Recipe #365. Holiday Countdown.

                                                              Barbecued Meatballs

2 Pounds Frozen Meatballs.

1 Large Bottle Barbecue Sauce of your choice.

1/4-1/2 Bottle of Water to rinse the Barbecue Sauce bottle out with.

Put all of the ingredients into the Crock-Pot.

Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Stir once or twice.
Add more Water; if needed.

Remove them for serving with a slotted spoon.

Happy New Year!
I am going to try something new in my blogging for 2015.
Check back and I will let you know soon!
In the meantime I will keep posting recipes.

Recipe #364. Holiday Countdown.

                                                           Ham, Cheese, Peas and Potatoes

2-3 Cups left-over Ham; cut into small cubes.
8-10 Large Potatoes; peeled and sliced thin.
1/2 Pound Frozen Small Peas.
1 Pound Low-fat American Cheese.
1 Cup 1% Milk or 1 Can Evaporated Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.
Butter or Olive Oil to coat the inside of the Crock-Pot.

Put a layer of Ham on the bottom of the Crock-Pot.
Put a layer of Frozen Peas on top of the Ham.
Put a layer of Potatoes on top of the Peas.
Season the Potato layer.
Put a layer of Cheese on top of the Potato layer.
Keep layering until all of the ingredients are used up.
Pour the Milk over the top and allow it to go down to the other layers.
Cover and cook on Low for 5-6 Hours or on High for about 2-3 hours.

Recipe #363. Holiday Countdown.

                                              Turkey in Cream of Mushroom Soup

Left-over Turkey off the bone and cut into small cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans 1% Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Turkey into the Crock-Pot.
Season well.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated through.
Stir occasionally.
Serve open-faced on toast or bread of choice.

Recipe #362. Holiday Countdown.

                                                            Ham, Cheese and Potatoes

1 Pound left-over Ham; cut into very small cubes.
6 Large Potatoes; peeled and cut into small, thick slices.
12-16 Ounces easy melting Lite Cheese of your choice.
Salt Substitute to taste.
Pepper to taste.
1/4-1/2 Cup 1% Milk.
Butter for coating the inside sides and bottom of the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with the Butter.
Season and put a layer of Potatoes on the bottom of the Crock-Pot
Put a layer of Ham on top of the Potatoes.
Sprinkle a layer of Cheese on top of the Ham.
Repeat layers until you've used up all of the ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe 361. Holiday Countdown.

                                                          Ham and Vegetable Soup

1 1/2 Pounds Ham (hopefully left-over); cut in 1 inch cubes.
4-5 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1/2 Pound Small Frozen Peas.
1/2 Onion; chopped.
3 Boxes Low-Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients into the Crock-Pot except the Peas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Peas during last 1-2 hours of cooking time.

Recipe #360. Holiday Countdown.

                                                                      Baked Beans

1 Pound dry Navy Beans; soaked overnight or a few hours.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for sauteing.
4-6 Strips of Bacon; cut into smaller chunky pieces.
1 Cup Low-Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/4 Cup pure Maple Syrup.
1/4 Cup Molasses.
1-2 Teaspoons Mustard.
1 Teaspoon Apple Cider Vinegar.
3-4 Cups of Water or enough to cover Beans for cooking, but not too much.

Drain and rinse the Beans.
Put into the Crock-Pot.
Saute the Bacon, Onion and Garlic together.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir well.
Cover and cook on High for 5-6 hours or until everything is done and the consistency is right.





                                                       

Recipe #359. Holiday Countdown.
Merry Christmas!

                                                                      Hot Chocolate

1 Cup Lite Cream.
1 Can Reduced Fat Sweetened Condensed Milk.
6-7 Cups 1% Milk.
1 1/2 Teaspoons good Vanilla.
16 Ounce Chocolate Chips of your choice.

Put all of the ingredients into the Crock-pot.
Stir together well.
Cover and cook on Low for 2 hours; stirring occasionally, until the chocolate is melted and everything is blended together and smooth.

I adapted this recipe from one I saw on my phone. It was from the One Good Thing by Jillie.



                                                             

Recipe #358. Holiday Countdown.
Happy Christmas Eve!

                                                                     Spiral Ham

10 pounds or less Spiral Sliced Ham.
1/2 Cup Brown Sugar Splenda.
1/2 Cup Honey.
Ham Seasoning Packet that comes with the Ham.
1 Cup Apple Cider or Juice.
1 Can Crushed or Chunky Bites of Pineapple with the Juice.

Place the Ham in the Crock-pot.
Sprinkle the Glaze Seasoning Packet over the Ham.
Cover the top and sides with the Brown Sugar Splenda and Honey.
Spread the Pineapple on top of the Ham.
Pour the Apple Cider or Ginger Ale over all of this.
Cover and cook on Low for 4-6 hours until heated through.

Recipe #357. Holiday Countdown.

                                                                         Turkey

10-12 Pound Turkey.
1 Onion; quartered.
1 Orange; quartered.
1 Lemon; quartered.
1-2 Tablespoons Butter.
Olive Oil to mix with Butter to coat the Turkey..
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Can Low-Fat and Low-Sodium Chicken or Turkey Broth.
A Crock-Pot big enough to hold the Turkey.

Mix the Olive oil and Butter together.
Coat the Turkey inside and out with this mixture and Season well.
Stuff the Onion, Orange and Lemon pieces into the Turkey.
Put all of this into the Crock-Pot.
Add in the Broth.
Cover and cook on High for 2-3 hours.
Reduce heat to Low and cook for 4-6 hours or until done and tender.

Recipe #356. Holiday Countdown.

                                                                  Pumpkin Bread

1 1/2 Cups Splenda.

1 3/4 Cups Unbleached Flour.

1 Teaspoon Baking Soda.

1/4 Teaspoon Lite Salt or Salt Substitute.

2 Large eggs.

1 Cup Canned Pumpkin.

1/2 Cup Oil.

1/2 Cup Water.

1/2 Cup Chopped Pecans or Walnuts.

1 Teaspoon Cinnamon.

1 Teaspoon Nutmeg.

1-2 Teaspoons Pumpkin Pie Spice.

2 Cups of Water to put in Crock-Pot for cooking.

Mix all the dry ingredients together and mix all the liquid ingredients together separately.

Combine the dry ingredients and the liquid ingredients together.

Greese and Flour 2 Coffee Cans.

Fill each half full with the batter.

Put them in 1 or 2 Crock-Pots depending on size of your Crock-Pots.

Cover Crock-Pot (s) with paper towels and the lid.

Cook on High for 2 1/2-3 hours or until done.

Recipe #355. Holiday Countdown

                                                      Green Beans, Carrots and Potatoes

1 Pound Frozen Cut Green Beans.
1 Pound Fresh or Frozen Baby Carrots.
4 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
Lean Bacon or Ham for seasoning.
1 Box Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and put all of the Vegetables, except the Onion, into the bottom of the Crock-Pot.
Put the Bacon or Ham and Onion on top of the Vegetables.
Add in the Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until everything is done and Vegetables are tender.

Recipe #354. Holiday Countdown.

                                                                    Sausage Dressing

1 Pound Mild Ground Sausage.
1 Package Stuffing Mix.
1 Small Onion; chopped.
3-4 Stalks of Celery; sliced.
1 Egg; beaten.
1/2 Teaspoon Sage.
1/2 Teaspoon Poultry Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cans or 1-2 Boxes Low Fat and Sodium Chicken Broth.
Water; if needed.
2-3 Low-Sodium Chicken Bouillon Cubes.
Olive Oil Cooking Spray.

Spray the Crock-Pot sides and bottom with the cooking spray.
Mix the Stuffing Mix, Sausage Mixture, Broth and all the other ingredients together.
Transfer into the Crock-Pot.
Cover and cook on High for 2-3 hours or until done.





                                                   

Recipe #353. Holiday Countdown.

                                                                    Apple Dressing

1 Package Traditional Stuffing Mix.
3-4 Granny Smith Apples; peeled, cored and cut into small cubes.
1 Cup Pecans; chopped.
1/2 Onion; chopped.
3-4 Stalks of Celery; sliced.
3-4 Cans or about 2 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water for cooking Apples, Onion, Celery and Bouillon Cubes.
2-3 Reduced Sodium Chicken Bouillon Cubes.
Sage or Poultry Seasoning to taste.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Egg.

Cook the Apples, Onion and Celery in the Water with the Bouillon Cubes.
Allow to cool some.
Put the Stuffing Mix in the Crock-Pot.
Mix the Egg with the Chicken Broth and add to the cooked mixture.
Pour all of this over the Stuffing Mix.
Mix together and allow it to be absorbed.
Cover and cook on High for 2-3 hours or until done.





                                                   

Recipe #352. Holiday Countdown.

                                                             Cranberries and Apples

2 Bags of Fresh Cranberries.
6 Large Granny Smith Apples; peeled, cored and cut in small cubes.
1 Teaspoon Cinnamon.
1/2 Cup Truvia.
1 Cup Pecans; chopped.
2 Cups Apple Juice; plus more if needed.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 5-6 hours or on High for 2 1/2 hours.
Make sure it has liquid at all times; but not too much so it thickens some.


                                                       

Recipe #351. Holiday Countdown.

                                                                     Cheese Dip

2 Pounds Velveeta Cheese; cubed.
2 Cans Rotell.
2 Pounds Ground Beef or Mild Ground sausage.
Put all of the ingredients into the Crock-Pot.
Stir together.
Cover and cook on Low for 4-6 hours.
Stir well.
Serve with Tortilla Chips.

Recipe #350. Holiday Countdown.

                                                                 Short Ribs of Beef

3-5 Pounds Beef Short Ribs.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2-3 Stalks of Celery; washed and cut into slices.

1-2 Pounds Baby Carrots.

1-2 Boxes Low-Sodium Beef Stock.

3 Reduced Sodium Beef Bouillon Cubes.

Several Shakes or about 1/4 Cup Worcestershire Sauce.

Put the Carrots in the bottom of the Crock-Pot.

Season and brown the Short Ribs in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Saute the Onion, Garlic and Celery in the same Olive Oil you browned the meat in.

Transfer into the Crock-Pot with a slotted spoon.

Add in the Beef Stock, Bouillon Cubes and Worcestershire Sauce.

Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes, Noodles or whatever you like.

Recipe #349. Holiday Countdown.

                                      Chicken Breasts and Vegetables in Mushroom Gravy

4-6 Chicken Breasts; seasoned and browned in Olive Oil.
1 Box Fresh Button Mushrooms; cleaned and sliced.
1 Onion; chopped.
1-2 Pound of Baby Carrots.
1 Pound Frozen French Style Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.

Put the Carrots and Green Beans into the Crock-Pot.
Lay the Chicken Breasts on top of the Vegetables.
Mix together the Mushrooms, Onion, Cream of Mushroom Soup, Water and Bouillon Cubes together and pour over the Chicken and Vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #348. Holiday Countdown.

                                        Round Steak and Onions in Mushroom Gravy

3 Pound Round Steak; cut in about 4 pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
1 Box Button Mushrooms; cleaned and sliced.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak, Onion and Garlic in the Olive oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #347. Holiday Countdown.

                                                         Sirloin Tips and Mushrooms.

3 Pounds Sirloin Tips.
1 Onion Soup Mix Package.
2-3 Cloves of Garlic; chopped.
1 Box Button Mushrooms; cleaned.
1 Pound Fresh or Frozen Baby Carrots.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Reduced Fat and Sodium Cream of mushroom Soup.
1 Can Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sirloin Tips, Mushrooms and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #346. Holiday Countdown.

                                                      Pork Loin Roast and Apples

3-5 Pound Pork Loin Roast.
6-8 Granny Smith Apples; peeled, cored and sliced.
1-2 pounds of Baby Carrots.
1 Onion;chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Chicken Broth.
Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive oil for browning.

Season and Brown the Roast in the Olive Oil.
Put the Carrots in the Crock-Pot.
Lay the Pork Loin Roast on top of the Carrots.
Put the Onion, Garlic and Apples on top of the Roast.
Pour the Chicken Broth in around the sides.
Add Water if needed to keep enough liquid in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #345. Holiday Countdown.

                                                           Turkey Breast and Citrus

6-7 Pound Bone-in Turkey Breast.
1 Tablespoon Butter.
2 Tablespoons Olive Oil.
1/2 Cup Chicken or Turkey Broth.
1 Lemon; sliced.
1 Orange; sliced.
1 Onion; sliced.
2 Cloves of Garlic; sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub the Butter and Olive Oil all over the whole Chicken Breast and under the skin; too.
Season well all over.
Lay the Turkey Breast in the Crock-Pot.
Lay the Lemon, Orange, Onion and Garlic Slices evenly on the top and sides of the Turkey Breast.
Pour the Broth in around the edges.
Cover and cook on Low for 5-6 hours until done and tender.

Recipe #344. Holiday Countdown.

                                                               Stuffed Pork Chops

4-6 Large Thick Cut Pork Loin Chops.
2 Boxes Pork Stove Top Stuffing Mix; prepared and cooled completely in the freezer. Do not freeze just cool well.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Package Onion Soup Mix.
1 Can Reduced Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season, stuff well and brown the Pork Chops in the Olive Oil.
Spray the inside sides and bottom of the Crock-Pot with Olive Oil Spray.
Put the left-over Stuffing into the Crock-Pot.
Lay the Stuffed Pork Chops on top of the Stuffing in the Crock-Pot.
Mix together the Cream of Mushroom Soup, Onion Soup Mix and Chicken Broth.
Pour this mixture over the top of the Pork Chops.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.



                                                         

Recipe #343. Holiday Countdown.

                                                                Apple-Cranberry Sauce

2 Bags Fresh Cranberries.
3/4 Cup Truvia.
1 Cup Apple Juice.
Zest of 1 Orange.
4 Granny Smith Apples; Peeled and cut up.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 4-6 hours.
Uncover and cook on High (if necessary) to make it the consistency you like.

Recipe #342. Holiday Countdown.

                                              Ham Steak and Vegetables with Cheese Soup

1-2 Lean Ham Steaks; cut into about 4 pieces to fit in the Crock-Pot.
1/2 Onion; chopped.
6 Potatoes; peeled and sliced.
6 Large Carrots; cleaned and cut into circle slices.
1 Pound Frozen Green Beans.
1-2 Cans Healthy Request Cheddar Cheese Soup.
1 Can Evaporated Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Vegetables well; separately.
Layer the ham, Vegetables and Cheese Soup in the Crock-pot; ending with Cheese Soup on top.
Pour the Evaporated Milk around the edge.
Cover and cook on Low for 6-8 hours or until done and tender.



                                                             

Recipe #341. Holiday Countdown.

                                         Pork Loin Chops and Yellow Rice with Mushrooms

4-6 Pork Loin Chops.
Olive Oil for browning.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Packages Yellow Rice Mix.
2 Cans Low Fat and Low Sodium Chicken Broth plus Water; if needed.
2 Cans Drained and Rinsed or 1-2 Boxes Whole Fresh Mushrooms; cleaned well.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Put the Yellow Rice Mix, Mushrooms and Chicken Broth into the Crock-Pot.
Stir together well.
Lay the Pork Chops on top of the Rice and Mushrooms.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done and tender.
Be sure to keep the Rice from drying out.





                                               

Recipe #340. Holiday Countdown.

                                                  Holiday Stewed Apples and Cranberries

2-3 Pounds Red and Green Apples; peeled and sliced.
1 Bag of Fresh Cranberries.
1 Cup Sugar or Truvia.
2 Teaspoons really good Cinnamon.
1/2 Teaspoon Nutmeg.
1 Cup Apple Juice.
1/2 Stick Butter.
2 Cinnamon Sticks.

Put all of the ingredients into the Crock-Pot.
Stir together well; until all of the Apple Slices and Cranberries are coated well with the Sugar or Truvia and Cinnamon.
Cover and cook on Low for 4-6 hours.
Serve as a side or with desert.

Recipe #339. Holiday Countdown.

                                                                Spiral-Sliced Ham

1 Spiral-Sliced Ham that will fit in your Crock-Pot or be cut to fit by placing some on the side.
1 Glazing Packet.
1 Can Pineapple Slices or 1 Can Crushed or Cubed Pineapple with Juice.
1 Jar Maraschino Cherries; drained.
1-1 1/2 Cups Brown Sugar Splenda.
1 Cup Sugar-free Ginger Ale.

Sprinkle the Brown Sugar Splenda in the bottom of the Crock-Pot.
Lay the Ham on top of this.
Put the Glaze evenly on top of the Ham.
Lay or spread the Pineapple on top of the Glazed Ham.
Place the Cherries evenly on the Pineapple.
Use toothpicks to hold the Pineapple and Cherries in place.
Pour the Ginger Ale over and around all of this.
Cover and cook on Low for 4-6 hours.

Recipe #338. Holiday Countdown.

                                                           Chicken and Vegetables

4 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Celery Stalks; cleaned and cut into chunky pieces.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1/2 Pound Frozen Cut Green Beans.
4-6 Large Potatoes; peeled and cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Green Beans and Potatoes into the Crock-Pot.
Season lightly.
Season the Chicken well and lay it on top of these Vegetables.
Put the Onion, Garlic and Celery on top of the Chicken.
Put the Soup and Broth on top of all of this.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #337. Holiday Countdown.

                                                    Bacon Wrapped Beef Loin Roast

3-5 Pound Beef Tenderloin Roast.
4-6 Strips of Bacon.
1 Onion; chopped.
2-3 Cloves of Garlic; cut in thin slices.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Water; if needed.
1 Pound Bag Frozen Baby Carrots.
1 Pound Bag Frozen Green Beans.
5 Large Potatoes; peeled and cut in wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the Roast and put the Garlic slices in them.
Season it well and wrap it in the Bacon.
Brown it under the broiler to cook the bacon.
Put all of the vegetables except the Onion into the Crock-Pot.
Put the Roast on top of the Vegetables.
Put the Onion on top of the Roast.
Put the Cream of Mushroom Soup on top of all of this.
Pour the Beef Broth around the sides.
Add Water if needed.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.





                                               

Recipe #336. Holiday Countdown.

                                                       Pork Tenderloin and Vegetables

3-4 Pound Pork Tenderloin.
4-6 Large Potatoes; peeled and quartered.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Tenderloin in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot.
Season lightly.
Lay the Pork Tenderloin on top of the Vegetables.
Put the Onion and Garlic on top of the Pork Tenderloin.
Put the Soup and Water on top of all of this.
Cover and cook on low for 8-10 hours or on High for 4-5 hours.

Recipe #335. Holiday Countdown.

                                                                    Pumpkin Soup

2 Cans Pumpkin Puree.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Tablespoons Butter.
1 Can Evaporated Milk.
2-3 Cans Reduced Fat and Sodium Chicken Broth.
1 Can Water or more; if needed.
1/4 Teaspoon Cinnamon.
2 Tablespoons Brown Sugar Splenda.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onion and Garlic in the Butter and Season with Salt and Pepper to taste.
Transfer, all of this, into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.