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CROCK POT BBQ BEEF

~Shared by Jennifer B., Indianapolis, IN

This recipe was shared by a friend many years ago and it's requested often at our house.  Enjoy!

Ingredients for the Crock Pot:
2 1/2 lb boneless beef chuck roast
1 medium onion, chopped
1 (12-oz) can Coca-Cola
1/3 Cup Worcestershire sauce
1 1/2 Tbsp white vinegar
2 beef bouillon cubes
3/4 tsp dry mustard
3/4 tsp chili powder
1/4 tsp red pepper flakes
3 cloves garlic, crushed or chopped

Ingredients for sauce:
1 Cup reserved juices after cooking
1 Tbsp butter
1 Cup ketchup
1/4 Cup honey
1/2 Cup bottled BBQ sauce

Directions:

Combine "ingredients for the crockpot" in your crockpot and cook on low for 8 hours.  After cooking, strain out meat and onions and reserve 1 Cup of juices.  In a bowl, shred meat with a fork and remove and discard excess fat.  In a large skillet over medium heat, melt butter, then add shredded beef and onions.  Combine ketchup with reserved juices; add to beef.  Add honey and BBQ sauce; stir to combine.  Simmer, stirring occasionally, 'til sauce is thickened (approx 30-45 min).  Excellent on hamburger buns with a side of your favorite cole slaw.


SPICY BEEF ROAST

~Shared by Lynda N., Iberia, MO

I don't remember where I got this recipe, I have used it for years.

2 to 4 pound boneless rump roast
1 envelope brown gravy mix
1 envelope onion soup mix
1 envelope ranch salad dressing mix
1/2 cup water

Put your roast in the crockpot, stir the gravy mix into the water and pour over the roast.  Sprinkle the soup and dressing mixes over all, turn your crockpot on low and forget for 8 to 10 hours depending on the size of the roast.  The roast will be delicious while the gravy is out of this world.  Serve with mashed potatoes and a salad.

Tip:  Use a good brand of brown gravy mix, the cheap will ruin it.  I learned this the hard way.  


CROCK POT STUFFED PEPPERS

~Shared by Barb, Chula Vista, CA

5 Medium green bell peppers -- (5 to 6)
1-1/2  Pounds ground beef (uncooked)
1/2 Cup uncooked rice (cook it before adding it to the ground beef)
1/2 Cup diced onions
5 Slices bacon chopped (do not cook)
1 Teaspoon salt
Garlic powder and pepper to taste

Combine above ingredients (except peppers).  Cut the tops off the peppers and remove the seeds. Stuff the peppers with the ground beef mixture and top with the pepper tops.  Stand them up in the crock pot. (Yes, you do not cook the stuffing mixture.)

Sauce:
1 large can tomato soup or 2 small cans (10 3/4 ounce each)
1 large soup can of water or 2 small cans of water
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
Salt, pepper and garlic powder to taste

Combine sauce ingredients. Pour over peppers.  Cook on low 12 hours.  To serve: Place about 3/4 cup of the sauce in an individual bowl. (Sauce will be like soup) Place one pepper in the center of sauce and eat with a spoon to get all the juice.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


CROCK POT SAUSAGE AND POTATOES

~Shared by Lisa H., Belmont, NC

1 1/2 lbs. Polish sausage links, sliced 1/2-inch thick
2 lbs. frozen hash brown potatoes
1 can Cheddar cheese soup
1 can milk
1 bunch green onions, sliced
pepper, to taste
garlic, to taste

Combine sausage, potatoes, onions, and seasonings in a well-buttered crock pot. Stir to mix. Whisk together soup and milk. Pour over ingredients in Crock Pot. Cook on low for about 6 hours.


SLOW COOKER SALISBURY STEAK

~Shared by Jim H., Calgary, Alberta, Canada

I got this recipe from allrecipes.com and it is delicious! I've always wanted to try Salisbury Steak cooked in a slow cooker and finally found it and wanted to share it with others. You won't be dissapointed.

5 1/4 hours
15 min prep

Serves 8

2 lbs ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned breadcrumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet au jus mix
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 slow cooker 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 the Low setting for 4 or 5 hours until ground beef is well done.

Source: Recipezaar


TO DIE FOR CROCK POT ROAST
 
~Shared by Carol, Tupper Lake, NY
 
1 beef roast, any kind
1 (1 1/4 oz) package dried brown gravy mix
1 (1 1/4 oz) package Italian salad dressing mix
1 (1 1/4 oz) package ranch dressing mix
1/2 cup water
 
Place beef roast in crock pot.  Mix the dried mixes together in a bowl and sprinkle over the roast.  Pour water around the roast.

Cook on LOW for 7-9 hours.  
 
I think this is not only the best crockpot roast, but the easiest...unfortunately, it is not low in sodium, due to the packaged mixes.
 
Source: Another winner from Recipezaar, submitted by yooper


CROCK POT BREAKFAST
 
~Shared by Carol, Tupper Lake, NY
 
Serves 10
 
12 eggs or the equivelant in Egg Beaters
1 (32-oz) bag frozen hash brown potatoes
1 lb bacon, cut into small pieces, cooked and drained
1/2 cup onion, diced
3/4 lb shredded cheddr cheese
1 cup milk
1/2 tsp dry mustard
Salt and Pepper
 
Layer the ingredients in your crockpot, in this order:
1/2 of the potatoes, on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
potatoes
bacon
onions
cheese
 
Beat the eggs, milk, mustard, salt and pepper together.  Pour this over the whole mixture.  Cook on low for 10-12 hours.  

Be prepared to wake up to the aroma of breakfast, in the morning!!

Source: This was submitted to Recipezaar by LoveBakedIn


ALL DAY MACARONI & CHEESE

~Shared by Treva, NC

8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper. Transfer to a slow cooker which has been coated with non-stick cooking spray.

Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.  Cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges.  Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Makes 4 to 6 servings.


SLOW COOKER HUNGARIAN GOULASH

~Shared by Treva, NC

2 pounds Round steaks, cut in 1/2" cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 14 1/2 ounces can tomatoes
1 cup sour cream
12 ounces wide noodles, broken

Put steak cubes, onion, garlic in Crockpot.  Stir in flour and mix to coat steak cubes.

Add all remaining ingredients except sour cream.  Stir well. Cover and cook on Low 8-10 hours.  Add sour cream 30 minutes before serving, and stir in thoroughly.

Serves 6.


CROCK POT SODA CAKE

~Shared by Treva, NC

1 (18 1/4 oz.) box cake mix (your choice)
1 can (12 oz.) soda pop (your choice)

Spray crock pot with nonstick spray. Combine cake mix and soda, pour into crock pot. Cook on low 2-3 hours or until a toothpick inserted in middle, comes out clean.

Different Combos:

Orange cake mix and orange soda
White cake with root beer
Vanilla cake mix with orange soda
Butter pecan and Sprite
Chocolate cake and ginger ale
Strawberry cake and sprite
Chocolate Cake Mix and Diet Dr. Pepper

Servings: 8

Time: 15 Minutes Preparation Time
2 to 3 Hours Cooking Time


MEATY TOMATO SOUP

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 can (28 ounces) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cups water
1/2 pound ground beef, cooked and drained
1/2 pound bulk pork sausage, cooked and drained
2 tablespoons dried minced onion
2 chicken bouillon cubes
3/4 teaspoon garlic salt
3/4 cup uncooked elbow macaroni
Shredded cheddar cheese (optional)
 
In a slow cooker, combine the  first eight ingredients; mix will. Cover and cook on LOW for 8 hours.  Add macaroni and mix well.  Cover and cook 15 minutes longer or until macaroni is tender.  Garnish with cheese if desired.

Yield 8-10 servings.(2-1/4 quarts).


SLOW-COOKED TAMALE CASSEROLE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 pound ground beef
1 egg
1-1/2 cups milk
3/4 cup cornmeal
1 can (15-1/4 ounces) whole kernel corn, drained
1 (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup (4 ounces) shredded cheddar cheese
 
In a skillet, cook beef over medium heat until no longer pink; drain.  In a bowl, combine the egg, milk and cornmeal until smooth.  Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.  Transfer to a greased slow cooker.  Cover and cook on HIGH for 3 hours and 45 minutes.  Sprinkle with cheese; cover and cook 15 minutes longer or until cheese if melted.

Yield: 6 servings.


SLOW-COOKED SHORT RIBS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds boneless beef short fibs
1/4 to 1/3 cup butter or margarine
1 large onion, chopped
1-1/2 cups beef broth
3/4 cup red wine vinegar or cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1-1/2 teaspoons chili powder
 
In a large resealable plastic bag, combine the flour, salt and pepper.  Add ribs in batches and shake to coat.  In a large skillet, brown ribs in butter.  Transfer to a 5-quart slow cooker.  In the same skillet, combine the remaining ingredients.  Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full).  Cover and cook on LOW for 9-10 hours or until meat is tender.

Yield: 12-15 servings.


TACO MEAT LOAF
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 egg
1/2 cup sour cream
1/3 cup salsa
2 to 4 tablespoons taco seasoning
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
2 pounds lean ground beef
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded lettuce, sliced ripe olives
 
In a large bowl, combine the first six ingredients.  Crumble beef over mixture and mix well.  Pat into the bottom of a slow cooker.  Cover and cook on LOW for 8 hours or until a meat thermometer reads 160 degrees.  Top with sour cream, salsa, cheese, lettuce and olives if desired.

Yield 8 servings.


STUFFED CHICKEN ROLLS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
6 boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
14/ teaspoon pepper
1/4 cup vegetable oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley (optional)
 
Flatten chicken to 1/8-inch thickness.  Place ham and cheese on each breast.  Roll up and tuck in ends; secure with a toothpick.  Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.  Cover and refrigerate for 1 hour.  In a large skillet, brown chicken in oil over medium-high heat.  Transfer to a 5 quart slow cooker.  Combine soup and broth; pour over chicken.  Cover and cook on LOW for 4-5 hours.  Remove toothpicks.  Garnish with parsley if desired.

Yield; 6 servings.


CHEESY CREAMED CORN
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
3 packages (16 ounces each) frozen corn
2 packages (one 8 ounces, one 3 ounces) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
 
Combine all ingredients in a slow cooker; mix well.  Cover and cook on LOW for 4 hours or until heated through and cheese is melted.  Stir well before serving.

Yield: 12 servings.


LEMON RED POTATOES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter or margarine, melted
1 tablespoon juice
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
Salt and pepper to taste
 
Cut strip of peel from around the middle of each potato.  Place potatoes and water in a slow cooker.  Cover and cook on HIGH for 2-1/2 to 3 hours or until tender (do not overcook); drain.  Combine butter, lemon juice, parsley and chives; mix well. Pour over the potatoes and toss to coat.  Season with salt and pepper.

Yield: 5 servings.


CREAMY HASH BROWNS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 package (2 pounds) frozen cubed hash brown potatoes
2 cups (8 ounces) cubed or shredded process American cheese
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
 
Place potatoes in an ungreased 5-quart slow cooker.  In a bowl, combine the remaining ingredients.  Pour over potatoes and mix well.  Cover and cook on LOW for 4-5 hours or until potatoes are tender and heated through.

Yield: 14 servings.


CHEESY HASH BROWN POTATOES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1-1/3 cups buttermilk
2 tablespoon butter or margarine, melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
14/ teaspoon pepper
1 package (2 pounds) frozen cubed hash brown potatoes
1/4 cup grated Parmesan cheese
1 teaspoon paprika
 
In a slow cooker, combine the first six ingredients; stir in hash browns.  Sprinkle with Parmesan cheese and paprika.  Cover and cook on LOW for 4 to 4-1/2 hours or until potatoes are tender.

Yield: 6-8 servings.


CREAMY RED POTATOES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 pounds small red potatoes, quartered
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix
 
Place potatoes in a slow cooker.  In a small mixing bowl, beat cream cheese, soup and salad dressing mix until blended.  Stir into potatoes.  Cover and cook on LOW for 8 hours or until potatoes are tender.

Yield: 4-6 servings.


PUMPKIN PIE PUDDING
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Whipped topping (optional)
 
In a large bowl, combine the first eight ingredients.  Transfer to a slow cooker coated with nonstick cooking spray.  Cover and cook on LOW for 6-7 hours our until a thermometer reads 160 degrees.  Serve in bowls with whipped topping if desired.

Yield 6-8 servings.


APPLE-NUT BREAD PUDDING
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
8 slices raisin bread, cubed
2 medium tart apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter or margarine, melted
Vanilla ice cream
 
Place bread cubes, apples and pecans in greased slow cooker.  In bowl, combine the sugar, cinnamon and nutmeg.  Add the eggs, cream, apple juice and butter; mix well.  Pour over bread mixture.  Cover and cook on LOW for 3-4 hours or until a knife inserted in the center comes out clean.  serve with ice cream.

Yield: 6-8 servings.


MINISTER'S DELIGHT
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 can (21 ounces) cherry or apple pie filling
1 package (18-1/4 ounces yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, (optional)
 
Place pie filling in a slow cooker.  Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling.  Sprinkle with walnuts if desired.  Cover and cook on LOW for 2-3 hours.  Serve in bowls.

Yield: 10-12 servings


CROCKPOT VEGETABLE CHEESE SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (15 ounce) can creamed corn
1 cup peeled and cubed potatoes
1 cup chopped carrots
1/2 onion, chopped
1 teaspoon celery seed
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans vegetable broth
1 (16 ounce) jar processed cheese sauce
 
In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.

Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.


SLOW COOKER CHILE VERDE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes
 
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.


CROCKPOT CHEDDAR STUFFED POTATOES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 baking potatoes, washed
3 T butter
1/2 to 1 cup milk or half-and-half
chopped chives
1 tsp salt
1/8 tsp pepper
shredded cheddar cheese

Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato.

Scoop out insides. Save shell. Add butter, milk, chives, salt, and pepper; beat until fluffy. Add milk to get desired consistency. Spoon mixture back into potato shells and top each with shredded cheddar cheese. Bake at 425?? for 15 minutes or until cheese is melted and bubbly.

Suggested garnishes: diced cooked bacon, sour cream, sliced ripe olives, chopped tomatoes or salsa, green onions.

Serves 6.


GRANDMA'S SLOW COOKER VEGETARIAN CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
 
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.


SLOW COOKER TENDER AND YUMMY ROUND STEAK

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water

Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.

Cover, and cook on Low for 7 to 10 hours.


WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped (optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives (optional)
chives for garnish (optional)
black pepper to taste

Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.

Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

Spray the inside of slow cooker lightly with non-stick cooking spray.

Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.

Cook on Low setting for 3 to 4 hours. Top with chives.


SLOWLY DEVILED BEEF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds chuck roast
1 onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.3 ounce) envelope sloppy joe seasoning
2 tablespoons cider vinegar

Place the beef, onion, tomato paste, water, sloppy Joe seasoning mix and vinegar in a slow cooker.

Cook on low setting for 10 hours OR on high setting for 5 hours.


CHICKEN AND CORN CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.


CROCKPOT MEATBALLS

~Shared by Johnny, LA

1 bag of frozen Italian meatballs @ 1 Pound
1 can cream of mushroom soup
1 can cream of chicken soup
1-1/2 cans milk (using soup can)
16 oz sour cream
2 tsp. parsley
salt/pepper

Place meatballs in crockpot (frozen). Mix rest of ingredients together and pour over meatballs. Cook on high for 2 hours and then on low for two. Serve over rice, noodles or mash potatoes. We love the rice the best.


CHEESE DIP

~Shared by Johnny, LA

2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 sm. jar picante sauce
1 tsp. garlic powder
Dash of Worcestershire
1 lb. premium ground beef
1 med. onion, chopped
1 lb. sausage

Mix all of the liquids and cheese together in a Crock Pot set on low until the cheese melts. While this is cooking, brown meats and chopped onion. Drain grease off of meats and add spices, then add to Crock Pot and stir. Cook on low 2 to 4 hours, keep on low to serve with chips and crackers.


CROCKPOT CAJUN CHICKEN

~Shared by Johnny, LA

3 slices of bacon, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 pound boneless skinless chicken thighs
2 teaspoons dried Cajun seasoning
1 can, (14-1/2 ounces) diced tomatoes, undrained ( I would use Ro tel)
1-1/3 cups uncooked regular long grain rice
1-1/3 cups water

Cook bacon in nonstick skillet until crisp. Add bell pepper, onion and celery, cook 2 to 3 minutes or until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs with 1 teaspoon of the Cajun seasoning. Place in skillet and cook 4 to 5 minutes or until browned on both sides. Arrange chicken and any drippings over vegetables in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning. Cover and cook on Low for 8 to 9 hours. About 30 minutes before serving cook rice in water as directed on package. Serve chicken on rice.

Source: Cajun Lou


SLOW-COOKER SCALLOPED POTATOES AND HAM

~Shared by Johnny, LA

3 lbs medium-sized potatoes, peeled and sliced
1 onion, chopped
1 c shredded Cheddar cheese
1 c chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
Ѕ c water

Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow-cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. Stir the mixture just before serving.

Makes 6 servings.


CROCKPOT BLUEBERRY DESSERT DUMPLINGS

~Shared by Johnny, LA

2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen blueberries
2 tablespoons instant tapioca
2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter; chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

In a 3 1/2 quart crockpot, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow cook until the berries have formed a thick sauce, 5 to 6 hours on low.

In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together.

Stir into flour mixture to form a soft dough. Turn your crockpot setting to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.

Sprinkle the dumplings with the brown sugar. Let the dumplings stand for 5 minutes before serving, then spoon into individual bowls.


STEWED CHICKEN AND MACARONI

~Shared by Johnny, LA

Serves 4.

2 lbs. boneless, skinless chicken breasts or thighs
1 tbl. garlic powder
1/2 tsp. black pepper
2 tbls. olive oil
1 (28-oz.) can crushed tomatoes
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 green onions, chopped
1/2 green bell pepper, chopped
1-1/2 cups elbow macaroni
1/4 cup shredded Parmesan cheese

1. Season chicken pieces with garlic powder and pepper and brown in olive oil on stove-top over medium-high heat.

2. Transfer to slow cooker. Add in tomato products, onions and bell pepper. Cook on Low for 6 hours.

3. Add in macaroni; stir and cook for an additional 1 to 2 hours on Low. Top with Parmesan cheese.



KALUA PIG IN A SLOW COOKER

~Shared by Jim D., WA

Prep Time: 10 Minutes
Cook Time: 20 Hours  
Ready In: 20 Hours 10 Minutes
Servings: 12  

"Slow-cooker pork butt roast with delicious smoky taste."

Ingredients:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Source: AllRecipes.com


CROCK POT CATALINA RIBS

~Shared by Jim D., WA

1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina dressing

Place ribs in crock pot. Put in rest of ingredients and cook low for 5-7 hours.


SLOW-COOKER YANKEE BEAN POT

~Shared by Jim D., WA
 
Makes 8 servings, about 3/4 cup each

Ingredients
 
1 pound dried navy or great northern beans
1 teaspoon canola oil
2 medium onions, chopped
4 ounces Canadian-style bacon, diced (ѕ cup)
6 cloves garlic, minced
1 teaspoon dried thyme leaves
Pinch of crushed red pepper
ј cup pure maple syrup or molasses
ј cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
Ѕ pound smoked ham hock, pork neck bones or turkey wings (optional)
3 cups boiling water
2 bay leaves
1-2 tablespoons cider vinegar
Hot sauce, such as Tabasco, to taste
ј teaspoon salt
Freshly ground pepper to taste

Instructions
 
1. Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.)

2. Drain and rinse beans. Place in a slow cooker.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans.

4. Add maple syrup (or molasses), ketchup, Worcestershire and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves.

5. Cover and cook until the beans are tender, about 4 1/4 hours on high or about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot.

Tips
 
Cover and refrigerate for up to 4 days.

Start soaking beans a day ahead.

Nutrition Information
Per serving: 279 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 49 g carbohydrate; 17 g protein; 15 g fiber; 411 mg sodium; 876 mg potassium.
Nutrition bonus: Fiber (60% daily value), Folate (53% dv), Iron (25% dv).
2 Carbohydrate Servings
 
 
CHICKEN PARISIENNE

~Shared by Patricia & Marion, Charlevoix, MI

I have never used a crockpot so prevailed upon my sister for this recipe. ~Patricia
 
6 medium chicken breasts
Salt, pepper and paprika to taste
1/2 cup dry white wine - optional
1 can creamof mushroom soup
1 can (4-ounce) sliced mushrooms, drained
1 cup sour cream mixed with 1/4 cup flour
4 cups cooked long grain and wild rice
 
Sprinkle breasts lightly with spices. Place in crock pot. Mix wine, soup and mushrooms until well combined. Mix in sour cream and pour over chicken in crockpot. Sprinkle with paprika again. Cover and cook on low 6-8 hours. If cooking on high, cook only 2 1/2 -3 1/2 hours and add the sour creqam during the last 30 minutes. Serve sauce over chicken and rice.

Serves 6.



SLOW COOKER LONDON BROIL

~Shared by Ann, Mims, FL

Prep Time: 10 Minutes
Cook Time: 10 Hours  
Ready In: 10 Hours 10 Minutes
Servings: 8

"The steak is cooked with condensed tomato soup mixed with cream of mushroom soup. Dry onion soup mix is sprinkled over the top."

Ingredients:
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

2. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

3. Cover, and cook on Low for 8 to 10 hours.

Source: AllRecipes.com


SLOW COOKER PESTO CHICKEN AND SWEET POTATOES LAYERED DINNER

~Shared by Ann, Mims, FL

Serves 4.

Ingredients

for the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt

4 chicken thighs, or breast halves
sliced mo zzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on

Directions

I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.

In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer.

If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the20bottom, but some people swear the stuff on the bottom cooks faster.

Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.

The Verdict.

We all loved this meal. My kids put cinnamon on their sweet potatoes, and enjoyed eating the skin--for the first time. I was thrilled. The chicken was fully cooked, and the pesto had a good bite from the garlic that was balanced by the citrus. I used limes instead of lemons, and enjoyed the limey flavor. Lots of pesto calls for gobs of Parmesean cheese, which I opted to not use to 1) keep it a bit lighter and 2) to save a trip to the store. I served it alongside some leftover Quinoa Salad from Fat Free Vegan Kitchen.
http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html

This was a great dinner.

Source: A Year of Slow Cookng



MAKEOVER HASH BROWN SOUP
 
~Shared by Ann, Mims, FL

"I like this soup so much, but imagine the calorie count is shocking", writes Judith Webb from Blue Springs, Missouri. "Any ideas for lightening it up?" Our Test Kitchen showed her how to alter her recipe for a rich and creamy soup with all the bacony goodness of the original...but only a third of the calories and less than one-fourth the saturated fat!

PREP 15 min.
COOK 360 min.  
TOTAL 375 min.  

INGREDIENTS
2 green onions, chopped
2 teaspoons canola oil
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups 2% milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
6 turkey bacon strips, diced and cooked
1/2 cup shredded cheddar cheese

DIRECTIONS
In a small skillet, saute onions in oil until tender. In a 5-qt. slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6-7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

Yield: 8 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 206
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 26 mg
Sodium: 520 mg
Carbohydrate: 24 g
Fiber: 2 g
Protein: 8 g

Source: From Healthy Cooking, printed from tasteofhome.com



SLOW COOKER PORK (TEX-MEX STYLE)

~Shared by Ann, Mims, FL

Prep Time: 5 Minutes
Cook Time: 8 Hours  
Ready In: 8 Hours 5 Minutes
Servings: 8  

"A very simple recipe that can be adjusted for heat. Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives."

Ingredients:
3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix chili powder to taste
crushed red pepper to taste

Directions:
1. Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.

2. Remove pork shoulder from pot and shred.

Source: AllRecipes.com



INDONESIAN PORK ROAST

~Shared by Ann, Mims, FL

2 pound boneless pork loin roast
1 large onion, sliced
3/4 cup water
2 garlic cloves, crushed
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon cayenne pepper
2/3 cup peanut butter

Trim fat from pork. If necessary, cut pork to fit into a 3 1/2- to 4-quart slow cooker. Place onion in cooker. Add meat.

In a small bowl, combine the water, garlic, soy sauce, ginger, sesame oil, five-spice powder, bouillon granules, and cayenne pepper. Pour mixture over pork.

Cover and cook on high heat setting 4 to 5 hours or on low heat setting 8 to 10 hours or until pork is tender until internal temperature on a thermometer reads 160 degrees F.

Remove pork from slow cooker and slice. Stir peanut butter into juices in cooker until smooth. Spoon peanut butter mixture over sliced pork.

Serves 6.
 
Nutrition Facts
Calories 466 calories
Protein 38 grams
Fat 31 grams
Sodium 860 milligrams
Cholesterol 91 milligrams
Saturated Fat 9 grams
Carbohydrates 10 grams
Fiber 2 grams

Source: www.TheOtherWhiteMeat.com


CHICKEN PAPRIKASH WITH SOUR CREAM

~Shared by Ann, Mims, FL

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Yield: Makes 4 to 6 servings
 
2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment: Slow cooker
 
In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.

Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.

In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.

Stir sour cream into sauce. Garnish with dill and serve.

Cook's note:
This recipe was originally prepared in an oval, 6-quart slow cooker.
 
Source: by Melissa Clark - Epicurious.com


ITALIAN STYLE SLOW COOKED CHICKEN

~Shared by Mary S., Nashville, TN

3 pounds chicken pieces
4 medium red potatoes, scrubbed
2 small sweet onions
2 garlic cloves, minced
1 green pepper, chopped
1 (14 1/2  ounce) can diced tomatoes
1/2 cup red wine (or chicken broth)
2 teaspoons Italian seasoning

Cut the potatoes into cubes. I leave the skin on. Thinly slice the onions. Chop the peppers. Place chicken and potatoes into the crockpot. In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and seasoning. Pour the mixture over the chicken portions and potatoes. Cook on low for 8 to 10 hours.


SWEET AND SOUR CHICKEN

~Shared by Mary S., Nashville, TN
 
1 1/2 pounds boneless chicken breasts, 1 1/2 inch cubes
4 medium carrots, 1-inch pieces or 1 pound baby carrots
1/2 cup chicken broth
1 tsp. ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper/hot sauce
(8 ounce) can pineapple chunks in juice, drained, juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

Mix all ingredients except pineapple, cornstarch, and the bell pepper in the crockpot  Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center. Whisk reserved pineapple juice and cornstarch until smooth. Stir this gradually into chicken, then stir in pineapple and bell pepper. Cover and cook on high about 15 minutes or until slightly thickened. Serve over hot cooked rice. Garnish with sliced green onions.


SLOW COOKED THAI CHICKEN

~Shared by Mary S., Nashville, TN

1-1 1/2 pounds boneless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/2 cup crunchy peanut butter
2  tablespoons fresh cilantro (optional)

Cut the chicken into one inch or so cubes. Place it in the crockpot. Mix the other ingredients except the cilantro and pour over chicken. Cook for 4 hours on low or 2 on high. Serve over rice. If you can't find or don't have ginger root you can use a 1/2 tsp. ground ginger instead.  Cilantro should be minced and added at the last minute.


MUSHROOM CHICKEN

~Shared by Mary S., Nashville, TN
 
6 boneless skinless chicken breasts
2 cups mushrooms, button or mixed varieties
1 sweet onion, sliced very thinly
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth or water
salt, pepper, and garlic powder to season

Rinse and dry chicken pieces. Place in the crock pot. In a skillet drizzle a small amount of oil, and saute the onions and mushrooms until they are softened. Place in the crockpot. Mix the remaining ingredients in a bowl with a whisk till smooth. Pour over chicken. Cook on low 6 to 7 hours or on high for 3 to 4 hours.  Serve on noodles or rice.


SAVORY CROCK POT CHICKEN

~Shared by Mary S., Nashville, TN
 
4  teaspoons salt
2  teaspoons paprika
1  teaspoon cayenne pepper
1  teaspoon onion powder
1  teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder (I use granules)
1 large roasting chicken
1 cup onions, sliced very thinly

In a small bowl, combine the spices. Remove giblets from chicken and rinse. Pat dry and rub spice mixture onto the chicken and under the skin. Place the onion in bottom of crock pot.  Add the chicken. Cook on low for about 5-6 hours or high for 2-3. Test with a thermometer for the temperature to reach 180 degrees or use a chicken with a pop-up thermometer. If it's frozen it will take longer. No liquid is needed, the chicken will make it's own juices.


CROCKPOT BEEF WITH MUSHROOMS

~Shared by Luanne, FL

Hot weather is the time for crockpots. Makes life easier !!!

1/2  c.  flour  
1  tsp.  salt  
1/8  tsp.  pepper  
4  lbs.  beef sirloin tips  
1/2  c.  chopped onions  
1/2  lb.  mushrooms, sliced  
1  can  beef broth  
1  tsp.  Worcestershire sauce  
2  tsp.  tomato paste  
1/4  c.  dry red wine  
3  tbsp.  flour  
  buttered noodles  

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly Place in crockpot. Add onions and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.


CROCK POT CREAMY POTATOES

~Shared by Luanne, FL

This is good for a family or can be done for a large crowd.

2 pounds small red potatoes, quartered
16 ounces cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix

Instructions
Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on LOW for 8 hours.


TRIPLE CHOCOLATE MESS

~Shared by Luanne, FL

I made this and thought it was great. No hot oven !! Watch the time as I found about 6-1/2 hours was enough. Have to judge by how your crockpot works.

1 package chocolate cake mix (I used Duncan Hines)
1 pint sour cream
1 package instant chocolate pudding (some put 4-oz, others the larger size)
1 6-oz. bag chocolate chips (I used 12-oz.bag)
4 EGGS
3/4 cup oil
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on Low for 6-8 hours.

If you are going to let it stay in the pot after cooking, put a paper towel under the lid so moisture that collects on lid will not fall on cake.

Serve in a bowl with ice cream or whipped topping. Refrigerate after cooking. Good warm or cold


COWBOY CASSEROLE

~Shared by Linda H., Rosharon, TX

1 onion, chopped
1-1/2 lbs. ground chuck
6 medium potatoes, sliced
1 can red beans
1 can tomato soup
Salt
Pepper
Garlic

Brown ground chuck and drain grease.  Put chopped onion in the bottom of the crockpot; layer with meat, sliced potatoes, and beans.  Spread tomato soup over all.  Sprinkle with seasonings as desired.  Cover and cook on low for 7 to 9 hours.


CROCKPOT CREAMY RANCH POTATOES

~Shared by Linda H., Rosharon, TX

2 pounds small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup

Place potatoes in crockpot.

In a small bowl combine cream cheese and salad dressing mix. Stir in soup.

Add to potatoes.

Cover; cook on low 7 to 9 hours. Stir to blend before serving.


COCA-COLA CHICKEN

~Shared by Linda H., Rosharon, TX

This cola chicken comes out tasting like barbecued chicken.

1 whole chicken, about 3 pounds
1 cup ketchup
1 large onion, thinly sliced
1 cup cola, Coke, Pepsi, Dr. Pepper, etc.

Wash and pat chicken dry. Salt and pepper to taste. Put chicken in Crock Pot with the onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours. Enjoy!


MEXICAN MINESTRONE CROCKPOT

~Shared by Linda H., Rosharon, TX

2 C. Red Potatoes, diced
2 C. Green Beans, frozen, cut
30 ounces Black Beans, canned -- rinsed
29 ounces Stewed Tomatoes -- Mexican Style
28 ounces Vegetable Broth
15 1/4 ounces Corn, canned -- rinsed
15 ounces Garbanzo Beans, canned -- rinsed
1 C. Salsa

In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans, and salsa. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips.


CRANBERRY CHICKEN

~Shared by Linda H., Rosharon, TX

4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 pkg. dry (Lipton) gold onion soup mix

Place chicken breasts in the crockpot.  Combine remaining ingredients; add to the crockpot, coating chicken well.  Cover and cook on low 6-8 hours.


CHEESY CHICKEN SPAGHETTI IN SLOW COOKER

~Shared by Linda H., Rosharon, TX

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hrs. Stir again just before serving.

12 (one cup) servings ~ 6 points each
Nutrition Info: 286 cal., 5.7 g. fat, 2.7 g. fiber
SERVINGS: 4   POINTS: 5


SLOW COOKER PORK ROAST AND VEGETABLES

~Shared by Linda H., Rosharon, TX

This delicious one dish crockpot recipe combines a pork sirloin roast with lots of vegetables, seasoned with allspice and apple butter.
 
3 lb. boneless pork sirloin roast
1 Tbsp. vegetable oil
2 acorn squash
4 sweet potatoes, peeled
1/4 cup apple butter
1 Tbsp. prepared horseradish
1 Tbsp. cornstarch
1/2 tsp. ground allspice
1/4 tsp. pepper

Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally _  about 10 minutes. Place in a 3-4 quart slow cooker. Cut each acorn squash into 8 wedges. Do not peel. Cut sweet potatoes into chunks. Place squash and sweet potatoes on top of pork roast.

In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, and pepper. Pour over vegetables in slow cooker.

Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.

8 servings


CHICKEN AND SWEET POTATO STEW

~Shared by Linda H., Rosharon, TX

4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 28-oz can whole stewed tomatoes
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup nonfat, low sodium chicken broth

Combine all ingredients in the slow cooker. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.


CHICKEN DINNER IN A CROCK-POT

~Shared by Linda H., Rosharon, TX

(5 Points)

4 skinless boneless chicken breasts
2 tsp. basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.  Add bell pepper, beans and tomatoes.

Cover with the lid; cook on low setting for 8 hrs.  

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.


SLOW CHICKEN AND RICE

~Shared by Linda H., Rosharon, TX

Serves/Makes: 6

1 can (10 3/4-oz. size) cream of chicken soup
1 package dry onion soup mix
2 1/2 cups water
1 cup long grain rice, uncooked
6 ounces boneless, skinless chicken breast tenders
1/4 teaspoon black pepper

Combine all ingredients in slow cooker. Cook on LOW 5-6 hrs. Stir occasionally.   (note from Linda – This works better for me if I heat the liquids to boiling and then put in crockpot and add the rest.)

Per Serving: 140 calories (35 calories from fat), 4g total fat (lg saturated, Og trans), 20mg cholesterol, 520mg sodium, 16g total carbohydrate (0.5g fiber, 19 sugar), 8g protein, 4%DV vitamin A, O%DV vitamin C, 2%DV calcium, 4%DV iron

Source: CDKitchen


LINDA'S CHICKEN AND RICE IN A CROCKPOT

~Shared by Linda H., Rosharon, TX

1 can cream of celery soup
2 Ѕ soup cans of water or broth
1 soup can of brown rice
1 tbsp smoked paprika
1 tsp turmeric
2 tbsp honey
2 cloves garlic, minced
1 tbsp tarragon
Ѕ pkg dry ranch dressing mix
8 oz cream cheese
4 chicken breasts
3 tbsp prepared ranch dressing
1 pkg frozen peas, thawed

Mix soup, water and rice in pan and bring to a boil.  Transfer to crockpot and add spices, herbs and chicken.

Cook on high for 2 hours and reduce to low and cook 4 hours.  Remove chicken to a serving platter.

Soften cream cheese.  Blend with dressing to make it creamy and stir into sauce along with peas.  Cook for 10 minutes and serve.


BEEF BOURGUIGNON

~Shared by Linda H., Rosharon, TX

6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbsp flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbsp tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion.  Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.


APRICOT CHICKEN

~Shared by Linda H., Rosharon, TX

Skinned chicken thighs (enough for your family)
1 pound mushrooms -- cleaned, halved vertically
1 large onion -- cut into large chunks
2 large carrots -- sliced
1 celery rib (with leaves) -- sliced
Apricots -- dried
1 package onion soup
Apricot nectar -- (to cover)

Place chicken pieces on bottom of crockpot. Sprinkle with the dried soup. Cover chicken with the nectar. Pl slow cooker Apricot Chicken slow cooker Apricot Chicken slow cooker Apricot Chicken slow cooker Apricot Chicken ace veggies and dried apricots to taste on top. Cook for 6-7 hours on low.


CROCKPOT CREAM CHEESE CHICKEN

~Shared by Linda H., Rosharon, TX

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Source: 1_Comfort_ Food yahoo group


CHICKEN CURRY

~Shared by Linda H., Rosharon, TX

10 chicken thighs, skins removed (2-3/4 lb.)
1 jar (16 oz.) TACO BELL HOME ORIGINALS Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream

PLACE chicken in slow cooker. Combine salsa, onion and curry powder; pour over chicken. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).

REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken.


GREEN CHILI STEW

~Shared by Linda H., Rosharon, TX

2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp. oil
15 oz. can pinto beans, rinsed and drained
16 oz. can diced tomatoes, undrained
2 (4 oz.) cans chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Shredded cheddar or jack cheese, optional

In a skillet brown beef and onions in oil. Drain. Transfer to a large slow cooker. Mix beans, tomatoes, chilies, water, bouillon, garlic, and sugar, salt if desired and pepper.  Pour over beef. Cover and cook on low for 7-8 hours or until beef is tender.  Sprinkle with cheese if desired.


AUTUMN CHICKEN
(Artichokes)

~Shared by Linda H., Rosharon, TX

1 can (14 ounces) whole artichoke hearts, drained
1 can (14 ounces) whole mushrooms, divided
12 boneless skinless chicken breasts
1 jar (61/2 ounces) marinated artichoke hearts, with liquid
3/4 cup white wine
1/2 cup balsamic vinaigrette
Hot cooked noodles
Paprika for garnish (optional)

Spread whole artichokes over bottom of CROCK-POT® slow cooker. Top with half of mushrooms. Layer chicken over mushrooms. Add marinated artichoke hearts with liquid. Add remaining mushrooms. Pour in wine and vinaigrette.

Cover; cook on LOW 4 to 5 hours.

Serve over hot cooked noodles. Garnish with paprika, if desired.

Makes 10 to 12 servings


PICADILLO STUFFED PEPPERS

~Shared by Linda H., Rosharon, TX

1 jar (26 oz) marinara sauce
1 Tbsp red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 cup quick-cooking barley
1/3 cup finely chopped onion
1/4 cup raisins

Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 1 1/2 cups sauce into bottom of 5-qt or larger slow-cooker. Slice off top 1/2-in. of peppers; seed them and reserve tops.

Add ground chicken, zucchini, barley, onion and raisins to remaining sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow-cooker.

Cover and cook on low 5 to 6 hours, until peppers are tender and instant-read thermometer inserted in filling registers 160єF. Serve with sauce.

Source: Woman's Day March 4, 2008


CURRY CHICKEN WITH PEACHES AND RAISINS

~Shared by Linda H., Rosharon, TX

4-6 chicken thighs, or boneless skinless chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 TB olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 tsp curry powder
1 tsp cumin
1/2 tsp whole cloves
3/4 cup chicken stock
1 TB cider vinegar
1/4 tsp cayenne pepper (optional)
salt and pepper
lemon juice

Rinse, dry, and season the chicken with salt and pepper.

Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.

Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.

Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.

Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.

Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.

Remove chicken to serving dish. Using a slotted spoon, spoon the peaches, raisins, and some of the juice onto the chicken and serve. Top with the reserved peaches as a garnish.

* To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to easily peel away skin.

Yield: Serves 4

Source: Crockpot.com


CHICKEN CURRY II

~Shared by Linda H., Rosharon, TX

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1/4 tsp. salt
Dash of pepper
Fluffy rice

Preparation

Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.


BARBECUED SPARERIBS
 
~Shared by Linda H., Rosharon, TX

4 pounds pork spareribs, cut in serving-size pieces
salt and pepper
1 medium onion
1 bottle (16 ounces) barbecue sauce, or use 2 C. of homemade barbecue sauce

Sprinkle ribs with salt and pepper; place on broiler rack. Broil ribs for 20 to 25 minutes. Place ribs in slow cooker along with sliced onion and barbecue sauce. Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.


CROCKPOT ASIAN SPICED CHICKEN AND BEANS

~Shared by Linda H., Rosharon, TX
 
1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided use)
2 Tbsp cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbsp reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as
 garnish
Chopped peanuts as garnish
 
Place beans, chicken, carrots, garlic, ginger and 1 Ѕ cups chicken broth in slow cooker, and stir well. Cover and cook on low until beans are tender, 51/2 to 6 hours.  Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes.  Stir in soy sauce.
 
Serve over rice; spinkle with green onions and peanuts.

Makes 6 servings.


CRANBERRY APPLE CHICKEN BREASTS

~Shared by Linda H., Rosharon, TX

4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter

Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot. Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.

Serve over rice.

Serves 4 to 6


IRISH POT ROAST

~Shared by Linda H., Rosharon, TX

Serves 4-6

3 pounds boneless beef shoulder or boneless chuck roast
6 carrots, peeled and diced
1 pound red-skinned potatoes, diced
1 cup canned, whole peeled tomatoes with their juice, slightly crushed
1 cup freshly brewed black coffee
1 cup water
Kosher salt and freshly ground black pepper to taste

Trim all visible fat from the beef and season it with salt and pepper. Place the carrots and potatoes in the bottom of the slow cooker.

Place the beef on top of the vegetables. Add remaining ingredients.

Cover and cook on low for 8-10 hours, or until the meat is tender. Remove the beef from the slow cooker and allow it to rest for 15 minutes before slicing.

If you like, thicken the liquid in the slow cooker: Whisk together 1/2 cup flour with 3/4 cup water. When it resembles a smooth paste, slowly whisk this into the hot liquid in the slow cooker.


CROCK POT STUFFED PEPPERS

~Shared by Linda H., Rosharon, TX

1 10 oz. pkg. frozen corn
1 15. oz. can red kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. pepper
2 cups shredded, reduced-fat cheddar cheese (1/4 cup reserved)
4 small green peppers, tops removed and seeded

Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top if necessary). Cover; cook on low 6 to 8 hours (high 3 to 4 hours). Sprinkle with 1/4 cup cheese in last 30 minutes.

4 servings.


CROCK POT RAVIOLI CASSEROLE

~Shared by Linda H., Rosharon, TX

1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. hamburger
1/2 lb. milk Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crock pot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour.

Serves 8.


BARBECUED BEEF FOR SANDWICHES

~Shared by Linda H., Rosharon, TX

1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced

Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice beef then return to juices in cooker. Cover and cook for 20 minutes longer.

Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.


CROCKPOT FRITO PIE

~Shared by Linda H., Rosharon, TX

"This cross between a taco salad and chili dip will deliver a cook-once-eat-twice meal or a convenient potluck dish for the backyard picnic crowd."

1 large onion, chopped
3 pounds lean meat
3 cloves garlic
3/4 cup dry beans (or 15 ounce can pinto beans)
4 cups water (reduce to 1 1/2 to 2 cups if using canned beans)
1 teaspoon salt
1 envelope taco seasoning
1 (15 ounce) package corn chips
3 cups shredded Monterey jack and Cheddar cheese
2 tomatoes, diced
16 ounces salsa
16 ounces sour cream
Sliced olives

NOTE: Meat may be ground, stew meat or a roast. Try using beef, pork, lamb or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later.

Combine chopped onion, beef, garlic, beans, water, salt and taco seasoning in crockpot. Stir well. Cover and cook on HIGH for 8 to 10 hours.

Before serving, shred meat by pulling apart with two forks and mix with juices.

Serve on a bed of chips. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

NOTES: If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave.

Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Recipe serves 10 to 12.


CHINESE BEEF HOT POT - FONDUE CHINOISE

~Shared by Linda H., Rosharon, TX

A general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as desired.

1 - 1 1/2 pounds flank steak
6 cups water
2 packages beef bouillion
2 tablespoons white wine
2 tablespoons soy sauce
1 green onion
2 slices ginger
Optional - White Pepper, one turn of the pepper mill

Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the butcher to cut it for you).

Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

Combine the water and beef bouillion and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
 
Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.

Suggested Side Dishes for Hot Pot (to be enjoyed as is or cooked in the broth if desired):

baby corn
fresh mushrooms
bean thread noodles (cook them in the broth at the end of the meal)
lettuce
Mango Chutney

Suggested Dips:
Soy sauce, Soy with Ginger Dressing, Sesame Paste, preserved bean curd, Hot Mustard, Chili Oil, Peanut Sauce, or your favorite hot sauce

Source: Rhonda Parkinson, Chinese Food about.com


CHEDDAR AND BACON FONDUE

~Shared by Linda H., Rosharon, TX

1 Loaf Rhodes™ Bread, baked and cubed
5 slices bacon, chopped
1 cup chopped onion
1 clove garlic, minced
1 10 3/4 oz can cream of mushroom soup
1 cup milk
5 cups grated sharp cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Fry bacon until crisp. Add onion and garlic. Saute until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce and mustard. Blend thorourghly. Serve warm with bread cubes.

Servings 12


CANTONESE HOT POT

~Shared by Linda H., Rosharon, TX

8 servings

Recipe Ingredients

For Meats:
6 oz lean chicken fillets, thinly sliced
6 oz lean pork fillets, thinly sliced
6 oz lean beef fillets, thinly sliced
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned
6 oz any lean white fish, thinly sliced

For Vegetables:
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths
1/2 lb fresh white mushrooms, sliced
1 bunch scallions, cut into 2-inch lengths
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths

For Soup:
3 quarts chicken stock
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste

RECIPE METHOD
FOR DIPPING SAUCES:

GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.

CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.

HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.

PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce.

TO SERVE: Place the steamboat with the soup in the middle of the table - preferably a round one, as all diners must be able to reach the pot in order to cook their own food.

Arrange plates of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table.

The diners select their food and cook it by placing it into the boiling soup, for just a few seconds, and then scooping it out with a miniature wire basket or chopsticks. The food is then dipped in a sauce.

The soup should be maintained at a rolling boil throughout the meal. It is also best to cook the meat before the vegetables as it needs longer cooking and also imparts a flavor to the soup while it cooks.

Source: Weldon Russell


PIZZA FONDUE

~Shared by Linda H., Rosharon, TX

1 onion, chopped
1/2 pound ground beef
2 (10 1/2-oz) cans pizza sauce
1 tablespoon cornstarch
1 1/2 teaspoons fennel seed
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
10 oz grated cheddar cheese
1 cup grated mozzarella cheese

Brown onion and ground beef in a large sauce pan. Mix pizza sauce and cornstarch together and add to meat. Add fennel seed, oregano and garlic powder. Just before serving, add cheddar and mozzarella cheeses. Stir over medium heat until cheeses are melted. Pour into fondue pot. Serve with garlic bread cubes or French bread cubes.


AMERICAN CHEESE FONDUE

~Shared by Linda H., Rosharon, TX

Let your kids pick the dippers for this child-friendly fondue. If they're really picky, leave out the ground mustard and Worcestershire sauce, but if you can get away with it, those ingredients do add a nice tang to the finished dish.

1-1/2 cups diced processed American cheese food
1-1/4 cups milk
2 tsp. Worcestershire sauce
1 Tbsp. flour
1/2 tsp. ground mustard
1-1/2 cups shredded Colby or cheddar cheese

Mix American cheese food, milk, Worcestershire sauce, flour and mustard in fondue pot. Cook over low heat, stirring frequently, until blended and smooth. Stir in colby cheese. Serve immmediately with apples, pears, french bread cubes, and heated meatballs for dipping.


EASY CROCKPOT FONDUE

~Shared by Linda H., Rosharon, TX

2 cans (10-3/4 ounces each) condensed cheese soup
1 tablespoon fresh or frozen snipped chives
2 cups Grated sharp cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
bread chunks, corn chips, or vegetable dippers

In slow cooker combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and cook on LOW for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot and serve with bread chunks, corn chips, or vegetable dippers.


SLOW COOKED MORROCAN CHICKEN

~Shared by Linda H., Rosharon, TX

This fills the house with an incredible aroma.

3 tablespoons apricot or peach preserves
1/4 cup Madeira wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried apricots, coarsely chopped
5 cloves garlic, sliced
3 tablespoons capers
1 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1 tablespoon chopped crystallized ginger
6 chicken thighs (about 2 pounds), skin removed

1. Combine the preserves, Madeira, salt and pepper and set aside.

2. Toss the apricots, garlic, capers, cumin, cinnamon, bay leaf and crystallized ginger together in the slow cooker. Lay the chicken pieces over the mixture; pour the Madeira mixture over the chicken.

3. Cook on low 6 to 8 hours.

Makes 4 servings.


STUFFED PEPPERS

~Shared by Linda H., Rosharon, TX

4 peppers
1/2 lb ground pork
1/2 lb Velveeta
1 C BBQ Sauce
1/2 C water
1 C uncooked Minute white rice
1 C frozen peas

REMOVE tops, core and seeds of peppers. Mix ground pork and cubed VELVEETA, barbecue sauce and  uncooked MINUTE White Rice and frozen peas.

FILL peppers with meat mixture.

POUR 1/2 cup each barbecue sauce and water into slow cooker. Stand stuffed peppers upright in slow cooker and cover. Cook on LOW for 5-7 hr. (or on HIGH for 2 1/2 - 3 1/2 hr.).


CROCKPOT ENCHILADA LAYERED CASSEROLE

~Shared by Linda H., Rosharon, TX

1 medium onion, chopped
1 green pepper, chopped
1 lb. 93% lean ground beef
1 15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 oz. can ranch beans, chili beans or dark red kidney beans, undrained
1/2 to 1 small can tomato sauce
flour tortillas
Mexican Cheese

Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked. Add 1 15oz can diced tomatoes with mexican seasoning, UNDRAINED 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray with Pam the inside of a 3.5 quart crockpot.

Layer the following in this order: 3/4 cup sauce mixture 1 fat-free flour tortilla 1/3 cup reduced fat Mexican Cheese, grated Make 6 layers, ending with cheese. Pour any sauce remaining over the top. Cook 6 hours on low.

Serves 10.


TACO BAKE

~Shared by Linda H., Rosharon, TX

1 lb ground beef
1 onion, chopped
3/4 cup water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 cups mild shredded cheese

Preparation

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 - 8 hours or on High for 3 - 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese.

Serves 6 to 8


SLOW COOKER CHICKEN TACO SOUP

~Shared by Linda H., Rosharon, TX

Yields: 8 servings

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.


SLOW COOKER PIZZA CASSEROLE

~Shared by Linda H., Rosharon, TX

1 1/2 lb Ground beef
1 cn Pizza sauce (14 oz)
1 pk Noodles (12 oz)
4 oz Cheese, mozzarella
1 small can Mushrooms
1 Onion (diced)
1 cn Spaghetti sauce (14 oz)
4 oz Cheese, cheddar
1 pk Pepperoni
1 Green pepper (diced)

Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.


GRAPE JELLY CROCKPOT MEATBALLS

~Shared by Linda H., Rosharon, TX

2 lb. ground beef
1/2 cup beef flavored stove top stuffing (crushed)
1 large onion (finely chopped)
1 12 oz. jar of grape jelly
2 8 oz.jars of taco sauce
1-3 tablespoons of mustard

Add jelly, taco sauce and mustard to crockpot on high till jelly melts. Add ground beef, stove top stuffing and onion in a bowl and mix well. Shape into balls (any size). Add to crockpot cook on high for 4 or 5 hours.


TO DIE FOR CROCK POT ROAST

~Shared by Linda H., Rosharon, TX

1 beef roast, any kind
1 package Hidden Valley Dressing Mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup warm water

Place roast in crock pot.  Mix all three envelopes together and sprinkle over roast.  Pour water in the bottom of the crock pot.  Cook on low for 6 to 7 hours.


SLOW COOKER CHICKEN SANTA FE

~Shared by Linda H., Rosharon, TX

1 can  black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup salsa
1 lb boneless skinless chicken breasts (other chicken parts can be used)
8 oz cream cheese, cubed
1 cup shredded cheddar

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa.Top with the chicken breasts, then pour the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Cut the cream cheese into small cubes and add it to the cooker, turning the temperature to high. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.


SLOW COOKER SPINACH LASAGNA

~Shared by Linda H., Rosharon, TX

2 containers ( 15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Traditional Pasta Sauce
12 lasagna noodles, uncooked

In medium bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton® Recipe Secrets ® Vegetable Soup Mix.

In 6-quart slow cooker, spread 1 cup Pasta Sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.

Serves: 8

Source: Ragu


CHEESY BRAT STEW FOR THE SLOW COOKER

~Shared by Linda H., Rosharon, TX

This is a delicious stew! Easy to make and wonderful to eat.

Original recipe yield: 6 servings.

6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water

Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.  Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.


CROCKPOT GREEK STEW

~Shared by Linda H., Rosharon, TX

Vary the vegetables in this meatless meal according to your family's tastes. If they don't like squash, use baking potatoes or increase the amount of carrots. Any type of canned bean or legume like cannellini beans or lima beans would work well in this recipe.

2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup chopped zucchini
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can garbanzo beans, rinsed and drained
14 oz. can vegetable broth
2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. allspice
1/4 tsp. pepper
1/2 tsp. ground coriander
4 cups hot cooked couscous
1/2 cup crumbled feta cheese

Combine all ingredients except for couscous and cheese in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with cheese.

6 servings

Source: www.about.com


CROCK POT STIFADO

~Shared by Linda H., Rosharon, TX

A tasty Greek stew, made easy with a crock pot.

SERVES 6 -8

1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese

Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed.

Transfer beef to crock pot with a slotted spoon.

Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.

Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.

Pour mixture over meat.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.

Add feta cheese, cover again, and cook on High for 10 minutes.

Discard bay leaf and serve over hot buttered pasta or mashed potatoes.

Source: Recipezaar


PARMESAN RISOTTO

~Shared by Pat, Merritt Island, FL

(serves 3-4)

INGREDIENTS:
1/4 C olive oil
2 medium shallots, minced
1/4 C dry white wine
1 1/4 C Arborio, Vialone Nano or Canaroli rice
3 3/4 C chicken brother
1/2 tsp salt
1/4 C grated Parmigiano-Reggiano cheese

DIRECTIONS:
1.  In a small skillet over medium heat, warm the oil.  Cook the shallots until softened, 3-4 minutes; do not brown.  Add the wine and cook, stirring, for a minute or so.  Add the rice and cook, stirring, until it turns from translucent to opaque (do not brown), about 2 minutes.  Scrape with a heat-proof rubber spatula into the slow cooker.  Add the broth and salt.  Cover and cook on HIGH until all the liquid is absorbed, but the rice is still moist, 2-2 1/2 hours.  The risotto should be only a bit liquidy, and the rice should be al dente, tender with just a touch of firmness.

2.  Stir in 1/2 cup of the cheese and pass the remainder for sprinkling.  Serve immediately, spooned into bowls.  Risotto will keep on the KEEP WARM setting for an hour or so.

Source: "Not Your Mother’s Slow Cooker Cookbook"


OLD FASHIONED CREAMED CORN

~Shared by Pat, Merritt Island, FL

(serves 4-6)

2 C half and half
1 Tbs. sugar
1/4 C instant flour, such as Wondra
3 1 lb bags baby white or yellow corn kernels, thawed and drained
salt and pepper to taste
2 Tbs. unsalted butter

1.  Whisk the half and half, sugar, and flour together in the slow cooker until smooth.  Add the corn and stir to combine.  Cover and cook on HIGH until thickened and bubbly, 3-3 1/2 hours, stirring every hour.

2.  Season with salt and pepper and stir in the butter until melted.

Source: "Not Your Mother’s Slow Cooker Cookbook"


CHICKEN CASABLANCA

~Shared by Pat, Merritt Island, FL

INGREDIENTS:
1 onion, sliced
2 cloves garlic, minced
2 lg. potatoes, peeled  & diced
1 15 ox. can garbanzo beans, drained
3 lbs. boneless, skinless, chicken breasts
3 large carrots, diced
1 med. zucchini, 1” slices
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp ginger, grated
1/4 tsp cayenne pepper
1/2 tsp tumeric
1 14 1/2 oz can chopped tomatoes
2 Tbs parsley
1 Tbs cilantro, chopped

DIRECTIONS:
Combine the first 8 ingredients in the crock-pot.  In a small bowl, combine the the spices and sprinkle them over the food in the stoneware.  Add the chopped tomatoes.  Cover; cook on Low for 8 hours or on High for 4 hours.  Stir in parsley and cilantro before servings.

Source: Rival Crockpot Cookbook, 2001



SLOW COOKER ITALIAN SPAGHETTI SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Here's a crowd-pleasin' sauce everyone will love!
 
Prep Time: 15 min
Total Time: 8 hours 15 min
Makes: 24 servings (1/2 cup each)

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
 
1. Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

2. Spoon sausage mixture into cooker. Stir in remaining ingredients.

3. Cover; cook on Low heat setting 8 to 9 hours or until vegetables are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)
 
Do-Ahead Tip  
Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in the refrigerator about 8 hours.

Serve With  
Serve with penne pasta, Caeser salad and Italian bread.

Special Touch  
Stir about 1/4 cup of chopped fresh parsley into the sauce during the last 5 minutes of cooking.

Source: Betty Crocker Kitchens


ALL-DAY CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 tablespoons Frozen Orange Juice
2 cups Chicken stock
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic, minced
1 dash Allspice

Remaining ingredients:
4 pounds Chicken, breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
11 ounces (1 can) mandarin orange sections, drained
1/2 Of a medium−large bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high.

About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving.

Serve with baby carrots and small new potatoes.


APPLE-GLAZED ROAST PORK

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 pounds Pork loin roast
6 each Apples
1/4 cup Apple juice
3 tablespoons Sugar, brown
1 teaspoon Ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done.


BANANA BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1−1/2 cups banana, well mashed, overrip
1/2 cup walnuts, coarsely chopped

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.



BBQ PORK FOR SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is so easy and very tasty. Serve on buns with French fries or potato chips.

PREP TIME  15 Min  
COOK TIME  4 Hrs 30 Min  
READY IN  4 Hrs 45 Min  
SERVINGS  12

INGREDIENTS
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.



AWESOME SLOW COOKER POT ROAST

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

PREP TIME  10 Min  
COOK TIME  8 Hrs  
READY IN  8 Hrs 10 Min  
SERVINGS 12

INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


CROCKPOT LAMB CHOPS WITH ORANGE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Easy crockpot lamb chops with an orange and thyme sauce.

Cook Time: 8 hours

Ingredients:
8 lamb rib chops
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey
1 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon thyme
1 teaspoon grated orange peel

Preparation:
Heat oil in a heavy skillet over medium heat, brown lamb chops on both sides; drain well. Whisk together the orange juice, honey, salt, cornstarch, thyme, and grated orange peel. Place browned lamb chops in crockpot; pour in orange mixture, turning chops to coat well. Cover and cook on LOW 7 to 9 hours (HIGH 3 1/2 to 4 1/2 hours).

Serves 4 to 8.



SLOW COOKER SAVORY POT ROAST

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep: 10 minutes
Cook: 8 hours
Serves: 6

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 pouch (2 ounces) dry onion soup & recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 -to 3 1/2-pound boneless beef bottom round roast or chuck pot roast

Directions:

Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup  : Calories 505, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 1202 mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A 204%DV, Vitamin C 38%DV, Calcium 5%DV, Iron 34%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 493, Total Fat 11g, Saturated Fat 4g, Cholesterol 118 mg, Sodium 1104mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A 204%DV, Vitamin C 38%DV, Calcium 6%DV, Iron 34%DV

Using Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup: Calories 509, Total Fat 14g, Saturated Fat 4g, Cholesterol 119mg, Sodium 1112mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A 204%DV, Vitamin C 38%DV, Calcium 5%DV, Iron 34%DV

Source: Campbell's Kitchen


CAMPBELL'S GOLDEN MUSHROOM PORK AND APPLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep: 10 minutes
Cook: 8 hours
Serves: 8

Ingredients:

2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)

Directions:

Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions.

Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with a field green salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait; layer strawberry yogurt with chunks of pineapple and green seedless grapes, then sprinkle with granola.

Nutrition Information
Calories 277, Total Fat 9g, Saturated Fat 3g, Cholesterol 57mg, Sodium 603mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 23g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 7%DV

Source: Campbell's Kitchen


APPLE CINNAMON PORK ROAST

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
3 granny smith apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later)
* 1 tablespoon apple cider vinegar (to add later--this isn't in the original recipe, but I think it should be. See notes below marked with an *.)

Directions

Use a 5 quart crockpot. Put onion wedges into the bottom of your crockpot, and put the meat on top. Sprinkle dry spices on all sides of the meat. Add apple and lemon juice. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) and the whole bag of coleslaw into your crockpot. *I would add apple cider vinegar now, too. Stir. Either slice or shred the pork, and add back to the crockpot.

Salt and pepper to taste (it definitely needs more salt.)


CROCKPOT BACON-WRAPPED CORNISH GAME HENS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

2 cornish game hens, thawed
6 slices of bacon * (if you are gluten-free, always check labels thrice, and do your own research.)
1 tsp kosher salt
1 tsp thyme
1 tsp rosemary

Directions

I used a 6 quart crockpot; the little birds nestled in nicely.

I did skin the birds; there was no where near as much fat and skin as is on a regular chicken, but I took off as much as I could with poultry shears.

In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Lower the birds into the crockpot. I thought I had put them both breast-side down, but I think only one actually was. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.

Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on low for 4 hours, and then switched it to high for the last hour.

Discard the bacon before serving.

I served rice and roasted veggies with the hens.


CROCKPOT HONEY AND CINNAMON GLAZED CARROTS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
 
4 cups of baby carrots
1/2 cup of orange juice
2 T honey
1 T butter
1/4 t ginger
1/2 t cinnamon
1/4 t each of salt and pepper

Directions

I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.

Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.


CROCKPOT CABBAGE ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
 
1 head of cabbage
1 egg
1 8oz can tomato sauce
1/2 cup uncooked brown rice
1 envelope onion soup mix
1 lb lean ground turkey
1/3 cup shredded parmesan cheese
2 cups **(see note below) regular V8 juice

Directions

Core your cabbage, and save it for the guinea pigs.

Very carefully, peel off large cabbage leaves (8-12, I used 8, Sandra used 12) and wash them. You need to lightly steam the cabbage leaves to wilt them enough to handle. I put the leaves in a covered casserole dish and microwaved on high for 2 minutes. They were perfect.

In a mixing bowl, combine the turkey meat, raw rice, the egg, the onion soup mix, the cheese, and the can of tomato sauce. Mix well---the mixture will be like very gloppy meatloaf.

Using a spoon, scoop about 1/3 of a cup of mixture into each cabbage leaf and roll or fold. Put the stuffed cabbage leaves into the bottom of your crockpot, seam side down.

If your cabbage has a bunch of nice leaves, use them all. I was stuck with only 8 good ones, and got frustrated and fed the rest of the cabbage to the guinea pigs.

It's okay to stack the rolls on top of each other in the crock.

**Top with 2 cups of V8 Juice. I used 2 cups of juice because I made 8 rolls. If you are using more rolls, use another cup of juice. The original recipe called for an entire 46 oz bottle of V8 which is an awful lot. I didn't want to use that much, and did not fully submerge my cabbage rolls. They steamed and cooked fine in less juice.

Cover crock and cook on low for 6-8 hours. Ours cooked for exactly 6 hours, and the meat was cooked and the rice was tender. That's what you're looking for.


CROCKPOT BLUE CHEESE & STEAK ROLLUPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 1/2 lbs of flat beef (I used round tip)
1/2 cup red wine
1/4 cup soy sauce
2 T Worcestershire sauce
4 cloves garlic
package of blue cheese

Directions
Make marinade out of the wine, soy sauce, worcestershire sauce and garlic. Soak your meat in it overnight.

In the morning, dump everything into the crockpot.

Slice your blue cheese into strips.

One at a time, take the meat out of the marinade mixture and place strips of the cheese all over it. Roll it up.

Place back into the crockpot, and repeat with the remaining slabs of meat. Cover and cook on low for 4-5 hours. This does not take long to cook.


SLOW COOKER VEGETABLE CURRY

~Shared by Doe, Oliver, B.C., Canada

4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice.

Makes 4 servings.


HOT CARAMEL APPLES FROM THE CROCK POT

~Shared by Doe, Oliver, B.C., Canada

4 servings

4 lg tart apples, cored
1/2 c apple juice
8 tbsp br sugar
12 red hot candies
4 tbsp butter
8 caramels   
1/4 tsp cinnamon
whipped cream - optional

Peel about 3/4" off top of each apple and scoop out centre core. Place in slow cooker. Fill each centre with 2 tbsp sugar, three red hot candies, 1 tbsp butter and 2 caramels. Sprinkle with cinn. Pour juice over apples and cook on low for 4-6 hrs until apples are tender.

 
APPLE PEANUT CRUMBLE

~Shared by Doe, Oliver, B.C., Canada

4-5 cooking apples  sliced  
2/3 c br sugar
1/2 c flour
1/2 c quick oats
1/2 tsp cinn
1/2 tsp nutmeg   
1/3 c butter, softened  
2 tbsp peanut butter

Place apple slices in slow cooker. In med bowl, combine sugar, flour, oats, cinn and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5-6 hrs. Serve warm with or without ice cream.

 
BREAKFAST CASSEROLE

~Shared by Doe, Oliver, B.C., Canada

32 oz frozen southern style hashbrown potatoes      
1 lb bacon, diced, fried crisp
1/2 c diced onions   
1 grn pepper, diced   
3/4 c cheddar, diced  
1 dozen eggs
1 c milk   
1/2 tsp dry mustard  
salt
pepper
dash worchestershire (my note)

Layer frozen potatoes, bacon, onions, grn pepper, and cheese in crockpot in two or three layers. Finish up with cheese. Beat eggs, milk, and mustard together with salt & pepper. Pour over whole mix. Cook on low for 10-12 hours.

 
CROCKPOT LEMONADE CHICKEN
 
~Shared by Doe, Oliver, B.C., Canada

4-6 pcs chicken
6 oz can lemonade conc, thawed  
2 tbsp br sugar  
3 tbsp ketchup   
1 tbsp vinegar  
2 tbsp cornstarch   
2 tbsp cold water

Arrange chicken in slow cooker. Combine lemonade, br sugar and ketchup and mix well. Pour over chicken, cover. Cook on high for 3-4 hrs or on low for 6-8 hrs. Take from pot and cover to keep it hot. Transfer liquid to pot. Skim fat, combine cornstarch and cold water and add it to the liquid, while stirring over low heat. When it has thickened, serve it with chicken over rice.


KONA CROCKPOT CHICKEN

~Shared by Doe, Oliver, B.C., Canada

3 lbs cut up chicken  
salt
pepper  
1/2 c soy sauce   
1/2 c water   
1/2 c grn onions chpd
1/2 c honey

Sprinkle chicken with salt and pepper and place in slow cooker. Combine water, soy sauce and chpd onion and pour over chicken. Cover and cook on low for 3-4 hrs until chicken is tender. Take chicken from pot. Arrange on broiler pan and brush with honey. Broil until golden brown, brushing with honey several times. Sprinkle with sesame seeds if desired.