GARDEN SALAD WITH CROCKPOT BEEF STRIPS

1 lb flank steak with visible fat removed

2 tbsp canola oil
3 tbsp reduced-sodium soy sauce
2 tbsp honey
2 tbsp fresh minced garlic
1 tsp ground ginger
2 tbsp chopped green onions

Place the steak in a slow cooker or crockpot. 

In a small bowl combine the canola oil, soy sauce, honey, garlic, ginger, and green onions.  When mixed well, pour the sauce mixture over the steak in the cooker.  Place lid on cooker and cook on low setting for 8 to 10 hours or on high setting about 4 hours.  Transfer to a cutting board and slice thinly across the grain.  Reserve marinade.

10 cups romaine lettuce, torn into bite-size pieces
1 cup cherry tomatoes
1 large cucumber, peeled & sliced
2 celery ribs, diced
freshly ground black pepper to suit taste

In a large salad bowl toss the lettuce with the tomatoes, cucumber, and celery.  Place the beef slices over the salad and drizzle the warm marinade over the top.  Toss salad again.  Sprinkle the pepper over the top of the salad.

Yield: 4 servings 

 Note: File Photo for reference only/

LAMB STEW

 1 1/2 to 2 lbs lean lamb, cubed

2 cans (15-oz each) garbanzo beans, drained
2 cans (15-oz each) great northern beans, drained
2 medium onions, peeled & quartered
1 quart water
1/2 tsp salt
1 tomato, peeled & quartered
1 tsp tumeric
3 tbsp fresh lemon juice
8-10 pita bread pockets

Combine all ingredients, except pita breads, in a slow cooker or crockpot.  Place lid on cooker and cook on high setting 6 to 7 hours.

To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.

Note: This is a file photo for reference only.

BARLEY STEW

2 tbsp canola oil

1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-sized green pepper, chopped
1 can (28-oz) whole tomatoes
1/2 cup ketchup
2/3 cup dry small pearl barley
1/2 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1 pkg (10-oz) frozen baby lima beans
3 cups water
1 cup sour cream

Heat the oil in a large skillet and brown the beef cubes.  Add the onions and bell pepper; saute until crisp tender.  Transfer mixture to a slow cooker or crockpot.

Add the tomatoes, ketchup, barley, salt, pepper, paprika, beans, and water; stir to blend.

Place lid on cooker and cook on high setting for 5 hours.

Before serving, stir in the sour cream.

Note: This is a Hungarian recipe that would likely be served with cabbage slaw.

Yield: 8 servings

 

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SLOW COOKER SAUSAGE, BEANS, AND RICE

3 celery ribs, chopped

1 onion, chopped
2 garlic cloves, minced
1 3/4 cups tomato juice
2 cans (16-oz each) kidney beans, drained
3/4 tsp oregano
3/4 tsp thyme
1/4 tsp red pepper flakes
12-oz smoked sausage or kielbasa, cut into 1/4-inch slices
3 cups cooked brown rice for serving

Combine the celery, onion, garlic, tomato juice, beans, spices, and sausage in a slow cooker or crock pot.

Place lid on cooker and cook on low 4 to 6 hours.

To serve, ladle the mixture over the hot brown rice.

 Note: File Photo for reference only.

 

ALL DAY POTATO-CORN CHOWDER

2 cups cubed baking potatoes

1 can (15-oz) cream-style corn
1 can (14 1/2-oz) diced tomatoes
1 can (14-oz) chicken or vegetable broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup whipping cream
1/4 cup (1/2 stick) butter
4 bacon slices, cooked crisp and crumbled

This recipe works best in a 5-quart slow cooker or crockpot.

Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

Yield: 6 (1 cup) servings
 

 

 Note: File Photo used for reference only.

HEARTY BEEF AND VEGETABLE STEW

This is a recipe I got several years ago from RecipeLion. I thought you might enjoy it.

This hearty beef and vegetable stew combines flavors for a wonderful meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.

Ingredients
6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt and pepper, to taste

Instructions
In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
Add the corn, beans and peas and cook for one more hour or until heated through. Season with salt and pepper to taste.

Yield: 6 servings

THIS IS A FILE PHOTO

EASY ONION-MUSHROOM BEEF OVER NOODLES

2 lbs beef stew meat

1 envelope of dry onion soup mix
1 can cream of mushroom soup
1 cup water
salt to taste
freshly ground pepper to taste
1 garlic clove, minced
1/4 tsp Italian seasoning, optional
hot cooked rice or noodles for serving

Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

Serve over noodles or rice.

Yield: Approximately 6 servings.

 Note: File Photo

APRICOT CHICKEN WITH WILD RICE

 6 boneless skinless chicken breasts

1 can (11 1/2-oz) apricot juice or nectar
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fresh grated ginger
1/4 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp turmeric
1/8 tsp ground cardamom
4 cups prepared wild rice for serving

Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

To serve place the rice on plate and top with the chicken or serve chicken on plate beside chicken.  Drizzle the apricot sauce overall.

Note: File Photo

EASY SLOW-COOKER JAMBALAYA

Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Nutritional Info

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Amount Per Serving

• sodium:621 mg
• fiber:2 g
• calories:457
• cholesterol:216 mg
• protein:43 g
• saturated fat:7 g
• fat:22 g
• carbohydrate:19 g

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Note: File Photo 

PUMPKIN TURKEY CHILI

2 tbsp canola oil

1 cup chopped yellow onion
1 large red bell pepper, chopped
3 garlic cloves, minced

Heat the oil in a large skillet; add the onion, pepper, and garlic.  Saute until almost tender.  Transfer mixture to a crockpot or slow cooker.

1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 tsp dried basil
1 tbsp chili powder
2 cans chili beans
3 cups chopped, cooked turkey*
1 can (16-oz) pumpkin
1 can (14.5-oz) diced chili-ready tomatoes
3 cups chicken broth
Garnishes as desired ie shredded cheese, fresh chopped cilantro, sour cream, etc.

Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.

Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

*Chicken may be used instead of turkey.  Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.

Note: File Photo

VENISON SWISS STEAK II

1 tbsp canola oil

2 lbs venison round steak
1/4 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
2 medium onions, sliced
2 celery ribs, sliced
1 cup carrots, diced
2 cups stewed tomatoes
1 tbsp Worcestershire sauce

Heat the canola oil in a large nonstick skillet.

Place half the onion slices over the bottom of the slow cooker or crock pot.

Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil.  Remove meat and place over onions in the slow cooker or crockpot.

Place the remaining onions, celery, and carrots over the meat.

Stir the Worcestershire sauce into the stewed tomatoes.  Pour the mixture evenly over the other ingredients in the cooker.

Place lid on cooker and cook on low for 8 to 9 hours.

Note: This picture is reference only. This is not a picture of this recipe.

MEAT AND TATERS DISH

1 lb lean ground beef, cooked, crumbled, drained

4 to 5 large red potatoes, scrubbed and sliced medium
3 medium to large carrots, chunked
1 onion, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 tsp garlic powder
1 large bay leaf (remove before serving)
1 can (8-oz) tomato sauce or juice
1/3 cup water

Layer ingredients in cooker in this order; onion, carrots, potaotes, and beef.

Combine the remaining ingredients in a small bowl, stirring to blend together.  Pour the tomato mixture over the beef and vegetables.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender and dish is hot and bubbly.

This is a file photo.

ABC SOUP

1/2 lb beef stew meat*

1 can (14.5-oz) stewed tomatoes
1 can (8-oz) tomato sauce
1 cup water
1 packet dry onion soup mix
1 box (10-oz) frozen mixed vegetables
1/2 cup uncooked alphabet pasta

In a 4-quart slow cooker or crockpot, combine the meat, tomatoes, tomato sauce, water and dry soup mix; cover and cook on low 6-8 hours.

Turn the temperature setting to high and add the pasta; stirring to mix in well.  Add a little water and/or vegetable broth is soup is too thick.

Replace lid on cooker and cook on high 30 minutes or until vegetables and pasta are tender.

*Optional. Also may substitute shredded or chopped chicken.

Note: File Picture for Reference Only. Is not this exact recipe

WEIGHT WATCHERS NEW ORLEANS RED BEANS AND RICE

1 tbsp olive oil

1 large onion, chopped
1 large green bell pepper, coarsely chopped
2 celery stalks, coarsely chopped
3 garlic cloves, minced
1/2 lb boneless ham steak, diced
2 tsp Creole seasoning
2 cans (15-oz each) red kidney beans, rinsed and drained
1 (28-oz) can whole tomatoes in puree, coarsely chopped
3 cups hot cooked brown rice
6 scallions, sliced thin, for garnish

In a large nonstick skillet over medium-high heat, heat the oil.  Add the onion, bell pepper, celery, and garlic; cook, stirring frequently.  Cook about 8-10 minutes until vegetables are crisp tender.  Add the ham and Creole seasoning.  Cook mixture, stirring often, for a minute or two until ham is heated through. 

Transfer mixture to a slow cooker or crockpot and stir in the beans and tomatoes.

Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.

To serve, divide the rice into serving dishes and top with the cooker mixture.  Sprinkle with the scallions.

Yield: 6 servings

Per serving of 1 1/3 cups bean mixture over 1/2 cup rice = 350 calories, 6 g fat, 1 g sat fat, 0 g trans fat, 18 mg cholesterol, 001 mg sodium, 57 g carbs, 12 g fiber, 20 g protein, 112 mg calcium

WW Points = 7

NOTE: This is an okay recipe for diabetics, too, with a good carbs to protein ratio and remember beans are good carbs.

Note: File Photo

BBQ BRISKET WITH BEANS

4 medium onions, sliced

5 lb brisket, trimmed of excess fat
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed

Lightly oil the inside of the slow cooker or crockpot.

Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.

Mix barbecue sauce with the water and pour over all.

Place lid on cooker and cook on low about 7 hours or until fork tender.  Remove from the cooker and let stand 15 minutes before slicing to serve.

While brisket rests, skim fat from the cooker and reserve the sauce.  Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan.  Cook to warm through.

Note: File Photo

SPICY HAM

2 to 2 1/2 lbs smoked boneless pork shoulder butt
2 cups water
6 whole cloves
1 lay leaf
4 whole peppercorns
1 stalk celery, cut up
1 large carrot, pared and sliced

Place the celery and carrot into the crockpot or slow cooker.  Place the pork over the vegetables.  Combine the water, cloves, bay leaf, and peppercorns; pour over the pork.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.  Drain and serve.

OPTION:
Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan.  

Glaze:
1 jar (10-oz) currant jelly
3 tbsp fresh horseradish
1/2 tsp prepared mustard

Heat in a small saucepan, stirring until smooth and heated through.  Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.

 Note: File Photo 

CROCK-POT CHILI

 1 can (15-oz) chili beans, do not rinse

1 can (15-oz) kidney beans, rinsed
2 cans (14 .5-oz each) crushed tomatoes
2 lb ground chuck, browned and well drained
2 medium onions, coarsely chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
2 to 3 tbsp chili powder (according to taste)
1 tsp black pepper
1 tsp cumin
salt to taste

Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

Note: This is from a pastor's wife in Indiana.

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HEARTY BEEF FONDUE

 1 3/4 cups milk

2 pkgs (8-oz each) cream cheese, cubed
2 tsp dry mustard
1/4 cup chopped green onion
1 jar (2 1/4-oz) sliced dried beef, diced
French Bread, cut into bite-size pieces

Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

Note: File Photo

PHILLY STEAK SANDWICH MEAT

 1/2 large onion, sliced

 3 cloves garlic, chopped
 1 pound beef sirloin, cut into 2-inch strips
 1/2 teaspoon ground cumin
 1/2 teaspoon ground black pepper
 1/2 teaspoon chili powder
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®), optional
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer
2 cubes beef bouillon

Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.

Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).   

Note: I got this recipe and photo from allrecipes several years ago.

VENISON ROAST INCLUDES GAME MARINADE RECIPE

 Marinade:

1/2 cup cider vinegar
2 garlic cloves, minced
2 tbsp salt
enough cold water to cover meat

Mix all ingredients together in a bowl that is just large enough to hold the roast covered with water.  Add the meat and soak overnight.  This is a good marinade for all game meats.

Roast:
1 (approx. 4 lb) venison roast
2 tbsp all-purpose flour
2 garlic cloves, minced
1 large onion, sliced
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup lemon juice
1 can (15-oz) diced tomatoes

Remove roast from the marinade and discard marinade.  Season the meat by sprinkling with salt and pepper.  Pour just enough canola oil into a skillet large enough to hold the roast and heat over medium-high heat until hot enough to brown meat. Dredge the meat in the flour and brown in the hot skillet. Place the roast in the crockpot or slow cooker.  Add the garlic, onion, brown sugar, Worcestershire sauce, mustard, lemon juice, and tomatoes.  Place lid on cooker and cook on high for a couple of hours.  Turn heat to low and cook for another 8 to 10 hours.

Note: This is a file photo.

FRENCH-STYLE RUMP ROAST

1 ( 3 to 4  lbs) beef rump roast

1 cup sliced fresh mushrooms
1 lb tiny, peeled onions
1 cup red wine
1/2 cup water
salt to taste
freshly ground black pepper to taste

Place the onions and mushrooms in the bottom of a crockpot or slow cooker.

Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.

Combine the wine and water; pour overall.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

 Note: File Photo

TEXAS HASH

2 lbs ground chuck
2 medium or 1 large onion, diced
2 green bell peppers, chopped
2 cans (15-16 oz each) diced tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup raw long-grain brown rice

Brown ground chuck in a large skillet; drain well.  Place the drained meat, onion, bell pepper, tomatoes with juice, chili powder, salt, Worcestershire sauce, and rice in a slow cooker or crockpot.  Stir to combine well.  Place lid on cooker and cook 6 to 8 hours on low.

Hint: Great served with cornbread.

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CHILI PORK

3 lb boneless pork shoulder roast

2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water

In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

Serves 6 to 8

 Note: File Photo

VENISON SWISS STEAK

2 lb venison round steak

1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

Note: This is a file photo

CRACK CHICKEN

Note: I got this recipe and photo from Cookies and Cups probably seven or eight years ago.

• 2-3 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

 

SON-IN-LAW STEAK

Disclaimer: This recipe was passed down to me. I have no idea who named it but it is not connected to my son-in-law.

1 lb round steak, cut into 4 pieces
1 tablespoon Worcestershire sauce
1/2 tsp salt
1/2 tsp garlic powder
2 - 3 potatoes, sliced into 1/2-inch thick slices
1 celery stalk, sliced into 1/2-inch pieces
1 green bell pepper, diced
1 small can V-8 juice
1/2 cup water

Layer half the vegetables in the bottom of the crockpot or slow cooker.

Pour the Worcestershire sauce over the steak and rub in; layer half atop the potatoes. 

Repeat layers.

Combine the V-8 juice, water, salt and garlic powder in a small bowl; pour over the layers.

Place lid on cooker and cook on low for approximately 8 hours until meat is tender.

Yield: 4 servings

Note: File Photo of a similar recipe.

CORNY GREEN CHILE DIP

When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes


Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.
  

 Note: This is a file photo.

CHICKEN IN A POT

 1 chicken (about 3 lbs) whole

2 large carrots, sliced into medium chunks
2 medium onions, thick sliced
2 celery stalks, cut into 10-inch pieces
2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tsp dried basil

Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

Note: File Photo