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

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.

Cool: Turn off the slow cooker and let the strawberries cool completely within the crockpot.
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.
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!