Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning, so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts, but will consider adding them in next time. Was a bit on the salty side, so for Thanksgiving, I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it!

Reviewed On: Nov. 23, 2009

This is really good. Used 3lb pork loin. Seasoned some flour, dredged the meat and browned before added to the slow cooker. I also sauteed the onions. Used one green and one red pepper. Two cans of black bean, one can each of red kidney and cannelli beans. Used same amount of salsa and upped the chicken broth to 1 cup. Put in one can of green chilies, and used suggested seasoning. The pork shredded beautifully. May add a bit more seasoning next time. So tasty and perfect for a chilly New York night. Will make again.

Reviewed On: Nov. 23, 2009

Another good recipe! Use 2 1/2 pounds of stew meat, two cans of golden mushroom soup and one can of beef broth. Browned the meat (used a little flour, garlic powder and salt and pepper to coat) and sauteed the onions before putting it in the slow cooker. Very tasty for a little effort.

Reviewed On: Nov. 11, 2009