Season the chicken wings with salt and pepper, then place them in the slow cooker.

In a mixing bowl, combine the brown sugar, ketchup, vinegar, water, soy sauce, apricot preserves, horseradish, and hot sauce.

Stir well until the sauce is fully mixed, then pour it over the chicken wings.

Stir to coat the wings evenly in the sauce.

Cover and cook on low for 6 hours, stirring occasionally.

Serve hot, garnished with chopped green onions or sesame seeds if desired.

Season chicken with salt and pepper, and then place in slow cooker.

In a separate bowl combine brown sugar, ketchup, vinegar, water, soy sauce, hot sauce and garlic.

Stir together well and then pour over chicken wings.

Stir chicken wings to completely coat in sauce.

Cover and cook on low for 6 – 7 hours.

In a mixing bowl, mix together everything except the chicken wings.

Pour half of the mixture into the slow cooker.

Place the chicken wings in the slow cooker and cover with the rest of the sauce.

Cook on low for 6 – 7 hours.

Wash chicken wings and pat dry.

Season chicken wings with cayenne pepper.

In a separate bowl combine honey, soy sauce, ketchup, minced garlic and oil.

Stir well and then pour over chicken wings.

Stir slow cooker to ensure all wings are completely covered.

Cook on low for 6 – 7 hours.

Place chicken wings in the slow cooker.

In a large bowl, combine all remaining ingredients and stir well.

Pour over chicken wings and cover.

Cook on low for 5 – 6 hours.

Heat the olive oil in a pan over medium-high heat.

Squeeze the sausage from its casing and lightly brown it with the garlic.

Drain any excess grease and set aside.

Spray the slow cooker insert with a nonstick cooking spray.

Add the sausage and garlic, broccoli, and broth.

Cover and cook on low for five hours.

Prepare the rigatoni according to the package’s directions, or until the pasta is al dente.

Combine the ravioli, tomato sauce, tomatoes, garlic, onion, and herbs in a greased slow cooker insert.

Cover and cook on low for five hours.

Add the tomatoes, zucchini, and broth, cooking for several minutes more.

Pour the vegetables over the penne in a separate bowl.

Ladle the pasta and vegetables into a 12-inch square of aluminum foil.

Seal the edges of the foil tightly, making a pocket.

Place the pockets into the slow cooker; cover and cook on low for four hours, or until pasta is al dente.

Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened but not browned. Add the potato, toss in the butter then cover and fry gently for 10 minutes, stirring occasionally until just turning golden around the edges.

Add the stock, season with salt and pepper and bring to the boil. Cover and simmer for 10 minutes or until the potatoes are tender. Cool slightly then purée in batches in a blender or food processor with the herbs.

Pour back into the saucepan, reheat then taste and adjust the seasoning if needed. Serve in mugs with toasted bacon sandwiches

Spray a slow cooker insert with nonstick cooking spray.

Rub the chicken with the Italian seasoning and place in the bottom of the insert.

Pour in the tomatoes and broth.

Cover and cook on high for four hours.