LEFT: Granola with Pistachios, Coconut, and Cardamom
RIGHT: Savory Granola with with Buckwheat, Cashews, and Curry
I always thought I wasn’t a morning person. Then I had a baby. Now I am a morning person, in the sense that I am very well acquainted with the morning. But being minimally conscious at 5 A.M. has not turned me into a breakfast maker. My husband is game to whip up pancakes or breakfast sandwiches. I’m more into shoveling last night’s spaghetti into my face or piling an unwise amount of granola into a bowl of yogurt. That’s one reason I love slow-cooker breakfasts: You don’t have to make them in the morning. Steel-cut oatmeal or a strata can be ready the minute you wake up. And I love the delicate, creamy texture that custards (eggs plus milk) acquire when steamed in the slow cooker. Some of these recipes can cook all night and be ready in the morning, and they’re marked so you can easily find them when that’s what you need. Others, like the granolas, are best made on the weekend, so you can eat them all week. Still others cook for a few hours and are perfect for having people over for brunch.
Granola with Pistachios, Coconut, and Cardamom
Savory Granola with Buckwheat, Cashews, and Curry
Egg, Cheese, and Everything Bagel Strata*
Grainy Bread Strata with Kale and Gruyère*
Apple Spice Overnight Oatmeal with Hazelnuts*
Savory Oatmeal with Bacon, Scallions, and Cheddar*
Crustless Quiche with Smoked Salmon, Goat Cheese, and Scallions
Spanish Tortilla Sandwiches with Manchego and Red Pepper Aioli
Pumpkin Challah French Toast Bake*
*All-night recipes: These recipes can cook or hold on warm unattended for 8 hours or more.
Granola with Pistachios, Coconut, and Cardamom
Pregnancy gave me a wicked sweet tooth that has stuck around. During maternity leave, I became extremely attached to a sugary packaged pistachio and apricot granola. There were many problems with my eating 4 servings of granola for breakfast, including the fact that a bag cost over five dollars and I could go through it in 2 days. So I started making my own. It requires a little bit of stirring so all the ingredients toast evenly in the slow cooker, but it’s something you can have going on in the background while you’re doing other things and hardly even realize you’re being productive and making breakfast for the week (or, you know, 2 days). Note that this is a loose granola, not a clustery granola.
MAKES ABOUT 7 CUPS
½ cup coconut oil, plus extra for greasing
4 cups old-fashioned rolled oats
1 cup shelled unsalted pistachios
1 cup unsweetened coconut flakes (chips)
¾ cup pure maple syrup, the darker the better
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 cup sliced dried apricots (about 5 ounces)
1. Generously grease a 5- to 8-quart slow cooker with the oil. Add the oats, pistachios, and coconut flakes and toss to evenly combine.
2. In a small saucepan over medium heat, melt the ½ cup oil. Stir in the maple syrup, cardamom, cinnamon, nutmeg, and salt. Add the spiced coconut oil to the slow cooker and toss to evenly coat the oat mixture. Set the slow cooker lid ajar, leaving a gap of about 2 inches. (The vent prevents the granola from getting soggy.) Cook the granola on HIGH until well toasted, about 2 hours, stirring every 30 minutes so that it doesn’t burn around the edges.
3. Pour the granola out onto a baking sheet. Toss in the apricots and spread out the mixture evenly. Cool the granola completely to room temperature, then store it in an airtight container at room temperature for up to 2 weeks.
Good to know: Feel free to use the same quantity of a different nut or a different dried fruit, if you prefer.
Does not hold well on warm • Prep time: 10 minutes • Slow-cook time: 2 hours, with occasional stirring • Finish time: 5 minutes plus cooling • Equipment: 5- to 8-quart slow cooker
See photo.
Savory Granola with Buckwheat, Cashews, and Curry
Sprinkle this spiced granola on yogurt for breakfast or use it anytime as a crunchy topping for salads or dal. Like the sweet version, this makes a loose, crunchy cereal, not one with clusters.
MAKES ABOUT 7 CUPS
2½ cups old-fashioned rolled oats
1½ cups unsalted cashews
1 cup raw, hulled pumpkin seeds (pepitas)
½ cup whole raw, hulled buckwheat groats
2½ teaspoons curry powder
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
Kosher salt
½ cup olive or canola oil
2 tablespoons honey
1 cup raisins
1. Combine the oats, cashews, pumpkin seeds, buckwheat groats, curry powder, fennel seeds, red pepper flakes, and 1I teaspoons salt in a 5- to 8-quart slow cooker and stir to combine evenly.
2. In a medium bowl or liquid measuring cup, whisk together the oil and honey. Pour it over the dry ingredients in the slow cooker and then mix to evenly moisten all of the granola. Set the lid ajar by about 2 inches (the vent will prevent sogginess) and cook on HIGH until well toasted, about 2 hours, stirring every 30 minutes to make sure the granola doesn’t burn around the edges.
3. Pour the granola out onto a baking sheet. Toss in the raisins and spread out the mixture evenly. Cool the granola to room temperature, then store it in an airtight container at room temperature for up to 2 weeks.
Does not hold well on warm • Prep time: 10 minutes • Slow-cook time: 2 hours, with occasional stirring • Finish time: 5 minutes plus cooling • Equipment: 5- to 8-quart slow cooker
See photo.
Egg, Cheese, and Everything Bagel Strata
(aka NYC Bodega Special)
This is a breakfast casserole version of the ubiquitous egg-and-cheese you can get at every bodega, coffee cart, and bagel shop here in New York. The American cheese makes it authentic, so don’t try to fancy it up, please! I’ve provided a range of times and temperatures so that you can let it go overnight if you want to wake up to a ready-to-go breakfast or have it ready in 2 hours 30 minutes (on high) or 4 hours (on low). I feel that the 4 hours on low is the best option when possible, but surprisingly, all three options work very well. Don’t skip the foil collar; it prevents the edges from getting too dark.
MAKES 6 SERVINGS
3 large everything bagels (12 to 13 ounces total), cut into 1-inch pieces
8 ounces American cheese, chopped small (about 2 heaping cups)
4 ounces sharp cheddar cheese, grated (about 1 heaping cup)
10 large eggs
2 cups whole milk
1¾ teaspoons kosher salt
Freshly ground black pepper
1. Preheat the oven to 300˚F. Spread out the bagel pieces on a rimmed baking sheet and bake until quite dry, 15 to 20 minutes.
2. Meanwhile, prepare a 5- to 7-quart slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and press it against the side of the insert that runs the hottest, using the foil like a collar or a shield. The hot spot is probably the wall of the insert opposite (farthest from) the control panel. This will keep that side of the strata from scorching or cooking too quickly. If your slow cooker runs very hot and tends to overbrown on all sides, line the other side with a foil collar as well (see How to Insulate with a Foil Collar). Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the strata. (You’re using 1 piece of parchment so that the egg mixture doesn’t run between 2 layers of parchment when you pour it in.)
3. Put half the bagel pieces into the prepared insert. Top with half the cheeses. Put the remaining bagel pieces on top and then the remaining cheeses. In a medium bowl or large liquid measuring cup, beat together the eggs and milk. Season with the salt and several generous grinds of pepper. Pour the egg mixture over the bagels and cheese, keeping all the liquid contained in the parchment liner and making sure all the bagel pieces are moistened. Cover and cook until the custard is just set but still jiggly in the middle: on HIGH for 2 hours followed by WARM for 6 hours; on HIGH for 2 hours 30 minutes; or on LOW for 4 hours.
4. Uncover the slow cooker and turn it off. Let the strata rest for about 10 minutes. Grabbing the edges of the parchment liner, lift the strata out of the insert and put it on a cutting board. Serve warm or at room temperature, cut into wedges.
ALL-NIGHT
Holds well on warm through step 3 for up to 30 additional minutes • Prep time: 20 minutes • Slow-cook time: 8 hours, 4 hours, or 2 hours 30 minutes (see timing notes in recipe instructions) • Equipment: 5- to 7-quart slow cooker
Grainy Bread Strata with Kale and Gruyère
This satisfying breakfast casserole walks a line between wholesome (kale, whole grain bread) and indulgent (a lot of cheese). Gruyère (Queen of Cheeses!) melts beautifully and has a nutty, complex flavor. It can be expensive, though, so you could substitute more-affordable fontina or use a mix of the two. I’ve given a range of times and heat levels so that you can make the strata work with your breakfast schedule.
MAKES 6 SERVINGS
10 ounces crusty, rustic multigrain bread (about ½ rustic loaf or 3 large rolls), cut into 1- to 2-inch cubes (6 to 7 cups)
1 bunch of kale (8 to 10 ounces), stemmed
10 large eggs, beaten
2 cups whole milk
1 teaspoon red pepper flakes
2 teaspoons kosher salt
Freshly ground black pepper
12 ounces Gruyère, grated (about 3 heaping cups)
1. Preheat the oven to 300˚F. Spread the bread pieces on a rimmed baking sheet and toast in the oven for about 30 minutes, until very dry.
2. Meanwhile, prepare a 5- to 7-quart slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and press it against the side of the insert that runs the hottest, using the foil like a collar or a shield. The hot spot is probably the wall of the insert opposite (farthest from) the control panel. This will keep that side of the strata from scorching or cooking too quickly. If your slow cooker runs very hot and tends to overbrown on all sides, line the other side with a foil collar as well (see How to Insulate with a Foil Collar). Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the strata. (You’re using 1 piece of parchment so that the egg mixture doesn’t run between 2 layers of parchment when you pour it in.)
3. Bring a large pot of salted water to a boil. Add the kale leaves, give them a stir, cover, and cook until just wilted, about 1 minute. Drain the kale in a colander, run under cold water to stop the cooking, and thoroughly squeeze the water out with your hands; then blot the kale dry with a kitchen or paper towel. Chop the kale and set it aside.
4. In a medium bowl or large liquid measuring cup, beat together the eggs and milk. Add the red pepper flakes, salt, and a few generous grinds of pepper.
5. Put half the bread pieces into the bottom of the prepared insert. Scatter all the kale and half of the cheese over the top. Add the remaining bread and top with the remaining cheese. Carefully pour the egg mixture all over the top, keeping all the liquid contained in the parchment liner and making sure all the pieces of bread are moistened. Cook until the custard is just set but still jiggly in the middle: on HIGH for 2 hours followed by WARM for 6 hours; on HIGH for 2 hours 30 minutes; or on LOW for 4 hours.
6. Uncover the slow cooker and turn it off. Let the strata rest for 10 minutes. Grabbing the edges of the parchment liner, lift the strata out of the insert. Serve warm or at room temperature, cut into wedges.
ALL-NIGHT
Holds well on warm through step 5 for up to 30 additional minutes • Prep time: 20 minutes • Slow-cook time: 8 hours, 4 hours, or 2 hours 30 minutes (see timing notes in recipe instructions) • Finish time: 5 minutes • Equipment: 5- to 7-quart slow cooker
Apple Spice Overnight Oatmeal with Hazelnuts
TOP: Apple Spice Overnight Oatmeal with Hazelnuts
BOTTOM: Savory Oatmeal with Bacon, Scallions, and Cheddar
Steel-cut oats get tender and creamy when cooked overnight. Set your cooker for low heat for 2 hours and then let it auto-switch to warm and cook gently for the rest of the night. (You can also just cook the oats on low for 4 hours if you don’t need the overnight timing.) You can make the apple mix-in the night before and let it sit at room temperature all night, or you can do it right before serving.
MAKES ABOUT 5 CUPS
4 tablespoons (½ stick) unsalted butter, plus more for greasing
1 cup uncooked steel-cut oats
½ cup unsweetened applesauce
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Kosher salt
1 pound apples (2 to 3 large), peeled, cored, and thinly sliced (see note)
1 cup coarsely chopped unsalted hazelnuts
1 teaspoon finely grated nutmeg
½ teaspoon ground allspice
⅓ cup pure maple syrup, the darker the better, plus more to taste and for serving
Juice of ¼ lemon
1. Generously butter a 5- to 7-quart slow cooker. Add the oats and 4 cups water. Stir in the applesauce, 1 teaspoon of the cardamom, the cinnamon, cloves, and I teaspoon salt. Cover and cook until the oatmeal is thick and tender: on LOW for about 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
2. In a large skillet, melt the 4 tablespoons butter over medium-high heat. Add the apples and cook, stirring occasionally, until softened, about 8 minutes. Add the hazelnuts and cook, stirring, until toasted, 3 minutes. Add the nutmeg, the remaining 1 teaspoon cardamom, the allspice, and ½ teaspoon salt. Reduce the heat to low and cook, stirring, about 1 minute, until fragrant. You can do this just before serving or the day before, in which case store the apple mixture in an airtight container at room temperature.
3. Stir the apple mixture into the cooked oatmeal. Add the maple syrup and lemon juice. Taste and add more salt or maple syrup if you like. Serve with additional maple syrup at the table.
Good to know: Any kind of apple will work in this recipe, but I prefer crisp, sweet-tart apples that hold their shape when cooked, like Honeycrisp or Granny Smith. Softer apples like McIntosh tend to disintegrate.
ALL-NIGHT
Holds well on warm through step 1 for up to 1 additional hour • Prep time: 10 minutes • Slow-cook time: 4 hours or 9 hours • Finish time: 20 minutes • Equipment: 5- to 7-quart slow cooker
Savory Oatmeal with Bacon, Scallions, and Cheddar
This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.
MAKES ABOUT 5 CUPS
Butter, for greasing
1 cup uncooked steel-cut oats
Kosher salt
½ pound thick-cut bacon
5 scallions, trimmed, light green and white parts thinly sliced, plus the dark green parts, sliced for topping
8 ounces sharp cheddar, grated (about 2 heaping cups)
Freshly ground black pepper
Fried or poached eggs, for topping (1 per person; optional)
1. Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
2. Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
3. When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.
ALL-NIGHT
Holds well on warm through step 1 for up to 1 additional hour • Prep time: 5 minutes • Slow-cook time: 4 hours or 9 hours • Finish time: 20 minutes • Equipment: 5- to 7-quart slow cooker
See photo.
Crustless Quiche with Smoked Salmon, Goat Cheese, and Scallions
This simple crustless quiche is not the most beautiful thing in the world, but it makes up for its looks in spectacular texture: The slow steam makes it delicate and custardy. It’s good warm, at room temperature, or cold, so you could make it for a brunch and leave it out on a buffet without worrying much about timing.
MAKES 6 TO 8 SERVINGS
9 large eggs
½ cup crème fraîche or sour cream
1¼ cups whole milk
Kosher salt
3 scallions, white and light green parts only, trimmed and thinly sliced
4 ounces sliced cold-smoked salmon, chopped (heaping ½ cup)
3 ounces fresh goat cheese (about ¾ cup crumbled)
1. Prepare a 5- to 6-quart slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and press it against the side of the insert that runs the hottest, using the foil like a collar or a shield. The hot spot is probably the wall of the insert opposite (farthest from) the control panel. This will keep that side of the quiche from scorching or cooking too quickly. If your slow cooker runs very hot and tends to overbrown on all sides, line the other side with a foil collar as well (see How to Insulate with a Foil Collar). Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the quiche. (You’re using 1 piece of parchment so that the egg mixture doesn’t run between 2 layers of parchment when you pour it in.)
2. In a large bowl, whisk together the eggs and crème fraîche until smooth. Whisk in the milk and 1½ teaspoons salt. Stir in the scallions and salmon and pour into the prepared slow cooker, keeping all the liquid contained in the parchment liner. Crumble the goat cheese evenly over the custard. Cover and cook until the custard is just set but still jiggly in the middle: on HIGH for 2 hours to 2 hours 30 minutes or on LOW for about 3 hours 30 minutes.
3. Uncover the slow cooker and turn it off. Let the quiche cool for a few minutes. Grabbing the edges of the parchment liner, carefully lift the quiche out of the insert. Serve warm, at room temperature, or cold, cut into slices.
Holds well on warm through step 2 for up to 30 minutes • Prep time: 10 minutes • Slow-cook time: 2 hours to 3 hours 30 minutes • Equipment: 5- to 6-quart slow cooker
Spanish Tortilla Sandwiches with Manchego and Red Pepper Aioli
This is my simplified version of a Spanish tortilla, which is like a potato and onion frittata. It’s an extremely handy thing to have around, because it’s good cold, at room temperature, or warm and keeps for up to 4 days in the fridge. I like it very much as a breakfast or brunch sandwich on ciabatta with this quick red pepper aioli, but that’s too carb-on-carb for some people. If that’s you, just skip the bread and eat the tortilla drizzled with the aioli.
MAKES 6 SERVINGS
TORTILLA
¼ cup extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
Kosher salt
4 medium Yukon Gold potatoes (about 1½ pounds), unpeeled and thinly sliced
2 garlic cloves, finely chopped
Freshly ground black pepper
10 large eggs
4 ounces manchego cheese, grated (1 heaping cup)
AIOLI AND SANDWICHES
2 tablespoons drained, diced jarred roasted red peppers
½ garlic clove, grated or minced
½ cup mayonnaise
Ciabatta rolls (1 per serving)
1. Prepare a 5- to 7-quart slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and press it against the side of the insert that runs the hottest, using the foil like a collar or a shield. The hot spot is probably the wall of the insert opposite (farthest from) the control panel. This will keep that side of the tortilla from scorching or cooking too quickly. If your slow cooker runs very hot and tends to overbrown on all sides, line the other side with a foil collar as well (see How to Insulate with a Foil Collar). Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the tortilla. (You’re using 1 piece of parchment so that the egg mixture doesn’t run between 2 layers of parchment when you pour it in.)
2. To make the tortilla, in a large skillet, warm the oil over medium-high heat. Add the onion, season generously with salt, and cook, stirring, until quite soft and translucent, about 10 minutes. Add the potatoes and garlic and stir well to combine so that the potato slices aren’t sticking together too much. Season lightly with salt and very generously with black pepper. Reduce the heat to medium, cover the pan, and cook, stirring once or twice, until the potatoes are just starting to approach tender but are still underdone, about 10 minutes. Scrape the potato-onion mixture into the prepared slow cooker and spread it out evenly.
3. Beat the eggs with ½ teaspoon salt and season them very generously with pepper. Pour the eggs over the onion mixture, keeping all the liquid contained in the parchment liner. Cover and cook on LOW until just fully set, about 2 hours 30 minutes to 3 hours. (You can also cook this on HIGH for about 1 hour 30 minutes to 2 hours, but it cooks more evenly on low heat.)
4. Sprinkle the cheese over the top of the tortilla. Cover the slow cooker and let the cheese just soften on WARM heat, about 2 minutes. (You don’t want it to fully melt because it’ll break, which isn’t the end of the world but will result in little pools of oil on top of the tortilla, which you’ll then want to blot off.) Uncover the slow cooker and turn it off. Let the tortilla cool for a few minutes. Grabbing the edges of the parchment liner, lift the tortilla out of the insert.
5. To make the aioli, puree the roasted red peppers, garlic, and mayonnaise using either a mini–food processor or an immersion blender set in a measuring cup. (You can also just mince the peppers and garlic and then stir them into the mayo in a small bowl.)
6. Serve the tortilla warm or at room temperature. For sandwiches, spread sliced ciabatta rolls with the aioli and tuck slices of the tortilla inside. (Or simply serve wedges of the tortilla drizzled with the aioli.) To store leftovers, let the tortilla cool to room temperature, then wrap in plastic and store in the refrigerator for up to 4 days.
Holds on warm through step 3 for up to 2 hours • Prep time: 30 minutes • Slow-cook time: 2 hours or 3 hours • Finish time: 10 minutes • Equipment: 5- to 7-quart slow cooker
Pumpkin Challah French Toast Bake
This is basically a pumpkin pie breakfast bread pudding. It will not look pretty coming out of the slow cooker—don’t worry, a dusting of confectioners’ sugar and a sprinkling of pecans does wonders.
MAKES 6 TO 8 SERVINGS
1 challah loaf (10 to 12 ounces), cut into 1- to 2-inch chunks (about 9 cups)
6 large eggs
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
½ cup granulated sugar
1 cup half-and-half
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon finely grated nutmeg
Kosher salt
Confectioners’ sugar, for topping
1 cup pecans, toasted (see Toasted Nuts for toasting directions) and chopped, for topping
Pure maple syrup, for serving
1. Preheat the oven to 300˚F. Spread the bread pieces on a rimmed baking sheet and bake until they are very dry and crisp, about 30 minutes.
2. Meanwhile, prepare a 5- to 7-quart slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and press it against the side of the insert that runs the hottest, using the foil like a collar or a shield. The hot spot is probably the wall of the insert opposite (farthest from) the control panel. This will keep that side of the French toast from scorching or cooking too quickly. If your slow cooker runs very hot and tends to overbrown on all sides, line the other side with a foil collar as well (see How to Insulate with a Foil Collar). Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the French toast. (You’re using 1 piece of parchment so that the egg mixture doesn’t run between 2 layers of parchment when you pour it in.)
3. Whisk together the eggs, pumpkin, granulated sugar, half-and-half, vanilla, cinnamon, allspice, nutmeg, and ½ teaspoon salt. Put the bread into the prepared cooker. Pour the egg mixture all over the bread, keeping all the liquid contained in the parchment liner and making sure all the bread gets moistened, pressing the bread down into the liquid if necessary. Cover and cook until the custard is just set: on HIGH for 2 hours 30 minutes, on LOW for 4 hours, or on HIGH for 1 hour 30 minutes followed by WARM for 7 hours.
4. Uncover and turn off the slow cooker. Let the French toast cool for a few minutes. Grabbing the edges of the parchment liner, lift the French toast out of the insert and place it on a serving platter. Dust it with confectioners’ sugar and top it with the pecans. Serve with maple syrup.
TOASTED NUTS
Scatter nuts into a large dry skillet over medium heat and toast, stirring often, until the nuts darken slightly in spots and smell toasty, about 3 minutes. Don’t walk away! The nuts will burn quickly.
ALL-NIGHT
Holds on warm through step 3 for up to 1 hour • Prep time: 35 minutes • Slow-cook time: 2 hours 30 minutes, 4 hours, or 8 hours 30 minutes • Finish time: 5 minutes • Equipment: 5- to 7-quart slow cooker
