When a chill is in the air and decorations get spooky, it's not just time for ghosts and ghoulies; it's time for hearty, slow-cooked stews and braises. Here are 31 dishes to highlight the best of the season.
Crockpot Game Day Chili
Recipe by Tori Hammontree
Tori browns and drains a pound of hamburger, then adds three kinds of kidney and chili beans, tomato sauce and chili seasoning to the crockpot. Bell pepper and onion are optional.
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Cider-Braised Pork Shoulder with Apples
Pork and apple is as classic a pairing as it gets. This stew gets a little tang from mustard and cider vinegar, and I'd personally use a medium-sweet hard cider here, and I'd throw in a little Calvados too for some extra apple goodness.
Ingredients
Method
- Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Sear two broad sides until dark brown, 4 to 5 minutes per side. Transfer to a 6-quart slow cooker.
- Add onion, mustard, cider, vinegar, and thyme; turn pork once to coat.
- Cover; cook on low for 7 to 8 hours until pork pulls apart with a fork.
- Nestle apple wedges in the liquid for the final 45 minutes, until softened but intact.
- Transfer pork and apples to a platter; skim excess fat from the liquid.
- Whisk cornstarch with cold water; stir into the cooker. Cook on high for 8 to 10 minutes until gravy thickens.
- Pull pork into large pieces; spoon over cider gravy.
Herb Pot Roast with Root Vegetables
It took a long time for me to like pot roast — too many awful, stringy, dry messes as a kid. However, with chuck, you get a pot roast that cuts apart nicely in sheets, and a generous amount of rosemary and thyme fills the house with incredible aromas.
Ingredients
Method
- Season roast with salt and pepper. Brown in oil in a hot skillet for 5 minutes per broad side.
- Spread onion, carrots, parsnips, and potatoes in a 6-quart slow cooker; top with roast.
- Whisk tomato paste, broth, Worcestershire, rosemary, and thyme; pour around beef.
- Cover; cook on low for 8 to 8 1/2 hours until meat is fork-tender and vegetables are soft but intact.
- Transfer roast and vegetables to a platter; tent loosely with foil. Skim fat from the liquid.
- Whisk cornstarch with cold water; stir into the cooker. Cook on high about 10 minutes until glossy and thickened.
- Break roast into serving pieces; spoon gravy over meat and vegetables.
Beef and Barley Stew
As many "superfoods" as you see marketed these days, barley should be on the list too — a relatively low-cal carb packed with protein and fiber, and it helps that it tastes great too. It's a natural pairing with slow-cooked beef.
Ingredients
Method
- Season beef with salt and pepper. Brown in oil over medium-high heat in two batches, 5 to 6 minutes each.
- Transfer to a 6-quart slow cooker; add onion, carrots, celery, mushrooms, and barley.
- Whisk broth, tomato paste, Worcestershire, and thyme; pour into cooker. Add bay leaf.
- Cover; cook on low for 7 to 8 hours until beef is tender and barley cooked through.
- Discard bay leaf; stir in frozen peas.
- Cover; cook on high for 8 to 10 minutes until peas are hot and bright green.
- If barley has absorbed too much broth, thin with 1/2 cup hot water. Check salt.
Pumpkin Turkey Chili
If you've ever tried to slow cook pumpkin, you know what happens — it collapses. In this hybrid chili-slash-pumpkin soup, that's a feature, not a bug, and pumpkin puree provides the sweetness to balance the spice.
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Cook turkey, breaking into small crumbles, for 7 to 8 minutes until no pink remains.
- Add onion and bell pepper; cook 4 minutes until onion softens. Stir in garlic for 30 seconds.
- Stir in chili powder, cumin, paprika, chipotle, and salt; cook 30 seconds until fragrant.
- Transfer to a 6-quart slow cooker; stir in pumpkin, tomatoes, both beans, and broth.
- Cover; cook on low for 5 to 6 hours until chili thickens and peppers are tender.
- If loose, uncover for the final 20 minutes. Taste for salt and chipotle heat before serving.
Maple-Dijon Chicken Thighs and Carrots
We all love maple syrup on our pancakes, but I think it has a place in the savory kitchen too. Be sure not to hold back on the vinegar and mustard — it's easy for the sweetness to overwhelm the stew.
Ingredients
Method
- Season chicken with salt and pepper. Arrange carrots and onion in a 6-quart slow cooker.
- Arrange chicken in one layer over vegetables.
- Whisk maple syrup, mustard, vinegar, Worcestershire, and thyme; pour evenly over chicken.
- Cover; cook on low for 3 1/2 to 4 hours until thighs reach 175°F and carrots are tender.
- Transfer chicken and vegetables to a platter; switch cooker to high.
- Whisk cornstarch with cold water; stir into sauce. Cook uncovered for 8 to 10 minutes until lightly thickened.
- Spoon maple sauce over chicken and carrots.
Creamy Chicken and Wild Rice Soup
I probably cook chicken thighs more than any other protein. They can handle cooking in all types, and they fall apart so perfectly in a good soup. This cream soup marries fall-apart chicken and wild rice.
Ingredients
Method
- Season chicken with salt and pepper; place in a 6-quart slow cooker.
- Add wild rice, onion, carrots, celery, mushrooms, broth, thyme, and bay leaf.
- Cover; cook on low for 6 to 7 hours until rice grains split and chicken reaches at least 175°F.
- Transfer chicken to a plate; pull into bite-size pieces. Discard bay leaf.
- Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then slowly whisk in milk.
- Cook for 4 to 5 minutes until the milk mixture coats a spoon. Stir into cooker with chicken.
- Cover; cook on high for 10 minutes. Thin with hot broth if rice has thickened soup too much.
Sausage and Brown Lentil Soup
One thing I love about lentils is that you can cook them directly from dry; there's absolutely no need to soak. They can be a bit bland by themselves, but they sing in harmony with Italian sausage and vegetables.
Ingredients
Method
- Heat oil in a skillet over medium-high heat. Cook sausage, breaking into small pieces, for 6 to 8 minutes until browned.
- Add onion, carrots, and celery; cook 4 minutes until onion softens. Stir in garlic for 30 seconds.
- Transfer to a 6-quart slow cooker; add lentils, tomatoes, broth, oregano, salt, and pepper.
- Cover; cook on low for 6 to 7 hours until lentils are tender but intact.
- Stir in spinach and vinegar; cover for 5 minutes until wilted.
- Taste the sausage-seasoned broth; add salt only if needed.
Butternut Squash and Black Bean Chili
For veggie chili, I think it's best not to use fake meats. You've got great veggies; celebrate them! Butternut squash provides sweetness and fall flavor, and black beans provide the heft.
Ingredients
Method
- Add squash, onion, bell pepper, garlic, black beans, tomatoes, and broth to a 6-quart slow cooker.
- Stir in chili powder, cumin, paprika, and salt until no dry spice pockets remain.
- Cover; cook on low for 5 to 5 1/2 hours until squash is tender throughout and mostly intact.
- Mash about 1 cup squash and beans against the cooker wall; stir in to thicken.
- Stir in lime juice. If chili is loose, cook uncovered on high for 10 minutes.
- Taste for salt; serve while squash retains its shape.
Red Wine Short Ribs
Nothing in a stew is quite like short ribs. Here, they basically get the bourguignon treatment, braised in red wine.
Ingredients
Method
- Season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Brown ribs in batches for 8 to 10 minutes each, forming a dark crust on three sides. Transfer to a 6-quart slow cooker.
- Cook onion and carrots in the skillet for 5 minutes until edges brown. Add garlic and tomato paste; cook 1 minute.
- Add wine, scrape skillet clean, and boil for 3 minutes. Transfer to cooker.
- Add broth, Worcestershire, thyme, and bay leaves. Cover; cook on low for 8 to 8 1/2 hours until meat nearly slips off bones.
- Transfer ribs to a platter. Discard bay leaves; thoroughly skim sauce.
- Boil sauce in a saucepan for 10 to 15 minutes until it coats a spoon. Spoon over ribs.
Cider Brats with Apples and Sauerkraut
As much as I love brats on a bun (with a beer, as I watch the Royals screw up another season), they transition into fall seamlessly in this cider braise. Just like at the stadium, don't skimp on the sauerkraut.
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Brown bratwurst on two sides, about 5 minutes total; they will remain undercooked.
- Spread potatoes and onion in a 6-quart slow cooker; cover with sauerkraut.
- Whisk cider, mustard, caraway, and pepper; pour into cooker.
- Place bratwurst over sauerkraut; top with apple wedges.
- Cover; cook on low for 4 1/2 to 5 hours until potatoes are tender and sausages reach 160°F.
- Serve each brat with potatoes, apples, kraut, and enough cider liquid to moisten.
Herbed Turkey Meatballs in Tomato Sauce
I'm pretty skeptical of ground turkey in general, but with plenty of tomato and herbs, it works here. These meatballs are pretty delicate, so make sure not to disturb them too much during cooking.
Ingredients
Method
- Stir tomatoes, tomato paste, garlic, oregano, and 1/2 tsp salt in a 6-quart slow cooker. Heat on high for 30 minutes.
- Mix turkey, breadcrumbs, Parmesan, onion, egg, milk, basil, pepper, and remaining 1 tsp salt just until combined.
- Gently shape into 24 meatballs, about 1 1/2 inches each; do not pack tightly.
- Gently lower into hot sauce in one layer. Spoon sauce over tops without stirring.
- Cover; cook on low for 3 1/2 to 4 hours until meatballs reach 165°F and centers feel firm.
- Carefully turn meatballs through sauce. Rest uncovered for 10 minutes before serving.
Poblano White Chicken Chili
White chicken chili really needs some green chilis for balance. Roasted poblanos provide a lower-heat option, but if you're a spice-head like me, some additional serranos are more than welcome.
Ingredients
Method
- Broil poblanos on a foil-lined pan, turning, for 8 to 10 minutes until blackened all over. Cover for 5 minutes; peel, seed, and dice.
- Season chicken with 1 tsp salt; place in a 6-quart slow cooker with poblanos, onion, and garlic.
- Mash one can beans with 1/2 cup broth. Add with whole beans, remaining broth, green chiles, cumin, oregano, and remaining salt.
- Cover; cook on low for 5 1/2 to 6 hours until chicken reaches 175°F and shreds easily.
- Remove and shred chicken; return with corn and cream cheese.
- Cover; cook on high for 20 to 30 minutes, stirring twice, until cheese melts smoothly and corn is hot.
- Stir in lime juice; check salt before serving.
Pork and Sweet Potato Stew
Pork goes great with warming spices, and cumin and paprika are just the ticket here. Be careful with the sweet potatoes; they can turn to mush if not cooked carefully.
Ingredients
Method
- Season pork with salt and pepper. Brown in oil over medium-high heat in two batches, about 6 minutes each.
- Transfer to a 6-quart slow cooker; add onion, garlic, tomatoes, broth, cumin, paprika, and coriander.
- Cover; cook on low for 3 1/2 hours.
- Stir in sweet potatoes and chickpeas. Cover; cook 3 1/2 to 4 hours more until pork is tender and potatoes yield to a spoon.
- Stir in vinegar; rest uncovered for 10 minutes to let broth settle.
- Taste for salt; break apart only the largest pork pieces before serving.
Mushroom Beef Stroganoff
Stroganoff shows you how much a few mushrooms and a little sour cream can do for beef stew. Be sure to wait until the very end to incorporate the sour cream, or it'll break.
Ingredients
Method
- Season beef with salt and pepper. Brown in oil in two batches, 5 to 6 minutes each.
- Add to a 6-quart slow cooker with onion, mushrooms, and garlic.
- Whisk broth, mustard, Worcestershire, and thyme; pour into cooker.
- Cover; cook on low for 6 1/2 to 7 hours until beef is tender.
- Whisk cornstarch with cold water; stir into cooker. Cook on high about 10 minutes until gravy thickens.
- Turn off cooker; wait until bubbling stops. Fold in sour cream until no white streaks remain.
- Boil noodles according to package directions until tender; drain. Serve stroganoff over hot noodles.
French Onion Beef with Gruyere Toasts
I love a classic French onion, but adding some beef turns it into a full meal. Instead of melting the cheese directly into the soup, this recipe simplifies things by pairing it with Gruyère toast.
Ingredients
Method
- Melt butter in a large skillet over medium heat. Add onions and sugar; cook 18 to 22 minutes until deeply golden.
- Season beef with salt and pepper; arrange in a 6-quart slow cooker.
- Spread onions over beef; add broth, Worcestershire, thyme, and bay leaf.
- Cover; cook on low for 7 1/2 to 8 hours until beef pulls apart easily.
- Discard bay leaf. Shred beef into large pieces; stir in balsamic vinegar.
- Top baguette slices with Gruyere. Broil 2 to 3 minutes until cheese bubbles and edges brown.
- Ladle beef and onion broth into bowls; top each with one cheese toast.
Chicken Pot Pie Filling with Biscuits
Making a pie can be a bit annoying, and in a chicken pot pie, the filling is the star of the show anyway. Serving the filling as a stew with biscuits gets you all the flavor and none of the hassle.
Ingredients
Method
- Season chicken with salt and pepper; place in a 6-quart slow cooker with onion, carrots, and celery.
- Add broth, thyme, and bay leaf. Cover; cook on low for 5 1/2 to 6 hours until chicken reaches 175°F.
- Transfer chicken to a plate; shred into bite-size pieces. Discard bay leaf.
- Melt butter in a saucepan. Whisk in flour for 1 minute, then slowly whisk in milk and 1 cup cooking broth.
- Cook 4 minutes until sauce coats a spoon. Stir into cooker with chicken and frozen peas.
- Cover; cook on high for 15 to 20 minutes until peas are hot and filling bubbles at the edge.
- Bake biscuits according to package directions until well browned. Split; place one over each bowl of filling.
Maple-Sausage Baked Beans
Baked beans and kielbasa are a match made in heaven. This recipe uses a mix of maple syrup and molasses, but feel free to play around with the blend; I like to add a little sorghum molasses for a Southern twang.
Ingredients
Method
- Brown kielbasa in a skillet over medium-high heat for 5 to 6 minutes until cut sides color.
- Add kielbasa, navy beans, kidney beans, and onion to a 5- or 6-quart slow cooker.
- Whisk ketchup, maple syrup, molasses, vinegar, mustard, Worcestershire, paprika, and pepper until smooth.
- Pour over beans; fold gently to coat everything.
- Cover; cook on low for 5 to 6 hours until onion is tender and sauce dark and thick.
- If sauce runs quickly off a spoon, cook uncovered on high for 15 minutes. Stir before serving.
Stuffed Pepper Soup
If you like stuffed peppers but don't like the messy process, this might be the soup for you. I'd recommend cooking the rice separately so the soup doesn't turn into accidental porridge.
Ingredients
Method
- Heat oil in a skillet over medium-high heat. Brown beef for 7 minutes until no pink remains; drain excess fat.
- Add onion; cook 4 minutes. Stir in garlic for 30 seconds.
- Transfer to a 6-quart slow cooker; add peppers, both tomatoes, broth, Worcestershire, oregano, and salt.
- Cover; cook on low for 5 1/2 to 6 hours until peppers are tender but intact.
- Bring rice and water to a boil in a saucepan. Cover; cook over low heat about 15 minutes until tender.
- Fold rice into soup just before serving to keep grains distinct.
Cider Chicken Thighs with Cabbage
In slow-cooked stews, bone-in makes all the difference, adding flavor and natural gelatin. A little bacon adds richness, and cabbage soaks up all the goodness.
Ingredients
Method
- Cook bacon in a large skillet until crisp. Transfer to a plate, leaving 1 tbsp fat in the pan.
- Season chicken with salt and pepper. Brown skin-side down in bacon fat for 6 to 8 minutes until deep golden.
- Spread onion in a 6-quart slow cooker. Top with chicken, skin-side up, and half the bacon.
- Whisk cider, vinegar, mustard, and sage. Pour around chicken, not over it.
- Cover; cook on low for 3 hours. Tuck cabbage around thighs.
- Cover; cook 2 1/2 to 3 hours more until chicken reaches 175°F and cabbage is tender.
- Skim sauce; scatter remaining crisp bacon over chicken and cabbage.
Tuscan Sausage, White Bean and Kale Soup
Sausage, beans, and kale make for the ultimate cold-weather soup. I personally prefer the very un-Tuscan move of using spicy Italian sausage, but mild works well too.
Ingredients
Method
- Heat oil in a skillet over medium-high heat. Brown sausage for 7 to 8 minutes, breaking into bite-size crumbles.
- Add onion and carrots; cook 4 minutes. Stir in garlic for 30 seconds.
- Transfer to a 6-quart slow cooker; add beans, tomatoes, broth, rosemary, pepper, and salt.
- Cover; cook on low for 5 1/2 to 6 hours until carrots are tender and broth tastes fully seasoned.
- Stir in kale. Cover; cook on high for 15 to 20 minutes until tender but still green.
- Add lemon juice; taste the sausage-seasoned broth and adjust salt.
Cranberry-Balsamic Beef Meatballs
Cranberry and balsamic is one of those flavor combinations that seems odd at first, but then you realize it makes total sense. This recipe uses canned cranberry sauce, but I think it works much better with homemade (a process that's almost as easy as opening a can).
Ingredients
Method
- Mix beef, breadcrumbs, onion, egg, milk, salt, and pepper just until combined. Shape into 18 meatballs.
- Heat oil in a large skillet over medium-high heat. Brown meatballs in two batches, turning to brown three sides, about 6 minutes each.
- Transfer to a 5- or 6-quart slow cooker.
- Whisk cranberry sauce, broth, vinegar, brown sugar, Worcestershire, and rosemary until mostly smooth. Pour over meatballs.
- Cover; cook on low for 4 1/2 to 5 hours until meatballs reach 160°F and sauce darkens.
- Gently turn meatballs through sauce; rest uncovered for 10 minutes before serving.
Smoky Three-Bean Chili
This all-bean chili packs enough smoky flavor that the carnivores will like it just as much as the vegetarians. With the chipotles, start with one and add more if you feel it's necessary.
Ingredients
Method
- Add onion, pepper, garlic, all three beans, both tomatoes, and broth to a 6-quart slow cooker.
- Stir in chili powder, cumin, paprika, cocoa, chipotle, and salt until blended into the liquid.
- Cover; cook on low for 5 to 6 hours until onion and pepper are fully tender and flavors blend.
- If needed to thicken, mash 1 cup beans against the cooker wall and stir back in.
- Cook uncovered on high for 10 to 15 minutes until the surface looks thick, not watery.
- Taste for salt and chipotle heat before serving.
Rosemary Lamb Stew with Parsnips
Nothing complements lamb quite like rosemary. Be careful, though: one teaspoon might seem small, but add too much rosemary and it'll taste like drinking a Christmas tree.
Ingredients
Method
- Season lamb with salt and pepper. Brown in oil over medium-high heat in two batches, 6 to 8 minutes each.
- Transfer to a 6-quart slow cooker; add onion, carrots, parsnips, and garlic.
- Stir tomato paste in the hot skillet for 1 minute. Add broth and wine; scrape up browned bits.
- Pour into cooker; add rosemary and bay leaf. Cover.
- Cook on low for 7 1/2 to 8 hours until lamb yields easily to a fork and parsnips are tender.
- Discard bay leaf; skim excess fat. Stir in peas.
- Cover; cook on high for 8 minutes. Add lemon juice; check salt.
Pumpkin-Sausage Rigatoni
Pumpkin can make rich and creamy sauces, even if not an ounce of cream is added. This recipe uses cream as well, but it's worth trying without it too.
Ingredients
Method
- Heat oil in a skillet over medium-high heat. Brown sausage for 7 to 8 minutes, breaking into bite-size pieces.
- Add onion; cook 4 minutes until soft. Stir in garlic for 30 seconds.
- Transfer to a 6-quart slow cooker; stir in pumpkin, tomatoes, broth, sage, salt, and pepper.
- Cover; cook on low for 5 to 6 hours until sauce darkens slightly and onion dissolves into it.
- Stir in cream; keep on warm. Meanwhile, boil rigatoni in salted water until just tender.
- Drain pasta; fold into sauce with 3/4 cup Parmesan. Rest 5 minutes.
- Serve topped with remaining 1/4 cup Parmesan.
Cinnamon Oat Apple Crisp
Slow cookers aren't just for desserts. This apple crisp proves the point.
Ingredients
Method
- Coat a 6-quart slow cooker insert with nonstick spray.
- Toss apples with granulated sugar, cornstarch, lemon juice, 1/2 tsp cinnamon, nutmeg, and salt. Spread evenly in cooker.
- Rub oats, flour, brown sugar, remaining cinnamon, and butter into clumps; fold in pecans.
- Scatter topping over apples without pressing down.
- Stretch a clean cotton kitchen towel over cooker; cover with lid. Fold towel ends up over lid, away from heat.
- Cook on high for 3 to 3 1/2 hours until apples are tender and juices bubble at the edge.
- Remove lid and towel; rest 15 minutes before serving.
Pumpkin Bread Pudding
Most old bread works in a bread pudding, but this recipe uses brioche for extra richness. The eggy, sweet bread pairs perfectly with the pumpkin custard.
Ingredients
Method
- Coat a 6-quart slow cooker with softened butter; add brioche cubes.
- Whisk pumpkin, eggs, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour over bread; fold gently until every cube is damp. Scatter pecans on top.
- Rest in cooker for 15 minutes to let dry bread absorb custard.
- Cover; cook on low for 2 1/2 to 3 hours until center reaches 165°F and no liquid custard appears when pressed.
- Turn off cooker; uncover and rest 15 minutes before scooping.
Pear and Cranberry Cobbler
When peaches are out of season, cobbler is still absolutely doable. Here, the sweetness of pears is matched with tangy cranberries for a little autumn color.
Ingredients
Method
- Coat a 6-quart slow cooker insert with nonstick spray.
- Toss pears, cranberries, 1/2 cup sugar, cornstarch, lemon juice, vanilla, and cinnamon in cooker.
- Whisk flour, baking powder, salt, and remaining 1/4 cup sugar. Cut in butter until pea-size pieces remain.
- Stir in milk just until shaggy dough forms. Drop 10 rough spoonfuls over fruit, leaving gaps.
- Stretch a clean cotton kitchen towel over cooker; cover with lid. Fold towel ends away from heat.
- Cook on high for 2 1/2 to 3 hours until fruit bubbles and a biscuit center reaches 200°F.
- Uncover; rest 15 minutes to thicken juices.
Classic Mulled Apple Cider
Mulled cider was my favorite part of the trip to the Christmas tree farm in the late-November chill. This recipe makes a good baseline, but feel free to add cherries, cranberries, or other small fruits for additional flavor.
Ingredients
Method
- Pour cider into a 4- or 5-quart slow cooker; add orange rounds.
- Tie cinnamon, cloves, allspice, and star anise in double-layer cheesecloth; add to cider.
- Stir in maple syrup. Cover; cook on low for 1 1/2 to 2 hours until fragrant and steaming, not boiling.
- Remove spice bundle and orange rounds before they turn cider bitter.
- Stir in vanilla; switch to warm for up to 3 hours.
- Ladle into mugs, keeping heat low enough to prevent bubbling.
Warm Cranberry-Orange Punch
Who says a punch bowl needs to be cold? This hot punch makes for a treat at the Halloween party, and a little brandy or dark rum makes the perfect addition for the grown-ups.
Ingredients
Method
- Combine cranberry, orange, and pineapple juices with honey in a 5-quart slow cooker. Stir until honey loosens.
- Add orange rounds, cinnamon sticks, cloves, and ginger.
- Cover; cook on low for 1 1/2 to 2 hours until steaming and fragrant; do not boil.
- Strain out orange and spices before cloves turn bitter.
- Switch to warm; hold for up to 3 hours.
- Stir before ladling to redistribute settled juices.
Maple Pumpkin Spice Lattes
Yes, you can make a latte (OK, technically a café au lait) in the slow cooker. Even if you're a pumpkin superfan, be careful; it can quickly turn into pumpkin soup.
Ingredients
Method
- Whisk milk, coffee, pumpkin, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a 5-quart slow cooker until smooth.
- Cover; cook on low for 1 1/2 to 2 hours, whisking after 45 minutes and before serving.
- Check temperature after 90 minutes; switch to warm at 150°F to 160°F.
- Do not simmer; boiling milk forms a skin and cooked flavor.
- Whisk vigorously just before ladling to redistribute pumpkin and spices.
- Hold on warm no more than 2 hours, stirring every 30 minutes.
