Crockpot recipes

[Emily]

Please add your favorite crockpot recipes under this thread.

[Emily]

6 boneless, skinless chicken breasts
6 pieces thinly sliced ham
6 slices Swiss cheese
salt to taste
pepper to taste
6 slices of bacon (optional)
1/4 C water
1 tsp chicken bouillion granules
1/2 C white cooking wine
1 tsp cornstarch
1/4 C cold water

Flatten chicken to 1/8-1/4" (I use the bottom of a coffee cup) Place a slice of ham and a slice of cheese on breast. Salt and pepper. Roll up and wrap w/ bacon strip and secure w/ a toothpick. Place in crock-pot.

Combine 1/4 C water, granules and wine. Pour into crock-pot.
Cover and cook on High 4 hours.
Combine cornstarch and 1/4 C cold water. Add to crock and cook til thickened.

[Emily]

Emily declares this the world's BEST recipe!!!!

Crock Pot Italian Beef

Everyone loves this. It's soooo good.

List of Ingredients

3 -4 lb. chuck or rump roast -- trimmed of fat
1 package dry Good Seasons Italian salad dressing mix -- zesty or the regular
2 teaspoons Italian seasoning
1/2 of a 16 oz. jar pepperoncini peppers -- including juice (or more to taste)
1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)-or more if needed
fresh ground pepper, garlic powder, etc. -- optional
favorite cheese (cheddar, colby/jack, mozzarella, provolone, etc.)
kaiser rolls

Recipe

Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker).

When meat is done, shred it and put back in its juices.

Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc.
Warm in the microwave if cheese needs to be melted.

Can also top with sautéed onions, green peppers, and mushrooms if desired.


***Note:Pepperoncini peppers...
They look sort of like banana peppers. They come pickled in a jar. You'll find them in the same aisle as pickles and olives.

[Emily]

This one's a huge hit with family and guests.

CROCKPOT CARNITAS

1 1/2 to 2 pounds pork tenderloin, cut into 2-inch cubes

1 medium onion, peeled and sliced

1 fresh jalapeno pepper, seeded and sliced

1 - 2 tablespoons dried orange peel

1 tablespoon dried oregano

2 teaspoons fresh, minced garlic

1 12-ounce can Dr Pepper, Mr Pibb or Coca-Cola

16 fajita-size flour tortillas

Pico de gallo (recipe follows instructions)

Combine pork, onion, jalapeno and soda in a crockpot. Cover and cook on
low for 8 hours. Uncover and shred the meat using 2 forks. Serve on
flour tortillas and top with pico de gallo, if desired.

Makes 8 servings (2 tortillas and 1/8 of the meat per serving)

PICO DE GALLO

1 large tomato, cored and chopped

1 medium onion, finely chopped

1/2 jalapeno pepper, seeded and finely chopped, or to taste

1/2 cup fresh cilantro leaves, chopped

1 tablespoon fresh lime juice

Salt and pepper to taste
Combine all ingredients in a small bowl, seasoning to taste with salt and pepper. Cover and refrigerate until ready to use. Makes 1 1/2 cups.

[Emily]

I got this out of the newspaper a couple of weeks ago. It's very good.

Crockpot Potato Soup

8 cups peeled, diced potatoes
1 small onion chopped
6 ounces bacon, cooked, drained, crumbled
3 ounces regular cream cheese
5 ounces fat-free cream cheese
3 cans fat-free chicken broth
1 can 98% fat free cream of chicken soup
1/4 teaspoon black pepper

In 4-quart crockpot, combine potatoes, onion, and bacon. In large mixing bowl, combine cream cheeses; add chicken broth, cream of chicken soup and pepper, stirring until blended. Add soup mixture to crockpot; stir to blend. Cover; cook on low heat for 10 hours. If you like, mash the potatoes slightly for thicker soup. Makes 8 servings.

Nutritional values based on 1 serving (1/8 of recipe):

Calories ... 261; Fat ... 8 g; Carbohydrate ... 32 g; Sodium ... 1001mg; Cholesterol ... 22 mg;
Fiber ... 3 g; Calories from fat ... 30%

[Emily]

Crockpot Chicken Stroganoff

6 skinless chicken breasts Halves
1 can fat free cream of mushroom soup
8 oz. fat free sour cream
1 pkg. dry onion soup mix

Put frozen breasts in bottom of crockpot. Combine soup, sour cream and onion soup mix. Pour over chicken. Cook on low for 7 hours. Makes 6 servings. Serve over rice or noodles. Can also add can of mushrooms and peas...

No crockpot? Put in casserole dish and bake @350 degrees for 1 and 1/2 hours to
2 hours...

4 points per serving without noodles or rice

[Emily]

One botom round rump roast

Cover bottom of crock pot with water, place roast in crock pot, sprinkle 3 tbsp of vinegar over roast, cover generously with Lowrey's Seasoning Salt. Let cook for 7 - 8 hours.

Very tender and yummy.

I serve with mashed potatoes, gravy, corn, and rols. This in one of my family's favorites.

[Emily]

Cut up some steak in cubes (I also use ground beef sometimes, instead of steak). Brown on stove top. Mix together 2 Tbs. flour, 1/2 cu. water, and 1 can (10 oz.) tomato soup. Mix with browned steak. Put in crock pot and add:

several shakes of pepper

2 cans (16 oz) carrots

2 cans (16 oz) diced tomatoes

4 cubed potatoes (I usually bake them a bit first or they just don't quite get done in the crock pot)

1 small can mushrooms

1 onion, chopped

a pinch of oregano

a pinch of parsley

stir together and let cook on low all day (or at least 1/2 hr.)

[Emily]

This is so easy it almost sounds too good to be true.

Add about 5 boneless skinless chicken breast...frozen or thawed.

Add one bottle of BBQ sauce.

Cover, cook on low for 7 hours. I cook on high for about 2 hours, then turn it down to low until dinnertime.

When it's done, take two forks and gently pull apart the breast meat, add back to crockpot and stir. We serve these on Hamburger buns.

I apologize if this was originally someone on the board's recipe. I can't remember where I got this from.

[Emily]

We tried this one a few nights ago. I didn't think any of us would like it but it turned out to be a keeper. I think the only thing I may do different next time is not add so much sugar.

1 (2.5 pound) boneless rolled
pork loin roast
1 (16 ounce) can jellied
cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste


Directions
1 Place pork roast in a slow cooker. In a medium bowl,
mash cranberry sauce; stir in sugar, cranberry juice,
mustard and cloves. Pour over roast. Cover and cook on low for
6-8 hours or until meat is tender.
2 Remove roast and keep warm. Skim fat from juices;
measure 2 cups, adding water if necessary, and pour into a
saucepan. Bring to a boil over medium-high heat.
3 Combine the cornstarch and cold water to make a paste;
stir into gravy. Cook and stir until thickened. Season with
salt. Serve with sliced pork.

[Emily]

This one was a big hit at our house!

1 can Cream of mushroom soup
1 (8 oz) container sour cream
1 (4.5oz) can chopped green chiles (I used mild)
6 oz shredded colby - Monterey Jack cheese blend
1 (32 oz) pkg. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored taco chips

Spray 4 -6 quart slow cooker with non stick cooking spray. In med. bowl, combine soup, sour cream, chiles and cheese; mix well. Arrange half of potatoes in slow cooker. top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly.

Cover; cook on high setting for 3 1/2 to 4 1/2 hours.

Just before serving, sprinkle top with onions and chips.

Yummy!

[Emily]

I made this one up off the top of my head, so I don't have measurements. Just do it all to taste.

Pour 1-46 oz. can of vegetable juice into crockpot. Add leftover roast beef, frozen carrots. Cook for 4 hours.

Add 1 can corn, 1/2 bag frozen peas, & 1 can sliced new potatoes. Cook for another 3 1/2 hours. Season with garlic powder, parsley, and white pepper. At the table, serve with salt and rolls/crackers.

[Emily]

This one is by far the easiest crockpot recipe I've ever made, and it's good!

Chicken pieces (whatever you have on hand)
One box of Stovetop stuffing
One can of chicken broth
One can of cream of chicken soup (or any kind of creamed soup - - I've used cream of celery too)
One soup can of milk

Place chicken on the bottom of the crockpot and layer everything else on top of it. Cook on low for at least 8 hours. It tastes like you worked a lot harder than you did!

Note about the stuffing:
Question: do you cook the stuffing ahead or just mix it together or what? It sounds really good.
Gretti's answer: Just mix it all in there -
it's soooo easy. DH said it tasted like an early Thanksgiving meal, and all I had to do was dump everything in the Crockpot and turn it on! Gotta' love it!

[Emily]

This is my favorite crock pot recipe

2 LBS beef stew meat, cut in smaller chunks
2 cans golden mushroom soup (not cream of mushroom)
1 envelope dried onion soup mix
1 can of mushroom pieces
1/2 cup burgundy wine

Mix all ingredients together. I usually cook on high for a couple of hours and then finish with a few hours on low heat.

Serve over pasta and with some crusty French bread.

Oh La La! C'est Magnifique.

[Emily]

16 oz split peas
6 carrots
1 cup of cubed potatoes
2 ribs of celery
1 medium onion
about one cup of cubed ham or pieces off the bone
1/2 tsp dried oregano
garlic powder if desired
1/2 tsp black pepper

Rinse peas and place in a crockpot. Cover with 6 cups of boiling water. Cook on low for 8-9 hours. I add the rest of the ingredients whenever it is convenient for me, but I guess they'd need a couple hours to cook and blend the flavors. Do NOTadd salt until the peas are completely cooked.

[Emily]

Prep Time: 30 minutes
Cook Time: 8 hours

Ingredients:
5 potatoes, peeled and cubed
1-1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 tsp. instant minced onion
1 (11 oz.) can condensed cheddar cheese soup
1/2 cup milk
3 TB all-purpose flour

In a 3-1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion. Mix well.

In a small bowl, combine soup, milk and flour. Beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix.

Cover and cook on low setting for about 8 hours or until potatoes are tender.

[Emily]

I made a new crockpot chicken..
------------------------------------------------------------------------
It is a friend's recipe, so good! (not low fat, but if you tried you could probably cut down the fat content)

Put chicken breasts in the crockpot(I was making for two families, so I put 8 in). Add 2 Tbsp butter/margarine(I cut it up into smaller pieces and kind of dotted it around the crock). Add one packet Good seasons italian dressing mix(just the seasoning, no water or anything). Cook on low for 4 hours. (I did one hour on high, then the rest on low, b/c I am a bit leary of making chicken in a crockpot.) Depending on how many pieces of chicken you are making, you may need to stir at some point, so the pieces on the top get to bottom, etc.

At the end of the four hours, melt an 8 oz package of cream cheese into a can of condensed cream of chicken soup(no need to add any liquid). When melted, pour this sauce over the chicken and let flavors mix together, probably another 30 minutes-1 hour.

Serve over egg noodles or rice - wonderful!!

[Emily]

White Chili - Crockpot
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3 cans (14.5 oz.) great northern beans, undrained
4 cooked, boneless chicken breasts halves, shredded or chopped.
(you need about 2-3 cups cooked chicken)

1 large onion, chopped
2-3 cloves garlic, minced
2 jalapeno peppers, chopped
2 cups peppers, chopped (green, yellow, or red)

2 teaspoons oregano
2 teaspoons ground cumin
3 ½ cups chicken broth

Place all ingredients in crockpot and cook on High 4-5 hours, or Low 8-10 hours.

I made this for Sunday afternoon. It was great although it wasn't a favorite for my kids. This was very quick and easy to put together. I love recipes that you can throw together and forget about them! Enjoy.

[Emily]

------------------------------------------------------------------------
makes 6-8 servings, although the recipe claims to serve 8-10. Whatever.

1 1/2-2 lbs boneless chicken (or flank steak)
1 onion, thinly sliced
1 red or green bell pepper, thinly sliced
1 (big) clove garlic, minced
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 c. vegetable oil
1 tbsp fresh lemon juice
flour tortillas
sour cream and salsa, optional

Slice chicken, onions and peppers and put into crock pot. Mix next six ingredients in a bowl and pour over meat and vegetables. Mix well. Cover and cook on LOW 6-7 hours or until meat is tender. SPoon into tortillas and serve with topping of your choice.

Note: Remember that 1 hour on HIGH is equal to 2 on LOW, so if you're running late, like I was today, you can cut part of your cooking time off by using HIGH for part of the cooking time. I find that if I put it on HIGH for two hours, then switch it to low for two, the meat is still tender and not dry.
Also, don't forget that every time you take the lid off the pot, you lose 15-20 minutes of cooking time. So don't peek!

[Emily]

I found this on the justcrockpotrecipes site and made it for supper last night. I didn't have cream of mushroom soup, so I used 2 cans of cream of chicken instead. It was very, very good.

Chicken Dinner

6 medium red potatoes -- cut into chunks
4 medium carrots -- cut into 1/2-inch pieces
4 skinless boneless chicken breast halves
1 10 3/4-ounce can condensed cream of chicken soup -- undiluted
1 10 3/4-ounce can condensed cream of mushroom soup -- undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes -- optional

Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over
chicken. Cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30
minutes longer.

Just Crockpot Recipes: www.justcrockpotrecipes.com/index.htm

[Emily]

Does anyone have a recipe for this ?
------------------------------------------------------------------------
At a recent covered dish dinner someone brought a crock pot with cube steaks (?) in the bottom and like cream of mushroom soup and onions over it...it was so tender and yummy. I dont know what else was in it , but it was good ! Do you ladies know of a recipe for this ? I want to make it ! Thanks . Have a great day.

SandKsmama:
I always try www.allrecipes.com first. I think I get all my recipes off there. I don't really even use my cook books anymore.

I think I've done something like that with cube steak...hmmm. But if I did, I got it off that site. Or you could just try it...put the steak in the crock, put a cream of ~something~ soup on top, maybe one of those Lipton soup mixes would be good too? And some onions if you like them. Worcestershire sauce might jazz it up a bit as well.

[Emily]

1 box chocolate cake mix
1 box chocolate pudding
4 eggs
1 pint sour cream
3/4 cup oil
1 cup water
6 ozs. chocolate chips

Mix dry mixes together. Beat eggs in separate bowl. Add water, oil and sour cream. Mix well. Add dry to wet and mix well. Spray crock with PAM. Pour mix into crock. Place a paper towel between crock and lid to catch moisture. Cook on low for 6-8 hours. Serve in bowls with ice cream or cool whip. Decadent!

Cheryl

[Emily]

1 box lasagna noodles broken into bite size pieces
2 cans/jars of spaghetti sauce
1 lb ground beef
16 oz ricotta cheese or cottage cheese
4 cups shredded mozarella cheese

Brown ground beef in skillet. Drain and add spaghetti sauce. Combine ricotta/cottage cheese and 3 cups of mozarella in a bowl. Spray crock with non-stick spray. Spoon a small amount of sauce in bottom of crock. Add a layer of noodles. The layer sauce and cheese. Repeat layers ending with cheese. Sprinkle remaining mozarella on top. Cover and cook on low for 6-8 hours. This makes enough for a small army.

[Emily]

2 large chicken breasts (boneless, skinless)
1 cup chicken broth
1 pkt taco seasoning

Add above ingredients to crockpot and cook on low until chicken is tender. Shred with forks. Make burritos - we used tortilla shells, cheddar cheese, salsa, sour cream, tomatoes, lettuce & black olives. AWESOME!!

[Emily]

1 beef roast
2 cans cream of mushroom soup (any cream soup works)
1 pkt onion soup mix

Place roast on bottom of crock. Mix soup and soup mix together and pour over roast.

We usually add quartered potatoes and baby carrots on top. Cook on low all day. The soup makes a great gravy for potatoes!

[Emily]

2 lbs. beef stew meat
1 large onion, chopped (1 cup)
1 can condensed cream of golden mushroom soup
1 can condensed cream of onion soup
1 can (8 oz) sliced mushrooms, drained
1/2 teaspoon pepper
1 pkg. (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice for serving

Mix beef, onion, soups, mushrooms and pepper in 3 1/2 - 6 qt slow cooker.

Cover and cook on low heat setting 8-10 hours or until beef is very tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream.
Serve over noodles or rice.

This was VERY good. I used two cans of reg. mushroom soup and my family absolutely loved it. WARNING!!! This is NOT I repeat NOT a lowfat recipe. You could used lowfat or nonfat sourcream to reduce it.

[Emily]

*Cut a large round steak into strips, brown in skillet with a dash of worshesteshire sauce and soy sauce.
*Place meat and juices in crockpot
*Add: 2 sliced green peppers, 1/2 sliced sweet onion, 1 can of diced tomatoes, and 1 cup of salsa.
*cover and cook on low for 8 hours or high for 4-5

[Emily]

*slice 8 potatoes into thick slices, place in crockpot.
*pour one can of chicken broth over potatoes, salt and pepper.
*slice one package of smoked sausage into small pieces- add to crockpot
*sprinkle generous amount of parmensan cheese over all- I use app 3/4 to half a cup.
*add 3 T butter
*spoon one can of cream of celery soup over all, cover and cook for 4-5 hrs on high or 8- hours on low.
Potatoes will be tender- mushy really, when done. The cream will look very browned/yellow cheesy looking.

[Emily]

1 pkg. pound cake mix (16 oz.) size
1/4 c. packed brown sugar
1 tbsp. flour
1/4 c. finely chopped nuts
1 tsp. cinnamon

Mix cake mix according to package directions. Pour batter into well
greased and floured 2 pound coffee tin. Combine sugar, flour, nuts
and cinnamon and sprinkle over cake batter. Place can in crockpot.
Cover top of can with 8 layers of paper towels. Cover pot and bake
on high 3 to 4 hours.

[Emily]

Makes 4-6 Servings

1 turkey breast (I used boneless)
15 oz. can whole berry cranberry sauce
1 envelope dry onion soup mix (I use golden onion)
1/2 cup orange juice (I would add a teaspoon of rind also)
1/2 tsp. salt
1/4 tsp. pepper

1. Place turkey in slow cooker
2. Combine remaining ingredients. Pour over turkey.
3. Cover. Cook on Low 6-8 hours.

[Emily]

10 oz. pkg. las. noodles, broken into pcs, and cooked
1-1/2 lb. ground beef, fried and drained
chopped onion
1/4 t. garlic powder
1/2 t. EACH oregano, rosemary, thyme
1-1/2 T. parsley flakes
salt and pepper
12 oz. mozz. cheese
12 oz. cottage cheese (I left this out and it turned out fine.)
16 oz. tomato sauce

Combine in cooker and cook on low for 7-9 hours or high for 3-5 hours.

[Emily]

3-4 T. flour
salt/pepper
1-1/2 t. dry mustard
1-1/2 lb. round steak, cut into small pcs.
cooking oil
1 c. sliced onions (I left this out and it was still delicious.)
1 lb. sliced carrots
14 oz. stewed tomatoes
1 T. brown sugar
1-1/2 T. worc. sauce

Combine flour and spices. Dredge meat in flour and brown in oil. Place in crockpot. Add veggies. Combine tomatoes, brown sugar, and worc. sauce. Pour into crockpot.

Cook on low 8-10 hours or high for 3-5 hours.
FYI - When I made this, I didn't have any brown sugar or worc. sauce so I substituted a little dark karo syrup and some soy sauce. I worked just fine.

[Emily]

4 chicken breast halves
one pkg. of Italian dressing mix OR one pkg. of Ranch dressing mix
1 c. warm water

Place chicken in crockpot. Sprinkle with dressing mix, then add water. Cook on low for 8-10 hours.

[Emily]

1lb. ground beef
chopped onion
3/4 c. ketchup
2 T. chili sauce
1 T. worc. sauce
1 T. prepared mustard
1 T. vinegar
1 T. sugar

Brown meat and onion. Drain. Combine all ingred. in crock pot and cook on low 4-5 hours. (I thought this recipe could use some more spices in it.)

[Emily]

2 T. flour
1/2 t. garlic powder
1/2 t. pepper
1/4 t. paprika
round steak, cut into bite-size pcs.
cr. mush. soup
1/2 c. water
dry onion soup
mushrooms, drained
1/2 c. sour cream
In crock pot, combine first 4 ingred. Coat meat w/seasonings. Add soup, water, and dry onion soup mix. Stir. Cook on low for 7 hours. Stir in mushrooms and sour cream. Cook on high for 10-15 minutes. This is good over rice.

[Emily]

Chicken Tettrazini in the Crock Pot

3-4 c. cooked chicken (I used leg quarters)
2 c. chicken broth
cream of mushroom soup
sm. can of mushrooms, drained
1 c. half and half
1 # cooked spaghetti

Combine chicken, the broth, cream of mushroom soup, and mushrooms in a greased crock pot. Cook 4-6 hours on low heat. During the last hour, add the half and half and stir. Serve over spaghetti.

[Emily]

I got this off the internet and can't remember where. If it was from here I am sorry. It is delicious and easy.

1 can black beans (drained)
1 can corn
1/2 cup salsa

Put all in crockpot and stir.

Then add:
4 boneless skinless chicken breasts

and another 1/2 cup of salsa

Cook on low for 3 hours, then add:

1 (8 oz) pkg cream cheese cut into 8 cubes

Then cook for one more hour.

Serve over rice and with quesdillas. I take my quesdillas and add shredded mexican cheese blend cheese and roll up. I put into a pan and bake for 350 degrees for about 8-10 minutes or until cheese melts.

This is soo good my family loves it.

[Emily]

Five Hour Stew(oven) or Ten Hour Stew(crockpot)

1 and 1/2 boneless stew meat cut into 1" cubes
5 medium potatoes, pared and cut into 1/2" cubes
2 cups carrots cut into 1" chunks(or thin slices for crock)
1 cup very coarsely chopped onion
1 stalk celery, cut into 1/2" pieces
2 cans(14 0z.) chopped tomatoes
2 tablespoons Quick Cooking Tapioca(optional)
1 tablespoon sugar(optional)
salt and pepper to taste.

For the oven... place all ingredients in a 3 quart casserole and mix well...cover...Bake at 275 for 5 hours.

For the crock pot...Starting with the bottom of the crockpot put potatoes and carrots in first(they will need the most cooking)then celery and onion. Stir in Tapioca. Season stew meat and place on top of vegetables...keep the meat on top. Pour cans of tomatoes over the stew meat. Add more salt and pepper and cover for 10 hours on low heat.

[Emily]

4-5 chicken breast halves (boneless, skinless)
1 bag sauerkraut, rinsed
1 bottle russian dressing
5 - 6 slices swiss cheese

layer chicken and sauerkraut. Pour dressing over all, place slices of swiss cheese on top. Cook on low 5 - 6 hrs until chicken is cooked through.

My kids even like this recipe!

[Emily]

12 medium apples, peeled, cored and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 T. cinnamon
1 T lemon juice
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in 5 to 6 quart slow cooker. Cover and cook on low heat 8 to 10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on low heat 1 to 2 hours, stirring occasionally until mixture is very thick. Cool about 2 hours. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks. (I also stick it in the freezer to keep the extras.) Sometimes I do not have all the spices, so I don't add them. I don't get any complaints.

Good to use on bagels with cream cheese. Use instead of butter on hot toast, English muffins or biscuits. Or spoon on top of hot pancakes or waffles.

[Emily]

1 lb. stew meat
1 envelope of onion soup mix
3 cans of beef broth
1 small can of sliced mushrooms, drained
1 package of noodles, cooked

Add beef to crockpot. Sprinkle with soup mix. Pour broth & mushrooms over and stir. Cover and cook on low for 10-12 hours. Add noodles and stir & serve.

[Emily]

6 cups of shredded cheddar cheese
11/2 teaspoon of flour worked into the cheese
11/2 teaspoon dry mustard
1 cup of o'douls beer ( it's non alcoholic)
2 packets of splenda
1/8 teaspoon of coarse black pepper
6 slices of bacon chopped

Put all ingredients in the crock pot and cook on high for 1 hour.

This is great with fried cheese sticks, veggies, sausage, english muffins, shrimp and apples.

[Emily]

spicy cream corn
2 cans of creamed corn
2 cans of corn drained
1 stick of butter
1 package of cream cheese
1 ounce of jalopenos sliced in juice ( this would be about 3 or 4 sliced ones)

Put all ingredients in the crock pot and after an hour, you got a great side.

[Emily]

1 10¾ can condensed golden mushroom soup
2 Tbsp. soy sauce
1/2 tsp. ground giner
1½ lbs chicken breast tenderloins
1 cup sliced fresh mushrooms or one 4-oz can sliced mushrooms, drained
1 cup sliced celery
1 cup shredded carrots
1 8-oz can sliced water chestnuts, drained
1/2 cup cashews
3 cups hot cooked rice

In a 3½- or 4-quart slow cooker, combine soup, soy sauce, and ground giner. Stir in chicken, mushrooms, celery, carrots, and water chestnuts. Cover; cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Stir cashews into chicken mixture. Serve over hot cooked rice. Makes 6 servings.

[Emily]

2 pounds round roast, trimmed, cut in strips
1/4 cup soy sauce
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger

16 ounces canned tomatoes, diced
2 green peppers, cut in strips
1 cup sliced onion

1 tablespoon cornstarch
3 cups cooked rice

Place first 7 ingredients in crockpot; cook on LOW for 5-6 hours. Add tomatoes, peppers, and onions; cook 1 hour longer. Dissolve cornstarch in cold water; stir into meat and cook on HIGH until thickened. Serve over rice or noodles.

[Emily]

1 1/2 pounds boneless pork sirloin, cubed
1 green pepper, sliced
4 ounces canned mushroom slices, drained
1 small onion, sliced
2 teaspoons worcestershire sauce
8 ounces tomato sauce
2 tablespoons brown sugar
1 1/2 tablespoons vinegar

3 cups cooked instant rice


Mix all ingredient except rice in crockpot; cook until meat is tender. Serve over hot rice.


Makes 6 servings

[Emily]

5 c. hot water
2 T. chicken granules OR 2 chicken bouillon cubes
46 oz. chicken broth
2 c. cooked, deboned chicken
salt
4 c. noodles, uncooked
1/3 c. sliced celery, slightly cooked in microwave (I omitted this, and it still turned out delicious)
1/3 c. shredded carrots
Dissolve bouillon in hot water. Pour into crock pot. Add other ingredients and cook on low for 4-6 hours.

[Emily]

4 carrots, cubed
4 potatoes, peeled and cubed
1 onion, quartered
1 1/2 lbs. beef stewing meat, cubed
8 oz. can tomato sauce
1 pkg. dry taco seasoning mix
2 c. water, divided
1 1/2 T. cornstarch
2 t. salt
1/4 t. pepper

1. Layer first four ingredients in crockpot. Add tomato sauce
2. Combine taco seasoning with 1 1/2 c. water. Stir cornstarch into remaining 1/2 c. water until smooth. Stir into rest of water with taco seasoning. Pour over ingredients in slow cooker.
3. Sprinkle with salt and pepper.
4. Cover. Cook on low 7-8 hours. (I cooked mine on high for 4 hours and it turned out fine!)
5. Serve over rice. (We didn't do this--dks and I ate ours like stew.)

[Emily]

Adapted this recipe last night that I found in a magazine and turned out really well. Thought I would share it as it is great for a busy day.


Put about 2 lbs. boneless Chicken into the crock on low and add lime juice (about 1/4 cup) and sprinkle with chili powder. Cook for a few hours until meat is done. Pull the meat apart and put it back into the crock with about 1 cup frozen corn and half bottle (about a cup) of chuncky salsa. Reheat for about 30 min and serve on your favorite taco shell with cheese etc.

[Emily]

2 lbs. beef stew meat
2 T. cooking oil
2-(10 3/4 oz.) cans golden mushroom soup
1/2 c. chopped onion
1 large carrot, thinly sliced
3/4 c. dry red wine
1-(4 oz.) can sliced mushrooms, drained
1/4 tsp. crushed, dried oregano
1/4 tsp. Worcestershire Sauce
1/2 c. cold water
1/4 c. flour
hot cooked noodles

In a skillet, brown meat in hot oil; drain.
Transfer to a slow cooker.
Stir in the 2 cans of soup, onion, carrot, wine,
mushrooms, oregano and Worcestershire Sauce.
Cook on low 10 to 12 hours.
Turn slow cooker on high.

In a coffee mug or cup,
blend 1/2 c. cold water into flour.
Quickly stir into the crock-pot,
until thickened and bubbly.
Serve beef mixture over hot cooked noodles.
Serves 5 to 6.

[Emily]

2-(1 oz.) packets of Hidden Valley Original Ranch Salad Dressing
& Seasoning Mix
1-(14-1/2 oz.) can chicken broth
6 boneless, skinless chicken breasts
2 Tbsp. butter
thinly sliced mushrooms (I used 2 ounces from a 4 ounce can)
2-(10 3/4 oz.) cans cream of mushroom soup
1-(8 oz.) pkg. cream cheese
hot cooked rice, or noodles

In a bowl, mix the ranch dressing & chicken broth.
Add the chicken breasts, butter,
and sliced mushrooms to the crock-pot.
Pour the chicken broth mixture over
the chicken, in the crock-pot.
Cover, and cook on high setting for
5 to 6 hours.

One hour prior to serving,
mix together until smooth,
the cream of mushroom soups,
and (softened) cream cheese in a bowl;
add to the crock-pot.

Cover, and cook on high for 1 more hr.
Serve over hot cooked rice, or noodles.
Serves 6.

[Emily]

Prep Time: 20 minutes
Cook Time: 4 hours
Total: 4 hrs. & 20 minutes
Makes: 6 servings

1-1/2 lbs. boneless, skinless, chicken breasts, cubed
1 Tbsp. canola oil or vegetable oil
1/2 cup water
1 (1-1/4 oz.) pkg. taco seasoning mix
32 oz. (2 pts. or 1-qt.) V-8 Vegetable Juice
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, rinsed & drained
1 (10 oz.) bag frozen corn, unthawed
1/2 cup chopped green bell peppers

Garnishings:
shredded cheddar cheese
sour cream
2 Tbsp. chopped fresh cilantro or parsley

In a large nonstick skillet,
saute chicken in oil until no longer pink.
Drain off excess fat.
Add water and taco seasoning to skillet;
simmer until chicken is well coated.
Transfer to a slow cooker.

Add V8 juice, salsa, beans, frozen corn,
and chopped bell peppers; mix well.
Cover and cook on LOW for 3-1/2 hrs.

Turn slowcooker on HIGH,
and cook for 30 minutes more.
Garnish each bowl with cheese,
sour cream and cilantro.
Yield: 6 servings.

*Note: I substituted kidney beans
for the black beans;
as per requested by dear daughter.
This soup was quite "delish" !!!

[Emily]

1 lb. ground beef
1 medium onion, finely chopped
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. Mrs. Dash Salt Free Seasoning (Table Blend)
ground black pepper, sprinkle on desired amount
1-(26.5 oz.) can Hunt's Traditional Style Spaghetti Sauce
1-(6 oz.) can tomato paste
1-(12 oz.) container cottage cheese
1/3 c. sour cream
1/2 c. Kraft Grated Parmesan Cheese
2 c. shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles (uncooked)

In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat. Add salt, Mrs. Dash, black pepper, spaghetti sauce, and tomato paste. Cook until heated through.

In a medium-size bowl, mix together cottage cheese, sour cream, parmesan cheese, and 1-1/2 c. shredded mozzarella cheese. Cheese mixture will be thick. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top the final layer of meat sauce.

Grease the inside of a 6-qt rectangular slow cooker. Spoon 1/4 of meat sauce in bottom of slow cooker. Arrange 3 (uncooked) lasagna noodles,
over meat sauce (over lapping just a bit).

Spoon 1/3 of cheese mixture, over the uncooked lasagna noodles. Repeat layers twice, with meat sauce, noodles, and cheese mixture. Top with remaining meat sauce. Sprinkle reserved 1/2 cup shredded mozzarella cheese on top. Cover, and cook on low setting (or NO. 3) for 5 hrs.
Serves 8.

[Emily]

1-1/4 lb. venison roast, cut into 1/2" to 3/4" cubes
5 medium-sized potatoes, peeled and quartered into 8 pieces each
1-(1 lb.) bag baby carrots
2-(12 oz.) jars Heinz Savory Beef Gravy

Grease the inside of a 3-1/2 qt. crock-pot. Put the cubed venison in the bottom of the pot. Season with salt and black pepper. Pour a third of the gravy over the meat. Layer the potatoes over the meat. Season with salt and pepper. Pour half the gravy over the potatoes. Top with baby carrots.
Season with salt and pepper. Pour the remaining gravy over the carrots.
Cover, cook on high 6 to 6-1/2 hrs.

[Emily]

20 ounces of frozen corn
1-(8 oz.) pkg. cream cheese, cut into small pieces
1 stick butter (1/2 c.) cut into thin slices
1-1/2 Tbsp. sugar, divided

In a 3-1/2 quart crockpot, layer the corn, cream cheese, butter and sugar.
Cover, and cook on low for 4 hrs., stirring occasionally.
Makes 5 to 6 servings.

Note: Be sure to stir this several times while it's cooking, so it will blend
the ingredients all together. BTW, you can double this recipe inside a 3-1/2 quart crockpot.

[Emily]

1 lb. ground beef
1 small onion, finely chopped
1-(1.25 oz.) envelope dry taco seasoning mix,
(mild - medium - or - hot, which ever you prefer)
2 Tbsp. brown sugar
1/8 tsp. cayenne red pepper (I added 1/4 tsp.)
1-(16 oz.) can kidney beans, drained
( I used Bush's Best Light Red Kidney Beans )
1-(15.25 oz.) can whole kernel corn, drained
1-(16 oz.) can pork and beans, undrained
( I used Happy Harvest Pork & Beans,
which I purchased from Aldi's )
1-(46 oz.) can tomato juice
1/2 cup diced green bell peppers
Toppings: (optional) crushed tortilla chips,
Mexican Shredded Cheddar Cheese & sour cream.

In a skillet, brown ground beef and onion, drain; place in a 3-1/2 quart crockpot. Stir in the dry taco seasoning, brown sugar and cayenne red pepper. Add kidney beans, corn, pork & beans, tomato juice & diced peppers; mix well. Cover, cook on low 4-6 hours. ( I cooked mine for 4 hrs., 3-1/2 hrs on Low, and then a 1/2 hr on High ). Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream.
Makes about 8-10 servings.

*Note: To spice (heat) up your soup a bit more, add 1 of the 2 following ingredients, either 3 ounces (3 Tbsp.) of canned "hot" diced jalapenos to the soup, (or) 1/2 tsp. crushed red pepper flakes, but once you add the tortilla chips, shredded cheddar cheese, and a dollop of sour cream to your soup bowl, the soup is not as spicy ("hot").

[Emily]

1-1/2 lbs. ground beef
1 cup chopped onions
1 clove garlic, minced
(I used jarred minced garlic, about 1 tsp.)
1-(6 ounce) can hot-style tomato juice
- I use one (5.5 ounce) can Spicy Hot V8 Vegetable Juice
1/2 cup catsup (I added 3/4 c. of catsup)
1/2 cup water
2 Tbsp. brown sugar
2 Tbsp. chopped canned jalapeno peppers
1 Tbsp. prepared mustard
2 tsp. chili powder
1 tsp. Worcestershire Sauce
8 hamburger buns
Mexican Shredded Cheddar Cheese

In a large skillet, cook ground beef, onion, and garlic,till meat is brown and onion is tender. Drain off fat. Meanwhile, in a 3-1/2 or 4-qt. crockpot,
combine the tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder, and Worcestershire Sauce. Stir in meat mixture.
Cover; cook on low heat setting for 10-12 hrs. Toast buns; spoon meat mixture over buns, and sprinkle with cheese.

Note: To this recipe, I also added 2 Tbsp. of McCormick's 1 Step Beef Seasoning Tex-Mex Chili Spice.

[Emily]

1-(3 oz.) pkg. cream cheese, softened
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 envelope ranch salad dressing mix
1 tsp. dried parsley flakes
6 c. warm mashed potatoes, prepared w/o milk or butter

In a bowl, combine cream cheese, sour cream, butter, ranch salad dressing mix and parsley; stir in potatoes. Transfer to a crockpot. Cover and cook on low for 2 to 4 hrs.
Yield: 8 to 10 servings.

You may also put the potatoes in a 2-1/2 qt. casserole baking dish, (covered) and bake 1 hour in a 350 degree oven.

[Emily]

6 boneless, skinless chicken breasts
6 slices Swiss Cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Lightly grease crock pot, or spray with a cooking spray.

Place chicken breasts in pot. Top with cheese.

Combine soup and milk; stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.

Cook on low 8 to 10 hrs, or high 4 to 6 hrs.

Note: When I made this recipe, I used 4-(8 oz.) chicken breasts, and 5 slices of Swiss Cheese. I cooked this casserole for 4 hrs. on a high setting, in an oval shaped crockpot. This was quite delish!

[Emily]

Saucy Round Steak Supper

2 to 2-1/2 lbs. boneless beef round steak,
cube steak or swiss steak 1-inch thick
( sliced diagonally into 1/8-inch strips )

1/2 cup chopped onion
1/2 cup thinly sliced celery
1 (8 oz.) can mushroom stems & pieces, drain and reserve the liquid
1/2 cup French salad dressing
1 (2-1/2 oz.) pkg. sour cream sauce mix
- ( I used 3/4 c. sour cream )
1/2 cup water
1 tsp. Worcestershire Sauce

1. Place steak strips in pot. Add onion, celery and mushroomstems & pieces.

2. In a small bowl, combine salad dressing, sour cream sauce mix, water,
Worcestershire Sauce & reserved mushroom liquid. Pour over mixture in pot.

3. Cover pot and place on base. Simmer at Setting #3 for 5 to 6 hrs.
Keep warm for serving at Setting #2. This recipe didn't say to thicken sauce,
but I do with flour and water (as if making a gravy).

Serve over hot-cooked noodles.
Makes 6 to 8 servings.

Hint: For easy slicing of steak, freeze for 1 hr, or until ice crystals form before slicing.

Note: Sometimes I prepare 1-1/2 times the amount of sauce as needed, or I'll double the sauce (the french salad dressing, sour cream sauce, mushroom liquid and water ).

[Emily]

1 lb. lean ground beef
1 (26.5 oz.) can Hunts Traditional-Style Spaghetti Sauce
1 (8 oz.) can tomato sauce
9 no-boil lasagna noodles (7 ounces)
1 (16 oz.) jar Ragu Classic Alfredo Sauce
3 cups (12 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
dried parsley flakes (for garnishing)

In a large skillet, (over medium-high heat) cook the ground beef, until thoroughly cooked, stirring often; drain.

Spray the inside of a 4 to 5-qt. slow cooker, with a non-stick cooking spray.
Spread 3/4 cup of the spaghetti sauce, in bottom of slowcooker. Add remaining spaghetti sauce and tomato sauce, to the cooked ground beef,
and stir.

Layer 3 lasagna noodles over the spaghetti sauce in slowcooker; breaking noodles if necessary.

Top with 1/3 of the Alfredo sauce; spreading evenly.

Sprinkle with 1 cup of shredded mozzarella cheese. Top with 1/3 of the ground beef mixture; spreading evenly.

Repeat layering twice, using 3 lasagna noodles in last layer. Sprinkle top with the grated Parmesan cheese.

Cover; cook on Low setting for 3-1/2 to 4-1/2 hours. Just before serving, sprinkle top of lasagna with dried parsley flakes.
Makes: 6 - 8 servings.

Note: I used my West Bend 6-quart rectangular slowcooker for this recipe,
and cooked it on setting NO.3 for 4-1/2 hrs.

[Emily]

Slow Cooker Beef Stroganoff ( For 3 People )
( Sour Cream is one of the ingredients used in this recipe )

3/4 lb. cubed beef stew meat
1/4 cup chopped onion
1 (10.75 oz.) can golden mushroom soup
(2-1/2 oz.) sliced canned mushrooms, drained
1/8 tsp. black pepper
salt (sprinkle on desired amount)
1/2 cup sour cream
3 cups (uncooked) wide noodles, cooked according to pkg. directions
1-1/2 tsp. dried, crushed parsley

Spray the inside of a 2-1/2 to 3-1/2 quart slowcooker, with a no-stick cooking spray.

Add the beef, onion, soup, mushrooms and pepper; mix well. Sprinkle on desired amount of salt. Cover, and cook on a HIGH heat setting for exactly 3 hours.

20 to 30 minutes just before serving; stir in sour cream. Cover, and continue cooking until stroganoff is "hot" and done cooking.

Serve over hot-cooked noodles, which the dried parsley has been added
to the cooked noodles; just before serving.
Serves 3.

Note: Substitute cooked rice, for the cooked noodles.

[Emily]

1 (21 oz.) can apple, cherry or blueberry pie filling
1/2 of 1 - (18.25 oz.) pkg. yellow cake mix
( remember only use 1/2 a pkg. )
4 Tbsp. butter, melted
Vanilla Ice Cream or Cool Whip (opt.)

Place pie filling in a 3-1/2 qt. size crockpot. In a bowl, combine the cake mix & melted butter; mix until crumbly. Sprinkle crumb mixture over the pie filling.
Cover, cook on high for 30 minutes.

Reduce heat to low, and cook for 2-1/2 hrs more.

Remove lid, let set about 15 mins. before serving. Serve with Vanilla Ice Cream or Cool Whip.
Makes 4 to 5 servings.

Note: Substitute a chocolate cake mix for the yellow cake mix, and use a can of cherry pie filling. This is quite delicious too!!! I've even used a lemon cake mix, and a can of blueberry pie filling together.

[Emily]

1 (21 oz.) can Wilderness Premium Strawberry Pie Filling
1/2 of 1 - ( 18.25 oz. ) pkg. yellow cake mix
( remember only use 1/2 a pkg. )
4 Tbsp. butter, melted
Vanilla Ice Cream or Cool Whip (opt.)

Place pie filling in a 3-1/2 quart size crockpot. In a bowl, combine the cake mix & melted butter; mix until crumbly.

Sprinkle crumb mixture over the pie filling. Cover, cook on high for 30 minutes.

Reduce heat to low, and cook for 2-1/2 hrs more.

Remove lid, let set about 15 mins. before serving. Serve with Vanilla Ice Cream or Cool Whip.
Makes 4 to 5 servings.

[Emily]

1 (16 oz.) pkg. Kielbasa (or) Smoked Sausage
1 qt (32 oz.) or (2 lbs.) bagged Sauerkraut

Cut meat up; cover with sauerkraut (including juices) in crockpot. Cover, cook on high for 2 - 3 hours. Serve over mashed potatoes.

[Emily]

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16 ounces) pinto or kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1/3 cup water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) shredded sharp cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

6 flour tortillas (6 inches)


DIRECTIONS

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

[Emily]

1 whole chicken
4 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic salt
1 small onion cut into pieces.

Optional - 1 can cream of chicken with mushroom soup.


Mix all spices together in a bowl , you can add additional spices if wanted. Rub the spices into the chicken.

Put the chicken in the crock pot. Arrange the onion around the sides of the chicken.

Cook on low for 5-8 hours, until done. (I did 6hrs).

Remove chicken from crock pot. Strain broth. Mix broth together with the cream soup. Serve as gravy.


This was a big hit with my family tonight. I didn't have to add any water or etc for cooking, it made it's own broth.

[deidrak]

This is a yummy family friendly recipe.
1,3-4lb. whole chicken cut up, or you can use chicken breasts
5-6 potatoes, cut up 1 can chicken broth or bullion cubes
1/2bag carrots dash of salt and pepper
2celery- cut up 1 can of green beans/fresh/frozen work too
1small onion cut up 1 tsp. tyhme and basil
1 pack of back fried and cut up
Layer in crock pot, vegies first, chickken on top, add chicken broth and
seasonings. Cook on high 7-8 hours or low 3-4 hours.
You may save leftovers and add noodles for a meal another day, makes
a great chicken noodle soup...or casserole with cheese on top!

[thebeckery]

Chili Recipe for crockpot Question from deidrak
--------------------------------------------------------------------------------

Hi all!'
Does anyone have a quick and easy crockpot recipe for chili with ground
beef, or ground turkey?
If so, I am very interested!
Thanks!
Deidra


--------------------------------------------------------------------------------
from Saralynn -

I can tell you what I do for chili that could be easily done in a crockpot.

Brown the ground meat, adding onions to soften them. I then drain and rinse it. Put it into the pot and add a can of ground tomatoes, a can of diced tomatoes with juice and I add some water. Add 1-2 cans of kidney beans, 1 can of black beans. I rinse the beans before adding them. Sometimes I add a 1/2 cup of salsa or more. Sometimes I add chopped red pepper or frozen corn. Then season with either a pre-mixed chili seasoning or use basil, oregano, garlic, salt & cumin. Cumin is a must imo for having chili taste like chili.

Then I let it sit sometimes even simmering overnight if I start it in the evening. I like chili better the next day.
__________________

--------------------------------------------------------------------------------
from Ericanaysha -

I do the following

Brown 1 pound each of sausage and ground beef.

Throw those in the crock. Add chopped onions, green peppers. Chilli powder, cumin, paprika. 1 can black beans, 1 can kidney beans, 1 can of spicy chilli beans.

Cook on low for a few hours or longer

[thebeckery]

from Amy F in LA

Planning on using it this year for Thanksgiving...

This recipe makes 8 servings.

5 lbs red potatoes, cut into chunks
1 Tbsp minced garlic, or to taste
3 cubes chicken bouillon
1 (8oz) container sour cream
1 (8 oz) package cream cheese, softened
1/2 cup butter
salt and pepper to taste

1. Bring a large pot of salted water to a boil. Add potatoes, garlic and bouillon; cook until tender but still firm, about 15 min. Drain, reserving a little of the flavored water. Mash potatoes with sour cream and cream cheese, adding reserved flavored water, as needed to reach desired consistency.

2. Transfer to a slow cooker and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper.
__________________
--------------------------------------------------------------------------------
from LisainMN

My dks don't like flavored mashed potatoes. I just make regular mashed potatoes on Thanksgiving but earlier in the day before it gets hectic. Then I put them in a crockpot on low until we eat. Works great.


Crock pot sweet potatoes

--------------------------------------------------------------------------------
from twoboys9194

I don't have a regular mashed potatoes recipe, but I just made a Crock Pot Sweet Potatoes recipe yesterday. According to my husband, it was yummy. I don't like sweet potatoes, but I have to make it for Thanksgiving. I got the recipe on www.recipezaar.com. I followed the recipe, except I added 1/2 cup of brown sugar. I also used one of those crock pot liners. When it was done, I popped it into the freezer. I plan to take it out of the freezer on Wednesday night and then warm it up on Thursday.

Yeilds: 8-12 servings

6 (15 oz) cans of sweet potatoes, drained
1/2 cup butter, melted
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1/2 cup brown sugar
6 cups mini marshmallows

Spray cooking spray on inside of crock pot.
Beat sweet potatoes, meled butter, cinnamon, salt and nutmeg with electric mixer.
Spoon into Crock pot. Cook on low for 2-2 1/2 hours.
Add marshmallows about 15-20 minutes before you are ready to eat so they have enough time to melt slightly.

[Ericanaysha]

Spicy black eyed peas from all recipes.com

5 c water
1 can chicken broth
1 lb black eyed peas
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 jalapeno, minced
8 oz diced ham
4 slices bacon, chopped
1/2 tsp cayenne
1 1/2 tsp cumin
Salt and pepper

Soak beans over night.

Add all ingredients into crock pot.
Cook on low for 6 to 8 hours.

[mommyof2monkeys+princess]

bag of frozen corn
8oz cream cheese
1/2 cup milk
1/2 cup butter
little sugar
pepper if you like

low 4 to 6 hours
high 2 to 4 hours

[mommyof2monkeys+princess]

1 BAG of frozen broccoli
2.5 cups milk
8oz cream cheese
1 block of Velvetta cheese

Throw it all in

Low approx 6 hours
High 2 to 4 hours

Tammy

[joy2bmom]

Found a great crockpot website & thought I'd share the link!!
http://crockpot365.blogspot.com/

[Januinely~me]

2 cups dried split peas
4 cups water
2 chicken boullion cubes
1 stalk celery, washed & chopped
1 large carrot, peeled & chopped
1 medium onion, chopped
1/4 tsp dried thyme
1/2 tsp dried basil
1 bay leaf
1/2 tsp salt
1 garlic clove, minced


Combine all ingredients in slow cooker. Cover & cook on low 8 - 12 hours or on high for 6, or until peas are tender.

I added water at the end as it thickened to much for my liking. :)

Makes 4 - 6 servings.

[1joyfulbelle]

1/2 cup butter or margarine
1 small green pepper, chopped (I left this out)
1 medium onion, chopped
1/2 cup flour
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dry mustard
4 cups milk
8 oz of creamed corn (I used regular)
2 cups diced, slightly cooked potatoes
4 cups diced, cooked ham
1 cup shredded cheddar cheese

1. Saute green pepper and onion in butter in skillet.
2. Stir in flour and seasonings.
3. Gradually stir in milk and cook until thickened. Pour into slow cooker.
4. Stir in remaining ingredients.
5. Cover and cook on low for 8 hours or high for 4 hours.

Betty

[DDofEve]

http://www.tasteofhome.com/Recipes/Mushroom--n--Steak-Stroganoff?cpi=1&sort=&ReviewLink=Rate:%20Comments%20Top

And I will post the recipe as well, because they seemed to be having trouble with their feed lately.



6 Servings
Prep: 15 min. Cook: 6-1/4 hours


Ingredients



2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1-3/4 pounds boneless beef top round steak, cut into 1-1/2-inch strips
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1/4 cup onion mushroom soup mix
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 cup sour cream
1 tablespoon minced fresh parsley
Hot cooked egg noodles, optional

Directions



In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. Transfer to a 3-qt. slow cooker.
Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Stir in the mushrooms, sour cream and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired. Yield: 6 servings.



Mushroom 'n' Steak Stroganoff published in Simple & Delicious January/February 2008, p54

[Emily]

A nice southwestern style barbecue pulled pork recipe which can be eaten with or without the bun. Cooked in a slow cooker this barbecue style pork has its own sauce. (Emily says, "This is AWESOME!!!" :licklips:)
Prep Time: 15 minutes

Cook Time: 8 hours, 00 minutes

Ingredients:


3 pound. boneless pork loin roast
1 8 oz. can tomato sauce
8 ounces green chilies, diced
1 cup barbecue sauce, store bought
1/2 onion, sliced
4 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
hot sauce to taste
1/2 cup cilantro, chopped
Preparation:

Combine all ingredients except pork loin and cilantro in a 4 quart slow-cooker. Place pork loin in cooker coating with sauce. Cover and cook for 8-10 hours on low heat. When pork is finished cooking, remove and place on cutting board. Shred pork, top with cilantro, and serve with sauce on side.

[utkgrad101]

I made this Friday and it was actually really good!

1 - 1 1/2# ground beef or turkey
1 can corn (with juice)
1 box of au gratin potatoes (I used the extra cheesy kind)
1 can of cream of whatever soup (I used cream of celery)
1 medium onion (chopped)
4-8 slices of cheese (I used American)
Salt and Pepper to taste
Ketchup
Mustard

Brown ground beef with onions. Take potatoes and the cheese packet and put in bottom of crock pot. Pour corn with juice over potatoes. Pour cream of whatever soup over the corn. Take ground beef mixture and spread on top of soup. On top of ground beef take your ketchup and mustard and just dot it all over the top. I have found out I like the ketchup more then the mustard. Top it off with the slices of cheese. I totally covered the top of the crockpot with cheese. Bake on low for 7-8 hours.

I was VERY surprised at how good this was. And it is PERFECT for leftovers!

[Saralynn]

Ham & Taters breakfast casserole (From Big Oven smart phone app.)
Yield: 6
Main Ingredient: Eggs
Cuisine: American

Tags: Kid Friendly, Slow cook, CrockPot, Eggs, Breakfast, American, Winter, Savory

Ingredients:
1 lb. frozen tater tots
1/2 lb. ham; diced
1/2 cup Onions; chopped
1/2 cup green pepper; diced
3/4 cup cheddar; shredded
6 md EGGS
1/2 cup milk

Instructions:

Wake up to a hearty breakfast fit for a king (or queen).

In crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese. Repeat two more times, ending with cheese.

In a bowl, beat eggs and milk. Salt and pepper to taste. Pour mixture over layers in crockpot. Cover and cook on LOW for 10-12 hours. Serves six.

[joy at home]

This is devoured at our house ...


Crockpot French Dip

Beef Chuck Roast (3#)
2 cups water
1/2 cup reduced sodium soy sauce
1 tsp rosemary leaves
1 tsp thyme
1 tsp garlic powder or minced garlic
1 bay leaf
3-4 whole peppercorns

Place roast in crockpot. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours. Remove meat from broth. Shred meat with fork and keep warm. Strain broth into small cups/bowls for dipping. Serve beef on favorite rolls or buns, adding cheese, if desired.

:licklips:

[Januinely~me]

1 -- 25 oz jar pasta sauce
10 dry noodles
1 -- 15 oz container of ricotta cheese
1 lb sliced mushrooms
2 handfuls of spinach
8 slices mozzarella cheese
2 cups shredded Italian style cheese
1/4 cup water
(I also add garlic, sliced zucchini, diced tomato and peppers)

Spoon some sauce into the bottom of a 6 quart slow cooker. Cover with a layer of uncooked noodles. Smear noodles with some ricotta cheese and sprinkle with some of the veggies. Put a few cheese slices on top and 1/2 cup or so of shredded cheese. Repeat layers until you run out of ingredients. Put water into empty jar & shake. Pour contents over the assembled ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. An hour before serving, check to see if top noodles are getting brown or crispy. If they are, push noodles down into the liquid.