Slow it Down: 3 Delicious Slow Cooker Dishes That Are Worth The Wait

INGREDIENTS: 1 tablespoon vegetable oil 1 pound ground turkey 1 can crushed tomatoes 1 can low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 cloves garlic, crushed 2 tablespoons chili powder 3 chipotle pepper, chopped with seeds 2 tablespoons cocoa powder 1 tablespoon ground cumin 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon red pepper flakes 1/2 teaspoon ground clove 2 tablespoons cashew butter DIRECTIONS: Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Add remaining ingredients and mix. Cover, and cook 8 hours on Low or 4 hours on high. Serve with diced avocado on top with tortilla chips on the side.

INGREDIENTS: 2 tablespoons olive oil 1 pound beef shoulder roast, trimmed and cut into 1 inch pieces 1 large onion, diced 4 garlic cloves, minced 1- 2 inch piece ginger, minced 1 pound sweet potatoes, peeled and 1 inch diced 1 (15oz) can diced tomatoes 1 tablespoon ground paprika 1 tablespoon ground cinnamon 1 teaspoon chili flakes 1 tablespoon ground cumin 2 teaspoons ground turmeric 1 teaspoon saffron threads 1 cup beef stock 1 bunch collard greens, de-stemmed and finely chopped 1/2 cup dried apricots, small dice GARNISH: 1 lemon 1 bunch of cilantro, only leaves rough chopped 1/2 cup roasted slivered almonds DIRECTIONS: In a skillet, brown beef stew meat with olive oil. Once browned place in slow cooker. Add all ingredients to the slow cooker and set for four hours on high. Garnish tagine with the juice of 1 lemon, roasted almonds and chopped cilantro. Serve with cous cous or jasmine rice.

INGREDIENTS: 6-7 each (3 pounds) Apples 2/3 cup Calvados or apple brandy 2/3 cup melted butter 1 teaspoon ginger, minced 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2/3 cup sugar 1 teaspoon salt 1/4 teaspoon vanilla extract CRUST: 1 1-2 cups all purpose flour 3/4 cup yellow corn meal 3/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 1/4 cup milk 1/2 cup unsalted butter, melted DIRECTIONS: In slow cooker, combine apples with the brandy, sugar, extract and spices. Make sure apples are evenly spread on bottom of slow cooker. In a separate mixing bowl, mix all dry ingredients together for the crust. Whisk in milk then melted butter. Pour crust batter evenly on top of apples. Cover and cook on high for 4 hours. Serve with vanilla ice cream on top.