Can anyone help me convert this recipe...
for a slow cooker? I've NEVER cooked anything in our slow cooker so I'm a big of a neophyte. Do I just dump everything in and come back in 6 hours? How do I keep from turning the veggies to mush? Can food sit too long in there or does it hold the food at a safe bacteria-free temperature?
I imagine there are 37 blogs that can help with this but I prefer all of your opinions. :-)
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