For all 4 recipes: LOW: 6–8 hours, HIGH: 3–4 hours
Apple Cider Pulled Pork: Shred & serve with roasted sweet potatoes, Brussel sprouts, slaw, or on whole-grain sliders for an easy next-day lunch.
Sweet Potato Turkey Chili: Top with avocado, Greek yogurt, cilantro, or shredded cheese. Pack leftovers in a thermos for school or work lunches.
Chicken Pot Pie: Shred chicken, then stir in 1 cup frozen peas + ½–1 cup milk or half-&-half during the last 20–30 minutes. Serve as-is or with warm biscuits.
Maple Dijon Chicken: Serve with wild rice or quinoa, green beans, roasted carrots, or Brussels. Shred leftovers for wraps or grain bowls the next day.
