“This is my best-kept secret recipe for our annual camping trip, and I’m never returning to the old way again”

These Slow Cooker Strawberries transform fresh fruit into a rich, sweet, and beautifully concentrated compote with minimal effort. Perfect for topping desserts, mixing into yogurt, or even freezing for popsicles, this simple recipe captures the essence of strawberries with a bright hint of lemon.

Ingredients:

Ingredient	Quantity
Fresh strawberries, hulled and halved	32 oz
Granulated sugar	1 cup
Lemon, zested and juiced	1

Instructions:

1. Combine Ingredients: Dump the hulled and halved fresh strawberries, granulated sugar, lemon zest, and lemon juice into your slow cooker. Stir gently to combine.
2. Slow Cook: Turn the slow cooker on high heat and cover with the lid. Let the strawberries cook for 2 hours, stirring a few times throughout the cooking period to ensure even cooking and to prevent sticking.
3. Cool: Turn off the slow cooker and let the strawberries cool completely within the crockpot.
4. Store: Once cooled, transfer the slow-cooked strawberries to a mason jar or other airtight container. Label the container with tape (including the date) and store in the refrigerator for up to 2 weeks.

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Storage & Uses: These slow cooker strawberries are incredibly versatile!

• Refrigeration: Store in the fridge for up to 2 weeks.
• Freezing: You can also freeze this compote to make great popsicles, add to smoothies, or use as a topping later.
• Serving Suggestions: Spoon over ice cream, pancakes, waffles, yogurt, cheesecake, or stir into oatmeal.

Enjoy your delicious and versatile Slow Cooker Strawberries!