Featured in this mega deal are the FoodSaver® FM 2000 Vacuum Sealer and the Crock-Pot® Cook & Carry™ Manual Slow Cooker. Simple, easy vacuum sealing and slow cooking just doesn’t get any better with these two top customer picks.

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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

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

~ Granny12

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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Apple Braised Pork Chops

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.

Indian Style Chickpeas with Cauliflower

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.

Slow-Cooker Beef and Beer Braise

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

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.

Slow-Cooker BBQ Pork Ribs

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.

Slow-Cooker Teriyaki Beef

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.

Southwest Chicken Chili Soup

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.

Thai Peanut Chicken

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.

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.