Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.
Place all ingredients in slow cooker and stir. Cover and cook on high for 1 hour.
Continue cooking on low for up to 10 hours. Puree with a stick blender until smooth.
Keeps in refrigerator, tightly covered for up to 6 weeks.
Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.
owl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold
Estimate which slow cooker the drawerful of apples in
0 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook
/2 quart (or larger) slow cooker with cooking spray. Add all
arge slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
ide. Transfer pork to the slow cooker.
Reduce stovetop temperature to
Place pork roast in a slow cooker; sprinkle thyme over the top. Cover roast with onion and garlic; spread apple butter over the top. Pour chicken broth into the bottom of the slow cooker and place rosemary sprigs in broth.
Cook on Low for 6 to 8 hours.
Wash and core the tomatoes; place in boiling water for about 15 to 20 seconds, then immediately into ice water to cool quickly. Peel (they should peel easily after the boil/quick-cool).
Cut tomatoes in wedges.
Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.
Cover and cook on low for about 8 hours.
Remove the bay leaf when cooking is done.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Place apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker.
Cover and cook for 3 hours on low.
Transfer apples to serving bowls and drizzle with cooking liquid.
he holes.
Melt the butter with the olive oil in
Peel, core and slice apples. Combine with the other ingredients in a slow cooker. Cook on low for 6 to 7 hours.
Stir for a chunkier texture or puree for a smooth sauce. Serve warm or cold.
ogether in a bowl. Combine butter with the flour mixture using
Cook apples in slow cooker on Low until apples are
Peel and prepare the applesauce.
Add the rest of the ingredients.
Put in slow cooker on high and stir occasionally. (It may be cooked on low if you will not be there to stir.)
Cook without lid.
Apple butter is done when a small amount placed on a saucer does not form juice around it.
It should look nice and deep in color.
Put into jars and seal.
For thinner texture, do not cook too long.
Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
Cook on Low for 6 to 8 hours.
Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.