Hope you all had a great weekend! Fall is definitely in the air here and one thing is for sure – the slow cooker sees a lot more action in the cooler weather. And with school and activities clogging up your schedule, it’s a life saver when it comes to getting dinner on the table, especially during the week.
Hamilton Beach was kind enough to send me their Set & Forget 6 Qt. Programmable Slow Cooker With Spoon/Lid to try out. All I can say is, I LOVE it! The programmable option is wonderful. The lid clips onto the base which makes it easy to carry and take with you. And, it comes with a thermometer probe. All great things!
This slow cooker is sure to free up your day to complete your long task list, and efficient enough to be ready as soon as your family sits down to eat.
I bet you’d love to have one, right? Well, today is your lucky day. Just leave a comment on this post, telling me what your favorite slow cooker meal is.
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Giveaway ends on Monday, October 20th at 5pm EST. To participate, you must be at least 18 years old and reside in the US. Good luck! And even if you don’t win, try this recipe soon…it was a winner with us and it’s perfect for the fall!
Slow Cooker Black Bean Butternut Squash Chili
from Eat at Home
1 medium red onion, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans black beans
2 cups cubed butternut squash
1 cup water
Combine all ingredients in slow cooker. Turn on high and cook for 3 to 4 hours.
Toppings that work well with this dish are crushed tortilla chips, shredded cheese, sour cream, chopped cilantro, chopped scallions, avocados, and hot sauce!