Crock Pot Slow Cooker Power Light Blinking

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For Slow-Cooker Monday this week I did something really simple: I baked sweet potatoes in the slow cooker. To streamline dinnertime, I added quick-cooking pork cutlets and steam-in-the-bag green and yellow beans. Honestly, folks, this is my family's favorite kind of meal. Everything's separate, making it easy to choose what they want to eat and leave the rest untouched.

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First I washed 4 sweet potatoes really well, then I put them in the slow cooker without drying them off. I covered the slow cooker and cooked on low for 4 hours, until the potatoes were tender. My potatoes were really small, so I cooked them in a 4-quart cooker for the minimum amount of time. If you have the big ones, they could take as long as 6 hours to get tender. I found that I could hold them in the slow cooker for a while once they were cooked through, but I haven't tested that for a large amount of time.

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About 10 minutes before dinnertime, I started on the rest. I seasoned pork cutlets with salt and pepper while I heated a slick of olive oil in a wide skillet. I browned the cutlets on both sides, about 3 or 4 minutes each. Then I poked a couple of holes in this microwave-in-bag package of green and yellow beans and microwaved according to the instructions on the bag, about 5 minutes. Served the sweet potatoes with butter and salt alongside the pork chops and beans.

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