Cooking corn on the cob without a drop of water may seem like slow cooker hocus pocus, but with butter, chili, and lime juice, you’ll agree that the results are truly magical.

For whom does the Taco Bell toll? Not you, once you learn to make these super-delicious burritos that are a rare combination of huge and healthy.

Beans, beans, good for your heart…cooking them slow…is like fine art? Okay, maybe it’s not an art, but the refried beans are mighty fine.

Slow-cooked greens and aged Manchego cheese make this one knockout of a bruschetta recipe.

A cooking lesson and a linguistic rant –all before breakfast.

That same flowering kale you see decorating old ladies’ yards is just as gorgeous in the crock-pot. Slow steam it with some basic ingredients to bring out the best of this leafy greens’ peppery bite.

You could go the Paula Deen route and stuff a bevy of birds into one another, or save the time and trouble and make this aromatic stuffed sweet pepper dish. Pick door number two, and be glad you did.

Who knew you could cook baked potatoes to perfection in your slow cooker –and leave them almost as long as you like? Crock Tease did!

Remember school cafeteria food? The Sloppy Faux takes the best of your lunchline memories and ditches the worst, upgrading the Sloppy Joe into a zesty low-cal vegetarian sandwich, slow cooker-style.

White bean soup –cooked from scratch in the slow cooker, then topped with cracked pepper, olive oil, and shaved Parmesan– looks good enough to serve up in a Italian restaurant.