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“I have owned my FoodSaver® [Vacuum Sealer] for about a month now, and I can't imagine not having it. My family eats a lot of fresh fruit and veggies and this comes in handy.”

~ Melsmith

Freezer to Slow Cooker convenience is dialed up to the max with the Crock-Pot® Cook & Carry™ Digital Slow Cooker with Heat-Saver™ Stoneware with programmable settings and the FoodSaver® V3880 Vacuum Sealer for fully automatic vacuum sealing.

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“I purchased this for myself before Christmas and am very pleased with it...”

~ Granny12

Apple Braised Pork Chops
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Apple Braised Pork Chops

 
  • Prep Time 10 minutes
  • Cook Time 6-8 hours on low
  • Servings 4
Ingredients:
  • 4 center-cut bone-in pork chops, about ½-inch thick (about 1½ lbs. total)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. ground cinnamon
  • 2 apples, peeled and chopped (such as Royal Gala, Cortland or Spy, Honey Crisp)
  • 4 shallots, chopped
  • 2 tbsp. brown sugar
  • 1 bay leaf
  • ¼ cup apple cider
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. chopped fresh parsley (optional)
  • Cracked black pepper, for serving (optional)
Cooking Directions:
  • 1. Pat pork chops dry with paper towel. Season all over with salt, pepper and cinnamon; add to FoodSaver® Bag. Add apples, shallots, brown sugar, and bay leaf to FoodSaver® Bag.
  • 2. Seal FoodSaver® Bag and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed ingredients to Crock-Pot® Slow Cooker with apple cider and apple cider vinegar.
  • 4. Cover, cook on low heat setting for 6-8 hours or until pork chops are tender. Garnish with parsley and freshly cracked black pepper.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Substitute apple juice for the apple cider if desired.

Indian Style Chickpeas with Cauliflower
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Indian Style Chickpeas with Cauliflower

 
  • Prep Time 15 minutes
  • Cook Time 4-6 hours on low
  • Servings 4-6
Ingredients:
  • 6 cups medium cauliflower florets
  • 4 cups cubed potatoes
  • 1 can (540ml/19-oz) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. curry powder
  • 1 tbsp. minced ginger
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup peas
  • 1 cup canned diced tomatoes
  • ¼ cup tomato paste
  • 2 tbsp. Indian curry paste
  • 2 tbsp. butter (room temperature)
  • 2 tbsp. chopped fresh cilantro (optional)
  • Lemon wedges, for serving (optional)
Cooking Directions:
  • 1. Stir cauliflower, potatoes, chickpeas, onions, and garlic with curry powder, ginger, salt and pepper. Scrape into FoodSaver® Bag. Add peas to another FoodSaver® Bag.
  • 2. Seal both FoodSaver® Bags and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed contents of cauliflower from the FoodSaver® Bag, diced tomatoes, tomato paste, curry paste and butter to Crock-Pot® Slow Cooker.
  • 4. Cover, cook on low heat setting for 4-6 hours or until potatoes are tender, adding peas in the last 10 minutes of cooking. Garnish with chopped fresh cilantro and serve with lemon wedges if desired.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

You can also serve over steamed rice.

Slow-Cooker Beef and Beer Braise
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Slow-Cooker Beef and Beer Braise

 
  • Prep Time 15 minutes
  • Cook Time 6-8 hours on low
  • Servings 4-6
Ingredients:
  • 2 lbs. stewing beef, cut into ?-inch cubes
  • 1 tbsp. chopped fresh rosemary
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 lbs. mini red skinned potatoes
  • 2 carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 medium turnips, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 parsnips, peeled and cut into 1-inch chunks (about 2 cups)
  • 1 onion, chopped
  • 2 ribs celery, cut into 1-inch chunks
  • 6 cloves garlic, peeled
  • 1 (12-oz) bottle stout beer (aka Guiness)
  • ¼ cup beef broth
  • ¼ cup tomato paste
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. chopped fresh chives
  • Grainy mustard, for serving (optional)
  • Prepared horseradish, for serving (optional)
Cooking Directions:
  • 1. Sprinkle beef with rosemary, salt and pepper. Add beef to FoodSaver® Bag along with potatoes, carrot, turnip, parsnips, onion, celery and garlic.
  • 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed contents from the FoodSaver® Bag to Crock-Pot® Slow Cooker. Pour in beer, beef broth, tomato paste, and Worcestershire sauce.
  • 4. Cover, cook on low heat setting for 6-8 hours or until beef is tender. Garnish with chives. Serve with mustard and horseradish if desired.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.
Slow Cooker Beef and Potato Hash
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Slow Cooker Beef and Potato Hash

  • Prep Time 15 minutes
  • Cook Time 6-8 hours on low
  • Servings 4-6
Ingredients:
  • 4 cups cubed leftover cooked roast beef
  • 4 cups cubed peeled potatoes
  • 2 carrots, peeled and cubed¬
  • 1 onion, finely chopped
  • 1 tbsp. chopped fresh thyme
  • ½ tsp. each salt and pepper
  • 1 cup frozen peas
  • ¼ cup beef broth
  • 1 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. chopped fresh parsley (optional)
  • Smoky barbecue sauce, for serving (optional)
Cooking Directions:
  • 1. Toss roast beef with potatoes, carrots, onion, thyme, and salt and pepper until combined. Transfer to FoodSaver® Bag. Add peas to another FoodSaver® Bag.
  • 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed contents of roast beef and potato from the FoodSaver® Bag to Crock-Pot® Slow Cooker. Add beef broth and tomato paste and Worcestershire sauce.
  • 4. Cover, cook on low heat setting for 6-8 hours or until potatoes are vegetables are tender, adding peas to Crock-Pot® Slow Cooker in the last 10 minutes of cooking. Garnish with parsley. Serve with smoky barbecue sauce if desired.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Serve topped with a fried egg if desired.

Slow-Cooker BBQ Pork Ribs
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Slow-Cooker BBQ Pork Ribs

  • Prep Time 10 minutes
  • Cook Time 6-8 hours on low
  • Servings 8
Ingredients:
  • 2 racks baby back pork ribs (about 4 lbs.)
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 4 tsp. ground espresso powder or ground coffee
  • 4 tsp. brown sugar
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. salt
  • 1 tsp. pepper
Cooking Directions:
  • 1. Pat each rib rack dry with paper towel. Cut each rack into three pieces and set aside.
  • 2. Stir chili powder with smoked paprika, espresso, brown sugar, oregano, garlic, powder, onion powder, salt and pepper until combined. Rub all over ribs. Transfer to FoodSaver® Bag.
  • 3. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 4. To cook, add thawed contents from the FoodSaver® Bag to Crock-Pot® Slow Cooker.
  • 5. Cover, cook on low heat setting for 6-8 hours or until meat is tender and meat falls off the bones.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Add ¼ tsp. ground cayenne pepper to rub for a spicier rib.

Slow-Cooker Teriyaki Beef
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Slow-Cooker Teriyaki Beef

 
  • Prep Time 10 minutes
  • Cook Time 6-8 hours on low
  • Servings 6
Ingredients:
  • 2 lbs. stewing beef (cut into 1-inch cubes)
  • 2 tbsp. cornstarch
  • ¼ tsp. each salt and pepper
  • ¼ cup teriyaki sauce
  • 2 tbsp. minced ginger
  • 1 onion, thickly sliced, about ?-inch thick
  • 2 rib celery, sliced on angle
  • 2 carrots, sliced on angle
  • 2 cups green beans, trimmed
  • ¼ cup beef broth
  • 2 green onions, sliced on an angle
  • 2 tbsp. sesame seeds (optional)
Cooking Directions:
  • 1. Toss beef with cornstarch salt and pepper. Toss with teriyaki sauce and ginger. Add beef to FoodSaver® Bag along with onion, celery and carrots. Add green beans to another FoodSaver® Bag.
  • 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed contents of beef teriyaki bag to Crock-Pot® Slow Cooker with beef broth.
  • 4. Cover, cook on low heat setting for 6-8 hours or until beef is tender, adding thawed green beans in the last 20 minutes of cooking. Skim fat. Garnish with green onions and sesame seeds.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Serve on rice noodles or steamed rice if desired.

Southwest Chicken Chili Soup
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Southwest Chicken Chili Soup

 
  • Prep Time 15 minutes
  • Cook Time 4-6 hours on low
  • Servings 4-6
Ingredients:
  • 2 cups shredded deli-roasted chicken
  • 2 cloves garlic, minced
  • 1 tsp. ancho chili powder
  • 1 tsp. ground cumin
  • ½ tsp. dried thyme
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 cups cubed butternut squash
  • 1 can (398 ml/15-oz) black beans, drained and rinsed
  • 1 cup corn
  • 1 small onion, finely chopped
  • 1 poblano pepper, seeded and chopped
  • 1 rib celery, finely chopped
  • 1 jalapeno, seeded and chopped
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes
  • ¼ cup barbecue sauce
  • 2 tbsp. lime juice
  • 1 tbsp. chopped fresh parsley (optional)
Cooking Directions:
  • 1. Toss shredded chicken with garlic, ancho chili powder, cumin, thyme, salt and pepper until combined. Add to FoodSaver® Bag along with butternut squash, black beans, corn, onion, poblano, celery and jalapeno.
  • 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed ingredients to Crock-Pot® Slow Cooker. Pour chicken broth, diced tomatoes, barbecue sauce, lime juice over top.
  • 4. Cover, cook on low heat setting for 4-6 hours or until butternut squash is tender. Stir in parsley if desired.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Substitute chipotle powder for ancho chili powder.

Thai Peanut Chicken
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Thai Peanut Chicken

  • Prep Time 15 minutes
  • Cook Time 6-8 hours on low
  • Servings 4-6
Ingredients:
  • 8 chicken thighs cut into 1-inch cubes
  • ½ tsp. salt
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. minced ginger
  • ½ cup chicken broth
  • 1/3 cup peanut butter
  • ¼ cup sweet Thai chili sauce
  • 2 tbsp. lime juice
  • 2 tbsp. soy sauce
  • ¼ cup chopped fresh cilantro
  • Lime wedges, for serving
Cooking Directions:
  • 1. Season chicken with salt. Add to FoodSaver® Bag with onion, red pepper, carrot, garlic and ginger.
  • 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
  • 3. To cook, add thawed ingredients to Crock-Pot® Slow Cooker.
  • 4. Stir chicken broth with peanut butter, chili sauce, lime juice, and soy sauce until blended. Add to Crock-Pot® Slow Cooker.
  • 5. Cover, cook on low heat setting for 6-8 hours or until chicken is cooked and tender.
  • 6. Garnish with cilantro and serve with lime wedges.
Freeze and Sealing Directions:
  • 1. Add all of your ingredients to a gallon-size FoodSaver® Bag: be sure to place the meat in last, so it’s the first ingredient added into your Crock-Pot® Slow Cooker.
  • 2. When you’re ready to cook, thaw overnight before placing the recipe into your Crock-Pot® Slow Cooker.

Quick Tips

Serve with steamed rice or rice noodles if desired.

Honey Sesame Chicken
Recipe by: Tiffany McCauly
Photo Credit by: HelloSociety
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Chicken Fajita Chili

 
  • Cook Time 4 to 5 hours on low
  • Servings 3 large portions
Ingredients:
  • 4 garlic cloves, minced
  • 1/3 cup red onions, minced
  • 2 tbsp. toasted sesame oil
  • 2 tbsp. tamari or coconut aminos
  • 1/4 cup honey
  • 1/2 tsp. freshly grated ginger
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. toasted sesame seeds, divided
  • 1 tbsp. tomato paste
  • 1/4 cup water
  • 1 1/2 tsp. arrowroot powder or organic cornstarch (optional for thickening sauce)
  • 2 lb. boneless, skinless chicken breasts
  • Brown rice for serving
  • 1 green onion, (green part only) sliced thin for garnish
Cooking Directions:
  • 1. In a medium sauce pan, sauté the garlic and onions in the sesame oil until the onions become translucent.
  • 2. Stir in the tamari or coconut aminos, honey, ginger, red pepper flakes, 1 tbsp. of the sesame seeds, tomato paste and water until well combined.
  • 3. Allow the sauce to simmer for 2-3 minutes. If you wish to have a thicker sauce, whisk in the arrowroot powder or cornstarch here as well.
  • 4. Place the chicken breasts in the bottom of the crock and pour the sauce over the chicken.
  • 5. Cook on high for 2-3 hours or on low for 4-5 hours. The chicken should shred easily when done.
  • 6. Serve over brown rice and sprinkle remaining sesame seeds over the top for garnish and extra flavor.
  • 7. Garnish with sliced green onions.
Chicken Fajita Chili
Recipe by: Marla Meredith
Photo Credit by: HelloSociety
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Chicken Fajita Chili

 
  • Prep Time 20 minutes
  • Cook Time 4 to 5 hours on low
  • Servings 8
Ingredients:
  • 2 pounds skinless chicken breast, cut into bite sized pieces
  • 3 tablespoons vegetable oil
  • 1 packet (1.12 ounces/31 grams) fajita seasoning
  • 2 tablespoons chili powder
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 yellow pepper, diced
  • 2 carrots, sliced thin
  • 1 zucchini, cut into small pieces
  • 1 can (16 ounces) garbanzo beans, rinsed & drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (28 ounce can) diced tomatoes
  • 17 ounces tomato soup (use less if you like a thicker chili)
  • salt & pepper to taste
  • 5 quart Crock-Pot (www.crock-pot.com)
  • FoodSaver sealer w/bags (www.foodsaver.com)
Cooking Directions:
  • 1. If using a Food Saver to marinate the chicken, read & follow the directions. You can also do this in a re-closeable bag if you do not have a food saver. Marinate for a few hours to overnight.
  • 2. When ready to get started, place the chicken in a large sauté pan over medium high heat. Brown chicken on all sides. Remove from the heat when browned. (This gives it much better flavor in the final dish.) You can cut the veggies while the chicken is cooking.
  • 3. Place all ingredients in the crock pot. Mix well. You can cook it on a high setting for 2 to 2/12 hours or on low setting for 4 to 5 hours. Season with salt and pepper to taste.

Quick Tips

Serve with chips, rice, quinoa or pasta.

Crockpot® Honey Braised Pork Ramen
Recipe by: Sam Temsah-Deniskin
Photo Credit by: HelloSociety Influencer Sam Temsah-Deniskin
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Crockpot Asian Short Ribs

 
  • Prep Time 30 minutes
  • Cook Time 6 hours, 40 minutes
  • Serving 4
Ingredients:
  • 3 pounds of pork shoulder roast
  • 1/4th cup of honey
  • 1/4th cup of sake
  • 4 star anises
  • 4 cups of chicken broth
  • 2 packs of Ramen noodles
  • 1 tablespoon of Sriracha sauce
  • 2 tablespoons of chili garlic sauce
  • 1 tablespoon of fresh ginger
  • 1 tablespoon of Chinese five spice
  • 1 tablespoon of brown sugar
  • 1 tablespoon of salt
  • 1 lime
  • 2 cups of shitake mushrooms
  • 2 cups of leeks
  • 1 ½ cups of snow peas
  • 8 hard-boiled quail eggs or 4 hard-boiled chicken eggs
  • 4 tarragon sprigs
  • 4 radishes
  • 3 garlic cloves
  • 2 jalapenos
  • 2 scallion stalks
  • 1 red onion
  • 1 mango 
Cooking Directions:
  • 1. Glaze the uncooked pork shoulder in the honey and then sprinkle the Chinese five spice on top. Set aside. 
  • 2. In the Crock-Pot® Slow Cooker add the chicken broth, chili garlic sauce, Sriracha sauce, minced garlic cloves, ginger, star anises, lime juice, and brown sugar. Place the glazed pork shoulder the pot. Cover the Crock-Pot® slow cooker and cook on high for 6 hours.
  • 3. Once the pork has been braised for the 6 hours, remove it from the pot. Also remove the star anises and discard. In a separate bowl, pull apart the pork with a fork and knife. Once, shredded add the pork back into the Crock-Pot® slow cooker. 
  • 4. Add the mushrooms, leeks, snow peas, and salt into the Crock-Pot® slow cooker. Continue to cook for an additional 40 minutes on high. At the 35-minute mark, add in the uncooked Ramen noodles. 
  • 5. Hard-boil the quail or chicken eggs and set aside.
  • 6. Once the cooking time is over, immediately serve in soup bowls. Top the bowls with halved hard-boiled eggs, sliced red onion, sliced jalapenos, cut scallions, sliced radish, mango chunks, and tarragon sprigs. Enjoy!
Chorizo Stuffed Bell Peppers
Recipe by: Samia Temsah-Deniskin
Photo Credit by: HelloSociety Influencer Samia Temsah-Deniskin
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Chorizo Stuffed Bell Peppers

  • Prep Time 20 minutes
  • Cook Time 4 hours
  • Serving 4
Ingredients:
  • 1, 16-oz. bottle Italian salad dressing (about 2 cups)
  • 1 package Italian salad dressing mix
  • 2, 8-oz. packages cream cheese, softened
  • 2 cans condensed cream of chicken soup
  • 3-4 pounds skinless, boneless chicken breasts or thighs
  • Shredded Parmesan cheese (optional)
Cooking Directions:
  • 1. Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside.
  • 2. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion. Prepare the cooked Mexican rice and black beans.
  • 3. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.
  • 4. Stuff the bell peppers with the mixture. Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright. Cook on low for 4 hours.
  • 5. Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.