, quartered cabbage and carrots added in the last 90 minutes on HIGH
refrigerated LOW (9–10 hrs) then HIGH final 90 min 9–10 hours on LOW No Flip 200°F (fork-tender; comfortably above the 145°F FSIS beef minimum) VIEW CT-SC-018 Split Pea Soup with Smoked Ham Hock (1 lb Dry Green Split Peas)
1 lb green split peas rinsed and picked over, one 1½–2 lb smoked ham hock, 8 cups low-sodium chicken broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 2 bay leaves — everything loaded cold
dry LOW (7–8 hrs) 7–8 hours on LOW No Flip — VIEW CT-SC-019 Beef Barbacoa (Chuck Roast, Chipotle-Lime, for Tacos)
3–4 lb boneless chuck roast trimmed of the hard silver fat, cut into 3 chunks, rubbed with cumin/oregano/clove, laid over chipotles-in-adobo, lime juice, garlic, and ½ cup beef broth
fresh LOW (8–10 hrs) 8–10 hours on LOW No Flip 205°F (shred-tender; well past the 145°F FSIS whole-cut beef minimum) VIEW CT-SC-020 Salsa Verde Chicken (Bone-In, Skinless Thighs)
3 lb bone-in skinless chicken thighs (about 8 pieces), laid flat under 2 cups jarred salsa verde plus a handful of fresh cilantro stems and 2 smashed garlic cloves
fresh LOW (5–6 hrs) 5–6 hours on LOW No Flip 175°F thigh (comfortably above the 165°F FSIS poultry minimum; the collagen-melt point for shreddable dark meat) VIEW CT-SC-021 Boneless Skinless Chicken Breasts (Plain, for Meal Prep)
4 boneless skinless chicken breasts (6–8 oz each), laid flat in one layer, seasoned with salt/pepper/garlic, submerged in 1 cup low-sodium chicken broth so the meat is not sitting dry
fresh LOW (3–4 hrs) 3–4 hours on LOW No Flip 165°F (USDA FSIS poultry minimum — do not push higher; boneless breast turns stringy above 170°F in a slow cooker) VIEW CT-SC-022 Bone-In Turkey Breast (Half or Whole, 5–7 lb)
5–7 lb bone-in, skin-on turkey breast, patted dry, seasoned under the skin with butter/sage/thyme, lifted off the pot floor on four foil balls with 1 cup broth in the bottom
fresh LOW (5–7 hrs) 5–7 hours on LOW No Flip 165°F at the thickest point of the breast, not touching the bone (USDA FSIS whole-poultry minimum) VIEW CT-SC-023 Italian Sausage & Peppers (Mild Italian Links, Raw, in Marinara)
2 lb raw mild Italian sausage links (about 8 links, not pricked), layered over 3 sliced bell peppers, 2 sliced onions, and 24 oz jarred marinara — sausages sit half-submerged
fresh LOW (4–5 hrs) 4–5 hours on LOW No Flip 160°F at the centre of the thickest link (USDA FSIS raw pork sausage minimum) VIEW CT-SC-024 Brown Lentil Soup (1 lb Dry Brown or Green Lentils, Unsoaked)
1 lb dry brown or green lentils rinsed and picked over, 8 cups low-sodium vegetable broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 1 can diced tomatoes, 2 bay leaves — no acid added early
dry LOW (6–7 hrs) 6–7 hours on LOW No Flip — VIEW CT-SC-025 Cinnamon Applesauce (Fresh Apples, No-Peel)
4 lb mixed apples (60% McIntosh / 40% Honeycrisp for balance), cored and cut into 1-inch chunks with peels on, tossed with ½ cup water, 2 tbsp lemon juice, 1 cinnamon stick, and 2 tbsp brown sugar (optional)
fresh LOW (5–6 hrs) then blend 5–6 hours on LOW No Flip — VIEW CT-SC-026 Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine)
2½ lb boneless chuck cut into 1½-inch cubes, patted bone-dry and seared hard in a skillet in three batches; layered over 1½ lb quartered Yukon Golds and 1 lb thick-cut carrots with 1 cup dry red wine + 2 cups beef stock, 2 tbsp tomato paste, 2 bay leaves
fresh LOW (7–8 hrs) 7–8 hours on LOW No Flip 200°F (chuck collagen-breakdown window; comfortably above the 145°F FSIS whole-cut beef minimum) VIEW CT-SC-027 Pork Carnitas (Bone-in Pork Shoulder, Citrus-Cumin)
4–5 lb bone-in pork shoulder trimmed to a ¼-inch fat cap, cut into 3 chunks and rubbed with cumin/oregano/salt; laid over 1 sliced onion with the juice of 2 oranges + 1 lime, 5 smashed garlic cloves, and 2 bay leaves (no added water — the shoulder throws its own liquid)
fresh LOW (8–10 hrs) 8–10 hours on LOW No Flip 205°F (shred-tender; well above the 145°F FSIS whole-cut pork minimum) VIEW CT-SC-028 Boneless Country-Style Pork Ribs (BBQ Braised)
3 lb boneless country-style pork ribs (cut from the shoulder-end loin, not the loin proper), dry-rubbed with paprika/brown sugar/salt; laid flat under 1 sliced onion and 1½ cups thin BBQ sauce cut with ¼ cup cider vinegar and ½ cup chicken stock
fresh LOW (6–7 hrs) 6–7 hours on LOW No Flip 195°F (pull-apart; well past the 145°F FSIS whole-cut pork safe minimum) VIEW CT-SC-029 Whole Baked Russet Potatoes (No Foil, No Water)
6–8 medium russet potatoes (8–10 oz each), scrubbed and thoroughly dried, pricked all over with a fork, rubbed with olive oil and kosher salt; loaded directly into a dry 6-qt crock in a single crowded layer with no liquid, no foil, and the lid seated tight
fresh LOW (7–8 hrs) or HIGH (4–5 hrs) 7–8 hours on LOW No Flip — VIEW CT-SC-030 Beef Brisket Flat (Onion-Braised, for Slicing)
4 lb first-cut (flat) brisket trimmed to a ¼-inch fat cap, seared hard on both sides, laid fat-cap-up on top of 3 lb thickly sliced yellow onions with 2 tbsp tomato paste, 1 cup low-sodium beef broth, and 2 bay leaves — no liquid added over the top of the meat
fresh LOW (9–10 hrs) 9–10 hours on LOW No Flip 200°F (probe-tender; comfortably above the 145°F FSIS whole-cut beef minimum) VIEW CT-SC-031 Black Beans from Dry (Unsoaked, Sofrito)
1 lb dry black beans rinsed and picked over (do NOT pre-soak), 6 cups low-sodium chicken or vegetable stock, a sofrito of 1 diced onion + 1 diced green pepper + 4 garlic cloves sautéed in 2 tbsp oil, 1 tbsp cumin, 2 bay leaves — no salt and no acid added until the last 30 minutes
dry LOW (8–9 hrs) 8–9 hours on LOW No Flip — VIEW CT-SC-032 Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter)
3–4 lb boneless chuck roast patted dry and seared hard on all sides in a skillet; laid in the crock with 1 packet dry ranch seasoning + 1 packet dry au jus mix scattered over the top, one 16-oz jar pepperoncini (about 8 whole peppers plus ½ cup of their brine), and 1 stick unsalted butter set on top — no added water
fresh LOW (8–9 hrs) 8–9 hours on LOW No Flip 205°F (shred-tender; well past the 145°F FSIS whole-cut beef minimum) VIEW CT-SC-033 Kalua Pork (3-Ingredient: Pork Shoulder, Hawaiian Sea Salt, Liquid Smoke)
5–6 lb bone-in pork shoulder (Boston butt) pierced all over with the tip of a paring knife; rubbed hard with 1½ tbsp coarse Hawaiian pink sea salt (or coarse kosher salt); set fat-cap-up in a dry crock with 1½ tbsp mesquite or hickory liquid smoke drizzled over the top — no water, no other seasonings
fresh LOW (16–20 hrs) 16–20 hours on LOW No Flip 205°F (shred-tender; well past the 145°F FSIS whole-cut pork minimum, and the extended braise pushes the collagen fully into gelatin) VIEW CT-SC-034 Slow-Cooker Mac and Cheese (Creamy)
1 lb elbow macaroni (uncooked) with 4 cups whole milk + 1 cup heavy cream + 8 oz cream cheese cubes + 3 cups shredded sharp cheddar + 1 tsp mustard powder + salt in a 6-qt Crock-Pot
dry LOW (2–2.5 hrs), stirring every 30 min 2–2.5 hours on LOW (LOW only — HIGH scorches milk) No Flip — VIEW CT-SC-035 Slow-Cooker Mashed Potatoes (Yukon Gold)
3 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks, placed in a 6-qt Crock-Pot with 1 cup chicken broth (yes, broth, not water) + 1 stick butter + 1 tbsp kosher salt
fresh HIGH (3–4 hrs) or LOW (6–7 hrs) 3–4 hours on HIGH No Flip — VIEW CT-SC-036 Slow-Cooker Hard-Boiled Eggs (Steam Method)
Up to 12 large cold eggs placed directly on the ceramic insert of a 6-qt Crock-Pot (no water needed for steam-poach) or on a steaming rack over 1 cup water
refrigerated HIGH (2.5–3 hrs) — steam-poaching without direct water contact 2.5–3 hours on HIGH No Flip — VIEW CT-SC-037 Chicken Breast (Boneless, Skinless)
1.5-2 lb boneless skinless breasts, arranged flat with 1/3 cup broth or sauce, cooked on LOW
fresh 200°F (93°C) 180–240 mins No Flip 165°F (74°C) internal (shred-ready) VIEW CT-SC-038 Baby Back Ribs (Pork)
Pork baby back ribs cut into 3-4 bone sections, seasoned with rub, stacked standing on end around bowl edges
fresh 200°F (93°C) 360–480 mins No Flip 195°F–203°F (91°C–95°C) tender between bones VIEW CT-SC-039 Pulled Pork (Pork Shoulder / Butt)
4-5 lb boneless or bone-in pork shoulder / Boston butt, seasoned with dry rub, placed fat-side up on onion bed
fresh 200°F (93°C) 480–600 mins No Flip 200°F–205°F (93°C–96°C) for complete shredding VIEW CT-SC-040 Chili (Ground Beef & Bean)
2 lbs ground beef browned and drained, combined with kidney beans, crushed tomatoes, onions, and chili spices
fresh 200°F (93°C) 360–480 mins No Flip 165°F+ (74°C) simmering hot throughout VIEW CT-SC-041 Baked Potatoes (Whole Russet)
Medium russet potatoes, scrubbed, poked with fork, rubbed with olive oil and salt, placed directly in pot with NO water
fresh 200°F (93°C) 420–480 mins No Flip 205°F–210°F (96°C–99°C) internal VIEW CT-SC-042 Pot Roast (Chuck Roast)
3-4 lb boneless beef chuck roast, seared in a skillet first, placed over carrots, onions, and potatoes with 1 cup beef broth
fresh 200°F (93°C) 480–600 mins No Flip 200°F–205°F (93°C–96°C) for tender shredding VIEW CT-SC-043 Beef Stew (Cubed Chuck)
1.5-inch cubed beef chuck roast, browned, combined with carrots, celery, potatoes, red wine, tomato paste, and beef broth
fresh 200°F (93°C) 420–480 mins No Flip 200°F (93°C) fork-tender beef VIEW CT-SC-044 Chicken Thighs (Boneless, Skinless)
2 lbs boneless skinless chicken thighs, seasoned with garlic, herbs, and salsa or marinara
fresh 200°F (93°C) 240–300 mins No Flip 175°F–180°F (79°C–82°C) tender dark meat VIEW CT-SC-045 Chicken Thighs (Bone-In, Skin-On)
Bone-in chicken thighs (skin removed to prevent greasy sauce), seasoned and arranged in single layer
fresh 200°F (93°C) 300–360 mins No Flip 175°F–180°F (79°C–82°C) at bone VIEW CT-SC-046 Chicken Drumsticks (Bone-In)
Fresh chicken drumsticks, skin removed or browned first, cooked in barbecue or teriyaki sauce on LOW
fresh 200°F (93°C) 240–300 mins No Flip 175°F–180°F (79°C–82°C) at bone VIEW CT-SC-047 Whole Chicken (3–4 lb)
4-5 lb whole chicken, cavity seasoned with lemon and herbs, placed on 3 balls of aluminum foil in slow cooker
fresh 200°F (93°C) 360–480 mins No Flip 165°F breast / 175°F thigh (74°C / 79°C) VIEW CT-SC-048 Beef Chuck Roast (Whole, 3–4 lb)
3.5 lb whole beef chuck roast, seared dark on all sides, slow cooked with mirepoix and Worcestershire broth
fresh 200°F (93°C) 480–540 mins No Flip 200°F–205°F (93°C–96°C) for tender shredding VIEW CT-SC-049 Beef Chuck (Stew Meat, 1.5-inch Cubes)
Cubed beef chuck (1.5-inch pieces), browned, simmered in red wine and beef stock with root vegetables
fresh 200°F (93°C) 420–480 mins No Flip 200°F (93°C) fork-tender beef VIEW CT-SC-050 Beef & Pork Meatballs (Baked, 1.5-inch)
Beef & pork meatballs (1.5-inch, fresh or pre-baked), submerged in 28 oz marinara sauce in slow cooker
fresh 200°F (93°C) 240–360 mins No Flip 160°F (71°C) internal VIEW CT-SC-051 Beef Short Ribs (Bone-In, English Cut)
English-cut bone-in beef short ribs, seared dark in skillet, submerged in red wine beef braise with thyme
fresh 200°F (93°C) 420–480 mins No Flip 200°F–205°F (93°C–96°C) fall-off-bone VIEW CT-SC-052 Pork Chops (1-inch Thick, Bone-In)
Thick-cut bone-in pork chops (1.25-inch), browned in butter, cooked in cream of mushroom or apple cider gravy
fresh 200°F (93°C) 240–300 mins No Flip 145°F (63°C) internal (or fork-tender at 160°F) VIEW CT-SC-053 Pork Loin Roast (Bone-In, 4–5 lb)
4-5 lb bone-in pork loin roast or shoulder, seasoned with garlic, rosemary, and salt, slow cooked on LOW
fresh 200°F (93°C) 420–480 mins No Flip 145°F for slicing or 160°F+ for shredding VIEW CT-SC-054 Italian Sausage Links (Oven-Roasted)
Raw Italian sausage links, browned in skillet, placed in slow cooker with sliced bell peppers and marinara
fresh 200°F (93°C) 240–300 mins No Flip 160°F (71°C) internal VIEW CT-SC-055 Bratwurst & Italian Sausages (Raw Links)
Raw German bratwurst links, submerged in 1 can beer with sliced onions and butter in slow cooker
fresh 200°F (93°C) 240–300 mins No Flip 160°F (71°C) internal VIEW CT-SC-056 Sweet Potatoes (Whole, Medium)
Whole sweet potatoes, scrubbed, poked with fork, placed directly into bottom of slow cooker with NO water
fresh 200°F (93°C) 360–420 mins No Flip 205°F (96°C) internal velvety custard VIEW CT-SC-057 Sweet Potato (Whole Baked)
Large whole sweet potato, scrubbed and dried, placed in slow cooker on low for all-day cooking
fresh 200°F (93°C) 420–480 mins No Flip 205°F (96°C) internal VIEW CT-SC-058 Baked Potato (Whole Russet)
10-12 oz russet potatoes, washed, pierced with fork, rubbed with olive oil and coarse kosher salt
fresh 200°F (93°C) 420–480 mins No Flip 205°F–210°F (96°C–99°C) internal VIEW CT-SC-059 Carrots (Roasted, Cut)
Carrots cut into 1-inch thick chunks, tossed with melted butter, brown sugar, salt, and cinnamon
fresh 200°F (93°C) 240–300 mins No Flip — VIEW CT-SC-060 Dried Beans (Unsoaked, Pinto / Black / Cannellini)
1 lb dried pinto or black beans, rinsed and picked over, covered with 6 cups water, aromatics, NO salt yet
dry 200°F (93°C) 420–480 mins No Flip — VIEW CT-SC-061 Brown Rice (Long Grain)
1.5 cups long-grain brown rice rinsed, combined with 3 cups boiling water and 1 tsp salt in buttered pot
dry 200°F (93°C) 150–180 mins No Flip — VIEW CT-SC-062 White Rice (Long Grain)
2 cups long-grain white rice rinsed clean, combined with 3.5 cups hot water and 1 tbsp butter
dry 200°F (93°C) 90–120 mins No Flip — VIEW CT-SC-063 Steel Cut Oats
1 cup steel-cut oats, 4 cups water or milk, buttered crock, pinch of salt and cinnamon
dry 200°F (93°C) 420–480 mins No Flip — VIEW CT-SC-064 Corn on the Cob (Fresh)
Fresh sweet corn, husked, brushed with butter, seasoned, standing upright or stacked in slow cooker with NO water
fresh 200°F (93°C) 180–240 mins No Flip — VIEW CT-SC-065 Beef Barbacoa (Chuck Roast, Chipotle Adobo, Shredded for Tacos)
3.5 lb beef chuck roast trimmed and cut into 3 large pieces
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 203°F (95°C) VIEW CT-SC-066 Beef Bourguignon (Chuck Roast, Red Wine Braise)
3 lb beef chuck roast cut into 1.5-inch cubes with bacon lardons
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 200°F (93°C) VIEW CT-SC-067 Beef Brisket (Flat, Braised Whole)
4 lb beef brisket flat trimmed to 1/4-inch fat cap
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–9 hrs No Flip 202°F (94°C) VIEW CT-SC-068 Beef Chili (Ground Chuck, Stovetop Simmered / Slow Cooker)
2 lb 80/20 ground chuck browned with kidney beans, onions, and crushed tomatoes
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–8 hrs No Flip 165°F (74°C) VIEW CT-SC-069 Smoked Beef Chuck Roast (Poor Man's Brisket / Slow Cooker Pot Roast)
3.5 lb boneless beef chuck roast with Worcestershire and beef broth
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–9 hrs No Flip 203°F (95°C) VIEW CT-SC-070 Bolognese Sauce (Slow-Cooked Ragù alla Bolognese)
2 lb ground beef and pork blend simmered with mirepoix, milk, wine, and tomatoes
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–8 hrs No Flip 170°F (77°C) VIEW CT-SC-071 Bone Broth (Beef or Chicken)
3.5 lb roasted bones (marrow, knuckles, or poultry carcasses) with 2 tbsp vinegar
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 18–24 hrs No Flip 195°F (91°C) VIEW CT-SC-072 Braised Beef Cheeks (Red Wine, Aromatics)
2.5 lb trimmed beef cheeks (approx 4 whole cheeks)
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–9 hrs No Flip 205°F (96°C) VIEW CT-SC-073 Chicken Thighs (Bone-In, Braised in Sauce)
3 lb bone-in skin-on chicken thighs (approx 6 to 8 thighs)
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 175°F (79°C) VIEW CT-SC-074 Braised Lamb Shoulder (Boneless, Rolled and Tied)
3.5 lb boneless lamb shoulder roast tied with butcher twine
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 200°F (93°C) VIEW CT-SC-075 Braised Pork Belly (Skin-On, Chinese Red-Braise Style)
2.5 lb pork belly cut into 1.5-inch cubes with soy sauce, ginger, and star anise
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 200°F (93°C) VIEW CT-SC-076 Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction)
3.5 lb English-cut bone-in short ribs (approx 4 to 5 ribs)
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 203°F (95°C) VIEW CT-SC-077 Chicken & Dumplings (Drop Dumplings)
2 lb boneless chicken breasts or thighs with biscuit dough dumplings
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 165°F (74°C) VIEW CT-SC-078 One-Pot Chicken and Rice (Boneless Thighs on Long-Grain White Rice)
2 lb boneless skinless chicken thighs with 1.5 cups long-grain white rice
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 175°F (79°C) VIEW CT-SC-079 Chicken Noodle Soup (Bone-In Thighs, Mirepoix & Egg Noodles)
2 lb bone-in chicken thighs with mirepoix, 6 cups broth, and egg noodles
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 165°F (74°C) VIEW CT-SC-080 Homemade Chicken Stock (Bone Broth, Roasted Bones)
3 lb roasted chicken carcasses, wing tips, and neck bones covered in water
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 10–12 hrs No Flip 195°F (91°C) VIEW CT-SC-081 Chicken Tikka Masala (Seared Thighs, Spiced Cream Sauce)
2.5 lb boneless skinless chicken thighs cut into bite-sized chunks
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 175°F (79°C) VIEW CT-SC-082 Coq au Vin (Bone-In Chicken Braised in Red Wine)
3 lb bone-in chicken thighs and drumsticks with bacon, mushrooms, and Burgundy
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 175°F (79°C) VIEW CT-SC-083 Corned Beef & Cabbage (Point-Cut Brisket, Simmered)
3.5 to 4 lb corned beef brisket with spice packet, potatoes, and cabbage wedges
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–9 hrs No Flip 200°F (93°C) VIEW CT-SC-084 French Onion Soup (Slow-Caramelized Onion Base)
5 lb thinly sliced yellow onions tossed with 4 tbsp butter and beef stock
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 10–12 hrs No Flip 195°F (91°C) VIEW CT-SC-085 Frozen Meatballs in Marinara (Party Appetizer / Subs)
2 lb fully-cooked frozen meatballs submerged in marinara or barbecue sauce
frozen LOW (6–8 hrs) or HIGH (3–4 hrs) 3–4 hrs No Flip 165°F (74°C) VIEW CT-SC-086 Lamb Curry / Rogan Josh (Boneless Lamb Shoulder Chunks)
3 lb boneless lamb shoulder cut into 1.5-inch cubes with aromatic Kashmiri spices
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 195°F (91°C) VIEW CT-SC-087 Lamb Shanks (Bone-In Braised)
3 lb bone-in lamb shanks (approx 2 to 3 shanks) braised in red wine and rosemary
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 200°F (93°C) VIEW CT-SC-088 Meatballs Simmered in Marinara (Beef and Pork Blend, 1.5-inch)
2 lb fresh beef and pork meatballs (approx 16 to 20 raw 1.5-inch meatballs)
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 165°F (74°C) VIEW CT-SC-089 Meatloaf (Classic 2 lb Loaf)
2 lb 80/20 beef and pork meatloaf shaped into an oval loaf
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 160°F (71°C) VIEW CT-SC-090 Osso Buco (Bone-In Veal Shank Cross-Cuts)
3 lb bone-in veal shanks (approx 3 to 4 cross-cut pieces) with white wine and mirepoix
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 200°F (93°C) VIEW CT-SC-091 Pork Butt / Boston Butt (Pulled Pork)
5 to 6 lb bone-in pork butt rubbed with brown sugar and spices
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–10 hrs No Flip 203°F (95°C) VIEW CT-SC-092 Pork Shoulder / Butt (4–5 lb, for Pulling)
4.5 lb boneless pork shoulder seasoned with BBQ dry rub
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 8–10 hrs No Flip 203°F (95°C) VIEW CT-SC-093 Pork Tenderloin (Whole Roast with Honey Garlic Glaze)
2 whole pork tenderloins (approx 1 to 1.25 lb each) nestled together
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 3–4 hrs No Flip 145°F (63°C) VIEW CT-SC-094 Italian Sausage Coins with Bell Peppers & Onions
2 lb sweet Italian sausage links sliced into 1/2-inch coins with peppers and marinara
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 160°F (71°C) VIEW CT-SC-095 Split Pea Soup with Smoked Ham Hock
1 lb dry split peas with 1 smoked ham hock, carrots, celery, and 6 cups water
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip — VIEW CT-SC-096 Stuffed Bell Peppers (Beef & Rice)
4 to 6 large bell peppers stuffed with ground beef, cooked rice, and tomato sauce
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 5–6 hrs No Flip 160°F (71°C) VIEW CT-SC-097 Bone-In Turkey Breast
6 lb bone-in skin-on split turkey breast rubbed with herb butter
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 165°F (74°C) VIEW CT-SC-098 Turkey Drumsticks (Grill, Renaissance-Fair Style / Slow Cooker Braise)
2 to 3 large bone-in turkey drumsticks (approx 1.25 lb each) seasoned with smoked paprika
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 180°F (82°C) VIEW CT-SC-099 Ground Turkey Sloppy Joe Filling
2 lb lean ground turkey browned with onions, bell peppers, and tangy sauce
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 165°F (74°C) VIEW CT-SC-100 White Chicken Chili (Boneless Thighs, Great Northern Beans, Green Chiles)
2 lb boneless chicken thighs with Great Northern beans, diced green chiles, and cumin
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 165°F (74°C) VIEW CT-SC-101 Whole Chicken (3.5–4 lb / Slow Cooker)
4 lb whole broiler chicken seasoned generously with spice rub
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 165°F (74°C) VIEW CT-SC-102 Whole Roasted Chicken (4–5 lb)
4.5 lb whole chicken seasoned with garlic herb butter rub
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip 165°F (74°C) VIEW CT-SC-103 Cassoulet (White Beans, Duck Confit Legs, Garlic Sausage, Pork Shoulder)
1 lb soaked white beans, duck confit or smoked sausage, and 1.5 lb pork shoulder cubes
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 185°F (85°C) VIEW CT-SC-104 Spaghetti Squash (Halved)
1 medium spaghetti squash (approx 3 lb) halved lengthwise and seeded
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip — VIEW CT-SC-105 Whole Potatoes (Medium)
4 to 6 medium Russet potatoes scrubbed, rubbed with oil, and pierced with a fork
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 205°F (96°C) VIEW CT-SC-106 Whole Beets (Skin On, For Peeling)
5 to 6 medium whole fresh beets scrubbed with 1/4 cup water
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 6–7 hrs No Flip — VIEW CT-SC-107 Chicken Breast (Poached)
2 lb boneless skinless chicken breasts submerged in seasoned broth
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 150–180 mins No Flip 165°F (74°C) VIEW CT-SC-108 Chicken Thighs (Boneless, Skinless, Poached)
2.5 lb boneless skinless chicken thighs submerged in chicken broth and aromatics
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 210–240 mins No Flip 175°F (79°C) VIEW CT-SC-109 Baby Back Pork Ribs (2-2-1 Method / Slow Cooker Style)
2 racks baby back pork ribs (approx 2.5 lb each) cut into 3-rib sections
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 7–8 hrs No Flip 195°F (91°C) VIEW CT-SC-110 Boneless Pork Chops (Skillet / Slow Cooker Braised)
4 boneless pork chops (1-inch thick, approx 8 oz each) smothered in mushroom gravy
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 3–4 hrs No Flip 145°F (63°C) VIEW CT-SC-111 Bone-In Pork Chops (1-Inch Thick, Butter-Basted / Braised)
4 bone-in pork chops (1-inch thick, approx 10 oz each) with onions and apples
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 145°F (63°C) VIEW CT-SC-112 Acorn Squash (Halved, Roasted / Slow Cooker)
2 medium acorn squashes halved and seeded with 1 tbsp butter and brown sugar in cavities
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip — VIEW CT-SC-113 Beef & Broccoli Stir-Fry (Flank Steak, Slow Cooker Braise)
1.5 lb flank steak or chuck thinly sliced against the grain in garlic soy sauce
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 160°F (71°C) VIEW CT-SC-114 Fresh Bratwurst (Uncooked Pork Links, Beer-Braise + Sear)
6 to 8 fresh raw bratwurst links submerged with sliced onions and 12 oz German lager
fresh LOW (6–8 hrs) or HIGH (3–4 hrs) 4–5 hrs No Flip 160°F (71°C) VIEW