If the winter weather has you down, why not take a little trip to Mexico? This slow-cooker recipe, inspired by a traditional Mexican soup, packs in phytonutrients and a bright, belly-warming flavor that tastes like pure sunshine.
This recipe removes that high-calorie pie crust, but retains the flavorful filling of a childhood favorite.
Don’t you love it when you remember to use your slow cooker? Try coming home and having our Slow-Cooked Brisket with Fennel and Onions from Functional Medicine Director Mark Hyman, MD, waiting for you.
This whole-grain breakfast is rich in fiber and extra filling. Let your slow cooker do the work overnight to save precious time in the morning (and to wake up to a house filled with wonderful smells).
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Take apple crisp to a new level of delicious — all in your slow cooker. While this recipe calls for some butter, it includes pie spice and apple butter to help apple-up the flavor without adding more fat.