SLOW COOKER ROOT BEER HAM RECIPES

Steps:

• In a small bowl, combine salt, pepper, and garlic powder; rub mixture over meat. In a large skillet over high heat, heat oil; sear pork on all sides.
• Place a steamer insert or foil collar in a 6-quart or larger pressure cooker/Instant Pot. Place meat on the insert, fat side up. In a large bowl, combine remaining ingredients except corn bread; pour over pork.
• Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release. Check to ensure meat is very tender. If not, place lid on loosely and simmer until fork-tender. Remove meat to a cutting board and pull apart into chunks. (Do not shred.)
• Remove steamer insert. Skim fat from sauce and stir meat back into sauce. Serve meat chunks and gravy with the cornbread.

Steps:

• Dredge the chicken pieces in ½ cup flour and season with salt and pepper
• Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides
• Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper
• Mix to combine then pour in the chicken broth
• Cover and cook, undisturbed, 4 hours on high or 6 hours on low
• Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker
• Mix to combine and warm the peas through
• To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley