Cut 3 lbs of gold potatoes into bite-sized pieces.

Chop one small onion.

Cut up 3/4 lbs of fresh green beans.

Place the chopped potatoes, onion, and fresh green beans into the slow cooker.

Drizzle with olive oil and season with salt, pepper, and Cajun seasoning. Then, add a can of green beans and give it a stir.

Slice 1 lb of smoked sausage and add it to the slow cooker.

Sprinkle one packet of onion soup mix and 1/2 tsp of garlic powder over the top.

Top with one stick of butter, cut into pieces.

Cover and cook on low for 6 hours.

Once cooked, stir everything together and serve. Garnish with fresh parsley if desired.

In a large bowl, combine 2 lbs of lean ground beef with one packet of dry onion soup mix.

Add 1/2 cup of Italian bread crumbs and 1/4 cup of milk to the bowl.

Mix the ingredients by hand, season with salt and pepper, and form into 8 patties.

Heat 2 Tbsp of vegetable oil in a skillet. Lightly coat the patties in 1/4 cup of all-purpose flour and sear on both sides until browned.

In the same skillet, add 8 oz of sliced mushrooms. Then add 3/4 cup of water, two cans of condensed cream of chicken soup, and one packet of dry au jus mix. Stir to create the gravy.

Place the seared patties in the slow cooker and pour the gravy mixture over them. Cover and cook on low for 4 hours.

Serve hot, optionally over mashed potatoes with peas.

Season 2 lbs of pork tenderloin with salt and pepper, then sear it in a hot skillet.

While the pork sears, chop 1/2 a large onion, 3 fresh red chile peppers, and 4 cloves of garlic. Add them to the slow cooker.

Pour 3/4 cup of teriyaki sauce and 1 cup of chicken broth into the slow cooker and stir.

Place the seared pork tenderloin in the slow cooker, tossing to coat. Cook on low for up to 4 hours.

Once cooked, remove the pork, slice it, and return it to the sauce. Serve over rice with vegetables and garnish with green onions.

To the slow cooker, add 1 diced white onion, 1 can of condensed cream of chicken soup, and 1 jar of salsa verde.

Add 1 Tbsp of chili powder, 1 tsp of cumin, and 1 tsp of salt. Stir to combine.

Add 1 lb of chicken thighs and 1 lb of chicken breast to the sauce. Cover and cook on high for 2.5 hours or on low for 4 hours.

Remove the cooked chicken, shred it, and return it to the slow cooker.

Add two cans of drained great northern beans, one block of cream cheese, 1/2 cup of water, and 1.5 cups of Monterey Jack cheese.

Stir everything together, then cover and cook on high for another 30 minutes to melt the cheeses.

Serve the chili with desired toppings such as more cheese, avocado, cilantro, and lime.

Season a 2 lb beef chuck roast with salt, pepper, and garlic powder.

Heat oil in a large skillet and sear the roast on all sides until a nice crust forms, about 4 minutes per side.

Transfer the seared roast to the slow cooker.

Deglaze the skillet with one can of beef broth, scraping up any browned bits. Pour this over the roast, then add another can of beef broth and a packet of dry onion soup mix.

Cover and cook on high for 4 hours.

Once cooked, remove the roast and shred it. Strain the cooking liquid to create the au jus for dipping.

To assemble the sandwiches, toast a French roll, top with provolone cheese, and melt it. Pile on the shredded beef and serve with a side of au jus for dipping.