Bbc Crock Pot Recipes

8/6/2019 Bbc Crock Pot Recipes

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APPETIZERS

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Pizza Fondue

*1 pkg (16 oz) processed cheese spread loaf (Velveeta), cut into cubes*2 cups shredded mozzarella cheese (8 oz)*1 jar (28 oz) spaghetti sauce*1/2 cup beef broth*1 loaf Italian bread, cut unto 1-in. cubes

1.Spray crockpot w/ cooking spray2.Mix cheeses, spaghetti sauce & beef broth3.Cook on high 45-60 min.-stir until cheese is smooth4. Scrape sides w/ rubber spatula, turn to low5. Serve bread w/ wood picks/fondue forks

This is always a big hit when I bring it for potlucks/holidays. I just put a ladle in it andpeople scoop some onto their plate and dip the bread in it.

Submitted by JLMURDO

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Grape Jelly Meatballs (good for appetizers)

1 bag of frozen meatballs1 jar of Heinz Chili Sauce1 jar of grape jelly

Throw it all in the crockpot and cook on high for 4 hours. Serve with toothpicks...

yummy!

Submitted by amom4evr

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SOUPS

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Potato Soup

5 lb of potatoes peeled and raw1 can cream of chicken soup2 cans chicken broth1/2 pound cooked bacon1 package cream cheese1 onion

Cook for 7-8 hours in crock pot on low. Freezes really well!

Submitted by Mrstancos

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Seafood Chowder

1 quart half-n-half1/2 c butter1 bag frozen hash browns (32 oz)3 cans whole white potatoes, drained & cubed (12 oz each)

2 cans cream of mushroom soup, undiluted (10-3/4 oz each)1 onion, minced1 t salt1/2 t pepper4 cans minced clams (6 oz - 3 drained, 1 w/juice)1 can shrimp, drained & rinsed (6 oz)1 can crabmeat, drained (6 oz)1 can sliced water chestnuts

Combined half & half, butter, potatoes, soup, onion, salt & pepper - mix well.

Add clams, shrimp, and crab - gently stirCover and cook on low for 4-5 hours.

Submitted by mom2DA

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Crockpot Chicken Tortilla Soup

Ingredients:4 Chicken breast halves3/4 cup chopped cilantro1 clove garlic, minced2 Tbs ground cumin1 medium onion, chopped1 cup salsa (mild, medium, or hot - which ever you prefer)2 Tbs butter or margarine1 10 oz can rotel tomatoes2 14.5 oz cans chicken broth 1 14.4 oz can chopped stewed tomatoes

"garnishes"Monterey jack cheese shredded, sour cream, white corn tortillas - toasted and cut into 1/4in squares (I just using white corn tortilla chips), **note** I also add a can of black beans

(drained) and a can of corn (drained).1. Boil, debone, and shred chicken (I did this the night before)2. Saut garlic and butter.3. Add onion and cilantro to saut pan, saut for another 2 minutes until onion clear.4. Combine all ingredients (except for "garnishes") in slow cooker, cover and cook on lowfor 8-10 hours.Serve and garnish w/ cheese, sour cream, and corn tortillas (to taste).Submitted by phxmommy1111

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Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken1 (15 ounce) can whole peeled tomatoes, mashed1 (10 ounce) can enchilada sauce1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers2 cloves garlic, minced2 cups water1 (14.5 ounce) can chicken broth1 teaspoon cumin1 teaspoon chili powder1 teaspoon salt1/4 teaspoon black pepper1 bay leaf

1 (10 ounce) package frozen corn1 tablespoon chopped cilantro7 corn tortillas1 tablespoon vegetable oilShredded cheddar cheeseSour Cream

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slowcooker. Pour in water and chicken broth, and season with cumin, chili powder, salt,

pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to

8 hours or on High setting for 3 to 4 hours.2. Preheat oven to 400 degrees F (200 degrees C).3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a

baking sheet.4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla

strips over soup. Sprinkle cheddar cheese and dollop of sour cream on soup.

Submitted by carolb34

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http://boards.babycenter.com/n/pfx/profile.aspx?webtag=bcus5465&userId=1574549164&ptpw=yhttp://boards.babycenter.com/n/pfx/profile.aspx?webtag=bcus5465&userId=1574549164&ptpw=y


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Crock Pot Chicken Tortilla soup

3 cans chicken broth (100% FF)3 cans cream of chicken soup (98% FF)3 chicken breasts1 can Rotel

Mrs. Dash original seasoningsalt and pepper to taste

Place chicken breasts in the bottom of the crock pot.Add Mrs. Dash's seasoning to taste.Add broth and cream of chicken soup, and Rotel.Cook on low 6-8 hours.Shred chicken in crock pot prior to serving.Serve and top individual bowls with desired toppings (tomatoes, green onions,avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.).

Submitted by melziemom04

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Potato and Ham Soup

2 cans corn (drained)2 sticks of butter2 cans cream of potato soup2 cans (use soup cans) of regular milkCubed Ham (I buy those cheap turkey hams, they are so yummy and flavorful)Salt and pepper to taste

To crockpot, add corn, soup, milk and cubed ham. Stir, then add sticks of butter on top. Icover the top with pepper (ham is salty enough for me), stir a little and let cook for about 3-4hours. YUMMOLA. Serve with some crusty bread and it's great. My girls LOVE it and itonly costs about $6 to make everything :o)

Submitted by tlover94

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Hamburger Soup

1 lb Ground BeefPepper1 tsp Salt3 Cups Water

1 Cup Tomato Juice1 Medium Onion Chopped Cup Carrots thinly sliced Cup Chopped Celery1 Cup Diced Potatoes2 Tablespoons uncooked rice

Brown beef in skillet. Chopping into bite size pieces as it brown. Drain and add 3 cupsboiling water. Add reaming ingredients and simmer for 30 minutes or until the vegetablesare tender.

Submitted by momto2cuties

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Lasagna Soup

lb Ground Beef5 Cups Water2 Cans Stewed Tomatoes1 Can Corn, drained

Garlic Powder or SaltItalian Seasoning1 Chef Boyardee Lasagna KitMozzarella Cheese

In large pot brown meat and then drain. Add meat, water, tomatoes, corn, sauce and cheesefrom kit into pot. Same pot that you cooked the meat in. Add seasoning as desired. Bringmix to a boil. Break up noodles and add to pot. Boil for 10 min. (Covered or uncovered.. Ifyou have a lid w/ a vent, use it or use a regular lid vented on the side. Top withmozzarella cheese.


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Vegetable beef soup

1.5 lbs lean ground beef2 large bullion cubes (or 4 small)1 pkg frozen seasoning blend3-4 cups water

1 15 oz can diced tomato1 pkg frozen mixed veggiesSalt and pepper to tasteCut up fresh veggies your choice

(Onions, red and green bell pepper, celery)Parsley2 tsp tomato paste

*Optional** I cut up red potatoes and add these in about 30 mins on high before serving.Brown ground beef with seasoning blend (or you can chop up your own). Drain. Place beef

and onion mix in crockpot Add frozen veggies, and the rest of the ingredients. Cook on lowabout 4-6 hours. Serve over rice with a wedge of cornbread.Submitted by mbtmom2000

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Pepper Steak Soup

Pepper Steak Leftovers (including rice)Tomato Juice (I usually use a large jug and add until I like the consistency)1 Can Green Beans, with liquid1 Can Corn, with liquid

1 Can Peas, with liquidKitchen Bouquet, Bullion, Season Salt to taste

Mix it all together in a big pot on the stove and heat! You could really use any cannedveggie you like, and even experiment with fresh or frozen. It also freezes beautifully to makesoup for those surprise cold days or when there's nothing else planned!These have been family faves since I was a kid and are now faves of my husband and hisfamily too!

Submitted by RalphiesMama

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CHICKEN

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Chicken Rice Dish

1 cup cooked rice10 3/4 oz. can cream of chicken soup1 cup chicken broth4 chicken thighs, partially cooked

10 oz. package frozen broccoli

1. Combine rice, soup, broth, and chicken thighs. Place mixture in Crock Pot.2. Cover. Cook on Low 4 hours.3. During the last hour of cooking, stir in broccoli.

Submitted by HeidiDS

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Chicken and Rice Casserole

10 3/4 oz. can cream of celery soup.2 oz. can sliced mushrooms, undrained.1/2 cup long grain rice, uncooked2 boneless-skinless chicken breasts

1 Tbsp. dry onion soup mix

1. Combine soup, mushrooms, and rice in greased Crock Pot. Mix well.2. Layer chicken breasts on top of mixture. Sprinkle with onion soup mix.3. Cover. Cook on LOW 4-6 hours


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Chicken Stew

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces1/2 teaspoon olive oil3 cloves garlic, crushed1/2 cup water

1 can condensed cream of celery soup1/2 teaspoon ground black pepper1/2 teaspoon salt1/2 teaspoon Italian-style seasoning1 apple - peeled, cored and cut into eighths3 small red potatoes, cut into eighths1 onion, cut into eighths1 (1.25 ounce) envelope dry onion gravy mix

1. Heat oil in a large skillet over medium high heat. Saut garlic and chicken until lightly

browned.2. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple,

potatoes, onion and gravy mix. Mix all together.3. Set heat on Low setting and simmer slowly for 6 to 8 hoursSubmitted by HeidiDS

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Slow Cooker Chicken Casserole

1/2 cup butter1 (16 ounce) package frozen mixed vegetables, thawed2 (10.75 ounce) cans condensed cream of chicken soup2 (10.75 ounce) cans condensed cream of mushroom soup

3 teaspoons garlic powder3 teaspoons onion powder3 (3 ounce) packages chicken flavored ramen noodles6 skinless, boneless chicken breast halves, cut into bite size pieces

1 Cut butter or margarine into small chunks and put chunks in the bottom of the slow cookerAdd the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinklewith the garlic powder, onion powder and seasoning packets from the ramen noodle

packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.2 Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and

stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready toserve.


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Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breast halves - cubed1/8 cup margarine1 (.7 ounce) package dry Italian-style salad dressing mix1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

1 Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for5 to 6 hours.2 Add cream cheese and soup, mix together and cook on high for another 1/2 hour or untilheated through and warm.


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Slow Cooker Chicken Cacciatore

6 skinless, boneless chicken breast halves1 (28 ounce) jar spaghetti sauce2 green bell pepper, seeded and cubed8 ounces fresh mushrooms, sliced

1 onion, finely diced2 tablespoons minced garlic

1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers,mushrooms, onion, and garlic.2 Cover, and cook on Low for 7 to 9 hours.


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Chicken n dumplings

4-5 chicken breasts, cut up or solid, place on bottom.2 cans of cream of chicken and 4 cans of water (sometimes 5 if cooking for 8 hours).Cook on low for as long as you need, thenwith 30 minutes till dinner, take 2 cans of refrigerated biscuits and tear them in tiny

pieces...cook on high for 30 minutes. It is delicious!

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Sweet n sour chicken

t4-5 chicken breasts, frozenOne jar apricot preservesOne container Kraft Catalina dressingOne packet dry onion mix

Cook on low for 8 hourstake chicken out and diceserve over rice

Submitted by ~~MT~~

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Cheesy Crockpot Chicken

(Weight Watchers 7.5 PTS)

2 lbs. boneless skinless chicken breasts2 Cans 98% fat-free cream of chicken soup1 can cheddar cheese soup1/4 teaspoon garlic powder

Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest ofingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)

Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mgCholesterol; 631mg Sodium

Submitted by Kerri'sKiddo

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Salsa Chicken

(Weight Watchers 4 Points)4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts1 jar salsa2 Tbs. Flour

Layer chicken and salsa in crockpot ending with salsa.Cook on low 10-12 hours.When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour.Cook until thickened.I serve this with rice (4 pts. per cup).If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sourcream and fat free shredded cheese.

Submitted by Kerri'sKiddo

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Crockpot Chicken

Ingredients:1 large roasting chickenRub:4 tsp. salt2 tsp. paprika1 tsp. cayenne pepper1 tsp. onion powder1 tsp. thyme1 tsp. white pepper1/2 tsp. garlic powder1/2 tsp. black pepper

Directions:Combine spices in small bowl.

Clean cavity well & pat dry with paper towels. Rub the spice mixture into the chicken, bothinside and out.Make sure it is evenly distributed & down deep into the skin.

Place chicken in sprayed crockpot.Start on high, then turn to low & continue to cook for 8 hours.

Chicken can also be rubbed & placed in a plastic bag, sealed & refrigerated overnight.

Submitted by phxmommy1111

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Chicken Lasagna Florentine

2 10oz. Cans condensed reduced-fat, reduced-sodium cream of chicken soup t. pepper1 10oz. Pkg. Frozen chopped spinach, thawed, drained and squeezed dry t. salt

1 9oz. Pkg. Frozen diced cooked chicken, thawed1/3 C. chopped onion1 8oz. Carton reduced-fat sour cream1 C. low-fat milk C. grated fresh Parmesan cheese1/8 t. ground nutmeg9 uncooked lasagna noodlesCooking spray1 C. shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl; stir well2. Place 3 uncooked lasagna noodles in bottom of a 5 qt. electric slow cooked coated withcooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 ofspinach mixture over noodles; sprinkle with 1/3 C. mozzarella cheese. Top with remainingnoodles and spinach mixture; sprinkle with remaining 1/3 C. mozzarella cheese.3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5hours or until pasta is done. Yield: 8 servings (serving size: about 1 cup)

WW Points: 7; Per serving: CAL 339; PRO 23.9g; FAT 12.5g (sat 6.7g); CARB 31.0g; GIB

2.0g; CHOL 62mg; IRON 2.1mg; SOD 729mg; CALC 334mg

Submitted by Melbies

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Chicken Chow Mien

6 chicken breasts without skin or 1 lb chicken tenders6 ounces mushrooms, sliced1 onion, sliced3 cloves garlic, minced

1/2 cup teriyaki sauceParsley3 dashes Tabasco sauce (optional)

Put above ingredients in a crock pot in the morning. Mix and put crock pot on low for all daycooking.Prepare rice. Put 2 handfuls of bean sprouts or 1 can, or 1 can Chinese vegetables incrockpot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender itwill literally fall off the bones. The chicken is then easily deboned, and every thing can beMix together, chow mien and rice, or server over the rice.


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CROCKPOT CHICKEN SWISS WITH STUFFING

4 chicken breasts2 cans reduced-fat cream of chicken soup1/4# reduced-fat sliced Swiss or mozzarella cheese1/2 C chicken broth or water1 box stuffing mix (stove top, etc.)1/2 C reduced-fat grated parmesan cheese

Spray the crock, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mixa box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour andspread over the chicken, and sprinkle on Parmesan. Cheese. Cook on High for 3 1/2-4 hoursor low for 7 1/2 8Submitted by momto2cuties

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Honey Mustard Chicken

4 boneless skinless Chicken breasts (about 1.25 lb)1 can chicken gravy (10.75 oz)4 Tablespoons Dijon mustard2 - 3 teaspoons honeyPut Chicken in stoneware. Mix other ingredients together & pour over Chicken. Cook onhigh for 6 hours or low for 8. Serve with cooked rice (in the microwave for 17 mins) and agreen veggie.

Submitted by Mermad

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Chicken with Bacon, Mushrooms, and Onions

Ingredients:1/2 pound sliced bacon, diced1 4- to 6-pound chicken, cut up1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)1/2 pound small white mushrooms1 cup frozen small white onions, thawed6 garlic cloves, chopped3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)1 teaspoon kosher salt1/4 cup water2 tablespoons cornstarch

Directions:Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon,

transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from theskillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour thewine into the skillet and scrape up any browned bits; add the skillet contents to the cooker,along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heatfor 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter;keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir itinto the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.Pour over the chicken. Number Of Servings: 6 servings.

Submitted by Momtla

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Parmesan Chicken

serves 6

6 tbsp butterSalt and ground black pepper to taste1 (1 ounce) package dry onion soup mix

2 cans condensed cream of mushroom soup1 cup converted long-grain white rice1 1/2 cups milk1/4 cup grated Parmesan cheese for topping 6 skinless, boneless chicken breastsMix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoonmargarine on each chicken breast and pour soup mixture over all. Season with salt and

pepper to taste and sprinkle with grated Parmesan cheese.Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.Remove the chicken to a heated platter; place the pan juices in a saucepan and heat, stirringoften, until slightly thickened. Serve

Submitted by Melissam66

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Teriyaki Chicken

1 cup soy sauce1 cup water2/3 cup vinegar3/4 cup brown sugar

1/4 teaspoon ginger1/4 teaspoon garlic powder

Add chicken (as many tenders or breasts as you like) and cook over low heat all day.

Serve over rice and add broccoli or asparagus for the side dish. Add a couple TBLS flour tosauce to make thicker gravy for the rice

Submitted by MomofSarahG

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Crockpot Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves1 package reduced-sodium taco seasoning mix1 cup salsa2 tablespoons cornstarch1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with TacoSeasoning. Top with salsa. Cook on low for 6-8 hours.When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a smallamount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup ofsour cream.

Submitted by Tbird29395

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Chicken Stroganoff (Becky)

1 lb chicken - cut into cubes1 package dry Italian dressing1 8 oz package of cream cheese1 can cream of chicken soup

1 soup can of water or milk

Cook on low for 6 hours or high for 4. I add a little more liquid to mine because I like it notquite so thick.Serve over boiled egg noodles.This is really good. But I have been doubling the cream cheese and soup because I don't likeit quite so meaty. I think it is better that way!

Submitted by my~lil~burrito

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Cream Cheese Chicken and Rice

4-6 boneless chicken breasts (no skin)peppergarlic salt(use your own judgment for salt and pepper)

1 packet Good Seasonings Italian Dressing1 can condensed cream of mushroom soup1/2 can of waterPackage of cream cheeseBrown rice

Put chicken in pot with can of soup and Italian soup mix. Add 1/2 can of water. Mix them alltogether. Cook on low for 5-6 hours. 1 Hour before ready, cook rice and then add to the pot.Put in the cream cheese too. Salt and Pepper.It is sort of one color at the end, so you can liven it up with fresh, cut Red and Green

peppers. I love pepperoncinis Peppers and the juice adds flavor.It is a sure winner. Delish! Enjoy!

Submitted by Sparkyrust

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Chicken and Salsa

4 boneless/skinless chicken breast1 jar salsalow all day

I took the chicken and shredded/chunked it up, mixed it with brown rice I made separatelyand mixed in corn (gave it a sweeter taste). It was good but next time I will add 2 jars ofsalsa because there was barely enough to mix in. I will also add a can of drained and rinsed

black beans.

Submitted by lynchyk1

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Bacon Wrapped Chicken

1 lb Chicken Breast (3-4 breast)4 strips Bacon (4 to 8)1 container sour cream (8 oz)1 can cream of mushroom soup

Put chicken breasts wrapped with one or two slices of bacon each in a crockpot (secure withtoothpick if necessary), top with a mixture of sour cream & soup. Cook on high for twohours and then turn it down to low for another 90 minutes or so until done.

Submitted by mama2j's

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Italian Chicken and Potatoes

4 potatoes, diced1 pound boneless, skinless chicken breasts1/2 cup extra spicy Italian salad dressing1/2 teaspoon pepper

Place the potatoes on the bottom of the crockpot, and then drizzle with half of the dressing.Top with the chicken and drizzle with remaining dressing and pepper. Cover crockpot andcook for 6 to 8 hours on low until potatoes are tender and chicken is thoroughly cooked.This would probably taste good with some re d peppers added to it.


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Chicken Dumplings in a Crockpotfrom www.allrecipes.com

INGREDIENTS:

* 4 skinless, boneless chicken breast halves

* 2 tablespoons butter* 2 (10.75 ounce) cans condensed cream of chicken soup* 1 onion, finely diced* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water tocover.2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn

biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Be Nice to the Spice in a CrockpotWhole spices such as bay leaves, peppercorns or cinnamon sticks will give slow cookeritems a very intense flavor if left in the pot for the entire cooking time, so use themsparingly. Ground spices as well as fresh and dried herbs, on the other hand, can lose muchof their flavor if allowed to simmer for several hours in the slow cooker. It's better to addthese items during the last two hours of cooking if you can manage it. Dairy products such asmilk, sour cream and cheese also do not hold up well to several hours of simmering. To

avoid curdling, wait until the last hour of cooking time to stir in these items.

Submitted by lejulie

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Simple Italian Chicken Breasts

This one is so tasty. You really don't need to add a lot of spices or seasoning since the sauceis already seasoned.

4 boneless skinless breasts1 or 2 jars of Barilla Rustica pasta sauce

(I use 2 because we like lots of sauce with our pasta)1/2 cup chicken broth1 jar sliced mushrooms

parsley

** Add your favorite cheese when your serve**

Spray Crockpot. Add chicken and the rest of ingredients. Cook on low 8 hours or high 4hours.

Serve over your favorite pasta. We like egg noodles or bowties. I serve this with salad andbread

Submitted by mbtmom2000

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Zesty Chicken

You will need approx 4 chicken legs and 4 chicken thighs (approx 2-2.5 lbs)2 cans of cut tomatoes w/chili peppers (Del Monte makes these)1/2 cup of peanut butterSkin the chicken and put into crockpot.Pour cans of tomatoes and chilies into a non-reactive bowl.Add the peanut butter and whisk together. This will be lumpy, so don't go too crazy stirring.Pour over chicken.Cook on high 4-6 hrs, low 7-9 hrs.Oh and how many of you read this recipe, stopped and said 'Peanut Butter?'. I know myhusband and I sure did. hehehe!

Submitted by luckycat99

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Crock Pot Teriyaki Chicken

3 Boneless Skinless Chicken Breasts16 Oz Pineapple Chunks In Light Syrup -- partially drained6 Oz Teriyaki Sauce

Place chicken breasts in crock pot. Add the pineapple and teriyaki sauce,cover. Cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice.

NOTES: Add only the pineapple juice to the crockpot. Add the pineapplechunks near the end of cooking.

Submitted by buzzberry123

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Mexican Chicken & Rice

Add to crockpot in this order:

1 can corn3 frozen chicken breastsTaco seasoning1 jar (small) pace salsa1 can black beans

Cook on high 4-5 hours (or low 5-6 hours) or until chicken is done. Serve over brown rice.Top with salsa, sour cream and cheese.

Submitted by ms233

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Creamed Chicken over Biscuits

Cubed, uncooked chicken.1 onion chopped.4-5 cloves of garlic (more if you like)1 can of cream of chicken soup1 bag of mixed veggies1 handful of rosemary (2-3 tbsp)1 handful of thyme1 handful of parsley2 chicken bouillon cubes3 glugs of white wine (3/4 cup or so)

Let cook on low for 6-8 hours or 3-4 on high.Then mix in 1 small container of sour cream (fat free is fine,) and 2-3 cups of shreddedcheese. I use Mexican or cheddar, depending on what I have on hand.

Stir in, and top with 1 can of the big biscuits. Turn crockpot to high, and cook for 30minutes. Do NOT remove the lid during that time.

Submitted by darthastewart

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CREAMY ITALIAN CHICKEN4 boneless skinless chicken breast halves1 envelope Italian salad dressing mix1/4 cup water1 package (8oz) cream cheese, softened

1 can condensed cream of chicken soup, undiluted1 can (4 oz) mushroom stems and pieces, drainedhot cooked rice or noodles (I really like this served over spinach fettuccini or tri color rotini

pasta)

Place chicken in slowcooker.Combine salad dressing mix and water; pour over chicken.Cover and cook on low for 3 hours.In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms.Pour over chicken.

Cook 1 hour longer or until chicken juices run clear.Serve over rice or noodles

Submitted by gotboyz4

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Hawaiian Chicken

4-6 boneless breasts1 bottle barbeque sauce1 can pineapple chucks (use a little of the sauce)

Cook on low for 6-8 hours.

Submitted byjenfor

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Lemon-pepper chicken

2 boneless chicken breasts (it's just 3 off us, so that's all that we need - adjust according toyour family size)lemon pepper seasoning1 can cream of mushroom soup (98% FF)

1/2 c. canned milk1 T chopped parsley1 c. grated cheddar cheese

Sprinkle chicken generously with lemon pepper seasoning.Place chicken in the bottom of the crockpot.Mix soup, milk, and parsley to create a sauce and pour over chicken.Cook on low 6-7 hours.30 minutes prior to serving, add cheese.We serve over noodles or rice.


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Chicken burritos

Ingredients:1 taco/fajita seasoning packet2 cans black beans, drained2-3 chicken breasts

1 can green enchilada sauce

Place chicken breasts in bottom of the crockpot and then add remaining ingredients.Cook on low 6-8 hours.Shred chicken before serving and serve in tortillas.We sometimes add rice (cooked rice to the mixture once we're reading to serve, not in thecrockpot!). This is also really good if you use beef instead of the chicken!


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Wine Chicken

3 or 4 green onions1/4 cup soy sauce1/4 cup white wine

1 cup waterchickenhoney

Cook all of the ingredients (except the honey) in the Crock Pot Overnight or for around 8hours on Low.The chicken should be a nice brown color.Remove from Crock Pot and place in oven safe dish and baste with the honey and bake at350 for 10-15 minutes.

Submitted by *singersullivan*

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TURKEY

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Easy and Delicious Turkey Breast

4 servings1 boneless turkey breast (thawed)15 oz can of whole berry cranberry sauce1 envelope dry onion soup mix

1/2 cup OJ1/2 tsp salt1/4 tsp pepper

Place turkey in crockpot. Combine remaining ingredients; pour over turkey. Cover and cookon low 6-8 hours.

Submitted by Mommy2Beth+1

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Turkey with gravy sandwiches

Fully cooked turkey or turkey breast (for a party of say 30 people with other snacks and suchI make two turkey breasts) cut into slices (it's ok if there are some chunks but the look hereis more shredded turkey which happens when the slices break apart from the heating up.)Gravy - you can either use the packet gravy mix that comes in the turkey, other homemade

gravy, or jarred gravy.

Just layer the gravy and the turkey, with gravy on the bottom, which I think helps the turkeyto not stick much. I typically do the layering of the gravy and turkey the night before then inthe morning, about 6 a.m. get up and put the turkey on high, then turn down to low when itseems like it's getting quite hot. It's hot and ready by about 11:30 or noon. It helps to stir thisonce in a while to check on things. Once it's completely hot I turn to warm.

Submitted by daffodils4u

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PORK

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Easy Crockpot Shredded Pork BBQ for sandwiches

Pork Loin or RoastOnion, chopped1/2 can cola/diet cola1 bottle BBQ Sauce - I use Sweet Baby Rays

Add all but 1/2 bottle to crockpot. Cook 7-8 hours on low. Shred meat and add the rest of thebarbecue sauce to taste! Simple, easy and outstanding!


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Crazy Crockpot Pork Chops

Ingredients for 4 servings:

4 Loin chops; lean2 med Onions; sliced1 tsp ButterSalt and pepper to tasteSpices of your choice

Preparation:Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of yourchoice. Cover with the onion slices, which have been separated into rings. Place butter ontop and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. Theresult is moist, tender chops with a deep brown color as if broiled in the oven.


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Quick Crock Pot Sausage

2 Packages of Hillshire or Eckrich Smoked Sausage1 Large Can of Petite Diced Tomatoes (20oz)Basil, Oregano, Onion Powder and Garlic Powder to Taste

Chop sausage into bite size pieces. Place in crockpot along with tomatoes and spices. Cookon low for 4-6 hours. Serve over pasta or rice.


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Garlic Pork Roast

1 tablespoon vegetable oil1 (2 pound) boneless pork roastsalt and pepper to taste4 sweet potatoes, quartered

1 onion, quartered6 cloves garlic1 (14.5 ounce) can chicken broth

DIRECTIONS:Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top ofvegetables, and pour in chicken broth.Cover, and cook on low setting for 6 hours.


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Jambalaya Crockpot

2 cups diced boiled ham1 lb fresh or frozen shrimp, shelled & cleaned2 medium onions, coarsely chopped1 cup raw long-grain converted rice

2 stalks celery, sliced2 tablespoons salad oil1/2 green pepper, seeded and diced2 whole cloves1 can (28 ounces) whole tomatoes1/2 teaspoon leaf thyme1/4 cup tomato paste1 tablespoon minced parsley3 cloves garlic, minced

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on Low for 8 to10 hours.One hour before serving, turn Crock-Pot to High. Stir in uncooked shrimp. Cover and cookuntil shrimp are pink and tender.Serves 4 to 6.


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Apple Rosemary Pork Tenderloin

(also from Allrecipes but I used the crock pot too...try it either way, its great!)

4 teaspoons dried rosemary3 Granny Smith apples, cored and cut into 1 inch pieces1 1/2 teaspoons dried thyme

1 large red onion, cut into 1-inch pieces1 1/2 teaspoons dried marjoram5 tablespoons brown sugarsalt and pepper to taste1/3 cup all-purpose flour3 pounds pork tenderloin3/4 cup maple syrup1 (12 fluid ounce) bottle hard apple ciderwater

DIRECTIONS:In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herbmixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until

pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.Preheat oven to 325 degrees F (165 degrees C). Place roast in a roasting pan, elevated fromthe bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brownsugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hourmore, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion

to a serving platter.For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet.Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.Slice roast, and serve with gravy.

Submitted by Wattyz

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BBQ Ribs

We have used baby back ribs or country style pork ribs. I don't think it matters what kindyou use.

Put ribs in crockpot and put a can of sauerkraut over the top. Cover with a bottle of BBQ

sauce. Put some water in the BBQ sauce bottle and swish around and pour into the crockpot.Cook all day, I think we do 7 or 8 hours on low. This makes the best ribs. We made it thisweekend and added some potato salad. You could also serve with some beans and/or a greenvegetable or salad.

Submitted by GriffeysMom

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Pulled Pork BBQ

Ingredients -Pork butt or shoulder roast (3-5#)1/4 c. brown sugar1/2 tsp. pepper

3 Tbsp. Liquid Smoke1 tsp. salt2 Tbsp. Molasses - find this by the pancake syrup's1/2 c. BBQ Sauce1/2c water

Mix all the ingredients besides the roast and water together. Rub onto roast - it will be runny

Place roast in crockpot - pour any remaining rub over roast - pour 1/2c water into bottom ofcrockpot. Cover and cook on low all day.

When ready to eat drain crockpot - remove roast into a pan and shred meat using fingers orforks if too hot. Serve with BBQ sauce, coleslaw, potato salad - whatever!

Submitted by doodledoos

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BBQ ribs.

1 bottle of Durkee Kansas Style Steak Seasoning - Can be found at Wal-Mart1 Bottle of your favorite BBQ sauce1-2 racks of ribs1 large sweet onion.

The night before.....Remove membrane from back of ribs. Pork and lamb ribs come with a papery membrane onthe back (the concave side). I like to remove this membrane, which acts as a barrier to smokeand spice flavors. (It also tends to make the ribs a little tougher.) To do this, loosen onecorner from the meat with a slender, blunt, round object, like the end of a meat thermometeror Philips head screwdriver. (Insert the point just under the membrane next to one of the ribsand wiggle it.) Grab the membrane with a paper towel or the end of a dishtowel - it'sslippery, and this will give you a grip. Gently but firmly pull the membrane away from theribs: it should come away in a single sheet. Or ask your butcher to do it. Gently rub in the

Kansas City Style Steak seasoning. Use about 1 Tbs per 1 lb of meat. Coat well, and rub thisinto the ribs. Put into fridge overnight (about 8hrs+).

When you are ready to cook, place a layer of ribs into the crockpot. Then cut a piece ofonion and place a layer of onions. Place another layer of ribs and then onions until you fillyour crockpot. Cook for about 10-12 hrs on low. When done, remove from crockpot.Discard onion and juices on bottom of crockpot. Place your ribs on a preheated grill and

baste with your favorite BBQ sauce. Cover grill and turn grill down to a nice medium to lowheat. Let sit on grill for approx 10 min until BBQ sauce is baked in. Or, I simply throw theribs on a broiler pan, and put into the oven and broil them on low for about 10 min untilsauce thickens and clings to the ribs.


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Tangy Slow Cooker Pork Roast

http://pork.allrecipes.com/az/TngySlwCkrPrkRst.asp

INGREDIENTS:1 large onion, sliced2 1/2 pounds boneless pork loin roast1 cup hot water1/4 cup white sugar3 tablespoons red wine vinegar2 tablespoons soy sauce1 tablespoon ketchup1/2 teaspoon black pepper1/2 teaspoon salt1/4 teaspoon garlic powder1 dash hot pepper sauce, or to taste

DIRECTIONS:Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast ontop of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black

pepper, salt, garlic powder, and hot sauce; pour over roast.Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Submitted by Wattyz

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http://pork.allrecipes.com/az/TngySlwCkrPrkRst.asphttp://pork.allrecipes.com/az/TngySlwCkrPrkRst.asp


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Apple Glazed Pork Roast

4 pounds pork loin roast6 apples1/4 cup apple juice3 tablespoons brown sugar1 teaspoon ground ginger

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drainwell. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on topof 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.


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Cranberry Pork Roast

1 boneless rolled pork loin roast (any pork roast will do) (2.5 pound)1 can jellied cranberry sauce (16 ounce)1/2 cup sugar1/2 cup cranberry juice (not cocktail)1 teaspoon dry mustard1/4 teaspoon ground cloves2 tablespoons cornstarch2 tablespoons cold water

1. Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar,cranberry juice,mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat istender.2. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if

necessary, and pour into a saucepan. Bring to a boil over medium-high heat.3. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir untilthickened. Season with salt. Serve with sliced pork.


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Sausage n Sauce

2 lbs Italian Sausage cut into 1 inch pieces1 jar of any flavor pasta sauce

combine in crockpotcook on low 6-7 hoursserve with toothpicks

Submitted by JebandMadeline'sMommy

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Boneless pork chops with bell peppers and rice

4 -6 boneless pork chops2 cans 99% fat free chicken broth1 pkg Birdseye frozen bell pepper strips/onion medley1 can low fat Cream of Celery soup1 can low fat Cream of Mushroom soup1 pkg Italian dressing seasoning mix1 to 1.5 cups of rice*If you don't like Italian dressing mix, you can substitute with some other seasoning. I haveused lemon pepper **

Spray crock pot with Pam. Add pork chops, onion/bell pepper mix, rice, seasoning mix,soup~ stir. Pour chicken broth in and stir well. Cook on low 8 hours or on high for 4 hours. Iserve with green beans and a roll

Submitted by mbtmom2000

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Sausage & Peppers1 19.76 oz. pkg. of Johnsonville Italian sausage (spicy or mild)1 onion, roughly chopped2 green bell pepper, seeded and cut into strips1 lg. can crushed tomatoes

3 small cans of tomato sauce2 tsp. Italian seasonings2 Tbsp. brown sugar or white sugarSalt/pepper to taste

Combine all ingredients in crock pot and cook for 6-8 hours on low.Serving suggestions: You can serve over pasta or on a toasted hoagie roll with meltedmozzarella cheese. You can also freeze what if left of the sauce and then defrost, add ground

beef and use it as a spaghetti sauce.

Submitted by Bigfruitloop

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Pulled Pork BBQ

1. Take 1 pork loin - fatty side up and put into crockpot.2. Add 1 can of chicken broth3. Cook for 12 hrs on low.4. Once cooked, remove loin from crock. Scrape any excess fat away from pork.5. Dump all liquid from crockpot - if there is a few tablespoons left over, it's ok, crock justneeds to be mostly empty, but it doesn't have to be totally dry. A few teaspoons left overwon't hurt, but a lot will really screw up the texture of this.6. Shred pork with fork and put back into crockpot.7. Add in your favorite BBQ sauce - 1/2 - 3/4 of a full loin takes about 2 full bottles. More

pork will need more sauce. I personally LOVE Sticky Fingers Carolina Sweet BBQ Sauce.It's wonderful!8. Cook on low for about another 1-2 hrs (until everything is warmed thru).9. Serve on fresh buns.Every time I make this people love it. Furthermore they can't believe it is REALLY this

simple. This is great for BBQ's or just an easy anytime meal. Submitted by luckycat99

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FANTASTIC BBQ RIBS!

Get baby back ribs or regular pork ribs. I used 1.5 racks of baby back ribs for this recipe.The first thing you need to do is remove the membrane from the backside of the ribs. Thiscan be easily done by putting a knife under the membrane (insert a knife between the boneson the backside) and lifting up. Then just use paper towels to remove the membrane. Bydoing this you will make your ribs MUCH softer. The membrane is tough and can make theribs seem more fatty when you go to eat them. The night before, sprinkle lightly with Durkeesteak seasoning (you can get this at super Wal-Mart). Season sparingly - too much of thiswill make your ribs VERY peppery! Make sure and season both sides! Also sprinkle lightlywith coarse sea salt or kosher (large crystal) salt. Again season both sides. Cover ribs and putinto fridge overnight to season.The next morning, cut 1 large white onion. Put into crockpot. Put ribs (backside facing up)into the crockpot on top of the onion, and mix some onion in between the racks of ribs. Thenadd 1 can of either chicken or beef broth.Cook for about 8-12 hrs. When you are just about ready to eat, remove the ribs from the

crockpot and put onto a cookie sheet. Discard any juices and onion pieces that are in thecrockpot. Let the ribs stand for about 5 min. Once slightly cooled, use a pastry brush to addyour favorite BBQ sauce. Place into the oven on broil (or throw on the grill) for about 5-10min just until the sauce starts to brown.


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Hot Ham with pineapple for sandwiches

Buy a canned ham and cut into slices, not too thin, but maybe 1/4 inch thick. Take a nicesized can of crushed pineapple and alternate the ham and the pineapple and put a little bit of

brown sugar sprinkle over the pineapple chunks. Put the crock in the cooker and turn on highuntil almost piping hot then put on low until piping hot. I don't eat ham but I got loads of

compliments on it when I served it for my dd's baptism.

Submitted by daffodils4u

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SLOW COOKER PORK CACCIATORE

(Can also use chicken instead!)

2 tablespoons olive oil1 onion, sliced

4 boneless pork chops1 (28 ounce) jar pasta sauce1 (28 ounce) can diced tomatoes1 green bell pepper, seeded and sliced into strips1 (8 ounce) package fresh mushrooms, sliced2 large cloves garlic, minced1 teaspoon Italian seasoning1/2 teaspoon dried basil1/2 cup dry white wine

4 slices mozzarella cheese

In a large skillet, brown chops over medium-high heat. Transfer to slow cooker. (Note: Idon't think you really need to do this first step; the slow cooker cooks it just fine.)

In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms andbell pepper, and cook until these vegetables are soft. Mix in pasta sauce, dicedtomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over

pork chops in slow cooker.

Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and coverwith sauce.

Submitted by carolb34

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Crock Pot Barbecue

3 onions (divided)4 to 5 lbs. pork roast6 whole cloves2 c. water

1 (16 oz.) bottle barbecue sauce

Slice 2 of the onions and put half in bottom of a slow cooker. Add meat, cloves and waterwith remaining sliced onions on top. Cover and cook overnight for 8 to 12 hours on low.After cooking pork, remove bone and fat from meat. Put meat back in slow cooker. ChopRemaining onion and add with barbecue sauce. Cover and cook additional 1 to 2 hours onhigh or 4 to 5 hours on low, stirring two or three times. Serve on buns. With about 5 servings

per meal, youll have extra to freeze for another day.


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Easy Red Beans & Rice

2 cups water1/2 teaspoon peppersalt to taste1 cup uncooked rice

1 (16 ounce) package smoked sausage,cut diagonally into 1/4 inch slicesDash hot sauce1/2 teaspoon dried oregano1 onion, chopped1 8oz can tomato sauce1 green bell pepper, chopped1 clove chopped garlic1 (16 ounce) can diced tomatoes2 (15 ounce) cans canned kidney beans, drained

In a saucepan, bring water to a boil. Add rice andstir. Reduce heat, cover and simmer for 20 minutes.In a large skillet over low heat, cook sausage for 5minutes. Stir in onion, green pepper and garlic; saut until tender. Pour in beans andtomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20minutes.Serve over rice.I usually just throw all except the rice in the crockpot and cook on low.


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GROUND BEEF

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"Mom's Meatloaf"

1-2 lbs ground meat (depending on family size)1 egg1/2 cup milkMeatloaf seasoning packet

1 can beef gravy

Mix all ingredients together in a bowl. Shape into a loaf and put into your crockpot. Let cookon low all day or high half the day. 1/2 hour before serving, pour your can of beef gravy in.Serve with mashed potatoes and veggie of your choice.


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Slow-Cooker Lasagna

12 lasagna noodles, uncooked1 pound ground beef, browned and drained1 tsp Italian seasoning1 jar (28 ounces) spaghetti sauce

1/4 cup water1 carton (16 ounces) cottage cheese2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of a greased 4-quart slowcooker. Stir Italian seasoning into meat and spread half over the noodles in the slow cooker.Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarellacheese. Repeat layers. Cover and cook on low heat 4 to 5 hours. Do not cook more than 5hours.Makes 8 servings.


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Teriyaki Meatballs

1 Lbs Ground Beef/ or Sirloin Bottle Teriyaki Sauce Any Brand1 Egg - 1 Bottle BBQ Sauce Cup Bread Crumbs1 Shake Adobo SeasoningGarlic & Onion PowderCombine all ingredients except barbecue sauce. Put barbecue sauce in the bottom of thecrockpot. Shape mixture into meatballs Add to crockpot and cook on low for about 4-5hours.After shaping into meatballs you can also brown the meatballs in a little oil before adding tothe crockpot. Serve over rice.


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Hamburger BarbequeTaste Like Manwich

1 1/2 cup Ketchup6 T. brown sugar3 T. vinegar

3 tsp. yellow mustard (prepared)6 T. Worcestershire sauce1 lb. ground chuck or sirloin1/2 cup chopped green bell pepper1/2 cup finely chopped celery1/4 cup chopped onion

Preparation -In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer 1/2 hour. In afrying pan, brown ground chuck. Add vegetables and saut until vegetables are tender. Pour

sauce over meat mixture. Simmer for 5 minutes.Serve on hamburger buns.

Crockpot Version

Brown ground beef with onion and green pepper. Add meat to crockpot. Mix sauceingredients together in a separate bowl then add to meat mixture. Cook on low 2-3 hours.


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Saucy Meat Loaf

1.5 lbs of Ground Beef (hint use 95% beef or more. If you use a fattier meat, the grease canmake the sauce thin) c uncooked oatmeal (regular rolled oats NOT quick cooking oatmeal) cup chopped onion1 tsp salt1 cup tomato juice1 egg

Sauce:2 small cans tomato sauce6 TBSP Vinegar4 TBSP Mustard (I use Amish mustard)6 TBSP Brown sugar4 tsp Worcestershire sauce

Mix all meat loaf ingredients together and put into a crock pot. (I recommend lightlygreasing the crockpot to avoid a tomato mess afterwards) Mix all ingredients for the saucetogether, and pour over meatloaf.This recipe is fine for 2-3 adults. If serving more than 3 people, then just double this recipe.This is always a crowd pleaser, and it always gets eaten up. A double recipe is what I usewhen serving 4 people or more. That way there are some leftovers (not much!) for the nextday. This can easily be made in the oven. If making in the oven, you will need to half thesauce. (You need more sauce for the crockpot or it dries out) Bake in a rectangle baker (not aloaf pan) for 1:15-1:30 at 350 degrees.


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Just in time for Super Bowl

Brown 1lb of Ground beefBrown 1 roll of sausage (can use or leave out)While Browning meat melt 1 box of Velveeta cheese in your crockpot. (Melts quicker if cutup) on high.After cheese is melted add 1 can of Rotel (can sub for a jar of salsa). Mix together then addmeat and mix.Cook on low all day if you like. But don't forget to stir. Serve w/ tortilla chips.Husband loves and so do friends.

Submitted by Haydensmom4.5

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BEEF IN AU JUS

3 pound beef brisket1 can of beef broth1 pack of Lipton onion soup mix1 pack of rolls (something chewy and wont get soggy when you dip it in the juice)

Put together turn on low for about 8 hours....

Submitted by luckygem0205

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Spanish Rice & Hamburger Casserole

1 lb. Ground BeefOnion (to taste)Green Pepper (to taste)Tomatoes (fresh, chopped-to cover bottom of pot)1 cup salsa1 box Spanish rice

Cook ground beef, season w/salt & pepper. In crockpot, layer tomatoes to cover bottom, beefmixture, pkg. of Spanish rice (and seasoning packet, if separate), and 2 cups of water. Cookon high for 2 hours.

Submitted by happygal1

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Swedish Meatballs

2lbs meatballs1 can cream of chicken soup1 can golden mushroom soup1 can beef broth1 envelope brown gravy mix

Submitted by littlepoose

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ROASTS

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BARBECUE BEEF Serves 5

3lb Roast (cut in slices) tsp. Pepper tsp. Salt 2 drops Liquid Smoke

cup onions chopped cup Red Wine Vinegar1 tbs. Worcestershire Sauce 1 tbs. Vegetable Oil

1 tbs Brown sugar cup Water1 bay Leaf 1 tsp. Chili Powder2 tsp. Paprika 1 cup Ketchup2 cloves Garlic minced 1 tsp. OreganoCombine ingredients in a slow cooker; cover. Cook on low for 6 hours. Remove bay leaf

before serving. Serve on buns and reserve liquid for dipping. It is easiest to slice meat if it isslightly frozen.

*** Notes***

For a 3lb. Roast I use 1 times the ingredients except for the Vinegar and onions.

Submitted by mom_to_my_2_peas

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French Dip

Roast (any that is cheap)1 can of cola1 packet of dry onion soup mix

I brown the outside of the roast (but you don't have to).Pour the can of cola and the packet of dry onion soup mix over the roast and let it cook allday. Break up the meat and serve on good French bread hoagie rolls.We add a slice of provolone cheese to the sandwich. There is usually enough juice to use forAu Jus.

Submitted by goldstarz_3

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Sunday Roast with Tuesday Effort

chuck roast, about 2-3 lbs1 pkg dry onion soup mix32 oz beef broth1-1.5 cup flour

optional: small red potatoes cut in half, baby carrots, small onions, etc.

Place beef broth, flour and soup mix in crockpot and whisk until smooth. Add veggies, ifusing, then lay meat on top. Cook on low all day (I do it for up to 10 hours).Pull out roast and veggies. Whisk gravy again with wire whisk until smooth.

Submitted by CallMeLou

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Pot Roast

Any grade of roast1 can cream of mushroom or chicken soup1 packet of Lipton onion soupwater to cover roast

Dump everything in together. Cook on low all day. Break apart before eating. I love to serveit over homemade mashed potatoes with the skin left in.

Submitted by Hotmama56

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YUMMY TO THE TUMMY POT ROAST

2 to 2 1/2 pound pot roastsalt

pepper(optional) garlic salt, thyme, marjoram

8-10 small potatoes3 ribs of celery cut into piecescut up carrots1 yellow onion, cut in big chunks1 bell pepper, cut in big chucks1 cup of beef broth

Coat your roast with a little bit of vegetable oil. Rub in salt and pepper and if you chooseyour dried herbs. Put your roast in the bottom of the crockpot and place your vegetablesaround it. Add your 1-cup of beef broth and cover the pot. Cook for 8-10 hours on low.


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To-Die-For Roast

* 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. Sprinkle contents of all three envelopes over roast. Pour water inthe bottom of the crock-pot. Cook on low for 6 to 7 hours.

I've also used this on a pork roast and it was delicious as well.I use the chicken recipe often and it's always a hit. The chicken is SO tender it's almostfalling off the bone.

Submitted by myToyStory2

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Crock Pot Autumn Beef Pot Roast au Jus (Campbells)

4 cups peeled sweet potatoes cut in 1 1/4 chunks (1 1/2 lb.)*1 medium onion, coarsely chopped2 medium Granny Smith apples, cored and each cut into 12 wedges1 can condensed beef broth

2 tsp. dried thyme leaves, crushed2 lb. boneless beef chuck roast

Place sweet potatoes, onion, apples, broth and thyme in slow cooker/crockpot. Add roast.Cover and cook on LOW for 10 to 12 hr. ** or until done.* Or use a combination of medium red potatoes and peeled sweet potatoes.** Or on HIGH for 5 6 hr.

Submitted by missf

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Pot roast

Any roast (pork or beef)1 can of beer (pick your favorite)1 package dry Italian dressing mix

Throw it all in with some onions, carrots, potatoes etc and simmer on low for 8 hours or so!

Submitted by Jessie&Jake'sMommy

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Mexican Beef

1 lb. Beef Roast (whatever is cheap)1 cup salsa1 large onion sliced tsp pepper

4 oz can chopped green chilies1 tsp seasoned salt (I use Lawrys)2 beef bouillon cubes tsp garlic powder1 tsp dry mustardPut all ingredients into crockpot EXCEPT salsa. Fill crock pot with water just enough tocover the roast. Cook on low for 10-12 hours. Dump out all the liquid and shred the beef.Stir in cup of salsa, and serve in tortillas with cheese, lettuce, etc You can also makequesadillas or sandwiches.

I usually double the recipe for leftovers.

Submitted by awimberley

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Wattyz Played Up Pot Roast

2 cans (or 1 big can) Cream of Mushroom Soup3-5 lb Pot Roast (any kind you choose)Your favorite veggies (I use)

1 lb bag baby carrots3-4 Medium size potatoes or 6 red potatoes

2 stalks celery1 onion (all cut around the same size pieces)Rib Rub (posted below, OPTIONAL)1 can Dr Pepper (or Coke)1 packet Onion Soup Mix

In a big pan, put a little oil in it and turn it to medium-high. (I like to use either Olive Oil or leftover bacongrease from breakfast since I start this early sometimes)

Sprinkle the rib rub all over the roast (optional) and put it in the pan to brown. Turn over.While roast is browning, put soup, about 1 small can (or 1/2 big can) of water into the crockpot. Add soup

mix and soda into slow cooker as well, and mix up.By this time, you can flip it over and get the veggies cut...toss them babies in the slow cooker too.Add the Roast on top and let roast 8-10 hours on low, or 4-6 hours on high (depending on the size of theroast)Try to get it down pretty good, but after everything starts going, that meat is going to make more juice and itgets covered pretty good!

Then a few hours later you get something that looks like this in the pot....have at it! Its AWESOME!

Grub Rub (From allrecipes.com)

1 tablespoon garlic powder

2 tablespoons ground black pepper1 tablespoon salt1 tablespoon mustard powder1 tablespoon chili powder1 tablespoon ground cumin1 tablespoon brown sugar4 tablespoons ground paprika1/2 teaspoon dried oregano

DIRECTIONS:In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili

powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.(I usually put it in a sandwich bag and shake it up really well, then put it in an empty herb/seasoning (like

paprika) shaker container and sprinkle all kinds of meat. Good stuff

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Italian Beef

4/5 lb rump roast(Doesnt have to be the best cut of meat, because it cooks for so long)1 can of pepperoncinis, in their juice.

1. Put the roast in the crock pot/slow cooker.2. Dump the whole jar of pepperoncinis liquid, too.

Cook on Low for 12 hours (high for a couple of hours if you want it done faster).The pepperoncinis marinade the meat and it falls apart. Shred the meat, and serve on Hoagie

buns.It's too easy!!! I am not a huge fan of peppers, but these almost have a dill taste. I make thisabout every 2 to 3 weeks in the winter!

Submitted by mommapea

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Awesome Slow Cooker Pot Roast

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designedespecially for the working person who does not have time to cook all day, but ittastes like you did. You'll want the cut to be between 5 and 6 pounds. Prep Time: approx. 10Minutes. Cook Time: approx. 8 Hours. Ready in: approx. 8 Hours 10 Minutes. Makes12 servings.

2 (10.75 ounce) canscondensed cream of mushroom soup1 (1 ounce) package dry onion soup mix1 1/4 cups water5 1/2 pounds pot roast

Directions1 In a crockpot, mix cream of mushroom soup, dry onion

soup mix and water. Place pot roast in slow cooker and coatwith soup mixture.2 Cook on High setting for 3 to 4 hours, or on Lowsetting for 8 to 9 hours.

Submitted by elijahmommy

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Creamy Onion Pot Roast

2 cloves garlic, crushed1 bay leaf1 t beef bouillon granules1/2 t thyme1/8 t pepper1/3 c water1-2 cans of cream of mushroom soup1 packet onion soupRED potatoes - washed, not peeled2 c baby carrots2-1/2 lbs any type of beef roast okay - cheaper the better)

Combine all gravy ingredients - mix wellBrown roast 6-8 minutes on each side (you can eliminate this if you want - not necessary)

Place meat on gravy mixture with veggies on the top.

Cook on low heat for 8 hours.

Submitted by mom2DA

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Italian Beef

1 roast (any size, just adjust liquid accordingly)red wine (I just dump some in - usually 1/4 bottle or so)water1 jar giardinera Marinated Italian vegetables

1 can tomato sauce

Combine all ingredients (including the sauce from the vegetables, and cook on low 8 - 10hours, until you can shred the meat with a fork. Remove vegetables. Serve as a sandwichover rolls (my dh likes it with lots of sauce). Garnish with pepperoncini if desired.

This has a "kick" to it!

Submitted by boing-flippy

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Beef and Chipotle Burritos

1 1/2 lbs. boneless beef round steak (I used moose meat, and cut it into strips like you'd usefor pepper steak)1 14.5oz can diced tomatoes, undrained (I used diced tomatoes with jalapeos and did notadd the chipotle peppers)

1 to 2 canned chipotle peppers in adobo sauce, chopped1/2 cup chopped onion (1 small)1 tsp dried oregano, crushed (I didn't crush it)1/2 tsp ground cumin (I didn't use, because I don't have it)1 clove garlic, minced

9-10 inch flour tortillas, warmed3/4c shredded cheeseOther toppings (salsa, sour cream, etc)

1. Trim fat from meat. Cut into 1/2-1 inch strips. Place meat, tomatoes, onion, peppers,oregano, cumin and garlic in crockpot.

2. Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours. Dividemeat mixture among tortillas, spooning it just below the center. Top with toppings andserve!

You're supposed to cut the meat thicker, and shred it when its done, but I did it this way. It

was much easier and the meat was SUPER tender and it was more like a fajita style. We just

ate it with cheese on top. I also added a green pepper to the mixture, in the first step, and Ijust diced it!! ENJOY!!

Submitted by Love*2*Shop

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Roast

Add roast, 1/2 cup of water, and 1 package of sweet n low. Cook on high for 8 hours. See ifdone. Add potatoes cut up around 5 hours. I normally cook my roast all day or overnight.Then put in fridge and have husband plug it back in at lunchtime cook on heat or low till wecame home from work. Serve with brown gravy and a can of Del Monte carrot (w/ lot of

butter and 1 package a sweet n low on med to high heat till liquids gone.Hope you enjoy.

Submitted by Haydensmom4.5

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Pot Roast Complete

3-3 1/2 lb roast (boneless)3-4 TBSP cornstarch2 large onions sliced2-3 garlic cloves minced1/2 cup brown sugar1 tsp fresh grated ginger*1/3 cup soy sauce2-3 bay leaves1/3 cup apple cider vinegar

1. Place meat in slow cooker2. Cut onions into rings and put on top and around the meat.3. Combine brown sugar, soy sauce and vinegar in a non-reactive bowl and stir until sugar isdissolved.

4. Add bay leaves, garlic and ginger. Stir then pour over roast.5. Cook high 6-7 hrs or low 8-10 hrs.6. Remove beef from crock. Scrape off any excess fat that may be left.7. Strain the broth left in the crockpot. You need to get rid of any fat, leaves, and onions thatare left over.8. Remove 1 cup of freshly strained broth. Add 3-4 TBSP of cornstarch to the broth tothicken. Stir well until dissolved.9. Put all broth back into the crock and stir together. Return meat to crock cover, and cookfor an additional 10 min.

*Note, use either only freshly ground ginger or a freshly bought bottle of ground ginger.Remember bottled ground ginger gets stronger the longer it's kept. If your ginger is older,you may want to adjust this quantity slightly.Serve over rice or noodles. Just so you know, this gravy is so good, it tastes like a sweetginger dipping sauce. I also served some chicken tenders that night for the kids who I didn'tthink would enjoy pot roast. They used the gravy as a dipping sauce. It tasted wonderful!


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Italian Beef

5-7 lb rolled rump roast1/2 tsp. of the following:garlic saltonion salt

oreganoItalian seasoningseasoned salt

1/4 tsp. basil1 tsp of:salt

pepperaccent

Place roast in crock pot and add 1 1/2c. water.Cook a minimum of 8 hours.Remove roast from crock pot and add all seasonings to remaining liquid.Shred roast and place in seasoned liquid.Should stay on low setting for at least an hour before serving.Stir frequently.

Submitted by tsopatterson

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BEEF

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CROCKPOT BEEF TIPS

2 lb. beef tenderloin tips1 can mushroom soup1 pkg. onion soup mix1/4 c. water

Combine ingredients in crock pot. Cook 8 hours. Serve over rice or noodles.


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Swiss steak

2 lbs Round Steak1 Medium Onion, sliced1 Green Pepper, sliced1 Jar Ragu Spaghetti Sauce

(any flavor I use mushroom & green pepper)1/2 Jar Water1 tsp Chili PowderSalt & Pepper to tasteFlour for dredging

Cut round steak into steak size pieces. Add salt and pepper to flour and toss meat lightly inflour mixture. Brown meat in 2 tbs of oil. Place meat into Dutch oven or crockpot. Addsliced onions and peppers. Pour in jar of Ragu and jar of water. Add chili powder andcook for about until meat in tender. Cook in crockpot on high for 2-3 hours.

Serve over Noodles or Rice.


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Pepper Steak

Round Steak (approx 1/2 lb per person)2 (or more) Green Peppers, sliced (1" pieces)2 Medium Onions, sliced (similar size to peppers)2 Cans Pasta Ready Tomatoes (I used the olive oil seasoned ones)

Tenderize Steak and brown in skillet (for appearance). Layer 1/2 peppers, onions, andtomatoes in crockpot. Layer in steak, and add remaining peppers, onions, and tomatoes. Addwater to cover (I use the tomato cans to make sure to get all of them). Season with Lawry's,

beef bullion cubes (I start with 4), and Kitchen Bouquet (also adds color). Cook on med/highfor approx. 5 hours. Season to taste. About 1/2 hour before serving, thicken sauce withcornstarch mixture (I usually end up using 6T cornstarch to 1/2 cup water), adding slowing.Serve with/over rice.I always plan for LOTS of leftovers: one, because everyone always overeats with this oneand two, because it makes the most fabulous soup.

Submitted by RalphiesMama

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Crock Pot Fajitas

3lbs Skirt Steak1 jar of picante sauce (16oz)1/2 green bell pepper1/2 red bell pepper

1/2 cup onion chopped

Cut skirt steak into 2" strips put all other ingredients on top and stir all together.Cook on low 10-12 hours.Then shred the meat with 2 forks. It comes out so moist.

Submitted by ryansmom720

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No Peek Beef Casserole

2 lbs of Stew beef1 envelope of Onion Soup Mix1 Can of Cream of Mushroom Soup1 4-oz jar of mushrooms (whole or sliced)1/2 c red wine

Mix it all together in the crock pot. Cover and cook on low for 8-12 hrs, or high 4-5 hrs.Serve over rice or noodles.It's really simple, and inexpensive, and yummy! I prefer it over rice to noodles, but try it

both ways and see which one you like. There will definitely be enough for leftovers

Submitted by kerrymc1

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Slow Cooker Fajita Stew

2-3 lb. roast beef - whatever's on sale, cut in chunks1 Packet fajita seasoning (like McCormicks)1 can diced tomatoes1 large onion1 large red pepper1 large green pepper1/4 cup flour1/4 cup water

Cut roast in chunks and place in bottom of crock. Mix tomatoes and fajita seasoning, add tobeef and stir. Slice onion and peppers and layer on top of meat mixture (make the peppersand onion large slices since they break down during cooking). Cook on low for 6-8 hours.Combine water and flour and add to crock. Turn to high for 20 minutes so sauce can thicken.I served this over rice with a salad and everyone loved it!

Submitted by TrinChick

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Beef Stroganoff

2-3 lbs. of beef stew meat (I usually buy extra lean)1 can cream of mushroom soup1 can cream of onion soup1 small can of mushrooms (drained)1 small onion diced1 brick of cream cheese8 oz of sour cream

Mix meat, soups, mushrooms and onions together in crockpot and cook. I stir occasionally.About 2 hours before serving, add block of cream cheese. Right before serving, add sourcream.Serve over egg noodles!

Submitted by abrown77

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BEEF IN AU JUS

3 pound beef brisket1 can of beef broth1 pack of Lipton onion soup mix1 pack of rolls (something chewy and wont get soggy when you dip it in the juice)

Put together turn on low for about 8 hours....

Submitted by luckygem0205

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Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained1 can Cheddar cheese soup2 tbsp. Oil3 c. Cheddar cheese, grated (12 oz.)2 sticks margarine1 lg. onion, chopped fine1 lg. can evaporated milk1 1/2 c. milkOil crockpot; mix all ingredients, using only 1/2 of grated cheese.Put mixture in crockpot and put remaining cheese on top. Let simmerin crockpot for 4 or more hours.Submitted by mmy2kayli&mason

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Macaroni and Cheese

Cooking Spray C. finely chopped onion C. finely chopped green bell pepper3 C. hot cooked elbow macaroni (about 1.5 C. uncooked), cooked without salt or fat

1 T. all-purpose flour t. dry mustard1/8 t. salt1/8 t. pepper1/8 t. ground red pepper1 C. low-fat milk1 C. shredded reduced-fat sharp Cheddar cheese2 oz Processed cheese, cubed (such as Velveeta)1 2 oz Jar diced pimiento, drained

1. Coat a large nonstick skillet with cooking spray; place over medium-high until hot. Addonion and bell pepper; saut 5 minutes or until tender. Place onion mixture and macaroni ina 3 qt. electric slow cooker coated with cooking spray.2. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with awhisk until well blended. Add milk mixture, cheese, and pimiento to slow cooker; stir well.Cover with lid: cook on high-heat setting 1.5 hours or until thick and creamy, stirring after 1hour. Yield: 4 servings (serving size: 1.5 C.)

WW Points:7; Per servings: CAL 356; PRO 20.3g; FAT 9.8g (sat 5.8g); CARB 47.1g; GIB

2.9g; CHOL 25mg; IRON 2.3mg: SOD 538mg: CALC 451mg


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Enchilada Casserole

3 tablespoons diced green chiles, divided1 teaspoons thinly sliced fresh cilantro C. salsa6 tablespoons 30% less fat sour cream

C. chopped green onions1 1/2 C. (6 oz.) shredded reduced fat Monterey Jack cheese C. chopped fresh cilantro2 tablespoons chopped bottled roasted red bell pepper1 (15 oz.) can black beans, rinsed and drained C. egg substitute1 (11 oz) can corn with red and green peppers (such as Mexicorn), drained1 (8.5 oz.) package corn muffin mix1 (10 oz) can enchilada sauce

Place 2 tablespoons green chiles and next 6 ingredients in a slow cooker; stir well. Coverwith lid; cook on low-heat setting 4 hours.Combine remaining 1 tablespoon green chiles, muffin mix, egg substitute, and roasted bell

pepper in a bowl; stir well. Spoon batter evenly over bean mixture in a crockpot. Cover andcook 1 hour or until corn bread is done.Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top eachserving with sour cream, and sprinkle with cilantro. Yield: 6 servings (serving size: about 1cup casserole, 1 tablespoon sour cream, and teaspoon cilantro)

WW Points: 8 Per Serving: CAL 385; PRO 16.6g; FAT 13.0g (sat 5.9g); CARB 49.2g; FIB5.1g; CHOL 23mg; IRON 3.0mg; SOD 1129mg; CALC 344mg


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SIDE DISHES

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DESSERTS

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Chicken Stroganoff (Becky) 35

Cream Cheese Chicken and Rice 36Chicken and Salsa 37

Bacon Wrapped Chicken 38

Italian Chicken and Potatoes 39

Chicken Dumplings in a Crockpot 40

Simple Italian Chicken Breasts 41

Zesty Chicken 42

Crock Pot Teriyaki Chicken 43

Mexican Chicken & Rice 44Creamed Chicken over Biscuits 45CREAMY ITALIAN CHICKEN 46Hawaiian Chicken 47Lemon-pepper chicken 48Chicken burritos 49

Wine Chicken

TURKEY 50

Easy and Delicious Turkey Breast 51

Turkey with gravy sandwiches 52

PORK 53

Easy Crockpot Shredded Pork BBQ for sandwiches: 54

Crazy Crockpot Pork Chops 55

Quick Crock Pot Sausage 56

Garlic Pork Roast 57

Jambalaya Crockpot 58

Apple Rosemary Pork Tenderloin 59

BBQ Ribs 60

Pulled Pork BBQ 61

BBQ ribs. 62

Tangy Slow Cooker Pork Roast 63

Apple Glazed Pork Roast 64

Cranberry Pork Roast 65

Sausage n Sauce 66

Boneless pork chops with bell peppers and rice 67

Sausage & Peppers 68

Pulled Pork BBQ 69

FANTASTIC BBQ RIBS! 70

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Hot Ham with pineapple for sandwiches 71

SLOW COOKER PORK CACCIATORE 72

Crock Pot Barbecue 73

Easy Red Beans & Rice 74

GROUND BEEF 75

"Mom's Meatloaf" 76Slow-Cooker Lasagna 77

Teriyaki Meatballs 78

Hamburger Barbeque 79

Saucy Meat Loaf 80

Just in time for Super Bowl 81

BEEF IN AU JUS 82

Spanish Rice & Hamburger Casserole 83

Swedish Meatballs 84

ROASTS 85

BARBECUE BEEF 86

French Dip 87

Sunday Roast with Tuesday Effort 88

Pot Roast 89

YUMMY TO THE TUMMY POT ROAST 90

To-Die-For Roast 91

Crock Pot Autumn Beef Pot Roast au Jus (Campbells) 92

Pot roast 93

Mexican Beef 94

Wattyz Played Up Pot Roast 95

Italian Beef 96

Awesome Slow Cooker Pot Roast 97

Creamy Onion Pot Roast 98

Italian Beef 99

Beef and Chipotle Burritos 100

Roast 101

Pot Roast Complete 102Italian Beef 103

BEEF 104

CROCKPOT BEEF TIPS 105

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Swiss steak 106

Pepper Steak 107

Crock Pot Fajitas 108

No Peek Beef Casserole 109

Slow Cooker Fajita Stew 110

Beef Stroganoff 111

BEEF IN AU JUS 112Beef Stroganoff 113

OTHER MEAT 114Reuben Sandwiches 117

CASSEROLES 118

Macaroni And Cheese In Crock Pot 119

Macaroni and Cheese 120

Enchilada Casserole 121

SIDE DISHES 122

Garlic Smashed Potatoes 123

DESSERTS 124

Rice Pudding 125

Homemade applesauce 126

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