The slow cooker has become one of the most convenient appliances in the kitchen, and it can turn out a great variety of delicious food. The natural juices from the meats and vegetables are retained in the pot, so the dishes are savory and tasty.

Slow cookers are safe, easy to use and require no attention while cooking, plus they use less electricity than a standard stove or oven.

The recipes featured here are easy favorites adapted for the slow cooker and require little preparation.

PORK ADOBO

4 yellow onions, halved and sliced
4 cloves garlic, crushed and divided
1 bay leaf
1 teaspoon black pepper
3 pounds boneless pork shoulder or butt, cut into 1-inch cubes
1/2 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon sugar

Spread half of onions in bottom of slow cooker. Add 2 garlic cloves, bay leaf and pepper. Arrange pork in a single layer on top of onions. Top with remaining onions and garlic.

Drizzle vinegar and soy sauce over ingredients and sprinkle with sugar. Cover and cook on high for 4 hours or low for 8 hours.

Discard bay leaf before serving. Serves 8.

Approximate nutritional information, per serving (including all the sauce): 480 calories, 34 g fat, 12 g saturated fat, 120 mg cholesterol, greater than 1,000 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g sugar, 31 g protein

SHOYU CHICKEN

1 whole chicken (about 2.5 pounds; substitute with thighs, drumsticks or breast meat)
2 cups soy sauce
1-1/2 cups brown sugar
1/2 cup water
1 teaspoon white vinegar
1/2 cup green onion, chopped
3 cloves garlic, chopped
2 tablespoons ginger, chopped
1/2 teaspoon black pepper

Place all ingredients in slow cooker, cover and cook on high for 3 to 4 hours or low for 6 to 7 hours. Turn chicken halfway through cooking.

If using frozen chicken, cook on high for 5 hours or low for 8 hours. Serves 4.

Approximate nutritional information, per serving (including all the sauce and based on 2.5 pounds whole chicken, with skin): 800 calories, 28 g fat, 8 g saturated fat, 150 mg cholesterol, greater than 8,000 mg sodium, 90 g carbohydrate, 1 g fiber, 82 g sugar, 49 g protein

CHILE VERDE

1 (8-ounce) can roasted whole green chilies (found at most supermarkets), cut into 1/2-inch strips; reserve liquid
3 pounds chuck steak, cut into 1-inch cubes
2 cups beef broth
1 onion, cut in half and sliced
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
2 small jalapeños, seeded and chopped (optional)
1/2 cup cilantro, chopped, for garnish

Place chilies and liquid in slow cooker; add beef, broth, onions, garlic, oregano, salt, pepper and jalapeños.

Cover and cook on high for 4 hours or low for 8 hours.

Garnish with cilantro and serve with your favorite starch. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 330 calories, 10 g fat, 3.5 g saturated fat, 100 mg cholesterol, 650 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g sugar, 51 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.