UKGuy Posted March 6, 2006 Share Posted March 6, 2006 Slow-Cooked Lasagna Alfredo 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-quart 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. This was quite delish! Chicken and Stuffing Put chicken breasts in the bottom of the crockpot. Top with a can cream of chicken. Top this with a box of PREPARED stuffing mix. Let it cook for 4 hours on high. Crockpot Chicken & Stuffing Casserole 4 boneless chicken breasts 1 small box Stove Top Stuffing mix for chicken 1 ( 10 ounce) pkg. frozen chopped broccoli, thawed 1 can broccoli with cheese soup 1/2 cup chicken broth Lightly butter crockpot. Place chicken in bottom of crockpot. Mix together the remaining ingredients, and place on top of the chicken. Cover, and cook on low 6-7 hours. CROCKPOT CHICKEN N' DUMPLINGS 4 boneless, skinless chicken breasts, cut in small chunks 2 cans condensed cream of chicken soup 1/4 cup finely diced onion 1/2 cup baby carrots, cut into small chunks 2 cups water 2 ( 10 oz. ) packages refrigerated biscuits 1 chicken bouillon cube Combine all ingredients, ( except biscuits ) in slow cooker. Cover, and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover, and cook on high for an additional 30 minutes, or until biscuits are fluffed up and cooked through. Crockpot Swiss Chicken Casserole 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 hours, or high 4 to 6 hours. 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! Chicken and Rice-A-Roni 4 chicken breasts 2 cans of cream of chicken soup ( undiluted ) 1 can of cream of mushroom or celery soup ( undiluted ) One box of Rice-A-Roni Put chicken in crockpot, and cover with soups. Cook on low for 7-10 hours. Fix rice a roni, and serve chicken on top. Chicken Parmigiana 1 egg 1 tsp. salt 1/4 tsp. black pepper 6 boneless, skinless, chicken breast halves 1 cup Italian bread crumbs 2-4 tablespoons butter 1 ( 14 oz. ) jar pizza sauce 6 slices mozzarella cheese Grated Parmesean Cheese Beat egg, salt, and pepper together. Dip chicken into egg, and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slowcooker. Pour pizza sauce over chicken. Cover, cook on low 6-8 hours. ( It may only take 4-5 hours to cook in crockpot, or it will get too dry if left in any longer. ) Layer mozzarella cheese over top, and sprinkle with Parmesan cheese. Cook an additional 15 minutes. Ham and Potatoes 1(28 oz.) bag frozen hash brown potatoes, with peppers & onions 1( 8 oz. ) container sour cream 1 can cream of celery soup, undiluted 1 ( 2 cup ) bag shredded colby-jack cheese 1 to 2 cups diced ham Mix everything together; cook on high about 5 hours. Stir occasionally. Pizza Pork chops 6 pork chops 1/2 tsp. salt 1/4 tsp black pepper 1 tablespoon oil 1 medium onion, chopped 2 cups spaghetti sauce 4 cups cooked pasta of your choice 1 cup shredded mozzarella cheese Sprinkle chops with salt and pepper. Brown chops in oil. Place chops in slow cooker; sprinkle onion over them. Add spaghetti sauce. Cover, and cook on low 4-6 hours, or till pork is tender. Serve over pasta, with cheese sprinkled over each serving. Crockpot Salisbury Steak 2 lbs. lean ground beef 1( 1-oz. ) envelope dry onion soup mix ( or to taste ) 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup flour 2 tablespoons vegetable oil 2( 10.75 oz. ) cans cream of chicken soup 1(1-oz.) packet dry au jus mix ( or to taste ) 3/4 cup water In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk ( using your hands ). Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour, ( just to coat ) and quickly brown on both sides in the hot skillet. Place browned patties into the crockpot, stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on low 4 to 5 hours; until meat is well done. Here's a recipe I use to make in the slowcooker. I used swiss steak or cubed steak, that was already tenderized. 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 and reserved mushroom liquid. Pour over mixture in pot. 3. Cover pot and place on base. Simmer at Setting #3 for 5 to 6 hours. 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 hour, 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 (french salad dressing, sour cream sauce, mushroom liquid & water ). Dump It and Run Chicken 6 carrots, chopped 4-6 boneless, skinless chicken breasts 2 ( 10 3/4 oz. ) cans cream of mushroom soup 1 ( 8 oz. ) can mushroom stems & pieces, drained Layer ingredients, ( in order given ) in crockpot. Salt and pepper to taste on each layer. Cover and cook on LOW 8-10 hours. Serve over cooked rice or cooked pasta. Dump It & Run Chicken For Two 2 boneless, skinless, chicken breast 1 small pkg. of fresh baby carrots 1 ( 8 oz.) can mushroom stem & pieces, drained 1 ( 10 1/2 oz. ) can cream of mushroom soup, undiluted Cooked Rice Layer ingredients in order listed; into a crock-pot. Season the chicken to your taste, and salt & pepper the carrots. Cover and cook on HIGH for 2 hrs, and then on low for 3 hrs. - Or cook on LOW for about 8 hours. Serve over rice. Serves 2. Good Gravy Spicy Chicken 4, boneless, skinless, chicken breasts salt and pepper ( season to taste ) 1 (10 3/4 oz.) can tomato soup 1 (10 3/4 oz.) can cheddar cheese soup 1 (10 1/2 oz.) can cream of mushroom soup 1 can water 1 ( 4 oz. ) can diced green chilies In a casserole baking dish; spray dish with a non-stick cooking spray. Add chicken breast, and season according to your taste. Then mix all the soups, water and green chilies together. Pour over chicken. Cover and bake at 350 degrees for an hour, or add to slowcooker/crockpot, and simmer all afternoon. This is super with mash potatoes. Serves 4. Creamy Queso Mexican Chicken 4 boneless, skinless, chicken breasts 1 pkg. taco seasoning mix 1 cup salsa 2 tbsp. cornstarch 1/4 cup sour cream Spray crockpot with cooking spray. Add chicken; sprinkle with taco seasoning. Top with salsa. Cook on low 6-8 hours. When ready to serve, remove chicken from pot. Put cornstarch in a little water; stir and add to salsa sauce. Heat for a few minutes, then add sour cream & serve over chicken breasts. Serve along with cooked rice. Serves 4. Note: You can use mild, medium or hot salsa according to your preference. To make this recipe super quick, you can skip the cornstarch and sour cream steps, and just make the recipe with chicken, taco seasoning and salsa. It's really good that way too! Italian Chicken Crock Pot Style 2 lbs. boneless, skinless chicken breasts ( you can put these in frozen, if desired ) 1 Pkg. French's Brand Italian Spaghetti Sauce - dry mix 1 ( 15 oz. ) can diced tomatoes 1 ( 8 oz. ) can tomato sauce grated parmesan cheese Place chicken breasts in the crockpot. Sprinkle the dry spaghetti sauce mix over top. Add the can of tomatoes and the can of tomato sauce. Cover and cook all day ( 7 to 9 hours ) on LOW, or ( 3 1/2 to 4 1/2 hours ) on HIGH. Serve with Penne Pasta. Top with grated parmesan cheese. Note: You can sprinkle the parmesan cheese on in the beginning, and sprinkle shredded mozzarella cheese on; right before serving. You can also double sauce ingredients. Cranberry Turkey 1 frozen turkey breast, thawed 1 envelope dry onion soup mix 1 ( 16 oz. ) can cranberry sauce Place turkey in crockpot. Mix together cranberry sauce and onion soup mix; pour over turkey. Cook on high for 2 hours, and then on low for 7 hours. Smothered Chicken 1 chicken, cut-up, or 4 boneless, skinless chicken breasts, cut-up 1 ( 10 1/2 oz. ) can cream of mushroom soup 1 ( 10 1/2 oz. ) can cream of chicken soup 1 lgarge onion, sliced 1 ( 10 1/2 oz. ) can french onion soup garlic, fresh or powder to taste 1 pk Fresh mushrooms; sliced Poultry seasoning; to taste ( optional ) Add all ingredients into crock pot. Cover and simmer on LOW for at least 5 to 6 hours, or cook all day if that's easier for your schedule. You can also add any veggies you like. Serve over rice, mashed potatoes, noodles, biscuits, or over popovers is great. Note: This can be frozen and reheated. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour. Roast Sticky Chicken 4 tsp. salt 2 tsp. paprika 1 tsp. cayenne red pepper 1 tsp. onion powder 1 tsp. dried thyme 1 tsp. white pepper 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 large roasting chicken 1 cup chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken; clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag; seal and refrigerate overnight. When ready to cook chicken; put it in the crockpot, but do not add any liquid. As the cooking process goes on, it will produce it's own juices. Cook on low 8 to 10 hours; chicken will be falling off the bone tender. Chicken Cordon Bleu in the Crockpot It's easy and tastes great! Just flatten boneless, skinless chicken breasts. Put 1 slice of ham and swiss cheese on each. Roll them up, and put them seam side down in crockpot. You can layer them also if more is needed. Take 1 can ( 10 3/4 oz. ) cream of mushroom soup, and dilute it with milk. Add a bit of chicken bullion to it, and pour over the chicken. Cook on low for 6-8 hours. About 30 minutes before serving, add more slices of swiss cheese on top; layer in crockpot until it melts. Serve over rice. Note: Can use 2 cans of the soup, so you have lots of sauce to serve over the rice. Chicken Taco Filling 1 packet taco seasoning, or 4 Tbs. bulk taco seasoning 1 lb. boneless, skinless chicken breasts 1 cup chicken broth Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot, and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks; shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. Creamy Slowcooker Chicken 1 envelope dry onion soup mix 2 cups sour cream 1 ( 10 3/4 oz. ) can cream of mushroom soup 6 boneless, skinless chicken breasts halves Combine dry onion soup mix, sour cream, and cream of mushroom in slow cooker. Add chicken; pushing it down so it is submerged in the sauce. Cover, and cook on Low 8 hours. Serve over rice or noodles. Creamy Chili-Cheese Crockpot Chicken 6 boneless, skinless chicken breasts 1 large onion, chopped 1/4 lb. shredded cheddar cheese 1 ( 10 3/4 oz. ) cheddar cheese soup 1 ( 10 3/4 oz. ) can cream of chicken soup 1 1/4 teaspoons chili powder 2 (14 1/2 oz. ) cans Rotel Tomatoes cooked rice guacamole Lightly brown chicken breasts. Place chicken in the bottom of your slow cooker. Add onion, cheddar cheese, and cheddar cheese soup. Sprinkle in chili powder. Add cream of chicken soup and canned tomatoes. Cover and cook on low for 7-9 hrs, or on high for 4-6 hrs. Serve over rice and top with guacamole. Cheesy Crockpot Chicken 2 lb. boneless, skinless chicken breasts 2 ( 10 3/4 oz. ) cans cream of chicken soup 1 ( 10 3/4 oz. ) can cheddar cheese soup 1 clove garlic , minced fine 1 small onion, minced fine diced red pepper, ( optional ) cooked rice or cooked noodles Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic and onion; pour over chicken. Cover and cook on LOW for 6 to 8 hours, until chicken is tender. Add a diced red pepper the last hour of cooking. It makes it very pretty! Serve over cooked rice or cooked noodles. Crockpot Cheesy Chicken & Ham 6 boneless, skinless, chicken breasts 3/4 cup butter or margarine 1 teaspoon Italian seasoning 1/8 teaspoon white pepper 1 ( 8 ounce ) package cream cheese 1 ( 10 3/4 ounce ) can cream of chicken soup 8 ounces fully cooked diced ham ( 1 cup ) cooked rice or cooked pasta Dice chicken, and place in crockpot. Cut butter into pieces, and distribute evenly over the chicken. Sprinkle Italian seasoning and white pepper over top, and place lid on crockpot. Cook on low for 7-8 hours. At end of cooking time, cut up the cream cheese, and drop into crockpot; together with the diced ham and chicken soup; stir. Cover and cook on high, until cheese is melted. Serve hot over rice or pasta. Makes 6 - 8 servings. Slow-poke Chicken & Biscuits 1 (16 oz.) pkg. Green Giant New England Style Mixtures (Sweet Peas, Potatoes & Carrots) 1 ( 10 3/4 oz. ) can cream of celery soup 1/2 cup water 1 tsp. poultry seasoning 1/2 tsp. onion powder 1/2 tsp. chicken flavored instant bouillon 1 1/2 lbs. boneless, skinless, chicken pieces Biscuits: 1 cup buttermilk pancake & waffle mix 1/4 cup cornmeal 1 tbsp. fresh or freeze-dried chopped chives 1/3 to 1/2 cup milk Place vegetables in slow cooker. In a small bowl, combine soup, water, poultry seasoning, onion powder, and bouillon; blend well. Pour half of the soup mixture over the vegetables. Top with chicken pieces. Pour remaining soup mixture over chicken. Cover; cook on high setting for 1 hour. Reduce to low setting; cook 3 1/2 to 4 1/2 hours. During last half-hour; increase heat to high. In a small bowl, combine pancake mix, cornmeal, and chives; blend well. Stir in enough milk to form a soft, moist dough. Drop by tablespoons over chicken mixture; around outer edge of cooker. Cover; cook 25 to 30 minutes, or until mixture is firm. Do not remove lid during cooking. Makes: 5 servings. Working Woman's Chicken & Rice 6 boneless, skinless, chicken breasts 2 ( 10 3/4 oz. ) cans cream of chicken soup 1 ( 10 3/4 oz. ) can cream of mushroom soup 1 package Rice-A-Roni ( chicken flavor ) Salt and pepper to taste In a slow cooker, add chicken breasts, canned soups, salt and pepper. Cook all day on LOW ( approx. 10 hrs., or until chicken is tender ). Fix Rice-A-Roni, according to directions on box. Put on plate, and place chicken and gravy on top. Cheesy Crockpot Chicken & Vegetables 1/3 c. diced canadian bacon or ham 2-3 carrots, sliced or chopped 2-3 celery ribs, sliced or chopped 1 small onion, sliced or chopped 2 cans mushrooms or 1/4 lb fresh, sliced 1 can green beans, drained very well 1/4 c. water - Layer in crock pot in order given. 2-3 lbs. chicken, cut-up. Put on top of veggies, largest pieces first. 2 tsp. chicken bouillon granules 1 Tbsp. chopped fresh parsley 3/4 tsp. poultry seasoning - Mix together and sprinkle over chicken pieces. 1 ( 10 3/4 oz. ) can cheddar cheese soup 1 Tbsp. flour 1/4 c. parmesan cheese - Mix together and drop on top of chicken; DO NOT STIR. Cover and cook on high 3-4 hours, or low 6-8 hours. - Serve over noodles, rice, or mashed potatoes. Crockpot Mexican Chicken 2 lbs. boneless, skinless, chicken breasts, cut in small pieces 1 ( 4 oz. ) can chopped green chilies, drained 1 ( 11 oz. ) can nacho cheese soup 1 ( 10 3/4 oz. ) can cream of mushroom soup 1 ( 10 3/4 oz. ) can cream of chicken soup 1/2 lb. monterey jack cheese, shredded corn chips or floured tortillas Place chicken in crockpot. Pour soups and chilies over chicken. Cover and cook on LOW for 8 - 9 hours. Sprinkle cheese over individual servings, if desired. Serve with corn chips or roll up in floured tortillas. Saucy Drumsticks & Thighs 1 ( 14 1/2 oz. ) can diced tomatoes with roasted garlic, undrained 1 ( 6-ounce ) can tomato paste 1/4 tsp. dried chopped onion or 1 small onion, chopped 2 teaspoons chicken bouillon granules 1 teaspoon dried Italian seasoning 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried crushed red pepper 6 chicken drumsticks, skinned 6 chicken thighs, skinned Combine first 8 ingredients in a 4-quart slow cooker. Add chicken pieces; pushing them down into sauce. Cover and cook on HIGH 3-1/2 to 4 hours, or on LOW 6-1/2 hours. Yield: 6 servings. ·This is fall-off-the-bone tender chicken, after it simmers in a well-seasoned thick tomato sauce. ·Use all chicken thighs, if you’d prefer. ·Excellent served over spaghetti squash. Crockpot Chicken Casserole 1 ( 10 1/2 oz. ) can cream of chicken soup 1 ( 10 1/2 oz. ) can cream of celery soup 1 ( 10 1/2 oz. ) can cream of mushroom soup 1 cup Minute Rice 4 large boneless, skinless, chicken breasts 1/2 c. diced celery Mix in crockpot, the soups and rice. Place chicken on top of mixture. Sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings. Crockpot Chicken Cordon Bleu 4 - 6 boneless, skinless, chicken breasts ( pounded out thin ) 4 - 6 slices of ham 4 - 6 slices of swiss cheese (Can use mozzerella; kids like this better!) 1 ( 10 3/4 oz. ) can cream of mushroom soup ( can use any cream soup ) 1/4 cup milk Cooked noodles Put ham and cheese slices on chicken. Roll up and secure with a toothpick. Place chicken in crockpot, so it looks like a triangle /_\ . Layer the rest on top. Mix soup and milk; pour over top of chicken. Cover and cook on low for 4 hours, or until chicken is no longer pink. Serve over noodles with the sauce it makes. Crockpot Chicken Parmigiana 3 boneless, skinless, chicken breasts 1 egg 1 tsp. salt 1/4 tsp. black pepper 1 cup dry bread crumbs 1 1/4 cups butter 1 ( 10 1/2 oz. ) can Pizza Sauce 6 slices mozarella cheese Parmesan cheese In a bowl, beat egg, salt and pepper; dip chicken into egg. Then coat with bread crumbs. In a large skillet, saute' chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle parmesan cheese on top. Cover and cook 15 minutes more. Makes 6 servings. Crockpot Chicken Pizza 4 boneless, skinless, chicken breasts - cut into bite size pieces 1 onion, chopped 1 green bell pepper, chopped 2 large cans tomato sauce 2 large cans diced tomatoes 1 tablespoon dried parsley 1 tablespoon dried oregano 1 tablespoon dried basil 1 tsp. dried thyme 4 cloves garlic, pressed 1 bay leaf Place all ingredients in crockpot. Stir to make sure all chicken is coated well. Cook on Low setting for 8 hours, until chicken and vegetables are tender. Chicken Teriyaki 6 to 8 chicken pieces 1 ( 10 oz. ) bottle Teriyaki Marinade Sauce Wash chicken pieces; pat dry with paper toweling. Arrange chicken pieces in the bottom of a crockpot. Cover with the teriyaki sauce. Cook on low 8 to 10 hours. Serve with rice or noodles. Note: Cook 1 hr. on HIGH, then...reduce heat to LOW, and cook for an additional 7 hours. Teriyaki Chicken (From the "Fix-It and Forget-It" Recipes for Entertaining Cookbook) 6-8 skinless chicken thighs 1/2 cup soy sauce 2 Tbsp. brown sugar 2 Tbsp. grated fresh ginger, or use 2 Tbsp. ground ginger 2 garlic cloves, minced or use jarred minced garlic Wash and dry chicken. Place in crockpot. Combine remaining ingredients; pour over chicken. Cover and cook on high 1 hour. Reduce heat to low, and cook 6-7 hours. Note: You can cook this on low for about 9 hours. Sweet & Tangy Chicken 8 boneless, skinless chicken breast halves 2 bottles ( 18 oz. ea. ) BBQ sauce 1 ( 20 oz. ) can pineapple chunks, undrained 1 medium green bell pepper, chopped 1 medium onion, chopped 2 garlic cloves, minced hot cooked rice Place four chicken breasts in a 5 qt. slow cooker. Combine BBQ sauce, pineapple, green pepper, onion and garlic; pour half over chicken. Top with remaining chicken and sauce. Cover and cook on low for 8-9 hours, or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce over rice. Serves 8. Crockpot BBQ Chicken Sandwiches 1 pound boneless, skinless, chicken breasts 1 bottle of your favorite BBQ sauce buns Arrange chicken in crockpot. Pour half the bottle of BBQ sauce over top. Cover and cook on low 8-10 hours, or on high 4-5 hours. Shred with fork and serve on buns. Top with additional BBQ sauce, if desired. Broccoli, Rice & Chicken 2 lbs. chicken tenders or boneless breasts cut in strips 1 1/4 cups uncooked converted rice black pepper, to taste dried parsley, desired amount 1 package Knorr's Cream of Broccoli Soup Mix 1 1/2 cups chicken broth Place rice in a lightly greased crockpot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours. Crockpot Swiss Steak 1-2 lbs. round steak 1 envelope dry onion soup mix 1 ( 16 oz. ) can diced tomatoes 1 large onion, thinly sliced 1 can sliced mushrooms Place the onion soup mix, tomatoes, sliced onions and mushrooms, in bottom of the crockpot. Salt and pepper lightly. Place the steak on top of everything; salt & pepper that lightly as well. Cook on low 8-10 hours, or until the steak is fall apart tender. Crockpot Spaghetti & Meatballs This wonderful and super-easy main dish, that tastes like Spaghetti-O's. If your kids like canned pasta, they will LOVE this entree. You can vary the amount of pasta or meatballs according to your taste. Just make sure that the pasta is submerged in the liquid before you start the crockpot. 2 handfuls of spaghetti, broken into pieces 1 ( 26-oz. ) jar spaghetti sauce 20 frozen fully-cooked meatballs 1 cup water Combine all ingredients in a 3-4 quart crockpot, and mix to combine. Cover crockpot, and cook on LOW for 4-7 hours, until pasta is tender and meatballs are thoroughly heated; stirring once during cooking time. Serves 6. Cantonese Sweet-Sour Pork 2 lbs. lean pork shoulder, cut into strips 1 green bellpepper, seeded & cut into strips 1/2 medium onion, thinly sliced 1/4 cup brown sugar, packed 2 tablespoon cornstarch 2 cups pineapple chunks ( reserve juice ) 1/4 cup cider vinegar 1/4 cup water 1 tablespoon soy sauce 1/2 teaspoon salt chow mein noodles Place pork strips in crock-pot. Add green pepper and onion. In a bowl, mix brown sugar, and cornstarch. Add 1 cup of the reserved pineapple juice, the vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables. Cover and cook on low setting for 5 to 7 hours. One hour before serving, add pineapple chunks; stir into meat and sauce. Serve over chow mein noodles. Morning Casserole 1 ( 32 oz. ) bag frozen hash brown potatoes 1 lb. bacon diced, cooked and drained OR 1 lb. cooked ham, cubed 1 medium onion, diced 1 green bell pepper, diced 1-1/2 cups shredded cheddar or monterey jack cheese 1 dozen eggs 1 tsp. salt 1 tsp. pepper ( more or less to taste ) Place a layer of frozen potatoes on the bottom of the crockpot, followed by a layer of bacon, then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the crockpot mixture, cover and turn on low. Cook for 10-12 hours. Pork Chops and Potatoes in Mustard Sauce 6 - 8 pork loin chops 2 Tbsp. cooking oil 1 ( 10 3/4 oz. ) can cream of mushroom soup 1/4 cup chicken broth 1/4 cup country Dijon-style mustard 1/2 tsp. crushed, dried thyme 1 clove garlic, minced 1/4 teaspoon pepper 2 medium potatoes, cut into thin slices 1 onion, thinly sliced In a skillet, brown pork chops on both sides in hot oil; drain. In the crockpot, combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion; stirring to coat. Place browned pork chops on top of potato mixture. Cover; cook on Low for 10 hours, or on High for 5 hours. Layered Enchilada Casserole 1 1/2 lbs. ground beef 1 medium onion, chopped 1 ( 10 3/4 oz. ) can condensed tomato soup 1 clove garlic, minced 1 can enchilada sauce 1/4 tsp. cayenne red pepper 2 cups of your favorite shredded cheese 12 corn tortillias Brown ground beef and onions; drain. Combine tomato soup and enchilada sauce. Add garlic and cayenne red pepper; stir. In the crockpot, layer 2 tortillias, 1/4 of the cooked ground beef and onion mixture, 1/4 of the sauce, and 1/4 of the cheese. Repeat layers. Cover and cook on low for 6-8 hours. Scalloped Potatoes in the Crockpot 6 medium potatoes, peeled and sliced 1 onion, sliced 1/4 cup flour salt & pepper ( to taste ) 1/2 cup diced bacon, or desired amount 2 tablespoons butter 1 can cream of mushroom soup, undiluted 4 slices American Cheese ( set aside ) Spray the inside of crockpot with Pam Non-Stick Vegetable Spray. Lay potatoes alternately with onion, flour, salt & pepper, and bacon. Pour soup over all. Cover and cook on LOW 7-9 hours, or on HIGH 3-4 hours. Lay cheese slices over the top, 1/2 hour before serving. Horseradish Beef 3-4 lb. pot roast 2 Tbsp. oil 1/2 tsp. salt 1/2 tsp. black pepper 1 onion, chopped 6 oz. can tomato paste 1/3 cup horseradish Brown meat on all sides in oil in skillet. Place in slow cooker. Add remaining ingredients. Cover, cook on low 8-10 hours. Barbecued Pork Sandwiches 2-3 lbs. boneless pork roast, cubed 2 onions, chopped 12 ounces of bottle barbecue sauce 1/4 cup honey Sandwich Rolls Place meat in crock pot. Add onions, barbecue sauce and honey. Cover, cook on LOW 6-8 hours. Use 2 forks to shred meat. Serve on rolls with sauce. Easy Shredded Pork 1 pork loin or pork roast, trimmed of fat 1 large onion, diced 1 ( 12oz. ) bottle of hickory smoke barbeque sauce 1 cup of "medium" or "hot" salsa Place pork roast in crockpot. Combine remaining ingredients; pour over roast in crockpot. Cover and cook on LOW for 8 hours. Remove roast and shred pork with 2 forks. Place in bowl and top with sauce. Serve with tortillas, sour cream, lettuce, tomatoes and shredded cheddar cheese. FAUX BEEF STROGANOFF 1 to 1-1/2 lbs. beef stew meat 1 ( 10 1/2 oz. ) can Campbell's French Onion Soup 1 ( 10 3/4 oz. ) can Campbell's Cream of Mushroom Soup Mix all together and place in crockpot. Cook in crockpot on Low for 8 - 10 hours. Thicken with flour or with cornstarch, and serve over cooked egg noodles. Taco Stew 2 lbs. ground beef 4 cans stewed tomatoes ( liquified in blender ) 3 cans pinto beans ( drained and rinsed ) 3 cans hominy or corn ( whichever your family prefers ) 2 packets of taco seasoning 2 packets of ( dry ) Hidden Valley Original Ranch Salad Dressing Mix Brown meat and drain grease, add taco seasoning packets ( follow directions on package ). After meat is browned, add beef and remaining ingredients to the crock pot. Simmer on low for 4 hours or longer. The longer it simmers the better it is. Crockpot Pork Chops 6 bone-in pork chops ( about 2 lbs. ) 1 medium onion, chopped 1 ( 10 3/4 oz. ) can cream of celery soup. 1 ( 10 3/4 oz. ) can cream of mushroom soup Cooked instant white rice Layer pork chops and onion in a 3 1/2 quart crockpot. Mix soups and pour over the chops. Cover and cook on LOW 10 to 12 hours, or on HIGH 5 to 6 hours. Serve pork chops and gravy over cooked rice. Crockpot Chili Dogs 1 lb. hotdogs 1 large onion, finely chopped or 3 Tbsp. dried minced onion 2 ( 15-oz. ) cans chili with beans 1 teaspoon chili powder 1/4 pound cheddar cheese, cubed or grated hot dog buns Combine all ingredients, (except cheese and buns) in a crockpot; stir well. Cover and cook on Low for 5 to 10 hours, or on High for 2 to 3 hours. Add cheese just before serving, and allow to melt slightly. Serve each hot dog in a bun, and spoon sauce over top. Serves 6 to 8. Sloppy Janes 1 pkg. ( about 10 ) hot dogs, sliced 1 ( 28 oz. ) can baked beans 1 tsp. prepared mustard 1 tsp. instant minced onion 1/3 cup chili sauce 5-6 hot dog buns toasted In a crockpot, combine hot dogs, beans, mustard, onion and chili sauce. Cover and cook on low 2-3 hours. Spoon over toasted hot dog buns. Cheese Cracker Meat Loaf 17 round cheese crackers 1 small onion, finely chopped 2 T. green bell pepper, minced 1/4 cup chili sauce 1/2 cup milk 2 eggs, slightly beaten 3/4 tsp. salt 1/8 tsp. pepper 1 1/2 lbs. lean ground beef Crush crackers with rolling pin, or in blender until crumbled. In a mixing bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt & pepper. Mix in ground beef. Form into a 6 or 7-inch round loaf. Place in crockpot. Cover and cook on LOW for 6 to 8 hours, or until done. Pot Roast in the Crockpot 2 to 2/12 lbs. beef bottom round roast 2 tsp. olive oil 2 or 3 medium potatoes, cut into 2-inch pieces 2 1/2 c. baby-cut carrots 1 medium stalk celery, sliced 1 medium onion, chopped ( about 1/2 cup ) 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried thyme leaves 1 ( 14 1/2 oz. ) can diced tomatoes, undrained 1 ( 10 1/2 oz. ) can beef broth or consomme 1 ( 5 1/2 oz. ) can V-8 Vegetable Juice 1/4 c. flour Remove excess fat from beef. Heat oil in skillet, and brown roast on all sides. Place potatoes, carrots, celery and onion in crock-pot. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, broth and juice over beef. Cover and cook on low for 8 to 10 hours; until beef and vegetables are tender. Remove beef and vegetables with a slotted spoon. Skim any fat from juices in crock pot. In small bowl, whisk together 1/2 cup juices and the flour until smooth. Gradually stir flour mixture into remaining juices in crock-pot. Cook on high for about 15 minutes, or until juices are slightly thickened. Serve over meat and vegetables. Makes 6 servings. Crockpot Cola Barbecued Pork Roast 1 pork roast 1 1/2 cups cola 1 bottle bbq sauce Cut all visible fat from roast, put in crock and cook 12 hrs., or cook all night on low. Remove meat from crock, and drain all juice from crockpot. Shred meat and return to crock. Add the bottle of bbq sauce, and cook 5 - 6 hours more. Makes a lot! Freezes well. Barbecued Beef Roast This is a recipe that is zesty and tangy; full of flavor and texture! 3 lbs. boneless chuck roast 1 1/2 cups Ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar 2 Tbsp. Dijon-Style Mustard 2 Tbsp. Worcestershire Sauce 1 tsp. Liquid Smoke Flavoring 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. crushed, fresh garlic Place chuck roast in crock-pot. Combine remaining ingredients in a mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on Low heat 8 to 10 hours, or 4 to 5 hours on High. Remove chuck roast from crock-pot; shred meat with fork. Place shredded meat back in crock-pot. Stir meat to evenly coat with sauce. Serving Suggestions: Spoon meat onto sandwich buns, and top with additional barbecue sauce if desired. Boneless chuck roast can be replaced with boneless chicken or pork roast. Crockpot Chili Beef Sandwiches Prep Time : 15 minutes Cook Time : 9 hours 3 lb. boneless beef chuck roast 1 pkg. taco seasoning mix 1/2 cup barbecue sauce 8 kaiser rolls, split and toasted Trim excess fat from beef. Brown beef on all sides in heavy skillet over medium-high heat. Transfer to 4 quart slow cooker. Sprinkle with taco seasoning mix, and pour barbecue sauce over the roast. Cover and cook on low for 8-10 hours. Remove beef from crockpot and shred; return to crockpot to keep warm. Serve shredded chili-beef on kaiser rolls. Top sandwiches with either shredded cheddar cheese or shredded swiss cheese. Makes 8 servings. Crockpot Beef Tips 2 lbs. beef tips or stew meat 1 ( 10 3/4 oz. ) can cream of onion soup 1 ( 10 3/4 oz. ) can golden mushroom soup Dump everything in crockpot, and cook on low for 6-8 hours. DO NOT ADD WATER. Delicious over rice or noodles. Crockpot Beef Tips with Gravy 1 - 2 lbs. beef stew meat, cut into bite size pieces 2 cans of cream of mushroom soup salt & pepper Dump everything in crock pot, and cook on low for 8 hrs. DO NOT ADD WATER. The soup makes a great gravy. Serve over hot noodles or rice, or with mashed potatoes. Very good! It will taste like you worked all day! Crockpot Meatball Soup For this soup, you can make your own Easy Meatballs, or purchase the frozen precooked ones. Easy Meatballs: (The meatballs in this recipe can be flavored any way you like, or just make it plain.) 1 egg 2 Tbsp. water 1/2 cup bread crumbs 1/4 cup minced onion 1/2 tsp. salt 1/8 tsp. black pepper 1 lb. lean ground beef Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper. Add ground beef, broken into chunks, and mush with your hands to combine well. Form into meatballs, ( about 1" in diameter ) and place on a broiler pan. Bake at 350 degrees for 25-30 minutes, until meatballs are no longer pink in center. Cool and freeze, or use in your favorite meatball recipe. Soup Recipe: 1( 16 oz. ) bag frozen fully cooked meatballs, or one batch Easy Meatballs 2 (14 oz.) cans condensed beef broth 1 cup water 2 (14 oz.) cans diced tomatoes with herbs, undrained 16 oz. bag frozen mixed vegetables Combine frozen meatballs, or the homemade batch of "Easy Meatballs", broth, water, and tomatoes in a 3-4 quart crockpot. Cover and cook on low for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables and mix well. Cover and cook on high for 1 hour. Makes 6 servings. Crockpot Meatball Taco Soup You can make this recipe mild or spicy depending on the type of salsa you use. For really spicy soup, add a diced jalapeno pepper along with the vegetables. Prep Time : 20 minutes Cook Time : 8 hours 1 ( 16 oz. ) pkg. frozen Italian meatballs 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 2 ( 14 oz. ) cans ready to serve beef broth 1 ( 16 oz. ) jar salsa or picante sauce 1 Tbsp. chili powder 1/4 tsp. ground cumin 1 cup ditalini pasta 2 cup shredded Cheddar cheese 1/4 cup sour cream 1 Tbsp. chopped fresh cilantro Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3 - 4 quart crockpot. Cover and cook on low for 5 - 7 hours. Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender. Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve. Makes 4-6 servings. Crockpot Cheese & Meatball Soup 2 cups water 1 cup corn -- whole kernel 1 cup potato -- chopped 1 cup celery -- chopped 1/2 cup carrot -- sliced 1/2 cup onion -- chopped 2 cubes beef bouillon 1 ( 16 oz. ) jar Cheez Whiz Meatballs: 1 pound ground beef 1/4 cup bread crumbs 1 large egg 1/2 teaspoon salt 1/2 teaspoon tabasco sauce Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, ( except Cheez Whiz ) in slow cooker; stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz; stirring gently until well blended. Serves 6. Cherry or Blueberry Cobbler 2 ( 21 oz. ) cans cherry or blueberry pie filling 1 cup self rising flour 1/2 cup sugar 1/4 cup butter or margarine, melted 1/2 cup milk 1/2 teaspoon almond extract Spray inside of a 2 to 3 1/2-quart slow cooker, with cooking spray. Pour pie fillings into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on high heat setting 1 1/2 to 2 hours, or until toothpick inserted in center comes out clean. Crockpot Peach Dump Cake 1 bag frozen peaches ( 2 cups sliced peaches ) 1 tablespoon cornstarch ½ teaspoon vanilla extract ¼ cup brown sugar ¼ to ½ teaspoon ground cinnamon ½ package of a 2-layer white cake mix 4 tablespoons melted butter Lightly grease crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3½ hours. Weight Watcher's Slowcooker Blueberry Cobbler 1 ( 16 oz. ) bag frozen blueberries 1/2 cup Splenda ( *See note below ) 1 can refrigerated biscuits ( 10 count ) ground cinnamon ( desired amount ) Pour bag of frozen blueberries in the crockpot. Stir in Splenda or another sweetener. Place the 10 biscuits across the top, as a crust. Sprinkle on desired amount of ground cinnamon. Cook on HIGH for 3 hours. Best served warm. *Note: This is a great Weight Watcher's recipe, ( using Splenda ) but you can adapted this recipe by using sugar. Strawberry Delight 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 ( optional ) 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 hours more. Remove lid, let set about 15 minutes before serving. Serve with Vanilla Ice Cream or Cool Whip. Makes 4 to 5 servings. Enjoy! Beef Stew Bourguignone 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. Interesting Chicken 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 and 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 hour. serve over hot cooked rice, or noodles. Serves 6. Slow Cooker Lasagna 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 cups 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-quart 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 6 hours. Serves 8 to 10. Crock-Pot Venison Dinner 1 1/4 lb. venison roast, cut into 1/2-inch to 3/4-inch 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-quart 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 - 6 1/2 hours. Crockpot Cream Corn 20 ounces of frozen corn 1 - ( 8 oz. ) pkg. cream cheese, cut into small pieces 1 stick butter ( 1/2 cup ) cut into thin slices 1 1/2 Tbsp. sugar, divided In a 3 1/2 quart crockpot, layer the corn, cream cheese, butter & 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 qt. crockpot. Apple, Cherry or Blueberry Delight 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 ( optional ) 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 hours more. Remove lid, let set about 15 minutes 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. Taco Soup with Pork & Bean 1 lb. ground beef 1 small onion, finely chopped 1-( 1.25 oz. ) envelope dry taco seasoning mix 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 ( I used Green Giant Whole Kernerl Corn ) 1-( 16 oz. ) can pork and beans, undrained ( I used Happy Harvest Pork & Beans purchased from Aldi's ) 1-( 46 oz. ) can tomato juice tortilla chips, crushed shredded cheddar cheese ( I used a mexican shredded cheddar cheese ) sour cream *See note below In a skillet, brown ground beef & onion, drain; place in a 3 1/2-quart crockpot. Stir in the dry taco seasoning, brown sugar & cayenne red pepper. Add kidney beans, corn, pork & beans, and tomato juice; mix well. Cover. Cook on low 4-6 hours. Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream. Makes about 10 servings. Note: I also added 3 ounces ( 3 Tbsp. ) of canned "hot" diced jalapenos to the soup, to spice it up just abit. Once you add the tortilla chips, shredded cheddar cheese, and dollop of sour cream to your soup bowl, soup is not as spicy. Hot & Spicy Sloppy Joes 1 1/2 lbs. ground beef 1 cup chopped onions 1 clove garlic, minced ( I used jarred minced garlic, about 1 teaspoon ) 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 cup of catsup ) 1/2 cup water 2 tablespoons brown sugar 2 tablespoons chopped canned jalapeno peppers 1 tablespoon prepared mustard 2 teaspoons chili powder 1 teaspoon Worcestershire Sauce 8 hamburger buns shredded cheddar cheese ( I used 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-quart 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 hours. Toast buns; spoon meat mixture over buns & sprinkle with cheese. Note: To this recipe, I also added 2 tablespoons of McCormick's 1 Step Beef Seasoning Tex-Mex Chili Spice. Glorified Mashed Potatoes 1-( 3 ounce ) pkg. cream cheese, softened 1/2 cup sour cream 1/4 cup butter or margarine, softened 1 envelope ranch salad dressing mix 1 teaspoon dried parsley flakes 6 cups warm mashed potatoes, prepared with out 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 hours. 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. Crockpot Chicken Stew 2 lbs. boneless, skinless, chicken breasts, cut in 1-inch chunks 1 large onion, chopped 2 large carrots, cut in 1-inch slices 3 medium potatoes, cut in 1-inch chunks 3-1/2 cups chicken broth 1 tsp celery seed 1 tsp dried thyme ( or less ) *See note below 1/2 tsp black pepper salt to taste 8 ounces sliced mushrooms 1 cup frozen corn 1 cup frozen peas Combine all ingredients in the crockpot; stir well. Cover, and cook on LOW 6 to 8 hours, until chicken is done and vegetables are tender. Serves 6 to 8. *Note: A friend of mine made this, but she said be sure to decrease the amount of thyme. She felt 1 tsp. was a bit too much for this recipe. Mexican Beef & Bean Stew 1 1/2 lbs. beef stew meat, cut into 1-inch pieces 2 tablespoons all-purpose flour 1 tablespoons vegetable oil 1-( 10 3/4 oz. ) can Beef Consommé 1 cup chunky salsa 1 cup coarsely chopped onion 1-( 16 oz. ) can Bush's Pinto Beans, drained 1-( 15.25 oz. ) can whole kernel corn, drained 2 tablespoons chili powder 1 tablespoons ground cumin 1/2 teaspoon garlic powder ( or ) 2 cloves minced garlic Coat beef stew meat with flour. Heat vegetable oil in skillet. Add beef and cook until browned. Place browned stew meat, beef consommé, salsa, onion, beans, corn, chili powder, cumin & garlic powder in 3 1/2-qt. slow cooker. Cover, cook on LOW 8 to 10 hrs., or until done. Or cook on HIGH 4 to 5 hrs. Serves 6. Note: The flavors only get better overnight. Slow-Cooker Tuscan Beef Stew Beef simmers with tomatoes, red wine, cannellini beans and Italian seasoning, for a Mediterranean-inspired stew. 1-( 10 3/4 oz. ) can tomato soup 1-(10 1/2 oz.) can Campbell's Condensed Beef Broth 1/2 cup dry red wine OR water 2 lb. beef stew meat, cut into 1-inch pieces 1-(14 1/2 oz.) can diced Italian-style tomatoes 3 large carrots, cut into 1-inch pieces 1 tsp. ( crushed ) Italian Seasoning 1/2 teaspoon garlic powder 2 cans (about 16 oz. ea.) white kidney beans (cannellini), rinsed & drained Mix soups, broth, wine, stew meat, tomatoes, carrots, Italian Seasoning and garlic powder in 3 1/2-qt. slow cooker. Cover, and cook on LOW 8 to 9 hrs., or until done. Stir in beans. Turn heat to HIGH and cook 10 min. Serves 8. Link to comment
jeanettecentaur Posted March 6, 2006 Share Posted March 6, 2006 Thanks. A number of these look great and I will be giving them a try. Link to comment
Synn Posted March 6, 2006 Share Posted March 6, 2006 Oh my gosh I hope I have enough ink... 35 pages.. Link to comment
PlanoPa Posted March 7, 2006 Share Posted March 7, 2006 The saucy round steak supper was great!!! DH loved it...the only change I made was that I used deer steaks instead of the round steak...it came out so tender it fell apart in your mouth!! Q Link to comment
ozzzyyy Posted March 7, 2006 Share Posted March 7, 2006 Yum!!! I especially loved the crockpot dessert recipes! Thank you so much!!!! Link to comment
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