It's that time of year! Let's utilize the crock pot and make life so much more simple. Invest 10 minutes into preparing and planning and have your meal ready to go when you are ready! Here are some great healthy and clean crock pot meals!
Crock Pot Vegetarian Lasagna
Now this is a super cool recipe!
Lasagna in the crockpot? Woohoo! Check it out! All you have to do is chop your veggies, then layer the raw ingredients into the crockpot then let it cook while you are out living life! Serve with a green salad and a light vinaigrette and you have a wonderful meal for dinner.
Ingredients:
1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely
chopped
3 large or 4 small portobello mushroom
caps,halved & thinly sliced ( scrape the dark
gills out)
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cloves garlic, minced
Pinch of crushed red pepper
15 whole-wheat lasagna noodles (about 12 ounces), uncooked 3 cups shredded part-skim mozzarella, divided
Directions:
1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger crockpot with cooking spray.
4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles.
8. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
9. Put the lid on the crockpot and cook on High for 2 hours or on Low for 4 hours.
10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Crockpot Apples and Pork-chops
Such a simple meal full of big and bold taste!
Ingredients:
5-6 Granny Smith Apples, peeled and cubed
4-6 boneless porkchops
2 Tbsp butter or coconut oil
¼ cup brown sugar, packed
2 tsp cinnamon
1 tsp nutmeg
Directions:
Heat skillet over medium high heat.
Add butter and once melted add pork chops.
Cook each side 5-6 minutes until golden brown.
While cooking porkchops, peel apples and cube them.
Put the apples in a large bowl and toss with brown sugar, cinnamon and nutmeg.
Pour coated apples into crockpot.
Place pork chops on top.
Put lid on crockpot and cook on low 6-7 hours.
Serve and enjoy.
Slow Cooker Chicken Fajitas
Ingredients:
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
For serving:
Whole Wheat tortillas or romaine lettuce leaves, plain greek yogurt, cilantro, salsa, guacamole, monterey jack or cheddar cheese
Directions:
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. love this one!!!
Slow Cooker Cauliflower Mashed Potatoes
Ingredients:
2 medium heads of cauliflower, cut into florets
2-4 cloves garlic (depending on how much garlic flavor you'd like)
8-10 cups water
2 tsp Celtic sea salt
1/2 tsp black pepper
3 Tbsp ghee or butter
Fresh herbs, to taste (I used Dill)
Directions:
Place the cauliflower and garlic cloves in the bowl of a slow cooker.
Add enough water to almost cover the cauliflower.
Cook on LOW for 6 hours or until the cauliflower is tender.
Drain the water in a strainer and place the cauliflower back into the slow cooker and blend using an immersion blender until the desired consistency is reached (or place the cauliflower in the bowl of blender or food processor and process until the desired consistency is reached).
Add the salt and ghee and mix to combine.
Serve immediately (add fresh herbs, to taste) or divide into portions for freezing.
For Freezing:
Allow the mixture to cool and pour portions into freezer bags (or use your preferred freezing method).
Flatten the mixture and freeze for up to 3 months.
To serve, thaw and heat in a saucepan over medium heat until heated through.
Shredded Beef Stew
This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that’s known for its excellent meaty fla- vor. The flank is also known for its long grainy, and sometimes tough texture. In this stew the texture is a great asset—the meat shreds apart into tasty strips after it’s cooked in the slow cooker.
Ingredients:
11/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded
and chopped
3 cloves garlic, minced
1 tablespoon ground cumin 1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat,
each steak cut into thirds
1/2 cup packed fresh cilantro leaves,
chopped
1/2 cup chopped pickled jalapeños
10 corn tortillas, heated
Directions:
1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on Low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeño and serve warm tortillas on the side.
Crockpot Zucchini Chicken Parmesan
Ingredients:
1 1/2 pounds (about 4) chicken breasts, cut into cubes
1 small onion, diced
1 large zucchini, diced
1 green pepper, diced
1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1 tablespoon Italian seasoning (salt FREE)
1.5 low sugar tomato sauce)
1 cup shredded cheese
Directions:
Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.
Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.
Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.
Barbecue Pulled Chicken or Pork Tenderloin
(I have used both)
Have sliced jalapeños, sliced red onions and some plain greek yogurt on hand for toppings.
Ingredients:
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat OR 2 pork tenderloins
1 small onion, finely chopped
1 clove garlic, minced
Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken or pork, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken/pork can be pulled apart . 3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Baked Apples
I needed to share a healthy sweet treat
Ingredients:
5-6 medium to large green apples
¼ cup raisins
¼ cup honey
1/4 cup walnuts (why eat walnuts?) or pecans
1 teaspoon cinnamon
6 tablespoons melted butter ( I would substitute with coconut oil)
Directions:
Using an apple corer or paring knife, cut around the core, leaving about half an inch at the bottom. Remove as much of the core and seeds as possible.
Mix raisins, honey, walnuts, cinnamon and butter together
Divide mixture between apples and fill in the core hole.
Cook apples in crock pot with about 1/2 inch of water on low for 4 hours or until they are soft all the way through.
Crock Pot Bread
* This makes a 1.5 pound loaf – I wouldn’t make any less!
Ingredients:
1 1/4 cups of milk
1 tsp yeast
1 TBS butter
3 cups of whole wheat flour
2 TBS honey
3/4 tsp salt
Directions:
Add the above ingredients to your mixer and make dough with the dough handle. I have started to make an extra loaf of dough and wrap it well in saran wrap and store in the freezer for another day.
Take the dough and set aside while you prep your pot.
Add a piece of parchment paper to the bottom of your crock pot and grease with coconut oil.
Place the dough in the bottom of the pot.
Cook on low for about 1.5 hours, checking periodically without removing the lid.
At about 1 hour mine still looked doughy.
Remove and enjoy!
Overnight pumpkin Oats
Ingredients:
1 cup steel cut oats
3-1/2 cups water (almond or regular milk can be substituted)
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
optional: 1/2 cup honey or 2 teaspoons vanilla liquid stevia*
* Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.
Directions:
Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!
Slow cooker Balsamic Chicken
Ingredients:
4 boneless, skinless chicken breasts
6 tomatoes-diced, or use 1-2 cans petite diced tomatoes
1 small red onion, thinly sliced
2 cloves garlic, minced
3/4 tsp pepper
1 tsp salt
1 Tbsp extra virgin olive oil
1/4 c balsamic vinegar
8 fresh basil leaves, diced
Directions:
1. Place sliced onion on bottom of slow cooker.
2. Add the chicken breasts on top of onions and season with salt and pepper.
3. Add the olive oil
4. Add the tomatoes, garlic and basil to the top of the breasts.
5. Pour the balsamic vinegar over the top
6. Cover and cook on low 6 hours, or on High 3 hours.
Serve over zucchini noodles or whole wheat pasta. Grilled asparagus goes great with this!
Clean Eating Crock Pot Chicken Tacos
Ingredients:
2 lean chicken breasts
1 can of black beans, washed and drained
1 can of pinto beans, drained and washed
2 TBS of homemade Clean Eating Taco Seasoning mix
Tostados. Check the label! Some are just corn and oil. Others are corn + flavorings + colors and dyes which obviously aren’t clean.
To accompany: Sauteed or raw veggies, Greek yogurt instead of sour cream, natural cheese, refried beans
Directions:
Add the beans, chicken and seasoning to your crock pot.
Add a cup of water
Cook on low for 5 hours.
Open the pot and shred the chicken and stir it all together.
Cook for another 15 minutes while you prep the other fixings!
Slow Cooker Tuscan Chicken Stew
This easy slow cooker recipe simmers chicken, potatoes and rosemary with vegetables for a delicious and flavorful supper.
Ingredients:
6-8 boneless chicken thighs, fat removed and cut into 1-2 inch cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 small-medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, diced
12 baby potatoes, left whole or cut in half
1¾ cup chicken stock
1 tbsp tomato paste
2 tbsp white wine
½ tsp fennel seeds, crushed with side of knife
Just before serving:
¼ cup water
2½ tbsp cornstarch
3 tsp balsamic vinegar
a twig of fresh rosemary {roughly 1 tsp chopped}
½ tsp salt {to taste}
Directions:
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and fennel seeds into the slow cooker.
Cook on the lowest setting for 4-6 hours.
Just before serving, combine the cornstarch with the water and mix until no lumps remain.
Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary.
Pot Roast
Some comfort food in the crock pot. This is a fattier type of meat but is still a pretty clean recipe!
Ingredients
2to 3 lbs chuck roast
5 potatoes cut into chunks
1 onion cut into chunks
4 carrots (optional)
2 Cups beef Stock or broth
2 Cups water
½ tsp garlic powder
½ tsp onion powder
½ tsp italian seasoning
¼ tsp Real Salt to taste
¼ tsp pepper to taste
Instructions
First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
Then add the seasonings over top.
Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
Depending on your crock pot and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high.
You will know it is done when you put a fork in it and it just falls apart.
Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in wheat flour to the desired texture.
Crock Pot Breakfast Casserole
Ingredients:
coconut oil or veg. oil, for greasing the slow cooker
1/2 pound turkey breakfast sausage, crumbled
6 ounces bacon, chopped
1/2 cup yellow onion, diced
1 pound white sweet potatoes, peeled and shredded
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
16 large eggs, beaten
1/2 cup almond milk
1/4 cup full-fat coconut milk
1 teaspoon sea salt
3/4 teaspoon dry mustard
1/4 teaspoon cracked black pepper
Green onions, for garnish
Directions:
Grease a slow-cooker insert well with palm shortening or softened ghee.
Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
Add the meat and onion mixture and the bell peppers to the slow cooker.
In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
Cover and cook on low for 6 to 8 hours.
Whole Chicken
Ingredients:
Whole Chicken
Spices of your choice
Directions:
Line the bottom of a crockpot with balled up aluminum foil and place a whole chicken on top. Season the chicken and cover on low for 4-6 hours.
Crockpot Quinoa & Bean Chili
Ingredients:
1 cup red quinoa, uncooked
2 15-1/2-oz cans red kidney beans
2 15-1/2-oz cans diced, no-salt-added tomatoes
2-1/2 cups water
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeño pepper, seeded and minced, or more to taste
1 bay leaf
2 tbsp finely chopped sun-dried tomatoes
2 tbsp Olive Oil
1 tbsp tomato paste
1 tbsp vegetable bouillon
1 tbsp lemon or lime juice
1 tbsp honey
2 tsp ground cumin
2 tsp dried oregano
1 tsp garlic powder
1 tsp ground chipotle powder
1 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
Directions:
1. Add all ingredients to the crockpot.
2. Cover and cook 8-10 hours on low (or 4-5 hours on high).
3. Remove bay leaf and stir well before serving.
4. If you’d like, add a little dollop of plain greek yogurt or light sour cream on top!
Crockpot Pulled Pork
Ingredients:
1 medium onion, thinly sliced 2 tbsp brown sugar
1 tbsp paprika
1 tsp Salt
1/2 tsp freshly ground black pepper
3 lbs pork tenderloin, trimmed
6 tbsp cider vinegar
1 cup Low-sodium Chicken Broth
2 tsp Worcestershire Sauce red pepper flakes to taste
1 tsp sugar
1 tsp dry mustard
1/2 tsp cayenne pepper
Directions:
1. Place onion in a slow cooker.
2. In a small bowl, combine brown sugar, paprika, salt, and pepper, mixing thoroughly.
3. Rub the mixture on the meat, coating evenly. Place the pork in the slow cooker.
4. In a medium bowl, combine the vinegar, chicken broth, Worcestershire sauce, red pepper flakes, sugar, mustard, and cayenne pepper, mixing thoroughly.
5. Add to the slow cooker. Cover and cook on low for 8-10 hours.
6. Remove the meat. Using two forks, shred the meat and onions coarsely and discard the fat.
*Serve with 1/2 of a smashed sweet potato seasoned with salt and a little cinnamon and 1/2 cup of cooked brussel sprouts! You can cook both up in the microwave, quick & healthy!

2 Ingredient Recipes
I was going to cook this in the oven but plans changed ...
1.Italian Chicken with Frozen Chicken
Chicken and Italian Dressing
Directions:
Put it in the crock pot and cook on low...will shred when done
2. Verde Chicken
Chicken and a jar of Verde Salsa
Directions:
Put it in the crock pot and cook on low...will shred when done
Lemon garlic chicken
Ingredients:
8 boneless skinless chicken breasts
10 garlic cloves finely chopped or minced
2 yellow onions chopped
2 cups fat free low sodium chicken broth
1/4 cup lemon pepper seasoning
4 tbsp paprika
2 tbsp fresh parsley finely chopped
1 tablespoon kosher salt
1 tsp lemon zest
Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock-pot and cover with the chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 8 hours (or until done). I serve over brown rice the chicken shreds when done
CRANBERRY APPLE STEEL CUT OVERNIGHT OATS
Ingredients:
2 cups gluten free steel cut oats
1 Tbsp honey
1 1/2 cups fresh cranberries
3/4 cup unsweetened organic applesauce
2 apples, cored and sliced
1/4 cup Stevia in the Raw
1/2 tsp sea salt
1/4 tsp pure vanilla extract
3 cups unsweetened vanilla almond milk
3 cups water
Directions:
1. Spray your crock pot with non-stick spray (I use an olive oil mister).
2. Put all the ingredients into your slow cooker and cook overnight on low (around 8 hours).
3. Once cooked, stir oats to combine and serve.
CRANBERRY APPLE STEEL CUT OVERNIGHT OATS
Ingredients:
2 cups gluten free steel cut oats
1 Tbsp honey
1 1/2 cups fresh cranberries
3/4 cup unsweetened organic applesauce
2 apples, cored and sliced
1/4 cup Stevia in the Raw
1/2 tsp sea salt
1/4 tsp pure vanilla extract
3 cups unsweetened vanilla almond milk
3 cups water
Directions:
1. Spray your crock pot with non-stick spray (I use an olive oil mister).
2. Put all the ingredients into your slow cooker and cook overnight on low (around 8 hours).
3. Once cooked, stir oats to combine and serve.
Beef Brisket
Ingredients:
Low Sodium Beef Broth
1 packet Lipton Onion Soup Mix or Make your own
Throw in Crockpot and cook all day
Serve over Brown Rice or Couscous
Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal
Ingredients:
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Directions:
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Vegetarian Sweet Potato Chili
Ingredients:
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup carrot, chopped
1 1/2 teaspoon minced garlic
2 Tbsp olive oil
1/2 teaspoon cumin
1 cup water
3 cups diced tomato
1 cup mild or medium salsa
3 cups sweet potato, peeled and cubed
1 can (28 oz) red kidney beans, black-eyed peas or garbanzo beans, drained
2 cups or 1 can corn, drained
Salt and pepper as needed
Directions:
In large soup pot, saute onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender.
Stir in above with cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Add kidney beans, black-eyed peas or garbanzo beans and corn. Add to crockpot and cook on low for 4 hours.
Hearty Beef and Butternut Squash Stew
(This recipe is out of the 21 Day Fix Extreme Cookbook)
It is not made in a crockpot but I have adapted it to throw it in the crockpot and share what I do with you.
1 teaspoon olive oil
1 1/2 pounds Beef stew meat boneless cut into 2 inch cubes
1 medium onion chopped
1/2 Green bell pepper chopped
1/2 Red bell pepper chopped
4 cloves garlic crushed
2 medium tomatoes chopped
1 cup Low sodium organic beef broth
1 bay leaf
1 tsp. Sea salt or Himalayan salt
1 tsp. ground black pepper
2 cups cubed butternut squash
1/2 chopped fresh flat leaf parsley
1. Heat oil in a large saucepan over medium high heat
2. Add beef cook stirring frequently for 4-5 minutes or until beef is browned
3. Add onion and bell peppers cook stirring frequently for 4-5 minutes or until onion is translucent
4. Add garlic and cook stirring frequently for one minute
Add to a crockpot and then add your tomatoes, broth, Bay Leaf salt and pepper
5. cook low 7-8 hours but last hour turn on high and add butternut squash
6. Remove Bay Leaf serve topped with parsley if you wish
Tip: you can store individual portions of your cooked beef stew in the refrigerator for up to four days or freeze for up to three months
Ham and Lentil Soup
A little more time consuming but you can buy everything pre-chopped to make it easier and just dump...or plan ahead and spend a little bit of time chopping while listening to a Podcast, inspirational music or personal development and have it be your cooking therapy time . Either way it cooks all day and will be ready for you at night!
Ingredients:
1 cup dry lentils
4 cups water
1 medium onion chopped
1 cup chopped celery
1 cup sliced carrots
2 teaspoons instant chicken bouillon granules OR instead of 4 cups water use 2 cups water and 2 cups chicken stock
1 teaspoon minced garlic
1/2 tsp. finely shredded fresh lemon peel
1/8 to 1/4 tsp. ground red pepper
1 cup cooked cubed ham
2 cups chopped fresh spinach
Directions:
1. Rinse and drain lentils. In crock pot combine lentils, water or stock, onion, celery, carrot, bouillon if use, garlic, lemon peel, and red pepper
2. Cover and cook on low 7-8 hours or high 3 1/2-4 hours. Add ham and cook 15 more minutes...stir in chopped spinach cook 5 minutes and serve!!!!
Nina Pears
