2 lbs chicken wings
¾ cup dijon mustard
½ cup honey
2 tbsp red wine vinegar
Salt and Pepper to taste
Add chicken wings to slow cooker.
In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
Top with fresh rosemary.
Cook HIGH 2-3 hours.
Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.
1 pound kielbasa
1 (10 oz.) jar red currant jelly
1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
2 (15.25 ounce) cans white corn , drained
2 (14 ounce) cans diced tomatoes with green chile peppers
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
4 bags (14oz each) frozen meatballs (56 oz)
36 oz BBQ Sauce (your favorite variety)
30 oz jar grape jelly
Dump the meatballs, BBQ sauce and Grape Jelly into the bowl of a slow
Set the slow cooker to high and let cook for 3 hours.
Set the slow cooker on “warm” until ready to serve