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1825
Crock Pot Recipes: 5 Years of Crock Pot Recipes

That’s it. As simple as that. 1825 Crock Pot recipes for you to enjoy
and indulge every day. What we offer you here is the most complete
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as many recipes as this one, so why would you get another one? Here
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Then, do not look any further: 1825 Crockpot Recipes is your answer.
Carl Preston
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Artichoke Chicken and Rice
INGREDIENTS

• 1 to 1 1/2 pounds chicken breasts halves • 1/4 cup flour • 3
tablespoons Parmesan cheese • 1 teaspoon salt • 1/2 teaspoon coarsely
ground pepper • 1 teaspoon paprika • 2 tablespoons olive oil • 1 1/2
cups converted rice • 1/4 cup chopped red bell pepper or pimiento • 4
green onions, chopped • 4 ounces mushrooms, sliced • 1 1/2 cups chicken
broth (use bouillon, canned, or base) • 1 can cream of celery soup, low fat
• 1 can artichokes, quartered and drained
PREPARATION
1. In a large skillet over medium heat, heat the olive oil.
2. Combine flour, cheese, salt, pepper, and paprika.
3. Dredge chicken in the flour mixture then brown in the hot oil.
4. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper,
green onions, and mushrooms for about 2 minutes; add chicken broth and soup,
stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes;
cover and cook for 5 to 6 hours on low.

Asian Flavors Slow Cooked Chicken
INGREDIENTS

• 3 lb. chicken thighs or leg quarters • 1/4 cup Hoisin sauce • 1/4
cup plum sauce • 1/4 cup low sodium soy sauce • 1 medium piece fresh
ginger root, about 2 inches, peeled and thinly sliced or grated • juice of 1
whole fresh lime • 3 tbsp. corn starch
PREPARATION
1. Remove skin from chicken, if desired. Combine hoisin sauce, plum
sauce, soy sauce, ginger, lime, and cornstarch in a large bowl or food storage
bag; blend well.
2. Add the chicken pieces, turning to coat well. Put the chicken and marinade
in the slow cooker.
3. Cover and cook on LOW for 5 to 7 hours, until chicken is tender and juices
run clear. Serve with hot cooked rice.
4. Serves 4.
Barbecue Chicken Tenders
INGREDIENTS

• 1 to 1 1/2 pound chicken tenders • 3/4 cup ketchup • 1 teaspoon liquid
smoke • 1 teaspoon soy sauce • 1 tablespoon margarine • 2 tablespoons
brown sugar • 1 teaspoon mustard • 1 green bell pepper, chopped • 1
onion, chopped • split sandwich buns, warm or toasted or hot cooked rice
PREPARATION
1. Combine chicken tenders, ketchup, liquid smoke, soy sauce, margarine,
brown sugar, mustard, bell pepper and onion in the slow cooker or crockpot.
2. Cover and cook on low for 6 to 7 hours.
3. Serve chicken tenders on sandwich buns or serve with hot cooked rice.
4. Serves 6.
Barbecued Chicken for Sandwiches
INGREDIENTS

• 4 lb. fryer chicken • 1 1/2 to 2 c. hickory smoke flavored barbecue sauce
• 8 to 10 fresh buns
PREPARATION
1. Boil the chicken until cooked and tender.
2. After it cools, pull meat from bones and put in a slow cooker or Crock Pot.
3. Cover with sauce. Cook on high for 3 to 5 hours, stirring every 30 minutes.
4. Chicken will shred during stirring.
5. Serve on buns.
6. Serves 8 to 10.
Betty's Garlic Chicken with Cabbage
INGREDIENTS

• 1 whole chicken • 1 medium onion chopped • 3-8 garlic cloves or use
garlic salt or garlic powder to you liking • salt and pepper to taste • 1 head
cabbage • 2 tablespoons butter • pepper
PREPARATION

1. Season chicken and place in slow cooker/Crock Pot. Add onion and garlice
cloves and salt and pepper. Fill slow cooker/Crock Pot 1/4-way with water,
cover and cook on HIGH for 4 to 5 hours. The chicken should be tender and
falling off of the bone.
2. During the last hour of cooking the chicken, cut up 1 head of green
cabbage, core removed. Place cabbage in a large pot with a shallow amount of
water -- about 1/2-to 1 cup.
3. Add two tablespoons of butter and sprinkle generously with garlic salt and
pepper. Cover and cook on medium high heat for 20 to 30 minutes, until tender;
drain.
4. When chicken and cabbage are done, place some cabbage in a bowl and
top with chicken and some of the chicken broth. You can adjust any of the
seasonings and the butter.
Bev's Italian Chicken
INGREDIENTS
• 6 to 8 frozen boneless chicken breast halves • 1 envelope French's Brand
Italian Spaghetti Sauce - dry mix • 1 can (14.5 ounces) diced tomatoes • 1
small can (8 ounces) tomato sauce • Parmesan Cheese
PREPARATION

1. Place the chicken in the crock. Sprinkle the dry mix spaghetti sauce over
top. Add the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9
hours] on LOW or 1/2 Day [3 1/2 to 4 1/2 hours] on HIGH.
2. Serve with Penne pasta and top with Parmesan Cheese.
3. posted by Beverly
Beverly's Creamy Broccoli Chicken
INGREDIENTS

• 1 can (approx. 10 1/2 ounces) condensed Cream of Broccoli Soup
• boneless chicken breasts (as many as you need) - I buy the frozen ones with
6-7 in a bag - approx. 3 pounds • 1 bag (12 to 16 ounces) frozen broccoli
• salt and pepper • 1 cup milk
PREPARATION
1. Place chicken pieces in the crock pot. Cover with the frozen broccoli and
spoon the cream of broccoli soup over all. Add salt and pepper to taste.
2. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. (Boneless
chicken breasts might be dry if cooked too long.) Add milk about 45 minutes
before done, or 30 minutes if cooking on high.
3. Serve poured over rice!!! Yummy!

Beverly's Healthy Crockpot Chicken Creole
INGREDIENTS

• 2 1/2 to 3 lbs. chicken thighs or breasts, skin removed • 1 cup chopped
celery • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 1
medium onion, sliced • 1 can (4 ounces) sliced mushrooms • 1 can (14.5
ounces) tomatoes • 1 teaspoon garlic powder • 3 packages sugar substitute
• 1 teaspoon Creole or Cajun seasoning blend • 1/2 teaspoon ground
paprika • salt and pepper to taste • Louisiana hot sauce or Tabasco, to taste
• 2 hot cooked rice
PREPARATION
1. Place chicken in bottom of crockpot. Combine remaining ingredients,
except rice, and add to crockpot. Cook on HIGH 4 to 5 hours or on LOW for 7 to
8 hours. Spoon Creole chicken mixture over hot cooked rice.
2. Serves 4 to 6.
Brown Rice and Chicken
INGREDIENTS

• 1 1/2 cups diced cooked chicken • 1/2 cup chopped onion • 2 stalks
celery, chopped • 2 c. cooked brown rice • 1/4 c. dry white wine • 2 c.
chicken broth • 1/2 cup sliced or slivered almonds • toasted sliced or
slivered almonds• for topping, optional
PREPARATION
1. Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on
automatic 4 to 5 hours. Tope with toasted sliced almonds, if desired.
2. •To toast nuts, spread out in a single layer on a baking sheet. Toast in a
350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased
skillet over medium heat, stirring, until golden brown and aromatic.

Cheese and Chile Stuffed Chicken Breasts
INGREDIENTS

• 4 boneless, skinned chicken breast halves, pounded thin • 3 ounces
cream cheese • 3/4 cups shredded Cheddar or Monterey Jack cheese • 4
ounces green chiles • 1/2 teaspoon chili powder • salt and pepper to taste
• 1 can cream of mushroom soup • 1/2 cup hot enchilada sauce
PREPARATION
1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and
pepper. Place a generous dollop on each flattened chicken breast, then roll up.
Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken
breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover
and cook on LOW for 6 to 7 hours. Recipe by Southernfood.about.com.
2. Serves 4.

Cheesy Artichoke Chicken With Pasta
INGREDIENTS

• 1 to 1 1/2 lbs boneless chicken breast tenders, rinsed, dried, and cubed or
use cubed boneless chicken breast • 4 to 6 oz roasted red peppers, chopped
• 1 can (15oz) artichoke hearts, quartered • 8 oz process American cheese
• 2 teaspoons Worcestershire sauce • 1 can (10oz) 98% fat free cream of
mushroom soup (or other cream of.. soup) • 2 cups shredded cheddar cheese
• 4 cups hot cooked pasta ( 8 to 10 oz) • salt & pepper to taste
PREPARATION
1. In a 3 1/2-quart or larger Crock Pot combine chicken, peppers, artichokes,
American cheese, Worcestershire sauce, and soup in the slow cooker/Crock Pot.
Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add
shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as
needed.
2. Serves 4 to 6.

Chicken & Apple-Pecan Stuffing
INGREDIENTS

• 4 to 6 boneless, skinless chicken breasts • 3 tablespoons butter • 1/2
cup chopped onion • 1/2 cup chopped celery • 1 cup chopped apple (about
1 apple) • 1/3 cup applesauce • 1/4 cup chopped pecans • 1 box Stove
Top stuffing mix (6 oz) • 1/2 cup water • 1 can cream of chicken soup
(Healthy Request or low fat)
PREPARATION
1. Wash chicken breasts and pat dry; place in Crock Pot. Melt the butter in a
skillet over medium low heat and saute the chopped onion, celery, and apple.
Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix
together; spoon over chicken in the Crock Pot. Cover and cook on low for 6 to 8
hours.
2. Serves 4.

Chicken & Artichoke Casserole
INGREDIENTS

• 3 to 4 pounds chicken pieces • salt and pepper • 1/2 teaspoon paprika
• 1 to 2 tablespoons butter • 1 teaspoon chicken bouillon granules or
equivalent base, dissolved in 1/2 cup hot water • 3 tablespoons dry white
wine or sherry • 1/2 teaspoon dried tarragon • 1/4 pound mushrooms,
sliced • 1 tablespoon cornstarch blended with 1 tablespoon cold water • 1
can (15 ounces) artichoke hearts, drained
PREPARATION
1. Wash chicken and pat dry. Season with salt and pepper and paprika. In a
large skillet, brown chicken in about half of the butter. Transfer to slow cooker.
Pour broth and wine into skillet. Stir to loosen brown bits. Pour over chicken
then season with tarragon. Cover and cook on LOW for 6 to 8 hours. Just before
serving, saute mushrooms in remaining butter until tender and browned. Turn
slow cooker to high.
2. When sauce is hot and simmering, stir in cornstarch and water mixture.
Cook until thickened. Add sauteed mushrooms and artichoke hearts; heat
through and serve.
3. Serves 4.

Chicken & Asparagus in Onion Sauce
INGREDIENTS

• 4 to 6 chicken breasts • 1/2 cup chicken broth • 1 can (10 1/2 ounces)
condensed cream of onion soup • 1/4 to 1/2 teaspoon tarragon, if desired
• 1 teaspoon lemon and herb seasoning • salt and pepper to taste • 1
bunch asparagus, or 10 ounce package frozen , thawed
PREPARATION
1. Combine all ingredients except asparagus; cover and cook on low for 6 to 8
hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until
asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of
cornstarch and a little cold water if desired. Serve over rice or noodles.
2. Serves 4 to 6.

Chicken & Broccoli Casserole
INGREDIENTS

• 4 c. cubed cooked chicken or turkey • 1 (4 oz.) can sliced mushrooms,
drained, or use fresh mushrooms • 1 (5 oz.) can sliced water chestnuts • 1
(10 to 12 oz.) pkg. frozen chopped broccoli, about 1 1/2 to 2 cups • 1/2 cup
chopped onion • 1 cup Sauce (below) • Paprika • .
• Sauce: • 1/4 c. butter • 1/4 c. flour • 1/2 tsp. salt • 1/4 tsp.
pepper • 1 c. chicken broth • 1/2 cup evaporated milk • 2 tbsp. cooking
sherry

PREPARATION
1. Spread half the chicken in the slow cooker or Crock Pot. Top with the
mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on
top. Cover with sauce (directions below). Sprinkle with paprika. Cover and cook
on low for 4 to 6 hours or high for 2 to 3 hours, or until chicken is thoroughly
cooked.
2. Sauce Instructions: Melt butter in medium saucepan over low heat. Blend
in flour, salt, and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly. Remove
from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat; stir in wine. Makes about 2 cups.

Chicken & Cornmeal Dumplings
INGREDIENTS

• 2 cups diced potatoes • 1 1/2 cups chicken broth • 1 (12 oz.) can V-8
or tomato juice (1 1/2 cups) • 1/2 cup sliced celery • 1/2 cup chopped
onion • 1/2 tsp. salt • 1 tsp. chili powder • 4 to 6 drops Tabasco sauce
• 2 cups cubed, cooked chicken • 1 1/2 to 2 cups frozen cut green beans,
thawed • 1 1/4 cups packaged biscuit mix • 1/3 cup yellow cornmeal • 2
tbsp. finely chopped fresh parsley or snipped fresh chives • 1 cup shredded
Cheddar cheese • 2/3 cup milk
PREPARATION
1. Combine potatoes, chicken broth, vegetable juice, celery, onion, chili
powder, salt and hot pepper sauce in the slow cooker. Cover and cook on LOW
for 4 hours. Turn to HIGH and heat until bubbly; add thawed green beans and
cubed chicken. In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup of the
shredded cheese and parsley or chives. Add milk and stir until just moistened.
Drop by tablespoons onto stew; cover.
2. Cook 2 hours and 30 minutes longer, without lifting the cover. Sprinkle
dumplings with the remaining shredded cheese 5 minutes before done. Serves 4.

Chicken & Vegetable Pasta Sauce
INGREDIENTS

• 1 to 1 1/2 lbs chicken tenders, cubed (or use boneless chicken breasts) • 2
medium onions, coarsely chopped • 1 medium (or 2 small) zucchini,
quartered and sliced 1/2-inch thick • 1 green bell pepper, coarsely chopped
• 2 to 3 cloves garlic, chopped or thinly sliced • 1 can (28 oz) crushed
tomatoes • 1 can (15 oz) diced tomatoes • 1 package country gravy mix (or
chicken gravy mix) • 1/2 teaspoon dry sweet basil • 1 teaspoon dry leaf
oregano
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot (3 1/2-quart or
larger).
3. Serve over hot cooked pasta or as a sauce for lasagna.
4. Serves 6 to 8.

Chicken a la King
INGREDIENTS

• 3 to 4 cups cooked chicken or turkey, diced • 1/2 cup green pepper,
finely chopped • 1/4 cup onion, finely chopped • 1/2 cup celery, finely
chopped • 1 jar (2 ounces) chopped pimento (or chopped red bell pepper)
• 1 can (4 ounces) sliced mushrooms, drained • 2 cans (10 3/4 ounces)
condensed cream of chicken soup (or cream of mushroom) • 1 pkg. (10
oz.) frozen peas, about 1 1/2 cups
PREPARATION

1. Combine all ingredients except peas in the slow cooker. Stir gently to mix.
2. Cover and cook on low 5 to 7 hours. Turn to high and add peas about 45
minutes before serving.
3. Serves 4.

Chicken and Black Beans
INGREDIENTS

• 3 to 4 boneless chicken breast halves, cut in strips • 1 can (12 to 15
ounces) corn, drained • 1 can (15 oz) black beans, rinsed and drained • 2
teaspoons gound cumin • 2 teaspoons chili powder • 1 onion, halved and
thinly sliced • 1 green bell pepper, cut in strips • 1 can (14.5 ounces) diced
tomatoes • 1 can (6 ounces) tomato paste
PREPARATION

1. Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6
hours.
2. Garnish with shredded cheese, if desired. Serve fiesta chicken and black
beans with warmed flour tortillas, or over rice.
3. Serves 4.

Chicken and Cheddar Sauce
INGREDIENTS

• 2 pounds chicken pieces, skin removed • 2 tablespoons butter • 1/2
cup ham strips • 10 3/4 ounces condensed Cheddar cheese soup • 1
tomato, chopped • 1 cup chopped onions • 1/4 teaspoon dried sweet basil
PREPARATION

1. Brown chicken in butter; transfer to slow cooker. Brown ham and place on
chicken. Combine remaining ingredients; pour over chicken and ham. Cover and
cook on low 7 to 9 hours, or until chicken is tender.

Chicken and Corn Chowder
INGREDIENTS

• 1 can (10 3/4 ounces) cream of potato soup • 1 can (10 3/4 ounces)
cream of chicken soup • 1 cup diced chicken or about 2 cans (4 to 6 ounces
each) chunk chicken • 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 cup chicken stock or broth • 1/4 cup diced red bell pepper or roasted
red bell pepper • 1 can chopped mild green chile • 1/2 teaspoon salt
• 1/8 teaspoon black pepper • 1/4 teaspoon dried leaf thyme • 1 cup
milk
PREPARATION

1. Combine the soups, chicken, corn, chicken broth, bell pepper and chile,
salt, pepper, and thyme in a 4-to 6-quart crockpot.
2. Cover and cook on LOW for 4 to 5 hours.
3. Add milk and cook for about 30 minutes longer, or until hot.
4. Serves 4 to 6.

Chicken and Dressing, Slow Cooker
INGREDIENTS

• 1 bag seasoned stuffing mix, 14 to 16 ounces • 3 to 4 cups cooked diced
chicken • 3 cans cream of chicken soup • 1/2 cup milk • 1 to 2 cups
mild cheddar cheese, shredded
PREPARATION

1. Prepare stuffing mix according to package directions and place in 5
quart Crock Pot. Stir in 2 cans of Cream of Chicken soup. In a mixing bowl, stir
together cubed chicken, 1 can cream of chicken soup and milk. Spread over
stuffing in slow cooker. Sprinkle cheese over top. Cover and cook on Low for 4
to 6 hour or on High for 2 to 3 hours.
2. Serves 6 to 8.
Chicken And Green Onion Curry
INGREDIENTS

• 1 medium onion, thinly sliced • 3 medium cloves garlic, minced or
pressed • 1 tablespoon fresh ginger root, grated • 1 cinnamon stick • 1/2
teaspoon ground cumin • 1/2 teaspoon crushed red pepper flakes • 1
teaspoon curry powder • 1/2 teaspoon ground turmeric • dash ground
cloves • 1/4 teaspoon ground cardamom • 3 1/2 pounds chicken pieces,
skin removed • 1/2 cup chicken broth • 2 tablespoons cornstarch, blended
with • 2 tablespoons cold water • salt • chopped fresh cilantro, for
garnish • 1/4 to 1/2 cup green onions, with tops, sliced
PREPARATION

1. In a medium to large slow cooker, combine the thinly sliced onion, garlic,
cinnamon, ginger, cumin, red pepper flakes, turmeric, cloves, and cardamom.
2. Arrange the chicken pieces over onion mixture. Pour broth over chicken.
Cover and cook on LOW setting until the chicken is very tender and juices run
clear when pierced, about 6 to 7 hours.
3. Gently lift chicken to a warm serving dish and keep warm.
4. Skim and discard fat from cooking liquid, if necessary; remove and discard
cinnamon stick.
5. Mix cornstarch with cold water; blend into cooking liquid.
6. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times,
until sauce thickens.
7. Add salt to taste, and the sauce over the chicken.
8. Garnish with cilantro and sliced green onions.

Chicken and Mushrooms
INGREDIENTS

• 6 chicken breast halves, bone-in, skin removed • 1 1/4 tsp. salt • 1/4
tsp. pepper • 1/4 tsp. paprika • 2 teaspoons chicken bouillon granules
• 1 1/2 cup sliced mushrooms • 1/2 cup sliced green onions • 1/2 cup
dry white wine • 2/3 cup evaporated milk • 5 tsp. cornstarch • Minced
fresh parsley • hot cooked rice
PREPARATION

1. In a small bowl, mix salt, pepper and paprika. Rub all of the mixture into
the chicken.
2. In a slow cooker, alternate layers of chicken, bouillon granules,
mushrooms, and green onions. Pour wine over top. DO NOT STIR.
3. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours,
or until chicken is tender but not falling off bone. Baste one about halfway
through cooking if possible.
4. Remove chicken and vegetables to a platter with a slotted spoon.
5. Cover with foil and keep warm.
6. In a small saucepan, combine evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring
to a boil and boil for 1 to 2 minutes, or until thickened.
7. Spoon some of the sauce over chicken and garnish with minced parsley.
Serve remaining sauce on the side.
8. Serve with hot cooked rice.
Chicken and Olives
INGREDIENTS

• 3 to 3 1/2 pounds chicken pieces • 1 clove garlic, minced • 1 lg.
onion, chopped • 2 bay leaves • 3/4 c. beer • 8 oz. tomato sauce • 1/2
c. pimento stuffed olives
PREPARATION

1. Wash chicken pieces and pat dry; season with salt and pepper. Combine all
remaining ingredients, except chicken; stir well. Add chicken, stirring to coat
well, make sure all chicken is coated. Cover and cook on low for 7 to 9 hours.
2. Serves 4 to 6.
Chicken and Rice in an Oven Cooking Bag
INGREDIENTS

• 3 pounds chicken parts • 2/3 cup water • 1 cup raw converted rice
• 1 package dry onion soup mix • 1 can cream of chicken soup or cream of
chicken soup with herbs
PREPARATION

1. Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in
Crock Pot; stir well to mix in soup. Place chicken in a roasting bag; add dry
onion soup mix. Shake bag to coat chicken well. Puncture 4 to 6 holes in bottom
of bag. Fold top of bag over chicken and place in Crock Pot on top of rice. Cover
and cook on LOW for 6 to 8 hours, until chicken is tender and rice is done but
not mushy.

Chicken and Rice Parmesan
INGREDIENTS

• 1 envelope onion soup mix • 1 can (10 3/4 ounces) condensed cream of
mushroom soup,reduced fat • 1 can (10 3/4 ounces) condensed cream of
chicken soup,reduced fat • 1 1/2 cups low or no fat milk • 1 cup dry white
wine • 1 cup white rice • 6 boneless chicken breast halves, without skin
• 2 tablespoons butter • 2/3 cup grated Parmesan cheese
PREPARATION

1. Mix onion soup, condensed cream soups, milk, wine and rice. Spray Crock
Pot w/pam. Lay chicken breasts in Crock Pot, top with 1 teaspoon of butter, pour
soup mixture over all, then sprinkle with the Parmesan cheese. Cook on low 8 to
10 hours or on high for 4 to 6 hours.
2. Serves 6.
Chicken and Sausage
INGREDIENTS

• 3 carrots, cut in 1/2 inch slices • 1/2 cup chopped onion • 1/2 cup
water • 1 (6 oz.) can tomato paste • 1/2 cup dry red wine • 1
teaspoon garlic powder • 1/2 teaspoon dried thyme, crushed • 1/8 teaspoon
ground cloves • 1 bay leaf • 2 (15 oz.) cans navy beans, drained • 4
boneless skinless chicken breast halves • 1/2 lb. fully cooked Polish sausage
or other smoked sausage, sliced 1/4-inch thick
PREPARATION

1. In small saucepan, bring carrots, onions, and water to a boil. Simmer
covered 5 minutes. Transfer to 3 1/2 to 4 quart crock pot. Stir in tomato paste,
wine, and seasonings; add beans. Place chicken on top of bean mixture. Place
sausage on top of chicken. Cover. Cook on low heat setting for 6 to 8 hours or
high heat for 3 to 4 hours. Before serving, remove bay leaves and skim off fat.
2. Serve as a stew or with hot cooked rice.
3. 4 to 6 servings.
Chicken and Shrimp
INGREDIENTS

• 2 pounds chicken, boneless thighs and breasts, skin removed, cut in chunks
• 2 tablespoons of extra virgin olive oil • 1 cup chopped onion • 2
cloves garlic, minced • 1/4 cup parsley, minced • 1/2 cup white wine
• 1 large can (15 ounces) tomato sauce • 1 teaspoon dried leaf basil • 1
pound uncooked shrimp, peeled and deveined • salt and freshly ground black
pepper, to taste • 1 pound fettuccine, linguine, or spaghetti
PREPARATION

1. In a large skillet or sauté pan over medium heat, heat the olive oil. Add the
chicken chunks and cook, stirring, until lightly browned. Remove chicken to
slow cooker.
2. Add a little more oil to the pan and sauté the onion, garlic, and parsley for
about 1 minute. Remove from heat and stir in the wine, tomato sauce, and dried
basil. Pour the mixture over chicken in slow cooker.
4. Stir in shrimp, cover, and cook on LOW for about 1 hour longer.
5. Season with salt and freshly ground black pepper, to taste.
6. Just before the dish is done, cook the pasta in boiling salted water as
directed on the package.
Chicken and Stuffing
INGREDIENTS

• 4 boneless chicken breast halves, without skin • 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup • 1 can (10 1/2
ounce) condensed cream of mushroom soup • 1 cup chicken broth • 1/4
cup milk • 2 to 3 cups Pepperidge Farm Herb Stuffing Mix or Homemade
Stuffing Mix • 1/2 cup melted butter •See Sandy's Notes • salt and pepper
to taste
PREPARATION
1. Season chicken breasts with salt and pepper; place chicken breasts slow
cooker.
2. Pour chicken broth over chicken breasts.
3. Put one slice of Swiss cheese on each breast.
4. Combine both cans of soup and milk. Cover chicken breasts with soup
mixture.
5. Sprinkle stuffing mix over all. Drizzle melted butter on top.
6. Cook on low for 6-8 hours.
•Notes: You can also mix the chicken broth with the soup and you get almost the
same results.
If you pour the broth over the chicken it keeps the chicken moist and tender. •I
only used 1/2 the amount of butter called for, and would use more with another
cup of stuffing mix next time.
Chicken Breasts in Creamy Creole Sauce
INGREDIENTS

• 1 bunch green onions (6 to 8, with most of the green part) • 2 slices
bacon • 1 teaspoon Creole or Cajun seasoning • 3 tablespoons butter • 4
tablespoons flour • 3/4 cup chicken broth • 1 to 2 tablespoons tomato paste
• 4 boneless chicken breast halves • 1/4 to 1/2 cup half and half or milk
PREPARATION

1. In a saucepan, melt butter over medium low heat. Add onions and bacon,
cook and stir for 2 minutes. Add flour, stir and cook for 2 more minutes. Add
chicken broth; cook until thick then add tomato paste. Place chicken breasts in
the slow cooker/Crock Pot; add sauce mixture. Cover and cook on low for 6 to 7
hours, stirring after 3 hours. Stir in milk about 20 to 30 minutes before done.
Serve over pasta or rice.
2. Serves 4.
Chicken Burritos
INGREDIENTS

• 2 cups chopped cooked chicken • 1 packet (1 ounce) burrito seasoning
mix • 1 can (16 ounces) refried beans • 6 flour tortillas • 8 ounces
shredded Cheddar Jack or Mexican cheese blend • 3 plum tomatoes, diced
• 1/2 cup minced onion • salsa, green or tomato, for serving • optional
garnishes: sour cream, sliced green onions, shredded cheese, diced tomatoes,
diced avocados, and sliced ripe olives
PREPARATION

1. Combine the chopped chicken and seasoning mix and toss to coat
thoroughly.
2. Spread the refried beans over the tortillas, dividing evenly among the 6
tortillas. Top evenly with the seasoned chicken, shredded cheese, chopped
tomatoes, and minced onions. Roll up. Wrap each burrito in foil and arrange in a
4-to 6-quart slow cooker, stacking if necessary. Cover and cook on HIGH for 2
hours.
3. Serve with salsa and your choice of garnishes.
4. Makes 6 chicken burritos.
Chicken Cacciatore
INGREDIENTS
• 1 large onion, sliced thinly • 1 1/2 pounds skinless, boneless chicken
breast halves • 2 (6 oz each) cans tomato paste • 8 ounces fresh sliced
mushrooms • 1/2 teaspoon salt • 1/4 teaspoon pepper • 2 cloves garlic
minced • 1 teaspoon oregano • 1/2 teaspoon basil • 1 bay leaf • 1/4
cup dry white wine • 1/4 cup water
PREPARATION

1. Put sliced onion in bottom of slow cooker; top with chicken breast halves.
Combine and stir together remaining ingredients. Spread over chicken. Cover
and cook on low 6 to 8 hours, or 3 to 4 hours on high. Serve as a sauce for hot
cooked spaghetti or similar pasta.
2. Serves 4.
Chicken Cassoulet With Navy Beans
INGREDIENTS

• 1/2 cup. dry navy beans, cooked according to package directions until
tender • 1 1/2 lb. chicken pieces with skin removed • 3/4 cup tomato juice
or V-8
• 1/2 cup chopped celery • 1/2 cup sliced carrots • 1/2 cup chopped
onion • 1 clove garlic, minced • 1 medium bay leaf • 1 teaspoon instant
beef bouillon granules or base • 1/2 teaspoon dried basil • 1/2 teaspoon
dried leaf oregano • 1/2 teaspoon dried leaf sage, crumbled • 1/4 teaspoon
sweet paprika
PREPARATION

1. Cover and chill the cooked beans.
2. In crockpot, combine cold beans, chicken pieces, tomato juice, celery,
carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover
and cook on LOW for 7 to 9 hours. Remove and discard bay leaf.
3. Serves 4.
Chicken Chili with Hominy
INGREDIENTS

• 2 pounds chicken breasts, boneless and skinless, cut in 1 to 1 1/2-inch
pieces • 1 medium onion, chopped • 3 cloves garlic, thinly sliced • 1
can (15 oz) white hominy, drained • 1 can (14 oz) diced tomatoes, undrained
• 1 can (28 oz) tomatillos, drained and chopped • 1 can (4 oz) mild green
chiles
PREPARATION

1. Combine all ingredients in slow cooker; stir to blend all ingredients. Cover
and cook on low for 7 to 9 hours, or high for 4 to 4 1/2 hours.
2. Serves 4 to 6.
Chicken Chow Mein
INGREDIENTS

• 1 to 2 tablespoons vegetable oil • 1 1/2 pounds boneless chicken breasts,
skin removed, cut in 1-inch cubes • 4 medium carrots, thinly sliced • 6 to 8
green onions, sliced, including green • 1 1/2 cups sliced celery • 1 cup low
sodium chicken broth • 1 tablespoon granulated sugar • 1/3 cup light soy
sauce • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon ground
ginger • 1 medium clove garlic, crushed • 1 can (8 ounces) bean sprouts
• 1 can (8 ounces) water chestnuts, sliced • 1/4 cup cornstarch • 1/3 cup
water
PREPARATION

1. Heat oil in skillet; brown chicken, stirring to brown all sides. Put chicken
pieces in crockpot. Stir in all ingredients except cornstarch and water. Cover and
cook on low for 6 to 8 hours.
2. Turn to high. Combine cornstarch and cold water in a small bowl; stir until
mixture is smooth and cornstarch is dissolved. Stir into the slow cooker liquids.
Keeping cover slightly ajar to allow steam to escape, cook on HIGH until
thickened, about 15 to 30 minutes (this step can be done more quickly on the
stovetop over medium heat).
3. Serveover rice or Chinese noodles.
4. Serves 6.

Chicken Cordon Bleu Recipe, Slow Cooker
INGREDIENTS

• 4 boneless chicken breast halves • 1 can (10 1/2 ounces) condensed
golden mushroom soup • 1/2 cup water • 1/4 cup dry white wine • 4
thin slices ham • 4 slices Swiss cheese
PREPARATION

1. Pound chicken breasts between sheets of plastic wrap until thinned and
even in thickness.
2. Place 1 slice each of ham and cheese on each chicken breast half.
3. Roll up and place into bottom of slow cooker/Crock Pot.
4. Combine golden mushroom soup, 1/2 cup water, and 1/4 cup of dry white
wine. Mix well and pour over chicken in slow cooker.
6. Serve with rice or noodles.

Chicken Delish
INGREDIENTS

• 6 to 8 boneless, skinless chicken breast halves • lemon juice • salt and
pepper, to taste • celery salt or seasoned salt, to taste • paprika, to taste
• 1 can cream of celery soup • 1 can cream of mushroom soup • 1/3 cup
dry white wine • grated Parmesan cheese, to taste • cooked rice
PREPARATION

1. Rinse chicken; pat dry. Season with lemon juice, salt, pepper, celery salt,
and paprika. Place chicken in slow cooker. In medium bowl mix soups with
wine. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and
cook on low for 6 to 8 hours. Serve chicken with sauce over hot cooked rice, and
pass the Parmesan cheese.
2. Serves 4 to 6.

Chicken Divan with Broccoli and Noodles
INGREDIENTS

• 3 cups cooked, diced chicken • 2 tablespoons chopped onion • 1 (10
3/4 oz.) can cream of chicken soup • 1/3 cup mayonnaise • 3 tablespoons
flour • 2 celery ribs, sliced • 1 (10 oz.) pkg. frozen broccoli cuts, about 1
1/2 to 2 cups • 1/2 teaspoon curry powder, or to taste • 1 tablespoon lemon
juice • 1 pound pasta or noodles
PREPARATION
1. In medium bowl, combine all ingredients except noodles. Stir to blend
ingredients thoroughly.
2. Spoon the mixture into a lightly buttered slow cooker.
3. Cover and cook on LOW 5 to 7 hours or on HIGH 2 1/2 to 3 1/2 hours.
4. When the chicken and broccoli mixture is nearly done, cook the pasta
in boiling salted water following package directions.
5. Serve over hot buttered noodles or pasta.
6. This recipe can be doubled.
7. If too thick, add a little chicken broth.

Chicken Enchiladas for the Slow Cooker
INGREDIENTS

• 1 pkg. chicken breasts (1 - 1 1/2 lbs) • 1 jar chicken gravy • 1 4 oz can
green chiles, chopped • 1 onion, chopped • corn tortillas • shredded
cheese
PREPARATION
1. Combine chicken, gravy, green chiles, and chopped onion in slow cooker;
cover and cook on LOW for 5 to 6 hours. Take chicken out of sauce and shred.
Fill corn tortillas with chicken and sauce. Top with shredded cheese and roll.
Place in baking dish. Pour excess sauce over and sprinkle with more shredded
cheese. Bake at 350° for approximately 15 to 20 minutes.
2. Serves 4 to 6.

Chicken Las Vegas
INGREDIENTS

• 6 boneless chicken breast halves, without skin • 1 can cream of
mushroom soup • 1/2 pint. sour cream • 1 (6 oz.) jar dried, chipped beef
PREPARATION
1. Mix together soup, sour cream and dried beef. Roll chicken in the mixture,
coating well; place in crockpot. Pour remaining mixture over chicken. Cover and
cook on LOW for 5 to 7 hours, until chicken is tender but not dried out. Serve
with hot cooked rice or noodles.
2. Serves 6.

Chicken Lasagna
INGREDIENTS

• 2 large chicken breast halves, boneless • 2 ribs celery chopped • 1
small onion, chopped, or 1 to 2 tablespoons dried minced onion • 1/2
teaspoon thyme • salt and pepper to taste • 6 to 9 lasagna noodles • 1
package frozen spinach, thawed and squeezed dry • 6 ounces fresh
mushrooms, thickly sliced, or 1 4 to 8 ounce can • 1 1/2 cups shredded
Cheddar and American cheese mixture • 1 can "light" cream of mushroom
soup • 1 can tomatoes with green chiles • 1 package (1 ounce) dry chicken
gravy mix • 3/4 cup reserved broth
PREPARATION
1. In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme,
salt, and pepper until tender, about 25 minutes. Remove chicken and let cool; cut
in bite-size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth or
freeze to use in another recipe. Break lasagna noodles in half; boil for about 5 to
8 minutes, until just a little flexible. Drain and rinse with cold water for easier
handling.
2. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved
broth. In a 3 1/2 to 4-quart slow cooker/Crock Pot, pour in 3/4 cup of the soup
mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3
of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 cup of
shredded cheese. Pour another 3/4 cup soup mixture over all. Repeat layers 2
more times, ending with remaining soup mixture. Cover and cook on low for 4
to 5 hours. If cooked too long, the noodles might become mushy, so check after
about 4 1/2 hours.
3. Serves 4.

Chicken Marengo
INGREDIENTS

• 3 to 4 pounds Chicken parts or boneless breasts • 2 fresh tomatoes,
quartered, or use canned diced tomatoes (14.5 ounces) • 8 ounces fresh
mushrooms • 1 envelope spaghetti sauce mix (about 1 1/2 oz.) • 1/2 cup
dry white wine
PREPARATION
1. Place chicken in bottom of Crock Pot. Top with tomatoes and mushrooms.
Combine dry spaghetti sauce mix with wine and pour over chicken. Cover and
cook on LOW 6 to 8 hours or until chicken is tender (boneless chicken breasts
will be tough if cooked too long).

Chicken Parisienne
INGREDIENTS

• 6 to 8 chicken breast halves • salt, pepper, and paprika • 1/2 cup dry
white wine • 1 (10 1/2 oz.) can cream of mushroom soup • 8 ounces sliced
mushrooms • 1 cup sour cream • 1/4 cup flour
PREPARATION
1. Sprinkle chicken breasts with salt, pepper and paprika. Place in slow
cooker. Mix wine, soup and mushrooms until well combined. Pour over chicken.
Sprinkle with paprika. Cover and cook on low for 6 to 8 hours, or until chicken
is tender but not too dry. Mix sour cream and flour together; add to the Crock
Pot. Cook for about 20 minutes longer, until heated through.
3. Serves 6 to 8.

Chicken Parmesan
INGREDIENTS

• 2 tablespoons vegetable oil • 6 to 8 boneless chicken breast halves
• salt, pepper and Italian seasoning • 2 cups spaghetti sauce • 1 bay leaf
• garlic (clove or powder) • 1 cup shredded Mozzarella cheese
• Parmesan cheese, grated • rice or noodles
PREPARATION
1. Heat oil in a skillet over medium heat. Brown chicken with a sprinkling of
salt, pepper and Italian seasoning.
2. Mix spaghetti sauce, bay leaf and garlic in crockpot. Put chicken in the
sauce and cook on LOW for 5 to 6 hours, or until the chicken is cooked through
and tender.
3. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and
Parmesan cheese. Heat in 350° oven until bubbly and cheese is melted.
4. Serve chicken with sauce over pasta, spaghetti squash, or rice.

Chicken Ragout
INGREDIENTS

• 2 tablespoons vegetable oil • 1/2 cup chopped onion • 3 to 4 pounds
chicken parts • 2 tablespoons chopped fresh parsley • 1 1/2 cups chicken
broth • 2 potatoes, peeled and diced • 1/4 cup fresh lemon juice • 1 egg,
beaten • 2 tablespoons chopped fresh dill
PREPARATION
1. Heat oil in a skillet; brown chicken pieces. Add onion to skillet and cook
until onion is tender. Put potatoes in the bottom of the crockpot; place browned
chicken and onion on top. Add parsley and 1 1/2 cups chicken broth; cover and
cook on LOW for 6 to 8 hours. When ready to serve, stir in lemon juice.
Transfer juices to a saucepan. To beaten egg, add half of the hot juices; pour egg
mixture into the rest of the juices in saucepan.
2. Cook over low heat, stirring constantly, until thickened. Do not boil. Stir in
fresh dill. Arrange hot chicken pieces on a serving platter and pour thickened
sauce over chicken.
3. Serves 4 to 6.

Chicken Reuben Casserole
INGREDIENTS

• 32 ounces sauerkraut (jar or bag), rinsed and drained • 1 cup Russian
dressing • 4 to 6 boneless chicken breast halves, skin removed • 1
tablespoon prepared mustard • 1 cup shredded Swiss cheese or Monterey Jack
PREPARATION
1. Layer half of the sauerkraut in the bottom of the pot. Pour 1/3 cup dressing
over it; place 2 to 3 chicken breasts on top and spread the mustard on chicken.
Top with the remaining sauerkraut and chicken breasts; pour another 1/3 cup of
dressing over all and reserve the remaining 1/3 cup of dressing for serving.
2. Cover and cook on low for about 4 hours, or until chicken is cooked
through and tender. Sprinkle Swiss cheese and cook until cheese is melted.
3. Serve with reserved dressing.
4. Serves 4 to 6.

Chicken Rice Casserole with Green Beans
INGREDIENTS

• 1 cup uncooked rice, converted (Uncle Ben's) • 2 boneless chicken
breasts • 1 can cream of chicken soup • 1 can cream of mushroom soup
• 2 soup cans water (or part white wine, or sherry) • 1 package dry onion
soup mix • 1/2 teaspoon paprika • .
• Suggested Vegetables: • 1 large carrot, sliced into pennies, optional
• 1 cup of fresh or frozen cut green beans, optional • 1 medium green bell
pepper, chopped, optional • 1 can of corn, drained, optional
PREPARATION
1. Place rice in bottom of crockpot. Pour water over rice. Mix canned soups
and dry soup mix in a bowl, pour over top of rice. Add chopped veggies, your
favorites. Place chicken on top. Sprinkle with paprika. Cook on LOW for 4 1/2
to 6 1/2 hours.
2. Shared by Ness W.

Chicken Thighs, Tex-Mex Style
INGREDIENTS

• 1 to 1 1/2 pounds boneless chicken thighs • 1 can (12 to 15 ounces)
whole kernel corn, drained • 1 can (15 ounces) black beans, drained • 1
can (4 ounces) mild chopped green chile pepper • 1 cup chunky salsa • 1
tablespoon taco seasoning • 1/4 teaspoon ground black pepper
PREPARATION
1. Remove excess fat from the chicken thighs and put them in the slow
cooker along with the corn, beans, chile peppers, salsa, taco seasoning, and
pepper. Stir to blend ingredients. Cover and cook on LOW for 5 1/2 to 6 1/2
hours, or until chicken is tender. Serves 4.

Chicken with Artichokes
INGREDIENTS

• 2 (1 oz) pkgs Bearnaise sauce mix • 1/2 cup dry white wine • 1/2 tsp
tarragon • 1/2 tsp garlic powder • 3 green onions, chopped • 8 ounces
cooked ham, diced • 1 red bell pepper, chopped • 1 pound red potatoes,
scrubbed, cut in 1/2-inch cubes • 1 (9-oz) pkg frozen artichoke halves and
quarters, thawed • 1 pound boneless chicken breasts or chicken tenderloins,
cut in chunks
PREPARATION
1. In a slow cooker, mix both packages of bearnaise sauce mix, wine,
tarragon, and garlic powder until well blended. Add green onions, ham, red
pepper, potatoes, artichokes and chicken. Stir gently. Cover, set heat on low
setting, and cook for 6 hours.
2. Serves 4 to 6

Chicken with Artichokes
INGREDIENTS

• 1 to 1 1/2 lbs chicken tenders (about 8 to 10) • 1 bag (8 ounces) frozen
artichoke hearts or canned artichokes, drained • 1 cup converted rice • 1
can (10 3/4 oz) Cream of Chicken Dijon Soup • 1 cup chicken broth or
bouillon • lemon pepper or black pepper • 1 cup shredded cheese, Kraft®
Classic Melts Four-Cheese Blend or an American process cheese, such as
Velveeta
PREPARATION
1. Layer rice, chicken and artichokes in the crockpot. Cover with soup, broth
then sprinkle with lemon pepper. Cook on low for 6 to 7 hours. Top with
shredded cheese 30 minutes before serving.
2. Chicken and rice recipe serves 4 to 6
Chicken with Bacon and Macaroni
INGREDIENTS

• vegetable oil, about 2 tablespoons • 4 to 6 chicken breast halves, or use 3
pounds chicken parts • 6 slices of bacon • 1/2 cup chopped onion • salt
and pepper • 1/2 teaspoon freshly ground pepper • 1/4 cup chicken broth
• 8 ounces elbow macaroni or small shells, cooked • 2 teaspoons dried
parsley flakes, crumbled
PREPARATION
1. Brown chicken, a few pieces at a time in oil and drain Fry bacon lightly in
the same pan, remove, set aside and pour off all fat. Place chicken and bacon in
slow cooker; add onion, salt, pepper and broth. Cover and cook on low 7 to 8
hours, high 3 to 4 hours, or until chicken is tender. Turn to high, add hot cooked
macaroni and parsley flakes. Cook 15 minutes longer; taste and adjust
seasonings if necessary.
Chicken With Bacon and Wine
INGREDIENTS

• 4 to 5 chicken breasts & thighs • 8 bacon slices, diced • 1 1/2 cups
sliced green onions • 8 small white onions peeled • 16 small new potatoes,
scrubbed, or 1 to 1 1/2 pounds • medium potatoes, quartered • 8 ounces
small whole mushrooms • 3 cloves garlic, crushed and minced • 2 tsp. salt
• 1/4 tsp. pepper • 1 tsp. dried thyme leaves • 1 cup chicken broth • 1
cup dry red wine • chopped parsley, for garnish • 1 to 2 tablespoons each,
water and flour, optional
PREPARATION
1. In large skillet, sauté diced bacon and green onions until bacon is crisp.
Remove and drain on paper towels. Add chicken pieces to skillet and brown well
on all sides. Remove browned chicken and set aside. Put onions, potatoes,
mushrooms and garlic in crockpot. Add browned chicken pieces, bacon, green
onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to
8 hours, or on HIGH for 3 to 4 hours.
2. Add the wine about 1 hour before done. Remove chicken pieces to serving
platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each
flour and cold water. Arrange vegetables around chicken and pour juices over
all. Garnish with chopped parsley.

Chicken With Biscuits
INGREDIENTS

• 1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
• 1/2 cup chopped onion • 1 cup chopped celery • 1 can (10 3/4 ounces)
condensed cream of chicken or cream of chicken and mushroom soup, undiluted
• 1 jar (12 ounces) chicken gravy • 1/4 teaspoon poultry seasoning • 1/2
teaspoon dried leaf thyme • Dash black pepper • 2 cups frozen mixed
vegetables, thawed • 6 frozen biscuits or refrigerator biscuits
PREPARATION
1. In a slow cooker, layer the chunks of uncooked chicken breasts with
chopped onion and celery.
2. Combine the soup and gravy with poultry seasoning, thyme, and pepper;
pour over the chicken.
4. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and
continue cooking for 20 to 30 minutes, until vegetables are tender.
5. Meanwhile, bake the biscuits as directed on the package.
1. To serve, split a biscuit and spoon some of the chicken and vegetables over
the bottom half. Put the top half of the biscuit on the chicken and gravy.
Serves 6.

Chicken with Cranberries
INGREDIENTS

• 6 boneless, skinless chicken breasts • 1 small onion, chopped • 1 cup
fresh cranberries • 1 teaspoon salt • 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger • 3 tablespoons brown sugar or honey • 1
cup orange juice • 3 tablespoons flour mixed with 2 tablespoons cold water
PREPARATION
1. Place all ingredients, except flour and water mixture, in the slow cooker or
Crock Pot. Cover and cook on low 6 to 7 hours, until chicken is tender. Add
flour mixture in the last 15 to 20 minutes and cook until thickened. Taste and
adjust seasonings.
2. Serves 4.
Chicken with Dried Beef
INGREDIENTS

• 1 jar dried beef, about 2 1/2 ounces, rinsed • 6 boneless chicken breast
halves, skin removed • 6 slices bacon • 1/4 cup sour cream • 1/4 cup
flour • 1 can cream of mushroom soup, undiluted • 2 to 3 tablespoons dry
white wine, optional
PREPARATION
1. On bottom of greased slow cooke, arrange dried beef. Wrap each piece of
chicken with a strip of bacon; arrange on top of dried beef. In small bowl,
combine sour cream and flour; add soup and wine, if using, and blend
thoroughly. Pour over chicken mixture. Cover and cook on LOW for 6 to 8
hours.
2. Serves 6.
3. Serve with hot cooked rice and salad or potatoes and a green vegetable.

Chicken With Garlic and Pineapple
INGREDIENTS

• 3 1/2 pounds chicken • salt • pepper • 1/4 teaspoon ground ginger
• 1 clove garlic, minced • 1 cup chicken broth • 8 1/2 ounces pineapple,
sliced in syrup, reserve syrup • 4 ounces sliced water chestnuts, drained • 4
green onions, thinly sliced • 1/4 cup cornstarch • 1/4 cup soy sauce • 1
tablespoon vinegar
PREPARATION
1. Sprinkle chicken with salt and pepper; place in slow cooker. Combine
ginger, garlic, chicken broth, and syrup from pineapple; set aside. Cut pineapple
slices into quarters. Arrange pineapple and sliced water chestnuts over chicken.
Pour garlic ginger sauce over all. Cover and cook on HIGH 1 hour; reduce heat
to low and cook an additional 3 to 5 hours or until chicken is tender. Add green
onions. Dissolve cornstarch in soy sauce and vinegar then stir into crockpot.
2. Cover and cook on HIGH 10 to 15 minutes longer, or until slightly
thickened.

Chicken with Grapes
INGREDIENTS

• 4 to 6 boneless, skinless chicken breast halves • 1 tablespoon butter
• 2 tablespoons lemon juice • 1 tablespoon dry sherry or white wine • 8
to 12 ounces fresh mushrooms sliced • salt and pepper to taste • 1
tablespoon cornstarch mixed with 1 tablespoon water • 1 cup green seedless
grapes
PREPARATION
1. Place chicken, butter, lemon juice, sherry, mushrooms, and salt and pepper
in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. Stir in the
cornstarch mixture and grapes during the last 45 minutes. (May be cooked on
high 3 1/2 to 4 1/2 hours, adding grapes the last 20 minutes. Serve over rice.
2. Serves 4 to 6.
Chicken With Honey
INGREDIENTS

• 3 to 4 pounds chicken pieces • salt, pepper, and garlic powder • 1/2
cup soy sauce • 1/2 cup water • 1/2 cup green onion, chopped • 1/2 cup
honey
PREPARATION
1. Sprinkle chicken with salt, pepper, and a little garlic powder; place in slow
cooker. Combine water, soy sauce, and chopped onion and pour over chicken.
Cover and cook on LOW 3-4 hours or until chicken is render. Remove chicken
from pot. Arrange on broiler pan and brush honey on chicken. Broil until golden
brown, brushing with honey several times.
2. Serves 4.
Chicken with Macaroni and Smoked Gouda Cheese
INGREDIENTS

• 1 1/2 pounds chicken tenders, boneless • 2 small zucchini, halved and
sliced 1/8-inch thick • 1 package chicken gravy mix (approx. 1 oz) • 2
tablespoons water • salt and pepper to taste • pinch of ground nutmeg,
fresh if possible • 8 ounces smoked Gouda cheese, grated • 2 tablespoons
evaporated milk or light cream • 1 large tomato, chopped • 4 cups cooked
macaroni or small shell pasta
PREPARATION
1. Cut chicken into 1-inch cubes; place in crockpot. Add zucchini, gravy mix,
water, and seasoning. Cover and cook for 5 to 6 hours on low. Add smoked
gouda cheese, milk or cream, and chopped tomato to the crockpot during the last
20 minutes, or while the macaroni is cooking. Stir in hot cooked macaroni.
2. Chicken recipe serves 4.

Chicken With Noodles, Slow Cooker
INGREDIENTS

• 2 teaspoons chicken bouillon granules or base • 1 tablespoon chopped
fresh parsley • 3/4 teaspoon poultry seasoning • 1/3 cup. diced Canadian
bacon or smoked ham • 2 to 3 carrots, thinly sliced • 2 ribs celery, thinly
sliced • 1 small onion, thinly sliced • 1/4 cup. water • 1 broiler-fryer
chicken (about 3 pounds), cut up • 1 (10 3/4 oz.) can condensed cheddar
cheese soup • 1 tablespoon all purpose flour • 1 (16 oz.) pkg. wide egg
noodles, cooked and drained • 2 tablespoons sliced pimento • 2
tablespoons grated Parmesan cheese
PREPARATION
1. In a small bowl, combine chicken bouillon or base, chopped parsley, and
poultry seasoning; set aside.
2. In slow cooker, layer Canadian bacon or ham, carrots, celery and onion.
Add water.
3. Remove skin and excess fat from chicken; rinse and pat dry. Place half the
chicken in slow cooker. Sprinkle with half of the reserved seasoning mixture.
Top with remaining chicken and sprinkle with remaining seasoning mixture.
4. Stir soup and flour together and spoon over the chicken; do not stir.
5. Cover and cook on HIGH for 3 to 3 1/2 hours or on low for 6 to 8 hours, or
until chicken is tender and juices from chicken run clear when cut along the bone
and vegetables are tender.
6. Put hot cooked noodles in a shallow 2 to 2 1/2 quart broiler proof serving
dish. Arrange chicken over the noodles. Stir soup mixture and vegetables in
crockpot until blended. Spoon vegetables and some of the liquid over chicken.
Sprinkle with sliced pimiento and Parmesan cheese.
7. Broil 4 to 6 inches from heat source for 5 to 8 minutes, or until lightly
browned.
8. Garnish with parsley sprig if desired.
9. Alpine chicken recipe serves 4 to 6.

Chicken with Onions
INGREDIENTS

• 4 large onions, sliced thinly • 5 cloves garlic, minced • 1/4 cup lemon
juice • 1 teaspoon salt • 1/4 teaspoon cayenne pepper (or more if you like)
• 4 to 6 frozen boneless chicken breasts, no need to thaw • hot cooked rice
PREPARATION
1. Put all ingredients except rice in Crock Pot. Mix well. Cook for 4 to 6
hours on LOW, or until chicken is cooked through and still tender.
2. Serve over rice.
Chicken With Parsley Dumplings
INGREDIENTS
• 4 to 6 chicken breast halves, skin removed • 1 dash each salt, pepper,
dried leaf thyme, ground marjoram and paprika • 1 large onion, sliced,
divided • 2 leeks, sliced • 4 carrots, cut large chunks • 1 garlic clove,
minced • 1 cup chicken broth • 1 tablespoon cornstarch • 1 can (10 3/4
ounces) condensed cream of chicken soup • 1/2 cup dry white wine
• Dumplings • 1 cup Bisquick • 8 tablespoons milk • 1 teaspoon
dried parsley flakes • dash salt • dash pepper • dash paprika
PREPARATION
1. Sprinkle salt, pepper, thyme, marjoram, and paprika on chicken. In bottom
of crockpot, place half of the onion slices, leeks, and carrots. Arrange chicken on
vegetables. Sprinkle minced garlic over the chicken then top with remaining
onion slices. Dissolve 1 tablespoon cornstarch in 1 cup of chicken broth then
combine with the cream of chicken soup and wine. Cook on HIGH for about 3
hours or on LOW for about 6 hours (If cooking on LOW, turn to HIGH when
dumplings are added).
2. Chicken should be tender, but not dry.
3. Dumplings: Mix together 1 cup bisquick, about 8 tablespoon milk,
parsley, salt, pepper, and paprika; form into balls and place on top of the chicken
mixture the last 35 to 45 minutes of cooking.
4. Serves 4 to 6.
Chicken With Pearl Onions and Mushrooms
INGREDIENTS
• 4 to 6 boneless chicken breast halves, cut in 1-inch chunks • 1 can (10
3/4 ounces) cream of chicken or cream of chicken and mushroom soup • 8
ounces sliced mushrooms • 1 bag (16 ounces) frozen pearl onions • salt
and pepper, to taste • parsley, chopped, for garnish
PREPARATION
1. Wash chicken and pat dry. Cut into chunks about 1/2 to 1-inch and put in a
large bowl. Add the soup, mushrooms, and onions; stir to combine. Spray the
slow cooker insert with cooking spray.
2. Spoon the chicken mixture into the crockpot and sprinkle with salt and
pepper.
3. Cover and cook on LOW for 6 to 8 hours, stirring about halfway through
the cooking time, if possible.
4. Garnish with fresh chopped parsley, if desired, and serve over hot cooked
rice or with potatoes.
5. Serves 4 to 6.

Chicken With Pineapple
INGREDIENTS
• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces • 2/3 cup
pineapple preserves • 1 tablespoon plus 1 teaspoon teriyaki sauce • 2
cloves garlic sliced thinly • 1 tablespoon dried minced onion (or 1 bunch
fresh green onions, chopped) • 1 tablespoon lemon juice • 1/2 teaspoon
ground ginger • dash cayenne, to taste • 1 package (10 oz) sugar snap peas,
thawed
PREPARATION
1. Place chicken pieces in slow cooker/Crock Pot.
2. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and
cayenne; stir well. Spoon over chicken, toss to coat.
3. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.
4. Serves 4.

Chicken-Rice Casserole
INGREDIENTS
• 4 to 6 large chicken breasts, boneless, skinned • 1 can cream of chicken
soup • 1 can cream of celery soup • 1 can cream of mushroom soup
• 1/2 cup diced celery • 1 to 1 1/2 cups converted rice
PREPARATION
1. In slow cooker, combine 3 cans of soup and rice. Place the chicken on top
of the mixture, then add the diced celery. Cook for 3 hours on high or about 6 to
7 hours on low.
2. Makes 4 to 6 servings.
Chili Chicken
INGREDIENTS
• 6 boneless chicken breast halves, cut in 1-inch pieces • 1 cup chopped
onion • 1 cup chopped bell pepper • 2 garlic cloves • 2 tbsp. vegetable
oil • 2 cans Mexican stewed tomatoes (approx. 15 ounces each) • 1 can
chili beans • 2/3 cup picante sauce • 1 teaspoon. chili powder • 1
teaspoon. cumin • 1/2 teaspoon. salt
PREPARATION
1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are
wilted. Transfer to slow cooker; add remaining ingredients. Cover and cook on
LOW for 4 to 6 hours. Serve with rice.
2. Serves 4 to 6.
Chinese-Style Chicken and Vegetables
INGREDIENTS
• 1 to 1 1/2 pounds chicken breast tenders, boneless • 2 cups coarsely
chopped cabbage • 1 medium onion, cut in large chunks • 1 medium red
bell pepper, cut in large chunks • 1 packet Kikkoman Chicken Salad
Seasoning • 1 tablespoon red wine vinegar • 2 teaspoons honey • 1
tablespoon soy sauce • 1 cup frozen mixed oriental vegetables • 2
tablespoons cornstarch • 1 tablespoon cold water
PREPARATION
1. Cut chicken into 1 1/2-inch pieces. Place first 8 ingredients in slow cooker;
mix well. Cover and cook on low for 5 to 7 hours. Stir cornstarch and cold water
together; add with vegetables and cook for 30 to 45 minutes longer, until
vegetables are tender.
2. Serves 4 to 6.
Cornish Game Hens with Rice
INGREDIENTS
• 2 Cornish game hens • 1/2 cup chicken broth • Salt and lemon pepper
to taste • hot boiled rice
PREPARATION
1. Place Cornish hens in the slow cooker (brown hens in a lightly greased
skillet first, if desired). Add chicken broth. Sprinkle the hens with salt and lemon
pepper. Cook on LOW setting for 7 to 9 hours. Remove hens and skim fat;
thicken juices with a mixture of 1 1/2 tablespoons of cornstarch and 1 tablespoon
cold water. Serve with hot cooked rice. Serves 2.
Cornish Hens with Raisin Sauce
INGREDIENTS
• 1 package (6 ounces) stuffing mix, prepared as directed • 4 Cornish game
hens • salt and pepper • .
• Raisin Sauce • 1 jar (10 ounces) currant jelly • 1/2 cup raisins • 1/4
cup butter • 1 tablespoon lemon juice • 1/4 teaspoon allspice
PREPARATION
1. Stuff hens with prepared stuffing; sprinkle with salt and pepper. Place
trivet or crumpled piece of heavy-duty foil in slow cooker, to keep hens from
sitting in juices. If you're using a deep and narrow crockpot, put Cornish hens in
neck-side down. In a 1-quart saucepan combine jelly, raisins, butter, lemon juice
and allspice. Cook over low heat, stirring, until hot and simmering. Brush some
of the sauce on hens in the crockpot.
2. Keep remaining sauce in refrigerator until serving time. Cover and cook on
LOW for 5 to 7 hours, basting once about an hour before done. Bring remaining
sauce to a boil and spoon over hens at serving time.
3. Makes 4 servings.

Country Captain Chicken Breasts
INGREDIENTS
• 2 medium-size Granny Smith apples, cored and diced (unpeeled) • 1/4
cup finely chopped onion • 1 small green bell pepper, seeded and finely
chopped • 3 cloves garlic, minced • 2 tablespoons raisins or currants • 2
to 3 teaspoons curry powder • 1 teaspoon ground ginger • 1/4 teaspoon
ground red pepper, or to taste • 1 can (about 14 1/2 oz.) diced tomatoes • 6
boneless chicken breast halves, skin removed • 1/2 cup chicken broth • 1
cup long-grain converted white rice • 1 pound medium to large shrimp,
shelled and deveined, uncooked, optional • 1/3 cup slivered almonds
• kosher salt • Chopped parsley
PREPARATION
1. In a 4-to 6-quart slow cooker, combine diced apples, onion, bell pepper,
garlic, golden raisins or currants, curry powder, ginger, and ground red pepper;
stir in tomatoes.
2. Arrange the chicken over the tomato mixture, overlapping pieces slightly.
Pour chicken broth over the chicken breast halves. Cover and cook on LOW
until chicken is very tender when pierced with a fork, about 4 to 6 hours.
3. Remove chicken to a warm plate, cover lightly, and keep warm in a 200° F
oven or warming drawer.
4. Stir the rice into cooking liquid. Increase temperature to high; cover and
cook, stirring once or twice, until rice is almost tender, about 35 minutes. Stir in
shrimp, if using; cover and cook for about 15 minutes longer, until shrimp are
opaque in center; cut to test.
5. Meanwhile, toast almonds in a small nonstick frying pan over medium heat
until golden brown, stirring occasionally. Set aside.
6. To serve the dish, season rice mixture to taste with salt. Mound in a warm
serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

Country Chicken and Mushrooms
INGREDIENTS
• 1 jar country gravy • 4 to 6 chicken breasts • 8 ounces sliced
mushrooms • salt and pepper to taste
PREPARATION
1. Combine all ingredients; cover and cook on low for 6 to 7 hours. Serve
with rice or noodles.
2. Serves 4 to 6.
Country Club Chicken
INGREDIENTS
• 5 apples, peeled, cored & chopped • 6 to 8 green onions, with green,
sliced • 1 lb chicken thighs, deboned, skinned, all fat removed, cut into 2-inch
cubes • 6 to 8 ounces sliced Swiss cheese • 1 can (10 1/2 ounces) cream of
chicken soup, well blended with 1/4 cup milk • 1 box (6 ounces) Pepperidge
Farm Stuffing with Apples and Raisins, or use your favorite stuffing mix
• 1/4 cup melted butter • 3/4 cup apple juice
PREPARATION
1. Layer ingredients in 3-1/2 to 5-quart slow cooker in same order as above.
Pour soup mixture over cheese layer, butter over stuffing and finally drizzle with
the apple juice, making sure that liquid moistens all of the bread.
2. Cover and cook on HIGH for 1 hour and on LOW for another 4 to 5 hours.
3. Rose-Marie's Note: 4. We ate it without anything but since it makes a
wonderful sauce and the stuffing sort of disappears into the dish, I recommend
serving it with plain rice.

Cranberry Chicken
INGREDIENTS
• 4 to 6 boneless chicken breast halves, skin removed • 1 can whole
cranberry sauce • 2/3 cup chili sauce • 2 tablespoons cider vinegar • 2
tablespoons brown sugar • 1 package dry (Lipton) golden onion soup mix
PREPARATION
1. Place chicken breasts in the slow cooker/Crock Pot. Combine remaining
ingredients; add to the slow cooker/Crock Pot, coating chicken well. Cover and
cook on low 6 to 8 hours.
2. Serves 4 to 6.
Cranberry Chicken II
INGREDIENTS
• 2 pounds boneless chicken breasts, skin removed • 1/2 cup chopped
onion • 2 teaspoons vegetable oil • 2 teaspoons salt • 1/2 teaspoon
ground cinnamon • 1/4 teaspoon ground ginger • 1/8 teaspoon ground
nutmeg • dash ground allspice • 1 cup orange juice • 2 teaspoons finely
grated orange peel • 2 cups fresh or frozen cranberries • 1/4 cup brown
sugar
PREPARATION
1. Brown chicken pieces and onion in oil; sprinkle with salt.
2. Add browned chicken, onions and other ingredients to crock pot.
3. Cover and cook on LOW 5 1/2 to 7 hours.
4. If desired, thicken juices near the end of cooking time with a mixture of
about 2 tablespoons cornstarch combined with 2 tablespoons cold water.

Cream Cheese Chicken
INGREDIENTS
• 3 to 3 1/2 pounds chicken parts • 2 tablespoons melted butter • salt
and pepper, to taste • 2 tablespoons dry Italian salad dressing • 1 can (10
3/4 ounces) cream of mushroom soup • 8 ounces cream cheese, cut into cubes
• 1/2 cup dry white wine • 1 tablespoon chopped onion
PREPARATION
1. Brush chicken with butter and sprinkle with salt and pepper. Place in a
slow cooked and sprinkle dry dressing mix over all.
2. Cover and cook on low for 6 to 7 hours, or until the chicken is tender and
cooked through.
3. About 45 minutes before done, mix soup, cream cheese, wine, and onion in
a small saucepan. Cook until bubbly and smooth.
4. Pour over the chicken and cover and cook 30 to 45 minutes longer.
5. Serve chicken with sauce.
6. Serves 4 to 6.

Creamy Chicken and Artichokes
INGREDIENTS
• 2 to 3 cups cooked, cubed chicken • 2 cups frozen artichoke quarters or 1
can (about 15 ounces), drained • 2 ounces chopped pimiento, drained • 1
jar (16 ounces) Alfredo sauce • 1 teaspoon chicken base or bouillon • 1/2
teaspoon dried basil • 1/2 teaspoon garlic granules or powder • 1 teaspoon
dried parsley, optional • salt and pepper to taste • 8 ounces spaghetti,
cooked and drained, optional
PREPARATION
1. I poach about a pound of chicken tenders in a little lemon and garlic
seasoned water, but you can use cooked chicken breasts or leftover chicken.
Combine all ingredients in the crockpot; cover and cook on low for 4 to 6 hours.
Stir in hot cooked pasta or use as a sauce for rice or pasta. This slow cooker
chicken and artichokes recipe serves 4 to 6.
Creamy Italian Chicken
INGREDIENTS
• 4 boneless skinless chicken breast halves • 1 envelope Italian salad
dressing mix • 1/3 cup water • 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted • 1 can
(4 ozs.) mushroom stems and pieces, drained • Hot cooked rice or noodles
PREPARATION
1. Place the chicken breast halves in a slow cooker. Combine salad dressing
mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a
small mixing bowl, whisk together cream cheese and soup until blended. Stir in
mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer
or until chicken juices run clear. Serve Italian chicken with rice or hot cooked
noodles.
2. Serves 4.
Creole Chicken
INGREDIENTS
• 1 frying chicken, cut up, about 3 pounds chicken pieces • 1 green bell
pepper, chopped • 6 green onions, about 1 bunch, chopped • 1 can (14.5
ounces) tomatoes, undrained, cut up • 1 can (6 ounces) tomato paste • 4
ounces cooked diced ham • 1 teaspoon salt • several drops of bottled hot
pepper sauce, such as Tabasco • 1/2 pound sliced smoked sausage, andouille,
kielbasa, etc.
• 3 cups cooked rice
PREPARATION
1. In slow cooker, combine the chicken, pepper, onions, tomatoes, tomato
paste, ham, salt, and pepper sauce.
2. Cover and cook on low for 6 hours. Turn control to high and add sausage
and cooked rice. Cover and cook on high for 20 minutes longer.
Creole Chicken With Sausage
INGREDIENTS
• 1 1/2 pounds boneless chicken thighs, cut into chunks • 12 ounces
smoked andouille sausage, cut in 1-to 2-inch lengths • 1 cup chopped onions
• 3/4 cup chicken broth or water • 1 can (14.5 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste • 2 teaspoons Cajun or Creole seasoning
• dash cayenne pepper, to taste • 1 green bell pepper, chopped • salt and
pepper, to taste • hot cooked white or brown rice or cooked drained spaghetti
PREPARATION
1. In a slow cooker, combine the chicken thigh pieces, andouille sausage
pieces, chopped onions, broth or water, tomatoes (with their juices), tomato
paste, Creole seasoning, and cayenne pepper.
2. Cover and cook the chicken and sausage mixture on LOW for 6 to 7 hours.
Add the chopped green bell pepper about an hour before the dish is done. Taste
and add salt and pepper, as needed.
3. Serve this flavorful chicken and sausage dish over hot boiled rice, or serve
it with spaghetti or angel hair pasta.
4. Serves 6.

Crock Pot Chicken and Artichokes
INGREDIENTS
• 3 pounds chicken pieces, broiler-fryer, cut up • salt, to taste • 1/2
teaspoon pepper • 1/2 teaspoon paprika • 1 tablespoon butter • 2 jars
marinated artichoke, hearts; reserve marinade • 1 can (4 ounces) mushrooms,
drained • 2 tablespoons quick-cooking tapioca • 1/2 cup chicken broth
• 3 tablespoons dry sherry or more chicken broth • 1/2 teaspoon dried
tarragon
PREPARATION
1. Wash chicken and pat dry. Season chicken with salt, pepper, and paprika.
In a large skillet over medium heat, brown chicken in butter and the reserved
marinade from artichokes.
2. Place mushrooms and artichoke hearts in bottom of slow cooker. Sprinkle
with tapioca. Add the browned chicken pieces. Pour in chicken broth and sherry.
Add tarragon. Cover and cook on LOW for 7 to 8 hours, or cook on HIGH for 3
1/2 to 4 1/2 hours.
3. Serves 4.

Crock Pot Chicken And Dressing
INGREDIENTS
• 4 boneless chicken breast halves, without skin+
• salt and freshly ground black pepper, to taste • 4 slices swiss cheese
• 1 can (10 3/4 ounces) condensed cream of chicken soup • 1 can (10 3/4
ounces) condensed cream of mushroom soup or cream of celery • 1 cup
chicken broth • 1/4 cup milk • 3 cups herb seasoned stuffing crumbs
• 1/2 cup melted butter
PREPARATION
1. Season chicken breasts with salt and pepper and place them in the slow
cooker. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese
on each breast.
2. Combine both cans of soup and the milk in a bowl; blend well. Pour the
soup mixture over the chicken. Sprinkle stuffing mix over all. Drizzle melted
butter over the stuffing layer.
4. Note: Chicken breasts are very lean and become dry when overcooked.
5. Depending on your slow cooker, the chicken might be done perfectly in 4
hours or less. For the longer cooking time, try the recipe with boneless chicken
thighs.

Crock Pot Chicken Enchilada Hot Dish
INGREDIENTS
• 9 corn tortillas, 6-inch • 1 can (12 to 16 ounces) whole kernel corn with
peppers, drained • 2 to 3 cups cooked diced chicken • 1 teaspoon chili
powder • 1/4 teaspoon ground black pepper • 1/2 teaspoon salt, or to taste
• 1 can (4 ounces) chopped green chile peppers, mild • 2 cups shredded
Mexican blend cheese or mild Cheddar cheese • 2 cans (10 ounces
each) enchilada sauce • 1 can (15 ounces) black beans, rinsed and drained
• guacamole and sour cream
PREPARATION
1. Spray slow cooker with nonstick cooking spray.
2. Place 3 tortillas in bottom of slow cooker.
3. Top tortillas with the corn, half of the chicken, about half of the
seasonings, and half of the chile peppers.
4. Sprinkle with half of the shredded cheese and pour about 3/4 cup of
enchilada sauce over the cheese.
5. Repeat with 3 more tortillas, the black beans, remaining chicken,
seasonings, chile peppers, and cheese.
1. Top with remaining tortillas and enchilada sauce.
2. Cover and cook on LOW setting for 5 to 6 hours.
3. Serve with guacamole and sour cream.
4. Serves 6 to 8.

Crock Pot Chicken Enchiladas
INGREDIENTS
• 1 large can (19 ounces) enchilada sauce • 6 boneless chicken breast
halves • 2 cans cream of chicken soup • 1 small can sliced black olives
• 1/2 cup chopped onion • 1 can (4 ounces) chopped mild chile peppers
• 16 to 20 corn tortillas • 16 ounces shredded sharp Cheddar cheese
PREPARATION
1. Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut
tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and
cheese all the way to top, ending with cheese on top. Cover and cook on LOW
for 5 to 7 hours.
2. Serves 8 to 10
Crock Pot Chicken Tortillas
INGREDIENTS
• 4 cups cooked chicken shredded or cut into bite-size pieces • 1 can cream
of chicken soup • 1/2 c. green chile salsa • 2 tbsp. quick cooking tapioca
• 1 med. onion, chopped • 1 1/2 c. shredded cheese • 12 to 15 corn
tortillas • Black olives • 1 tomato, chopped • 2 tablespoons chopped
green onion • sour cream for garnish
PREPARATION
1. Combine chicken with soup, chile salsa, and tapioca. Line bottom of Crock
Pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken
mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat
layers of tortillas topped with chicken mixture, onions and cheese. Cover and
cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives,
chopped tomatoes, green onion, and sour cream, if desired.
Crockpot Cassoulet
INGREDIENTS
• 1 pound dry navy beans, rinsed • 4 cups water • 4 boneless chicken
breast halves without skin, cut in 1-inch pieces • 8 ounces cooked ham, cut in
1-inch pieces • 3 large carrots, thinly sliced • 1 cup chopped onion • 1/2
cup sliced celery • 1/4 cup firmly packed brown sugar • 1/2 teaspoon salt
• 1/4 teaspoon dry mustard • 1/4 teaspoon pepper • 1 can (8 ounces)
tomato sauce • 2 tablespoons molasses
PREPARATION
2. In Dutch oven or large kettle, soak beans overnight in 4 cups water.
3. Cover and simmer beans over low heat for about 1 1/2 hours, until tender,
adding a little more water as necessary.
4. Put the beans and liquid in the crockpot. Add remaining ingredients; mix
well.
5. Cover and cook on LOW for 7 to 9 hours, until vegetables are tender.
6. Serves 6 to 8.

Crockpot Chicken and Herb Dumplings
INGREDIENTS
• 3 pounds chicken pieces, skin removed • salt and pepper • 1/4 cup
chopped onions • 10 small white onions • 2 cloves garlic, minced • 1/4
teaspoon ground marjoram • 1/2 teaspoon dried leaf thyme, crumbled • 1
bay leaf • 1/2 cup dry white wine • 1 cup dairy sour cream • 1 cup
biscuit mix • 1 tablespoon chopped parsley • 6 tablespoons milk
PREPARATION
1. Sprinkle chicken with salt and pepper, place in slow cooker or crockpot.
Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover
and cook on low 5 to 6 hours. Remove bay leaf. Stir in sour cream. Increase heat
to high and combine biscuit mix with parsley. Stir milk into biscuit mix until
well moistened. Drop dumplings from teaspoon around edge of pot. Cover and
continue to cook on high for 30 minutes longer, until dumplings are cooked.
Crockpot Chicken Barbecue
INGREDIENTS
• 2 boneless, skinless chicken breasts • 1 1/2 cups tomato ketchup • 3
tablespoons brown sugar • 1 tablespoon Worcestershire sauce • 1
tablespoon soy sauce • 1 tablespoon cider vinegar • 1 teaspoon ground red
hot pepper flakes, or to taste • 1/2 teaspoon garlic powder
PREPARATION
1. Combine all ingredients for the sauce in the slow cooker. Add the chicken;
turn to coat thoroughly with the sauce.
2. Cook on high 3 to 4 hours, or until chicken is fully cooked. Shred or chop
chicken, and return it to the sauce in the pot. Mix well so all the pieces are
coated.
3. You can keep the slow cooker on low to keep the chicken warm for serving
on hard rolls.
4. Delicious!

INGREDIENTS
• 1 frying chicken, cut up or quartered • 1 can condensed tomato soup
• 3/4 c. chopped onion • 1/4 c. vinegar • 3 tbsp. brown sugar • 1
tbsp. Worcestershire sauce • 1/2 tsp. salt • 1/4 tsp. sweet basil • pinch
thyme
PREPARATION
1. Place chicken in slow cooker. Combine all other ingredients and pour over
chicken. Cover tightly and cook on LOW for 6 to 8 hours. Serves 4.
Crockpot Chicken Chili
INGREDIENTS
• 2 cups great northern dried beans, soaked overnight • 3 cups boiling
water • 1 cup chopped onion • 2 garlic cloves, minced • 2 to 3 canned
jalapeno peppers, chopped (pickled is fine) • 1 tablespoon ground cumin
• 1 teaspoon chili powder • 1 to 1 1/2 pounds boneless chicken breasts, cut
into 1-inch pieces • 2 small zucchini or summer squash, cubed • 1 can (12
to 15 ounces) whole kernel corn, drained • 1/2 cup sour cream • 2 1/4
teaspoons salt • 1 tablespoon lime juice • 1/4 cup chopped fresh cilantro,
and some for garnish, if desired • 1 tomato, chopped, for garnish, or halved
cherry tomatoes • sour cream for garnish
PREPARATION
1. Combine beans and boiling water in slow-cooker. Let stand while
preparing other ingredients. Add chopped onion, minced garlic, jalapeno pepper,
cumin and chili powder to the crockpot. Place chicken on top. Add cubed squash
to the pot. Cover and cook on low heat for 7 to 8 hours or until beans are tender.
Stir in corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls.
Garnish with a spoonful of sour cream, chopped tomato and chopped fresh
cilantro, if desired.
Crockpot Chicken Chow Mein
INGREDIENTS
• 1 1/2 pounds boneless chicken breasts, cut into 1-inch chunks • 1
tablespoon vegetable oil • 1 1/2 cups chopped celery • 1 1/2 cups chopped
carrots • 6 green onions, chopped • 1 cup chicken broth • 1/3 cup soy
sauce • 1/4 teaspoon ground red pepper, or to taste • 1/2 teaspoon ground
ginger • 1 clove garlic, finely minced • 1 can (approximately 12 to 15
ounces) ounces bean sprouts, drained • 1 can (8 ounces) sliced water
chestnuts, drained • 1/4 cup cornstarch • 1/3 cup water
PREPARATION
1. In a large skillet, brown chicken pieces. Put browned chicken in the slow
cooker. Add remaining ingredients except cornstarch and water. Stir. Cover and
cook on LOW for 6 to 8 hours. Turn the slow cooker to HIGH . Mix cornstarch
and water in a small bowl, stirring until dissolved and smooth. Stir into the slow
cooker liquids. Keeping cover slightly ajar to allow steam to escape, cook until
thickened, about 20 to 30 minutes.
2. Serve with rice or chow mein noodles. May be doubled for 5 qt. slow
cooker/Crock Pots.

Crockpot Chicken Cordon Bleu
INGREDIENTS
• 4-6 chicken breasts (pounded out thin) • 4-6 pieces of ham • 4-6 slices
of Swiss or mozzarella cheese • 1 can cream of mushroom soup (can use any
cream soup) • 1/4 cup milk
PREPARATION
1. Put ham and cheese on chicken. Roll up and secure with a toothpick. Place
chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest
on top. Mix soup with the milk; pour over top of chicken. Cover and cook on
low for 4 hours or until chicken is no longer pink. Serve over noodles with the
sauce it makes.
2. Teresa's Note: Its the best recipe I've tried so far, very flavorful.
Crockpot Chicken Cordon Bleu II
INGREDIENTS
• 6 chicken breast halves • 6 slices ham • 6 slices Swiss cheese • 1/2
c. flour • 1/2 c. Parmesan cheese • 1/2 tsp. salt • 1/4 tsp. pepper • 3
tablespoons oil • 1 can cream of chicken soup • 1/2 cup dry white wine
PREPARATION
1. Place each chicken breast half between pieces of plastic wrap and pound
gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss
cheese on each chicken breast; roll up and secure with toothpicks or kitchen
twine. Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in
the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a
skillet with 3 tablespoons oil; brown chicken on all sides.
2. In crockpot combine chicken soup and wine. Add browned chicken and
cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken
sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked
with 2 tablespoons cold water). Cook for about 20 minutes longer, until
thickened.
3. Serves 6.

Crockpot Chicken Dinner
INGREDIENTS
• 4 boneless chicken breast halves • 2 pounds small white potatoes, peeled
and cut in 1-inch cubes • 2 medium carrots, cut in chunks • 1 medium
onion, cut in thin wedges • 1 teaspoon dried parsley flakes or 1 tablespoon
fresh chopped parsley • 1 teaspoon salt • 1/4 teaspoon pepper • 4
tablespoons melted butter, divided • 2 tablespoons Spanish smoked paprika
• 1 tablespoon lemon juice • 1 teaspoon Worcestershire sauce • 1
tablespoon honey • Dash salt • Dash cumin
PREPARATION
1. Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in
a 4-to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon
pepper, and 2 tablespoons of the melted butter; toss.
2. Combine the remaining 2 tablespoons of butter with the smoked
paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and
dash of cumin. Rub chicken breasts with the paprika mixture; arrange on
vegetables.
3. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9
hours, until chicken is cooked through and vegetables are tender.
4. Serves 4.

Crockpot Chicken Drumsticks
INGREDIENTS
• 12 to 16 chicken drumsticks, skin removed • 1 cup maple syrup • 1/2
cup soy sauce • 1 can (14 ounces) whole berry cranberry sauce • 1
teaspoon Dijon mustard • 1 tablespoon cornstarch • 1 tablespoon cold
water • sliced green onions or fresh chopped cilantro, optional
PREPARATION
1. If you choose to leave the skin on the drumsticks, put the chicken in a large
saucepan, cover with water, and bring to a boil over high heat. Boil for about 5
minutes. Parboiling will remove some of the excess fat from the skin.
2. Remove the chicken, pat dry, and place the drumsticks in the slow cooker.
3. In a bowl combine the maple syrup, soy sauce, cranberry sauce, and
mustard. Pour over the drumsticks.
4. Cover and cook for 6 to 7 hours on LOW or about 3 hours on HIGH. The
chicken should be very tender, but not completely falling apart.
5. Remove the chicken drumsticks to a platter and keep warm.
6. Combine the cornstarch and cold water in a cup or small bowl. Stir until
smooth.
7. Increase the slow cooker temperature to high and stir in the cornstarch
mixture. Cook for about 10 minutes, until thickened.
8. Or transfer the liquids to a saucepan and bring to a boil. Stir in the
cornstarch mixture and cook, stirring for a minute or two until the sauce has
thickened.
9. Serve garnished with sliced green onions or chopped cilantro if desired.
10. Variations 11. Use bone-in chicken thighs or in place of the
drumsticks. Remove the skin before cooking.
12. Use 6 to 8 whole, skinless chicken legs instead of drumsticks.

Crockpot Chicken Fricassee Recipe
INGREDIENTS
• 1 can condensed cream of chicken soup, reduced fat or Healthy Request
• 1/4 cup water • 1/2 cup chopped onions • 1 teaspoon ground paprika
• 1 teaspoon lemon juice • 1 teaspoon dried rosemary, crushed • 1
teaspoon thyme • 1 teaspoon parsley flakes • 1 teaspoon salt • 1/4
teaspoon pepper • 4 boneless chicken breast halves, without skin • non-
stick cooking spray • Chive Dumplings • 3 tablespoons shortening • 1
1/2 cups flour • 2 tsp. baking powder • 3/4 tsp. salt • 3 tablespoons
fresh chopped chives or parsley • 3/4 cup skim milk
PREPARATION
1. Spray slow cooker with non-stick cooking spray. Place chicken in slow
cooker.
2. Combine soup, water, onions, paprika, lemon juice, rosemary, thyme,
parsley, 1 teaspoon salt, and pepper; pour over chicken. Cover and cook on
LOW for 6 to 7 hours. One hour before serving time, prepare the dumplings,
below.
3. Dumplings: 4. With pastry blender or forks, work dry ingredients and
shortening together until the mixture resembles coarse meal.
5. Add chives or parsley and milk; mix just until well combined. With
teaspoon, drop onto hot chicken and gravy. Cover and continue cooking on
HIGH for about 25 minutes longer, until dumplings are cooked. Serve with
mashed potatoes or noodles, along with vegetables or a salad.

Crockpot Chicken Reuben Casserole
INGREDIENTS
• 2 bags (16 ounces each) sauerkraut, rinsed and drained • 1 cup light or
low calorie Russian salad dressing, divided • 6 boneless chicken breast
halves, without skin • 1 tablespoon prepared mustard • 4 to 6 slices Swiss
cheese • fresh parsley, for garnish, optional
PREPARATION
1. Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on
about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the
mustard over the chicken. Top with the remaining sauerkraut and chicken
breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the
remaining dressing until serving them. Cover and cook on the low heat setting
about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
2. To serve, spoon the casserole onto 6 plates. Top each with a slice of cheese
and drizzle with a few teaspoons of the Russian dressing. Serve immediately,
garnished with fresh parsley, if desired.
3. Serves 6.

Crockpot Chicken With Artichokes
INGREDIENTS
• 1 1/2 to 2 pounds boneless chicken breast halves, skin removed • 8
ounces sliced fresh mushrooms • 1 can (14.5 ounces) diced tomatoes • 1
package frozen artichokes, 8 to 12 ounces • 1 cup chicken broth • 1/2 cup
chopped onion • 1 can (3 to 4 ounces) sliced ripe olives • 1/4 cup dry
white wine or chicken broth • 3 tablespoons quick-cooking tapioca • 2
teaspoons curry powder, or to taste • 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt • 1/4 teaspoon pepper • 4 cups hot cooked rice
PREPARATION
1. Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker
combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped
onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and
pepper. Add chicken to crockpot; spoon some of the tomato mixture over
chicken.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked rice.

Crockpot Chicken with Dijon Mustard
INGREDIENTS
• 4 to 6 boneless chicken breast halves • 2 tablespoons Dijon mustard
• 1 can 98% fat-free cream of mushroom soup • 2 teaspoons cornstarch
• dash black pepper
PREPARATION
1. Place the chicken breast halves in the slow cooker insert.
2. Combine remaining ingredients and spoon over the chicken.
3. Cover and cook on low 6 to 8 hours.

Crockpot Chicken With Rice
INGREDIENTS
• 4 to 6 boneless chicken breast halves, without skin • 1 can (10 3/4
ounces) condensed cream of mushroom soup or cream of chicken • 1/2 cup
water • 3/4 cup converted rice, uncooked • 1 1/2 cups chicken broth • 1
to 2 cups frozen green beans, thawed
PREPARATION
1. Put chicken breasts in the Crock Pot. Add cream of mushroom soup and
1/2 cup water.
2. Add 3/4 cup of rice and the chicken broth.
3. Add green beans.
4. Cover and cook on LOW for 6 hours, or until chicken is cooked and rice is
tender.
Serves 4 to 6.

Crockpot Chicken With Tomatoes
INGREDIENTS
• 4 to 6 chicken breast halves • 2 green bell peppers, sliced • 1 can
chopped stewed tomatoes • 1/2 small bottle Italian dressing (low-fat if
desired)
PREPARATION
1. Place chicken breasts, green bell peppers, stewed tomatoes and Italian
dressing in the slow cooker or crockpot and cook all day (6 to 8 hours) on low.
2. This recipe for chicken with stewed tomatoes shared by Myron in Florida
Crockpot Cola Chicken
INGREDIENTS
• 1 whole chicken, about 3 pounds • 1 cup ketchup • 1 large onion,
thinly sliced • 1 cup cola, Coke, Pepsi, Dr. Pepper, etc.

PREPARATION
1. 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!
2. Posted by Molly
Crockpot Creole Chicken
INGREDIENTS
• 1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces • 1
can (14.5 ounces) tomatoes with juice • 1 1/2 cups chicken broth • 8
ounces fully cooked smoked sausage, sliced • 1/2 to 1 cup diced cooked ham
• 1 cup chopped onion • 1 can (6 ounces) tomato paste • 1/4 cup water
• 1 1/2 teaspoons Creole seasoning • a few dashes of Tabasco sauce or
other hot pepper sauce • 2 cups instant rice, uncooked•
• 1 cup chopped green bell pepper
PREPARATION
1. Combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste,
water, seasoning, and Tabasco sauce in the slow cooker. Cover and cook on
LOW for 5 to 6 hours.
2. Add rice• and green pepper to crockpot and cook for 10 minutes longer, or
until rice is tender and most of the liquid is absorbed.
3. If desired, cook 1 1/2 cups of regular long grain rice and serve along with
the chicken mixture.
4. Serves 6.

Crockpot Herb Chicken With Stuffing
INGREDIENTS
• 1 can (10 1/2 ounces) cream of chicken with herbs soup • 1 can (10 1/2
ounces) cream of celery or cream of chicken soup • 1/2 cup dry white wine
or chicken broth • 1 teaspoon dried parsley flakes • 1 teaspoon dried
leaf thyme, crumbled • 1/2 teaspoon salt • Dash black pepper • 2 to 2
1/2 cups seasoned stuffing crumbs, about 6 ounces, divided • 4 tablespoons
butter, divided • 6 to 8 boneless chicken breast halves, without skin
PREPARATION
1.
2. Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
3. Wash chicken and pat dry.
4. Lightly grease a 5 to 7-quart slow cooker insert.
5. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the
cooker and drizzle with about 1 tablespoon of the butter.
6. Top with half of the chicken, then half of the remaining stuffing crumbs.
Drizzle with half of the remaining butter and spoon half of the soup mixture over
that.
1. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture.
2. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked
through.
Serves 6 to 8.

INGREDIENTS
PREPARATION
4. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the
cooker and drizzle with about 1 tablespoon of the butter.
Drizzle with half of the remaining butter and spoon half of the soup mixture over
that.
through.
Serves 6 to 8.

Crockpot Italian-Style Chicken
INGREDIENTS
• 4 pounds chicken pieces • 3 tablespoons olive oil • 2 onions, sliced
• 1 teaspoon salt • 1/2 teaspoon fresh ground pepper • 2 celery ribs, cut
in small chunks • 2 cups diced potatoes • 1 can (14.5 ounces) diced
tomatoes, undrained • 1 teaspoon dried leaf oregano • 1 tablespoon dried
parsley flakes • 1 cup frozen peas, thawed
PREPARATION
1. Brown the chicken parts in hot oil. Add salt, pepper and onions and cook
for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker
and top with browned chicken, onions, and tomatoes with juice, oregano, and
parsley. Cover and cook on low for 6 to 8 hours. Add peas the last 30 minutes.
2. Serves 6.
Crock Pot Lima Beans with Chicken
INGREDIENTS
• 3 to 4 pounds chicken pieces • salt and pepper • 1 tablespoon
vegetable oil • 2 large potatoes, cut in 1-inch cubes • 1 package frozen
lima beans, thawed • 1 cup chicken broth • 1/4 teaspoon dried leaf thyme,
crumbled
PREPARATION
1. Season chicken with salt and pepper. Heat oil and butter in large skillet; fry
chicken until browned on both sides. Place chicken in crockpot with remaining
ingredients. Cover and cook on low for 4 to 6 hours, until chicken is tender.
2. Serves 4.
Crockpot Pasta and Cheese Delight
INGREDIENTS
• 1 jar Alfredo Sauce • 1 can Healthy Request Cream of Mushroom Soup
• 1 (7 oz) can white tuna or chicken, drained, or use leftover cooked chicken
or meat • 1/4 teaspoon curry powder • 1 to 1 1/2 cups frozen mixed
vegetables • 1 1/2 cups shredded Swiss cheese • 4 cups cooked pasta
(macaroni, bow ties, shells)
PREPARATION
1. Combine first 5 ingredients; cover and cook for 4 to 5 hours on LOW. Add
Swiss cheese to the mixture during the last hour. Cook pasta according to
package directions; drain and add to slow cooker. This would be just as good
with cooked or canned chicken, leftover ham or just add extra veggies!
2. Serves 4.
Debbie's Crockpot Chicken and Stuffing
INGREDIENTS
• 1 package herb-seasoned stuffing mix, prepared • 4 to 6 boneless chicken
breast halves or boneless thighs, without skin•
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted • 1
can (3 to 4 ounces or more) sliced mushrooms, drained
PREPARATION
1. Butter the bottom and sides of the slow cooker crockery insert.
2. Prepare the packaged (or homemade) stuffing mix with butter and liquid as
directed on package.
3. Layer the prepared stuffing in the bottom of the greased slow cooker.
4. Place the chicken pieces on top of the stuffing mixture. The chicken can
overlap some, but try to arrange with as little overlap as possible. If there is
room, you could use more chicken.
5. Spoon the condensed cream of chicken soup over the chicken. You may
also use cream of mushroom, or cream of celery, whatever you like. Top with
the mushrooms. Be sure to stir the mushrooms around a little so they are coated
with the soup.
7. •Chicken breasts tend to become dry over a long period of cooking, so
check them early. Thighs are fattier than the chicken breasts, so they can be
cooked for a longer period of time.

Diana's Chicken a la King
INGREDIENTS
• 1 1/2 to 2 pounds boneless chicken tenders • 1 to 1 1/2 cup matchstick-
cut carrots • 1 bunch green onions (scallions) sliced in 1/2-inch pieces • 1
jar Kraft pimiento or pimiento & olive process cheese spread (5oz) • 1 can
98% fat-free cream of chicken soup • 2 tablespoons dry sherry (optional)
• salt and pepper to taste
PREPARATION
1. Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in
the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve
over rice, toast, or biscuits.
2. Serves 6 to 8.
Dilled Chicken with Veggies
INGREDIENTS
• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces • 1 tablespoon
dried minced onion (or small onion, chopped) • 1 can regular or 98% fat
reduced cream of mushroom soup • 1 packet (1oz) mushroom gravy mix
(chicken or country gravy may be substituted) • 1 cup baby carrots • 1/2 to
1 teaspoon dill weed • seasoned salt and pepper to taste • 1 cup frozen peas
PREPARATION
1. Combine first 7 ingredients in the slow cooker/Crock Pot; cover and cook
on low for 6 to 8 hours. Add frozen peas during the last 30 to 45 minutes. Serve
with rice or mashed potatoes.
2. Serves 4.
Don's Sweet and Sour Chicken
INGREDIENTS
• 2 to 4 skinless chicken breasts • 1 large onion roughly chopped • 2
bell peppers roughly chopped (one green, one red) • 1 cup of broccoli
florettes • 1/2 cup of carrot chunks • 1 large can of chunk pineapple (drain
and SAVE the juice) • 1/4-1/2 cup of brown sugar(can use reg. sugar)
• Water/wine/white grape juice/orange juice etc. as needed for extra liquid
• 1 Tablespoon of cornstarch for every cup of liquid you end up with • hot
sauce to taste, optional • salt and pepper to taste, optional • cinnamon,
optional • allspice, optional • cloves, optional • curry powder, optional
PREPARATION
1. Put chicken breasts in slow cooker or crockpot. Add the onion, peppers,
broccoli, and carrots Whisk together until blended well, no lumps in sugar,
liquids, spices, and cornstarch, and sugar. Pour over chicken. If there is not
enough juice, add whichever liquid you prefer to bring up to the desired level.
(REMEMBER THOUGH: For each extra cup of liquid, stir in another
Tablespoon of cornstarch before you pour it in the slow cooker) .
2. Cover and cook 6 to 8 hours on LOW. I sometimes vary the recipe, using
fruit cocktail and a bit less sugar, pineapple, or apricot preserves or orange
marmalade works too. (no cornstarch needed when you used preserves, nor
sugar of course. Use your imagination. Remember sweet and sour is basically a
fruit juice and vinegar.

Easy Cheesy Slow Cooker Chicken
INGREDIENTS
• 6 boneless chicken breast halves, without skin • salt and pepper, to taste
• garlic powder, to taste • 2 cans condensed cream of chicken soup • 1
can condensed cheddar cheese soup
PREPARATION
1. Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
undiluted soup and pour over chicken in a Crock Pot.
3. Serve over rice or noodles.
4. Serves 6.

Easy Chicken Cacciatore
INGREDIENTS
• 1 chicken, cut up, about 3 to 3 1/2 pounds • 1 jar spaghetti sauce
• chopped onions • sliced mushrooms • chopped green pepper • salt
and pepper • red pepper flakes
PREPARATION
1. Place a whole cut-up chicken (3 to 3 1/2 pounds) in the slow cooker/Crock
Pot. Dump in a jar of spaghetti sauce, some cut up onions, mushrooms and green
peppers. Salt and pepper to taste. (I use those little red pepper flakes too.)
2. Cook all day on low (7 to 9 hours). Serve over noodles or spaghetti.

Easy Chicken Pasta Sauce
INGREDIENTS
• 1 lb chicken tenders or chicken breasts, cubed • 1 can (15 oz) tomatoes,
diced • 1 small can (6 oz) tomato paste • 1 rib celery, sliced • 1/4 cup
chopped onion • 1/2 cup chopped or shredded carrots, canned or cooked until
slightly tender • 1/2 tsp oregano • 1/2 tsp salt • 1/4 tsp pepper • 1/2
tsp garlic powder • pinch of sugar or other sweetener (optional or to taste)
PREPARATION
1. Combine all ingredients in slow cooker or crockpot. Cover and cook on
low for 6 to 8 hours. Taste and adjust seasonings about 30 minutes before
serving and add a little water to thin, if necessary. Serve this easy recipe for
chicken pasta sauce over spaghetti, fettucine or other pasta.
2. This easy recipe with chicken serves 4.
Easy Chicken With Almonds
INGREDIENTS
• 4 to 6 chicken breast halves, washed, skin removed • 1 can (10 3/4 oz)
cream of chicken soup • 1 tablespoon lemon juice • 1/3 cup mayonnaise
• 1/2 cup thinly sliced celery • 1/4 cup finely chopped onions • 1/4 cup
drained chopped pimiento • 1/2 cup slivered or sliced almonds • chopped
fresh parsley, optional
PREPARATION
1. Arrange chicken breasts in the bottom of the slow cooker. In a bowl
combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over
chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender
(boneless chicken breast halves will take less time than bone-in). Remove
chicken breasts to a serving plate and spoon juices over them. Top with a
sprinkling of almonds and parsley, if desired.
2. Serve with hot cooked rice and steamed broccoli.
3. Serves 4 to 6.

Easy Crockpot Cassoulet
INGREDIENTS
• 1 tablespoon extra virgin olive oil • 1 large onion, finely chopped • 4
boneless skinless chicken thighs, coarsely chopped • 1/4 pound cooked
smoked sausage, such as kielbasa or spicier andouille, diced • 3 cloves garlic,
minced • 1 teaspoon dried thyme leaves • 1/2 teaspoon black pepper • 4
tablespoons tomato paste • 2 tablespoons water • 3 cans (about 15 ounces
each) great northern beans, rinsed and drained • 3 tablespoons chopped
fresh parsley
PREPARATION
1. Heat olive oil in large skillet over medium heat.
2. Add onion to hot oil and cook, stirring, until onion is tender, about 4
minutes.
3. Stir in chicken, sausage, garlic, thyme, and pepper. Cook 5 to 8 minutes, or
until chicken and sausage are browned.
4. Stir in tomato paste and water; transfer to slow cooker. Stir great northern
beans into the chicken mixture; cover and cook on LOW for 4 to 6 hours.
5. Before serving, sprinkle the chopped parsley over cassoulet.
6. Serves 6.

Easy Crockpot Chicken Santa Fe From Cindy
INGREDIENTS
• 1 can (15 oz) black beans, rinsed and drained • 2 cans (15 oz) whole
kernel corn, drained • 1 cup bottled thick and chunky salsa, your favorite
• 5 or 6 skinless, boneless chicken breast halves (about 2 lbs) • 1 cup
shredded Cheddar cheese
PREPARATION
1. In a 3-1/2-to 5-quart slow cooker, mix together the black beans, corn, and
1/2 cup of the salsa.
2. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over
the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken
is tender and white throughout. Do not overcook or the chicken will be dry.
3. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to
15 minutes.
4. Serves 6.

Easy Crockpot Chicken With Noodles
INGREDIENTS
• 1 to 1 1/2 pounds chicken, boneless breasts or thighs • 1/4 cup white
wine • 1 can (10 3/4 ounces) condensed cream of mushroom soup (or cream
of chicken) • 1 cup sour cream • 1/4 cup flour • salt and pepper, to taste
• cooked noodles
PREPARATION
1. Place chicken in Crock Pot. Mix wine and soup together in a bowl; pour
over chicken.
2. Cover and cook on LOW for 6 to 7 hours or HIGH 3 to 4 hours, or until the
chicken is cooked.
3. Before serving, mix sour cream with flour until smooth; stir mixture into
chicken and juices.
4. Taste and add salt and pepper, to taste.
5. Heat for 30 minutes longer on LOW.
6. Serve the chicken and gravy with hot cooked noodles.

Easy Italian Seasoned Chicken
INGREDIENTS
• 4 to 6 chicken breast halves • 1/4 cup dry white wine • 1 envelope
Good Seasons Italian salad Dressing Mix
PREPARATION
1. In a heavy skillet, brown chicken breasts in a little oil. Place chicken in
crockpot. Sprinkle dressing mixture over chicken; add wine.
2. Cover and cook on high for about 3 to 4 hours, or until chicken is tender
and juices run clear.

Easy Pepper Jack Chicken
INGREDIENTS
• 4 to 6 chicken breasts, boneless, without skin • bell pepper strips (use
fresh or frozen pepper stir fry pepper strip combo) • 1 can Pepper Jack cheese
soup • 3 tablespoons chunky salsa
PREPARATION
1. Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until
chicken is tender. Serves 4 to 6.
2. Serve with Mexican style rice, macaroni and cheese, or plain hot cooked
rice.
Easy Slow Cooked Chicken Cacciatore
INGREDIENTS
• 3 tablespoons olive oil • 1 (2 1/2 to 3 lb.) chicken, cut up, skin removed
• 1/2 cup chopped onion • 1 can stewed tomatoes • 1 can tomato sauce
• 2 cloves garlic, diced • 2 ribs of celery, chopped • 1 tsp. dried leaf
oregano • 1/2 tsp. dried sweet basil • 1/4 tsp. rosemary, crumbled • 1/2
tsp. parsley • 1 tsp. salt • 1/4 tsp. pepper
PREPARATION
1. Brown chicken on all sides in hot oil in skillet; add onion and cook until
tender. Transfer chicken and onions to crockpot.
2. Combine stewed tomatoes and tomato sauce; add rest of ingredients. Mix
well. Pour over chicken. Cover and cook on HIGH for 1 hour. Turn down on
LOW and cook for 6 to 8 hours longer. Serve chicken with pasta or rice.

Garlic Roasted Chicken
INGREDIENTS
• 1 small (4 to 5 pound) roasting chicken • salt and pepper • paprika
• 4 garlic cloves, minced • 4 ounces butter (1 stick) • 1/2 cup chicken
broth
PREPARATION
1. Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread
half of the garlic in the cavity and spread the rest on the outside of the bird.
2. Place the chicken in the slow cooker and place a few pats of butter on the
breasts.
3. Add the remaining ingredients and cook on HIGH for 1 hour.
4. Reduce to LOW and cook for 5 to 7 hours longer, until tender and juices
run clear.
5. Serve the garlic butter sauce with the chicken.

Geoff's Easy Roast Chicken with Gravy
INGREDIENTS
• 1 chicken, roaster • salt and pepper
PREPARATION
1. We simply clean out the chicken, give it a wash then pop it in the crockpot.
Add a pinch of salt and a sprinkle of pepper.Leave for about 6 hours on high.
2. When we take the finished product out we drain the remaining juice into a
mug, cover with foil and put it in the freezer for about half an hour. This
solidifies all the fat at the top of the mug. Scrape this off and the stock that's left
we add to the gravy.

Gingered Pineapple Chicken
INGREDIENTS
• 4 to 5 boneless chicken breast halves, cubed (about 3/4-inch) • 1 bunch
green onions, with about 3 inches of green sliced 1/2-inch • 1 can (8oz)
crushed pineapple, undrained • 1 tablespoon finely chopped crystallized
ginger • 2 tablespoons lemon juice • 2 tablespoons soy sauce (low sodium)
• 3 tablespoons brown sugar or honey • 1/2 teaspoon garlic powder
PREPARATION
1. Combine all ingredients in the slow cooker; cover and cook on low for 6 to
8 hours. Serve over rice or flat noodles.
2. Serves 4.
Greek Chicken
INGREDIENTS
• 4 to 6 skinless chicken breasts • 1 lg. can (15 ounces) tomato sauce • 1
can (14.5 ounces) diced tomatoes with juice • 1 can sliced mushrooms • 1
can (4 ounces) sliced ripe olives • 2 cloves garlic, minced • 1 tbsp. lemon
juice • 1 tsp. dried leaf oregano • 1/2 cup chopped onion • 1/2 c. dry
white wine (optional) • 2 cups hot cooked rice • Salt to taste
PREPARATION
1. Wash chicken and pat dry. Bake in 350° oven for about 30 minutes.
Meanwhile, combine all other ingredients (except rice). Dice chicken and
combine with the sauce; cover and cook on low for 4 to 5 hours. Serve chicken
and sauce with hot cooked rice.
2. Serves 4 to 6.
Hawaiian Drumsticks
INGREDIENTS
• 12 chicken drumsticks • 1 cup ketchup • 1 cup packed dark brown
sugar • 1/2 cup soy sauce • grated fresh ginger, 1 tablespoon • a splash
of sesame seed oil
PREPARATION
1. Cover and crock on low for about 8 hours. Serve on top of white rice.
2. Aloha!
3. Chicken drumsticks recipe shared by LeRoy and the Nitz Dawg!
Herbed Chicken With Vegetables
INGREDIENTS
• 3 to 4 pounds chicken pieces • 1 1/2 to 2 cups frozen or canned and
drained small whole onions • 2 cups whole baby carrots • 2 medium
potatoes, cut in 1-inch chunks • 1 1/2 cups chicken broth • 2 medium
celery ribs, cut in 2-inch chunks • 2 slices bacon, diced • 1 bay leaf
• 1/4 teaspoon dried thyme • 1/4 teaspoon black pepper • 1/4 cup
minced fresh parsley • 2 tablespoons fresh tarragon, minced, or 1 teaspoon
dried tarragon • 1 teaspoon grated lemon peel • 2 tablespoons fresh lemon
juice • 1/2 teaspoon salt, or to taste
PREPARATION
1. In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery,
bacon, bay leaf, thyme and pepper. Set on low and cook 8 to 10 hours.
2. Set aside.
3. Remove chicken and vegetables to heated platter, using a slotted spoon.
Cover with foil and keep warm. Skim off and discard excess fat. Stir in the
parsley, tarragon, lemon zest and lemon juice, along with salt to taste; spoon
over chicken and vegetables.

Herbed Chicken with Wild Rice
INGREDIENTS
• 1 to 1 1/2 pound chicken tenders or boneless chicken breast halves • 6 to
8 ounces sliced mushrooms • 1 tablespoon vegetable oil • 2 to 3 slices
crumbled bacon, or 2 tablespoons real bacon bits • 1 teaspoon butter • 1 (6
oz.) box Uncle Bens (chicken flavor) long grain and wild rice • 1 can cream
of of chicken soup, with herbs or plain • 1 cup water • 1 teaspoon herb
mixture, such as fine herbes or a mixture of your favorites; parsley, thyme,
tarragon, etc.

PREPARATION
1. Saute chicken pieces and mushrooms in oil and butter until chicken is
lightly browned. Place bacon on bottom of 3 1/2 to 5-quart slow cooker. Place
rice over bacon. Reserve package of seasonings. Place chicken tenders over rice
- if using chicken breasts, cut in strips or cubes. Pour soup over chicken, then
add water. Top with seasonings and sprinkle with herb mixture. Cover and cook
on LOW for 5 1/2 to 6 1/2 hours, or until rice is tender (not mushy).
2. Serves 4 to 6.

Honey and Ginger Chicken
INGREDIENTS
• 3 pounds chicken breast halves without skin • 1 1/4 inch fresh ginger
root, peeledand finely chopped • 2 cloves garlic, minced • 1/2 cup soy
sauce • 1/2 cup honey • 3 tablespoons dry sherry • 2 tablespoons
cornstarch blended with 2 tablespoons water
PREPARATION
1. Combine ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip
chicken pieces into sauce; place chicken pieces in slow cooker; pour remaining
sauce over all. Cover and cook on LOW for about 6 hours.
2. Remove chicken to warm serving dish and pour the liquids into a saute pan
or skillet. Bring to a boil and continue simmering for 3 to 4 minutes to reduce
slightly. Whisk the cornstarch into the sauce mixture.
3. Cook over low heat until thickened. Pour a little sauce over chicken and
pass remainder.
4. Serve chicken with hot rice.

Honey Barbecued Chicken with Sweet Potatoes
INGREDIENTS
• 3 cups peeled and sliced sweet potatoes, about 2 medium to large sweet
potatoes • 1 can (8 ounces) pineapple chunks in juice, undrained • 1/2 cup
chicken broth • 1/4 cup finely chopped onion • 1/2 teaspoon ground ginger
• 1/3 cup barbecue sauce, your favorite • 2 tablespoons honey • 1/2
teaspoon dry mustard • 4 to 6 chicken leg quarters (legs with thighs, skin
removed
PREPARATION
1. In 3 1/2 to 5-quart slow cooker, combine sweet potatoes, pineapple with
juice, chicken broth, chopped onion, and ground ginger; stir to blend well. In
small bowl, combine barbecue sauce, honey, and dry mustard; stir to blend well.
Coat chicken generously on all sides barbecue sauce mixture. Arrange coated
chicken in single layer over sweet potato and pineapple mixture, overlapping if
necessary. Spoon any remaining barbecue sauce mixture over chicken.
2. Cover; cook on low setting for 7 to 9 hours or until chicken is fork tender
and juices run clear, and sweet potatoes are tender.
3. Serves 4 to 6.

Honey Hoisin Chicken
INGREDIENTS
• 2 to 3 lbs chicken parts (or whole chicken, cut up) • 2 tablespoons soy
sauce • 2 tablespoons hoisin sauce • 2 tablespoons honey • 2
tablespoons dry white wine • 1 tablespoon grated ginger root or 1 teaspoon
ground ginger • 1/8 teaspoon ground black pepper • 2 tablespoons
cornstarch • 2 tablespoons water
PREPARATION
1. Wash chicken and pat dry; arrange in bottom of slow cooker.
2. Combine soy sauce, hoisin sauce, honey, wine, ginger and pepper. Pour
sauce over chicken.
3. Cover and cook on low about 5 1/2 to 8 hours, or until chicken is tender
4. Mix cornstarch and water.
5. Remove chicken from slow cooker; turn on high and add cornstarch and
water mixture.
6. Continue to cook until thickened, and add chicken back to slow cooker to
heat through.
Italian Style Chicken
INGREDIENTS
• 4 chicken breasts, boneless, cut into bite size pieces • 1 - 16 oz. can of
tomatoes, chopped • 1 large green sweet pepper, diced • 1 small cooking
onion, diced • 1 medium rib of celery, diced • 1 medium carrot, peeled and
diced • 1 bay leaf • 1 teaspoon dried oregano • 1 teaspoon dried basil
• 1/2 teaspoon dried thyme, optional • 2 cloves of garlic, chopped; OR 2
tsp. garlic powder • 1/2 teaspoon salt • 1/2 teaspoon red pepper flakes, or
to taste • 1/2 cup grated Parmesan or Romano cheese
PREPARATION
1. Combine all ingredients, except grated cheese, in slow cooker.
2. Cover and cook on low for 6 to 8 hours. Remove bay leaf and sprinkle with
grated cheese before serving.
3. Good over rice or pasta.

Italian Style Chicken in the Crockpot
INGREDIENTS
• 1 pound boneless chicken thighs, skin removed, or 4 chicken leg quarters,
skin removed • 1/2 cup chopped onion • 1/2 cup sliced pitted ripe olives
• 1 can (14.5-ounce) diced tomatoes, undrained • 1 teaspoon dried leaf
oregano • 1/2 teaspoon salt • 1/2 teaspoon dried rosemary, crumbled
• pinch dried leaf thyme • 1/4 teaspoon garlic powder • 1/4 cup cold
water or chicken broth • 1 tablespoon cornstarch
PREPARATION
1. Place chicken in 3 1/2 to 5-quart slow cooker. Top with chopped onion and
sliced olives. Combine tomatoes with oregano, salt, rosemary, thyme, and garlic
powder. Pour tomato mixture over chicken. Cover and cook on LOW for 7 to 9
hours, or until chicken is fork tender and juices run clear. With slotted spoon,
remove chicken and vegetables to a warm serving platter. Cover with foil and
keep warm. Increase crockpot to HIGH.
2. In cup or small bowl, combine water or broth and cornstarch; stir until
smooth. Stir into liquids in the crockpot. Cover and cook until thickened. Serve
thickened sauce with chicken.
3. Serves 4.

Italian Style Chicken With Spaghetti, Slow Cooker
INGREDIENTS
• 1 can (8 ounces) tomato sauce • 6 to 8 boneless chicken breast halves,
skin removed • 1 can (6 ounces) tomato paste • 3 tablespoons water • 3
medium cloves garlic, minced • 2 teaspoons dried leaf oregano, crushed
• 1 teaspoon sugar, or to taste • hot cooked spaghetti • 4 ounces
shredded mozzarella cheese • grated Parmesan cheese
PREPARATION
1. If desired, brown the chicken in hot oil; drain. Sprinkle generously with salt
and pepper. Arrange chicken in slow cooker. Combine tomato
sauce, tomato paste, water, garlic, oregano and sugar; pour over the
chicken. Cover and cook on LOW for 6 to 8 hours. Remove chicken and
keep warm. Turn cooker to high heat setting, stir mozzarella cheese into
sauce. Cook uncovered, till cheese melts and sauce is heated through.
2. Serve chicken and sauce over hot cooked spaghetti. Serve with Parmesan
cheese.
3. Serves 6 to 8.

Light Chicken Stroganoff
INGREDIENTS
• 1 cup fat-free sour cream • 1 tablespoon Gold Metal all-purpose flour
• 1 envelope chicken gravy mix (approximately 1 ounce) • 1 cup water
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces • 16
ounces frozen California blend vegetables, thawed • 1 cup sliced mushroom,
sauteed • 1 cup frozen peas • 10 ounces potatoes, peeled and cut into 1-
inch pieces, about 2 medium peeled potatoes • 1 1/2 cups Bisquick baking
mix • 4 green onions, chopped (1/3 cups) • 1/2 cup 1% low-fat milk
PREPARATION
1. Mix sour cream, flour, gravy mix and water in 3-1/2 to 5-quart crockpot
until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook
on low heat setting 4 hours or until chicken in tender and sauce is
thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until
moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables
mixtures. Cover and cook on high heat setting 45 to 50 minutes or until
toothpick inserted in center of dumplings coming out clean.
2. Serve immediately 4 Servings.

Lilly's Slow Cooker Chicken With Cheese Sauce
INGREDIENTS
• 6 boneless, skinless chicken breast halves • 2 cans cream of chicken soup
• 1 can cheese soup • salt, pepper, garlic powder to taste
PREPARATION
1. Sprinkle chicken breasts with garlic powder, salt, and pepper.
2. Place 3 chicken breasts in slow cooker. Combine all soups; pour half of the
soup over the first 3 chicken breasts.
3. Place the remaining 3 chicken breasts on top. Pour remaining soup over the
top.
Mexican-Style Chicken Breasts
INGREDIENTS
• 2 tablespoons vegetable oil • 3 to 4 boneless chicken breast halves,
without skin, cut into 1-inch pieces • 1/2 cup chopped onion • 1 green bell
pepper (or use a red bell pepper) • 1 to 2 small jalapeno peppers, finely
chopped • 3 cloves garlic, minced • 1 can (4 ounces) mild chile peppers,
chopped • 1 can (14 1/2 ounce) Mexican style, chili style, or fire-roasted
diced tomatoes • 1 teaspoon dried leaf oregano • 1/4 teaspoon ground
cumin • shredded Mexican blend cheese • salsa • Optional Garnishes
• sour cream • guacamole • sliced green onions • diced tomatoes
• shredded lettuce • sliced ripe olives • cilantro
PREPARATION
1. Heat oil in a large skillet over medium heat. Brown chicken breasts.
Remove and drain.
2. In the same skillet, sauté onion, green bell pepper, garlic and jalapeno
pepper just until tender.
3. Put the chicken breasts and onion mixture in the slow cooker.
4. Add mild chile peppers, tomatoes, oregano, and cumin to the slow cooker;
stir to combine.
5. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours).
6. Serve with warm flour tortillas, shredded cheese, and salsa, along with your
favorite toppings and condiments.
7. Guacamole or sour cream would make a nice garnish with sliced green
onions or diced tomatoes.

Paula's Chicken With Leeks
INGREDIENTS
• 3 to 4 pounds chicken parts, bone-in • 4 to 6 potatoes, sliced about 1/4-
inch thick • 1 package leek soup mix • 1 thinly sliced leek or 4 sliced
green onions • 1/2 to 1 cup water • paprika • Seasonings •

PREPARATION
1. Layer potatoes in bottom of slow cooker/Crock Pot, top with onion or leek,
and then add chicken. (If you will have several layers of chicken, salt and
pepper bottom layers as you put them in. Don't season top layer yet.) Mix
leek soup with approximately 1/2 cup water; pour over all. Season top layer
of chicken. At this point, I also sprinkle with paprika to give it color.
• If you like, add minced garlic and some fresh rosemary to season.
Cook on low for 6 to 7 hours, adding more water if needed.

Saucy Jack Daniel's Barbecue Chicken Drumettes
INGREDIENTS
• 5 to 6 pounds chicken drumettes • 1 cup all-purpose flour • 1 teaspoon
salt • 1/2 teaspoon ground black pepper • Barbecue Sauce • 1 1/2 cups
ketchup • 4 tablespoons butter • 1/2 cup Jack Daniels or other good quality
whisky • 5 tablespoons brown sugar • 3 tablespoons molasses • 3
tablespoons cider vinegar • 2 tablespoons Worcestershire sauce • 1
tablespoon soy sauce • 4 teaspoons Dijon style mustard or a gourmet mustard
• 2 teaspoons liquid smoke • 1 1/2 teaspoons onion powder • 1 teaspoon
garlic powder • 1 tablespoon sriracha, or more, to taste (may substitute about
1 scant teaspoon cayenne pepper) • 1/2 teaspoon ground black pepper
PREPARATION
1. Line 2 rimmed baking sheets with foil; spray with nonstick cooking spray.
Heat the oven to 425°.
2. Toss the drumettes with a mixture of the flour, 1 teaspoon of salt, and 1/2
teaspoon of pepper.
3. Arrange on the baking sheets and bake for 20 minutes. Turn the drumettes
and return to the oven. Bake for 20 minutes longer, or until nicely browned.
4. Meanwhile, put all sauce ingredients in a medium saucepan; mix well and
bring to a boil over medium heat.
5. Reduce heat and simmer for 5 minutes.
6. Transfer the drumettes to a bowl or slow cooker insert (if you'll be keeping
them warm for a party). Toss with about half of the barbecue sauce. Serve
immediately with the sauce or turn the slow cooker on LOW to keep them
warm. If not serving immediately, refrigerate the remaining sauce until
serving time.
7. Serve the drumettes hot with the sauce for dipping. Have plenty of napkins
on hand.
8. This recipe makes about 3 dozen pieces, enough for 6 to 8 people as an
appetizer..

Sherri's Chicken & Dumplings
INGREDIENTS
• 4 chicken breast halves • 2 cans chicken broth (3 1/2 cups) • 1 cup
water • 3 cubes chicken bouillon or equivalent base or granules • 1 small
carrot, chopped • 1 small rib celery, chopped • 1/2 cup chopped onion
• 12 large flour tortillas
PREPARATION
1. Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to
10 hours. Take out chicken and remove meat from bones, then place broth
on stove in large pot. Cut chicken into bite-size pieces and return to broth
on stovetop. Bring to a slow boil.
2. Cut tortillas in half, then in 1-inch strips. Place strips into simmering broth
and boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken
but if too thin, combine 1 tablespoon cornstarch with just enough water to
dissolve and stir into broth.
3. Cook 5 to 10 minutes more.
4. Serves 4.

Simple Slow Cooker Chicken Barbecue
INGREDIENTS
• 3 boneless chicken breast halves • 1 1/2 cups spicy barbecue sauce, your
choice, plus more for serving • 1 medium onion, sliced or chopped
• toasted buns • coleslaw, for serving
PREPARATION
1. Wash the chicken breasts and pat dry. Put in a slow cooker with 1 1/2 cups
of barbecue sauce and the onion. Stir to coat the chicken. Cover and cook
on HIGH for 3 hours.
2. Remove the chicken breasts to a plate and shred or chop. Return the
shredded chicken to the sauce in the slow cooker; stir to blend. Cover and
cook for 10 minutes longer.
3. Serve the shredded chicken on toasted buns with coleslaw and extra
barbecue sauce.
4. Serves 4 to 6.

Slow-Cooked Chicken Dijon
INGREDIENTS
• 1 to 2 pounds chicken breast tenders • 1 can condensed cream of chicken
soup, undiluted (10 1/2 ounce) • 2 tablespoons regular or grainy Dijon
mustard • 1 tablespoon cornstarch • 1/2 cup water • pepper to taste
• 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
PREPARATION
1. Wash chicken and pat dry; arrange in the slow cooker. Combine the soup
with mustard and cornstar; add water and stir. Stir in parsley and pepper.
Pour the mixture over the chicken. Cover and cook on LOW for 6 to 7
hours. Serve with hot cooked rice and a side vegetable.
2. Chicken Dijon recipe serves 4 to 6.
Slow Cooker Barbecue Chicken
INGREDIENTS
• 3 to 4 pounds chicken pieces • 1 large onion, coarsely chopped • 1
bottle barbecue sauce
PREPARATION
1. Put chicken in bottom of slow cooker or crockpot and add onions and
barbecue sauce. Cook on LOW for about 6 to 8 hours, or until chicken is
tender but not falling apart.
2. Serves 4 to 6.
Slow Cooker Barbecued Chicken Thighs
INGREDIENTS
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 chicken thighs
• 2 tablespoons vegetable oil
• 1 cup thick barbecue sauce

PREPARATION
1. Put flour, garlic powder, mustard, salt, and pepper in a food storage bag.
Add chicken, a few pieces at a time, and shake to coat thoroughly. Heat oil
in large skillet; add chicken and brown on all sides. Put half of the barbecue
sauce in crockpot; add chicken then add remaining sauce. Cook on low 6 to
7 hours, or until chicken is tender and juices run clear.
2. Serves 4 to 6.
Slow Cooker Chicken and Sausage Pasta Sauce
INGREDIENTS
• 1 tablespoon olive oil • 4 garlic cloves, crushed • 1/2 cup chopped
onion • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1
small zucchini, chopped • 1 can (4 ounces) mushrooms • 1 can stewed
tomatoes, Italian seasoned • 1 can (6 ounces) tomato paste • 3 sweet Italian
sausage links • 4 boneless chicken breast halves, cut in strips • 1 teaspoon
Italian seasoning•
• red pepper flakes, to taste, optional
PREPARATION
1. Heat oil in skillet. Saute onion and garlic until light brown. Remove.
2. Add sausage; brown on all sides. Add chicken and cook just until browned.
Drain off excess fat. Slice sausages in 1-inch pieces. In slow cooker
combine all remaining ingredients with the onions and garlic. Add the
sausage then top with the chicken strips. Cover and cook on LOW 4 to 6
hours, until chicken is tender but not dry.
3. Serve this tasty sauce over hot cooked pasta.
4. Serves 4.

Slow Cooker Chicken Curry
INGREDIENTS
• 2 whole chicken breasts, boned and diced • 1 can cream of chicken soup
• 1/4 cup dry sherry • 2 tbsp. butter or margarine • 2 green onions with
tops, finely chopped • 1/4 tsp. curry powder • 1 tsp. salt • Dash of
pepper • hot cooked rice
PREPARATION
1. Place chicken in crockpot. Add all remaining ingredients, except rice.
Cover and cook on Low for 4 to 6 hours, or on HIGH 2 to 3 hours. Serve
over hot rice.
Slow Cooker Chicken Curry With Rice
INGREDIENTS
• 4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks • 2
large onions, quartered and sliced thinly • 3 cloves garlic, minced • 1
tablespoon soy sauce or Tamari • 1 teaspoon Madras curry powder • 2
teaspoons chili powder • 1 teaspoon turmeric • 1 teaspoon ground ginger
• 1/3 cup chicken broth or water • salt and freshly ground black pepper, to
taste • hot cooked rice
PREPARATION
1. Mix all ingredients, except rice, together in the slow cooker or /Crock Pot.
2. Cover and cook on low from 6 to 8 hours, or until chicken is tender.
3. Taste and season with salt and pepper, as needed.
4. Serve over rice or noodles

Slow Cooker Chicken Enchiladas
INGREDIENTS
• 3 cups diced cooked chicken • 3 cups shredded Mexican blend cheese
with peppers, divided • 1 can (4.5 ounces) chopped green chile peppers
• 1/4 cup chopped fresh cilantro • 1 1/2 cups sour cream, divided • 8
flour tortillas (8 inch) • 1 cup tomatillo salsa • Suggested Garnishes: diced
tomatoes, sliced green onions, ripe olives, jalapeno rings, chopped fresh cilantro
PREPARATION
1. Lightly grease the crockery insert of a 4-to 6-quart slow cooker.
2. In a bowl combine the diced chicken with 2 cups of the shredded cheese,
chopped green chile peppers, 1/4 cup chopped cilantro, and 1/2 cup of sour
cream; stir to blend ingredients.
3. Spoon some chicken mixture down the center of the tortillas, dividing
mixture evenly among all eight tortillas. Roll them up and arrange, seam
side down, in the prepared slow cooker.
4. If necessary, stack the tortillas.
5. In a small bowl, combine the salsa with the remaining 1 cup of sour cream.
Spoon the mixture over the tortillas.
6. Cover and cook on LOW for 4 hours. Sprinkle the tortillas with the
remaining shredded cheese. Cover and cook on LOW for about 20 to 30
minutes longer.
7. Serves 4 to 6.

Slow Cooker Chicken Fricassee With Vegetables
INGREDIENTS
• 4 to 6 boneless chicken breast halves, skin removed • salt and pepper to
taste • 2 tablespoons butter • 2 cloves garlic, minced • 3 tablespoons
all-purpose flour • 2 cups low sodium chicken broth • 1 teaspoon dried leaf
thyme • 1/2 teaspoon dried leaf tarragon • 3 to 4 carrots, cut in 2-inch
pieces • 2 onions, halved, thickly sliced • 2 large leeks, white part only,
washed and chopped • 1 bay leaf • 1/2 cup half-and-half or light cream
• 1 1/2 cups frozen peas, thawed
PREPARATION
1. Wash chicken breasts and pat dry. Set aside. Saute minced garlic in butter
for a minute, then add flour and cook, stirring, until smooth. Pour in broth
(you can use 1/4 cup of dry white wine or sherry in place of some of the
broth), the thyme and tarragon, and stir until thickened. Layer in the Crock
Pot the onions, carrots, chicken, then leeks; pour sauce over all. Add bay
leaf. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 5
hours.
2. If cooking on low, change to high and stir in half and half and thawed peas.
Cover and continue cooking on high another 15 minutes, or until peas are
heated through. Taste and adjust seasonings. Remove bay leaf before
serving.
3. Serves 4 to 6.

Slow Cooker Chicken in Spicy Sauce
INGREDIENTS
• 1/2 c. tomato juice • 1/2 c. soy sauce • 1/2 c. brown sugar • 1/4 c.
chicken broth • 3 garlic cloves, minced • 3 to 4 pounds chicken pieces,
skin removed
PREPARATION
1. Combine all ingredients except chicken in a deep bowl. Dip each piece of
chicken in the sauce. Place in the slow cooker. Pour remaining sauce over
the top. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Slow Cooker Chicken Madras With Curry Powder
INGREDIENTS
• 3 onions, thinly sliced • 4 apples, peeled, cored and thinly sliced • 1
teaspoon salt • 1 to 2 teaspoons curry powder, or to taste • 1 frying
chicken, cut up • paprika
PREPARATION
1. In crockpot, combine onion and apples; sprinkle with salt and curry
powder. Mix well. Arrange chicken skin down over onion mixture. sprinkle
generously with paprika.
2. Cover and cook on LOW for 6 to 8 hours, until chicken is tender.
3. Taste and add more seasonings, if needed.
4. Serves 4.
Slow Cooker Chicken With Mushrooms
INGREDIENTS
• 6 bone-in chicken breast halves, skin removed • 1 1/4 teaspoons salt
• 1/4 teaspoon pepper • 1/4 teaspoon paprika • 1 3/4 teaspoons chicken
flavored bouillon granules or chicken base • 1 1/2 cups sliced fresh
mushrooms • 1/2 cup green onions, sliced, with green • 1/2 cup dry white
wine • 1/2 cup evaporated milk • 5 teaspoons cornstarch • fresh
chopped parsley
PREPARATION
1. Wash chicken and pat dry. In a bowl, combine salt, pepper and paprika.
Rub over all sides of chicken, using all of the mixture. In a slow cooker,
alternate layers of chicken, bouillon granules or base, mushrooms and green
onions. Pour wine slowly over top. Do not stir ingredients. Cover and cook
on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is
2. With a slotted spoon, remove chicken and vegetables to a serving platter or
bowl. Cover with foil and keep chicken warm. In a small saucepan,
combine evaporated milk and cornstarch, stirring until smooth. Gradually
stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a
boil; continue to boi for 1 minute, or until thickened. Spoon some of the
sauce over chicken and garnish with parsley, if desired. Serve with hot
cooked rice or noodles, if desired.

Slow Cooker Cordon Bleu
INGREDIENTS
• 6 chicken breast halves, boneless, skinless - pounded to flatten slightly
• 6 thin slices ham • 6 thin slices Swiss cheese • 1/4 to 1/2 cup flour, for
coating • 1/2 pound sliced mushrooms • 1/2 cup chicken broth • 1/2 cup
dry white wine (or use chicken broth) • 1/2 teaspoon rosemary, crushed
• 1/4 cup grated Parmesan cheese • 2 teaspoons cornstarch mixed with 1
tablespoon cool water • salt and pepper to taste
PREPARATION
1. Place a slice of ham and slice of cheese on each flattened chicken breast
and roll up. Secure with toothpicks and roll each in flour to coat. Place
mushrooms in the slow cooker, then the chicken breasts. Whisk together the
broth, wine (if using), and rosemary; pour over chicken. Sprinkle with the
Parmesan cheese. Cover and cook on low for 6 to 7 hours. Just before
serving, remove the chicken; keep warm.
2. To juices in slow cooker, add cornstarch mixture; stir until thickened. Salt
and pepper, then taste and adjust seasonings. Pour sauce over chicken rolls
and serve.
3. Serves 6.

Slow Cooker Dijon Chicken
INGREDIENTS
• 4 boneless chicken breast halves • 1 heaping tablespoon honey Dijon
mustard • salt and coarsely ground black pepper or seasoned pepper • 2
packages (8 ounces each) baby spinach, or 1 pound washed and dried fresh
spinach leaves • 2 tablespoons butter, cut in small pieces • chopped fresh
cilantro or parsley, optional • toasted sliced almonds, optional•

PREPARATION
1. Grease the crockery insert of the slow cooker or spray with nonstick
cooking spray.
2. Wash chicken breasts and pat dry.
3. Rub the chicken with the honey mustard; sprinkle with salt and pepper.
4. Arrange the chicken breasts in the crockery insert of the slow cooker. Top
with spinach.
5. If your slow cooker is too small for all of the spinach, steam it briefly and
add the wilted spinach leaves.
6. Dot spinach with butter and sprinkle with more salt and pepper.
7.
8. Garnish with cilantro or parsley or sprinkle with toasted almonds before
serving, if desired.
•To toast almonds, add to a dry skillet over medium heat. Cook, constantly
stirring, until lightly browned and aromatic.

Slow Cooker Lemon Chicken
INGREDIENTS
• 1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces • 1 teaspoon
crumbled dry leaf oregano • 2 cloves garlic, minced • 2 tablespoons butter
• 1/4 cup dry wine, sherry, chicken broth, or water • 3 tablespoons lemon
juice • Salt and pepper
PREPARATION
1. Season the chicken pieces with salt and pepper. Sprinkle half of garlic and
oregano over the chicken.
2. Melt butter in a sauté pan over medium heat and brown chicken on all
sides.
3. Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic.
Add wine or sherry to the sauté pan and stir to loosen brown bits; pour into
slow cooker.
4. Cover and cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour.
5. Skim fat from juices and pour to a serving bowl; thicken juices, if desired.
6. Serve chicken with juices.
7. Serves 4.

Slow Cooker Pulled Chicken
INGREDIENTS
• 1 tablespoon butter • 1 cup chopped onions • 1/2 teaspoon minced
garlic • 1 1/2 cups tomato ketchup • 1/2 cup apricot preserves, or peach
preserves • 3 tablespoons cider vinegar • 2 tablespoons Worcestershire
sauce • 2 teaspoons liquid smoke • 2 tablespoons molasses • dash
allspice • 1/4 teaspoon freshly ground black pepper • 1/8 to 1/4 teaspoon
ground cayenne pepper • 1 pound boneless chicken breasts • 1 pound
boneless chicken thighs
PREPARATION
1. In a medium saucepan over medium heat, melt the butter. When the butter
is foamy, add the chopped onions and cook, stirring, until the onions are
softened and lightly browned. Add the minced garlic and cook, stirring, for
about 1 minute longer. Add the ketchup, apricot preserves, vinegar,
Worcestershire sauce, liquid smoke, molasses, allspice, black pepper, and
cayenne. Simmer for 5 minutes.
2. Put 1 1/2 cups of the sauce in the crockery insert of the slow cooker.
3. Reserve the remaining sauce; put in a container and refrigerate until serving
time. Add the chicken pieces to the slow cooker. Cover and cook on LOW
for 4 1/2 to 5 hours, or until the chicken is very tender and shreds easily.
Using a fork, shred the chicken pieces.
4. Serve on split toasted buns with coleslaw and the extra extra barbecue
sauce.
5. A menu might also include potato salad or baked potatoes, along with
baked beans and sliced pickles and tomatoes. I like coleslaw and pickles on
my barbecue, but other toppings might include jalapeno pepper rings, thinly
sliced red onion, plain shredded cabbage, and sliced tomatoes or
cucumbers.
6. Serves 8.
Smoked Sausage and Cabbage
INGREDIENTS
• 1 small head cabbage, coarsely shredded • 1 large onion, coarsely
chopped • 1 1/2 to 2 pounds turkey Polish or smoked sausage kielbasa, cut in
1 to 2-inch pieces • 1 cup apple juice • 1 tablespoon dijon mustard • 1
tablespoon cider vinegar • 1 to 2 tablespoons brown sugar • 1 teaspoon
caraway seed, optional • pepper, to taste
PREPARATION
1. Layer the cabbage, onion, and sausage in a 5-or 6-quart slow cooker (to
make in a 3 1/2-quart cooker, use less cabbage or wilt it by boiling about 10
minutes, then drain and add). Whisk together the juice, mustard, vinegar,
brown sugar, and caraway seed, if used; pour over slow cooker ingredients.
Sprinkle with pepper, to taste. Cover and cook on low for 8 to 10 hours.
Serve with potatoes and a tossed green salad, if desired.
Spanish Chicken With Rice
INGREDIENTS
• 4 chicken breast halves, skin removed • 1/4 teaspoon salt • 1/4
teaspoon pepper • 1/4 teaspoon paprika • 1 tablespoon vegetable oil • 1
medium onion, chopped • 1 small red pepper, chopped (or chopped roasted
red pepper) • 3 cloves garlic, minced • 1/2 teaspoon dried rosemary • 1
can (14 1/2 oz) crushed tomatoes • 1 package (10 oz) frozen peas
PREPARATION
1. Season chicken with salt, pepper, paprika. In skillet, heat oil over medium
heat and brown chicken on all sides. Transfer the chicken to slow cooker.
2. In a small bowl combine remaining ingredients, except frozen peas. Pour
over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.
One hour before serving, rinse peas in colander under warm water to thaw
then add to crockpot. Serve this chicken dish over hot cooked rice.

Tami's Barbecued Chicken Legs
INGREDIENTS
• 6 to 8 frozen chicken legs•
• 1 bottle thick barbecue sauce
PREPARATION
1. Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover
and cook on HIGH for 6 to 8 hours.
2. •Note: If starting with thawed chicken legs, you may remove skin or brown
first to reduce fat, and cook on LOW for 6 to 8 hours.

Tami's Crockpot Chicken Mozzarella
INGREDIENTS
• 4 chicken leg quarters • 2 tablespoons garlic pepper seasoning • 1 can
zucchini with tomato sauce • 4 ounces shredded Mozzarella cheese
PREPARATION
1. Arrange the chicken in the slow cooker and sprinkle with seasoning. Pour
zucchini with tomato sauce over chicken. Cover and cook on LOW for 6 to
8 hours. Sprinkle with cheese and cook until cheese melts, about 30
minutes.
White Chicken Chili
INGREDIENTS
• 4 boneless chicken breast halves, skin removed, cut in 1/2-inch pieces
• 1/2 cup chopped celery • 1/2 cup chopped onion • 2 cans (14.5 ounces
each) stewed tomatoes, cut up • 16 oz. med. salsa or picante sauce • 1 can
chick peas or Great Northern beans, drained • 6 to 8 oz. sliced mushrooms
• Olive oil
PREPARATION
1. Brown chicken in 1 tablespoon olive oil. Chop celery, onion and
mushrooms. Combine all ingredients in large slow cooker; stir and simmer
on low heat for 6 to 8 hours. Serve with crusty bread or taco chips. •If you
like it spicy, use hot salsa or picante sauce.

Slow Cooker Chicken and Black Beans
INGREDIENTS
• 3 to 4 boneless chicken breast halves, cut in strips • 1 can (12 to 15
ounces) corn, drained • 1 can (15 oz) black beans, rinsed and drained • 2
teaspoons gound cumin • 2 teaspoons chili powder • 1 onion, halved and
thinly sliced • 1 green bell pepper, cut in strips • 1 can (14.5 ounces) diced
tomatoes • 1 can (6 ounces) tomato paste
PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6
hours.
2. Garnish with shredded cheese, if desired. Serve fiesta chicken and black
beans with warmed flour tortillas, or over rice.
3. Serves 4.

Chicken and Dressing, Slow Cooker
INGREDIENTS
• 1 bag seasoned stuffing mix, 14 to 16 ounces • 3 to 4 cups cooked diced
chicken • 3 cans cream of chicken soup • 1/2 cup milk • 1 to 2 cups
mild cheddar cheese, shredded
PREPARATION
1. Prepare stuffing mix according to package directions and place in 5
quart Crock Pot. Stir in 2 cans of Cream of Chicken soup. In a mixing bowl,
stir together cubed chicken, 1 can cream of chicken soup and milk. Spread
over stuffing in slow cooker. Sprinkle cheese over top. Cover and cook on
Low for 4 to 6 hour or on High for 2 to 3 hours.
2. Serves 6 to 8.
Chicken and Mushrooms, Slow Cooker
INGREDIENTS
• 6 chicken breast halves, bone-in, skin removed • 1 1/4 tsp. salt • 1/4
tsp. pepper • 1/4 tsp. paprika • 2 teaspoons chicken bouillon granules
• 1 1/2 cup sliced mushrooms • 1/2 cup sliced green onions • 1/2 cup
dry white wine • 2/3 cup evaporated milk • 5 tsp. cornstarch • Minced
fresh parsley • hot cooked rice
PREPARATION
1. In a small bowl, mix salt, pepper and paprika. Rub all of the mixture into
the chicken.
2. In a slow cooker, alternate layers of chicken, bouillon granules,
mushrooms, and green onions. Pour wine over top. DO NOT STIR.
3. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours,
or until chicken is tender but not falling off bone. Baste one about halfway
through cooking if possible.
4. Remove chicken and vegetables to a platter with a slotted spoon.
5. Cover with foil and keep warm.
6. In a small saucepan, combine evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat,
bring to a boil and boil for 1 to 2 minutes, or until thickened.
7. Spoon some of the sauce over chicken and garnish with minced parsley.
Serve remaining sauce on the side.

Chicken and Rice Parmesan, Slow Cooker
INGREDIENTS
• 1 envelope onion soup mix • 1 can (10 3/4 ounces) condensed cream of
mushroom soup,reduced fat • 1 can (10 3/4 ounces) condensed cream of
chicken soup,reduced fat • 1 1/2 cups low or no fat milk • 1 cup dry white
wine • 1 cup white rice • 6 boneless chicken breast halves, without skin
• 2 tablespoons butter • 2/3 cup grated Parmesan cheese
PREPARATION
1. Mix onion soup, condensed cream soups, milk, wine and rice. Spray Crock
Pot w/pam. Lay chicken breasts in Crock Pot, top with 1 teaspoon of butter,
pour soup mixture over all, then sprinkle with the Parmesan cheese. Cook
on low 8 to 10 hours or on high for 4 to 6 hours. Serves 6.
Chicken and Shrimp
INGREDIENTS
PREPARATION
chicken chunks and cook, stirring, until lightly browned. Remove chicken
to slow cooker.
about 1 minute. Remove from heat and stir in the wine, tomato sauce, and
dried basil. Pour the mixture over chicken in slow cooker.

Chicken and Stuffing Recipe
INGREDIENTS
• 4 boneless chicken breast halves, without skin • 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup • 1 can (10 1/2
ounce) condensed cream of mushroom soup • 1 cup chicken broth • 1/4
cup milk • 2 to 3 cups Pepperidge Farm Herb Stuffing Mix or Homemade
Stuffing Mix • 1/2 cup melted butter •See Sandy's Notes • salt and pepper
to taste
PREPARATION
1. Season chicken breasts with salt and pepper; place chicken breasts slow
cooker.
2. Pour chicken broth over chicken breasts.
3. Put one slice of Swiss cheese on each breast.
4. Combine both cans of soup and milk. Cover chicken breasts with soup
mixture.
5. Sprinkle stuffing mix over all. Drizzle melted butter on top.

Chicken Breasts in Creamy Creole Sauce
INGREDIENTS
• 1 bunch green onions (6 to 8, with most of the green part) • 2 slices
bacon • 1 teaspoon Creole or Cajun seasoning • 3 tablespoons butter • 4
tablespoons flour • 3/4 cup chicken broth • 1 to 2 tablespoons tomato paste
• 4 boneless chicken breast halves • 1/4 to 1/2 cup half and half or milk
PREPARATION
1. In a saucepan, melt butter over medium low heat. Add onions and bacon,
cook and stir for 2 minutes. Add flour, stir and cook for 2 more minutes.
Add chicken broth; cook until thick then add tomato paste. Place chicken
breasts in the slow cooker/Crock Pot; add sauce mixture. Cover and cook
on low for 6 to 7 hours, stirring after 3 hours. Stir in milk about 20 to 30
minutes before done. Serve over pasta or rice.
2. Serves 4.

Chicken Chili with Hominy
INGREDIENTS
• 2 pounds chicken breasts, boneless and skinless, cut in 1 to 1 1/2-inch
pieces • 1 medium onion, chopped • 3 cloves garlic, thinly sliced • 1
can (15 oz) white hominy, drained • 1 can (14 oz) diced tomatoes, undrained
• 1 can (28 oz) tomatillos, drained and chopped • 1 can (4 oz) mild green
chiles
PREPARATION
1. Combine all ingredients in slow cooker; stir to blend all ingredients. Cover
and cook on low for 7 to 9 hours, or high for 4 to 4 1/2 hours.
2. Serves 4 to 6.

Chicken Delish
INGREDIENTS
• 6 to 8 boneless, skinless chicken breast halves • lemon juice • salt and
pepper, to taste • celery salt or seasoned salt, to taste • paprika, to taste
• 1 can cream of celery soup • 1 can cream of mushroom soup • 1/3 cup
dry white wine • grated Parmesan cheese, to taste • cooked rice
PREPARATION
1. Rinse chicken; pat dry. Season with lemon juice, salt, pepper, celery salt,
and paprika. Place chicken in slow cooker. In medium bowl mix soups with
wine. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and
cook on low for 6 to 8 hours. Serve chicken with sauce over hot cooked
rice, and pass the Parmesan cheese.
2. Serves 4 to 6.
Chicken Enchiladas for the Slow Cooker
INGREDIENTS
• 1 pkg. chicken breasts (1 - 1 1/2 lbs) • 1 jar chicken gravy • 1 4 oz can
green chiles, chopped • 1 onion, chopped • corn tortillas • shredded
cheese
PREPARATION
1. Combine chicken, gravy, green chiles, and chopped onion in slow cooker;
cover and cook on LOW for 5 to 6 hours. Take chicken out of sauce and
shred. Fill corn tortillas with chicken and sauce. Top with shredded cheese
and roll. Place in baking dish. Pour excess sauce over and sprinkle with
more shredded cheese. Bake at 350° for approximately 15 to 20 minutes.
2. Serves 4 to 6.
Chicken Las Vegas
INGREDIENTS
• 6 boneless chicken breast halves, without skin • 1 can cream of
mushroom soup • 1/2 pint. sour cream • 1 (6 oz.) jar dried, chipped beef
PREPARATION
1. Mix together soup, sour cream and dried beef. Roll chicken in the mixture,
coating well; place in crockpot. Pour remaining mixture over chicken.
Cover and cook on LOW for 5 to 7 hours, until chicken is tender but not
dried out. Serve with hot cooked rice or noodles.
2. Serves 6.

Chicken Parisienne for the Slow Cooker
INGREDIENTS
• 6 to 8 chicken breast halves • salt, pepper, and paprika • 1/2 cup dry
white wine • 1 (10 1/2 oz.) can cream of mushroom soup • 8 ounces sliced
mushrooms • 1 cup sour cream • 1/4 cup flour
PREPARATION
1. Sprinkle chicken breasts with salt, pepper and paprika. Place in slow
cooker. Mix wine, soup and mushrooms until well combined. Pour over
chicken. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours, or
until chicken is tender but not too dry. Mix sour cream and flour together;
add to the Crock Pot. Cook for about 20 minutes longer, until heated
through.
3. Serves 6 to 8.
Chicken Reuben Casserole, Slow Cooker
INGREDIENTS
• 32 ounces sauerkraut (jar or bag), rinsed and drained • 1 cup Russian
dressing • 4 to 6 boneless chicken breast halves, skin removed • 1
tablespoon prepared mustard • 1 cup shredded Swiss cheese or Monterey Jack
PREPARATION
1. Layer half of the sauerkraut in the bottom of the pot. Pour 1/3 cup dressing
over it; place 2 to 3 chicken breasts on top and spread the mustard on
chicken. Top with the remaining sauerkraut and chicken breasts; pour
another 1/3 cup of dressing over all and reserve the remaining 1/3 cup of
dressing for serving.
2. Cover and cook on low for about 4 hours, or until chicken is cooked
through and tender. Sprinkle Swiss cheese and cook until cheese is melted.
3. Serve with reserved dressing.
4. Serves 4 to 6.

Chicken with Cranberries
INGREDIENTS
• 6 boneless, skinless chicken breasts • 1 small onion, chopped • 1 cup
fresh cranberries • 1 teaspoon salt • 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger • 3 tablespoons brown sugar or honey • 1
cup orange juice • 3 tablespoons flour mixed with 2 tablespoons cold water
PREPARATION
1. Place all ingredients, except flour and water mixture, in the slow cooker or
Crock Pot. Cover and cook on low 6 to 7 hours, until chicken is tender. Add
flour mixture in the last 15 to 20 minutes and cook until thickened. Taste
and adjust seasonings.
2. Serves 4.
Chicken with Dressing and Gravy, Slow Cooker
INGREDIENTS
• 1 package (6 ounces) seasoned stuffing crumbs (a "stove top" type stuffing
mix) • 1 large potato, cut in small dice • 1 bunch green onions, chopped
• 2 ribs celery, chopped • 1/2 cup water • 3 tablespoons butter, divided
• 1 teaspoon poultry seasoning, divided • 1 to 1 1/2 pounds chicken
tenderloins or boneless breasts • 1 jar (12 ounces) chicken gravy, such as
Heinz Homestyle Chicken Gravy
PREPARATION
1. In a lightly buttered or sprayed crockpot, toss stuffing crumbs with diced
potato, green onion, celery, 2 tablespoons melted butter and 1/2 cup water.
Sprinkle with about 1/2 teaspoon of poultry seasoning. Top stuffing with
chicken pieces; drizzle with remaining butter and poultry seasoning. Pour
gravy over chicken. Cover and cook on low for 6 to 7 hours.
Chicken with Macaroni and Smoked Gouda Cheese
INGREDIENTS
• 1 1/2 pounds chicken tenders, boneless • 2 small zucchini, halved and
sliced 1/8-inch thick • 1 package chicken gravy mix (approx. 1 oz) • 2
tablespoons water • salt and pepper to taste • pinch of ground nutmeg,
fresh if possible • 8 ounces smoked Gouda cheese, grated • 2 tablespoons
evaporated milk or light cream • 1 large tomato, chopped • 4 cups cooked
macaroni or small shell pasta
PREPARATION
1. Cut chicken into 1-inch cubes; place in crockpot. Add zucchini, gravy mix,
water, and seasoning. Cover and cook for 5 to 6 hours on low. Add smoked
gouda cheese, milk or cream, and chopped tomato to the crockpot during
the last 20 minutes, or while the macaroni is cooking. Stir in hot cooked
macaroni.
2. Chicken recipe serves 4.
Chicken With Pearl Onions and Mushrooms, Slow Cooker
INGREDIENTS
• 4 to 6 boneless chicken breast halves, cut in 1-inch chunks • 1 can (10
3/4 ounces) cream of chicken or cream of chicken and mushroom soup • 8
ounces sliced mushrooms • 1 bag (16 ounces) frozen pearl onions • salt
and pepper, to taste • parsley, chopped, for garnish
PREPARATION
1. Wash chicken and pat dry. Cut into chunks about 1/2 to 1-inch and put in a
large bowl. Add the soup, mushrooms, and onions; stir to combine. Spray
the slow cooker insert with cooking spray.
2. Spoon the chicken mixture into the crockpot and sprinkle with salt and
pepper.
3. Cover and cook on LOW for 6 to 8 hours, stirring about halfway through
the cooking time, if possible.
4. Garnish with fresh chopped parsley, if desired, and serve over hot cooked
rice or with potatoes.
5. Serves 4 to 6.
Chicken With Pineapple
INGREDIENTS
• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces • 2/3 cup
pineapple preserves • 1 tablespoon plus 1 teaspoon teriyaki sauce • 2
cloves garlic sliced thinly • 1 tablespoon dried minced onion (or 1 bunch
fresh green onions, chopped) • 1 tablespoon lemon juice • 1/2 teaspoon
ground ginger • dash cayenne, to taste • 1 package (10 oz) sugar snap peas,
thawed
PREPARATION
1. Place chicken pieces in slow cooker/Crock Pot.
2. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and
cayenne; stir well. Spoon over chicken, toss to coat.
3. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.
4. Serves 4.

Country Captain Chicken
INGREDIENTS
• 2 medium-size Granny Smith apples, cored and diced (unpeeled) • 1/4
cup finely chopped onion • 1 small green bell pepper, seeded and finely
chopped • 3 cloves garlic, minced • 2 tablespoons raisins or currants • 2
to 3 teaspoons curry powder • 1 teaspoon ground ginger • 1/4 teaspoon
ground red pepper, or to taste • 1 can (about 14 1/2 oz.) diced tomatoes • 6
boneless chicken breast halves, skin removed • 1/2 cup chicken broth • 1
cup long-grain converted white rice • 1 pound medium to large shrimp,
shelled and deveined, uncooked, optional • 1/3 cup slivered almonds
• kosher salt • Chopped parsley
PREPARATION
1. In a 4-to 6-quart slow cooker, combine diced apples, onion, bell pepper,
garlic, golden raisins or currants, curry powder, ginger, and ground red
pepper; stir in tomatoes.
2. Arrange the chicken over the tomato mixture, overlapping pieces slightly.
Pour chicken broth over the chicken breast halves. Cover and cook on
LOW until chicken is very tender when pierced with a fork, about 4 to 6
hours.
3. Remove chicken to a warm plate, cover lightly, and keep warm in a 200° F
oven or warming drawer.
4. Stir the rice into cooking liquid. Increase temperature to high; cover and
cook, stirring once or twice, until rice is almost tender, about 35 minutes.
Stir in shrimp, if using; cover and cook for about 15 minutes longer, until
shrimp are opaque in center; cut to test.
5. Meanwhile, toast almonds in a small nonstick frying pan over medium heat
until golden brown, stirring occasionally. Set aside.
6. To serve the dish, season rice mixture to taste with salt. Mound in a warm
serving dish; arrange chicken on top. Sprinkle with parsley and almonds.
Country Chicken and Mushrooms
INGREDIENTS
• 1 jar country gravy • 4 to 6 chicken breasts • 8 ounces sliced
mushrooms • salt and pepper to taste
PREPARATION
1. Combine all ingredients; cover and cook on low for 6 to 7 hours. Serve with
rice or noodles.
2. Serves 4 to 6.
Cranberry Chicken
INGREDIENTS
• 2 pounds boneless chicken breasts, skin removed • 1/2 cup chopped
onion • 2 teaspoons vegetable oil • 2 teaspoons salt • 1/2 teaspoon
ground cinnamon • 1/4 teaspoon ground ginger • 1/8 teaspoon ground
nutmeg • dash ground allspice • 1 cup orange juice • 2 teaspoons finely
grated orange peel • 2 cups fresh or frozen cranberries • 1/4 cup brown
sugar
PREPARATION
1. Brown chicken pieces and onion in oil; sprinkle with salt.
2. Add browned chicken, onions and other ingredients to crock pot.
3. Cover and cook on LOW 5 1/2 to 7 hours.
4. If desired, thicken juices near the end of cooking time with a mixture of
about 2 tablespoons cornstarch combined with 2 tablespoons cold water.

Creamy Italian Chicken
INGREDIENTS
• 4 boneless skinless chicken breast halves • 1 envelope Italian salad
dressing mix • 1/3 cup water • 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted • 1 can
(4 ozs.) mushroom stems and pieces, drained • Hot cooked rice or noodles
PREPARATION
1. Place the chicken breast halves in a slow cooker. Combine salad dressing
mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In
a small mixing bowl, whisk together cream cheese and soup until blended.
Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3
hours longer or until chicken juices run clear. Serve Italian chicken with
rice or hot cooked noodles.
2. Serves 4.
Crock Pot Chicken Tortillas
INGREDIENTS
• 4 cups cooked chicken shredded or cut into bite-size pieces • 1 can cream
of chicken soup • 1/2 c. green chile salsa • 2 tbsp. quick cooking tapioca
• 1 med. onion, chopped • 1 1/2 c. shredded cheese • 12 to 15 corn
tortillas • Black olives • 1 tomato, chopped • 2 tablespoons chopped
green onion • sour cream for garnish
PREPARATION
1. Combine chicken with soup, chile salsa, and tapioca. Line bottom of Crock
Pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken
mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat
layers of tortillas topped with chicken mixture, onions and cheese. Cover
and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black
olives, chopped tomatoes, green onion, and sour cream, if desired.
2.
3. Serves 6 to 8.

Crock Pot Chicken with Artichokes
INGREDIENTS
• 1 to 1 1/2 lbs chicken tenders (about 8 to 10) • 1 bag (8 ounces) frozen
artichoke hearts or canned artichokes, drained • 1 cup converted rice • 1
can (10 3/4 oz) Cream of Chicken Dijon Soup • 1 cup chicken broth or
bouillon • lemon pepper or black pepper • 1 cup shredded cheese, Kraft®
Classic Melts Four-Cheese Blend or an American process cheese, such as
Velveeta
PREPARATION
1. Layer rice, chicken and artichokes in the crockpot. Cover with soup, broth
then sprinkle with lemon pepper. Cook on low for 6 to 7 hours. Top with
shredded cheese 30 minutes before serving.
2. Chicken and rice recipe serves 4 to 6
Crockpot Chicken and Asparagus in Creamy Onion Sauce
INGREDIENTS
• 4 to 6 chicken breasts • 1/2 cup chicken broth • 1 can (10 1/2 ounces)
condensed cream of onion soup • 1/4 to 1/2 teaspoon tarragon, if desired
• 1 teaspoon lemon and herb seasoning • salt and pepper to taste • 1
bunch asparagus, or 10 ounce package frozen , thawed
PREPARATION
1. Combine all ingredients except asparagus; cover and cook on low for 6 to 8
hours. Add asparagus and cook on high an additional 20 to 30 minutes, or
until asparagus is tender. Thicken sauce with a mixture of 1 to 2
tablespoons of cornstarch and a little cold water if desired. Serve over rice
or noodles.
Crockpot Chicken and Dressing
INGREDIENTS
• 4 boneless chicken breast halves, without skin+
• salt and freshly ground black pepper, to taste • 4 slices swiss cheese
ounces) condensed cream of mushroom soup or cream of celery • 1 cup
chicken broth • 1/4 cup milk • 3 cups herb seasoned stuffing crumbs
• 1/2 cup melted butter
PREPARATION
1. Season chicken breasts with salt and pepper and place them in the slow
cooker. Pour chicken broth over chicken breasts. Put one slice of Swiss
cheese on each breast.
2. Combine both cans of soup and the milk in a bowl; blend well. Pour the
soup mixture over the chicken. Sprinkle stuffing mix over all. Drizzle
melted butter over the stuffing layer.
Note: Chicken breasts are very lean and become dry when overcooked.
Depending on your slow cooker, the chicken might be done perfectly in 4 hours
or less. For the longer cooking time, try the recipe with boneless chicken thighs.

Crockpot Chicken and Dried Beef
INGREDIENTS
• 1 jar dried beef, about 2 1/2 ounces, rinsed • 6 boneless chicken breast
halves, skin removed • 6 slices bacon • 1/4 cup sour cream • 1/4 cup
flour • 1 can cream of mushroom soup, undiluted • 2 to 3 tablespoons dry
white wine, optional
PREPARATION
1. On bottom of greased slow cooke, arrange dried beef. Wrap each piece of
chicken with a strip of bacon; arrange on top of dried beef. In small bowl,
combine sour cream and flour; add soup and wine, if using, and blend
thoroughly. Pour over chicken mixture. Cover and cook on LOW for 6 to 8
hours.
2. Serves 6.
3. Serve with hot cooked rice and salad or potatoes and a green vegetable.
Crockpot Chicken and Sausage
INGREDIENTS
• 3 carrots, cut in 1/2 inch slices • 1/2 cup chopped onion • 1/2 cup
water • 1 (6 oz.) can tomato paste • 1/2 cup dry red wine • 1
teaspoon garlic powder • 1/2 teaspoon dried thyme, crushed • 1/8 teaspoon
ground cloves • 1 bay leaf • 2 (15 oz.) cans navy beans, drained • 4
boneless skinless chicken breast halves • 1/2 lb. fully cooked Polish sausage
or other smoked sausage, sliced 1/4-inch thick
PREPARATION
1. In small saucepan, bring carrots, onions, and water to a boil. Simmer
covered 5 minutes. Transfer to 3 1/2 to 4 quart crock pot. Stir in tomato
paste, wine, and seasonings; add beans. Place chicken on top of bean
mixture. Place sausage on top of chicken. Cover. Cook on low heat setting
for 6 to 8 hours or high heat for 3 to 4 hours. Before serving, remove bay
leaves and skim off fat.
2. Serve as a stew or with hot cooked rice.
3. 4 to 6 servings.

INGREDIENTS
• 1 c. ketchup • 1/2 c. maple flavored syrup • 2 tbsp. prepared yellow
mustard • 2 tbsp. Worcestershire sauce • 2 tsp. lemon juice • 1/2 tsp.
chili powder • 1/4 tsp. garlic powder • 4 boneless, skinned chicken breasts,
or mixture of chicken breasts and thighs
PREPARATION
1. Place all ingredients in slow cooker and cook on low for about 6 hours or
until chicken is cooked. Remove meat, shred and return to sauce. Place on
buns for sandwiches or serve over hot rice.
2. Serves 4 to 6.
Crockpot Chicken Chili Recipe
INGREDIENTS
• 2 cups great northern dried beans, soaked overnight • 3 cups boiling
water • 1 cup chopped onion • 2 garlic cloves, minced • 2 to 3 canned
jalapeno peppers, chopped (pickled is fine) • 1 tablespoon ground cumin
• 1 teaspoon chili powder • 1 to 1 1/2 pounds boneless chicken breasts, cut
into 1-inch pieces • 2 small zucchini or summer squash, cubed • 1 can (12
to 15 ounces) whole kernel corn, drained • 1/2 cup sour cream • 2 1/4
teaspoons salt • 1 tablespoon lime juice • 1/4 cup chopped fresh cilantro,
and some for garnish, if desired • 1 tomato, chopped, for garnish, or halved
cherry tomatoes • sour cream for garnish
PREPARATION
1. Combine beans and boiling water in slow-cooker.
2. Let stand while preparing other ingredients.
3. Add chopped onion, minced garlic, jalapeno pepper, cumin and chili
powder to the crockpot. Place chicken on top.
4. Add cubed squash to the pot.
5. Cover and cook on low heat for 7 to 8 hours or until beans are tender. Stir
in corn, sour cream, salt, lime juice and chopped cilantro.
6. Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato
and chopped fresh cilantro, if desired.
Crockpot Chicken Chow Mein
INGREDIENTS
• 1 1/2 pounds boneless chicken breasts, cut into 1-inch chunks • 1
tablespoon vegetable oil • 1 1/2 cups chopped celery • 1 1/2 cups chopped
carrots • 6 green onions, chopped • 1 cup chicken broth • 1/3 cup soy
sauce • 1/4 teaspoon ground red pepper, or to taste • 1/2 teaspoon ground
ginger • 1 clove garlic, finely minced • 1 can (approximately 12 to 15
ounces) ounces bean sprouts, drained • 1 can (8 ounces) sliced water
chestnuts, drained • 1/4 cup cornstarch • 1/3 cup water
PREPARATION
1. In a large skillet, brown chicken pieces. Put browned chicken in the slow
cooker. Add remaining ingredients except cornstarch and water. Stir. Cover
and cook on LOW for 6 to 8 hours. Turn the slow cooker to HIGH . Mix
cornstarch and water in a small bowl, stirring until dissolved and smooth.
Stir into the slow cooker liquids. Keeping cover slightly ajar to allow steam
to escape, cook until thickened, about 20 to 30 minutes.
2. Serve with rice or chow mein noodles. May be doubled for 5 qt. slow
cooker/Crock Pots.

INGREDIENTS
• 6 chicken breast halves • 6 slices ham • 6 slices Swiss cheese • 1/2
c. flour • 1/2 c. Parmesan cheese • 1/2 tsp. salt • 1/4 tsp. pepper • 3
tablespoons oil • 1 can cream of chicken soup • 1/2 cup dry white wine
PREPARATION
1. Place each chicken breast half between pieces of plastic wrap and pound
gently to flatten to an even thickness. Place a slice of ham and a slice of
Swiss cheese on each chicken breast; roll up and secure with toothpicks
or kitchen twine. Combine flour, Parmesan cheese, salt and pepper in bowl.
Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling
the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all
sides.
2. In crockpot combine chicken soup and wine. Add browned chicken and
cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours.
Thicken sauce with a mixture of flour and cold water (about 2 tablespoons
flour whisked with 2 tablespoons cold water). Cook for about 20 minutes
longer, until thickened.
3. Serves 6.

INGREDIENTS
• 4-6 chicken breasts (pounded out thin) • 4-6 pieces of ham • 4-6 slices
of Swiss or mozzarella cheese • 1 can cream of mushroom soup (can use any
cream soup) • 1/4 cup milk
PREPARATION
chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the
rest on top. Mix soup with the milk; pour over top of chicken. Cover and
cook on low for 4 hours or until chicken is no longer pink. Serve over
noodles with the sauce it makes.
2. Teresa's Note: Its the best recipe I've tried so far, very flavorful.
Crockpot Chicken Dinner With Smoked Paprika and Vegetables
INGREDIENTS
• 4 boneless chicken breast halves • 2 pounds small white potatoes, peeled
and cut in 1-inch cubes • 2 medium carrots, cut in chunks • 1 medium
onion, cut in thin wedges • 1 teaspoon dried parsley flakes or 1 tablespoon
fresh chopped parsley • 1 teaspoon salt • 1/4 teaspoon pepper • 4
tablespoons melted butter, divided • 2 tablespoons Spanish smoked paprika
• 1 tablespoon lemon juice • 1 teaspoon Worcestershire sauce • 1
tablespoon honey • Dash salt • Dash cumin
PREPARATION
1. Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in
a 4-to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon
pepper, and 2 tablespoons of the melted butter; toss.
2. Combine the remaining 2 tablespoons of butter with the smoked
paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and
dash of cumin. Rub chicken breasts with the paprika mixture; arrange on
vegetables.
3. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9
hours, until chicken is cooked through and vegetables are tender.
4. Serves 4.

Crockpot Chicken Enchiladas
INGREDIENTS
• 1 large can (19 ounces) enchilada sauce • 6 boneless chicken breast
halves • 2 cans cream of chicken soup • 1 small can sliced black olives
• 1/2 cup chopped onion • 1 can (4 ounces) chopped mild chile peppers
• 16 to 20 corn tortillas • 16 ounces shredded sharp Cheddar cheese
PREPARATION
1. Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut
tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken
and cheese all the way to top, ending with cheese on top. Cover and cook
on LOW for 5 to 7 hours.
2. Serves 8 to 10
Crockpot Chicken Fricassee Recipe
INGREDIENTS
• 1 can condensed cream of chicken soup, reduced fat or Healthy Request
• 1/4 cup water • 1/2 cup chopped onions • 1 teaspoon ground paprika
• 1 teaspoon lemon juice • 1 teaspoon dried rosemary, crushed • 1
teaspoon thyme • 1 teaspoon parsley flakes • 1 teaspoon salt • 1/4
teaspoon pepper • 4 boneless chicken breast halves, without skin • non-
stick cooking spray • .
• Chive Dumplings • 3 tablespoons shortening • 1 1/2 cups flour • 2
tsp. baking powder • 3/4 tsp. salt • 3 tablespoons fresh chopped chives or
parsley • 3/4 cup skim milk
PREPARATION
1. Spray slow cooker with non-stick cooking spray. Place chicken in slow
cooker.
2. Combine soup, water, onions, paprika, lemon juice, rosemary, thyme,
parsley, 1 teaspoon salt, and pepper; pour over chicken. Cover and cook on
LOW for 6 to 7 hours. One hour before serving time, prepare the
dumplings, below.
3. Dumplings:
4. With pastry blender or forks, work dry ingredients and shortening together
until the mixture resembles coarse meal.
5. Add chives or parsley and milk; mix just until well combined. With
teaspoon, drop onto hot chicken and gravy. Cover and continue cooking on
HIGH for about 25 minutes longer, until dumplings are cooked. Serve with
mashed potatoes or noodles, along with vegetables or a salad.

Crockpot Chicken Lasagna
INGREDIENTS
• 2 large chicken breast halves, boneless • 2 ribs celery chopped • 1
small onion, chopped, or 1 to 2 tablespoons dried minced onion • 1/2
teaspoon thyme • salt and pepper to taste • 6 to 9 lasagna noodles • 1
package frozen spinach, thawed and squeezed dry • 6 ounces fresh
mushrooms, thickly sliced, or 1 4 to 8 ounce can • 1 1/2 cups shredded
Cheddar and American cheese mixture • 1 can "light" cream of mushroom
soup • 1 can tomatoes with green chiles • 1 package (1 ounce) dry chicken
gravy mix • 3/4 cup reserved broth
PREPARATION
1. In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme,
salt, and pepper until tender, about 25 minutes. Remove chicken and let
cool; cut in bite-size pieces or shred. Reserve 3/4 cup of broth. Discard
remaining broth or freeze to use in another recipe. Break lasagna noodles in
half; boil for about 5 to 8 minutes, until just a little flexible. Drain and rinse
with cold water for easier handling.
2. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth.
In a 3 1/2 to 4-quart slow cooker/Crock Pot, pour in 3/4 cup of the soup
mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add
1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 cup of
shredded cheese. Pour another 3/4 cup soup mixture over all. Repeat layers
2 more times, ending with remaining soup mixture. Cover and cook on low
for 4 to 5 hours. If cooked too long, the noodles might become mushy, so
check after about 4 1/2 hours.
3. Serves 4.
Crockpot Chicken Reuben Casserole
INGREDIENTS
• 2 bags (16 ounces each) sauerkraut, rinsed and drained • 1 cup light or
low calorie Russian salad dressing, divided • 6 boneless chicken breast
halves, without skin • 1 tablespoon prepared mustard • 4 to 6 slices Swiss
cheese • fresh parsley, for garnish, optional
PREPARATION
1. Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on
about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread
the mustard over the chicken. Top with the remaining sauerkraut and
chicken breasts. Drizzle another 1/3 cup dressing over the casserole.
Refrigerate the remaining dressing until serving them. Cover and cook on
the low heat setting about 3 1/2 to 4 hours, or until the chicken is white
throughout and tender.
2. To serve, spoon the casserole onto 6 plates. Top each with a slice of cheese
and drizzle with a few teaspoons of the Russian dressing. Serve
immediately, garnished with fresh parsley, if desired.
3. Serves 6.
Crockpot Chicken Robusto
INGREDIENTS
• 4 to 8 boneless, skinless chicken breast halves • 1 bottle (8 ounces)
Wishbone Robusto Italian Dressing • 1 lb. bag egg noodles • 4 oz. sour
cream • 1/2 cup Parmesan cheese plus more for serving
PREPARATION
1. Place chicken breasts in Crock Pot. Pour Italian dressing over. Cover and
cook on low 7 hours or high 3 1/2 hours. Remove chicken from crockpot;
leave heat on. Add half the sour cream to juices and stir until dissolved.
Heat through.
2. Cook noodles and drain well. Add remaining sour cream and the Parmesan
cheese to noodles and mix until dissolved. Serve chicken over the noodles
and pour the sauce over chicken.
3. Sprinkle with Parmesan cheese to taste.
Crockpot Chicken With Artichokes
INGREDIENTS
• 1 1/2 to 2 pounds boneless chicken breast halves, skin removed • 8
ounces sliced fresh mushrooms • 1 can (14.5 ounces) diced tomatoes • 1
package frozen artichokes, 8 to 12 ounces • 1 cup chicken broth • 1/2 cup
chopped onion • 1 can (3 to 4 ounces) sliced ripe olives • 1/4 cup dry
white wine or chicken broth • 3 tablespoons quick-cooking tapioca • 2
teaspoons curry powder, or to taste • 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt • 1/4 teaspoon pepper • 4 cups hot cooked rice
PREPARATION
1. Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker
combine the mushrooms, tomatoes, artichoke hearts, chicken broth,
chopped onion, sliced olives, and wine. Stir in tapioca, curry powder,
thyme, salt, and pepper. Add chicken to crockpot; spoon some of the
tomato mixture over chicken.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked rice.
Crockpot Chicken with Dijon Mustard
INGREDIENTS
• 4 to 6 boneless chicken breast halves • 2 tablespoons Dijon mustard
• 1 can 98% fat-free cream of mushroom soup • 2 teaspoons cornstarch
• dash black pepper
PREPARATION
1. Place the chicken breast halves in the slow cooker insert.
2. Combine remaining ingredients and spoon over the chicken.
4. Serves 4.
Crockpot Chicken with Pasta
INGREDIENTS
• 1 to 1 1/2 pounds frozen chicken tenders, thawed • 1 packet Lemon Herb
Sauce mix • 2 small summer squash or zucchini, halved and sliced 1/4-inch
thick • 1 bunch green onions, sliced 1/2-inch thick • 1/4 cup water • salt
and pepper to taste • 1 cup frozen peas, thawed under hot water • 3 to 4
cups hot cooked pasta (raddiatore, spirals, etc), about 8 ounces • 1/2 cup
whipping cream
PREPARATION
1. Wash chicken pieces; combine with squash, green onions, sauce mix, and
water in Crock Pot; salt and pepper to taste. Cover and cook on low 5 to 7
hours; add peas during last 15 minutes. Add hot pasta and cream last 5
minutes.
2. Serves 4 to 6.
Crockpot Chicken With Rice
INGREDIENTS
• 4 to 6 boneless chicken breast halves, without skin • 1 can (10 3/4
ounces) condensed cream of mushroom soup or cream of chicken • 1/2 cup
water • 3/4 cup converted rice, uncooked • 1 1/2 cups chicken broth • 1
to 2 cups frozen green beans, thawed
PREPARATION
1. Put chicken breasts in the Crock Pot. Add cream of mushroom soup and 1/2
cup water.
2. Add 3/4 cup of rice and the chicken broth.
3. Add green beans.
4. Cover and cook on LOW for 6 hours, or until chicken is cooked and rice is
tender.
5. Serves 4 to 6.
Crockpot Chicken With Tomatoes
INGREDIENTS
• 4 to 6 chicken breast halves • 2 green bell peppers, sliced • 1 can
chopped stewed tomatoes • 1/2 small bottle Italian dressing (low-fat if
desired)
PREPARATION
1. Place chicken breasts, green bell peppers, stewed tomatoes and Italian
dressing in the slow cooker or crockpot and cook all day (6 to 8 hours) on
low.
Crockpot Cola Chicken Recipe
INGREDIENTS
• 4 to 6 chicken breast halves • 1/4 cup ketchup • 1/4 cup cola, regular
or diet, or Dr. Pepper • 1/4 cup finely chopped onion • 1/4 cup finely
chopped green bell pepper, or combination of red and green • dash garlic
powder
PREPARATION
1. Spray crockpot with cooking spray. Arrange chicken breast halves in
crockpot. Combine ketchup, cola, onion, green pepper and garlic powder;
pour over chicken. Cover and cook on LOW for 5 to 6 hours. Serve chicken
with sauce.
2. Serves 4 to 6.
Crockpot Garlic and Thyme Chicken
INGREDIENTS
• 5 cloves garlic, minced • 1 heaping teaspoon dried leaf thyme, crumbled
• 6 chicken breast halves, with bone, skin removed • 1/4 cup orange juice
• 1 tablespoon balsamic vinegar
PREPARATION
1. Wash chicken breast halves; pat dry. Place chicken in slow cooker; sprinkle
with garlic and thyme then pour orange juice and vinegar over the chicken.
Cover and cook on LOW for 6 hours.
2. Remove chicken and keep warm. Skim fat off juices then strain juices into a
saucepan. Bring juices to a boil and continue to boil until reduced to about
1 cup, or about 10 minutes. Serve chicken with juices.
3. Serves 4 to 6.
INGREDIENTS
PREPARATION
4. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker
and drizzle with about 1 tablespoon of the butter.
Drizzle with half of the remaining butter and spoon half of the soup mixture
over that.
through.
8. Serves 6 to 8.
Crockpot Stuffed Chicken
INGREDIENTS
• 6 boneless skinless chicken breast halves • 6 thin slices fully cooked ham
• 6 slices Swiss cheese • 1/4 cup all-purpose flour • 1/4 cup grated
Parmesan cheese • 1/2 teaspoon dried leaf thyme • 1/4 tsp paprika • 1/4
tsp pepper • 3 tablespoons vegetable oil • 1 can condensed cream of
chicken soup, undiluted, or cream of chicken with herbs • 1/2 cup chicken
broth • Chopped fresh parsley or chives, optional
PREPARATION
1. Put each chicken breast between pieces of plastic wrap. Pound gently and
flatten chicken evenly to about 1/8-inch thickness. Place 1 slice each of the
ham and cheese on each breast. Roll up chicken; tuck in ends and secure
with toothpicks. Combine the flour, Parmesan cheese, thyme, paprika and
pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a
large skillet, quickly brown chicken on all sides in hot oil over medium low
heat.
2. Transfer to a 5-to 6-quart slow cooker. Combine soup and the chicken
broth; pour over the chicken. Cover and cook on LOW for about 6 hours,
until cooked through. Remove toothpicks and garnish with parsley or
chives if desired.
3. Serves 6.
Crockpot Sweet and Sour Chicken Recipe
INGREDIENTS
• 4 tablespoons butter, melted • 3/4 c. ketchup • 1/2 c. white vinegar
• 3/4 c. brown sugar • 3 tablespoons Worcestershire sauce • 2 cloves
garlic, minced • salt and pepper, to taste • dash red pepper flakes or ground
cayenne pepper • 1 1/2 c. chicken broth • 6 boneless chicken breast halves,
skin removed • 1 can (8 or 9 ounces) pineapple chunks, drained • bell
pepper strips, optional
PREPARATION
1. Place chicken in slow cooker.
2. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire
sauce, minced garlic, salt and pepper, hot pepper, chicken broth; pour over
chicken.
3. Cover and cook on LOW for 5 to 7 hours, until chicken is tender but still
moist.
4. Add pineapple and bell pepper, if using, and then cook for 20 minutes
longer.
5. Serves 6.

Dawn's Lemon Chicken
INGREDIENTS
• 4 boneless chicken breast halves, skin removed • 2 lemon • 1
teaspoon lemon pepper • 1 teaspoon ground paprika
PREPARATION
1. Place chicken breasts in a slow cooker. Squeeze juice of half a lemon over
chicken. Sprinkle lemon pepper and paprika over top. Cut remaining lemon
half into thin slices. Arrange slices around chicken. Cover and cook on
HIGH for 3 to 4 hours.
Debbie's Crockpot Chicken and Stuffing
INGREDIENTS
• 1 package herb-seasoned stuffing mix, prepared • 4 to 6 boneless chicken
breast halves or boneless thighs, without skin•
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted • 1
can (3 to 4 ounces or more) sliced mushrooms, drained
PREPARATION
1. Butter the bottom and sides of the slow cooker crockery insert.
2. Prepare the packaged (or homemade) stuffing mix with butter and liquid as
directed on package.
3. Layer the prepared stuffing in the bottom of the greased slow cooker.
4. Place the chicken pieces on top of the stuffing mixture. The chicken can
overlap some, but try to arrange with as little overlap as possible. If there is
room, you could use more chicken.
5. Spoon the condensed cream of chicken soup over the chicken. You may
also use cream of mushroom, or cream of celery, whatever you like. Top
with the mushrooms. Be sure to stir the mushrooms around a little so they
are coated with the soup.
•Chicken breasts tend to become dry over a long period of cooking, so check
them early. Thighs are fattier than the chicken breasts, so they can be cooked for
a longer period of time.
Diana's Chicken a la King
INGREDIENTS
• 1 1/2 to 2 pounds boneless chicken tenders • 1 to 1 1/2 cup matchstick-
cut carrots • 1 bunch green onions (scallions) sliced in 1/2-inch pieces • 1
jar Kraft pimiento or pimiento & olive process cheese spread (5oz) • 1 can
98% fat-free cream of chicken soup • 2 tablespoons dry sherry (optional)
PREPARATION
1. Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in
the order given; stir to combine. Cover and cook on low for 7 to 9 hours.
Serve over rice, toast, or biscuits.
2. Serves 6 to 8.
Dilled Chicken and Vegetables
INGREDIENTS
• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces • 1 tablespoon
dried minced onion (or small onion, chopped) • 1 can regular or 98% fat
reduced cream of mushroom soup • 1 packet (1oz) mushroom gravy mix
(chicken or country gravy may be substituted) • 1 cup baby carrots • 1/2 to
1 teaspoon dill weed • seasoned salt and pepper to taste • 1 cup frozen peas
PREPARATION
1. Combine first 7 ingredients in the slow cooker/Crock Pot; cover and cook
on low for 6 to 8 hours. Add frozen peas during the last 30 to 45 minutes.
Serve with rice or mashed potatoes.
2. Serves 4.
Don's Sweet and Sour Chicken Recipe
INGREDIENTS
• 2 to 4 skinless chicken breasts • 1 large onion roughly chopped • 2
bell peppers roughly chopped (one green, one red) • 1 cup of broccoli
florettes • 1/2 cup of carrot chunks • 1 large can of chunk pineapple (drain
and SAVE the juice) • 1/4-1/2 cup of brown sugar(can use reg. sugar)
• Water/wine/white grape juice/orange juice etc. as needed for extra liquid
• 1 Tablespoon of cornstarch for every cup of liquid you end up with • hot
sauce to taste, optional • salt and pepper to taste, optional • cinnamon,
optional • allspice, optional • cloves, optional • curry powder, optional
PREPARATION
1. Put chicken breasts in slow cooker or crockpot. Add the onion, peppers,
broccoli, and carrots Whisk together until blended well, no lumps in sugar,
liquids, spices, and cornstarch, and sugar. Pour over chicken. If there is not
enough juice, add whichever liquid you prefer to bring up to the desired
level. (REMEMBER THOUGH: For each extra cup of liquid, stir in
another Tablespoon of cornstarch before you pour it in the slow cooker) .
2. Cover and cook 6 to 8 hours on LOW. I sometimes vary the recipe, using
fruit cocktail and a bit less sugar, pineapple, or apricot preserves or orange
marmalade works too. (no cornstarch needed when you used preserves, nor
sugar of course. Use your imagination. Remember sweet and sour is
basically a fruit juice and vinegar.
Easy Cheesy Slow Cooker Chicken
INGREDIENTS
• 6 boneless chicken breast halves, without skin • salt and pepper, to taste
• garlic powder, to taste • 2 cans condensed cream of chicken soup • 1
can condensed cheddar cheese soup
PREPARATION
1. Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
undiluted soup and pour over chicken in a Crock Pot.
4. Serves 6.
Easy Chicken With Almonds
INGREDIENTS
• 4 to 6 chicken breast halves, washed, skin removed • 1 can (10 3/4 oz)
cream of chicken soup • 1 tablespoon lemon juice • 1/3 cup mayonnaise
• 1/2 cup thinly sliced celery • 1/4 cup finely chopped onions • 1/4 cup
drained chopped pimiento • 1/2 cup slivered or sliced almonds • chopped
fresh parsley, optional
PREPARATION
1. Arrange chicken breasts in the bottom of the slow cooker. In a bowl
combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour
over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is
tender (boneless chicken breast halves will take less time than bone-in).
Remove chicken breasts to a serving plate and spoon juices over them. Top
with a sprinkling of almonds and parsley, if desired.
2. Serve with hot cooked rice and steamed broccoli.
3. Serves 4 to 6.
Easy Chicken With Potatoes
INGREDIENTS
• 4 boneless, skinless chicken breast halves • 1/2 cup Italian salad dressing
• 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and
garlic powder to equal same) • 1/2 cup grated Parmesan or Romano cheese
• 4 to 6 medium potatoes, peeled and cut into wedges or thick slices
PREPARATION
1. Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian
dressing, spices, and the grated cheese. Put the potatoes on top or around
the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
2. Cook on low for about 6-8 hours, or until the chicken is done and potatoes
are tender.
Easy Crockpot Chicken and Vegetables
INGREDIENTS
• 6 boneless chicken breast halves, skin removed • kosher salt and freshly
ground black pepper, to taste • 1 teaspoon garlic powder • 1 teaspoon
chicken bouillon granules or chicken base • 2 cans (about 15 ounces each)
whole potatoes, drained • 1 package (10 to 12 ounces) frozen cut green beans
• 1 can (8 ounces) sliced water chestnuts • 1 cup Italian salad dressing, low
fat or fat free • 3 teaspoons cornstarch
PREPARATION
1. Sprinkle chicken pieces with kosher salt, freshly ground black pepper, and
the garlic powder. Sprinkle with chicken bouillon granules or the chicken
base.
2. Top the chicken with the potatoes, then the green beans and water
chestnuts. Sprinkle lightly with salt and pepper and pour the salad dressing
over the top.
4. With a slotted spoon, remove the chicken and vegetables to a serving dish
and tent with foil to keep warm.
5. To thicken the liquids, drain them into a saucepan. Bring to a boil over high
heat.
6. Mix the 3 teaspoons of cornstarch with about 2 tablespoons of cold water
until the cornstarch has dissolved. Add to the boiling liquids and cook,
stirring, until thickened. Serve with the chicken and vegetables.
Easy Crockpot Chicken Santa Fe From Cindy
INGREDIENTS
• 1 can (15 oz) black beans, rinsed and drained • 2 cans (15 oz) whole
kernel corn, drained • 1 cup bottled thick and chunky salsa, your favorite
• 5 or 6 skinless, boneless chicken breast halves (about 2 lbs) • 1 cup
shredded Cheddar cheese
PREPARATION
1. In a 3-1/2-to 5-quart slow cooker, mix together the black beans, corn, and
1/2 cup of the salsa.
2. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the
chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken
is tender and white throughout. Do not overcook or the chicken will be dry.
3. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15
minutes.
4. Serves 6.
Easy Crockpot Chicken With Noodles
INGREDIENTS
• 1 to 1 1/2 pounds chicken, boneless breasts or thighs • 1/4 cup white
wine • 1 can (10 3/4 ounces) condensed cream of mushroom soup (or cream
of chicken) • 1 cup sour cream • 1/4 cup flour • salt and pepper, to taste
• cooked noodles
PREPARATION
1. Place chicken in Crock Pot. Mix wine and soup together in a bowl; pour
over chicken.
2. Cover and cook on LOW for 6 to 7 hours or HIGH 3 to 4 hours, or until the
chicken is cooked.
3. Before serving, mix sour cream with flour until smooth; stir mixture into
chicken and juices.
4. Taste and add salt and pepper, to taste.
5. Heat for 30 minutes longer on LOW.
6. Serve the chicken and gravy with hot cooked noodles.
Easy Crockpot Pepper Jack Chicken
INGREDIENTS
• 4 to 6 chicken breast halves, boneless, without skin • bell pepper strips
(could be frozen pepper stir combination) • 1 can Pepper Jack cheese soup
• 3 tablespoons chunky salsa
PREPARATION
chicken is tender.
2. Serves 4 to 6.
Easy Italian Seasoned Chicken
INGREDIENTS
• 4 to 6 chicken breast halves • 1/4 cup dry white wine • 1 envelope
Good Seasons Italian salad Dressing Mix
PREPARATION
1. In a heavy skillet, brown chicken breasts in a little oil. Place chicken in
crockpot. Sprinkle dressing mixture over chicken; add wine. Cover and
cook on high for about 3 to 4 hours, or until chicken is tender and juices run
clear.
Easy Pepper Jack Chicken
INGREDIENTS
• 4 to 6 chicken breasts, boneless, without skin • bell pepper strips (use
fresh or frozen pepper stir fry pepper strip combo) • 1 can Pepper Jack cheese
soup • 3 tablespoons chunky salsa
PREPARATION
chicken is tender. Serves 4 to 6.
2. Serve with Mexican style rice, macaroni and cheese, or plain hot cooked
rice.
Easy Stuffed Chicken Rolls
INGREDIENTS
• 6 boneless chicken breast halves • 6 thin slices ham • 6 thin slices
Swiss cheese or other • 1/4 to 1/2 cup flour • 8 ounces sliced mushrooms
• 3/4 cup chicken broth • 1/4 cup dry white wine • 1/4 teaspoon dried
rosemary, crushed • 1/4 cup grated Parmesan cheese • 2 teaspoons
cornstarch • 1 tablespoon water • 1 teaspoon Gravy Magic or other
browning sauce • salt and pepper, to taste
PREPARATION
1. Place chicken breasts between sheets of wax paper or plastic wrap; pound
to flatten. On each chicken breast, place a slice of ham and a slice of
cheese; roll up and secure with toothpicks. Dredge the chicken rolls in
flour. Place mushrooms in slow cooker then top with chicken rolls.
Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle
with the Parmesan cheese. Cover and cook on LOW for 6 hours.
2. Remove chicken to warm platter. Combine cornstarch, water, and gravy
browning sauce; stir into chicken cooking juices and stir until thickened.
Add salt and pepper to taste; pour sauce over chicken rolls.
3. Serves 6.
Favorite White Chicken Chili Recipe
INGREDIENTS
• 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their
"ease" and lower fat content) • 1 cup chopped onion • 1 can (or the
equivalent) chicken broth • 2 cloves of garlic, chopped finely • 2
tsp Cumin seed (ground will not withstand long cooking as well) • 1/2 tsp
dried oregano leaves • 3 -15oz cans white beans (great northern or cannellini),
drained and rinsed • 1 or 2 chopped red, green or yellow bell peppers, or
combination • jalapeno chili peppers, fresh, jarred or canned, optional or 'to
taste' (depending on how much heat you like!)
PREPARATION
1. In a 4 or 6 quart slow cooker combine the chicken, onions, chicken broth,
garlic, cumin and oregano.
2. Let cook a while on low (approx. 3-5 hours, depending on your schedule)
3. Add drained beans.
4. Now here is the important part if you don't want mushy chili.. Add the bell
peppers and jalapeno peppers (if using) no earlier than the last hour or hour
and a half before serving.
5. Top each serving with shredded Monterey jack cheese and or broken tortilla
chips if desired.
Garlic Chicken Alfredo
INGREDIENTS
• 1 jar (16 ounces) Creamy Garlic Alfredo Sauce, or Alfredo Sauce • 4 to 6
boneless chicken breast halves • 1 can (4 ounces) sliced mushrooms, drained
• 8 ounces spaghetti, hot cooked • grated Parmesan cheese
PREPARATION
1. Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow
cooker; top with mushrooms and remaining sauce. cover and cook on LOW
setting for 6 to 8 hours. Serve with hot cooked spaghetti, Parmesan cheese
and a tossed salad.
2. Serves 4 to 6.
Greek Chicken with Chicken Breasts and Tomatoes, Slow Cooker
INGREDIENTS
• 4 to 6 skinless chicken breasts • 1 lg. can (15 ounces) tomato sauce • 1
can (14.5 ounces) diced tomatoes with juice • 1 can sliced mushrooms • 1
can (4 ounces) sliced ripe olives • 2 cloves garlic, minced • 1 tbsp. lemon
juice • 1 tsp. dried leaf oregano • 1/2 cup chopped onion • 1/2 c. dry
white wine (optional) • 2 cups hot cooked rice • Salt to taste
PREPARATION
1. Wash chicken and pat dry. Bake in 350° oven for about 30 minutes.
Meanwhile, combine all other ingredients (except rice). Dice chicken and
combine with the sauce; cover and cook on low for 4 to 5 hours. Serve
chicken and sauce with hot cooked rice.
2. Serves 4 to 6.
Herbed Chicken with Wild Rice, Slow Cooker
INGREDIENTS
• 1 to 1 1/2 pound chicken tenders or boneless chicken breast halves • 6 to
8 ounces sliced mushrooms • 1 tablespoon vegetable oil • 2 to 3 slices
crumbled bacon, or 2 tablespoons real bacon bits • 1 teaspoon butter • 1 (6
oz.) box Uncle Bens (chicken flavor) long grain and wild rice • 1 can cream
of of chicken soup, with herbs or plain • 1 cup water • 1 teaspoon herb
mixture, such as fine herbes or a mixture of your favorites; parsley, thyme,
tarragon, etc.

PREPARATION
1. Saute chicken pieces and mushrooms in oil and butter until chicken is
lightly browned. Place bacon on bottom of 3 1/2 to 5-quart slow cooker.
Place rice over bacon. Reserve package of seasonings. Place chicken
tenders over rice - if using chicken breasts, cut in strips or cubes. Pour soup
over chicken, then add water. Top with seasonings and sprinkle with herb
mixture. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until rice is
tender (not mushy).
2. Serves 4 to 6.
Honey and Ginger Chicken
INGREDIENTS
• 3 pounds chicken breast halves without skin • 1 1/4 inch fresh ginger
root, peeled and finely chopped • 2 cloves garlic, minced • 1/2 cup soy
sauce • 1/2 cup honey • 3 tablespoons dry sherry • 2 tablespoons
cornstarch blended with 2 tablespoons water
PREPARATION
1. Combine ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip
chicken pieces into sauce; place chicken pieces in slow cooker; pour
remaining sauce over all. Cover and cook on LOW for about 6 hours.
2. Remove chicken to warm serving dish and pour the liquids into a saute pan
or skillet. Bring to a boil and continue simmering for 3 to 4 minutes to
reduce slightly. Whisk the cornstarch into the sauce mixture.
3. Cook over low heat until thickened. Pour a little sauce over chicken and
pass remainder.
4. Serve chicken with hot rice.
Hot and Sour Chicken, Slow Cooker
INGREDIENTS
• 4 to 6 chicken breast halves, skinned & boned • 1 cup low sodium
chicken broth • 1 package Knorr's Hot and Sour Soup Mix
PREPARATION
1. Put chicken breasts in the Crock Pot; add hot and sour soup mix. Pour the
chicken broth over all and cook on low for 5 to 6 hours.
2. Serve with rice or noodles. Hot and sour chicken recipe serves 4 to 6.
Italian Chicken With Broccoli and Cream Sauce
INGREDIENTS
• 4 boneless chicken breast halves • 2 envelopes Good Seasons Italian
Dressing • 1/2 cup water • 1 (8 oz) pkg. cream cheese, softened • 1 can
(10 1/2 oz.) condensed cream of chicken soup • 1 can (4 oz.) mushrooms,
drained • 8 oz. frozen broccoli cuts • 1 pound linguini, cooked and drained
PREPARATION
1. Cut chicken in pieces and place in the crockpot.
2. Mix the salad dressing mix with the water and pour over the chicken.
3. Cover and cook on low for about 3 hours. In a small mixing bowl, beat the
cream cheese and soup until blended. Stir in the mushrooms and pour the
mixture over the chicken.
4. Add broccoli cuts and cook for about 1 more hour.
5. Serve the chicken sauce over the hot cooked cooked linguini.
Italian Style Chicken With Spaghetti, Slow Cooker
INGREDIENTS
• 1 can (8 ounces) tomato sauce • 6 to 8 boneless chicken breast halves,
skin removed • 1 can (6 ounces) tomato paste • 3 tablespoons water • 3
medium cloves garlic, minced • 2 teaspoons dried leaf oregano, crushed
• 1 teaspoon sugar, or to taste • hot cooked spaghetti • 4 ounces
shredded mozzarella cheese • grated Parmesan cheese
PREPARATION
1. If desired, brown the chicken in hot oil; drain. Sprinkle generously with salt
and pepper. Arrange chicken in slow cooker. Combine tomato
sauce, tomato paste, water, garlic, oregano and sugar; pour over the
chicken. Cover and cook on LOW for 6 to 8 hours. Remove chicken and
keep warm. Turn cooker to high heat setting, stir mozzarella cheese into
sauce. Cook uncovered, till cheese melts and sauce is heated through.
2. Serve chicken and sauce over hot cooked spaghetti. Serve with Parmesan
cheese.
3. Serves 6 to 8.
Karla's Slow Cooker Chicken Cordon Bleu
INGREDIENTS
• 4 to 6 chicken breasts (pounded out thin) • 4 to 6 thin slices of ham
• 4 to 6 slices of Swiss cheese or Mozzarella cheese • 1 can cream of
mushroom soup (can use any cream soup) • 1/4 cup milk
PREPARATION
chicken in c.p. so it looks like a triangle /_\ Layer the rest on top. Mix soup
and milk. Pour over top of chicken.
2. Cover and cook on low for 4 to 6 hours or until chicken is no longer pink.
3. Serve with hot cooked noodles with the sauce.
Kathy's Sweet and Sour Chicken
INGREDIENTS
• 6 medium. carrots, cut into 1/2-inch chunks or strips • 1/2 cup finely
chopped green bell pepper • 1/4 cup finely chopped onion • 6 chicken
breast halves, with or without skin • 1/2 tsp. salt • 1 (10 oz.) jar sweet and
sour sauce • 1 (15 oz.) can pineapple chunks, drained • 2 tbsp. cornstarch
PREPARATION
1. Place all ingredients in slow cooker or crockpot with chicken on top.
2. Cover and cook on low 6-8 hours. Remove chicken and thicken juices with
2 tablespoons cornstarch dissolved to make a medium thick paste with a
little cold water.
3. Pour sauce over chicken breasts, or remove chicken from bone and stir into
sauce mixture. Serve with hot cooked rice.
Lazy Crockpot Chicken With Mushrooms
INGREDIENTS
• 4 to 6 boneless chicken breast halves • salt, pepper and paprika • 1
can (10 3/4 ounces) condensed cream of mushroom soup (or cream of chicken)
• 1/4 cup all-purpose flour • 1 can or jar (4 to 6 ounces) sliced mushrooms
PREPARATION
1. Rinse chicken breasts and pat dry. Sprinkle salt, pepper and paprika on both
sides. Arrange chicken breasts in crockpot. Combine remaining ingredients
and spoon over the chicken.
2. Cover and cook on LOW for about 6 hours, until the chicken is cooked and
tender but not dry.
3. Serve over noodles, rice, or mashed potatoes.
Lemon and Rosemary Chicken Breasts
INGREDIENTS
• 1/2 c. lemon juice • 1 tbsp. vegetable oil • 1 garlic clove, crushed
• 1 teaspoon. dried rosemary • 1/4 teaspoon. salt • 1/4 teaspoon. pepper
• 1 1/2 to 2 lbs.boneless, skinless chicken breasts
PREPARATION
1. In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and
pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours,
turning bag occasionally. Place chicken in the slow cooker and pour
marinade over. Cover and cook for 6 to 8 hours, or until tender, basting
occasionally with the marinade, if possible. You may add frozen
broccoli and carrots about 1 to 1 1/2 hours before done.
2. Serves 4 to 6.
Light Chicken Stroganoff
INGREDIENTS
• 1 cup fat-free sour cream • 1 tablespoon Gold Metal all-purpose flour
• 1 envelope chicken gravy mix (approximately 1 ounce) • 1 cup water
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces • 16
ounces frozen California blend vegetables, thawed • 1 cup sliced mushroom,
sauteed • 1 cup frozen peas • 10 ounces potatoes, peeled and cut into 1-
inch pieces, about 2 medium peeled potatoes • 1 1/2 cups Bisquick® baking
mix • 4 green onions, chopped (1/3 cups) • 1/2 cup 1% low-fat milk
PREPARATION
1. Mix sour cream, flour, gravy mix and water in 3-1/2 to 5-quart crockpot
until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook
on low heat setting 4 hours or until chicken in tender and sauce is
thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until
moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables
mixtures. Cover and cook on high heat setting 45 to 50 minutes or until
toothpick inserted in center of dumplings coming out clean.
2. Serve immediately 4 Servings.
Lori's Crockpot Glazed Chicken
INGREDIENTS
• 6 ounces orange juice, frozen concentrate, thawed • 6 chicken breast
halves • 1/2 teaspoon ground marjoram or thyme • 1/8 teaspoon ground
nutmeg • dash garlic powder • 1/4 cup cold water • 2 tablespoons
cornstarch
PREPARATION
1. In a small bowl, combine thawed orange juice concentrate with the
marjoram, garlic powder and ground nutmeg. Wash chicken and pat dry;
dip pieces into the orange juice mixture to coat completely. Place in slow
cooker/Crock Pot. Pour the remaining orange juice mixture over the
chicken. Cover and cook on low for 6 to 8 hours, or until chicken is tender
2. When chicken is done, remove to serving platter.
3. Pour the sauce that remains into a saucepan. Mix the cornstarch and water
and stir into the juice in pan. Cook over medium heat, stirring constantly,
until thick and bubbly. Serve the sauce over the chicken.
Marie's Chicken in Wine
INGREDIENTS
• 4 boneless chicken breast halves • flour • salt and pepper • 1/2 cup
white wine, dry • 1 can cream of mushroom soup • 1/2 cup chopped
onions
PREPARATION
1. Cut up 4 boneless, skinless chicken breasts in about 1 inch pieces. Lightly
flour and sprinkle with salt and pepper. Pour 1/2 cup white cooking wine
into Crock Pot, add chicken. Pour one can cream of mushroom soup and
1/2 cup chopped onions. Mix. Do not add water as it makes its own gravy.
Cook on low for 7-8 hours or high for 4-5 hours. Serve over egg noodles or
anything else you want.
2. Serves 4.
Marmalade Curried Chicken
INGREDIENTS
• 4 to 6 boneless, skinless chicken breasts • 3/4 cup orange marmalade
• 1/4 cup water • 1 teaspoon curry powder • 1/8 teaspoon cayenne
pepper • salt and pepper, to taste
PREPARATION
1. Combine all ingredients in the slow cooker. Cover and cook on low for 5 to
7 hours. Serve chicken breasts with juices over hot cooked rice. If desired,
thicken juices with a tablespoon of cornstarch mixed with a small amount
of water.
2. Serves 4 to 6.
Mediterranean Style Chicken
INGREDIENTS
• 6 skinless and boneless chicken breasts • 1 large can tomato sauce • 1
small can tomato puree • 1 can sliced mushrooms • 1 can ripe olives,
sliced or whole • 1 tablespoon garlic • 1 tablespoon lemon juice • 1
teaspoon oregano • 1 onion, chopped • 1/2 cup dry white wine, optional
• hot cooked rice • Salt to taste
PREPARATION
1. Wash chicken and pat dry. Combine all ingredients in the slow cooker
except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and
sauce over rice.
2. Serves 6.
Michelle's Sweet and Sour Chicken, Slow Cooker
INGREDIENTS
• 4 medium carrots, sliced • 1 rib celery, sliced • 1/2 c. chopped green
pepper • 1/2 c. chopped onion • 3 chicken breasts, cut lengthwise • 1/2
tsp. salt • 1 jar (10 ounces) sweet and sour sauce • 1 - 151/2 oz. can of
pineapple chunks, drained • 3 T. cornstarch • 3 T. cold water • Hot
cooked rice
PREPARATION
1. In slow cooker, place carrots, celery, green pepper and onion. Top with
chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple
chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours.
Remove chicken, keeping it warm. Blend cornstarch and water, stir into
juices in slow cooker/Crock Pot. Cover; cook on high 10 to 15 minutes or
until thickened. Season to taste and serve over rice.
Nacho Cheesy Chicken
INGREDIENTS
• 4 to 6 boneless, skinless chicken breasts • 1 can (about 1 lb) diced
tomatoes in juice • 1 can condensed nacho cheese soup • 1 can (4oz) mild
chopped green chiles • salt and pepper to taste
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on
low for 7 to 9 hours, or until the chicken is cooked through. Serve with hot,
boiled rice.
2. Serves 4 to 6.
Nancys Easy Chicken
INGREDIENTS
• 1 can of cream of celery soup • 1 can of cream of chicken • 2 cans of
cheddar cheese soup • 4 to 6 chicken breasts
PREPARATION
1. Place soups and chicken breasts in slow cooker. Cover and cook on low 5
to 6 hours or until chicken is thoroughly cooked.
Orange Chicken Recipe, Slow Cooker
INGREDIENTS
• 6 chicken breast halves, boned & skinned • 1/2 teaspoon ground ginger
• 1 teaspoon salt • pepper • 6 ounces frozen concentrate orange juice
• hot cooked rice • 1 cup shredded coconut • 1 1/2 cups orange
segments or canned, mandarin oranges • 4 green onions, chopped
PREPARATION
1. Combine chicken, ginger, salt, pepper & frozen orange juice in slow
cooker. Cover and cook on LOW for 6 hours. Arrange chicken over a bed
of hot cooked rice. Top with shredded coconut, orange segments and green
onions.
2. Serves 6.
Paige's Creamy Chicken and Rice, Slow Cooker
INGREDIENTS
• chicken tenders (3 per person) • cream of mushroom soup (1 can for 2-3
people, 2 for 4-6) • Mrs. Grass Onion Soup Mix (1 per each can of soup)
• 1 Tbsp olive oil • long grain brown rice (1 cup per can of soup) • 1
Tbsp whole thyme, crushed • salt and pepper to taste • desired amount of
broccoli florettes (optional) • diced red pepper (optional)
PREPARATION
1. When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I
empty my can of soup into a measuring cup, and add water (or white wine)
to equal 2 1/2 (not a typo, you need the extra for the onion soup mix). Heat
olive oil in a saute pan, and add rice until it begins to crackle, but not
brown. This will make the rice dense, and help it keep it's shape while
cooking. Whisk together the soups and additional H2o, herbs and
seasonings.
2. Combine all ingredients (except veggies) in crock, and cook on high 4-6
hours, or 8-10 hours on low. During last 30-45 minutes, add desired
veggies.
3. Paige's Notes: It usually makes one dinner for the two of us, and one left
over lunch for me. It has also become a frequent request when my extended
family gets together at the beach for a week. Easy to plug in, go beach-
combing, and come home hungry! Great with crusty bread, and a fresh
salad.
Paprika Chicken with Dumplings
INGREDIENTS
• 6 boneless, skinless chicken breast halves • 1/2 cup chopped onion • 1
tsp. salt • 1/2 tsp. black pepper • 1 tbsp. sweet Hungarian paprika • 1
cup chicken broth • 8 ounces sour cream • 1 tbsp. cornstarch or flour.
• Dumplings • 3 large eggs • 1/3 cup water • 2 1/2 cup all-purpose
flour, about 11 ounces
PREPARATION
1. Add onions to slow cooker.
2. Add seasonings, chicken and chicken broth.
4. Combine the sour cream and cornstarch in a bowl or cup.
5. Stir into slow cooker and heat through.
6. Taste and adjust seasonings.
7. Serve with dumplings.
Dumplings: Beat 3 eggs; add 1/3 cup water and 2 1/2 cups flour Beat with
spoon until smooth. Drop from teaspoon into boiling salted water and cook until
dumplings rise to the top, about 10 minutes.
Serves 6.
Pat's Creamy Chicken
INGREDIENTS
• 4 to 6 boneless chicken breast halves, skin removed • 1/4 cup melted
butter • salt and pepper, to taste • dried leaf thyme, to taste • 1 clove
garlic, minced • 1 can (10 1/2 ounces) cream of chicken soup • 8 ounces
cream cheese, cut into cubes, can use reduced fat • 1/2 cup chicken broth
• 1 cup chopped onions • 1/2 cup chopped celery
PREPARATION
1. Place chicken breasts in crockpot.
2. Brush the chicken with butter and sprinkle with salt and pepper. Add herbs
and remaining ingredients.
Peachy-Keen Chicken
INGREDIENTS
• 6 to 8 boneless chicken breast halves • 1 package golden onion dry soup
mix • 3/4 cup peach preserves • 1/4 cup Russian salad dressing • 1
package (16oz) peas, sugar snap peas, or mixed oriental vegetables, thawed
PREPARATION
1. Wash chicken and pat dry; place in slow cooker/Crock Pot. Add soup mix,
preserves, and dressing. Mix to combine. Cook on low for 6 to 8 hours, or
on high for 3 to 4 hours. Add vegetables (you can thaw quickly under hot
running water) during the last 30 to 60 minutes. Serve over rice.
2. Serves 6.
Provincial Chicken Recipe
INGREDIENTS
• 1 1/2 pounds chicken tenders, frozen • 2 small zucchini, diced • 1 can
(4 oz) sliced black olives • 1 tablespoon sherry wine vinegar, white wine
vinegar, or balsamic vinegar • 1 can good-quality diced tomatoes (about 15
ounces) • 1 can (10 oz) cream of chicken soup with herbs • 2 teaspoons
dried parsley flakes • 1 teaspoon dried basil • 1 tablespoon dried minced
onion • 1 cup shredded cheddar cheese • 2 to 3 tablespoons sour cream
(optional) • hot noodles, rice or pasta
PREPARATION
1. Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or
larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream
during the last 15 minutes. Serve over hot noodles, rice or pasta.
2. This crockpot chicken recipe serves 4.
Rose-Marie's Smothered Chicken
INGREDIENTS
• 4 to 6 boneless chicken breast halves, without skin • 1 tablespoon extra
virgin olive oil • 1 tablespoon butter • 1 large onion, sliced • 12 ounces
small portobello or crimini mushrooms, sliced • vegetables, your choice, 2
cups sliced/diced•
ounces) condensed cream of mushroom soup • 1 can (10 3/4
ounces) condensed French onion soup • freshly ground black pepper
PREPARATION
1. Heat the olive oil and butter in a skillet or saute pan over medium-high
heat. Cut chicken into bite size chunks and quickly brown in the hot fat.
2. Remove the chicken from pan, set aside, and cook the onion until softened
and lightly browned. Add mushrooms and sauté for another 5 minutes.
3. Layer the sliced or diced vegetables in the bottom of the crock pot. Top
with about half of the mushroom and onion mixture.
4. Top with the browned chicken, then the remaining mushroom and onion
mixture.
5. Empty all three cans of condensed soup into the pan. Cook, stirring, until
hot, scraping up any browned bits from the bottom of the pan. Pour the hot
soup mixture over the chicken mixture in the slow cooker.
6. Sprinkle with freshly ground black pepper.
7. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is
cooked and the vegetables are tender. Or cook the dish for about 5 to 6
hours on LOW.
8. Serve over cooked rice, noodles, biscuits, or vegetables.
Rustic Style Chicken With Mushrooms and Tomatoes
INGREDIENTS
• 1 to 1 1/2 pounds boneless chicken breasts, cut in 1-inch strips • 1
tablespoon real bacon bits or crumbled cooked bacon • 1 can (14.5 ounces)
diced tomatoes, drained • 1 can (15 ounces) artichoke hearts, quartered,
drained, or cooked frozen • 1 can(4oz) sliced mushrooms, drained • 1
packet dry chicken gravy mix (about 1 oz) • 1/4 cup red wine, such as
cabernet or pinot noir • 2 tablespoons Dijon mustard
PREPARATION
1. Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to
combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.
2. Serves 4.
Sally's Chicken With Olives
INGREDIENTS
• 4 boneless skinless breast halves or use bone-in • 1/2 cup wine (red or
white or 1/4 cup of each) • 1/4 cup olive oil • 1/4 cup red wine vinegar
• 1-2 tablespoons oregano • 2 bay leaves • 4-6 cloves garlic, crushed
• 1/2 to 1 teaspoon freshly ground pepper • 1 teaspoon salt • 2
tablespoons capers plus a little juice • 1/3-1/2 cup green olives • 1/3 cup
dark brown sugar
PREPARATION
1. Place chicken in crockpot. Mix together the remaining ingredients; pour
over the top of the chicken. Cook on low for approximately 6 to 7 hours.
The olives are really delicious after they've cooked for a while -- they're a
little sweet from the brown sugar and they're just yummy! This chicken can
be served cold as well.
2. Serves 4.
Sherri's Chicken & Dumplings
INGREDIENTS
• 4 chicken breast halves • 2 cans chicken broth (3 1/2 cups) • 1 cup
water • 3 cubes chicken bouillon or equivalent base or granules • 1 small
carrot, chopped • 1 small rib celery, chopped • 1/2 cup chopped onion
• 12 large flour tortillas
PREPARATION
1. Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to
10 hours. Take out chicken and remove meat from bones, then place broth
on stove in large pot. Cut chicken into bite-size pieces and return to broth
on stovetop. Bring to a slow boil.
2. Cut tortillas in half, then in 1-inch strips. Place strips into simmering broth
and boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken
but if too thin, combine 1 tablespoon cornstarch with just enough water to
dissolve and stir into broth.
3. Cook 5 to 10 minutes more.
4. Serves 4.
Simple Slow Cooker Chicken Barbecue
INGREDIENTS
• 3 boneless chicken breast halves • 1 1/2 cups spicy barbecue sauce, your
choice, plus more for serving • 1 medium onion, sliced or chopped
• toasted buns • coleslaw, for serving
PREPARATION
1. Wash the chicken breasts and pat dry. Put in a slow cooker with 1 1/2 cups
of barbecue sauce and the onion. Stir to coat the chicken. Cover and cook
on HIGH for 3 hours.
2. Remove the chicken breasts to a plate and shred or chop. Return the
shredded chicken to the sauce in the slow cooker; stir to blend. Cover and
cook for 10 minutes longer.
3. Serve the shredded chicken on toasted buns with coleslaw and extra
barbecue sauce.
4. Serves 4 to 6.
Slow Cooker Chicken and Gravy
INGREDIENTS
• 4 to 6 boneless chicken breast halves, without skin • 4 to 6 medium
potatoes, peeled and cut in 1-inch cubes • 4 to 6 ribs celery, cut in 1-inch
lengths • 1/2 bag baby carrots • 1 can (10 3/4 ounces) cream of chicken
soup • 1 envelope dry onion soup mix
PREPARATION
1. Place vegetables in bottom of slow cooker. Brown chicken breasts in a
large skillet in a little oil or cooking spray, if desired. Place chicken over
vegetables. Cover with the undiluted cream of chicken soup. Sprinkle with
dry onion soup mix. Cover and cook on LOW for 6 hours, or until chicken
is cooked and vegetables are tender.
Slow Cooker Chicken and Rice Casserole
INGREDIENTS
• 4 to 6 large chicken breasts, boneless, skinned • 1 can cream of chicken
soup • 1 can cream of celery soup • 1 can cream of mushroom soup
• 1/2 cup diced celery • 1 to 1 1/2 cups converted rice
PREPARATION
1. In slow cooker, combine 3 cans of soup and rice. Place the chicken on top
of the mixture, then add the diced celery. Cook for 3 hours on high or about
6 to 7 hours on low.
Slow Cooker Chicken and Sausage Pasta Sauce
INGREDIENTS
• 1 tablespoon olive oil • 4 garlic cloves, crushed • 1/2 cup chopped
onion • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1
small zucchini, chopped • 1 can (4 ounces) mushrooms • 1 can stewed
tomatoes, Italian seasoned • 1 can (6 ounces) tomato paste • 3 sweet Italian
sausage links • 4 boneless chicken breast halves, cut in strips • 1 teaspoon
Italian seasoning•
• red pepper flakes, to taste, optional
PREPARATION
1. Heat oil in skillet. Saute onion and garlic until light brown. Remove.
2. Add sausage; brown on all sides. Add chicken and cook just until browned.
Drain off excess fat. Slice sausages in 1-inch pieces. In slow cooker
combine all remaining ingredients with the onions and garlic. Add the
sausage then top with the chicken strips. Cover and cook on LOW 4 to 6
hours, until chicken is tender but not dry.
3. Serve this tasty sauce over hot cooked pasta.
4. Serves 4.
Slow Cooker Chicken Cordon Bleu
INGREDIENTS
• 6 chicken breast halves, boneless, skinless - pounded to flatten slightly
• 6 thin slices ham • 6 thin slices Swiss cheese • 1/4 to 1/2 cup flour, for
coating • 1/2 pound sliced mushrooms • 1/2 cup chicken broth • 1/2 cup
dry white wine (or use chicken broth) • 1/2 teaspoon rosemary, crushed
• 1/4 cup grated Parmesan cheese • 2 teaspoons cornstarch mixed with 1
tablespoon cool water • salt and pepper to taste
PREPARATION
1. Place a slice of ham and slice of cheese on each flattened chicken breast
and roll up. Secure with toothpicks and roll each in flour to coat. Place
mushrooms in the slow cooker, then the chicken breasts. Whisk together the
broth, wine (if using), and rosemary; pour over chicken. Sprinkle with the
Parmesan cheese. Cover and cook on low for 6 to 7 hours. Just before
serving, remove the chicken; keep warm.
2. To juices in slow cooker, add cornstarch mixture; stir until thickened. Salt
and pepper, then taste and adjust seasonings. Pour sauce over chicken rolls
and serve.
3. Serves 6.
Slow Cooker Chicken Curry With Rice
INGREDIENTS
• 4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks • 2
large onions, quartered and sliced thinly • 3 cloves garlic, minced • 1
tablespoon soy sauce or Tamari • 1 teaspoon Madras curry powder • 2
teaspoons chili powder • 1 teaspoon turmeric • 1 teaspoon ground ginger
• 1/3 cup chicken broth or water • salt and freshly ground black pepper, to
taste • hot cooked rice
PREPARATION
1. Mix all ingredients, except rice, together in the slow cooker or /Crock Pot.
2. Cover and cook on low from 6 to 8 hours, or until chicken is tender.
3. Taste and season with salt and pepper, as needed.
4. Serve over rice or noodles
Slow Cooker Chicken With Biscuits
INGREDIENTS
• 1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
• 1/2 cup chopped onion • 1 cup chopped celery • 1 can (10 3/4 ounces)
condensed cream of chicken or cream of chicken and mushroom soup, undiluted
• 1 jar (12 ounces) chicken gravy • 1/4 teaspoon poultry seasoning • 1/2
teaspoon dried leaf thyme • Dash black pepper • 2 cups frozen mixed
vegetables, thawed • 6 frozen biscuits or refrigerator biscuits
PREPARATION
1. In a slow cooker, layer the chunks of uncooked chicken breasts with
chopped onion and celery.
2. Combine the soup and gravy with poultry seasoning, thyme, and pepper;
pour over the chicken.
4. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and
continue cooking for 20 to 30 minutes, until vegetables are tender.
5. Meanwhile, bake the biscuits as directed on the package.
6. To serve, split a biscuit and spoon some of the chicken and vegetables over
the bottom half. Put the top half of the biscuit on the chicken and gravy.
7. Serves 6.
Slow Cooker Chicken With Mushrooms
INGREDIENTS

• 6 bone-in chicken breast halves, skin removed • 1 1/4 teaspoons salt
• 1/4 teaspoon pepper • 1/4 teaspoon paprika • 1 3/4 teaspoons chicken
flavored bouillon granules or chicken base • 1 1/2 cups sliced fresh
mushrooms • 1/2 cup green onions, sliced, with green • 1/2 cup dry white
wine • 1/2 cup evaporated milk • 5 teaspoons cornstarch • fresh
chopped parsley
PREPARATION
1. Wash chicken and pat dry. In a bowl, combine salt, pepper and paprika.
Rub over all sides of chicken, using all of the mixture. In a slow cooker,
alternate layers of chicken, bouillon granules or base, mushrooms and green
onions. Pour wine slowly over top. Do not stir ingredients. Cover and cook
on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is
2. With a slotted spoon, remove chicken and vegetables to a serving platter or
bowl. Cover with foil and keep chicken warm. In a small saucepan,
combine evaporated milk and cornstarch, stirring until smooth. Gradually
stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a
boil; continue to boi for 1 minute, or until thickened. Spoon some of the
sauce over chicken and garnish with parsley, if desired. Serve with hot
cooked rice or noodles, if desired.

Slow Cooker Chicken With Russian Dressing
INGREDIENTS
• 1 bottle Russian dressing (16 oz.) • 1 envelope onion soup mix • 1 jar
apricot preserves (10 oz.) • 4 pieces chicken -- (4 to 6) • Seasoned salt and
pepper to taste
PREPARATION
1. Combine Russian dressing, apricot preserves and onion soup mix in bowl
and pour into the crockpot.
2. Sprinkle the chicken with seasoned salt and pepper.
3. Place chicken, skin side down, in slow cooker. Cook on LOW for 6 to 8
hours (HIGH 3 to 4 hours).
4. Serves 4 to 6.

Slow Cooker Creole Chicken With Sausage
INGREDIENTS
PREPARATION
Add the chopped green bell pepper about an hour before the dish is done.
Taste and add salt and pepper, as needed.
4. Serves 6.

Slow Cooker Honey Mustard Chicken Recipe
INGREDIENTS
• 6 to 8 boneless chicken boneless chicken thighs, skin removed • 3/4 cup
Dijon mustard • 1/4 cup honey
PREPARATION
1. Put chicken thighs in the slow cooker. In a bowl, combine the mustard and
honey; mix to blend and pour over chicken. Cook on HIGH for 3 1/2 to 4
hours or on low for about 7 hours.
INGREDIENTS
• 1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces • 1 teaspoon
crumbled dry leaf oregano • 2 cloves garlic, minced • 2 tablespoons butter
• 1/4 cup dry wine, sherry, chicken broth, or water • 3 tablespoons lemon
juice • Salt and pepper
PREPARATION
1. Season the chicken pieces with salt and pepper. Sprinkle half of garlic and
oregano over the chicken.
2. Melt butter in a sauté pan over medium heat and brown chicken on all
sides.
3. Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic.
Add wine or sherry to the sauté pan and stir to loosen brown bits; pour into
slow cooker.
4. Cover and cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour.
5. Skim fat from juices and pour to a serving bowl; thicken juices, if desired.
6. Serve chicken with juices.
7. Serves 4.
Slow Cooker Stuffed Chicken Breasts
INGREDIENTS
• 6 boneless chicken breast halves, without skin • 6 thin slices ham • 6
thin slices Swiss cheese • 1/2 cup all-purpose flour, seasoned with 1/2
teaspoon • salt and a dash of pepper • 8 ounces fresh sliced mushrooms
• 1/2 cup chicken broth • 1/2 cup dry white wine or Marsala • 1/4
teaspoon ground rosemary • 1/4 cup grated Parmesan cheese • 2 teaspoons
cornstarch • 1 tablespoon cold water • salt and pepper to taste
PREPARATION
1. Place chicken pieces between 2 pieces of waxed paper or plastic wrap and
pound gently until evenly flattened. Place 1 slice of ham and 1 slice of
cheese on each chicken breast; roll up and secure with toothpicks then roll
in the seasoned flour. Put mushrooms in the crockpot and place chicken
rolls on top of mushrooms. In a separate bowl, combine chicken broth, wine
and rosemary; pour over chicken.
2. Sprinkle with the Parmesan cheese. Cover and cook on LOW for 6 hours.
Just before serving, combine cornstarch and water. Remove chicken; add
cornstarch mixture and stir until thickened. Add salt and paper to taste. Pour
sauce over chicken and serve.
3. Serves 6.
Slow-Cooked Chicken Dijon
INGREDIENTS
• 1 to 2 pounds chicken breast tenders • 1 can condensed cream of chicken
soup, undiluted (10 1/2 ounce) • 2 tablespoons regular or grainy Dijon
mustard • 1 tablespoon cornstarch • 1/2 cup water • pepper to taste
• 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
PREPARATION
1. Wash chicken and pat dry; arrange in the slow cooker. Combine the soup
with mustard and cornstar; add water and stir. Stir in parsley and pepper.
Pour the mixture over the chicken. Cover and cook on LOW for 6 to 7
hours. Serve with hot cooked rice and a side vegetable.
2. Chicken Dijon recipe serves 4 to 6.
Spanish Chicken with Olives and Tomatoes
INGREDIENTS
• 6 boneless chicken breast halves, skin removed • seasoned salt & pepper
to taste • sliced ripe olives, 4 ounces • 1 can (4 ounces) sliced mushrooms,
drained • 1 can (14.5 ounces) stewed tomatoes • Liquid to cover • (beer,
tomato soup or tomato sauce w/equal amount of water or stock)
PREPARATION
1. Cut chicken breasts into bite-sized pieces; season. Combine with remaining
ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours. Serve
with hot cooked rice.
2. Serves 4 to 6.
Spicy Crockpot Chicken With Chipotle Marmalade Sauce
INGREDIENTS
• 1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of
the sauce • 1/3 cup sweet orange marmalade • 1 teaspoon chili powder
• 1/4 teaspoon garlic powder • 1 tablespoon balsamic vinegar • 1
tablespoon honey • 1/2 cup chicken broth • 1 tablespoon vegetable oil
• Dash freshly ground black pepper • Dash salt • 4 boneless chicken
breast halves, without skin • 1 tablespoon cornstarch • 2 tablespoons cold
water
PREPARATION
1. Combine the chipotle with adobo sauce, marmalade, chili powder, garlic
powder, vinegar, honey, chicken broth, and oil.
2. Sprinkle the chicken breasts with salt and pepper. Arrange them in the slow
cooker; pour marmalade mixture over all.
through.
4. Put the chicken on a plate; cover and keep warm.
5. Pour the liquids into a saucepan and bring to a boil over high heat.
6. Reduce heat to medium and boil until slightly reduced, about 5 minutes.
7. Combine the cornstarch with cold water until smooth; stir into the sauce
and continue cooking, stirring, for about 1 minute longer, or until
thickened.
8. Serve the chicken with the thickened sauce.
9. Serves 4.
10. The recipe can be doubled and cooked for the same amount of time.
Swiss Chicken Casserole Recipe, Crock Pot
INGREDIENTS
• 6 boneless chicken breast halves, skin removed • 6 slices Swiss cheese
• 1 can condensed (10 3/4 ounces) cream of mushroom soup, undiluted • 2
cups herb-seasoned stuffing mix • 1/2 cup butter or margarine, melted
PREPARATION
1. Butter the sides and bottom of the crockery insert of the slow cooker or
spray with nonstick cooking spray.
2. Arrange the chicken breasts in the bottom of the pot. Top with the Swiss
cheese and then spoon the cream of mushroom soup over cheese.
3. Sprinkle the stuffing crumbs over the soup layer and then drizzle melted
butter over the top.
4. Cook on LOW for 5 to 7 hours or high 3 to 3 1/2 hours.

Tami's Honey-Mustard Chicken
INGREDIENTS
• 4 to 6 boneless skinless chicken breast halves (or use other pieces of
chicken) • 3/4 cup Dijon mustard or use a favorite gourmet mustard • 1/4
cup honey
PREPARATION
1. Put chicken in pot. Mix mustard and honey and pour over chicken. Cook on
high for 3 hours or on low for 6 to 8 hours. Adjust time for bone-in chicken.
Tami's Lemon Pepper Chicken, Slow Cooker
INGREDIENTS
• 4 to 6 boneless chicken breast halves, skin removed, or other chicken parts
• lemon pepper seasoning • 2 tablespoons melted butter or margarine
PREPARATION
1. Put chicken in slow cooker. Sprinkle generously with lemon pepper
seasoning. Drizzle butter or margarine over chicken. Cook on LOW for 6 to
8 hours, or until chicken is tender.
Tawny's Crock \"Pop\" Chicken
INGREDIENTS
• 1 1/2 to 2 1/2 pounds chicken pieces, breasts, etc.
• 1 small bottle ketchup (1 cup) • 1 medium onion, chopped • 1 can
your favorite brand of cola, or Dr. Pepper®

PREPARATION
8 hours.
2. Serve over rice, noodles, or potatoes.
3. Serves 4 to 6.
White Chili With Chicken
INGREDIENTS
• 1 can cooking oil spray • 1 tablespoon olive oil • 1 pound boneless
chicken breast; skin removed, cut in 1/2-inch pieces • 1/4 cup chopped onion
• 3 cloves garlic, minced • 1 can tomatillos (about 16 ounces), drained and
cut up • 1 can Ro-tel tomatoes, diced tomatoes with green chiles • 1 can
chicken broth (1 1/2 cups) • 1 can (4 ounces) chopped green chile peppers,
not drained • 1/2 teaspoon dried oregano flakes • 1/2 teaspoon coriander
seeds, crushed • 1/4 teaspoon ground cumin • 2 cans great northern beans,
drained • 3 tablespoons lime juice • 1/4 teaspoon black pepper • 1/2 cup
shredded sharp Cheddar cheese
PREPARATION
1. Spray a large skillet with cooking spray, add olive oil and heat on medium
high until hot. Add diced chicken and saute for 3 minutes or until done.
Remove chicken from pan. Place all ingredients, except Cheese, in a
crockpot and cook for 8 hours. Top each serving with a little shredded
cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and
condiments of your choice. Serves 6 .
Will's Chicken Chili for the Slow Cooker
INGREDIENTS
• 1 pound chicken breast halves or tenders • 2 cans (approx. 14.5 oz. each)
chicken broth • 2 cans (8 oz. each) cans tomato sauce • 1 onion, diced
• 1 cup frozen corn • 1 carrot, sliced • 1 celery stalk, diced • 1 can
(14.5 ounces) can diced tomatoes • 1 15-ounce can red kidney beans, plus
liquid • 1 jar (4 ounces) diced pimiento, drained • 1 jalapeno pepper, diced
• 2 teaspoons chili powder (or more to taste) • 1 teaspoon cumin • 1
clove garlic, minced (can substitute garlic powder) • 1/2 teaspoon salt
• dash basil • dash cayenne pepper (or more to taste) • dash oregano
• optional garnishes • sour cream • minced parsley • shredded
cheese (Mexican blend, cheddar jack, cheddar, pepper jack, etc.) • diced
tomatoes • thinly sliced green onions
PREPARATION
1. Combine all ingredients except optional garnishes in the slow cooker.
Cover and cook on high for 2 hours, then low for 6 additional hours.
2. Or the chili can be cooked on low for 8 to 10 hours.
3. Serve in bowls with your choice of garnishes.
Chunky Turkey Chili
INGREDIENTS
• 1 pound ground turkey or ground beef • 1/2 cup coarsely chopped onion
• 2 cans (14.5 ounces each) diced tomatoes with juice • 1 can (16 ounces)
pinto beans, drained, rinsed • 1/2 cup chunky salsa, your favorite • 2
teaspoons chili powder • 1 1/2 teaspoons ground cumin • salt and pepper
to taste • 1/2 cup shredded Cheddar or Mexican blend cheese • 1 to 2
tablespoons sliced black olives
PREPARATION
1. In a large skillet over medium heat, brown ground turkey and onion. Drain
off excess fat.
2. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili
powder, and cumin. Stir gently to blend ingredients.
3. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt
and pepper.
4. Serve with a dollop of sour cream and a little shredded cheese and black
olive slices.
5. Serves 4.

Cranberry-Apple Turkey Breast
INGREDIENTS
• 2 tablespoons butter • 1 large rib celery, chopped • 2 tablespoons
finely chopped onion or shallot, optional • 1 apple, peeled, cored, and diced
• 2 cups herb-seasoned stuffing crumbs • 1/2 cup chicken broth • 1 can
(14 ounces) whole berry cranberry sauce, divided • 1 teaspoon poultry
seasoning • turkey breast cutlets, about 1 1/2 to 2 pounds • kosher salt and
freshly ground black pepper
PREPARATION
1. In a large skillet or saute pan over medium heat, melt the butter. Add the
celery, onion, if using, and the diced apple. Cook, stirring, for about 5
minutes.
2. In a large bowl, combine the stuffing crumbs with the sauteed vegetable
mixture, chicken broth, 1 cup of the cranberry sauce, and the poultry
seasoning. Mix well to blend.
3. Spoon a few tablespoons of stuffing mixture on a turkey breast cutlet.
Starting with the long end roll up and secure with toothpicks.
4. Arrange the rolls in the slow cooker.
5. Alternatively, you can lightly roll the turkey up without the stuffing and
spoon the stuffing mixture around the rolls.
6. Spoon any excess stuffing mixture around the turkey rolls. Sprinkle with
kosher salt and freshly ground black pepper.
7. Cover and cook on LOW for 5 hours, or on HIGH for about 2 1/2 hours.
Turkey Breast with Orange Cranberry Sauce
INGREDIENTS
• 1/4 cup granulated sugar • 2 tablespoons cornstarch • 3/4 cup orange
marmalade • 1 cup fresh cranberries, ground or finely chopped • 1 small
boneless turkey breast, about 3 to 4 pounds • salt and pepper to taste
PREPARATION
1. In small saucepan, blend sugar and cornstarch; stir in marmalade and
cranberries. Cook over medium heat, stirring, until mixture is bubbly and
slightly thickened.
2. Place turkey breast in slow cooker. Sprinkle all over with salt and pepper.
3. Pour the sauce over turkey.
4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook 6 to 8
hours longer.
5. Insert an instant-read thermometer into the thickest part of the turkey breast
to check for doneness.
6. It should register at least 165° F to 170° F.
7. Slice turkey and serve with sauce.

Cranberry Turkey in a Crockpot
INGREDIENTS
• 1 turkey breast, thawed in refrigerator • 1 envelope Lipton onion soup
mix (I used the herb one) • 1 can cranberry sauce
PREPARATION
1. Place the turkey in the Crock Pot. Mix together cranberry sauce and soup
mix and pour over turkey.
2. Cook on high for 2 hours, then on low for 6 to 7 hours.
3. The turkey breast should register at least 165 on a food thermometer
inserted in the thickest part of the meat.

Crockpot Turkey With Sour Cream
INGREDIENTS
• 1 boneless breast of turkey (about 3 1/2 pounds) • 1 teaspoon salt
• 1/4 teaspoon pepper • 2 teaspoons dried dillweed, divided • 1/4 cup
water • 1 tablespoon white or wine vinegar • 3 tablespoons flour • 1 cup
sour cream
PREPARATION
1. Sprinkle both sides of turkey breast with salt, pepper and 1 teaspoon
dillweed. Place turkey breast in crockpot. Add water and vinegar. Cover
and cook on low for 7 to 9 hours or until tender. Remove turkey breast to a
platter; keep warm. Transfer juices to a saucepan; place on stovetop and
heat over medium-high heat. Let simmer briskly, uncovered, for about 5
minutes to reduce the liquids. Dissolve flour in small amount of cold water
and stir into the liquid.
2. Add the remaining teaspoon of dill weed.
3. Cook on until thickened, about 15 to 20 minutes. Stir in sour cream and turn
off heat. Slice meat and serve with the sour cream sauce.
4. Serves 6.

Turkey Sandwiches
INGREDIENTS
• 6 c. diced turkey • 3 cups Velveeta cheese (American cheese), diced or
shredded • 1 can (10 3/4 ounces) cream of mushroom soup • 1 can (10 3/4
ounces) cream of chicken soup • 1 onion, chopped • 1/2 c. Miracle Whip
PREPARATION
1. In slow cooker, mix together diced turkey, cheese, cream of mushroom
soup, cream of chicken soup, onion, and Miracle Whip. Cover and cook on
low for 3 to 4 hours. Stir turkey mixture occasionally. Add a little water, if
needed. Serve with split buns.
Crockpot Turkey With Garlic
INGREDIENTS
• 1 1/2 pounds boneless turkey thighs, skin removed • salt and pepper or
lemon pepper to taste • 1 tablespoon olive oil • 6 cloves garlic, left whole
• 1/2 cup dry white wine • 1/2 cup chicken broth • 1 tablespoon
chopped parsley
PREPARATION
1. Season turkey with salt and pepper or lemon pepper. In a large skillet over
medium-high heat, heat olive oil. Add turkey thighs; brown for about 10
minutes.
2. Place turkey in slow cooker; add remaining ingredients. Cook on HIGH for
3 to 4 hours, or until turkey thighs are cooked through. Remove garlic
cloves from pot. Mash a few and return to the slow cooker, if desired. Serve
turkey with juices.
3. Serves 4 to 6.
Ground Turkey Pasta Sauce
INGREDIENTS
• 3 tablespoons olive oil • 1 lb. ground turkey • 1 (14.5 oz.) can of
stewed tomatoes • 1 (6 oz.) can tomato paste • 1/2 tsp. dry thyme • 1
teaspoon dried leaf basil • 1/2 tsp. oregano • 1/2 to 1 teaspoon sugar,
optional • 1 teaspoon salt, or to taste • 1/2 cup chopped onion • 1 bell
pepper, chopped • 2 cloves crushed garlic • 1 bay leaf • 1/4 cup water
• 4 ounces chopped or sliced mushrooms, fresh or canned drained
PREPARATION
1. Put oil in skillet; brown ground turkey slowly. While ground turkey is
cooking, put stewed tomatoes, tomato paste, thyme, basil, oregano, salt and
sugar in slow cooker. Stir well and cook on low heat. When turkey is
browned, transfer to slow cooker with slotted spoon. In pan drippings, sauté
onion, pepper, garlic, and bay leaf until softened. To slow cooker, add 1/4
cup of water and the chopped mushrooms.
2. Cover and cook on low 4 to 6 hours. Thin with a little water if necessary.
3. Serve with hot cooked spaghetti your favorite cooked pasta.
4. Serves 6.
Ground Turkey Sloppy Joes
INGREDIENTS
• 2 pounds ground turkey • 1 cup chopped onion • 2 cans (15 oz each)
tomato sauce • 1 can (6 oz) tomato paste • 1/2 cup brown sugar (firmly
packed) • 1/3 cup red wine or cider vinegar • 2 tablespoons Worcestershire
sauce • 2 tablespoons liquid smoke • 1/2 teaspoon seasoned salt • 1/4
teaspoon black pepper
PREPARATION
1. Brown turkey with onions over medium-high heat about 6 to 8 minutes.
Drain.
2. Transfer the turkey and onions to slow cooker. Stir in the remaining
ingredients.
3. Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread.
4. Serves 8 to 10.
Easy Slow Cooker Cassoulet
INGREDIENTS
• 1 tablespoon extra virgin olive oil • 1 large onion, finely chopped • 4
boneless skinless chicken thighs, coarsely chopped • 1/4 pound cooked
smoked sausage, such as kielbasa or spicier andouille, diced • 3 cloves garlic,
minced • 1 teaspoon dried thyme leaves • 1/2 teaspoon black pepper • 4
tablespoons tomato paste • 2 tablespoons water • 3 cans (about 15 ounces
each) great northern beans, rinsed and drained • 3 tablespoons chopped
fresh parsley
PREPARATION
1. Heat olive oil in large skillet over medium heat.
2. Add onion to hot oil and cook, stirring, until onion is tender, about 4
minutes.
3. Stir in chicken, sausage, garlic, thyme, and pepper. Cook 5 to 8 minutes, or
until chicken and sausage are browned.
4. Stir in tomato paste and water; transfer to slow cooker. Stir great northern
beans into the chicken mixture; cover and cook on LOW for 4 to 6 hours.
5. Before serving, sprinkle the chopped parsley over cassoulet.
6. Serves 6.
Island Barbecued Turkey Legs
INGREDIENTS
• 4 to 6 turkey legs • Salt and pepper • 1/2 cup ketchup • 5
tablespoons cider vinegar • 1 tablespoon Worcestershire sauce • 4
tablespoons dark brown sugar • 1 teaspoon liquid smoke, optional • 1 can
(8 ounces) crushed pineapple, well drained • 1/2 cup chopped onion
PREPARATION
1. Lightly grease the crockery liner of the slow cooker. Arrange the turkey
legs in the slow cooker and sprinkle with salt and pepper. Combine the
remaining ingredients; spoon over the turkey legs and turn to coat legs well.
Cover and cook on LOW for 7 to 9 hours.
2. Serves 4 to 6.
Lemon Herb Turkey Breast
INGREDIENTS
• 1/4 cup granulated sugar • 2 tablespoons cornstarch • 3/4 cup orange
marmalade • 1 cup fresh cranberries, ground or finely chopped • 1 small
boneless turkey breast, about 3 to 4 pounds • salt and pepper to taste
PREPARATION
1. In small saucepan, blend sugar and cornstarch; stir in marmalade and
cranberries. Cook over medium heat, stirring, until mixture is bubbly and
slightly thickened.
2. Place turkey breast in slow cooker. Sprinkle all over with salt and pepper.
3. Pour the sauce over turkey.
4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook 6 to 8
hours longer.
5. Insert an instant-read thermometer into the thickest part of the turkey breast
to check for doneness.
6. It should register at least 165° F to 170° F.
7. Slice turkey and serve with sauce.
Slow Cooker Turkey and Wild Rice
INGREDIENTS
• 6 to 8 slices bacon, diced, fried until crisp and drained • 1 pound turkey
tenderloins, cut into 1-inch pieces • 1/2 cup chopped onion • 1/2 cup sliced
carrots • 1/2 cup sliced celery • 2 cans (14 1/2 oz. each) chicken • broth,
or 3 1/4 cups of broth made from base or granules • 1 can (10 3/4 oz).
condensed cream of chicken soup or cream of chicken soup with herbs • 1/4
tsp. dried marjoram • 1/8 tsp. pepper • 1 1/4 cups uncooked wild rice,
rinsed
PREPARATION
1. In a heavy skillet, cook bacon until crispy; remove with slotted spoon and
set aside. In drippings, brown the turkey pieces, cooking for about 3 to 4
minutes. Add onion, carrot, and celery; cook and stir 2 minutes.
2. Whisk together half of the broth and the soup in slow cooker. Stir in
remaing broth, marjoram and the pepper. Stir in turkey mixture, bacon and
the wild rice.
3. Cover and cook on high for 30 minutes.
4. Reduce heat to low. Cook 6-7 hours until rice is tender and liquid is
absorbed. Turkey and wild rice serves 6.
Turkey Breast Tenders with Orange-Cranberry Sauce
INGREDIENTS
• 2 lbs turkey breast tenders • 1/3 cup orange juice • 3/4 cup whole
cranberry sauce • 2 tablespoons brown sugar • 1 tablespoon soy sauce
• 1/2 teaspoon allspice • 1 tablespoon cornstarch dissolved in 1 tablespoon
cold water • salt and pepper to taste
PREPARATION
1. Combine all ingredients; turn turkey to coat. Cover and cook on low for 7
to 9 hours, or on high for 3 1/2 to 4 hours. About 10 minutes before serving,
stir in the cornstarch/cold water mixture. Season to taste with salt and
pepper.
2. Serves 4.
Turkey With Sweet Potatoes
INGREDIENTS
• 3 medium sweet potatoes or regular potatoes, peeled and cut into 2-inch
cubes • 1 1/2 to 2 pounds turkey thighs, skin removed • 1 jar (12 ounces)
turkey gravy (or use 1 1/2 to 2 cups) • 2 tbsp. flour • 1 tsp. dried parsley
• 1/2 teaspoon dried rosemary crushed • 1/4 teaspoon dried leaf thyme
• 1/8 tsp. pepper • 1 1/2 to 2 cups frozen cut green beans
PREPARATION
1. Layer sweet potatoes and turkey in slow cooker.
2. Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until
smooth. Pour gravy mixture over the turkey and sweet potatoes.
3. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours
longer.
4. Add the green beans to the slow cooker; stir. Cover and cook 1 to 2 hours,
or until turkey is tender and juices run clear.
5. Remove turkey and vegetables to a serving dish with a slotted spoon.
6. Stir sauce and serve with turkey and vegetables.
7. Serves 6
Crock Pot Turkey and Rice
INGREDIENTS
• 2 cans (10 3/4 ounces each) cream of mushroom soup or cream of celery
soup • 2 1/2 cups water • 2 1/2 cups uncooked converted white rice • 1
cup sliced celery • 1/4 cup finely chopped onion • 2 cups cubed cooked
turkey • 2 cups frozen peas and carrots • 1 teaspoon poultry seasoning
blend
PREPARATION
1. Pour soup and water into the slow cooker and mix to blend thoroughly. Add
remaining ingredients and stir. Cook 5 to 7 hours on Low or 2 1/2 to 3 1/2
hours on High. Check from time to time to make sure rice does not get
mushy. Serves 8.
Easy Slow Cooked Turkey Breast
INGREDIENTS
• 1 turkey breast, about 5 pounds • 1/2 cup (4 ounces) melted butter
• salt and pepper • 2 tablespoons cornstarch blended with 2 tablespoons
water • 1/2 to 1 cup chicken broth, as needed
PREPARATION
1. Sprinkle salt and pepper over the turkey breast and arrange in a large slow
cooker. Pour melted butter over the turkey.
2. Cover and cook on HIGH for 6 to 7 hours, or until turkey gets brown and
juices run clear when pierced with a knife.
3. Pour the juices from the slow cooker into a saucepan. Bring to boil slowly,
then add cornstarch and water mixture. Add a little chicken broth, about 1/2
to 1 cup, depending on the amount of liquids left in the crockpot.
4. Whisk over medium-low heat until smooth and thickened.
Tamale Pie with Ground Turkey
INGREDIENTS
• 1 pound ground turkey • 3/4 cup yellow cornmeal • 1 1/2 cups milk
• 1 egg, beaten • 1 package (1 1/4 ounce) chili seasoning mix • 1 can
(11 to 16 ounces) whole kernel corn, drained • 1 can (14.5 to 16 ounces)
tomatoes, cut up • 1 cups shredded cheese
PREPARATION
1. Brown turkey and drain well. In bowl, mix cornmeal, milk and egg. Add
drained meat, dry chili mix, tomatoes and corn. Stir. Pour into 3 1/2-quart
or larger slow cooker. Cover and cook 1 hour on high, then turn to low and
cook 3 hours on low. Sprinkle with cheese. Cook another 5 to 10 minutes.
2. Serves 6.
Turkey Barbecue
INGREDIENTS
• 2 to 3 pounds turkey cutlets or chops • 2 green bell peppers, or
combination of red, yellow, and green, cut in strips • 1 teaspoon celery salt
• Dash of pepper • 1 to 2 tablespoons finely chopped onion, or 2 teaspoons
dried minced onion • 2 cups thick barbecue sauce
PREPARATION
1. Sprinkle turkey cutlets with salt and pepper. Bake in 350° oven for 1 hour
covered. Uncover for desired darker color. Meanwhile, combine barbecue
sauce and celery salt in 5 quart slow cooker. Add green peppers and onions.
Cover and cook on high while turkey is baking. Chop turkey (as desired in
small to medium chunks) and add to slow cooker/Crock Pot. Cover and
cook on low for 4 hours or HIGH for 2 hours.
2. Serve with fresh split rolls.
3. Turkey recipe serves 4 to 6.
Crockpot Turkey and Quesadillas
INGREDIENTS
• 1 turkey breast, about 5 pounds, bone-in • 3/4 cup parsley, divided
• 1/2 cup vegetable oil • 2 tablespoons salt • 2 tablespoons black pepper
• 1 cup apple cider vinegar
PREPARATION
1. Place turkey in a large slow cooker. Stir together 1/2 cup of the chopped
parsley, vegetable oil, salt, pepper and vinegar; pour over turkey breast.
Sprinkle remaining parsley over top. Cook 4 to 4 1/2 hours on high or 8 to 9
hours on low. Remove from slow cooker and let stand 15 minutes before
slicing.
2. Serves 6.
3. To make the Turkey Ouesadillas: Heat 1 teaspoon oil in a skillet over
medium heat. Place a flour tortilla in the skillet and spread with about 1/2
cup of Mexican-style cheese blend and 1/4 to 1/2 cup diced turkey.
4. Top with a second tortilla. Cook until cheese starts to melt. Turn with a
spatula and brown the other side. Cut quesadilla into quarters and serve
with salsa.
5. Serves 6
Turkey Breast with Marmalade
INGREDIENTS
• turkey breast (to fit in crockpot) • 1 jar orange marmalade or pineapple
orange jam • cinnamon
PREPARATION
1. Place a turkey breast in the slow cooker/Crock Pot, pour 1 jar Orange
Marmalade or Pineapple/Orange Jam over the breast and sprinkle a little
cinnamon on top. Cook on low for 6 to 8 hours or on high for about 4
hours.
Slow Cooker Turkey and Broccoli Casserole
INGREDIENTS
• 8 ounces mushrooms • 2 tablespoons butter • 1 can (10 3/4 ounces)
condensed golden mushroom soup • 5 tablespoons mayonnaise, about 1/3 cup
• 3 tablespoons milk • 1 tablespoon prepared mustard • 1/4 teaspoon
black pepper • 4 cups diced cooked turkey • 16 ounces frozen cut broccoli
• 1 cup shredded American cheese • 1/4 cup toasted almonds•, optional
PREPARATION
1. Spray inside of crockpot with cooking spray or lightly grease with butter.
2. In a skillet over medium low heat, sauté sliced mushrooms in butter until
tender. In crockpot, combine mushrooms, soup, mayonnaise, milk, mustard,
and pepper. Stir in diced turkey and broccoli. Cover and cook on LOW
setting for 5 hours. Stir in cheese; cover and cook 30 minutes longer.
Sprinkle with toasted almonds, if desired, just before serving.
3. Serves 6.
•To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350°
oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet
over medium heat, stirring, until golden brown and aromatic.
Slow Cooker Turkey Pie
INGREDIENTS
• 3 cups diced cooked chicken or turkey • 2 cans (14 1/2 ounce each)
chicken broth • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1 stalk celery,
thinly sliced • 1/2 cup chopped onion • 1 small bay leaf • 3 cups cubed
potatoes • 1 package frozen mixed vegetables (16 oz) • 1 cup milk • 1
cup flour • 1 teaspoon black pepper • 1/2 teaspoon poultry seasoning blend
• 1/2 teaspoon salt • 1 9-inch refrigerated pie crust
PREPARATION
1. Combine chicken, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper,
celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker.
Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.
Remove bay leaf.
2. Heat oven to 375°. In a small bowl, mix milk and flour. Gradually stir flour
and milk mixture into the slow cooker. Stir in pepper, poultry seasoning,
and salt. Remove the liner from slow cooker base and carefully place 9-inch
pie crust over the mixture.
3. Place the crockery inside pre-heated oven and bake (uncovered)
for about 15 to 20 minutes, or until browned. If your liner is not
removable or is too large for the crust, put the mixture in a
casserole dish, cover with the pie crust and bake as above.
4. Serves 8.
Turkey with Gravy
INGREDIENTS
• 1 to 1 1/2 pounds turkey breast tenders (cut in half if large), or sliced turkey
cutlets • 1 packet turkey gravy mix (dry) • 1 can cream of mushroom soup
(regular or 98% fat free) • 1 tablespoon mushroom-onion soup mix (dry mix,
about 1/2 packet), or use a few • tablespoons of chopped onion and dry or
canned mushrooms • salt and pepper to taste
PREPARATION
1. Combine all ingredients in the Crock Pot; cover and cook on low for 6 1/2
to 8 hours. Serve with rice or potatoes.
2. Serves 4.
Turkey Madeira
INGREDIENTS
• 1 1/2 lb turkey breast tenders • 2 ounces dried mushrooms • 3/4 cup
chicken broth • 3 tablespoons Madeira wine • 1 tablespoon lemon juice
PREPARATION
1. Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if
desired, and serve with rice.
2. Serves 4.
Ranch Turkey Thighs
INGREDIENTS
• 3 turkey thighs • Salt and pepper • 1 envelope enchilada sauce mix
• 1 can (6 oz.) tomato paste • 1/2 cup water • 2 cup shredded Monterey
Jack cheese • 1/2 cup sour cream • 1/4 cup chopped green onions • 1
can (4 ounces) sliced ripe olives
PREPARATION
1. Cut each turkey thigh in half and remove the bone. Sprinkle the turkey with
salt and pepper and arrange in the slow cooker insert.
2. Combine enchilada sauce mix, tomato paste, and water; stir until well
blended. Spread the sauce mixture on top of turkey thighs.
3. Cover and cook on LOW for 6 to 7 hours, or until turkey is tender. Turn
control to HIGH; stir in cheese and continue stirring until cheese is melted.
4. Transfer to a serving dish and top with sour cream and chopped green
onions.
5. Garnish with sliced ripe olives.
6. Serve with tortillas and Easy Mexican Rice, if desired.
7. Serves 4 to 6.
Crockpot Turkey and Rice Casserole
INGREDIENTS
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup • 3
cups water • 3 cups converted long-grain white rice (uncooked) • 1 cup
thinly sliced celery • 2 to 3 cups cubed cooked turkey • 2 cups frozen
mixed vegetables (peas & carrots, oriental mix, etc.) • 1 teaspoon poultry
seasoning • 1 tablespoon dried minced onion
PREPARATION
1. Combine soup and water in slow cooker. Add remaining ingredients and
mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on
high, until rice is tender but not mushy.
2. Serves 4 to 6.
Turkey Stew with Mushrooms and Sour Cream
INGREDIENTS
• 1 pound turkey chops or cutlets, cut into 3-X 1-inch strips • 1 medium
onion, halved and thinly sliced • 3 green onions with green, minced • 8
ounces sliced fresh mushrooms • 3 tablespoons all-purpose flour • 1 cup
milk or half-and-half • 1 teaspoon dried leaf tarragon, crumbled • 1
teaspoon dried parsley • 1 teaspoon salt • 1/8 teaspoon pepper • 1/2 cup
frozen peas and carrots • 1/2 cup sour cream
PREPARATION
1. In a slow cooker, layer turkey strips, onions, and mushrooms. Cover and
cook on LOW setting for 4 hours. Remove to a warm serving bowl then
turn slow cooker to HIGH.
2. Combine flour and milk until flour is dissolved and mixture is smooth; stir
into juices in slow cooker. Add tarragon, parsley, salt, and pepper. Return
turkey and vegetables to the pot; add frozen vegetables. Cover and cook on
HIGH for 1 hour, or until sauce is thickened and vegetables are done.
3. If desired, stir in sour cream just before serving. Serve over rice or toast
points, if desired.
4. Serves 4.
Easy Crockpot Turkey Tetrazzini
INGREDIENTS
• 1 cup hot water • 1 can (10 3/4-ounce) cream of chicken soup, or cream
of chicken with herbs • 1 can (4 ounces) mushrooms, with liquid • 2
tablespoons chopped pimiento • 2 cups diced cooked turkey • 1 cup
shredded Cheddar cheese • 1/4 cup finely chopped onion • 1 teaspoon
dried parsley flakes • dash nutmeg • 2 cups broken uncooked spaghetti
PREPARATION
1. Spray inside of slow cooker crock with flavored cooking spray. In a bowl,
combine the water, soup, mushrooms with liquid, and pimiento. Stir in the
turkey, cheese, onion, parsley, and nutmeg. Add broken up spaghetti. Stir to
combine and pour into crockpot. Cover and cook on LOW for 4 to 6 hours,
until spaghetti is tender. Mix before serving. Serves 4 to 6.
Vickie's Spaghetti Sauce With Turkey Sausage
INGREDIENTS
• 6 ounces tomato paste • 16 ounces stewed tomatoes • 8 ounces tomato
sauce • 28 ounces tomatoes, canned, drained • 1/2 cup red wine • 1/2
cup water • 1/2 teaspoon sugar • 1/8 teaspoon dried leaf oregano • 1/8
teaspoon dried leaf basil • 1 bay leaf • 1 1/2 teaspoons Italian seasoning
• 1 teaspoon chili powder • 2 teaspoons garlic, minced • 1 pound turkey
breast, cooked and diced • 1/2 pound turkey Italian sausage, cooked, sliced
• 2 onions, sliced • 1 bell pepper, sliced • 1/2 teaspoon salt, optional
PREPARATION
1. Combine all ingredients in crockpot. Cover and cook on LOW for 8 to 10
hours.
2. Serves 10 to 12. May be frozen.
Wine-Braised Turkey Breast
INGREDIENTS
• 1 whole boneless turkey breast (about 3 pounds) • 1 medium onion,
halved and thinly sliced • 1/2 teaspoon thyme • 1 large clove garlic, thinly
sliced • salt and pepper to taste • 1/4 cup Madeira wine • 1 tablespoon
honey • 1 to 2 ounces dried mushrooms, such as Porcini, soaked in 1/4 cup
water • 1 tablespoon cornstarch mixed with with 2 tablespoons cold water
PREPARATION
1. Take turkey breast out of wrapping and netting, and rinse under cold water;
pat dry. Place turkey breast in slow cooker; add onion, thyme, garlic, salt &
pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook
on low for 8 to 10 hours. During the last 30 minutes pour liquid into a
container to skim excess fat, if desired, and return broth to pot. Stir
cornstarch mixture in and continue cooking until smooth and thickened.
2. Serves 5 to 6.
Apple Betty
INGREDIENTS
• 3 pounds cooking apples, Rome, Granny Smith, Jonathan, etc.
• 10 slices of bread, cubed, about 4 cups of bread cubes • 1/2 tsp. ground
cinnamon • 1/4 tsp. ground nutmeg • 1/8 tsp. salt • 3/4 cup brown
sugar, packed • 1/2 cup melted butter
PREPARATION
1. Wash apples, peel, core, cut into eighths. You should have about 7 to 8 cups
of sliced apples. Place apple slices in bottom of buttered crockpot. Combine
bread cubes with cinnamon, nutmeg, salt, sugar, butter; toss together. Place
on top of apples in crock. Cover and cook on LOW for 2 1/2 to 4 hours.
2. Serves 6.
Apple Butter
INGREDIENTS
• 7 cups applesauce, natural
• 2 cups apple cider
• 1 1/2 cups honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves, optional
• 1/2 tsp allspice

PREPARATION
1. In a slow cooker, combine all ingredients. Cover and cook on LOW for 14
to 15 hours or until mixture is a deep brown.
2. Spoon hot apple butter into hot sterilized jars and seal, then process half-
pints or pints 10 minutes in a boiling water bath.
3. Makes 4 pints or 8 half-pint jars.

xApple-Coconut Crisp
INGREDIENTS
• 4 large Granny Smith apples, cored, peeled & coarsely chopped (about 4
cups) • 1/2 cup sweetened flaked coconut • 1 tablespoon flour • 1/3 cup
brown sugar • 1/2 cup butterscotch or caramel ice cream topping (fat-free is
fine) • 1/2 teaspoon cinnamon • 1/3 cup flour • 1/2 cup quick rolled
oats • 2 tablespoons butter
PREPARATION
1. In a 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine
apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and
cinnamon. Drizzle with the ice cream topping. Combine remaining
ingredients in a small bowl with a fork or pastry cutter and sprinkle over
apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are
tender. Serve warm with vanilla ice cream or whipped topping.
Apple Cranberry Crisp
INGREDIENTS
• 3 large apples, peeled, cored, and sliced • 1 cup cranberries • 3/4 cup
brown sugar • 1/3 cup rolled oats (quick cooking) • 1/4 tsp. salt • 1 tsp.
cinnamon • 1/3 cup butter, softened
PREPARATION
1. Place apple slices and cranberries in slow cooker. Mix remaining
ingredients in a bowl; sprinkle over top of apple and cranberries. Place 4 or
5 paper towels over the top of the slow cooker and place a utensi, such as a
wooden spoon over the top to keep cover from sealing tightly. Set cover on
top. This allows the steam to escape. Turn slow cooker to high and cook for
about 2 hours.
2. Serves 4.
Apple Cranberry Compote
INGREDIENTS
• 6 cooking apples, peeled, cored, and sliced • 1 cup fresh cranberries
• 1 cup granulated sugar • 1/2 teaspoon grated orange zest • 1/2 cup
water • 3 tablespoons port wine or orange juice • heavy cream, optional
PREPARATION
1. Arrange apple slices and cranberries in slow cooker. Sprinkle sugar over
fruit. Add orange zest, water and wine. Stir to mix ingredients. Cover, cook
on LOW for 4 to 6 hours, until apples are tender. Serve warm fruits with the
juices, topped with cream, if desired.
2. Serves 6.
Apple-Date Pudding
INGREDIENTS
• 5 Jonathan or Granny Smith apples, peeled, cored and diced (or other
cooking apples) • 3/4 cup granulated sugar • 1/2 cup chopped dates
• 1/2 cup toasted, chopped pecans•
• 2 tablespoons flour • 1 teaspoon baking powder • 1/8 teaspoon salt
• 1/4 teaspoon nutmeg • 1/4 teaspoon cinnamon • 2 tablespoons melted
butter • 1 egg, beaten
PREPARATION
1. In the slow cooker, place apples, sugar, dates and pecans; stir to blend. In a
separate bowl, mix together flour, baking powder, salt, nutmeg and
cinnamon; stir into apple mixture. Drizzle melted butter over mixture and
stir. Stir in beaten egg. Cover and cook on LOW for 3 to 4 hours. Serve
warm.
2. •To toast nuts, spread out in a single layer on a baking sheet. Toast in a
350° oven, stirring occasionally, for 10 to 15 minutes.
3. Or, toast in an ungreased skillet over medium heat, stirring, until golden
brown and aromatic.

Apple-Nut Cheesecake
INGREDIENTS
• Crust: • 1 cup (scant) graham cracker crumbs • 1/2 teaspoon
cinnamon • 2 tablespoons sugar • 3 tablespoons butter, melted • 1/4 cup
finely chopped pecans or walnuts • Filling: • 16 ounces cream cheese
• 1/4 cup brown sugar • 1/2 cup granulated white sugar • 2 large eggs
• 3 tablespoons heavy whipping cream • 1 tablespoon cornstarch • 1
teaspoon vanilla • Topping: • 1 large apple, thinly sliced (about 1 1/2
cups) • 1 teaspoon cinnamon • 1/4 cup sugar • 1 tablespoon finely
chopped pecans or walnuts
PREPARATION
1. Combine crust ingredients; pat into a 7-inch springform pan.
2. Beat sugars into cream cheese until smooth and creamy. Beat in eggs,
whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on
medium speed of a hand-held electric mixer. Pour mixture into the prepared
crust.
3. Combine apple slices with sugar, cinnamon and nuts; place topping evenly
over the top of cheesecake. Place the cheesecake on a rack (or "ring" of
aluminum foil to keep it off the bottom of the pot) in the Crock Pot.
4. Cover and cook on high for 2 1/2 to 3 hours.
5. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until
cool enough to handle.
6. Cool thoroughly before removing pan sides.
7. Chill before serving; store leftovers in the refrigerator.
8. Oven: Bake at 325° F about 45 minutes to 1 hour, then turn the oven off
and let it cool in the oven for about 4 hours.
Apple Pie Coffee Cake INGREDIENTS
• Apple Mixture: • 1 can (20 oz) apple pie filling, apple slices broken up
somewhat • 1/2 teaspoon cinnamon • 3 tablespoons brown sugar • .
• Cake Batter: • 2 small yellow cake mixes (Jiffy - 9-ounce each) • 2
eggs, beaten • 1/2 cup sour cream (light) • 3 tablespoons softened butter or
margarine • 1/2 cup evaporated milk • 1/2 teaspoon cinnamon • 1
teaspoon butter or margarine for greasing slow cooker
PREPARATION
1. Combine ingredients for apple mixture in a small bowl. Combine batter
ingredients; mix well. Generouslly butter the sides and bottom of a 3 1/2
quart slow cooker/Crock Pot. Spread about half the apple mixture in the
bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter.
Cover and cook on high for 2 to 2 1/2 hours.
2. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes.
Invert on a plate, retrieving any apples left in the bottom of the pot and
placing on top of the cake. Makes a cake about 7 inches in diameter and 3
1/2-inches high.
Variations:
1. Substitute peach or other pie filling

3. Add chopped pecans or walnuts to the apple mixture
Apple Pudding Cake
INGREDIENTS
• 2 cups granulated sugar • 1 cup vegetable oil • 2 eggs • 2 teaspoons
vanilla extract • 2 cups all-purpose flour • 1 teaspoon baking soda • 1
teaspoon nutmeg • 2 cups cooking apples, unpeeled, cored, finely chopped
• 1 cup chopped walnuts
PREPARATION
1. In a large mixer bowl, beat together the sugar, oil, eggs, and vanilla. Add
flour, soda, and nutmeg; mix well.
2. Spray a two-pound can with cooking spray or grease and flour it well, or
use another baking dish which will fit in your slow cooker.
3. Pour batter into can or baking dish, filling up to 2/3 full.
4. Place it in Crock-Pot or slow cooker. Do not add water to the pot.
5. Cover but leave cover slightly ajar to let steam escape.
6. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking.
7. Cake is done when top is set.
8. Let stand in can a few minutes before tipping it out onto a plate. Serve with
whipped topping, sweetened whipped cream, or a Dessert Sauce.
Apricot Nut Bread
INGREDIENTS
• 3/4 cup dried apricots • 1 cup flour • 2 tsp baking powder • 1/4 tsp
baking soda • 1/2 tsp salt • 1/2 cup granulated sugar • 1/2 cup whole
wheat flour • 3/4 cup milk • 1 egg, slightly beaten • 1 Tbsp grated
orange rind • 1 Tbsp vegetable oil • 1 cup coarsely chopped pecans
PREPARATION
1. Place the apricots on a cutting board and sprinkle 1 tablespoon of flour over
them. Dip a knife into the flour and chop the dried apricots finely. Flour the
knife often to keep the apricots from sticking together. Sift together the
remaining flour, baking powder, baking soda, salt, and sugar into a large
mixing bowl. Stir in the whole wheat flour. Combine the milk, egg, orange
rind, and oil. Stir into the flour mixture.
2. Fold in the cut up apricots, any flour left on the cutting board, and the
chopped pecans. Pour into a well greased, floured baking unit or other heat-
proof baking dish or casserole which fits in your slow cooker. Cover and
place on a rack (or crumpled foil) in the slow cooker, but prop the lid open
a fraction with a twist of foil to let excess steam escape. Cook apricot nut
bread on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm
or cold.

Baked Apples
INGREDIENTS
• 6 large cooking apples • 3/4 cup orange juice • 2 teaspoons grated
orange peel • 1 teaspoon grated lemon peel • 3/4 cup blush wine or
cranberry-apple juice • 1/4 teaspoon cinnamon • 1/2 cup light brown sugar
• whipped cream
PREPARATION
1. Remove cores from apples and place in slow cooker. In a small bowl,
combine orange juice, grated orange peel, grated lemon peel, wine or juice,
cinnamon, and brown sugar. Pour over apples. Cover crockpot and cook on
low for about 3 1/2 hours, or until apples are tender. Cool slightly and serve
with whipped cream or whipped topping.
Baked Apples II
INGREDIENTS
• 6 to 8 medium cooking apples (McIntosh, Rome Beauty, Granny Smith,
Fuji, Jonathan, etc.) • 2 to 3 tablespoons raisins • 1/4 cup granulated sugar
• 1 teaspoon cinnamon, divided • 2 tablespoons butter, cut in small pieces
PREPARATION
1. Remove a little of the peel around the top of the apples and remove the
cores.
2. In a bowl, mix raisins, sugar, and 1/2 teaspoon cinnamon; fill center of
apples.
3. Place the apples in the slow cooker and sprinkle with the remaining
cinnamon. Dot with the butter pieces.
4. Pour 1/2 cup warm water around the apples.
5. Cover and cook on LOW for 6 to 8 hours, until apples are tender.
Baked Custard
INGREDIENTS
• 3 eggs, lightly beaten • 1/3 cup granulated sugar • 1 teaspoon vanilla
• 2 cups milk • 1/4 teaspoon ground nutmeg
PREPARATION
1. In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour
into a lightly buttered 1-or 1 1/2-quart baking dish or souffle which will fit
in the slow cooker, and sprinkle with the nutmeg. Place a rack or ring of
aluminum foil in the slow cooker, then add 1 1/2 to 2 cups of hot water to
the pot. Cover the baking dish with aluminum foil and place on the rack in
the crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
2. Serves 4 to 6.
Banana Bread
INGREDIENTS
• 1/3 cup shortening
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup mashed bananas
• 1/2 cup raisins or chopped dates
• 1/2 cup chopped pecans, optional

PREPARATION
1. In mixing bowl, cream together shortening and sugar; add eggs and beat
well. Add dry ingredients alternately with mashed banana; stir in raisins or
chopped dates and chopped pecans, if using. Grease a 4-cup can and pour
batter in it. Cover top of can with 6 to 8 layers of paper towel; and place on
rack in cooker. Cover crockpot and cook on HIGH for 2 to 3 hours (or until
bread is done). Shared on the forum.
Banana Nut Bread
INGREDIENTS
• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 1/4 teaspoon salt
• 2 teaspoons soda
• 4 cups flour
• 6 large bananas, very ripe, mashed
• 1 cup finely chopped pecans

PREPARATION
1. Cream together butter and sugar. Add eggs, one at a time, beating after each
addition. Sift dry ingredients together; add to creamed mixture. Stir in
bananas and chopped pecans.
2. Pour banana nut bread batter into 2 well greased loaf pans; bake at 325° for
about 1 hour and 15 minutes, or until a toothpick inserted in center comes
out clean. This banana nut bread recipe makes 2 loaves.
Candied Bananas
INGREDIENTS
• 6 ripe but firm bananas, peeled • 1/2 cup flaked coconut • 1/2 tsp
ground cinnamon • 1/4 tsp salt • 1/2 cup dark corn syrup • 1/4 cup
butter, melted • 1 tablespoon grated lemon peel • 3 to 4 tablespoons lemon
juice (1 medium lemon)
PREPARATION
1. Arrange peeled bananas in the bottom of crockpot; sprinkle with coconut,
cinnamon, and the salt.
2. Combine dark corn syrup, butter, lemon peel and juice; pour over banana
layer.
3. Cover and cook on LOW for 1 1/2 to 2 hours.
Carmel Apples
INGREDIENTS
• 2 packages (14oz each) caramels
• 1/4 cup water
• 8 medium apples, such as McIntosh, Gala, or Fuji
• sticks for apples

PREPARATION
1. In slow cooker, combine caramels and water. Cover and cook on high for 1
to 1 1/2 hours, or until caramels are melted, stirring frequently.
2. Meanwhile, line a baking pan with wax paper; butter the paper.
3. Wash and dry the apples. Insert a stick into stem end of each apple. Reduce
crockpot heat to LOW.
4. Note: If the caramel does happen to scorch, put it through a mesh strainer
and discard any dark particles.
5. Put the sauce into a saucepan or back into the cleaned slow cooker and keep
warm while you dip the apples.
6. Dip apple into hot caramel; turn to coat entire surface. Holding apple above
pot, scrape off excess accumulation of caramel from bottom apple.
7. Place coated apples on prepared wax paper in pan. As you near the bottom
of the pot, use a spoon to spoon hot caramel over apples. Put the pan of
coated apples in the refrigerator to set thoroughly. Use caution if children
are helping; the crockpot will probably be quite hot to the touch and the
caramel could scald.
8. Makes 8 caramel apples.
Caramel Rum Fondue
INGREDIENTS
• 1 bag (14 ounces) ounces caramels • 2/3 cup heavy cream or whipping
cream • 1/2 cup miniature marshmallows • 2 to 3 teaspoons rum or 1/2
teaspoon rum extract
PREPARATION
1. Combine caramels and whipping cream in slow cooker. Cover and cook on
LOW until the caramels have melted, about 1 1/2 hours. Stir in
marshmallows and rum flavoring until well blended. Cover and continue
cooking for about 30 minutes longer.
2. Serve with apple wedges, pound cake cubes, or use as a sauce for
gingerbread or ice cream.
Cherry Crisp
INGREDIENTS
• 1 can (21 oz) cherry pie filling • 2/3 cup brown sugar • 1/2 cup quick-
cooking oats • 1/2 cup flour • 1 teaspoon vanilla • 1/3 cup butter,
softened
PREPARATION
1. Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling
in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and
mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the
cherry pie filling. Cook for 5 hours on low.
Chocolate Clusters
INGREDIENTS
• 2 pounds white almond bark or white chocolate for dipping • 4 ounces
German's sweet chocolate or milk chocolate for dipping • 1 package
semisweet chocolate chips (12 ounces) • 24 ounces dry roasted peanuts
PREPARATION
1. Put all ingredients in crockpot; cover and cook on high for 1 hour. Do not
stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour longer.
Drop on waxed paper and let cool. Store candy in a tightly covered
container.
Chocolate Peanut Butter Cake
INGREDIENTS
• 2 cups chocolate cake mix • 1/2 cup water • 1/3 c. creamy peanut
butter • vanilla glaze, below • 1/2 c. chopped dry roasted peanuts, divided
• .
• Vanilla Glaze: • 1/2 cup confectioners' sugar • 1/4 teaspoon vanilla
• 2 to 3 tablespoons milk
PREPARATION
1. Combine cake mix, water, and peanut butter in mixing bowl. Beat about 2
minutes; stir in all but2 tablespoons of the chopped peanuts. Pour batter into
greased and floured 2 pound coffee can or baking dish which will fit in your
crockpot. Place can in crockpot. Cover top of can with 8 paper towels.
Cover slow cooker and bake on high for 2 to 3 hours. Cool 5 minutes;
unmold. Drizzle with vanilla glaze and sprinkle with reserved chopped
peanuts.
Christmas Bread Pudding
INGREDIENTS
• 3 eggs, beaten • 3 1/2 cups milk • 2 teaspoons vanilla • 1 teaspoon
ground cinnamon • 1/2 teaspoon salt • 3 cups bread cubes or soft torn
bread • 3/4 cup packed brown sugar • 1/2 cup raisins • 1/2 cup whole
candied cherries, red and green, halved
PREPARATION
1. Combine all ingredients, gently stirring until bread crumbs or cubes are
thoroughly moistened. Place mixture in a greased slow cooker. Cook on
HIGH for 3 to 4 hours, or until a knife inserted in center comes out clean.
Serve hot or cold.
Chocolate-Amaretto Cheesecake
INGREDIENTS
• Crust: • 3/4 cup vanilla wafer crumbs or graham cracker crumbs • 1/8
teaspoon almond extract • 1 tablespoon sugar • 3 tablespoons butter,
melted • Filling: • 1 cup ricotta cheese (light) • 12 ounces cream
cheese, light (neufchatel), softened • 1 cup sugar • 2 eggs • 3
tablespoons whipping cream • 1/4 cup amaretto • 1/4 cup plus 1
tablespoon cocoa • 1/4 cup all-purpose flour • 1 teaspoon vanilla • 1/3
cup miniature semisweet chocolate chips
PREPARATION
1. Combine crust ingredients and pat into a 7-inch springform pan.
2. Beat the cheeses with the 1 cup of sugar until smooth. Add eggs and
whipping cream and beat for about 3 minutes on medium speed of an
electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for
about 1 more minute. Stir in chocolate chips; pour into prepared pan.
3. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of
aluminum foil to keep it off the bottom of the pot).
cool enough to handle. Cool thoroughly before removing pan sides.
Chocolate Brownie Pudding Cake
INGREDIENTS
• 1/2 cup brown sugar • 3/4 cup water • 2 Tbsp cocoa • 2 1/2 cups
brownie mix (half of a 21.5oz pkg) • 1 egg • 1/4 cup peanut butter • 1
tablespoon soft butter or margarine • 1/4 cup water • 1/4 to 1/2 cup milk
chocolate chips, if desired
PREPARATION
1. Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a
boil. In the meantime combine the remaining ingredients in a mixing bowl.
Whisk together or mix well with a spoon. Spread the batter evenly in the
bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture
over the batter. Cover and cook on high about 2 hours; turn heat off and let
stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it
would be fine in a 3 1/2-quart.
2. Spoon into dessert dishes while warm; serve with whipped cream or ice
cream.
3. Serves 6 to 8.
Chocolate-Peanut Butter Pudding Cake
INGREDIENTS
• 1 cup all-purpose flour • 1/2 cup granulated sugar • 2 tablespoons
unsweetened cocoa • 1 1/2 teaspoons baking powder • 1/2 cup milk • 2
tablespoons vegetable oil • 1 teaspoon vanilla • 3/4 cup peanut butter
flavored pieces • 3/4 cup sugar • 1/4 cup unsweetened cocoa • 2 cups
boiling water • 1/2 cup peanut butter, creamy or chunky
PREPARATION
1. In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons
cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until
batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom
of a greased 3 1/2-4 qt crockery cooker.
2. In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir
together boiling water and peanut butter; stir into cocoa mixture.
3. Pour evenly over batter in the slow cooker.
4. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near
center of cake comes out clean. Uncover and let cool slightly, about 30
minutes.
5. To serve, spoon warm pudding cake into dessert dishes, and serve with ice
cream or whipped topping.
Chunk-Style Applesauce
INGREDIENTS
• 10 to 12 large cooking apples, peeled, cored, and cut in chunks • 1/2 cup
water • 1 teaspoon ground cinnamon • 3/4 to 1 cup granulated sugar
PREPARATION
1. Combine ingredients in slow cooker.
3. Serve warm or chilled with a dollop of whipped cream or with ice cream.
Cinnamon-Apple Bread Pudding
INGREDIENTS
• 2 tablespoons butter • 2 apples, cored peeled, and chopped • 3/4 cup
brown sugar, divided • 1 1/2 teaspoons cinnamon, divided • 2 large eggs
• 12 oz can evaporated milk • 3/4 cup apple juice • 2 1/2 cups French
bread torn in 1/2 to 1-inch pieces
PREPARATION
1. Melt butter in bottom of a 1 1/2 to 2-quart casserole or souffle dish which
will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons brown
sugar and 1/2 teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple
juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and
the bread pieces. Place a trivet or aluminum foil ring in the slow
cooker/Crock Pot. Pour 3/4 cup hot water into the the slow cooker/Crock
Pot.
2. Place the casserole dish on the ring in the slow cooker/Crock Pot. Cover
and cook on high for 2 1/2 hours, until knife inserted comes out clean.
Serve warm with vanilla ice cream or sweetened whipped cream.
Citrus Prune Dessert
INGREDIENTS
• 2 cups prunes (the dried, pitted kind) • water to cover prunes, for soaking
overnight • 2/3 cup boiling water • 1/2 cup sugar • 1/2 cup sugar
• strips of peel from 1/2 lemon or 1/2 orange • 1/4 cup almonds or 1/4 cup
walnuts (chopped) • Whipped cream or whipped topping
PREPARATION
1. Soak the prunes in water overnight to plump them. Take them out of the
water and put in slow cooker. Add the 2/3 cup boiling water, sugar, and
citrus strips. Cook on HIGH for 3 hours. Remove the citrus peel, discard,
and place the prunes in dessert serving dishes. Chill. Serve with chopped
nuts and whipped cream or whipped topping.
Country Apples
INGREDIENTS
• 4 to 5 cups peeled and sliced apples • 2 tbsp flour • 1/3 cup granulated
sugar • 1/3 cup raisins • 1/4 tsp cinnamon • 2/3 cup quick cooking or
regular rolled oats • 3 tbsp melted butter • 3/4 cup brown sugar
PREPARATION
1. Put apples in a mixing bowl; toss with the flour and granulated sugar. Stir
in raisins, cinnamon, and oats. Pour 1 cup water into crockery. Add apple
mixture. Pour melted butter over apples and then sprinkle with brown
sugar. Cover and cook on LOW 4 to 6 hours.
2. Serves 6.
Creamy Orange Cheesecake
INGREDIENTS
• 3/4 cup cookie or graham cracker crumbs • 2 tablespoons sugar • 3
tablespoons melted butter • Filling: • 16 ounces cream cheese, softened
• 2/3 cup sugar • 2 large eggs • 1 large egg yolk • 1/4 cup frozen
orange juice concentrate, thawed • 1 teaspoon orange or lemon zest, or dried
grated rind • 1 tablespoon all-purpose flour • 1/2 teaspoon vanilla
PREPARATION
1. Combine the graham cracker or cookie crumbs with 2 tablespoons of sugar;
mix in melted butter until well moistened. Pat into a 7-inch springform pan.
2. In a medium bowl, cream together the cream cheese and sugar. Add eggs
and yolk and beat for about 3 minutes on medium with a hand-held electric
mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2
minutes.
3. Pour batter into prepared crust; place on a rack or aluminum foil ring in the
crockery cooker (so it doesn't rest on the bottom of the pot).
5. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool
completely and remove the sides of the pan.
6. Chill before serving, and store leftovers in the refrigerator.
7. Oven: Bake at 325° F about 45 minutes to 1 hour, then turn the oven off
and let it cool in the oven for about 4 hours.
Crock Caramel Nut Rolls
INGREDIENTS
• 2 tubes (7 to 8 ounces each) refrigerated biscuits•
• 3/4 cup packed brown sugar • 1 teaspoons ground cinnamon • 1/4 cup
finely chopped pecans or walnuts • 6 tablespoons melted butter
PREPARATION
1. Generously butter a 3 to 4-quart slow cooker insert or a casserole or baking
dish which will fit in a larger slow cooker.
2. Mix brown sugar, cinnamon, and chopped nuts together.
3. Dip each refrigerator biscuit in melted butter to coat, then in the brown
sugar, cinnamon, and nut mixture.
4. Layer in the prepared slow cooker insert or baking dish.
5. Sprinkle any remaining brown sugar mixture over the top.
6. Cook on high for 1 1/2 to 2 hours, until the biscuits are baked.
7. I took mine out after about 1 hour and 45 minutes. They were done, but
slow cooker temperatures can vary.
8. •I used 8 of my frozen make-ahead biscuits, thawed and cut in half
horizontally, layered in a 3-quart cooker (pictured). A baking dish in a
larger oval or round cooker would make it easier to get the biscuits out in
one piece.
9. You could also use small homemade biscuits or about 1 pound of thawed
bread dough, cut in 16 to 20 pieces.
Crockpot Apple Butter
INGREDIENTS
• apples, peeled, cored and cut in quarters, to fill a 4-quart crockpot to 1 1/2 to
2 inches from top
• 4 tsp. cinnamon
• 1/2 tsp cloves
• 1/2 tsp salt
• 3 cups sugar
• 4 tablespoons water

PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on HIGH until hot,
then turn to LOW and cook all day (7 to 10 hours). When it is done and
apples are fully cooked down put small amounts into food processor and
pulse until smooth.
2. NOTE: If you are canning this, put into clean, sterilized jars and seal while
hot, then process half-pints or pints 5 minutes in boiling water canner.
1,001 feet to 6,000 feet, process for 10 minutes, and above 6,000 feet, 15
minutes.
Crockpot Apple Butter II
INGREDIENTS
• 7 cups applesauce, natural • 2 cups apple cider • 1 1/2 cups honey
• 1 tsp ground cinnamon • 1/4 tsp ground cloves, optional • 1/2 tsp
allspice
PREPARATION
1. In a slow cooker, combine all ingredients. Cover and cook on LOW for 14
to 15 hours or until mixture is a deep brown.
2. Spoon hot apple butter into hot sterilized jars and seal, then process half-
pints or pints 10 minutes in a boiling water bath.
3. Makes 4 pints or 8 half-pint jars.
Crockpot Apple Crisp Dessert
INGREDIENTS
• 6 medium cooking apples, peeled, cored, sliced • 1 1/2 cups flour • 1
cup packed brown sugar • 1 tablespoon cinnamon • 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger • 3/4 cup butter, softened Topping Suggestions:
• Vanilla ice cream • Maraschino cherries • Whipped cream or whipped
topping
PREPARATION
1. Generously butter the crock pot (slow cooker). Arrange apple slices in
bottom of the pot. In a bowl, combine flour, sugar, spices and butter with
fingers or a fork until crumbly.
2. Cover the apples with the crumble mixture. Tamp down lightly.
3. Cook on HIGH for 3 to 4 hours, or until apples are tender.
4. Serve in dessert dishes with any or all of the suggested toppings.
5. Enjoy...good on a cool, crisp Fall day!
Crockpot Bread Pudding
INGREDIENTS
• 5 eggs, beaten • 3 1/2 cups milk • 2 teaspoons vanilla • 2
Tablespoons (yes!) ground cinnamon • 1/2 teaspoon salt • 6 cups plain
bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed
with all ingredients) • 3/4 cup packed brown sugar • 1 Tablespoon butter
or margarine, melted • 1/2 cup raisins (optional) • One mashed or sliced
banana (optional)
PREPARATION
1. Mix all ingredients together until bread crumbs are thoroughly wet, and
mixture is smooth like thick oatmeal. Place mixture in a generously greased
slow cooker. Cook on high for 4 to 5 hours,or until a knife inserted in
center comes out fairly clean.
2. NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a
spoon or fork between it and the pot, to let the excess moisture escape;
otherwise you will have a clear liquid all around the bread pudding.
Crockpot Bread Pudding II
INGREDIENTS
• 5 eggs, beaten • 3 1/2 cups milk • 2 teaspoons vanilla • 2
Tablespoons (yes!) ground cinnamon • 1/2 teaspoon salt • 6 cups plain
bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed
with all ingredients) • 3/4 cup packed brown sugar • 1 Tablespoon butter
or margarine, melted • 1/2 cup raisins (optional) • One mashed or sliced
banana (optional)
PREPARATION
1. Mix all ingredients together until bread crumbs are thoroughly wet, and
mixture is smooth like thick oatmeal. Place mixture in a generously greased
slow cooker. Cook on high for 4 to 5 hours,or until a knife inserted in
center comes out fairly clean.
2. NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a
spoon or fork between it and the pot, to let the excess moisture escape;
otherwise you will have a clear liquid all around the bread pudding.
Crockpot Candy
INGREDIENTS
• 2 lbs. white almond bark • 4 ounces dipping chocolate, milk chocolate or
chocolate almond bark • 12 oz. pkg. semisweet chocolate chips • 2 1/2
cups dry roasted peanuts • 1 cup raisins
PREPARATION
1. Combine almond bark, milk chocolate, chocolate chips, and peanuts in
crockpot. Turn to LOW and stir every 15 minutes for 45 minutes. Stir in
raisins and cook 15 minutes longer.
2. Drop on waxed paper and let cool. When firm, store in an air-tight
container.
Crock Pot Cranberries
INGREDIENTS
• 1 pound fresh cranberries
• 2 cups granulated sugar
• 1/4 cup water

PREPARATION
1. Combine cranberries with sugar and water in Crock Pot. Cover and cook on
high 2 to 3 hours until cranberries begin to pop. Serve with turkey, pork, or
chicken.
Crockpot Orange Cinnamon Bread Pudding
INGREDIENTS
• 6 slices bread, about 6 ounces, torn into small pieces • 1/2 cup golden or
dark raisins • 1 can (12 ounces) evaporated milk • 4 large eggs • 2
tablespoons melted butter • 6 ounces orange juice concentrate • 4 large
eggs • 1 cup sugar • 1/2 teaspoon ground cinnamon • 1 tablespoon
vanilla extract
PREPARATION
1. Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-
sided container/casserole.
2. Put bread and raisins in a large bowl. Set aside.
3. In another bowl, whisk milk and eggs with melted butter, orange juice
concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and
blend well.
4. Pour into prepared bowl/casserole.
5. Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy
lift for the finished pudding.
6. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup
of very hot water into the crockpot. Place the bread pudding in the
crockery, arrange foil "handles" to the inside and cover the pot.
7. Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles"
to lift the dish up out of the pot so that you can get a grip on the outside of
the dish. Place on a rack to cool slightly.
8. Serve warm with vanilla sauce or an orange sauce.
Crock Pot Peach Butter
INGREDIENTS
• 6 cups unsweetened peaches • 3 cups white sugar • 1 1/2 cups apricot
nectar • 2 tablespoons orange or lemon juice • 1 teaspoon vanilla
PREPARATION
1. Put peaches through food mill or food processor.
2. Combine all ingredients in a slow cooker.
3. Cover and cook on LOW for 3 hours, stirring occasionally.
4. Uncover and continue cooking until excess liquid cooks away, about 5 to 8
hours.
5. Transfer to containers. Seal and refrigerate or freeze for longer storage.
Crockpot Pound Cake
INGREDIENTS
• 1 box (16 ounces pound cake mix • 1/4 cup light brown sugar, firmly
packed • 1 tablespoon all-purpose flour • 1/4 cup finely chopped pecans
• 1 teaspoon ground cinnamon • 1 teaspoon melted butter • .
• Vanilla Glaze: • 1/2 cup confectioners' sugar • 1/4 teaspoon vanilla
• 2 to 3 tablespoons milk
PREPARATION
1. Mix cake mix according to package directions. Pour batter into well greased
and floured 2 pound coffee tin (make sure it will fit in your crockpot with
cover) or baking dish which holds batter and fits in your crockpot. Combine
sugar, flour, nuts, cinnamon, and butter; sprinkle over cake batter. Place can
in slow cooker. Cover top of can with 8 layers of paper towels. Cover slow
cooker and bake on high for 3 to 4 hours.
2. Cool on rack for 5 minutes; unmold. Combine vanilla glaze ingredients
until smooth; drizzle over cake.
Crockpot Pumpkin Bread
INGREDIENTS
• 1 cup all-purpose flour • 1 1/2 tsp baking powder • 1 tsp pumpkin pie
spice • 1/2 cup brown sugar, firmly packed • 2 Tb vegetable oil • 2
eggs, slightly beaten • 1/2 cup pumpkin puree (canned) • 1/4 cup raisins,
finely chopped
PREPARATION
1. Combine flour, baking powder and pumpkin pie spice in a bowl; set aside.
2. In mixing bowl, combine brown sugar and vegetable oil; beat until well
blended. Beat in eggs. Add pumpkin and mix well. Stir in flour mixture and
beat with a wooden spoon just until combined. Stir in raisins.
3. Pour pumpkin mixture into 2 well-greased and floured half pint canning
jars with straight sides. Cover jars tightly with greased aluminum foil.
4. Place a rack or piece of somewhat crumpled foil in 3-1/2 or 4 qt. crockpot.
Place jars on rack or foil.
5. Cover and cook on HIGH setting for about 1 1/2 hours or until a wooden
pick or cake tester inserted in center comes out clean.
6. Remove jars and place on wire rack; cool 10 minutes. Carefully remove
bread from jars. Cool completely on wire rack. Makes 2 loaves.
Crock Pot Rice Pudding
INGREDIENTS
• 2 1/2 cups cooked rice
• 1 1/2 cups scalded milk
• 2/3 cup white or brown sugar
• 3 eggs, beaten
• 1 tsp. salt
• 2 tbsp. vanilla
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 cup raisins
• 3 tablespoons soft butter

PREPARATION
1. Combine all ingredients. Pour into a buttered baking dish which will fit into
slow cooker. (This can also be poured directly into a buttered crockpot.)
Cook on high 1 1/2 to 2 hours. Stir every 10 minutes during first 30
minutes. Recipe can be doubled.
Crock Pot Rice Pudding with Fruit
INGREDIENTS
• 1 package (6 ounces) dried cranberries • 1 package (4 ounces) dried
blueberries • 1 can (12 ounces) evaporated milk • 1 1/2 cups water • 8
ounces frozen orange juice concentrate • 3/4 cup sugar • 1 cup heavy
cream • Dash salt • 1/4 teaspoon ground cinnamon • 1 cup short-grain
Arborio rice
PREPARATION
1. Spray the inside of the crockery insert with nonstick cooking spray.
2. Combine all ingredients and pour into the slow cooker.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours,
or until rice is tender and mixture has thickened.
4. Stir the mixture about halfway through the cooking time and shortly before
it's done.
5. 6 Servings
Crockpot Fried Apples
INGREDIENTS
• 3 pounds Granny Smith apples, peeled, cored, and sliced • 1 teaspoon
cinnamon • dash of fresh grated nutmeg, optional • 3 tablespoons
cornstarch • 1 cup granulated sugar • 1 to 2 tablespoons of butter, cut in
small pieces
PREPARATION
1. Place apple slices in the slow cooker/Crock Pot; stir in remaining
ingredients and dot with the butter. Cover and cook on low for about 6
hours, or until apples are tender but not mushy. Stir about halfway through
cooking.
2. Makes 2 1/2 to 3 cups.
Curried Fruit Bake
INGREDIENTS
• 1 package prunes, (16 oz) pitted • 1 package dried apricots (11 oz) • 1
can pineapple chunks (20 ounces) drained • 1 can peaches; sliced (1 lb 13 oz)
• 1 cup brown sugar • 1/2 teaspoon curry powder • 12 ounces ginger ale
PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on LOW for 4 to 5
hours or HIGH for about 1 1/2 to 2 hours.
Easy Cherry Cobbler
INGREDIENTS
• 1 16 oz can cherry pie filling, light • 1 pkg cake mix for 1 layer cake, or
sweet muffin mix • 1 egg • 3 tablespoons evaporated milk • 1/2
teaspoon cinnamon • 1/2 cup chopped nuts, optional
PREPARATION
1. Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for
30 minutes. Mix together the remaining ingredients and spoon onto the hot
pie filling. Cover and cook for 2 to 3 hours on low. You may also use a
lightly greased souffle dish in a larger slow cooker.
2. 6 servings.
Easy Chocolate Clusters
INGREDIENTS
• 2 pounds white candy coating, or almond bark, broken into small pieces
• 2 cups (12 ounces) semisweet chocolate chips • 4 ounces German's
Sweet Chocolate • 24 ounces dry roasted peanuts
PREPARATION
1. In crockpot, combine the white candy coating or almond bark, German's
Sweet Chocolate, and semisweet chocolate chips. Cover and cook on HIGH
for 1 hour; reduce to LOW. Cover and cook 1 hour longer, or until candy is
melted, stirring every 12 to 15 minutes. Stir in roasted peanuts, mixing well.
Drop peanut clusters by teaspoonfuls onto waxed paper; let stand until set.
Store candy at room temperature.
2. Makes about 3 to 4 dozen chocolate peanut clusters.
Easy Slow Cooker Applesauce
INGREDIENTS
• 8 to 10 apples, peeled, cored, and cut in chunks • 1/3 cup apple juice or
water • 1 scant teaspoon cinnamon • 1/2 cup packed brown sugar
PREPARATION
1. Combine all ingredients in a slow cooker.
3. Stir to blend and mash lightly, if desired.
4. Serves 8.
Favorite Baked Custard
INGREDIENTS
• 2 cups milk, scalded
• 3 eggs, slightly beaten
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• nutmeg
• coconut, optional

PREPARATION
1. Scald milk and let cool slightly. Combine eggs, sugar, vanilla, and salt.
Slowly stir in the milk. Pour into a buttered 1-qt baking dish which fits in
your slow cooker. Sprinkle with nutmeg and coconut, if desired. Cover
baking dish with foil.
2. Set baking dish on a trivet or ring of foil in slow cooker.
3. Pour hot water around baking dish to about 1 inch deep. Cover pot and
cook on HIGH for 2 to 2 1/2 hours, or until knife inserted in custard comes
out clean.
4. Serve warm or chilled.
Flowerpot Banana Bread
INGREDIENTS
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup ripe bananas; mashed, 2 to 3 medium bananas
• 1/3 cup milk
• 1 teaspoon lemon juice
• 1/2 cup walnuts, chopped
• 1 flower pot, terra cotta, about 6 1/2 inch size, to fit in crockpot

PREPARATION
1. Wash a new flower pot well; grease then line with waxed paper, cutting to
fit. Note: Make sure the flower pot fits in your crockpot, or use a 2-pound
coffee can. Grease the waxed paper.
2. Mix flour, baking soda and salt. In a separate bowl, cream butter, then add
sugar, eggs and bananas, blending thoroughly. Combine milk and lemon
juice to banana mixture, alternately add flour and milk mixture, then stir in
nuts.
3. Pour mixture into prepared flower pot and place in crockpot. Place liner in
base. Cover with 2 to 3 paper towels. Cover crockpot and cook on low 5 to
6 hours. Do not lift lid to check on it until last hour.
Fresh Apple Coffeecake
INGREDIENTS
• 2 cups biscuit baking mix • 2/3 cup applesauce • 1/4 cup milk • 2
tablespoons granulated sugar • 2 tablespoons butter, softened or melted • 2
apples, peeled, cored and diced • 1 teaspoon cinnamon • 1 teaspoon vanilla
• 1 egg, lightly beaten • Streusel • 1/4 cup biscuit mix • 1/4 cup
brown sugar • 2 tablespoons firm butter • 1 teaspoon cinnamon • 1/4
cup chopped nuts, if desired
PREPARATION
1. Combine first 9 ingredients. Mix until well blended.
2. Spread in a lightly greased 3 1/2 quart Crock Pot (or spread in a lightly
greased baking dish which fits in a larger sized Crock Pot).
3. Combine streusel ingredients with a fork or pastry blender; sprinkle over
the batter.
4. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in
the center comes out clean. Uncover and let the cake cool in the pot.
5. When cool enough to handle, loosen it from the sides and lift out carefully
with a flexible spatula, or loosen sides and invert the pot slightly and
remove with your hand (you could hold a small piece of foil or waxed
paper).
Ginger Brown Bread
INGREDIENTS
• 1 gingerbread mix (approximately 14 to 15 ounces) • 1/4 cup yellow
cornmeal • 1 tsp. salt • 1 1/2 cups milk • 1/2 cup raisins
PREPARATION
1. Combine gingerbread mix with cornmeal and salt in mixing bowl; stir in
milk, mixing just until batter is moistened.
2. Beat with electric mixer at medium speed for 2 minutes; stir in raisins.
3. Pour into a greased and floured 7-cup mold. Cover with foil and tie.
4. Put a trivet or rack in slow cooker. I use slightly crumpled foil as a rack.
Pour 1 1/2 cups hot water in the pot. Place the filled mold on the rack or foil
in the crockpot.
5. Cover and cook on HIGH for 3 to 4 hours or until the bread is done.
6. Remove from crockpot and cool on a wire rack for 5 minutes.
7. Loosen edges carefully with a knife and turn out on a rack to cool slightly.
8. Serve warm with butter or cream cheese spread.
Home-Style Bread Pudding
INGREDIENTS
• 2 eggs, slightly beaten • 2 1/4 cups whole milk • 1 teaspoon vanilla
• 1/2 to 1 teaspoon cinnamon • 1/4 teaspoon salt • 2 cups 1-inch bread
cubes • 1/2 cup brown sugar • 1/2 cup raisins or chopped dates
PREPARATION
1. In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,
bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle
dish which fits in your slow cooker. Place metal trivet (or aluminum foil
shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom
of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on
trivet or foil ring. Cover and cook on high for about 2 hours, until set.
2. Serve bread pudding warm or cool, with sauce of your choice or plain.
Hot Caramel Apples
INGREDIENTS
• 4 large tart apples, cored • 1/2 cup apple juice • 1/2 cup brown sugar,
packed • 12 red-hot cinnamon candies • 4 tablespoons butter • 8
caramels • 1/4 teaspoon ground cinnamon
PREPARATION
1. Peel about 3/4-inch off the top of each apple; place in crockpot. Pour apple
juice over apples. Fill the center of each apple with 2 tablespoons of brown
sugar, 3 cinnamon candies, 1 tablespoon of butter, and 2 caramels. Sprinkle
with a little cinnamon. Cover and cook on low for 4 to 6 hours or until
apples are tender. Serve warm as is or with cream or whipped topping.
2. Makes 4 baked apples.
Hot Fruit Compote
INGREDIENTS
• 1 can peaches, drained • 1 can pears, drained • 1 can pineapple
chunks, drained • 1 cup brown sugar • 1 tsp. cinnamon • 1/2 stick butter
or margarine (4oz) • 1 can cherry pie filling
PREPARATION
1. Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together.
Cover and cook on low 3 to 6 hours. Use as a side dish for breakfast or a
meal, or as a topping for a dessert.
Hot Fruit Dessert
INGREDIENTS
• 3 grapefruit, peeled and sectioned • 1 can (11 oz) mandarin orange
sections, drained • 1 can (16 oz) fruit cocktail, well drained • 1 can (20 oz)
pineapple chunks, well drained • 1 can (16 oz) sliced peaches, well drained
• 3 bananas, sliced, optional • 1 tablespoon lemon juice • 1 can (21 oz)
cherry pie filling
PREPARATION
1. Combine all ingredients in slow cooker and toss gently to blend. Cover and
2. Makes about 2 quarts of fruit. Serve with whipped cream or whipped
topping.
Hot Spiced Fruit
INGREDIENTS
• 1 large can (28 to 29 ounces) peach slices, drained (28 to 29 ounces) • 1
can pineapple tidbits with natural juices, undrained (8 to 16 ounces) • 1 large
can (28 to 29 ounces) pear slices, drained (28 to 29 ounces) • 1 can (15
ounces) mixed chunky fruit • maraschino cherries, drained, about 1/2 cup, or
as desired • 1 tablespoon cornstarch • 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg • 1/2 cup brown sugar • 4 tablespoons
butter
PREPARATION
1. Combine all ingredients in the slow cooker; stir gently.
2. Cover and cook on LOW for about 4 to 6 hours or on HIGH for 2 to 3
hours. Serve with heavy cream or a dollop of sour cream, if desired.
3. Serves 8.
Indian Pudding
INGREDIENTS
• 3 cups milk • 1/2 cup cornmeal • 1/2 teaspoon salt • 3 eggs • 1/4
cup light brown sugar • 1/3 cup molasses • 2 tablespoons butter
• 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground allspice • 1/2
teaspoon ground ginger • 2/3 cup chopped dates or chopped raisins
PREPARATION
1. Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile bring
milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes.
Cover and simmer an additional 10 minutes. In a large bowl, combine eggs,
brown sugar, molasses, butter, and spices. Gradually beat in hot cornmeal
mixture; whisk until smooth. Stir in raisins or finely chopped dates. Pour
into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
Lemon-Poppyseed Upside Down Cake
INGREDIENTS
• 1 pkg. Lemon-Poppyseed Bread Mix • 1 egg • 8 ounces light sour
cream • 1/2 cup water • .
• Sauce: • 1 tablespoon butter • 3/4 cup water • 1/2 cup sugar
• juice from one lemon (about 1/4 cup)
PREPARATION
1. Mix the first 4 ingredients together until well moistened. Spread batter in a
lightly greased 3 1/2 quart slow cooker/Crock Pot. Combine sauce
ingredients in a small saucepan; bring to a boil. Pour boiling mixture over
the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be
slightly browned. Turn heat off and leave in the pot for about 30 minutes
with cover slightly ajar. When cool enough to handle, hold a large plate
over the top of the pot then invert.
Luscious Lemon Cheesecake
INGREDIENTS
• Crust: • 1 cup vanilla wafer crumbs • 1/2 teaspoon lemon zest • 1
tablespoons sugar • 3 tablespoons butter, melted Filling: • 16
ounces cream cheese, softened • 2/3 cup granulated sugar • 2 large eggs
• 1 tablespoon all-purpose flour or cornstarch • 1 teaspoon fresh lemon
zest • 2 tablespoons fresh lemon juice
PREPARATION
1. Combine crust ingredients. Pat into a 7-inch springform pan.
2. Beat cream cheese and sugar together until smooth and creamy; beat in
eggs and continue beating on medium speed of a hand-held electric mixer
for about 3 minutes.
3. Beat in remaining ingredients and continue beating for about 1 minute.
4. Pour batter into the prepared crust.
5. Place the cheesecake on a rack in the Crock Pot (crumpled foil can be used
to form a rack).
7. Let the finished cheesecake stand in the covered pot after turning it off for
about an hour or 2, until cool enough to handle.
8. Cool thoroughly before removing pan sides. Chill in the refrigerator before
serving, and refrigerate any leftovers.
Orange Peanut Baked Apples
INGREDIENTS
• 6 cooking apples • 1/2 cup raisins • 3 tablespoons all-purpose flour
• 1/3 cup granulated sugar • 1/2 teaspoon ground cinnamon • 1/8
teaspoon salt • 1 teaspoon finely grated orange peel • 2 tablespoons peanut
butter • 2 tablespoons butter • 1/4 cup chopped roasted peanuts • 2/3
cup water • 2/3 cup orange juice • cream (optional)
PREPARATION
1. Wash apples and core. Peel apples about a third of the way down from stem
end. Fill hollowed out center with raisins; set apples in crockpot, stacking if
necessary. Combine flour, sugar, cinnamon, salt, orange peel, peanut butter
and butter until crumbly. Add peanuts and sprinkle over apples. Mix water
and orange juice; pour around the apples. Cover crockpot and cook on low
7 to 9 hours, until apples are tender.
2. Serve warm, plain or with heavy cream.
3. Makes 6 servings
Maggie's Baked Apples
INGREDIENTS
• 7 or 8 medium apples, cored • Clementine orange sections • raisins
• cinnamon
PREPARATION
1. Stuff apples with orange sections, raisins, and cinnamon; pile them in the
Crock Pot. Add 1/4 cup water. Cover and cook on low most of the day,
about 7 to 9 hours.
2. Maggie notes the apples shrunk a bit, but held up very well.
Peanut Butter-Chocolate Cheesecake
INGREDIENTS
• Crust: • 1 cup chocolate or regular graham cracker crumbs • 2
tablespoons brown sugar • 3 tablespoons melted butter • Filling: • 12
oz cream cheese, room temperature • 2/3 cup brown sugar • 2 large eggs
• 1/3 cup creamy peanut butter • 1 tablespoon all-purpose flour • 1/2
teaspoon vanilla • 1/2 cup chocolate chips, melted (semisweet or milk
chocolate)
PREPARATION
1. Combine crumbs with 2 tablespoons of brown sugar; mix in melted butter
until well moistened. Pat into a 7-inch springform pan.
2. In a medium-sized mixing bowl, with an electric mixer, cream together the
cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium
speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about
2 more minutes.
3. Pour all but about 1/2 cup of the batter into the prepared pan.
4. Combine the melted chocolate chips with the remaining batter and pour on
top of the batter in the pan.
5. Cut the chocolate batter in gently with a knife to make a swirling pattern,
without disturbing the crust.
6. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the
pot) in the crockery cooker.
7. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1
1/2 to 2 hours, until cooled enough to remove.
8. Cool completely before removing from pan.
Oven: Bake at 325° F about 45 minutes to 1 hour, then turn the oven off and let
it cool in the oven for about 4 hours.
Praline Cheesecake
INGREDIENTS
• Crust: • 1 cup graham cracker crumbs • 1/4 cup finely chopped
pecans • 2 tablespoons brown sugar • 3 tablespoons melted butter Filling:
• 16 ounces cream cheese, room temperature • 3/4 cup brown sugar • 2
large eggs • 1/4 cup whipping cream • 1 teaspoon vanilla extract • 1
tablespoon flour
PREPARATION
1. Combine crumbs and nuts with brown sugar; mix in melted butter until well
moistened. Pat into a 7-inch springform pan.
2. Beat cream cheese and sugar together until smooth. Add the eggs, cream,
vanilla, and flour; beat for 3 to 4 minutes at medium speed of a hand-held
electric mixer. Pour into the prepared crust and place on a rack or ring of
aluminum foil (to keep it off the bottom of the pot) in a 5 to 6-quart Crock
Pot (large enough to fit the springform pan).
3. Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2
hours, until cool enough to remove.
4. Cool completely and remove the sides of the pan.
5. Garnish with pecan halves if desired.

Pudding Cake
INGREDIENTS
• 1 cup flour • 1/2 cup sugar • 1/2 cup coarsely chopped pecans • 1/4
cup unsweetened cocoa • 2 teaspoons baking powder • 1/2 teaspoon salt
• 1/2 cup milk • 1/4 cup oil • 1 teaspoon vanilla extract • 1 cup
boiling water • 1/2 cup chocolate syrup • whipped cream or ice cream
PREPARATION
1. In mixing bowl, combine first 6 ingredients; stir in milk, oil and vanilla.
Pour batter into 6-cup greased mold or similar container (make sure this
will fit in your crockpot). Mix boiling water with chocolate syrup; pour
over batter. Place small trivet, foil ring, or band from canning jar in bottom
of cooker; add 2 cups warm water to the crockpot. Place mold in crockpot
and cover with 4 layers of paper towels.
2. Cover crockpot and cook on high 3 to 4 hours.
3. Serve warm with heavy cream or ice cream.
Pumpkin Job
INGREDIENTS
• 1 can pumpkin puree (15 ounces) • 1 scant tablespoon pumpkin pie spice
• 2 teaspoons vanilla • 1 can evaporated milk (12 ounces) • 3/4 cup
sugar • 1/2 cup biscuit mix • 2 tablespoons butter • 2 eggs
PREPARATION
1. Spray the slow cooker crock with non-stick spray or lightly oil the inside.
2. Combine all ingredients in a mixing bowl. Using an electric hand-held
mixer at low to medium speed, beat ingredients together until smooth.
3. Pour the mixture into the prepared crockpot.
4. Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
5. Spoon into cups and top with whipped topping or a lightly spiced whipped
cream.
6. Serves 6.
Pumpkin Tea Bread
INGREDIENTS
• 1/2 cup vegetable oil • 1/2 cup granulated sugar • 1/2 cup light or dark
brown sugar, firmly packed • 2 large eggs, beaten • 1 cup canned pumpkin
puree • 1 1/2 cups sifted flour • 1/2 teaspoon salt • 1/2 teaspoon
cinnamon • 1/2 teaspoon nutmeg • 1 teaspoon baking soda • 1 cup
PREPARATION
1. In mixing bowl, combine oil with granulated and brown sugars; blend well.
Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir
into pumpkin mixture then fold in chopped nuts. Pour batter into greased
and floured 1 lb. 10 oz. coffee can (make sure it will fit in your crockpot
with cover on) or use baking dish which holds batter and fits in your
crockpot. Place can in crockpot.
2. Cover top of can with 8 paper towels; place lid on crockpot. Bake on HIGH
for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2
hours.
Rhubarb Bake
INGREDIENTS
• 2 cups fresh sliced rhubarb • 3/4 cup granulated sugar • 1 cinnamon
stick • 1 teaspoon grated lemon peel • 1/4 cup butter • 1/3 cup flour
• 1/3 cup sugar
PREPARATION
1. Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker.
Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the
rhubarb into baking dish. Combine remaining ingredients until crumbly and
sprinkle over rhubarb. Bake at 400° for 20 to 25 minutes, until topping is
nicely browned. Serve with whipped topping or ice cream.
2. Serves 4 to 6.
Rich Brownies in a Nut Crust
INGREDIENTS
• 1/4 cup melted butter • 1 cup chopped pecans • 1 family-size package
brownie mix (about 20 to 23 ounces), along with ingredients for preparation
PREPARATION
1. Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides
well. Sprinkle with half of the chopped pecans. Mix brownies according to
the package directions, stirring in remaining chopped pecans. Pour batter
into the coffee can. Place can in slow cooker. Cover top of can with 8 paper
towels. Cover and bake on HIGH for 3 hours. Do not check or remove
cover until 45 to 60 minutes. Remove can; discard paper towels.
2. Let stand 5 minutes. Unmold and serve while warm, if desired.
Ricotta Amaretto Cheesecake
INGREDIENTS
• Crust: • 1 cup vanilla wafer crumbs (about 21 to 23 cookies) • 1
tablespoon sugar • 1/8 teaspoon almond extract • 3 tablespoons melted
butter • Filling: • 15 ounces light ricotta cheese • 8 ounces cream
cheese, softened • 2/3 cup sugar • 3 large eggs plus 1 egg yolk • 1/4 cup
Amaretto liqueur • 2 tablespoons all-purpose flour • 1/4 teaspoon almond
extract • 1/2 teaspoon vanilla extract
PREPARATION
1. Combine crust ingredients well; pat into a 7-inch springform pan.
2. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium
speed of an electric hand-held mixer. Add remaining filling ingredients and
beat about 2 minutes more. Pour into prepared crust.
3. Place the cheesecake on a rack in the Crock-Pot (or use a "ring" of
crumpled aluminum foil to keep it off the bottom of the pot). Cover and
cook the cheesecake on high for 2 1/2 to 3 hours.
cool enough to handle.
5. Cool thoroughly before removing pan sides.
Simple Slow Cooker Apple Dessert
INGREDIENTS
• 4 large apples, peeled, cored, quartered • 1/2 cup light brown sugar • 2
cups apple cider • 2 cups water • 2 cinnamon sticks or about 1 teaspoon
ground cinnamon • 3 tablespoons butter, cut in small pieces • 1 tablespoon
cornstarch mixed with 1 tablespoon cold water • 1 teaspoon vanilla extract
PREPARATION
1. Put the apples in the slow cooker insert.
2. In a bowl, combine the brown sugar, cider, water, cinnamon sticks or
cinnamon, and butter. Pour over the apples.
3. Cover and cook on HIGH for 2 to 2 1/2 hours, or until the apples are tender,
stirring 2 or 3 times throughout the cooking.
4. Pour the juices into a saucepan and bring to a boil on the stovetop. Boil,
stirring occasionally, for 8 to 10 minutes. Reduce heat to a simmer.
5. Combine the cornstarch and cold water and blend well. Stir into the
simmering juices. Continue cooking, stirring constantly, until thickened.
Stir in the vanilla.
6. Serve the apples with the cider sauce.
7. Serves 4.
Slow Cooker Breakfast Cobbler
INGREDIENTS
• 4 medium-sized apples, peeled, cored, and sliced • 1/4 cup honey • 1
teaspoon ground cinnamon • 2 tablespoons melted butter • 2 cups granola
cereal, your favorite
PREPARATION
1. Place apples in buttered slow cooker; Combine remaining ingredients and
sprinkle over apples. Cover and cook on LOW 7 to 9 hours or on HIGH 3
to 4 hours. Serve with cream or ice cream
2. Serves 4.
Slow Cooked Fruit Compote With Cinnamon
INGREDIENTS
• 1 can (approx. 15 ounces) sliced peaches • 1 can (approx. 15 ounces)
dark red cherries • 1 can (approx. 15 ounces) sliced pears • 1 can (approx.
15 ounces) apricot halves • 4 tablespoons light brown sugar, packed • 4
tablespoons frozen orange juice concentrate or regular orange juice • 1/2
teaspoon cinnamon
PREPARATION
1. Drain fruits well. Put fruits in slow cooker insert with brown sugar, orange
juice concentrate, and cinnamon. Stir gently, cover, and cook on LOW for 3
to 5 hours.
2. Serves 6 to 8.
Slow Cooker Orange Cinnamon Bread Pudding
INGREDIENTS
• 6 slices bread, about 6 ounces, torn into small pieces • 1/2 cup golden or
dark raisins • 1 can (12 ounces) evaporated milk • 4 large eggs • 2
tablespoons melted butter • 6 ounces orange juice concentrate • 4 large
eggs • 1 cup sugar • 1/2 teaspoon ground cinnamon • 1 tablespoon
vanilla extract
PREPARATION
1. Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-
sided container/casserole.
2. Put bread and raisins in a large bowl. Set aside.
3. In another bowl, whisk milk and eggs with melted butter, orange juice
concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and
blend well.
4. Pour into prepared bowl/casserole.
5. Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy
lift for the finished pudding.
6. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup
of very hot water into the crockpot. Place the bread pudding in the
crockery, arrange foil "handles" to the inside and cover the pot.
7. Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles"
to lift the dish up out of the pot so that you can get a grip on the outside of
the dish. Place on a rack to cool slightly.
8. Serve warm with vanilla sauce or an orange sauce.
Slow Cooker Rice Pudding With Mixed Berries
INGREDIENTS
• 1 package (6 ounces) dried cranberries • 1 package (4 ounces) dried
blueberries • 1 can (12 ounces) evaporated milk • 1 1/2 cups water • 8
ounces frozen orange juice concentrate • 3/4 cup sugar • 1 cup heavy
cream • Dash salt • 1/4 teaspoon ground cinnamon • 1 cup short-grain
Arborio rice
PREPARATION
1. Spray the inside of the crockery insert with nonstick cooking spray.
2. Combine all ingredients and pour into the slow cooker.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours,
or until rice is tender and mixture has thickened.
4. Stir the mixture about halfway through the cooking time and shortly before
it's done.
5. 6 Servings
Spoon Peaches
INGREDIENTS
• 1/4 cup granulated sugar • 1/2 cup brown sugar • 3/4 cup biscuit mix
• 2 eggs, beaten • 2 teaspoons vanilla • 2 teaspoons melted butter
• 2/3 cup evaporated milk • 2 cups peach slices, mashed • 1 scant
teaspoon cinnamon
PREPARATION
1. Spray slow cooker with non-stick cooking spray. Combine sugars and the
biscuit mix. Stir in eggs and vanilla. blend in the melted butter and milk.
Add peaches and cinnamon. Pour into slow cooker/Crock Pot. Cook on low
for 6 to 8 hours.
Steamed Pumpkin-Date Pudding
INGREDIENTS
• 1 cup brown sugar • 1/2 cup shortening • 2 eggs, separated • 1 3/4
cups all-purpose flour • 1 teaspoon salt • 1 teaspoon baking soda • 1
teaspoon baking powder • 1 teaspoon ground cinnamon • 1 teaspoon
nutmeg • 1 teaspoon ground ginger • 1 16 oz can pumpkin or 1 1/2 cups
fresh cooked and pureed pumpkin • 1/4 cup evaporated milk • 1 cup
chopped dates • 1/2 cup chopped pecans
PREPARATION
1. Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour,
salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger
together and beat in alternately with pumpkin and milk. Fold in dates and
nuts. Beat egg whites until they hold stiff peaks and gently fold into batter.
Put mixture into a well-oiled or buttered 6-cup mold or souffle dish. Place a
small trivet in a Crock Pot large enough for the souffle dish, and add about
1/2 to 3/4-inch of water to the Crock Pot.
2. If you don't have a trivet, make a ring of foil just thick enough to keep the
souffle dish out of the water. Cut a round of wax paper to fit the top of the
souffle dish and lightly grease it so batter will not stick as it rises, then wrap
well with aluminum foil. Put in Crock Pot and cook on LOW for 4 to 5
hours.
Stewed Fruits
INGREDIENTS
• 16 ounces prunes, pitted • 8 ounces dried apricots • 8 ounces dried
pears • 3 cups water • 1/2 cup sugar • 1/2 vanilla bean or 1/2 teaspoon
vanilla • 1 teaspoon finely grated lemon zest • 2 tablespoons fresh lemon
juice
PREPARATION
1. Combine all ingredients together in the Crock Pot and cook on low until the
fruit is tender, 6 to 8 hours.
2. Serve warm or at room temperature.
3. Yield: 6 to 8 servings.
Strawberry-Rhubarb Cobbler
INGREDIENTS
• 2 1/2 cups sliced rhubarb • 1 1/2 cups sliced strawberries • 3/4 cup
sugar • 1/2 cup water • 2 teaspoons lemon juice • 2 tablespoons
cornstarch mixed with just enough cold water to make a smooth paste • 1 c. +
1 tbsp. flour (or use self-rising flour and omit baking powder) • 3 tbsp. sugar
• 1 1/2 tsp. baking powder • 1/4 tsp. salt • 1/4 cup cold butter • 1/2
cup milk or half & half
PREPARATION
1. Combine fruit, sugar, water, and lemon juice in slow cooker/Crock Pot.
Cover and cook on low 4 to 5 hours. Mix cornstarch with a little cold water
and add to mixture. Turn to high. Blend dry ingredients. Cut butter in until
mixture is grainy; mix milk in until just moistened. Drop small amounts
over fruit mixture.
2. Cover and cook for about 1 hour on high.
Streusel Pound Cake
INGREDIENTS
• 1 box pound cake mix, 16 ounces • 1/4 cup light brown sugar, firmly
packed • 1 tablespoon all-purpose flour • 1/4 cup finely chopped pecans
• 1 teaspoon ground cinnamon • 2 teaspoons butter
PREPARATION
1. Mix cake mix according to package directions. Pour batter into well greased
and floured 2 pound coffee tin (make sure it will fit in your crockpot with
cover) or baking dish which holds batter and fits in your crockpot. Combine
sugar, flour, nuts, cinnamon, and butter; sprinkle over cake batter. Place can
in slow cooker. Cover top of can with 8 layers of paper towels. Cover slow
cooker and bake on high for 3 to 4 hours.
Triple Chocolate Pudding Cake
INGREDIENTS
• 1 package chocolate cake mix (2-layer size) • 2 cups sour cream • 1
package instant chocolate pudding (any size) • 1 cup semisweet chocolate
chips • 3/4 cup vegetable oil•
• 4 large eggs • 1 cup water
PREPARATION
1. Spray crock pot with non-stick spray.
2. Mix all ingredients together in a bowl until well blended; transfer to the
slow cooker.
3. Cover and cook on LOW for 6 to 8 hours. Do not lift the lid.
4. Serve with ice cream.
Warm Spiced Fruit
INGREDIENTS
• 1 large can (28 to 29 ounces) peach slices, drained (28 to 29 ounces) • 1
can pineapple tidbits with natural juices, undrained (8 to 16 ounces) • 1 large
can (28 to 29 ounces) pear slices, drained (28 to 29 ounces) • 1 can (15
ounces) mixed chunky fruit • maraschino cherries, drained, about 1/2 cup, or
as desired • 1 tablespoon cornstarch • 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg • 1/2 cup brown sugar • 4 tablespoons
butter
PREPARATION
1. Combine all ingredients in the slow cooker; stir gently.
2. Cover and cook on LOW for about 4 to 6 hours or on HIGH for 2 to 3
hours. Serve with heavy cream or a dollop of sour cream, if desired.
3. Serves 8.
Zucchini Bread
INGREDIENTS
• 2 large eggs • 2/3 cup vegetable oil • 1 1/4 cup sugar • 1 1/3 cups
zucchini, peeled and grated • 1 tablespoon vanilla extract • 2 cups all-
purpose flour • 1/4 teaspoon salt • 1/2 teaspoon baking powder • 1 1/2
teaspoons ground cinnamon • 1/4 teaspoon ground nutmeg • 1 cup
PREPARATION
1. In mixing bowl with electric mixer, beat eggs until light and foamy. Add
oil, sugar, grated zucchini and vanilla. Mix well.
2. Combine the dry ingredients in another bowl with nuts; stir well to blend.
Stir into zucchini mixture and blend well.
3. Pour into a greased and floured 2 pound coffee can or 2 quart mold
(whatever you use, make sure it fits in your slow cooker). Place in slow
cooker.
4. Cover can or dish with 8 paper towels.
5. Cover and bake on HIGH for 3 to 4 hours.
6. Do not remove cover to check cake until it has cooked for 3 hours. Let
stand 5 minutes before unmolding.
Beans with Tuna
INGREDIENTS
• 4 tablespoons olive oil • 1 clove garlic, crushed • 1 pound small white
beans, soaked overnight drained • 2 cups chopped tomatoes • 2 6-1/2oz
can white tuna in water, drained and flaked • 2 sprigs basil, finely chopped, or
1 1/2 teaspoons dried basil • salt and pepper, to taste\

PREPARATION
1. Saute garlic in oil until brown; discard garlic. Combine the garlic flavored
oil with beans and 6 cups water (48 ounces) in crockpot. Cover and cook on
high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining
ingredients; cover and cook on high for 30 minutes.
Cheese 'n Pasta Delight (Tuna or Chicken)
INGREDIENTS
• 1 lb chicken tenders or chicken breasts, cubed • 1 can (15 oz) tomatoes,
diced • 1 small can (6 oz) tomato paste • 1 rib celery, sliced • 1/4 cup
chopped onion • 1/2 cup chopped or shredded carrots, canned or cooked until
slightly tender • 1/2 tsp oregano • 1/2 tsp salt • 1/4 tsp pepper • 1/2
tsp garlic powder • pinch of sugar or other sweetener (optional or to taste)
PREPARATION
1. Combine all ingredients in slow cooker or crockpot. Cover and cook on low
for 6 to 8 hours. Taste and adjust seasonings about 30 minutes before
serving and add a little water to thin, if necessary. Serve this easy recipe for
chicken pasta sauce over spaghetti, fettucine or other pasta.
2. This easy recipe with chicken serves 4.
Chicken and Sausage Gumbo With Shrimp
INGREDIENTS
• 3 tablespoons all-purpose flour • 3 tablespoons oil • 1/2
pound smoked sausage, cut into 1/2 inch slices • 3/4 to 1 pound
boneless chicken thighs, cut in bite-size pieces • 1 1/2 to 2 cups frozen cut
okra • 1 cup chopped onion • 1/2 cup chopped green bell pepper • 3
cloves garlic, minced • 1/4 teaspoon ground cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper • 1 can (14.5 ounces) diced tomatoes,
undrained • 1 cup frozen medium shrimp, cleaned and cooked • 1 1/2 cups
uncooked regular long-grain white rice • 3 cups chicken broth or water
(updated 9/07)
PREPARATION
1. In small saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes. Reduce heat to medium-
low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a
light reddish brown.
2. Place flour and oil mixture in 3 1/2 to 4-quart slow cooker insert. Add all
remaining ingredients except shrimp, rice, and broth or water; stir well.
4. Add the cooked shrimp to the gumbo; mix well.
5. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile,
cook rice in the broth or water following package directions.
6. Serve gumbo over the hot cooked rice along with cornbread or biscuits.
7. Serves 6 to 8.
Chicken and Shrimp
INGREDIENTS
PREPARATION
chicken chunks and cook, stirring, until lightly browned. Remove chicken
to slow cooker.
about 1 minute. Remove from heat and stir in the wine, tomato sauce, and
dried basil. Pour the mixture over chicken in slow cooker.
Citrus Fish - Crockpot
INGREDIENTS
• 1 1/2 pounds fish fillets • salt and pepper to taste • 1/2 cup chopped
onion • 5 tablespoons chopped fresh parsley • 1 tablespoon vegetable oil
• 2 teaspoons grated lemon rind • 2 teaspoons grated orange rind
• Orange and lemon slices, for garnish • parsley sprigs, for garnish
PREPARATION
1. Butter slow cooker; sprinkle fish fillets with salt and pepper. Place fish in
crockpot. Put onion, parsley, grated orange and lemon rind, and oil over
fish. Cover and cook on LOW for 1 1/2 hours.
2. Serve garnished with orange and lemon slices and sprigs of fresh parsley.
Crockpot Clam Chowder
INGREDIENTS
• 4 (6 1/2 oz.) cans minced clams with juice • 1/2 lb. salt pork or bacon,
diced • 1 cup chopped onion • 6 to 8 medium potatoes, peeled and cubed
• 3 cups water • 3 1/2 teaspoons salt • 1/4 teaspoon pepper • 4
cups half and half cream or milk • 3 to 4 tbsp. cornstarch • chopped fresh
parsley, for garnish
PREPARATION
1. Cut clams into bite-sized pieces if necessary.
2. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put
into slow cooker with clams.
3. Add all remaining ingredients, except milk, cornstarch, and parsley.
4. Cover and cook on high 3 to 4 hours or until vegetables are tender.
5. During the last hour of cooking, combine 1 cup of milk or cream with the
cornstarch. Add cornstarch mixture and the remaining milk or cream and
stir well; heat through.
6. Top each serving with a little chopped parsley and serve with crackers
or crusty French bread.
Crockpot Jambalaya
INGREDIENTS
• 1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes • 8 to
12 ounces smoked sausage, sliced • 1/2 cup chopped onion • 1 green bell
pepper, chopped • 1 large can (28 ounces) crushed tomatoes • 1
cup chicken broth • 1/2 cup dry white wine • 2 teaspoons dried leaf
oregano • 2 teaspoons dried parsley • 2 teaspoons Cajun seasoning • 1
teaspoon cayenne pepper • 1 pound shrimp, cooked • 2 cups long grain
rice, cooked
PREPARATION
1. Combine chicken, sausage, chopped bell pepper, and chopped onion in
slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun
seasoning, and pepper; stir gently.
2. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
3. About 30 to 30 minutes before eating, add cooked shrimp and hot cooked
rice; heat thoroughly.
4. Serves 8.
Crockpot Fish Chowder
INGREDIENTS
• 2 pounds frozen fish filets (catfish, haddock, etc.) • 1/4 lb. bacon or salt
pork, diced • 1 medium onion, chopped • 4 medium potatoes, peeled and
cubed • 2 cups water • 1 to 1 1/2 teaspoons salt, or to taste • 1/4 tsp.
pepper • 1 can (12 ounces) evaporated milk
PREPARATION
1. Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute
bacon or salt pork and onion until meat is cooked and onion is golden.
Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt
and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk
during last hour.
Crockpot Shrimp Creole
INGREDIENTS
• 1 1/2 cups diced celery • 1 1/4 cups chopped onion • 1 cup chopped
bell pepper • 1 (8 oz.) can tomato sauce • 1 (28 oz.) can whole tomatoes,
broken up • 1 clove garlic, minced • 1 teaspoon salt, or to taste • 1/2
teaspoon Creole seasoning • 1/4 teaspoon freshly ground black pepper • 6
drops Tabasco, or to taste • 1 to 1 1 /2 pounds shrimp, deveined & shelled
PREPARATION
1. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8
hours on low. Add shrimp last hour of cooking. Serve over hot rice.
Chicken, rabbit or crawfish may be substituted for shrimp. Stove top
version, if you don't have a Crock Pot. Saute celery, onion and bell peppers
in oil or butter until tender. Add remaining ingredients except shrimp.
Simmer at least 30 minutes to an hour. Add shrimp (or cubed cooked
chicken or other seafood) and simmer 30 minutes more.
2. This is even better reheated the next day.
Crockpot Seafood Chowder
INGREDIENTS
• 2 pounds frozen fish filets (catfish, haddock, etc.) • 1/4 lb. bacon or salt
pork, diced • 1 medium onion, chopped • 4 medium potatoes, peeled and
cubed • 2 cups water • 1 to 1 1/2 teaspoons salt, or to taste • 1/4 tsp.
pepper • 1 can (12 ounces) evaporated milk
PREPARATION
1. Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute
bacon or salt pork and onion until meat is cooked and onion is golden.
Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt
and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk
during last hour.
Crock Pot Shrimp Marinara
INGREDIENTS
• 1 (14.5 oz.) can of diced tomatoes • 2 tbsp. minced fresh parsley • 1
clove of garlic, minced • 1/2 tsp. dried leaf basil • 1 tsp. salt • 1/4 tsp.
pepper • 1 tsp. dried oregano • 1 (6 oz.) can tomato paste • 1/2 tsp.
seasoned salt • 1 lb. cooked shelled shrimp • Grated Parmesan cheese
• hot cooked spaghetti or linguini
PREPARATION
1. In a slow cooker, combine tomatoes with parsley, garlic, basil, salt, pepper,
oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7
hours. Turn control to high, stir in the cooked shrimp, cover and cook on
high for about 15 minutes longer.
2. Serve over cooked spaghetti. Top with Parmesan cheese or serve it on the
side. Serves 4.
Manhattan-Style Clam Chowder
INGREDIENTS
• 5 to 6 sliced bacon, diced • 1 cup chopped onion • 2 carrots, thinly
sliced • 3 ribs celery with leaves, thinly sliced • 1 tablespoon fresh parsley,
or 1 teaspoon dried • 1 large can (28 ounces) tomatoes, broken up, undrained
• 1 1/2 tsp. salt • Black pepper • 1 bay leaf • 1 tsp. dried thyme
• 3 medium potatoes, diced • 2 or 3 cans (6 to 7 oz each) minced clams
with juice • 1 bottle (8oz) clam juice • 1 tablespoon flour blended with 1
tablespoon melted butter or a little of the bacon grease, optional
PREPARATION
1. Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow
cooker/Crock Pot. Add remaining ingredients to the slow pot; Stir to blend.
2. Cover and cook on low for 7 to 9 hours. If a thicker soup is desired,
add flour butter mixture during the last 30 minutes.
3. Serves 4.
Salmon Bake
INGREDIENTS
• 3 cans (16 ounces each) salmon • 4 cups bread crumbs, soft, about 10
slices of bread • 1 can tomatoes in puree, about 15 ounces • 1 green bell
pepper, chopped • 1 tablespoon lemon juice • 1 can condensed cream of
onion soup • 2 Chicken bouillon cubes, crushed • 6 Eggs, well beaten
• 1 can condensed cream of celery soup • 1/2 cup Milk
PREPARATION
1. Generously grease crockpot. Combine all ingredients, except celery soup
and milk, in removable liner. Place liner in base. Cover and cook on LOW
for 4 to 5 hours. Combine cream of celery soup with 1/2 cup of milk and
heat in saucepan. Serve sauce with the salmon casserole.
Seafood Crockpot
INGREDIENTS
• 2 cans shrimp (approx. 5 ounces each), drain • 2 cans tuna (approx. 7
ounces each), flaked • 2 cans crabmeat (approx. 7 ounces each), pick over,
remove cartilage • 1 can chopped pimiento (4 ounces), drained • 1/3 cup
minced fresh parsley • 3 cups instant rice, uncooked • 2 cans condensed
cream of mushroom soup • 3 cups water • 1/2 cup dry white wine • 1/4
cup onion, chopped • 2 teaspoons dill weed • 1/2 teaspoon paprika • 1/2
teaspoon Tabasco sauce
PREPARATION
1. Place first six ingredients in crockpot. Combine cream of mushroom soup
with water, wine, onion, dillweed, paprika and Tabasco sauce. Pour over
rice and seafood mixture in crockpot; stir gently to blend well.
2. Cover and cook on low for 3 to 4 hours, until rice is tender.
Salmon and Potato Casserole
INGREDIENTS
• 4 to 5 medium potatoes, peeled and sliced • 3 tablespoons flour • salt
and pepper • 1 can (16 ounces) salmon, drained and flaked • 1/2 cup
chopped onion • 1 can (10 3/4 ounces) cream of mushroom soup or cream of
celery soup • 1/4 cup water • dash nutmeg
PREPARATION
1. Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with
half of the flour, then sprinkle lightly with salt and pepper. Cover with half
the flaked salmon; sprinkle with half the onion. Repeat layers. Combine
soup and water; pour over top of potato and salmon mixture. Sprinkle with
just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until
potatoes are tender.
2. Serves 6.
Shrimp Creole
INGREDIENTS
• 1 1/2 cups diced celery • 1 1/4 cups chopped onion • 1 cup chopped
bell pepper • 1 (8 oz.) can tomato sauce • 1 (28 oz.) can whole tomatoes,
broken up • 1 clove garlic, minced • 1 teaspoon salt, or to taste • 1/2
teaspoon Creole seasoning • 1/4 teaspoon freshly ground black pepper • 6
drops Tabasco, or to taste • 1 to 1 1 /2 pounds shrimp, deveined & shelled
PREPARATION
1. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8
hours on low. Add shrimp last hour of cooking. Serve over hot rice.
Chicken, rabbit or crawfish may be substituted for shrimp. Stove top
version, if you don't have a Crock Pot. Saute celery, onion and bell peppers
in oil or butter until tender. Add remaining ingredients except shrimp.
Simmer at least 30 minutes to an hour. Add shrimp (or cubed cooked
chicken or other seafood) and simmer 30 minutes more.
2. This is even better reheated the next day.
Sweet and Sour Shrimp
INGREDIENTS
• 1 package (6 ounces) frozen Chinese pea pods • 1 can (12 to 14 ounces)
pineapple tidbits in juice • 2 tablespoons cornstarch • 3 tablespoons
granulated sugar • 1 cup chicken broth • 1/2 cup reserved pineapple juice
• 1 tablespoon soy sauce • 1/2 tsp ground ginger • 1 bag (12 to 16
ounces) frozen small to medium shrimp, cleaned and cooked • 2 tablespoons
cider vinegar • hot cooked rice
PREPARATION
1. Put pea pods in a colander and run cold water over them until partially
thawed -- enough to separate easily. Drain pineapple, reserving 1/2 cup of
the juice. Place pea pods and drained pineapple in slow cooker. In a small
saucepan, stir together cornstarch and sugar; add chicken broth, reserved
pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and
cook sauce for about 1 minute.
2. The sauce should be thickened and clear. Gently blend sauce into pea pods
and pineapple. Cover and cook on LOW for 3 to 5 hours. Add the thawed
cooked shrimp; continue to cook 30 minutes longer, until heated through.
Add vinegar and stir gently.
Tuna Noodle Casserole
INGREDIENTS
• 1/4 cup dry sherry • 2/3 cup Milk • 2 tablespoons parsley flakes
• 10 ounces frozen peas and carrots, about 1 1/2 to 2 cups • 2 cans tuna,
drained • 1/4 teaspoon curry powder, or to taste • 10 ounces egg noodles,
cooked until just tender • 2 tablespoons butter
PREPARATION
1. In a large mixing bowl, cream of celery combine soup, sherry, milk, parsley
flakes, vegetables, curry powder, and tuna. Fold in noodles; mix to combine
well. Pour mixture into a generously greased slow cooker. Dot with butter.
Cover and cook on Low 5 to 7 hours, until vegetables are done and noodles
are tender.
Tuna Noodle Casserole #2
INGREDIENTS
• 2 cans cream of celery soup • 1/3 cup chicken broth • 2/3 cup milk
• 2 tablespoons dried parsley flakes • 1 package (10 ounces) frozen peas,
thawed • 2 (7 ounces each) cans tuna, drained • 10 ounces medium egg
noodles, cooked until just tender • 3 tablespoons buttered bread crumbs or
potato chip crumbs
PREPARATION
1. Grease bottom and sides of the slow cooker insert (a 4 to 5-quart crockpot).
In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and
tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker.
Top with buttered bread crumbs or potato chip crumbs. Cover and cook on
LOW for 5 to 6 hours. Serves 4 to 6.
Tuna Salad Casserole
INGREDIENTS
• 2 cans tuna, drained and flaked • 1 can cream of celery soup • 4 hard-
cooked eggs, chopped • 1 cup diced celery • 1/2 cup mayonnaise • 1/4
tsp. pepper • 1 1/2 cups crushed potato chips
PREPARATION
1. Grease slow cooker or spray with non-stick cooking spray. Combine all
ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into
prepared slow cooker.
2. Top with remaining potato chips.
White Beans and Tomatoes With Tuna
INGREDIENTS
• 4 tablespoons olive oil • 1 clove garlic, crushed • 1 pound small white
beans, soaked overnight drained • 2 cups chopped tomatoes • 2 6-1/2oz
can white tuna in water, drained and flaked • 2 sprigs basil, finely chopped, or
1 1/2 teaspoons dried basil • salt and pepper, to taste
PREPARATION
1. Saute garlic in oil until brown; discard garlic. Combine the garlic flavored
oil with beans and 6 cups water (48 ounces) in crockpot. Cover and cook on
high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining
ingredients; cover and cook on high for 30 minutes.
Will's Crockpot Cioppino
INGREDIENTS
• 1 large can (28 ounces) crushed tomatoes with juice • 1 can (8 ounces)
tomato sauce • 1/2 cup chopped onion • 1 cup dry white wine • 1/3 cup
olive oil • 3 cloves garlic, minced • 1/2 cup parsley, chopped • 1 green
pepper, chopped • 1 hot pepper (optional), chopped • salt and pepper, to
taste • 1 teaspoon thyme • 2 teaspoons basil • 1 teaspoon oregano
• 1/2 teaspoon paprika • 1/2 teaspoon cayenne pepper • water, if
desired•
• Seafood••
• 1 deboned (important) and cubed fillet of seabass, cod or other whitefish
• 1 doz. prawns • 1 doz. scallops • 1 doz. mussels • 1 doz. clams (can
use canned)
PREPARATION
1. Place all ingredients in slow cooker except seafood. Cover and cook 6 to 8
hours on low.
2. About 30 minutes before serving, add your seafood. Turn the heat up to
HIGH and stir occasionally (but gently).
3. Serve with true sourdough bread if you can find it. We here in San
Francisco are lucky in that we have a choice of several really 'sour' tasting
brands. By the way, don't be afraid to dunk your bread in the chioppino as
it's considered perfectly good manners in this case.
Will's Notes: •You can add water to the recipe to thin out the Cioppino
somewhat but we prefer it nice and thick.
••Use your imagination and personal preferences as to which seafoods to add.
Some choose to serve with fresh cracked crab when in season.
Apple-Apricot Chops
INGREDIENTS
• 2 pounds pork filets or chops • 1 cup chopped apple • 1 cup chopped
dried apricot • 1 medium onion, chopped • 2 ribs celery, sliced in 1/2-inch
pieces • 1/2 cup apple juice • 1/2 cup brown sugar • 1/4 cup dry sherry
or dry white wine, or more apple juice • salt and pepper to taste • 1 1/2
tablespoons cornstarch mixed with 2 tablespoons cold water
PREPARATION
1. Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2
to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid
into a separate container to skim off excess fat. Stir in cornstarch mixture
and return broth to slow cooker. Continue cooking on low until sauce is
smooth and thickened.
2. Serves 4 to 6.
Apple-icious Pork Tenderloins
INGREDIENTS
• 2 pork tenderloins (1 1/2 to 2 lbs total) • 1 large onion, halved and cut in
1/4-inch slices • 2 apples, peeled and coarsely chopped • 2 tablespoons
apple jelly • 1 tablespoon cider vinegar • salt and coarsely ground black
pepper to taste
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot (brown pork if
desired). Cover and cook on low for 7 to 9 hours. Serve with rice.
2. Serves 4 to 6.
Apple Sausage With Onion and Mustard Sauce
INGREDIENTS
• 1 1/2 to 2 pounds chicken apple sausage links or similar smoked sausage
• 1 medium sweet onion, sliced • 4 tablespoons Creole mustard or other
grainy mustard • 4 tablespoons balsamic vinegar • 4 tablespoons brown
sugar • 3 tablespoons honey
PREPARATION
1. Cut sausages into 1-to 2-inch chunks. Put sliced onion in the bottom of a
slow cooker; top with the sliced sausages. Combine remaining ingredients
in a large cup or small bowl and pour over the sausages. Cover and cook on
LOW for 5 to 7 hours, or on HIGH for 2 1/2 to 3 1/2 hours. Serve with rice
or noodles and a side vegetable, or cut into smaller pieces and serve as an
appetizer. Serves 6 to 8 as a main dish.
Auntie's Bar-B-Q
INGREDIENTS
• 1 1/2 pounds lean beef, cut in 1 to 2-inch cubes • 1 1/2 pounds pork, cut
in 1 to 2-inch cubes • 2 cups chopped onion • 1/4 cup chopped green
pepper • 1 (6 oz.) can tomato paste • 1/2 cup brown sugar • 1/4 cup
vinegar • 1 tsp. salt • 2 tsp. Worcestershire sauce • 1 tsp. dry mustard
PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on LOW for 9 to
11 hours, until very tender, or on HIGH for 5 to 6 hours. Stir, breaking up
meat, and serve with warm split sandwich rolls.
2. Serves 8.
Autumn Pork Roast
INGREDIENTS
• pork loin roast, 3 to 4 pounds • salt and pepper • 1 cup fresh or frozen
cranberries, chopped • 1/4 c. honey • 1 tsp. grated orange peel • 1/8 tsp.
ground nutmeg • 1/8 tsp. ground allspice
PREPARATION
1. Sprinkle pork loin roast with salt and pepper. Place in slow cooker or Crock
Pot. Combine remaining ingredients and spoon over roast.
2. Cover and cook on LOW for 8 to 10 hours. Makes 6 to 8 servings.
Baby Lima Beans With HamBar-B-Q Pork
INGREDIENTS
• 1 pound dried baby lima beans • 2 quarts water for soaking • 2
medium onions, coarsely chopped • 1 meaty ham bone plus leftover diced
ham, as desired • 3 to 4 cups water, to cover • 1 teaspoon Cajun or
Creole seasoning blend • 1/4 teaspoon freshly ground black pepper • dash
cayenne pepper • salt, to taste
PREPARATION
1. Soak the lima beans in about 2 quarts of water overnight.
2. Drain and put lima beans in the slow cooker insert. Add 3 to 4 cups of fresh
water just to cover the beans and stir in the chopped onions and add the
ham bone and ham.
3. Cover and cook on HIGH for 3 hours.
4. Add the Creole seasoning, and black and cayenne peppers. Cover and cook
on LOW for 4 hours, or until very tender.
5. Serves 8.
Barbeque Pork For Sandwiches
INGREDIENTS
• 3 pounds cubed pork shoulder, or use about half stewing beef • 1 large
onion, chopped • 1 tsp. salt • 1 tbsp. chili powder • 1 chopped green
pepper • 1 cup water • 2 cups barbecue sauce, divided • toasted split
buns
PREPARATION
1. Put the pork in a slow cooker with the onion, salt, chili powder, bell pepper,
and water. Cover and cook on LOW for 7 to 9 hours, or until very tender.
Drain and discard excess liquids. Chop or shred the meat and return to the
crock pot with 1 cup of the barbecue sauce.
2. Cover and cook on LOW for 1 hour longer. Serve on toasted split buns with
the remaining barbecue sauce.
Barbecued Country Style Ribs
INGREDIENTS
• 3 pounds boneless country-style pork ribs • 2 large tart apples, peeled,
cored, chopped or thinly sliced • 1 large onion, halved and thinly sliced
• 1/4 teaspoon cinnamon • Scant 1/4 teaspoon allspice • salt and pepper
• 1 cup barbecue sauce
PREPARATION
1. In a slow cooker, combine the ribs, apples, onion, cinnamon, and allspice.
Sprinkle with salt and pepper.
2. Cover and cook on LOW for 7 to 9 hours. Drain off and discard juices. Add
barbecue sauce and continue cooking for about 30 minutes longer.
3. Serves 4 to 6.
BBQ Boston Butt
INGREDIENTS
• pork shoulder or Boston butt, about 4 to 7 pounds, bone-in or boneless
• 1/4 cup of water • salt and pepper lightly • barbecue sauce
PREPARATION
1. Place the meat in the slow cooker with water, salt and pepper.
2. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours
longer, until very tender. Remove roast and discard fat and juices. Chop or
shred the pork; return to slow cooker. Mix a little barbecue sauce into the
meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
3. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce
on the side.
Beans and Hot Dogs
INGREDIENTS
• 3 cans (16 ounces each) pork and beans • 1 pound hot dogs, cut into 1-
inch pieces • 1/2 cup ketchup • 1 small onion, chopped • 1/4 cup
molasses • 1 tablespoon prepared mustard
PREPARATION
1. In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and
mustard.
3. Serves 6.
Bigos
INGREDIENTS
• 1 can condensed cream of celery soup, undiluted • 1/3 cup light brown
sugar, packed • 1 can or bag (24 to 32 ounces) sauerkraut, drained and rinsed
• 1 1/2 pounds Polish sausage, cut in 2-inch pieces • 4 medium potatoes,
peeled and cubed • 1 cup chopped onion • 1 cup shredded mild Cheddar or
Jack cheese
PREPARATION
1. In crockpot, combine the soup, sugar, and sauerkraut. Stir in sausage,
potato, and onion. Cover and cook on LOW for 8 hours. Skim off excess
fat; stir in cheese. Spoon into serving bowls and top with additional
shredded cheese.
2. Serves 6.
Blackbird's Pork Chops
INGREDIENTS
• 6 to 8 Pork Chops
• 1/2 cup Flour
• 1 tbsp salt
• 1 1/2 tsp Dry Mustard
• 1/2 tsp Garlic Powder
• 2 tbsp Oil
• 1 can Chicken and Rice soup

PREPARATION
1. Mix flour, salt, mustard, garlic powder. Dredge chops and brown in oil on
stovetop. When browned, place in crock and top with soup. Cover and cook
for 6 to 8 hours LOW or about 3 1/2 hours on HIGH.
2. Pork chop recipe shared on our forum by Blackbird.
Crockpot Black Eyed Peas and Ham
INGREDIENTS
• 1 pound frozen black eyed peas • 1 cup chicken broth • 2 ribs celery,
thinly sliced • 4 cloves garlic, minced • 1 bunch (6 to 8) green onions,
thinly sliced • 6 ounces diced ham • 1/8 teaspoon coarsely ground black
pepper • 1/2 teaspoon Creole seasoning
PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8
hours.
2. Serves 6.
Braised Pork Chops
INGREDIENTS
• 6 to 8 lean pork chops
• 1/3 c. flour
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tablespoon oil
• 1 medium onion, chopped
• 1 large clove garlic minced (optional)
• 1 can cream of chicken soup

PREPARATION
1. Coat chops with mixture of flour, salt, mustard, and garlic salt. Brown on
both sides in hot oil in skillet with chopped onion. Add garlic for the last
minute. Deglaze the pan with a little water, wine, or broth. Put chops in
slow cooker and add soup and pan drippings. Cover and cook on low 6 to 8
hours, or on high 3 to 4 hours.
2. Serves 6 to 8.
Braised Pork Loin
INGREDIENTS
• 3 to 4 pound boneless pork loin roast, trimmed • 4 cloves garlic, sliced
• salt and pepper • 1/2 teaspoon each sage and thyme, or 1
teaspoon poultry seasoning • 1 cup chicken broth • 1/4 cup dry white wine
or chicken broth • 1/4 cup flour
PREPARATION
1. Brown pork roast on all sides in a large skillet to remove excess fat. Make
cuts in roast with a small knife and insert garlic slices; place in slow
cooker and season with salt, pepper, and sage and thyme or poultry
seasoning. Add broth and wine, if used.
2. Cover and cook on LOW for 8 to 10 hours. Remove roast and skim excess
fat from juices; combine flour with about 3 tablespoons cold water and
whisk until smooth.
3. Turn the slow cooker to high and stir in the flour mixture. Cook and stir
until thickened (this can be done more quickly on the stovetop).
4. Serve sauce over pork, with rice or potatoes.
5. Serves about 8.
Brown Sugar Pork Loin
INGREDIENTS
• 1 boneless pork loin roast, 4 to 6 pounds • 1 clove garlic, halved • salt
and freshly ground black pepper • 1 1/3 cups brown sugar, divided • 1
tablespoon Dijon mustard or a grainy mustard • 1 tablespoon balsamic
vinegar • 1/4 teaspoon cinnamon
PREPARATION
1. If the pork has an excessive layer of fat, trim it a bit. A little fat will help
keep the roast juicy over the long period of cooking.
2. Rub the roast all over with the garlic halves, then sprinkle with salt and
pepper, then prick the roast all over with a fork or skewer.
3. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and
vinegar. Rub all over the roast.
4. Cover and cook on LOW for 7 to 9 hours, or until tender but not falling
apart.
5. Pour off the excess juices.
6. Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the
mixture over the top of the roast. Cover and continue cooking on LOW for
1 hour longer.
7. Serves 6 to 8.
Butterfly Chops & Potatoes
INGREDIENTS
• 6 or more medium red potatoes, thickly sliced • 1 large onion, quartered
and thickly sliced • 4 to 6 boneless, butterflied pork chops • 1 packet Zesty
Italian dressing mix (0.6oz) • salt and pepper to taste
PREPARATION
1. Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle
chops with dressing mix. Cover and cook on low 7 to 9 hours. (a 4 1/2-
quart or larger pot will be necessary for the larger number of chops &
potatoes.)
2. Serves 4 to 6.
Cabbage and Bratwurst
INGREDIENTS
• 5 to 6 links bratwurst sausage • 1 medium head cabbage, coarsely
shredded • 1 large onion • 1/2 cup creamy honey-mustard dressing • 1/4
cup applesauce or apple cider • 1 to 2 teaspoons caraway seed • 1/2
teaspoon celery seed • salt and pepper to taste
PREPARATION
1. Brown sausage and cut into bite-size pieces. Drain well.
2. Combine the browned sausage with cabbage and onion in the Crock Pot.
3. Add remaining ingredients; cover and cook on low for 8 to 10 hours.
4. Serves 4.
Cassoulet with Pork and Beans
INGREDIENTS
• 1 pound cooked navy beans • 1 bay leaf • 2 cloves garlic • 1/2 tsp
thyme • 1/2 tsp sage • 1 pound lean pork, cubed (chops, cutlets, etc.) • 1
pound sweet or hot Italian sausages • 1 cup chicken stock • Salt and
pepper
PREPARATION
1. Place beans in crock with bay, sage, thyme, garlic and seasoning. Fry pork
and sausages in frying pan until browned; slice sausages. Add to beans.
Add chicken stock and cook on LOW for 7 to 8 hours. If desired, top with
buttered bread crumbs and broil until browned.
Catalina Ribs
INGREDIENTS
• 1 1/2 to 2 pounds boneless country style pork ribs • 1 bottle (8oz)
Catalina dressing • 1 cup chopped onion • 2 medium cloves garlic, minced
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot; cover and cook on
low for 7 to 9 hours.
2. Serves 4 to 6.
Chalupas
INGREDIENTS
• 3 to 4 pounds boneless pork loin roast, trimmed • 2 garlic cloves, minced
• 2 tablespoon chili powder • 1 tablespoon ground cumin • 1 teaspoon
oregano • 1 can green chile peppers, chopped • 2 teaspoons salt, or to taste
• 2 cans (15 ounces each) pinto beans, rinsed and drained • ••••
• Suggested Toppings • Grated cheese • Chopped onions • Tomatoes
• Lettuce • Sour cream • crushed tortilla chips
PREPARATION
1. Place first 7 ingredients in slow cooker, along with 1/2 cup water. Cook 8 to
10 hours. Add beans 1 hour before done. Top with desired toppings and
serve with warm tortillas.
Cherry Pork Chops In Crock Pot
INGREDIENTS
• 6 pork chops, cut 3/4-inch thick • Salt • Pepper • 1 (21 oz.) can
cherry pie filling • 2 tsp. lemon juice • 1/2 tsp. instant chicken bouillon
granules • 1/8 tsp. ground mace or nutmeg
PREPARATION
1. Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt
and pepper. In slow cooker stir together half of the can of cherry pie filling,
lemon juice, mace, and bouillon granules. Mix well. Place pork chops on
top of mixture. Cover and cook on LOW for 6 to 7 hours. Warm the other
half of cherry pie filling and pass in sauce dish when serving chops.
2. Serves 6.
Cherry Glazed Pork Roast
INGREDIENTS
• 1 pork loin roast, boneless, about 3 pounds • 1 can (10 1/2 ounces)
condensed chicken broth • 1 bunch green onions, with green, sliced in 1-inch
lengths • 3 tablespoons wine vinegar • 1 teaspoon dried rosemary • 1/4
teaspoon seasoned pepper (or use regular ground black pepper) • 1 cup cherry
jam, or use apricot or pineapple preserves • drop or 2 of red food coloring,
optional
PREPARATION
1. Trim pork roast and place in slow cooker. Mix all ingredients except jam or
preserves and food coloring in small bowl. Pour over roast. Cover and cook
on low 8 to 10 hours. Just before serving, turn slow cooker to HIGH.
2. Remove roast to warm serving platter. Mix cherry jam with juices in slow
cooker and a little red food coloring, if desired; heat to serving temperature.
Spoon over sliced pork.
3. Serves 8.
Chicken-Fried Chops
INGREDIENTS
• 1/2 cup all-purpose flour • 1 1/2 teaspoons salt • 1 teaspoon dry
mustard • 1/2 teaspoon paprika • 1/2 teaspoon garlic powder • 6 pork
loin chops (about 3/4 inch thick) trimmed • 2 tablespoons canola oil • 1
can (10 3/4 ounces) condensed cream of chicken soup, undiluted • 1/4 cup
water
PREPARATION
1. In a shallow bowl or food storage bag, combine flour, salt, mustard,
paprica, and garlic powder; dredge or toss pork chops to coat well with the
seasoned flour mixture. In a skillet over medium heat, brown the chops on
both sides in oil. Place pork chops in slow cooker. Combine soup and
water; pour over chops. Cover and cook on low for 6 to 8 hours or until
meat is tender. If desired, thicken juices and serve with the pork chops.
Chicken, Sausage, and White Bean Chili
INGREDIENTS
• 2 tablespoons extra virgin olive oil • 2 boneless chicken breast halves,
diced • 12 to 16 ounces chicken sausage, such as chicken apple sausage or
chicken other smoked chicken or turkey sausage • 1 cup chopped onion • 4
cloves garlic, minced • 2 cans (about 16 ounces each) Great Northern Beans,
drained and rinsed • 1 1/2 cups tomatillo salsa • 1 cup chicken broth • 1
can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
• 1 cup frozen corn kernels • 2 tablespoons finely chopped jalapeno
peppers, or mild chile peppers • 1 1/2 teaspoons ground cumin • 1/2
teaspoon salt • 1/4 teaspoon ground black pepper • Dash cayenne pepper,
optional
PREPARATION
1. In a large skillet, heat olive oil over medium heat. Add the onions, diced
chicken, and sliced sausage; sauté until onions are tender and chicken is
cooked through.
2. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture
and all remaining ingredients except cilantro.
3. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
4. Sprinkle with cilantro just before serving.
5. Serves 6.
Chinese Style Country Ribs
INGREDIENTS
• 1/4 cup soy sauce • 1/4 cup orange marmalade • 1 tablespoon ketchup
• 1 large garlic clove, crushed • 2 to 3 pounds boneless country-style pork
ribs
PREPARATION
1. Combine soy sauce, marmalade, ketchup and garlic.
2. Brush on both sides of the ribs. Place in a slow cooker or crockpot and pour
remaining sauce over all.
4. Serves 6 to 8.
Chinese Crock Pot Dinner
INGREDIENTS
• 1 1/2 pounds pork steak or loin, cut in 1/2-inch strips • 1 lg. onion, sliced
• 1 sm. green pepper, sliced • 8 oz. sliced fresh mushrooms • 1 (8 oz.)
can tomato sauce • 4 carrots, sliced • 3 tbsp. brown sugar • 1 1/2 tbsp.
vinegar • 1 1/2 tsp. salt • 2 tsp. Worcestershire sauce
PREPARATION
1. Brown pork strips in small amount of oil in skillet. Remove excess fat.
Place all ingredients with pork in crockpot and cook on low 6 to 8 hours.
Chinese Pork Roast
INGREDIENTS
• 1 pork shoulder roast, about 4 pounds • 1 teaspoon salt • 2 teaspoons
curry powder • 2 tablespoons vegetable oil • 1 can (10 3/4 ounce)
condensed cream of mushroom soup or cream of celery soup • 1/4 cup cold
water • 2 tablespoons all-purpose flour • 16 ounces frozen Chinese mixed
vegetables, cooked until crisp-tender • 2 cups hot cooked rice
PREPARATION
1. Trim excess fat from roast; cut to fit into crockery cooker, if necessary.
Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown
roast on all sides in hot oil. Place roast on a rack or on a piece of crumpled
foil in crockpot. Combine mushroom soup and remaining 1 1/2 teaspoons
curry powder; pour over the pork roast. Cover and cook on LOW setting for
8 to 10 hours. Remove roast to a serving platter and keep warm.
2. Pour juices into a saucepan; skim off excess fat. Bring juices to a boil on
the stovetop; simmer for 15 minutes. Blend cold water slowly into flour,
stirring until smooth; stir into juices. Cook and stir until thickened; serve
with hot cooked vegetables, hot cooked rice, and the pork roast.
Choppin' John
INGREDIENTS
• 2 cans (15 oz) black-eyed-peas, drained • 4 smoked pork chops • 1 rib
celery • 1 green bell pepper, chopped, or use half green and half red • 1
large onion, chopped • 2 cloves garlic, chopped • 1 teaspoon
Worcestershire sauce • 3 tablespoons brown sugar • 2 tablespoons ketchup
• 1 jalapeno pepper, chopped, or to taste (optional) • salt and pepper to
taste
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on
low for 6 to 8 hours. Serve over rice with cornbread!
2. Hoppin' John recipe serves 4.
Chutney Pork Loin
INGREDIENTS
• 1 boneless pork loin roast, about 3 to 4 pounds • 1 large sweet onion,
sliced • Salt and pepper • 1/2 teaspoon garlic powder or 1 small clove
garlic, finely minced • 1 jar (12 ounces) mango or peach chutney • 2
tablespoons brown sugar • 1 tablespoon grainy mustard • 1/2 teaspoon
ground ginger • 1 teaspoon curry powder
PREPARATION
1. Wash roast and pat dry; trim excess fat.
2. Put sliced onion in the bottom of a 5 to 7-quart slow cooker. Lightly salt
and pepper the roast then rub with the garlic powder or fresh minced garlic.
Place the roast in the slow cooker. Combine remaining ingredients and
spoon over the roast. Cover and cook on HIGH for 1 hour, then reduce to
LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3
to 4 hours longer.
3. The roast should register at least 160° on an instant read thermometer or
meat thermometer inserted in the center of the roast.
4. Remove the roast from the crockpot and keep warm; pour juices into a
medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by
about one-third. Combine 1 tablespoon cornstarch with 1 tablespoon cold
water, stirring until smooth. Stir the cornstarch mixture into the juices and
continue cooking for about 1 minute, until thickened.
5. Serves 6 to 8.
Cider Pork Pot Roast
INGREDIENTS
• 2 medium onions, halved and sliced • 1 boneless pork shoulder or sirloin
roast, about 3 1/2 to 4 1/2 pounds • 4 to 6 carrots, cut in 1-inch pieces • 2
cloves garlic, minced • 1/2 teaspoon salt • 1/8 teaspoon pepper • 1/2
teaspoon allspice • 1 teaspoon chili powder • 1 teaspoon dried leaf
marjoram or thyme • 2 cups natural apple juice or cider • 2 tablespoons
cider vinegar
PREPARATION
1. Arrange onions in the bottom of the slow cooker.
2. Leave netting on pork roast and place in the slow cooker.
3. Arrange carrots around the roast; sprinkle the roast with the garlic, salt,
pepper, allspice, chili powder, and marjoram or thyme. Combine the juice
and vinegar and pour over the roast.
4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6
to 8 hours longer, or leave on HIGH for 3 to 4 hours longer.
5. Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to
medium and continue boiling for 5 minutes.
6. Combine flour and cold water until smooth; whisk into the simmering
juices. Continue cooking and stirring until thickened. Serve with the pork.
7. Serves 6 to 8.
Cider-Sweet Ham
INGREDIENTS
• 1 fully cooked ham, about 3 pounds • 4 cups (32 ounces) apple cider or
apple juice • 2 teaspoons dry mustard • 1 cup brown sugar, firmly packed
• 1/2 teaspoon ground cloves • 1/4 teaspoon allspice • dash nutmeg
• 2 cups golden raisins
PREPARATION
1. Place ham with enough cider to cover into your slow cooker/Crock Pot and
Confetti Mac 'n Cheese with Ham
INGREDIENTS
• 1 center-cut ham slice, about 12 to 16 ounces, diced • 1 rib celery,
chopped • 1 tablespoon minced dried onion, or use chopped fresh onion
• 2 teaspoons dried parsley • 1 teaspoon celery seed • 1 package (8
ounces)Kraft® Classic Melts Cheddar-American shredded cheese or an
American process cheese • 1 can (10 3/4 oz) condensed cream of celery soup,
undiluted • 1 can diced tomatoes with juice • 1 cup frozen mixed
vegetables (peas, carrots, green beans), thawed • black pepper to taste • 5
to 6 cups hot, cooked macaroni
PREPARATION
1. Combine all ingredients, except mixed vegetables and macaroni, in the slow
cooker or crockpot. Cover and cook on low for 6 to 7 hours. Add vegetables
about 1 hour before serving (or microwave them and add just before
serving). Cook macaroni until just tender; drain. Pour crockpot mixture into
a large serving bowl. Mix in macaroni (a little less than the full amount if
you like it very saucy).
2. Crockpot macaroni and cheese recipe serves 4 to 6.
Corn and Ham Crockpot
INGREDIENTS
• 3 cups frozen whole kernel corn, thawed • 1 1/2 cups diced lean ham
• 1/2 cup finely chopped onion • 1/4 cup chopped green onion • 1/2 cup
chopped green bell pepper or red bell pepper or combination • 1 can (10 3/4
ounces) condensed cream of mushroom soup • 1/8 teaspoon ground black
pepper • 3/4 cup shredded Cheddar cheese
PREPARATION
1. Spray liner of crockpot with cooking spray or lightly rub with oil. In
crockpot, combine the corn, ham, onion and green onion, green pepper,
mushroom soup, and pepper. Stir in Cheddar cheese. Cover and cook on
LOW for 4 1/2 to 6 hours.
2. Serves 4 to 6.
Corn, Ham and Potato Scallop
INGREDIENTS
• 6 cups peeled baking potatoes, cut in 1-inch cubes • 1 1/2 cups diced
cooked ham, beef, or other leftover meat or poultry • 1 to 1 1/2 cups whole
kernel corn, from can or frozen thawed • 1/4 cup finely chopped green bell
pepper • 1/4 cup finely chopped onion • 1 can (10 3/4 ounces) condensed
Cheddar cheese soup • 1/2 cup milk • 2 tablespoons all-purpose flour
PREPARATION
1. In slow cooker, combine sliced potatoes, ham, corn, bell pepper and onion;
stir to mix well.
2. In small bowl, combine soup, milk and flour; whisk until smooth. Pour
soup mixture over vegetable mixture; carefully stir to blend.
3. Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Corn-Stuffed Pork Chops
INGREDIENTS
• 6 thick pork chops, 1 to 2 inches thick • 3/4 cup thawed frozen corn
kernels, or use canned, drained • 1 cup soft bread crumbs • 1 teaspoon
onion, minced • 2 tablespoons green bell pepper, chopped • 1 teaspoon salt
• 1/2 teaspoon crumbled dried leaf sage
PREPARATION
1. With a sharp knife cut a horizontal slit in the side of each chop forming a
pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt,
and sage. Spoon corn mixture into the slits. Secure with toothpicks or small
skewers. Place on a metal rack or trivet in crockpot. Or, crumple a piece of
aluminum foil to form a makeshift rack. Cover and cook on LOW for 6 to 8
hours, until pork is tender.
Country Pork with Mushrooms
INGREDIENTS
• 2 pounds country-style ribs, boneless • 1 can cream of mushrooms soup
• 4 ounces sliced mushrooms • 1/4 teaspoon salt • 1 envelope
mushroom gravy mix • 1/8 teaspoon pepper • 1/2 teaspoon sweet paprika
• 2 tablespoons cold water blended with 1 heaping tablespoon all-purpose
flour
PREPARATION
1. Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika
in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour
mixture into broth and cook on HIGH heat setting an additional 15 minutes,
or until thickened. Serve country-style ribs with mashed potatoes and corn.
2. Country-style ribs recipe serves 6.
Country-Style Ribs & Sauerkraut
INGREDIENTS
• 1 bag sauerkraut, rinsed & drained • 1 onion • 1 red-skinned apple
• 2 to 3 pounds country style pork ribs • 1 cup beer
PREPARATION
1. Put sauerkraut in bottom of slow cooker/Crock Pot. Add diced onion and
chopped apple. Do not need to peel apple. Stir and even top. Layer country
ribs on top of kraut mixture. Pour beer over all. Cover and cook on low
from 8 to 10 hours.
2. Serves 4 to 6.
Country Pork with Mushrooms
INGREDIENTS
• 2 pounds country-style ribs, boneless • 1 can cream of mushrooms soup
• 4 ounces sliced mushrooms • 1/4 teaspoon salt • 1 envelope
mushroom gravy mix • 1/8 teaspoon pepper • 1/2 teaspoon sweet paprika
• 2 tablespoons cold water blended with 1 heaping tablespoon all-purpose
flour
PREPARATION
1. Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika
in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour
mixture into broth and cook on HIGH heat setting an additional 15 minutes,
or until thickened. Serve country-style ribs with mashed potatoes and corn.
2. Country-style ribs recipe serves 6.
Cranberry-Apple Pork Ribs
INGREDIENTS
• 2 cups cranberries (8 ounces) • 1/3 cup maple syrup • 1/3 cup packed
brown sugar • 1/2 cup water • 1 Granny Smith apple, diced, about 1 cup
• 1 teaspoon Dijon mustard • 1/4 teaspoon cinnamon • 1/4 teaspoon
mace or nutmeg • 3 to 4 pounds boneless country style ribs • 1 bag (16
ounces) frozen small white onions, or 1 large onions, sliced • 1 tablespoon
cornstarch mixed with 1 to 2 tablespoons cold water, optional•

PREPARATION
1. In a saucepan, combine the cranberries, syrup, brown sugar, water, and
apple; bring to a boil. Reduce heat to medium-low and simmer for 5
minutes. Stir in mustard, cinnamon, and mace or nutmeg.
2. Arrange onions in the bottom of the crockery insert of a 5 to 7-quart slow
cooker. Put pork ribs on top of the onions then spoon the cranberry sauce
evenly over all. Cover and cook on LOW for 7 to 9 hours, until pork is
tender.
3. Serves 6 to 8.
Cran-Apple Pork Roast
INGREDIENTS
• 1 (3 to 4 lb) boneless pork loin roast • 2 cloves garlic, minced • 1
can whole cranberry sauce • 1/4 c brown sugar • 1/2 c apple juice • 2
apples, cored, peeled and coarsely chopped • salt and pepper to taste
PREPARATION
1. Place roast in slow cooker; rub all over with the minced garlic. Add
remaining ingredients and cook on low for 7 to 9 hours. Pork should be
about 160° when fully cooked. Serve with rice.
2. Serves 4 to 6.
Cranberry Pork Roast
INGREDIENTS
• 1 boneless rolled pork loin roast • 1 can (16-oz.) jellied or whole berry
cranberry sauce • 1/2 cup granulated sugar • 1/4 cup cranberry juice • 1
teaspoon dry mustard • 1/4 teaspoon ground cloves • 2 tablespoons
cornstarch • 2 tablespoons cold water • salt
PREPARATION
1. Place pork loin roast in slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast.
Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is
tender. Pork should register about 155 to 160° when done. Remove pork
roast and keep warm.
2. Skim fat from juices; measure 2 cups -- add water if necessary -- and pour
into a saucepan.
3. Bring to a boil over medium high heat.
4. Combine the cornstarch and cold water until smooth; stir into gravy.
Continue to cook, stirring, until thickened. Season with salt and serve with
sliced pork roast.
This pork is delicious with rice, or serve with seasoned stuffing and potatoes.
Creamy Ham and Broccoli
INGREDIENTS
• 1/2 cup. chopped onion • 3 cups chopped ham, or use cooked chopped
chicken or turkey • 16 oz. frozen cut broccoli, thawed • 1 can condensed
cream of mushroom soup • 1 jar (8 oz.) pasteurized process cheese spread
• 1 can (8 oz.) sliced water chestnuts, drained • 1 cup. uncooked converted
rice • 1/2 cup water • 1/2 cup milk • 1/2 cup. chopped celery • 1/2
tsp. pepper • paprika (optional)
PREPARATION
1. In slow cooker, combine ham, broccoli, soup, cheese spread, water
chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth
top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours
or on low for 4-5 hours or until rice and onion are tender, stirring
occasionally if possible. Check near end of cooking time to make sure the
rice does not get too mushy.
Creamy Pork
INGREDIENTS
• 1/2 cup chopped onion • 3 cloves garlic, minced, or 3/4 teaspoon garlic
powder • 2 Granny Smith apples, peeled, cored and sliced • 2 teaspoons
sugar • 1/2 teaspoon dried leaf sage, crumbled • 1/4 teaspoon ground
nutmeg • 1/8 teaspoon pepper • 2 to 3 pounds boneless pork loin, trimmed
and cut into 1-inch cubes • 1/4 cup all-purpose flour • 1/2 cup dry white
wine • 1 tablespoon plus 2 teaspoons cornstarch • 1/3 cup whipping cream
• salt to taste
PREPARATION
1. In slow cooker combine chopped onion, garlic, apples, sugar, sage, and
pepper. Coat pork cubes with flour and add to slow cooker. Pour in wine.
Cover and cook on LOW for 7 to 9 hours. In a small bowl, whisk together
the cornstarch and whipping cream. Turn slow cooker to HIGH and pour
into pork mixture; cook for 15 to 20 minutes longer. Season to taste with
salt. Serve with cornmeal biscuits or cornbread.
Creamy Pork Tenderloin w/Veggies
INGREDIENTS
• 1 1/2 to 2 pounds pork tenderloin • 1 small head cabbage, coarsely
chopped • 1 medium onion, chopped • 1 envelope stroganoff seasoning
• 1 envelope mushroom gravy • 1 can cream of celery soup • 1/4 cup
water • 1 teaspoon caraway seed • pepper to taste • 1 to 2 cups frozen
green beans • 1/3 cup half-and-half
PREPARATION
1. Cut pork into 1-inch cubes; place in 3 1/2-quart or larger slow cooker. Add
onion and cabbage. Combine stroganoff mix, gravy mix, soup, water,
caraway seed and pepper together; pour over pork mixture and stir to coat.
Cover and cook on low 7 to 9 hours. About 30 minutes before serving, turn
to high and add frozen green beans. Add half and half just before serving.
Delicious over noodles or served with biscuits.
2. Serves 6.
Creamy Shells with Ham & Smoked Cheese
INGREDIENTS
• 12 ounces diced ham • 1 can cream of celery soup • 8 ounces smoked
Gouda cheese • black pepper to taste • 1 cup frozen vegetables, cut
broccoli or mixed • 3 cups cooked small pasta shells or macaroni • 1/4 cup
of evaporated milk, low fat
PREPARATION
1. In a crockpot, 3 1/2-quart to 5-quart, combine ham, soup, cheese, and
pepper. Cover and cook on low for 4 to 5 hours. Add frozen vegetables 30
minutes before serving. Add milk to thin; add hot cooked pasta then serve.
2. Creamy shells with ham and cheese recipe serves 4.
Creole Chicken With Sausage
INGREDIENTS
PREPARATION
Add the chopped green bell pepper about an hour before the dish is done.
Taste and add salt and pepper, as needed.
4. Serves 6.
Crockery Ham
INGREDIENTS
• 1 fully cooked ham, about 5 to 7 pounds (with or without the bone, butt or
shank half) • whole cloves • 1/2 cup currant jelly • 1 tablespoon vinegar
• 1/2 teaspoon dry mustard • 1/2 teaspoon ground cinnamon
PREPARATION
1. Place a metal rack or trivet (or crumpled foil "rack") in the crockpot and
place ham on it. Cover and cook on low 5 to 6 hours. Remove ham and
pour off juices; remove skin and fat. Score ham and stud with the whole
cloves. In a small saucepan, melt jelly with vinegar, mustard and cinnamon.
Remove metal rack or trivet. Return ham to crockpot and spoon sauce over
scored ham. Cover and cook on high for 20 to 30 minutes, brushing with
sauce from time to time.
2. Slice and serve ham hot or cold.
Crock Pot Carnitas
INGREDIENTS
• 2 to 4 lb. pork shoulder roast • 4 garlic cloves, peeled, each clove cut into
4 pieces • 1 fresh jalapeno pepper • 1 bunch fresh cilantro • 1 can beer
(12 ounces) • Corn tortillas
PREPARATION
1. With a knife, cut several small slits into the roast. Insert pieces of garlic
cloves in roast; place in crockpot with whole pepper and half bunch of
cilantro which has been chopped. Season to taste. Pour in beer. Cook on
HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours). Remove meat;
shred. Serve with warm tortillas, with by your choice of garnishes.
Suggested garnishes: diced tomatoes, onions, sliced ripe olives, shredded
lettuce, sour cream, cheese, salsa, guacamole, and cilantro.
Crock Pot Chops Or Ribs
INGREDIENTS
• 6 or 8 pork chops, or cut up spareribs to nearly fill slow cooker • .
• Sauce • 1/4 cup chopped onion • 1/2 cup chopped celery • 1 cup
ketchup • 1/2 cup water • 1/4 cup lemon juice • 2 tbsp. brown sugar
• 2 tbsp. Worcestershire sauce • 2 tbsp. vinegar • 1 tbsp. mustard
• 1/2 tsp. salt • 1/4 tsp. pepper
PREPARATION
1. If using spareribs, boil or roast them for about 30 minutes to eliminate some
of the excess fat. Drain and put in crockpot.
2. Mix together sauce ingredients and pour over chops or ribs in pot. Cook for
8 to 10 hours, until tender. Serve with hot cooked rice or potatoes.
3. Serves 6.
Crockpot Cola Ham
INGREDIENTS
• 1/2 cup brown sugar • 1 tsp dry mustard • 1/4 cup cola (Coca Cola,
Dr. Pepper, etc.) • 3 to 4 pound pre-cooked ham
PREPARATION
1. Combine brown sugar and mustard. Moisten with just enough cola to make
a smooth paste. Reserve remaining cola. Score the ham with shallow
slashes in a diamond pattern. Rub ham with paste mixture. Place ham in
slow cooker/Crock Pot and add remaining cola. Cover and cook on high for
1 hour, then turn to low and cook for 6 to 7 hours.
2. Serves 9 to 12.
3. A 5 pound ham could be cooked in a larger slow cooker.
4. Cook for 1 hour on high, then 8 to 10 hours on low.
Crock Pot Glorified Pork Chops
INGREDIENTS
• 6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or
less to your needs) • 1 Medium onion sliced (1/2 Cup) • 1 Can (10-3/4 oz.)
Condensed cream of celery soup • 1/4 C. water • pepper, to taste • dry
boxed stuffing mix,
PREPARATION
1. Place chops in crockpot. Cover with sliced onions, condensed soup (directly
from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all
day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot.
You can also add a package of dry boxed stuffing (with herb packet) on top
of chops first then the onions and soup and water.
2. Unbelievably moist, tender chops.
Crock Pot Ham
INGREDIENTS
• 1 small ham
• apple juice to cover
• 1 cup brown sugar
• 2 tsp. dry mustard
• 1 tsp. ground cloves
• 2 cup raisins

PREPARATION
1. Cook ham in juice 8-10 hours on low. Before serving turn oven to 375
degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon
of the hot juice. Smear on ham. Place ham in a baking pan and pour in a
cup full of the hot juice and the raisins. Bake 30 minutes or until the paste
has turned into a glaze.
Crockpot Ham And Potatoes
INGREDIENTS
• 6 to 8 slices ham, deli sliced or from leftover ham, about 1/8-inch thick
• 8 to 10 medium potatoes, peeled and thinly sliced • 1 med. onion, peeled
and thinly sliced • salt and pepper • 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup • paprika
PREPARATION
1. Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and
pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and
onions, and spoon undiluted soup over the top. Sprinkle with remaining 1/2
cup cheese and paprika.
2. Cover and cook on low for 8 hours or on high 4 hours.
Crockpot Ham Tetrazzini
INGREDIENTS
• 1 can (10 3/4 ounces) condensed cream of celery soup • 1/2 cup
evaporated milk • 1/2 cup grated Parmesan cheese • 1 1/2 cups cubed
cooked ham • 8 ounces sliced mushrooms, sautéed in a little butter • 1/4
cup dry white wine • 1 small package spaghetti, (5 oz) • 2 tablespoons
butter, melted • Parmesan cheese
PREPARATION
1. Combine all ingredients except spaghetti and butter in slow cooker; stir
well. Cover and cook on LOW setting for 6 to 8 hours.
2. Just before serving, cook spaghetti according to package directions; drain
and toss with butter. Stir into ham mixture in slow cooker. Sprinkle
additional grated Parmesan cheese just before serving.
3. Serves 4.
Crockpot Herb Pork Roast
INGREDIENTS
• 4 large garlic cloves, quartered • 1 pork loin roast, boneless, about 4 to 5
pounds • 1 teaspoon salt • 1 scant teaspoon dried leaf thyme • 1/2
teaspoon dried leaf sage, crumbled • 1/4 teaspoon dried leaf rosemary,
crumbled • 1/4 teaspoon dried tarragon, crumbled, optional • dash ground
cloves or allspice • 1 teaspoon grated lemon peel, optional • 1/3 cup water
• 3 tablespoons cornstarch, optional • 3 tablespoons water, optional
PREPARATION
1. Cut 16 small pockets into roast and insert garlic slices. In a small bowl
combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast.
2. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on
LOW for 8 to 10 hours. Pork roast should read at least 145° on an instant-
read thermometer.
3. If desired, thicken juices. Remove roast from juices. Combine cornstarch
with the 3 tablespoons water; stir until smooth then stir into the crockpot
juices.
4. Cook on HIGH until thickened. Serve with the pork roast.
5. Serves 8.
Crockpot Onion Chops
INGREDIENTS
• 4 to 6 pork chops
• 1 envelope onion soup mix
• 1/2 cup water
• Potatoes
• Onions
• Carrots

PREPARATION
1. Place pork chops in Crock Pot. Sprinkle soup mix around and between. Add
water. Add peeled onions, potatoes, and carrots, as desired. Cook on HIGH
setting 3 1/2 to 4 hours or LOW for 6 to 8 hours.
2. Serves 4 to 6.
Crockpot Paprika Pork
INGREDIENTS
• 3 to 4 pounds country style pork ribs, boneless • 1/3 cup all-purpose flour
• 4 teaspoons Hungarian paprika • 1/2 teaspoon salt • Dash pepper
• 1 to 2 tablespoons vegetable oil • 1 large onion, halved, sliced • 1/2
cup chicken broth • 1/2 cup sour cream
PREPARATION
1. Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food
storage bag. Toss pork in the bag and coat thoroughly.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the
pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to
brown both sides. Arrange the browned pork and onions in a 5 to 7 quart
slow cooker. Pour chicken broth in the hot pan and scrape up browned bits;
pour over the pork.
3. Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.
4. Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8
minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in
sour cream; serve the sauce with the pork.
5. Serves 4 to 6.
Crockpot Pork Barbecue
INGREDIENTS
• 1 fresh pork shoulder, 5 to 7 pounds
• 1 tablespoon salt
• 2 tablespoons sugar
• Pepper to taste
• 1 1/4 cup vinegar
• 1/2 cups ketchup
• 1/2 cup barbecue sauce
• 1 1/2 tablespoons crushed red pepper
• Dash of hot sauce

PREPARATION
1. Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and
add vinegar. Cover and cook on LOW 9 to 12 hours. Remove from pot and
pick meat from bones. Strain liquid, discard excess fat, and keep
approximately 1 1/2 to 2 cups. Add remaining ingredients. Mix with
minced meat and return to crock pot. Cover and cook on LOW for 1 to 2
hours longer. Freezes well.
Crockpot Posole
INGREDIENTS
• 1 to 1 1/2 lb. boneless pork country-style ribs • 1 c. chopped onion • 1
can (about 15 ounces) white hominy • 1 can (about 15 ounces) yellow
hominy • 1 (14.5 ounces) can whole tomatoes • 1 clove garlic, minced
• 2 tsp. chili powder • 1 tsp. salt • 1/2 tsp. thyme
PREPARATION
1. Cut boneles ribs into cubes; brown pork in skillet in hot oil. Add onion and
saute; drain off fat. Combine pork, onion and remaining ingredients in
crockpot. Cook on low heat for 6 1/2 to 8 1/2 hours.
Crockpot Pork Chops
INGREDIENTS
• 4 to 6 pork chops, bone-in or boneless • kosher salt and freshly ground
black pepper, to taste • 2 to 3 tablespoons all-purpose flour • 2
tablespoons extra virgin olive oil • 1 large can (29 ounces) peach halves or
slices in light syrup • 1 can (8 ounces) tomato sauce • 1/4 cider vinegar
• 1/4 cup light or dark brown sugar, packed • 1/4 teaspoon
ground cinnamon • 1/8 teaspoon ground cloves
PREPARATION
1. Lay the pork chops out on a sheet of parchment paper or wax paper.
Sprinkle both sides lightly with kosher salt and freshly ground black
pepper. Dust lightly with flour.
2. In a large, heavy skillet or saute pan over medium-high heat; add the olive
oil.
3. When the olive oil is hot, arrange the pork chops in the pan. Cook for about
3 minutes on each side, or until nicely browned. Transfer the pork chops to
the crockery insert of the slow cooker.
4. Drain the peach syrup into a bowl and set aside. Arrange the peaches over
the pork chops.
5. In a medium bowl, combine 1/4 cup of the peach syrup with the tomato
sauce, vinegar, brown sugar, cinnamon, and cloves. Whisk to blend
thoroughly.
6. Pour the sauce mixture over the peaches and pork chops in the slow cooker.
7. Cover and cook on LOW for 4 to 6 hours, or until tender and the pork is
done as desired (see food safety note, below).
Variations
1. Use your favorite barbecue sauce in the sauce mixture and omit the tomato
sauce and cloves. You'll have a nice, smoky flavor with barbecue sauce.
2. After the pork chops are browned, add about 1 cup of onion and bell
pepper slices. Saute until the onion is just translucent and add to the pork
chops in the slow cooker along with the peaches.
Crockpot Pork Chops II
INGREDIENTS
• 4 to 6 pork chops • 1 can (10 3/4 ounces) cream of mushroom, celery, or
other condensed cream soup • 1/2 cup ketchup
PREPARATION
1. Layer pork chops in crock. mix soup and ketchup together. Cover and cook
on LOW for 7 to 9 hours.
Crockpot Pork Chops - Joan's
INGREDIENTS
• 8 boneless pork chops • 6 large sweet onions, peeled and sliced thickly
• 2 teaspoons salt • 1 teaspoon pepper • 1 c. chicken broth • 1/4 to
1/2 c. dry white wine or sherry • 1/4 cup fresh chopped chives or fresh
chopped parsley
PREPARATION
1. Trim excess fat from chops. Using a large skillet or sauté pan , cook the
onion slices over medium heat, trying to keep from separating into rings.
Remove onion slices to a large plate; set aside.
2. Turn heat to medium high and brown each chop for about 2 minutes on
each side. When you have turned each chop, sprinkle with a pinch of salt
and a generous amount of freshly ground black pepper. Remove pork chops
to a large platter.
3. Turn off the heat; add broth and wine to skillet and scrape up the pan juices
and any browned bits that remain.
4. Layer onions and chops in slow cooker, beginning and ending with onion
slices; add the broth.
6. Sprinkle with chives or chopped parsley before serving.
7. Serves 6 to 8.
Crockpot Pork Chop and Potatoes
INGREDIENTS
• 4 to 6 thick (3/4-to 1-inch), boneless pork chops, country ribs or steaks
• 1/4 cup flour seasoned with salt and pepper • 2 to 3 tablespoons
vegetable oil • 3 tablespoons dry sherry wine or white wine, optional • 1
jar Alfredo sauce (16 oz) • 3 large baking potatoes, thinly sliced • 1 1/2
cups fresh or frozen cut green beans • salt and pepper, to taste
PREPARATION
1. Coat chops with flour mixture. Heat vegetable oil in a large skillet over
medium-high heat. Add onions and cook until tender. Add pork chops;
brown on both sides. Remove chops and onions to a plate; set aside. With
hot skillet off the heat, add sherry and loosen browned bits with a spatula.
Most of the wine will cook off quickly.
2. Butter sides and bottom of a 3 1/2-quart or larger slow cooker/Crock Pot.
3. Place potatoes in, lightly sprinkling with salt and pepper. Place green beans
on top of potatoes. Transfer browned chops and onions to the slow
cooker/Crock Pot and pour skillet drippings over the chops. Pour Alfredo
sauce over all. Cover and cook on low for 7 to 8 hours. Taste and adjust
seasoning. Pork Chop recipe serves 4 to 6.
Crockpot Pasta and Spinach Casserole
INGREDIENTS
• 1 (10 oz.) pkg. frozen chopped spinach • 1 (8 oz.) pkg. twist pasta
noodles • 1 lb. lean ground beef • 1/2 lb. 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 • 4 green onions, chopped
PREPARATION
1. Defrost spinach and squeeze dry. Cook noodles in boiling, salted water
until tender. Drain. Brown meats and onion in oil until crumbly; drain off
excess fat. Add tomato sauce, salt and oregano. Cover and simmer 30
minutes; mix in spinach. Turn crockpot to 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.
2. Cover with layers of remaining noodles, meat and Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook on high for one hour.
3. Serves 8.
Crockpot Pork Stew
INGREDIENTS
• 1 1/2 pounds pork boneless loin, cut in 1-inch pieces • 3 medium carrots,
cut in 1-inch chunks • 1/2 cup chopped onion • 4 cups chicken broth • 1
1/2 cups 1/2-inch diced potatoes • 1 1/2 cups 1-inch cubes peeled butternut
squash • 1/2 teaspoon salt • 1/2 teaspoon pepper • 3 tablespoons all-
purpose flour • 3 tablespoons butter, softened
PREPARATION
1. Mix all ingredients except flour and margarine in a 4 to 6-quart crockpot.
2. Cover and cook on LOW for 8 hours (or high heat setting 4 hours), or until
pork is no longer pink and vegetables are tender.
3. Combine flour and margarine; stir until smooth. Stir flour mixture, 1
spoonful at a time, into pork mixture until blended.
4. Cover and cook on high heat setting 30 to 45 minutes longer, stirring
occasionally, until thickened.
5. Serves 6.
Crockpot Pulled Pork
INGREDIENTS
• pork shoulder roast, about 4 pounds • 2 medium onions, thinly sliced
• 1 1/2 cups water • 1 bottle (16 ounces) barbecue sauce, or 2
cups homemade sauce • 1 cup chopped onion
PREPARATION
1. Place half of the thinly sliced onions in bottom of slow cooker; add pork
and water, along with remaining onion slices. Cover and cook on LOW for
8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow
cooker; chop the meat coarsely and discard excess fat. Put the pork back in
the slow cooker. Add barbecue sauce and chopped onion. Cover and cook
on LOW for 4 to 6 hours longer. Stir occasionally.
2. Serve with warm split buns and coleslaw.
3. Serves 8 to 10.
Crockpot Spareribs Recipe
INGREDIENTS
• 3 to 4 pounds spareribs
• 1 onion sliced
• 1 16-ounce bottle of barbecue sauce

PREPARATION
1. Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for
15 minutes to brown. Put sliced onion in crock-pot. Slice ribs into serving
pieces and put in Crockpot. Pour in BBQ sauce. cover; cook on Low 8 to 10
hours (high for 4 to 5 hours). 3 to 4 servings.
Crockpot Sweet and Sour Country Style Ribs
INGREDIENTS
• 1 1/2 to 2 pounds boneless country-style ribs • 1 teaspoon onion powder
• 1/2 teaspoon garlic power • salt and pepper • .
Sauce: • 3 tablespoons vinegar • 3 tablespoons cornstarch • 1/2 cup
sugar • 1 tablespoon soy sauce, low salt • 1 large sweet bell pepper, cut
into 1-inch pieces
PREPARATION
1. Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle
with salt and pepper. Cover and cook on LOW for 5 hours. Drain liquids.
Combine sauce ingredients, or use about 1/2 cup of purchased sweet and
sour sauce with the peppers; pour over pork. Cover and cook 2 to 3 hours
longer. Serves 6 to 8.
Crocked Kielbasa
INGREDIENTS
• 1/2 pound lean ground beef • 1 pound kielbasa or smoked sausage, sliced
about 1/2-inch thick • 1 (28 ounce) can tomatoes, undrained • 1 1/2 to 2
cups frozen French-style green beans • 1 can whole ripe olives, about 6
ounces, drained • 1/2 cup dry red wine • 3 cloves garlic, minced • 1
onion, sliced and separated into rings • 1 medium green pepper, chopped
• 1 teaspoon dried leaf basil, crushed • 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried leaf thyme, crushed • 1/4 teaspoon ground black
pepper • 1 pound pasta of your choice • 4 ounces fresh grated Parmesan
cheese
PREPARATION
1. In a medium skillet, brown the lean ground beef. When browned, transfer to
slow cooker. Add all other ingredients except pasta and Parmesan cheese.
Cover and cook on LOW for 6 to 8 hours. Cook pasta according to
directions. To serve, ladle kielbasa over pasta in large serving bowls. Pass
the Parmesan cheese to garnish.
Down South Pork Barbecue
INGREDIENTS
• 4 to 5 pound pork shoulder (butt) roast • 2 large onions, sliced • 4 to 6
whole cloves • 2 cups water • 1 bottle (16 oz) barbecue sauce, your choice
• 1 large onion, chopped, about 1 cup • large split buns, toasted or warmed
PREPARATION
1. Place half the sliced onion in the bottom of a slow cooker. Add pork roast,
cloves, and water. Add the remaining sliced onion. Cover and cook 8 to 12
hours on LOW. Remove bone and fat from meat. Discard onions, cloves
and water. Shred the meat and put it back in the pot. Add chopped onion
and the barbecue sauce. Cook another 2 1/2 to 4 hours on LOW, stirring
frequently to prevent scorching.
2. Serve on large split buns.
3. Makes about 12 to 16 servings.
Dutch Hot Pot
INGREDIENTS
• 2 pounds boneless pork shoulder, cubed • 1/4 cup all-purpose flour • 1
tablespoon salt • 1 teaspoon dried leaf thyme, crumbled • 1 teaspoon
coriander seeds crushed • 1/4 teaspoon black pepper • 1 can (15 ounces)
kidney beans, red or white, liquid reserved • boiling water or chicken broth
• 4 medium potatoes sliced into 1/4" slices (red, round white, new potatoes, or
other waxy variety) • 4 medium onions sliced • 6 carrots cut into 4" pieces
• 2 tablespoons butter
PREPARATION
1. Trim visible fat from pork. Toss the pork cubes with flour to coat well.
2. Combine salt, thyme, crushed coriander seed and pepper; reserve.
3. Drain liquid from beans into a 2-cup measuring cup; add boiling water to
make 1-1/2-cups.
4. Layer vegetables and pork pieces in the slow cooker in the following order,
sprinkling each layer with the seasoning mixture: half of each of the
potatoes, onions, pork, beans and carrots.
5. Repeat with remaining vegetables, pork and seasoning mixture for a
second layer.
6. Pour liquid over; dot with butter.
7. Cover and cook on low for 8 hours or high for 4 hours or until meat and
Easy Barbecue Pork Sandwiches
INGREDIENTS
• 1 boneless pork shoulder roast, about 2 1/2 to 3 pounds • 1 cup chopped
onion • 1 bottle (12 ounces) barbecue sauce, your favorite • 3 to 4
tablespoons honey, or to taste • dash hot pepper • sandwich rolls
• coleslaw, optional
PREPARATION
1. Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker.
2. Combine onion, barbecue sauce, honey, and hot pepper; pour over roast.
3. Cover and cook on LOW setting for 7 to 9 hours.
4. Serve on buns, topped with slaw, if desired.
Easy Barbecued Spareribs in the Crockpot
INGREDIENTS
• ribs 3-4 lbs • a large pan of water • a jar of barbecue sauce
PREPARATION
1. I cook ribs in the crockpot all the time. They are easy and delicious. I buy a
big package of ribs 3-4 lbs. I parboil these in a large pan of water (about 45
minutes to 1 hour), then I drain and put the ribs in the crockpot. I then pour
a jar of barbecue sauce over them and cook on LOW for about 8 hours.
They turn out every time.
Easy Crockpot Barbecue
INGREDIENTS
• 1 pork roast (shoulder, butt, fresh picnic), about 4 pounds • 1 large onion,
sliced • 4 to 6 cloves garlic, chopped • 1 bottle (about 16 ounces) your
favorite barbecue sauce
PREPARATION
1. Brown pork roast in skillet with a small amount of oil. Peel and slice 1 large
onion. Place half of the onion in bottom of crockpot. Put roast in crockpot
and add 1/2 cup water. Add remaining onion and the garlic. Cover and cook
on low 9 to 11 hours; remove meat and let cool enough to handle. Discard
onion and juices in slow cooker or crockpot. Tear roast into small pieces or
shred with forks. Put back in crockpot and add a cup or more of barbecue
sauce (until juicy - as much as you like).
2. Continue to cook on LOW for 1 1/2 to 3 hours, or until flavors are blended.
3. Serve shredded pork on buns and pass the remaining barbecue sauce.
4. Serves 8 to 10.
Easy Crockpot Pork Chops & Potatoes
INGREDIENTS
• 1 box scalloped potatoes with cheese, including ingredients needed for
preparation • 3/4 cup shredded sharp Cheddar cheese • 4 to 6 pork chops
PREPARATION
1. Follow directions on box to prepare potatoes. Add 3/4 cup sharp Cheddar
cheese to mixture. Transfer potato mixture to crockpot sprayed with
nonstick cooking spray. Put pork chops on top of potatoes. Cover and cook
for 6 hours on low.
2. Serves 4.
El Paso Ham
INGREDIENTS
• 3 cups diced fully cooked ham • 2 cups shredded Monterey Jack cheese
(8 ounces), or a Mexican blend of cheeses • 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) green chili peppers, seeded and chopped • 1 medium
onion, finely chopped • few drops bottled hot pepper sauce • 1 skillet of
freshly baked cornbread, cut in wedges
PREPARATION
1. In crockpot, combine the diced ham, cheese, tomato sauce, green chili
peppers, onion and hot pepper sauce. Cover and cook on LOW for 2 hours.
Split the hot corn bread wedges; spoon ham mixture over the bottom half
then top with top half of the cornbread wedge and more of the ham mixture.
Serves 6 to 8.
Farmhouse Ribs
INGREDIENTS
• 2 1/2 to 3 lb. country style pork ribs, boneless • 1 tbsp. oil • 1 large
onion, quartered & sliced 1/4-to 1/2-inch thick • .
• Sauce: • 1/3 cup low sodium soy sauce • 1/2 cup tomato ketchup
• 1 tbsp. prepared mustard • 3 tbsp. brown sugar • 2 cloves garlic,
minced • Dash black pepper • 2 tbsp. apple cider vinegar • 1 teaspoon
celery seed
PREPARATION
1. Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the
slow cooker. Place onion slices over the pork ribs. Combine all remaining
ingredients; pour over ribs and onions. Cover and cook on low for 8 to 10
hours.
2. Serves 6.
Fruited Pork Chops
INGREDIENTS
• 4 boneless or bone-in pork chops, about 3/4 to 1-inch thick • 1/2
teaspoon salt • 1 dash pepper • 1 tablespoon prepared mustard • 2
tablespoons wine vinegar • 1/8 teaspoon dried thyme or tarragon • 1 can
(17oz) fruit cocktail, drained, syrup reserved • 2 tablespoons cornstarch • 2
tablespoons cold water • hot cooked rice for 4

PREPARATION
1. Sprinkle pork chops with salt and pepper. Place in slow cooker or crockpot.
Combine mustard, vinegar and thyme or tarragon. Drain fruit cocktail; add
1/2 cup syrup from fruit to mustard mixture. Pour over pork chops in
crockpot. Cover nd cook on LOW for 5 to 7 hours, or until pork is tender.
2. Remove pork chops and keep warm; turn crockpot to HIGH. Dissolve
cornstarch in water; stir into pot. Add drained fruit cocktail; cover and cook
on high for about 20 minutes.
3. Spoon fruit sauce over chops and serve over rice.
Glazed Ham in a Bag
INGREDIENTS
• 1 canned ham, 5 pounds • 1/4 cup orange marmalade • 1 heaping
tablespoon Dijon-style mustard or bold and spicy • 1 large oven cooking bag
PREPARATION
1. Remove the ham from the can and rinse off gelatin that clings to the meat.
Place the ham inside cooking bag. Spread the top of the ham with a mixture
of marmalade and mustard. Seal the bag with a twist-tie. Place bag in slow
cooker then poke 4 holes in the top to let steam escape. Cover and cook on
2. Serve the ham with the marmalade sauce.
Green Chili
INGREDIENTS
• 1 medium pork roast • 2 cans (4 ounces each) mild green chile peppers,
chopped • 2 cans (14.5 ounces each) diced tomatoes • 1 cup chopped
onion • 1/2 - 1 small can (4 oz) hot jalapenos, diced(optional) • salt and
pepper, to taste
PREPARATION
1. Cover roast with water in slow cooker/Crock Pot and simmer overnight or
approximately 8 hours. Let cool. Take meat off bone and separate into
smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth.
Add about 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8
hours. Thicken with flour and water.
2. Let set overnight in refrigerator. Serve the next day alone, with tortillas or
over burritos.
"Green" Pork Loin
INGREDIENTS
• 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
• salt and pepper • 1/4 cup flour • 2 tablespoons olive oil • 1 1/2 cups
diced celery • 1 cup chopped onion • 2 cloves garlic, minced • 2 cups
chicken broth • 3 to 6 tablespoons drained jalapeno rings or chopped mild
chile peppers • 1 cup julienne cut carrots • 2 medium potatoes, cut in small
cubes • 1 pound tomatillos, husks removed, washed and diced • 2 cans
(14.5 ounces each) diced tomatoes • 1 tablespoon ground cumin • 2
teaspoons chili powder • pinch dried oregano • hot sauce, to taste • salt
and pepper, to taste • fresh chopped cilantro, optional
PREPARATION
1. Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2
tablespoons olive oil in a large skillet; add pork and sautÃ©, stirring, until
nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet,
adding a little more oil if needed, sautÃ© the celery and onion until tender.
Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring
and scraping browned bits from the bottom of the skillet.
2. Set aside.
3. Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos.
Pour tomatoes over the top, then add the onion and celery mixture from the
skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or
LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH
or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve
with a sprinkling of cilantro, if desired, and hot baked cornbread.
4. Serves 6 to 8.
Ham Balls
INGREDIENTS
• 2 pounds ground ham
• 1 cup cracker crumbs
• 2 eggs
• Pinch salt
• .
• Sauce:
• 1 cup packed brown sugar
• 1/2 cup vinegar
• 1 tbsp. prepared mustard
• 1 cup hot water

PREPARATION
1. Mix the first four ingredients together and shape into balls; place in slow
cooker.
2. Pour sauce over ham balls; cover and cook for 2 to 3 hours on high or 4 to 6
hours on low.Serves 8 to 10.
Ham and Cheese Hash Brown Casserole
INGREDIENTS
• 32 ounces Southern-style frozen hash brown potatoes, thawed • 1 can
(about 10 1/2 ounces) condensed Cheddar cheese soup, undiluted • 1 can
(about 10 1/2 ounces) condensed cream of celery soup, undiluted • 8 ounces
light sour cream • 1 bunch (about 8) green onions, trimmed and thinly sliced
• 1 jar (2 ounces) diced pimiento, drained • 8 to 12 ounces cooked ham,
diced • 1 teaspoon Creole or Cajun-style seasoning • 1/4 teaspoon ground
black pepper • 2 tablespoons melted butter
PREPARATION
1. Combine all ingredients in the slow cooker; stir gently to blend.
3. Serves 8.
Ham in Cider
INGREDIENTS
• 1 fully cooked ham, about 5 pounds, small enough to fit in slow cooker
• 4 cups apple juice or cider, to cover • 8 to 10 whole cloves • Glaze
• 2 teaspoons dry mustard • 1 cup firmly packed brown sugar • 1
teaspoon ground cloves • 2 cups golden seedless raisins
PREPARATION
1. Place the ham in slow cooker with apple juice to cover and cloves; cover
and cook on LOW for 10 to 12 hours. Before serving, remove ham and set
aside. Heat oven to 375°. Make a paste of the mustard, cloves and a scant
tablespoon of the hot cider. Remove the outer skin from the ham (if there is
one). Smear the ham with the paste. Place in a roasting pan. Pour in 1 cup
of hot cider and add the raisins.
2. Bake in the preheated oven for 30 minutes, or until paste has turned to a
glaze. The cider will have reduced enough to make a flavourful raisin sauce
for the ham.
Ham In Crockpot
INGREDIENTS
• 2 1/2 cups diced ham • 8 medium potatoes, sliced • Salt and pepper
• 2 small onions, sliced • 1 green pepper, sliced • 1 can (10 1/2 ounces)
Cheddar cheese soup
PREPARATION
1. In crockpot, layer ham, potatoes, salt and pepper, sliced onion, and green
pepper. In a bowl, combine 1 can cheddar cheese soup, 2 tablespoons water,
and squirt of prepared mustard; pour over all. Cook on low 7 to 9 hours,
until potatoes are tender.
2. Serves 6.
Ham and Hash Browns
INGREDIENTS
• 1 large package frozen hash brown potatoes (32 ounces) • 1 can (10 3/4
ounces) condensed cream of mushroom soup • 2 cups shredded sharp
Cheddar cheese • 1 can (10 3/4) ounces condensed Cheddar cheese soup
• 1 to 2 cups frozen green peas • 1 cup milk • 1 can ham, corned beef,
or Spam, diced, about 1 to 2 cups • salt and pepper
PREPARATION
1. Mix all ingredients in a slow cooker and season to taste with salt and
pepper. Cover and cook on High 4 hours or Low 8 hours.
2. Serves 6 to 8.
Ham & Noodle Casserole
INGREDIENTS
• 1 cup uncooked noodles • vegetable oil • 1 cup cooked cubed ham
• 1 can (10 3/4 ounces) condensed cream of chicken soup • 1 can (12 to 16
ounces) whole kernel corn, drained • 1 tablespoon chopped pimiento • 3/4
cup shredded Cheddar cheese • 1/4 cup chopped green pepper • dash
ground black pepper, or to taste
PREPARATION
1. Cook noodles in salted boiling water according to package directions until
barely tender, about 5 to 6 minutes. Drain and toss the cooked noodles with
2 to 3 teaspoons of vegetable oil, just enough to coat. Add noodles, ham,
cream of chicken soup, corn, pimiento, cheese, ground pepper, and green
bell pepper to a greased crockpot; stir gently to mix. Cover and cook on
LOW setting 6 to 7 hours. Taste and adjust seasonings.
2. Serves 3 to 4.
Ham & Parmesan Potatoes
INGREDIENTS
• 4 to 6 medium potatoes, cut in 1/2-inch cubes (about 6 cups) • 1 large
onion, coarsely chopped • 1 ham steak (about 3/4 lb), diced • pepper, to
taste • 1/2 teaspoon dried parsley flakes • 1/2 teaspoon celery seed • 3/4
cup fresh Parmesan cheese, shredded • 1 package (1 1/4 ounce) country gravy
mix • 1/2 cup water • 1/4 cup evaporated milk
PREPARATION
1. Layer potatoes, onions, and ham, sprinkling seasonings, shredded cheese,
and gravy mix on each layer. Add water; cover and cook for about 7 to 9
hours on low or 4 to 5 hours on high. Gently stir in evaporated milk and
serve.
2. Serves 4.
Ham & Vegetable Casserole
INGREDIENTS
• 4 to 6 potatoes, sliced about 1/4-inch (about 5 cups sliced) • 1 to 1 1/2
cups baby carrots • 3 ribs celery, sliced • 1/2 cup chopped onion • 2
teaspoons caraway seed, optional • salt and pepper to taste • 1 or 2 fully
cooked smoked ham steaks, cut into serving-size portions (about 2 lbs) • 1
can (10 ounces) 98% fat free cream of celery soup • 1/2 cup light sour cream
PREPARATION
1. Layer the vegetables, sprinkle with caraway seed and salt and pepper; top
with ham. Spoon the soup evenly over the ham. Cover and cook on low 7 to
9 hours. About 20 to 30 minutes before serving, add sour cream and stir
lightly; continue cooking on low for 20 to 30 minutes.
2. Serves 6 to 8.
Ham in Peach Sauce
INGREDIENTS
• 2 carrots, thinly sliced • 2 medium onions, sliced • 2 celery stalks,
diced • boneless fully cooked ham, 4 to 5 pounds • 1 cup dry white wine
• 2 cans peach halves in syrup, 16 ounces • 3 tablespoons cornstarch • 3
tablespoons lemon juice • 1 tablespoon butter
PREPARATION
1. Place carrots, onions and celery in crockpot. Place ham on vegetables; pour
wine over ham. Cover and cook on low 6 to 7 hours. Drain peaches,
reserving syrup. Combine cornstarch and syrup in a saucepan. Cook,
stirring constantly, until syrup is thickened and clear. Add peach halves,
lemon juice, and butter. Cook until heated through. Remove ham, place on
platter. Do not carve until ham is cool. Pour peaches and sauce into liner
and mix with vegetables.
2. Serve hot peach sauce over the ham.
Ham Tetrazzini
INGREDIENTS
• 1 can condensed cream of mushroom soup, (10 3/4 oz) • 1/2 cup
evaporated milk, or scalded milk • 1/2 cup grated Parmesan cheese • 1 1/2
cups cubed cooked ham • 1/2 cup stuffed olives, sliced (optional) • 1 can
(4oz) sliced mushrooms, drained, or 4 to 6 ounces fresh sauteed mushrooms
• 1/4 cup dry sherry or white wine • 1 package spaghetti, (5 oz) • 2
tablespoons butter, melted • Parmesan cheese, grated, for garnish
• chopped parsley, for garnish, optional
PREPARATION
1. Combine all ingredients except spaghetti and butter in 3 1/2 to 4-quart slow
cooker. Cover and cook on low for 6 to 8 hours. Just before serving, cook
spaghetti following package directions; drain and toss with the melted
butter. Stir spaghetti into slow cooker. Sprinkle Parmesan cheese and
parsley over top before serving.
2. Serves 4.
3. Double ingredients for a 5 to 6-quart crockpot, and cook for the same
amount of time.
Happy New Year's Day Pork
INGREDIENTS
• boneless pork loin roast, about 3 pounds • 1 pound of smoked sausage
• 1 pound of knockwurst • 1 pound sauerkraut, bag or canned, rinsed and
drained • 1/2 cup of brown sugar • 1 tablespoon fennel, caraway, or anise
seed • 3 tablespoons prepared mustard
PREPARATION
1. Place pork and sausage in crockpot In a bowl combine remaining
ingredients and pour over pork and sausage. Cover and cook on LOW for 8
to 10 hours.
2. Eva's Note:
3. I serve this meal with mashed potatoes, green beans and homemade egg
bread. It really turns out tender and delicious. I like to spoon my sauerkraut
over my mashed potatoes too.
Hawaiian Pork Roast
INGREDIENTS
• 1 boneless pork shoulder roast (3-4 lbs) • 4 teaspoons liquid smoke
• 4 teaspoons soy sauce • 2 ripe bananas, unpeeled • 1/2 cup water
PREPARATION
1. Place the pork roast on a 22" x 18" piece of heavy-duty aluminum foil.
Combine liquid smoke and the soy sauce; sprinkle over the roast. Wash the
unpeeled bananas and place one on each side of the pork roast. Pull sides of
foil up around pork roast; add water and seal foil tightly; wrap again with
another large piece of foil. Place in a shallow baking pan or bowl;
refrigerate overnight, turning several times.
2. Place the foil-wrapped meat in crockpot; cook on low for 8 to 10 hours.
Drain and discard bananas and the juices. Shred meat with fork to serve.
Hearty Party Beans With Beef and Sausage
INGREDIENTS
• 2 cans (28 ounces each) pork and beans • 2 cans pinto beans or red
beans, drained and rinsed • 1 pound lean ground beef, sirloin or round • 1
pound bulk pork sausage • 1 medium sweet onion, chopped • 1 medium
red bell pepper, chopped • 2 cloves garlic, minced • 1 can (4 ounces)
chopped mild green chile • 2 to 4 tablespoons drained jalapeno rings,
chopped, or to taste, optional • 1/2 teaspoon salt • 1/2 teaspoon spicy
seasoning, such as Cajun or Creole seasoning • 1 cup barbecue sauce, your
favorite
PREPARATION
1. Pour beans into a 5 to 6-quart slow cooker.
2. In a large skillet, sauté the beef and pork sausage, breaking up with a
spatula, until no longer pink. Drain well and stir into beans. In the same
skillet in a small amount of oil as needed, sauté the onion over medium heat
until lightly browned. Add red bell pepper and garlic; sauté, stirring for 1
minute longer. Stir the vegetables into the beans. Add chile, jalapenos, salt,
seasoning, and barbecue sauce.
3. Stir to blend. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8
hours.
4. Serves 6 to 8.
Holly's Easiest Ever Kielbasi
INGREDIENTS
• 3 lbs of kielbasa • 1 bag of sauerkraut, drained and rinsed • 1 medium
jar applesauce (Do not use flavored style) • 1 12 oz. can or bottle of beer
PREPARATION
1. Mix together sauerkraut and applesauce; put in the bottom of the crock pot.
Cut the kielbasa into serving-size pieces and place on top of the sauerkraut.
Pour the beer over all. Cover and cook on low for 7 to 8 hours or on high
for 3 1/2 to 4 hours. If you are at home while this dish is cooking, feel free
to give it a stir now and then. I serve it on long hard rolls with tossed salad.
Honey Chipotle Ribs
INGREDIENTS
• 2 racks baby back ribs, cut into 2 to 3 rib portions • Salt and pepper
• 1 1/2 cups ketchup • 1/3 cup honey • 1/4 cup chopped onion • 1
1/2 tablespoons Tabasco Chipotle Sauce, or to taste • 1 tablespoon
Worcestershire sauce • 2 teaspoons chili powder • 1 tablespoon prepared
mustard • 2 tablespoons cider vinegar • 1/2 teaspoon garlic powder
• 1/2 teaspoon salt • 1/4 teaspoon ground black pepper
PREPARATION
1. Heat oven to 375°.
2. Line a large baking sheet (with sides) with heavy duty foil. Place rib
sections, rib sides down, on the baking sheet. Bake for 1 hour.
3. Combine remaining ingredients in a food processor or blender; process until
smooth.
4. Transfer ribs to the slow cooker; cover with onions and pour the chipotle
barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for
about 4 to 5 hours.
5. Serves 4.
Honey Dijon Pork Tenderloin
INGREDIENTS
• 2 pork tenderloins, about 1 pound each • salt and pepper • 1 small
clove garlic, minced • 4 tablespoons grainy Dijon mustard or country-style
• 2 tablespoons honey • 2 tablespoons brown sugar • 1 tablespoon cider
vinegar or balsamic vinegar • 1/2 teaspoon dried leaf thyme, crumbled • 1
tablespoon cornstarch • 1 tablespoon cold water
PREPARATION
1. Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper.
Place pork in the slow cooker. Combine garlic, mustard, honey, brown
sugar, vinegar, and thyme; pour over the pork. Turn pork to coat
thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2
to 4 1/2 hours.
2. Remove pork to a plate, cover with foil, and keep warm. Pour the juices
into a saucepan and bring to a boil over medium heat.
3. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine
the cornstarch and cold water; whisk into the reduced juices and cook for 1
minute longer. Serve pork sliced with the thickened juices.
4. Serves 6.
Honey Glazed Ham
INGREDIENTS
• 3 to 4 pounds boneless fully cooked ham • 1 can Sprite or 7-Up (12
ounces) • 1/4 cup honey • 1/2 teaspoon dry mustard • 1/2 teaspoon
ground cloves • 1/4 teaspoon ground cinnamon
PREPARATION
1. Place ham and soda into slow cooker. Cover and cook on LOW 6 to 8
hours, (3 to 4 hours on HIGH). About 30 minutes before serving, combine
honey and seasonings and mix with 3 tablespoons drippings from bottom of
slow cooker/Crock Pot.
2. Spread glaze over ham and continue cooking. Let ham stand for 15 minutes
before slicing.
3. Serves 12 to 16
Honey-Glazed Ribs
INGREDIENTS
• 2 pounds lean back ribs • 1 can (10 1/2 ounces) condensed beef broth
• 1/2 cup water • 2 tablespoons maple syrup • 2 tablespoons honey
• 3 tablespoons soy sauce (low sodium) • 2 tablespoons barbecue sauce
• 1/2 teaspoon dry mustard
PREPARATION
1. Place pork ribs on a broiler rack and broil for 15 minutes. Drain well. Cut
ribs into serving size pieces. Combine remaining ingredients in the slow
cooker or crockpot; stir well. Add ribs; cover and cook on low for 8 to 10
hours, or on high for 4 to 5 hours.
2. Serves 4.
Honey Ham and Vegetables
INGREDIENTS
• 3 pound fully cooked ham • 4 to 6 medium sweet potatoes, unpeeled,
halved • 1 bunch carrots • 1 cup ginger ale • .
Glaze: • 1/2 cup honey • 1/4 teaspoon ground cinnamon • 1/4 teaspoon
ground cloves • 1/2 teaspoon dry mustard
PREPARATION
1. Scrub the sweet potatoes and trim. Cut in half. Peel carrots and slice
diagonally in 2-inch lengths. Place vegetables on the bottom of the
crockpot, place ham on top and pour ginger ale over all. Cover and cook on
LOW for about 8 hours, or until vegetables are just tender. Mix about 2
tablespoons of liquid from the pot with the glaze ingredients in a buttered
measuring cup and pour over ham. Continue cooking on LOW for 1 or 2
hours, basting frequently.
2. Slice ham in thin slices, serve with vegetables.
Honey Mustard Pork Tenderloin
INGREDIENTS
• 1 medium onion, halved, sliced 1/4-inch thick • 1 1/2 to 2 pounds pork
tenderloin, 2 tenderloins • 1/4 cup honey Dijon mustard blend • 2
tablespoons balsamic vinegar • 1 tablespoon brown sugar • 1/4 teaspoon
dried leaf thyme • Dash garlic powder, optional • Salt and pepper
PREPARATION
1. Arrange onion slices in the bottom of a 4 to 6-quart slow cooker. Trim
excess fat from pork tenderloins and cut each in half crosswise.
2. In a small bowl, combine the mustard, vinegar, brown sugar, thyme, and
garlic powder, if using. Coat the pork tenderloin pieces with the mixture
and arrange over the onions. Spoon remaining honey mustard mixture over
the pork.
3. Cut the zucchini into thick slices (1/2 to 1 inch thickness) and arrange over
the pork.
4. Sprinkle with salt and pepper.
5. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.
6. Baste with drippings about halfway through cooking, if possible.
7. Serves 4 to 6.
Hot Dog and Bacon Roll-Ups
INGREDIENTS
• 2 pounds hot dogs • 20 slices bacon • 2 cups light brown sugar,
packed • 1/2 teaspoon ground mustard • 1/2 teaspoon garlic powder • 2
teaspoons chili powder
PREPARATION
1. Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. In a
bowl, combine brown sugar, mustard, garlic powder, and chili powder.
2. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks.
Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the
brown sugar mixture over the layer. Repeat, making 2 more layers, ending
with the brown sugar mixture. Cover and cook on HIGH for 4 hours,
stirring gently a few times.
3. Turn to LOW to serve.
4. Makes 40 appetizers.
Hot Ham & Asparagus Sandwiches
INGREDIENTS
• 1/2 pound ham, chopped • 1 bunch asparagus, trimmed and chopped
• 1 can condensed cream of asparagus soup • 8 ounces smoked Gouda
cheese, cubed • 4 green onions (scallions with green), sliced • 1/4 cup
chopped sweet red pepper or pimiento
PREPARATION
1. Combine ham and asparagus and all remaining ingredients in the slow
cooker/Crock Pot. Cover and cook on LOW for 3 to 4 hours. Serve hot over
croissants or toast points.
2. Serves 4.
Hot and Spicy Pork Chops
INGREDIENTS
• 2 ribs celery, sliced • 1 cup chopped onion • 6 to 8 boneless pork
chops, about 3/4 to 1-inch thick • 1 green bell pepper, cut in strips • 1 red
bell pepper, cut in strips • 1/2 teaspoon coarsely ground black pepper or
seasoned pepper • 1/4 teaspoon cayenne pepper, optional • 2 cups spicy V-
8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper • 2 tablespoons
cornstarch, blended with 2 tablespoons cold water
PREPARATION
1. Place celery and chopped onion in crockpot. Trim excess fat from pork
chops; add to slow cooker. Sprinkle pepper strips around and between pork
chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a
slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
2. Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups
of liquid into a saucepan. Stir in the cornstarch and water mixture.
3. Cook, stirring, over medium heat until thickened and bubbly. Continue
cooking for 2 minutes longer, stirring frequently. Serve pork chops with the
vegetables and hot spicy sauce.
4. Serves 6 to 8.
Hungarian Cabbage Rolls
INGREDIENTS
• 1 large head of cabbage, core removed • boiling water to cover the cored
head of cabbage • 1/2 pound ground pork • 1 pound lean ground beef
• 1/4 cup chopped onion • 1 cup rice • 1 egg, beaten • 1 tablespoon
salt • 1/2 teaspoon pepper • 1 tablespoon paprika • 2 cups sauerkraut,
rinsed and drained • 2 cups tomato juice • 1 cup water • 1 cup sour
cream
PREPARATION
1. Place the cored cabbage head in a large bowl; pour boiling water over to
cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain
and carefully remove the whole leaves. Trim off the heavy stem and flatten
leaves somewhat.
2. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika.
Put about 2 tablespoons of this meat and rice mixture on each cabbage
leaf; fold sides in and roll up.
3. Secure rolls with toothpicks if desired. Place rolls seam side down in slow
cooker.
4. Spread the sauerkraut over the rolls and add tomato juice and water.
5. Cook on low, covered, for 6 to 8 hours.
6. Remove cabbage rolls to a warm platter.
7. Blend 1/2 cup of the broth with the sour cream; pour over cabbage rolls.
Hunter's Cabbage
INGREDIENTS
• 1 head green cabbage (about 1 3/4 lb.) • 1 large onion • 1 cup diced
uncooked bacon • 1 cup ground or finely diced beef • 1 cup ground or
finely diced pork • 1 1/2 teaspoons salt • 1 1/2 teaspoons ground black
pepper • 3 cups quartered and sliced red potatoes, about 1/4-inch thickness
• 1 cup beef stock
PREPARATION
1. Wash cabbage and shred. Peel the onion and slice finely. In a large frying
pan or Dutch oven, fry the bacon to render. Add the onions and sauté until
wilted. Add beef, pork, salt and pepper, and continue to cook until meat is
no longer pink. Add cabbage, potatoes and beef stock. Cover and cook over
low heat until the potatoes are fork tender; approximately 30 minutes.
2. Serves 4 to 6.
Goulash
INGREDIENTS
• 2 bacon slices, diced • 1 cup chopped onion • 1 1/2 to 2 pounds lean
pork, cut in 1-inch cubes (or a mixture of pork and beef) • 2 tablespoons
sweet Hungarian paprika • 1/2 teaspoon caraway seeds • 1/2 cup dry white
wine • 4 medium red potatoes, cut in 1-inch cubes • 1 large green bell
pepper, cut in 1-inch pieces • 1/2 cup chicken broth • 1 1/2 cups
sauerkraut, rinsed and squeezed dry • 1 large tomato, diced • 8 ounces
light sour cream • salt and pepper to taste
PREPARATION
1. In a large skillet, cook bacon and onion over medium heat, stirring, until
bacon is crisp.
2. Place pork (and beef, if used) in Crock Pot with the paprika, caraway seeds,
wine, potatoes, peppers, broth, and sauerkraut. Add bacon and onions and
mix well.
3. Cover and cook on low from 8 to 10 hours.
4. About 15 to 20 minutes before done, add diced tomato and sour cream.
Serve hot.
5. Makes about 6 servings.
Indonesian Pork
INGREDIENTS
• 1 boneless pork loin roast, about 3 to 4 pounds • salt and pepper to taste
• 1 cup hot water • 1/4 cup molasses • 1/4 cup prepared mustard
• 1/4 cup vinegar • 1/4 cup orange marmalade • 1 teaspoon grated
orange or lemon peel • 1/4 teaspoon ground ginger
PREPARATION
1. Place metal rack or trivet in bottom of slow cooker or Crock Pot. Or make a
"rack" with a few strips of crumpled foil.
2. Sprinkle the pork roast all over with salt and freshly ground black pepper;
place on the rack. Pour hot water around pork roast.
3. Cover and cook on LOW for 5 to 7 hours, or until the pork registers at least
145° F on an instant-read food thermometer inserted in the thickest part of
the roast.
4. Transfer the roast to a roasting pan with rack or rack of broiler pan.
5. Heat the oven to 400° F.
6. Combine remaining ingredients in a saucepan and stir to combine. Heat
until the mixture begins to simmer.
7. Brush some of the glaze mixture over the roast and put it in the oven. Roast
the pork for 30 to 45 minutes, brushing with the sauce frequently.
Island Pork
INGREDIENTS
• 3 pounds boneless pork roast • 5 to 6 whole cloves • 1/2 teaspoon
nutmeg • 1/4 teaspoon paprika • 1/4 cup ketchup • 2 tablespoon orange
juice • 2 tablespoons honey • 1 tablespoon soy sauce • 2 teaspoon
lemon juice • 1/2 teaspoon kitchen bouquet (gravy enhancer)
PREPARATION
1. Stud meat with cloves. Place roast in slow cooker; sprinkle with paprika
and nutmeg. Combine remaining ingredients and pour over roast. Cover and
cook on low 9 to 11 hours. (high 4 to 5 hours) Remove roast. If desired,
thicken juices with 1 1/2 tablespoons cornstarch and 2 tablespoons water;
turn to HIGH and cook until thickened.
Italian Sausage With Spaghetti
INGREDIENTS
• 2 pounds Italian sausage (sweet, hot, or mild) • 48 to 54 ounces prepared
spaghetti sauce, about 2 large jars • 1 (6 oz.) can tomato paste • green bell
pepper, sliced thin • 1 large. onion, thinly sliced • 2 tablespoons grated
Parmesan cheese • 1 teaspoon parsley flakes • 3/4 cup water
PREPARATION
1. Place sausage in skillet and cover in water. Simmer 10 minutes; drain.
Meanwhile, place all remaining ingredients in the crockpot.
2. Cut Italian sausage into large chunks and add to the pot; cover and cook on
LOW 4 to 5 hours.
3. Increase to HIGH and cook 1 hour longer.
4. Serve sauce over spaghetti and sprinkle with more Parmesan cheese, if
desired.
5. Serves 10 to 12.
Jamaican-Spiced Pork Tenderloin
INGREDIENTS
• 1/3 cup apple jelly • 1 tablespoon cider vinegar • 1/2 teaspoon garlic
powder • 1 tablespoon soy sauce (Tamari) • 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice • 1/4 teaspoon pepper • 3 to 4 dashes hot pepper
sauce • 2 pork tenderloins, cut in 3 to 4 pieces each (about 2 pounds)
PREPARATION
1. Mix first 8 ingredients well. Place pork in slow cooker/Crock Pot and pour
mixture over them, lightly stirring to cover all of the meat. Cover and cook
on low 6 to 8 hours.
2. Serves 4 to 6.
Janet's Crockpot Chops
INGREDIENTS
• 6 to 8 pork chops
• ketchup or barbecue sauce
• 1 bell pepper, chopped
• 1 onion, chopped
• 1/4 cup water

PREPARATION
1. Brown pork chops on both sides in a skillet in a little vegetable oil. Brush or
spread a thin layer of ketchup on each pork chop; sprinkle with salt and
pepper. Add remaining ingredients. Cover and cook on HIGH for 3 to 4
hours.
Kielbasa with Cabbage
INGREDIENTS
• 1/2 head of cabbage, coarsely sliced • 1 medium potato, diced • 1
teaspoon salt • 1/2 teaspoons caraway seeds, if desired • 1 large onion,
halved and thinly sliced • 1 1/2 to 2 pounds kielbasa or a similar smoked
sausage, cut into 1" pieces • 1 1/2 cups chicken broth
PREPARATION
1. Combine all ingredients in slow cooker, mixing well.
2. Cover and cook on low for 7 to 9 hours, or high for 3 to 4 hours.
3. Serves 4 to 6.
Kielbasa Casserole
INGREDIENTS
• 1 Pkg. Turkey Kielbasa or Smoked Sausage, sliced in 1-inch rounds • 1
Bag Frozen Texas Hash Browns (with onions & peppers in them) • 1 Can
Cream of Chicken Soup • 1 Can Cheddar Soup
PREPARATION
1. Slice kielbasa up in chunks. Add all ingredients to GREASED slow
cooker/Crock Pot, stir. Cover and cook on LOW 6 to 8 hours or HIGH for 3
to 4 hours.
Knockwurst and Cabbage
INGREDIENTS
• 6 links knockwurst • 1/2 teaspoon salt • 1 medium onion, thinly sliced
• 1 teaspoon caraway seeds • 1 small head cabbage, shredded • 2 cups
chicken broth
PREPARATION
1. Cut knockwurst into 2-inch chunks. In Crockpot arrange alternate layers of
knockwurst chunks with onions and cabbage. Sprinkle with salt and
caraway seeds. Pour chicken broth over all. Cover and cook on low 5 to 6
hours or until cabbage is tender. Makes 6 servings.
Lowfat Crockpot Sausages & Apples
INGREDIENTS
• 4 medium cooking apples, peeled, cored, and sliced • 2 pounds smoked
sausage,sliced • 1/4 cup brown sugar, firmly packed • 1/2 cup chopped
onion • 1 tablespoon cornstarch • 2 tablespoons water • 1 tablespoon
butter • 1/8 teaspoon black pepper • 1/2 cup apple jelly • 1 teaspoon
lemon juice • 1/4 teaspoon salt
PREPARATION
1. Put sliced apples, sausage, brown sugar, and onion in slow cooker.
2. Combine the cornstarch and water, stirring until smooth, then add to apple
mixture. Add remaining ingredients and stir to mix.
Maple-Honey Ribs
INGREDIENTS
• 2 pounds spareribs • 1 can condensed beef broth (10 1/2 ounces) • 1/2
cup water • 2 tablespoons maple syrup • 2 tablespoons honey • 3
tablespoons soy sauce • 2 tablespoons barbecue sauce • 1/2 teaspoon dry
mustard
PREPARATION
1. Bake ribs at 350° for 1 hour, or broil for 20 minutes to remove excess fat.
Cut into portions. Combine ingredients in slow cooker; stir to mix. Add
ribs. Cover and cook on low for about 8 hours.
2. Serve with rice.
Mexican Pork and Black Beans
INGREDIENTS
• 1 pound black beans, cooked, or 3 cans (15 ounces each) black beans,
drained • 1 pound boneless lean pork loin, cut in 1-inch cubes • 1 teaspoon
chili powder • 1 teaspoon ground coriander • 2 teaspoons salt • 1 onion,
chopped • 1 clove garlic, minced • 16 ounces stewed tomatoes, broken up
• black pepper, to taste • 2 cups water • hot cooked rice • Fresh
chopped cilantro or parsley, optional
PREPARATION
1. Put beans in Crock Pot. Toss pork with chili powder, coriander and salt.
Lightly brown onion and garlic with pork in lightly oiled skillet. Add
tomatoes with juice to slow cooker. Add pork mixture, pepper and 2 cups
water. Cover and cook 9 hours on LOW. Ladle over rice and garnish with
cilantro, if desired.
Milwaukee Sweet-Tart Supper
INGREDIENTS
• 2 pounds sauerkraut, rinsed and drained • 2 pounds kielbasa, sliced in 1-
inch pieces • 2 large tart apples, cored, peeled, thinly sliced • 1 medium
onion, halved and thinly sliced • 2/3 cup apple juice • 2/3 cup light brown
sugar, packed • 1 tablespoon prepared mustard • 1/2 teaspoon salt
• Dash black pepper
PREPARATION
1. In the insert of a 5-to 7-quart slow cooker, combine the sauerkraut,
kielbasa, apples, and onion.
2. In a large cup combine the juice, brown sugar, mustard, salt, and pepper.
Pour over the sauerkraut mixture and stir to blend ingredients.
3. Cover and cook on LOW for 5 to 7 hours or on HIGH for 2 1/2 to 3 1/2
hours.
4. Serves 6 to 8.
Mostaccioli
INGREDIENTS
• 1 pound Italian sausage, mild or sweet • 1 pound lean ground beef • 1
cup chopped onion • 1 can (6 ounces) tomato paste • 2 teaspoons
granulated sugar • 1 teaspoon salt • 1/4 teaspoon freshly ground black
pepper • 1 (12 oz.) can tomato sauce • 1 can (14.5 ounces) tomatoes with
juice • 1 bay leaf • 1/2 tsp. garlic powder • 1 tsp. oregano • 1 tsp.
dried sweet basil • 16 ounces Mostaccioli, penne, or ziti • Parmesan
cheese, for serving
PREPARATION
1. Brown sausage and ground beef; drain off grease. Combine all ingredients,
except pasta and Parmesan cheese, in the slow cooker.
2. Cover and cook on LOW for 6 hours, adding a little water near the end if
the sauce seems too thick.
3. Just before the sauce is done, cook the mostaccioli, penne, or ziti pasta
in boiling salted water following the package instructions.
4. Drain and serve the hot pasta with the sauce.
Mustard-Glazed Ham
INGREDIENTS
• 3 to 5 pounds fully cooked ham • 10 to 12 whole cloves • 1/2 cup
brown sugar • 1 tablespoon prepared mustard • 2 teaspoons lemon juice
• 2 tablespoons orange juice • 2 tablespoons cornstarch
PREPARATION
1. Score ham in a diamond pattern; stud with whole cloves and place in slow
cooker.
2. Combine brown sugar, mustard and lemon juice; spoon over ham.• Cover
and cook on HIGH for 1 hour; turn to LOW and continue cooking for 7 to 9
hours.
3. Remove ham to a serving platter; keep warm.
4. Turn slow cooker to high.
5. Combine orange juice and cornstarch to form smooth paste. Stir into
drippings in slow cooker. Continue cooking, stirring occasionally, for about
15 minutes, or until sauce is thickened.
6. Spoon over ham.
7. Serves 8 to 12.
Myron's Bar-B-Q Pork
INGREDIENTS
• pork shoulder roast • 1 large onion • 2 tablespoons Worcestershire
sauce • barbecue sauce, see directions • toasted or heated sandwich buns
PREPARATION
1. Place pork roast in crockpot.
2. Add large onion, sliced and 2 Tbs. Worcestershire sauce.
3. Add water to cover.
4. Crock on low all day (at least 12 hours).
5. Remove roast, discarding cooking water. Save onions.
6. Fork-shred pork, discarding any fat and bones.
7. Return shredded meat and onions to slow cooker/Crock Pot.
8. Dump a bottle of your favorite barbecue sauce over it and crock an hour or
so on low until heated thoroughly.
9. Serve on heated buns.
10. Excellent! Tried and true, many times over the last 20 years!
Myron's Chinese Ribs
INGREDIENTS
• 3 to 4 lb. pork ribs • 1/4 cup soy sauce • 1/4 cup orange marmalade
(or apricot preserves) • 1 tablespoon ketchup • 1 (or more!) garlic clove,
crushed
PREPARATION
1. Combine soy sauce, marmalade, ketchup and garlic. Brush all over the ribs.
Place in a slow cooker/Crock Pot and pour remaining sauce over all. Cover
and cook on LOW at least 10 hours (I cook mine for 12 hours, as I like the
meat falling off the bones).
2. Serves 4 to 6.
My Country Style Ribs
INGREDIENTS
• 3 pounds country style pork ribs • 1 envelope Knorr leek soup mix • 1
can golden mushroom soup
PREPARATION
1. Place ribs in large slow cooker. Sprinkle leek soup mix over ribs. Add
golden mushroom soup. Turn slow cooker to low and cook for 12 hours.
2. NOTES : Great served with mashed potatoes, English peas, and a salad.
3. Serves 6.
Myron's Asian Pork Roast
INGREDIENTS
• 1 pork roast, 3 to 4 pounds • 1/4 cup soy sauce • 1/4 cup orange
marmelade or apricot preserves • 1 tablespoon ketchup • 1 (or more!)
garlic clove, crushed
PREPARATION
1. Combine soy sauce, marmalade, ketchup, and garlic. Brush mixture all over
the pork roast. Place in a slow cooker and add remaining sauce. Cover and
cook on LOW all day, at least 10 hours (I cook mine for 12 hours).
2. Serves 6 to 8.
N. C. Rainy Day "BBQ" Pork
INGREDIENTS
• 1/2 cup cider vinegar • 1/4 cup chopped onion • 1 teaspoon
Worcestershire sauce • 1 teaspoon Tabasco or similar hot pepper sauce • 3
to 4 pounds pork shoulder roast, boneless, trimmed, tied • few dashes liquid
smoke, if desired • 1 tablespoon granulated sugar • 1 teaspoon salt • 1
teaspoon ground paprika • 1/4 teaspoon black pepper • 2 tablespoons
ketchup • 8 hamburger buns heated
PREPARATION
1. In a large non-metallic bowl, combine cider vinegar, chopped onion,
Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and
marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast
coated with marinade.
2. Remove the pork from the marinade, scraping the onion back into the
marinade. Lightly pat the roast dry with paper towels. Pour the marinade
into a slow cooker and add the Liquid Smoke.
3. Place a slow cooker meat rack or ring of foil in the slow cooker.
4. Combine the sugar, salt, paprika, and pepper in a cup. Rub the pork roast
with the seasoning mixture and place on the rack in crockpot.
5. Cover and cook on LOW for 7 to 9 hours, or until very tender. Transfer the
pork to a cutting board; cover with foil to keep warm.
6. Skim the fat from the surface of the cooking liquid. Stir in the ketchup;
pour into a bowl. Using 2 forks, pull the pork apart into shreds, or chop the
pork into small pieces. Serve the pork on warm split buns with coleslaw,
beans, or your choice of side dishes. Serve the sauce separately.
7. Makes 8 to 10 sandwiches.
Orange Pork Roast
INGREDIENTS
• 1 pork shoulder roast, 3 to 4 lbs, trimmed • 1/2 tsp salt • 1/4 tsp
pepper • 1 can frozen orange juice concentrate, thawed (6 oz) • 1/4 cup
brown sugar • 1/8 tsp ground nutmeg • 1/8 tsp ground allspice • 3
tablespoons flour mixed with 3 tablespoons cold water
PREPARATION
1. Place pork shoulder roast in slow cooker; sprinkle with salt and pepper. In a
bowl, combine orange juice concentrate, brown sugar, nutmeg, and allspice;
pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW
and cook for 8 hours. Before serving, skim fat from juices and pour cooking
liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a
boil, stirring, and continue cooking until thickened.
2. Serve thickened juices with the pork roast. Serve this with rice and a salad
for a full meal.
3. Serves 6 to 8.
Paige's Perfect Pork Chops
INGREDIENTS
• 2 3/4 inch thick, boneless Pork center loin chops • 1 bouillion (chicken)
cube or equivalent granules • 1/4 cup hot water • 2 TBSP Grey Poupon
mustard • 2 small onions • fresh ground pepper
PREPARATION
1. I always start any pork chop recipe with frozen chops. They never dry out
that way! Start by searing both sides of the frozen chops. I used a ridged
grill pan, and made a nice crisscross pattern. While searing, dissolve the
bouillion in the hot water, and add the mustard. Stir well. Cut off the ends,
and peel the onions, then cut in half cross wise to make 4 thick "wheels".
Place the onions on the bottom of the Crockette in a single layer.
2. Once chops are seared, place them atop the onions. Sprinkle with fresh
ground black pepper to taste, and slowly add the liquid over all. I cooked it
for abut 4.5 hours, and it was delectable!! Melted in my mouth! I served it
with steamed green beans, baby carrots, and baby red potatoes. The liquid
and softened onions were wonderful served over the vegetables!
Paprika Pork
INGREDIENTS
• 3 to 4 pounds country style pork ribs, boneless • 1/3 cup all-purpose flour
• 4 teaspoons Hungarian paprika • 1/2 teaspoon salt • Dash pepper
• 1 to 2 tablespoons vegetable oil • 1 large onion, halved, sliced • 1/2
cup chicken broth • 1/2 cup sour cream
PREPARATION
1. Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food
storage bag. Toss pork in the bag and coat thoroughly.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the
pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to
brown both sides. Arrange the browned pork and onions in a 5 to 7 quart
slow cooker. Pour chicken broth in the hot pan and scrape up browned bits;
pour over the pork.
3. Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.
4. Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8
minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in
sour cream; serve the sauce with the pork.
5. Serves 4 to 6.
Pasta Sauce with Sausage & Sun-Dried Tomatoes
INGREDIENTS
• olive oil • 1 pound mild Italian sausage links • 1 medium onion,
chopped • 1/4 cup shredded carrot (1 small carrot) • 1 sweet bell pepper (I
use red or yellow) • 1 medium yellow summer squash or zucchini, seeded and
chopped (about 1/2-inch pieces) • 2 cloves garlic, minced • 4 to 6 leaves
fresh basil, chopped • 6 sun-dried tomatoes, diced • 1 small can (6 oz)
tomato paste • 1 can (15 oz) diced tomatoes, undrained • 1 tablespoon
water
PREPARATION
1. Brown sausage on all sides in a little olive oil; add onions and saute until
onions are slightly browned. Slice sausage; place in the crockpot with the
onion. Add remaining ingredients; cover and cook on low for 6 to 8 hours,
or 3 to 4 hours on high (you may need a little more water if you cook it on
high). If the sauce is a too thick, add a little more water. I sometimes add an
extra tablespoon or 2 of water and a tablespoon of dry Alfredo sauce mix.
2. Serve over spaghetti or other pasta.
3. Serves 4.
Peachy Pork Steak
INGREDIENTS
• 4 thick pork chops, about 1 1/2 inches thick, or pork cutlets or steaks • 2
tablespoons oil • 3/4 teaspoon dried leaf basil • 1/4 teaspoon salt • 1/8
teaspoon pepper • 1 can (15 ounces) peach slices in natural juice • 2
tablespoons vinegar • 1 tablespoon beef bouillon granules or base • 4 cups
hot cooked rice • 1/4 cup water • 2 tablespoons cornstarch
PREPARATION
1. Trim fat from pork. Heat oil in skillet over medium heat; brown pork on
both sides. Sprinkle with basil, salt and pepper.
2. Drain peaches, reserving syrup. Arrange sliced peaches in crockpot. Place
meat on peaches. Combine reserved peach juice, vinegar, and beef bouillon
or base; pour over pork. Cover and cook on LOW heat for 8 hours. Arrange
steaks and peaches over hot cooked rice on serving platter; keep warm.
3. Strain cooking liquids and transfer to saucepan. Skim excess fat from
cooking liquid. In a small bowl or cup, blend cold water slowly into
cornstarch; stir into the hot liquid. Cook over low heat and stir till thickened
and bubbly. Serve the thickened liquids with the pork.
Pineapple Pork Loin
INGREDIENTS
• 1 boneless pork loin roast, about 2 to 3 lbs.
• 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper • 3
tablespoons margarine • 2 medium onions, halved and sliced • 1 can
crushed pineapple (20 oz), undrained • 1 tablespoon vinegar • 1 tablespoon
soy sauce • 1 to 2 teaspoons sugar (optional) • 1 cup chopped green and/or
red bell peppers • 1/2 tsp cinnamon • 1/2 tsp allspice • 1/2 tsp ground
ginger • 1 tsp garlic powder
PREPARATION
1. Slice pork loin in slices about 3/4-inch thick. Dredge in the seasoned flour.
Heat margarine in a large non-stick skillet over medium heat. Add pork
slices and excess flour; brown both sides. Transfer browned pork to the
slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the
skillet, stirring, until slightly browned and tender. Add remaining
ingredients and bring to a boil; pour over pork.
2. Cover and cook on low 8 to 10 hours. Serve over hot rice. Serves 6 to 8.
Pineapple Pork Roast Dinner
INGREDIENTS
• 1 boneless pork roast (about 3 lbs) • salt and freshly ground black
pepper, to taste • 1 can crushed pineapple (8 oz) • 2 tablespoons brown
sugar • 2 tablespoons soy sauce • 1/2 clove garlic, minced • 1/4
teaspoon dried basil • 2 tablespoons all-purpose flour • 1/4 cup cold water
PREPARATION
1. Cut trimmed roast in half, if necessary, and place in Crock Pot. Sprinkle
with salt and pepper.
2. Combine all ingredients except flour and water; pour over roast.
3. Cover and cook on low for 8 to 10 hours. Remove roast. Drain pineapple
and reserve cooking liquid. Return meat and pineapple to cooker. Add
water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold
water together to form a smooth paste.
4. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast;
serve with rice, if desired.
Pineapple - Cranberry Pork Loin
INGREDIENTS
• 1 boneless pork loin roast, about 4 pounds • Salt & pepper • garlic
powder • 1 (1 lb.) can crushed pineapple • 1/4 tsp. nutmeg • 1 can
whole cranberry sauce • 1/4 tsp. cloves, optional
PREPARATION
1. Season roast with salt, pepper, and garlic powder; place in slow cooker.
Mix remaining ingredients and pour over pork. Cover and cook for 8 to 10
hours on low. Pork should be about 160° on a meat thermometer. To serve,
slice and spoon sauce over each portion.
2. Serves 6 to 8.
Pineapple Marinated Pork Chops
INGREDIENTS
• 6 pork chops • 1 can (20 ounces) pineapple chunks with juice • 1/4
cup brown sugar • 2 teaspoons soy sauce
PREPARATION
1. Put pork chops in a plastic storage bag; mix remaining ingredients; pour
over pork chops in bag. Seal bag and refrigerate overnight. Put in Crock Pot
on low for 6 to 8 hours, or until done. These pork chops are also great on
the grill.
2. Serves 6.
Pizza Potatoes In Crockpot
INGREDIENTS
• 3 tablespoons butter • 1/4 cup all-purpose flour • 1 tsp. salt • 1/8
tsp. pepper • 1 1/2 cups milk • 1 to 1 1/2 cups shredded cheese • 5
medium potatoes, thinly sliced
PREPARATION
1. Turn potatoes into a buttered slow cooker. Combine butter, flour, salt and
pepper together in saucepan over medium low heat. Whisk in milk
gradually until no lumps remain. Heat and stir until bubbly and thickened.
Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce
over. Cover and cook on low 5 to 7 hours.
2. Serves 4.
Plantation Pork Chops
INGREDIENTS
• 4 pork chops, loin (1 to 1 1/2-inch thick) • 1 tablespoon pecans, finely
chopped • 1 1/2 to 2 cups cornbread stuffing, prepared • salt • pepper
• 2 tablespoons melted butter • 1/4 cup light corn syrup • 1/3 cup
orange juice • 1/2 teaspoon orange peel, grated
PREPARATION
1. With a sharp knife, cut a pocket in side of each chop forming a pocket for
stuffing. Combine prepared stuffing with butter, 1/4 teaspoon of salt,
orange juice, and pecans. Fill pockets with stuffing.
2. Sprinkle pork chops with salt and pepper; arrange in slow cooker. Brush
with mixture of corn syrup and orange peel. Refrigerate remaining corn
syrup mixture. Cover and cook on low for 6 to 8 hours.
3. Turn control to high, brush chops with corn syrup and orange peel mixture
again, and cook another 30 to 45 minutes.
4. Serves 4.

Pork & Rice Delicious
INGREDIENTS
• 1 to 1 1/2 pound pork cutlets, about 1/2-inch thick • 1 medium onion
chopped • 1 large clove garlic, minced • 1/2 cup flour • 1 tablespoon
olive oil • salt and pepper • 1 1/4 cup rice, converted • 2 teaspoons
dried parsley • 1 3/4 cup chicken broth • 1 1/2 cups frozen peas (or a 10 oz
package), optional
PREPARATION
1. Toss pork pieces with flour. In a large skillet over medium heat, brown the
chops in the oil, sprinkling lightly with salt and pepper. Add chopped
onions and minced garlic; continue cooking until onion is wilted. In a slow
cooker/Crock Pot, place the rice, sprinkle with parsley, then add the pork
and onion mixture. Pour chicken broth into hot skillet and stir to loosen
browned bits. Pour over pork and rice in the slow cooker/Crock Pot.
2. Cover and cook on low for 6 to 8 hours. Add frozen green peas (thawed - I
run hot water over them) during the last 1/2 hour, if desired.
3. Serves 4 to 6.
Pork & Cashews
INGREDIENTS
• 1 1/2 pounds lean pork - cut into narrow strips • 1 tablespoon soy sauce
• peanut oil or other vegetable oil • 5 cloves garlic, chopped • 1/4 cup
brown sugar • 1 to 1 1/2 cups roasted cashews • hot cooked rice
PREPARATION
1. Coat strips of meat with soy sauce, let stand 10 minutes. Set Crockpot to
HIGH. Add a little oil to a heavy skillet over high heat; stir-fry the pork just
to brown. Transfer pork to crockpot. Add garlic. Sprinkle with brown sugar,
cover, and cook on HIGH 2-3 hours or LOW for 4 to 7 hours. Add cashews
30 minutes before serving. Serve with hot cooked rice.
2. Serves 6.
Pork Chili
INGREDIENTS
• 2 to 2 1/2 pounds pork loin or lean pork shoulder, cut in 1-inch cubes • 2
tablespoons vegetable oil • 1 large can (28 oz) diced tomatoes in juice • 1
can (16 oz) chili beans, undrained • 1 can (8 oz) tomato sauce • 1/2 cup
salsa • 1/2 cup chopped onion • 1 small bell pepper, chopped • 1
tablespoon chili powder • minced jalapeno or other hot chile, to taste
(optional) • 1 clove garlic, minced • salt and pepper to taste • 1/4
teaspoon cayenne pepper, or to taste
PREPARATION
1. In a large skillet, brown pork cubes in hot oil over medium heat. Drain.
Place pork in crockpot; add remaining ingredients. Cover and cook on low
for 8 to 10 hours.
2. Serves 8 to 10.
3. Good with cornbread or crackers.
Pork Chop-Vegetable Supper
INGREDIENTS
• 6 pork loin chops, cut about 1 inch thick • 2 tablespoons canola or olive
oil • 2 cans (approx. 15 ounces each) cut green beans, drained • 1 can (12
ounces) whole kernel corn • 1 Tbsp finely chopped onion • 1 tsp
Worcestershire sauce • 1 tsp salt • 1/4 tsp pepper • 2 Tbsp cornstarch
• 1 can (8 ounces) tomato sauce
PREPARATION
1. Brown pork chops in the canola or olive oil in a skillet.
2. Put green beans, corn, and browned pork chops into the crock pot. Add
chopped onion, Worcestershire sauce, salt, and pepper.
3. Mix cornstarch and a small amount of the tomato sauce. Add cornstarch
mixture and remaining tomato sauce to cooker; mix to blend ingredients.
4. Cover and cook on Low 6 to 8 hours.
5. Serves 6.
Pork Chops Supreme
INGREDIENTS
• 1 large onion, sliced • 4 to 6 medium potatoes, peeled and sliced • 1
can (10 3/4 ounces) condensed cream of mushroom soup • 4 to 6 pork chops,
boneless or bone-in • salt and pepper to taste
PREPARATION
1. Lightly spray slow cooker with butter or garlic flavored nonstick cooking
spray.
2. Put onions and potatoes in bottom of slow cooker.
3. Top with pork chops, salt and pepper, pour soup over chops.
4. Cook on low for 6 to 8 hours, until tender.
5. Serves 4 to 6.
Pork Loin With Stuffing
INGREDIENTS
• 1 box, about 6 ounces, seasoned stuffing mix • 4 tablespoons butter
• 1/2 cup chopped onion • 1/2 cup chopped celery • 1/2 cup diced
carrots, optional • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
parsley flakes • 1 cup chicken broth • 1/2 teaspoon salt • 1 cup dried
cranberries, optional • 1 boneless pork loin roast, about 2 to 3 pounds • •••
Rub for pork •••
• 1 tablespoon brown sugar • 1 teaspoon Creole seasoning blend • 1/2
teaspoon salt • Dash black pepper • 1/2 teaspoon garlic powder • 1/2
teaspoon ground sweet paprika
PREPARATION
1. Lightly grease a 5 to 6-quart slow cooker.
2. Put stuffing mix in a large bowl.
3. In a skillet or sauté pan, cook the onion, celery, and carrots in the butter
over medium low heat until softened. Combine the onion mixture with the
stuffing mix. Add the parsley, chicken broth, 1/2 teaspoon salt, and dried
cranberries; mix well.
4. Spoon stuffing mixture into the slow cooker.
5. Combine the rub ingredients and rub over the pork roast. Place pork on the
stuffing mixture.
6. Cover and cook on LOW for 7 to 9 hours, or until pork is cooked through.
7. Serves 4 to 6.
Pork Marengo
INGREDIENTS
• 2 pounds boneless pork loin or pork steak, cut in 1-inch cubes • 1
medium onion, chopped • 2 tablespoons vegetable oil • 1 can tomatoes,
diced (14.5 ounces) • 1 chicken bouillon cube or granules • 3/4 teaspoon
ground marjoram • 1 teaspoon salt • 1/2 teaspoon dried leaf thyme • 1/4
teaspoon ground black pepper • 1 can (4 ounces) sliced mushrooms, drained,
or use about 8 ounces fresh sauteed mushrooms • 1/2 cup cold water • 3
tablespoons flour
PREPARATION
1. Combine pork and onion; brown in a skillet in hot oil. Drain off fat.
Transfer pork and onions to crockpot. Combine tomatoes, bouillon,
marjoram, salt, thyme, and pepper in the same skillet, stirring and scraping
to get any browned bits. Pour over pork and onion in the crockpot. Cover
and cook on LOW for 8 to 10 hours. At end of cooking time, turn to HIGH
and stir in mushrooms. Blend together cold water and flour until smooth;
add to pork mixture in the crockpot.
2. Cook uncovered until gravy thickens. Stir occasionally to keep from
sticking. To thicken more quickly, put liquids in a saucepan and add the
water and flour mixture, stirring and cooking on the stovetop until
thickened. Serve over hot cooked rice.
3. Serves 8.
Pork Tenderloin Creole
INGREDIENTS
• 2 small to medium pork tenderloins, about 1 1/2 to 2 pounds • 1/2 cup
all-purpose flour, for dredging • 1 tablespoon Creole seasoning • 1 small
onion, coarsely chopped • 1 small green or red bell pepper (or combination),
coarsely chopped • 1 rib celery, sliced • 1 package chicken gravy mix
• 1 can (14.5 ounces) diced tomatoes, undrained
PREPARATION
1. Cut tenderloins in half; dredge in a mixture of flour and the Creole
seasoning.
2. Place tenderloins in the slow cooker.
3. Scatter onion, pepper, and celery over the pork.
5. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking
on high for about 30 more minutes.
Pork Tenderloin with Fruited Stuffing
INGREDIENTS
• 1 package (about 1 1/2 pounds) pork tenderloin • 3 cups packaged
stuffing mix (about 10 to 12 ounces) • 2 tablespoons dried celery flakes, or 1
rib celery, chopped • 1 tablespoon dried onion flakes, or 1 small onion,
chopped • 1/3 cup finely chopped dried apricots • 1 apple, peeled, cored,
and finely chopped • 3/4 cup hot water • 1 can 98% fat free cream of
celery soup • 2 tablespoons melted butter
PREPARATION
1. Slice pork tenderloins about 1 1/2-inch thick; place in 3 1/2-quart or larger
Crock Pot.
2. In a mixing bowl, combine remaining ingredients; spoon over pork slices.
Cover and cook on low for 7 to 9 hours.
3. Serves 4 to 6.
Pork Tenderloin Paprika
INGREDIENTS
• 1 1/2 to 2 lbs pork tenderloin, visible fat removed, cubed • 3 to 4
tablespoons all-purpose flour • 1 tablespoon paprika • 1/4 teaspoon salt
• 1/4 teaspoon pepper • 1 medium onion, coarsely chopped • 1
green bell pepper, coarsely chopped • 2 large cloves garlic, crushed and
chopped • 1 cup strong chicken broth (or use 2 bouillon cubes or equivalent
chicken base in 1 cup hot water) • 3 tablespoons red wine vinegar or cider
vinegar • 3 tablespoons tomato paste • 1/2 cup sour cream • salt and
freshly ground black pepper, to taste
PREPARATION
1. In a plastic bag, toss pork cubes with flour, paprika, salt, and pepper.
2. Chop green pepper and garlic and add to a 3 1/2-quart or larger slow
cooker.
3. In a separate bowl or 2-cup measuring cup, combine broth, vinegar, and
tomato paste; set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add floured pork
and chopped onions. Brown quickly; transfer to slow cooker.
5. Pour broth mixture into hot skillet; scrape the bottom to get browned bits
then pour the hot mixture over the pork mixture.
6. Stir mixture well.
7. Cover and cook on low for 7 to 9 hours. Add sour cream 15 minutes before
serving.
8. Serves 4 to 6.
Pork Tenderloin and Sweet Potatoes
INGREDIENTS
• 1 1/2 pounds pork tenderloin, cut into 3/4-inch thick pieces • 3 cups raw
peeled and sliced sweet potatoes • 1/2 cup chopped onion • 1/2 cup
chopped green bell pepper • 1 can (14.5 ounces) diced tomatoes • 2
tablespoons brown sugar • 1/2 teaspoon cinnamon • 1 teaspoon dried
parsley flakes, optional • 1/8 teaspoon black pepper
PREPARATION
1. Spray crockpot with cooking spray or lightly oil. Combine pork, sweet
potatoes, onion, and green bell pepper. Combine tomatoes with brown
sugar, cinnamon, parsley, and black pepper; pour over pork mixture in the
slow cooker. Cover and cook on LOW setting for 8 to 10 hours. Stir to mix
before serving.
2. Serves 4 to 6.
Polish Kraut 'N Apples
INGREDIENTS
• 16 ounces sauerkraut, bag or can • 1 pound kielbasa or smoked sausage
• 3 cooking apples, peeled, cored, and sliced • 1/2 cup packed brown sugar
• 3/4 teaspoon salt • 1/8 teaspoon pepper • 1/2 teaspoon caraway seeds,
optional • 2/3 cup apple juice or apple cider
PREPARATION
1. Rinse sauerkraut; drain and squeeze dry. Place half of the sauerkraut in a
slow cooker.
2. Cut sausage into 2-inch lengths. Place in slow cooker. Continue to layer in
slow cooker, apples, brown sugar, salt, and pepper. Sprinkle with caraway
seeds, if using. Top with remaining sauerkraut. Add apple juice. Do not stir
mixture.
3. Cover and cook on high for 3 to 3-1/2 hours or on low for 6 to 7 hours, or
until apples are tender.
4. Stir before serving.
5. Serves 4.
Pork with Chinese Vegetables
INGREDIENTS
• 1 to 1 1/2 pounds cubed lean pork • 1/2 cup chopped onion • 2 cans (4
ounces each) mushrooms, drained • 1 green bell pepper, cut in strips • 1
can water chestnuts, drained • 1 teaspoon ground ginger • 1 cup chicken
broth • 1 tablespoon soy sauce • salt and pepper to taste • 16 ounces
frozen Chinese vegetables, thawed • 3 tablespoons cornstarch • 3
tablespoons water
PREPARATION
1. Brown pork and combine in the slow cooker/Crock Pot with the next 8
ingredients. Cover and cook on low for 8 to 10 hours, or on high setting for
4 to 5 hours. About 45 minutes before serving, turn to high and add the
vegetables. Combine cornstarch and water and add to the slow
cooker/Crock Pot; stir well. Continue cooking until thickened and
vegetables are done. Serve over noodles or rice.
2. Serves 4 to 6.
Pork Chops Abracadabra
INGREDIENTS
• pork chops, 4 to 8, about 3/4 to 1-inch thick • salt and pepper • 1 10-
3/4oz. can cream of mushroom soup • 1 10-3/4oz. can cream of chicken soup
• 1 10-3/4oz. can chicken and rice soup • 1 1/2 cups barbecue sauce, your
favorite
PREPARATION
1. In a large skillet, brown pork chops and season lightly with salt and pepper.
Place pork chops in the slow cooker with all soups and barbecue sauce;
cover and cook on low for 7 to 9 hours.
Pork Chop Casserole
INGREDIENTS
• 1/3 cup flour • 1 teaspoon salt • 1/2 teaspoon garlic salt • 1
teaspoon dry mustard • 4-6 lean pork chops • 2 tablespoons oil • 1 can
condensed cream of chicken soup or similar condensed soup (cream of celery,
cream of mushroom, etc.)
PREPARATION
1. Mix flour, salt, mustard and garlic salt and dredge the chops with the
mixture. Heat the oil in a skillet and brown the chops on both sides. Place
the chops in the slow cooker and add the soup. Cook on low for 6-8 hours
or on high for 3-4 hours. You can add more soup if you want more gravy.
Good over rice or noodles.
Pork Chop Romance
INGREDIENTS
• 4 to 6 pork chops, bone-in or boneless • flour • salt and pepper
• 1/4 cup (or less) extra virgin olive oil or vegetable oil • 1 large onion,
sliced • 2 cubes or equivalent chicken boullion granules or base • 2 cups
hot water • 8 oz. sour cream (fat free is okay)
PREPARATION
1. Season pork chops to taste and dredge in flour. Lightly brown in oil in
a skillet or sauté pan and place in slow cooker; top with onion slices.
2. Dissolve or soften bouillon in hot water and pour over chops.
3. Cook on low 7-8 hours.
4. After the pork chops have cooked, stir 2 tablespoons flour into the sour
cream; stir into cooking juices. (It is not necessary for this to be totally
blended into bouillon, but don't just dump it on top either.)
5. Turn slow cooker to high for 15-30 minutes or until liquid is slightly
thickened.
6. Serve with rice, noodles or potatoes as you choose. The sour cream sauce is
delicious!
7. Serves 4 to 6.
Pork Chop & Cranberry Stuffing
INGREDIENTS
• 4 to 6 medium potatoes, peeled and sliced thickly • 4 to 6 boneless pork
chops • 1 package stuffing mix with cranberries (6 oz) (or add about 1/4 cup
dried cranberries to herb-seasoned stuffing mix) • 1 cup hot water • 1
tablespoon soft butter • salt and pepper to taste
PREPARATION
1. Place potatoes in a 3 1/2-quart or larger slow cooker/Crock Pot; sprinkle
lightly with salt and pepper. Top with pork chops; sprinkle lightly with salt
and pepper. Combine stuffing mix with 1 cup hot water and 1 tablespoon
softened butter. Spoon over the pork chops. Cover and cook on low for 7 to
9 hours.
2. Serves 4 to 6.
Pork Chops - Crock Pot
INGREDIENTS
• 6 to 8 lean thick pork chops - 1 inch thick, boneless or bone-in • 1/3 cup
flour • 1 teaspoon dry mustard • 1/2 teaspoon garlic powder • 1
teaspoon salt • 2 tablespoons oil • 1 can (10 3/4 ounces) condensed Cream
of Mushroom soup, undiluted
PREPARATION
1. Trim chops. In a bowl, combine flour, mustard, garlic powder, and salt.
Coat pork chops with dry ingredients. Heat oil in a skillet; brown pork
chops well on both sides. Put browned chops in slow cooker. Add soup and
cook on low 6 to 8 hours or on high 3 to 4 hours.
2. Serves 6 to 8.
Pork Chops (Crock Pot)
INGREDIENTS
• 6 to 8 lean pork chops, about 1 inch thick • 1/2 cup all-purpose flour
• 2 teaspoons salt • 1 (10 oz.) can chicken and rice soup or chicken and
wild rice soup • 1 1/2 teaspoons dry mustard • 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
PREPARATION
1. Coat pork chops in mixture of the flour, salt, dry mustard and garlic
powder. Brown in hot oil in skillet, turning to brown both sides. Place
browned pork chops in crockpot. Add chicken and rice soup. Cover and
cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. Serves 6 to 8.
Pork Chops In Crockpot
INGREDIENTS
• 1/2 cup chopped onions • 2 tablespoons vegetable oil • 1 small clove
garlic, minced • 2 teaspoons Worcestershire sauce • 1/2 teaspoon chili
powder • 1/2 cup water • 3/4 cup ketchup • Salt and pepper • 6 to 8
pork chops, trimmed, boneless or bone-in
PREPARATION
1. Cook onions in oil until lightly brown. Add garlic, Worcestershire sauce,
chili powder, water, ketchup, and salt and pepper. Cover and simmer the
sauce for about 10 minutes. Arrange pork chops in crockpot; pour sauce
over pork chops. Cover and cook for 7 to 9 hours on LOW heat. Serve hot.
2. Serves 6 to 8.
Pork Chops with Apples
INGREDIENTS
• 6 pork loin chops, about 1-inch thick, trimmed of visible fat • 2
tablespoons vegetable oil • salt • 6 tart apples, such as Granny Smith,
cored and thickly sliced • 1/4 cup currants or raisins, optional • 1
tablespoon lemon juice • 1/4 cup brown sugar
PREPARATION
1. Brown chops in oil over medium heat. Sprinkle with salt. Place pork chops
in the slow cooker/Crock Pot; combine remaining ingredients and pour over
the pork chops. Cover and cook on low for 7 to 9 hours, or on high 3 to 4
hours.
2. Serves 6.
Pork Chops & Potatoes
INGREDIENTS
• 6 pork loin chops, boneless, about 1-inch thickness • 2 tablespoons
vegetable oil • 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/4 cup water or chicken broth • 1/4 cup Bold 'n Spicy mustard or Dijon
mustard • 1/2 teaspoon dried leaf thyme, crumbled • 1/4 teaspoon garlic
powder • 1/4 teaspoon black pepper • 5 to 6 medium sized potatoes, sliced
about 1/4-inch thick • 1 large onion, sliced
PREPARATION
1. In a skillet, heat oil over medium heat; brown pork chops on both sides.
Drain off excess fat. In a 3 1/2-quart or larger slow cooker, combine cream
of mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add
potatoes and onion, gently stirring to coat with the sauce. Place browned
pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10
hours or on high for 4 to 5 hours.
Pork Loin With Cranberry Orange Relish
INGREDIENTS
• 1 large onion, halved and sliced • 1 boneless pork loin, trimmed of
excess fat • Salt and pepper • Juice of 1 orange, about 4 to 5 tablespoons of
juice • 1 jar (approx. 10 ounces) cranberry relish, about 1 cup
PREPARATION
1. Put sliced onion in the bottom of the crockery insert. Put pork loin on the
onion slices and sprinkle with salt and pepper. If the pork loin is large, cut it
into 2 or 3 pieces. Poke the pork loin all over with a sharp fork or skewer.
Drizzle with the orange juice then spread the cranberry relish over the pork.
2. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
3. Serves 6.
Pork Loin With Squash and Sweet Potatoes
INGREDIENTS
• 1 fresh pork loin roast • 3 carrots, peeled and sliced • 3 yellow squash,
sliced • 3 sweet potatoes, peeled and sliced • 2 cups orange juice
PREPARATION
1. Put the pork in the crockpot, arrannge vegetables around the roast, and pour
orange juice over all.
2. Cook on low for 7 to 9 hours, until pork is done.
Pork with Orange-Mustard Sauce
INGREDIENTS
• 6 boneless pork chops, pork cutlets, or lean cubed pork loin, about 2 pounds
• 1/2 to 1 cup sliced green onions, with green • 1 tablespoon oil • 1/2
cup orange juice • 1 1/2 tablespoons soy sauce • 1 tablespoon dijon
mustard • 1 1/2 teaspoons honey • 1/2 teaspoon garlic powder • ground
black pepper
PREPARATION
1. In a large skillet, brown chops or pork cutlets in oil on both sides. Place
chops in slow cooker and sprinkle with the sliced green onions. Whisk
together remaining ingredients and pour over the pork chops or cutlets.
Cover and cook on low 7 to 9 hours.
2. Serves 4 to 6.
Pork Roast with Sweet Potatoes
INGREDIENTS
• 1 boneless pork loin roast, about 3 to 4 pounds • 2 to 3 large sweet
potatoes • 1 green bell peppers • 1/2 cup apple cider • 3 tablespoons
brown sugar • 1 teaspoon cinnamon • salt and pepper to taste
PREPARATION
1. Put pork in the slow cooker. Cut sweet potatoes and green peppers in large
pieces and add them. Mix the remaining ingredients and pour over all; cook
all day on low or about 4 hours on high. Serve with rice. If desired, use a
cornstarch and water mixture to thicken the sauce.
2. Serves 4 to 6.
Pork Enchilada Casserole
INGREDIENTS
• 2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2-to 3/4-inch cubes
• 2 tablespoons vegetable oil • 1 can diced tomatoes • 7 to 12 ounces
diced green chile • 2 jalapeno peppers, seeded and minced, or to your taste
• 2 cloves garlic, mashed and minced • salt to taste • 1/4 teaspoon
pepper • 1/2 teaspoon ground cumin • 2 cups shredded Jack, Cheddar,
Mexican blend, or jalapeno cheese • 1/2 cup enchilada sauce or salsa • 6 to
8 corn tortillas
PREPARATION
1. In a large skillet over medium-high heat, quickly brown the pork cubes in
the oil. Drain and transfer to the slow cooker/Crock Pot. Add the diced
tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on low 7 to
9 hours; add 1 1/2 cups of the cheese during last 45 minutes.
2. In a 2-quart baking dish, place enough of the pork mixture to cover the
bottom. Place 2 or 3 tortillas on top, then more pork mixture.
3. Repeat until pork and tortillas are used, ending with pork. Sprinkle
remaining cheese on top and spoon the salsa over the cheese.
4. Bake at 350 degrees for 20 to 30 minutes.
5. Serves 6.
Pork Ribs Country Style
INGREDIENTS
• 2 to 3 pounds pork country-style ribs • 1 cup ketchup • 8 ounces cola -
- Coke, Dr. Pepper, etc.

PREPARATION
1. Combine ketchup and cola.
2. Place country-style pork ribs in slow cooker.
3. Pour cola mixture over ribs. Cover and cook 2 hours on HIGH then cook
for 3 to 4 hours on LOW. Baste occasionally if desired.
4. Serves 6 to 8.
Pork Ribs and Sauerkraut
INGREDIENTS
• 1 lb. fresh sauerkraut (in bag), rinsed and well drained • 1 onion, diced
• 1 can (14.5 ounces) canned Italian styled stewed tomatoes • 1/2 cup dark
brown sugar, packed • 3 lbs. country style pork ribs cut in to individual
sections • sprinkle of celery seed
PREPARATION
1. In a slow cooker, layer all ingredients, beginning with sauerkraut and
ending with pork ribs, bone-side up. Cover and cook on low for 8-10 hrs.
Pork & Sauerkraut
INGREDIENTS
• 2 lbs. boneless pork • 1 pkg. Lipton onion soup • 3 tablespoons
snipped fresh dill or 2 to 3 teaspoons dry dill weed • 1 clove garlic, minced
• 1 tsp. caraway seeds • 1 can (10 3/4 ounces) condensed beef broth,
undiluted, or 1 1/2 cups strong beef stock • 3 tbsp. paprika • 1 1/2 to 2
pounds sauerkraut, drained • 3 to 4 cups sour cream
PREPARATION
1. One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In
slow cooker, combine pork, onions, dill, garlic, caraway, and beef broth.
Cook on low for 4 to 6 hours; refrigerate overnight then skim fat from top
before continuing. Dissolve paprika in 1 cup heated broth from pork; add
back to pork along with sauerkraut. Cover and cook on low 6 to 8 hours
longer or until meat is tender, or simmer on stove top, covered, for about 1
hour.
2. Stir in sour cream. Serve with mashed potatoes.
Pork, Sauerkraut, & Barley Casserole
INGREDIENTS
• 2 lbs. boneless pork • 1 pkg. Lipton onion soup • 3 tablespoons
snipped fresh dill or 2 to 3 teaspoons dry dill weed • 1 clove garlic, minced
• 1 tsp. caraway seeds • 1 can (10 3/4 ounces) condensed beef broth,
undiluted, or 1 1/2 cups strong beef stock • 3 tbsp. paprika • 1 1/2 to 2
pounds sauerkraut, drained • 3 to 4 cups sour cream
PREPARATION
1. One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In
slow cooker, combine pork, onions, dill, garlic, caraway, and beef broth.
Cook on low for 4 to 6 hours; refrigerate overnight then skim fat from top
before continuing. Dissolve paprika in 1 cup heated broth from pork; add
back to pork along with sauerkraut. Cover and cook on low 6 to 8 hours
longer or until meat is tender, or simmer on stove top, covered, for about 1
hour.
2. Stir in sour cream. Serve with mashed potatoes.
Pork Steak Casserole
INGREDIENTS
• 1 1/2 lb. pork steak, cut into strips • 2 tbsp. vegetable oil • 1 cup
chopped onion • 1 small green bell pepper, chopped • 1 (4 oz.) can
mushrooms, drained • 8 oz. can tomato sauce • 3 tbsp. brown sugar • 1
1/2 tbsp. vinegar • 1 1/2 tsp. salt • 2 tbsp. Worcestershire sauce
PREPARATION
1. Brown pork in oil in skillet. Drain on paper towels, if desired. Place pork
strips and remaining ingredients in slow cooker. Cover and cook on LOW
for 6 to 8 hours on HIGH for 3 to 4 hours. Serve over noodles or rice.
2. Serves 4 to 6.
Pork Stew With Apple Juice
INGREDIENTS
• 1 1/2 to 2 pounds pork shoulder, trimmed of fat and cut in 1-inch cubes
• 2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds • 2 medium to large
carrots, sliced about 1/2-inch thick • 1 cup chopped onions • 1 large tart
apple, such as Granny Smith, peeled, cored, and chopped • 1/2 cup chopped
celery • 3 tablespoons quick-cooking tapioca • 2 cups apple juice • 1
teaspoon salt • 1/4 teaspoon ground black pepper
PREPARATION
1. Combine all ingredients in slow cooker. Cover and cook on LOW setting
for 9 to 10 hours, or on HIGH for 4 1/2 to 5 hours.
2. Serves 6.
•Tapioca is used to thicken the stew. If you don't have tapioca or can't get it, mix
together 2 tablespoons of cornstarch and 2 tablespoons of cold water and stir into
the stew about 30 minutes before done.
Pork Stew with Sweet Potatoes
INGREDIENTS
• 3 medium sweet potatoes, peeled and cut into 1 1/2-inch cubes • 1 green
bell pepper, cut into strips • 1 cup whole kernel corn, frozen • 1 medium
onion, halved and thinly sliced • 2 large cloves garlic, minced • 1 1/2
pounds boneless pork shoulder, cut into 1-inch cubes • 1 teaspoon chili
powder • 1/2 teaspoon ground coriander • 1/2 teaspoon salt • 2 cups
water • 1 can (10 ounces) Ro-Tel tomatoes, diced tomatoes with green chiles
• 1 cup frozen cut green beans, thawed
PREPARATION
1. Place sweet potatoes, bell pepper, corn, onion, and garlic in slow cooker.
Add pork cubes, chili powder, ground coriander, and the salt. Pour water
and tomatoes over all. Cover and cook on LOW for 7 to 8 hours. Add green
beans the last 20 minutes.
2. Serves 6.
Pork Tenderloin with Apples
INGREDIENTS
• 2 pork tenderloins (1 1/2 to 2 lbs total) • 1 large onion, halved and cut in
1/4-inch slices • 2 apples, peeled and coarsely chopped • 2 tablespoons
apple jelly • 1 tablespoon cider vinegar • salt and coarsely ground black
pepper to taste
PREPARATION
1. Combine all ingredients in the slow cooker/Crock Pot (brown pork if
desired). Cover and cook on low for 7 to 9 hours. Serve with rice.
2. Serves 4 to 6.
Pork and Tomatillo Stew
INGREDIENTS
• 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
• salt and pepper • 1/4 cup flour • 2 tablespoons olive oil • 1 1/2 cups
diced celery • 1 cup chopped onion • 2 cloves garlic, minced • 2 cups
chicken broth • 3 to 6 tablespoons drained jalapeno rings or chopped mild
chile peppers • 1 cup julienne cut carrots • 2 medium potatoes, cut in small
cubes • 1 pound tomatillos, husks removed, washed and diced • 2 cans
(14.5 ounces each) diced tomatoes • 1 tablespoon ground cumin • 2
teaspoons chili powder • pinch dried oregano • hot sauce, to taste • salt
and pepper, to taste • fresh chopped cilantro, optional
PREPARATION
1. Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2
tablespoons olive oil in a large skillet; add pork and sautÃ©, stirring, until
nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet,
adding a little more oil if needed, sautÃ© the celery and onion until tender.
Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring
and scraping browned bits from the bottom of the skillet.
2. Set aside.
3. Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos.
Pour tomatoes over the top, then add the onion and celery mixture from the
skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or
LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH
or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve
with a sprinkling of cilantro, if desired, and hot baked cornbread.
4. Serves 6 to 8.
Pot Roasted Pork
INGREDIENTS
• 4 large garlic cloves, quartered • 1 pork loin roast, boneless, about 4 to 5
pounds • 1 teaspoon salt • 1 scant teaspoon dried leaf thyme • 1/2
teaspoon dried leaf sage, crumbled • 1/4 teaspoon dried leaf rosemary,
crumbled • 1/4 teaspoon dried tarragon, crumbled, optional • dash ground
cloves or allspice • 1 teaspoon grated lemon peel, optional • 1/3 cup water
• 3 tablespoons cornstarch, optional • 3 tablespoons water, optional
PREPARATION
1. Cut 16 small pockets into roast and insert garlic slices. In a small bowl
combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast.
2. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on
LOW for 8 to 10 hours. Pork roast should read at least 145° on an instant-
read thermometer.
3. If desired, thicken juices. Remove roast from juices. Combine cornstarch
with the 3 tablespoons water; stir until smooth then stir into the crockpot
juices.
4. Cook on HIGH until thickened. Serve with the pork roast.
5. Serves 8.
Pozole Jeff
INGREDIENTS
• 1 chopped onion • 1 pound of lean pork butt that has been cut into 1"
cubes • 2 crushed cloves of garlic • 1 ( 8 oz. ) can of tomato sauce • 2 (
15 oz. ) cans of chili, without beans • 1 ( 29 oz. ) can hominy, that has been
drained • 1 bay leaf • 1 tsp. Of each dried herb. Oregano, basil, parsley,
and cumin • 1 tb. Of chili powder
PREPARATION
1. Combine all ingredients in crockpot; cover and cook on low for 6 hours.
Pulled Pork Barbecue
INGREDIENTS
• 4 lb pork roast (boneless pork shoulder or Boston butt) • salt and pepper
• 2 onions, sliced, divided • 5 or 6 whole cloves • 2 cups water • 1
onion, chopped • 16 oz bottle of your favorite barbecue sauce
PREPARATION
1. Place one sliced onion at the bottom of Crock Pot.
2. Stud the pork roast with cloves and season with salt and pepper.
3. Place roast in slow cooker on top of the sliced onion. Cover with the second
sliced onion and add enough water to fill Crock Pot two thirds of the way.
5. Remove roast. Remove and discard cloves, bone and fat as well as any
water, onions and grease remaining in pot.
6. When pork roast is cool enough to handle, use a fork or your fingers to pull
it apart until the entire roast is shredded.
7. Return the pulled pork to the crock pot. Add the chopped onion and BBQ
sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
8. Serve on large, crusty buns with a mustard based Carolina-style BBQ
sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled
pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw.
Pulled-Pork Fajitas
INGREDIENTS
• 1 boneless pork loin roast, about 2 1/2 pounds (or use a traditional pork
shoulder or butt) • 1 medium onion, thinly sliced • 2 cups barbecue sauce,
purchased or homemade • 1/2 cup salsa • 2 tablespoons chili powder • 1
teaspoon ground cumin • 1/2 teaspoon garlic powder • 1/2 teaspoon
oregano • 1/4 teaspoon ground black pepper • 1/8 teaspoon ground red
pepper, or to taste • 1/2 teaspoon salt • 1 small green bell pepper, cut in
strips • 1 small red bell pepper, cut in strips • 10 flour tortillas (8 to 10
inches in diameter)
PREPARATION
1. Remove excess fat from pork. Place pork in 3 1/2-6 quart slow cooker;
arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour
over pork.
2. Cover and cook on low heat 8 to 10 hours or until pork is very tender.
3. Remove pork; place on large plate. Use 2 forks to pull pork into shreds.
4. Pour sauce into bowl; stir in pork. Sauté pepper strips in a little oil.
5. Spoon filling onto tortillas; top with a few pepper strips, and roll up.
Red Cooked Ribs
INGREDIENTS
• 3/4 cup hoisin sauce • 3 tablespoons soy sauce • 2 tablespoons dry
sherry • 1 teaspoon ground ginger • 1 tablespoon honey • 4 cloves
garlic, minced • 1 teaspoon ground allspice • 2 teaspoons grated orange
peel • 1 small hot red chile pepper, seeded and crumbled, or about 1/2
teaspoon crushed red pepper • 1 bunch green onions, about 6 to 8, sliced, with
green • 2 to 3 pounds boneless country style pork ribs, trimmed
PREPARATION
1. In a small bowl, mix together the hoisin sauce, soy sauce, sherry, ginger,
honey, garlic, allspice, orange peel, and red chile pepper.
2. Place 1/3 of the green onions in a 3 1/2-to 5-quart slow cooker.
3. Top with some of the pork ribs and spoon some of the sauce on the meat.
4. Repeat these layers 2 more times, ending with the remaining sauce.
5. Cover and cook on low 9 to 10 hours, or until tender.
6. Serves 6.
Salsa'd Pork
INGREDIENTS
• boneless pork loin roast or trimmed boneless pork shoulder • fresh salsa
• salt and pepper
PREPARATION
1. Place the roast in slow cooker. Cover with fresh salsa. Add any additional
seasonings as desired.
2. Cook on low for 6 to 8 hours, or until the roast is fork tender.
Sassy Italian Sausages
INGREDIENTS
• 4 to 6 Italian sausages • 2 tablespoons tomato paste • 1/2 teaspoon
dried sweet basil • 1/2 teaspoon dried oregano leaves • 4 to 6 medium
tomatoes, diced • 2 onions, halved and sliced • 1 small green bell pepper,
cut in strips • dash cayenne pepper, more or less to taste • salt and pepper
to taste • sliced mozzarella cheese, if desired
PREPARATION
1. In a medium saucepan, simmer sausages in water for about 20 minutes;
drain and transfer to slow cooker/Crock Pot. Add remaining ingredients.
Cover and cook on low for 6 to 8 hours. Serve on crusty rolls or finish with
a topping of mozzarella cheese and place under the broiler until cheese is
melted and bubbly. A delicious meal with a tossed salad.
2. Italian sausage recipe serves 4.
Saucy Apple-Honey Tenderloins
INGREDIENTS
• 1 to 1 1/2 lbs pork tenderloins • 1 medium onion, chopped • 1/2 cup
chopped dried apple or apricot • 1 bell pepper, chopped • 1 packet country
gravy mix (1 oz) • 1/4 cup honey • 1/3 cup water • 3 tablespoons low-
sodium soy sauce • 2 tablespoons cider or wine vinegar • 1 teaspoon garlic
powder • salt and pepper to taste
PREPARATION
1. Place pork in slow cooker with onion, dried apple, and bell pepper.
2. Combine remaining ingredients; pour over pork.
3. Cover and cook on low for 7 to 9 hours (3 1/2 to 4 1/2 hours on high).
4. Serves 4 to 6.
Saucy Maple Country Style Ribs
INGREDIENTS
• 1 1/2 lbs country-style boneless pork ribs • 1/4 cup maple syrup • 1
tablespoon soy sauce • 2 tablespoons dried minced onion, or use fresh
• 1/4 tsp cinnamon • 1/4 tsp ginger • 1/4 tsp allspice • 1/2 tsp garlic
powder • dash of pepper
PREPARATION
1. Place the pork ribs in the slow cooker or Crock-Pot.
2. Combine remaining ingredients; pour over pork.
3. Cover and cook on low for 7 to 9 hours, or on the HIGH setting for about 3
1/2 to 4 1/2 hours.
4. Serves 4.
Sauerkraut and Chops
INGREDIENTS
• 4 pork chops, 1/2 inch thick and trimmed • Vegetable oil for browning
• 1 med. onion, sliced and separated into rings • 1/4 teaspoon garlic
powder • 3 cups drained sauerkraut • 3/4 cup apple juice • 1 1/2 tsp.
caraway seed • 1/4 tsp. salt • 1/4 tsp. thyme • 1/4 tsp. pepper • 1 cup
sliced tart apples
PREPARATION
1. Brown pork chops; set aside. Place in a slow cooker half of onion rings,
garlic powder, sauerkraut, apple juice, caraway seed, salt, thyme and
pepper. Place remaining half of ingredients on top of chops; top with apple
slices. Cover and cook on LOW for 6 to 7 hours or on high for 3 to 4 hours.
2. Serves 4.
Sausage and Cabbage w/Apples
INGREDIENTS
• 1 pound kielbasa, or Polish sausage • 1 large onion sliced • 4 cups
shredded red cabbage • 3 cups sliced apples, or 1 can (20 ounces) apple pie
filling • 1 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon caraway
seeds • 1 bay leaf • 1/2 cup beer • 1 can condensed chicken broth
PREPARATION
1. Score kielbasa and put into cooker. Layer onion, cabbage and apples,
sprinkling each with salt and pepper and caraway seeds. Add bay leaf. Pour
beer and chicken broth over all. Cover and cook on low 6 hours or high 3
hours, or until cabbage is tender. Remove bay leaf before serving. Spoon
the vegetables into a heated casserole and top with the cooked sausage.
2. Serves 4.
Sausage & Potatoes
INGREDIENTS
• 1 to 1 1/2 lbs. Polish sausage, sliced • 1 large pkg. (about 2 pounds)
frozen hash brown potatoes • 1 can (4 ounces) chopped mild chile peppers,
optional • 1 can Cheddar cheese soup • 3/4 cup evaporated milk • 1
bunch green onions, about 6 to 8, diced • Pepper • Garlic powder
PREPARATION
1. Grease or spray crockpot with nonstick cooking spray.
2. Combine sausage, potatoes, onions and seasonings in crockpot.
3. Mix together soup and milk; pour over ingredients in the crockpot and stir
to blend ingredients.
4. Cook on LOW 5 to 7 hours, stirring gently a few times.
Sausage and Scalloped Potatoes
INGREDIENTS
• 2 1/2 pounds potatoes, sliced 1/4-inch thick • 1 pound fully-cooked
smoked sausage, sliced in 1/2-inch rounds • 1 cup chopped onion • 1 can
(10 3/4 ounces) condensed cheddar cheese soup • 1 can (10 3/4 ounces)
condensed cream of celery soup • 1 to 1 1/2 cup frozen peas and carrots
PREPARATION
1. In a 3 1/2-to 5-quart slow cooker, layer about 1/3 of the potatoes, 1/3 of the
sausage, 1/3 of the onion and 1/3 of the cheddar cheese soup. Repeat layers
two more times.
2. Top with the cream of celery soup; cover and cook on LOW for 8 to 10
hours or on HIGH for 4 to 5 hours.
3. About 20 minutes before the dish is ready, thaw peas and carrots in a
colander under lukewarm running water. Add to crockpot and cook for 15
to 20 minutes longer.
4. Serves 4 to 6.
Sausage in Beer-Mustard Sauce
INGREDIENTS
• 2 pounds Polish sausage or smoked sausage (turkey smoked sausage is also
good) • 1 large onion, quartered and sliced 1/2-inch • 2/3 cup beer • 1/3
cup brown sugar • 1/4 cup vinegar • 1/4 cup prepared mustard • 1
tablespoon cornstarch mixed with 2 teaspoons water to make a paste
PREPARATION
1. Slice sausage into 1-inch rounds; place in slow cooker along with the onion.
2. Combine remaining ingredients and pour over sausage and onions.
3. Cover and cook on low for 6 to 8 hours; stir in cornstarch-water paste to
thicken before serving, if desired.
4. Serve with potato salad, potatoes, or rice, or serve as an appetizer.
5. Serves 6.
Sausage Stew With Potatoes
INGREDIENTS
• 2 to 3 medium potatoes, peeled, cubed • 1 tablespoon cooking oil • 1
to 1 1/2 pounds Italian sausages • 1 large clove garlic, minced • 1/2 cup
chopped onion • 1 can (15 ounces) stewed tomatoes • 2 cups chicken broth
• 1 can (6 ounces) tomato paste • 1 1/2 teaspoons dried oregano • 1/2
teaspoon salt, or to taste • 1/4 teaspoon pepper • 2 medium green bell
peppers, seeded, chopped
PREPARATION
1. Lightly grease or spray slow cooker crockery insert; place potatoes in
bottom of pot.
2. In a large skillet or sauté pan, heat oil over medium heat. Add sausage links
and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add
garlic and onion.
3. In a separate bowl, combine the stewed tomatoes, chicken broth, tomato
paste, oregano, salt, and pepper; stir to blend. Pour mixture over the
sausages in crockpot.
4. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender.
Add bell pepper about 1 hour before serving.
5. Serve as is, with crusty bread, or with rice.
6. Serves 6.
Savory Pork Chops and Gravy
INGREDIENTS
• 4 to 6 boneless pork chops, about 3/4 to 1 inch thick • 1 can cream of
celery soup • 2 teaspoons Wyler's Shakers™ Beef & French Onion Flavor
• 1 tablespoon dried minced onion • 2 teaspoons dried parsley, optional
PREPARATION
1. Place all ingredients in the slow cooker/Crock Pot. Cover and cook on low
for 7 to 8 hours.
2. Pork chop recipe serves 4 to 6.
Savory Pork Roast with Red Cabbage
INGREDIENTS
• 4 to 6 medium red potatoes, cut in large chunks, about 2-inches • 1 large
onion, halved and cut in 1/4-inch slices • 1 boneless pork roast, about 2
pounds • 1 jar red cabbage with apple (approx. 12 ounces) or substitute a
small can of sauerkraut, rinsed well and drained • 1/2 cup apple butter • 1
teaspoon garlic powder • salt and pepper, to taste • 1 tablespoon sugar, if
sauerkraut is used
PREPARATION
1. Place ingredients in the slow cooker/Crock Pot in order; cover and cook on
low for 7 to 9 hours (HIGH 4 hours).
2. Serves 4 to 6.
Savory Stuffed Chops
INGREDIENTS
• 4 center loin chops, boneless, 3/4-to 1-inch thick • 1/3 cup chopped
celery • 1/4 cup chopped carrot • 1/2 cup chopped onion • 1 tablespoon
olive oil • 2 tablespoons butter or margarine • 1/4 cup chopped pecans,
optional • 2 cups soft bread crumbs • 1 egg • 1/2 tsp rubbed sage
• 1/2 to 1 tsp thyme leaves • 1 tsp dried parsley flakes or 1 tablespoon
fresh chopped • Kosher salt and freshly ground pepper, to taste • 4 to 6
medium potatoes, halved or quartered • 1 tsp butter or margarine
PREPARATION
1. Cut each pork chop horizontally through the center but not quite through, to
butterfly. Between plastic wrap, gently pound the chops to thin out. Season
with salt and pepper; set aside.
2. Melt 2 tablespoons of margarine with the olive oil in a skillet over medium-
low heat. Cook celery, carrots, and onion until tender. Pour vegetable
mixture into a medium mixing bowl; add bread crumbs, chopped pecans,
sage, parsley, thyme, salt, and pepper.
3. Mix until somewhat moistened. Pat a few tablespoons on each chop; roll up
and secure with a toothpick.
4. Place potatoes in the slow cooker/Crock Pot; dot with 1 teaspoon of butter
or margarine. Season lightly with salt and pepper.
5. Place rolls on the potatoes in the slow cooker/Crock Pot. Sprinkle with
remaining stuffing mix. Cover and cook on low for 7 to 9 hours. Stuffed
pork chops recipe serves 4.
Scalloped Potatoes with Ham
INGREDIENTS
• 12 ounces diced ham • 8 to 10 medium potatoes, peeled and thinly sliced
• 2 medium onions, peeled and thinly sliced • salt and pepper, to taste
• 1 cup shredded Cheddar cheese • 1 can (10 3/4 ounces) condensed cream
of celery or cream of potato soup • paprika, optional
PREPARATION
1. Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with
salt and pepper, then the shredded cheese. Repeat with remaining ham,
potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top
then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7
to 9 hours, or until potatoes are tender.
2. Serves 6.
Sesame Pork Ribs
INGREDIENTS
• 3/4 cup packed brown sugar • 3 tablespoons honey • 1/2 cup soy
sauce • 1/2 cup ketchup • 2 tablespoons vinegar • 2 large cloves garlic,
minced • 2 teaspoons grated fresh ginger, or 1 teaspoon ground ginger • 1
teaspoon salt • 1/4 teaspoon ground red pepper • 3 to 4 pounds boneless
country style pork ribs • 1 medium onion, sliced • 1 tablespoon cornstarch
• 2 tablespoons water • 2 tablespoons sesame seeds, toasted • 1/4 cup
chopped green onion, with green
PREPARATION
1. In large bowl, combine, the first nine ingredients. Add ribs and turn to coat.
Place the onion in bottom of slow cooker; arrange ribs on top.
3. To thicken the sauce, pour the liquids into a saucepan (strain through a
mesh sieve if you want a fairly clear sauce) and boil for about 5 minutes.
Combine 1 tablespoon of cornstarch with 2 tablespoons of water and blend
well.
4. Stir into the liquids and cook, stirring, until thickened.
5. Place ribs on serving platter, drizzle with the sauce, and sprinkle with
sesame seeds and green onion.
Shredded Pork For Burritos
INGREDIENTS
• 1 pork roast, a pork shoulder or butt, about 4 pounds • 1 teaspoon salt
• 1/2 teaspoon pepper • 2 medium cloves garlic, minced • 1/2 cup water
• 4 to 6 flour tortillas • shredded Monterey Jack cheese, optional
Topping Suggestions: • chopped seeded tomato • diced onion
• shredded lettuce • sour cream • guacamole • shredded cheese
• sliced ripe olives
PREPARATION
1. Place the pork roast in a crockpot sprayed with nonstick cooking spray.
Sprinkle with salt, pepper, then add minced garlic and water. Cover and
cook on LOW for 9 to 11 hours, or until pork roast is very tender. Lift pork
out of the slow cooker with a slotted spoon. Shred and serve with warmed
flour tortillas, with dishes of shredded cheese and your choice of topping
ingredients at the table.
2. This spicy shredded pork recipe serves 4 to 6.
Slow Cooker Baby Back Ribs
INGREDIENTS
• 2 racks of baby back pork spareribs • grill seasoning blend or salt and
pepper • Sauce: • 3/4 cup ketchup • 1 tablespoon Creole mustard or
Dijon mustard • 2 tablespoons Worcestershire sauce • 3 tablespoons
packed brown sugar • 1 clove garlic, finely minced • 1/4 teaspoon celery
seed
PREPARATION
1. Line a large baking pan (with sides) with foil and spray with nonstick
cooking spray. Heat the oven to 350°.
2. Sprinkle the ribs all over with grill seasoning or salt and pepper. Arrange
the ribs on the baking pan and bake for 45 minutes, turning once after about
30 minutes. Cut the ribs into serving-size portions and arrange in the slow
cooker. Combine sauce ingredients and pour over the ribs. Cover and cook
on LOW for 4 to 6 hours, until ribs are very tender.
3. Serves 4.
Slow Cooker Pork Loin and Beans
INGREDIENTS
• 1 boneless pork loin roast, about 3 to 4 pounds • seasoned salt or
barbecue seasoning blend • 1 large onion, chopped • 1/2 cup water • 1
large can (20 ounces) pork and beans • 1 can (15 to 16 ounces) black beans,
drained • 1 can (15 to 16 ounces) lima beans or baby limas, drained • 1 cup
barbecue sauce • 1/2 teaspoon salt, or to taste • dash ground black pepper
PREPARATION
1. Rub the pork roast all over with the barbecue seasonings or seasoned salt.
Place in the crockpot; add water and onion.
2. Cover and cook on LOW for 6 hours. Drain off liquids and add beans,
barbecue sauce, 1/2 teaspoon of salt, and pepper; cook for 2 to 3 hours
longer.
Slow Cooked Pork Loin With Stuffing
INGREDIENTS
• 1 box, about 6 ounces, seasoned stuffing mix • 4 tablespoons butter
• 1/2 cup chopped onion • 1/2 cup chopped celery • 1/2 cup diced
carrots, optional • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
parsley flakes • 1 cup chicken broth • 1/2 teaspoon salt • 1 cup dried
cranberries, optional • 1 boneless pork loin roast, about 2 to 3 pounds • •••
Rub for pork •••
• 1 tablespoon brown sugar • 1 teaspoon Creole seasoning blend • 1/2
teaspoon salt • Dash black pepper • 1/2 teaspoon garlic powder • 1/2
teaspoon ground sweet paprika
PREPARATION
1. Lightly grease a 5 to 6-quart slow cooker.
2. Put stuffing mix in a large bowl.
3. In a skillet or sauté pan, cook the onion, celery, and carrots in the butter
over medium low heat until softened. Combine the onion mixture with the
stuffing mix. Add the parsley, chicken broth, 1/2 teaspoon salt, and dried
cranberries; mix well.
4. Spoon stuffing mixture into the slow cooker.
5. Combine the rub ingredients and rub over the pork roast. Place pork on the
stuffing mixture.
6. Cover and cook on LOW for 7 to 9 hours, or until pork is cooked through.
7. Serves 4 to 6.
Slow Cooked Pork Shoulder
INGREDIENTS
• 2 large onions, halved, sliced • 1 boneless pork shoulder roast • Salt
and pepper • 1 jar (12 ounces) apple jelly • 1/2 cup chicken broth or water
• 2 tablespoons grainy mustard
PREPARATION
1. Arrange onion slices in the bottom of a large slow cooker.
2. Rinse the roast and pat dry; leave it in its netting; place on the onions.
3. Combine remaining ingredients in a cup; pour over the roast.
4. Cover and cook on HIGH for 2 hours.
5. Turn to LOW and cook for 6 to 8 hours longer.
6. Serves 6 to 8.
Slow Cooker Sweet and Sour Pork
INGREDIENTS
• 2 lb lean pork, cut in cubes • 2 tablespoons cornstarch • 3 tablespoons
soy sauce • 1/4 cup vinegar • 1 small onion, sliced • 2 tomatoes, sliced
• 1/2 teaspoon ground ginger • 1/4 cup brown sugar, packed • 2 green
bell peppers, cut into strips, or 1 red bell pepper and 1 green
PREPARATION
1. In slow cooker combine pork with cornstarch.
2. Mix in remaining ingredients except green pepper and tomatoes.
3. Cover and cook on low for 8 hours. Stir in green pepper and tomatoes.
4. Cook on high for 10 minutes.
Smoked Sausages With Potatoes and Cabbage
INGREDIENTS
• 2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch
thick • 1 tablespoon butter, melted • 1/2 teaspoon salt • 1/4 teaspoon
pepper • 1/2 teaspoon dried leaf thyme • 1 medium onion, halved, sliced
• 1/2 small cabbage, coarsely chopped or shredded • 6 to 8 links of smoked
sausage, such as andouille, chicken and apple, or your favorite • 1/2 cup apple
juice • 2 teaspoons cider vinegar
PREPARATION
1. Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle
with the butter and sprinkle with about half of the salt, pepper, and thyme.
Toss to coat then add the cabbage and onions. Sprinkle with remaining
seasonings and top with the sausages. Pour the apple cider over all and then
drizzle with vinegar.
2. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
3. Serves 4 to 6.
South Pacific Pork Roast
INGREDIENTS
• pork loin roast, boneless, about 3 to 4 pounds • salt and pepper
• garlic powder • 1 large onion, sliced • 1/4 cup sugar • 3/4 cup hot
water • 2 tablespoons soy sauce • 2 tablespoons sherry • 1/2 teaspoon
ground ginger • 3 tablespoons red wine vinegar • 1 tablespoon ketchup or
tomato paste • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 1
can [8 ounces] pineapple chunks, drained • 2 tablespoons water • 2
tablespoons cold water
PREPARATION
1. Season pork roast with salt, pepper & garlic. Brown roast on all sides. Place
onion in bottom of slow cooker insert; top with the pork roast. Combine
sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and
ketchup. Cover and cook on LOW for about 8 to 9 hours. About 1 hour
before done, add sliced bell peppers and pineapple chunks.
2. To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold
water.
3. Turn theslow cooker to HIGH and add the cornstarch mixture. Continue to
cook until thickened. (I would do this step on stovetop).
4. Serves 6 to 8.
Spare Ribs Crock Pot
INGREDIENTS
• 2 to 3 pounds country style pork ribs • 1 cup ketchup • 1 cup cola or
Dr. Pepper
PREPARATION
1. Broil the pork ribs for about 20 minutes, turning about halfway through
cooking to brown both sides; discard excess grease.
2. Combine ketchup and cola. Place ribs in Crock-Pot then pour cola mixture
over ribs.
3. Cook 2 hours on high then 2 to 5 hours on LOW.
Spareribs, Cabbage and Kraut
INGREDIENTS
• 2 racks of baby back pork spareribs • grill seasoning blend or salt and
pepper • Sauce: • 3/4 cup ketchup • 1 tablespoon Creole mustard or
Dijon mustard • 2 tablespoons Worcestershire sauce • 3 tablespoons
packed brown sugar • 1 clove garlic, finely minced • 1/4 teaspoon celery
seed
PREPARATION
1. Line a large baking pan (with sides) with foil and spray with nonstick
cooking spray. Heat the oven to 350°.
2. Sprinkle the ribs all over with grill seasoning or salt and pepper. Arrange
the ribs on the baking pan and bake for 45 minutes, turning once after about
30 minutes. Cut the ribs into serving-size portions and arrange in the slow
cooker. Combine sauce ingredients and pour over the ribs. Cover and cook
on LOW for 4 to 6 hours, until ribs are very tender.
3. Serves 4.
Stuffed Cabbage
INGREDIENTS
• 1 head of cabbage or 12 large leaves, separated from the head•
• Small piece salt pork or 2 slices bacon • 1 pound lean ground beef • 1
pound ground pork • 1 egg, beaten • 1/4 cup milk • 1/4 cup chopped
onion • 1 cup cooked rice • 1 teaspoon salt • 1/4 teaspoon freshly
ground black pepper • 1 large can (15 ounces) tomato sauce • 2
tablespoons lemon juice • 2 tablespoons brown sugar, packed • 1
1/2 teaspoons Worcestershire sauce
PREPARATION
1. Fry the salt pork or bacon pieces and set aside.
2. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well. Place
1/4 cup meat mixture into a cabbage leaf. Roll and put into slow cooker or
Crock Pot (fasten with toothpicks if desired). Repeat with the remaining
leaves and meat mixture.
3. Combine tomato sauce, lemon juice, brown sugar, and Worcestershire
sauce; pour over leaves. Add salt pork or bacon and drippings.
4. Cook on low 7 to 9 hours, or on HIGH for 4 to 5 hours.
5. Tip: To separate the leaves easily, freeze the whole head of cabbage for
several hours or overnight. Let it thaw for a few hours, then cut around the
core and gently peel leaves off (starting at core end) under warm running
water. They should be flexible enough to stuff. If not, steam gently to
soften.
6. If you are starting with a fresh unfrozen head of cabbage, peel and
drop cabbage leaves into boiling salted water; cover and cook for 3 minutes
or just until pliable.
Super Easy Pork Chops
INGREDIENTS
• 4 pork chops, about 3/4-inch to 1-inch thick • 2 teaspoons olive oil • 1
clove garlic, minced • 3 tablespoons soy sauce • 1/4 cup chicken broth
• 2 tablespoons brown sugar or honey • dash cayenne pepper • 1
tablespoon cornstarch mixed with 1 tablespoon water to make smooth paste
PREPARATION
1. Season pork chops with salt and pepper to taste. In a skillet over medium
heat, heat olive oil. Add pork chops and sear until nicely browned on both
sides. Transfer pork chops to crockpot. Add garlic to pan droppings and
sauté until it begins to brown; stir in soy sauce, broth, sugar, and cayenne
pepper. Stir to blend; bring just to a boil. Pour sauce over the chops. Cover
and cook on low until pork chops are tender, about 6 to 7 hours.
2. Stir in cornstarch and water mixture until well blended. Cover and cook
about 20 minutes longer.
3. Serves 4.
Super Easy Slow Cooker Pork Chops
INGREDIENTS
• 1 to 2 tablespoons olive oil, enough to coat the skillet • 4 center cut pork
chops • freshly ground black pepper • 1 envelope onion soup mix, about 1
ounce • 1 cup chicken broth or vegetable broth, low sodium • 1/2 cup
water • 2 teaspoons cornstarch mixed with 1 to 2 teaspoons cold water • 1
tablespoon butter
PREPARATION
1. Heat the olive oil in a skillet over medium heat. Add the pork chops and
sprinkle with freshly ground black pepper. Brown the chops, turning to
brown both sides, about 5 to 7 minutes total.
2. Transfer the browned chops to a medium to large slow cooker.
3. In a bowl or 2-cup measure, combine the sloup mix, broth, and water. Pour
over the chops.
4. Cover and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2
hours.
5. Transfer the pork chops to a serving plate or platter and keep warm.
6. Strain the juices and skim off fat. Put the juices in a saucepan and bring to a
simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.
Stir in the butter until melted.
7. Pour the sauce over the chops and serve.
8. Serves 4.
Surprise Spareribs
INGREDIENTS
• 6 pounds pork spareribs • water to cover meat • 4 teaspoons pickling
spice • 1 teaspoon salt • 1 1/4 cups firmly packed brown sugar • 2
teaspoons dry mustard • 1/2 cup ketchup • 1/2 cup cola (not diet)
PREPARATION
1. Cut ribs apart and place in slow cooker. Cover ribs with water. Add
pickling spice and salt. Cover and cook on LOW for 6 hours or until tender.
Pour off liquid and place ribs in shallow pan. Mix brown sugar and dry
mustard together and sprinkle over ribs. Cover and refrigerate overnight.
Combine ketchup and cola; stir well then spread over ribs. Barbecue or
broil until ribs are browned.
2. Serves 6 to 8.
Sweet and Sour Bratwurst
INGREDIENTS
• 8 to 10 bratwurst or other fresh sausage links • 1 large onion, sliced
• 1 bottle barbecue sauce, about 18 ounces • 3 medium green bell peppers
• 2 medium red bell peppers • 1 (16 oz.) can chunk pineapple, drained
PREPARATION
1. Brown the bratwurst over medium-high heat in a skillet. Cut the browned
sausages into bite-size pieces, if desired.
2. Layer sliced onion in bottom of slow cooker; add the cooked sausage and
barbecue sauce.
3. Cover and cook on LOW for about 3 to 4 hours.
4. Add peppers, onion and pineapple chunks to the slow cooker. Cook,
occasionally stirring, until peppers are tender, about 2 to 3 hours longer.
5. Serve with potato salad and beans, or serve whole sausages with sandwich
rolls.
Sweet and Sour Ribs
INGREDIENTS
• 1 1/2 to 2 pounds boneless country-style ribs • 1 teaspoon onion powder
• 1/2 teaspoon garlic power • salt and pepper • 1 cup sweet and sour
sauce • 1 large sweet bell pepper, cut into 1-inch pieces
PREPARATION
1. Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle
with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add
remaining ingredients. Cover and cook 2 hours longer.
2. Serves 6 to 8.
Sweet and Sour Pork
INGREDIENTS
• 1 can (20 ounces) pineapple chunks in juice • 1 1/2 to 2 pounds pork
shoulder, cut into strips • 1 medium green bell pepper, cut into strips • 1/2
medium onion, thinly sliced • 1/4 cup light brown sugar, packed • 2
tablespoons cornstarch • 1/4 cup cider vinegar • 1/4 cup water • 1
tablespoon light soy sauce • 1/2 teaspoon salt, or to taste • hot cooked rice
PREPARATION
1. Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready
to use.
2. Place pork in slow cooker; add green bell pepper and sliced onion. In a
bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water
to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend
until smooth and pour over pork and vegetables. Cover and cook on LOW
setting for 8 hours. Add pineapple chunks about 45 minutes before end of
cooking time.
3. Serves 4 to 6.
Sweet and Sour Pork Steaks
INGREDIENTS
• 1 1/2 to 2 pounds pork loin or pork shoulder, trimmed, cut into 1-inch cubes
• 1 tablespoon cooking oil • 2 cans (8 ounces each) crushed pineapple in
juice • 1 small sweet green bell pepper, chopped • 1/2 cup water • 1/3
cup brown sugar • 2 tablespoons ketchup • 1 tablespoon quick-cooking
tapioca • 3 teaspoons soy sauce • 1/2 teaspoon dry mustard
PREPARATION
1. In skillet, brown pork cubes on both sides in hot oil. Drain off fat and
transfer pork to a 3 1/2 to 5-quart crockpot. In a bowl, combine pineapple,
green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry
mustard. Pour over pork cubes. Cover and cook on LOW for 8 to 10 hours
(or HIGH 4 to 5 hours). Serve with hot cooked rice.
2. Serves 4-6.
Sweet & Sour Ribs
INGREDIENTS
• 3 to 4 pounds country-style ribs • 1 (20-oz.) can undrained pineapple
chunks • 2 (8-oz.) cans tomato sauce • 1/2 cup thinly sliced onion • 1/2
cup thickly sliced green pepper • 1/2 cup packed brown sugar • 1/4 cup
cider vinegar • 1/4 cup tomato paste • 2 tbsp. Worcestershire sauce • 1
garlic clove, minced
PREPARATION
1. Place ribs in slow cooker. In a bowl, combine pineapple, tomato sauce,
onion, green pepper, brown sugar, vinegar, tomato paste, Worcestershire
sauce, and garlic. Pour mixture over the country-style ribs; cover and cook
low 8 to 10 hours, or until ribs are cooked through and tender.
2. Serves 6 to 8.
Tangy Bratwurst & Cabbage
INGREDIENTS
• 1 pound bratwurst • 1 large onion, chopped • 1 small head cabbage,
coarsely chopped • 4 medium potatoes, red, round white, or other waxy
potato, cubed or sliced • 1 can (10 3/4 ounces) condensed cream of chicken
soup with herbs • 1/2 cup apple jelly • 1 tablespoon wine or cider vinegar
• 2 teaspoons caraway seed • salt and pepper to taste
PREPARATION
1. Put the bratwurst links in a skillet with 2 teaspoons of vegetable oil. Cook
over medium heat, turning frequently, until the sausages are browned.
2. Place the chopped cabbage in the slow cooker. If all of the cabbage will not
fit in your slow cooker, wilt it by briefly boiling or steaming. Add the onion
and potatoes; place bratwurst on top. Mix remaining ingredients and pour
over all.
3. Cook on low for 8 to 10 hours.
4. Serves 4.
Tex-Mex Pulled Pork
INGREDIENTS
• Sauce: • 1 cup thick barbecue sauce • 1 medium onion, thinly sliced
• 2 cans (4.5 oz each) diced green chilies • 3 tablespoons chili powder
• 1 teaspoon ground cumin • 1 teaspoon dried oregano • 1/4 teaspoon
ground cinnamon • 1 boneless pork shoulder roast, 2 1/2 to 3 pounds,
trimmed • 1/2 cup chopped cilantro
PREPARATION
1. Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce
mixture over the pork, lifting pork slightly so sauce will flow under the
roast. Cover and cook on LOW for 8 to 10 hours, or until pork is very
tender.
2. Remove pork to a cutting board and chop or shred with forks. If sauce is
very liquid, cook down on the stovetop until desired thickness and flavor is
reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the
cilantro and the shredded pork.
3. Serve with flour tortillas or split sandwich buns.
4. Serves 8.
Vegetable-Stuffed Pork Chops
INGREDIENTS
• 4 pork loin chops, about one inch thick, excess fat trimmed • salt and
freshly ground black pepper • 1 can (12 to 16 ounces) whole kernel corn,
drained • 1/2 green bell pepper, chopped • 1/2 red or orange bell pepper,
chopped • 1 cup herb and garlic seasoned dry bread crumbs • 1/4 cup
chopped onion • 1/2 cup uncooked converted rice • 1 can (8 ounces)
tomato sauce • 1 teaspoon chili powder • 1/2 teaspoon garlic powder
PREPARATION
1. Cut a pocket into the side of each pork chop, starting from edge nearest
bone. Lightly season inside the pockets with salt and pepper.
2. In a bowl combine the drained corn, chopped bell pepper, bread crumbs,
chopped onion, and rice in large bowl. Stuff pork chops with some of the
vegetable and rice mixture. Fasten pockets with wooden toothpicks to keep
stuffing from leaking out.
3. Place any remaining rice mixture in crockpot.
4. Arrange pork chops over the rice mixture. Sprinkle lightly with salt and
pepper.
5. In another bowl, combine the tomato sauce with the chili powder and garlic
powder.
6. Spread some of the tomato sauce over the top of each chop, and then pour
remaining tomato sauce over all. Cover the pot and cook on LOW for 6 to 8
hours, or until the chops are done.
7. Remove the pork chops to serving platter and serve with your choice of
vegetables and the remaining vegetable and rice mixture.
Wine Glazed Ham
INGREDIENTS
• 1/4 cup chopped onion • 1 tablespoon butter • 1/2 cup ketchup
• 1/3 cup water • 2 tablespoons brown sugar • 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce • 1/2 teaspoon salt • 1/4 teaspoon
pepper • 1 fully cooked ham slice, about 1-inch thick
PREPARATION
1. In a saucepan over low heat, melt butter; add onion. Sauté onion until
tender; add ketchup, water, brown sugar, vinegar, Worcestershire sauce,
salt, and pepper. Place ham in baking dish; pour sauce over.
2. Bake at 350° for 30 minutes.
Apple Cider Beef Stew
INGREDIENTS
• 1 1/2 to 2 pounds lean beef stew meat • 8 carrots, sliced thin • 6
medium potatoes, sliced thin • 2 apples, chopped • 2 teaspoons salt
• 1/2 teaspoon thyme • 1/2 cup chopped onion • 2 cups apple cider
PREPARATION
1. Place carrots, potatoes, and apples in Crock Pot. Add meat and sprinkle
with salt, thyme, and chopped onion. Pour cider over meat. Cover and cook
on LOW heat for 8 to 10 hours. Thicken juices with a flour and cold water
mixture (about 1 1/2 to 2 tablespoons flour and 2 tablespoons water),
cooking on HIGH in slow cooker until thickened (or transfer to a large
stockpot over medium heat and cook down juices then thicken.
Autumn Vegetable Beef Stew
INGREDIENTS
• 1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes • 1 slice bacon,
diced • 1 cup chopped onions • 2 cups beef broth • 1 cup apple cider
• 1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced • 2 medium
carrots, peeled, thinly sliced • 2 ribs celery, thinly sliced • 1 1/2 cups diced
rutabaga • 1 bay leaf • 1/2 teaspoon dried rosemary, crumbled • 1/8
teaspoon black pepper • 2 tablespoons flour • 2 tablespoons cold water
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
PREPARATION
1. Cook bacon, beef, and onions a large skillet over medium heat until the
beef is browned and bacon is cooked. Put the beef and onions in the slow
cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery,
rutabaga, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours.
Combine flour with cold water to form a smooth mixture. Stir into the beef
mixture, turn to HIGH, and continue cooking for 15 minutes longer.
2. Serves 4 to 6.
Basic Beef Stew
INGREDIENTS
• 3 carrots, sliced • 3 potatoes, cut in 1-inch pieces • 2 pounds beef stew
meat in 1-inch cubes • 1 cup beef stock • 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced • 1 bay leaf • salt to taste • 1/2 teaspoon
pepper • 1 teaspoon paprika • 3 onions, quartered • 1 celery rib, cut up
PREPARATION
1. Combine all ingredients in slow cooker in order listed. Stir just enough to
mix mix seasonings throughout.
2. Cover and cook on LOW for 8 to 10 hours. (High 4 to 5 hours)
Basque Chicken Stew
INGREDIENTS
• 1 tablespoons olive oil • 6 slices bacon, diced • 8 ouces mushrooms,
sliced • 1 red bell pepper, cut in 1-inch squares (or use roasted red peppers
from jar) • 1 green bell pepper, cut in 1-inch squares • 1 bunch green
onions sliced in 1/2-inch, about half of green included • 4 chicken breast
halves, boneless, cut in 1/2-to 1-inch chunks • 1 can (4oz) sliced ripe olives
• 2 tablespoons balsamic vinegar • 3 tablespoons tomato paste • 1 (14.5
oz) can tomatoes • 1/4 cup chicken broth • 1/2 teaspoon dried ground
marjoram • 1/2 teaspoon salt • 1/4 teaspoon pepper or mixture of black and
red pepper
PREPARATION
1. Heat olive oil in a large skillet; saute bacon until browned. Add
mushrooms, peppers, and green onions and saute for 2 minutes. Add the
vinegar and cook 1 minute longer, scraping up the browned bits from the
bottom of the pan. Set aside.
2. Place chicken in a 3 1/2 -quart or larger slow cooker. Add sauteed bacon
and vegetable mixture to the pot, then the olives. Combine the remaining
ingredients in a bowl and mix.
3. Pour over chicken and vegetables in the slow cooker. Cover and cook on
low for 8 to 10 hours.
4. Serves 4.
Beef & Beer Stew
INGREDIENTS
• 2 1/2 pounds lean beef stew meat, cut in 1-inch cubes • 1 large onion,
chopped • 2 cloves garlic, minced • 3 carrots, cut in 1-inch slices • 2
ribs celery, cut in 1/2-inch slices • 2 medium potatoes, cut in 1-inch cubes
• 1 cup beer • 1 cup beef broth, or use all beer • 1 1/2 teaspoons salt
• 1/2 teaspoon pepper • 1 teaspoon oregano • 2 tablespoons tomato
paste • 3 tablespoons melted butter • 1/3 cup all-purpose flour
PREPARATION
1. In the slow cooker crockery insert combine the stew beef, onion, garlic,
carrots, celery, potatoes, beer, beef broth, salt, pepper, oregano, and tomato
paste.
3. Mix melted butter with flour; add to the stew. Taste and adjust seasonings.
4. Turn the slow cooker to high and cook until thickened, about 15 to 20
minutes.
5. Serves 6.
Beef & Black Bean Stew
INGREDIENTS
• 2 pounds lean ground beef, at least 85%
• 2 large cloves garlic, minced • 1 cup chopped onion • 1 large (28-oz.)
can tomatoes, chopped • 1 cup chunky salsa • 1 teaspoon ground cumin
• salt and pepper, to taste • 1 can Mexicorn, about 11 oz, drained • 1
(15-oz.) can black beans, rinsed and drained • 1 bunch green onions, with 3
inches of tops, thinly sliced • 1 tablespoon chopped fresh cilantro or flat-leaf
parsley, optional • shredded cheese, guacamole, or sour cream, for garnish
PREPARATION
1. In a large skillet, brown ground beef with garlic and onion; drain and
transfer to the slow cooker. Add tomatoes, picante sauce, cumin, salt and
pepper, corn, and black beans.
2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add
green onions and cilantro, if used, during the last 30 minutes of cooking.
3. Top with shredded cheese, guacamole, or sour cream, and serve with tortilla
chips or cornbread.
Beef and Chicken Stew
INGREDIENTS
• 3 tablespoons steak sauce • 2 chicken bouillon cubes • 1 tsp. salt
• 1/2 tsp. pepper • 1 tsp. sugar • 1/2 c. hot water • 2 pounds chicken
thighs • 1 lb. lean stewing beef, cut into 1/2-inch cubes • 1/2 cup chopped
onion • 2 med. potatoes, peeled and cubed • 2 med. carrots, peeled and
thinly sliced • 1 (approximately 15 ounces) can stewed tomatoes • 1/4 cup
flour
PREPARATION
1. Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in
slow cooker; stir to blend ingredients. Add remaining ingredients except
flour; stir gently. Cover and cook on LOW for 7 to 9 hours; or on HIGH for
4 hours.
2. About 5 hours into cooking (2 1/2 hours if cooking on high), remove
chicken. Remove chicken meat from bones, chop, and return to the crock
pot; stir well and finish cooking.
3. To thicken gravy, make a smooth paste of the flour and 1/4 cup of cold
water. Stir into stew in the slow cooker. Cover and cook on HIGH until
thickened.
Beef and Green Chile Stew
INGREDIENTS
• 1 1/2 pounds round steak, cut in 1-inch cubes, or lean stew beef • 1
tablespoon flour • 1 onion, chopped • 2 cloves garlic, minced • 2
tablespoons lard or butter • 4 or more green chile peppers, seeded, chopped (a
mixture, mild, hot, your choice) • 1/2 teaspoon dried oregano • 1/2
teaspoon ground cumin • 1 cup crushed tomatillo • 1/2 cup water or broth
• chopped fresh cilantro or parsley, for garnish
PREPARATION
1. Dust beef with flour. Brown the beef with onion and garlic in lard or butter.
Combine mixture in slow cooker with chile peppers, oregano, cumin, and
tomatillos, and 1/2 cup water. Cover and cook on low 6 to 8 hours.
2. Garnish with cilantro or parsley, if desired, and serve with warm flour
tortillas.
Beef and Pinto Bean Stew
INGREDIENTS
• 1 1/2 pounds stew beef, lean, cut in small pieces • 2 tablespoons extra
virgin olive oil • 3 tablespoons all-purpose flour • 1 1/2 cups chopped
onion • 3 ribs celery, sliced • 1 cup carrots, julienne or thinly sliced • 1
sweet green bell pepper, chopped • 1 sweet red bell pepper, chopped • 1
teaspoon salt • 1 teaspoon Cajun seasoning • 1/4 teaspoon black pepper
• 2 cans (15 oz each) pinto beans, drained, rinsed • 1 can (10 1/2 oz)
condensed beef broth, undiluted, or homemade rich beef stock • 2 cans (14.5
ounces each) diced tomatoes, not drained • 1 cup canned (drained) or thawed
frozen corn kernels, optional
PREPARATION
1. Toss the beef with flour. In a large skillet, heat oil over medium-high heat.
Add beef and onion; sauté, stirring frequently, until well browned.
2. In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red
bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and
onions.
3. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
4. Add corn kernels about 1 hour before serving time, if desired.
5. Serve with hot baked cornbread or muffins.
6. Serves 6.
Beef and Potato Stew
INGREDIENTS
• 2 to 2 1/2 pounds very lean beef stew meat • 2 tablespoons bacon
drippings, oil, or shortening • 2 cups chopped onions • 1/2 cup sliced
celery • 5 large potatoes, cut in eighths • 4 or 5 large carrots, cut in 2-inch
slices • salt and pepper to taste • garlic powder (optional) • 1 can (about
10 1/2 ounces) condensed tomato soup
PREPARATION
Crockpot:
1. Brown stew beef in bacon drippings or other fat. Add chopped onions and
sliced celery and cook until tender.
2. Transfer meat and onion mixture, remaining vegetables and seasonings,
soup, and a soup can of water to the crock.
3. Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours.
4. Check occasionally and add a little water if necessary.
5. Serve with a crusty bread.
Stove Top:
1. Brown stew meat in bacon drippings or shortening. Add chopped onions
and sliced celery and cook until tender.
2. Add vegetables and seasonings.
3. Add soup and a soup can of water.
4. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and
5. Add more water as needed.
6. Serves 9
Beef Curry Stew
INGREDIENTS
• 2 tablespoons olive oil or vegetable oil • 1 1/2 pounds lean stew beef or
other lean beef, cut in cubes • 1/4 cup flour • 1 teaspoon salt • 1
teaspoon Creole or Cajun seasoning • 1/2 teaspoon garlic powder • 2
medium onions, sliced • 1 can (14.5 ounces) diced tomatoes, drained • 3/4
cup beef broth • 4 teaspoons curry powder, or to taste • 1 jar (about 12
ounces) small white onions, drained, or frozen pearl onions
PREPARATION
1. Heat vegetable oil in a large skillet. In a food storage bag or shallow bowl,
combine the flour, salt, Creole seasoning, and garlic powder; toss beef with
the mixture then brown in the hot oil along with the sliced onions. Cook,
stirring, for about 4 to 6 minutes, or until beef is browned and onions are
tender. Transfer the mixture to a 4 to 6-quart slow cooker. Pour beef broth
in the skillet and scrape up any browned bits; pour over the beef and onions
in the slow cooker.
2. Add tomatoes and stir in curry powder and small white onions. Cover and
cook on LOW heat for 8 to 10 hours.
3. Serves 4.
Beef Stew With Curry Flavors
INGREDIENTS
• 1 cup small whole onions, frozen thawed or fresh peeled • 1 cup sliced
carrots • 5 to 7 medium red potatoes, about 1 pound, quartered • 2 pounds
stew beef, cut in 1 1/2-inch pieces • 1 can (14.5 ounces) diced tomatoes with
juices • 1/2 cup apple juice • 1 tablespoon curry powder•
• 1/2 teaspoon salt • 1/4 teaspoon pepper
PREPARATION
1. In 4 to 5-quart crockpot, layer onions, carrots and potatoes. Arrange stew
beef on vegetables. In medium bowl, combine all remaining ingredients;
mix well then pour over beef.
3. Serves 6.
Beef Stew With Mushrooms and Red Wine
INGREDIENTS
• 1 1/2 pounds stew beef • 1 can French onion soup • 1/2 cup red wine,
like a hearty burgundy • salt to taste • pepper to taste • 4 to 5 potatoes,
cubed • 1 carrot, sliced • 12 to 16 ounces fresh mushrooms • 1 bay leaf
• a small sprig of fresh rosemary or a pinch of dried, crumbled • 1 can
diced tomatoes • 3 tablespoons flour mixed with just enough cold water to
make a smooth paste
PREPARATION
1. Combine first 10 ingredients - stew beef, onion soup, red wine, salt and
pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and
cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour
before done. Thicken with flour and water mixture about 20 minutes before
serving, taste and add more salt and pepper if needed. Beef stew serves 6.
Beef Stew With Onion Soup Mix
INGREDIENTS
• 1 1/2 pounds stew beef, lean, cut in 1-inch cubes • 1 packet Lipton beefy
onion soup mix • 1 1/2 teaspoons beef bouillon granules or base • 4
medium potatoes, cubed • 3 carrots, sliced • 1 stalk celery (sliced) • 1
can whole tomatoes, with juice • 1 clove crushed garlic • salt and pepper to
taste • 2 tablespoons cornstarch mixed with about 1/4 cup cold water
PREPARATION
1. Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and
adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn
heat to high and stir until thickened.
Beef Stew With Red Wine
INGREDIENTS
• 2 pounds stewing beef, cut in 1-inch cubes • 1 envelope onion soup mix
• 1/2 cup burgundy, dry red wine • 1 can cream of mushroom soup
• 1/4 cup quick cooking tapioca • 1 can mushrooms, whole, (4 ounces)
PREPARATION
1. Combine all ingredients in slow cooker, stirring to mix will. Cover and
cook on LOW 9 to 11 hours (about 4 to 6 hours on HIGH). Serve with hot
cooked noodles or rice.
Beef Stew With Red Wine and Herb Dumplings
INGREDIENTS
• 2 pounds lean stew beef or top round steak, cut in 1-inch pieces • 4
medium carrots, cut 1/4-inch slices, about 1 1/2 cups • 2 medium celery ribs
sliced, about 1 cup • 2 medium onions, sliced • 1 can (14.5 ounces) diced
tomatoes with juices • 8 sliced mushrooms • 3/4 cup dry red wine or beef
broth • 1 1/2 teaspoons salt, or to taste if beef broth is used • 1 teaspoon
dried thyme leaves • 1 teaspoon dry mustard • 1/4 teaspoon pepper
• 1/4 cup water • 1/4 cup all-purpose flour • .
• Herb Dumplings: • 1 1/2 cups baking mix (Bisquick) • 1/2 teaspoon
dried thyme leaves • 1/4 teaspoon dried sage leaves, crumbled • 1/4
teaspoon dried rosemary, crumbled • 1/2 cup milk
PREPARATION
1. In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions,
tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.
2. Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until
vegetables and beef are tender.
3. Combine water and flour; gradually stir into beef mixture.
4. For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in
milk just until moistened.
5. Drop dough by spoonfuls onto hot beef stew mixture. Cover and cook on
HIGH for 25 to 35 minutes or until toothpick inserted in center of
dumplings comes out clean.
6. Serves 8.
Beef Stew with Sweet Potatoes
INGREDIENTS
• 1 1/2 pounds lean stew beef • 3 tablespoons all-purpose flour • 1/4
teaspoon salt • 1/4 teaspoon pepper • 1 large onion (or 2 medium), halved
and cut in 1/4-inch slices • 1 tablespoon vegetable oil • 1 large sweet
potato, cut in 1 1/2-inch cubes • 1/2 cup beef stock (homemade, canned, or
from bouillon or base) • 1/4 to 1/2 teaspoon cinnamon • 1/2 to 1
cup frozen peas or green beans (thawed) • salt and pepper to taste
PREPARATION
1. Toss stew beef with the flour and 1/4 teaspoon each salt and pepper.
2. Heat vegetable oil in a large skillet or sauté pan; brown beef and onion.
3. Place sweet potato cubes in the Crock Pot; add beef and onions.
4. Mix beef broth with cinnamon and pour over beef mixture.
6. Add peas or green beans during the last 15 to 20 minutes.
7. Serve with biscuits or crusty bread.
8. Serves 4.
Beef Stew With Vegetables
INGREDIENTS
• 1 to 1 1/2 lbs. stew beef • 4 to 5 medium potatoes, peeled and cut in 1
1/2-inch chunks • 4 carrots, peeled and sliced • 1 envelope dry onion soup
mix • 1 (6 oz.) can tomato paste • 1/2 cup water • 1/4 tsp. pepper
• 1/2 tsp. seasoning salt • 1/4 tsp. dry mustard • 1 tbsp. Worcestershire
sauce • 1 or 2 strips of bacon, cooked and crumbled, or 1 tablespoon real
bacon bits • 3 tbsp. brown sugar • 3 cups water • 1 to 1 1/2 cups drained
canned peas or frozen thawed peas
PREPARATION
1. Place beef in a 3 1/2 to 5-quart slow cooker or crockpot. Add cut up
potatoes and carrots.
2. In a saucepan, place all remaining ingredients, except peas, and heat over
medium heat until simmering. Remove from heat and pour over meat and
vegetables.
3. Cover and cook on LOW for about 9 to 12 hours (or HIGH 5 to 6 hours).
Add more water if necessary.
4. Add peas about 20 to 30 minutes before the stew is done.
Beth's Busy Day Beef Stew
INGREDIENTS
• 6 large potatoes, pared and cut in pieces • 6 large carrots, pared and cut
in 1 1/2 inches • 1 bag frozen onions (approx. 12 ounces), thawed • 3
pounds of stew meat, such as beef chuck, cubed • 1/3 cup soy sauce • 1 tsp
paprika • 1/2 tsp. pepper • 3 Tablespoons of all-purpose flour • 1 can
(approx. 10 1/2 ounces) condensed beef broth or homemade concentrated broth
• 1 (8 oz.) can tomato sauce • 1 tsp. salt
PREPARATION
1. Layer potatoes, onions, and carrots in the bottom of the slow cooker; top
with the meat then sprinkle with soy sauce, salt, pepper, and flour.
2. Combine the beef broth and tomato sauce; pour over all.
3. Cover and cook on LOW for 7 to 9 hours or 4 hour on HIGH.
4. Serves 8 to 10.
Camp Stew Recipe
INGREDIENTS
• 1 1/2 pounds ground beef • 1/2 cup chopped onion • 1 cup barbecue
sauce • 1 can stewed tomatoes • 1 can whole kernel corn, drained, or about
1 1/2 cups frozen corn kernels • 2 cans potatoes, drained and cubed
PREPARATION
1. Brown ground beef with onions until no longer pink and onion is tender;
drain and mix with barbecue sauce. Combine meat mixture with remaining
ingredients in slow cooker. Cover and cook on LOW for 3 to 5 hours.
Serves 4 to 6.
Carne Guisado
INGREDIENTS
• 1 pound stew beef • 2 tablespoons vegetable oil • 2 tablespoons
tomato paste, optional • 10 1/2 ounces condensed beef broth, undiluted
• 1/2 teaspoon ground black pepper • 2 cloves garlic, crushed • 1
teaspoon chili powder • 1/2 teaspoon cumin • 1 or 2 small jalapeno or
serrano chile peppers, chopped • 1/2 cup water • 2 teaspoons cornstarch,
dissolved in a small amount of cold water
PREPARATION
1. Brown meat in oil on all sides. Pour off excess grease. Add tomato paste,
beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and
water. Transfer to the slow cooker insert.
2. Cover and cook on low for 8 to 12 hours, or until meat is very tender.
3. Turn to high and dissolve about 2 teaspoons of cornstarch in small amount
of cold water and slowly pour into stew, which is simmering, until the
liquids are thickened.
4. Serve with rice and warm tortillas, along with refried beans and garnishes.
5. Serves 4.
Chicken Stew with Tomatoes and Vegetables
INGREDIENTS
• 1 broiler-fryer chicken, cut in serving-size pieces • 1/2 cauliflower,
separated into flowerets • 3 medium potatoes, peeled and cubed • 2
carrots, peeled and sliced • 1 small zucchini, unpeeled, cubed • 1 red or
green pepper, sliced into strips • 2 onions (med.), sliced • 2 celery ribs, cut
into 1 inch diagonal slices • 1 1/2 tsp. salt • 1/4 tsp. pepper • 1 (14.5
oz.) can tomatoes • 2 cloves garlic, minced • 1 1/2 c. chicken broth or
bouillon • 1 tbsp. dried dill
PREPARATION
1. Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and
pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and
pour over ingredients in casserole. Sprinkle with dill. Cover tightly and
bake in 350° oven 2 hours, stirring after 1 hour. May also be cooked in slow
cooker or crockpot, layering vegetables and chicken, on LOW for about 7
to 9 hours. Serves 4.
Chicken Stew, Southwestern-Style
INGREDIENTS
• 1 package of frozen grilled chicken breast strips, about 2 cups • 1
medium onion, chopped coarsely • 1 green bell pepper, chopped coarsely
• 1 or 2 jalapeno peppers or other green hot pepper, minced (optional) • 1
can (15 ounce) diced tomatoes with juice • 1 can (15 ounce) whole kernel
corn, drained • 1 can (15 ounces) pinto beans, drained and rinsed, optional
• 1/4 cup converted rice • 1 1/2 cups chicken broth • 1/2 teaspoon
cumin • 1/4 teaspoon oregano leaves • dash of cayenne pepper, if desired
• salt and pepper to taste • 1 to 2 tablespoons cornmeal, mixed with a
tablespoon of cold water
PREPARATION
1. Combine all ingredients, except for the cornmeal/water mix, in the slow
cooker or Crock Pot.
2. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours.
3. To thicken, stir in the cornmeal and water mixture into the stew during the
last 10 or 15 minutes.
4. Serves 4.
Chicken-Chili Stew
INGREDIENTS
• 1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless
breasts) • 1 can (15 oz) diced tomatoes, undrained • 1 can (4oz)
sliced black olives • 1 can (15oz) pinto beans flavored with jalapeno • 1
envelope taco seasoning mix • 1 cup frozen corn • 1 green bell pepper,
coarsely chopped • 1 medium onion, coarsely chopped • 1 red bell pepper,
coarsely chopped • 1 tablespoon instant tapioca • 1 teaspoon chicken base
or 1 chicken bouillon cube • 1/4 cup small pasta such as ditalini or orzo
PREPARATION
1. Combine all ingredients; cover and cook on LOW 6 to 8 hours. If desired,
turn to high during the last 30 minutes and add 1/4 cup of small pasta, or
serve stew on rice.
2. Serves 6.
Classic Slow Cooker Beef Stew
INGREDIENTS
• 10 small new potatoes, halved, unpeeled • 12 small whole white onions,
peeled, fresh or frozen, thawed • 30 baby carrots, 8 ounces • 1 red or green
bell pepper, seeded, cut into 1-inch pieces • 1 1/2 pounds beef stew meat, cut
into 1-inch cubes • 2 cups beef broth • 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon paprika • 1 tablespoon fresh parsley, chopped, or 1
teaspoon dried parsley flakes • 1 tablespoon Worcestershire sauce • 1/2
teaspoon salt • 1/8 teaspoon pepper • 3 tablespoons cornstarch • 3
tablespoons cold water
PREPARATION
1. Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper
and beef.
2. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire
sauce, salt, and pepper. Pour over meat and vegetables.
3. Cover and cook on LOW 9 to 10 hrs.
4. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into
cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until
thickened, stirring occasionally.
Colleen's Beef Stew
INGREDIENTS
• 1 cup sun dried tomatoes (not packed in Oil) • 1 1/2 LB. lean beef stew
meat • 1 1/2 pounds new potatoes, about 12, halved, or use larger potatoes
and cut in quarters • 1 medium onion, cut into 8 wedges, or a dozen small
white onions, peeled • 1 (8 oz) bag baby cut carrots (about 30) • 2 cups
water • 1 1/2 tsp. seasoned salt • 1 bay leaf • 1/4 cup cold water • 2
TBS. flour
PREPARATION
1. Rehydrate tomatoes as directed on the package, drain and coarsely chop.
Combine rehydrated tomatoes, beef, potatoes, onion wedges, baby carrots,
2 cups water, seasoned salt, and bay leaf in a 3 1/2 to 5-quart crockpot.
Cover and cook on LOW for 8 to 9 hours, or until beef and vegetables are
tender. Mix remaining 1/4 cup cold water and flour until smooth; gradually
stir into the hot stew. Cover and continue cooking on HIGH for about 10
min.
2. or until slightly thickened. Remove bay leaf.
College Student Stew
INGREDIENTS
• 1/2 pound stew beef, or round steak cut in cubes • 1 can carrots, drained
• 2 small potatoes, quartered • 4 cubes beef bouillon or beef flavor
granules or base • 1 tablespoon Italian herbs • 2 cups water
PREPARATION
1. Put all ingredients in the slow cooker/Crock Pot. Add water and turn on
Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a
little cold water, if desired. Taste and adjust seasonings. Serve with biscuits
or crusty bread. Makes about 3 to 4 servings.
Country Beef Stew
INGREDIENTS
• 2 lbs. stew beef or round steak, cut in 1-inch cubes • 4 medium carrots,
sliced • 3 cut onions • 6 potatoes, cut up • 3 ribs celery, sliced • 28
oz. can whole tomatoes cut up (juice also) • 1 c. water • 6 tbsp. quick
cooking tapioca • 3 tbsp. Worcestershire sauce • Pepper and salt to taste
• Ground allspice, marjoram, thyme to taste • 2 bay leaves • 1 (10 oz)
pkg frozen sweet peas, thawed
PREPARATION
1. Put all ingredients except peas into a slow cooker.
2. Cover and cook on LOW for 8 to 10 hours. Turn to high and add frozen
peas 30 to 45 minutes before serving.
Cowboy Stew
INGREDIENTS
• 1 pound ground beef • 3/4 cup chopped onion • 1 green bell pepper,
chopped • 1 can (15 ounces) chili beans • 1 can (15 ounces) pork & beans
• 1 can (approx. 15 ounces) cream-style corn • 2 (8 oz.) can tomato sauce
PREPARATION
1. In a skillet, brown ground beef, onion, and bell pepper together. Drain well.
Combine all ingredients in slow cooker; cover and cook on LOW for 6 to 8
hours.
2. Serves 4.
Crock Pot Oyster Stew
INGREDIENTS
• 2 quarts whole milk • 1/2 cup butter • 2 pints fresh oysters • 1 1/2
teaspoons salt • 2 teaspoons Worcestershire sauce
PREPARATION
1. Pour milk into crockpot; heat on HIGH for 1 1/2 hours. In a saucepan, melt
butter; add oysters with liquid. Simmer on low until edges of oysters curl.
Add seasonings. Combine with the hot milk in Crockpot and cook on LOW
for about 1 1/2 to 2 hours, stirring occasionally.
2. Serves 8 to 10.
Crockpot Brunswick Stew
INGREDIENTS
• 1 can (14.5 ounces) diced tomatoes • 1 can (6 ounces) tomato paste
• 3 cups diced cooked chicken • 1 package frozen succotash or sliced okra
or lima beans (10 ounces), thawed • 1 cup chopped onion • 1 bay leaf
• 1 teaspoon salt • 1/2 teaspoon dried crumbled rosemary • 1/2 teaspoon
pepper • dash ground cloves • 2 1/2 cups chicken broth
PREPARATION
1. In slow cooker, combine undrained tomatoes and tomato paste. Add
chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary,
pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting
for 5 to 6 hours. Before serving, remove bay leaf and stir.
Cube Steak Stew
INGREDIENTS
• 1 tablespoon vegetable oil • 1 1/2 pounds cube steak, cut into bite-sized
pieces (or use tenderized round steak) • 1 cup chopped onion • 1
tablespoon red wine or cider vinegar • 2 cans (16oz each) small new potatoes
• 2 cans whole kernel corn, drained • 1 package mushroom gravy mix
• 1/4 cup water or broth • salt and pepper to taste
PREPARATION
1. In a skillet over medium high heat, brown the beef and onions quickly in
hot oil. Transfer to the Crock Pot; add vinegar to skillet and scrape browned
bits up with a spatula; add to Crock Pot. Add potatoes and corn, then
sprinkle with gravy mix; pour water over all and mix to combine. Cover
and cook on low for 7 to 9 hours. Taste and adjust seasonings.
2. Serves 4 to 6.
Easy Beef Stew
INGREDIENTS
• 3 medium potatoes, cubed • 3 medium carrots, sliced • 1 rib celery,
sliced • 1 cup onions • 1 1/2 pounds stew beef or round steak, cut in 1/2-
inch cubes • 1/2 cup flour, seasoned with 1 teaspoon • salt and 1/4
teaspoon pepper • 1 tablespoon vegetable oil • 1 packet seasoning mix for
stew • 1 1/2 cups beef broth • 1/2 cup water
PREPARATION
1. Into crockpot, put chopped carrots, potatoes, celery, and onions. Dredge
stew beef in seasoned flour, brown in oil; put into crockpot. Add stew
seasoning packet, broth, and water. Cover and cook beef stew on LOW for
8 to 10 hours.
2. Serves 6
Family Beef Stew
INGREDIENTS
• 8 carrots, sliced about 1 inch thick • 3 medium baking potatoes, cut in
chunks • 2 large onions, coarsely chopped • 2 to 2 1/2 pounds stew beef,
chuck or round, cut in 1-inch chunks • 2 tablespoons all-purpose flour
• 1/4 teaspoon freshly ground black pepper • 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon dried leaf basil • 1/4 teaspoon dried leaf oregano • 1 can
(14.5 ounces) stewed tomatoes, Italian seasoned or regular • 2 teaspoons
Worcestershire sauce • salt, to taste
PREPARATION
1. Place half of the sliced carrots, potatoes, and chopped onion in the crock
pot; add beef cubes.
2. Mix flour, pepper, thyme, basil, and oregano; sprinkle over beef.
3. Add the remaining vegetables then top with the stewed tomatoes and their
juices. Sprinkle with Worcestershire sauce.
4. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and
vegetables are done.
5. Taste and adjust seasonings.
Favorite Beef Stew
INGREDIENTS
• 2 lb stew beef pieces, cut in 1/2-inch cubes • 1 lb small white onions,
fresh, frozen thawed, or from jar • 1 lb potatoes, peeled, quartered • 4 ribs
celery (cut 1") • 6 carrots, cut in chunks, or about 8 ounces baby carrots • 2
cans (14.5 ounces each) tomatoes, diced, drain and reserve the juice • 5 TBLs
instant tapioca • 1 TBL brown sugar • 1 bay leaf • 2 tsps Kitchen
Bouquet or Gravy Master
PREPARATION
1. Season beef with salt and pepper. Place in slow cooker. Add vegetables.
Mix tapioca, sugar, tomato liquid, and kitchen bouquet. Pour over stew.
Mix a little bit. Add bay leaf. Cook on Low 10-12 hours; High 5-6 hours.
Let sit a little bit before serving - it will thicken a little.
Frank's Pork Stew
INGREDIENTS
• 2 lbs. butterflied pork chops, cubed • 1 (10 3/4-oz.) can reduced-fat
cream of mushroom soup • 1 (4-oz.) can mushrooms, stems and pieces,
drained • 1 envelope (approx 1 3/8 ounces) dried onion soup mix • 1/2 cup
red wine • pepper to taste • 1/4 cup water • 8 to 16 ounces baby carrots
PREPARATION
1. Combine all ingredients in slow cooker; cover and cook on Low for 8
hours.
3. Serves 4 to 6.
French Style Chicken Stew
INGREDIENTS
• 1/2 cups dry navy beans, soaked overnight, simmered until tender, drained
• 2 cups water • 4 to 6 chicken breasts, skinned, boned, and cut into
chunks • 1 (14.5 oz.) can tomatoes • 1/2 c. thinly sliced celery • 1/2 c.
diced carrot • 1/2 c. chopped onion • 1/8 tsp. garlic powder • 1 small
bay leaf • 1/2 tsp. dried sweet basil, crumbled • 1/8 tsp. ground sage
• 1/4 tsp. ground paprika • 1/2 tsp. dried leaf oregano • 1 tsp. instant
chicken bouillon granules
PREPARATION
1. Place beans, 2 cups of water, and other ingredients in slow cooker/Crock
Pot; cover and cook on LOW for 8 to 10 hours. Discard bay leaf before
serving.
German Beef Stew
INGREDIENTS
• 1 pound round roast or steak, trimmed and cut in 1-inch cubes • 2
tablespoons flour • 1/2 teaspoon celery salt • 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper • 1
can diced tomatoes, (14.5 oz) undrained • 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks • 1/4 cup dry sherry or red wine
• 1/4 cup molasses • 1 cup beef broth, bouillon, or water
PREPARATION
1. Place beef in slow cooker (Crock Pot). In a small bowl combine flour,
celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In
a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and
water; pour over beef. Cook on low setting for 6 to 8 hours.
2. Serves 4
Hamburger Stew
INGREDIENTS
• 1 pound lean ground beef, 90% or leaner • 3 cups sliced potatoes • 1
cup chopped celery • 2 cups sliced carrots • 1 cup chopped onion • 1
can (14.5 ounces) diced tomatoes with juice • 1 can (8 ounces) tomato sauce
• 2 teaspoons Italian seasoning blend • 1 1/2 cups frozen peas, thawed
under running water
PREPARATION
1. In a large skillet sprayed with cooking spray, brown the ground beef.
Meanwhile, in a slow cooker, combine potatoes, celery, carrots, and onion.
Spoon browned meat over vegetables. In a small bowl, combine tomatoes,
tomato sauce, and Italian seasoning. Evenly pour sauce over meat. Cover
and cook on LOW for 6 to 8 hours.
2. Add peas 1 hour before done. Mix well before serving.

Hearty Bean and Vegetable Stew
INGREDIENTS
• 1 lb beans, assorted, dry • 2 cups V-8 or tomato juice • 1/2 cup dry
white wine • 1/3 cup soy sauce • 1/3 cup apple or pineapple juice
• vegetable stock or water • 1/2 cup celery, diced • 1/2 cup parsnips or
turnips, diced • 1/2 cup carrots, diced • 1/2 cup mushrooms, diced • 1
onion, diced • 1 tsp basil, dried • 1 tsp parsley, dried • 1 bay leaf • 3
clove garlic, minced • 1 tsp black pepper, ground • 1 cup rice or pasta,
cooked
PREPARATION
1. Sort and rinse beans, then soak overnight in water. Drain beans put in
Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until
tender. Drain beans and put in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or water;
the amount added depends on whether you prefer a soup or a thicker stew.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5
to 6 hours on low until carrots and parsnips are tender.
2. When tender, add rice or pasta and cook for one additional hour.
3. Serves 12.
Hearty Beef and Mushroom Stew
INGREDIENTS
• 12 to 16 ounces fresh mushrooms, coarsely chopped • 3 to 4 medium
potatoes, cut in 1-inch pieces • 1 or 2 large carrots, cut in 1/4-inch slices
• 4 cloves garlic, thinly sliced • 1/2 teaspoon dried leaf thyme • 1
teaspoon salt • 1/2 teaspoon coarsely ground black pepper • 1/2 cup red
wine, may substitute beef broth or water • 1 package dry brown gravy mix
• 1 tablespoon dried minced onion or a small chopped fresh onion • 1
pound beef stew meat • 1 soup bone or beef shank
PREPARATION
1. Place potatoes, mushrooms, carrots, garlic, salt, pepper, thyme and onion in
the slow cooker then add the red wine. Toss with gravy mix. Brown the
stew meat and soup bone. Transfer to the Crock Pot; combine with the other
ingredients. Cover and cook on low for 8 to 10 hours.
2. Remove meat from the bone before serving.
3. Serves 4.
Hearty Crockpot Fish Stew
INGREDIENTS
• 1 1/2 pounds catfish, haddock, or flounder fillets cut into 2-inch pieces
• 2 tablespoons melted butter or extra-virgin olive oil • 1 medium to large
clove garlic, minced • 1 large onion, sliced • 1 green bell pepper, seeded
and cut in 1-inch pieces • 1 to 2 small zucchini squash, sliced • 1 can (14.5
oz.) whole tomatoes • 1/2 teaspoon dried leaf basil • 1/2 teaspoon dried
leaf oregano • 1 teaspoon salt • 1/8 teaspoon pepper • 1/4 cup dry white
wine • 4 ounces sliced fresh mushrooms, optional • parsley for garnish
PREPARATION
1. Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and
cook on HIGH setting for 3 1/2 to 5 1/2 hours.
2. Garnish with parsley. Makes 4 to 6 servings.
Herbed Beef Stew
INGREDIENTS
• 2 to 2 1/2 lbs. lean chuck stew beef or round steak • 1/4 cup flour
• Salt & pepper • 6 slices bacon, diced • 2 onions, chopped • 2 cups
beef broth • Dash of ground cloves and nutmeg • 2 tbsp. wine vinegar
• 2 tbsp. brown sugar • 1 tsp. dried oregano • 1 tsp. dried thyme • 4
to 6 ounces small whole mushrooms, optional
PREPARATION
1. Cut beef into cubes, dredge in flour mixed with a little salt and pepper.
Place bacon in skillet and fry a few minutes. Add beef cubes and brown and
all sides. Add onions and cook 2 to 3 minutes. Transfer to crockpot. Stir in
beef broth, water, spices, vinegar, brown sugar, and seasonings. Cover and
cook on low 8 to 10 hours. Thicken juices with a mixture of flour and cold
water if desired. Serve beef stew recipe with potatoes or noodles.
2. Serves 4 to 6.
Hungarian Style Veal Stew
INGREDIENTS
• 2 pounds boneless veal, cut in 1" cubes • 3 tablespoons flour • 2
tablespoons butter • 2 tablespoons vegetable oil • 2 onions, finely chopped
• 3 potatoes, thinly sliced • 2 zucchini, sliced • 2 bell pepper, sliced
• 3 tablespoons chopped parsley • 1 cup green beans, cut up • salt and
pepper, to taste • 1 pound tomatoes, sliced, or 1 can (14.5 ounces) diced
tomatoes • 1 cup sour cream
PREPARATION
1. Toss veal with flour; saute in butter and oil (if any flour remains, set aside).
Add onions and cook until browned, then stir in any remaining flour. Put
the potatoes in the bottom of a Crock Pot. Add the browned meat, onions
and remaining ingredients, except the sour cream, placing the tomatoes on
top. Cover and cook on low 6 to 8 hours. Stir in sour cream when ready to
serve.
Irish Lamb Stew
INGREDIENTS
• 2 1/2 pounds boneless lamb, cut in 1 1/2-inch cubes • 2 tablespoons
vegetable oil • 1 1/2 teaspoons salt • 1/2 teaspoon pepper • 4 turnips,
cut in 1/2-inch cubes • 4 carrots, sliced 1/2-inch thick • 2 medium onions,
sliced • 4 potatoes, quartered • 2 tablespoons flour • 2 tablespoons
chopped parsley
PREPARATION
1. Brown the meat in oil. Put all ingredients except flour and parsley in the
Crock Pot with the meat. Add 2 cups water and cook on low, covered for 8
to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until
it forms a paste; slowly add to stew, stirring constantly until slightly
thickened. Stir in parsley and serve.
Italian Meatball Stew
INGREDIENTS
• 8 to 12 ounces extra lean ground beef • 2 eggs, beaten • 1/2 cup fine
dry bread crumbs, Italian seasoned • 1/4 cup milk • 2 tablespoons grated
Parmesan cheese • 1 teaspoon salt • 1/4 teaspoon pepper • 1/8 teaspoon
garlic powder • 4 to 6 carrots; peeled and sliced about 1/4-inch thick • 1
can (6 oz.) tomato paste • 1 cup water • 1/2 teaspoon oregano • 1/2
teaspoon basil • 1 cup beef broth • 1 teaspoon seasoned salt • 16 ounces
italian vegetables (frozen)
PREPARATION
1. Mix first 8 ingredients and form into firm meatballs; set aside. Place the
bite size pieces of carrots into the bottom of the slow cooker or crockpot
and place meatballs on top.
2. Combine tomato paste, water, oregano, basil, beef broth, and seasoned salt;
pour over meatballs.
3. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian
vegetables and turn the slow cooker or crockpot to HIGH. Cover and
continue to cook on HIGH for 1/2 hour, or until the vegetables are done.
4. Serve over or with, noodles or pasta.
5. Serves 4.
Karen's Slow Cooker Beef Stew
INGREDIENTS
• 3 to 4 medium carrots, cut up • 3 to 4 medium potatoes, cut up • 2
pounds beef chuck or stew meat, cut in 1-inch cubes • 1 cup beef broth • 1
teaspoon Worcestershire sauce • 1 clove garlic • 1 bay leaf • 1 teaspoon
paprika • onions to taste • 1 rib celery, sliced • 1 package beefy onion
soup mix • 3 tablespoons tapioca • Salt and Pepper to taste
PREPARATION
1. Put all ingredients in slow cooker; stir to blend well. Cover and cook 10
hours LOW, 5 to 6 hours on HIGH.
Kayle's Mexican-Style Chicken Stew
INGREDIENTS
• 2 lbs boneless chicken breasts, skin removed, cut into 1-inch pieces • 4 to
5 medium potatoes, peeled and cut into small cubes • 1 (approx. 16 oz)
jar mild salsa • 1 (4 oz) can diced green chile peppers • 1 (1 1/4 oz)
envelope taco seasoning mix • 1 (8 oz) can tomato sauce
PREPARATION
1. Combine all ingredients in slow cooker.
3. Serve with warm flour tortillas.
Kim's Crockpot Beef Stew
INGREDIENTS
• 1 1/2 lbs stew meat or beef round cut in 1-inch cubes • 4 cans (10 3/4
ounces each) condensed cream of mushroom soup • 1 can (4 ounces) sliced
mushrooms • dash ground ginger • 5 cloves garlic, coarsely chopped
• 1/2 teaspoon dried leaf oregano • 1/2 teaspoon dried leaf basil • 1/2
teaspoon onion powder • salt and pepper to taste • 1/4 cup water
PREPARATION
1. Combine all ingredients in the crockpot; cover and cook on low for 7 to 9
hours. If you would like thicker gravy, add a little corn starch paste or flour
when you combine the ingredients. Serve over hot cooked egg noodles or
rice. You can add potatoes, carrots and experiment with the seasonings.
Serves 6.
Lamb and Vegetable Stew
INGREDIENTS
• 2 pounds lamb stew meat, or cubed lean boneless lamb • 2 medium
tomatoes, peeled and seeded, chopped • 1 small summer squash • 1 small
zucchini • 2 to 3 medium potatoes • 1 can mushrooms, sliced • 1/2 cup
bell peppers, chopped • 1 cup onions, chopped • 2 teaspoons salt • 1
garlic clove, crushed • 1/2 teaspoon thyme leaves • 1 bay leaf • 2 cups
stock, chicken • 2 tablespoons butter • 2 tablespoons flour
PREPARATION
1. Slice summer squash and zucchini. Dice potatoes.
2. Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay
leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to
9 hours, until lamb and vegetables are tender.
3. Turn to high setting. Blend flour and butter together. Drop small pieces into
the stew and cook, stirring frequently, until thickened.
4. Serve over hot cooked noodles or rice.
5. Serves 8.
Lamb Stew
INGREDIENTS
• 2 1/2 cups chicken stock • 3 carrots, scraped and thinly sliced • 2
onions, thinly sliced • 1 pound potatoes, peeled and thinly sliced, about 5
medium potatoes • 2 pounds lamb neck pieces or shoulder chops, trimmed
• 1/8 teaspoon salt • 1/8 teaspoon pepper • finely chopped parsley, for
garnish
PREPARATION
1. Pour the chicken broth into a saucepan and bring to a boil. Put all the
vegetables in thecrockpot; arrange the lamb on top.
2. Add boiling broth and add salt and pepper to taste.
3. Cover and cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
4. Sprinkle parsley over the stew and serve hot with thick, crusty bread.
5. Serves 4
Lisa's Beef-Taco Bean Stew
INGREDIENTS
• 2 lbs. rump roast or lean stew beef • 1 envelope taco seasoning • 1 can
(14.5 ounces) diced tomatoes, Mexican style • 1 small can green chile
peppers • 1 can (8 oz.) tomato sauce • 1/2 cup chopped onion • two
beef bouillon cubes or equivalent granules or base • 2 cans (15 ounces each)
red kidney beans; rinsed and drained • Shredded cheddar cheese
PREPARATION
1. Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow
cooker. Add the tomatoes, chile peppers, tomato sauce, onion and bouillon
cubes. Cover and cook on low 6 to 9 hours or until beef is tender. Add the
drained beans and cook until the beans are heated through; around 30
minutes. Serve topped with the shredded cheese and other toppings, as
desired.
Mama's Chicken Stew
INGREDIENTS
• 1 pound boneless chicken breasts and/or thighs, skin removed, cut into bite
sized pieces • 3 cups chicken broth • 1 cup frozen small whole onions
• 1 cupsliced celery • 1 cup thinly sliced carrots • 1 teaspoon paprika
• 1/2 teaspoon salt • 1 teaspoon poultry seasoning • 1/2 teaspoon pepper
• 2 cups sliced or halved mushrooms • 1 can (6 oz.) tomato paste • 1/4
cup water • 3 tablespoons cornstarch • 2 cups frozen green peas
PREPARATION
1. Combine first 11 ingredients in a large slow cooker. Cover and cook on
HIGH for 3 to 4 hours or until vegetables are tender. Combine water and
cornstarch in a small bowl, stirring until smooth and well blended blended.
Add the cornstarch mixture and frozen peas to slow cooker; stir to blend.
Cover and cook on HIGH for 30 minutes longer.
2. Serves 6 to 8.
Marti's Meatball Stew
INGREDIENTS
• 1 pound lean ground beef • 1/4 tsp. garlic powder • salt and pepper
• few sprigs parsley, chopped, or 1 teaspoon dried parsley flakes • 1/4 tsp.
marjoram • 1/4 tsp. basil • 1 egg • 1/2 cup soft bread crumbs • 1 to 2
tablespoons oil • 4 small carrots, peeled and diced • 3 potatoes, peeled and
diced • 1 onion, chopped • 1 pound green beans, cut in 1 1/2" lengths
• 1 can (1 pound) stewed tomatoes • 1 cup water
PREPARATION
1. Mix beef, garlic powder, 1 teaspoon of salt, the parsley, herbs, egg, and
bread crumbs. Shape beef mixture into 12 meatballs and brown on all sides
in a skillet in hot oil (or bake in oven for 20 to 30 minutes). Put carrots,
potatoes, onion and green beans in slow cooker. Sprinkle with salt and
pepper. Add meatballs. Mix tomatoes and water; pour over top. Cover and
cook on low 6 to 8 hours.
Mediterranean Stew
INGREDIENTS
• 2 1/2 to 3 pounds lean stew beef • 1 pound small white onions, peeled, or
frozen thawed • 3 cloves garlic, minced • 1 large can (28 oz.) can diced
tomatoes • 1/2 cup beef broth • 1 can (6 ounces) tomato paste • 2
tablespoons red wine vinegar • 2 tsp dried oregano • 1/2 tsp each salt &
pepper • 1/2 cup all purpose flour • 1/2 cup cold water • 1 sweet green
bell pepper, chopped • 2 Tbsp. chopped fresh parsley, optional • shredded
cheese, optional
PREPARATION
1. Trim beef and cut into 1-inch cubes. Put meat and onions into slow cooker
along with garlic and tomatoes. Combine beef stock, vinegar, oregano, and
salt and pepper; add to slow cooker, stirring gently to blend. Cook on Low
for 8-9 hours or High for 6 hours. Stir flour and cold water together until
smooth. Add to hot stew mixture and add the chopped green pepper. Cook
on high for 15 to 25 minutes or until thickened.
2. Sprinkle servings with chopped parsley and a little shredded cheese, if
desired.
Mediterranean Vegetable Stew
INGREDIENTS
• 1 medium eggplant, chopped • 2 zucchini, chopped • 1 red or green
bell pepper, or half of each color, seeded, diced • 1/2 cup chopped onion
• 3 large tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes • 1
tablespoon tomato paste • 2 cans garbanzo beans, (14 oz. each), drained and
rinsed • 1 can artichoke hearts packed in water, (14 oz.), drained and
quartered • 1 1/2 teaspoons dried leaf oregano • freshly ground black
pepper • salt • crushed red pepper flakes, to taste • 1 package egg
noodles, cooked
PREPARATION
1. Combine all ingredients except noodles in slow cooker and stir well.
(Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on
LOW for 7 to 9 hours. Serve with hot cooked noodles.
Ness's Beef Stew
INGREDIENTS
• 1 pound stew beef or round steak, cut in 1-inch cubes • 1 can condensed
tomato soup, about 10 1/2 ounces • 1 tablespoon tomato paste • 1/2 cup
water • 1 tablespoon Gravy Master or Kitchen Bouquet • 2 to 3 medium
potatoes, cubed • 3 medium carrots, peeled and diced • 1/4 cup chopped
onion • 1/2 teaspoon seasoned salt • 1/2 teaspoon black pepper • 1 cup
frozen peas (add last before serving)
PREPARATION
1. Combine stew beef, tomato soup, tomato paste, water, Gravy Master,
potatoes, carrots, onion, seasoned salt, and pepper in crockpot. Cover and
cook on LOW for about 8 to 10 hours. Add the peas in the last 30 minutes.
You can also add other vegetables if they are available.
2. This is REALLY good with Bisquick dumplings on top. Follow the recipe
on the Bisquick box and drop the dumplings on top of the hot beef stew,
recover with the lid, turn to HIGH, and cook another 1/2 hour or until
dumplings are cooked.
3. It's also good with any type of hot rolls.
Old Fashioned Beef Stew With Potatoes
INGREDIENTS
• 2 tbsp. vegetable oil • 3/4 cup Flour • 1 teaspoon Garlic powder • 1
1/2 teaspoons Paprika, divided • 2 pounds lean stew beef • 1 onion,
quartered • 1 clove garlic, minced • 2 cups beef broth or bouillon, low
sodium • 1 tsp. salt, or to taste • 1 tbsp. lemon juice • 1 tsp. sugar • 1
tsp. Worcestershire sauce • 1/2 tsp. pepper • 2 bay leaves • 6 carrots,
cut in pieces • 6 med. potatoes, cut in pieces • 1/3 cup cold water blended
with 3 tablespoons flour
PREPARATION
1. Combine flour, 1 teaspoon of paprika and garlic powder in a food storage
bag; add stew beef and toss to coat.
2. Brown coated beef in hot oil in a large skillet; transfer to the Crockpot.
3. Add the onion, garlic, broth, salt, lemon juice, sugar, Worcestershire sauce,
1/2 teaspoon of paprika, the pepper, bay leaves, carrots, and potatoes.
4. Cook on low for 8 to 10 hours, until vegetables are tender.
5. About 30 minutes before serving, add flour mixture to the pot. Turn to high
and cook until thickened.
6. Serves 6 to 8.
Old Fashioned Vegetable Beef Stew
INGREDIENTS
• 1 1/2 to 2 pounds stewing beef, cut in 1/2 to 1-inch cubes • 2 to 3
medium potatoes, cubed • 1 medium turnip, cubed • 1 cup sliced carrots
• 1/2 cup chopped onions • 1/4 to 1/2 cup sliced celery • 1/2 to 1 cup
sliced mushrooms • 1/2 cup butter beans or lima beans • 1 can (10 1/2
ounces) condensed beef broth • 1/4 cup red wine • 1/2 teaspoon salt
• 1/4 teaspoon pepper • pinch thyme • 3 tablespoons flour blended with
1/4 cup water • 1/2 cups frozen mixed vegetables, corn, or peas, optional
PREPARATION
1. In slow cooker, combine beef, potatoes, turnip, carrots, onions, celery,
mushrooms, butter beans, beef broth, wine, salt, and pepper. Cover and
cook on LOW for 9 to 12 hours, or on HIGH for 5 to 6 hours. Add thyme
and frozen mixed vegetables, corn, or peas, thawed, if using. Pour liquids
into a medium saucepan and simmer to reduce slightly. If desired, skim off
excess fat. Add the flour and water mixture and simmer until thickened.
2. Add back to vegetables and continue cooking on LOW until serving time.
3. Serves 6.
Old-Fashioned Meatball Stew
INGREDIENTS
• 2 tablespoons minced dried onion • 1/2 cup fine dry bread crumbs, plain
or seasoned • 1 teaspoon Worcestershire sauce • 2 eggs, lightly beaten
• salt and pepper, about 1/4 tsp. each, or to taste • 1 1/2 to 2 lbs ground
beef • 2 tablespoons vegetable oil • 4 to 5 medium red potatoes, peeled and
cubed • 1 or 2 carrots, sliced about 1/2-inch thick • 2 ribs celery, chopped,
or 1 1/2 tablespoons dried celery flakes • 1 medium onion, chopped coarsely
• 1 can (10oz) cream of mushroom soup (can use Healthy Request or other
low-fat) • 1 can (10oz) tomato soup
PREPARATION
1. Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and
pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat
in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches
in diameter; brown on all sides in hot oil. While meatballs are browning,
place the potatoes, carrots, and celery in a Crock Pot (3 1/2-quart or larger).
Using a slotted spoon or spatula, place browned meatballs on the
vegetables.
2. Quickly brown the onions and add to the Crock Pot. Pour soups over all;
cover and cook on low for 7 to 9 hours (3 1/2 to 5 on high). Taste and
adjust seasonings before serving.
3. Serves 4 to 6.
Pakistani Style Beef Stew
INGREDIENTS
• 8 tablespoons vegetable oil • 20 whole black peppercorns • 6 whole
cloves • 2 whole bay leaves • 6 whole cardamom pods • 2 medium
onions, chopped fine • 6 cloves garlic, chopped fine • 1 ginger root, 1"
cube, chopped fine • 2 pounds beef, cubed, (1") • 1 teaspoon cumin seed
• 1/2 teaspoon cayenne, optional • 1 teaspoon coriander seed, ground
• 2 teaspoons salt • 5 tablespoons yogurt, beaten • 2 pounds chopped
spinach, fresh or frozen • 1 Teaspoon Cardamom, (Seeds Only) • 1/2 Cup
Whole Black Peppercorns • 1/3 Cup Cumin Seed • 1/4 Cup Coriander
Seed • 3 Each Cinnamon Stick, 3 Inches Long • 6 Cloves
PREPARATION
1. This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is
optional....) and a different change of pace from everyday beef stew. You
could also use lamb in place of the beef.
2. Put the ginger, onions, and garlic into a blender container, and blend to a
paste, adding a Tablespoon of water if necessary. Set aside. Put the
peppercorns, cloves, bay leaves, and cardamom pods in one bowl.
3. Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt
in another bowl. Put the yogurt into another bowl. Wash and chop and drain
the fresh spinach, have it ready to add into the dish. (Or defrost the frozen
spinach.) Put the remaining teaspoon of salt into another bowl.
4. Now, heat the vegetable oil in a large dutch oven. When hot, put in the
peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now
put in the onions, garlic, and ginger. Stir and fry until the paste starts to
develop brown specks. Add the ground cumin, ground coriander, cayenne
and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a
minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been
mixed thoroughly with the other ingredients. Keep on frying until the meat
has a slightly browned look. Add the spinach, bit by bit, stirring in more as
the spinach in the pan wilts. Keep stirring and cooking until the spinach
wilts completely. It should give up its juices, to cook the meat.
5. Now, put the entire mixture in the slow cooker/Crock Pot, and allow to
simmer for 6-8 hours on high or 8 - 10 hours on low, until meat is tender.
6. When done, sprinkle the garam masala (instructions below) over the meat,
and stir in, then simmer for about 5 minutes longer. If there is too much
liquid, simmer uncovered for 5-10 minutes until sauce is thicker.
7. Serves 6.
This is usually served with flatbread, but is good over rice or noodles.
For the Garam Masala
1. Combine all ingredients and grind very fine, using a blender or a coffee
grinder. Store in a tightly closed container with other spices.
Paula's Smoked Sausage Stew
INGREDIENTS
• 1 lb smoked sausage in 1/2-inch slices • 3 to 4 medium potatoes, cut into
1-inch cubes • 1 (15 oz.) can green peas, undrained • 1 (14.5 oz.) can
chopped tomatoes, undrained (may use plain, Italian seasoned, etc.) • 2 cubes
beef boullion • 2 tablespoons dried minced onion • 1 1/2 cups water
PREPARATION
6 hours.
Perfect Beef Stew
INGREDIENTS
• 3 slices of thick bacon, chopped • 1/4 cup all-purpose flour • 1
teaspoon salt • 1/2 teaspoon freshly ground pepper • 2 pounds lean beef
stew meat, from round or chuck • 8 ounces button or baby portobello
mushrooms, cleaned and thickly sliced or halved • 1 medium carrot, peeled,
thinly sliced • 1 1/2 cups frozen pearl onions, thawed • 1 teaspoon minced
garlic • 1/2 cup dry red wine, such as cabernet sauvignon or pinot noir • 1
1/2 cups beef broth • 2 tablespoons tomato paste • 1/2 teaspoon dried
leaf thyme • 1/2 teaspoon dried leaf rosemary
PREPARATION
1. In a large skillet or sauté pan over medium heat, cook the diced bacon until
almost crisp and fat has been rendered. With a slotted spoon, transfer the
bacon to paper towels and leave 1 tablespoon of drippings in the skillet.
Refrigerate the bacon; it will be added to the stew near the end of the
cooking time.
2. In a food storage bag, combine the flour, salt, and pepper. Add the beef
pieces and toss to coat with the flour mixture.
3. Cook the beef in the bacon drippings over medium heat, stirring constantly,
until the beef is nicely browned on all sides.
4. Transfer the beef to the crockery insert of a slow cooker. Top with the
mushrooms, thinly sliced carrots, and thawed onions.
5. Combine the wine, beef broth, tomato paste, and garlic. Pour over the beef
and vegetables. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4
to 5 hours.
6. Stir in the thyme, rosemary, and the reserved bacon. Continue cooking on
HIGH, uncovered, for 15 minutes longer.
7. Serves 4 to 6.
Pork and Green Chile Stew
INGREDIENTS
• 2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1" cubes • 1/4 cup
flour • 1 teaspoon cumin • 1/4 teaspoon seasoned pepper • 1 teaspoon
salt • 1 teaspoon ground sage • 3 tablespoons oil • 3 tablespoons
vinegar • 2 large onions, coarsely chopped • 2 cans small whole new
potatoes, drained • 2 or 3 green chiles (such as Anaheim, or what you like),
diced, or 1 can (4oz) • 2 cups tomatillo salsa (salsa verde) • 1 can (15 oz)
chicken broth, reduced sodium • 1 teaspoon brown sugar
PREPARATION
1. Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork
cubes and shake to coat thoroughly. Brown pork in hot oil in batches;
remove when browned and set aside. With heat still on, add the vinegar to
the skillet, scraping up brown bits (vinegar will reduce). Place onions,
chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits
from the skillet in a 5-quart slow cooker.
2. Stir and cook, covered, on low 8 to 12 hours, or on high 4 to 6 hours. I
mashed a few of the potatoes to thicken it. Delicious with freshly-baked
cornbread!
3. Serves 6.
Pork and Sauerkraut Stew
INGREDIENTS
• 1 cup chopped onion • 2 tablespoons butter • 3 small cloves garlic,
minced • 1 teaspoon caraway seeds • 2 tablespoons paprika • 2 pounds
boneless pork shoulder, cut in 1" pieces • 1 teaspoon salt • 3 cups
sauerkraut, rinsed and drained • 1 tablespoon flour • 2 cups sour cream
PREPARATION
1. Combine all ingredients except flour and sour cream, adding 1/2 cup water.
Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the
flour with the sour cream until smooth; add to the stew and continue to
cook for 10 minutes, until thickened and thoroughly heated.
2. Serve with buttered noodles.
Pork Chop Stew With Cabbage
INGREDIENTS
• 6 pork loin chops • 4 tablespoons flour, divided • 2 tablespoons olive
oil or canola • 4 medium potatoes, red or Yukon gold, cut in cubes • 1
medium onion, chopped • 1 small cabbage, cut in wedges • 4 carrots, diced
• 1/4 teaspoon salt • 1/2 teaspoon ground black pepper • 2 teaspoons
beef bouillon granules or beef base • 1/4 cup water • 1 can (14 1/2 oz.)
stewed tomatoes, cut up • 1/2 cup sour cream • 2 tablespoons cornstarch
PREPARATION
1. Trim fat from chops; coat with 2 tablespoons of the flour.
2. Brown the pork chops in skillet in hot oil over medium heat.
3. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour
over the vegetables and toss to coat. Layer over potato mixture the cabbage
wedges, salt, pepper, the browned pork chops, bouillon granules or base
dissolved in the 1/4 cup water, and the stewed tomatoes. Do not stir the
mixture.
4. Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8
hours.
5. In small saucepan, stir together sour cream and cornstarch until smooth.
Pour cooking liquid into a 2-cup measure; add enough water or milk to
equal 1 1/2 cups. Stir into sour cream mixture in saucepan. Cook and stir
over medium-low heat until thick and mixture comes to a boil. Serve the
sour cream mixture with pork chops.
Pork Stew with Cider
INGREDIENTS
• 2 pounds boneless trimmed pork shoulder, cut into 3/4-inch cubes • 3
tablespoons flour • 1 teaspoon salt • 1/4 teaspoon dried thyme • 1/4
teaspoon pepper • 6 carrots, cut into 1/2-inch slices • 4 medium potatoes,
cut into 3/4-inch cubes • 1 cup chopped onion • 1 large apple, peeled,
cored, and chopped • 2 cups apple cider • 1 tablespoon vinegar • 1/2
cup cold water • 1/4 cup flour
PREPARATION
1. Combine 3 tablespoons flour, salt, thyme and pepper; toss with meat. Put
carrots, potatoes, onion and apple in slow cooker. Top with the pork cubes.
Combine apple cider and vinegar; pour over meat. Cover and cook on LOW
for 9 to 11 hours. Turn slow cooker to HIGH. Blend 1/4 cup flour and 1/2
cup cold water, stirring until smooth. Stir into hot liquid in slow cooker.
Cover and cook 15 minutes longer, or until thickened.
2. Taste and adjust seasonings. Serves 8.
Pork Stew With Tomatoes and Taco Seasoning
INGREDIENTS
• 2 tbsp. vegetable oil • 1 lb boneless pork cut up into cubes • 1 large
onion diced • 2 cloves garlic chopped • 1 packet taco seasoning • 2 cans
(14.5 ounces each) diced tomatoes • 1 can diced tomatoes with green chiles
(such as Ro-Tel) • 1/2 cup beef broth • 1 can (12 ounces) corn • 1 can
(15 ounces) pinto beans
PREPARATION
1. Heat oil in a large skillet or sauté pan over medium heat. Brown pork,
onion, and garlic.
2. Transfer the meat mixture to a slow cooker or crockpot. Add remaining
ingredients and cook on low for 4 to 6 hours, or until the pork is tender.
3. Serve with cornbread; garnish with sliced ripe olives and sour cream.
4. Serves 4 to 6.
Potato, Sauerkraut, and Beef Stew
INGREDIENTS
• 2 to 3 medium potatoes, peeled and cut into 1/2-inch cubes • 2 pounds
sauerkraut, rinsed and drained • 1 medium onion halved and thinly sliced
• 1/4 cup dry white wine • 2 tablespoons cornstarch • 1 (14.5 ounces)
can diced tomatoes • 1/4 teaspoon garlic powder • 1/4 teaspoon pepper
• 1/4 teaspoon salt • 2 teaspoons caraway seeds, optional • 2 pounds
beef top round steak or lean stew beef, trimmed of excess fat and cut 1/2-inch
cubes
PREPARATION
1. Put cubed potatoes in the slow cooker. Top with the drained sauerkraut,
then top with sliced onion. In a medium bowl, blend wine and cornstarch
until smooth. Stir in the diced tomatoes with juice, garlic powder, pepper,
salt, and caraway seeds. Pour about 2/3 of the tomato mixture over the
potatoes and sauerkraut. Top with the beef cubes. Pour the remaining 1/3 of
tomato mixture over all. Cover and cook on LOW for about 7 to 9 hours or
until the beef and potatoes are tender.
2. Serves 6 to 8
Rustic Lamb Stew
INGREDIENTS
• 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes • 1 tsp.
salt • 1/2 tsp. pepper • 1/4 cup all purpose flour • 2 tbsp. vegetable oil
• 1 lg. (1 cup) onion, sliced thin • 2 cups water • 1 cup baby carrots
• 2 cups diced rutabaga or turnips • 1 cup frozen peas, thawed
PREPARATION
1. Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat
oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few
pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon.
Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring
occasionally until lightly browned. Stir in the water, scraping up browned
bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots
and rutabaga.
2. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to
45 minutes.
3. Serves 4.
Simple Sweet and Sour Beef Stew
INGREDIENTS
• 2 lbs. stewing beef, cut into 1 1/2-inch cubes • 1/4 c. flour • 1 tsp. salt
• 1/8 tsp. pepper • 2 tablespoons vegetable oil • 1 c. chopped onion
• 6 lg. carrots, cut in 3/4 inch pieces • 1/4 c. brown sugar • 1/2 c.
vinegar • 1 tbsp. Worcestershire sauce
PREPARATION
1. Mix flour, salt, and pepper; dredge beef with mixture. Heat oil in skillet and
brown meat on all sides. Place carrots in bottom of slow cooker; add meat
and onions. Combine remaining ingredients and add to slow cooker. Cover
and cook on LOW for 8 to 10 hours. Serve with hot cooked noodles or rice.
2. Serves 6 to 8.
Slow Cooker Barbecue Beef Stew
INGREDIENTS
• 1 1/2 to 2 pounds stew beef • 3 tablespoons vegetable oil • 1 cup
onion, sliced, about 1 large onion • 1/2 cup green pepper, chopped • 1
large clove garlic • 1/2 teaspoon salt • 1/8 teaspoon pepper • 2 cups
beef stock • 1 can (14.5 ounces) tomatoes • 1 can (4 oz.) mushrooms,
drained • 1/3 cup barbecue sauce • 3 tablespoons cornstarch • 1/4 cup
cold water
PREPARATION
1. If beef is in large pieces, cut into cubes, about 3/4-to 1-inch. Heat oil in a
skillet over medium heat. Saute the beef and onion in the hot oil until beef
is browned. Add the garlic and chopped green pepper and saute for 1
minute longer; transfer to the slow cooker insert. Add salt, pepper, beef
stock, tomatoes, mushrooms and barbecue sauce. Cover and cook on LOW
setting for 8 to 10 hours. Mix cornstarch with the cold water and stir into
stew about 20 minutes before done.
2. Serve with hot cooked noodles or rice.
Slow Cooker Brunswick Stew
INGREDIENTS
• 3 to 3 1/2 pounds chicken pieces • 6 cups water • 1 cup chopped
onion • 2 cups diced cooked ham • 2 to 3 medium potatoes, diced • 1
medium carrot, sliced • 2 cans tomatoes, 14 to 16 ounces each, cut up • 10
ounces lima beans, frozen, thawed • 10 ounces corn; whole kernel, frozen,
thawed • 2 teaspoons salt • 1 teaspoon sugar • 1/4 teaspoon pepper
• 1/2 teaspoon seasoned salt
PREPARATION
1. In a slow cooker combine chicken pieces with water, onion, ham, carrot,
and potatoes. Cook covered on LOW for 5 hours, or until chicken is done.
Lift chicken out of pot; when cool enough to handle, remove meat from
bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt,
seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Slow Cooker Chicken Stew
INGREDIENTS
• 3 to 4 chicken leg quarters, skin removed • 1/3 cup water • 1 can (10
3/4 ounces) cream of mushroom soup • salt and pepper, to taste • 3
medium potatoes, cubed • 2 medium onions, cubed • 1 cup frozen corn,
thawed • 1 can (8 ounces) tomato sauce • 1 envelope onion soup mix
PREPARATION
1. If desired, cut each chicken leg quarters into 2 pieces (thigh and leg).
2. Mix mushroom soup with water in slow cooker.
3. Add chicken pieces, salt and pepper.
4. Cover and cook for 1 hour on HIGH, then add all other ingredients and
cook on LOW for 6 to 8 hours or cook for 3 to 4 hours on HIGH.
5. Serve hot with crackers or biscuits.
Snow Day Beef Stew
INGREDIENTS
• 1/2 cup chopped onion • 2 medium carrots, sliced on diagonal, about 1/4-
inch thick • 3 to 4 medium potatoes, peeled and cut into bite-size pieces
• 8 ounces sliced mushrooms • 2 to 2 1/2 pounds lean boneless • beef
round, trimmed and cut into 1-inch cubes, or lean stew beef • 1/4 cup all-
purpose flour • 1 1/2 teaspoons dried leaf thyme, crumbled • 1 can (about
14 1/2 oz.) stewed tomatoes • 1/4 cup red wine or beef broth • 1 to 1 1/2
cups frozen peas, thawed • salt
PREPARATION
1. In a 3 1/2-to 6-quart crockpot, combine onion, carrots, potatoes, and
mushrooms.
2. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add
tomatoes and wine.
3. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
4. Stir in peas.
5. Increase temperature to HIGH; cover and cook until peas are heated
through (10 to 15 more minutes).
6. Season to taste with salt.
Southwest Beef Chile Stew
INGREDIENTS
• 1 pound lean beef stew meat, cut into 1/2-inch cubes • 1 cup chopped
onion • 2 cloves garlic, finely minced • 1 can (14.5 ounces) diced tomatoes
with juice • 2 cans (4 ounces each) diced green chiles, drained • 1 cup corn
kernels • 1 1/2 teaspoons dried oregano leaves, crushed • 1 teaspoon
ground cumin • 1/2 teaspoon salt • 1/4 teaspoon ground red pepper • 2
tablespoons yellow cornmeal
PREPARATION
1. Combine all ingredients, except cornmeal, in a slow cooker, mixing well.
Cover and cook on LOW 7 to 8 hours or until meat is tender. Turn control
to HIGH. Stir in cornmeal; cover and cook 20 to 25 minutes longer.
2. Serves 4.
Southwest Turkey Tenderloin Stew
INGREDIENTS
• 1 to 1 1/2 lbs turkey tenderloins, cut into 3/4-inch pieces • 1 tablespoon
chili powder • 1 teaspoon ground cumin • 1/2 teaspoon salt • 1 sweet
red bell pepper, cut into 3/4 inch pieces • 1 sweet green bell pepper, cut into
3/4 inch pieces • 1 large onion, chopped, 3/4 to 1 cup • 3 cloves garlic,
minced • 1 (15 1/2-oz) can chili beans in spicy sauce, undrained • 1 (14
1/2-oz) can stewed tomatoes or chili-style tomatoes, undrained • 3/4 cup your
favorite salsa or picante sauce
PREPARATION
1. Place turkey pieces in crockpot. Sprinkle turkey with chili powder, cumin,
and salt; toss to coat pieces. Add bell peppers, onion, garlic, beans,
tomatoes, and salsa. Mix well. Cover and cook on LOW 5 hours or until
turkey is cooked through and vegetables are tender. Serve in bowls, topped
with a small dollop of sour cream, a sprinkling of cilantro or parsley, or
other garnish.
Southwestern Chicken & Rice Stew
INGREDIENTS
• 6 to 8 chicken tenderloins, about 1 pound, cut into 1/2-inch pieces • 1 can
(15 oz) diced tomatoes • 1 can chicken & rice or chicken & wild rice soup,
undiluted • 1/2 cup chopped vegetables, celery, bell peppers, carrot, or about
2 tablespoons dried vegetable flakes • 1 cup frozen corn • 1 can (4 oz)
chopped green chile • 2 tablespoons converted rice • 1 small onion,
chopped • 1/4 teaspoon cumin • 1/2 teaspoon garlic powder • dash
oregano • salt and pepper to taste
PREPARATION
1. Combine chicken tenderloins, tomatoes, and all remaining ingredients in
the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours.
2. Crockpot chicken stew serves 4.
Spanish Pork Stew with Potatoes
INGREDIENTS
• 1 pound lean pork shoulder (also known as pork butt) • 4 to 5 medium
potatoes • 1 pound tomatoes, diced, canned or fresh • 1 green bell pepper,
or use half green and half red • 2 tablespoons vinegar • 2 tablespoons
vegetable oil • 3 garlic cloves, crushed • 1 cup chicken broth • 1 bay
leaves • 1 medium onions, chopped
PREPARATION
1. Cut pork into large chunks. Peel potatoes and cut into 1-inch pieces. Seed,
core, and thinly slice bell pepper.
2. Heat oil in a skillet; brown pork, stirring to brown all sides. Layer all
ingredients in crockpot in order given; cover and cook on LOW until meat
is tender, about 9 to 10 hours.
Sweet and Sour Stew
INGREDIENTS
• 2 tablespoons vegetable oil • 1 1/2 to 2 pounds London broil or round
steak, cut into 1-inch cubes • 1 large can (15 ounces) tomato sauce • 1/2
teaspoon paprika • 1/4 cup light brown sugar, packed • 1/2 teaspoon salt
• 1/2 cup cider vinegar • 1/2 cup light corn syrup • 3 medium carrots,
sliced • 3 ribs celery, sliced • 1 large onion, sliced • 1 large bell pepper,
cut into 1-inch squares • 1 can (8 ounces) pineapple chunks, drained
PREPARATION
1. Heat oil in skillet and brown round steak cubes. Transfer to slow cooker.
Stir in tomato sauce, paprika, brown sugar, salt, vinegar, corn syrup,
carrots, onions, celery, green pepper, and pineapple. Cover and cook on
LOW for 7 to 9 hours or until meat is tender. Taste and adjust seasonings.
2. Serves 6.
Sweet and Spicy Garbanzo Bean Stew
INGREDIENTS
• 1 can garbanzo beans, about 15 ounces, drained • 6 cups water or
vegetable broth • 1 onion, coarsely chopped • 2 medium sweet potatoes,
peeled and cut in chunks • 1 carrot, sliced • 1 celery stalk, sliced • 1 cup
frozen chopped spinach • 1 tablespoon lemon juice • 1 tablespoon soy
sauce • 1 teaspoon ground coriander • 1/2 teaspoon ground cumin • 1 or
2 teaspoons repared horseradish • 1/8 teaspoon hot pepper sauce
PREPARATION
1. In crockpot, combine garbanzo beans with water or broth and all remaining
ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to
5 hours, until vegetables are tender.
2. Serves 6 to 8.
Tangy Beef Stew
INGREDIENTS
• 2 lb. beef stew meat, beef round or lean chuck, cut in 1-inch cubes • 1
cup sliced carrots • 1 medium onion, sliced • 1 can (8 ounces) tomato
sauce • 1/4 cup brown sugar • 1/4 cup vinegar • 1 tablespoon
Worcestershire sauce • 1/2 cup beef broth or water • 1 teaspoon salt • 1
tablespoon plus 1 teaspoon cornstarch • 2 tablespoons cold water • hot
cooked noodles
PREPARATION
1. Place first 9 ingredients in slow cooker. Stir, cover, and cook on low until
meat is tender, about 7 to 9 hours. Turn slow cooker to high. Combine
cornstarch and cup cold water; add to beef mixture. Cook and stir until
thickened and bubbly. Serve over hot cooked noodles.
Tex-Mex Beef Stew With Vegetables
INGREDIENTS
• 2 pounds sirloin tips, cut into 1-inch cubes • 1 can (14.5 ounces)
Mexican-style tomatoes or stewed tomatoes • 1 can (10 1/2 oz) condensed
beef broth, undiluted • 1 cup mild picante sauce • 1 1/2 cups frozen whole
kernel corn, thawed, or canned • 3 medium carrots, cut into 1/2-inch slices
• 1 medium onion, cut in quarters then sliced • 2 garlic cloves, crushed and
minced • 1/2 tsp ground cumin • 1/2 tsp salt • 1/4 cup all-purpose flour
• 1/2 cup water
PREPARATION
1. Combine sirloin tips, tomatoes, beef broth, picante sauce or salsa, corn,
carrots, onion, garlic, cumin, and salt. Cook, covered, on HIGH setting 3 to
4 hours, or until meat is tender. Stir together flour and water. Stir flour
mixture into stew mixture and cook on HIGH setting 1 hour or until
thickened. Serves 6.
Tortellini Stew
INGREDIENTS
• 1/2 cup chopped onion • 2 medium zucchini, in 1-inch cubes, about 1
cup • 3 1/2 cups chicken broth or vegetable broth • 1 large can (28 ounces)
crushed tomatoes • 3 1/2 cups chicken broth or vegetable broth • 1 large
can (28 ounces) crushed tomatoes • 1 can (15 1/2 ounces) canned great
northern beans, drained and rinsed • 1 to 2 tablespoons dried leaf basil
• 1/2 teaspoon salt, or to taste • 1/4 teaspoon pepper • 8 ounces fresh or
dry cheese-filled tortellini, cooked
PREPARATION
1. Combine all ingredients except tortellini in Crock Pot. Mix well. Cover and
cook on Low setting for at least 6 hours. When ready to serve, increase heat
to High setting. Add cooked tortellini. Cook 10 minutes longer, until heated
through.
2. Serves 6 to 8.
Turkey Stew With Mushrooms
INGREDIENTS
• 1 pound turkey cutlets or tenders, cut into 1-inch cubes • 1 medium
onion, quartered and thinly sliced • 2 to 3 tablespoons chopped green onions
with green tops • 8 ounces sliced mushrooms • 3 tablespooons all-purpose
flour • 1 cup half and half or whole milk • 1 teaspoon dried leaf tarragon
or thyme, crumbled • 1 teaspoon salt pepper, to taste • 1/2 cup frozen peas
or peas and carrots • 1/2 cup sour cream, optional
PREPARATION
1. Layer turkey, onions and mushrooms in slow cooker. Cover and cook on
LOW for 4 hours. Remove turkey and vegetables to serving bowl. Turn the
slow cooker to HIGH. With a whisk, blend flour into half-and-half until the
mixture is smooth; pour into slow cooker. Add tarragon, salt and pepper.
Return cooked vegetables and turkey to the slow cooker. Stir in the frozen
peas. Cover and cook 1 hour or until sauce has thickened and peas are
heated through.
2. For richer stew, stir in sour cream about 10 minutes before serving.
Veal Stroganoff Stew
INGREDIENTS
• 1/2 cup all-purpose flour • 1/2 teaspoon salt • 1/2 teaspoon ground
nutmeg or mace • 1/4 teaspoon pepper • 2 pounds veal, cut in 1-inch cubes
• 2 tablespoons vegetable oil • 2 cans (10.5 ounces each) beef broth • 4
medium potatoes, cut in 1-inch cubes • 1/2 cup chopped onions • 8 ounces
sliced fresh mushrooms • 1 cup sour cream
PREPARATION
1. In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or
mace, and pepper. Coat veal cubes with flour mixture. Heat in oil in skillet
over medium heat. Add veal cubes and brown. Transfer to slow cooker.
Add all remaining ingredients, except sour cream, to slow cooker or
crockpot. Stir to combine. Cover and cook at setting LOW for 7 to 9 hours
or HIGH for 3 to 4 hours, until meat and vegetables are tender.
2. Just before serving, stir in sour cream.
Vickie's Kielbasa Stew
INGREDIENTS
• 3 to 4 medium potatoes, peeled and cut into 1 1/2-inch pieces • 1 lb
kielbasa, sliced • 2 cans green beans, (15oz each) drained • 1 medium
onion, quartered( I use dried minced onion flakes) • 1 clove garlic, minced
• 2 cans (10 3/4 ounces each) condensed Cream of Mushroom soup • 1 cup
shredded cheddar cheese
PREPARATION
1. Layer potatoes, kielbasa, green beans, onion, garlic, cream of mushroom
soup, and shredded cheddar cheese in the crockpot in the order listed above.
Cook on LOW for 5 to 7 hours.
Will's Fisherman's Stew
INGREDIENTS
• 1 large can (28 ounces) crushed tomatoes with juice • 1 can (8 ounces)
tomato sauce • 1/2 cup chopped onion • 1 cup dry white wine • 1/3 cup
olive oil • 3 cloves garlic, minced • 1/2 cup parsley, chopped • 1 green
pepper, chopped • 1 hot pepper (optional), chopped • salt and pepper, to
taste • 1 teaspoon thyme • 2 teaspoons basil • 1 teaspoon oregano
• 1/2 teaspoon paprika • 1/2 teaspoon cayenne pepper • water, if
desired•
• Seafood••
• 1 deboned (important) and cubed fillet of seabass, cod or other whitefish
• 1 doz. prawns • 1 doz. scallops • 1 doz. mussels • 1 doz. clams (can
use canned)
PREPARATION
1. Place all ingredients in slow cooker except seafood. Cover and cook 6 to 8
hours on low.
2. About 30 minutes before serving, add your seafood. Turn the heat up to
HIGH and stir occasionally (but gently).
3. Serve with true sourdough bread if you can find it. We here in San
Francisco are lucky in that we have a choice of several really 'sour' tasting
brands. By the way, don't be afraid to dunk your bread in the chioppino as
it's considered perfectly good manners in this case.
Applesauce Sauerkraut
INGREDIENTS
• 1 pound sauerkraut • 1 pound kielbasa or other smoked sausage • 3 to
4 tart cooking apples, thickly sliced • 1/2 cup packed brown sugar • 3/4
teaspoon salt • 1/8 teaspoon pepper • 1/2 teaspoon caraway seeds, optional
• 3/4 cup apple juice
PREPARATION
1. Rinse sauerkraut and squeeze dry. Place half of the sauerkraut in a slow
cooker.
2. Cut sausage into 2-inch lengths; place in slow cooker.
3. Continue to layer in slow cooker, the sliced apples, brown sugar, salt,
pepper and caraway seeds.
4. Top with remaining sauerkraut. Pour apple juice over all.
5. Cover and cook on LOW for 6 to 8 hours or until apples are tender. Stir
before serving.
6. Serves 4.
Asparagus Casserole
INGREDIENTS
• 2 cans sliced asparagus, (approx. 12 to 15 oz each) • 1 can cream of
asparagus soup or cream of celery, (10 3/4 oz) • 1 or 2 hard-cooked eggs,
thinly sliced • 1 cup shredded cheddar cheese • 1/2 cup coarsely crushed
saltines or Ritz crackers • 1 to 2 teaspoons butter
PREPARATION
1. Place drained asparagus in lightly buttered slow cooker. Combine cream of
celery or asparagus soup and the shredded cheese. Top asparagus with
sliced hard-cooked eggs, soup mixture, then the cracker crumbs. Dot with
butter. Cover and cook on LOW for 4 to 6 hours.
Baked Potatoes
INGREDIENTS
• 8 to 12 potatoes, more or less•
• foil for wrapping potatoes • butter and seasonings for serving
PREPARATION
1. Prick potatoes with a fork and wrap each potato in foil.
2. Fill a dry slow cooker with the wrapped potatoes.
3. Cover and cook on LOW 8 to 10 hours, until potatoes are tender.
4. Prick with a fork to check.
5. Serve with butter and seasonings along with other toppings.
•Use as many potatoes as you need or can fit in your slow cooker.
Bavarian-Style Red Cabbage
INGREDIENTS
• 1 large head of red cabbage, washed and coarsely sliced • 2 medium
onions, coarsely chopped, about 1 cup • 6 tart apples, cored and quartered
• 2 teaspoons salt • 2 cups hot water • 3 tablespoons granulated sugar
• 2/3 cup cider vinegar • 6 tablespoons bacon grease or butter
PREPARATION
1. Place cabbage, onions, and apples in the crockpot. Sprinkle with salt.
Combine hot water, sugar, vinegar, and bacon grease or butter; pour over
cabbage mixture. Cover and cook on LOW for 8 to 10 hours. Stir well
before serving.
Cabbage and Apples
INGREDIENTS
• 1 medium cabbage, coarsely chopped • 2 tart apples, cored, diced • 2
medium onions, quartered and sliced • 1 scant teaspoon salt • 1/4 teaspoon
ground black pepper • 1 cup apple juice concentrate, thawed • 1/2 cup
chicken broth • 3 tablespoons spicy mustard
PREPARATION
1. Lightly oil the slow cooker or spray with nonstick cooking spray; add the
cabbage, diced apples, and sliced onions. Toss with the salt and pepper. In a
cup, combine the apple juice concentrate, chicken broth, and mustard; pour
over the cabbage mixture. Cover and cook on LOW for 6 to 8 hours, or
until the vegetables are tender. Stir the mixture every 2 to 3 hours. Remove
to a bowl with a slotted spoon.
2. Serves 6 to 8.
Candied Sweet Potatoes
INGREDIENTS
• 4 to 5 large sweet potatoes, peeled and cut in 1-inch cubes, about 8 to 10
cups • 1 cup light brown sugar, packed • Juice and finely grated zest of 1
orange • 1/4 cup honey • 4 tablespoons butter • 1/2 teaspoon vanilla
• 1 1/2 teaspoons cinnamon • Dash nutmeg
PREPARATION
1. Lightly grease the crockery; arrange sweet potato cubes in the slow cooker.
Combine the remaining ingredients and heat in the microwave or on the
stovetop in a saucepan. Stir to blend and pour mixture over the sweet potato
cubes.
2. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender.
3. Serves 6 to 8.
Cheddar Potato Slices
INGREDIENTS
• 1 can (10 3/4 ounces) condensed cream of mushroom soup (or cream of
celery) • 1/2 teaspoon ground paprika • 1/2 teaspoon pepper • 4
medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick • 4
ounces shredded Cheddar cheese
PREPARATION
1. Combine soup, paprika and pepper. In generously greased slow cooker,
arrange potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup
mixture over cheese.
2. Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep
warm for serving.
3. Serves 6.
Cheese and Potato Casserole
INGREDIENTS
• 2 lb. pkg. frozen hash brown potatoes (partially thawed) • 2 (10 1/2
ounces each) cans cheddar cheese soup • 1 (13 ounces) can evaporated milk
• 1 can French fried onion rings, divided • Salt and pepper to taste
PREPARATION
1. Combine potatoes, soup, milk, and half the can of onion rings; pour into
greased slow cooker/Crock Pot and add salt and pepper. Cover and cook on
low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings
of top before serving.
Colcannon
INGREDIENTS
• 1 pound potatoes, sliced • 2 medium parsnips, peeled and sliced • 2
medium leeks • 1 cup milk • 1 pound cabbage, chopped • 1/4 teaspoon
nutmeg • 2 small cloves garlic, minced • 1 dash salt • 1 dash pepper
• 2 tablespoons butter • parsley
PREPARATION
1. Cook the potatoes and parsnips in water until tender. While vegetables are
cooking, chop leeks (light green as well as whites) and simmer in the milk
until soft.
2. Cook the cabbage and keep warm.
3. Drain the potatoes and parsnips and season with nutmeg, garlic, salt and
pepper. Mash or beat the potato mixture until smooth. Add the cooked leeks
and milk; mix just until blended.
4. Stir in the cooked chopped cabbage and butter.
5. Garnish with fresh minced parsley.
6. To make in the slow cooker, cook the cabbage first, then layer all of the the
vegetables in the crock, starting with potatoes. Cover and cook for 7 to 9
hours, until vegetables are tender. Drain vegetables and mash with milk and
butter and garnish with parsley.
7. Serves 6.
Confetti Scalloped Corn
INGREDIENTS
• 2 eggs, beaten • 1 cup light sour cream • 1/4 cup melted butter • 1
small onion, finely chopped, or 2 TBS dried chopped onion • 1 can Mexicorn,
drained (11oz) • 1 can cream-style corn (14oz) • 2 to 3 tablespoons green
jalapeno salsa, regular • salsa, or chopped green chile (optional) • 1 small
cornbread mix (Jiffy or similar)
PREPARATION
1. Mix all ingredients together well; pour into a lightly buttered 3 1/2-quart
slow cooker/Crock Pot (or into a baking dish that will fit into a larger slow
cooker/Crock Pot).
2. Cover and cook on high for 2 to 2 1/2 hours.
3. Serves 6 to 8 as a side-dish.
Cranberry Cabbage
INGREDIENTS
• 1 medium red cabbage, about 2 1/2 pounds, coarsely chopped • 1 can (16
ounces) whole berry cranberry sauce • 1 large onion, quartered and sliced
• 2 apples, peeled, cored, coarsely chopped • 1/2 cup apple juice or cider
• 1/2 teaspoon dried leaf thyme or caraway seeds • 1/2 teaspoon ground
cinnamon • Dash allspice • 1/4 teaspoon black pepper • 1 teaspoon salt
• 2 tablespoons brown sugar • 4 tablespoons red wine vinegar or port wine
vinegar
PREPARATION
1. Combine all ingredients in a 4 to 6-quart slow cooker. Cover and cook on
2. Serves 6.
Cream Cheese Potatoes
INGREDIENTS
• 2 tablespoons dried minced onion • 1 medium clove garlic, crushed and
finely minced • 1 teaspoon salt • 8 to 10 medium potatoes, sliced•
• 1 package (8 ounces) cream cheese, cubed • 1/2 cup shredded Cheddar
cheese, optional
PREPARATION
1. Spray slow cooker with non-stick butter flavor cooking spray. In a small
bowl or cup, combine onion, garlic, salt, and pepper. Layer about 1/4 of the
sliced potatoes in bottom of slow cooker. Sprinkle with about 1/4 of the
onion and garlic mixture. Layer with about 1/3 of the cream cheese cubes.
Repeat layers, ending with seasonings. Cover and cook on HIGH 3 to 4
hours, until potatoes are tender. In last 20 to 30 minutes of cooking, stir
potatoes to distribute cream cheese.
2. Potatoes can be partially mashed at this point. If desired, top with 1/2 cup of
shredded mild Cheddar cheese. Cover and continue to cook, about 10
minutes, just until melted. Serve when potatoes are tender.
3. Serves 6.
• Substitute 1 bag (32 ounces) frozen hash brown potatoes for sliced potatoes
and prepare as directed. Cook on HIGH 2 hours or LOW for 4 to 5 hours.
Creamy Corn
INGREDIENTS
• 2 cups corn kernels • 2 tablespoons sugar • 2 eggs • 1/4 cup flour
• 2 tablespoons butter • 1 cup milk • 1/2 teaspoon salt
PREPARATION
1. Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow cooker.
Cook on high for one hour.
Crockpot Acorn Squash
INGREDIENTS
• 2 acorn squash, cut in half and seeded • 1 1/4 teaspoons salt • 1/4
teaspoon pepper • 1/2 cup water • 4 tablespoons butter • 1 heaping
tablespoon brown sugar • 2 slices bacon, diced
PREPARATION
1. Reason acorn squash with salt and pepper. Sprinkle with remaining
ingredients. Pour water into slow cooker. Add acorn squash to the crockpot,
arranging so they do not rest directly on top of each other.
2. Cook squash on HIGH 1 hour. Reduce to low and cook for about 6 hours
longer, until tender.
3. Serves 4.
Crockpot Corn
INGREDIENTS
• 4 cups frozen corn • 1 package (8 ounces) cream cheese • stick butter
• Salt and pepper to taste
PREPARATION
1. Melt cream cheese and butter in microwave. Stir to blend.
2. Spray the slow cooker with nonstick cooking spray.
3. Put melted cream cheese and butter in slow cooker. Add corn, salt and
pepper; stir.
4. Cover and cook in slow cooker for two hours on LOW.
5. Serves 6 to 8.
Fresh Black-Eyed Peas With Bacon and Fire-Roasted Tomatoes
INGREDIENTS
• 1 1/2 pounds fresh black-eyed peas, rinsed, drained • 8 to 12 ounces
bacon, diced • 1 1/2 cups chopped onion • 1 cup chopped red and green
bell pepper • 1/2 cup chopped celery • 1 clove garlic, minced • 1 1/2
cups water • 1 can (approx. 14.5 ounces) fire-roasted diced tomatoes, or chili-
seasoned tomatoes • 1 teaspoon chili powder • 1 teaspoon salt • 1/4
teaspoon ground black pepper • 1/2 teaspoon dried leaf oregano
PREPARATION
1. Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.
2. Cook bacon in a large skillet until softened; add onions, peppers, and celery
and continue cooking, stirring frequently, until vegetables are tender. Stir in
garlic and cook for 1 minute longer. Add the vegetable mixture to the slow
cooker along with the water. Cover and cook on low for 5 to 7 hours, or
until peas are tender. Add remaining ingredients and continue cooking for 1
to 2 hours longer.
3. Serves 6 to 8.
Crockpot German Potato Salad
INGREDIENTS
• 4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds • 1/2 c. onions,
chopped • 1/2 c. celery sliced • 1/4 c. green peppers, diced • 1/4 c.
vinegar • 2 to 3 tablespoons sugar • 1/4 c. oil • Chopped parsley
• Sliced bacon, cooked and crumbled • sugar, optional
PREPARATION
1. Combine all ingredients except parsley and bacon. Add salt and pepper to
taste. Stir and cook for 5 to 7 hours in crockpot.
2. Garnish with bacon and parsley.
Crockpot Hash Brown Casserole
INGREDIENTS
• 2 cups sour cream • 1 can (10 3/4 oz) cream of mushroom soup • dash
pepper • 2 cups Velveeta cheese, shredded or cubed • 1/2 cup chopped
onions • 3/4 teaspoon salt • 1/4 teaspoon pepper • 2 pounds frozen hash
brown potatoes
PREPARATION
1. In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and
pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow
cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and
cook 2 1/2 hours longer.
2. Serves 8 to 10.
Crockpot Orange Glazed Carrots
INGREDIENTS
• 3 cups sliced carrots • 3 tablespoons butter • 2 cups water • 3
tablespoons orange marmalade • 1/4 teaspoon salt • 2 tablespoons chopped
pecans
PREPARATION
1. Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to
3 hours or until the carrots are done. Drain well; stir in remaining
ingredients. Cover and cook on high 20 to 30 minutes.
Crockpot Scalloped Potatoes With Cheese
INGREDIENTS
• 3 tablespoons butter • 1/4 cup all-purpose flour • 1 tsp. salt • 1/8
tsp. pepper • 1 1/2 cups milk • 1 to 1 1/2 cups shredded cheese • 5
medium potatoes, thinly sliced
PREPARATION
1. Turn potatoes into a buttered slow cooker. Combine butter, flour, salt and
pepper together in saucepan over medium low heat. Whisk in milk
gradually until no lumps remain. Heat and stir until bubbly and thickened.
Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce
over. Cover and cook on low 5 to 7 hours.
2. Serves 4.
Crockpot Scalloped Potatoes with Ham
INGREDIENTS
• 12 ounces diced ham • 8 to 10 medium potatoes, peeled and thinly sliced
• 2 medium onions, peeled and thinly sliced • salt and pepper, to taste
• 1 cup shredded Cheddar cheese • 1 can (10 3/4 ounces) condensed cream
of celery or cream of potato soup • paprika, optional
PREPARATION
1. Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with
salt and pepper, then the shredded cheese. Repeat with remaining ham,
potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top
then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7
to 9 hours, or until potatoes are tender.
2. Serves 6.
Crockpot Candied Sweet Potatoes
INGREDIENTS
PREPARATION
cubes.
3. Serves 6 to 8.
Creamy Scalloped Potatoes
INGREDIENTS
• 7 to 9 medium potatoes, peeled, thinly sliced, about 2 1/2 pounds • 1 cup
cold water • 1/2 teaspoon cream of tartar • 3 tablespoons butter • 1
medium onion, thinly sliced • 1/4 cup all-purpose flour • 1 teaspoon salt
• 1/4 teaspoon ground black pepper • 1 can (10 3/4 ounces) condensed
cream of mushroom soup • 6 ounces American cheese, cubed, slices, or
shredded
PREPARATION
1. Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar, then
drain. Put half of sliced potatoes in a buttered or greased 3 1/2 to 5-quart
slow cooker. Top with half of onion slices, half of the flour, half of the salt
and half of the pepper. Dot with half of the butter. Repeat layers; dot with
remaining butter. Spoon soup over the top. Cover and cook on Low for 6 to
7 hours, or 3 to 3 1/2 hours on high.
2. Slow cooker temperatures vary, so check for tenderness from time to time.
3. Add cheese about 30 minutes before serving.
Easy Potato Casserole
INGREDIENTS
• 1 pkg (32 ounces) frozen hash brown potatoes • 1 small carton Ranch
Dip • 1 can Cream of Potato Soup • salt, pepper • dried minced onions
to taste • 4 to 6 ounces shredded Cheddar cheese
PREPARATION
1. Mix first 4 ingredients. Put into slow cooker. Place shredded cheese on top.
Cover and cook on HIGH for about 4 hours.
2. Kaylen's Note: You could probably add ham or other meat, for a complete
meal in one.
3. Serves 4 to 6.
Curry-Spiced Lentils & Spinach
INGREDIENTS
• 1 1/2 teaspoon curry powder • 1/2 teaspoon ground cumin • 1
teaspoon ginger • 1/4 teaspoon turmeric • 1/4 teaspoon cayenne • 1
medium onion, chopped • 2 cloves garlic, crushed and minced • 1 cup
lentils, rinsed • 1/4 cup converted rice • 1 10-ounce package chopped
spinach or other greens • 1 can (1 1/2 cups) vegetable broth (may use chicken
broth if desired) • salt to taste • Chopped tomato & mint for garnish, if
desired
PREPARATION
1. Combine first 11 ingredients in the slow cooker/Crock Pot. Cover and cook
on low for about 6 hours, or until rice and lentils are tender but not mushy.
Add salt to taste; serve garnished with chopped tomato and mint if desired.
May be doubled.
2. Makes 2 to 3 main dish servings.
Easy Cheesy Vegetables
INGREDIENTS
• 4 cups frozen broccoli, cauliflower, and carrot blend or similar vegetable
mixture, thawed • 1/2 cup chopped onion • 1 can (10 3/4 ounces)
condensed cream of mushroom soup, regular or low fat • 1 jar (2 ounces)
chopped pimientos, drained • 2 cups shredded American cheese (Velveeta or
similar cheese) • pepper, to taste
PREPARATION
1. Spray slow cooker with cooking spray. Combine vegetables, soup,
pimiento, onion, and cheese in slow cooker. Cover and cook on LOW for 4
to 6 hours. Stir in a little freshly ground black pepper or seasoned pepper, to
taste. Stir well before serving.
2. Serves 4 to 6.
Easy Cornbread Dressing
INGREDIENTS
• 4 tablespoons butter • 8 ounces ground pork sausage • 1 cup chopped
onion • 1 cup chopped celery • 2 tablespoons chopped fresh parsley or 2
teaspoons dried parsley flakes • 1 package (16 ounces) seasoned cornbread
dressing crumbs • 1 teaspoon poultry seasoning • 1/2 teaspoon rubbed
sage, optional • 2 1/2 cups chicken broth • 1 egg, lightly beaten • 1/2
cup dried cranberries or raisins
PREPARATION
1. Butter a slow cooker or spray with nonstick baking spray.
2. In a large skillet melt butter and add sausage, cooking and breaking up,
until sausage is lightly browned. Add onion and celery and continue
cooking until vegetables are tender. Add parsley poultry seasoning, and
sage, if using.
3. In a large bowl, combine the sausage and vegetable mixture with the
crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste
and blend well.
4. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon
into the prepared slow cooker; do not pack. Cover and cook on HIGH for
45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.
5. Serves 8.
Eggplant Parmigiana
INGREDIENTS
• 4 medium to large eggplant, peeled • 2 eggs • 1/3 cup water • 3
tablespoons flour • 1/3 cup seasoned bread crumbs • 1/2 cup Parmesan
cheese • 32 ounces marinara sauce • 16 ounces Mozzarella cheese, sliced
• olive oil, extra virgin
PREPARATION
1. Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each
layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper
towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter,
letting excess drip off. Sauté eggplant, a few slices at a time, quickly in hot
olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan
cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the
crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese.
2. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella
cheese. Cover and cook on LOW for 4 to 5 hours.
Eloise's Vegetable Curry
INGREDIENTS
• 4 medium carrots, bias sliced into 1/2-inch slices • 2 medium potatoes,
cut into 1/2-inch cubes • 1 can (15 ounces) garbanzo beans, drained • 1/2
pound green beans, cut in 1-inch pieces, about 1 1/2 cups • 1 cup coarsely
chopped onion • 3 to 4 cloves garlic, minced • 2 tablespoons quick-
cooking tapioca • 2 teaspoons curry powder • 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper, or to taste, optional • 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon • 1 1/2 cups vegetable broth • 1 can
(14.5 ounces) diced tomatoes with juice • 2 cups hot cooked rice
PREPARATION
1. In a 3 1/2-to 5-quart slow cooker combine carrots, garbanzo beans,
potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red
pepper, salt, and cinnamon. Pour broth over all. Cover and cook on LOW
for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. Stir in tomatoes. Cover
and cook 5 minutes longer.
2. Serve with hot cooked rice. Makes 4 servings.
Favorite Vegetable Crockpot
INGREDIENTS
• 8 medium potatoes
• 1 cup chopped onion
• 4 carrots, sliced
• 2 ribs celery, sliced
• 4 chicken bouillon cubes
• 1 tablespoon parsley flakes
• 4 cups water
• 1/3 cup butter
• ham - cubed, 2 cups, or to taste
• 13 ounces can evaporated milk

PREPARATION
1. Peel & cut potatoes into bite-sized pieces. Put all ingredients except
evaporated milk in slow cooker. Cover and cook on LOW for 9 to 11 hours.
Gently stir in evaporated milk during last hour. If desired, thicken during
the last 20 minutes with a mixture of about 2 tablespoons of flour and 2
tablespoons cold water.
Frozen Veggies in the Crockpot
INGREDIENTS
• 2 bags (16 ounces each) frozen green beans, mixed vegetables, or your
favorite • 1 can (10 3/4 ounces) condensed cream of celery soup or cream of
mushroom soup • seasoned salt • parsley • pepper • minced garlic or
garlic powder
PREPARATION
1. Take two frozen bags of vegetables and a can of cream of celery soup,
throw in some parsley and salt seasoned, and pepper a little garlic. I
guarantee you'll get good results. cook on high 1 hour or low 2.
Green Beans w/Water Chestnuts
INGREDIENTS
• 3 cans cut green beans, drained • 1 can (10 1/2 oz.) French fried onion
rings crumbled • 3 (8 oz) cans sliced water chestnuts, drained • 3 cups
grated cheddar cheese • 3 cans cream of chicken of mushroom soup • 3/4
cup milk • 3/4 tsp. ground black pepper
PREPARATION
1. In crockpot, layer green beans, onion rings and water chestnuts.
2. Combine the mushroom soup, cheese, milk and pepper in a small bowl.
3. Pour soup mixture over top of green beans. Do not stir.
4. Cook on low 6 hours or high for 3 hours.
Green Bean and Potato Casserole
INGREDIENTS
• About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-
ounce packages frozen cut green beans • 4 to 6 medium red-skinned potatoes,
sliced about 1/4-inch • 1 large onion, sliced • 1 teaspoon dried dill weed
• 1 teaspoon salt • 1/2 teaspoon pepper • 1 can cream of chicken soup
or other cream soup, undiluted, or about 1 cup of seasoned white sauce or cheese
sauce • butter
PREPARATION
1. Spray the pot with cooking spray or lightly grease with butter.
2. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and
salt and pepper as you go. Dot with butter, about 1 tablespoon total, and add
about 2 tablespoons of water.
3. Cover and cook on HIGH for 4 hours (LOW, about 8 hours).
4. Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or
leave on WARM (Smart-Pot) until serving time or up to 4 hours.
5. Serves 6 to 8.
Green Vegetable Ragout
INGREDIENTS
• 4 tablespoons butter • 1 large onion, sliced • 3 medium zucchini,
sliced, about 3 cups sliced, or a combination of zucchini and yellow squash
• 1 green bell pepper, seeded and cut into strips • 1 red bell pepper, seeded
and cut into strips • 1/2 cup chicken broth or vegetable broth • salt &
pepper
PREPARATION
1. Melt butter in pan, add onion and cook until tender. Add remaining
vegetables and cook for 5 minutes without browning. Stir in the broth and
season with salt and pepper, to taste.
2. Turn into slow cooker; cover and cook on LOW for 4 to 6 hours.
3. Serves 4.
Harvard Beets
INGREDIENTS
• 1/2 cup granulated sugar • 2 tablespoons flour • 1/4 cup water • 1/4
cup white vinegar • 2 (16 oz) cans whole beets, drained
PREPARATION
1. Mix sugar and flour and stir in the water and vinegar. Place beets in slow
cooker; stir in vinegar and sugar mixture. Cover and cook on HIGH for 3 to
4 hours.
2. 4 to 6 servings
Hash Brown Casserole
INGREDIENTS
• 30 to 32 ounces frozen shredded hash browns, thawed • 1 cup chopped
onion, optional • 1 can (10 3/4 ounces) condensed nacho cheese soup,
undiluted • 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 8 ounces light sour cream • 6 tablespoons melted butter
PREPARATION
1. Spray the crockery insert with nonstick cooking spray or lightly grease the
inside surface. Combine the thawed hash browns, onion, soups, sour cream,
and melted butter. Pack into the slow cooker insert. Cover and cook on
2. Serves 6.
Hidden Valley Ranch Potatoes
INGREDIENTS
• 2 bags (24 ounces each) frozen hash brown potatoes, partially thawed • 2
packages (8 ounces each) cream cheese • 2 envelopes Hidden Valley Ranch
dressing mix • 2 cans cream of potato soup
PREPARATION
1. Put hash brown potatoes in slow cooker. Combine remaining ingredients in
a bowl; stir well then add to potatoes. Gently stir to blend. Cook on low 7 to
8 hours. Stir before serving.
2. Serves 8 to 12
Hot German Potato Salad (low fat)
INGREDIENTS
• 6 cups sliced raw potatoes • 1 cup chopped onion • 1 cup chopped
celery • 1 cup water • 1/4 cup cider vinegar • 1/4 cup granulated sugar
or sugar substitute • 2 tablespoons quick cooking tapioca • 1/4 teaspoon
ground black pepper • 2 teaspoons dried parsley flakes • 4 slices bacon,
cooked, drained, and crumbled, or about 4 tablespoons real bacon bits
PREPARATION
1. In a slow cooker, combine potatoes, onion, and celery. In a medium bowl,
combine water, vinegar, sugar, tapioca, black pepper and parsley flakes.
Pour mixture over potato mixture. mix well to combine. Cover and cook on
LOW for 8 hours. Stir in crumbled bacon. Serve hot.
Hot German Scalloped Potatoes
INGREDIENTS
• 6 to 8 ounces bacon, diced • 1 package Scalloped Potatoes (about 7 to 8
oz size) • 1/2 teaspoon celery seed • 1/4 teaspoon black pepper • 2
teaspoons granulated sugar • 1 can cream of mushroom soup • 1 1/4 cup
water • 1/2 cup evaporated milk • 1 tablespoon vinegar • 1 to 2
tablespoons reserved bacon drippings
PREPARATION
1. Fry bacon until crisp; reserve drippings. Drain bacon on paper towels and
set aside.
2. Combine contents of Scalloped potatoes package and seasoning mix with
celery seed, pepper, and sugar in the slow cooker. Combine remaining
ingredients in a small bowl and stir into the potato mixture. Mix bacon in.
Cover and cook on LOW for 4 to 5 hours, until potatoes are tender.
3. Serves 4.
Italian-Style Green Beans
INGREDIENTS
• 8 ounces sweet Italian sausage • 1 can (14.5 ounces) stewed tomatoes,
chopped • 3 cans (4 ounces each) sliced mushrooms, undrained • 1/2 tsp.
onion powder • 1/4 teaspoon garlic powder • 1/4 tsp. dried leaf basil
• 1/4 teaspoon dried leaf oregano • 3 cans (15 ounces each) Italian style
green beans, 2 of them drained • 1/2 cup Parmesan cheese
PREPARATION
1. Brown sausage and drain. Add all ingredients except green beans. Mix
thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at
250° in a covered casserole for 30 minutes to 2 hours; or in a slow cooker
on low up to 3 hours.
Maple Glazed Sweet Potatoes
INGREDIENTS
• 5 to 6 medium sweet potatoes • 1/4 cup brown sugar • 1/4 cup pure
maple syrup • 1/4 cup apple cider • dash salt and pepper to taste
PREPARATION
1. Peel sweet potatoes and cut into 1/2-inch thick slices; place in crockpot.
Whisk remaining ingredients together and pour over potatoes. Cover and
cook on low 7 to 9 hours, until sweet potatoes are tender. Stir a few times,
if possible, to keep sweet potatoes coated.
2. Serves 4 to 6.
Marmalade-Glazed Carrots
INGREDIENTS
• 1 package (32 oz) fresh baby carrots • 1/2 cup marmalade • 1
tablespoon water • 2 tablespoon brown sugar • 1 tablespoon butter • 1/2
teaspoon cinnamon • 1/4 teaspoon nutmeg • 1 tablespoons cornstarch
• 2 tablespoons water • salt and pepper to taste
PREPARATION
1. Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours,
until carrots are tender. About 15 minutes before serving, make a paste of
the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.
2. Serves 4 to 6 as a side dish.
Mixed Vegetable Bake
INGREDIENTS
• 2 cans cream-style corn, approx. 17 ounces each • 2 cans green beans;
cut, approx. 16 ounces each, drained • 1 can peas, approx. 16 ounces, drained
• 1 can diced tomatoes, approx. 15 ounces • 1/2 cup mayonnaise • 1
teaspoon dried tarragon • 1 teaspoon dried leaf basil • 1/2 teaspoon salt, or
to taste • pepper
PREPARATION
1. Combine all ingredients in removable liner; mix well to blend in
seasonings. Cover and cook on low 3 to 5 hours.
Paprikosh
INGREDIENTS
• 4 to 5 large carrots, cut in 1/2-inch pieces • 6 to 8 large potatoes, cut in 1-
inch cubes • 5 large celery ribs, sliced • 2 large onions, thinly sliced • 1
to 3 tablespoons Hungarian paprika, or to taste • salt and pepper, to taste
• 2 cups water
PREPARATION
1. Combine all ingredients in the slow cooker; add water and cook on high for
4 hours.
Parmesan Scalloped Potatoes
INGREDIENTS
• 5 to 6 medium red potatoes, sliced (about 5 cups sliced) • 6 slices turkey
bacon or other smoked meat • 3 ounces freshly grated parmesan cheese • 1
can condensed cream of mushroom soup • salt and pepper to taste
PREPARATION
1. Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot (or use a
souffle dish to fit in a larger Crock Pot). Cover and cook on low for 7 to 9
hours. Taste and adjust seasonings.
2. Serves 4.
Pasta and Broccoli
INGREDIENTS
• 1/2 cup chopped onion • 1 can cream of mushroom soup • 1 lb.
Velveeta cheese, shredded or cubed • 1 pkg. frozen broccoli & cauliflower
• 1 pkg. shell pasta
PREPARATION
1. Mix onion, cream of mushroom soup and Velveeta in a crockpot on high
for 2 hours, or until melted. Add broccoli and cauliflower and cook for 1 to
2 hours longer, until hot. Add hot cooked shells right before serving.
2. Serves 6 to 8.
Pasta With Lentils And Chard
INGREDIENTS
• 1 pound fresh Swiss chard or spinach • 1 cup lentils, rinsed and drained
• 1/2 cup chopped onion • 2 cloves garlic, minced • 1/4 teaspoon
ground cumin • 1/2 teaspoon crushed red pepper flakes, or less, to taste
• 1/8 teaspoon coarsely ground black pepper • 2 cups water • 12 ounces
dry spaghetti or linguine • salt • 6 ounces light cream cheese, room
temperature • grated Parmesan cheese
PREPARATION
1. Rinse and drain chard or spinach well. Trim off coarse stem ends, then slice
thick stems (if using chard) crosswise into 1/4-inch slices. Cover the chard
or spinach leaves and refrigerate. In a 3 1/2-quart or larger slow cooker,
combine sliced chard stems, lentils, chopped onion, garlic, cumin seeds, red
pepper flakes, and black pepper. Add water. Cover and cook on LOW until
lentils are tender when mashed with a fork, about 6 to 7 hours.
2. Cut chard or spinach leaves crosswise into 1/2-inch-wide strips; stir into
slow cooker.
3. Increase to HIGH; cover and cook until chard or spinach is wilted and
bright green, about 15 minutes longer. Meanwhile, cook linguine in boiling
salted water, following package directions. Drain well and pour linguine
into a large serving bowl. Season lentil sauce to taste with salt. Add lentil
sauce and the cream cheese to spaghetti or similar pasta; toss lightly to coat
well. Serve with Parmesan cheese on the side, if desired.
Potatoes Perfect
INGREDIENTS
• 4 ounces bacon, diced • 2 medium onions, thinly sliced • 4 large
potatoes, thinly sliced • 8 ounces shredded or sliced Cheddar cheese • salt
and pepper • butter
PREPARATION
1. Line slow cooker with aluminum foil, leaving enough to overlap poatoes
when finished. Lightly grease the bottom and sides of foil. Layer half each
of the bacon, onions, potatoes and cheese in slow cooker. Season with salt
and pepper and dot with butter. Repeat layers of bacon, onions, potatoes
and cheese. Dot with butter. Overlap with remaining foil. Cover and cook
on low setting for 8 to 10 hours.
2. Serves 4 to 6.
Red Rice
INGREDIENTS
• 4 to 6 slices bacon, fried & crumbled • 1 large onion, coarsely chopped
• 2 cans chopped tomatoes, (15 oz each) • 1 cup converted rice • 1/2 to
1 cup cooked chopped ham • salt and pepper, to taste • 1/8 teaspoon hot
pepper sauce, or to taste
PREPARATION
1. Fry bacon; drain and crumble. Cook onion in bacon grease just until
softened. Combine all ingredients in the slow cooker/Crock Pot. Cover and
cook on low for 6 to 7 hours, or until rice is tender but not mushy.
2. Serves 6 to 8
Roasted Beets From The Slow Cooker
INGREDIENTS
• beets
• olive oil

PREPARATION
1. Trim the beets, leaving about 1 inches of the tops on and rootlets intact.
2. Place each beet on a square of foil and drizzle with about 1/2 teaspoon of
olive oil. Bring the corners of the foil up around the beets and twist to seal.
Repeat with the remaining beets.
3. Put the wrapped beets in the slow cooker, cover, and cook on HIGH for 3 to
4 hours, or until the beets are tender.
4. When they're cool enough to handle, trim ends and slip the skins off.
5. Use in a recipe or slice and eat!
"Roasted Veggie" Trio Pot
INGREDIENTS
• 3 cups sliced raw potatoes, peeled if desired • 3 cups peeled and sliced
carrots • 1 3/4 cups beef broth • 1 medium onion, chopped
PREPARATION
1. In a slow cooker, combine potatoes, carrots and onion. Pour beef broth over
the vegetables. Cover and cook on HIGH for 4 - 6 hours.
2. Stir well before serving.
3. Serves 6
Scalloped Corn
INGREDIENTS
• 3 large eggs
• 1 cup half-and-half
• 1 tablespoon sugar
• 1/4 cup finely chopped onion
• 1 package (2 cups) frozen cream style corn, thawed
• 1 cup coarsely crushed cracker crumbs

PREPARATION
1. Whisk milk and eggs together, then mix in remaining ingredients. Pour into
lightly buttered casserole which will fit in the slow cooker. Cover and cook
on high for 2 1/2 hours, or until knife inserted in center comes out clean.
2. Serves 6 as a side dish.
Scalloped Potatoes a la Beverly
INGREDIENTS
• 8 medium potatoes, sliced 1/8-inch thick • 16 ounces shredded Cheddar
cheese • bacon bits or crumbled cooked bacon to taste • salt and pepper
• 1 can (10 3/4 ounces) cream of chicken soup • 1/2 cup milk
PREPARATION
1. Spray crockpot with non-stick cooking spray.
2. Mix cream of chicken soup with 1/2 cup milk.
3. Layer in the slow cooker/Crock Pot: 4. Potato slices (about 1/8" thick),
cheddar cheese, bacon bits, salt & pepper, and soup mixture.
5. Continue to layer those ingredients until the crock was full, ending with
soup mixture, then cover and cook on LOW for 7 to 9 hours.
Scalloped Potatoes
INGREDIENTS
• 8 to 10 medium potatoes, thinly sliced, about 2 pounds • 1 medium
onion, chopped • 2 cans (10.75 ounces each) cheddar cheese soup • 1 cup
milk • 1/4 teaspoon ground black pepper • dash ground mustard
PREPARATION
1. In crockpot, layer half of the potatoes and half of the chopped onions.
Combine both cans of soup with the milk, pepper, and ground mustard.
Spread half of the soup mixture over potatoes and onions. Repeat layering
using remaining ingredients. Cover and cook on LOW for 6 to 8 hours, or
on HIGH for 3 to 4 hours.
2. Serves 6 to 8.
Scalloped Potatoes with Ham
INGREDIENTS
• 1/2 cup diced ham • 8 to 10 med. potatoes, thinly sliced • 1 c.
shredded American cheese • Salt and pepper • 1 can cream of mushroom
soup, or 1 cup medium white sauce • Paprika • 1 onion, thinly sliced
PREPARATION
1. In slow cooker layer half of ham, half of potatoes, half of onions, half of
cheese. Sprinkle with salt and pepper. Repeat layers with remaining half of
ingredients. Spoon undiluted soup or white sauce over top and sprinkle with
paprika.
Simple Saucy Potatoes
INGREDIENTS
• 4 cans (15 ounces each) sliced white potatoes, drained • 2 cans
condensed cream of celery soup, undiluted • 2 cups sour cream • 10 bacon
strips, cooked and crumbled • 6 green onions , thinly sliced
PREPARATION
1. Place potatoes in slow cooker. Combine the remaining ingredients; pour
over the potatoes and mix well. Cover and cook on high for 4-5 hours.
Slow Cooked Corn Pudding
INGREDIENTS
• 1/4 cup chopped onion • 1/4 cup chopped green pepper • 1/4 cup
chopped fresh tomato • 1 16 oz can cream-style corn • 4 large eggs
• 1/2 cup evaporated milk • 1/2 teaspoon salt • 1/4 teaspoon pepper
PREPARATION
1. Saute onion and green pepper until slightly softened; add tomato and saute
for 1 minute more.
2. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and
seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart
crockpot (or a souffle dish which fits in a larger Crock Pot) and pour the
mixture in. Cook on HIGH for 2 1/2 to 3 hours; add grated cheese to the top
and cook until cheese is melted.
Slow-Cooked Broccoli
INGREDIENTS
• 2 packages (10 oz. each) frozen chopped broccoli, partially thawed and
broken up under cold running water • 1 can (10-3/4 oz.) condensed cream of
broccoli or cream of celery soup • 1 1/2 to 2 cups shredded sharp Cheddar
cheese, divided • 1/4 cup finely chopped onion • 1/2 teaspoon
Worchestershire sauce • 1/4 teaspoon pepper • 1 cup butter cracker crumbs
PREPARATION
1. Spray slow cooker with nonfat cooking spray, or grease with butter. In a
large bowl, combine broccoli, soup, 1 cup of the shredded cheese, onion,
Worcestershire sauce, and pepper. Pour into the greased slow cooker.
Sprinkle cracker crumbs on top; dot with butter. Cover and cook on high for
2-1/2 to 3 hours. Sprinkle with remaining shredded cheese. Cook 10
minutes longer, or until the cheese is melted.
Slow Cooker Butternut Squash With Brown Sugar and Cinnamon
INGREDIENTS
• 1 large butternut squash, about 3 to 4 pounds • 1 cup apple juice • 4
tablespoons butter, melted • 1/4 cup packed brown sugar • 1/2 teaspoon
ground cinnamon
PREPARATION
1. Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds.
Pour the apple juice into the slow cooker.
2. Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
3. Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with
about half of the butter-brown sugar mixture. Place the remaining two
sqush quarters on the first ones and drizzle with remaining butter-brown
sugar mixture.
4. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.
5. Serves 4.
Slow Cooker Cabbage and Apples
INGREDIENTS
• 1 medium cabbage, coarsely chopped • 2 tart apples, cored, diced • 2
medium onions, quartered and sliced • 1 scant teaspoon salt • 1/4 teaspoon
ground black pepper • 1 cup apple juice concentrate, thawed • 1/2 cup
chicken broth • 3 tablespoons spicy mustard
PREPARATION
1. Lightly oil the slow cooker or spray with nonstick cooking spray; add the
cabbage, diced apples, and sliced onions. Toss with the salt and pepper. In a
cup, combine the apple juice concentrate, chicken broth, and mustard; pour
over the cabbage mixture. Cover and cook on LOW for 6 to 8 hours, or
until the vegetables are tender. Stir the mixture every 2 to 3 hours. Remove
to a bowl with a slotted spoon.
2. Serves 6 to 8.
Slow Cooker Cabbage and Tomatoes
INGREDIENTS
• 2 cans (14.5 ounces each) stewed tomatoes • 1 can (10 3/4 ounces)
condensed tomato soup • 1 medium head cabbage, coarsely chopped • 1
medium onion, sliced • 1/2 teaspoon celery salt • 1/4 teaspoon ground
black pepper
PREPARATION
1. Combine all ingredients in the crockpot; stir to blend ingredients. Cover and
cook on LOW for 6 to 8 hours, or until cabbage is tender.
2. Serves 8.
Slow Cooker Dressing
INGREDIENTS
• 8 ounces sliced fresh mushrooms • 1 cup sliced celery • 1 cup
chopped onion • 6 tablespoons butter • 1/2 teaspoon ground black pepper
• 1 tablespoon dried basil, crumbled • 12 cups toasted bread cubes • 1
1/2 cups chicken broth • 1/2 cup toasted chopped pecans•

PREPARATION
1. Melt butter over medium-low heat in a heavy skillet. Add mushrooms,
celery, and onion; sauté for 5 minutes, until vegetables are just tender.
Remove from heat; stir in the pepper and basil. In a large mixing bowl,
combine vegetable mixture with the bread cubes. Sprinkle with the chicken
broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW
setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.
2. Serves 10 to 12.
Slow Cooker Corn on the Cob
INGREDIENTS
• 6 to 8 ears of corn • 1 tablespoon melted butter • salt and pepper, to
taste • 6 to 8 slices bacon, cooked but not crisp
PREPARATION
1. For each corn on the cob: Lay a square of aluminum foil out on the counter.
Place one corn on the cob in the center of the foil, brush lightly with butter,
sprinkle with salt and pepper, and place torn pieces of bacon on top. Roll
foil up and seal; twist ends. Place in the slow cooker (large enough to hold
the wrapped corn) and repeat with remaining corn.
2. Cover and cook on LOW for about 4 1/2 hours, or on HIGH for about 2 to 2
1/2 hours.
3. Serves 6 to 8.
Slow Cooker Hash Brown Casserole
INGREDIENTS
• 30 to 32 ounces frozen shredded hash browns, thawed • 1 cup chopped
onion, optional • 1 can (10 3/4 ounces) condensed nacho cheese soup,
undiluted • 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 8 ounces light sour cream • 6 tablespoons melted butter
PREPARATION
1. Spray the crockery insert with nonstick cooking spray or lightly grease the
inside surface. Combine the thawed hash browns, onion, soups, sour cream,
and melted butter. Pack into the slow cooker insert. Cover and cook on
2. Serves 6.
Slow Cooker Potatoes With Country Ham
INGREDIENTS
• 2 1/2 to 3 pounds potatoes, red skinned, peeled or left unpeeled • 4 to 6
small sprigs fresh rosemary • 6 to 8 ounces country ham, rinsed, or diced
smoked ham•
• 2 cloves garlic, thinly sliced • 1 teaspoon salt • 1/4 teaspoon pepper
• 1 bay leaf • 2 tablespoons butter • 3 cups chicken broth
PREPARATION
1. Cut potatoes into 2-inch chunks. Dice ham.
2. Layer potatoes with ham, rosemary leaves, and sliced garlic, sprinkling
each layer with a little salt and pepper. Tuck a bay leaf among the potatoes,
then pour chicken broth over all.
3. Dot with butter and cook on HIGH for 5 to 6 hours, until potatoes are
tender.
4. Discard bay leaf and spoon into a serving bowl.
5. Serves 6.
Slow-Cooker Scalloped Potatoes and Ham
INGREDIENTS
• 3 pounds potatoes peeled and sliced • 1 cup chopped onion • 1 cup
shredded Cheddar cheese • 1 cup cooked diced ham • 1 can (10 3/4 oz)
cream of mushroom soup or cream of celery soup • 1/2 cup water
PREPARATION
1. Combine potatoes, onion, cheese and ham in slow cooker. In small bowl,
combine condensed soup & water; pour over potato mixture in slow cooker.
Cover and cook on HIGH for 4 hours, or until potatoes are tender. Gently
stir just before serving. Makes 6 servings.
Southern-Style Green Bean & Potato Casserole
INGREDIENTS
• 4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not) • 4 to
5 cups whole fresh green beans, trimmed • 6 slices bacon, diced fried and
drained • 2 tablspoons minced dried onion • 1 can 98% fat free cream of
celery soup • salt and pepper to taste
PREPARATION
1. Place sliced potatoes and green beans in slow cooker or Crock Pot; add
remaining ingredients. Cover and cook on low 7 to 9 hours.
2. Serves 4 to 6.
Spaghetti Squash
INGREDIENTS
• 2 cups water • 1 spaghetti squash, a size which will fit in slow cooker
PREPARATION
1. With a skewer or large fork, puncture several holes in the squash.
2. Pour water in the slow cooker or Crock Pot, add the whole squash. Cover
and cook on LOW for 8 to 9 hours.
3. Split the squash and remove seeds, then transfer the "spaghetti" strands to a
bowl.
4. Serve the squash tossed with butter and salt and pepper, Parmesan cheese or
your favorite sauce.
Spinach Souffle
INGREDIENTS
• 2 pounds frozen spinach, thawed and drained • 1/4 cup grated onion
• 8 ounces cream cheese, softened • 1/2 cup mayonnaise • 1/2 cup
shredded Cheddar cheese • 2 eggs, beaten • 1/4 teaspoon white or black
pepper • dash nutmeg
PREPARATION
1. Mix thawed and drained spinach together with onion. Beat remaining
ingredients and blend in spinach mixture. Spoon mixture into a lightly
buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot)
and cook on high for 2 to 3 hours.
Squash with Apples
INGREDIENTS
• 5 pounds butternut squash • 4 cooking apples • 1/2 cup butter, melted
• 1 cup brown sugar, packed • 2 tablespoons flour • 2 teaspoons salt
• 1 teaspoon ground mace, cinnamon, or a combination
PREPARATION
1. Cut squash in half and remove seeds, soft pulp, and fibers; peel and cut in
1/2-inch slices. Peel and core the apples; cut in 1/2-inch slices. Combine the
melted butter, sugar, flour, salt and mace or cinnamon. Layer half of the
butternut squash in the bottom of the crockpot; top with one half of the
apple slices and half of the sugar and spice mixture. Repeat layers. Cover
and cook on HIGH for 1 hour, then switch to LOW and cook 3 to 5 hours
longer, or until butternut squash is tender.
Squash Casserole
INGREDIENTS
• 5 cups yellow squash cubes, fresh or frozen • 1/2 cup butter or
margarine, melted • 1 can cream of chicken soup • 2 slices bread, cubed
• 1 cup sour cream
PREPARATION
1. Place squash in slow cooker with butter; cover and cook on LOW for for 2
to 3 hours, until squash is tender.
2. Add soup and stir gently. Cover and cook on LOW for 2 hours longer.
3. Stir in bread and sour cream and heat thoroughly.
Squash Casserole II
INGREDIENTS
• 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
• 1/4 cup chopped onion • 1/2 cup peeled shredded carrot • 1 can (10
1/4 ounces) condensed cream of celery or cream of chicken soup • 1 cup sour
cream • 1/4 cup flour • 1 package (6 to 8 ounces) herb seasoned stuffing
crumbs • 1/2 cup butter, melted
PREPARATION
1. In large bowl, combine squash, onion, carrot and soup. Mix sour cream and
flour; stir into vegetables. Toss stuffing crumbs with butter and place half in
slow cooker. Add vegetable mixture and top with remaining stuffing
crumbs. Cover and cook on LOW for 6 to 8 hours.
2. Serves 4 to 6.
Spinach, Cheese, & Bacon Strata
INGREDIENTS
• 4 cups sliced & buttered French bread, cubed • 1 bag frozen spinach (16
oz) • 6 to 8 ounces diced, cooked bacon, ham, or turkey ham • 1 1/2 to 2
cups shredded cheddar cheese • salt and pepper, to taste • 1 can (10 3/4 oz)
cream of mushroom soup • 1/2 cup evaporated milk • 5 eggs • 1
tablespoon minced onion, optional
PREPARATION
1. Lightly butter a 3 1/2-quart slow cooker. Layer with half of the buttered
bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat
layers ending with cheese. Whisk together the soup, milk, eggs, and dried
onion. Pour over slow cooker mixture. Chill for 1 hour or overnight. Cover
and cook on low for 3 1/2 to 4 1/2 hours.
2. Serves 4 to 6.
Stewed Tomatoes
INGREDIENTS
• 6 to 8 ripe tomatoes • 2 tablespoons margarine • 1 medium onion,
thinly sliced • 3/4 cup chopped celery • 1/2 cup chopped green pepper
• 3 tablespoons sugar (more or less) • 1 small bay leaf • 1 teaspoon salt
PREPARATION
1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into
ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot,
combine all ingredients. Cover and cook on low 8-9 hours. Remove bay
leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in
portions for soups or other recipes.
2. Serves 6.
3. Recipe may be doubled.
Stuffed Acorn Squash
INGREDIENTS
• 2 acorn squash • 1/3 cup cracker crumbs • 1/2 cup chopped pecans or
walnuts • 1/4 cup melted butter • 1/4 cup light brown sugar • 1/2
teaspoon salt • 1/4 teaspoon nutmeg or mace • 1/8 teaspoon cinnamon
• 2 tablespoons orange juice or apple juice
PREPARATION
1. Cut squash in half; scoop out seeds and membranes then place, cut side up,
in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg,
cinnamon and orange juice. Spoon mixture evenly into center of the squash
halves.
2. Cover and cook on LOW for 5 to 6 hours, until squash is tender.
3. Serves 4.
Stuffed Green Peppers
INGREDIENTS
• 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers,
drained • 1 can (15 ounces) black beans, drained and rinsed • 1 can (14.5
ounces) diced tomatoes • 1/4 cup chunky salsa • 1/4 cup chopped onions
• 1 1/2 cups cooked rice • 1 teaspoon Worcestershire sauce • 1/4
teaspoon salt • 1/2 teaspoon pepper • 2 cups shredded Mexican cheese
blend, divided, or use Cheddar or Monterey Jack • 6 large green bell peppers,
tops removed, seeded
PREPARATION
1. In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers.
Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a
few on top if necessary. Cover and cook on low for 6 to 8 hours. Sprinkle
with remaining 1/4 cup cheese about 20 minutes before done. Makes 6
servings.
Stuffed Potatoes
INGREDIENTS
• 6 baking potatoes, washed • 3 tbsp butter • 1/2 to 1 cup milk or half-
and-half • chopped chives • 1 tsp salt • 1//8 tsp pepper • shredded
cheddar cheese
PREPARATION
1. 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.
2.
3. Suggested garnishes: diced cooked bacon, sour cream, sliced ripe olives,
chopped tomatoes or salsa, green onions, Serves 6.

Sun-Dried Tomato Spaghetti Sauce
INGREDIENTS
• 1 1/2 cups chopped sun-dried tomatoes • 1 medium onion, chopped
• 1 cup celery, chopped • 2 cloves garlic, minced • 1 can (28 ounces)
tomatoes, cut up • 1 can (14.5 ounces) tomatoes, cut up • 2/3 cup chablis
or other dry white wine • 1 teaspoon dried fennel seed , optional • 1 1/2
tsp. basil • 1/2 teaspoon oregano • 1/2 teaspoon pepper • Salt to taste
• 6 to 8 ounces sliced mushrooms, optional
PREPARATION
1. Place all ingredients in slow cooker. Stir to blend thoroughly.
Sunshine Squash
INGREDIENTS
• 1 butternut squash, about 2 pounds, peeled, seeded and diced • 1 can (14-
1/2-ounce) diced tomatoes, undrained • 1 can (12 to 15-ounces) corn, drained,
or 1 1/2 cups corn kernels • 1/2 cup chopped onion • 1 clove garlic, finely
minced • 1 sweet green bell pepper, cut in 1/2 inch pieces • 1/2
cup chicken broth or vegetable broth • 1/2 teaspoon salt • 1/4 teaspoon
black pepper • 1 tablespoon plus 2 teaspoons tomato paste
PREPARATION
1. Combine all ingredients except tomato paste in slow-cooker. Cover and
cook on LOW for 5 to 6 hours, until squash is tender.
2. Remove 1/2 cup of the cooking liquid; blend with tomato paste.
3. Stir tomato paste mixture into slow cooker.
4. Cook for 30 minutes longer, or until mixture is slightly thickened and
heated through.
5. Serves 6.
Sweet Potato and Pineapple Pudding
INGREDIENTS
• 3 pounds sweet potatoes, peeled and shredded • 2 cans (8 ounces each)
crushed pineapple in natural juice, undrained • 1 can (12 oz.) evaporated milk
• 1 1/4 cups brown sugar, firmly packed • 6 tablespoons butter, cut in
small pieces • 3 eggs, slightly beaten • 1 teaspoon vanilla • 1 teaspoon
ground cinnamon • 1/2 teaspoon ground nutmeg • dash allspice
PREPARATION
1. Grease slow cooker or spray with nonstick cooking spray.
2. In a bowl, combine the shredded sweet potatoes, pineapple, evaporated
milk, brown sugar, butter, eggs, vanilla, cinnamon, nutmeg and allspice.
Pour into slow cooker.
3. Cover and cook on LOW for 7 to 8 hours, stirring 2 or 3 times, until the
potatoes are tender.
4. Serve hot or at room temperature.
5. NOTE: This dish might look curdled, but it will come together toward the
end of the cooking.
6. Serve 10. (This was for the 5 quart model).
Sweet Potatoes with Apples
INGREDIENTS
• 5 to 6 medium sweet potatoes • 3 apples (such as Granny Smith) peeled
& cored, cut in wedges • 1/4 teaspoon ground nutmeg • 1/4 teaspoon
ground cinnamon • 1/4 cup maple syrup • 2 tablespoons butter, melted
• 1/4 cup pecan pieces
PREPARATION
1. Generously butter the bottom and sides of the slow cooker. Peel sweet
potatoes; cut into 1/2-inch slices. Arrange sweet potato slices over bottom
of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple
syrup, and the melted butter. Cover and cook on LOW for about 4 to 5
hours, or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
2. Serves 4 to 6.
Sweet Sweet-Potatoes INGREDIENTS
PREPARATION

cubes.
3. Serves 6 to 8.
Sweet and Sour Cabbage
INGREDIENTS
• 4 slices bacon, diced • 1/4 cup packed brown sugar • 2 tbsp. all-
purpose flour • 1/2 teaspoon salt • 1/8 teaspoon pepper • 1/4 cup water
• 1/4 cup vinegar • 1 medium head red cabbage, shredded(6 to 8 cups)
• 1/4 cup finely chopped onion
PREPARATION
1. In a skillet, cook bacon until crisp; drain, reserving drippings. Combine 1
tablespoon drippings in a slow cooker with remaining ingredients, except
cooked bacon. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is
tender. Spoon into serving bowl; sprinkle with reserved bacon.
Sweet-Sour Red Cabbage
INGREDIENTS
• 4 to 5 strips of bacon • 1/4 cup brown sugar • 2 tablespoons all-
purpose flour • 1 teaspoon salt • 1/8 teaspoon pepper • 1/2 cup water
• 1/4 cup vinegar • 1 medium head red cabbage, shredded • 1/4 cup
finely chopped onion, or 2 tablespoons minced dried onion
PREPARATION
1. Cook bacon in skillet until crisp; set aside and reserve drippings. Or, bake
the bacon in the oven.
2. Combine 1 tablespoon of the bacon drippings in the slow cooker with
sugar, flour, salt and pepper. Stir in water and vinegar. Add shredded
cabbage and onion; stir to blend all ingredients.
4. Crumble the cooked bacon and sprinkle over the red cabbage before
serving.
5. Serves 6 to 8.
Swiss Cheese Scalloped Potatoes
INGREDIENTS
• 2 pounds baking potatoes (Russets), peeled and thinly sliced • 1/2 cup
finely chopped yellow onion • 1/4 tsp salt • 1/4 tsp ground nutmeg • 3
tablespoons cold butter, cut into 1/8-inch pieces • 1/2 cup milk • 2
tablespoons all-purpose flour • 4 ounces shredded Swiss cheese or slices, torn
into small pieces • 1/4 cup finely chopped green onion
PREPARATION
1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, and half
of the butter in slow cooker. Repeat layers. Cover and cook on LOW 7 to 8
hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving
dish.
2. Blend milk and flour in small bowl until smooth. Stir mixture into liquids in
the crockpot. Add cheese and stir to blend. Cover and cook on HIGH until
slightly thickened, about 15 minutes.
3. Stir to blend well. Pour cheese mixture over potatoes, garnish with the
chopped green onions, and serve.
4. Serves 4 to 6.
Turnip Custard
INGREDIENTS
• 2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or
1 small rutabaga) • 1 large egg, well beaten • 1/3 cup crushed saltines
• 2/3 cup half-and-half or evaporated milk • 1 teaspoon salt • 1/8
teaspoon black pepper • 1 cup shredded mild Cheddar cheese • 1/8
teaspoon nutmeg, or to taste
PREPARATION
1. Cook diced turnips in boiling water until tender, about 15 minutes; drain
well. Mash turnip with a potato masher and drain off any excess liquid. Stir
in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg;
mix until well blended. Pour into a generously buttered slow cooker. Cover
and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
2. Serves 4.
Vegetables In Crock pot
INGREDIENTS
• 1 medium cabbage • 1 small rutabaga, cut in chunks • 1 bunch celery
• 2 dozen baby carrots • 2 medium onions, cut in chunks • 1 envelope
dried onion soup • 1 can (14.5 ounces) tomatoes • 1 can (12 ounces) V-8
juice • 1 cup garbanzo beans or other cooked beans, optional
PREPARATION
1. Combine all ingredients in crockpot. Cover and cook on LOW for 8 to 9
hours, until vegetables are tender.
Vegetables Italian-Style
INGREDIENTS
• 1 teaspoon salt • 1 medium eggplant, cut in 1-inch cubes • 2 medium
zucchini, halved and sliced 1/2-inch thick • 1 large onion, thinly sliced
• 12 ounces fresh mushrooms, sliced • 1 tablespoon olive oil • 4 plum
tomatoes, sliced 1/4-inch thick • 1 1/2 cups shredded mozzarella cheese • 2
cups tomato sauce • 1 teaspoon oregano or italian herb mixture • salt and
pepper, to taste
PREPARATION
1. Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
colander over a bowl to drain for about 1 hour. Drain and squeeze excess
moisture out. In a large skillet over medium heat, saute onion, eggplant,
zucchini, and mushrooms until slightly tender. In the slow cooker/Crock
Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the
tomato sauce. and 1/3 of the cheese.
2. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat layering 2
more times. Cover and cook on low 5 too 7 hours. Serve with rice, pasta, or
other grain.
3. Serves 6.
Vegetable Casserole
INGREDIENTS
• 2 cups carrots, cut in 3-inch strips • 2 cups celery, thinly sliced • 1/2
cup chopped onion • 1/4 cup green bell pepper, diced • 2 cups tomato juice
• 2 cans (15 ounces each), green beans, drained, or 3 to 4 cups frozen thawed
• 1 teaspoon salt • dash of pepper • 3 tablespoons quick cooking tapioca
• 1 tablespoon sugar • 2 tablespoons butter
PREPARATION
1. Cook carrots in boiling salted water until just tender, about 10 to 15
minutes. Mix all ingredients together in covered casserole or slow cooker.
Oven: Dot with 2 tablespoons butter and bake at 325° for 2 hours.
Slow Cooker: Dot with 2 tablespoons butter and cook on low for 7 to 9 hours or
on high for 3 1/2 to 4 1/2 hours.
Vegetable Pasta For CrockPot
INGREDIENTS
• 1 (16 oz.) pkg. macaroni • 1 tablespoon vegetable oil • 1 (13 oz.)
can evaporated milk • 1 1/2 cups milk • 1 teaspoon salt • 4 cups
shredded sharp Cheddar cheese • 1/2 cup melted butter
PREPARATION
1. Cook macaroni in boiling salted water, following package directions. Drain
well.
2. Grease bottom and sides of 3 1/2 to 5-quart crockpot.
3. Toss hot macaroni in slow cooker with the vegetable oil then add all
remaining ingredients.
4. Stir gently to combine then cover and cook on LOW for 3 to 4 hours,
stirring occasionally.
5. 6 to 8 servings.
Wild Rice Casserole
INGREDIENTS
• 1 1/2 cups uncooked long-grained rice • 1/2 cup uncooked wild rice
• 1 envelope dry onion soup mix • 1 teaspoon dried parsley flakes, or 1
tablespoon chopped fresh parsley • 4 cups water • 1 bunch green onions,
chopped, about 8 green onions • 8 oz. sliced fresh or canned mushrooms
• 1/4 cup butter, melted
PREPARATION
1. Combine all ingredients. Pour into lightly greased slow cooker. Cover and
cook on HIGH for 2 1/2 hours, stirring occasionally.
Zucchini Casserole
INGREDIENTS
• 1 medium red onion, sliced • 1 green bell pepper, cut in thin strips • 4
medium zucchini, sliced • 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tsp. salt • 1/2 tsp. ground black pepper • 1/2 tsp. dried leaf basil
• 1 tablespoon butter • 1/4 c. grated Parmesan cheese
PREPARATION
1. In crockpot, combine sliced onion, bell pepper, zucchini, tomatoes, salt,
pepper, and basil. Cover and cook on LOW for 3 hours. Dot casserole with
butter and sprinkle with cheese. Cover and cook 1 1/2 hours longer on
LOW.
Apple Brandy Brew
INGREDIENTS
• 1 bottle apple wine, 750 ml
• 1 cup peach brandy
• 2 cups apple cider
• 1 stick cinnamon

PREPARATION
3. Serve hot.
Bulgur Pilaf
INGREDIENTS
• 2 cups bulgur wheat • 1 onion, chopped • 1 bunch green onions, sliced
• 1 cup sliced mushrooms • 5 cups beef or chicken broth • 4
tablespoons melted butter • salt to taste
PREPARATION
1. Combine all ingredients in the Crock Pot and stir well.
2. Cover and cook on low for 4 to 6 hours, or until bulgur is tender and liquid
is absorbed.
3. Serves 6.
Baked Pineapple Stuffing
INGREDIENTS
• 1 can (20oz) crushed pineapple, undrained • 1/4 cup evaporated milk
• 1 cup packaged cornbread stuffing crumbs • 3/4 cup sugar • 1/4 cup
melted butter or margarine • 3 eggs, beaten
PREPARATION
1. Lightly butter the bottom and sides of a 3 1/2-quart slow cooker (or use a
baking dish that fits in a larger slow cooker).
2. Combine all ingredients; blend well. Pour the pineapple mixture into the
slow cooker.
3. Cover and cook on high 2 1/2 to 3 hours.
4. Serve with baked ham.
5. Serves 4 to 6.
Carol's Spiced Cider
INGREDIENTS
• 1 gallon Cider
• 4 small cinnamon sticks
• 20 whole cloves

PREPARATION
1. Put all in the slow cooker or crockpot and and turn on high until hot and
then turn on low or just put on low and leave it. We serve from the slow
cooker or crockpot all day. Lovely drink for winter weather.
2. Spiced cider recipe shared by Carol
3. From Carol: The simplest of recipes is the spiced cider recipe that we use at
our family parties.
Cheese Souffle Casserole
INGREDIENTS
• 4 eggs • 8 slices bread with crust removed, cut in quarters • 8 ounces
shredded Cheddar, Swiss or American cheese • 1 cup cooked and chopped
ham • 1 cup half-and-half or whole milk • 1/4 teaspoon salt • 1
tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes • paprika
PREPARATION
1. Generously grease slow cooker. Alternate layers of bread, cheese, and ham.
Beat together eggs, milk, salt and parsley. Pour over bread and cheese in
slow cooker. Sprinkle paprika over top. Cover and cook on HIGH 30
minutes, then turn to LOW and cook for 3 to 4 hours longer.
Chris' Crockpot Dressing
INGREDIENTS
• 8-inch pan cornbread • 8 slices day old bread, toasted and cubed • 4
eggs • 1 med. onion • 1/2 c. chopped celery • 1 to 2 tsp. poultry
seasoning • 1/2 tsp. black pepper • 2 cans cream of chicken soup • 2
tbsp. butter or margarine
PREPARATION
1. Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all
ingredients except the butter. Pour dressing mixture into the slow cooker
and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2
hours.
Crockpot Cereal Recipe
INGREDIENTS
• 1/4 cup cracked wheat • 1/4 cup steel cut oats • 1/4 cup coconut,
sweetened or not • 3 cups water • 1/4 teaspoon salt, or to taste • 1/4 cup
pearl barley • 1/4 cup brown rice
PREPARATION
1. Combine all ingredients in the crockery insert of the slow cooker.
Crockpot Cheese Fondue Dip
INGREDIENTS
• 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
PREPARATION
1. 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.
Crockpot Cheese Souffle
INGREDIENTS
• 14 slices fresh white bread, crust removed • 3 c. shredded sharp Cheddar
cheese • 1/4 cup butter • 6 lg. eggs • 3 c. milk, scalded • 2 tbsp.
Worcestershire sauce • 1/2 tsp. salt • Paprika
PREPARATION
1. Tear bread in small pieces. Place half of the bread in a well greased slow
cooker. Add half of the cheese and half of the butter. Layer with remaining
bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt.
Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low
4 to 6 hours. Do not open until ready to serve.
Crockpot Dressing
INGREDIENTS
• 1 cup butter • 1 1/2 cups chopped onion • 2 cups chopped celery
• 1/4 cup parsley sprigs • 8 ounces fresh sliced mushrooms • 12 to 13
cups slightly dry bread cubes • 1 teaspoon poultry seasoning • 1 teaspoon
salt, or to taste • 1 1/2 teaspoons crumbled dried sage • 1 teaspoon dried
leaf thyme • 1/4 teaspoon pepper, or to taste • 1/2 teaspoon ground
marjoram • 2 to 2 1/2 cups chicken broth • diced giblets, optional • 2
eggs, beaten
PREPARATION
1. Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour
over bread cubes in a very large bowl. Add seasonings and toss to blend
ingredients well. Pour in enough chicken broth to moisten, then add giblets
if using. Before adding eggs, taste to check seasonings. Add more salt and
herbs if necessary. Add beaten eggs and mix together well. Pack lightly into
a greased slow cooker. cover and cook on HIGH 45 minutes; reduce to
LOW and continue to cook for 4 to 8 hours longer.
2. You may use 14 ounces seasoned stuffing mixture in place of bread cubes,
but omit herbs and salt (or add seasonings just to taste) and add about 1
extra cup of chicken broth.
Crockpot Oatmeal
INGREDIENTS
• 2 cups rolled oats • 1/2 to 1 cup chopped dates, apples, or raisins, or
combination, optional • 4 cups water • dash salt • fruit and/or
granulated or brown sugar, to sweeten
PREPARATION
1. Spray Crockpot with non-stick spray. Combine ingredients in crockpot;
2. Sweeten with fruit, brown sugar, a little maple syrup, or other sweeteners.
Near the end of cooking, thin with a little milk if needed.
3. Great for families on the run in the mornings.
4. Serves 8.
Crockpot Oatmeal With Dried Cranberries
INGREDIENTS
• 2 cups steel-cut oats • 6 1/2 cups water • 1 cup applesauce • 1/4
cup Splenda brown sugar blend for baking or 1/3 cup to 1/2 cup brown sugar,
optional • 1 cup coarsely chopped dried cranberries • 1/2 cup half-and-half
or light cream • Cinnamon sugar and dried cranberries for garnish, optional
• Milk for serving
PREPARATION
1. Spray the inside of the slow cooker crockery insert with nonstick cooking
spray. Combine the oats, water, applesauce, brown sugar (if using), and
cranberries. Cover and cook on LOW for 6 to 9 hours. Stir in the half-and-
half or cream and cook for 10 minutes longer.
2. Garnish with cinnamon sugar and dried cranberries, as desired, and serve
with milk.
3. Makes about 12 servings (2/3 to 3/4 cups to each serving)
Crockpot Macaroni And Cheese
INGREDIENTS
• 1 package (16 ounces) macaroni • 1 tablespoon vegetable oil • 1 (13
oz.) can evaporated milk • 1 1/2 cups milk • 1 teaspoon salt • 4 cups
PREPARATION
well. Grease bottom and sides of 3 1/2 to 5-quart crockpot. Toss hot
macaroni in slow cooker with the vegetable oil then add all remaining
ingredients. Stir gently to combine then cover and cook on LOW for 3 to 4
hours, stirring occasionally.
Crockpot Sauce For Hot Dogs
INGREDIENTS
• 2 lbs. lean ground beef • 1/2 cup chopped onion • 2 cans (15 oz.)
tomato sauce • 2 teaspoons salt • 1/2 teaspoon ground black pepper
• 1/2 teaspoon ginger • 2 whole cloves • 1 tablespoon cumin • 2
tablespoons chili powder
PREPARATION
1. Brown ground beef and onion. Drain. Mix all other ingredients. Cover and
cook on LOW for 6 to 8 hours. Taste and adjust seasonings. Serve over hot
dogs with mustard, ketchup, onions.
Crockpot Stuffing or Dressing
INGREDIENTS
• 1 cup butter • 2 large onions, chopped • 2 cups chopped celery • 2
tablespoons chopped parsley • 8 ounces mushrooms, sliced • 12 to 13 cups
slightly dry bread cubes • 1 1/2 teaspoons poultry seasoning • 1/2 teaspoon
salt • 1/4 teaspoon pepper • 1 teaspoon dried leaf sage • 1 teaspoon
dried thyme • 1/2 teaspoon ground marjoram • 2 to 2 1/2 cups chicken
broth • 2 eggs, beaten
PREPARATION
1. Melt butter in a large skillet and saute onion, celery, parsley and
mushrooms. Pour over bread cubes in a very large mixing bowl. Add all
seasonings and toss well.
2. Pour in enough broth to moisten; add beaten eggs and mix well. Pack
lightly into a lightly greased slow cooker. Cover and cook on HIGH 1 hour;
reduce to LOW and cook 4 to 7 hours longer. Serves 6.
Crockpot Sugared Walnuts
INGREDIENTS
• 16 ounces walnut pieces • 1/2 cup melted unsalted butter • 1/2 cup
confectioners' sugar • 1 1/2 teaspoons ground cinnamon • 1/4 teaspoon
ground allspice • 1/4 teaspoon ground ginger
PREPARATION
1. In a slow cooker, stir the walnuts and butter together until well blended.
Add the confectioners' sugar, stirring to coat walnuts evenly. Cover and
cook on HIGH for 15 minutes. Reduce the heat to low and cook, uncovered,
stirring occasionally, until the nuts are coated with a crisp glaze, about 2
hours.
2. Transfer the nuts to a serving bowl. In a small bowl, combine the spices and
sift them over the nuts, stirring to coat evenly.
3. Cool the nuts completely before serving.
Easy Crockpot Cornbread Dressing
INGREDIENTS
• 4 tablespoons butter • 8 ounces ground pork sausage • 1 cup chopped
onion • 1 cup chopped celery • 2 tablespoons chopped fresh parsley or 2
teaspoons dried parsley flakes • 1 package (16 ounces) seasoned cornbread
dressing crumbs • 1 teaspoon poultry seasoning • 1/2 teaspoon rubbed
sage, optional • 2 1/2 cups chicken broth • 1 egg, lightly beaten • 1/2
cup dried cranberries or raisins
PREPARATION
1. Butter a slow cooker or spray with nonstick baking spray.
2. In a large skillet melt butter and add sausage, cooking and breaking up,
until sausage is lightly browned. Add onion and celery and continue
cooking until vegetables are tender. Add parsley poultry seasoning, and
sage, if using.
3. In a large bowl, combine the sausage and vegetable mixture with the
crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste
and blend well.
4. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon
into the prepared slow cooker; do not pack. Cover and cook on HIGH for
45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.
5. Serves 8.
Eggs Florentine
INGREDIENTS
• 1 tablespoon vegetable oil • 1 cup shredded sharp cheddar cheese • 1
1/2 cups frozen spinach (10 ounce package), thawed and squeezed dry • 2
slices cubed crust white bread without crusts • 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onions, with a few inches of green • 1 ounce sliced
pimiento or red bell pepper • 6 eggs • 1 cup half-and-half • 1/2 cup
water • salt and pepper to taste • 1/2 teaspoon paprika
PREPARATION
1. Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2
cup cheese, spinach, bread, mushrooms, onions and pimiento. In a small
bowl, whisk together the eggs, half-and-half, water, and salt and pepper;
pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup
cheese and the ground paprika. Cover and cook for 1 1/2 to 2 hours on
HIGH setting, or until set.
Farmhouse Macaroni and Cheese
INGREDIENTS
• 8 ounces elbow macaroni, cooked, drained, rinsed with hot water (about 2
cups uncooked or 4 cups cooked macaroni) • 2 tablespoons crumbled cooked
bacon or real bacon bits • 1/4 cup finely chopped onion • 1 can (14.5
ounces) stewed tomatoes, undrained • 1 1/2 cups (6 oz) shredded mild
cheddar cheese • 1 (10 3/4 oz) can condensed cream of mushroom soup or
cream of celery
PREPARATION
1. In the crockery insert of a slow cooker, combine the cooked and drained
macaroni, bacon, onion, undrained stewed tomatoes, and cheddar cheese.
Pour mushroom soup over top. Mix well to combine.
2. Cover and cook on LOW for 5 to 6 hours. Mix well before serving.
Foolproof Rice
INGREDIENTS
• 1 cup raw rice, converted (Uncle Ben's Converted Rice) • 2 cups water or
low sodium chicken or vegetable broth • 1/4 teaspoon salt, or to taste (if using
broth, season to taste after cooking) • 1 tablespoon butter
PREPARATION
1. Combine all ingredients in the slow cooker.
2. Cover and cook on High for 2 1/2 to 3 hours.
3. Fluff with a fork and serve.
Frozen Bread Loaves
INGREDIENTS
• 1 frozen bread loaf
• butter

PREPARATION
1. Grease frozen bread loaf generously with butter. Place in a well-greased
baking pan which will fit in slow cooker. Place pan in slow cooker; cover
and cook on LOW 2 to 3 hours, or until bread is thawed and beginning to
rise. Turn to HIGH and bake 2 to 3 hours, until browned. Bread will sound
hollow when tapped on bottom.
Green Chile Grits
INGREDIENTS
• 2 cups regular grits • 6 cups water • 1/2 teaspoon paprika (optional)
• 1/2 to 1 teaspoon salt • 4 to 6 ounces chopped mild green chile (New
Mexican if you have it) • 1 or more jalapeno chiles, seeded and finely
chopped • dash cayenne
PREPARATION
1. Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours
or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to
1/2 cup more water if too thick.
2. Similar to polenta, you serve right away or you can refrigerate the mixture
in a buttered loaf pan for a few hour or overnight, unmold, slice (1/2-inch)
and fry in butter until browned. Serves about 8
Hard-Cooked Eggs
INGREDIENTS
• 6 eggs
PREPARATION
1. Put 3 to 6 eggs (straight from the refrigerator) into the slow cooker and
cover with lukewarm water (about 3 to 4 cups water in a 3 1/2-quart pot).
2. Cover and cook on low for about 3 1/2 hours.
3. This might come in handy for times the stovetop isn't available.
Hot Cereal in the Crockpot
INGREDIENTS
• 1 tablespoon butter
• Cereal: oatmeal, cracked wheat, cornmeal grits, or similar cereal (do not use
quick cooking cereals)
• water
• salt
• chopped apples, cinnamon, nuts, raisins, or your favorite add-ins

PREPARATION
1. Rub crockery insert inside with butter. Follow package directions for
quantity of water and salt per cup of grain for cereal. (Most varieties of
cereal work best using a 2-1 ratio: 4 cups water to 2 cups cereal.) Cover and
cook on LOW 8 to 9 hours.
2. Now here's where your creativity comes in. I've only made the oatmeal but
you can add chopped apples, cinnamon, nuts, raisins, etc. I had some other
specific recipes but I can't find them right now.
3. Anyway you can pretty much make it according to your family's tastes.
4. Susan's note ... the oatmeal, apple, and cinnamon combination works well
for our family. Some other possible combos: cream of wheat and cocoa,
cream of wheat and peanut butter chips, cocoa wheats and chocolate chips,
corn meal mush with cheddar cheese and bacon bits (real not fake!) add in
the morning after it's cooked, grits with garlic and cheese, etc. etc. etc. I
think once you get the basics down you could probably come up with a
bunch of ideas.
Macaroni and Cheese
INGREDIENTS
• 3 cups cooked elbow macaroni • 1 tablespoon butter, melted • 2 cups
evaporated milk • 3 cups shredded sharp process cheese or American cheese
• 1/4 cup finely chopped green pepper • 1/4 cup finely chopped onion
• 1 teaspoon salt • 1/4 teaspoon pepper
PREPARATION
1. Toss macaroni with butter or margarine. Add remaining ingredients.
2. Pour into lightly greased slow cooker.
3. Cover and cook on High 2 to 3 hours, stirring once or twice.
4. Serves 4
Macaroni And Cheese In Crock Pot
INGREDIENTS
• 1 (16 oz.) pkg. macaroni • 1 tablespoon vegetable oil • 1 (13 oz.)
can evaporated milk • 1 1/2 cups milk • 1 teaspoon salt • 4 cups
PREPARATION
well.
2. Grease bottom and sides of 3 1/2 to 5-quart crockpot.
3. Toss hot macaroni in slow cooker with the vegetable oil then add all
4. Stir gently to combine then cover and cook on LOW for 3 to 4 hours,
stirring occasionally.
5. 6 to 8 servings.
Mexican Mac 'n Cheese
INGREDIENTS
• 5 to 6 cups hot cooked macaroni, drained (about 12 oz dry) • 2
tablespoons butter • 1 can (12 oz) evaporated milk • 1 can Nacho Cheese
Soup • 2 cups shredded Mexican cheese blend, with or without peppers • 1
can (4 oz) chopped mild green chile • 1 can (4 oz) sliced black olives,
optional • 3/4 cup thick medium salsa • salt and pepper to taste
PREPARATION
1. Lightly grease the slow cooker. Toss the hot macaroni with butter; add
remaining ingredients and mix well. Cover and cook on low for 3 to 4
hours.
2. Serves 6.
Mexican Cheese Dip
INGREDIENTS
• 16 ounces Velveeta cheese, cut in cubes • 1 teaspoon Taco seasoning
• 1 can (10 ounces) Ro-Tel Tomatoes with chiles
PREPARATION
1. Cube cheese and place in slow cooker. Cover and heat on LOW for about 1
hour, until melted, stirring occasionally.
2. Stir in tomatoes and seasoning. Cover and continue heating 30 to 45
minutes.
3. Serve hot from the crockpot with tortilla chips or corn chips.
Mulled Cider Recipe
INGREDIENTS
• 2 qts. apple cider • 1/4 cup packed brown sugar • 1/8 tsp. ground
ginger • 1 orange (unpeeled) • 2 cinnamon sticks • 1 tsp. whole cloves
• brandy
PREPARATION
1. Combine cider, sugar, ginger and orange in slow cooker. Tie cinnamon and
cloves in a small cheesecloth bag; add to crockpot. Cover and cook on
LOW 2 to 4 hours. The entire house will smell great! Remove the bag of
spices. In a mug put a shot of brandy, then fill with hot mix from cooker.
2. Makes 10 to 12 servings
Mulled Wine
INGREDIENTS
• 2 bottles dry red wine, like a Cabernet Sauvignon • 1 cup light corn
syrup • 1 cup water • 1 square (8 inches) double-thickness cheesecloth
• peel from 1 orange • 1 cinnamon stick, broken into 2 or 3 pieces • 8
whole cloves • 1 whole nutmeg • orange slices, optional • cinnamon
sticks for stirring, optional
PREPARATION
1. Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth
and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves,
and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow
strip of cheesecloth; add to slow cooker.
2. Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle
into mugs or heatproof glasses. Garnish each glass with thin slice of orange
and a cinnamon stick, if desired.
Orange Wild Rice
INGREDIENTS
• 1 1/2 c. uncooked converted rice • 1/2 c. uncooked wild rice • 1
envelope dry onion soup mix • 1 tbsp. snipped parsley (optional) • 4 cups
water • 1 bunch green onions, chopped • 8 oz. fresh or canned mushrooms,
sliced and drained • 1/4 c. butter, melted
PREPARATION
1. Combine all ingredients in a lightly greased slow cooker.
2. Cover and cook on high 2 1/2 hours, stirring occasionally.
3. Rice will become mushy if overcooked, so watch carefully.
Paige's Rice for Crockette
INGREDIENTS
• 1 cup brown rice • 1/8 cup wild rice, parboiled and rinsed well • 2
cups chicken or vegetable stock • 1 cap (from shaker) Mrs. Dash Gallant
Garlic, Garlic and Herb mix
PREPARATION
1. Mix all well, cook on LOW 2 1/2 hours (my crockette only has one setting).
Do not stir at all while cooking, or you will get sticky mush. If left alone
you will have the tastiest, fluffiest rice ever! This is my own recipe, and I
have also added fresh veggies like carrots, and mushrooms and such with
great results.
Polenta
INGREDIENTS
• 3 tablespoons melted butter, divided • 1/4 teaspoon paprika • 6 cups
boiling water • 2 cups cornmeal or polenta • 2 teaspoons salt
PREPARATION
1. Grease the walls of the Crock Pot with 1 tablespoon of the butter. Measure
remaining ingredients; add to slow cooker with remaining butter. Stir well;
cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring
occasionally.
2. Transfer polenta mixture to a greased loaf pan. Chill thoroughly then cut
into 1/4-inch slices and fry in butter until browned.
3. Serves 8 to 10.
Saffron Rice
INGREDIENTS
• 1/4 cup butter, melted • 2 cups converted white rice, uncooked (Uncle
Ben's Converted Rice) • 4 1/2 cups water • 3/4 teaspoon saffron threads
• 2 teaspoons salt
PREPARATION
1. Rub a little of the melted butter over the bottom and sides of the crockery
insert.
2. Combine the remaining butter and ingredients in the slow cooker; stir well.
3. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, or until rice is tender.
4. Fluff and serve.
5. Serves 6.
low Cooker Dressing
INGREDIENTS
• 8 ounces sliced fresh mushrooms • 1 cup sliced celery • 1 cup
chopped onion • 6 tablespoons butter • 1/2 teaspoon ground black pepper
• 1 tablespoon dried basil, crumbled • 12 cups toasted bread cubes • 1
1/2 cups chicken broth • 1/2 cup toasted chopped pecans•

PREPARATION
1. Melt butter over medium-low heat in a heavy skillet. Add mushrooms,
celery, and onion; sauté for 5 minutes, until vegetables are just tender.
Remove from heat; stir in the pepper and basil. In a large mixing bowl,
combine vegetable mixture with the bread cubes. Sprinkle with the chicken
broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW
setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.
2.
3. Serves 10 to 12.
Sour Cream For the Crock
INGREDIENTS
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1 cup creamed cottage cheese

PREPARATION
1. Combine ingredients in blender; cover and process until smooth and
creamy. Use in dips or in other recipes in place of regular sour
cream. Makes 1 cup.
Spiced Apricot Punch
INGREDIENTS
• 1 can apricot nectar, 46 ounces
• 3 cups orange juice
• 1/2 cup brown sugar, packed
• 2 tablespoons fresh lemon juice
• 3 sticks cinnamon
• 2 whole cloves

PREPARATION
1. In slow cooker, combine apricot nectar, orange juice, brown sugar and
lemon juice. Tie cinnamon and cloves in a small cheesecloth bag; add to
juices in the slow cooker. Cover and cook on LOW for 3 to 5 hours. Serve
hot from crockpot.
2. Serves 8.
Spinach, Cheese, & Bacon Strata
INGREDIENTS
• 4 cups sliced and lightly buttered French bread, cubed • 1 bag frozen
spinach (16 oz), thawed and squeezed as dry as possible • 8 ounces diced
cooked ham • 1 1/2 to 2 cups shredded cheddar cheese • salt and pepper, to
taste • 1 can (10 3/4 ounces) cream of mushroom soup (the 98% fat free is
fine) • 1/2 cup evaporated milk or half-and-half • 5 large eggs • 2 to 3
teaspoons dried minced onion
PREPARATION
1. Lightly butter a 3 1/2-quart slow cooker or Crock Pot.
2. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt
and pepper to taste. Repeat layers ending with a layer of cheese.
3. Whisk together the soup, milk, eggs, and dried minced onion. Pour over the
layered mixture in the crockery. Chill for 1 hour or overnight.
4. Cover and cook on low for 3 1/2 to 4 1/2 hours.
5. Serve with fresh fruit, berries, or a warm fruit compote.
Susan's Crockpot Cereal Recipe
INGREDIENTS
• 1 tablespoon butter
• Cereal: oatmeal, cracked wheat, cornmeal grits, or similar cereal (do not use
quick cooking cereals)
• water
• salt
• chopped apples, cinnamon, nuts, raisins, or your favorite add-ins

PREPARATION
1. Rub crockery insert inside with butter. Follow package directions for
quantity of water and salt per cup of grain for cereal. (Most varieties of
cereal work best using a 2-1 ratio: 4 cups water to 2 cups cereal.) Cover and
cook on LOW 8 to 9 hours.
2. Now here's where your creativity comes in. I've only made the oatmeal but
you can add chopped apples, cinnamon, nuts, raisins, etc. I had some other
specific recipes but I can't find them right now.
Tomato Sauce - Crock Pot
INGREDIENTS
• 1/4 c. extra virgin olive oil • 1 large carrot, shredded • 1 cup chopped
onion • 3 cloves garlic, minced • 2 (28 oz.) cans crushed tomatoes • 2
(28 oz.) cans tomato puree • 3 cans (6 ounces each) tomato paste • 2 bay
leaves • 2 teaspoons dried sweet basil • 1 teaspoon dried leaf oregano
• 2 teaspoons seasoned salt • 1 cup water
PREPARATION
1. Heat oil in a skillet or sauté pan over medium heat; add onion and carrot
and garlic. Saute until onion is translucent. Add tomatoes, puree, tomato
paste, and seasonings (basil and seasoned salt), along with 1 cup water; stir
to blend ingredients.
2. Transfer to the slow cooker and cook on low for 7 to 9 hours. About an
hour before serving time, check and thin with more water if necessary.
Vegetable Eggs Supreme
INGREDIENTS
• 8 eggs • 3/4 cup milk • 8 ounces shredded Cheddar cheese • 2 cups
chopped cooked broccoli • 1 cup sliced mushrooms • salt and pepper to
taste
PREPARATION
1. Beat eggs; add milk and beat together. Pour mixture into greased crockpot
or slow cooker. Add cheese, broccoli, mushrooms, salt & pepper. Cook on
HIGH 1 1/2 to 2 1/2 hours.
Wild Rice Casserole
INGREDIENTS
• 1 1/2 cups uncooked long-grained rice • 1/2 cup uncooked wild rice
• 1 envelope dry onion soup mix • 1 teaspoon dried parsley flakes, or 1
tablespoon chopped fresh parsley • 4 cups water • 1 bunch green onions,
chopped, about 8 green onions • 8 oz. sliced fresh or canned mushrooms
• 1/4 cup butter, melted
PREPARATION
1. Combine all ingredients. Pour into lightly greased slow cooker. Cover and
cook on HIGH for 2 1/2 hours, stirring occasionally.
Southwest Chicken Soup
Ingredients: • 1 litre of chicken broth (more if you want it thinner instead
of thick) • 1-2 boneless chicken breasts, raw • 1 can black beans,
drained and rinsed (or you can make your own) • 1 can sweet corn (or
equivalent frozen), drained • 1 can diced (no salt added) tomatoes • 1
bunch fresh cilantro, about a cup roughly chopped • 4 green onions,
chopped • 1 pepper of your choice (jalapeno, habanero, scotch bonnet),
seeds removed and chopped • Spices: • Garlic Powder • Cumin
• Chili Powder • Smoked Paprika (optional) • Salt and Pepper
Method: 1. Turn your crock pot on high if you want it done in 3-4 hours,
low if you want to let it cook all day.
2. Add all ingredients above except the chicken breasts. Add your spices. I
would suggest starting with a teaspoon of the spices and adjust the amount of
each according to your taste preference.
3. Stir all ingredients together and place your chicken breast(s) on top. Cook
until your chicken is cooked through and tender.
4. Once your chicken has been cooked through, remove the chicken and shred
it.
5. Then place the chicken back in the crock pot. Do your final tasting and
spicing and enjoy.

Mark’s Homemade Chili
Ingredients: • 1 lb ground beef, cooked, drained • 1 large onion • 3
cans dark red kidney beans, drained • 2 cans dice tomatoes (we get
whatever seasoned ones they have at Kroger at the time) • 1 large can of
tomato sauce • Worcestershire sauce – 5 shakes or more. We shake
whatever feels good at the time. We like lots of this.
• Salt and pepper to taste • 3 t chili powder To Make: 1. Throw it all in
the Crock pot and cook on low for 6-8 hours. We might season more as we go
depending on if we are around or not to do so.
Chicken Tortilla Soup
What you need: • 1 pound boneless chicken breasts • 1 can diced
tomatoes • ½ C chunky salsa • 1 C homemade enchilada sauce • 1
medium onion, chopped • 1 can black beans, drained (optional) • 2
cloves garlic, chopped • 4 C chicken broth • 2 t cumin • 1 t chili
powder • 1 T lemon juice • 1 bay leaf
What to do: 1. Set crockpot to high heat 2. Add raw chopped chicken
into crockpot as well as the chopped onion and broth, stir (you can add
whole breasts and shred once fully cooked) 3. Add remaining ingredients
and set crockpot to low heat 4. Let cook for about 3-4 hours depending
on your crockpot 5. Top soup with sour cream, cilantro and avocado
slices 6. Serve with tortilla chips and Enjoy!
Cincinnati Chili
Ingredients
2 pounds ground meat 1 large onion, minced 1 teaspoon garlic
powder 1 cup (8 ounces) tomato sauce 2 cups water 1 teaspoon
Worcestershire sauce 1 tablespoon vinegar 1 teaspoon salt ½
teaspoon black pepper 4+ teaspoons chili powder (we used 4 tablespoons,
but some claim that’s too much) 1 teaspoon cinnamon ½ teaspoon
allspice 1 ½ cups cooked kidney beans Cheese Noodles
Method
1. In a skillet, brown the ground meat.
2. Pour into 5 quart crock.
3. Stir in onion, garlic powder, tomato sauce, water, Worcestershire, vinegar,
salt, pepper, chili powder, cinnamon, and allspice.
4. Cover and cook on low for 8 hours.
5. 1 hour before done, add kidney beans.
6. Boil desired pasta.
7. Layer noodles in bowl, add chili, and top with cheese.
Curried Sweet Potato and Carrot Soup
Ingredients • 2 large sweet potatoes, peeled and cut into chunks • 2
cups baby carrots (almost 1 pound) • 1 small onion, chopped • ¾
teaspoon curry powder • ½ teaspoon salt • ½ teaspoon black pepper
• ½ teaspoon ground cinnamon • ¼ teaspoon ground ginger • 4
cups chicken broth • 1 tablespoon maple syrup • ¾ cup cream
Instructions 1. Place potatoes, carrots, onion, curry powder, salt, pepper,
cinnamon and ginger in a greased crock pot.
2. Add chicken broth and stir.
3. Cover and cook on low for 7-8 hours.
4. Puree soup in a blender a few cups at a time or use an immersion blender.
Stir in maple syrup and cream.
5. Serve.
Turkey Sausage and Red Bean Stew
Ingredients

• 1 pound turkey • 2 cups cooked red beans or 1 can
sausage (browned) (15 ounces) small red beans
• 1/2 cup brown rice • 1 cup water • 1 1/2 cups corn
(uncooked) (frozen or canned)
• 2 cups tomato juice • 1/2 cup chopped sweet green
pepper (more if you like)
• salt and pepper, to
taste

Instructions
1. Combine all ingredients in a slow cooker. Cook on low setting for 6
hours. This stew is great served with hot cornbread and a glass of milk. It is
also gluten free – a bonus for those of you with GF needs! Makes 6-8 servings.
Chicken Noodle Soup
Ingredients

• 5 cups
chicken
broth
(or bouillon)
• 5-6 cups • 2 cups • 1 cup • 1 small • 2 • 2 tsp • 1/2 • 1 tsp • 2-3 lbs
water carrots, celery, onion, garlic parsley tsp pepper boneless
sliced sliced finely cloves, flakes dried skinless
thin thin chopped minced basil chicken
breast

Directions
1. Mix all ingredients except the noodles into the crockpot pot. Keep chicken
breast whole (or use pre-cooked, cut up or shredded chicken) and cut up or shred
before adding in noodles during the last 30 minutes of cooking. Cook on high 4
hours, then turn to low until ready to serve.
Lentil Vegetable Soup Ingredients 2 cups dried lentils, rinsed and looked
over 2 cans diced tomatoes (14.5 ounces each) 1 cup chopped onion
2 stalks celery, chopped 1 cup chopped carrot 1 can chilies (4
ounce size) 5 cups chicken broth (or replace with vegetable stock) 1
teaspoon salt 1 teaspoon oregano 1 teaspoon thyme ½ teaspoon
garlic powder ¼ teaspoon pepper
Directions 1. Combine all ingredients in a 4-5 quart crock pot.
2. Cover and cook on low for 8-9 hours or until lentils are tender.
Mexican Chicken Chili
1 shredded rotisserie chicken or 3 cups shredded chicken breasts 2 cups
black beans 2 cups pinto beans 1 cup frozen corn 3-4 chopped
zucchini (I LOVE zucchini so I put a ton in) 5 cups chicken broth 2 cups
chunky salsa (mild or hot depending on taste) 1 8oz can tomato sauce
Directions 1. Combine in the crock pot and cook for 7-8 hours on low.
Mexican Soup
Meat: 1 lb ground beef, sausage, or pork (browned) or 2
cups shredded chicken, cooked Must-have veggies: 1 onion sliced (half
moon and big dice) 3 garlic cloves, minced (or smashed if you want to
pull them out later)
Optional Veggies 1 large zucchini, large dice or (2 cups shredded if you
preserved) 3 celery stalks, chopped 1 bunch of asparagus (chopped)
The rest: 2 sweet potatoes, peeled and diced 1 can diced tomatoes (in
juice) 1 quart chicken stock 1 6 oz can tomato paste + 4 cups of water
2 T Maple Syrup Cumin (about 1T) Chili Powder (about 1/2T)
1/2 T basil 1/2 T oregano 1 T salt 1/2 T pepper Method:
1. Layer all of the ingredients up to (and including) the chicken stock.
2. Combine remaining ingredients in mixing bowl.
3. Mix well and pour over crock pot ingredients.
4. Stir gently and seal ‘er up!

Moroccan Chicken Stew
Modified from Victoria Taylor’s Gourmet Blog ½ pound baby carrots 1
cup chopped green peppers 1 cup chopped onion 2 tablespoons lemon
juice 1 teaspoon ginger 1 medium butternut squash, cut into 2 inch cubes
1 can (15 ounces) chickpeas, drained 2 14.5 ounce cans diced tomatoes
1 ½ pounds boneless, skinless chicken thighs or chicken breast 3
tablespoons Moroccan seasoning (homemade version here)
Method: 1. In a 5-6 quart crock pot, combine carrots, peppers, onion, lemon
juice, ginger, squash, chickpeas, and tomatoes.
2. Sprinkle with 2 tablespoons Moroccan seasoning. Toss veggies to coat.
3. Lay chicken thighs on top of veggies. Sprinkle with remaining seasoning.
4. Cover and cook on low for 8 hours. Salt and pepper to taste.
5. Remove chicken and shred. Stir back into stew. Or serve thighs whole on
top of veggies in a soup bowl.
Vegetable Beef Soup
1 pound ground beef (venison or turkey would also work) 1 ½ cups
cooked beans of your choice (I like kidney) or 1 can beans, rinsed and drained
28 ounces diced tomatoes, undrained 12 ounces frozen mixed vegetables
3 cups beef broth 1 teaspoon salt 1 teaspoon dried onion 1
teaspoon oregano ½ teaspoon thyme ½ teaspoon pepper
Method: 1. Brown ground meat in skillet. Drain.
2. Add to 4 quart crock pot with remaining ingredients.
Yield: 4-6 servings
WINTER SQUASH AND SAUSAGE SOUP

Check your sausage for “illegal” ingredients like sugar and gluten. I like
Applegate Farm brand.
You can also make this recipe on a stove top if you’re in a hurry. But I like the
long, lazy style of a slow cooker.
Source: Erin at Plan to Eat Course: Allergen-Free Soup and Stew Serves: 6

Ingredients • 2 Tbs butter • 1 leek thinly sliced • 2
cloves garlic minced • 1 small butternut squash peeled and diced • 1
1/2 c mushrooms chopped • 1 Tbs fresh sage chopped • 1 tsp fresh
rosemary chopped • 1 pound Italian sausage sliced and cut into quarters
• salt to taste • 1/4 tsp white pepper • 4 cups chicken
broth homemade if possible • 2 cups leafy greens kale, chard, collards,
etc.

Directions 1. Turn a slow cooker on high, and melt the butter in the
crock while it warms up. Add the leeks and garlic; replace the lid and allow
to soften–about 20-30 minutes. Add the remaining veggies, herbs, and the
sausage. Replace the lid and allow to soften–about 30-45 minutes. Season
with salt and pepper. Add the chicken broth and allow to cook on high for
6-8 hours.

2. 30 minutes before serving, switch the heat to the low setting and add the
greens. Replace the lid and allow the soup to simmer until the greens have
melted into the soup.
French Lentil & Brown Rice Soup
Ingredients
• 6 cups of organic vegetable broth (make your own and save money) • 2
cups filtered water • 1 ½ cup of organic French lentils, rinsed • 2 medium
organic carrots, peeled and diced • 1 organic onion, finely chopped • 2
stalks of organic celery, diced • 5 tablespoons of uncooked organic brown
rice • 1 strip of Kombu seaweed (adds essential minerals, vitamins, and trace
elements to your soup) • 2 cloves of organic garlic, minced • 1 teaspoon of
herbs de Provence or 1 teaspoon of thyme • ½ teaspoon of sea salt
Method: 1. Stir together broth, lentils, carrots, onion, celery, rice, kombu,
garlic, herbs, and salt in the crock pot slow cooker. Cover and cook on Low for 8
hours or High for 5 hours. Spoon out the kombu and serve.
Tomato Soup
INGREDIENTS
• 2 lbs tomatoes (chopped and peeled) or a 28 oz jar diced tomatoes
(unseasoned, with juice) • 2 cups chopped yellow onion • 1/4 tsp salt
• 1/8 tsp pepper o tbsp minced garlic-2 cloves • 1/8 tsp red pepper
flakes (for a spicy little kick) • 1/4 tsp smoked paprika • 1/2 tsp dried basil
• 1 tbsp honey (I like raw) • 1 cup chicken broth (homemade or a good
quality low sodium store-bought) o bay leaves • for garnish: fresh basil
leaves and Greek yogurt, optional
Method: 1. Roughly chop onion and toss in a large pan with some olive oil
over medium heat Sprinkle with salt and pepper, stir, and let cook for a few
minutes. Meanwhile, mince the garlic.
2. Let cook for a couple of minutes, until softened and fragrant 3. Then
add the tomatoes (with their juices) to the pan 4. Add smoked paprika and red
pepper flakes-1/8 tsp of red pepper flakes 5. Add remaining herbs and
spices… And honey 6. Add to Crock Pot 7. Add chicken broth and bay
leaves 8. Set on low for about 4 hours 9. When it’s done, stir and taste for
flavors-depending on your personal preferences you may want to add salt etc.
10. Remove bay leaves 11. Either use an immersion blender or pour soup
into a blender and blend until smooth 12. The level of chunkiness is up to
you-some people like their soups totally smooth, 13. others like some
texture… I left some tomato chunks in there because I like the texture
14. Voila… we have soup!
15. Top with Greek yogurt, fresh basil, and if you have them, little cherry
tomatoes…
16. Serve with grilled cheese, crackers, or eat just as is!
17. Enjoy!!
Texas Calico Chili

Ingredients

1 ½ pounds stew beef ½ cup onion, chopped 2 cans (14.5 ounce)
diced tomatoes 6 ounce can tomato paste mixed with water to make 1 cup
1 can (4.5 ounce) chopped green chilies 1 ½ cups cooked black beans
1 ½ cups cooked white beans (navy or great northern) ½ teaspoon onion
powder ½ teaspoon garlic powder 2 teaspoons chili powder 2
teaspoons cumin
Method: 1. Combine all ingredients in 4-5 quart crock pot. Stir well.
2. Cover and cook on low for 8-10 hours. Serve with cornbread.
Homemade Chili

Ingredients
• pound ground meat (we prefer venison) • onion • green pepper
• 1/2 tbsp ground mustard seed • tbsp chili powder • 1 tbsp hot sauce
• 1 can red kidney beans (or two cups dry/cooked red kidney beans) • 1
can black beans (or two cups dry/cooked black beans) • 1 can (8 oz) tomato
sauce • 1 can (28 oz) diced tomatoes • Salt & pepper to taste (I do 1 tsp of
each)
Method: 1. Brown meat, drain, return to pan, and mix in diced green peppers
and onions. Once finished, add to crockpot with all spices, beans (preferably
undrained), tomato sauce, diced tomatoes, salt, and pepper. Cook in crockpot on
low for 6-8 hours. Serve alongside cornbread or potatoes. Yum!
Gluten-Free Taco Soup
Ingredients • 1lb boneless skinless chicken breast, cooked and shredded
• 16oz homemade salsa • 14oz whole kernel corn, drained • 2 cups
soaked and cooked black beans (or 14 oz. can, rinsed and drained) • 2
cups soaked and cooked kidney beans (or 14 oz. can, rinsed and drained)
• 6oz tomato paste • quart chicken stock • 28oz diced tomatoes
• 1/2 cup onions, diced • 1/2 cup red or green peppers, diced
• cloves of garlic, minced • teaspoon chili powder • tablespoons taco
seasoning (or 1 store-bought pkg.) • 8oz sour cream (optional)
Directions
1. I love this part! Throw everything but the sour cream in a crockpot. (I use a
6 qt. crockpot and this recipe nearly fills it.) Turn it on low for about 3 hours.
2. Add the homemade sour cream and stir it well. Keep soup on low for about
another 30 min. or until it is fully heated.
3. Serve with extra homemade sour cream and tortilla chips if desired.
Tuscan Kale and White Bean Soup
Ingredients: In the Crock
• 2 quarts water • 2 cups, dried, great northern white beans, soaked for two
nights • 2 medium carrots, roughly chopped • 2 ribs celery, roughly
chopped • 1/2 large yellow onion, roughly chopped • 3 medium potatoes,
peeled and chopped into bite sized pieces • 3 tbls extra virgin olive oil • 2
tsp onion salt by Real Salt (sub plain salt) On the Stovetop • 2 tbls extra
virgin olive oil • 2 large handfuls of kale • 4 cloves garlic • bean puree
(in recipe below) • 1 tsp onion salt by Real Salt (sub plain salt)
Method: In the Crock
1. Soak your beans, preferably for two nights, rinsing and changing the water
after each day. This will ensure that your beans become soft and tender.
2. Drain and rinse your beans.
3. In a large crockpot add the water, beans, carrots, celery, onion, potatoes, 3
tbls extra virgin olive oil, and salt. Mix together well and cook on low for 8
hours.

On the Stovetop
1. Once the beans and vegetables are soft and tender, remove one cup of
beans and one cup of broth. Make sure to replace the lid on the crockpot.
2. Puree the beans and broth in a blender or food processor.
3. Once the beans and the broth have been pureed, heat 2 tbls extra virgin
olive oil in heavy bottomed sauce pan or cast iron skillet. Add the kale and
garlic. Saute for 2-3 minutes or until the kale begins to wilt and the garlic lets
out its aroma. Add the bean puree and saute for an additional 2-3 minutes or
until the flavors begin to incorporate.
4. Add the bean kale mixture back to the crock and mix through. This will
add more flavor and depth to the soup. Allow to continue to cook in the crock,
covered, for an additional 10 minutes.

Fried Crusty Bread
1. To heighten the flavors of the soup, spread extra virgin olive oil on both
sides of crusty bread.
2. In a shallow frying pan or cast iron skillet heat an additional 1 tbls of extra
virgin olive oil and add one clove of freshly minced or pressed garlic.
3. Place the bread on top of the oil and garlic and allow to toast on both sides.
4. To serve, place the bread on the bottom of a bowl, topped with the soup,
and sprinkled with freshly grated parmesan or pecorino romano cheese.
Chicken Posole Stew

serves 4 – 6

Ingredients
For the stew: • 2 bone-in chicken breasts, skin removed • 2 (15 oz.)
cans white hominy, rinsed and drained • 3 cups good quality chicken
stock • 2 (14.5 oz.) cans of diced tomatoes • 3 carrots, peeled and sliced
into thin rounds • 3 scallions, both green and white parts, sliced thinly
• 3 cloves of garlic, minced • tablespoon cumin • teaspoons light
ancho chili powder • ½ teaspoons Mexican oregano • 1/8 teaspoon
cayenne pepper • teaspoon salt, or to taste • ½ teaspoon fresh ground
black pepper • Optional toppings: • Chopped cilantro • Queso
Fresco or other good quality Mexican cheese (Monterrey jack would work)
• Shredded radishes (Use the large holes on your box grater)
• Avocado • Sour cream • Tortilla chips
Method: 1. Place chicken breasts in the bottom of the CrockPot.
2. Put remaining ingredients in and stir the top to mix in spices.
3. Cover and cook on low for 5 – 6 hours, or until chicken and carrots are
cooked through and tender.
4. Remove chicken from 5. CrockPot and shred with two forks.
6. Return chicken to CrockPot, stir to combine.
7. Serve with toppings if desired.
Easy BBQ Sauce
Ingredients • c. ketchup • 1/3 c. vinegar • 1/3 c. Worcestershire
sauce • 1/2 c. brown sugar • tsp. salt • tsp. mustard
Method: 1. I placed the chicken (any bone-in kind will do; I used split
breasts) in the crockpot and poured the BBQ sauce over it: 2. I set the
crockpot to cook on low for 8 hours, but it didn’t take anywhere near that
long. I set it going around 8:00 in the morning, and it was perfectly cooked
by 12:30. If I want it to take longer, I leave the chicken (or whatever meat
I’m using) frozen.
3. BBQ in the crock pot is QUICK, aside from the time to cook in the crock
pot. Five minutes max to mix the sauce and set it going, and then you can do
whatever you want while the crock pot does its job!
Sloppy Joes

Ingredients 2 lbs ground beef 1 small onion, chopped 1 green
pepper, chopped 1 ½ cups ketchup ¼ cup sucanat (or brown sugar)
¼ cup apple cider vinegar (white vinegar would work too) ¼ cup
mustard 1 tsp Worchestershire sauce ½ tsp pepper 1 tsp salt
Method: 1. Brown ground beef in a large skillet with the onion and green
pepper.
2. Add browned ground beef mixture along with the remaining ingredients to
the crock pot. Mix well to combine.
3. Cook on low for at least 3 hours, but up to 6 hours.
Crock Pot Style Gyros
Ingredients 1 pound ground beef 1 pound ground pork or turkey
1 onion sliced 3 cloves of garlic minced 2 teaspoons Greek
seasoning
Method: 1. Place onion and garlic in the crock pot. Mix together meat
and Greek seasoning. Form into two small loaves and place on top of onions
and garlic, like this.
2. Cook on low for 4-5 hours or until done
Sauce:
Ingredients 1 cucumber, peeled, seeded, and chopped 8 ounces of
plain yogurt 1/2 teaspoon of Greek seasoning 1/2 teaspoon of lemon
juice 1/2 teaspoon salt
Method:
1. Mix together and refrigerate until you are ready to serve.
2. Slice the meat and serve on pita or tortillas with shredded lettuce and
yogurt sauce.
Barbecue Beef Brisket

Ingredients: 2 -3 lbs Beef Brisket 1 tsp Chili Powder 1/2 tsp
Garlic Powder 1/2 tsp Crushed Red Pepper 1/4 tsp Celery Seed
1/8 tsp Pepper 1/2 cup Ketchup 1/4 cup Sucanat or Brown Sugar
2 Tbsp Apple Cider Vinegar 2 Tbsp Worcestershire Sauce 1/2 tsp
Dry Mustard
Directions: 1. In a small bowl mix chili powder, garlic, crushed red
pepper, celery seed and pepper and rub onto meat.
2. Place meat in crock-pot.
3. Mix ketchup, sucanat/sugar, vinegar, Worcestershire sauce and dry
mustard and pour over meat.
4. Cover and cook on low for 8-10 hours or high for 4-5 hours.
5. Cut thin slices along the grain or just shred it.
Greek Chicken Pitas

Ingredients:
• ½ • 1 pound • 1 ½ • 1 • ¼ • ½ • 1 • Pita • ½
cup boneless, teaspoons garlic teaspoon teaspoon teaspoon Bread cup
sliced chicken lemon clove, cinnamon oregano salt sour
onion thighs pepper minced cream
seasoning

Directions: 1. Lay chicken in the bottom of a greased crock.
2. Place onions on top and sprinkle garlic and spices c over everything.
3. Place lid on and cook on LOW for 6-8 hours.
4. When chicken is done, remove it from the crock and shred it with two
forks.
5. While chicken is out of the crock, stir in sour cream. Add chicken back to
crock and stir well.
6. Ladle chicken onto warm pita bread, using it as a taco. Sprinkle with
tomato. Fold over and serve.
Barbecue Pulled Chicken

INGREDIENTS

1 8-ounce can reduced-sodium tomato sauce

1 4-ounce can chopped green chiles, drained 3 tablespoons cider vinegar 2
tablespoons honey
1 tablespoon sweet or smoked paprika 1 tablespoon tomato paste 1 tablespoon
Worcestershire sauce 2 teaspoons dry mustard
1 teaspoon ground chipotle chile

½ teaspoon salt 2½ pounds boneless, skinless chicken thighs, trimmed of fat 1
small onion, finely chopped 1 clove garlic, minced

INSTRUCTIONS

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste,
Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker
until smooth.
2. Add chicken, onion and garlic; stir to combine.
3. Put the lid on the Crock-Pot and cook on low until the chicken can be
pulled apart, about 5 hours.
4. Transfer the chicken to a cutting board and shred with a fork.
5. Return the chicken to the sauce, stir well and serve.
Tex-Mex Beef Wraps
INGREDIENTS

1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon salt
1/4 teaspoon ground red pepper, or to taste 1 boneless beef chuck pot roast
(2-1/2 to 3 pounds), cut into 4 pieces 1 medium onion, chopped 3 cloves
garlic, minced 1 cup salsa, divided 12 (6-to 7-inch) flour or corn tortillas,
warmed 1 cup shredded Cheddar or Monterey Jack cheese 1 cup chopped
tomato 1/4 cup chopped cilantro a. ripe avocado, diced
PREPARATION:
1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with
spice mixture. Place onion and garlic in bottom of 3-1/2-quart slow cooker; top
with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours
or on HIGH 3-1/2 to 4-1/2 hours.
2. Remove meat from slow cooker; place on plate and use 2 forks to shred
meat. Skim off and discard fat from juices in slow cooker; return meat to juices
and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese,
tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining
salsa.
Chicken and Quinoa

Ingredients • cup quinoa (soaked overnight in water, drained and rinsed.
If you don’t soak still rinse to remove a bitter substance).
• cups chicken broth • 3/4 cup white wine (dry makes all the difference –
the alcohol is cooked out of it. Add extra water if you are wine-free) • cups of
water • teaspoons dried thyme • teaspoon of sea salt • carrots, cubed
(peeled if you do not buy organic) • celery, sliced • onion, diced
• chicken (uncooked) breasts (I recommend bone in for a juicier chicken, but
boneless makes for easier shredding later) • tablespoons of butter or coconut
oil
Instructions
1. Throw everything in the crock pot.
2. Cook on low for 7-8 hours (high for 4).
3. Remove chicken, shred and mix back into stew
Greek Chicken
Summary: an easy but delicious crock pot recipe
Ingredients

2-3 lbs red potatoes 2-3 lbs chicken pieces (quarters are best, but any kind will
do) 1/2 onion, chopped
2-3 cloves garlic, minced salt & pepper to taste 1 TBSP dried oregano 1-2 TBSP
olive oil

Instructions

1. Peel the potatoes if desired. Chop them into quarters and place in the
bottom of the crock pot.
2. Place the chicken pieces on top of the potatoes.
3. Sprinkle the chicken with onion, garlic, and seasonings.
4. Drizzle all with olive oil.
5. Cook on High for 4 hours or Low for 6-8 hours.
Hawaiian Chicken

Write a reviewSave RecipePrint Ingredients • 4 boneless, skinless chicken
breasts • (20 oz) can pineapple slices, drained and juice reserved • green
bell pepper, seeded and chopped • tbsp soy sauce • tbsp brown sugar
• Juice of one lemon • 1/2 tsp ground ginger • tbsp corn starch • 1/2
tsp salt • 1/2 tsp pepper
Instructions
1. Place chicken in the bottom of a crock pot that has been sprayed with non-
stick spray. Place pineapple rings and chopped bell pepper on top of the chicken.
2. In a small bowl whisk together, pineapple juice, soy sauce, brown sugar,
lemon juice, ginger, corn starch, and salt and pepper until brown sugar and corn
starch is dissolved.
3. Pour the pineapple juice mixture over the top of the chicken. Cover and
cook on high for 2 1/2 to 3 hours or on low for 4-6 hours.
4. Serve chicken breasts over rice or shred the chicken, place back in the
crock pot and serve on rolls.
Hodgepodge Crock Pot Chicken

• whole chicken • red pepper, sliced • stalks celery, chopped • ½
onion, sliced • ½ cup – ¾ cup baby carrots • cloves garlic • ¼ tsp. sea
salt • ¼ tsp. ground cumin • ¼ tsp. oregano • Pepper to taste
Directions:
1. Slice and prepare all veggies and layer in the bottom of the crock pot.
2. Place chicken on top of veggies and sprinkle seasonings all over.
3. Add 1 cup filtered water.
4. Cover and cook in crock pot on high for 4-5 hours or until chicken is
cooked through.
Lentil Rice Casserole

Ingredients:
• 3/4 c. dry green lentils • 1/2 c. brown rice • c. water • 1/2 c.
chicken stock • c. tomato sauce (8 oz. can) or 1 6-oz. can tomato paste + and
extra 1/2 c. stock • 3/4 c. chopped onion • c. chopped green or red pepper
• grated or finely chopped carrot • c. cooked, shredded chicken
• optional: other vegetables like spinach, broccoli • tsp. Italian seasoning
or taco seasoning • cloves crushed garlic or 1/4-1/2 tsp. garlic powder
• 1/2 tsp. salt • Dash pepper • c. grated cheese ( I prefer sharp cheddar,
but try a Mexican blend with the taco seasoning or mozzarella with the Italian)
• optional: salsa or spaghetti sauce to serve
Instructions
1. Combine rice, lentils and water in crock pot. Soak overnight. (Do NOT
turn crock pot on!) 2. In the morning, drain the water and mix in all
remaining ingredients except cheese.
3. Cook on high for 4 hours or low for 8 hours.
4. Add cheese in 30 minutes before done.

Barbecue Chicken

Ingredients
• pounds boneless, skinless chicken breasts • 1/2 recipe of Homemade
Barbecue Sauce (about 1/2 cup)
Instructions
1. Cut chicken breasts into portion sized pieces.
2. Place in a crock pot, top with barbecue sauce, and cook on low for about
four hours or until meat is no longer pink.
Chicken and Tomatoes
Ingredients
• 3 Chicken breasts (bone in) • (large) Can Tomatoes • Can Fire-roasted
tomatoes • Garlic • salt • Chili powder • Optional: onion, potatoes,
carrots or other veggies you like.
• Directions
Instructions
1. Cover and cook on LOW for 6-8 hours or on HIGH for 4.
2. Delish and tender chicken - can be eaten plain or in wraps, etc.

Chicken Adobo
1 chicken or its equivalent, cut up…or whole if you’re lazy, skinned or not
(plus an extra drumstick or two for the kiddos) 1 1/3 cups soy sauce (I often
use Bragg’s liquid amino acids and can’t tell the difference, but my husband
knows…he knows!) 1 1/2 cups white vinegar 2 cups water 1 garlic
bulb (yup, the whole thing) 4 bay leaves cracked pepper
Preparation
1. Put the chicken in the crockpot with or without the skins.
2. Combine the soy sauce, vinegar, and water, and pour them over the sauce.
3. Peel the garlic and thinly slice the cloves.
4. Toss in the garlic and bay leaves.
5. Add about 20 turns of cracked pepper into the crock.
6. Set the crock pot on high for 4 hours or low for 6 hours. When done, stir
the sauce and taste it.
7. Serve over white rice.
5-Spice Chicken
3 lbs chicken leg quarters 1 cup chicken broth 3 cloves garlic, minced
½ cup onion, finely chopped 2” knob of ginger, grated (or 1 tsp ginger
powder) 1 TBSP 5-spice powder 1 TBSP dried cilantro (or ¼ cup fresh
cilantro) dash or two of salt and pepper
Preparation
1. Place the chicken in the crock pot.
2. Pour the broth over it.
3. Sprinkle with the garlic and onion.
4. Grate the ginger right on top.
5. Sprinkle with seasonings.
6. Cook on High for 4 hours, or until the juices run clear.
Chicken and Whole Wheat Dumplin’s
1 ½ – 2 pounds boneless, skinless chicken thighs 4 cups salted chicken
broth ¼ teaspoon pepper 1 cup whole wheat pastry flour 1 ½
teaspoons baking powder ½ teaspoon salt ¼ teaspoon onion powder 2
tablespoons cold butter ½ cup kefir or buttermilk
Preparation
1. Lay the chicken in the crock. Pour broth over it. Sprinkle with pepper.
3. Remove chicken and shred with two forks. Set aside.
4. In a small bowl, combine flour, baking powder, salt, and onion powder.
5. Cut in butter until mixture resembles little pebbles.
6. Stir in buttermilk until combined.
7. Drop dough by tablespoons into broth mixture.
8. Cover and cook on high for 30 minutes or until dumplings are done.
9. Stir in chicken.
10. Serve.
Creamy Italian Chicken & Rice Casserole (with Dairy Free
option)
2 lbs boneless chicken (we use Gerber Amish chicken–no
antibiotics/hormones) ~ mine was frozen and I did not thaw – simply place in
crock pot frozen (this is the fix it & forget it part!) 4 tbsp butter 4 whole
mushrooms, chopped 2 tsp minced garlic ½ cup whole wheat flour
(we grind ours, but feel free to use any flour) 1 ½ cups milk 1/8 cup
Italian herbs 1 tsp salt (depending on taste/preference)
Preparation
1. Place chicken in crock pot, turn on the low setting.
2. Then, in a small sauce pan, melt butter & saute mushrooms a few minutes
until tender.
3. Add garlic, turning to brown for only a few seconds, then add whole wheat
flour, mixing together, making sure that all the flour is wet.
4. Slowly pour and mix milk constantly stirring with fork. It will be lumpy at
first, but have no fear – it will thicken!
5. Add Italian herbs & salt & stir.
6. Pour the thick gravy on top of the chicken, and close the lid.
7. Cook on low for 7-9 hours total.
8. With 2 hours before dinner time, add in 1 cup of rice (wild rice takes about
2 ½ hours) and anywhere from 1-2 cups warm water or (organic) chicken broth.
The ratio for rice to water is approximately 1:2.
9. With 1 hour left, add fresh veggies. Check after about 30-45 minutes,
cooking only until vegetables are done.
Curry Chicken
3-4 boneless skinless chicken breasts, cut into bite sized pieces 3-4
potatoes (baking or sweet), cut into bite sized pieces 2 tablespoons white
vinegar 1/4 cup + 2 tablespoons curry powder 1/2 tablespoon salt, or to
taste 1 teaspoon black pepper, or to taste 1 cup chopped onions (I also
used peppers) 3 green chile peppers, sliced lengthwise but not in two 6-8
green cardamon pods 6 whole cloves 10 curry leaves 1 cinnamon
stick 1 teaspoon ground ginger 3 cloves garlic, minced 2 tablespoons
tomato paste 1 cup water or chicken broth 1/2 cup coconut milk, or other
heavy cream or milk
Preparation
1. Cut the chicken into bite sized pieces. Combine the vinegar, 1/4 cup curry
powder, salt, and pepper in the crock pot. Toss to coat the chicken.
2. Add chopped onions, sliced chile peppers, cardamon pods, cloves, curry
leaves, cinnamon stick, ginger, garlic, and tomato paste to chicken mixture.
3. Cut potatoes into bite size pieces then coat with remainder 2 tablespoons of
curry powder. Place potatoes in crock pot.
4. Add water or chicken broth to crock pot.
5. Cook on high 2 hours then low 3-4 more hours or until potatoes are soft
and chicken is done.
6. Add coconut milk or other heavy cream or milk at the end and let cook for
20-30 more minutes.
Spice Rub Chicken
1 5-6 lb free range organic chicken – giblets removed, rinsed, and patted dry
with paper towels 1 white onion sliced 1 tsp sea salt (optional) 2 tsp
paprika 1 tsp cayenne 1 tsp white pepper 1 tsp poultry seasoning
1 tsp garlic powder
Preparation
1. Cover the bottom of the crock pot with the sliced onions.
2. Mix all spices in a small bowl and then rub the spice mixture all over the
whole chicken.
3. Place the spiced chicken on top of the onions in the crock pot.
4. Cover and cook on low for 5-6 hours (depending on your crock pot). No
need for any liquid, the chicken will cook in it’s own juices.
5. Make sure you spoon the onions and a little bit of the juices over the
chicken when you serve it.
6. You can eat it with veggies, as a taco, or I love it on portabella mushrooms
as a sandwich.
Ugly Chicken Dinner
3 medium sweet potatoes, peeled and thickly sliced (I sliced mine about ½
inch thick) 1 medium onion, sliced 1 pound chicken, diced into chunks
1 cup baby carrots 1 green pepper, seeded and sliced ½ teaspoon
garlic powder Salt and pepper to taste 2 tablespoons butter
Preparation
1. Grease crock (I used a 5 quart). Lay potatoes in bottom.
2. Place chicken on top.
3. Cover with onions, carrots, and pepper.
4. Sprinkle each layer with salt and pepper.
5. Slice butter into pieces and lay on top of everything.
6. Sprinkle with garlic powder.
7. Cover and cook on low for 6-8 hours or until potatoes are tender.
Whole Baked Chicken
1 whole chicken (2-4 pounds) 2 teaspoons sea salt ½ teaspoon pepper
1 teaspoon paprika 1 teaspoon onion powder ½ teaspoon garlic
powder
Preparation
1. Wad up two pieces of foil or parchment paper, and make them flat on top.
2. Place in 5 quart or larger crock pot and pour ½ inch of water in the bottom.
3. Rinse and dry the whole chicken. Clean kitchen with peroxide.
4. In a small bowl, combine the spices.
5. Rub into the chicken.
6. Place chicken on top of foil balls.
7. Cook on high for 2 hours.
8. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees on
a thermometer.
Autumn Herbed Chicken with Fennel and Squash
Ingredients: • 3-4 lbs chicken thighs or breasts (I used breasts) • Salt
& Black Pepper to taste • 1 fennel bulb, cut • 1/2 butternut
squash peeled, seeded and cut into 3/4″ cubes • 1 t dried thyme • 3/4
c walnuts (optional) • 3/4 c chicken broth • 1/2 apple cider or juice
• Cooked rice or quinoa • 1/4 c fresh basil sliced into ribbons • 2
t fresh rosemary finely minced
Directions 1. Season chicken on both sides with salt and pepper, and
place in slow cooker.
2. Add fennel, squash and thyme. Stir well to combine. Add walnuts (if
desired), broth and cider. Cover; cook on low 5 to 7 hours or on high 2.5-4.5
hours.
3. Serve over rice or quinoa and garnish with basil and fresh rosemary. Makes
6 servings.
Chicken Cacciatore
1 ½ pounds boneless, skinless chicken thighs ½ cup green pepper,
chopped 1 can (14.5 ounces) diced tomatoes 1 can (6 ounces) tomato
paste ½ cup onion, chopped 1 ½ teaspoons Italian seasoning ¾ cup
chicken broth ½ teaspoon salt ¼ teaspoon pepper ½ teaspoon garlic
powder 2 tablespoons arrowroot powder 2 tablespoons water
Preparation
1. Place chicken in the bottom of your greased crock pot.
2. Combine the tomato paste and chicken broth in a small bowl.
3. Next layer the onion, green pepper, tomato paste mixture, and seasonings
over your chicken.
4. Top with the diced tomatoes.
6. After 7 hours, combine the arrowroot and water. Stir into chicken mixture
and cover. Finish the last hour of cooking.
7. Serve over rice or pasta.
Chicken Fajitas
1 yellow onion, sliced 3 sweet peppers, sliced 1 ½ pounds boneless
chicken breast or thighs 1/4 to ½ cup chicken broth, depending on preference
(leave this out if you prefer a drier fajita filling) ½ teaspoon salt 2
tablespoons cumin 1 ½ tablespoons chili powder Squirt of lime juice
Tortillas Fajita fixings
Preparation
1. Combine sliced onion and peppers in the bottom of a greased crockpot.
2. Lay chicken on top of veggies.
3. Pour chicken broth over top.
4. Sprinkle everything with cumin, salt, and chili powder.
5. Give a nice quirt of lime juice over the top.
6. Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat
is shreddable.
7. When meat is done, shred with two forks and stir back into juices. Serve
meat mixture with slotted spoon on tortillas with your choice of fixings.
Easy Chicken on a Bed of Root Vegetables
5 potatoes, sliced into rounds 3 green onions, diced 3-5 carrots, sliced
into rounds Whole Chicken legs Freshly ground black pepper, to taste
1 Tablespoon whole cloves 1 Tablespoon garlic salt 1 Tablespoon
dried oregano 1 teaspoon dried rosemary ¼ cup of lime juice ¼ cup
of orange juice
Preparation
1. Layer all vegetables on the bottom of your crock pot.
2. Rinse and pat chicken dry. Place on top of the bed of root vegetables.
3. Season dish with pepper, cloves, garlic salt, oregano, and rosemary.
4. Pour lime juice and orange juice over chicken. Cover.
5. Cook on low 6 hours.
Chicken Mole Source: Everyday Foods Ingredients
• 4 pounds organic chicken thighs, boneless, skinless • sea salt • 1
can (28 oz) whole tomatoes • 1 medium yellow onion, roughly chopped
• 2 dried ancho chiles, stemmeds • 1 large chipotle chile in adobo sauce
• 1/2 cup sliced almonds, toasted • 1/4 cup raisins • 3 ozs bittersweet or
dark chocolate (dairy-and soy-free), chopped • 3 garlic cloves, peeled and
smasheds • 3 Tbs extra virgin olive oil • 3/4 tsp cumin • 1/2
tsp cinnamon • fresh cilantro, for serving optional Preparation

1. Season chicken with salt and place in a 5-6 quart slow cooker.
2. In a blender, puree all remaining ingredients, except cilantro until smooth.
Add tomato mixture to the slow cooker, cover, and cook on high until chicken is
tender, about 4 hours on high (8 hours on low).
3. Serve with rice and topped with cilantro.

Honey Glazed Chicken Thighs
Ingredients

1 teaspoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Red Pepper Flakes 1
teaspoon Chili Powder 2 teaspoons Paprika
2 teaspoons Garlic Powder

½ cups Honey
2 tablespoons Apple Cider Vinegar

3 pounds Chicken, Thighs, Boneless/Skinless Freezer Containers
2 Gallon Freezer Bags

Preparation

1. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic
powder together and set aside. Mix honey and cider vinegar and set aside. Un-
tuck chicken thighs so they are flat.
2. Cover both sides in seasoning and place chicken in slow cooker. Pour
honey mixture over chicken.
3. Cook on low for 6-8 hours or on high for 3-4 hours. If you are able to baste
the chicken by spooning some of the liquid over the chicken periodically during
the cooking time, please do.
4. Take chicken out of slow cooker and let rest for a few minutes.
5. Spoon excess glaze over chicken before serving.

Mini Turkey Meatballs

Ingredients
• pound 99% lean ground turkey breast • pound 94% lean ground turkey
• 2/3 cup cooked quinoa (preferably cooked in flavored stock) • garlic
cloves, minced or pressed • large egg, lightly beaten • tablespoons olive oil
• tablespoons finely grated romano cheese • teaspoons dried basil
• teaspoon dried oregano • 1/2 teaspoon onion powder • 1/2 teaspoon
salt • 1/2 teaspoon pepper • large sweet onion, sliced into thin rounds
• (28 ounce) cans crushed tomatoes
Preparation 1. In a large bowl, combine turkey, quinoa, garlic, beaten
egg, olive oil, cheese, basil, oregano, salt and pepper.
2. Mix thoroughly but quickly, just so the ingredients are combined - do not
overmix! Roll into mini balls - slightly smaller than a golfball, and place on a
baking sheet.
3. Layer sliced onion on the bottom of the crockpot and add 1 can of crushed
tomatoes.
4. Heat a large skillet over medium-high heat and add 1/2 tablespoon olive
oil.
5. Add meatballs, searing on the top and bottom until golden, about 1 minute
per side.
6. To flip meatballs, gently toss with a spoon.
7. Add meatballs one at a time to the crockpot. Repeat with remaining
meatballs - it is okay to stack them once they are all finished.
8. Once all the meatballs are in the crockpot, add the other can of crushed
tomatoes, completely submerging the meatballs. Cook on low for 6 hours.
Parmesan Chicken
Ingredients
• 4 boneless, skinless chicken breasts • 4 tablespoons olive oil • 6
tablespoons dry white wine • 1/2 teaspoon salt • 1/2 teaspoon pepper
• 4 garlic cloves, minced • teaspoon dried basil • 1/2 teaspoon dried
parsley • 1/4 cup finely grated parmesan cheese + 2 tablespoons • cup
uncooked whole wheat orzo • 3/4 cup vegetables of your choice
Preparation
1. The night before, season chicken breasts with salt and pepper.
2. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3
tablespoons of wine in a bowl.
3. Place chicken in a large ziplock bag, then pour marinade over top and coat
chicken. Keep in the fridge overnight.
4. The next morning, place chicken in your crockpot with 3 tablespoons of
wine.
6. Prepare whole wheat orzo according to directions. Once cooked, combine
with remaining olive oil, parmesan and salt and pepper if desired.
7. Cut chicken into pieces/chunks, and toss together with orzo.
Chicken Cordon Bleu
Ingredients
4-6 Boneless, skinless Chicken Breasts 4 to 6 slices Swiss or Provolone
cheese 4 to 6 thin slices smoked ham 1/4 to 1/2 cup all-purpose flour to
coat the chicken Sauce 1 Cup milk 1 cup heavy cream 1 cup chicken
broth 1 1/2 cups Cheddar, Swiss or Colby cheese-grated (I used swiss slices)
1/2 cup of grated Parmesan cheese (opt) 2-4 tablespoons butter 2
heaping tablespoons flour 1 tsp. sauteed onions or minced onions 1/2 tsp.
pepper 1 tsp. salt 2 teaspoons white granulated sugar
Instructions: 1. Place chicken breasts between sheets of plastic wrap. Using
a mallet, pound each chicken breast to 1/4″ thickness.
2. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast
and using a toothpick, secure the ends, then coat each in roll of chicken in flour
& shake off any excess.
3. In a large skillet, add a few tablespoons of butter and turn your heat to
med/high.
4. When the butter is melted and hot, carefully place your chicken rolls in the
skillet and brown both sides of the chicken.
5. Once they are a nice golden color, add chicken to crock pot. Make sure you
remember to remove the toothpicks!
Sauce: 1. In a saucepan over medium/high heat, melt butter and add the salt,
pepper, onions and the sugar and whisk to combine.
2. Add the flour, and whisk quickly until bubbly and smooth.
3. Add the broth, cream & milk and keep on whisking over med. heat until it
has thickened.
4. Add grated cheese (or cheese slices) and stir until melted and sauce is
smooth and creamy.
5. Pour the sauce over chicken and cover.
6. Cook on low for 5-6 hours or on high for 3-4 hours.
Easy Pepper Steak

• lb. Beef, Round Steak, lean • 3/4 c. bell pepper, green, strips • 1/2 c.
bell pepper, red, strips • 1/2 c. bell pepper, yellow, strips • 1/2 c. onion,
sliced • clove garlic • 6 T. soy sauce • T. pepper, black
Preparation
1. Cut round steak, peppers and onions into strips.
2. Sear steak in pan over med. high heat (optional).
3. Press clove of garlic into crock, add all ingredients.
4. Cover. Cook on Low for 8-10 hours.
Mongolian Beef

Ingredients
• 1/2 lb. steak, flank • garlic cloves, minced • 1/2 c. carrots, shredded
• onion, green, sliced, one is for garnish • tsp. onion, dried minced (or 1/2
fresh onion, diced very small) • 1/2 c. soy sauce, gluten free • 1/4 c. wine,
white • 1/4 c. cooking sherry • 1/2 T. vinegar, white wine(optional)
• tsp. sesame oil • tsp. molasses • tsp. ginger • 1/4 tsp. black pepper
• tsp. red chili pepper flakes • 1/2 T. peanut butter (if allergic, use black
bean paste) • T. brown sugar • 1/4 c. cornstarch (to dredge meat--don't add
to sauce mixture)
Preparation
1. Slice steak into thin strips and toss in a Ziploc bag with cornstarch to coat.
2. Add all of the liquid and dried spices to your slow cooker, and the peanut
butter (or alternative if necessary), and mix well.
3. Add the garlic, carrots and three of the sliced green onions. If you are using
fresh onion, add that at this time, too.
4. Place the steak on top, and toss gingerly to coat.
5. Cover. Cook on low for 4-6 hours.
Round Steak 1 ½ pounds round steak, cut into 3 inch chunks 1 medium
onion chopped 3 cloves of garlic, minced 1 teaspoon dried thyme 1
teaspoon dried basil 2 cups beef broth ½ cup red wine For last 30
minutes cooking ¼ cup cornstarch ¼ cup water
Preparation
1. Place meat and onion in crockpot.
2. Combine remaining ingredients, except water and cornstarch, and pour
over meat and onion.
3. Cook on low for 6-7 hours or until meat is tender. 30 minutes before
serving, combine water and cornstarch and add to meat mixture.
4. Cook on high for 30 minutes, this will thicken the sauce.
5. Serve over rice, noodles, or grits.
Chipotle Beef Tacos
Ingredients
3 lbs ground beef 1 onion, finely chopped 8 ounces tomato sauce
2 chipotle peppers (this is 2 peppers not 2 cans) 1 teaspoon cumin ¾
teaspoon salt
Preparation
1. Cook ground beef and onion in a skillet until the meat is no longer pink
and the onion is tender. Set aside.
2. In a food processor or blender puree tomato sauce, peppers, cumin, and
salt.
3. Combine pureed sauce and ground beef and place in a slow cooker. Cook
on low for 3-4 hours.
4. Serve with beans, lettuce, cheese, etc as tacos with tortilla shells or use
with tostada shells.
5. The leftover filling freezes really well.
Beef Fajitas

Ingredients
2 ½ pound beef roast (I used rib roast, but any cut will do) 4 ounces diced
green chilies 3 sweet peppers sliced 1 yellow onion sliced 3
tablespoons chili powder 3 teaspoons cumin 2 teaspoons salt 2
teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon pepper Squirt of lime juice Tortillas Fajita Fixings:
sour cream, cheese, salsa, lettuce, etc.

Preparation
1. Place the roast in the bottom of your crock. Place vegetables around the
sides of the roast.
2. In a small bowl, combine the chili powder through pepper. Stir well.
Sprinkle over meat and veggies.
3. Spoon chilies over top. Give it all a good squirt of lime juice. Cover and
cook on low for 8 hours.
4. Remove meat from crock. Shred with two forks. Drain juices from crock,
leaving a small amount. Stir beef back in.
5. Serve beef on tortillas with desired sides.
Simple Greek-Inspired Beef Roast
Ingredients: 3 pounds beef roast 1/3 cup olive oil, butter, or other fat
(here’s a frugal healthy fat!) 3/4 cup onion, chopped 6-7 whole cloves
5-6 peppercorns 1 two or three inch-long cinnamon stick (sounds unusual
but trust me – it’s good) 1 ½ – 2 cups tomato juice (I’ve successfully
substituted diced tomatoes) Salt and pepper, to taste
Directions: 1. Pour half of the oil in the bottom of a large skillet and brown
the roast on the skillet, using tongs to carefully flip it over and brown it on all
sides.
2. Place browned roast in the bottom of your slow cooker and add tomato
juice, cloves, peppercorns, and cinnamon.
3. Pour the rest of the oil into the skillet and sauté the onions until translucent.
4. Pour the onions on top of the roast, scraping the sides of the skillet to get
any extra oil or fat to add to the slow cooker.
5. Cover and cook on low 6-8 hours. Add salt and pepper to taste and serve
over brown rice (with a Simple Greek Salad, if desired).
Cajun Roast

Ingredients

1 roast of your choice (2 – 2 ½ pounds) 1 teaspoon cumin 1 teaspoon
chili powder ½ teaspoon onion powder ½ teaspoon garlic powder ¼
teaspoon pepper ½ teaspoon salt 2 cups corn ½ cup chopped onion
½ cup chopped green pepper 1 tomato diced Rice to serve
Directions: 1. Combine spices.
2. Put roast in greased crock pot. Pour half of your spices over the roast. Rub
in. Flip roast and coat with remaining spices, rubbing in well.
3. Pour veggies (excluding corn) over the roast.
4. Layer the corn over the top.
5. Cover and cook on low for 8-10 hours or until temp reads 160+ degrees.
6. Serve over a bed of rice.
Stuffed Peppers
4-5 medium sized peppers 1 ½ cups cooked black beans, rinsed 1 cup
shredded cheese ¾ cup salsa ½ cup corn 1 cup cooked brown rice
1 teaspoon chili powder 1 teaspoon cumin ½ pound of cooked ground
meat, if desired Sour cream, for serving (optional)

Directions: 1. Wash and gut the peppers.
2. In a large bowl, combine the rice, cheese, beans, salsa, corn, chili powder,
and cumin (ground meat if desired). Stir.
3. Stuff peppers with mixture.
4. Place peppers in crock.
5. Add ¼ cup of water to the bottom of the crock.
6. Cover and cook on Low for 3-4 hours or until peppers are tender. Serve
with sour cream if desired
Cube Steak
1 pkg (6-8 pc) cube steak 1 Onion, sliced 2 Cans Cream of
Mushroom Soup (Stacy uses Homemade Cream of Mushroom Soup) 1 Cup
Beef Broth 16 oz fresh mushrooms, sliced ½ cup flour ¼ tsp salt
½ tsp pepper 2 TBSP olive oil Sour Cream (optional) Cooked
noodles
Directions: 1. In a shallow dish or on a plate, combine the flour, salt and
pepper. Heat the olive oil in a large skillet over medium-high heat.
2. While it is heating, begin dredging the steaks in the flour, coating both
sides well, and then place in the hot oil to brown. Turn once a nice crust has
formed.
3. While the steaks are browning, slice the onion.
4. Next, layer half of the browned steaks, half of the onions, half of the
mushrooms, and half of the cream of mushroom soup. And, you guessed it,
repeat the layers.
5. Turn the heat up just a tad, pour the broth (or whatever you are using) into
the searing hot skillet and scrub the bottom of the pan with a wooden spoon to
get it all up and mixed together well. When all the little bits are scraped up, pour
the whole lot of it over the top of the ingredients in the crock-pot.
6. You can cook it on high for 4-6 hours, or put it on low for 8-12 hours.
7. This makes a lot of sauce, so I serve it over noodles. And I love this with
sour cream; you could mix it in right before serving or just throw some on top of
each serving.
GINGER BEEF

Makes: 3 entrees, 6 servings each.
Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
Ingredients
• 6 pounds sirloin tip beef or other beef suitable for slow cooking • 3
cups water • 9 scallions chopped (about 1 1/2 cups) • 3/4 cup soy sauce
• 6 tsp beef bouillon granules • 6 tsp minced ginger • 6 tsp minced
garlic • 3 one-gallon freezer bags
Directions
1. Rinse and trim beef as desired. Cut into thick strips, about 2×5 inches (The
beef should not be in bite-size pieces.) Divide beef evenly among the 1-gallon
freezer bags.
2. Into each bag of beef measure 1 cup water, 1/2 cup scallions, 1/4 cup soy
sauce, 2 tsp bouillon, 2 tsp ginger, and 2 tsp garlic.
3. Seal and freeze.

Cooking
1. Thaw one entree in the refrigerator, or cook it straight from the freezer.
2. Put beef and broth into slow cooker. Cook on low for 5-6 hours, or until
beef is fork tender.

Beef Enchiladas
Ingredients:
• 1 ½ lb ground beef • 1 large onion, chopped • 4 cloves garlic, minced
• 32 ounces homemade or all-natural enchilada sauce or salsa (we like
tomatillo salsa!) • 1 cup crème fraiche (or real sour cream: ingredients should
say “cream, culture”) • 1 ½ cups refried beans (homemade, if possible!)
• 2-3 cups shredded cheddar (buy good quality and shred it yourself) • One
dozen homemade tortillas or all-natural from the store
Instructions: 1. Brown the meat, drain and set aside.
2. Saute the onions and garlic in butter until soft, then return the meat to the
pan. Add the sauce or salsa and the crème fraiche. Simmer for 10 minutes.
3. In a buttered crockpot, put a thin layer of sauce, then layer in this order:
tortillas, refried beans, meat sauce and cheese. Repeat until all ingredients are
used, ending with cheese.
5. Serve with fresh cilantro, more crème fraiche and lacto-fermented salsa.
Mexican Stew Meat

Ingredients
• 4+ onions • 4-6 tomatillos • 4+ peppers (any variety) • Several
Cloves of Garlic Crushed • Salt • Pepper • Pounds Beef Stew Meat (or
other meat of choice)
Directions:
1. Blend all vegetables in a blender until pureed to your liking, (smooth,
chunky or in between).
2. Place the meat in the slow cooker, sprinkle with salt and pepper then pour
the vegetable puree over all.
4. Serve in warm tortillas!
Beef and Bacon Hash
Yield: 4 servings Prep Time: 30 min Cook Time: 6 hours
Ingredients
• 6 cups beef broth • 2 teaspoons onion powder • 1 teaspoon celery salt
• 3 Tablespoons minced onions • 1 teaspoon salt • ½ teaspoon black
pepper • 1 (2-pound) rump roast • 4 Idaho potatoes, peeled and halved
• 2 large carrots, peeled and halved • 1 large onion, peeled and medium
diced • 4 slices bacon • 8 eggs, for serving (optional)
Directions:
1. Add the beef broth to the crock pot (See Kelly's Notes), and then stir in the
onion powder, celery salt, minced onions, salt and pepper.
2. Add the roast, potatoes and carrots to the crock pot and set it to LOW.
Allow the roast and vegetables to cook in the crock pot for 6 hours, or until
tender.
3. Remove the cooked roast and vegetables from the crock pot and dice
everything into bite-sized pieces. Combine the mixture with the diced white
onion.
4. Saute the bacon in a large skillet, reserving the drippings. Set the cooked
bacon aside.
5. Add the hash mixture to the skillet containing the bacon grease and and fry
the hash until crispy, about 10 minutes. Chop up the bacon and add it to the
skillet, tossing to combine.
6. If desired, fry 2 eggs per person in a separate pan and serve the hash
topped with the fried eggs.
Spaghetti Sauce

Ingredients
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) Muir Glen® organic 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
Directions:
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. Cover;
cook on Low heat setting 8 to 9 hours.
Spicy Hamburger Goulash

Ingredients

1 pound ground beef 4 cans (14.5 ounces) diced tomatoes 1 can (4
ounces) diced green chilies 1 ½ cups cooked pinto beans 1 ½ cups
cooked navy beans ½ cup chopped onion ½ cup chopped green pepper
2 tablespoons chili powder 1 teaspoon cumin 1 tablespoon
Worcestershire sauce 2 teaspoons beef bouillon granules 1 teaspoon
dried basil ¼ teaspoon white pepper 2 cups broken noodles
Directions: 1. Brown your hamburger in a skillet. Transfer to a greased
crock.
2. Stir in tomatoes, chilies, beans, onion, green pepper, chili powder, cumin,
Worcestershire, beef bouillon, basil, and white pepper.
3. Cover and cook on low for five hours.
4. Stir in broken up noodles.
5. Return lid and cook an additional 30 minutes or until noodles are tender.
Taco Meat

Ingredients

½ pound ground hamburger, browned 2 cups frozen corn ½ cup
chopped onion 1 can (14.5 ounces) diced tomatoes with green chilies 1
can (8 ounces) tomato sauce 1 teaspoon cumin 1 teaspoon chili powder
1 cup black beans, cooked Taco salad fixings: lettuce, chips, shredded
cheese, sour cream
Directions 1. Combine the meat, corn, onion, tomatoes, tomato sauce,
and seasonings in your greased crock pot. Stir well.
3. Add black beans and stir.
4. Turn off crock pot and let mixture sit to warm beans.
5. Serve meat on top of a taco salad.
Sweet ‘n Sour Pork
Ingredients
• 4 Whole yellow onions, halved and sliced • 4-6 cloves of garlic, crushed
and divided • 1 bay leaf • 1 Teaspoon black pepper • 3 Pound boneless
pork shoulder or butt, cut into 1 inch cubes • 1/2 Cup apple cider vinegar
• 1/2 Cup lite soy sauce • 1 Tablespoon sugar or sugar substitute
Directions 1. Spread half of the onions in bottom of slow cooker. Add 2
garlic cloves, the bay leaf and pepper.
2. Arrange pork in a single layer on top of onions. Top with remaining onions
and garlic.
3. Drizzle vinegar and soy cause over all and sprinkle with sugar.
4. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Cranberry Apple Stuffed Pork Loin

Ingredients
3-4 pound pork loin Apple jelly 1/4 teaspoon dried rosemary
Dried cranberries 1/2 cup apple cider or juice 2 tablespoons
Worcestershire sauce 2 tablespoons apple jelly
Directions: 1. Cut your pork loin in half lengthwise.
2. Cover the inside with apple jelly. Sprinkle the top with rosemary.
3. Layer dried cranberries on one side of the pork loin. Fold over and tie
together.
4. Place the loin into the crockpot with ½ a cup of apple cider or juice and a
tablespoon of Worchester sauce.
5. Combine two tablespoons of jelly and mix with one tablespoon of
Worchester sauce. Cover the pork loin with your mixture.
6. For less than 3 lbs, I cook for 1.5 hours at high per lb of meat. For a 3-4 lb
pork loin, I cook on low for 6 hours or high for 5 hours. Temperature should
read 145 degrees.
Easy Crock Pot Ribs

Ingredients
5 pounds ribs, any style 2 teaspoons garlic powder 2 teaspoons onion
powder 2 teaspoons chili powder 1 teaspoon salt 6 tablespoons
sucanat (or brown sugar) 5 tablespoons ketchup ¼ cup water ½
teaspoon Worcestershire sauce ½ teaspoon dry mustard ½ teaspoon
paprika 1 teaspoon salt ¼ teaspoon pepper 4 tablespoons cornstarch
4 tablespoons water
Directions:
1. Combine garlic powder, onion powder, chili powder, and 1 teaspoon salt.
Rub into meat.
2. Lay ribs in the bottom of a 5-6 quart greased crock pot. Layer if necessary.
3. Combine sucanat, ketchup, water, Worcestershire, mustard, paprika, salt,
and pepper. Whisk to combine.
4. Pour over meat.
5. Cover and cook on low for 8 hours – until meat has a temperature of 170
degrees.
6. Remove meat from crock and keep warm.
7. Skim grease from sauce if desired (I don’t).
8. Combine cornstarch and water. Stir into juices.
9. Cover and cook on HIGH for 30 minutes or until thickened. Serve sauce
over meat.
Pasta with Pork Ragu

Ingredients
• 1 carrot, large, chopped • 1 onion, medium, chopped • 1 garlic clove,
chopped • 2 T. tomato paste • 2 tsp. thyme, dried • 1 tsp. oregano, dried
• Kosher salt and black pepper • 14.5 oz. tomatoes, diced, canned • 1
1/2 lb. pork, boneless, shoulder or butt, trimmed and cut in half • 3/4 lb.
fettuccini • Grated Parmesan, for serving
Directions:
1. In a 4-6 quart slow cooker, combine the carrot, onion, garlic, tomato paste,
thyme, oregano, 3/4 tsp. salt, and 1/4 tsp. pepper.
2. Add the tomatoes (and the juices); add the pork and turn to coat.
3. Cover. Cook on Low for 7-8 hours or on High for 5-6 hours, or until the
pork is very tender.
4. Twenty minutes before serving, cook the fettuccine according to the
directions on the package, drain and return to the pot.
5. Meanwhile, using 2 forks, shred the pork and mix it into the cooking
liquid.
6. Toss the pasta with the Ragu and sprinkle with Parmesan.
Parmesan Honey Pork Roast

Ingredients
• 2 - 3 lbs. pork roast, boneless • 2/3 c. Parmesan cheese, grated • 1/2 c.
honey • 3 T. soy sauce • 2 T. basil, dried • 2 T. garlic, minced • 2 T.
olive oil • 1/2 tsp. salt • Gravy: • 2 T. cornstarch • 1/4 c. water, cold
Directions:
1. Spray slow cooker with non-stick cooking spray.
2. Place roast in slow cooker.
3. In a bowl, combine cheese, honey, soy sauce, basil, garlic, oil and salt;
pour over pork.
4. Cover. Cook on Low for 6-7 hours or until a meat thermometer reads 160°.
5. Remove pork to a serving platter; keep warm.
6. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to
a boil.
7. Combine cornstarch and water until smooth.
8. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until
thickened.
Mexican Pork Roast

Ingredients
1 2-lb. pork roast 1 small onion, peeled, ends removed, sliced 2
cloves garlic, minced or grated 1 c. water 1 tbsp. cumin 1 tbsp. chili
powder ¼ tsp. black pepper 1 tsp. sea salt 1 cup dry pinto or black
beans, soaked overnight
Directions
1. Add everything to the crockpot and cook 3 – 4 hours on high, or 6 – 8
hours on low.
2. Before serving, use two forks to pull the meat apart.
3. You can use a slotted spoon to remove the beans from the crockpot first (if,
for example, you have some family members who don’t care for them), or you
can mix it all together.
4. Serve over lettuce, or put in tortillas.
5. Makes 6 – 8 servings.
Pork Roast with Apples & Sweet Potatoes
Ingredients
• lb pork roast • 2 fuji apples, cored and chopped • medium sweet
potato, chopped in large pieces • medium onion, chopped in large pieces
• tbsp minced garlic • cup apple juice (or white grape juice or water)
• tsp sea salt • ½ tsp black pepper • ½ tsp ground cinnamon • ½ tsp
dried basil • ½ tsp dried rosemary • ½ tsp dried marjoram • ¼ - ½ tsp
crushed red pepper flakes (to taste)
Directions:
1. Spray the bottom and sides of a 4.5 quart slow cooker.
2. Place half of the apple, sweet potato, and onion chunks in the bottom of the
slow cooker. Place the roast on top, followed by the juice.
3. Sprinkle the herbs and spices over the roast, followed by the remaining
chunks of apple, sweet potato and onion. Cover and cook on low for 6-8 hours
or high for 3.5 – 4.5 hours.
4. Once finished, remove and slice the pork roast. Scoop the apple, sweet
potato, and onion chunks into a bowl and mash with a potato masher.
5. Serves 4
Smothered Chops with Onions and Bacon
Ingredients:
• 4 ounces bacon (about 4 slices), chopped • 3 onions, halved and
sliced ½ inch thick • 4 teaspoons brown sugar • 3 garlic cloves, minced
• tablespoon minced fresh thyme or 1 teaspoon dried • ⅓ cup all-purpose
flour • cup low-sodium chicken broth • ¼ cup soy sauce • bay leaves
• 6 7-ounce bone-in blade-cut pork chops, about ¾ inch thick, sides slit to
prevent curling • Salt and pepper • tablespoon cider vinegar
• tablespoon minced fresh parsley
Directions:
1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes;
transfer to slow cooker. Pour off all but 2 tablespoons bacon fat left in skillet.
2. Add onions, 1 teaspoon sugar, garlic, and thyme to fat in skillet and cook
over medium-high heat until onions are softened and well browned, about 10
minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up
any browned bits and smoothing out and lumps; transfer to slow cooker.
3. Stir remaining tablespoon sugar, soy sauce, and bay leaves into slow
cooker. Season pork chops with salt and pepper and nestle into slow cooker.
Cover and cook until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
4. Transfer pork chops to serving platter, tent loosely with aluminum foil, and
let rest for 10 minutes.
5. Let braising liquid settle for 5 minutes, then remove fat from surface using
large spoon.
6. Discard bay leaves. Stir in vinegar and parsley and season with salt and
pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.

Sweet Balsamic Glazed Pork Loin
YIELD: SERVES 6-8

Ingredients
Pork: • 2 pound boneless pork loin roast, trimmed of large fat pockets
• 1 teaspoon ground sage • 1/2 teaspoon salt • 1/2 teaspoon pepper
• 1 clove garlic, finely minced or crushed • 1/2 cup water Glaze:
• 1/2 cup brown sugar, light or dark • 1 tablespoon cornstarch • 1/4
cup balsamic vinegar • 1/2 cup water • 2 tablespoons soy sauce
Directions:
1. In a small bowl, combine the sage, salt, pepper and garlic.
2. Rub the spices all over the roast.
3. Place the pork roast in the slow cooker and pour in the 1/2 cup water.
Cover and cook on low for 6-8 hours.
4. Near the end of the cooking time for the roast, combine the ingredients for
the glaze in a small saucepan and bring the mixture to a boil, then reduce and let
the mixture simmer, stirring occasionally, until it thickens.
5. Remove the pork from the slow cooker, shred and place on a platter or
plate. Drizzle the glaze over the pork and serve.
Salt Crusted Pork Roast

Ingredients • 2-3 pound Pork Sirloin Roast
Seasoning Blend • 1 Tablespoon salt • 1 Tablespoon black pepper
• 1 teaspoon garlic powder • 1 teaspoon paprika • 1 teaspoon dry
sweet basil • 1 teaspoon ground sage
Instructions
1. Mix the seasoning blend together in a small bowl 2. Pat dry the roast
and rub seasoning blend into meat, coating well 3. Brown the roast on the
stove top over medium heat, 2-3 minutes on all sides until you get a nice
carmelization 4. Cook in a slow cooker for 8 hours on the keep warm setting
until internal temperature is 145 F
5. Remove from cooker and allow to rest for 5-10 minutes before slicing
Ham, Green Beans, & Potatoes
Ingredients
SERVINGS 6-8

• 1smoked pork hock • 1(15 ounce) jarwhole white pearl onions • 1(16
ounce) packagecooked diced ham (or leftover sliced ham) • 1(16 ounce) bag
frozen French-cut green beans (or regular cut, or canned) • 4baking potatoes,
diced (or red potatoes, halved)
Directions: 1. Combine all ingredients in crock pot. (There's no need to
defrost any ingredients that have been frozen.).
2. Cook on low for 6 hours.
BACON & CHEESE QUICHE

Ingredients
• 1 tablespoon butter • 10 eggs, beaten • 1 cup light cream or half &
half • 8 ounces shredded cheddar cheese • ½ teaspoon black pepper
• 10 pieces cooked bacon, chopped • ½ cup chopped spinach
Directions: 1. Grease the slow cooker crock with the butter (leave excess in
the crock); set aside.
2. In a large mixing bowl, combine the eggs, cream, cheese, spinach and
pepper, then add to the slow cooker.
3. Sprinkle the cooked bacon over the top of the mixture.
4. Cover and cook on LOW for 4 hours.
5. Keep an eye on it. Do not overcook or the quiche will be dry.
Bacon-Wrapped Pork Loin Roast
Ingredients
• 1 1/2 to 2 lb pork loin roast • 6 to 8 slice bacon, uncooked • salt and
pepper to taste
Directions:
1. Wash pork roast and pat dry.
2. Add salt and pepper to taste.
3. Wrap pork roast in uncooked bacon slices, securing underneath the roast.
4. Cook in crockpot on low heat for about 5 to 6 hours or until bacon is
cooked and roast is tender.
5. Transfer to serving platter.
6. Pour broth into a sauce pan and bring to a boil.
7. Thicken using about 2 teaspoons of cornstarch mixed with enough milk to
make a pourable paste. Add cornstarch mixture to broth a little at a time,
whisking constantly .
SWEET & SPICY PORK PICADILLO

Ingredients
• 1 TBSP olive oil • 1 Diced Yellow Onion • 2 cloves minced garlic
• 1 lb boneless pork country style ribs cut into 1 inch cubes • 1 can (14 oz )
diced tomatoes undrained • 3 tbsp cider vinegar • 2 chipotle peppers in
adobe sauce chopped (optional) • ½ cup raisins chopped • ½ tsp cumin
• ½ tsp ground cinnamon • salt and pepper to taste
Directions: 1. Heat oil in skilled over medium low heat until hot. Cook and
Stir onion and garlic until translucent about 4 minutes.
2. Add pork to skillet an brown. Transfer to crockpot 3. Combine
Tomatoes with juice, vinegar, chipotles, raisins, cumin & cinnamon in medium
bowl. Pour over pork.
4. Cover and cook on low 5 hours or high 3 hours. or until pork is fork tender.
5. Shred pork using 2 forks. Cook 30 minutes longer. Adjust seasonings
before serving with rice.
Lamb Curry

Ingredients 1 ½ pound lamb (leave in large pieces, so it will be easier to
remove) chicken and beef are also a good substitute 1 large onion, diced
2 garlic cloves, minced 3 tablespoons curry powder (ours has ground
coriander, turmeric, cumin, fenugreek, yellow mustard, white pepper,
ginger, cinnamon, chili powder, cloves, cardamom, fennel) 1
teaspoon garam masala Salt and pepper ½ cup sour cream, yogurt or
buttermilk
Directions:
1. Put the onions and garlic in the crock pot and stir in the curry powder and
garam masala.
2. Add the meat and sprinkle with a little more curry powder and some salt
and pepper.
3. Cook on high 1 hour and then low 5 hours.
4. Carefully remove the meat and then puree the onions, garlic and meat
juices with an immersion blender.
5. Shred the meat (removing any bones!) and return it to the crockpot.
6. Stir in the sour cream (or yogurt or buttermilk) and add more curry
powder, salt or pepper, as needed.
7. Serve over rice or couscous.
Seafood Paella

Ingredients: • 3/4 c. chopped sweet peppers • 1/2 c. chopped onion
• 2 cloves garlic, minced • 2 1/2 cups chicken broth • 1 c. uncooked
brown rice • 1/2 tsp. dried thyme • 1/4 tsp. crushed red pepper • 1/4
tsp. ground tumeric • 12 oz. fresh or frozen shrimp, thawed, peeled and
halved • 6 oz. canned or pouched wild-caught pink salmon, flaked • 1
c. frozen peas
Method:
1. Grease crock pot and add all veggies except peas. In a medium sauce pan,
combine chicken broth, rice and spices.
2. Heat until boiling, then pour over veggies in the crock pot. Cover and cook
on low for 4 hours.
3. After about 3 hours, add the shrimp, salmon and peas. Once done, let stand
for about 10 minutes before serving.
4. Serves 6.
Beans and Rice

3 cups cooked beans, total 1 cup brown rice 1 can of diced tomatoes
or 1 ½ cups fresh diced tomatoes 1 tablespoon butter, melted Salt to taste
1 teaspoon cumin ½ teaspoon garlic powder 2 cups water Diced
green chilies, if desired Hot sauce or cayenne pepper, if desired
Directions: 1. Combine rice and butter in the crock pot.
2. Rinse and drain beans.
3. Put remaining ingredients and beans into crock. Stir well.
4. Cover and cook on high for 2-3 hours. Begin checking at 2 to 2 ½ hours to
see if your rice is done.
Garlic Basil Pasta Sauce

Ingredients
• 28 oz. jar/can whole peeled tomatoes (3 Tbsp. extra virgin olive oil • tsp.
chopped garlic • tsp. chopped basil • Sea salt and pepper to taste • If
you are using fresh garlic, heat a bit of the oil and all of the garlic in a sauce pan
on the stove until the garlic turns golden. Then, add garlic to the crock pot.

Directions: 1. Add oil to the crock pot.
2. Add tomatoes to the crock pot.
3. Add basil to the crock pot.
4. Add salt to the crock pot.
5. Add pepper to the crock pot.
6. Stir things around a bit.
7. Let sauce cook for 4 hours on high.
OVERNIGHT CHICKEN STOCK

Ingredients
• Leftover chicken bones or carcass roughly equivalent to one small or
medium sized chicken • onion, peeled and loosely chopped • rib of celery,
roughly chopped • carrot, roughly chopped (no need to peel) • bay leaf
• sprig fresh parsley • sprig fresh thyme • Salt, to taste
Directions: 1. After removing all edible meat from the chicken put/leave the
bones, skin, cooking juices, etc. in the crock pot.
2. Add the onion, celery, carrot and spices on top of the bones and fill the
crock pot almost to the top with tap water (leaving about ½” at the top).
3. Turn the slow cooker onto "low" after dinner and cook all night long or
alternatively you could start it in the morning and cook on "low" for 8 – 10 hours
during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle,
pass the stock through a fine sieve to remove all herbs/bones/etc.
5. Either refrigerate or freeze the stock for future use. Enjoy!
Garden Marinara Sauce

Ingredients
• ½ lb of fresh garden tomatoes, peeled and roughly chopped (or 2 – 28-oz. cans.
• 2 – 5 cloves of garlic, peeled and roughly chopped
• 1 onion, peeled and roughly chopped
• About 2 cups of chopped eggplant 1 ½ Tablespoons of brown sugar/sucanat
• 1 ½ Tablespoons of Italian Seasoning
• 2 bay leaves
• A few teaspoons of finely chopped fresh herbs (I used rosemary, thyme, basil,
& tarragon)
• 1 Tablespoon of Pesto (I used my homemade pesto, but store-bought is ok too)
• 1 teaspoon salt (add more or less to taste)
• Freshly ground pepper, to taste

Directions:
1. Toss everything in the crockpot except for the salt and pepper.
2. You don’t have to worry about chopping things too finely because we’re
going to blend this all up at the end.
3. Cover and cook on low heat for at least 8 hours.
4. Remove the bay leaves and, using an immersion or regular blender, blend
up the sauce, pulsing lightly for chunky sauce or blend it fine if you like a
smoother sauce.
Hoppin’ John
Ingredients
45 ounces of cooked beans (or three cans) rinsed and drained 1 onion,
chopped 1 green pepper, chopped ½ TBS granulated garlic 1 tsp
cayenne pepper•
4 cups vegetable broth (I used my own recipe for vegetable broth powderand
mixed it up myself.) 1 tsp salt 1 tsp pepper 1 tsp basil 1 tsp thyme
2 big splashes of hot sauce
Directions:
1. Let this cook for 3-4 hours.
2. Serve it alone, over rice, or with cornbread.
3. This recipe should serve about six.
Venison Roast

Ingredients
1 venison roast (fresh or frozen) 2 cups water or stock (venison stock,
beef stock, chicken stock – whatever ya got!) 1 medium onion diced or 3
Tbsp dry onion 2 garlic cloves, diced or 2 tsp garlic powder Salt and
Pepper to taste (do use some salt even if it is just a pinch) 3 Tbsp butter 1
tsp paprika 1 tsp thyme 1 tsp rosemary 5-10 potatoes (depending on
size) quartered 1 cup diced/chopped carrots
Directions: 1. Place roast in crock pot and add water or stock.
2. Add butter by placing it on top of roast.
3. Add remaining spices and onion.
4. Potatoes and carrots may be added at this time if you’re headed out for the
day or you can add them about two hours prior to serving time.
5. Cook on low 10 hours or high 6 hours.
Pizza Sauce
4, 6oz cans tomato paste (organic preferred) 1, 15oz can tomato sauce
(organic preferred) 1 cup water 1 teaspoon garlic powder 2
tablespoons Italian seasoning 1 teaspoon salt ½ teaspoon pepper 3
tablespoons olive oil 1 tablespoon honey 4 tablespoons Parmesan cheese
Directions:
1. Combine all ingredients except cheese in crock pot.
3. Stir every 30 minutes to 1 hour so it won’t stick.
4. After four hours, stir in cheese.
5. Cool to room temperature and package for freezing or use in 1-2 days.
Slow Cooker Sweet Potatoes

Ingredients
• 5-7 sweet potatoes, peeled and cut into small cubes {can sub yams instead}
o cup applesauce • 1/3 cup packed brown sugar o tablespoons butter,
melted o 1/2 teaspoon cinnamon • 1/2 cup toasted pecans
Directions
1. In a small mixing bowl, stir applesauce, brown sugar, butter and cinnamon
together. Lay sweet potatoes in the bottom of a slow cooker.
2. Pour applesauce mixture over potatoes.
3. Cover and cook on low until potatoes are tender, about 6-8 hours.
4. Use an immersion blender or potato masher until nice and smooth.
5. Sprinkle with nuts and serve.
Pumpkin and Coconut Black Beans and Rice
Prep time: 10 mins Cook time: 8 hours Total time: 8 hours 10 mins Serves: a
crowd
Ingredients
• 1 green pepper, chopped (Optional. I've done it both ways, and either way is
great.) • 1 large yellow onion, chopped • 2 cloves garlic, minced • 1 lb.
black beans, rinsed • 1 or 2 cups pumpkin puree (How much do you like
pumpkin?) • 4 tablespoons tomato paste • 1 tablespoon curry powder
• 1 teaspoon cayenne pepper (more if you don't have little ones) • 1
teaspoon cumin • 1 bay leaf • 1 can coconut milk • 1 Tablespoon
kosher salt • 3 cups chicken stock • 3 cups water or 6 cups if you don't
have stock • Cilantro • Plain yogurt Instructions
1. Saute green pepper and onion for 5 minutes.
2. Add garlic and saute for another minute.
3. Add sauteed vegetables and all other ingredients except cilantro and yogurt
to slow-cooker 4. Set the slow-cooker on high and let it go about 8 hours.
5. Check water level from time to time, adding more if necessary to prevent
burning.
6. Garnish with cilantro and a dollop of plain yogurt.
7.
Southwestern Bean Medley

• 14 ounces vegetable broth • Tbsp chili powder • tsp ground cumin
• can black beans • can chickpeas • can white kidney beans (cannellini)
• 1/2 C dried lentils • C diced tomatoes with green chilies
Directions: 1. Copped fresh cilantro leaves 2. Mix all ingredients except
tomatoes and cilantro in 3 1/2 quart slow cooker (or whatever size you happen to
have). Cover and cook on low 6 to 7 hours. Add tomatoes. Cover and cook for
1 hour. Sprinkle with cilantro.
Potato Breakfast

2 large baking potatoes, sliced thick 1 medium onion, sliced 1 cup
shredded cheese ½ cup chopped peppers 1 tablespoon + butter Meat
Directions
1. Layer the potatoes, onion, cheese, meat, and peppers in a greased crock
pot.
2. Sprinkle top with salt and pepper.
3. Dot butter over top of mixture.
4. Cover and cook on low for 6-8 hours, depending on thickness of the
potatoes.
Macaroni and Cheese

• 1/2 pound uncooked elbow macaroni (regular, gluten free, spelt, you name it
on the variety of noodle) • 3 cups shredded Cheddar cheese, divided • 3
cups whole milk (I use goat milk) • 2 eggs • ½-1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper • 1/2 teaspoon mustard powder
Directions: 1. Mix all ingredients except 1/2 cup cheese in a slow cooker,
then sprinkle the remaining cheese on top.
2. Cover and cook on low for 5 hours. Enjoy!
Crockpot Black Bean, Corn & Chicken Chili
Ingredients
• 3 pieces of boneless chicken breast (cubed) • 2 teaspoons cumin • 2
teaspoons chili powder • can chicken broth • cans black beans • can
diced tomatoes • tablespoons salsa (thick) • (6 oz.) can tomato paste
• can corn • onion (chopped) • roasted red pepper (chopped) • green
pepper (chopped) • tablespoon garlic (minced) • A splash or dozen or so of
hot sauce
Directions
1. Add all ingredients to a slow cooker.
2. Cover, heat, and simmer for approximately 4 to 5 hours.
3. Stir occasionally.
Crockpot Barbecue Beef Sandwiches

Ingredients

• 3 to 4 pound pot roast, chuck roast or other pot roast cut
• 1 cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can
(10¾ ounces) condensed beef broth
• 2 tablespoons minced or grated onion
• ¼ cup brown sugar
• ¼ cup ketchup
• 3 tablespoons mustard
• dash Worcestershire sauce

Instructions

1. Place roast in crock pot; add water and bouillon cubes or granules, or add 1
can (approx. 10¾ ounces) condensed beef broth, undiluted.
2. Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
3. Shred meat with a fork after cooking and retain 1 cup of the juice from
cooking.
4. Combine with remaining ingredients in the slow cooker. Cover and cook
on LOW for 3 to 4 hours (or on high 1½ to 2 hrs).
5. Serve over split hamburger buns or dinner rolls.
Slow-Cooker Saucy Swiss Steak

Ingredients

• 3 to 4 pound pot roast, chuck roast or other pot roast cut
• cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can
(10 3/4 ounces) condensed beef broth
• tablespoons minced or grated onion
• can (15 ounces) tomato sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• tablespoons mustard
• Dash of Worcestershire sauce

Directions

1. Place roast in crockpot; add water and bouillon cubes or granules, or add 1
can (approx. 10 3/4 ounces) condensed beef broth, undiluted.
2. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred
meat with a fork after cooking and retain 1 cup of the juice from
cooking.combine with remaining ingredients in the slow cooker.
3. Cover and cook on LOW for 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve
over split hamburger buns or dinner rolls.
Slow Cooker Buffalo Chicken Sandwiches

Ingredients
• 4 skinless, boneless chicken breast halves • (17.5 fluid ounce) bottle
buffalo wing sauce, divided • 1/2 (1 ounce) package dry ranch salad dressing
mix • tablespoons butter • 6 hoagie rolls, split lengthwise
Directions
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing
sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely
with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining
buffalo wing sauce to serve.
Slow Cooker Southwestern Chicken & White Bean Soup
Ingredients
• tablespoon vegetable oil • pound skinless, boneless chicken breasts, cut
into 1-inch pieces • 3/4 cups Swanson® Chicken Broth • cup Pace®
Picante Sauce • cloves garlic, minced • teaspoons ground cumin • can
(about 16 ounces) small white beans, rinsed and drained • cup frozen whole
kernel corn • large onion, chopped (about 1 cup)
Directions
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken
and cook until it’s well browned, stirring often.
2. Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion
in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked
through.
Mom's Chicken and Noodles

Source: Shelley King

Ingredients

• 2 medium split chicken breasts or boneless chicken breasts
• 1 large jar of Heinz Homestyle Chicken Gravy
• 1 can of Cream of Celery Soup
• 1 can of Cream of Chicken Soup
• 1 bag of Amish Noodles or whatever thick noodles you prefer.
• Salt
• Water

Instructions

1. Place Chicken in Crockpot on low with 2.5 cups of water overnight. (8
hours)
2. In the morning, turn crockpot off and remove chicken. (make sure the top
of the chicken is golden) and discard water.
3. When the chicken is cool, de-bone and tear in pieces.
4. You can place chicken in refrigerator until ready to prep for dinner or you
can do this all in the same day and place into crockpot.
5. One and half hours before dinner add Cream of Celery Soup, Cream of
Chicken Soup, 2 cups water, ½ the jar of Heinz Homestyle Chicken Gravy,
Noodles and cover, and turn the crockpot on low.
6. Cook your noodles until tender about 1 hour.
7. Add Chicken to the crockpot and stir carefully. All the chicken and noodles
should be mixed well with ingredients in crockpot.
8. Cover the contents with the other half of the Heinz Homestyle Chicken
Gravy.
9. Replace crockpot lid and cook on low for ½ hour.
10. When serving salt to taste
Cowboy Beans

Source: Brenda Hice
Recipe type: Side Dish
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 8

Ingredients

• 2 lb. browned, ground chuck
• 1 can Great Northern beans
• 1 can pork and beans
• 1 can red kidney beans
• 1 green pepper, chopped

Instructions

1. Mix all ingredients, except barbecue sauce. Put mixture in crock pot.
2. Put barbecue sauce on top of bean mixture. Don't stir!!
3. Cook on low for 2 hours; then on high for 1 hour.
Crockpot Honey Mustard Chicken

Ingredients

• 8 (4oz) boneless, skinless chicken breasts
• 2 Cups Fat-Free honey Dijon salad dressing or what is needed to cover
chicken

Instructions

1. Spray a slow cooker with non-fat cooking spray.
2. Put the chicken in the slow cooker and cover it with salad dressing.
3. Cover and cook on high for 3 to 4 hours or on low for 8 to 10 hours.
Easy Overnight Oatmeal

Serves: 6

Ingredients
• 4 cups of milk
• ½ cup brown sugar
• 2 Tbsp. melted Butter
• ½ tsp. salt
• 1 tsp cinnamon
• 2 cups old-fashioned or steel cut oats
• 2 cups apple, chopped
• 1 cup raisins
• 1 cup walnuts, chopped

Instructions

1. Coat the inside of a 3-4 quart slow cooker with non-stick cooking spray.
2. Combine all ingredients in the slow cooker and mix well.
3. Cover and cook on warm or low setting overnight, or 7-8 hours. In the
morning, check immediately for overcooking.
4. Refrigerate leftovers.

Notes

Additional Toppings: Butter, brown sugar, honey, cinnamon, chopped walnuts,
raisins, chocolate chips, syrup, fruit, cinnamon
Crockpot Shredded BBQ Chicken

Ingredients

• 3 Boneless Chicken Breasts
• Cover completely with your favorite BBQ sauce
• Cook on Low for 6 hours or High for 4 hours.

Instructions

1. After cooked and tender (3½ hours on high or 5½ hours on low) use two
forks to shred the chicken and cook for an additional ½ hour.
2. Serve with cole slaw and potato salad (I pick these up at Kroger on the
10/10 sale).
3. This meal cost me less than $5.00 total!
4. Optional:
5. This recipe can be made with pork. We usually use Boneless Pork Loins.
6. This recipe can be used with beef. Make sure you check on beef to be
cooked thoroughly.
Crockpot Zuppa Toscana ~ Copycat Olive Garden

Source: Melissa Jennings

Ingredients

• ½ a bag of Southern Hashbrowns
• 1 lb of browned Italian Sausage
• 5½ cups of chicken broth
• 2 c of chopped kale
• ½ tsp. of red pepper flakes (more if you like it spicy)
• ½ - 1 c of frozen diced onions
• 2 Tablespoon of minced garlic
• ½ c of evaporated milk or cream

Instructions

1. Combine the Southern Hashbrowns, browned Italian Sausage, chicken
broth, chopped kale, red pepper flakes, frozen diced onions and minced garlic in
the crockpot.
2. Stir well and place lid on.
3. Cook on high for 3 hours or low for 6-8
4. In the last 30 minutes add evaporated milk or cream, stir and put lid back
on.
Crockpot Barbecue Chicken

Recipe type: Crockpot
Prep time: 10 mins
Cook time: 6 hours
Serves: 4

Ingredients

• 4-6 pieces boneless skinless chicken breasts
• 1 bottle BBQ sauce
• 1 TBSP apple cider vinegar
• 1 TBP red pepper flakes
• ¼ c brown sugar
• 1 tsp. garlic powder

Instructions

1. Mix BBQ sauce with all ingredients.
2. Place chicken in crockpot.
3. Pour sauce over chicken and cook on LOW for 4-6 hours.
Slow-Cooker Lasagna

Source: Kraft Foods

Ingredients

• 1 pound ground beef
• 1 (24 ounce) jar spaghetti sauce
• 1 cup water
• 1 (15 ounce) container Ricotta Cheese
• 1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese,
divided
• ¼ cup KRAFT Grated Parmesan Cheese, divided
• 1 egg
• 2 tablespoons chopped fresh parsley
• 6 lasagna noodles, uncooked

Instructions

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix
ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
2. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of
the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce.
Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
Cover with lid.
3. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with
remaining cheeses; let stand, covered, 10 min. or until melted.
Crockpot Pinto Beans
Source: Shelley Frady

Ingredient

• ½ pound dried pinto beans
• 3 slices of bacon or 1 ham bone
• salt to taste

Instructions

1. “Look” your beans by pouring a small amount of beans into your hand
removing and discarding any defective, broken or discolored beans. Be sure to
look for small pebbles too.
2. Parboil: Rinse beans and add them to a large stock pot, covering them with
2-3 inches of water and boil rapidly for 10-15 minutes.
3. Reduce heat to a slow boil and add bacon or ham bone. Cover the pot with
a lid and cook until tender (2-3 hours). Salt to taste when nearly done. (Check on
beans ever so often and add water as needed, dry beans absorb a lot of water
while cooking)
4. Slow cooker version: The night before parboil as instructed above. Add
beans to a large crock pot and cover with 2-3 inches of water. In the morning
cover with 3-4 inches of water add bacon or ham bone to the large crock pot.
Cover with 3-4 inches of water. Cook 6-8 hours on low until done. Salt to taste.
Crockpot Breakfast Casserole

Prep time: 20 mins
Cook time: 8 hours
Serves: 8-10

Ingredients

• 1 dozen eggs
• 1 cup milk
• 1 package (32 oz.) frozen hash brown potatoes
• 1 lb of sausage, browned and drained or 1lb of bacon, cooked and crumbled
(or use both)
• 2 cups cheddar cheese or colby jack - shredded
• ¼ teaspoon dry mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup green onions - diced
• 1 green pepper - diced

Instructions

1. Spray your crockpot with no stick cooking spray or use a slow cooker liner
and spray it.
2. Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if
using) and 1 cup shredded cheese in the crock pot in two or three layers.
3. Sprinkle the remaining 1 cup shredded cheese over the top evenly.
4. Beat the eggs, milk, dry mustard, salt and pepper together.
5. Pour the egg mixture over the cheese evenly in the crockpot.
6. Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked,
start this at midnight and wake up to a delicious breakfast!
Crockpot Bacon Cheese Potatoes

Ingredients

• ¼ pound bacon, diced - I bake it first in the oven so that it is "done" and
browned then I dice it and place in the crock pot.
• 1 small onion, thinly sliced
• 6 - 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you
use a new potato then halve)
• ½ pound cheddar cheese, thinly sliced (shredded is fine)
• salt and pepper
• butter

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when
finished - this will help to not stick and to steam the potatoes.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot.
Season to taste with salt and pepper and dot with (real) butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
Sour Cream & Bacon Crock Pot Chicken

Prep time: 10 mins
Cook time: 8 hours
Serves: 8

Ingredients
• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• ½ cup flour

Instructions

1. You can prepare this one of two ways. Place the bacon in a large skillet
and cook over medium-low heat until some of the fat is rendered. Be sure that
the bacon is still pliable and not crisp. Drain on paper towels. If you use this
method, reduce the flour to ¼ cup. Or don't cook the bacon and proceed with the
recipe.Then wrap one slice of bacon around each boneless chicken breast and
place in a 4-5 quart crockpot. In medium bowl, combine condensed soups, sour
cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover
crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly
cooked. You may want to remove the chicken and beat the sauce with a wire
whisk so it is very well blended. Pour sauce over chicken. Serves 8

2. If you have a new hot cooking crockpot, check the chicken at 5 hours. It
should be 160 degrees F.
Slow Cooker Mashed Potatoes

Source: AllRecipes.com
Ingredients • 5 pounds red potatoes, cut into chunks • 1 tablespoon
minced garlic • 3 cubes chicken bouillon • 1 (8 ounce) container sour
cream • 1 (8 ounce) package cream cheese, softened • ½ cup butter
Instructions
1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and
bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving
water. In a bowl, mash potatoes with sour cream and cream cheese, adding
reserved water as needed to desired consistency.

2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2
to 3 hours. Just before serving, stir in butter and season with salt and pepper to
taste (if desired)
Hearty Cheese Tortellini Recipe

Source: Originally published as Hearty Cheese Tortellini in Taste of Home
Everyday Slow

Ingredients

• ½ pound bulk Italian sausage
• ½ pound lean ground beef (90% lean)
• 1 jar (24 ounces) marinara sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 cup sliced fresh mushrooms
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Instructions

1. In a small skillet, cook sausage and beef over medium heat until no longer
pink; drain. Transfer to a 3-qt. slow cooker.
2. Stir in the marinara sauce, tomatoes and mushrooms.
3. Cover and cook on low for 6-7 hours or until heated through.
4. Prepare tortellini according to package directions; stir into meat mixture.
5. Sprinkle with cheese.
6. Cover and cook for 15 minutes or until cheese is melted.
Slow Cooker Macaroni and Cheese

Ingredients
• 2 cups evaporated milk
• ½ teaspoon paprika
• 1 egg, beaten
• 3½ cups cubed Cheddar cheese
• 1 (8 ounce) package macaroni
• 1 tsp salt (more or less to your desired flavor)
Instructions

1. Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and
cheese; stir.
2. Cook on high for 1 hour.
3. Nearing the end of the hour bring a large pot of lightly salted water to a
boil. Add macaroni and cook for 7 to10 minutes or until the macaroni is al dente
(pasta should not be done - it needs to be chewy) and drain.
4. Stir cooked macaroni into cheese sauce, reduce temperature to low and
cook for 2 to 4 hours or until ready to serve.
Tex-Mex Chicken with Black Beans & Rice Recipe
Recipe type: Crock pot
Ingredients • 6 chicken leg quarters, skin removed • 1 envelope taco
seasoning, divided • 1 can (14-1/2 ounces) Mexican diced tomatoes,
undrained • 1 can (10-3/4 ounces) condensed cream of chicken soup,
undiluted • 1 large onion, chopped • 1 can (4 ounces) chopped green
chilies • 1 cup uncooked instant rice • 1 cup black beans, rinsed and
drained • 1 container (8 ounces) sour cream • 1 cup (4 ounces)
shredded cheddar cheese • 1-1/2 cups crushed tortilla chips • Minced
fresh cilantro
Instructions
1. Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5-or 6-qt.
slow cooker.
2. In a large bowl, combine the tomatoes, soup, onion, chilies and remaining
taco seasoning; pour over chicken.
3. Cover and cook on low for 7-9 hours or until chicken is tender.
4. Prepare rice according to package directions.
5. Place beans in a small microwave safe-bowl.
6. Microwave on high for 30 seconds or until warmed; stir in rice.
7. Remove meat and keep warm.
8. Skim fat from cooking juices; stir in sour cream.
9. Serve chicken with rice mixture.
10. Sprinkle servings with cheese, tortilla chips and cilantro
Saucy Chicken with Veggies and Rice Recipe

Source: Originally published as Saucy Chicken with Veggies and Rice in Simple
& Delicious

Ingredients

• 3 cups sliced celery
• 3 cups sliced fresh carrots
• 2 cups sliced onion
• 6 boneless skinless chicken breast halves (5 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 envelope onion soup mix
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• ½ teaspoon dried tarragon
• 2 tablespoons cornstarch
• ⅓ cup white wine or chicken broth
• Hot cooked rice

Instructions

1. Place the celery, carrots, onion and chicken in a 5-qt. slow cooker.
2. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon;
pour over chicken.
3. Cover and cook on low for 4-5 hours or until meat is tender.
4. Mix cornstarch and wine until smooth; stir into slow cooker.
5. Cover and cook on high 30 minutes longer or until gravy is thickened.
6. Serve with rice.
Warm 'n' Fruity Breakfast Cereal Recipe

Source: Originally published as Warm 'n' Fruity Breakfast Cereal in Taste of
Home

Ingredients

• 5 cups water
• 2 cups seven-grain cereal
• 1 medium apple, peeled and chopped
• 1 cup unsweetened apple juice
• ¼ cup dried apricots, chopped
• ¼ cup dried cranberries
• ¼ cup raisins
• ¼ cup chopped dates
• ¼ cup maple syrup
• 1 teaspoon ground cinnamon
• Chopped walnuts, optional

Instructions
1. In a 5-qt. slow cooker, combine the first 11 ingredients.
2. Cover and cook on low for 6-7 hours or until fruits are softened.
3. Sprinkle individual servings with walnuts if desired.
Moist N Tender Wings Recipe

Source: Originally published as Moist N Tender Wings in Quick Cooking
May/June 2004,

Ingredients

• 25 whole chicken wings (about 5 pounds)
• 1 bottle (12 ounces) chili sauce
• ¼ cup lemon juice
• ¼ cup molasses
• 2 tablespoons Worcestershire sauce
• 6 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon salsa
• 1 teaspoon garlic salt
• 3 drops hot pepper sauce

Instructions

1. Cut chicken wings into three sections; discard wing tips.
2. Place the wings in a 5-qt. slow cooker.
3. In a small bowl, combine the remaining ingredients; pour over chicken.
4. Stir to coat.
Favorite Italian Beef Sandwiches Recipe

Source: Originally published as Italian Beef Sandwiches in Country Woman

Ingredients

• 1 jar (11-1/2 ounces) pepperoncini
• 1 boneless beef chuck roast (3-1/2 to 4 pounds)
• ¼ cup water
• 1-3/4 teaspoons dried basil
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons dried oregano
• 1-1/4 teaspoons salt
• ¼ teaspoon pepper
• 1 large onion, sliced and quartered
• 10 to 12 hard rolls, split

Instructions

1. Drain, reserving liquid. Remove and discard stems of peppers; set peppers
aside.
2. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker.
Add water.
3. In a small bowl, combine the seasonings; sprinkle half over beef.
4. Layer with half of the remaining meat, then onion, reserved peppers and
liquid.
5. Top with remaining meat and herb mixture.
6. Cover and cook on low for 8-9 hours or until meat is tender.
7. Shred beef with two forks.
8. Using a slotted spoon, serve beef and peppers on rolls.
Crockpot Meatballs

Source: Linda Jennings

Ingredients

• Swedish Meatballs, 2 bags (80)
• 2 jars of chili sauce
• 1 large jar of grape jelly

Instructions

1. Mix until blended in a crockpot. Add all the meatballs but make sure
completely covered with sauce. Turn crock pot on low for 4 - 5 hours or high for
2 hours. Serve with a toothpick.
Crockpot Buffalo Dip

Source: Sabine Prehna

Ingredients

• 2-3 Boneless chicken breast, or 2 cans of chunk chicken drained (I used
chicken breast)
• 2, 8oz packages of cream cheese
• 1 small bottle of Hot sauce, or ¾ cups
• ½ cup of Ranch or Blue Cheese dressing
• 1½ cup of Shredded Cheddar Cheese
• 1 bunch of Scallions chopped up
• Tostitos Chips

Instructions

1. Cook/boil the chicken then chop into cubes. If using the chunk canned
chicken be sure to drain and no cooking required
2. Put hot sauce and chopped chicken in a skillet on Medium heat
3. Add cream cheese to pan and stir until completely melted
4. Stir in dressing of choice and mix until blended
5. Add half of the cheddar cheese and chopped scallions and mix until
blended
6. Transfer contents into a crockpot and add the rest of the cheese on top,
cook on low setting until bubbly
7. Remove from crock pot and transfer to a serving bowl
8. Serve with (corn chips) tostitos and enjoy
9. You can combine all in a crockpot and cook on medium heat through step
5 then add cheese and turn crock pot to low.
Southwest Chicken Recipe

Source: Originally published as Southwest Chicken in Taste of Home Everyday
Slow Cooker & One Dish Recipes Annual 2009

Ingredients
• 1 can (15-1/4 ounces) whole kernel corn, drained • 1 can (15 ounces)
black beans, rinsed and drained • 1 jar (16 ounces) mild salsa • 4 boneless
skinless chicken breast halves (5 ounces each) • Sweet red and yellow pepper
strips, sour cream, shredded cheddar cheese and sliced green onions, optional
Instructions
1. In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and
half of the salsa. Arrange chicken over salsa; top with remaining corn, beans and
salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Shred chicken with two forks and return to the slow cooker; heat through.
Top with the peppers, sour cream, cheese and onions if desired.
Chicken A La King Recipe

Source: Chicken A La King published in Quick Cooking January/February 1999,
p34

Ingredients

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 tablespoons all-purpose flour
• Dash cayenne pepper
• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 celery rib, chopped
• ½ cup chopped green pepper
• ¼ cup chopped onion
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons diced pimientos, drained
• Hot cooked rice

Instructions

1. In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until
smooth.
2. Stir in chicken, celery, green pepper and onion.
3. Cover and cook on low for 7-8 hours or until meat juices run clear.
4. Stir in peas and pimientos.
5. Cook 30 minutes longer or until heated through.
6. Serve with rice.
Slow Cooker Cheesy Baked Potato Soup

Ingredients

• 32 oz. shredded hash brown potatoes
• ½ cup chopped yellow onion
• ½ cup chopped green onion, plus extra for topping
• ¼ cup diced celery
• ¼ cup diced carrots
• 32 oz. chicken broth
• 1 cup water
• 1½ tsp. Kosher Salt
• 1 tsp. ground pepper
• 3 tbs. all-purpose flour
• 1 cup Heavy Cream
• 2 cups shredded sharp cheddar cheese
• ¼ cup crisp bacon bits, crumbled
• ¼ cup chopped fresh chives
• cracked pepper for topping
• sour cream for topping

Instructions

1. In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt,
pepper, and potatoes.
2. Cook on low setting for 6-8 hours until potatoes are tender.
3. Add flour to heavy cream and stir until smooth. Add cream mixture to
crock pot and cook on high for 20-30 minutes or until mixture is thickened.
4. Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes
then turn to "keep warm" setting.
5. When ready to serve, sprinkle crumbled bacon, fresh chive, optional
cracked pepper, and a little green onion over each bowl of soup and serve warm.
Slow Cooker Pork Carnitas


Ingredients

• 3 lbs boneless pork chops
• 1 onion, diced
• 1 yellow pepper, sliced
• 1 orange pepper, sliced
• 1 red pepper, sliced
• 2 garlic cloves, crushed and minced
• 2 TBSP chili powder
• 1 TBSP. cumin
• 2 bay leaves
• ½ cup taco sauce
• ½ cup water

Instructions

1. Place water in crockpot
2. Add Pork Chops
3. Place all ingredients on top and slightly stir
4. Cook on high for 5-6 hours or low for 7-8 hours.
5. Shred meat with a fork or sharp knife on a cutting board.
6. Serve with tortillas, cheese, salsa, lettuce, tomatoes, guacamole, sour cream
or any other topping that you prefer.
Easy Crockpot Black Bean Soup

Source: OneHundredDollarsaMonth.com
Ingredients
• 2 (15 oz) cans black beans, drained and rinsed • 2 (14 oz) can tomatoes,
undrained • 1 (14 oz) corn, drained • ½ cup water • 2 tablespoons fresh
chives • 2 tablespoons chili powder • 1 teaspoon cumin powder • 1
clove garlic, minced •
Instructions
1. Toss everything in the crockpot and mix well.
3. Serve and enjoy!
Slow Cooker Mississippi Roast

Source: Table for Two blog

Ingredients

• 3 lb chuck roast
• 1 packet of dry ranch seasoning mix (1 oz)
• 1 packet of au jus gravy mix (1 oz)
• 6 Tbsp butter
• ¼ cup water

Instructions
1. Place water in slow cooker.
2. Add chuck roast.
3. Sprinkle the ranch seasoning mix on top of the roast, then sprinkle the au
jus packet on top.
4. Next place the butter on top.
5. Place lid on and cook on low for 8 hours.
6. Shred and serve with gravy.
2 Ingredient Crockpot Pork Chops

Ingredients

• 6 boneless pork chops
• 1 can cream of mushroom or chicken
• water or milk

Instructions

1. Place a row of pork chops (about 3) in bottom of slow cooker.
2. In a small bowl pour the contents of the soup; fill the can with water or
milk and pour into bowl and whisk together.
3. Pour gravy mixture over the pork chops to cover.
4. Put another layer of pork chops and pour remaining gravy mixture over
them.
5. Place lid on crockpot and cook on low 4-6 hours.
6. Serve with gravy and enjoy!
Crockpot BBQ Pulled Pork Sandwiches

Source: Stephanie Ertel

Ingredients

• 3-4 lb boston butt pork
• ½ cup water
• salt and pepper
• 1½ cup BBQ Sauce

Instructions

1. Season your pork all over with salt and pepper (use as much or as little as
you desire).
2. Place pork in crockpot and add ½ cup water.
3. Place lid on slow cooker and set to low.
4. Let cook for 20 hours (I put mine in the crockpot around 8pm).
5. Remove pork from crockpot to a large plate.
6. Reserve juice from crockpot in a bowl.
7. Shred pork and place back in the crockpot.
8. Mix BBQ sauce and ½ cup of juice; pour over shredded pork and mix (add
more BBQ sauce and juice if not enough).
9. Place lid back on and cook on low for another hour.
10. Stir and serve on buns with additional BBQ sauce if desired.
Crockpot Blueberry Crisp

Source: Adapted from eatathomecooks.com

Ingredients

• 16 oz frozen blueberries
• 1¼ cup quick oats
• ½ cup pecan pieces
• ½ cup whole wheat flour
• ¼ tsp. salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ¼ cup honey
• 4 TBSP butter, softened

Instructions

1. Spray the inside of the crockpot with cooking spray (or use a liner).
2. Place blueberries in the bottom of the crockpot (frozen)
3. Combine oats, pecans, whole wheat flour and cinnamon.
4. Add honey and butter and using a pastry blender or two knives combine
until crumbles form.
5. Add the crumbles to the blueberries.
6. Cover and cook on low 3-5 hours.
7. That is it! Serve with ice-cream if desired and enjoy!
Crockpot Spaghetti Squash


Ingredients

• 1 large spaghetti squash or 2 small spaghetti squash
• ½ cup water

Instructions

1. Using a fork poke the squash 4-5 times.
2. Place in crockpot and add water.
3. Place lid on slow cooker and set on low for 6-8 hours.
4. Remove from crockpot gently and place on plate.
5. Let cool for 5 minutes.
6. With a knife slice the squash in half lengthwise and scoop out seeds.
7. Using a fork scrap out spaghetti squash and place on plate or in bowl.
8. Serve right away.
Complete BBQ Chicken Dinner in the Crockpot


Ingredients

• 3-4 boneless chicken breasts
• 1 small bag of baby red potatoes
• 1 small bag of baby carrots
• ¼ cup Country's Bob's Apple Chipotle Sauce
• 3 Tbsp honey
• 3 Tbsp olive oil
• ½ tsp cinnamon
• ⅛ tsp nutmeg

Instructions

1. Place chicken breasts in bottom of crockpot.
2. Pour Country's Bob Sauce over chicken breasts.
3. Lay down a piece of foil over chicken breasts.
4. Take another piece of foil and lay down in crockpot; place potatoes in it.
5. Sprinkle olive oil, salt and pepper over the tops of the potatoes.
6. Bring the foil up around the potatoes creating a pouch.
7. Put another piece of foil in the crockpot and place the carrots in it.
8. Spoon the honey over the carrots and sprinkle with cinnamon and nutmeg.
9. Bring the foil up around the carrots and creating a pouch.
10. Place lid on crockpot and set on low for 8 hours.
11. Once done carefully get out the foil packets using a potholder.
12. Undo the foil and serve with the chicken.
Crockpot Teriyaki Chicken

Source: OneGoodThingByJillee.com

Ingredients

• 1 cup pineapple juice
• ½ cup packed brown sugar
• ⅓ cup soy sauce
• 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes

Instructions

1. Place all ingredients into crockpot and stir.
2. Put lid on and cook on Low for 4-6 hours.
3. Serve over rice if desired.
Crockpot Chicken Fajitas

Source: MakingOurMarx.com

Ingredients

• 2 green peppers, sliced
• 1 onion, sliced
• 3 chicken breasts
• ½ cup chicken broth
• 1 taco seasoning packet
• 1 tsp chili powder
• ½ tsp paprika
• 1 tsp salt

Instructions

1. Label and write the following instructions on freezer bag - Cook on Low 5-
6 hours Shred chicken and serve on tortillas.
2. Add all ingredients to freezer bag and lay flat in freezer.
3. When ready to make, pull out of freezer and thaw in fridge overnight.
4. Pour contents of bag into crockpot and cook on low 5-6 hours.
5. Before serving shred chicken and stir.
6. Serve on tortillas with your favorite toppings.
Crockpot Cilantro Lime Chicken

Source: whatacrockpot.com

Ingredients

• 2 chicken breasts
• 1 bunch of fresh cilantro, chopped
• 1 red onion, chopped
• 1 can of black beans, drained & rinsed
• 2 cups of frozen corn
• 2 tsp minced garlic
• 1 tsp cumin
• Juice squeezed from 2 Limes
• tortillas (for serving)
• shredded cheese (for serving)
• sour cream (for serving)

Instructions

1. Place all ingredients in freezer bag.
2. Freeze flat.
3. Thaw overnight in fridge.
4. Dump in crockpot and cook on LOW 8 hours or HIGH 4 hours.
5. Shred chicken and stir mixture together.
6. Serve in tortillas and enjoy.
Crockpot Honey Rosemary Chicken

Source: MakingOurMarx.com

Ingredients

• 4 chicken breasts, cut into bite size pieces
• ⅓ cup balsamic vinegar
• ⅓ cup honey
• ⅓ cup olive oil
• 3 Tbs rosemary, chopped or you can use dried rosemary
• 1 tsp salt

Instructions

1. Label and write the following instructions on your bag - Add 1 cup water
and cook on Low 6-8 hours.
2. Add all ingredients to bag.
3. Lay flat in freezer.
4. When ready to prepare, pull bag out of freezer and let thaw overnight in
fridge.
5. Pour contents of bag into crockpot, add water and cook on Low 6-8 hours.
Crockpot Pear, Apple and Pork Deliciousness

Source: A to Z Moms

Ingredients

• 3 apples, sliced
• 2 pears, sliced
• 3lb pork, cubed into 1 inch pieces
• 1 onion, sliced
• 1½ c. brown sugar
• 1½ c. apple juice
• ½ c. vinegar
• 3 T. mustard

Instructions

1. If preparing as Freezer Meal write the following instructions on the bag:
2. Add 2 ½ c. water, Cook on low for 6-8 hours or high for 3-4 hours.
3. Cut up meat, fruit and onions, place in freezer gallon size bag.
4. Mix brown sugar, apple juice, vinegar and mustard together then pour into
bag.
5. Lay flat in freezer.
6. When ready to prepare, thaw overnight in the fridge.
7. Pour contents into crockpot and add 2 ½ c. water.
8. Stir mixture thoroughly.
9. Cook on low for 6-8 hours or high for 3-4 hours.
10. Serve and enjoy.
Crockpot Cranberry Orange Chicken

Source: A to Z Moms Like Me

Ingredients

• 1 lb chicken
• 1 cup orange juice
• 1 cup cranberry sauce

Instructions

1. If prepping as a freezer meal - Write the following instructions on the
freezer ziploc bag: Add 2 cups water, Cook on low 6-8 hours or high 2-4 hours.
2. If preparing right away add chicken, orange juice and cranberry sauce to
crockpot.
3. Add 2 cups water and stir together.
4. Cook on low 6-8 hours or high 2-4 hours.
5. Serve and enjoy!
Easy Crockpot Meatloaf


Ingredients

• 2 eggs, beaten
• ½ cup milk
• ⅔ cup bread crumbs
• ½ chopped onion
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp sage
• 1½ lbs lean ground beef
• ketchup or BBQ sauce

Instructions

1. Label freezer bags with cooking directions and date.
2. Mix together place into freezer safe bags.
3. Place in freezer.
4. On Cooking day, put frozen meatloaf in crockpot, cover with ketchup or
BBQ sauce (use as little or as much as you want).
5. Cook on low for 8-10 hours (Our frozen meatloaf was ready in 8 hours)
Crockpot Chicken with Butternut Squash, Pears and Cranberries

Source: Sooopaleo.com

Ingredients

• 1 butternut squash (1.5 lbs.), cubed
• 1 sweet onion, sliced
• 1 bosc pear, sliced
• 1 cup raw cranberries
• 1.5 lbs boneless, skinless chicken breasts (cut into halves or quarters)
• 1 cup veggie or chicken broth
• 2 bay leaves
• 1 tsp Sea salt
• 1 tsp pepper
• 2 tsp garlic powder
• 2 tsp cinnamon

Instructions

1. Layer squash cubes at the bottom of the crockpot.
2. Put half of the onions, pears, and cranberries on top.
3. Add 1 bay leaf and some spices.
4. Arrange a layer of chicken on top of the spices.
5. Add another layer of spices and the second bay leaf on top of the chicken.
6. Add the remaining onion, pear, and cranberries.
7. Pour the broth over the mixture.
Complete Pork Chop Dinner in a Crockpot


Ingredients

• 4 boneless pork chops
• 1 bottle of BBQ or Seasoning Sauce (I used Country Bobs)
• 8-10 baby gold potatoes
• 1 bundle of fresh brussels sprout
• butter
• salt
• black pepper

Instructions

1. Place pork chops into the bottom of your crockpot.
2. Pour ½ to ¾ cup of your sauce over pork chops (I used almost a full bottle
of Country Bobs All Purpose Sauce).
3. Take a sheet of foil and top over the pork chops.
4. Spritz the top with either cooking oil or Pam.
5. Place a layer of gold potatoes on the foil and sprinkle sea salt over them.
6. Add another layer of foil and cover the potatoes tightly to form a seal (this
will allow the potatoes to steam).
7. Take your brussels sprouts and add butter, salt and pepper and roll tightly
in aluminum foil.
8. Place the foiled wrap brussels sprouts on top of the foiled potatoes and then
place the lid on tight.
9. Do not open the lid.
10. Cook for 6-7 hours on low.
11. Serve and enjoy!
Crockpot Stuffed Green Peppers

Source: Adapted from Momswhothink.com

Ingredients

• 6 large green bell peppers
• 1 pound lean ground beef
• ¼ cup oatmeal
• ¼ cup long grain white rice, uncooked
• 1 large onion, finely chopped
• 1 large carrot, shredded
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 small cans tomato sauce
• 1 cup water
• ½ cup shredded cheese

Instructions

1. Cut the top off and remove seeds from green peppers.
2. Wash and set aside.
3. Combine ground beef, oatmeal, uncooked rice, onion, carrot, salt and
pepper in a large mixing bowl.
4. Stuff each pepper about ⅔ full (rice will need room to swell up).
5. Stand the peppers side-by-side in the slow cooker.
6. Pour water in crockpot ( not over the green peppers).
7. Pour the tomato sauce evenly over the peppers.
8. Cook on low for 6 to 8 hours.
9. If desired sprinkle cheese over the tops, place lid on crockpot and wait five
minutes for cheese to melt.
10. Serve and enjoy.

Slow Cooker Superb Beef Stew

Source: Adapted from Allrecipes.com

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1½ teaspoon ground black pepper
• 2 clove garlic, minced
• 2 bay leaf
• 2 teaspoon paprika
• 2 teaspoon Worcestershire sauce
• 1½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 2 stalk celery, chopped
• 1 pkg brown gravy mix
• ½ cup water

Instructions
1. Heat olive oil in skillet over medium heat.
2. In a ziploc bag mix together the flour, salt, and pepper.
3. Add meat and shake to coat each piece well (you may need to do in
batches).
4. Add floured pieces to skillet and brown meat on all sides.
5. Place browned meat in crockpot.
6. Add chopped onions and garlic to skillet.
7. Cook for 3-4 minutes until translucent.
8. Add to crockpot.
9. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef
broth, potatoes, carrots, celery, packet of brown gravy mix and water.
10. Cover and cook on Low setting for 8 to 10 hours or on High setting for 4
to 6 hours.
11. If you need to thicken up your beef stew, mix 2 tbsp cornstarch with ½
cup water well and stir into crockpot.
12. Turn crockpot on High and continue cooking for 30 minutes.
Crockpot Lemon Chicken

Source: LifeintheLofthouse.com

Ingredients

• 3-4 Large boneless, skinless Chicken breasts, cut into 3rds
• 1 packet Italian dressing/seasoning mix
• ½ cup fresh lemon juice
• salt and pepper
Instructions

1. Place chicken in crockpot.
2. Sprinkle the Italian dressing/seasoning mix evenly over the chicken.
3. Season with salt and pepper if desired.
4. Pour the lemon juice and chicken broth over the tops.
5. Cover with lid, and cook on low heat for 6-8 hours.
6. Either serve chicken pieces whole or shredded, with the lemon sauce/broth.
Shredded Chuck Roast and Noodles


Ingredients

• 3-4 lb Chuck Roast
• 1 can(15oz) beef broth
• salt and pepper to season
• 2 cups egg noodles
• 2 cups of prepared brown gravy

Instructions

1. Place chuck roast in crock pot and season the top with salt and pepper.
2. Add can of beef broth.
3. Place lid on crock pot and cook on low for 8-10 hours.
4. Prepare egg noodles and brown gravy according to package directions.
5. Pull chuck roast out of crock pot and shred the meat.
6. Mix the meat with the gravy.
7. Serve the shredded chuck roast over the egg noodles.
Crockpot Bacon-Wrapped Apple Chicken

Source: Adapted from ChefinTraining.com

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup BBQ sauce
• ⅛ cup lemon juice
• 5 small apples, peeled and diced (I used gala apples)
• 8 slices bacon

Instructions

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and diced
apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased
crockpot.
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or
until chicken is done.
Slow Cooker Mediterranean Pork Chops

Source: Allrecipes.com

Ingredients

• ¼ cup olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 thick cut boneless pork chops

Instructions

1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika,
garlic powder, poultry seasoning, oregano, and basil.
2. Pour into the slow cooker.
3. Cut small slits in each pork chop with the tip of a knife, and season lightly
with salt and pepper if desired.
4. Place pork chops into the slow cooker, cover, and cook on low for 8 hours.
5. Baste periodically with the sauce, if desired.
6. Serve and enjoy.
Slow Cooker BBQ Beer Chicken

Source: Adappted from SusieQTpies Cafe

Ingredients

• 3-4 lb whole chicken pieces or 3-4 boneless chicken breasts
• 12 oz bottle of regular or non-alcoholic beer
• ¼ cup McCormick Barbecue Seasoning or your favorite bbq seasoning
• 6 cloves of garlic (minced)

Instructions

1. Spray a slow cooker with non-stick vegetable spray.
2. Carefully loosen the chicken's skin if using whole chicken and rub
seasoning generously under chicken skin and on top of skin; if using boneless
skinless chicken breasts rub on top.
3. Place chicken in slow cooker and sprinkle minced garlic over top of
chicken.
4. Next pour beer over chicken.
5. Cover and cook on low setting for 8 hours.
6. Serve and enjoy.
Crockpot Hamburger Soup

Source: CookingNook.com

Ingredients

• 1½ pounds lean ground beef
• 1 medium onion chopped fine
• 1 - 28 ounce can diced tomatoes
• 1 small can of kernel corn
• 2 cups water
• 3 cans beef consomme soup, undiluted
• 4 carrots, chopped fine
• 1 bay leaf
• 3 stalks celery, chopped fine
• ½ teaspoon thyme
• ½ cup pearl barley
• parsley, salt & pepper to taste

Instructions

1. Brown meat and drain off fat.
2. Add onion and sauté about 3 minutes.
3. Combine all ingredients in crockpot and cook on low 8-10 hours.
Crockpot Apple Crisp


Ingredients

• 5 cups apples, sliced
• 1 cup of oats, not quick
• 1½ cups flour (you an use whole wheat or regular)
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 3 tsp. cinnamon
• ¾ cup butter, unsalted

Instructions

1. Spray Crock-Pot with nonstick spray.
2. Add apples.
3. Melt butter and mix with all remaining ingredients.
4. Pour mixture over apples.
5. Cook on high for 3 hours or low for 4-6 hours.
6. Serve and enjoy.
7. You can serve with icecream or whipped cream - optional
Complete Steak Dinner in a Crockpot

Source: Larry Jones

Ingredients

• 2 Ribeye Steaks
• 1 bottle of Steak Sauce of Choice (I used Country Bobs)
• Steak Seasoning of Choice (I used Rendezvous)
• 8-10 red potatoes
• 4 ears of corn
• butter
• Salt
• Pepper

Instructions

1. Place two Ribeye Steaks (or other cut of your choice) into the bottom of
your crockpot.
2. Sprinkle to cover with steak seasoning of your choice
3. Pour ½ to ¾ cup steak sauce over steaks
4. Take a sheet of foil and top over the steaks
5. Spritz the top with either cooking oil or Pam
6. Place a layer of red potatoes on the foil and sprinkle sea salt over
7. Add another layer of foil and cover the potatoes tightly to form a seal (this
will allow the potatoes to steam
8. Take 4 ears of corn and add butter, salt and pepper and roll tightly in
aluminium foil.
9. Place the ears of corn on top of the foil and then place the lid on tight.
10. Do not open the lid.
11. Cook for 6-7 hours on low
Slow Cooker Whole Chicken


Ingredients

• 1 (5 lbs.) fresh Whole Chicken
• 1 medium Onion
• 2 clove Garlic
• 11 baby Carrot
• 3 Bay Leaves
• ½ tbsp. Whole Black Pepper
• 1 pinch Sea Salt
• ½ teaspoon celery salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon parsley flakes
• ½ cup Water

Instructions

1. Place vegetables on the bottom of your
2. slow cooker: onion (cut in half), carrots,
3. bay leaves, garlic and whole black pepper.
4. Add water.
5. Next blend together sea salt, celery salt, garlic powder, onion powder and
parsley flakes in small bowl.
6. Rub seasoning blend all over the chicken.
7. Cook in slow cooker for at least 7-8 hours
8. Remove from slow cooker to a plate.
9. Let rest for 3-4 minutes then slice and serve.
Crockpot 3 Ingredient Pork Chops

Ingredients

• 4-8 boneless pork chops
• 1 can beef consume
• 1 dry onion soup mix
• ½ cup water

Instructions

1. Place pork chops in the bottom of the crockpot.
2. Mix together the beef consume, dry onion soup packet and water.
3. Pour over the pork chops.
5. Serve and enjoy!
Crockpot Hashbrown Casserole

Source: Adapted from Mommy'sKitchen.com

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup,
onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed
with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or
until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!
Crockpot French Onion Pork Chops


Ingredients

• 4-6 boneless pork chops
• 1 can French Onion soup
• ½ cup water

Instructions

1. Place pork chops in crockpot.
2. In a small bowl mix together the water and can of soup.
3. Pour soup mixture over pork chops.
4. Place lid on crockpot and cook on low 4-5 hours.
5. Serve and enjoy!
Crockpot Chicken Tortilla Soup

Source: Allrecipes.com

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• tortilla chips
• sour cream
• shredded cheese

Instructions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic
into a slow cooker.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt,
pepper, and bay leaf.
3. Stir in corn and cilantro.
4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to
4 hours.
5. Serve with tortilla chips. sour cream and shredded cheese if desired.
Crockpot Applesauce BBQ Chicken

Source: whoneedsacape.com

Ingredients

• 4 boneless skinless chicken breasts
• ½ t ground pepper
• ⅔ cup chunky applesauce
• ⅔ cup BBQ sauce (I used Sweet Baby Ray's Brown Sugar/Hickory)
• 2 T brown sugar
• 1 t chili powder

Instructions

1. Label ziploc bag with nale of recipe and directions.
2. Mix pepper, applesauce, BBQ sauce, sugar and chili powder in ziploc bag.
3. Add chicken and stir.
4. Lay the bag flat in the freezer.
5. When you are ready to make it, put the bag in the fridge overnight to thaw.
6. In the morning spray crockpot with non-stick cooking spray, or use a
crockpot liner for easy clean-up.
7. Pour the contents of the bag into the crockpot.
8. Cook 6-8 hours on low setting.
Crockpot French Dip Sandwiches

Source: SixSistersdStuff.com
Ingredients

• 2-3 lb beef chuck roast • 2 cans (14.5 oz each) beef consomme (it is right
next to the soups and beef broth) • 6-8 hoagie buns Instructions

1. Place roast in a resealable gallon-sized freezer bag and pour beef
consomme on top.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours.
3. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours).
4. Remove roast from slow cooker and save extra juice for dipping!
5. With 2 forks, shred roast and serve meat on buns.
Crockpot Chicken Cacciatore

Source: SkinnyTaste.com

Ingredients

• 8 chicken thighs, boneless and skinless
• 28 oz can crushed tomatoes
• ½ red bell pepper, sliced into strips
• ½ green bell pepper, sliced into strips
• ½ large onion, sliced
• 1 tsp dried oregano
• 1 bay leaf
• salt and fresh pepper to taste
• ¼ cup fresh herbs such as basil or parsley for topping (optional)

Instructions

1. Label a ziploc freezer bag with name of recipe and instructions.
2. Season chicken with salt and black pepper and place in ziploc bag.
3. Pour tomatoes over the chicken, top with onions and peppers, add oregano,
bay leaf, salt and pepper, give it a quick stir and close the bag, be sure to get as
much air out as possible.
4. Place in freezer on a flat surface.
5. When yo are ready to make this meal, pull the bag out of the freezer the
night before and thaw in the fridge.
6. In the morning pour into the crock pot.
7. Set crock pot to LOW 8 hours or HIGH 4 hours.
8. When the timer beeps, remove lid and keep the crock pot on HIGH one
hour to help it thicken.
9. Remove bay leaf, adjust salt and pepper and enjoy!
Crockpot Apples and Porkchops


Ingredients

• 5-6 Granny Smith Apples, peeled and cubed
• 4-6 boneless porkchops
• 2 Tbsp butter
• ¼ cup brown sugar, packed
• 2 tsp cinnamon
• 1 tsp nutmeg

Instructions

1. Heat skillet over medium high heat.
2. Add butter and once melted add porkchops.
3. Cook each side 5-6 minutes until golden brown.
4. While cooking porkchops, peel apples and cube them.
5. Put the apples in a large bowl and toss with brown sugar, cinnamon and
nutmeg.
6. Pour coated apples into crockpot.
7. Place pork chops on top.
8. Put lid on crockpot and cook on low 6-7 hours.
9. Serve and enjoy.
Crockpot Coca-Cola Pork Roast


Ingredients

• 3-4 lb Pork Roast
• 1 cup Coca-Cola
• salt and pepper to season, if desired

Instructions

1. Place roast in crockpot.
2. Pour Coca-Cola over roast.
3. Season with salt and pepper, if desired.
4. Put lid on crockpot and cook on low for 8-10 hours.
Crockpot Chicken and Stuffing

Source: thepursitofhappiness.com

Ingredients

• 4 thawed boneless chicken breasts
• 1 box Stuffing Cornbread Mix (6oz)
• 1 can cream of chicken soup
• ½ cup sour cream
• ¼ cup water

Instructions

1. Place chicken breasts in bottom of crockpot.
2. Pour stuffing mix over chicken.
3. In a medium size bowl combine cream of chicken soup, sour cream and
water; mix well.
4. Pour on top pf stuffing mix.
5. Place lid on crockpot and cook on low for 4 hours (check it at 3 hours).
6. Fluff and serve.
Crockpot Beef Tips


Ingredients

• 1 lb beef tips • 2 brown gravy packets • 2 cups cold water • salt
and pepper to taste, if desired
Instructions

1. Place beef tips in crockpot.
2. Mix water and brown gravy packets together.
3. Pour into crockpot and stir.
4. Add salt and pepper if desired.
5. Put lid on and cook on low 8-10 hours.
6. Stir before serving.
Crockpot Ranch Porkchops

Source: livinglaughingandloving.com

Ingredients

• Pork chops
• 1 Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken or Cream of Mushroom Soup

Instructions

1. Combine all ingredients in crockpot and mix well.
Homemade Strawberry Jam

Source: Adapted from Pinterest

Ingredients

• 2 lbs fresh strawberries, sliced
• 1 apple, grated
• 4 cups white sugar
• ¼ cup lemon juice
Instructions

1. Place all ingredients in crockpot.
2. Stir until well combined.
4. Stir/Mash every couple hours.
5. Place in containers and cool in fridge over night.
Crockpot Chicken with Apple and Sweet Potato
Source: Adapted from Clean Eating Magazine, June 2013

Ingredients
• 2 sweet potatoes, peeled and cut into 1-inch chunks • 1 pound boneless,
skinless chicken breasts cut into 1 inch cubes • Sea salt + cracked black
pepper • 2 cloves garlic, finely minced • ½ cup chopped red onion • 1
cup unsweetened apple sauce • 2 teaspoons apple cider vinegar • 1
tablespoon curry powder • ½ teaspoon ground ginger
Instructions
1. Layer the sweet potato chunks and chicken breasts in the bottom of a slow
cooker.
2. Season with salt and pepper.
3. In a small bowl, stir together the garlic, red onion, apple sauce, cider
vinegar, curry powder, and ginger.
4. Pour the mixture over the chicken and sweet potato chunks.
5. Cover and cook on low for 6-8 hours, until the chicken and sweet potatoes
are tender.
6. Serve alone or over rice.
Crockpot Chicken & Sweet Potatoes

Source: Adapted from Pinterest

Ingredients

• 4 boneless chicken breasts
• 3 sweet potatoes, peeled and cubed
• 1 stick butter, melted
• ⅓ cup brown sugar
• 4 teaspoons cinnamon

Instructions

1. Place sweet potatoes in crockpot.
2. Put chicken breasts on top.
3. Mix melted butter, brown sugar and cinnamon together in bowl.
4. Pour over the top of chicken and sweet potatoes.
5. Place lid on crcokpot and cook on low 8-10 hours.
6. Serve.
Crockpot Cheesy Chicken & Rice

Source: Stephanie Ertle

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped
• 1 - 8 ounce box of rice, prepared
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of crockpot.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese.
6. Stir to combine, put cover on for 5 minutes.
7. Serve hot.
Crockpot Hawaiian BBQ Chicken

Ingredients

• 4-6 Boneless Chicken Breasts
• 1 Bottle BBQ sauce
• 1 20 oz. can Pineapple Chunks, drained

Instructions

1. Spray the inside of your crock pot with cooking spray for an easy cleanup!
2. Place chicken breasts in the crock pot and cover with sauce.
3. Empty can of drained pineapple chunks on top.
4. Cook on High for 3-4 hours or Low for 6-8 hours.
5. Shred chicken with two forks while still in the crock pot so the chicken
will be well coated with sauce.
6. Serve over rice or enjoy by itself.
Crock Pot Salsa Chicken


Ingredients

• 1½ lb chicken breasts, boneless, skinless (or any cut of chicken that you
prefer)
• 1½ cups fresh salsa
• 1½ cups shredded cheese, Kraft Mexican Blend

Instructions

1. Lightly grease your crockpot with olive oil.
2. Place the whole chicken breasts (or cut of chicken that you prefer) in your
crockpot and pour the salsa over it.
3. Cook for 2 hours on high
4. Preheat oven to 425 F degrees
5. Place chicken in a lightly greased baking dish and cover with salsa from
the crockpot draining all liquid.
6. Top with cheese and bake for 15 minutes. The sauce and cheese will begin
to bubble when done.
7. Optional - garnish with fresh cilantro and Breakstone Sour Cream if
desired.
8. Enjoy with rice, tortilla or leaf lettuce or just as is!
4 Ingredient Potato Soup


Ingredients

• 6-8 med/large potatoes, peeled and cubed
• 4 cups chicken stock
• ½ cup chopped onion (more if you love onions)
• 2 tsp black pepper

Instructions

1. Place all ingredients in crockpot; stir and place lid on.
3. Remove lid and using hand masher, gently mash potatoes to make soup
thicken up.
4. Stir well and serve.
Crockpot Southwest Flank Steak


Ingredients

• 1½ lbs flank steak or substitute round steak (which is what I did)
• 16 oz jar chunky salsa
• ½ tsp salt
• ¼ tsp pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper sliced

Instructions

1. Place all ingredients in ziploc bag and mix well; freeze until ready to use.
2. When ready to cook.
3. Thaw overnight in fridge.
4. In morning place in slow cooker and cook on low for 7-9 hours.
5. Remove steak and slice into thin strips against grain.
6. Serve meat alone or with veggies from crockpot.
Crockpot Southwest Chicken


Ingredients

• 1 can of corn, drained
• 1 can of black beans, drained (optional)
• 16 oz jar salsa
• 2 lbs chicken breasts
• 8 oz cream cheese

Instructions

1. All ingredients to freezer bag (except cream cheese); mix well and freezer.
2. When ready to cook, thaw overnight in fridge.
3. Place ingredients in slow cooker and cook on low 8 hours.
4. minutes before serving - shred chicken and add cubed cream cheese.
5. Stir well and serve.
Crockpot Cheeseburger Soup

Ingredients

• 1 pound ground beef, cooked
• ½ cup chopped onion
• 14.5 oz. can diced tomatoes
• 1 tsp. salt
• ½ tsp. pepper
• 3 cups beef broth
• 4 cups diced potatoes
• 8 ounces cheddar cheese, shredded

Instructions

1. Place all ingredients (except cheese) in a freezer bag, mix well, freeze until
ready.
2. Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour
and 1 cup milk until no lumps remain and stir into the soup.
3. Add cheese and stir again.
4. Cover and cook until soup is thickened, about 30 minutes.
5. Serve and enjoy!
Crockpot Chicken Chili


Ingredients

• 2 tbsp. olive oil
• 1 tbsp. corn starch
• 1 medium onion chopped
• 1 can chopped green chilies, drained
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 lb. chicken breast
• 1 tsp salt
• 1 tsp pepper
• 2 cups chicken stock

Instructions

3. Serve warm with cornbread.
4. If using for Freezer Cooking - Place all ingredients except chicken stock in
bag. Write on bag add chicken stock and cook on low 6 hours. Remove chicken
and shred. Return to crockpot.
Crockpot Lime Chicken


Ingredients

• 1½ lbs chicken breasts
• Juice from 2 limes
• 1 bunch fresh cilantro, chopped
• 1 can corn, drained
• ½ red onion, chopped
• 1 can black beans, drained and rinsed (optional)
• 1 tsp cumin
Instructions

1. Place all ingredients in freezer bag, mix well and freeze until ready to use.
2. Thaw and place in crockpot.
3. Cook on low 8 hours or on high for 4 hours.
4. Serve with tortillas and your favorite toppings.
Crockpot Chicken Enchilada Soup

Ingredients
• 2-3 chicken breasts, cubed • 2 (15 ounce) cans diced tomatoes • 1 (10
ounce) can enchilada sauce • 1 medium onion, diced • 1 (4 ounce) can
chopped green chile peppers • 2 cloves garlic, minced • 2 cups water
• 1 (14.5 ounce) can chicken broth • 1 teaspoon cumin • 1 teaspoon
chili powder • 1 teaspoon salt • ¼ tsp black pepper • 1 bay leaf • 1
(10 ounce) package frozen corn, optional • 1 (14.5 ounce) great northern
beans, drained • 1 Tablespoons cilantro, chopped • toppings - shredded
cheese, sour cream, lime wedges
Instructions
into a slow cooker.
3. Stir in corn, beans and cilantro.
4 hours.
5. Serve with your favorite toppings such as tortilla chips. sour cream, lime
wedges and shredded cheese if desired.
3 Ingredient Berry Cobbler Slow Cooker Recipe


Ingredients
• 1 stick of butter, melted • 1 box of white cake mix • 1 pkg (15 oz)
frozen fruit, berry blend Instructions

1. Line the inside of your slow cooker with liner and spray the liner with no
cooking spray.
2. Add add frozen fruit to bottom of the crockpot.
3. Top fruit with dry cake mix.
4. Do not stir.
5. Top with melted butter.
7. You can leave the top off the last 30 minutes to make it more crisp.
Crockpot Venison Roast

Source: FarmGirlTails.com
Ingredients
• 3 pound venison roast • small onion, sliced • small green bell pepper,
seeded and sliced • 1 tablespoon soy sauce • 1 tablespoon Worcestershire
sauce • 2 garlic cloves, minced • ¼ teaspoon ground black pepper • 1 (1
ounce) package dry onion soup mix • 1 (10.75 ounce) can condensed cream
of mushroom soup
Instructions
1. Layer half of the slices of onion and bell pepper in the bottom of the crock
pot, top with venison roast and remaining onion and bell peppers.
2. Sprinkle with soy sauce, Worcestershire sauce, garlic and pepper.
3. In a small bowl combine onion soup mix and can of soup; mix together and
pour mixture over venison.
4. Cook on low setting for 6 -8 hours.
5. Remove roast and slice or shred.
6. Pour gravy mixture over top and serve.
To Die For Crock Pot Roast

Source: Adapted from Food.com

Ingredients
• 1 (4-5 lb) beef roast
• 1 packet brown gravy mix
• 1 packet dried Italian salad dressing mix
• 1 packet ranch dressing mix
• ½ cup water
• 1 Tbsp cornstarch
• ¼ cup water

Instructions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
5. Remove roast from the slow cooker.
6. In a small bowl mix 1 tbsp cornstarch and ¼ cup water.
7. Slowly pour into the crockpot and stir.
8. Turn on high and place lid on for 15 minutes.
9. Stir gravy and serve over roast.
Easy Crockpot Pork Chops

Source: Linda Jennings

Ingredients

• 2 cans Cambell's Golden Mushroom Soup • 1 can of Sliced Mushrooms
• 8 thin porkchops • 1 can of water
Instructions

1. Add porkchops to the crockpot 2. Add Golden Mushroom Soup
3. Add 1 can of water 4. Add 1 can of mushrooms, drained 5. Stir well
6. Cook for 6 hours on low or 4 hours on high 7. Serve with rice
Crockpot Pineapple Ham

Source: Adapted from julieseatsandtreats.com

Ingredients

• 7-8 lb ham (make sure it will fit in your slow cooker)
• 2 cups brown sugar
• 20 oz can pineapple tidbits
• ¼ tsp ground cloves

Instructions

1. Sprinkle 1 cup of the brown sugar on the bottom of your slow cooker.
2. Place ham in crockpot.
3. Open pineapple can and drain juice into container.
4. Sprinkle pineapple tidbits over hams.
5. Add brown sugar and cloves to pineapple juice and whisk together.
6. Pour juice mixture over ham.
8. Remove ham and let cool 5 minutes before slicing.
9. Serve and enjoy!
Slow Cooker Herbed Whole Chicken

Source: Adapted from TasteofHome.com

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon seasoned salt
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon pepper
• 1 whole chicken

Instructions

1. In a small bowl, combine the first seven ingredients; rub over chicken.
2. Place in a 5-qt. slow cooker; add broth.
Savory Slow Cooker Pot Roast


Ingredients

• 3-4 lb Pot Roast
• 1 pkt McCormick Slow Cookers Savory Pot Roast Seasoning Mix
• 1 cup beef broth
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1½ cups onion, diced
• 1½ cups diced potatoes

Instructions

1. Place all vegetables into the bottom of crockpot.
2. Next place roast on top.
3. Mix together the packet and beef broth.
4. Pour over everything.
5. Place lid on and cook on low for 8-10 hours.
6. Serve and enjoy!
Crockpot Loaded Baked Potato Soup

Source: Adapted from Crockingirls.com

Ingredients

• 6 Large Potatoes, peeled and cubed
• 1 Large Onion, diced
• 1 Quart Chicken Broth
• 2 Garlic Cloves, minced
• ¼ Cup Butter
• 1 Cup Heavy Cream
• 1½ Cup Shredded Sharp Cheddar Cheese
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Combine all ingredients in a 6 QT slow cooker except for heavy cream and
cheese.
3. Next mash potatoes until coarsely chopped and soup is slightly thickened.
4. Add cream and cheese and cook another 30 minutes.
5. Stir; serve and enjoy
Fresh Balsamic Crockpot Chicken

Ingredients

• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp dried minced onion
• 1 Tbsp extra virgin olive oil
• ½ cop balsamic vinegar
• 8 boneless, skinless chicken thighs

Instructions

1. Combine the dry ingredients together and rub them on the chicken.
2. In the bottom of your slow cooker place the olive oil and garlic.
3. Put in your chicken next and pour balsamic vinegar over everything.
4. Cook on high for 4 hours or on low for 8 hours.
5. Serve and enjoy!

Crockpot Apricot Chicken Wings


Ingredients

• 1 jar Apricot Preserves, 12 oz
• 1 bottle Wish-Bone® Russian Salad Dressing, 16 oz
• 2 envelopes Onion Soup Mix (or make your own)
• 15 Chicken Wings (or you can use chicken breasts, chicken legs or chicken
thighs)

Instructions

1. Place chicken into the crockpot.
2. Combine Preserves, Wish-Bone® Russian Salad Dressing and Onion Soup
Mix.
3. Pour mixture over chicken.
4. Cover and cook on high for 1 hour.
5. Reduce heat to low and cook an additional 3 hours.
Crockpot French Onion Soup

Source: Adapted from Allerecipes
Ingredients
• 4 large yellow onions, sliced and separated into rings
• 1 tablespoon white sugar
• ½ cup cooking sherry
• 1 teaspoon sea salt, or to taste
• ¼ teaspoon dried thyme
• 1 bay leaf
• french bread, optional
• provolone cheese, optional
Instructions

1. Heat butter in a large, heavy pot over medium-high heat; cook and stir
onions until they become translucent, about 10 minutes.
2. Sprinkle onions with sugar; reduce heat to medium.
3. Cook, stirring constantly, until onions are soft and browned, at least 30
minutes.
4. Stir in garlic and cook until fragrant, about 1 minute.
5. Stir sherry into onion mixture and scrape bottom of pot to dissolve small
bits of browned food from the pot.
6. Transfer onions into a slow cooker and pour in beef broth.
7. Season to taste with sea salt; stir in thyme and bay leaf.
8. Cover cooker, set on High, and cook 4 to 6 hours.
9. If desired, set on Low and cook 8 to 10 hours.
10. About 10 minutes before serving if putting bread and cheese on, set oven
rack about 8 inches from the heat source and preheat the oven's broiler.
11. Arrange bread slices on a baking sheet.
12. Broil bread slices until toasted, 1 to 2 minutes per side.
13. Fill oven-safe soup crocks ¾ full of onion soup and float a bread slice in
each bowl.
14. Top with 1 slice of cheese on each soup.
15. Place filled bowls onto a baking sheet and broil until cheese topping is
lightly browned and bubbling, about 2 minutes.
Crockpot Homemade Vegetable Soup


Ingredients

• 1-2 lbs leftover pot roast, shredded
• 1 cup juices leftover from pot roast or beef broth
• 1 can corn
• 1 can green beans
• 2 cans petite diced tomatoes
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 potatoes, diced
• 1-2 cups water

Instructions

1. Place leftover pot roast and juices in crockpot.
2. Add cans of corn, green beans and tomatoes; do not drain them add juices.
3. Add carrots, onion, potatoes and stir well.
4. Add enough water to cover everything; stir well and place lid on top.
5. Cook on low 8 hours or on high 4 hours.
6. Stir and serve.
Crockpot Beef Stroganoff


Ingredients

• 1 lb ground beef, cooked and drained
• 1 can (10.75 ounce) condensed golden mushroom soup
• ½ cup chopped onion
• 1 Tbsp Worcestershire sauce
• ¼ cup water
• 4 ounces cream cheese

Instructions

1. In the crockpot combine meat, soup, onion, sauce and water.
2. Cook on low for 8 hours or on high for 5 hours.
3. Stir in cream cheese 30 minutes before serving.
4. Serve over pasta.
Crockpot Honey Pork and Apples


Ingredients

• 1 (3-4 lb) pork tenderloin
• 2 large granny smith apples. sliced
• ½ cup honey
• 2 tbsp cinnamon

Instructions

1. Slice slits in pork tenderloin.
2. Place 1-2 apple slices per slit.
3. Place ¾ of remaining apple slices in bottom of crockpot.
4. Drizzle ½ of the honey over apple slices.
5. Place pork on top of apple slices.
6. Sprinkle cinnamon over everything.
7. Place remaining apple slices on top and drizzle the remaining honey over
everything.
9. Remove from slow cooker, slice and serve with apples on top.
Easy Crockpot Swedish Meatballs


Ingredients

• Meatballs. Frozen bag or homemade
• 1 can cream of Mushroom Soup
• 1 Soup Can Water
• 1 Packet of Dry Onion Soup Mix

Instructions

1. Add Cream of Mushroom Soup, Water and Dry Onion Soup Mix to
crockpot and whisk together.
2. Add in the meatballs and cook on low 3-4 hours.
3. Serve with your favorite sides.
Slow Cooker Meatballs

Ingredients

• 1 pkg prepared meatballs or make your own • 2 jars pasta sauce
• Pasta
Instructions

1. Place meatballs in slow cooker.
2. Pour sauce on top.
4. Serve over your favorite pasta.
Crock Pot Banana Bread Quinoa

Yields about 6 1/2 cup servings.

Ingredients:
• 1 cup of quinoa (I used Bob’s Red Mill) • 1/2 cup of low-sugar cinnamon
sugar cookie Coffee Mate Creamer • 1/2 cup low-fat milk • 1 cup water
• 1 1/2 banana (past ripe) • 2 tablespoons chopped walnuts • 3
tablespoons brown sugar • 1 1/2 tablespoons butter, melted • 1/2 teaspoon
vanilla extract Directions:
1. Mash the banana in a bowl and set aside. In another bowl, mix the brown
sugar and walnuts together.
2. Pour quinoa, creamer (or light cream), milk, water, butter and vanilla into
the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle the
sugar and walnut mixture into the quinoa and stir to mix.
3. Cook on low for 4 – 6 hours, or until the quinoa is fully cooked. If you
need to, add additional liquid or sugar to the mixture for taste.
4. Serve warm and garish with slices of banana!
Almond Cherry Coconut Granola

Ingredients:
5 cups old fashioned rolled oats 1 cup raw, whole almonds 1/2 cup dried tart
cherries 1/2 cup pepitas (unsalted hulled pumpkin seeds) 1/4 cup unsweetened
shredded coconut 1/4 cup canola oil 1/4 cup honey 1 teaspoon vanilla
Directions:

Slow cooker instructions:
Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow cooker.
Stir. Leave uncovered and turn on high. Cook for 1 hour, stirring every 20 to
30minutes. Reduce to low and add the coconut, pepitas and cherries. Continued
to cook on low uncovered for about 4 hours, stirring every 20 or so minutes. The
granola is done when it looks completely dry. Cool on baking sheets then store
in an air tight container.

Oven instructions:
Preheat oven to 250. In a large bowl, combine all ingredients but the dried
cherries. Divide among 3 baking sheets and spread to a thin layer. Cook for 1
hour and 15 minutes, stirring every 15 minutes. Pour it back into the bowl, and
stir in the cherries. Allow to cool on baking sheets then store in an air tight
container.
DIY Yogurt

Ingredients

• Slow cooker
• Food thermometer
• Milk (whichever kind you prefer. I even hear this works with milk
alternatives)
• About 1/2 cup yogurt
• Cheesecloth and strainer (if you want Greek style yogurt)
• Fruit or sweetener of your choice (optional)

Instructions

Step 1: Prep the Milk
Pour your milk (use at least 2 quarts but up to about a gallon) into a clean slow
cooker. Put the lid on and set to low for about 2 hours until the milk reaches 180
degrees F. Keep an eye on it so the milk doesn't get so hot that it starts boiling or
scalds. If this happens you will need to start over.

Step 2: Cool down
Turn your crockpot off and allow the yogurt to cool about an hour until it
reaches 120 degrees F. If your crockpot is well insulated like mine is, you may
need to crack the lid to help it cool.

Step 3: Add the yogurt
Take about a cup of warm milk from the crockpot and stir it together with 4-6
ounces of yogurt in a bowl. Keep stirring until the mixture is the same
consistency throughout without any lumps (though "lumps" from any fruit that
may have been in your starter yogurt are okay). Pour the milk/yogurt mixture
back into the crockpot and give it a stir to distribute it evenly.

Step 4: Bundle up
Step 4: Bundle up
The goal is to keep the milk in the 110 - 120 degree range for 6-12 hours. To do
this, I placed my crockpot on top of a folded beach towel, then draped another
double beach towel over the top and left the crockpot turned off. I did give it a
15 min blast on low right before I went to bed for the night to make sure the
yogurt cultures stayed nice and toasty. The longer it sets, the more tart and more
set up the yogurt will be. I found 10 hours to be perfect for me, personally.

Step 5: Drain (optional)
Once your yogurt is done, you may see some little pools of watery stuff in there
with it. This is whey. You can save it to use in baked goods or lacto-fermented
veggies. Or you can stir it back into the yogurt. Up to you. If you like "Greek"
style yogurt, you can set up a colander lined with damp cheese cloth over a bowl
to strain the yogurt. Keep in mind that once refrigerated, your yogurt will
thicken even more. I over strained my first attempt at Greek yogurt and ended up
with something of a soft cheese consistency once it got cold. If you're making a
full gallon of yogurt and you get more than 16 ounces of whey, you probably
want to stop.

Step 6: Store
I stored my yogurt in clean glass jars. If you are re-using jars that once housed
food from the store I do not recommend using jars (or at least the lids) that used
to store tomato sauce or pickled products. The scent is hard to get out of the lid
and may ruin your tasty new yogurt.
Custard Oatmeal

Ingredients
• 2 cups Old-fashioned Oats • 1 teaspoon pumpkin pie spice • 1/2
teaspoon cinnamon • 1 teaspoon baking powder • 1/2 cup Greek yogurt,
plain, fat free • 2 egg whites • 1 cup pumpkin puree (not pie filling)
• 1/3 cup raw honey, more or less to taste • 1 3/4 cups milk, I used 1%
milk
Directions
1. Add the first 4 ingredients to slow cooker and stir to combine.
2. In a medium bowl combine the remaining ingredients, pour over oat
mixture and whisk just to combine.
3. Cover and cook on low 1 1/2 to 2 hours on low or until desired
consistency. Garnish with toasted walnuts pieces.
Easy Steel-Cut Oatmeal

• 1 cup steel cut oats
• 4 cups water
• ½ cup milk
• 1 TBSP butter
• raw almonds
• fresh berries

Directions
1 Combine all the ingredients except brown sugar, almonds, and fresh fruit in
a slow cooker. Cover and cook on low overnight.
2 The next morning, stir in the brown sugar. Scoop out a bowlful, top with a
handful of almonds and fruit, and enjoy! Refrigerate the remaining oatmeal and
eat within five days. (To reheat oatmeal, scoop a cup of it into a bowl, add 1
tablespoon of milk, and microwave for a minute or two.) Tip: Refrigerate it in
individual portions (it’s easier to just pop one in the microwave in the morning).
3 The colder months are the perfect time of year to put your healthy crock
pot recipes to good use! Slow cookers (also known as "crock pots") make
homemade meals a cinch—simply fill them with your ingredients in the
morning, and by the time you get home from work, dinner is ready to be served!
Crock Pot Carnitas

Ingredients

• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• large onion, roughly chopped
• bottle (12 ounces) beer
• Juice of 1 orange
• can (14.5 ounces) diced tomatoes
• chipotle peppers in adobo sauce
• Juice of 1 lime
• teaspoon coriander
• teaspoon cumin
• teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• tablespoons vegetable oil

Directions

1. Place pork cubes and onion in the crock pot and pour beer and orange juice
over top. Cover and cook on low for 4 to 6 hours.
2. Removed cooked pork from juices and set aside. Once cool, shred pork
using a fork or your fingers.
3. Add remaining ingredients except vegetable oil to a blender, cover, and
puree until well blended.
4. In a large sauté pan, heat vegetable oil over medium heat. Once oil is hot,
add pork and sauté to crisp up some of the edges. Spoon or pour in as much
sauce as you would like. Continue to cook until sauce is heated through. Serve
with corn tortillas, tomatoes, queso fresco, and guacamole.
South American Slow Cooker Pot Roast
Ingredients
• 1/4 cup canola oil • 2 pounds beef chuck roast (Certified Angus Beef® is
recommended) • tablespoon garlic powder • tablespoon ground cumin
• Salt • Pepper • carrots, peeled and chopped • jalapeños, chopped
• medium peppers, chopped • medium onion, diced • medium radishes,
tops removed and cut in half • to 2 sweet potatoes, chunked • can (8
ounces) pineapple chunks • can (14.5 ounces) stewed tomatoes • cups
frozen corn • can (14 ounces) coconut milk
Directions:
1. Heat oil in frying pan over medium-high heat. Season roast with garlic,
cumin, and salt and pepper to taste; brown on both sides. Remove roast from
pan; put in slow cooker with remaining ingredients.
2. Cover and cook on low about 8 hours.
Moroccan Stew

Ingredients

• tablespoon olive oil
• large onion, diced
• carrots, peeled and diced
• red pepper, seeded and diced
• large cloves garlic, minced
• teaspoons cumin
• teaspoons coriander
• cup dried chickpeas
• can (28 ounces) chopped tomatoes with juice
• cinnamon sticks
• 1/2 cups vegetable or chicken broth
• bunch kale, chopped and tough stems removed
• bunch parsley, chopped
• Black pepper
• 1/2 roast chicken, skinned and boned

Directions

1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas,
tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook
on high for 6 hours.
2. Twenty minutes before serving, when the cooker is just on the "warm"
setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati
rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring
to a boil, and reduce to a simmer for 20 minutes). Just before serving, add
parsley and season to taste with salt and pepper. Remove cinnamon sticks and
serve over rice with roasted chicken, if desired.
3. Recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali
Benjamin
Cinnamon Apple Butter

Ingredients

• 8 Macintosh apples, unpeeled, cored, and sliced
• tablespoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• teaspoon lemon juice
• cups apple cider or apple juice (preferably no sugar added)

Directions

1. In the base of the slow cooker, add apples followed by spices, lemon juice,
and apple juice.
2. Cider should just cover apples, but they shouldn't be swimming in it.
3. Add more if needed. Set the slow cooker to low for 12 to 15 hours
(overnight is perfect).
4. Once apples have softened, darkened, and liquid has reduced, use a
standard or immersion blender (or a food mill) to process until smooth. If apple
butter is still a bit wet after the end of cooking time (due to the size of apples or
the range of your slow cooker), transfer apple butter to a large pot and cook over
medium heat for 10 to 15 minutes until liquid has reduced and apple butter has
thickened (be careful because mixture will splatter).
5. Let apple butter cool completely before
Cranberry Coffee Cake
Ingredients
For crumb topping: • cup walnuts • tablespoon coconut oil
• tablespoons coconut palm sugar • teaspoon cinnamon • pinch
kosher salt For cake: • 2 cups Pamela's Baking & Pancake Mix • 3/4
cup coconut palm sugar o teaspoon cinnamon o teaspoon orange zest
• 2/3 cup coconut oil, melted o large eggs, at room temperature
• 1/2 cup light sour cream • 1/2 cup plain low-fat yogurt o teaspoon
vanilla extract • 1/2 cup cranberries (fresh or frozen)
Directions
1. To make crumb topping, place all ingredients in a food processor fitted
with a steel blade. Pulse several times, then process until nuts become crumbs.
Set aside.
2. To make cake, whisk together baking mix, sugar, cinnamon, and orange
zest. In a separate bowl, whisk together coconut oil, eggs, sour cream, yogurt,
and vanilla extract. Mix wet ingredients into dry ingredients. Fold in cranberries.
Pour batter into a greased, 4-quart crock pot and smooth the top. Sprinkle
crumble topping across top of cake and press into batter. Put lid on the crock pot,
venting it with a wooden skewer. Bake on low for 2 to 3 hours until a knife
inserted in the center comes out with just a few moist crumbs.
3. Serve warm or at room temperature.
Slow Cooker Turkey Breast

Ingredients
• 1 (approximately 6 to 7.8 pounds) bone-in turkey breast with skin (skin will
be removed later) • Recommend fresh turkey breast rather than defrosted, if
possible.
• 2 tablespoons olive oil • 2 tablespoons poultry seasoning) • 1/2 cup
water • Kosher or sea salt to taste • Black pepper to taste
Directions
1. Rinse turkey and pat dry with paper towels. Combine poultry seasoning,
salt and pepper and olive oil in a small bowl. Rub the oil and herb mixture all
over the turkey and inside the cavity.
2. Add water to the bottom of the slow cooker. Place the turkey, meaty side
up, in the slow cooker, cover and cook on low 5 to 6 hours or until tender and it
has reached an internal temperature of 165-170 degrees f. when probe is placed
in the thickest part of the breast.
3. Preheat oven to broil. Carefully remove oven safe slow cooker insert with
turkey and place on the bottom oven rack. Broil 8-10 minutes or until desired
color has been reached. Keep a close eye on the turkey breast and be careful not
to over brown. Breast should be golden and slightly crispy.
4. Remove insert from the oven and allow turkey to rest while still in slow
cooker, 15 to 30 minutes. Caution should be taken when removing turkey as it
still very hot. Remove turkey and place on a serving platter.
CROCKPOT KOREAN SHORT RIB TACOS

Ingredients

Ribs:

• inches of fresh ginger, peeled and minced
• 1/2 c. soy sauce
• + 6 tbsp. brown sugar
• 3/4 c. rice vinegar (also called rice wine vinegar)
• tbsp. sesame oil
• tsp. red pepper flakes
• lbs. beef ribs (could be called short ribs or back ribs also)
Slaw:
• 2 tsp. rice vinegar
• tsp. sugar
• pinches salt
• 1/2 of a large onion - very thinly sliced
• large carrots, peeled then "sliced" into long thin strips with your peeler
• pinch red pepper flakes
• handful cilantro, chopped
• tsp. or drizzle sesame oil
• sqeeze lime juice (about 1 tsp.)
• tsp. fresh ginger, FINELY minced
• 1/4 c. toasted sesame seeds

Instructions

For the Ribs

1. Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and
red pepper flakes.
2. Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot
on low heat. Cover with a lid and cook for 6-8 hours, moving the ribs around 2
or 3 times so that they all get a turn being immersed in the sauce.
3. When the time is up and meat is fork tender, remove meat from pot,
discard bones. Place meat in the fridge to chill to touch.
4. Meanwhile, skim fat off the top of the sauce. Place sauce in a pan and
simmer until thickened (about 25 mins.)
5. Once meat is cool to touch, pull apart with your fingers or with 2 forks.
Pour some sauce back into the meat and reheat (you can use your crockpot on
high for about 20 mins. or your microwave). You can serve the extra sauce on
the side (goes especially well with rice recipe included).

For the Slaw

1. (To toast the sesame seeds, heat a small pan over medium heat. Add the
sesame seeds and stir for about 4 mins. until golden brown and aromatic.
Remove immediately and set aside.)
2. In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced
onions to the mixture and let sit for about 15 mins. to pickle & sweeten the
onions.
3. Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir
in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger.
4. Reserve toasted sesame seeds until JUST before serving so they retain their
crunch. Can be made a few hours ahead of time and kept in the fridge, sans
sesame seeds.
5. (Optional Rice: we served this with the tacos to make the meal a little more
filling)
In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5
minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more
minutes. Add the water. Bring the mixture to boiling. Reduce heat. Cover and
simmer for about 45 minutes until water is absorbed and rice is tender. Stir in
soy sauce and lime juice to taste.
Provencal Chicken and Beans

Ingredients

24 oz boneless, skinless chicken breast 1 yellow bell pepper, diced 1 red bell
pepper, diced 1 (16 oz) can cannellini beans, drained and rinsed 1 (14.5 oz ) can
petite diced tomatoes with basil and oregano or any style of canned tomatoes 1
dash salt
1 dash black pepper 2 t dried basil
1 t dried thyme

Directions
Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat
for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't
rush.

Buffalo Chicken Sandwiches (Made in the Crockpot)
3 boneless skinless chicken breasts 1, 12 oz bottle of Franks Red Hot Buffalo
Sauce 3 tablespoons 0% Greek Yogurt
Directions

1. Place the chicken (seasoned with salt and pepper or herbs of choice) in crock
pot. Pour the bottle of wing sauce on top of the chicken. Cook on low for 7-9 or
on high for 4-6 hours. I cooked mine for 5 on high and it was still perfect.
2. Remove chicken and shred it using two forks. Before returning the chicken to
the sauce added 3 table spoons of greek yogurt and whisk. Return shredded
chicken and mix. Serve on a bun or bread or wrap or cracker!

Slow Cooker Spicy Barbecued Chicken

Ingredients
• 8 drumsticks, skin removed (optional, 3 split breasts or 6 thighs)
• Barbecue Sauce • 1 tablespoon canola oil • 1 sweet onion, finely
diced • 1 clove garlic, minced • 1 (8 ounce) can tomato sauce • 1/4 cup
honey • 1/4 cup balsamic vinegar (use white balsamic vinegar for gluten free)
• 1 teaspoon Dijon mustard • 1 tablespoon Red Hot Sauce, 'Frank's Red
Hot' was used in this recipe • 1/2 teaspoon cayenne pepper • 2 teaspoons
chili powder • Sea Salt to taste • Spice Rub • 1 teaspoon chipotle chile
pepper • 1 teaspoon dried oregano • 1 teaspoon cumin • 1 teaspoon chili
powder • 1 teaspoon ground mustard • 1 teaspoon paprika • 1 teaspoon
black pepper • 1 teaspoon cayenne pepper • Sea Salt to taste
Directions
In a medium sauce pan add canola oil, turn to medium-low heat and saute onion
and garlic until tender, about 5 minutes. Add the remaining barbecue sauce
ingredients, stir and simmer until sauce has thickened, about 30 minutes. While
the sauce is cooking down, combine spice rub and coat all sides of drumsticks.

After sauce has cooked down and thickened, place drumsticks in the slow
cooker, pour barbecue sauce over and ensure all drumsticks are covered. Cover,
turn to high and cook approximately 3 hours or until cooked through. Or, turn
slow cooker to low and cook
Slow Cooker Salsa Chicken

Ingredients

2 pounds (32 ounces) chicken breasts, boneless and skinless 1 cup salsa,
homemade or purchased 1 cup petite diced canned tomatoes (choose low-
sodium) 2 tablespoons Taco Seasoning 1 cup onions, diced fine 1/2 cup celery
diced fine 1/2 cup carrots, shredded 3 tablespoons sour cream, reduced fat
Directions

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat
then layer the vegetables and salsa on top. Pour a half cup water over the
mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or
reaches an internal temperature of 165°F. When ready to serve, break up the
chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Pulled Pork with Caramelized Onions

Ingredients
• 1 tablespoon extra-virgin olive oil • 3 large onions, thinly sliced • 1/3
cup raw cane sugar, such as Demerara or turbinado (see Notes) • 4 cloves
garlic, minced • 1 teaspoon dried oregano • 1 teaspoon freshly ground
pepper • 1/2 teaspoon salt • 1/3 cup cider vinegar • 1 cup chili sauce,
such as Heinz • 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see
Notes) • 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
Directions
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring
occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue
to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes
more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add
vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1
minute. Remove from the heat and stir in chili sauce and chipotle to taste.

Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover
and cook until the pork is almost falling apart, about 4 hours on High or 8 hours
on Low.
Transfer the pork to a cutting board and shred using two forks. Stir back into the
sauce.
• TIPS & NOTES
Slow Cooker Marinara Chicken and Vegetables
Ingredients

2 pounds boneless, skinless chicken breasts
4 cloves garlic, peeled and crushed 4 tomatoes, chopped or one 14.5-ounce can
low-sodium tomatoes, drained 4 medium ribs celery, diced (1 cup) 2 small
zucchini, diced (2 cups) 1 bell pepper, cored, seeded, and diced One 18-ounce
jar low-sodium marinara sauce 1 tsp dried basil
1 tsp dried thyme

Directions

Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini,
and pepper.

Pour the marinara sauce over all, and sprinkle the basil and thyme on top.

Set the slow cooker on low and cook for 6 to 7 hours. Before serving, shred the
chicken with a fork.

Ingredients
• 12 boneless, skinless chicken thighs • Kosher or sea salt to taste • ¾
teaspoon pepper, divided • 2 tablespoons olive oil, divided • 1 lemon,
sliced (optional) • 1 cup chicken broth (fat free, low sodium) • 3
tablespoons freshly squeezed lemon juice • ¼ cup flour, optional corn starch
• ½ teaspoon ground cumin • ¾ cup pitted green olives
Directions
Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of
chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow
cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure
with remaining chicken.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture
over chicken.
Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat
for 6 hours. Add lemon slices as a garnish to serve, if using.
Vegetarian Chili Ole! Recipe
Ingredients
• 1 can (16 ounces) kidney beans, rinsed and drained • 1 can (15 ounces)
black beans, rinsed and drained • 1 can (14-1/2 ounces) diced tomatoes,
undrained • 1-1/2 cups frozen corn • 1 large onion, chopped • 1
medium zucchini, chopped • 1 medium sweet red pepper, chopped • 1 can
(4 ounces) chopped green chilies • 1 ounce Mexican chocolate, chopped
• 1 cup water • 1 can (6 ounces) tomato paste • 1 tablespoon cornmeal
• 1 tablespoon chili powder • 1/2 teaspoon salt • 1/2 teaspoon dried
oregano • 1/2 teaspoon ground cumin • 1/4 teaspoon hot pepper sauce,
optional • Optional toppings: diced tomatoes, chopped green onions and
crumbled queso fresco
Directions
In a 4-qt. slow cooker, combine the first nine ingredients. Combine the water,
tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if
desired until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours
or until vegetables are tender.
Serve with toppings of your choice.
Char Siu Pork Roast

Ingredients
• 1/4 cup lower-sodium soy sauce • 1/4 cup hoisin sauce • 3
tablespoons ketchup • 3 tablespoons honey • 2 teaspoons minced garlic
• 2 teaspoons grated peeled fresh ginger • 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder • 1 (2-pound) boneless pork shoulder
(Boston butt), trimmed • 1/2 cup fat-free, lower-sodium chicken broth

Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a
large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2
hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8
hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board
or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or
until sauce thickens. Shred pork with 2 forks; serve with sauce.
Thyme-Scented White Bean Cassoulet
Ingredients
• 1 tablespoon olive oil • 1 1/2 cups chopped onion $
• 1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot $
• 1 cup (1/2-inch-thick) slices diagonally cut parsnip • 2 garlic cloves,
minced • 3 cups cooked Great Northern beans • 3/4 cup organic vegetable
broth • 1/2 teaspoon dried thyme • 1/4 teaspoon salt • 1/4
teaspoon freshly ground black pepper • 1 (28-ounce) can diced tomatoes,
undrained • 1 bay leaf • 1/4 cup dry breadcrumbs • 1 ounce grated fresh
Parmesan cheese (about 1/4 cup) • 2 tablespoons butter, melted $
• 2 links frozen meatless Italian sausage, thawed and chopped • 2
tablespoons chopped fresh parsley
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip,
and garlic; cover and cook 5 minutes or until tender.

Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients
(through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.

Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until
moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with
parsley.
Vegetable and Chickpea Curry
Makes: 4 to 6 servings

Ingredients

3 cups cauliflower florets

1 15-ounce can chickpeas, rinsed and drained 1 cup loose-pack frozen cut green
beans 1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth 2-3 teaspoons curry powder
1 14-ounce can light coconut milk 1/4 cup shredded fresh basil leaves Cooked
brown rice (optional)
Directions

In a 3-1/2-or 4-quart slow cooker, combine cauliflower, chickpeas, green beans,
carrots, and onion. Stir in broth and curry powder.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for
2 1/2 to 3 hours.

Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls,
and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g
saturated), 9g fiber
Slow Cooker Steak Fajitas

Ingredients

• 1 ½ lbs flank steak, preferably grass fed (we buy ours from Baucom’s Best
at the Matthews Farmers’ Market)
• 1 ½ teaspoons chili powder
• 1 teaspoon coriander
• 2 tablespoons soy sauce, preferably the low-sodium variety
• 1 jalapeno pepper, seeded and chopped
• 4 – 5 bell peppers, any color
• 1 onion

Directions

1. Mix together the dry spices with a fork including the chili powder, cumin,
coriander, salt and pepper.
2. Rub the spice mixture over all sides of the flank steak and place it in the
bottom of the slow cooker. Sprinkle the soy sauce on top.
3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell
peppers and onion and throw those on top of the steak as well.
4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak
can easily be shredded with two forks.
5. Drain the meat and peppers well then serve.
Best Whole Chicken in a Crockpot
Ingredients
• 2 • 1 • 1 • 1 • ½ • ¼ • ¼ • 1 •
teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon onion
paprika salt onion thyme garlic cayenne black
powder powder (red) pepper
pepper

Instructions
1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all
over. You can even put some of the spices inside the cavity and under the
skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and
turn it on to high.
5. There is no need to add any liquid.
6. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the
chicken is falling off the bone. Don't forget to make your homemade stock
with the leftover bones!
Thai Pork with Peanut Sauce

Ingredients

• One(2 pound) • 2 red bell • 1/2 cup • 2 T • 1 t red • 3 • 2-3 T
boneless pork peppers, prepared rice pepper cloves creamy
loin, fat trimmed cut into teriyaki sauce vinegar flakes garlic peanut
and cut into 4 strips (I use Soy butter
pieces Vay brand)

Possible garnishes

• Chopped green onions (about• roasted chop peanuts (about • 1 lime sliced into
1/2 cup) 1/4 cup) wedges

Directions

1. Spray slow cooker with cooking spray. Place all ingredients except for
peanut butter and garnishes in the slow cooker.
3. Before serving, remove pork and cut up. Mix peanut butter with sauce in
slow cooker until peanut butter dissolves.
4. Toss pork back in slow cooker and coat with sauce. Serve over rice with
garnishes!
Slow Cooker Apple Cider Pork Roast

Ingredients

• 4 lb. pork, shoulder roast, boneless
• salt to taste
• freshly ground black pepper to taste
• 1 T. vegetable oil
• 2 shallots, sliced
• 1 celery, rib, chopped
• 1/2 c. apple cider vinegar
• 2 1/2 c. apple cider
• 4 cloves garlic, peeled
• 1 bay leaf
• 1 1/2 tsp. Dijon mustard
• 1 pinch cayenne pepper, or more for your taste
• 2 T. butter, cold, cut into small pieces
• 1 T. herbs, chopped fresh, Italian parsley, sage, or thyme

Directions

1. Season pork roast with salt and black pepper.
2. Heat oil in a large skillet over high heat. Searing pork on all sides in the hot
oil until browned, about 3 minutes per side.
3. Transfer roast to the slow cooker.
4. Reduce heat to medium heat for the skillet.
5. Cook and stir shallots and celery in the skillet until they begin to soften,
about 4 minutes.
6. Pour in apple cider vinegar and cook, scraping up any browned bits, until
liquid is nearly evaporated, 4 to 5 minutes longer.
7. Place the shallot mixture over pork roast in the crock pot. Adding apple
cider, garlic cloves, and bay leaf.
8. Cover. Cook on Low, until roast is fork-tender but not falling apart, about
6 hours. Turning the pork roast every 1 to 2 hours.
9. Transfer the pork roast to a plate and cover loosely with foil.
10. Pour remaining liquid from the slow cooker through a fine mesh strainer
into a large saucepan; place over high heat.
11. Discard bay leaf and other solids.
12. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from
the top, until reduced to 1/4 of the original volume, about 10 minutes.
13. Remove mixture from heat and stir in Dijon mustard and cayenne pepper.
14. Whisk slowly the cold butter into above mixture until incorporated.
15. Sprinkle in fresh herbs and season with salt and black pepper to taste.
Slow Cooker Ham & White Beans
• 1 lb package dried northern beans • ham bone, hocks, shanks or diced
ham (about 1 pound) • 2 tsp onion powder • 6 cups water • salt &
pepper to taste
Instructions
1. Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion
powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook
on low about 8 hours, until beans are tender. Remove ham bone, shanks or
hocks and pull off the meat. Add meat to the crock pot and mix. Serve with
cornbread.
Slow Cooker Cilantro Lime Chicken

Ingredients:
• 24-oz. jar medium salsa • Juice from one lime • 1/4 cup fresh cilantro,
chopped • 1.25-oz. package taco seasoning • 2 jalapeños peppers, finely
chopped (optional) • 6 boneless chicken breast halves, defrosted
Directions
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco
seasoning and jalapenos. Add the chicken and coat with the salsa mixture.
2. Allow the chicken to cook, covered, in the slow cooker on Low setting for
6 hours. Serve chicken with salsa mixture spooned over top, or shred and use as
a taco filling.
Pesto Lasagna with Spinach and Mushrooms
Ingredients

• 4 • 2 • 1/2 • 3/4 cup (3 • 3/4 cup (3 • 1 (15- • 1 large
cups torn cups sliced cup commercial ounces) ounces) ounce) egg,
spinach cremini pesto shredded shredded carton lightly
mushrooms part-skim provolone fat- beaten $
mozzarella cheese free
cheese ricotta
cheese
• 3/4 • 1 (25.5- • 1 (8-ounce) can • Cooking • 1 (8-
cup (3 ounce) tomato sauce spray ounce)
ounces) bottle fat- package
grated free precooked
fresh tomato- lasagna
Parmesan basil pasta noodles
cheese, sauce (12
divided noodles)

Preparation

1. Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or
until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine
spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set
aside.
2. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl,
stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine
the pasta sauce and the tomato sauce in a medium bowl.
3. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric
slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce
mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat
the layers, ending with spinach mixture.
4. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese
mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over
sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with
the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or
until done.
Crock Pot Tuscan Chicken & Beans
Ingredients
• 4 boneless, • 1 can fire roasted • 1 can white beans, • 1 bell • 1 tsp
skinless chicken tomatoes, with drained and rinsed pepper, dried
breasts sauce chopped basil

Method
1. Place chicken in crock pot and sprinkle with basil.
2. Place bell peppers, beans and tomatoes over the chicken evenly.
4. Serve with pasta or rice.
Crockpot Pineapple Chicken

Ingredients

• 3-4 Chicken Breasts (about 2 lbs)
• 1 can of pineapple in juice (tidbits, chucks, rings, it doesn't matter)
• 1 medium onion
• 2 TBSP soy sauce

Directions

1. Chop onion and place in crock pot.
2. Place Chicken Breast on top of onion.
3. Dump the can of pineapple (juice and all) over the chicken.
4. Dump the soy sauce and the chicken broth on top of everything.
5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8 h.
6. Serve over rice and with a steamed veggie.
Skinny Chicken Enchilads

Author: Pinch of Yum

Ingredients

• 1 lb. chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 16 oz. fresh salsa
• 3 tablespoons taco seasoning
• ¼ cup water (optional)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup crema (see notes)
• fresh cilantro, Cotija cheese for topping

Directions

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be
sure to include the ¼ cup water or more if necessary. Cook on high for about 3
hours (or longer on the low setting) until chicken is cooked through. You can
also cut the chicken breasts into halves to help them cook faster. Use 2 forks to
shred the chicken and mix everything together.

2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave,
3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll
once, and place seam-side down in a large baking dish (I did 2 smaller baking
dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be
sure to pack them in tightly next to each other so that they don't come apart.

3. Sprinkle evenly with the shredded cheese and bake for about 15-20
minutes, until cheese is melted and bubbly and everything is heated through.

4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces,
fresh cilantro, and Cotija cheese crumbles.
Balsamic Roast Beef Recipe

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Directions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring
cup, mix together all remaining ingredients. Pour over roast beef and set the
timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

2. Once roast beef has cooked, remove from slow cooker with tongs into a
serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup
of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another
use.
Italian Stallion Crockpot Chicken

Ingredients

• 3-4 lbs of boneless, skinless chicken breasts
• 5 medium tomatoes
• 3/4 cup chopped onion (we use Vidalia/Sweet)
• 3 Tbsp minced garlic
• 2 Tbsp tomato paste
• 1 Tbsp honey

Dry Ingredients/Spices

• 1 Tbsp basil
• 1 Tbsp thyme
• 1 Tbsp red pepper flakes
• 1 Tbsp oregano
• 1 tsp rosemary
• 1 tsp parsley
• 1 tsp sea salt
• 1 tsp bay leaves

Directions

1. Mix all ingredients (not including the chicken breasts) together in a
blender/food processor (must hold at least 5 cups - we use a Vitamix) and
blend for about 30 seconds until ingredients are mixed well.
2. Place blended pasta sauce in sauce pan and simmer on low/medium heat for
about 10-15 minutes until sauce takes on a thicker consistency and a dark
shade of red.
3. Mix chicken breasts and pasta sauce in crock pot and cook on low heat for
at least 7 hours.
4. After 7 hours, you will notice the sauce looks very runny, this is normal.
Remove crock pot from heating base, shred chicken with a wooden spoon
or spatula and as it cools, the shredded chicken will absorb the juices from
the pasta sauce.
Ginger Cranberry Pork Roast

Ingredients
• 3 pounds pork roasts • 2 12-ounce package fresh cranberries or 2 cans of
whole cranberries • 1 cup peeled and sliced or minced ginger • 2
tablespoons rapadura sugar (if using canned cranberries, or to taste...more sugar
is needed for fresh cranberries) • 2 tablespoons of arrowroot flour (or any
thinkening agent of your choice) • 1 cup filtered water
Instructions
1. Dump all ingredients (except water) into one, one gallon bag.
2. Label and put in freezer 3. Day of cooking dump contents of bag into
slow cooker, add the water 4. Cook on low for 4 to 6 hours, or until fully
cooked
Remember each slow cooker is different, so the first time you make a recipe,
really watch it so you don’t over or under cook it.
Serve with sauteed broccoli in lots of butter. I cook frozen broccoli this way, no
need to thaw, just dump frozen broccoli into a hot pan with hot butter and it is
delicious.
Pot Roast in the Crock Pot
Ingredients:
• 1 (2 1/2-3 lb) beef roast, cut to fit pot or crock pot (chuck, shoulder or
round) • 2 tablespoons oil • salt and pepper , to taste • 1 tablespoon
Worcestershire Sauce • 1 teaspoon basil crushed • 5-6 new
potatoes or 2 medium sweet potatoes • 1/2 bag baby carrots • 1 onion, cut
into wedges • 2 celery stalks, bias-cut in 1-inch pieces (I didn’t have any)
• 1/4 cup flour • 1/2 cup red wine or 1/2 cup beef broth • 1/2 cup water
Directions:
1. Carrots, potatoes, and onions in the bottom of the crock pot.
2. Trim fat from meat. Brown meat on all sides in hot oil in a skillet. Drain
fat. Place meat on top of the veggies in the crock pot.
3. Make Sauce. Mix 3/4 cup water, Worcestershire sauce, red wine, basil and
salt and pepper to taste.
4. Pour over roast.
5. Cook pot roast, covered on low for 10-12 hours or high for 5-6 hours.
6. Make gravy when ready. In a small bowl, stir 1/2 cup water into flour. Stir
into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute
more. Season to taste. Serve with pot roast.
Coconut Almond Cranberry Chicken

Ingredients
• 1/2 cup almonds, chopped • 1 (15 ounce) can light coconut milk • 1/2
cup dried cranberries (I used fruit juice sweetened cranberries from Whole
Foods) • 4 cups raw spinach leaves, tightly packed when measuring • 4
chicken breasts (about 7 ounces each), chopped into bite-sized pieces • 1/2
teaspoon finely grated fresh ginger (grate on a microplane for best results)
• 1/2 teaspoon cinnamon
Directions
1. Combine all ingredients in a large pan and cook over medium to medium-
high until the chicken is fully cooked through. Serve by itself or over brown rice
or whole grain pasta.
Crock Pot Orange Chicken

Ingredients

4 boneless skinless chicken breasts, chopped into cubes
1 cup of real orange juice, no additives
1/4 cup of honey
1 tsp marjoram
2 small oranges or cuties
1 TBS wheat flour, optional
1 TBS soy sauce, optional

Instructions

1. Add the chicken breasts to the crock pot.
2. Mix the other ingredients together and pour over the chicken.
3. Cook on low for 6 hours or high for 3.
4. Open the pot and stir. I added the flour to thicken it a little but you don’t
have to.
5. Open the orange and add the segments into the pot and stir.
6. Cook for a further 15 minutes.
7. Serve over rice, couscous or quinoa.
Turkey Pad Thai Recipe

Ingredients

• 1/2 C• 1/4 • 2 T • 2 T • 1 T • 1 • 2 C • 2 C • 1 C bok • 1 C
hot C rice low chili lime, leftover broccoli choy, napa
water raw vinegar sodium garlic juiced turkey, slaw, chopped cabbage,
sugar soy sauce cubed packed and chopped
sauce packed and
packed

Directions

1. Combine water, sugar, vinegar, garlic sauce and lime juice in a slow cooker
and stir to dissolve sugar
2. Stir turkey in to sauce to cover
3. Add broccoli slaw, bok choy, cabbage, cilantro, onion, garlic and scallions
and stir to mix
4. Cook on low for 6 hours or high for 3 hours
5. Make linguini as per package directions just before serving
6. Toss with slow cooker mixture
7. Serve and Enjoy!
Clean Eating Crock Pot Chicken Tacos

Ingredients

• 2 lean chicken breasts
• 1 can of black beans, washed and drained
• 1 can of pinto beans, drained and washed
• 2 TBS of homemade Clean Eating Taco Seasoning mix
• Tostados. Check the label! Some are just corn and oil. Others are corn +
flavorings + colors and dyes which obviously aren’t clean.
• To accompany: Sauteed or raw veggies, Greek yogurt instead of sour cream,
natural cheese, refried beans

Instructions

1. Add the beans, chicken and seasoning to your crock pot.
2. Add a cup of water
4. Open the pot and shred the chicken and stir it all together.
5. Cook for another 15 minutes while you prep the other fixings!
Italian Style Meatballs

Ingredients
• 1 1/2 pounds lean, ground turkey • 1 tablespoon garlic powder • 1
tablespoon onion powder • 1 tablespoon Italian Seasoning • 1 1/2 cups
clean tomato sauce • 1/4 cup fresh, grated parmesan cheese
Directions
1. In a large mixing bowl, knead the turkey together with the spices.
2. Roll meat into 22, walnut sized meatballs, and place in a single layer in
your slow cooker (Mine was a 5 quart).
3. Pour the tomato sauce over the top, being sure to cover the meatballs well
and evenly.
4. Sprinkle the cheese across the top and set the slow cooker to low heat for 4
hours.
5. Serve over pasta with a little extra parmesan cheese.
Quinoa with Vegetables

Author: Amanda Carlisle

Ingredients

• 1½ cups Quinoa
• 3 Cups Chicken or Vegetable Stock
• 1 small onion, chopped
• 1 medium sweet red pepper, chopped
• 1 small carrot, chopped
• 1 Cup Fresh Green Beans chopped
• 1 teaspoon fresh cilantro or basil (depending on your taste)

Directions

1. Rinse Quinoa
2. Dump it into the crock pot.
3. Add 1 tablespoon of olive oil to coat.
4. Stir in broth, veggies, pepper and garlic. Reserve cilantro for before
serving.
5. Cover and cook on low for 4-6 hours, or on high for 2-4.
6. The quinoa is done when you can fluff it with a fork and it is tender. Liquid
should be absorbed into quinoa.
7. Top with fresh cilantro and serve.
8. You can mix in garbanzo beans or black beans to add protein to this dish
and turn it into a meal
Garlic Cauliflower Mashed Potatoes

• 1 head of cauliflower
• 3 cups water
• 4 large garlic cloves, peeled
• 1 tsp salt
• 1 bay leaf
• 1 Tbsp butter
• Milk (if needed)
• Salt and Pepper

Directions

1. Cut the cauliflower into florets and place in the slow cooker.
2. Add in the water, garlic cloves, salt and bay leaf.
3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4. Remove the garlic cloves and bay leaf. Drain the water.
5. Add in the butter and let it melt.
6. Use a potato masher to mash the cauliflower or if you want to use an
immersion blender to make it more creamy you can do that. If it needs milk add
it in a tablespoon at a time.
7. Salt and pepper to taste. Serve with chives or green onions.
Crock Pot Baked Potatoes

How To Make Crock Pot Baked Potatoes
Ingredients
1/4 cup extra-virgin olive oil 2 large sweet potatoes, peeled and diced into 1"
cubes 2 cloves garlic, minced 1/4 cup coconut palm sugar 1/8 teaspoon red
pepper flakes 1/2 teaspoon curry powder 1/4 teaspoon black pepper 1/4 teaspoon
cinnamon
Directions
1. Add extra-virgin olive oil to the slow cooker and preheat to high will
preparing potatoes and garlic. Add potatoes and all remaining ingredients to
the slow cooker.
2. Cover and cook on high 2-3 hours or low 4-5 hours. We recommend using
a 4-6 quart slow cooker.
Easy Chicken Stew

Makes 6 servings

Ingredients

• 4 x 4 oz chicken breasts, chopped into chunks (stove top method) , left whole
(slow cooker method) •could also use rotisserie chicken breasts
• 1/2 medium cauliflower, chopped into smaller florets
• 1 cup frozen corn
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup jarred salsa (mild or hot, whatever your preference)
• 1 tsp cumin
• 2 1/2 cups low sodium chicken stock
Garnish: fresh chopped parsley

Directions

1. Place cauliflower, corn, carrot, celery, garlic and onion in slow cooker. Stir
in salsa, place chicken on top and add broth. Cook on HIGH for 3-4 hours,
or LOW for 4-5 hours. Shred chicken with 2 forks, place in bowls and
garnish with fresh chopped parsley.
Tortellini Tuscan Stew

Ingredients

• 1 butternut squash
• 1 large zucchini
• 1 large yellow summer squash
• 1 large onion
• 1 large red bell pepper
• 4 oz. thin green beans
• 1 can crushed tomatoes
• 1 can chicken or vegetable broth
• 2 tbsp. fresh oregano
• 1½ tsp. chopped garlic
• ¾ tsp. salt
• 1 package fresh cheese tortellini
• 1 bag baby spinach
• 3 tbsp. Grated Parmesan cheese

Directions

1. Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in
a 5-quart or larger slow cooker. Cover and cook on high 3 hours or low 6 hours.
2. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to
cook 15 minutes, or until pasta is almost tender.
3. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until
spinach is cooked down and tortellini is tender.
Sweet Potato and Apple Soup

Ingredients

• ½ large onion, cut into large dice
• 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch
pieces with the skin left on
• 1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch
pieces with the skin left on
• 2 apples, cut into 1 inch pieces with the skin left on
• 3 cloves garlic, crushed
• 4 cups chicken broth/stock (homemade recommended, can sub with vegetable
broth/stock)
• 4 tablespoons butter, divided
• ¾ cup fresh sage leaves, cut into strips (using culinary scissors or a knife)

Instructions

1. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and
salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
2. Turn the slow cooker onto high and cook for 5 hours.
3. Puree the hot soup either in batches in a countertop blender or by just
sticking a hand immersion blender right into your slow cooker
(recommended).
4. Stir in 2 tablespoons of the butter.
5. In a medium sized pan over medium heat melt the other 2 tablespoons of
butter. Add the sage leaves and cook while stirring until butter browns and
leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and
serve immediately.
Tip: Freeze leftover soup in individual servings for an easy lunch.
Slow-Cooker Chicken Tortilla Soup
Ingredients

• 1 pound • whole • nchilada• chopped• 2 • minced• 1 • 1 • 1/4
shredded, peeled sauce 1 green cloves 2 cups teaspoon teaspoon teaspoon
cooked tomatoes, medium chile garlic, water chili salt black
chicken 1 mashed 1 onion, peppers powder pepper 1
(15 (10 chopped bay leaf
ounce) ounce) 1 (4
can can e ounce)
can

Directions
into a slow cooker.
3. Stir in corn and cilantro.
4 hours.
5. Preheat oven to 400 degrees F (200 degrees C)
6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then
spread on a baking sheet.
7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve,
sprinkle tortilla strips over soup.
Skinny Tomato Parmesan Tomato Basil Sout

• 1 cup finely diced celery
• 1 cup finely diced onion
• 1 cup grated zucchini or grated carrots (or both)
• 2 (14 oz) cans diced tomatoes
• 1 bay leaf
• 1 Tbsp dried basil
• 4 cups water
• 2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon
granules (If you're vegetarian you can substitute vegetable broth in place of the
water and bouillon)
• 1/4 cup butter
• 1/2 cup flour
• 1 cup Parmesan cheese, grated
• 1 cup warmed skim milk
• 1 tsp salt
• 1 tsp pepper

Directions

1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and
bouillon in slow cooker.
2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat
in a skillet and add in about half the flour.
4. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup.
Whisk and slowly add in the rest of the flour.
5. Add another 3 cups and stir until smooth. Add all back into the slow cooker
6. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Add
additional basil and oregano if needed (the slow cooker does a number on
spices and they get bland over time, so don’t be afraid to always season to
taste at the end).
7. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche

Adapted from Bon Appetit
Ingredients
• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 4 teaspoons ground cumin
• 1 16-ounce package dried black beans
• 1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial
back if you are wary)
• 7 cups hot water (I just used very hot tap water)
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat olive oil in large skillet over medium-high heat.
2. Add onions and both bell peppers and sauté until beginning to brown, about
eight minutes.
3. Add garlic and cumin; stir one minute.
4. Transfer mixture to 6-quart slow cooker.
5. Add beans and chipotles, then 7 cups hot water.
6. Cover and cook on high until beans are very tender, about 3 hours. [See
note up top.]
7. Transfer two cups bean mixture to blender; puree until smooth.
8. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and
pepper.
9. Adjust seasonings to taste; we found we needed more salt. Ladle soup into
bowls.
10. Spoon dollop of toasted cumin seed cream (below) over each bowl and
serve.
Toasted Cumin Seed Crème Fraîche
Hacked from Bobby Flay

Ingredients
• 1 tablespoon whole cumin seeds
• 1 cup crema or crème fraîche (or make your own crema, make your own crème
fraîche, or swap sour cream or yogurt, for a close-enough taste)
• Salt and freshly ground pepper

Directions
1. Place the cumin in a small sauté pan over medium heat. Toast until lightly
golden brown.
2. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into
the creme and season with salt and pepper, to taste.
Slow Cooker Turkey Chili Recipe

Ingredients
• 1 pound ground turkey breast • 1 medium green bell pepper, chopped
• 1 medium red onion, chopped • 1 Tbsp. canola oil • 2 cans diced
tomatoes (I like petite diced) • 1 can kidney beans, drained and rinsed • 1
can black beans, drained and rinsed • 1 cup frozen corn kernels (optional)
• 2 Tbsp. chili powder • 1 Tbsp. cumin powder • 1 tsp. smoked paprika
• splash of Tobasco sauce (to taste) • salt and black pepper to taste
• reduced-fat sour cream, cheese, diced green onions, tobasco sauce, and/or
baked corn chips for serving
How to do it
1. Put the tomatoes, kidney beans, black beans, frozen corn kernels, and spices
into the slow cooker.
2. In a large nonstick skillet, sautee the peppers and onions in the canola oil on
medium heat.
3. When the onions are soft, add the ground turkey and continue to cook,
breaking the turkey up into small chunks with a spatula or spoon. When the
turkey is browned and cooked through, add the turkey, bell pepper, and
onion mixture to the crock pot and stir to combine.
4. Cook the chili on high for 3-4 hours or on low for 8 hours. Season with salt,
pepper, and Tobasco to your taste.
5. Serve the chili hot in bowls with cheese, sour cream, green onions, and corn
chips (I used Garden of Eatin’ Black Bean Chips) as you wish.
Slow Cooker Hearty Vegetable and Bean Soup
Ingredients
• 1 sweet onion, diced • 2 cloves garlic, minced • 1 medium sweet
potato, peeled and cut into 1” cubes (optional, white or red potato) • 2 carrots,
peeled and sliced into 1” pieces • 2 stalks celery, diced • 1 cup whole
kernel corn (optional) • Kosher or sea salt to taste • 1/2 teaspoon black
pepper • 1/8 teaspoon allspice • 1 teaspoon paprika • 1 bay leaf • 1/2
teaspoon crushed red pepper flakes, more or less to taste (can be substituted with
cayenne pepper) • 2 cups frozen or fresh green beans • 4 cups vegetable
broth, low sodium (chicken broth can be substituted) • ¼ cup freshly chopped
parsley • 1 (14.5 oz.) can diced tomatoes • 2 cans cannellini beans, drained
(navy, black, or pinto can be substituted)

Directions
1. Add all the above ingredients to the slow cooker, stir to combine, cover and
cook on low 8-10 hours or until carrots are tender.
Tomato Basil Soup

Ingredients
• 3-28-ounce cans whole peeled tomatoes • 3 tablespoons olive oil • 3
large carrots, peeled and finely diced • 2 medium sweet onions, finely diced
• 4 cloves garlic, peeled and left whole • 1 teaspoon crushed red pepper
flakes • 1 tablespoon salt • 1 quart chicken broth • 10 basil leaves (plus
more for garnish) • Freshly grated Parmesan or sour cream (for garnish,
optional)
Instructions
1. Combine all ingredients in a slow cooker. Cover and cook on low for 5-7
hours, until flavors are blended and vegetables are soft.
2. Allow the soup to cool slightly. Then puree in batches in a blender until
very smooth. Serve immediately, or transfer the soup back to the slow
cooker and keep on low until your guests arrive.
3. Garnish with more fresh basil and some grated Parmesan cheese or even
sour cream
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Author: Dara Michalski | Cookin' Canuck
Ingredients
• 1½ lb. • 3½ • 1½ lb. • 1 • 1 • ½ tsp • 4 • 1½ tsp • 1 can
butternut cups boneless, tbsp medium kosher cloves dried (14 oz)
squash, chicken skinless olive yellow salt garlic, oregano petite
peeled, broth chicken oil onion, minced diced
seeded & thighs finely tomatoes
chopped chopped
into ½-
inch
pieces
• ¾ cup • Freshly • ¼ cup
pitted ground minced
and black fresh
quartered pepper, flat-leaf
kalamata to taste parsley
olives

Instructions
1. Steam the butternut squash until barely tender, about 10 minutes. Remove
half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes.
Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a
simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about
15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a
medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive
oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn
brown, 8 to 10 minutes.
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional
minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut
squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and
cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to
heat, about 5 minutes.
13. Stir in parsley and serve.
Soy Ginger Soup

Ingredients

• 1 pound • 1 cup • 2 • 1 • 1tablespoon• 1teaspoon• 1/4
skinless, coarsely tablespoons tablespoon rice vinegar grated teaspoon
boneless shredded dry sherry soy sauce fresh pepper
chicken carrots (optional) ginger or
thighs, 1/2
cut into teaspoon
1-inch ground
pieces ginger

Directions

1. In a 3 1/2-to 6-quart slow cooker, combine chicken; carrots; sherry, if
desired; 1 tablespoon soy sauce; vinegar; ginger; and pepper. Stir in broth
and the water.
2. Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea
pods. Cover; cook for 3 minutes more.
3. To serve, ladle soup into bowls and serve with additional soy sauce.
Farmer’s market vegetable soup
Ingredients
• 1/2 of a • 2 large • 2 • 1 large • 2 • 3 14 • 1 • 1/2
small roma medium red- medium ounce teaspoon teaspoon
rutabaga, tomatoes, carrots skinned leeks, can fennel dried
peeled chopped or potato, chopped vegetable seeds, sage,
and parsnips, chopped broth crushed crushed
chopped chopped
(2 cups)

Directions

1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2-or 4-quart
slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting
for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked
pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic
Toasts.
4. Garlic Toast
5. Preheat broiler. Brush both sides of bread slices with oil. Arrange on a
baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle
with cheese. Broil for 1 to 2 minutes more or until light brown.
Slow Cooker Savory Superfood Soup

Ingredients

• 2 cups sliced carrots
• 1 large sweet potato, cut into 1/2" cubes
• 1 cup fresh or frozen green beans
• 1/2 cup fresh cilantro, chopped
• 1 small onion, diced
• 2 (15 ounce) cans black beans, drained and rinsed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no
sugar added)
• 2 cups vegetable broth, low-sodium

Directions

1. Combine all ingredients in the slow cooker, cover and cook on low 6-8
hours, or until veggies are tender. Add a tablespoon of reduced fat cheddar
cheese, if desired.
2. To make this even more of a Superfood Soup, add 2 cups coarsely chopped
kale the last 5 minutes of cooking, or until wilted.
Slow Cooker Savory Superfood Soup

Ingredients

• 2 cups • 1 large• 1/2 cup • 1 • 1 clove• 2 (15 • 1/2 • 1/2 • 1
sliced sweet fresh small garlic, ounce) teaspoon teaspoon teaspoon
carrots potato, cilantro, onion, minced cans crushed black chili
cut chopped diced black red pepper powder
into beans, pepper
1/2" drained flakes
cubes and
1 cup rinsed
fresh
or
frozen
green
beans

Directions

1. Combine all ingredients in the slow cooker, cover and cook on low 6-8
hours, or until veggies are tender. Add a tablespoon of reduced fat cheddar
cheese, if desired.
Chicken Noodle Soup

Ingredients:

• 1 1/2 • 3 • 3 cups • 1 • 1/4 • 1 small • 2 • 2 stalks • 3/4 cup
pounds cups chicken teaspoon teaspoon onion carrots, celery, organic
organic water broth salt, or to pepper chopped chopped chopped mixed
chicken taste, veggies
pieces depending
on
saltiness
of broth

Directions

1. Place all ingredients except noodles and mixed vegetables in the Crock Pot.
2. Cover and cook on low for 5 to 6 hours, or on high for about 3 hours.
3. Remove chicken from pot; take meat from bones, dice, and return to broth,
and add the noodles and mixed vegetables.
4. Cook another hour or until noodles are done (about 1/2 hour on high). Or,
cook the noodles separately and add them just before serving.
Vegetable and Chickpea Curry
Ingredients

• 3 cups • 1 15- • 1 cup • 1 cup • 1/2 cup • 1 14- • 2-3 • 1 14-
cauliflower ounce can loose- sliced chopped ounce teaspoons ounce
florets chickpeas, pack carrots onion can curry can
rinsed and frozen vegetable powder light
drained cut broth coconut
green milk
beans

Directions

1. In a 3-1/2-or 4-quart slow cooker, combine cauliflower, chickpeas, green
beans, carrots, and onion. Stir in broth and curry powder.
for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into
bowls, and ladle curry over the top.
Slow Cooker Fudge

Ingredients
• 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their
health benefits. Ghirardelli is a good brand and works well with this recipe)
• 1/2 cup coconut milk, (canned, not in a carton) • 1/4 cup coconut sugar,
optional honey or maple syrup • Dash of sea salt • 2 tablespoons coconut
oil • 1 teaspoon pure vanilla extract
Directions
1. Fudge is perfect for the slow cooker because it doesn't scorch or burn.
2. Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir
to combine.
3. Next, cover and cook on low 2 hours without stirring. It's important that lid
remain on during the 2 hours.
4. After 2 hours, turn the slow cooker off, uncover, and add vanilla.
5. IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to
room temperature, or it reaches 110 degrees with a candy thermometer.
6. Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it
loses some the gloss.
7. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate
4 hours or until firm. This fudge is very rich and meant to be eaten on
occasion as a treat.
Slow Cooker Brown Rice Pudding

Note: The fats in this recipe come primarily from coconut milk, which are
healthy fats.

Ingredients

• 2/3 cup long grain brown rice (My favorite for this recipe is Lundberg Long
Grain Brown Rice)
• 1 teaspoon cinnamon
• 1/4 cup unrefined sweetener (In this recipe we used coconut palm sugar. Other
alternatives are sucanat and honey)
• 1 (13 1/2 ounce) can lite coconut milk
• 1 2/3 cup low-fat milk
• 2/3 cup raisins (optional)
• 1 teaspoon pure vanilla extract

Directions

1. Add rice, cinnamon and sugar to the slow cooker, stir to combine.
2. Add both milks, stir to combine, cover and cook on low 3-4 hours, or until
rice is tender and desired thickness has been reached. Just before turning off
the slow cooker, add vanilla and raisins, stir to combine, cover and allow to
set about 10 minutes after the slow cooker has been turned off.
3. Add additional cinnamon and raisins for garnish. Recommend 4-6 quart
slow cooker.
Slow Cooker Bananas Foster

Ingredients
• 1 tablespoon coconut oil, melted (unrefined coconut oil) • 3 tablespoon
honey • Juice from 1/2 lemon • 1/4 teaspoon cinnamon • 5 bananas,
medium firmness, 1/2” slices • 1/2 teaspoon 100% Rum Extract (optional)
Directions
1. Add and combine the first four ingredients to the slow cooker. Add banana
slices, toss gently to coat with honey mixture. Cover and cook on low 1 1/2
to 2 hours. Add rum extract to bananas and stir to combine. Minimum slow
cooker size: 4 quarts.
2. Stovetop Method: Combine the first 4 ingredients in a medium saucepan.
Add banana slices, toss gently to coat with honey mixture, cover and cook
on low heat for approximately 30 minutes, or until heated through and
bananas are soft but not falling apart. Add rum extract and stir to combine.
Enjoy alone or over favorite desserts.
Crock Pot Maple Walnuts

These Crock Pot Maple Walnuts are a perfect fall treat. Perfect for snacks, or to
have sitting out when entertaining guests. Can be packaged up and given away
as gifts. Lower in carbs and sugar than traditional candied walnuts.

Author: Kristine Fretwell

Ingredients

• 5 cups raw walnut halves (464 grams, just over 1 lb)
• ¼ cup butter (for no dairy, use non-hydrogenated margarine - I like Earth
Balance)
• ¼ cup real maple syrup
• ½ tsp maple extract
• ½ tsp vanilla extract
• Pinch sea salt

Instructions

1. Turn crock pot on high and put butter in until it melts.
2. Add maple syrup, vanilla, maple extract, sea salt and whisk until blended.
3. Put in walnuts and toss with a spoon until fully coated. Cover and cook on
LOW for approx 1½ to 2 hours checking every 20-30 minutes.
4. When done, remove the nuts from the crockpot and spread onto a cookie
sheet and allow to cool (good idea to line the cookie sheet with parchment paper
to avoid sticking)
Slow Cooker Cranberry Sauce

Ingredients
• 1 (12 oz.) bag fresh cranberries • 1/2 cup fresh squeezed orange juice (no
sugar added) • 1 large cinnamon stick • 1/2 cup honey
Directions
1. Combine all ingredients in slow cooker and cook for 5-6 hours on low, or
until berries are soft. Then, remove the lid and continue to cook 1-2 hours
on high so the liquids can cook down. Chill in the fridge overnight or until
set.
Clean Eating Crock Pot Brownies

Ingredients

1/2 cup of whole wheat real wheat flour (I like Bob’s Red Mills)
1/4 cup of cocoa
3/4 t. baking powder
1/3 c. applesauce
1 mashed banana
1/2 cup of honey
2 egg whites
3 oz melted dark chocolate
1/2 T coconut oil

Directions

1. Mix the first three ingredients.
2. Melt the chocolate square and add the coconut oil.
3. Add the wet ingredients to the chocolate mix and then gradually pour in the
flour mix.
4. Line the bottom of a crock pot with parchment paper and grease with
coconut oil.
5. Pour the brownie mix in and cook on low for 3 hours.
6. Test after 3 hours and cook for longer if needed.
Crock Pot Sugar-Free Strawberry Chia Jam
Ingredients

3 pounds strawberries or blueberries, quartered ¼ cup lemon juice 1-
3 teaspoons stevia extract (I use NuNautrals) OR 4 cups sugar (start with the
small amount and taste as you go to get the sweetness right. It will depend on the
sweetness of your berries – some people have reported that 1/4 cup is enough
sugar.) 2 tablespoons chia seeds
Directions

1. Lightly grease a 5 quart crock.
2. In crock, combine lemon juice, berries, and stevia. Stir to coat.
3. Cover and cook on HIGH for 1 hour.
4. Uncover and mash berries using a potato masher.
5. Cover and cook another hour.
6. Mash berries again.
7. Cover and cook for 2 final hours with a spoon propped under the lid to let
moisture escape. You might need only 3 hours, but I needed 4 hours for mine to
start to thicken.
8. Stir in chia seeds.
9. Ladle mixture into jars and let cool slightly.
10. Refrigerate or freeze for longer periods. This mixture will get thicker in
the fridge as it cools and the chia seeds work their magic.
Crock Pot Pizza Sauce

4, 6oz cans tomato paste (organic preferred)
1, 15oz can tomato sauce (organic preferred)
1 cup water
1 teaspoon garlic powder
2 tablespoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
1 tablespoon honey
4 tablespoons Parmesan cheese

Directions

1. Combine all ingredients except cheese in crock pot.
3. Stir every 30 minutes to 1 hour so it won’t stick.
4. After four hours, stir in cheese.
5. Cool to room temperature and package for freezing or use in 1-2 days.

Applesauce Ingredients
• About 10 pounds of organic apples • 2 Tbsp lemon juice to help preserve
color • Water as needed • 1.5 Tbsp ground cinnamon • 1.5 tsp nutmeg
Instructions
1. Wash your apples - even if you bought organic - to get all the dirt and dust
off.
2. Peel, core and slice your apples. I LOVE my apple peeler slicer corer. It
clamps to your counter or a stand and peels, cores and slices your apples
with the turn of a crank. If you spend any amount of time baking with
apples, it's definitely worth the investment because of all the time you save!
Here's what it looks like...
3. Once you run the apples through this, you have a big long apple slinky (it's
sliced in a spiral). Just cut the apple in half from top to bottom after running
it through.
4. If you don't have one, just peel your apples and then core and cut into
chunks or us one of those core and slice tools that you push straight down
onto the apple.
5. Fill your slow cooker. As you peel and slice your apples, throw your slices
into your crockpot. Just keep going until you run out of apples or space in
your crock pot...whichever comes first.
6. Add Water. Add your lemon juice and some water to the crock pot. You
don't need to cover the apples. For this full pot of apples, I probably added
about 4-6 cups of water. If you add too much, you can always take the lid
off and cook it down later, though that will add some time to the process.
7. Cover and Cook. Place the cover on your slow cooker and turn it on. If you
set it on high, the apples will be ready in about 4 hours. If you're going to
be away, set it on low and leave it to cook for 8-10 hours. You'll know your
apples are ready when they are really soft.
8. Blend or mash. Depending on what kind of texture you like for your apple
sauce, you'll want to blend or mash your apples. I like to use an immersion
blender and mostly blend it but leave it with some small chunks. Blend or
run through a food processor until it's the texture you like.
9. Spice it up! If you're making spiced applesauce, now is the time to add your
chosen seasonings
10. Add what you like and keep tasting it until it's just right. If your applesauce
isn't sweet enough for you, you can sugar at this point as well. Allow it to
cook for about 5-10 more minutes to allow the spices and sugar to fully
permeate the sauce.
Clean Crockpot Vanilla Applesauce

Ingredients

• 8 medium-size Granny Smith apples, peeled (7 large Granny Smith apples
can be substituted)
• Juice of 1 lemon
• 1/2 c water
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp maple sugar flakes (or sweetener of your choice)
• 2 tsp pure vanilla extract (avoid HFCS)

Directions

1. Peel apples and cut into quarters, careful to core apples as well (seeds are
bad!). Place in bottom of crock pot slow cooker.
2. Add lemon juice, water, cinnamon, nutmeg, maple sugar flakes and pure
vanilla extract.
3. Stir briefly - just enough to mix ingredients.
4. Cook on low for 2 hours and then raise temperature to high for 1.5 hours.
5. Stir, slightly mashing any apple chunks, serve and enjoy!
Slow-Cooker Apple Butter
Ingredients
• 12 medium apples (4 each of Granny Smith, Gala, Honeycrisp) peeled,
cored, cut into 1" cubes • Note: We like to mix the apples with tart Granny
Smith & sweet apples like Gala & Honeycrisp. Other sweet apples Golden
Delicious, Pink Lady, Red Delicious, Fuji, Ambrosia, and Spartan.
• 3 teaspoons cinnamon • 1/2 teaspoon nutmeg • 1/4 teaspoon allspice
• 1/4 teaspoon cloves • Pinch kosher or sea salt • 1/4 cup unrefined
sweetener, more or less to taste (recommended: sucanat or coconut palm sugar
or honey
Directions
1. Combine dry ingredients in a small bowl. Add apples to the slow-cooker,
pour dry ingredients over and toss to coat. If using, pour in honey and stir.
Cover, cook on low 8-10 hours until tender and brown. If you prefer
chunky apple butter, leave as is. For a creamier, less chunky butter, whisk
until smooth.
2. Allow to cool to room temperature, add to 1/2 pint or pint jelly jars, leave
about 1" head space at the top to allow for expanding. Cover with lid and
freeze or refrigerate.
Chicken and Veggies

Ingredients

3 cups cooked chicken, cubed 1 (10.75 oz) can cream of chicken soup 1 (10.75
oz) can cream of mushroom soup 1 cup frozen carrots 1 cup frozen peas
1-2 cups frozen broccoli 1 (6 oz.) package cornbread stuffing 1/2 cup chicken
broth 5 Tbsp. butter or margarine, melted
Directions

1. Spray Crock Pot with Pam.
2. In a large bowl, combine the soup, butter and broth. Mix well.
3. Add chicken, vegetables and stuffing. Stir until combined.
4. Add mixture to Crock Pot.
5. Cook on low for 5-6 hours or high for 2-3 hours.
Creamy Chicken Breast Recipe

Author: Tawra Kellam

Ingredients

• 1 bag (2.5 to 3 lbs.) of frozen chicken breasts
• 1 (8 oz.) package cream cheese
• 2 cans cream of chicken soup

Instructions

1. Place all ingredients in a crockpot and cook all day on low.
Crockpot Chicken: Sweet and Spicy BBQ

Ingredients

• 3 Large Chicken Breasts
• 1 Bottle Sweet Baby Rays-Sweet and Spicy BBQ sauce (leave some for
topping onto chicken sandwich)
• 1 C brown sugar
• 1 C water
• 1/2 tsp. Red Pepper Flakes (optional but kicks up the heat if you want it really
spicy)
• Hamburger or slider buns (I like them slightly toasted)

Directions:

1. Place chicken breasts, 1 C water, and ½ C of brown sugar in crockpot and
cook on low for about 5 hrs or until it’s fully cooked.
2. Drain ¾ liquid out of crockpot and then shred the chicken. Once that’s done
pour in the bottle of bbq sauce and ½ C brown sugar.
3. Stir and then cook on low for another 30 min.
Crock Pot Mexican Chicken


Ingredients

• 1 bag (2.5 to 3 lbs.) of frozen chicken breasts
• 1 package cream cheese
• 1 large jar salsa

Instructions

1. Place all ingredients in a crockpot and cook all day on low.
Crock Pot Chicken Caesar Sandwiches

Shared By: Two Healthy Kitchens

Ingredients

Chicken

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons water
• 1 teaspoon kosher salt
• ⅛ teaspoon black pepper

Dressing

• 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1¼ cups)
• ½ cup Parmesan cheese, divided
• 2 tablespoons fresh lemon juice
• 1½ tablespoons smooth Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon kosher salt

For Serving

• ⅓ cup chopped parsley
• ¼ cup Parmesan cheese
• Whole wheat buns or whole wheat pita pockets
• Romaine lettuce
• Additional Parmesan cheese, if desired

Preparation

1. Place chicken in slow cooker and add water.
2. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black
pepper on chicken.
3. Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is
thoroughly cooked but still moist and fall-apart tender. (See note.)
4. Just before serving, shred chicken (using two forks).
5. Meanwhile, stir together Greek yogurt, ½ cup Parmesan cheese, lemon
juice, Dijon mustard, vinegar, soy sauce, ½ teaspoon garlic powder, ½ teaspoon
salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly
combined. (You can make the dressing ahead of time and cover and refrigerate it
until needed.)
6. About 30 minutes before serving, stir Caesar dressing into chicken in crock
pot. (See note.)
7. Immediately before serving, stir in fresh parsley and remaining ¼ cup
Parmesan cheese.
8. Serve on whole wheat buns or in whole wheat pita pockets with Romaine
lettuce, and garnish with additional Parmesan cheese, if desired.
Crockpot Chicken and Dumplings
Author: Jennifer
Ingredients
• 4 cans of chicken broth or 2 • 4 boneless, skinless • 1-2 (10 count) cans of
(32oz) containers chicken breasts refrigerated biscuits

Instructions
1. For this size recipe, I use the larger, oval Crockpot. Start by turning the
Crockpot on high heat and pour in all 4 cans of the chicken broth.
2. Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.
3. Put the chicken into the Crockpot and let it cook on high for 2 hours.
4. Once the chicken is done, open the can of biscuits and tear each biscuit into
2 or 3 pieces (these are the dumplings) and add to the Crockpot.
5. The biscuits will float on the top. Once there is a full layer on top, take the
back of a large serving spoon and gently push all of the dumplings into the
broth. This will coat each dumpling with the broth and keep them from
sticking to each other.
6. Cook, covered and on high, for 30 minutes.
7. Take the lid off and stir chicken and dumplings up. Continue to cook for an
additional 20 minutes uncovered.
8. Turn the Crockpot off and serve warm.
Crock Pot Chicken Tacos


Ingredients

• 4 Boneless, Skinless chicken breasts
• Taco Seasoning to Taste
• 1 Can Ro-Tel Tomatoes

Instructions

1. Place all of the ingredients in the crock pot and cook on low 6-8 hours.
Shred the chicken and use in burritos, a salad or tacos like we did here. You
can also serve it hot or cold so it would be great as leftovers or to take in a
lunch.
Chicken Potatoes and Green Beans

Author: Melissa Williams

Ingredients

• 1.5 lbs NatureRaised Farms® Boneless Skinless Chicken Breasts portions,
thawed
• ½ lb fresh green beans, trimmed
• 1 lb red skin potatoes, cubed
• ⅓ cup lemon juice
• ¼ cup olive oil
• 1 teaspoon Montreal chicken seasoning
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• 1 teaspoon minced garlic (2 cloves)

Instructions

1. In a medium bowl, add the lemon juice, olive oil, chicken seasoning, lemon
pepper, salt, pepper, onion powder, and minced garlic. Whisk together.
2. To one side of the slow cooker, pile in the diced potatoes.
3. On the other side, pile in the green beans.
4. Layer your chicken breasts in the center.
5. Pour the lemon juice mixture evenly over the chicken, potatoes, and green
beans.
6. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours without
opening the lid.
Crockpot Hawaiian Chicken

Author: The Gracious Wife

Ingredients

• 2-3 pounds chicken legs and/or thighs
• 1 (28 ounce) bottle of your favorite barbecue sauce
• 1 (16 ounce) can diced pineapple

Instructions

1. Place chicken in the bottom of the crockpot
2. Pour barbecue sauce and pineapple (with juices) over chicken.
3. Cook on Low for about 8 hours, until chicken is cooked through.
4. Serve warm with additional barbecue sauce and a side of fresh pineapple.
Crock Pot Honey Sesame Chicken Lettuce Wraps
Ingredients

• 2 lbs • black • 1/3 • 1/4 • 1/4 • 3 tbsp • 2 • 1 • 1 tsp • 1 tsp
boneless, pepper, cup cup cup rice cloves tbsp sesame onion
skinless to taste low- honey tomato wine garlic, water oil powder
chicken sodium paste vinegar minced
breast soy
sauce
(tamari
for
gluten-
free)

Instructions

1. Place the chicken in the slow cooker and season with black pepper.
2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic,
1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour
over chicken and cook on LOW 3-4 hours.
3. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with
two forks; set aside.
4. In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the
slow cooker and stir to combine. Cover and cook on HIGH until slightly
thickened, about 15 to 20 minutes; return chicken to the slow cooker and
mix well.
5. Serve chicken and sauce in lettuce cups and top with sesame seeds and
chopped scallions for garnish.
6. This could also be served over rice if you prefer that over the lettuce cups.
Three Ingredient Spicy Ranch Slow Cooker Chicken

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 cup chicken stock (I use low sodium)
• 1 packet spicy ranch dressing mix
• salt & pepper, to taste

Instructions

1. Trim your chicken breasts and sprinkle both sides with salt and pepper.
2. In the pot of your slow cooker, add in one cup of chicken stock.
3. Sprinkle half of the the packet of spicy ranch dressing onto one side of the
chicken, then lay the chicken seasoned side down into the slow cooker.
4. Sprinkle the remaining ranch mix over the chicken.
5. Cover and cook on high for 3.5 - 5 hours.
CROCK POT CHICKEN TERIYAKI

Ingredients

• 4 boneless, • 1 21 ounce • 1 12 ounce • 2 • 3 • 2-3
skinless bottle Veri Veri bag frozen teaspoons teaspoons cups
chicken Soy Vay oriental cornstarch water cooked
breasts Teriyaki Sauce vegetable mix white
rice

Directions

1. Put the chicken breasts in the bottom of a 6 quart crock pot.
2. Pour the bottle of teriyaki sauce over the chicken. Flip chicken breasts over
to cover with teriyaki sauce.
3. Cook on low for 6-8 hours or high 4-5 hours.
4. Once the chicken is done place the vegetables in a microwavable bowl and
thaw in the microwave then drain well.
5. Mix the cornstarch and water then add to the crock pot and stir.
6. Pull the cooked chicken apart with a fork. Stir the vegetables into the
chicken.
7. Continue to cook until the vegetables are heated through.
Slow Cooker Chipotle Pumpkin Chicken

Author: Rebecca Pytell
Ingredients

• 1.5lb • 1 (15oz) • 2 Tsp • ¼ Cup • 1 Tsp • 1 Tsp • 1 Tsp • ½ Tsp • ¾
Chicken Can Chipotle Minced Minced Onion Dried Cumin Cup
Breasts Pure Powder Roasted Garlic Powder Oregano Water
(about Pumpkin Poblano
4) Puree Pepper

Instructions

1. In the slow cooker or crockpot, add first the chicken, then pile in the rest of
the ingredients on top. Give it a mix so the water and spices are
incorporated as one mixture with the pumpkin.
Slow Cooker Apple Cranberry Chicken

Author: Lindsay L
Ingredients

• 1 cup • 2 large • 1 large • 3 • 1.5 • 1 cup • ¾ cup • 1 tsp
chopped carrots, apple, cloves pounds fresh or farro, paprika
onion peeled chopped garlic, chicken, frozen uncooked
and (approx minced chopped cranberries
chopped 1 cup)

Instructions

1. Add all ingredients, except broth to a large ziploc bag.
2. Be sure to add the farro last so it stays at the top of the bag.
3. Freeze.
4. When ready to cook, smack the bag against the counter a few times to
loosen. Dump contents into slow cooker. Add 1.5 cups chicken broth.
Cover and cook on low 4-6 hours.
Slow Cooker Roasted Whole Chkicken and Root Vegetables

Ingredients

For the Vegetables

• ½ C. turnips, diced (3 small)
• 1 ¼ C. carrots, scrubbed and cut into 3-inch chunks (6 small)
• ¾ C. parsnips, scrubbed and cut into 3-inch chunks (2 small)
• 1 C. Yukon Gold potatoes, peeled and cut into 1-inch cubes (2 small)
• ½ C. shallots, peeled and chopped

For the Chicken:

• 1 (4 lb.) roasting chicken (whole)
• 4 cloves garlic, halved
• 3 small shallots, peeled
• 1 small bouquet of fresh thyme, sage, rosemary, and parsley (3 to 5 sprigs of
each, tied with butcher’s twine)
• Additional butcher’s twine

For the Rub

• 3 tsp. Kosher salt
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• 1 tsp. black pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder

Directions

1. Spray the interior crock of a 6 quart slow cooker with olive oil. Prepare the
root vegetables, and place them on the bottom of the prepared crock.
2. Rinse both the exterior and interior of the roasting chicken with cool water,
being sure to check the neck or cavity for a “giblet pouch.” If a pouch is
found, remove it and freeze to make stock at a later date.
3. Pat the exterior of the rinsed chicken dry with a paper towel. Stuff the main
cavity of the chicken with the garlic cloves, shallots, and fresh herb bouquet
—these aromatics will serve to season the chicken from the inside, but will
not be eaten.
4. Combine the kosher salt, smoked paprika, thyme, pepper, garlic powder,
and onion powder to form a rub. Rub the spices over the exterior of the
chicken, pressing to adhere. Tie the legs together with butcher’s twine.
5. Place the chicken on top of the root vegetables in the crock. Cover and cook
on the LOW heat setting for at 7 to 8 hours, or until chicken is done but not
dry.
6. Remove the root vegetables with a slotted spoon, placing them on a serving
platter. Carefully transfer the chicken to the serving platter, setting it atop of
the root vegetables. Let the chicken rest for 10 minutes before carving it to
serve.
Crockpot Chicken Teriyaki

Ingredients

• 4 boneless, skinless chicken breasts
• 1 21 ounce bottle Veri Veri Soy Vay Teriyaki Sauce
• 1 12 ounce bag frozen oriental vegetable mix
• 2 teaspoons cornstarch
• 3 teaspoons water
• 2-3 cups cooked white rice

Directions

1. Put the chicken breasts in the bottom of a 6 quart crock pot.
2. Pour the bottle of teriyaki sauce over the chicken. Flip chicken breasts over
to cover with teriyaki sauce.
3. Cook on low for 6-8 hours or high 4-5 hours.
4. Once the chicken is done place the vegetables in a microwavable bowl and
thaw in the microwave then drain well.
5. Mix the cornstarch and water then add to the crock pot and stir.
6. Pull the cooked chicken apart with a fork. Stir the vegetables into the
chicken.
7. Continue to cook until the vegetables are heated through.
Three Ingredient Spicy Ranch Slow Cooker Chicken
Ingredients
• 1.5 lbs boneless • 1 cup chicken stock (I• 1 packet spicy • salt &
skinless chicken use low sodium) ranch dressing pepper, to
breasts mix taste

Instructions
1. Trim your chicken breasts and sprinkle both sides with salt and pepper.
2. In the pot of your slow cooker, add in one cup of chicken stock.
3. Sprinkle half of the the packet of spicy ranch dressing onto one side of the
chicken, then lay the chicken seasoned side down into the slow cooker.
4. Sprinkle the remaining ranch mix over the chicken.
5. Cover and cook on high for 3.5 - 5 hours.
Chipotle Pumpkin Chicken

Author: Rebecca Pytell
Ingredients

• 1.5lb • 1 (15oz) • 2 Tsp • ¼ Cup • 1 Tsp • 1 Tsp • 1 Tsp • ½ Tsp • ¾
Chicken Can Chipotle Minced Minced Onion Dried Cumin Cup
Breasts Pure Powder Roasted Garlic Powder Oregano Water
(about Pumpkin Poblano
4) Puree Pepper

Instructions

1. In the slow cooker or crockpot, add first the chicken, then pile in the rest of
the ingredients on top. Give it a mix so the water and spices are
incorporated as one mixture with the pumpkin.
Slow Cooker Apple Cranberry Chicken

Author: Lindsay L

Ingredients

• 1 cup • 2 large • 1 large • 3 • 1.5 • 1 cup • ¾ cup • 1 tsp
chopped carrots, apple, cloves pounds fresh or farro, paprika
onion peeled chopped garlic, chicken, frozen uncooked
and (approx minced chopped cranberries
chopped 1 cup)

Instructions

1. Add all ingredients, except broth to a large ziploc bag.
2. Be sure to add the farro last so it stays at the top of the bag.
3. Freeze.
4. When ready to cook, smack the bag against the counter a few times to
loosen. Dump contents into slow cooker. Add 1.5 cups chicken broth.
Cover and cook on low 4-6 hours.
Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa
Ingredients

For the Chipotle BBQ Beef
• 1 • 1 • 2 cups • 6 • 1 cup • 1/3 • 1/4 cup• 2 tablespoons
boneless tablespoon diced garlic ketchup cup apple Worcestershire
beef vegetable onions cloves, packed cider sauce
round oil minced brown vinegar
roast sugar
(about 3
lbs),
trimmed
of
excess
fat

For the Mango Salsa
• 2 champagne • 1/2 • 1/2 • 1/3 cup • Zest • For • Corn
mangos (sometimes cup jalapeno, fresh and Serving tortillas
called honey diced diced cilantro, juice
mangos), peeled and red roughly from
chopped onion chopped 1 lime

Instructions

1. Place the beef roast in your slow cooker and set aside. I have a 6-quart
insert for my slow cooker, but anything about 4-quarts should work fine.
2. Make the chipotle BBQ sauce. In a large non-stick skillet, heat the
vegetable oil over medium-high heat.
3. Add the diced onions and cook until softened, stirring frequently, about 5
minutes. Add the minced garlic and the remaining ingredients.
4. Stir to combine and let the sauce simmer for about 5 minutes, stirring
occasionally.
5. Pour the chipotle BBQ sauce over the beef roast. Place the lid on the slow
cooker and turn it on.
6. Cook on LOW for 10-12 hours or on HIGH for 6 hours.
7. About 30 minutes before the beef roast is finished cooking, remove the lid
from the slow cooker and using a fork and a pair of tongs, pull the beef
apart into shreds. The beef should come apart very easily at this point.
8. It will look like there is a lot of excess liquid in your slow cooker. That is
normal! Once you shred the beef, it will absorb most of this cooking liquid.
Once shredded, replace the lid on the slow cooker and let it continue to
cook for the remaining 30 minutes.
9. Make the mango salsa. Combine all the ingredients in a medium bowl.
Cover and refrigerate until you are ready to serve the tacos.
10. To serve, warm the tortillas so they are soft and pliable. You can do this
either in the microwave, the oven or on the stovetop in a skillet. Fill the
tortillas with some of the shredded chipotle BBQ beef and top with the
mango salsa. Enjoy immediately.
11. The mango salsa and shredded beef can be stored in airtight containers in
your refrigerator for 2-3 days.
Freezer Crockpot Beef Stew

Ingredients

• 2lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• ½ onion, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• ½ cup pearled barley
• 7 cups beef broth (homemade) •not needed until day-of cooking
• 1 gallon-sized plastic freezer bag

Instructions

1. Label your freezer bag with the name of the recipe, cooking instructions,
and "use-by" date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer
bag, adding the beef to the bag last so it's the first ingredient poured into the
crockpot.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold
water.
5. Add to crockpot with beef broth and cook on "low" setting for 8 hours or
until carrots are soft.
6. Remove the bay leaf and enjoy!
Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

Ingredients for Slow Cooker Beef

• 2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs.
of beef before it was trimmed.)
• 1 T Kalyn's Taco Seasoning (or your favorite Southwestern spice blend)
• 2-3 tsp. olive oil (depending on your pan)
• 2 cans (4 oz. can) diced green chiles with juice

Ingredients for Cabbage Slaw and Dressing

• 1 small head green cabbage
• 1/2 small head red cabbage
• 1/2 cup thinly sliced green onion
• 6 T mayo or light mayo
• 4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
• 2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa

• 2 large avocados, diced
• 1 medium Poblano (Pasilla) pepper, diced very small
• 1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
• 1 T extra-virgin olive oil
• 1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you're not a
cilantro person)

Instructions

1. Trim all visible fat and any undesireable parts from the chuck roast and cut
into thick strips. Rub strips of beef with the taco seasoning. Heat the oil in
a large, heavy frying pan and brown the beef well on all sides.
2. Put the strips of browned beef in the slow cooker and pour in the diced
green chiles and juice from the cans. Cook on high for 3-4 hours, or until
the beef shreds apart easily
3. When the beef is done, use a large slotted spoon to remove it to a cutting
board, leaving the liquid in the slow cooker. Shred the beef apart with two
forks and put it back in the slow cooker to absorb the liquid and keep warm
while you make the cabbage slaw and salsa.
4. Cut the cabbage into very thin strips. (We used a Mandoline Slicer with the
1.5 mm blade to make really thin slices, but you can also cut it by hand.)
Slice the green onions. Whisk together the mayo, lime juice, and Green
Tabasco sauce to make the dressing. (Taste to see if you want more lime or
Green Tabasco and adjust to taste.) Then put the cabbage and green onions
into a bowl and toss with the dressing.
5. Peel and cut up the avocado, place in a bowl, and toss with the lime juice.
(Elise and Dara both have tips for cutting up avocado if you're not that
experienced doing it.) Finely chop the cilantro (or green onion) and the
Poblano chile and add it to the avocado. Drizzle in the olive oil and gently
toss again.
6. To assemble the bowl, put a layer of the slaw, then a generous amount of
the spicy beef, topped by a couple of spoonfuls of the avocado salsa. I
served this with extra Green Tabasco for those who wanted a little more
heat.
7. If this makes more than you'll eat at one time I would only dress the amount
of cabbage you'll be using. Refrigerate the ingredients individually and
then warm the beef and toss the cabbage with the dressing when you want
to eat the leftovers.
Beef Broccoli

Ingredients

• 2 lbs• 1 • 2 • 2 • 4 • 2 • ½ • 1 • 3
beef cup teaspoons teaspoons cloves teaspoons cup tablespoon tablespoons
stew beef sesame fresh of oyster soy brown water
meat broth oil ginger garlic sauce sauce sugar mixed with
minced minced 2
tablespoons
cornstarch

Directions

1. Place all the ingredients except the broccoli into a 6 quart crock pot.
3. After 3 hours add the broccoli to the crock pot and toss to cover with sauce.
4. Cook another hour on high until the broccoli is cooked but still crisp.
5. Serve over a bed of rice.
Pepper Steak

Ingredients

• 2½ - 3 • 3 • 1 14 oz • ½ • 2 garlic • 2 • ½ • 1
pounds beef cups bag cup cloves, tablespoon teaspoon teaspoon
stew meat beef Pepper soy minced cornstarch salt pepper
or a piece broth Stir Fry sauce
of steak Mix

Directions

1. Mix all the ingredients in the crock pot.
2. Cook on high 4 hours or 6 on low.
Cheesburger Casserole

Author: Kristin @ DizzyBusyandHungry.com

Ingredients

• 6 ounces whole grain or fiber-enriched elbow macaroni (I used SmartTaste by
Ronzoni)
• 1 pound lean ground turkey
• 2 tablespoons ketchup
• ½ cup onion
• 24 ounces frozen cauliflower with reduced-fat cheese sauce
• ¾ cup reduced-fat shredded cheddar
• 1 medium tomato, chopped
• 2-3 pickles, chopped
• fresh parsley for garnish

Instructions

1. Cook the pasta until just becoming tender (about 5 minutes). Drain and set
aside.
2. Mix the turkey, ketchup, and onion in a large bowl.
3. Add the frozen cauliflower and cheese sauce, shredded cheddar, and pasta,
and mix until distributed.
4. Place entire mixture into the crockpot and cook on high for 3-4 hours or on
low for 8-9 hours.
5. When plating, sprinkle each serving with the chopped tomatoes and pickles,
or set out in bowls for self-service.
6. Garnish with parsley if desired.
Crock Pot Roast Beef

Ingredients

• 2 lb roast beef
• 2-3 cups of coca cola
• 3 carrots, peeled and diced or a small bag of baby carrots
• 3 medium potatoes, peeled and halved into 4 cubes
• Tablespoon garlic
• ½-1 tablespoon salt
• 1 can of cream mushroom
• 2 cups rice
• Optional to taste
• Tony's seasoning
• Pepper
• Garlic salt
• Worcestershire sauce/A1 sauce
• Chili powder

Instructions

1. Set crock pot on low heat. Meanwhile, prepare rub of garlic powder, salt,
and pepper.
2. Additional add ins are to taste but not needed. Rub meat with dry mixture.
3. Place beef choice inside crock pot and pour 2-3 cups of coca cola over
meat.
4. Peel 3 carrots and dice about ½ inch thick. Peel potatoes and dice into 4
cubes each potato.
5. Add 1 can of cream of mushroom.
6. Check meat after 4-6 hours. Let sit in crock pot for 8-18 hours.
7. 20 minutes before ready to serve, make rice according to directions.
Beef Burgundy

Author: GO GO GO Gourmet

Ingredieents

• 2 cans Cream of Mushroom Soup
• 1 pkg Lipton Onion Soup Mix
• 3 bottles canned whole mushrooms, drained
• 1 cup dry red wine
• 3 lb. cubed stew beef
• Get Ingredients

Instructions

1. Combine all ingredients in the crock pot and cook on LOW for 8-11 hours.
Serve with cooked egg noodles.
Crockpot Beef Brisket With Vegetables

Author: A Cultivated Nest
Ingredients
• 3 lb • 2 • ½ head • 4-5 • 3 • 1 • 2 Tbsp. • 1 ½ tsp. • ½ tsp.
beef cups cabbage medium carrots onion Worcestershire ground black
brisket beef potatoes mustard pepper
broth

Instructions
1. Peel, and chop carrots into large pieces, rough chop cabbage, onions, and
potatoes-set aside while you prepare the rest of the dish.
2. Drizzle olive oil in bottom of slow cooker and rub it around to coat bottom
and up the sides.
3. Place brisket in bottom of cooker, fattier side up (the fat keeps the meat
from drying out and can be removed after cooking).
4. In a separate bowl whisk together Worcestershire, black pepper, ground
mustard, and garlic salt-pour over top of brisket.
5. Arrange vegetables around brisket.
6. Cook on low for 8-10 hours (you can cook on high for about 6 hours but the
texture is much better when cooked low).
7. If you are home while brisket is cooking -several times throughout the day
spoon the liquid in the cooker over the meat, it will still be delicious even if
you aren't able.
3 Ingredient Pork Slow Cooker Dinner

• 1 Can of Dr. Pepper
• 1 Packet of Onion Soup Mix
• 2-3 Pounds of Pork Roast

Instructions

1. Cut the Pork into sections so that it will fit into your crock pot. We used a
2 Quart Crock pot to fit our roast.
2. Flip the pork pieces in the onion soup mix till they are coated. Layer the
chunks into the crock pot. Pour the Dr. Pepper over the pork till it is nearly
covered in your cooker.
3. Cook on high for 4-5 hours. We aren’t exact with our cooking times – the
benefits of cooking in a crockpot!
4. After your pork has been cooked, drain the liquid, shred the meat and add
barbecue sauce.
Crockpot Asian Porkchops

Author: Donella Crigger

Ingredients

• 4 thick-cut boneless pork chops
• 1 small onion, chopped
• ½ c. low-sodium soy sauce
• 2 tbsp. Splenda
• ¼ tsp. ginger

Instructions

1. Add pork chops and onions to the crock pot.
2. In a small bowl, mix soy sauce, Splenda and ginger.
3. Pour over pork chops in the crock pot.
4. Cook on low for 6 hours or high for 3-4 hours. May need to cook a little
longer if your chops are frozen.
5. Serve with rice or vegetables.
Slow Cooker Chinese Hacked Pork

Ingredients

• ¼ cup • ¼ cup• 2 • 4 cloves • 2 • 1 • 2 • 1
reduced- honey tablespoons garlic, tablespoons teaspoon pounds tablespoon
sodium hoisin chopped chopped Chinese boneless cornstarch
soy sauce ginger five- center-
sauce spice cut pork
powder roast

Instructions

1. Coat slow cooker bowl with nonstick cooking spray. Place soy sauce,
honey, hoisin, garlic, ginger, spice in crockpot and stir to mix. Place pork
roast in and spoon some sauce over top. Cover and cook on HIGH for 4
hours or LOW for 6 hours.
2. Remove pork to a large baking dish and keep warm. Pour liquid from slow
cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring
liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1
minute.
3. Shred pork into large pieces with two forks; stir in sauce.
Crockpot Pork Roast
Ingredients

• 2-3 pounds • 1 large • 2 cups hot • ½ cup • ⅓ cup
boneless pork onion, water sugar red wine
loin roast chopped vinegar
• ¼ soy sauce • 2 • 1 teaspoon • 1 • 1 • ½
tablespoons hot pepper teaspoon teaspoon teaspoon
ketchup sauce black salt garlic
pepper powder

Instructions

1. In the slow cooker, place the water, sugar, red wine vinegar, soy sauce,
ketchup, and hot sauce. Stir to combine.
2. Season pork roast with salt, pepper, and garlic powder, and add to water
mixture in the Crockpot.
3. Add chopped onions to the Crockpot around the roast.
4. Cook on Low for 6-8 hours, flipping roast over half-way through, until
roast is cooked through.
5. Serve warm with classic potatoes and steamed veggies.
CrockPot Recipe for Salsa Pork Chops with Cumin, Garlic, and Lime

Ingredients:

• 4 pork chops with fat trimmed (I used pork loin sirloin chops, remember the
guideline for 10% fat or less if you're making this for the South Beach Diet.)
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. Vege-Sal (or use a smaller amount of regular salt)
• 1/2 tsp. fresh ground black pepper (or less if you're not a pepper fan)
• 1 T olive oil (or less for a non-stick pan)
• 1 cup salsa (I used Pace Picante Sauce Mild, but choose the level of hotness
and brand you like.)
• 2 T fresh-squeezed lime juice
• (If you want more sauce you could use 1 1/2 cups salsa and 3 T lime juice)

Instructions:

1. Trim all fat around the edges of pork chops and discard fat. Combine
ground cumin, garlic powder, Vege-Sal or salt, and fresh ground black
pepper in a small bowl; then use the spice mixture to rub the trimmed pork
chops on both sides.
2. Heat the oil in a heavy frying pan, add pork chops and cook over medium
heat until well-browned, about 5 minutes per side. (The pork chops don't
need to be done clear though, but they should be nicely browned.)
3. Spray sides and bottom of the slow cooker with olive oil or non-stick
spray. Put browned pork chops into the slow cooker, pour over salsa-lime
mixture, and cook on high for 2-3 hours, or until the pork chops are very
tender when pierced with a fork. (I switched them halfway through so the
ones on the bottom were on the top, but it's not essential.)
4. Serve hot, with a little sauce spooned over each pork chops.
CROCK POT APPLE BBQ PORK TENDERLOIN

Ingredients

• 1-2 lb. pork tenderloin
• 1 cup chunky applesauce
• 2 Tablespoons minced dried onions (or fresh!)

Instructions

1. Place Pork Tenderloin in crock pot.
2. In mixing bowl mix together, applesauce, barbecue sauce, and onions.
3. Pour the sauce over the pork tenderloin.
4. Cook for 6-8 hours on low or 3-4 hours on high.
5. Serve over a bed of rice or pasta.
6. Drizzle a little of the remaining sauce from the crock pot over rice/noodles.
Crockpot Pot Cuban Pulled Pork Recipe

Ingredients

• 8-10 pound pork shoulder roast
• juice of 3 limes
• ⅓ cup sour orange juice or lime juice
• 12-15 garlic cloves
• 2 tablespoons fresh oregano leaves, leaves stripped from about 6 sprigs,
• or 1 tablespoon dried oregano
• 2 tablespoons apple cider vinegar
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cans Hunts Fire-roasted diced tomatoes
• salt
• pepper

Directions

Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper
and salt in a blender.

1. Pulse until liquefied.
2. Place the pork roast inside a 6 quart or larger crock pot.
3. You can cut the pork shoulder into pieces if you need to.
4. Pour the marinade over the pork.
5. Cover and refrigerate at least 8 hours, overnight is best.
6. Remove the crock pot from the fridge and turn on low.
7. Add the 2 cans diced tomatoes and salt and pepper.
9. Remove the meat from the crock pot and place on a large cookie sheet.
10. Reserving the liquid to make the sauce.
11. Let meat rest about 20 minutes.
12. To shred pull the pork apart with 2 forks, discarding any fat or bones.
Easy Crock-Pot Pulled Pork Burrito Bowls

Ingredients

• Crock-Pot Pulled Pork:
• 4-5 lb boneless pork butt or shoulder--These are the same cut of meat, but
can go by two different names. You may also use a bone-in pork butt, if desired.
• 1 large yellow onion, cut into wedges
• 4 garlic cloves, crushed and sliced
• 1 TB chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp salt--If your chipotle peppers have salt listed as an ingredient, decrease
this amount to ½ tsp.
• ½ tsp ground pepper
• ½ cup ale or lager beer--Beef or chicken broth may be substituted--the
alcohol in the beer cooks out resulting in a complex flavor without the alcohol
content.
• 1 lime, juiced (I use this handy tool)
• ¼ cup canned chipotle peppers in adobo sauce
• Cilantro-Lime Rice:
• 4 cups chicken, vegetable, or beef broth--Water may be substituted.
• 2 cups jasmine or basmati rice--Brown rice may be used but the cooking
time will differ.
• 1 lime, juiced
• 1 TB olive oil
• 1 tsp salt
• ¼ cup chopped cilantro leaves

Toppings

avocados, chopped tomatoes/salsa, sour cream, chopped red/yellow/green onion,
shredded lettuce or spinach, shredded cabbage, black or pinto beans, shredded
cheese, lime wedges, etc.

Instructions

1. In a small bowl, combine the spices: chili powder, cumin, oregano, paprika,
salt, and pepper. Rub the meat on all sides with the spice rub.
2. In the base of a crock-pot, place the onion wedges and garlic. Place the
rubbed pork over the top of the onions and garlic, followed by the beer,
lime juice, and then the chipotle peppers. Cook the pork on high for 6
hours.
3. After six hours, the meat should easily pull apart when shredded with a
fork. Using two forks, shred the meat. Serve the pulled pork over rice
(recipe below). Top with your choice of toppings. Retain some of the juice
from the crock-pot if you plan to store the meat in the fridge or freezer.
4. For the rice: In a large pot, bring the broth, rice, lime juice, salt, and olive
oil to a boil. Cover the pot with a lid, and then reduce to a simmer. Simmer
the rice for 20 minutes, until the rice has absorbed the liquid. Remove the
rice from the heat and stir in the chopped cilantro. Serve under the pulled
pork.
Chipotole Pork Carnitas

• 2 lbs, bone-in pork chops
• 1 cup chicken stock (sugar-free for Whole30)
• 1 tbsp cumin
• 2 tbsp fresh thyme
• 8 cloves garlic
• 1 dried chipotle pepper (I get these in the produce section)
• 2 bay leaves
• salt and pepper, to taste
• 2 tbsp avocado oil

Pineapple Guacamole

• 3 ripe avocados
• 1 lime, juiced
• 3 tbsp minced red or green onions
• ¾ cup fresh pineapple, diced into ¼" pieces
• ½ jalapeño, finely diced
• salt and pepper, to taste

Instructions

PORK CARNITAS

1. Combine all ingredients in slow cooker. Cook on low 8 hours. Before
serving, remove bay leaves, bones and any excess fat. Shred pork with two
forks. Heat 2 tbsp avocado oil in a non-stick pan over medium high heat,
brown pork until crispy. We like to serve this over oven fries (we used a
mix of white and sweet potatoes) and top with the Pineapple Guacamole.

PINEAPPLE GUACAMOLE

1. Mash avocados in a bowl. Work in all remaining ingredients. Salt and
pepper to taste.
Crockpot Paleo Chinese Pork

Ingredients

1. 1/4 cup coconut aminos 2. 1/4 cup unsweetened applesauce 3. 1
Tbsp raw honey 4. 3 Tbsp tomato paste 5. 1 1/2 tsp sesame oil 6. 1/2
cup chicken broth 7. 4 dates
8. 1 Tbsp garlic powder 9. 1/2 Tbsp ginger 10. 2 tsp Chinese five-spice
powder 11. 1 tsp crushed red pepper
Instructions

1. In a bowl, combine coconut aminos, honey, tomato paste and sesame oil
together. Whisk to combine.
2. In a small bowl, mix together garlic powder, ginger, Chinese five spice and
crush red pepper. Rub onto pork.
3. Place dates in the bottom of the crockpot and put pork on top. Cover with
liquid. Cook on low for 8 hours. Add broth and cook for an additional 30
minutes. Remove pork from the slow cooker and shred with two forks.
Hawaiian Pulled Pork Sandwiches

Ingredient
• 3 lb pork • 2 tbs. • 1 • 1 8oz can crushed • Buns• BBQ • Pineapple
shoulder liquid teaspoon pineapple in Sauce Rings
smoke pepper pineapple juice

Instructions
1. Rub the outside of your pork shoulder with the liquid smoke.
2. Place in your slow cooker and sprinkle with pepper.
3. Pour on can of crushed pineapple.
5. Shred the pork and stir together with you favorite BBQ sauce.
6. Place on buns and top with a pineapple ring if desired.
Slow Cooker Garlic Butter Tilapia

• 4 tilapia fillets
• 2 T garlic compound butter, chopped into small pieces•
• Pull out a large sheet of aluminum foil. Place fillets in the middle (I had to
stack mine to make it fit in my slow cooker), generously salt and pepper, and
evenly divide butter pieces over fillets. Wrap foil around fish, sealing all sides,
and cook on high for 2 hours.

Or mix 2 T butter with 2 minced cloves of garlic and 2 t of chopped parsley.
Crock Pot Poached Tilapia with Hollandaise Sauce
Prep Time15 min Cook Time1 hr 30 min Total Time1 hr 45 min
Ingredients

• 1 onion, • 2 stalks • 4 • 1 tsp. • 2 bay • 6 • 1/2 • 4 ounces • Cilantro
chopped of celery, sprigs coarse leaves cups cup sliced and
including of sea of of mushrooms peppercorns
leaves, parsley salt water white to taste
chopped wine
or
lemon
juice

Instructions

1. Combine the onion, celery, mushrooms, parsley, peppercorns, salt, bay
leaves, cilantro, water, and wine in the crock pot. Leave on high heat for
30-45 minutes.
2. Add in the Tilapia.
3. Cover and cook on high until the fish flakes easily when pierced.
4. Using a slotted spoon transfer fish on to plate.
5. Top with Hollandaise sauce and serve!
Slow-Cooker Seafood Stew
Ingredients

• 2 cups • 2 • 5 • 1 (28-oz.) • 1 (8- • 1 (6- • ½ • 1 • 1
chopped medium garlic can diced oz.) oz.) cup tablespoon tablespoon
onions stalks cloves, tomatoes, bottle can dry red wine olive or
celery, minced undrained clam tomato white vinegar vegetable
finely juice paste wine oil
chopped or
(1 cup) water

Directions

1. In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam
juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper
flakes and bay leaf; mix well.
2. Cover; cook on High setting for 4 hours.
3. Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat
setting to Low; cover and cook an additional 30 to 45 minutes or until fish
flakes easily with fork.
4. Just before serving, remove and discard bay leaf. Stir in parsley.
Crockpot Butternut Squash, Chicken and Quinoa Soup
Ingredients

• 1 and • 1 cup • 1 small • 1 can • 1 can • 1 can • 2 • 1 packet •
1/2 quinoa butternut (15.25 (15 (14.5 teaspoons (1.12
pounds squash ounces) ounces) ounces) minced ounces)
boneless kidney corn petite garlic fajita
skinless beans diced seasoning
chicken tomatoes mix
breasts

Instructions

1. Remove the fat from the chicken. Rinse the quinoa in a fine mesh sieve to
remove the bitter saponin coating.
2. Peel, seed, and chop the butternut squash into small bite-sized pieces (or
buy pre-chopped butternut squash for an even faster prep).
3. Rinse and drain the kidney beans and corn.
4. Lightly grease your slow cooker with nonstick spray (I use a 6-quart
crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn,
undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili
seasoning packet if you enjoy those flavors better).
5. Pour in the chicken broth and give everything a good stir.
6. Cover and cook on high for 3-4 hours or until the quinoa is cooked through
and the squash is very tender.
7. At this point you can remove some of the squash and mash it with a potato
masher and then put it back in the soup. This is totally optional, but makes
it a bit heartier.
8. Add some salt and pepper to taste and any other seasonings desired.
Garnish with fresh parsley if desired.
9. If desired, stir in some sour cream (we use and love reduced fat or fat free)
and some freshly grated cheddar cheese.
7-Ingredient Crock-Pot Black Bean Soup

Ingredients

• 3 cups dried black beans, soaked
• 1 TB olive oil -this little addition isn't counted in the "7." Coconut oil or butter
will also work, just something to grease the pan and veggies.
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 TB salt (reduce this amount if you plan to use broth, and your broth includes
salt), I use Real Salt
• ½ cup chopped cilantro
• 8 cups water or chicken broth (homemade), or a combination of both

Instructions

1. In a large skillet, over medium-high heat, heat the olive oil. Add the
chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just
until the onions are translucent. Add the minced garlic and stir for 1 minute,
until the garlic is fragrant.
2. Pour the black beans into the crock-pot, followed by the the pepper and
onion mixture. Add the chopped cilantro, salt, and water/broth. Stir the
soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on
low or 4 hours on high.
3. Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese,
avocado, or salsa. You can also drain a portion of the beans to use for
nachos (an easy recipe is coming soon), quesadillas, or tacos.
Easy Chicken Tortilla Soup Ingredients

• 4 Chicken Breast (thawed is best, but you can put in frozen)
• 1 14oz box of chicken broth. I use low sodium because I do add sea salt and in
my head hope it makes up the difference without being too much.
• 2 cans of petite diced tomatoes (if you like spice or flavor, get the ones with
garlic,, onion, peppers, etc…)
• 1 can of Rotel tomatoes
• 1 cup of Salsa of your choice (depending on your spice preference; I love
Herdez Salsa Casera, found by the green chiles and jalapenos with other salsas,
but generally grouped separately)
• 1 teaspoon ground Cumin
• 2 Garlic Cloves halved or chopped
• 1 or 2 teaspoons of olive oil
• 1 bunch of fresh cilantro
Easy Chicken Tortilla Soup Instructions
1. Turn crock-pot on high and complete first to steps while gathering
ingredients.
2. Pour olive oil in bottom of crock-pot
3. Add chopped or halved garlic
4. Once ingredients are gathered and you have completed prepping add
chicken broth
5. Place chicken breasts inside
6. Then add cans of tomatoes and Rotel (DO NOT DRAIN ANY)
7. Pour in salsa and cumin
8. Add Sea Salt and Ground Pepper to taste or you can wait until end.
9. Top with chopped cilantro ( I put enough in there to cover surface of liquid)

Cooking Options
1. Cook on low for 6-8 hours, if unattended an additional broth just in case.
herdez salsa casera
2. If present, I cook on high for two hours then turn to low for remaining cook
time.
3. I prefer the chicken to be falling apart, basically shredding itself.
4. Pull chicken apart or dice then add back into soup.
5. Serve with sour cream, tortilla strips, Monterrey Jack cheese, avocado,
black olives and green onions if desired.
6. This is a very easy and delicious chicken tortilla soup recipe.
7. You can also add big chunks of bell pepper and onion towards the end just
because I like it. I have added corn, black beans, zucchini and other
vegetables as well.
8. For vegetarian options – use vegetable broth and omit chicken and chicken
broth and amp up the veggies.
9. When I have vegetables in soup, I can get even my pickiest eater to eat
them.
Crock Pot Loaded Potato Soup

Ingredients

• 6 cups chicken broth
• 8 cups peeled and diced Idaho baking potatoes
• 1 medium diced onion
• 1 teaspoon salt
• 16 ounce bacon, cooked crispy and crumbled
• 2 cups milk
• 4 ounces sour cream
• 8 ounces shredded sharp cheddar cheese
• green onions, optional
• extra sour cream, optional

Directions

1. Peel, dice and rinse potatoes well.
2. Add the chicken broth, onion, salt, pepper and potatoes to the crock pot.
3. Cook on high for 4-8 hours or until the potatoes are fork tender.
4. Once the potatoes are cooked through mix the corn starch with the milk and
add to the crock pot stirring well.
5. Next add the cheese, sour cream and all but ¼ cup of the crumbled bacon to
the crock pot.
6. Cook for another hour or until the cheese is melted and the soup is creamy
and has thickened.
7. Serve with a teaspoon of sour cream, a pinch of the remaining crumbled
bacon and green onions if desired.
Crock-Pot Creamy Chicken Corn Chowder

Shared By: Two Healthy Kitchens

Ingredients

• 3 cups skim milk
• 1 16-ounce bag frozen corn kernels
• 2 cups frozen diced onions (see note)
• 2 cups frozen shredded hash brown potatoes (sometimes labeled as country
style)
• 2 cans (14¾ ounces each) cream-style corn
• 1 can (about 14 ounces) organic cream of mushroom soup (We like Health
Valley Organic – see note)
• ¼ cup real bacon bits (not Bac-Os)
• 1 tablespoon dried parsley flakes
• 2 teaspoons kosher salt
• ½ teaspoon garlic salt
• 1 pound chicken breast
• shredded reduced-fat cheese, minced fresh parsley, or whole grain dinner
rolls (personal bread bowls) for serving, optional

Preparation

1. Combine all ingredients except chicken breasts in your slow cooker,
stirring to mix thoroughly and to break up any clumps of vegetables.
2. Add chicken breasts to mixture, pushing them to the bottom of the slow
cooker.
3. Cook on low (6-8 hours), or on high (5 hours).
4. Just before serving, use two forks to shred chicken. Or, remove chicken
from slow cooker onto a plate or cutting board and cut it into small cubes, and
then return chicken to soup in slow cooker.
5. Serve soup sprinkled with cheese or parsley, if desired. Can be served in
hollowed-out, whole-grain dinner rolls as bread bowls.
Slow Cooker Thai Chicken Soup Ingredients
• 2 • 6 large • 2 • 1 • 4 cups • 2 (14- • 2 stalks • 2 large
medium garlic Tablespoons Tablespoon low- ounce) lemon carrots,
yellow cloves, freshly vegetable sodium cans grass, peeled
onions, minced grated oil chicken coconut bottom and
minced ginger broth milk 5 sliced
inches ¼ inch
only, thick
bruised
(see
pictures
above)

Garnishes

• fresh cilantro leaves• green onions, sliced thin• lime wedges

Instructions
1. In a medium heat-proof bowl, microwave onions, garlic, ginger, and oil.
Cook for 5 minutes, stirring occasionally, until the onions are softened.
2. In the slow cooker add the broth, 1 can of coconut milk, lemon grass,
carrots, 1 tablespoon fish sauce, and cilantro stems. Give it a quick stir, then
add the chicken to the pot, nestling it into place. Cover and cook on low
until the chicken is tender, about 4-6 hours.
3. Transfer chicken to cutting board, and let it cool slightly before shredding
with 2 forks. Let the soup sit for 5 minutes, then remove the fat from the
surface. Remove lemon grass and cilantro and discard.
4. Stir in the mushrooms, cover and cook on high until mushrooms are tender,
10-15 minutes. Microwave the remaining can of coconut milk in a small
bowl until warm, about 1-2 minutes. Add it to the pot along with the
remaining 2 tablespoons of fish sauce, lime juice, sugar, and curry paste.
5. Add the shredded chicken and let it heat through, about 5 minutes. Season
with salt and pepper and serve with garnishes.
CROCKPOT TOMATO BASIL PARMESAN SOUP RECIPE

Ingredients
o 2 15-ounce cans diced tomatoes o 1 10-ounce can tomato sauce o ¼
cup fresh basil, finely chopped o 3 teaspoons minced garlic o 1 tablespoon
salt o 1 teaspoon pepper o 1 medium white onion, diced o 1 cup half
and half o 4 cups chicken or vegetable broth o 2 cups shredded Parmesan
cheese
For the Roux
o 3 tablespoons butter o ¼ cup flour o 1 cup heavy cream OR half &
half
Directions
1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a
slow cooker/crockpot.
2. Cover and cook for 2 hours on high or 4-8 hours on low.
3. About 30-40 minutes before serving transfer soup to a blender or food
processor and puree until smooth, then return to crockpot.
4. Prepare the roux. Begin by melting the butter in a medium saucepan over
medium heat.
5. Add flour to melted butter and stir until flour clumps up. Slowly whisk in
the heavy cream (or half & half) until mixture is thickened and smooth.
6. Add roux and Parmesan cheese to crockpot and stir to combine.
7. Allow to cook another 20-30 minutes until cheese is completely melted.
Give it a good stir before serving.
8. Top with additional basil and Parmesan cheese if desired.
Slow Cooker Italian Vegetarian Bean Soup
Ingredients

• 1 lb. dry • 2 ribs of • 1 small • 3 • 1 • 2 tsp. • 2 tsp. • ¼ tsp. • Salt
Great celery, onion, carrots, Tbsp. dried garlic red and
Northern finely finely peeled fennel oregano powder pepper pepper
Beans chopped chopped and seeds leaves flakes to
finely taste
chopped

Instructions

1. Combine the beans, celery, onion, carrots, fennel seeds, oregano, garlic
powder and red pepper flakes and 5 cups of cold water in a 3 quart slow
cooker. Cook on high for 5 hours, until beans are tender.
2. If desired, drain to remove the bean cooking liquid which sometimes causes
gas. Whether you drain the beans or not you’ll need to add more liquid.
Add enough water to achieve desired soup thickness (it will be between 2-4
cups). Stir in salt and pepper to taste. Ladle into bowls. Top each serving
with 1 tablespoon of the parmesan cheese.
Crock Pot Cheesy Vegetable Soup

Ingredients

• 5 cubed • 2 cups • 1 cup • 2 cups • 2 cups • 6 cups
potatoes sliced diced chopped chopped chicken
carrots onions celery broccoli broth

Sauce ingredients
• ½ cup • 1 Tbsp prepared • ½ cup • 1 tsp • ½ tsp • 2 cups • 12 oz
butter mustard flour salt pepper milk American
cheese

Instructions

1. Place chopped vegetables and chicken broth into crockpot and cook on low
for 4-6 hours, or until vegetables are soft.
2. 30 minutes before serving, prepare sauce: On the stove melt butter; then
add flour, mustard, salt and pepper. Stir until combined.
3. Slowly add milk and cook on medium heat until thickened.
4. Add sauce to crock pot along with cheese. Stir until cheese is melted and
fully combined.
African Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles,
Brown Rice, and Lentils

Ingredients

• 1 medium yellow onion, chopped in small pieces
• 1/4 cup sliced green onion
• 2 red bell peppers, seeds removed and chopped into 1/2 inch pieces
• 1 T minced garlic (minced garlic from a jar is fine for this)
• 2 14 oz. can diced tomatoes with juice (I like Muir Glen organic tomatoes)
• 8 cups vegetable stock (or follow the original recipe and use 4 cups chicken
stock and 4 cups beef stock if you don't care about it being vegetarian)
• 1 tsp. ground cumin
• 1 T Ancho chile powder (I used ground Ancho powder from Penzeys)
• 1 tsp. New Mexico chile powder
• 1 tsp. Aleppo pepper
• (Use any combination of chile powders or spicy red pepper that you have if
you don't have Ancho chile powder or Aleppo pepper)
• 1/2 cup uncooked brown lentils
• 1/4 cup uncooked brown rice
• 1 cup peanut butter (for South Beach Diet, be sure to choose natural peanut
butter with no added sugar)

Instructions

1. I used a 3 quart crockpot for this recipe.
2. Chop onions, green onion, bell peppers, and garlic and place in crockpot.
Add canned tomatoes with juice, chicken and beef stock, ground cumin,
Ancho chile powder, New Mexico chile powder, Aleppo pepper, lentils,
and brown rice. Cook on high for about 4 hours or on low for about 8 hours.
3. After 4 hours (on high) or 8 hours (on low), reduce heat to low and stir in
peanut butter. Cook about one more hours. (Or do 30 minutes on high if
you're in a hurry for dinner.) Serve hot.
4. This soup freezes well.
Freezer to Crock-Pot Bacon Lentil Soup

Ingredients

• 5 slices pastured bacon
• 2 celery ribs, diced (about 1 cup)
• 1 cup carrots, diced (about 1 cup)
• 1 onion, chopped (about 1 cup)
• 4 collard greens, thinly sliced
• 1 cup French green lentils
• 3-4 sprigs fresh thyme
• 1 tsp salt (or to taste)
• 1-2 TB stone-ground mustard
• 1 TB apple cider vinegar
• 8 cups chicken or veggie broth

Instructions

1. Cook bacon until it is crispy on the stovetop or in the oven. Chop bacon
into small pieces.
2. Rinse and sort lentils. (I like this easy explanation of sorting.)
3. Combine all ingredients in your crock-pot and cook for 8 hours or until
Burrito Bowl Soup
Author: GO GO GO Gourmet
Ingredients

• 3.5 lbs pork • 1 • 1 quart • 1 • 1 can • 1 poblano • 1½ • 2½
shoulder, cut onion, chicken sprig black pepper, cups cups
into 5-6 sliced or thyme beans, seeded and frozen rice
large chunks thinly vegetable drained cut into corn
stock and strips
rinsed lengthwise

Toppings: diced tomato, grated cheese, lime wedges, sliced banana peppers,
chopped cilantro, chopped green onions
Instructions

1. Heat a heavy pot over medium-high heat (or heat a multicooker to 475).
Season the pork chunks with salt and pepper, then add them to the pot to
brown, approximately 5 minutes per side. Remove from the pot and add to
a slow cooker.
2. Add the sliced onions to the pot and saute until they are golden brown and
caramelized. Add a small amount of stock to the pot to deglaze the pan,
scraping up the any browns bits on the bottom with a wooden spoon. Add
the onions to the slow cooker.
3. Place 2 large sprigs of thyme on top of the pork and onions, then pour in the
remaining stock. Cook on LOW for 6-7 hours, until the pork is tender and
falling apart.
4. Shred the pork. Stir in the beans, corn, rice and sliced pepper, turn the slow
cooker to HIGH, cover, and cook until the rice is tender, approximately 30-
60 minutes.
5. Ladle soup into bowls. Squeeze a lime wedge over, then top with diced
tomatoes, cheese, peppers and cilantro and serve.
Crock Pot French Onion Soup

Ingredients

• 3 • 2 large • ½ • ¼ cup • 6 cups • ½ tsp • ¼ • French• Shredded
tbsp (jumbo) tbsp cooking reduced- seasoning teaspoon bread Parmesan
butter yellow white sherry sodium salt, or to dried cheese
onions, sugar beef taste thyme
sliced broth
into
rings

Instructions
1. Melt butter in a large pot over medium-high heat.
2. Once melted, add onions and cook onions until they become translucent,
about 10 minutes.
3. Sprinkle onions with sugar; reduce heat to medium.
4. Cook, stirring constantly, until onions are soft and browned.
5. Stir sherry into onion mixture and scrape bottom of pot to dissolve brown
bits from the pot.
6. Transfer onion mixture into a crock pot and add in beef broth.
7. Season to taste with seasoning salt; stir in thyme.
8. Cover crock pot and cook on High for 4 to 6 hours or Low for 8 to 10
hours.
Before Serving
1. Arrange a slice(s) of French bread on pan, cover with shredded cheeses.
2. Broil until cheese is melted, bubbly and beginning to brown on edges.
3. Top a cup or bowl of soup with cheesy French bread and serve.
Crock Pot Turkey & Rice Soup
Ingredients
• 8 cups water • 8 cups turkey/chicken broth • 2 chicken bouillon cubes
• 4 cups cooked turkey leftovers - shredded • 1 cup grated carrots ( I prep
mine ahead of time & freeze so I can grab & toss in when needed) • 2 tbsp
minced dried onions • 2 cups cooked white rice • Salt & pepper to taste
• 1 tbsp minced garlic • 3/4 of a 12 ounce bag of egg noodles
Instructions
1. Combine turkey, broth, water, bouillon cubes, carrots, salt, pepper, garlic
& onions in crock pot.
2. Cook on high 4 hours - stirring occasionally.
3. After it's cooked about 4 hours, toss in egg noodles, cover & continue to
cook.
4. Prepare rice (I use my rice cooker for this step-which cooks about 40
minutes. Just enough time to soften those noodles you just added to your soup)
5. Once rice is done-add into soup - stir.
6. Your soup is now ready to serve.
Ginger Chicken and Rice Soup

Author: Liz DellaCroce | The Lemon Bowl
Ingredients

• 8 cups • 20 • 4 inch • 4 • 1 bunch • 1 • ½ • 1 • ½
Kroger ounces piece teaspoons scallions teaspoon teaspoon star cinnamon
chicken Kroger ginger toasted - cut in salt pepper anise stick
broth - chicken root - sesame ½ inch pod
low breasts - cut in oil pieces
sodium boneless ½
skinless inch
slices

Instructions

1. Place all ingredients in the slow cooker with the exception of the brown rice
and cilantro. Cook on Low for 8 hours or High for 4 hours.
2. When you're ready to serve, use a pair of tongs to remove cooked chicken
breasts from the broth mixture. Set aside in a bowl and use two forks to
shred; set aside.
3. Heat the Kroger 90 Second Rice in the microwave according to package
instructions and divide evenly between four bowls. Next, add shredded
chicken breasts to each bowl.
4. Pour the remaining slow cooker broth mixture over a fine mesh strained
placed over a soup pot. Discard the ginger, scallion and spices left in the
strainer.
5. Use a ladle to cover each bowl of chicken and rice with the ginger broth.
Garnish with fresh cilantro to serve.
Slow Cooker Southwest Quinoa Chili
Ingredients

• Slow • 2 lbs • 1 Small • 2 Bell • 2 (14.5 • 1 (30 oz.) • 1 (26 oz.) • 1 (15
Cooker Lean Yellow Peppers, oz.) Cans Can Chili Can oz.)
Southwest Ground Onion, diced (I Mexican- Beans, Ranch Can
Quinoa Turkey chopped used red Style undrained Style Kidney
Chili and Diced Beans, Beans,
yellow) Tomatoes undrained drained
and
rinsed

Instructions

1. In a skillet, brown the onion and bell pepper for 10 minutes on medium heat
or until the onions are translucent. Add in the ground turkey. Cook for 10
minutes or until the meat is fully cooked.
2. Transfer the onions, peppers, and ground turkey into a slow cooker. Add in
the remaining ingredients. Stir. Cook on low for 5-6 hours. Serve with
optional toppings.
Creamy Crock Pot Mac and Cheese
Ingredients

• 16 oz. • 4 cups • 2 cups • 16 • 1 • 12 oz. • 1 (10¾ • ½ • ½ tsp.
box mild sharp oz. stick evaporated oz.) can tsp. black
elbow cheddar cheddar sour butter milk condensed salt pepper
macaroni cheese, cheese, cream cheddar
shredded shredded cheese
soup

Instructions

1. Boil macaroni in water for 6 minutes. Drain and add to crock pot.
2. In a large saucepan, melt butter and 4 cups of cheese. Stir until the cheese
melts.
3. Add the melted cheese, the unmelted sharp cheddar, sour cream, soup,
evaporated milk, salt and pepper to the crock pot.
4. Stir until all ingredients are combined.
5. Cook on low for two hours, stirring every 30 minutes or so.
Slow Cooker Vegetable Pasta

Ingredients

• 2 T • 1 red • 3 • 1 red • 1 green • 1/2 C • 28 oz. • 1 t Italian •
extra onion, cloves bell bell crimini tomato seasoning
virgin chopped garlic, pepper, pepper, mushrooms, sauce
olive minced chopped chopped sliced
oil

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Cook onions until
soft, then add garlic and cook for a minute until fragrant. Transfer cooked
onions and garlic to slow cooker along with the remaining vegetables,
tomatoes, Italian seasoning, salt and pepper. Cook on high for 2 hours or
low for 4 hours.
2. When the sauce is almost ready, bring a large stockpot of salted water to a
boil. Cook noodles according to package directions, then combine with
sauce from slow cooker. Serve with shredded Parmesan cheese.
Slow Cooker Squash Lasagna

This lasagna recipe has a seasonal and healthy twist, using squash, whole wheat
noodles and a relatively small amount of mozzarella. For more traditional
lasagna, replace squash and sage mixture with a 25 oz. jar of your favorite pasta
sauce. See my recipe for slow cooker spinach lasagna for more info.
Makes 4-6 servings

• 1 package of regular whole wheat lasagna noodles (I’ve used the “no boil” kind
in the slow cooker too and both that and regular noodles work, so use whatever
you have on hand)
• 2 10-oz. packages of frozen pureed squash or 2 cups of fresh pureed squash•
• ½ teaspoon of dried rubbed sage
• 1 15-oz. container of part skim ricotta cheese
• ½ cup of milk
• ¼ cup of parmesan, grated
• ¼ – ½ cup of part skim mozzarella, shredded
• A few handfuls of spinach (optional)
• Note: you don’t have to add extra water. The slow cooker steams the noodles
just fine on its own.

Directions
1. In a bowl, combine squash with sage. Add salt and pepper to taste. In
another bowl, combine ricotta with milk and parmesan. Add salt and pepper
to taste.
2. Coat the inside of a 5-6 quart slow cooker with non-stick spray. Place a
layer of noodles at the bottom (you will have to break them to make them
fit – don’t worry about using little pieces to fill in crevices, it will come out
just fine). Cover with half of the squash mixture, spreading it evenly.
3. Place another layer of noodles on top, then a layer of spinach and half of the
ricotta mixture. Repeat layers, ending with ricotta. Sprinkle mozzarella on
top. Cover and cook on low for 3-4 hours (until noodles are tender).

• To use fresh squash, cut in half, remove seeds and roast in a 400°F oven for
around 45 minutes or until soft. Let cool, then scoop out flesh and puree in
blender or food processor.
Crock Pot Sausage Pesto Pasta Recipe
• Sausage• 250g pkg • 10 oz • 1 Tbsp • 1 cup • 1/2 • 1/2 • 2 cups • 14 oz can
Pesto ground container minced diced cup cup fresh diced
Pasta sausage, of pesto garlic onion diced diced spinach tomatoes
cooked celery carrots {optional}
• add • 2 cups • 16 oz
before shredded pkg
serving mozzarella rigatoni,
cheese cooked

4-6 hours on low

Pasta e Fagioli Italian Soup
Prep time 15 mins
Total time 15 mins
This hearty soup is full of veggies, beans, beef and pasta. It can be made in the
slowcooker, which means you come home to a hot, comforting meal.
Serves: 12-14 Servings
Ingredients

• 2 lbs • 1 onion, • 3 • 4 stalks • 2 (14.5 • 1 (15.5 • 1 (15.5 • 32 • 3
ground chopped carrots, of ounce) ounce) ounce) ounces teaspons
beef chopped celery, cans of can of can of of oregano
chopped petite black great beef
diced beans, norhtern stock
tomatoes, drained beans,
undrained and drained
rinsed and
rinsed

Instructions

1. In a large skillet, brown the ground beef. Drain off the fat and put it in a
slow cooker.
2. Add all of the ingredients except for the pasta. Cook the soup on low for 7-
8 hours, or on high for 4-5 hours. With one hour left, add in the uncooked
pasta. You can also cook the pasta separately and add it to the soup after
cooking.
Chicken Alfredo Pasta with Broccoli

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 and 3/4 cups chicken broth, separated
• 1 teaspoon minced garlic
• 1/2 teaspoon lemon pepper seasoning (I use Mrs. Dash chicken seasonings)
• 1/2 teaspoon freshly ground pepper
• 1 container (14.5 ounces) Prego Homestyle Alfredo sauce or Prego Roasted
Garlic Parmesan Alfredo Sauce
• 2 cups uncooked rigatoni pasta
• 1 tablespoon cornstarch + 1 tablespoon water
• 1 and 1/2 cups chopped broccoli
• 1/4 cup freshly grated Parmesan cheese
• Optional: salt, red pepper flakes, fresh chopped parsley

Instructions
1. Spray the slow cooker with nonstick spray.
2. Remove any fat from the chicken breasts and cut into large pieces. Place the
pieces of chicken breast in the crockpot and cover with 1 cup of chicken
broth.
3. Place on low for 5-7 hours or high for 3-5 hours. The chicken should be
completely cooked through.
4. Drain the chicken breasts and shred in the crockpot with 2 forks.
5. Add remaining 1 and 3/4 cups chicken broth, minced garlic, lemon pepper
seasoning, ground pepper, jar of Alfredo sauce, and uncooked pasta to the
crockpot. Stir well.
6. In a small cup, stir together the cornstarch and water with a fork until
smooth. Pour into the mixture and stir.
7. Chop the broccoli into fairly small pieces. Place the chopped broccoli
evenly on top of the mixture (Do not stir in. This will give the broccoli a
“steamed effect” by placing it on top).
8. Cover and cook on high for 45 minutes to an hour or until the pasta is
completely cooked through and the broccoli is crisp tender. (Watch
carefully – every slow cooker is different!! Mine took exactly 45 minutes
— the pasta was al dente and the broccoli crisp tender.
9. Remove the lid and stir in the Parmesan cheese and all optional seasonings.
I generally add more pepper, salt, a sprinkle of red pepper flakes and
freshly chopped parsley.
Baked Ziti

Ingredients

• 2 – 1 lb blocks
whole milk
mozzarella
cheese
• 2 lbs uncooked
ziti pasta
• 1 pound ground • 1 – 45- • 32- • 1 egg, • 1 • 1 • 1
beef ounce ounce beaten tablespoon teaspoon teaspoon
jar ricotta fresh salt pepper
sauce cheese parsley

Directions

1. Turn the crock pot on high and spray with cooking spray or wipe down the
inside with oil.
2. This will help with clean up.
3. In a large pot brown the ground beef.
4. Drain the ground beef and return it to the pot. If you like to add onions or
peppers add them to the pan and cook with the ground beef.
5. Pour the sauce over the meat and mix well.
6. Remove the pot from the heat and set aside.
7. In a large bowl beat the egg. Add the ricotta cheese, parsley, salt, and
pepper and mix well.
8. Set aside.
Slow Cooker Spicy Spaghetti

Ingredients

• 1 lb • 6 large • 1-6oz • 1-14 • 1 • 1 • 3 • 3 Tbsp • 2 Tbsp
93% tomatoes can oz can jalapeno vidalia cloves fresh fresh
lean diced (or tomato tomato pepper onion, garlic, basil, spicy
ground 2-14 oz paste sauce diced grated chopped oregano,
beef cans of or chopped
diced diced
tomatoes)

Instructions

1. Wash, prep and chop all veggies
2. Mix all ingredients together in slow cooker.
3. Cover, turn on low and heat for 8 hours.
4. Add pasta, turn to high for 30 minutes.
5. Mix and enjoy!!
Vegetarian Chili with butternut squash

Ingredients

• 1 • 1 red • 14 oz • 14 oz • 4 cups • 2 cups • 1 cup • 3 • 2
medium pepper fire kidney butternut vegetable corn - cloves chipotle
onion - - roasted beans - squash - or fresh garlic - peppers
diced seeded diced drained peeled chicken or minced in
and tomatoes and and broth - frozen adobo -
diced rinsed diced low minced
sodium (remove
seeds to
lower
heat)

Instructions

1. Place all ingredients in your slow cooker and heat on High for 4 hours or
Low for 8 hours.
2. Garnish with scallions, Greek yogurt, cilantro or crushed tortilla chips.
Quinoa Tex-Mex
Ingredients

• 1 and • 1 can • 1 can • 1 can • 1 cup • 1 • 1/2 • 1/2 cup • 2
1/2 (15 (14.5 (15.25 sweet poblano teaspoon yellow tablespoons
cups ounces) ounces) ounces) peppers, chili minced onion, chili
quinoa, black diced corn, chopped pepper garlic chopped powder
well beans, tomatoes, drained (~3/4
rinsed drained undrained and cup),
and rinsed chopped
rinsed

Instructions

1. Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
2. Place the washed quinoa, drained and rinsed black beans, undrained diced
tomatoes, drained and rinsed corn in the slow cooker.
3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired).
Add the chopped peppers, minced garlic, and chopped onion to the slow
cooker. Stir everything together. Add in the chili powder, ground cumin,
and water. Stir again and cook for 3-4 hours on high or until the water is
completely absorbed and the quinoa is cooked through.
4. Remove from heat and stir in the chopped cilantro, fresh lime juice, taco
seasoning to taste, and green onions if desired. Season with salt and pepper.
5. Stir in the mozzarella cheese and enjoy immediately.
Vegetable Curry with chickpeas

Ingredients

• 4 cups • 2 cups • 1 • 1 red • 1 • 15 ounce • 15 • ½ cup • ½
cauliflower Brussels sweet pepper medium can ounce light chicken
- cut in sprouts - potato - onion - chickpeas can coconut broth -
florets quartered - diced diced - drained tomato milk low
peeled sauce - sodium
and low (or
diced sodium vegetable
broth)

Ingredients

1. Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and
spices in the slow cooker and heat on Low for 8 hours or on High for 4
hours.
2. Before serving stir in green peas to warm.
3. Check for seasoning and adjust accordingly.
4. Serve over brown rice or grain of choice (or on own) with yogurt, cilantro
and scallions. Sriracha doesn't hurt either.

Crockpot Lentil Vegetable Lasagna
Ingredients

• 1 jar • 2½ c • 2½ c • 2 • 1 tsp • black • 1-16 • 1 c frozen • 2
pasta cooked mixed cloves oregano pepper, oz tub spinach Tbsp
sauce lentils vegetables garlic, to taste part (defrosted pesto
(24- (fresh or minced skim &
32 frozen) ricotta squeezed
oz) to remove
water)

Instructions

1. In a bowl, mix together the pasta sauce, vegetables, lentils, garlic and
oregano.
2. In a separate bowl, mix together the spinach, ricotta and pesto.
3. Spoon a thin layer of sauce onto the bottom of the crockpot.
4. Break 3 lasagna noodles to fit in the crockpot.
5. Top with some of the ricotta mixture, sauce and a little mozz cheese.
6. Repeat 2 more times.
7. Cook on low for 4 hours or until noodles and vegetables reach desired
tenderness.
Slow Cooker Vegetarian Stuffed Bell Peppers
The Ingredients

• 6 bell • 1/2 cup • 1 (15- • 1 (8- • 1 • 2 cups • 1/2 • 1/4 • 1/4
peppers prepared ounce) ounce small cooked teaspoon teaspoon teaspoon
(your or can ) can onion, long smoked kosher black
choice premade black corn diced grain paprika salt pepper
of pasta beans, (there's rice
colors) sauce drained a
and picture
rinsed of a
16-
ounce
can; I
only
used
half)

The Directions

1. Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the
seeds and membranes from the inside of each. In a mixing bowl, combine
the pasta sauce, beans, corn, onion, rice, spices, and cheese.
2. Mix well to combine. Shove as much of this concoction as you can into
each of your cored peppers. Carefully nestle the peppers into the pot. Pour
1/3 cup water around the pepper bases.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4.
4. The pepper will wilt a bit, but still be intact. Carefully remove them with
serving spoons.
Barley and bean tacos with avocado chipotle cream
Ingredients

For the filling:
• 1 red onion, • 1 cup • 1 can black • 1 (14 ounce) can • 1 cup
chopped frozen beans, drained fire-roasted barley•
corn and rinsed diced tomatoes
• 2 cups low- • juice • 1 teaspoon • ½ teaspoon • ½ • ½
sodium of ½ a cumin smoked paprika teaspoon teaspoon
vegetable lime salt garlic
broth powder
For the avocado chipotle cream:
• 1 ripe • 1 ½ tablespoons • 1 • 1 teaspoon minced • ⅛ teaspoon
avocado plain greek tablespoon chipotle pepper in salt, or more
yogurt half and adobo sauce to taste
half

For serving:
• flour or corn tortillas• chopped cilantro• crumbled feta

Instructions
1. To make the filling - add all of the filling ingredients to a crockpot. Give it
a good stir then cover and cook on low for 5 to 6 hours. You want most of
the liquid to be absorbed and the barley to be nice and tender and chewy.
2. To make the avocado cream - remove the pit from the avocado and scoop
the flesh into a medium bowl. Mash well with a fork. Add in the greek
yogurt, half and half, minced chipotle and salt. Mix until well combined.
3. To serve - spoon some of the filling onto a tortilla. Top with some of the
avocado cream, cilantro and feta.
Crock-Pot Chicken Enchilada Dip
Ingredients
• 2 cups shredded • 1 can (10 oz) • 1 can (7 oz) • 2 cups Mexican
cooked chicken enchilada sauce chopped green Blend shredded
chiles cheese

Instructions
1. Add all ingredients to slow cooker and cook on high for 2 hours or on low
for 4 hours.
Tangy Crock Pot Lil Smokies

Ingredients

• Two 14 oz. packages of Lil Smokies
• One 6 oz. jar of yellow mustard
• Two 12 oz. jars of currant jelly

Instructions

1. Place all items in your crock pot {or a pot on the stove top if you don't want
to haul out the crock pot} and simmer on low, stirring occasionally to
combine the mustard and jelly.
2. The sausage is fully cooked, so these can be served as soon as the sausage
is hot and the sauce is combined.
3. I would recommend a double batch if you are feeding a crowd!
Bacon Jalapeno Popper Dip Recipe

Author: Krystle

Ingredients

• 8 oz cream • 1 cup cheddar • 1 cup • 1 • 2-4 • ⅓ cup
cheese,softened cheese, mozzarella tablespoon jalapeno crispy
shredded cheese ranch peppers, cooked and
,shredded seasoning diced(take crumbled
mix the seeds bacon
out) (reserve a
few
tablespoons
to add as a
garnish)
• 2 cups sour • 2 tablespoon • 1
cream onion,chopped tablespoon
parsley

Instructions

1. Stir all ingredients together until combined.
2. Evenly spread into a 9x9 baking dish. Top with remaining bacon.
3. Bake at 350 degrees for 15-20 minutes or until golden brown.
Crockpot Beer Meatballs

Ingredients

• 2-3 lbs. • 12 oz. • 1 T. • 1/2 tsp • 1/2 tsp • 1/2 tsp • 1 tsp • 2 T. • salt,
frozen beer, garlic dried ground paprika pepper brown to
meatballs your powder thyme mustard sugar taste
choice

Instructions

1. Mix the spices and sugar in a bowl till combined.
2. Slowly pour in the beer and stir.
3. Put the meatballs in the crockpot and pour the beer mixture over them.
4. Cook the meatballs in the crockpot on low for 5-6 hours, stirring once to
make sure the meatballs are all coated with the beer mixture.
5. Plate and serve!
Honey Garlic Crockpot Meatballs

Ingredients

• 1/2 cup • 1/4 • 1 cup • 3 • 3 cloves • 1 dash of • 1 bag fully
brown cup ketchup tablespoons garlic, liquid cooked,
sugar honey soy sauce minced smoke frozen
meatballs

Instructions
1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce,
garlic and liquid smoke.
2. Place frozen meatballs in a crockpot and pour sauce over meatballs. Stir to
evenly coat all meatballs.
3. Cook on LOW for 4 hours, stirring occasionally.
Chicken Chili Dip

Author: The Crumby Cupcake

Ingredients

• ½ deli rotisserie chicken, shredded
• 1 jar black bean & corn salsa (I used Trader Joe's Cowboy Salsa)
• 12 ounces sour cream
• 12 ounces Mexican shredded cheese blend
• Juice of 1 lime

Instructions

1. Place all ingredients in a 1.5-quart crockpot (or any size, but it fits perfectly
in the mini!), and stir to evenly distribute.
2. Cook for about 2 hours, or until everything is nice and melty and delicious.
3. Serve with tortilla chips, or in a bowl if you just feel like chili!
Crock Pot Chili Queso Dip

Author: Kimberly Sneed

Ingredients

• 1 cup Kraft Mexican Four Cheese blend
• 1 cup Kraft Triple Cheddar blend
• 2 cans chili (no beans)
• ½ cup milk
• 2 tbsp chili powder

Instructions

1. Mix together cheese, chili, milk and spices in your crock pot and turn on
high.
2. Allow cheese to melt, stirring from time to time.
3. Once thoroughly melted (approximately 30-45 minutes), turn crock pot to
warm and serve with tortilla chips.
Healthier Reuben Dip (Oven, Microwave or Crock Pot Appetizer Recipe)
Shared By: Two Healthy Kitchens Ingredients
• ⅓ cup
nonfat
plain Greek
yogurt
• 3 • 2 • 4 • 1½ • ½ • ¼ • ¼ • ¼
tablespoons ounces teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon
ketchup reduced- sweet white hot garlic onion kosher
(natural or fat pickle vinegar sauce powder powder salt
organic, cream relish (such as
see note) cheese, (natural Frank’s
softened or Red
organic, Hot)
see note)
For serving: whole grain crackers, or mini appetizer-sized slices of rye or

pumpernickel bread (lightly toasted, if desired)
Preparation

1. In a medium bowl (or directly in an un-greased serving container, such as
an 8×8 baking pan, a small oval baking dish, a pie pan or a mini slow
cooker insert), thoroughly combine Greek yogurt, ketchup, cream cheese,
pickle relish, vinegar, hot sauce, garlic powder, onion powder, and salt. Stir
in corned beef, Swiss cheese, and sauerkraut.
2. Cook dip mixture according to your cooking method of choice (see below),
until the cheese is melted and the dip is hot throughout.
3. Garnish with parsley, if desired, and serve with crackers or appetizer
breads.
4. This dip can be kept hot for parties by using a mini (1-to 2-quart) slow
cooker. Cook the dip in the slow cooker until hot and melted throughout, at
least an hour or two (depending on the wattage of your slow cooker), and
keep the dip hot in the slow cooker throughout your party.
5. If you’re short on time before serving this, alternately, you can quickly heat
this according to the microwave directions above, and then transfer the
already-heated dip to your mini slow cooker to keep it hot during your
party.
Crock Pot Buffalo Chicken Dip

Ingredients Needed:
• 1 can chunk chicken drained (10 oz) • 1 package cream cheese (8 oz)
• 1/2 cup ranch dressing • 3/4 cup red hot sauce (like Frank's) • 3/4 cups
shredded cheddar cheese •

Instructions
1. Add all ingredients to a 1.5 quart crock pot.
2. Turn on crock pot and stir every 10 minutes until cream cheese is melted
and chicken is heated through.
3. Serve!
Slow Cooker Chocolate Lava Cake

Ingredients for Cake layer

• 1 cup flour
• 2 teaspoons baking powder
• 2 ounces semisweet chocolate or 2 ounces chocolate chips
• 2/3 cup sugar
• 3 TBS Dutch-processed cocoa powder
• 1 TBS vanilla extract
• 1/4 tsp salt
• 1/3 cup milk
• 1 egg yolk

Ingredients for liquid layer

• 1/3 cup Dutch-processed cocoa powder
• 1/3 cup sugar
• 1 1/2 cups hot water

Instructions

1. Spray the inside of a 2 ½ quart to 5 quart slow cooker with non stick spray.
2. In a medium bowl, mix the flour and baking powder together; set aside.
3. In a large microwave safe bowl, melt the butter and chocolate in the
microwave in 30 second increments, mixing between each increment,
cooking until melted (shouldn't be more than 2 minutes).
4. Adding to the butter mixture, whisk in 2/3 cup of sugar, 3 TBS of cocoa,
vanilla, salt, milk, and egg yolk. Add the flour mixture and stir until
thoroughly mixed. Pour the batter into the slow cooker and spread it evenly.
5. In a medium bowl, whisk together the 1/3 cup sugar, 1/3 cup brown sugar,
1/3 cup cocoa and hot water until completely mixed together. Pour the
mixture over the batter in the slow cooker. - DO NOT MIX.
6. Cover and cook for 2-3 hours on HIGH, checking at the 2 hour mark. The
cake should look done, and the sides of the cake will be away from the
sides of the slow cooker. The larger your slow cooker, the shorter the
cooking time will be. •I cooked in a small 2.5 quart slow cooker and it took
exactly 2 hours.
7. Remove the top, be careful not to drip water from the lid onto the cake, and
allow to cool for 30 minutes. Serve topped with ice cream or whipped
cream.
8. Enjoy!
Peach cobbler

Ingredients

For the peaches
• 8-12 medium ripe peaches, peeled, pitted, and sliced (or 2-3 cans of sliced
peaches, drained)
• 1 stick of butter, melted
• ¼ cup granulated sugar
• ⅛ teaspoon nutmeg
• ½ teaspoon cinnamon
• 2 teaspoons flour
• For the cobbler
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoons vanilla
For the topping
• 3 tablespoons sugar
• 1 tablespoon cinnamon

Instructions
1. In a large bowl, combine sugar, brown sugar, nutmeg, cinnamon, and flour.
2. Toss peaches in the bowl and toss to fully coat the peaches in the mixture.
3. Pour your melted butter and lemon juice in a lightly greased crockpot.
4. Dump your peach mixture over the butter. Turn crockpot on HIGH, cover
and set aside.
5. In a large mixing bowl, mix together the brown sugar, sugar, flour, and
baking powder for the cobbler.
6. Add milk and vanilla to the flour mixture and whisk until just combined.
7. Pour cobbler batter over peaches in the slow cooker. Re-cover.
8. In a separate small bowl, mix 3 tablespoons of granulated sugar with 1 T
cinnamon.
9. Sprinkle cinnamon mixture over cobbler in the slow cooker.
10. Cook on HIGH for 2½-3 hours, or until cobbler is set.
11. Let stand 5-10 minutes before serving.
12. Serve warm, topped with ice cream, if desired.
Apple Cobbler

Ingredients

• 2 21 oz cans apple pie filling
• 2/3 cup flour
• 1/4 cup ground almonds or almond meal
• 1/4 teaspoon baking powder
• pinch of salt
• 4 tablespoons butter, softened
• 1 egg
• 1/2 teaspoon vanilla extract

Directions

1. Pour the apple pie filling into a 4 quart crock pot.
2. Mix the brown sugar, flour, almonds/almond meal, baking powder,
cinnamon and salt in a bowl.
3. Cut the butter into pieces and using your hands rub the butter into the dry
ingredients until medium crumbles form.
4. Remove 1/2 cup and set aside.
5. Beat the egg and vanilla together.
6. Add the egg to the bowl with the remaining ingredients.
7. Drop dough by the spoonful over the top of the apple pie filling.
8. With the back of the spoon spread the topping over the apples.
9. Sprinkle reserved crumbs over the top.
10. Cover the top of the crock pot with a triple layer of paper towels.
11. Place the crock pot lid over the paper towels.
12. Cook for 2.5 hours on low.
13. After 2.5 hours remove the lid and paper towels and continue to cook for
another 30-45 minutes or until the topping has cooked through.

Overnight Pear Cobbler

For the Filling:

• 6 C. ripe pears, peeled, cored, and chopped into 1-inch cubes
• 1 C. Honeycrisp apple (or other sweet-tart apple) peeled, cored and chopped
into 1-inch cubes
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg (freshly ground, if possible)
• 1/8 tsp. salt
• ½ C. baking mix (I like Jiffy brand)
• 3 Tbs. unsalted butter, softened
• ¾ C. 2% milk
• ½ C. granulated sugar
• 2 eggs
• 1 tsp. vanilla extract

For the Topping:

• 1/3 C. brown sugar, packed
• 3 Tbs. unsalted butter, cold and cut into ¼-inch pieces
• 1 C. baking mix (such as Jiffy or Bisquick brands)

Instructions

Filling:

1. Butter the crock of a slow cooker before adding the chopped pears and
apples. Sprinkle the cinnamon, nutmeg, and salt over the fruit, and toss to
coat. Beat together the baking mix, softened butter, milk, granulated sugar,
eggs, and vanilla until well blended, and then pour it over the spiced pear
mixture.

Topping:

1. Whisk more baking mix with brown sugar to combine. Cut the cold butter
cubes into the sugary baking mix until pieces are the size of peas. Evenly
distribute the topping over everything in the crock.
2. Cover the crock, and cook on the low setting for 6 to 7 hours, or until fruit
is soft and topping is set and browned. Serve with a healthy splash of milk
or cream over top.
Cinnamon Roll Fondue

Ingredients

• Slow • 1 (8 • 1/2 cup • 1 and • 2 cups • Miniature • 2
Cooker ounces) butter, at 1/2 powdered Cinnamon packages
Cream cream room teaspoon sugar Rolls regular-
Cheese cheese, at temperature vanilla sized
Fondue room extract Buttermilk
temperature Biscuits
(not
grands)

Instructions

1. For the fondue, beat the cream cheese (that has been at room temperature)
until completely smooth. Beat in the room temperature butter (do not melt)
and vanilla extract until smooth and well combined.
2. Slowly beat in the powdered sugar until completely combined.
3. Transfer the mixture to a heat-safe glass or ceramic bowl or dish that will fit
into your slow cooker.
4. Place the bowl or dish filled up with the fondue mixture in the slow cooker.
Place the lid over the slow cooker and place on low for 1 hour and 30
minutes to 2 hours stirring occasionally.
5. When ready to serve, either leave it in the slow cooker to keep it warm, or
pull it out and transfer to another dish.
6. Time the cinnamon rolls to be done when the fondue will be done for best
results!
7. For the cinnamon rolls, preheat the oven to 400 degrees F. Spray a
miniature muffin tin with non-stick spray and set aside.
8. Remove the biscuits from the package and roll each one out with a rolling
pin to get it a little bit wider/larger.
9. In a small bowl, melt the butter. In another small bowl, combine the sugar
and cinnamon (Add more cinnamon if desired).
10. Dip each biscuit in the melted butter, shake off the excess and then dip and
cover it in the cinnamon-sugar mixture. Shake off the excess.
11. Roll from left to right to form a long tube. Then roll from bottom to top to
form a miniature cinnamon roll.
12. Place each one in it's own cavity in the miniature muffin tin. Bake for 8-10
minutes or until the biscuits are no longer gooey and are baked through. (I
like to underbake them slightly, but do what you prefer).
13. Place the baked cinnamon rolls on popsicle sticks, or cinnamon sticks and
dip into the fondue mixture.
14. This dessert is best when the cinnamon rolls are hot/fresh out of the oven!
Pumpkin Caramel Cake

Ingredients

• 1 box yellow cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 1 jar caramel topping
• Ice cream for serving

Instructions

1. In a large mixing bowl, whisk together all ingredients except for caramel
topping.
2. Pour batter into a greased crockpot.
3. Cook on HIGH for 2 hours, until cake begins to set
4. Pour about ¾ of the jar of caramel topping
5. Continue cooking on HIGH for an additional 1-2 hours until cake is totally
set.
6. Let sit for 5-10 minutes before serving.
7. Serve warm, drizzled with remaining caramel topping and a scoop of ice
cream
Chocolate Fondue

Ingredients

• 12 ounce bag of semi-sweet chocolate chips
• 12 ounce jar of caramel topping (found in the ice cream section)
• 12 ounce jar of seedless raspberry jam or preserves

Instructions

1. Combine all ingredients in a 2½ quart slow cooker. Cook on low, stirring
frequently to combine the ingredients. Once all ingredients are well mixed
and hot, approximately 1½ hours, serve.
Pumpkin Rice Pudding

Ingredients

• 4 cups milk of • 2 cups rice • 2 cups • 1 cup • ½ cup • 4 tsp • 1 tsp
choice (whole, (short grain pumpkin raisins (or brown pumpkin pure
soy, rice, etc) white rice) puree dried sugar pie spice vanilla
cranberries) extract

Instructions

1. Spray slow cooker very well with non-stick cooking spray (or use a slow
cooker liner). Add all the ingredients to the slow cooker and stir well. Cook
on low for 3-4 hours or until the rice is tender.
Homemade Crockpot Caramel Sauce

Author: Jamie Harrington
Ingredients
• 1 Cup • 1 Cup • ½ Cup Light • ¼ Cup • 1 • ½ Heavy
White Sugar Brown Corn Syrup Butter Tablespoon Cream
Sugar Water

Instructions
1. Combine all the ingredients into your crockpot and turn on medium heat.
2. Stir the ingredients constantly until they begin to boil then remove from
heat.
3. Stir in the heavy cream. Continue stirring 2-3 minutes until the cream is
fully incorporated.
4. Allow to reach room temperature. You may want to stir a bit more to ensure
all ingredients are mixed well.
5. Pour caramel into a canning jar or container. You can serve immediately
with some freshly cut apple slices or store in an airtight container in the
fridge for future use.
6. When ready to use, simply place into the microwave for 30 seconds and
stir.
7. The sauce is good for about 1 week refrigerated.
Caramel Apples

Ingredients

• 2 (14 ounce) packages caramels
• ¼ cup water
• 8 tart apples with sticks inserted

Instructions

1. Lightly butter the slow cooker.
2. Add caramels and water to the Crockpot.
3. Cover and cook on High for about 1 -1½ hours, stirring occasionally to
prevent burnt spots.
4. When caramels are melted, turn heat to Low or Warm.
5. Prepare a piece of wax paper or foil, liberally greased with butter to prevent
sticking.
6. Dip apples into Crockpot and cover completely with caramel.
7. Allow excess to drip off the apple. Then transfer to greased wax paper.
8. Allow caramel apples to cool and set before eating.
Easy Crock Pot Pumpkin Coffee Cake Recipe
Ingredients
• Betty Crocker Cinnamon Struesel • 1 cup Pumpkin • ⅛ cup • 1 tsp Pumpkin
Bread Mix Puree Sugar Spice

Instructions
1. Set your crock pot to high and spray with non-stick cooking spray.
2. Mix together pumpkin puree, sugar and pumpkin spice.
3. Add in cinnamon struessel bread mix and stir until combined.
4. Pour batter into crock pot and top with struessel pouch.
5. Add crock pot lid and cook for 60-75 minutes until toothpick inserted in the
middle of the cake comes out clean.
Baked Apple

Ingredients

• 6 large apples
• 2 tablespoons margarine or butter
• 1/2 cup apple juice
• 1/4 cup walnuts or 1/4 cup old fashioned oats

Directions

1. Wash and core apples. You can use a melon baller or pairing knife to core
the apples. Pair off a 1 inch strip of the skin around the top of the apple to
prevent the apples from splitting.
2. Mix the brown sugar, cinnamon, margarine and walnuts (or oats) together
in a large bowl and fill each apple with the mixture.
3. Place apples in the slow cooker and add the apple juice around the bottom
of the apples.
4. Turn crockpot on high heat and cook for 2 1/2 – 3 hours until apples are
soft when poked with a fork.
5. Serve with ice cream and caramel sauce or go old school and just serve as
is!!!
Crock Pot Baked Pears with Maple Streusel

Ingredients

• 6 pears
• 1 cup oatmeal
• 3/4 cup packed brown sugar
• 1/4 cup maple syrup
• 2 teaspoons cinnamon
• 1/4 cup butter

Instructions

1. Start by coring and slicing 6 pears in half and arrange cut side up in your
crock pot. {I lined my crock pot with foil so make clean up a cinch!}
2. Next mix the oatmeal, brown sugar, cinnamon, and maple together in a
medium bowl.
3. Layer the streusel on top of the apples to cover the top then sprinkle the top
with pats of butter.
4. Bake on High for 2 hours or low for 4 hours.
Traditionally Brined Crockpot Pulled Pork Shoulder
Ingredients

• 1 (3-4 • 2 cups • 4 cups • 1/4 • 1 large • 1 • 1 Tbsp. • 1 • 1 tsp.
pound) pure apple cup onion, Tbsp. ground Tbsp. unsweetened
pasture- water, cider or sea cut ground mustard chili cocoa or raw
raised or white salt into 8 cumin powder cacao
pork more vinegar, wedges powder
shoulder as or more
needed as
needed

Instructions

1. Score your shoulder roast with a skewer or sharp knife to allow the
marinade to penetrate deeper.
2. Place the scored pork shoulder into the ceramic bowl of your slow cooker.
In a 2-to-1 ratio of vinegar and water, pour enough vinegar and water into
the slow cooker to assure the pork is completely covered. Add the sea salt.
3. Put the ceramic bowl in the refrigerator and allow the pork to marinate 12–
24 hours.
4. After marinating, pour out enough of the liquid from the ceramic bowl to
expose about 1/2-inch of pork.
5. Add the onion wedges to the remaining liquid.
6. Season the exposed surface of the pork shoulder with the cumin, mustard,
chili powder, cocoa and sugar.
7. Place the bowl into the base of the slow cooker and cook on High until the
pork is tender and falls apart easily, 8 to 10 hours.
8. Carefully remove the pork to a cutting board and, using a pair of forks,
shred the meat. Remove and discard any excess marinade or fat.
9. Enjoy alone or with your favorite sauce.
Crockpot or Oven Roaster Chicken

Ingredients

• 1 whole chicken (crockpot) or 2 whole chickens (oven roaster)
• 1-2 onions, coarsely choppd
• 4-5 carrots, coarsely chopped
• 4-5 stalks of celery, coarsely chopped

Instructions

1. Throw all the veggies into the bottom of the crockpot or oven roaster.
2. Rinse the chicken(s) inside and out, and lay breast DOWN in the crock or
roaster.
3. Fill the crock or roaster with water halfway up the chicken(s).
4. Cook on low in the crockpot 8 hours, or at 275 degrees in the oven roaster
for 8 hours.
Slow Cooker Tomato Basil Chicken

Ingredients

• 3 lb • sea • 6 • ¾ cup • 1 lb • 2 Tbs • 15-20 • balsamic
boneless, salt cloves balsamic grape or coconut large vinaigrette
skinless and of vinegar cherry sugar basil to serve
chicken black garlic, tomatoes leaves, on the
thighs pepper sliced julienned side, if
desired

Instructions

1. Season chicken with salt and pepper and place in slow cooker.
2. Add garlic, vinegar, tomatoes and coconut sugar and stir a bit until the
chicken is coated.
3. Cook on low heat for about 6 hours, or until the chicken is cooked through
and it easily falls apart.
4. Remove chicken and tomatoes to a platter, shred the chicken with 2 forks
and smash some of the tomatoes. Stir in basil. Serve some balsamic
vinaigrette on the side if you like.
5. Enjoy!
Slow Cooker Chicken Marinara with Basil Zucchini Noodles
Ingredients

• 1 3-4 pound • 1 • 1½ cups of • sea • 4 • ¼ • shaved
chicken, onion, homemade salt medium cup parmigiano
giblets sliced marinara or your and zucchini fresh regiano to
removed at favorite store- pepper basil taste
reserved for bought marinara (optional)
stock

Instructions

1. Place the sliced onion in the bottom of the slow cooker
2. Generously season the chicken with sea salt and pepper and place it in the
slow cooker on top of the onions
3. Pour the marinara sauce over the chicken
4. Put the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8
hours
5. When the chicken has cooked through, remove it from the slow cooker and
set aside to cool enough that you can handle it
6. In the mean time, spiralize your zucchini noodles. I like to do about 1 per
person
7. Place the noodles in a colander fitted over a bowl.
8. Sprinkle with sea salt and allow the noodles to sit for about 5 minutes. The
excess water will fall into the bowl. Discard that.
9. When the chicken is cool enough to handle, shred the meat from the bones
and place it back into the slow cooker to warm in the sauce.
10. Taste the chicken and sauce and season with sea salt and pepper
11. Tear up the fresh basil into pieces and toss it in with the zucchini noodles.
12. To plate, lay a bed of zucchini noodles on the plate, spoon the chicken
along with some of the sauce over the noddles. Garnish with Parmesan
cheese (optional) and extra basil.
13. Enjoy!
Slow Cooker Greek Chicken "Taco" Meat with Avocado Feta Dip

• 1 package boneless skinless chicken breasts (2 giant breasts, a bit over a pound
of meat)
• 1 onion, about 3/4 cup diced
• 1/2 cup marinated artichoke hearts, chopped small
• 3/4 cup marinade from jar of artichokes
• 1 teaspoon Pampered Chef dill mix (or any dill seasoning blend)
• 1/2 teaspoon rosemary/garlic bread dipping spice blend (or dried rosemary and
minced garlic)
• 2 bullion cubes
• zest and juice of 1 lemon
• 3/4 cup (6 ounces) plain greek yogurt
• 1/4 cup chopped olives (I used green)
• 1 Tablespoon olive juice from the jar
• 2 avocados
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped onion
• 1 Tablespoon finely chopped jalapeño
• 1/2 cup chopped parsley
• 2 Tablespoons chopped oregano
• juice from 1 lemon
• A generous pinch of kosher salt
• Cooked rice or tortillas, chopped red onion, chopped olives, salad mix to serve

Instructions
1. Place the chicken, onion, artichoke hearts + marinade, dill and rosemary
seasonings, garlic and bullion cubes in the slow cooker.
2. Zest the lemon over all, then cut in half and squeeze the juice from both
halves into the slow cooker.
3. Cover, remember to turn the darn thing ON to Low and PLUG IT IN
(seriously, set your car keys next to it when you set it up so you can check
that it's in fact working before you fly out the door).
4. After 6 hours on Low, remove chicken from the slow cooker and shred it
with 2 forks. Strain the liquid that remains--return the solids and the
chicken to the slow cooker, and set aside the liquid. Stir in the yogurt,
olives, and olive juice with the chicken, adding 2 to 4 ounces (1/4 to 1/2
cup) of the set aside liquid until the meat is moistened to your liking. [Save
the rest of that juice.
5. The meat is ready now, but can hang out in the slow cooker for 30 minutes
or so still on Low.
6. Serve the chicken over rice, or on a tortilla spread with Avocado Feta dip,
or on a bed of salad greens. Top with chopped red onion and green olives.
“Stank-A-Dank” Crock Pot Pork Spare Ribs

Ingredients

• 3-4 pounds pasture-raised pork ribs
• 2-4 cups white vinegar
• 1-2 cups pure water
• 1 tsp. sea salt
• 2 Tbsp. rice wine vinegar or raw apple cider vinegar (where to find rice
wine vinegar)
• 3 Tbsp. coconut aminos or wheat-free tamari (where to find coconut
aminos)
• Sea salt, to taste
• Ground black pepper, to taste
• Garlic powder, to taste
• Chinese 5-spice powder, to taste (where to find 5-spice powder)

Directions

1. Cover your ribs with white vinegar and water in a 2:1 ratio. Mix in a
teaspoon of sea salt and soak 12 hours or overnight.
2. In the morning, drain ribs thoroughly.
3. Sprinkle each side of your ribs generously with sea salt, black pepper and
garlic powder.
4. Heavily coat each side with Chinese 5-spice powder until most of the meat
appears covered in dark orange powder.
5. Gently rub the seasonings into the meat on both sides, then place the ribs
upright into your crockpot. (It’s ok if they lean!)
6. Add the rice wine vinegar and coconut aminos or tamari to the bottom of
the crockpot.
7. Cook on high for 4-6 hours. Without much liquid in the pot, these ribs are
roasting, not stewing, so keep your eye on them so they don’t dry out!
8. Enjoy!
Slow Cooked Beef Pot Roast with Tomatoes and Green Chiles

Ingredients

• 1 tablespoon of cooking oil
• 2 yellow onions, peeled and quartered
• 1 beef chuck roast (3-4 lbs)
• 1 cup of homemade beef stock
• 1 can (14 oz) of diced tomatoes OR 1 pint of fresh cherry tomatoes, quartered
• 2 (4 oz) cans of fire roasted green chiles OR 1 cup of freshly roasted Hatch
chiles
• 4 cloves of garlic, peeled and diced
• 1 lime, juiced
• 2 teaspoons of chili powder
• 2 teaspoons of cumin powder
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• Sea salt, to taste
• Black pepper, to taste
• 1 tablespoon of white wine vinegar (to finish, optional)

Directions

Crock-Pot or Slow Cooker Method

1. If you're using a crock-pot or slow cooker for this recipe, follow all
browning instructions list above, then transfer the liquid/veggies/spices to
the slow cooker and place the chuck roast on top. Cook on low for 8 hours,
or until it is fall apart tender.
Drunk Paleo Beef Short Ribs

Ingredients

• 1-2lbs grass fed beef short ribs
• 5 cups of red wine
• 1 cup mushrooms (I cut in them half)
• 1 onion thinly sliced

Directions

1. Sear the beef in a skillet on medium heat for 2 mins on each side.
2. Place all the ingredients in the crock-pot on low for 11 hours.
Slow Cooker Smoked Sausage and Potato Soup
Author: K Milliron
Ingredients

• 1 • 4 cups • 1 small • 2 • 2 • 3 • 3 • ½ tsp • Salt
pound vegetable onion, carrots, celery potatoes, cloves oregano to
uncured or bone chopped sliced stalks, diced garlic, taste.
smoked broth sliced diced
sausage

Instructions

1. Put all ingredients into the slow cooker.
2. Turn on low and cook for 4-5 hours or high for 2-3.
3. Enjoy!
Slow Cooker Cheesy Mexican Quinoa

• 1-1/2 • 1 lb • 1 Tbs • sea • 1 15 oz • 1 14.5 • 1/2 cup • 1 • 1 large
cups ground extra- salt can oz can salsa (I medium jalape
rainbow pork virgin and kidney diced used a onion, minced
quinoa (preferably olive black beans, tomatoes tequila- chopped
(or any grass-fed, oil pepper drained lime
type of organic) and variety)
quinoa rinsed
you
have)
• Heat oil
in a
skillet
and
sauté the
ground
pork,
seasoned
with salt
and
pepper,
until
cooked
through.

Directions
1. Using a slotted spoon, transfer the meat to the slow cooker. Add the quinoa,
beans, tomatoes, salsa, onion, jalapeño, enchilada sauce, spices and water.
Cover and cook on high heat for about 3 hours (or until the liquid is
absorbed and the quinoa is cooked but still al dente. Open the cover and stir
in the cheese. Spoon into bowls and garnish with scallions. Enjoy!

Ingredients

• 4 lb bone-in pork shoulder (try to use antibiotic free, humanely raised if
possible) • Splash of your favorite cooking oil (get my favorite brand of
EVOO here) • 1 1/2-2 tablespoons bacon grease (optional) • 8 cloves
garlic, peeled and diced • 1/2 yellow onion, peeled and diced • 1 can (4 oz)
roasted green chiles, undrained (learn how to roast your own) • 1/2 cup low-
sodium homemade chicken or meat stock • 1 lime, juice only • 1/4 cup of
orange juice (optional) • Spice Rub, mixed (see recipe below)
Spice Rub

• add one heaping teaspoon of each of the following ingredients and mix
together
• cumin
• garlic powder
• onion powder
• chili powder
• cayenne powder
• oregano
• white pepper
• black pepper
• sea salt (I recommend Pink Himalayan, Celtic or Utah sourced salt)
• organic raw sugar
• ground cinnamon (optional)

Recommended Equipment
slow cooker
rimmed baking sheet or very large bowl (for shredding)

Directions

1. Pull the pork shoulder out of the fridge, unwrap, rinse off, then pat dry.
2. Turn your slow-cooker on low.
3. Add a splash of the cooking oil and the bacon grease (optional).
4. While that is melting, peel and dice the garlic and onion, then add to the
crock-pot, along with the can of hatch chiles (undrained).
5. Combine all the spices together in a bowl.
6. Cut the pork shoulder into two equal sized pieces (avoid the bone) and rub
both pieces all over with the spice mixture.
7. Place the pork fat side up into the crock-pot.
8. Pour in the chicken broth, making sure not to pour directly on the pork (you
don't want to wash off the spices).
9. Cut a lime in half, squeeze the juice from both halves into the slow-cooker,
then add the orange juice.
10. Place the lid on the crock-pot and only lift it off occasionally to readjust and
baste the pork.
11. Either cook on low for 6-8 hours, on high 3-4 hours or until the pork is fully
cooked through, falling off the bone and easily shreddable.
12. Make sure to check it every few hours if it's on high. Some crock-pots cook
faster than others.
13. When it's done, remove from the juices, shred the pork, then place back into
crock-pot to keep the meat moist.
14. Alternately, you can remove it from the slow-cooker and pour some of the
juice onto the meat.
Crock-Pot Spaghetti Bolognese Sauce
Ingredients

• 3-4lb • 2 heads • 2 • 3 • 2 • 1 • 2 • 1
ground garlic, tablespoons tablespoons teaspoons teaspoon onions green
pork finely sea salt honey cumin cinnamon (diced) pepper
or beef chopped (diced)
((note:
not just
two
cloves -
two full
heads!))

Instructions

1. Throw a little bit of butter (coconut oil if you're dairy-free) into a cast-iron
pan as it heats up on medium heat on the stove-top.
2. Saute the onions and peppers together for 5 minutes and then add spices
and garlic. Saute another 5 minutes or so, then add meat.
3. Fry the mixture until the meat is partially cooked and nice and cozy with
the onions, peppers, and spices. It's a big ol' party.
4. Throw the whole party into the crock-pot and add the tomato sauce.
5. Now set your crock-pot to cook on low for 4-8 hours
6. Leave the flavours to mix and mingle and get to know one another
intimately.

Slow Cooker Pot Roast with Shallots and Baby Carrots
Author: Linda Spiker
Ingredients

• 1-3 lb • 14 • 8 • Sea• Freshly• Herbs de • Garlic • ½ • ¼ cup • butter,
Chuck baby shallots, salt ground Provence powder cup red wine ghee or
Roast carrots, peeled pepper beef (optional coconut
peeled broth but oil
gives a
richer
flavor)

Instructions
1. Generously season roast with sea salt, pepper, garlic powder and herbs de
Provence.
2. Heat a cast iron pan on med/high heat.
3. When pan is hot add enough butter, ghee or coconut oil to lightly coat the
bottom on the pan.
4. Place roast in pan and brown the first side, turn over and brown the second
side (usually about 4-5 minutes a side) then place meat in slow cooker, add
broth and wine.
5. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground
pepper and herbs de Provence.
6. Place lid on crock pot and cook either 4 hours on high or 8 hours on low.
Carve beef against the grain and serve.
Slow Cooker BBQ Chicken

Ingredients

• 3 chicken breasts (about 1.5-2 lbs)
• 1.5-2 cups of your favorite BBQ sauce (here’s mine)
• 4-8 tbsp of butter (this really depend on your preference. We like a lot of fat in
our meals.)
• 3/4 cup of water

Directions

1. Pour water into slow cooker and place chicken breasts on top.
2. Pour BBQ sauce over chicken breasts and top with butter.
4. Shred chicken with fork and mix thoroughly to coat with BBQ sauce.
5. Place on bread for a sandwich or eat alone.
Aunt Beulah’s Saucy Chicken in the Crockpot

Ingredients

• 1.5 cups water
• 2 tablespoons flour (I use rice flour, but you can use your favorite thickener
(various flours and starches would all work fine, most likely))
• 1 can tomato paste (small)
• 3 tablespoons vinegar
• 1 teaspoon worcestershire sauce
• 3 teaspoons chili powder
• ¼ teaspoon cinnamon
• ½ cup honey
• ¼ teaspoon cloves
• 6-8 pieces chicken (breasts or thighs are best, though any cut will do)

Instructions

1. Add water and chicken to the crockpot and turn it on.
2. In a covered container (like a mason jar with the lid on, shake the rice flour
to combine with a bit of water - around ⅓ cup or so. This prevents lumps
when you add it to the pot.
3. Add rice flour/water mixture, and all other ingredients.
4. Stir well to combine, ensuring chicken is coated in sauce.
5. Leave to cook on low for 6-8 hours (or according to your crockpot's usual
times.)
6. Stir occasionally to coat the chicken in the sauce as it cooks.
7. Serve over rice, with lots of saucy yumminess.
Pineapple Shredded Beef

Ingredients

• 1 grass-fed chuck roast, about 3 pounds
• 2 tablespoons pasture butter, ghee or fat of choice {See My Store for brands I
use}
• 1 medium size organic pineapple
• 1 cup unfiltered organic apple cider vinegar
• 1 cup filtered water
• 1/2 cup coconut aminos
• 1/4 cup organic maple syrup grade B or raw honey
• 3 fresh garlic cloves
• 1 teaspoon turmeric
• 1 teaspoon unrefined sea salt {See My Store for brands I use}
• 1 astragalus root {optional}
• 1 strip of kombu {optional}

Instructions

1. Wash the outside of the pineapple. Using a sharp chef’s knife, lay the
pineapple on its side and cut off the top and bottom of the fruit.
2. Stand the pineapple upright and cut off the outer tough skin of the
pineapple. Slice the pineapple in half.
3. Slice the pineapple into quarters.
4. Remove the inner core from the slices and cut pineapple slices into chunks.
5. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey,
garlic, thyme, turmeric + sea salt to a blender.
6. Blend until pureed and no pineapple chunks remain. If needed, add 1 cup
water to blender. Set aside.
7. Melt fat of choice in large saucepan over medium-high heat, about 1 minute
until the pan is hot.
8. Add chuck roast to the pan and sear on each side until browned, about 3 to
5 minutes per side.
9. Remove the chuck roast from the saucepan and place in the bottom of the
slow cooker.
10. Leave the saucepan on the heat and add about 1 cup of the pineapple
mixture to deglaze.
11. Use a wooden spatula to scrape up any browned bits from the bottom of the
pan.
12. Pour the pan sauce over the chuck roast in the slow cooker.
13. Add the remaining pineapple mixture and the 1 cup of water to the slow
cooker.
14. The meat should be almost covered by the liquid.
15. Add optional strip of astragals root + kombu to the liquid.
16. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8
hours}, until beef is tender and pulls apart easily.
17. Place chuck roast on a cutting board and shred with two forks or use a
quality kitchen knife and cut in a rustic chop, shredding beef while cutting.
18. Serve with reduced tangy pineapple sauce + your favorite toppings!
Slow Cooker Savory Pork Tenderloin
Author: K Milliron
Ingredients

• 2-2½ lb • 1½ cups • 2 tbsp • 2 tbsp • 4-5 • 3 tsp • 1 tsp • ¼ tsp
pork of cream brown minced cloves coconut Herbes ground
tenderloin of or onion garlic, aminos or de pepper
with all mushroom Dijon finely fermented Provence
visible fat soup or 1 Mustard minced soy sauce
trimmed. can
thawed organic
cream of
mushroom
soup

Instructions

1. Spray crock pot with organic olive oil cooking spray.
2. Place pork tenderloin in crock pot.
3. In a small bowl add the remaining ingredients and mix well.
4. Pour over top of the pork.
5. Cook on low for 6-7.
Creamy Slow Cooker Coconut Curry Chicken
Adapted from: www.becomingness.com.au

• 2-2/12 • 1 Tbs • 1 • 4 garlic • 1 15-oz • 1 • 2 tsp • 1 tsp • 1 tsp
lbs coconut medium cloves, can small garam curry chili
organic oil yellow crushed full-fat can masala powder powder
boneless onion, coconut tomato
chicken chopped milk paste
thighs,
cut into
chunks

Instructions

Make the sauce:
1. In a medium skillet, heat the coconut oil over medium heat.
2. Add onion and garlic and cook, stirring often, about 3 minutes.
3. Stir in coconut milk, tomato paste and all spices.
4. Reduce heat to low and whisk in the flour until the lumps are gone.
5. Let simmer 5 minutes.
6. Pour the sauce over the chicken in the slow cooker and stir to coat. Cook on
low setting for 5 hours.
7. Spoon into bowls and top with sliced scallions. Enjoy!
Super Simple Slow Cooker Chicken

Ingredients
• 3-4 lbs • 1 large • 2 • 4-5 cloves • 2 tsp • 1 tsp • 1 tsp • 2 tsp
Whole Onion tsp Garlic Insert Paprika Garlic Ground Oregano
Chicken coarsely Salt into the Powder Pepper
about 3.5 chopped chicken
pounds cavity and/or
under the
skin

Instructions
1. Wash and dry chicken (be sure to remove neck and giblets if needed).
2. Place chopped onions on bottom of slow cooker.
3. Combine spices in a small bowl. Run spice mixture over chicken and even
under the skin.
4. Place chicken breast side up in slow cooker. No liquid is needed. The
chicken will make the gravy over the onions as they caramelize.
5. Cover and turn on high. Cook for 4 to 5 hours. Baste if you want.
Garlic Roast (grass-fed) Beef Roast
Ingredients:
• 1 beef • 4 • 2 Tbsp apple cider • salt and • Garlic Roast (grass-fed)
roast cloves vinegar (tenderizes the pepper Beef Roast | Real Food
garlic meat) RN

Directions
1. In a hot skillet, sear the roast on all sides (except the top)
2. Add meat to crock pot and add just enough water to leave the top of the
meat uncovered Slice the garlic and spread on top of the roast.
3. Top with salt and pepper
4. I like to leave the top un-seared, and uncovered with water so it really takes
on a roasted garlic flavor with the garlic on top
5. Cook the beef on high until it begins to bubble and then turn down to low
for 4 hours, or until a meat thermometer reads 150°F
6. Slice and serve
7. Use the liquid in the crockpot as a soup stock (the stock freezes very well!)
Slow Cooker Green Tomato Curry with Buttercup Squash and Chicken

Ingredients

• 1 large chicken breast ¾ cup (6 ounces)
• plain yogurt (could use Greek yogurt here)
• 2 teaspoons cumin
• 2 teaspoon coriander
• 2¾ teaspoons kosher salt
• 4 Tablespoons butter
• 1½ cups chopped onion
• 4 cups peeled cubed buttercup squash (or substitute butternut)
• 1 roasted green chile
• 2 teaspoons minced ginger
• 3 Tablespoons Garam Masala
• 4 cups chopped green tomatoes
• 1 Tablespoon raw sugar
• 1 ounce can coconut milk
• 1 Tablespoon cornstarch fresh cilantro,
• Hot cooked Basmati rice,
• Apple fig chutney
• Warm naan for serving

Method

1. Chop chicken into bite sized pieces, combine with yogurt, cumin, coriander,
¾ teaspoon salt, and marinate in the refrigerator 6 hours or overnight.
2. In a very large skillet (mine's 12 inches) over medium heat, melt 2
Tablespoons butter. Sauté the chicken in butter until browned, then transfer
the chicken to a slow cooker.
3. Add the remaining butter to the skillet and sauté the onion and squash until
the onion begins to soften--about 5 to 8 minutes for me.
4. Add the chopped chile, garlic, ginger, remaining 2 teaspoons salt and garam
masala to the skillet and sauté until fragrant. Stir the green tomatoes and
sugar into the skillet.
5. Bring to a boil and simmer 5 minutes before transferring everything into the
slow cooker on top of the chicken.
6. Cover, plug in the darn thing, turn it to LOW and cook for 4 to 5 hours.
7. Start the Basmati rice at some point (I burn rice so I use my rice cooker and
have my minion get the rice going) and preheat the oven to warm some
naan.
8. Don't forget the Apple Fig Chutney from the door of the fridge!
9. About 15-30 minutes before you're ready to serve, combine the coconut
milk with cornstarch in a small bowl. Stir into the curry in the slow cooker
and heat until it begins to bubble and thicken.
Cabbage Spaghetti

Ingredients

• 1 head of cabbage
• 1 jar of spaghetti sauce
• 1 lb cooked beef

Directions

1. Thinly slice the cabbage. I cut around the center and then thinly slice the
cabbage. You want it to be thin like spaghetti/fettuccine
2. Place cabbage, spaghetti sauce and beef in the crock pot. Mix all
ingredients well.
3. Place crock pot on low and cook for 10 hours.
Slow Cooker Beef Stroganoff
Author: K Milliron
Ingredients

• 1½ to • ¼ cup • ½ • ⅛ tsp • 1 med • 8 oz. • 2-3 • 8 oz bone • 1 cup
2 sprouted tsp black onion, package of clove broth or sour
pounds whole sea pepper chopped mushrooms, of homemade cream
lean wheat salt sliced garlic, beef broth
beef, flour or minced
cubed arrowroot
(Eye powder
of
round
roast,
sirloin
tip or
top
round
roast)

Instructions

1. Spray crock pot with organic extra virgin olive oil
2. Add all ingredients except sour cream to crock pot
3. Allow to cook on low for 8-9 hours.
4. Minutes before serving, add the sour cream.
Slow Cooker Cherry Balsamic Chicken

Author: Happy Healthnut
Ingredients

• 1 Whole • 1 onion, • 2 lbs • ¼ cup • ¼ cup • zest • 2 tbsp • sea
4-5 lb peeled carrots, balsamic dried and herbs de salt
chicken, and peeled vinegar cherries juice provence and
giblets quartered and cut of 1 black
removed into 2 orange pepper
inch to
pieces taste

Instructions

1. Place the quartered onion in the bottom of the slow cooker
2. Pat the chicken dry and season liberally with sea salt and pepper, making
sure to season inside the cavity and between the skin and the meat
3. Season the chicken with the herbs de provence and rub it into the bird
4. Place the chicken in the slow cooker, using the onions as a bed
5. Zest the orange over the chicken, then squeeze the juice into the slow
cooker and just toss the remainder of the orange into the slow cooker
6. Add the balsamic vinegar, cherries and carrots to the slow cooker
7. Pop the lid on and let it cook on high for 3-4 hours or low for 7-8
Slow Cooker Beef With Nettles & Astragalus

Ingredients

• 2 ½ to 3 pounds beef stew meat, grass-fed & organic if possible
• ¼ to ½ cup dried nettle leaf
• 4 to 8 slices of astragalus root
• 28 ounce can or jar of tomatoes, if using canned be sure the lining of the can is
BPA free
• 4 to 6 or more cloves of garlic, minced or 1 tbsp dried
• 6 to 8 carrots
• 4 to 6 potatoes, yams, sweet potatoes or a mix
• salt and pepper
• 2 to 3 bay leaves
• 1 tsp. thyme
• fresh herbs or greens to go on top if you wish.

Method

1. Place the stew meat in your slow cooker and start layering the ingredients
on top.
2. Cook on low for 8 hours and serve!
Creamy Chicken

Ingredients
• One whole • sprig fresh • 2 tablespoons • sea • pepper• seasoning
uncooked chicken rosemary ghee or butter salt salt

Instructions
1. Place the chicken (either whole, breast side up, or pieces) into the crock pot.
Rinsing is not necessary.
2. Sprinkle with sea salt and pepper, and seasoning salt, if using.
3. Place rosemary on top, if using.
4. Cook for 5 hours on high or 8 hours on low. You can also do this overnight
on low.
5. When finished, grab your large bowl, plate, and quart sized container and
arrange them all near the crock pot.
6. Now remove the chicken from the crock pot, separating three ways: place
the meat into the large bowl, the bones onto the plate, and all the skin, soft
tissue/cartilage, and organs into the quart jar.
7. This usually takes me about 5-10 minutes. Make sure absolutely no bones
end up in the jar!!!
8. Now that everything is separated, it’s time to make your gravy.
9. Add the ghee or butter (if using), 1/2 teaspoon sea salt (or more to taste),
1/2 teaspoon pepper (or more to taste), 1/2 teaspoon seasoning salt (you get
the idea), and about 1 cup of the chicken broth that’s left in the crock pot.
10. Now, blend, baby! About 30 seconds on high with your immersion blender
should do the trick. You can thin your gravy out more by adding more
broth, if desired.
11. (If you don’t have an immersion blender, a regular blender, high-speed
blender, or food processor could also work.)
12. Pour the gravy over the chicken and mix well, shredding the larger pieces
with a fork as you go.
13. Ta-da! Easy creamy chicken. And did I mention it was good for you? Easy
crock pot dinner.
Slow Cooker Greek Chicken "Taco" Meat with Avocado Feta Dip
Ingredients
• 1 package boneless skinless chicken breasts (2 giant breasts, a bit over a
pound of meat) • 1 onion, about 3/4 cup diced • 1/2 cup marinated
artichoke hearts, chopped small • 3/4 cup marinade from jar of artichokes
• 1 teaspoon Pampered Chef dill mix (or any dill seasoning blend) • 1/2
teaspoon rosemary/garlic bread dipping spice blend (or dried rosemary and
minced garlic) • 2 bullion cubes • zest and juice of 1 lemon • 3/4 cup (6
ounces) plain greek yogurt • 1/4 cup chopped olives (I used green) • 1
Tablespoon olive juice from the jar • 2 avocados • 1/2 cup crumbled feta
cheese • 1/4 cup chopped onion • 1 Tablespoon finely chopped jalapeño
• 1/2 cup chopped parsley • 2 Tablespoons chopped oregano • juice
from 1 lemon • a generous pinch of kosher salt
Instructions
1. Place the chicken, onion, artichoke hearts + marinade, dill and rosemary
seasonings, garlic and bullion cubes in the slow cooker.
2. Zest the lemon over all, then cut in half and squeeze the juice from both
halves into the slow cooker.
3. Cover, remember to turn the darn thing ON to Low and PLUG IT IN
(seriously, set your car keys next to it when you set it up so you can check
that it's in fact working before you fly out the door).
4. After 6 hours on Low, remove chicken from the slow cooker and shred it
with 2 forks.
5. Strain the liquid that remains--return the solids and the chicken to the slow
cooker, and set aside the liquid.
6. Stir in the yogurt, olives, and olive juice with the chicken, adding 2 to 4
ounces (1/4 to 1/2 cup) of the set aside liquid until the meat is moistened to
your liking.
7. Serve the chicken over rice, or on a tortilla spread with Avocado Feta dip,
or on a bed of salad greens. Top with chopped red onion and green olives.
Sausage Seasoning

Author: Hannah Hepworth @ Delicious Obsessions
Ingredients
• 1 lb. • ½ t. • ¾ • ½ t. • ½ t. • ½ t. • ½ t. • ½ t. fennel seed
ground paprika t. onion garlic basil oregano (optional) Pinch of
meat salt powder powder rosemary, sage and
thyme (or poultry
seasoning)

Instructions
1. Sprinkle over meat and work the seasoning into meat with a spoon or your
hands.
2. Then add to whatever dish you want.
3. You can form patties and use them in a breakfast sandwich, or cook and
add to lasagna, soups, or whatever you need.
Double or Triple Duty Pot Roast

Ingredients

• 1 Chuck Roast 4-6 lb. boneless or bone-in
• 2 cups Pureed Tomato And/Or Broth I love using my frozen pureed tomatoes
from my summer bounty
• 1 Onion large - sliced into rings
• 2 tbsp Mineral Rich Salt I love Himalayan salt
• 8 cloves Garlic or more!
• 1 tbsp Ground Black Pepper
• optional Carrots throw in last 45 minutes
• optional Parsnips throw in last 45 minutes
• optional Mushrooms throw in last 45 minutes
• optional Zucchini throw in last 45 minutes

Instructions

1. Place sliced onions on bottom of slow cooker.
2. Add the pot roast on top of the onions. Add spices, liquid, garlic around the
meat.
3. Cover and cook on low for 8-10 hours or until tender. Serve the meat with
the sauce over the top.
Indian Ground Lamb Curry

Author: Ashley Thomas
Ingredients

• 2 • 1 • 1 • 2 • 3 • 1 • 4 • 1-inch • 1-2
tablespoons pound cup potatoes, carrots, onion, cloves fresh Serrano
Grassfed ground peas chopped chopped diced garlic, ginger, peppers
Organic lamb minced minced (adjust
Ghee according
to your
taste)

Instructions

Instructions

1. Melt ghee in a saucepan over medium heat and saute onions until golden
brown.
2. Add ginger, garlic and serrano pepper. Stir-fry for a minute then add
tomatoes. Cover pan for 5 minutes.
3. Add spices and stir-fry for one minute then add the ground lamb.
4. Once the meat is fully browned, add it to your slow cooker along with peas,
carrots, potatoes and tomato sauce.

Slow Cooker Garlic Butter Chicken with Cream Cheese Sauce

For the garlic chicken
• 2-2.5 lbs of chicken breasts
• 1 stick of butter
• 8 garlic cloves, sliced in half to release flavor
• 1.5 tsp salt
• Optional -- 1 sliced onion
For the cream cheese sauce
• 8 oz of cream cheese
• 1 cup of chicken stock (I use the liquid left in the slow cooker after the chicken
is removed.)
• salt to taste

For the garlic chicken

1. Place the chicken (thawed) in the slow cooker.
2. Add the butter to the slow cooker.
3. Place the garlic in the slow cooker, dispersing it around so that it's not all in
one spot.
4. Sprinkle with salt.
6. Remove and place on serving platter.

For the cream cheese sauce

1. In a pan, put the cup of chicken stock (or liquid from the slow cooker).
2. Add the cream cheese and salt.
3. Cook over medium-low heat until the sauce is combined and creamy.
4. Pour over chicken.
Slow-Cooker Salsa Chicken (GF)
Ingredients

• 1 1/2 cups • 1 1/2 cups • 1 1/2 • 1 cup • 1/2 • 1 lb. • 1/4 cup
garbanzo cooked cups homemade cup uncooked cilantro,
beans black beans corn salsa (or just salsa chicken chopped
(either (either kernels throw all of verde (any
soaked and soaked and those pieces)
cooked, or cooked, or ingredients in
canned) canned) the slow-
cooker)

Instructions

1. Place all ingredients in a 6-quart slow cooker. Turn on low, cook for 4-6
hours. Serve over a bed of rice, or with a side of GF cornbread or warm
tortillas.
Slow Cooker Roast

Ingredients
• 3-4 lb • 3 tsp • 3 tsp garlic • 3 tsp onion • 8 Tbs • 1 cup
roast salt powder powder butter water

Instructions
1. Pour water in the bottom of the slow cooker and place roast in the slow
cooker.
2. Sprinkle with salt, garlic powder and onion powder.
3. Place pieces of butter on top of roast.
Indian Style Pulled Pork

Author: Ashley Thomas

Ingredients

• Season the Roast
• 3lb Pork shoulder roast
• 1 tsp Salt
• ½ tsp Black pepper
• ½ tsp Turmeric
• Spiced Tomato Sauce:
• 2 tbs Grassfed Organic Ghee
• 1 Red Onion, diced (~2 cups)
• 1 ½ in Ginger, minced
• 7-8 large Garlic Cloves, minced
• 2 tbs Coriander Powder
• 1½ tsp Kashmiri Chili Powder
• 1½ tsp Homemade Meat Masala
• 1 15oz can Organic Tomato Sauce
• 1-2 tbs Organic Raw Honey
• ½ cup water

Instructions

1. Rinse meat - then dry it with a paper towel.
2. Put the pork in the crock pot and season both sides with salt, pepper and
turmeric - let it sit while you prepare the sauce.
3. Heat 2 tbs ghee in a pan and add red onions. Once the onions turn brown
(realllly brown), add ginger, garlic, and the spices. Stir for a few minutes.
4. Add the can of tomato sauce. Stir for about 5 minutes and then stir in the
honey.
5. Add ½ cup water to the sauce and then dump the sauce on top of the pork in
the crockpot.
6. Cook on high for 4 hours (or low for 6-8 hours).
Braised Lamb with Herbes de Provence

by Amy Love, Real Food Whole Health

Ingredients

• Pastured Lamb (2-3 shanks or half legs (sized to fit in slow cooker), large roast,
shoulder or other cut-bone-in preferred, but could be without, even cubed lamb
will work, though cooking time will be reduced)
• Herbes de provence spice blend
• Unrefined sea salt and freshly ground black pepper
• Large bunch of organic carrots, cut into 2″-3″ pieces
• 1 large organic onion, roughly chopped
• 2-3 cloves of organic garlic, peeled and smashed
• 1 lb of organic mixed mushrooms
• 1 cup red wine (or broth/stock, or water)
• Dash of red wine vinegar (optional-if using bone-in lamb, vinegar will assist in
making richer drippings)

Directions:

1. Simply season the lamb with a generous amount of unrefined sea salt and
freshly ground black pepper and then coat thoroughly with herbes de
provence. Place in slow cooker.
2. Sprinkle carrots, onions, garlic and mushrooms around the lamb.
3. Add a dash of red wine vinegar to the lamb and add the liquid of your
choice (wine, broth or water).
4. Put the lid on the slow cooker and set to low for approximately 8 hours. (or
high for 2 hours and low for 4 hours)
5. Time may vary by cooker and depending upon size and quantity of lamb
pieces.
For the Pan Sauce

Drippings from lamb
• 1 TBL arrowroot • Filtered • 1 TBL fresh • Unrefined sea • 1 pat
powder (or organic, water or a thyme, leaves salt and grassfed
non-GMO cornstarch or bit of red removed from freshly ground butter,
tapioca starch) wine stems black pepper optional

Instructions
1. Remove lamb pieces from slow cooker and place on serving platter.
2. Remove veggies and set them around the lamb.
3. Reserve any bones for making stock/broth at a later date.
4. Carefully pour juices/drippings from the slow cooker into a medium size
saucepan and set saucepan over medium heat on stovetop.
5. In a separate small bowl or ramekin, mix arrowroot powder with a enough
filtered water or red wine to make a runny paste.
6. Add this mixture to the drippings in the saucepan.
7. Allow mixture to boil, stirring often, until it is reduced by approximately
half (about 5 minutes).
8. Add fresh thyme and pepper.
9. Delay adding salt until the end as the saltiness of the sauce will concentrate
as it reduces.
10. Swirl in butter, if using.
11. Taste and adjust seasonings accordingly.
12. Pour over lamb and veggies on platter.
13. Serve alongside a large, simply dressed salad and/or roasted asparagus with
butter and lemon.
Crockpot Rotisserie Chicken + "Baked" Sweet Potatoes

Ingredients

• 1 whole chicken
• salt
• pepper
• 4-5 small sweet potatoes (or regular potatoes)
• olive or avocado oil

Instructions

1. Wash and dry the sweet potatoes, then rub with oil and sprinkle with salt.
2. Wrap in aluminium foil and place on bottom of crock pot, enough to cover
the bottom in a single layer.
3. Sprinkle chicken generously with salt and pepper (and any other spices you
may want--I went simple with this one).
4. Place on top of wrapped potatoes.
6. This meat just falls apart, so instead of removing the whole chicken all at
once, I just got a fork and started taking the meat off and setting it aside.
7. Once done, carefully take out the potatoes, remove foil and eat!
General Tso’s Slow Cooked Pork Tacos with Orange Broccoli Slaw

Ingredients

Pork

• 1 (8oz.) bottle hoisin sauce
• ⅓ cup white vinegar
• ¼ cup reduced sodium soy sauce
• ¼ cup granulated sugar
• ¼ cup cornstarch
• 3 tablespoons fresh ginger, minced
• 1 teaspoon red pepper flakes
• 2½ pounds pork tenderloin (or any amount that will fit in your slow cooker)
Slaw

• ⅔ cup orange juice
• ⅓ cup olive oil
• ½ cup fresh cilantro, chopped
• 2 (10oz.) packages broccoli slaw (or cabbage slaw)
• Soft tortillas

Instructions

1. Whisk together broth, hoisin sauce, vinegar, soy sauce, sugar, corn starch,
garlic, ginger, and red pepper in slow cooker until well combined.
2. Add pork to slow cooker and spoon some of sauce over top. Cook on low 6-
8 hours. Remove pork from slow cooker and shred with 2 forks. Place pork
in serving dish and coat with desired amount of sauce from slow cooker.
3. Meanwhile, while pork is cooking, whisk together orange juice, olive oil,
and cilantro in large bowl. Stir in broccoli slaw. Cover and refrigerate until
ready to serve.
4. To serve, top tortillas with pulled pork and slaw.
Sarson ka Saag

Ingredients

• 2 • 1 red • 2-inch • 2 heaping • 1-2 • 2 • 1 • 1
tablespoons onion, knob tablespoons Serrano teaspoon teaspoon teaspoon
grassfed finely ginger, or 7 cloves peppers, salt, coriander cumin
ghee chopped minced garlic, minced adjust to powder powder
minced (I (remove taste
used my seeds/rib
garlic if you
press) don't
like it
spicy!)

Instructions

1. Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to
your crock pot. Set on high for 1 hour.
2. While that’s cooking, grab a very large pot. Add the mustard and spinach
leaves to the large pot - then fill with water (do not put lid on pot!•).
3. Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them
cool.
4. Once cool, place leaves in a blender and blend to your desired consistency
(add a little water as needed to help you blend).
5. Place the blended leaves into your crock pot, reduce heat to low, put lid on
and cook for 2 hours.
6. After 2 hours, add 1 tablespoon ghee, garam masala and pinch of
kasoori/fenugreek leaves. Mix well and let this cook for another hour on
low.
7. Serve this saag with a heaping spoonful of ghee on top!
Pineapple Pulled Pork

Ingredients

• 1 and • 1/2 cup • 1/2 • 1 small • 3 • 1 • 1/2 cup • 1/2 •
1/2 fresh- cup organic cloves tablespoon lacto- teaspoon
pounds made filter onion, garlic, organic fermented ground
pork organic water roughly sliced mustard ketchup cumin
shoulder pineapple diced (where
juice to buy
cumin)

Instructions

1. In a slow-cooker, placed diced onions on the bottom and then place the
pork shoulder on top. Pour in the pineapple juice and water
2. In a small bowl, mix together the diced garlic, mustard, ketchup, cumin,
paprika, and vinegar. Once combined, slather on top of the pork shoulder.
Place slow-cooker on high, cook for 5 hours (or on low, 7 hours).
3. With one hour remaining on cook time, pull out the pork shoulder and shred
with two forks on a cutting board. Add back into the crock-pot with the
diced pineapple chunks and mix together in the juices.
4. Serve with your favorite toppings!
Homemade Homemaking: Crock Pot Pasta Sauce
Ingredients
• 1 28 oz. jar/can whole peeled • 3 Tbsp. • 2 tsp. • 2 tsp. • sea salt
tomatoes (I got canned organic extra chopped chopped and
tomatoes for a steal at Big Lots!) virgin garlic basil (I just pepper
olive oil used dry) to taste

Method
1. If you are using fresh garlic, heat a bit of the oil and all of the garlic in a
sauce pan on the stove until the garlic turns golden. Then, add garlic to the
crock pot.
2. Add oil to the crock pot.
3. Add tomatoes to the crock pot.
4. Add basil to the crock pot.
5. Add salt to the crock pot.
6. Add pepper to the crock pot.
7. Stir things around a bit.
8. Let sauce cook for 4 hours on high.
9. Enjoy! I quadrupled this recipe for the pics you see. I froze most of it in
glass
Slow Cooker Vindaloo with Beef Pork, Chicken, Goat or Lamb

Ingredients

• 12 cloves garlic
• 3" fresh ginger, grated
• 2 tablespoons curry powder
• 3 tablespoons mustard seeds or grainy mustard
• 1 1/2 tablespoons cumin
• 1 1/2 teaspoons cardamom
• 1/2 teaspoon ground cloves
• 1/8 teaspoon red pepper flakes, more to taste
• 1/4 cup olive oil
• 1/2 cup white wine vinegar or apple cider vinegar
• 2 pounds pork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may
be substituted)
• 1 very large onion, sliced
• 2 red peppers, sliced into strips (optional)
• 1 pound (approx. 2 cups) stewed or diced tomatoes
• 1 cinnamon stick
• 1 teaspoon sea salt
• Rice (sprouted, jasmine, or basmati), for serving
• Chopped cilantro or parsley, for serving

Instructions

1. In a blender, grind the garlic, ginger, spices, olive oil, and vinegar into a
paste. If the paste is too thick to process, add a small amount of water or
olive oil.
2. Cover the bottom of the slow cooker with the sliced onions and peppers.
Place the cubed pork on top of the onions, then pour/spread the vinegar-
spice paste on top of the pork. Add the tomatoes, cinnamon stick, and salt.
3. Cook on low for 7-8 hours or on high for 4-5 hours.
4. Serve over rice topped with fresh chopped cilantro.
Paleo Crock Pot Apple Butter

Ingredients:
• 10 apples pealed, cored and diced• 1 TBL pumpkin pie spice• 1 tsp vanilla

Directions
1. Turn your crock pot on high.
2. Place the apples and pumpkin pie spice in your crock pot. Mix the apples
and pumpkin pie spice together.
3. Let the mixture cook together for 4 hours, stirring occasionally.
4. Take the mixture out of the crock pot and place in a blender. Puree the
mixture to a thick liquid.
5. Place the liquid mixture back into the crock pot and stir in vanilla.
6. Allow the mixture to cook for another 4 hours on high, stirring it every
hour.
7. Remove apple butter from the crock pot and place in containers. Store
your apple butter in the fridge for immediate use or freeze.
Slow Roasted Pastured Pork Shoulder

by Amy Love, Real Food Whole Health

Ingredients

• 1 pastured pork shoulder, about 4-6 lbs.
• Unrefined sea salt
• Freshly ground black or mixed peppercorns
• Organic garlic powder
• ½ cup bone broth or water, warmed on stove top

Directions

1. Season pork with salt, pepper and garlic powder on all sides. Place in slow
cooker. Add warm broth (or water) and cook on high for 1 hr. Turn heat to
low and cook approx 6-8 hours
2. Mix with sauce of your choice-like our homemade orange-bourbon-
molasses BBQ sauce and serve alongside homemade coleslaw (made with
homemade mayo) or fresh veggies of your choice. Also excellent on Grain-
Free Honey Butter Muffins.
Slow Cooker Pulled Pork

Ingredients

• 1 onion, • 3 - 3 ½ • 2 • 4 • 4 • 1 • 1/2
quartered pounds tablespoons cloves tablespoons tablespoon teaspoon
pork sea salt of smoked black cayenne
shoulder garlic, paprika pepper pepper
or pork minced
loin (NOT
tenderloin)

Instructions

1. Scatter the quartered onion over the bottom of whatever size slow cooker
your cut of meat fits best in. Place the pork on the onions, keeping the fat
layer on the bottom.
2. In a medium bowl, mash the salt and garlic together. Add the smoked
paprika, black pepper, cayenne, and thyme and whisk together to mix well.
3. Pour in the vinegar, liquid smoke, and molasses and stir until fully mixed.
Add the honey and stir until completely mixed.
4. Pour the paprika-honey mixture over the pork, scraping the bowl to get out
every last bit of smoky-sweet goodness, then cook on low for 8-9 hours or
on high for 6-7 hours until the pork is tender and pulls away easily with a
fork.
5. Remove from the slow cooker and shred using two forks.
6. To thicken the pan drippings (if desired), strain all the liquid from the slow
cooker into a saucepan, being sure to remove all the solids, then bring to a
simmer. Dissolve the arrowroot powder in the cold water and whisk it into
the sauce. Simmer just for a minute or so to thicken.
7. Toss the shreds with barbecue sauce or the thickened pan drippings (if
desired) and pile on top of your favorite soft buns or ciabatta bread.
Goat Curry

Ingredients

• 2 • 2 red • 1.5 • 3 • 1 • 1 • 4 • 2 • 1
pounds onions, inch cloves bay tablespoon cloves cardamom tablespoon
goat chopped knob garlic, leaf ghee (whole) pods coriander
meat fresh minced powder
ginger,
minced

Add later

• 1 (28 ounce) can • 1 teaspoon garam • ½ - 1 cup water, depending on
organic diced masala, add more to how thick you'd like the curry
tomatoes taste

Instructions

1. In a coffee grinder, finely grind cloves and cardamom.
2. In crock pot, add all ingredients listed except tomatoes, water and garam
masala (you will add this at the end).
3. Set to high and cook for 4 hours - stirring the curry every hour or so.
4. After four hours, add tomatoes, garam masala and water. Cook on high for
another hour or until the meat is tender.
Traditional Corned Beef
Ingredients

• 1 3-pound • 1 cup • 1/4 cup • Pickling• 5 cloves • 2 cups • 2
beef brisket, unrefined unrefined spice of whey or cups
grass-fed coarse sea cane sugar garlic, sauerkraut celery
salt minced brine juic

Pickling Spices

• 3 bay • 1 stick • 2 • 2 • 2 • 1 • 1
leaves cinnamon, tablespoon tablespoon tablespoons tablespoon tablespoon
broken mustard whole whole black whole juniper
into seeds coriander peppercorns cardamom berries
pieces seed pods
(optional)

Method

1. Rinse the brisket and pat it dry. If you have time, freeze it in a deep freeze
for 14 days, then thaw it completely in the refrigerator. Otherwise, continue
with the recipe as usual, but add in a cooking time at the end.
2. When the meat is completely thawed, mix the salt, sugar, pickling spices,
and garlic together in a small bowl, breaking up the bigger items with the
back of a spoon (or use a mortar and pestle to make it easy). Rub as much
of the mixture into the meat as possible, massaging it in if needed.
3. Place the brisket in a glass container or jar with a tight-fitting lid. Pour the
whey and the celery juice over the brisket, along with any of the salt
mixture that fell aside. If the brine does not cover the brisket entirely, add
enough filtered water to cover it. Weigh it down if necessary with a plate or
a jar filled with water.
4. Place the lid on the container and put the brisket in the refrigerator. Let it
cure for 5-10 days (count on at least two days per pound), turning once each
day and ensuring that the meat is covered in brine at all times. Add filtered
water if necessary.
5. Once the meat is cured, toss the brine and rinse the meat to reduce the
saltiness. If you originally froze the meat, it’s now ready to eat raw in
whatever way you best like your corned beef: Reuben sandwiches, crock
pot corned beef and cabbage, New English Boiled Dinner, corned beef
hash, corned beef and potatoes.
Slowcooker Venison Neck Roast

Ingredients

• • One 2- • • 1 lb • • 1 8 oz • • 1 • • 1 • • 3 • • 2 cups • • salt
4lb bag of package of cinnamon onion, celery of red and
venison baby mushrooms stick chopped stalks, wine or pepper
neck carrots chopped beef to
roast stock taste
(wine
really
makes
for a
rich
flavor)

Instructions

1. Throw it all in a crock pot on high for 8 hours. Easy does it.
Slow Cooker Squash and Beef Masala

• cooking oil
• 2 teaspoons ground coriander
• 1 1/2 cups chopped onion
• 1 1/4 cups chopped chard stems
• 3 cups chopped patty pan squash
• 3 cloves minced garlic (or dried equivalent if you roasted all yours already)
• 2-3 teaspoons kosher salt (3 seems like so much, so I did 2 1/2)
• 2 teaspoons ginger paste
• 2 Tablespoons Penzey's Balti seasoning
• 1 Tablespoon Rogan Josh seasoning
• 1 qt crushed tomatoes (or a 28 ounce can)
• 1 Tablespoon sugar
• 1 1/2 cups heavy cream
• 1 Tablespoon cornstarch
• Hot cooked Basmati rice for serving

Instructions

1. In a large skillet, heat a splash of cooking oil over medium heat.
2. Brown ground beef, drain, and stir in cumin and coriander.
3. Heat until fragrant, then transfer meat to a crock pot (at least 3 quarts, but
you don't need one of those monster ones).
4. In the same skillet, add another splash of oil and sauté the onion, chard
stems, and squash over medium heat until they start to soften, about 5-8
minutes for my overfilled skillet.
5. Add the garlic, salt, ginger and seasonings and continue sautéing until
fragrant. Stir in the tomatoes and sugar. Bring to a boil over medium high
heat, then pour over the meat in the slow cooker. Give the slow cooker a
stir, then cover, PLUG IT IN AND TURN IT ON Low for 4-5 hours.
6. About 15 minutes before you're ready to serve, whisk together the
cornstarch and cream in a small bowl. Pour it into the slow cooker, stir,
cover and heat until it begins to bubble. Serve over hot cooked rice. This
reheats wonderfully well.
Slow Cooker Spicy Indian Beef Roast
Ingredients

• 2 red • 2 tbs • 1 tsp • 1 • 2.5 lbs • 25 • 2 tbs • 2 tbs • 1.5 • 1
onions, Coconut Black tsp grassfed Curry lemon garlic, inch serrano
chopped Oil Mustard Fine beef Leaves juice minced ginger, pepper,
Seeds Sea roast or minced minced
Salt (chuck grated or
blade) grated

Instructions
1. In a crockpot, add the red onions, coconut oil, mustard seeds, and salt.
2. Cook on high for 1 hour while you prepare the rest of your ingredients.
3. Add the remaining ingredients except for the coconut slices/flakes.
5. Shred the meat and add the coconut slices/flakes.
6. Cook on high for 1 hour then serve.
Homemade Crock Pot Marinara Sauce

Ingredients
• Write a • Ingredients• 8 cups • 1 (6 • 1 • 2-4 • 2 • 1
reviewSave crushed oz.) medium cloves whole tablespoon
RecipePrint tomatoes can onion, garlic, bay dried basil
or 2 (28 tomato coarsely finely leaves
oz.) cans paste chopped chopped
crushed
tomatoes

Instructions
1. Place all ingredients in the slow cooker.
2. Stir well to combine.
3. Secure the lid on your slow cooker and cook on low for 8 hours or high for
six hours. Stir the sauce and remove the bay leaves.
4. Taste for seasonings, adding more salt and some freshly ground pepper as
desired.
Slow Cooker BBQ Chicken

Ingredients
• 1 cup • 1 cup • ½ cup • ½ cup• 2 tsp • ½ • 2 tsp • 11-13 chicken
molasses spicy organic honey minced onion, paprika drumsticks
BBQ tamari garlic diced (chicken thighs
sauce would also
work well)

Instructions
1. Layer chicken in the bottom of a large crockpot.
2. Pour remaining ingredients on top and let cook for 6 hours on high.
3. That’s it, easy peasy; and your guests and families will love it!
Buffalo Chicken Macaroni and Cheese

Ingredients
• 1 (12oz) can evaporated milk
• 1 cup milk (fat free works fine)
• ½ cup buffalo style hot sauce (such as Frank's)
• ¼ teaspoon garlic powder
• Salt & Pepper to taste
• 3 cups shredded cheese (such as white cheddar, cheddar, or your favorite
melting cheese)
• 1 cup finely chopped vegetables (such as celery, carrots, and/or onions)
• 1 pound precooked chicken, finely chopped
• ½ pound small uncooked pasta (such as Barilla's Pipettes) •see tips below
• Garnish (optional): chopped carrots, onions, celery; crumbled blue cheese;
and/or shredded cheese

Instructions
1. Mix together evaporated milk, milk, hot sauce, garlic powder, and salt and
pepper in slow cooker until combined. Stir in cheese, vegetables, chicken,
and uncooked pasta until combined.
2. Cover slow cooker and cook on low for about 1 hour. Quickly remove lid,
stir, cover again and cook another 30-60 minutes or until pasta is soft.
3. Garnish with chopped vegetables, blue cheese, and/or shredded cheese as
desired.
Slow Cooker Beef Shanks with Garlic and Herbs

Ingredients
• Ghee, butter, or coconut oil for frying
• Sea salt and freshly ground black pepper
• 5 pounds of beef shanks (about 56 shanks)
• 1 large sweet onion, diced
• 810 large garlic cloves, skins removed but left whole
• ½ teaspoon sea salt
• 2 cups of homemade stock
• 2 Tablespoons tomato paste
• 45 anchovies, minced
• 8 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• Minced chives and parsley for garnishing, optional

Instructions
1. In a large frying pan over medium heat, melt enough of the fat of your
choice to cover the bottom of the pan.
2. Season the shanks on both sides with sea salt and freshly ground black
pepper.
3. Place two to three of the shanks in the pan and brown them on both sides,
about 45 minutes per side. Repeat
4. with the remaining shanks, adding more fat to the pan if needed.
5. Place the browned shanks into the slow cooker.
6. In the same frying pan, add a little more fat if needed to cover the bottom of
the pan and add the diced onion,
7. garlic and ½ teaspoon sea salt, sautéing until the onions are translucent and
the garlic cloves are slightly
8. browned, about 5 minutes.
9. Place the onions and garlic over the shanks in the slow cooker.
10. Return the frying pan to the heat and add the stock, tomato paste, and
anchovies, stirring with a wooded spoon
11. to loosen up any browned bits from the bottom of the pan.
12. Turn off the heat and add the stock mixture to the slow cooker.
13. Tie the thyme and rosemary into a bundle with some kitchen twine and tuck
it into the slow cooker, nestled
14. under the stock.
15. Turn your slow cooker to low and let the shanks cook for about 8 hours.
16. Before serving, remove the herb bundle. The leaves will have fallen off the
stems and will flavor the sauce.
17. If serving right away, try to skim off some of the fat and season with
additional salt and pepper if needed.
18. Plate with the side of your choice. We love this dish with cauliflower puree
and minced chives and parsley for
19. garnishing.
20. I like to prepare the shanks over the weekend and then place my slow
cooker insert into the refrigerator. The fat
21. will rise to the surface and harden, making it easier to remove. I then let the
insert sit out for an hour or two
22. before placing it in the slow cooker on warm for several hours before
serving.
23. Recipe by Delicious Obsessions at
Slow-Cooker Honey Mustard Drumsticks
Ingredients
• 10 chicken drumsticks (any kind • 4 T • 3 T • 1/2 tsp • 1/2 tsp • 1 T
of chicken would work e.g. dijon honey garlic onion water
breasts) mustard powder powder

Instructions
1. Mix together all sauce ingredients.
2. Add chicken to slow-cooker and coat with sauce.
3. Cook on high for 3-4 hours (will be done after 3 but whenever you can turn
it off).
4. Serve warm over rice.
Sarson ka Saag (Slow Cooker)
Ingredients
• 2 • 1 red • 2-inch • 2 heaping • 1-2 • 2 • 1 • 1
tablespoons onion, knob tablespoons Serrano teaspoon teaspoon teaspoon
grassfed finely ginger, or 7 cloves peppers, salt, coriander cumin
ghee chopped minced garlic, minced adjust to powder powder
minced (I (remove taste
used my seeds/rib
garlic if you
press) don't
like it
spicy!)

Instructions
1. Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to
your crock pot. Set on high for 1 hour.
2. While that’s cooking, grab a very large pot. Add the mustard and spinach
leaves to the large pot - then fill with water.
3. Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them
cool.
4. Once cool, place leaves in a blender and blend to your desired consistency
(add a little water as needed to help you blend).
5. Place the blended leaves into your crock pot, reduce heat to low, put lid on
and cook for 2 hours.
6. After 2 hours, add 1 tablespoon ghee, garam masala and pinch of
kasoori/fenugreek leaves. Mix well and let this cook for another hour on
low.
7. Serve this saag with a heaping spoonful of ghee on top!
South of the Border Chicken Corn Chowder-Freezer Recipe
Author: K Milliron
Ingredients
• 1 lb • 1 cup • ½ cup • 1 cup • 3-4 • 1 can • 1 tsp • 1 tsp • 1 tsp
chicken onion, green frozen cloves green cumin chili unrefined
breasts chopped pepper, corn, garlic, chilies powder sea salt
or chopped organic minced
thighs, (leave
boneless out for
grain
free)

Instructions
1. In a gallon freezer bag add all ingredients except broth, heavy cream and
cheese.
2. Freeze until ready to use.
3. When ready to use, place contents of freezer bag in slow cooker.
4. Add the broth.
5. Cook on low for 6-7 hours
6. At end of cooking add heavy cream and cheddar cheese.
Slow Cooker Garlic Citrus Short Ribs with "Faux"-ttuccine Noodles
Author: Happy Healthnut
Ingredients

• 3 lbs • 1 • 1 head • 2 lbs • 2 • 2 tbsp • 2 bay • ½ • 4 large • sea
grass large (yes carrots, oranges, dried leaves cup zucchini salt
fed onion, head) peeled zest and herbs de beef and
beef diced of and cut juice Provence stock pepper
short garlic, into
ribs peeled large
and chunks
minced

Instructions

1. In the bottom of your slow cooker, place the diced onion, minced garlic,
carrots, orange juice and zest and beef stock. Season with seal salt and
pepper and stir to combine.
2. Season the short ribs generously with sea salt and pepper. Sprinkle the
herbs de Provence on the short ribs and rub it in.
3. Place the short ribs in the slow-cooker.
4. Put the lid on and cook on high for 4-5 hours or lo for 7-8 hours.
5. When the short ribs are tender (falling off of the bone), pull the short ribs,
carrots and bay leaves out of the slow cooker. Set aside to cool long enough
so that you can handle the short ribs.
6. In the mean time, use a vegetable peeler or a spiralizer to make your "faux"-
ttuccine noodles. I like to take the green skins off of the zucchini because
they're a bit bitter raw. Just make long strips with a standard vegetable
peeler, by peeling lengthwise down the zucchini until you get to the seedy
center.
7. Set the noodles in a bowl and season them with sea salt generously. Let
them sit for about 15 minutes to soften.
8. While the zucchini is softening, pull the short ribs apart into large chunks
and reserve.
9. Now what you have left in the slow cooker is yummy oniony garlicky
citrusy broth. Take an immersion blender (this is the one I use) and blend
until everything is pureed. You could also do this in a blender. This is your
sauce!
10. To serve, place the zucchini noodles down on the plate with the beef and
carrots. Top with a generous amount of the sauce, especially on the noodles
as the hot sauce will warm the noodles since they haven't been cooked.
Enjoy!
Slow Cooker Simple Chicken Bone Broth
Ingredients

• 1 whole • Neck, • Filtered • 1 organic• 2 • 5 • 3-5 • 10 sprigs
organic feet or water, onion, organic organic fresh fresh
or head of enough to quartered carrots, celery garlic thyme or 2
pastured pastured cover or onion scrubbed stalks cloves tablespoons
chicken chicken everything peels or and - I dried
- in pot peeled leaves smash thyme
optional mine,
but
whole
is fine
• ¼ cup • Juice of
organic ½
unfiltered lemon –
apple optional
cider
vinegar

Instructions

1. Remove the chicken from its packaging - remove giblet bag if it's included,
rinse with water and place in the bowl of the slow cooker.
2. Add optional neck/feet/head, onion, carrots, celery, garlic cloves, thyme
and astragalus root to the slow cooker.
3. Add water - just enough to cover the chicken.
4. Set your slow cooker on LOW and cook for 6-8 hours - until the chicken is
cooked.
5. Using caution, carefully remove the cooked chicken and transfer to a large
plate or bowl. It will be extremely hot, so let it cool for at least 15 minutes.
Make sure to place the lid back on the slow cooker. Once the chicken is
cool enough for you to handle, place chicken meat into a bowl or airtight
container to store for later use.
6. Add bones, skin and any little parts of meat that are leftover back into the
slow cooker.
7. Add the apple cider vinegar and optional lemon juice to the broth. Cover
and continue simmering on LOW for 16-18 hours {for a full 24 hour bone
broth}.
8. At 24 hours, turn off slow cooker and carefully strain bone broth through a
large fine mesh strainer or large metal colander {I strain mine into a 8 cup
measuring cup + another measuring cup if needed}. Optional - bones
should fall apart. I like to crush them to try and get more of the marrow out.
WARNING the bones are VERY HOT, so use caution if you chose to do
this with your hands, you can use a potato masher too. I then add the
bones/marrow back to the broth, stir them around and re-strain one more
time.
9. Cool bone broth in the refrigerator or a cold ice bath.
10. Once cooled, you can store your bone broth in the refrigerator for up to a
week {I use 1 quart mason jars for this} or store portions in BPA-free ice
cube trays or freezer containers. Freeze whatever bone broth you won’t use
within 3 days.
Acorn Squash Stew in the Slow Cooker Ingredients:
• 1 • 1 • 1 can of • 3 cups of • 2 large • 14 oz • 1 cup • 1/2 cup • 1/2
pound acorn chickpeas DIY tomatoes, tomato of of cup of
of squash (I used vegetable diced sauce grated grated diced
ground (see one but stock carrots daikon onions
turkey prep wanted (recipe (about radish
(or tip more, so here) 2 large (can
omit) below) 2 cans) carrots) omit) +
cut 1 cup
into chopped
chunks

Preparation:
1. I. Acorn squash - Cut in half with chef's knife. Scoop out seeds. Boil water
in a pot and put the halves in for about 5 minutes. Safely remove and let
cool. Peel the skin with a sturdy Y peeler like this. Cut into chunks.
(Boiling the halves helps soften the skin so it's easier to peel.)
2. II. Ground Turkey - Cook the 1/2 cup of diced onions and the 2 tsp minced
garlic in the 1 T of EVOO in the skillet until golden brown. Add the ground
turkey and 1 tsp sea salt, 1 tsp cumin, and the 1/2 tsp red pepper flakes.
Cook thoroughly. (Does not need to be drained.)
3. III. Stew - Turn crock pot on low heat and pour in the 14 oz of tomato
sauce, the diced tomatoes and shredded carrots, and if using, diced and
chopped daikon radish. Season it with the 1 tsp cinnamon, 1 tsp cumin and
1 tsp black pepper.
4. Add the acorn squash. When the ground turkey with onions and garlic is
cooked, add to the crock pot. Give it a good stir and season it with the rest
of the cumin and sea salt.
5. Cover and cook on low for 5 and a half hours. Stir every hour or so.
6. IV. Add chickpeas (aka garbanzo beans). Rinse thoroughly then add to the
crock pot in the last half hour of cooking. Cover.
Slow Cooker Sweet Potato Chili with Hatch Chiles, Corn, and Beef

• 3 cloves garlic, chopped (or smashed roasted garlic, here's how I put up mine)
• 4 teaspoons Arizona dreaming (or 3 teaspoons chili powder + a teaspoon of
ground cumin)
• ¾ teaspoon salt (I use kosher)
• 1 can (15 ounces) beans, rinsed and drained (I use a tri-bean blend of black,
kidney, and pinto)
• 2 cups cubed peeled sweet potato (or leftover roasted sweet potato cubes, or
scooped out flesh of baked sweet potatoes, this one is really flexible)
• 1 cup corn kernels (mine were partially thawed, but fresh or frozen is fine)
• ½ cup chopped roasted bell peppers
• ½ cup chopped roasted Hatch chiles (you can substitute a 4.5 ounce can of
roasted green chiles)
• 1 quart crushed tomatoes (Mary recommends Muir Glen Organic Fire Roasted
Tomatoes)

Preparation:
1. In a large skillet over medium heat, brown the ground beef and drain.
Transfer to a 3-4 quart slow cooker and sauté the onions in the mildly
greased skillet until softened, about 5-8 minutes.
2. If you're using raw garlic, add it for the last few minutes. If you're using
roasted garlic, just add it to the slow cooker.
3. Transfer the onions to the slow cooker as well. Top with spices, beans,
sweet potato, corn, bell peppers and Hatch chile peppers. Pour tomatoes
over top.
4. Cover, PLUG IN AND TURN ON THE SLOW COOKER. Cook on Low
8 hours or High 4 hours until sweet potatoes are softened (if they were raw
to begin with). Serve with the toppings that you and yours love.
Slow Cooker Irish Stew

Ingredients
• 2 lbs • 3ish • 3 cloves • 1 cup • 2 • 1 tsp • 4-5 • ½ head • 2
grassfed cups smashed tapioca tsp pepper medium medium onions,
beef local garlic flour or sea carrots, cabbage, chopped
roast or stout arrowroot salt chopped sliced
beef beer or
stew dark
meat beer of
your
choosing

Instructions
1. The day before you want to make the stew, combine the cubed beef, beer,
and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge
12-24 hours to marinate the meat.
2. The next day, combine the tapioca flour, sea salt, & pepper in a small
mixing bowl.
3. Strain out the meat from the marinade – BUT DON’T THROW OUT THE
BEER/MARINADE.
4. Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated
with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to
be cooked all the way through.
5. Once the beef is done searing, add it to your large slow cooker along with
the rest of the ingredients.
6. Stir to combine and cook on low for 8 hours.
7. Salt and pepper to taste.
8. Leftovers can be stored in the fridge, packed in the school lunch thermos or
travel crockpot for work, and/or frozen for dinner another time!
Nourishing Slow Cooker Beef Stew

Ingredients
• 1 pound grass-fed stir-fry beef pieces (or chunks for stew if your prefer)
• 1/4 cup sprouted flour
• 2 organic parsnips, peeled and diced
• 4 large organic carrots, peeled and diced
• 4 Yukon gold potatoes, diced
• 1 large organic onion, diced in large chunks
• 4 garlic cloves, diced
• 3 cups filtered water
• 1/2 teaspoon organic dried rosemary
• sea salt & pepper to taste
• 3 tablespoons arrowroot powder/starch (or more depending on your desired
thickness)

Instructions
1. Place beef pieces and sprouted flour in the slow cooker. Coat the meat
evenly with the flour. Add the rest of the ingredients through the salt and
pepper. Loosely mix everything together.
2. Putting Together Nourishing Beef Stew
3. Cook on low for 10 hours or high for 5 to 6 hours.
4. Slow Cooker Beef Stew
5. After cooking fully, mix in the arrowroot powder at the end. You can add
more or less arrowroot powder depending on how thick you want your stew
in the end. Put in a bowl and enjoy!
White Chili

Ingredients
• 1/2 lb. navy or great northern beans, pre-soaked (I like to sprout mine first)
• 3 c. leftover chicken meat, cut into 1/2 inch cubes or shredded (about 2 chicken
breasts)
• 1 3/4 c. chicken broth
• 1 small can (4 oz.) chopped green chilies
• 1 t. salt
• 1 t. cumin
• 1/2 t. pepper
• 1/4 t. cayenne pepper
• 1/2 t. oregano
• 1 c. sour cream
• 1/4 c. whole milk (optional, depending on how thick you like your chili)

Instructions
1. Drain beans and rinse thoroughly.
2. Place all ingredients except the sour cream and milk in a slow cooker and
stir until combined.
3. Cook on high for 5-6 hours, or until beans are tender.
4. Turn slow cooker off and stir in sour cream and milk.
Slow Cooker Paleo Chicken Stew

Ingredients
• 2 small/medium onions, chopped
• 2 large carrots, chopped
• 2 stalks of celery, chopped
• 2 medium russet potatoes, cubed (if you are sensitive to nightshades or are AIP
use sweet potatoes)
• 5 cloves of garlic, minced
• 1 – 29oz can of pumpkin puree (or equivalent other squash puree)
• 2 cups cooked chicken
• 2 quarts bone broth (homemade preferable for optimal nourishment and to
avoid MSG and toxic packaging)
• ¼ cup arrowroot or tapioca flour (you can leave this out if you are sensitive to
it. It helps thicken the stew but it tastes just as good without.)
• ¼ tsp cayenne pepper (Optional but the heat is amazing! Use more if you like
more heat. If you are sensitive to nightshades or are AIP you can leave this out)
• Sea salt/pepper to taste
• ¼ to ½ lb baby spinach to wilt in after cooking

Instructions
1. Everything into the slow cooker on low for 8-12 hours.
2. Wilt the spinach in for the last 10 – 20 minutes.

Slow Cooker Sweet Potato Chili with Hatch Chiles, Corn, and Beef

Ingredients
• 3 cloves garlic, chopped (or smashed roasted garlic, here's how I put up mine)
• 4 teaspoons Arizona dreaming (or 3 teaspoons chili powder + a teaspoon of
ground cumin)
• ¾ teaspoon salt (I use kosher)
• 1 can (15 ounces) beans, rinsed and drained (I use a tri-bean blend of black,
kidney, and pinto)
• 2 cups cubed peeled sweet potato (or leftover roasted sweet potato cubes, or
scooped out flesh of baked sweet potatoes, this one is really flexible)
• 1 cup corn kernels (mine were partially thawed, but fresh or frozen is fine)
• ½ cup chopped roasted bell peppers
• ½ cup chopped roasted Hatch chiles (you can substitute a 4.5 ounce can of
roasted green chiles)
• 1 quart crushed tomatoes (Mary recommends Muir Glen Organic Fire Roasted
Tomatoes)

Instructions
1. In a large skillet over medium heat, brown the ground beef and drain.
2. Transfer to a 3-4 quart slow cooker and sauté the onions in the mildly
greased skillet until softened, about 5-8 minutes.
3. If you're using raw garlic, add it for the last few minutes.
4. If you're using roasted garlic, just add it to the slow cooker.
5. Transfer the onions to the slow cooker as well. Top with spices, beans,
sweet potato, corn, bell peppers and Hatch chile peppers.
6. Pour tomatoes over top.
7. Cover, PLUG IN AND TURN ON THE SLOW COOKER. Cook on Low
8 hours or High 4 hours until sweet potatoes are softened (if they were raw
to begin with). Serve with the toppings that you and yours love.
Nourishing Chicken Bone Broth

Ingredients
• 1-3 carcasses/bones from cooking your pastured chicken(s) (See Tips
section on how to •easily• crockpot your chicken!)
• Leftover carrots, celery, onion pieces from cooking your chicken or from
scraps throughout the week (you can use fresh too)
• ¼ cup apple cider vinegar (ACV) (Since it is heated I don’t worry about it
being raw, but I do opt for organic)

Instructions

1. Put everything into your crockpot or oven roaster and fill with water to
cover the bones by an inch-ish.
2. Let the mixture sit for 30-60 minutes. DO NOT TURN THE HEAT ON
YET. This allows the vinegar to extract minerals from the bones.
3. Turn the crockpot on low or oven roaster at 200 degrees for 24-36 hours.
4. Strain the broth. Store in the fridge up to 7 days, in the freezer 3-6 months,
or deep freezer up to a year. Let the broth come to room temp before putting in
the freezer. Leave the top off for 24 hours to freeze if you are storing in glass
jars in the freezer to allow for expanding (or you will be very sad to see your
cracked jar in a few days!).
Slow Cooker Coconut Turmeric Chicken

Ingredients
• 1 whole organic chicken, giblets removed and saved for stock
• ½ cup full fat coconut milk.
• 2 inch knob of fresh turmeric, grated
• 2 inch knob of fresh ginger, grated
• 4 cloves of garlic, peeled and grated
• sea salt and pepper
• Scallions to garnish

Instructions
1. In the bottom of your slow cooker, mix together the coconut milk, garlic,
ginger and turmeric.
2. Season the chicken liberally with sea salt and pepper, making sure to
season inside the cavity.
3. Place the bird in the slow cooker and spoon some of the mixture down over
it.
4. Pop the lid on and let it cook on high for 4 hours or low for 6-8 hours.
5. When the chicken is cooked, remove it from the slow cooker.
6. Pull the meat of the bone, shred it and place it back in the slow cooker.
Reserve the bones for stock.
7. Stir the meat around in the sauce. Taste and adjust for seasoning.
8. Serve over rice, mashed potatoes, cauliflower puree, or by itself. Enjoy!
Spicy Paleo Slow Cooker Chili (without Chili Powder)

Ingredients
• 1 large onion (chopped)
• 1 green pepper (chopped)
• 8 oz sliced portobello mushrooms
• 2 cloves garlic
• 2-3 tbsp paprika (If you don’t want it really spicy, go ahead and use 3 tbsp and
no cayenne pepper. If you do want spicy, use 2 tbsp of paprika and 1 tbsp
cayenne pepper)
• 0-1 tbsp cayenne pepper
• 1 jalapeno (optional, add only if you like it very spicy like me!)
• 1 lb ground beef
• 2 28 oz cans of diced tomatoes (undrained)
• 2 tbsp butter
• Salt, pepper as desired

Instructions
1. Use a chef’s knife to chop up all those things you are supposed to chop up.
This includes the onion, green pepper, optional jalapeno, and mushrooms.
2. Turn crock pot/slow cooker to high, and dump your cans of diced tomatoes
along with the tomato juice in to your slow cooker. My slow cooker is a 5-
Quart Slow Cooker. So anything this size or bigger should work.
3. Add the paprika in there, and stir.
Taco Soup GF with DF options
Ingredients
• 1 - 15 oz • 1 - 15 • 1 medium • 4 tsp • 2 tsp • 2 tsp • 1 tsp • 1/2 • 2 cups of
of diced oz of yellow cumin cayenne garlic red cup vegetable
tomatoes tomato onion powder pepper diced stock
sauce diced, flakes green (like
cooked 'til onions here)
translucent

Preparation

1. Pour the diced tomatoes and tomato sauce in the crock pot on low heat. Add
spices and give it a good stir.
2. While tomato products and spices are heating up, cook diced chicken breasts,
onions and other vegetables for about 10 minutes (or until chicken is cooked
through).
3. While chicken and veggies are cooking, make your rice. This takes about 20
minutes.
4. While chicken/veggies/rice is cooking, rinse your black beans and pour into
the tomato products in the crock pot.
5. Add the cooked chicken and vegetables to the crock pot. Add the 2 cups of
vegetable stock. Stir.
6. Test the sauce for flavor. Add more seasonings as you deem fit. Top with
diced green onions.
7. Allow the tomato products, chicken, seasonings, and vegetables to cook in the
crock pot on high heat for about an hour. Be sure to stir occasionally to prevent
scorching of rice at the bottom.
8. Add the rice, stir and turn on low. Cook for up to three more hours.
9. Turn off crock pot and prepare fixings.
Slow Cooker "Caveman" Chili

Ingredients
• 2 pounds trimmed grass-fed beef stew meat, cut into 2 inch cubes
• 4 tablespoons pasture butter, ghee, or coconut oil, divided
• 1 teaspoon sea salt
• 12 ounces organic or pastured bacon, cooked until crispy, broken into chunks -
optional
• 2 organic yellow or red onions, cut into 1 inch chunks
• 7 fresh organic garlic cloves, coarsely chopped
• 2 organic red, yellow or orange bell peppers, halved, seeded and cut into 1 inch
chunks
• 2 organic jalapeños, halved, seeded {only if you don't like too much heat/spice,
otherwise don't remove the seeds}, and diced
• 2 cups organic celery, diced {about 5 stalks} - optional
• 4 cups fresh organic tomatoes, diced OR 28.2 ounces canned organic crushed
tomatoes
• 1 cup bone broth - optional {see link below for recipe}
• 2 heaping tablespoons chili powder blend
• 2 teaspoons dried oregano
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kelp granules - optional
• 2 tablespoons organic cacao powder
• 3 tablespoons honey, organic maple syrup or maple sugar

Optional Toppings
• Fresh cilantro
• Lime wedges
• Green onions
• Grated organic raw cheddar cheese
• Organic sour cream
• Crispy bacon pieces
• Sliced jalapeños
• Raw sauerkraut or kimchi

Instructions
1. If you're using bacon, cook bacon until crispy {this takes about 20
minutes}. Set aside.
2. Heat 1 tablespoon of butter {or fat of choice} in a large saucepan or Dutch
oven over medium-high heat until melted and hot {a couple of minutes}.
Season stew meat with sea salt.
3. Brown HALF of the stew meat on all sides {this takes about 5 minutes},
then pour browned meat into slow cooker. Add 1 more tablespoon of butter
to the pan, repeat with the remaining meat.
4. Using the same pan, melt 2 tablespoons of butter {or fat of choice} over
medium-high heat. Add chopped onions and garlic and sauté until they
begin to caramelize or turn light brown, about 5-7 minutes. Once cooked,
add to the slow cooker.
5. Add the remaining ingredients to the slow cooker. Stir to combine.
6. Cover with lid and cook on LOW for 6 to 8 hours or HIGH for about 4
hours until meat is fork tender.
7. Taste and adjust seasonings ... if you prefer more sea salt or more
spice/heat, add some now.
8. Serve hot with the optional toppings listed above or add your own favorites.
Enjoy!
Slow-Cooker Chicken Soup
by The Healthy Maven
Ingredients

• 1 3 lb • 2 large • 3 • 1 • 1 • 2 bay • 6 cups • 3/4 tsp • pepper,•
whole carrots, stalks medium bunch leaves of sea salt to taste
chicken peeled of onion, of liquid (add
and celery, sliced parsley (I used more if
sliced sliced 4 cups desired)
chicken
stock
and 2
cups of
water)

Instructions
1. Wash and remove giblets from chicken.
2. Add chicken to slow-cooker and top with celery, carrots and onion.
3. Tie together parsley with string and place on top.
4. Add bay leaf.
5. Pour in liquid.
6. Add salt.
7. Cover and cook on high for 4 hours.
8. Remove bay leaves and parsley from slow-cooker and using large spoons
remove the chicken. Let cool for 10 mins.
9. Meat should easily come off the bone and then chop into bite sized pieces and
place back into slow-cooker with veggies. Remove as much meat as you can.
10. Add in additional salt if desired, pepper and curry powder if using.
11. Serve warm or keep in fridge for up to one week.
12 If keeping in fridge, the next day feel free to remove layer of fat from top
using a spoon.
Chicken Fajita Soup

Ingredients

• 6 cups • 1 large • 1 • 1 small • 1 • 1 lb • 2 cubs • 2
chicken can of zucchini Chinese small yellow cubed tablespoons
broth diced cut up eggplant onion green chicken Fajita
tomatoes into cut into diced beans cut (pre- seasoning
with cubes cubes up into cooked)
chiles small
rectangles

Directions
1. Place all ingredients in your crock pot and cook on low for 6-8 hours.
Slow Cooker Fiesta Soup

Ingredients

• 1 ½ to 2 quarts chicken bone broth (Depending on if you want a thicker soup or
not. I usually go for the 2 quarts to stretch it.)
• 1-2 cups cooked chicken from your weekly crockpotted chicken.
• 1 ½ cups sprouted and cooked black beans (or one 15 oz can organic black
beans)
• 1 pint refried beans (You could use 1 can organic refried beans – just watch the
ingredients)
• 1 cup frozen organic corn (I get the big bags at Costco. Canned would work too
– just stick with organic or your corn is most likely GMO’d)
• 1 – 16oz jar organic salsa
• 1-2 tsp taco seasoning (I use my own blend)
• ½ cup uncooked organic long grain white rice
• Sea salt/pepper to taste
• Handfuls of spinach to wilt in before serving if desired
• Grated raw cheese or whole sour cream to top if desired

Instructions

1. Everything in the crockpot EXCEPT the spinach, and cheese or sour cream.
2. Cook on low for 8-10 hours or high for 4 hours. Wilt the spinach in before
serving if you want that in there and garnish with cheese or sour cream.
Creamy Coconut Green Chili Chicken Soup
Author: Jessica Espinoza @ Delicious Obsessions
Ingredients

• 2 • 6 • 1 • 1 cup • 1 quart • 1 tsp. • 1 • ½ tsp. • ½ tsp.
pounds carrots, medium diced chicken granulated tsp. cumin coriander
organic chopped white mild stock garlic sea powder powder
chicken into onion, green (homemade salt
breasts bitesized diced chilies is best)
or pieces
thighs,
chopped
into
bitesized
pieces

Instructions

1. Dice your chicken into bitesized pieces and place in crockpot.
2. Dice your onion and carrots and add to chicken.
3. Add the diced green chilies, chicken stock, garlic, salt, cumin, coriander, and
black pepper to crock pot.
4. Stir until well combined.
6. About 10 minutes before serving, stir in your coconut milk or cream and the
coconut flour. The coconut flour will help thicken the soup just a little.
7. Taste for salt and adjust as needed.
8. Garnish with fresh cilantro and a splash of lime juice.
Recipe by Delicious Obsessions at

Paleo Crockpot French Onion Soup

Ingredients

• 3 Large Sweet Onions (2 lbs)
• 2 cups water
• 3 TBL ghee/coconut oil
• 1 1/2 tsp dried thyme

Directions

1. Thinly slice the onions and place them in your crockpot. Add in (3) 1 TBL
fat of your choice on top of the onions.
2. Turn your crockpot on high for 10-12 hours. I did this step the night
before. This step is caramelizing your onions for the soup.
3. Add in both bone broths, water and thyme. Switch your crockpot over to
low and cook for 8-10 hours.
Slow-Cooker Beef Stroganoff
Ingredients
• 2 lbs • 2 • 2 lbs • 3 • 2 tbsp • 2 tbsp • 3/4 cup • 3/4
grass- medium crimini or cloves Dijon Worcestershire coconut cup
fed onions, button of mustard sauce milk beef
ground diced mushrooms, garlic, stock
beef sliced minced
Directions
1. Brown the ground beef in a skillet over medium high heat on the stove.
Season with sea salt and pepper. This first step is optional, but it only takes
a few minutes, and it really adds to the flavor of the dish. However, if
you’re in a hurry, you can go ahead and skip it and just add the beef directly
to the slow cooker.
2. While beef is browning, place your Dijon and Worcestershire sauce in the
bottom of the crock pot and stir it up to combine.
3. Add in the onions, mushrooms and garlic.
4. When the beef is browned, add it to the crock pot. Another bonus of
browning it separately is that you can discard the grease or save it for
another use and it doesn’t end up in your dish.
5. Add in the coconut milk and beef stock. Season with salt and pepper. Stir
well until everything is combined.
6. Put the lid on and cook on low for 6-8 hours or high for 3-4 hours.
7. When you’re about ready to serve, take the lid off and turn the crock pot
off. You need to let it cool off for about 15 minutes before you add in the
yogurt, else it will curdle. If you’re skipping dairy these days, omit the
yogurt all together and it will still be delicious!
8. In the mean time, brown up the almond slices in a skillet with some butter
until deeply golden. This step is also optional. I had never had beef
stroganoff with almonds on it until my mother-in-law served it to me that
way and I have to say it’s delicious. It adds a great crunchiness to the dish.
9. Also during this time, prepare whatever you intend to serve it with, whether
it be rice, pasta, green beans, etc.
10. When the dish has cooled slightly, stir in the yogurt (if using). Taste and
adjust seasoning with salt and pepper. Enjoy!
Slow Cooker Beef Stew

What You’ll Need
• 1 • 2 • 3 jumbo • 2 • 1 pound • 1/2 • 6 • 6 • Salt • Parsley
pound cups potatoes, medium of pound cloves ounces and for
beef of peeled onions, whole of of of Pepper garnish
stew water and diced carrots, green minced tomato to
meat, chopped peeled peas garlic paste taste
thawed and
chopped

Steps

1. Place the ingredients in the slow-cooker.
2. Set the slow-cooker to low.
3. Cook for 6-8 hours.
4. Enjoy!
Smoky Black Bean Chili Soup

Ingredients

• 3-4 cups tomatillos, husks removed and rinsed
• 1 teaspoon olive oil, or light tasting oil of your choice
• ½ teaspoon cumin seeds or ½ teaspoon ground cumin
• 1 can low-sodium black beans, drained and rinsed
• 1 tablespoon chili powder
• ½ teaspoon dried oregano or ½ tablespoon fresh oregano
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle paste
• 1 can tomato paste
• 2 cups low sodium vegetable broth
• 1 Anaheim chili, seeds & membranes removed. and chopped
• for garnish
• crumbled blue cheese
• additional fresh oregano or chopped cilantro
• avocado slices

Instructions

1. In a large pot, heat oil over medium-high heat. Once oil is hot, cook
chopped onion until nicely browned, about 20-30 minutes, stirring often,
and adding some water to the pot if the onion is beginning to burn. Once
onions are caramelized, place them in a 5-to 6-quart slow cooker.
2. While onions cook, cut the cleaned tomatillos in half for small ones and in
quarters for larger ones. Place cut tomatillos in the slow cooker.
3. Heat a dry heavy skillet (like a cast iron or crepe pan) over medium heat.
Add the cumin seeds to the hot pan, and toast, stirring the seeds constantly,
being careful not to let them burn, until the seeds begin to turn golden
brown and are very fragrant. Remove from pan when they’re a few shades
darker than the untoasted seeds. Grind the toasted seeds with a mortar and
pestle or with a rolling pin between two sheets of waxed paper, and place
them in the slow cooker.
4. Place the remaining ingredients in the slow cooker and stir to combine. Put
the lid on and cook until the beans are creamy and the tomatillos are soft,
about 4-5 hours on high or 6-8 hours on low. I like to smash a couple of the
tomatillos on the sides of the crock pot when they’re soft to help distribute
their flavor.
5. Garnish each serving with blue cheese crumbles, a sprinkle of fresh herbs,
and some avocado slice
Paleo Thai Soup

Ingredients

• 6 cups • 1 cup • 2 • 2 cups cooked • 1 cup • 2 Tbsp Thai • 2 • 1 tsp
chicken coconut limes cubed/shredded pea- red curry Tbsp fresh
broth milk (juice) chicken pods paste (you Thai grated
(from (cut can add fish ginger
can) ends another sauce
off) Tbsp if you
like ‘spicy’)
Directions
1. Place chicken broth, lime juice, coconut milk, ginger, Thai paste and fish
sauce in crock-pot and whisk together.
2. Add in chicken and pea-pods.
3. Cook on low for 5-6 hours or high for 2-3.
Recipe: Delicious Spaghetti Sauce "Soup"

Author: Starlene Stewart
Ingredients
• 3 pounds ground beef (we used 80%) • 1 bell pepper, diced • 1 large
onion, diced • 1 cup water or broth • 2 cloves garlic, crushed • 6 ounces
tomato paste • 14 ounces diced tomatoes • 1 teaspoon sweet basil • 1
teaspoon Italian seasoning • ½ teaspoon black pepper • 2 teaspoons Celtic
salt • Optional: ¼ teaspoon Frank's Red Hot Sauce • Optional: Steamed
Vegetables (for example, any or all of the following: cauliflower, zucchini,
mushrooms, onions or carrots) or Baked Spaghetti Squash
Instructions
1. Place ground beef into crock pot with bell pepper, onion and water (or
broth).
2. Cook on low for at least 7 hours.
3. Turn off crock pot and add remaining ingredients. We have not found it
necessary to continue heating after adding the tomatoes and tomato paste.
4. Mix in warm steamed vegetables, if desired.
Slow Cooker Spicy Sweet Potato Stew

Ingredients
• 2 lbs beef stew cubes, cut into bite-sized pieces
• 2 small sweet potatoes, peeled and cubed
• 3 celery stalks, sliced
• 3 medium carrots, sliced
• 1 medium bell pepper (any color), diced
• 1/2 medium onion, chopped
• 3.5 cups broth (I make my own at home in bulk in the slow cooker using this
recipe)

The spices
• 1 tbsp paprika
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1/2 tsp unrefined sea salt and black pepper, each

Directions
1. After cutting the beef cubes into bite-sized pieces, brown on high in
coconut oil in a large sauté pan for 2-3 minutes.
2. Add the beef cubes and all other ingredients into the slow cooker, and mix
well to combine.
3. Pour broth on top of the mixture, and cover and cook on LOW for 7-8
hours.
RESTORATIVE VEGETABLE BROTH RECIPE

Ingredients
• 1 small to medium leek, sliced lengthwise and well cleaned (use white and
light green parts)
• 2 medium carrots
• 3 stalks of celery
• 2 large or 3 medium whole cloves of garlic, crushed
• 1 very small or ½ large regular or Japanese sweet potato
• 1 cup winter squash (like butternut)
• ½ a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only
• ½ cup fresh or ¼ cup dried shitake mushrooms (or a blend of mushrooms)
• 1 handful fresh flat leaf parsley
• 1 large piece of kombu (seaweed)
• 1 or 2 inch piece of fresh ginger, skin removed and grated
• 1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground
if fresh is not available)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 3 quarts/12 cups filtered water
• 1 Tablespoon of butter or extra virgin olive oil for serving
Instructions
1. Coarsely chop the vegetables into even sized pieces.
2. Place all the ingredients except for the butter or olive oil into your slow
cooker and add the water to cover.
3. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for
longer for a more flavorful and reduced broth)
4. In a large stock pot , cover the vegetables, herbs and spices with the water
and bring to a boil. Reduce heat and barely simmer on low for about 90
minutes.
5. For a brothy vegetable soup with chunks of vegetables:
6. Serve as is with a drizzle of olive oil or pat of butter and additional salt to
taste.
7. For a strained broth:
8. Strain liquid through a fine mesh strainer (set vegetables aside). Salt to
taste. Let cool to room temperature before refrigerating or freezing.
9. For a velvety soup:
10. Place the strained vegetables and about 1 cup/240ml of broth together into a
blender . Add a Tablespoon of butter or olive oil and season to taste with
additional salt and pepper. Blend on high until liquefied.
11. Store broth and soup up to a week in an airtight container in the fridge or
freeze for up to three months.
Slow Cooker Apple Chai
This recipe makes about 3 quarts and keeps in the fridge a few days.
2 quarts water (I used hot water straight from my electric kettle to save time) 12
tea bags (I prefer a blend of 6 caramel and 6 spiced chai bags--the kind for a
single cup, these are) 2 12 ounce cans apple juice concentrate (or cranberry apple
juice concentrate if you like) 12 ounces water (to rinse out the cans to get every
last drop of apple concentrate) In a 3 quart slow cooker, set to High, steep the tea
bags in 2 quarts hot water for 15 minutes. Remove tea bags (worms love this, so
does your outdoor compost bin or overwintering garden bed). Pour in apple juice
concentrate, then fill up 1 can with water and rinse out both cans, pouring the
water into the crock pot. Cover and let it go for an hour, then turn it down to
Low for serving. If you are starting with cold water, I'd steep for up to an hour,
or just bomb everything in and turn it on High for an hour and see how it turns
out. Let me know.
Refried Beans Ingredients
• 3 cups dry pinto• 6 • 3 onions, • 6 • 1 jalapeño, • 1 tsp • 3 • 1 1/2
beans or black cups roughly cloves coarsely cumin tsp tsp
beans water chopped of chopped sea black
garlic salt pepper
Method
1. Toss everything in a slow cooker and cook on high for 8-9 hours. After 7
hours, check to make sure the beans aren’t sticking to the sides. If so, add a
bit of water and mix it in thoroughly.
2. When the beans are completely soft, puree the mix with an immersion
blender, high-speed blender (such as a Blendtec or VitaMix), or food
processor.
3. Our family likes thick, creamy beans, so I find a regular blender doesn’t
work well for this process as you have to add too much water to get the
mixture to blend properly.
4. If your family likes refried beans a bit on the pourable side, a standard
blender should work just fine.
Slow Cooker Apple Pie Steel-Cut Oatmeal Ingredients
• 1 cup • 4 cups • 2 • 1 tsp • 1 tsp • 1/4 tsp • 2 T maple • splash
steel- unsweetened medium coconut cinnamon nutmeg syrup of
cut almond milk apples, oil (feel free lemon
oats chopped to sub juice
honey or
more if
you like it
sweeter)
Instructions
1. Add all ingredients to your slow cooker. Stir.
2. Cook on low for 8 hours or high for 4 hours.••
3. Give it a good stir.
4. Top with your favourite toppings. I like peanut butter and crunchy apples.
5. Store leftovers in fridge for up to 1 week. To reheat add a splash of almond
milk and heat up in microwave.
Homemade Yourt
Yogurt making involves three main steps: 1. Preparing an environment
conducive to bacteria growth 2. Allowing time for the bacteria to grow 3.
Adding desired flavours to the finished product For about eight cups of yogurt
(64oz.), you’ll need eight cups of milk and about six tablespoons of full-fat plain
yogurt that contains live and active cultures (it should say somewhere on the
package).
1. Take the yogurt starter out of the fridge and turn your crock pot on low, while
you heat the milk over medium on the stove. Stir milk occasionally. When milk
becomes bubbly and frothy, let it continue to foam for a couple of minutes. In
the meantime, check the temperature of the crock pot. It should be nice and
toasty, but not burning to the touch. If it’s too hot, turn it down to the “keep
warm” or lower setting while the milk cools. When the milk is no longer burning
to the touch, mix about a cup of milk with the yogurt, stirring gently. Pour the
remaining milk into the crock, then gently stir in the yogurt mixture.
2. Turn off and unplug the crock pot. Wrap it in one or two bath towels and let it
sit several hours, or overnight. In the morning, place the crock directly into the
fridge to let it cool and continue to thicken. (Do NOT stir it or dip into it, or it
won’t thicken as well!) 3. After 2+ hours, dip into the fresh yogurt and enjoy it
over fruit, or swirled with honey, maple syrup, vanilla or peanut butter. Flavour
individual portions of yogurt just before you eat, rather than the whole batch. If
whey liquid forms over the yogurt batch, stir it in (the yogurt will become
runnier) or pour it off and save it to add to soup, smoothies, or lemonade. Set
aside about 1/3 cup of the fresh yogurt to be the starter in the next batch.
White Chicken Chili - Au Naturale!
Ingredients
• 1 cup/can Adzuki beans (soaked and cooked) (Eden Organic brand)
• 1 jar (16 oz) organic green tomatilla salsa (Find it HERE)
• 1 cup chopped onions
• 1 cup chopped red & green peppers
• 2 cups organic chicken broth (from organic, free-range chickens)
• 3-4 cups chopped, cooked chicken (organic)
• 2 tsp. cumin
• 2 tsp. oregano
• 1 1/2 tsp. Real sea salt (Find the best here)
• 3/4 tsp. black pepper
• 1/4 cup chopped fresh cilantro
Directions
1. Place all ingredients into a large dutch oven and simmer at least 1/2 hour to
let the spices blend into the chili. Or, cook on low in a crock pot for 4 hrs.
Enjoy! Top with your favorite fixins'. Try it with my recipe for
"Cornbread" muffins or my recipe for Buttery Biscuits.
2. Lastly, I typically avoid beans/legumes because they contain the anti-
nutrients phytates and lectins. However, if properly prepared, beans can be
part of a healthy diet. For an in depth discussion of legumes, to learn how
to prepare them properly, and why I use Adzuki beans in particular, please
read my post Legumes - a Controversial Food.
3. Chili just isn't the same without the beans!
Garlic-Rosemary Cashews Ingredients
• 24 • 6 cups • 3 • 1 • 3 • ¾ • 1/2
servings cashews tablespoons tablespoon tablespoons teaspoon teaspoon
(1/4 cup margarine sugar crushed cayenne garlic
each) or butter, dried pepper powder
melted rosemary
leaves
Preparation
1. Heat slow cooker on high 15 minutes; add cashews.
2. Drizzle margarine over cashews then toss; sprinkle with mixed remaining
ingredients then toss.
3. Cover and cook on for low 2 hours, be sure to stir every hour.
4. Turn temperature to high; uncover and keep cooking 30 minutes, stirring
after every 15 minutes.
5. Turn heat to low to keep warm with regard to serving or remove through
slow cooker and cool.
Garlic-Pepper Almonds
Ingredients
• 24 servings (about 1/4 cup each)
• 6 cups whole unblanched almonds
• 4 tablespoons margarine or butter, melted
• 2–3 teaspoons coarse ground pepper
Preparation
1. Heat slow cooker on high 15 for minutes; then add almonds.
2. Drizzle margarine over almonds and then toss; now sprinkle with garlic and
pepper and toss.
3. Cover up and cook on low heat for 2 hours, be sure to stir after every 30
minutes.
4. Turn up the heat to high; uncover and cook 30 minutes, and stirring after
15 minutes.
5. Once again turn heat to low to keep warm for serving or remove from slow
cooker and cool.
Curry-Spiced Mixed Nuts Ingredient
• 24 servings • 6 cups • 4 tablespoons • 2 • 11/2 • 1 teaspoon
(about 1/4 mixed margarine or tablespoons teaspoons each: garlic
cup each) nuts butter, melted sugar curry powder,
powder ground
cinnamon
Preparation
1. Heat the slow cooker on high 15 minutes; then add nuts.
2. Drizzle margarine over nuts and then toss; sprinkle with the combined
remaining ingredients and toss.
3. Cover and cook on low for 2 hours, after stirring every 20 minutes.
4. Turn the heat to high; then uncover and cook 30 minutes, stirring after
every 15 minutes.
5. Turn heat to low to keep warm for serving or remove from slow cooker and
cool.
Sweet Curried Soy Nuts
Ingredients
• 24 servings (1/4 cup each)
• 4 tablespoons margarine or butter, melted
• 6 cups roasted soy nuts
• 11/2 tablespoons sugar
• 1 tablespoon curry powder
• Salt, to taste
Preparation
1. Heat the slow cooker on high 15 minutes.
2. Put the soy nuts in a large bowl then drizzle margarine over them and toss;
sprinkle with combined remaining ingredients, with the exception of salt,
and toss.
3. Transfer to the slow cooker; cover and cook on low for 2 hours, stirring
after every 15 minutes.
4. Turn heat to high and remove lid and cook 30 minutes, stirring after every
15 minutes. Season with salt to taste.
5. Turn heat to low to keep warm for serving or remove from slow cooker and
cool.
"Go Fish" Party Mix 16 servings (about 1/2 cup each) Ingredients
• 3 cups each: corn cereal
squares, colored
goldfish crackers
• 11/2 cups each: potato • 1/4 cup • 1/2 • 1 tablespoon • 1/2-1
sticks, peanuts margarine or teaspoon dried Italian teaspoon
butter, melted hot pepper seasoning garlic
sauce salt
Preparation
1. Heat slow cooker on high for 15 minutes; add cereal, crackers, potato
sticks, and peanuts. Drizzle with combined remaining ingredients and toss.
Uncover and cook on high 11/2 hours, stirring after every 30 minutes.
Finally turn slow cooker to low to keep warm for serving or remove from
slow cooker and cool.
Chutney Cheese Dip
6 servings (about 1/4 cup each)
Ingredients
• 1 pound reduced-fat cream cheese, room temperature
• 2 cups (8 ounces) shredded reduced-fat Cheddar cheese
• 1/2 cup chopped mango chutney, divided
• 1⁄3 cup finely chopped onion
• 1/4 cup chopped raisins
• 2-4 teaspoons each: finely chopped gingerroot, garlic
• 1-2 teaspoons curry powder
• Dippers: baked pita chips, assorted vegetables
Preparation
1. Place cheeses into 11/2-quart slow cooker; cover and cook until cheese is
melted, this should take about 30 minutes. Mix in remaining ingredients,
with the exception of dippers; cover and cook until hot, 1 to 11/2 hours.
Serve with dippers
Hot Artichoke Dip
16 servings (about 3 tablespoons each)
Ingredients
• 1 can (15 ounces) artichoke hearts, drained, finely chopped
• 4 ounces reduced-fat cream cheese, room temperature
• 1/2 cup each: grated Parmesan cheese, reduced-fat mayonnaise and sour cream
• 1-2 teaspoons lemon juice 1 green onion, thinly sliced
• 2 teaspoons minced garlic
• Salt and cayenne pepper, to taste
• Dippers: assorted vegetables, bread sticks, crackers
Preparation
1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is
melted, about 30 minutes. Mix in remaining ingredients, except salt,
cayenne pepper, and dippers; cover and cook until hot, 1 to 11/2hours.
Season to taste with salt and cayenne pepper. Serve with dippers (not
included in nutritional data).
Pepperoni Cheese Dip
Ingredients
• 1 package (8 ounces) soft-style cream cheese with onions and chives
• 11/2 cups (6 ounces) shredded reduced-fat Swiss cheese
• 1 package (31/2 ounces) sliced pepperoni, chopped
• 1/2 cup chopped green pepper
• 1/4 teaspoon cayenne pepper
• 1/2-2/3 cup whole milk
Preparation
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are
melted, about 30 minutes. Mix in remaining ingredients, except dippers;
cover and cook until hot, about 11/2 hours. Serve with dippers (not
included in nutritional data).
Pizza Dip
Ingredient
• 12 servings (about 1/4 cup each)
• 1 pound reduced-fat processed cheese, cubed
• 2 cups (8 ounces) shredded reduced-fat mozzarella cheese
• 11/2 cups pizza sauce
• 1⁄3 cup sliced ripe olives
• 2 teaspoons dried Italian seasoning
• 1 package (31/2 ounces) sliced pepperoni, chopped
• Dippers: tortilla chips, carrot and celery sticks
Preparation
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheese is
cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included
in nutritional data).
Dried Beef and Onion Dip
This warm, creamy dip can also be served cold—just beat cream cheese and
Ingredients
• ¾ cup reduced-fat mayonnaise
• 1 package (41/2 ounces) dried beef, chopped
• 1⁄3 cup thinly sliced green onions
• 2 tablespoons dried onion flakes
• 1 teaspoon garlic salt
• Dippers: crackers, assorted vegetables, bread sticks
Preparation
1. Place cream cheese in 11/2-quart slow cooker; cover and cook until cheese
is melted, about 30 minutes. Mix in remaining ingredients, except dippers;
cover and cook until hot, 1 to 11/2 hours.
Toasted Onion Dip
• 24 servings (about 2 tablespoons each)
• 6-8 tablespoons dried onion flakes
• 2/3 cup each: reduced-fat plain yogurt and cmayonnaise
• 4 small green onions, chopped
• 1/2 teaspoon beef bouillon crystals
• 1/2-¾ cup 2% reduced-fat milk, divided
• 1-2 teaspoons lemon juice
• 4-6 drops red pepper sauce
• Salt and white pepper, to taste
• Dippers: assorted vegetable relishes, bread sticks
Preparation
1. Cook onion flakes in small skillet over medium to medium-low heat until
toasted, 3 to 4 minutes, stirring frequently; remove from heat. Place cream
cheese in 11/2-quart slow cooker; cover and cook until cheese is melted,
about 30 minutes. Mix in yogurt, mayonnaise, green onions, garlic,
bouillon, onion flakes, and 1/2 cup milk; cover and cook until hot, 1 to 11/2
hours. Season to taste with lemon juice, pepper sauce, salt, and white
pepper; stir in remaining 1/4 cup milk if desired for consistency.
Roasted Garlic and Three-Cheese Dip
Ingredient
• 24 servings (about 2 tablespoons each)
• 4 ounces goat cheese
• 1/2 cup (2 ounces) grated Parmesan cheese
• 2-3 tablespoons minced roasted garlic
• 1/4 teaspoon white pepper
• 1/2-3⁄4 cup 2% reduced-fat milk, divided
• Dippers: vegetable relishes and assorted crackers
Preparation
1. Place cream cheese and goat cheese in 11/2-quart slow cooker; cover and
cook until cheese is melted, about 30 minutes. Mix in Parmesan cheese,
roasted garlic, white pepper, and 1/2 cup milk; cover and cook until hot, 1
to 11/2 hours. Stir in remaining 1/4 cup milk, if desired for consistency.
Chili con Queso
Ingredients
• 2 small poblano chilies, halved
• 2 cups (8 ounces) shredded reduced-fat processed cheese
• 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
• 1⁄3 cup each: finely chopped onion, tomato
• 1/2 teaspoon dried oregano leaves
• 2-4 tablespoons 2% reduced-fat milk
• Tortilla chips
Preparation
1. Place chilies, skin sides up, on baking pan. Bake at 425 degrees until chilies
are browned and soft, about 20 minutes. Cool; discard seeds and stems and
chop coarsely.
2. 2. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses
are melted, about 30 minutes. Add remaining ingredients, except tortilla
chips; cover and cook until hot, 1 to 11/2 hours.
Black Bean and Green Chili con Queso
Ingredients
• 8 ounces each: cubed reduced-fat pepper-Jack cheese and cream cheese, room
temperature
• 1 cup reduced-fat mayonnaise
• ¾ cup drained, canned black beans
• 1 can (4 ounces) diced green chilies, undrained
• 2 teaspoons crushed red pepper
• 1/2-1 teaspoon red pepper sauce
• Dippers: tortilla chips, assorted vegetables
Preparation
melted, about 30 minutes.
2. Mix in remaining ingredients, except dippers; cover and cook until hot, 1
to 11/2 hours.
Queso Fundido
Ingredients
• 11/2 cups (6 ounces) shredded reduced-fat Cheddar cheese
• 1 cup (4 ounces) cubed reduced-fat processed cheese
• 1/2 roasted red pepper, chopped
• 1/2-2/3 cup 2% reduced-fat milk
• 1 cup Chorizo (1/4 recipe) (see p. 166)
• 16 flour or corn tortillas (6-inch), warm
• Thinly sliced green onion and chopped cilantro, as garnish
Preparation
melted, about 30 minutes. Mix in remaining ingredients, except tortillas
and garnishes; cover and cook until hot, 1 to 11/2 hours. Spoon about 3
tablespoons cheese mixture in the center of each tortilla. Sprinkle with
green onion and cilantro, and roll up.
Spicy Cheese and Seafood Dip
Ingredients
• 8 ounces each: cubed reduced-fat pepper-Jack cheese and room-temperature
cream cheese
• 3⁄4 cup whole milk
• 1 cup each: chopped, cooked shrimp and crab
• 1/4 cup chopped pitted green olives
• Dippers: assorted vegetables, crackers, bread sticks
Preparation
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheese is
cover and cook until hot, 1 to 11/2 hours.
Smoked Salmon Dip
Ingredients
• 11/2 cups reduced-fat mayonnaise
• 1 can (14 ounces) artichoke hearts, drained, chopped
• 12 ounces packaged or canned smoked salmon
• 1/4 cup drained capers
• 1 tablespoon minced garlic
• 3-4 dashes hot pepper sauce
• Dippers: assorted vegetables, crackers
Preparation
1. Place cream cheese in 11/2-quart slow cooker; cover and cook until cheese
is melted, about 30 minutes.
2. Mix in remaining ingredients, except dippers; cover and cook until hot, 1
to 11/2 hours.
Eggplant Caviar
Ingredients
• 1 large eggplant (about 11/2 pounds)
• 1/2 cup finely chopped tomato
• 1/4 cup each: finely chopped onion,
• reduced-fat yogurt
• 3 cloves garlic, minced 2 tablespoons olive oil
• 1/2 teaspoon dried oregano leaves
• 1-2 tablespoons lemon juice
• Salt and pepper, to taste
• Dippers: lavosh or pita bread wedges

Preparation
1. Pierce eggplant in several places with fork and place in slow cooker; cov-er
and cook on low until tender, 4 to 5 hours. Cool to room temperature.
2. Cut eggplant in half; scoop out pulp with spoon. Mash eggplant and mix
with remaining ingredients, except lemon juice, salt, pepper, and dip-pers.
Season to taste with lemon juice, salt, and pepper.
Cheese Fondue
Ingredients
• 12 servings (about 1⁄4 cup each)
• 2 cups (8 ounces) shredded reduced-fat Swiss cheese
• 1 tablespoon flour
• ¾ cup dry white wine or apple juice
• Cayenne pepper, to taste
• Dippers: cubed French bread, assorted vegetables
Preparation
1. Toss Swiss cheese with flour. Combine cheeses, wine, and garlic in 11/2-
quart slow cooker; cover and cook until cheeses are melted and fondue is
hot, 1 to 11/2 hours. Season to taste with cayenne pepper; If fondue
becomes too thick, stir in additional wine or milk.
Tomato Cheddar Fondue
Ingredients
• 1 pound mild Mexican-style processed cheese, cubed
• 1 can (141/2 ounces) stewed tomatoes, undrained
• 1/2 cup sliced black or green olives
• 1 large clove garlic, minced
• Dippers: tortilla chips, assorted vegetables
Preparation
1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is
cover and cook until hot, about 11/2 hours.
Chicken Liver Pâté 16 servings (about 3 tablespoons each) Ingredients
• 1 pound • 1/4 cup • 1 small • 2-4 • 1/2 cup unsalted • Salt and
chicken finely apple, tablespoons margarine or cayenne
livers chopped peeled, brandy butter, room pepper,
onion finely (optional) temperature to taste
chopped
Preparation
1. Combine livers, onion, and apple in slow cooker; cover and cook on high
until livers are no longer
2. pink in the center, about 3 hours. Process liver mixture and brandy in food
processor or blender until very smooth, adding margarine 2 tablespoons at a
time. Season to taste with salt and cayenne pepper. Spoon into crock and
refrigerate until chilled.
Ginger-Soy Chicken Wings
Ingredients
• 8 servings
• 3 pounds disjointed chicken wings with tips removed (about 16)
• 1⁄3 cup soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon minced gingerroot
• 11/2 teaspoons five-spice powder
• 3 tablespoons sliced green onions
• 1 tablespoon sesame seeds, toasted
Preparation
1. Combine all ingredients, except green onions and sesame seeds in slow
cooker; cover and cook on high 3 to 4 hours, draining off fat after 2 hours.
Arrange chicken wings on platter; garnish with green onions and sesame
seeds.
Blue Cheese Dressing
Makes about 1 cup
Ingredients
• ¾ cup reduced-fat mayonnaise or salad dressing
• 3 tablespoons crumbled blue cheese
• 11/2 tablespoons red wine vinegar
• 1 teaspoon celery seeds
• 1/8 teaspoon each: cayenne and black pepper
Preparation
1. Mix all ingredients.
Meatballs in Tomato Pasilla Chili Sauce

12 servings (2 meatballs each)
Ingredients
• 2-3 pasilla chilies
• 2 cans (16 ounces each) diced tomatoes, undrained
• Salt, to taste
• Jalapeño Meatballs (recipe follows)
Preparation
1. Cook pasilla chilies in large lightly greased saucepan over medium heat
until softened; discard stems, seeds, and veins. Process chilies and tomatoes
with liquid in blender until smooth; season to taste with salt. Combine
tomato mixture and meatballs in slow cooker; cover and cook on high until
meatballs are cooked, about 4 hours. Turn heat to low to keep warm for
serving.
Jalapeño Meatballs Makes 24
Ingredients
• 8 ounces each: • 1 • 1/4 cup each: • 2 • 1 teaspoon • 1/2
ground pork egg seasoned dry cloves each: minced teaspoon
tenderloin, lean bread crumbs, garlic, jalapeño chili, salt
ground beef finely chopped minced dried oregano
onion leaves
Preparation
1. Mix all ingredients; shape into 24 meatballs.
Sweet-Sour Meatballs 12 servings (2 meatballs each) Ingredients
• 2 cups chili sauce 1 cup apricot • 1 tablespoon each: Dijon mustard, lemon
jelly juice
Preparations
1. Combine Appetizer Meatballs and remaining ingredients in slow cooker;
cover and cook on high
2. until meatballs are cooked, about 4 hours. Turn heat to low to keep warm
for serving.
Appetizer Meatballs
Makes 24
Ingredients
• 1/4 cup unseasoned dry bread crumbs
• 1 egg
• 2 tablespoons dried minced onion
• 1 teaspoon garlic powder
• 1/2 teaspoon each: salt, pepper
Preparation
Island Barbecue Meatballs
12 servings (2 meatballs each)
Ingredients
• Appetizer Meatballs (see p. 22)
• 2 cups barbecue sauce
• 11/2 cups orange marmalade
• ¾ teaspoon ground allspice
• 1 can (8 ounces) pineapple tidbits, drained
Preparations
1. Combine Appetizer Meatballs and remaining ingredients in slow cooker;
cover and cook on high until meatballs are cooked, about 4 hours. Turn heat
to low to keep warm for serving.
Hot Mulled Cider
Ingredients
• 2 quarts apple cider
• 1/2 cup packed light brown sugar
• 11/2 teaspoons whole cloves
• 1 teaspoon whole allspice
• 2 whole cinnamon sticks 1 medium orange, sliced
Preparation
1. Combine all ingredients in slow cooker, tying spices in a cheesecloth bag;
cover and cook on high 2 to 3 hours (if mixture begins to boil, turn heat to
turn heat to low to keep warm for serving.
2. Remove spice bag;
Fruit Wassail
12 servings (about 1/2 cup each) Ingredients
• 2 cups each: • 1 small • 1/2 • 1 • 1 • 1/4- • 1/2 cup
cranberry juice, orange, cup cinnamon teaspoon 1/2 light rum
pineapple juice, sliced sugar stick whole cup (optional)
orange juice allspice lemon
juice
Preparation
1. Combine all ingredients, except lemon juice and rum, in slow cooker; cover
and cook on high 2 to 3hours (if mixture begins to boil, turn heat to low).
2. Season to taste with lemon juice; stir in rum.
3. Turn heat to low to keep warm for serving.
Glogg
Ingredients
• 1 bottle (25 ounces) each: Bordeaux and port wine
• 2 tablespoons grated orange zest
• 4 each: small cinnamon sticks, cardamom pods, whole cloves
• 1 cup each: blanched almonds, raisins
• 1/2-1 cup cognac or brandy
Preparation
1. Combine all ingredients, except almonds, raisins, and cognac, in slow
cooker, tying orange zest and spices in cheesecloth bag; cover and cook on
high 2 to 3 hours (if mixture begins to boil, turn heat to low), adding
almonds and raisins during last hour.
2. Remove spice bag and stir in cognac; turn to low to keep warm for serving.
Hot Ginger Lemonade
Ingredients
• 5 cups water
• ¾ cup each: lemon juice, sugar 2-inch piece gingerroot, sliced
Preparation
1. Combine all ingredients in slow cooker; cover and cook on high 2 to 3
hours (if mixture begins to boil, turn heat to low); turn to low to keep warm
for serving.
Sweet Cinnamon Java
12 servings (about 6 ounces cup each)
Ingredients
• 2 quarts water
• 1/2 cup dark roast regular grind coffee
• 1/2-2/3 cup packed light brown sugar
• 2 small cinnamon sticks
• 8 whole cloves
Preparation
1. Combine all ingredients in slow cooker, tying spices in cheesecloth bag;
cover and cook until hot and steaming (do not boil), about 2 hours. Remove
spice bag; turn to low to keep warm for serving.
Honey Chai
12 servings (about 6 ounces each)
Ingredients
• 11/2 quarts water
• 2 cups whole milk
• 2 cinnamon sticks
• 1 teaspoon ground cardamom 1-inch piece gingerroot, sliced
• 1/2 cup honey
• 12 black tea bags or 1/4 cup loose black tea
Preparation
1. Combine all ingredients in slow cooker; cover and cook on high until hot
and steaming (do not boil) about 2 hours.
2. Remove tea bags and gingerroot with a slotted spoon; turn heat to low to
keep warm for serving.
Hot Chocolate
12 servings (about 6 ounces each) Ingredients
• 1/2 cup each: Dutch • 1/2 teaspoon • Pinch • 2 quarts • 1/2
process cocoa, sugar ground cinnamon salt whole milk teaspoon
vanilla
Preparation
1. Combine cocoa, sugar, cinnamon, and salt in slow cooker; whisk in enough
milk to make a smooth paste. Whisk in remaining milk and vanilla.
2. Cover and cook on high until hot and steaming (do not boil), about 2 hours.
Spiced White Chocolate
12 servings (about 6 ounces each)
Ingredients
• 11/2 cups white chocolate morsels
• 1/4 teaspoon each: ground cinnamon and nutmeg
Preparation
1. Place chocolate morsels in slow cooker; cover and cook on low until
chocolate is melted, about 30 minutes.
2. Gradually whisk in milk and spices; cover and cook on high until hot and
steaming (do not boil), about 2 hours.
Chorizo Chili
6 entrée servings
Ingredients
• Chorizo (recipe follows)
• 1⁄2 cup chopped onion
• 2 cans (141⁄2 ounces each) diced tomatoes, undrained
• 2 cans (15 ounces each) pinto or black beans, rinsed, drained
Preparation
1. Cook Chorizo and onion in lightly greased large skillet over medium heat
until browned, 8 to 10
2. minutes, crumbling with a fork. Combine chorizo and remaining
ingredients, except salt and pepper, in slow cooker; cover and cook on low
4 to 6 hours. Season to taste with salt and pepper.
Chorizo
Makes 11⁄2 pounds
Ingredients
• 1⁄2 teaspoon • 2 • 11⁄2 pounds • 4 • 2 • 1 • 1⁄2
each: dried pork cloves tablespoons teaspoon teaspoon
crushed ancho tenderloin, garlic, each: dried salt
coriander chilies finely minced paprika, oregano
and cumin chopped or cider leaves
seeds ground vinegar,
water

Preparation
1. Cook coriander and cumin seeds in lightly greased small skillet over
medium heat, stirring frequently until toasted, 2 to 3 minutes.
2. Remove from skillet; reserve.
3. Add ancho chilies to skillet; cook over medium heat until softened, about 1
minute on each side, turning chilies often so they do not burn.
4. Remove and discard stems, veins, and seeds; chop finely. Combine all
ingredients, mixing well.
Cheesy Chili Blanco with Red Tomato Salsa
8 entrée servings
Ingredients
• 11⁄2 pounds boneless, skinless chicken breasts, cubed
• 2 cans (15 ounces each) Great Northern beans, rinsed, drained
• 1 can (141⁄2 ounces) reduced-sodium fat-free chicken broth
• 1 can (4 ounces) diced green chilies, drained
• 2 cups chopped onions
• 1 tablespoon chopped garlic
• 1 tablespoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 cup reduced-fat sour cream
• 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese
• Salt and cayenne pepper, to taste Red Tomato Salsa (recipe follows)
Preparation
1. Combine all ingredients, except sour cream, cheese, salt, cayenne
2. pepper, and Red Tomato Salsa, in slow cooker; cover and cook on low 6 to
8 hours. Stir in sour cream and cheese, stirring until cheese is melted.
Season to taste with salt and cayenne pepper. Serve with Red Tomato Salsa.
Red Tomato Salsa
Makes about 2 cups
Ingredients
• 2 large tomatoes, chopped
• 1⁄3 cup each: finely chopped onion, poblano chili
• 2 tablespoons finely chopped cilantro
• Salt, to taste
Preparation
1. Mix all ingredients, except salt; season to taste with salt.
Yellow Squash and White Bean Chili
6 entrée servings
Ingredients
• 1 pound lean ground pork
• 1 quart reduced-sodium fat-free chicken broth
• 1⁄2 cup dry white wine or chicken broth
• 2⁄3 cup each: dried Great Northern and garbanzo beans
• 1 cup each: chopped onion, yellow bell pepper,
• thinly sliced leeks, cubed yellow summer squash, red potatoes
• 2 teaspoons each: minced garlic, jalapeño chili, cumin seeds
• 1 teaspoon each: dried oregano leaves, chili powder
• 1⁄2 teaspoon each: ground coriander, cinnamon
• 1 bay leaf
• 1 small tomato, finely chopped
• 2 green onions, thinly sliced
• 3 tablespoons finely chopped cilantro

Preparation
1. Cook pork in lightly greased large skillet until browned, about 8 minutes,
crumbling with a fork. Combine pork and remaining ingredients, except
salt, pepper, chopped tomato, green onions, and cilantro, in 6-quart slow
cooker; cover and cook on low until beans are tender, 7 to 8 hours.
2. Season to taste with salt and pepper; discard bay leaf.
3. Sprinkle each bowl of soup with tomato, green onions, and cilantro.
Old Hickory Chili with White Beans
4 entrée servings
Ingredients
• 8 ounces ground turkey
• 1 can (15 ounces) white kidney beans, rinsed, drained
• 2 cups coarsely chopped tomatoes
• 1 cup each: chopped onion, mild or medium salsa
• 1 tablespoon white wine vinegar
• 2 tablespoons each: chili powder, finely chopped fresh cilantro
• 1 teaspoon natural hickory seasoning (optional)
Preparation
1. Cook turkey in lightly greased large skillet over medium heat until
browned, about 5 minutes, crumbling with a fork.
2. Combine turkey and remaining ingredients, except cilantro, hickory
seasoning, salt, and pepper, in slow cooker; cover and cook on low 5 to 6
hours, stirring in cilantro and hickory seasoning during last 5 minutes.
3. Season to taste with salt and pepper.
Chili with Beans
8 entrée servings
Ingredients
• 1 pound each: lean ground beef, ground turkey
• 2 large onions, chopped
• 1 can (6 ounces) tomato paste
• 2 cans (101⁄2 ounces each) zesty tomato sauce
• 2 cans (151⁄2 ounces each) kidney beans, rinsed, drained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano leaves
Preparation
1. Cook ground beef and turkey in lightly greased large skillet over medium
heat until meat is browned, about 10 minutes, crumbling meat with a fork.
2. Combine meat and remaining ingredients, except salt and pepper, in slow
cooker; cover and cook on low 6 to 8 hours.
Black and White Bean Chili
4 entrée servings
Ingredients
• 12 ounces lean ground beef
• 2 cans (141⁄2 ounces) each: diced tomatoes, undrained
• 1 can (15 ounces) each: Great Northern and black
• beans, rinsed, drained
• 1⁄2 cup chopped green bell pepper
• 1/4 cup chopped sun-dried tomatoes (not in oil)
• 1 medium jalapeño chili, finely chopped
• 2 teaspoons minced garlic
• 2-3 tablespoons chili powder
Ingredients
• 1-11⁄2 teaspoons each: ground cumin, dried oregano leaves
• 1 bay leaf
• 1/4 cup finely chopped cilantro
Preparation
1. Cook beef in lightly greased large skillet over medium heat until browned,
8 to 10 minutes, crumbling with a fork.
2. Combine beef and remaining ingredients, except salt, pepper, and cilantro,
in slow cooker; cover and cook on low 6 to 8 hours.
3. Discard bay leaf; season to taste with salt and pepper.
4. Stir in cilantro.
Chili with Beans and Beer
6 entrée servings
Ingredients
• 2 cans (101⁄2 ounces each) reduced-sodium fat-free beef broth
• 1 cup beer or beef broth
• 1 can (16 ounces) petite-diced tomatoes, undrained
• 1 can (15 ounces) each: undrained chili beans in chili sauce, rinsed drained
pinto beans
• 1 tablespoon each: minced garlic, ground cumin

Preparation
1. Cook ground beef in lightly greased large skillet over medium heat until
browned, about 8 minutes, crumbling with a fork.
2. Combine ground beef and remaining ingredients, except salt and pepper, in
slow cooker; cover and cook on low 6 to 8 hours.
Spiced Bean Chili with Fusilli
8 entrée servings
Ingredients
• 2 cans (141⁄2 ounces each) diced tomatoes with roasted garlic, undrained
• 1 can (15 ounces) each: garbanzo and dark red kidney beans, rinsed, drained
• 1 cup sliced cremini or white mushrooms
• 1⁄2 cup each: sliced celery, dry white wine or water
• 3⁄4 teaspoon each: dried oregano and thyme leaves,
• ground cumin
• 8 ounces fusilli, cooked Salt and pepper, to taste
• 3-4 tablespoons sliced green or ripe olives
Preparation
1. Cook beef in lightly greased large skillet over medium heat until browned,
8 to 10 minutes, crumbling with a fork.
2. Combine beef and remaining ingredients, except fusilli, salt, pepper, and
olives, in 6-quart slow cooker; cover and cook on low 6 to 8 hours, adding
pasta during last 20 minutes.
3. Season to taste with salt and pepper; sprinkle each bowl of soup with olives.
Lentil Chili with Bacon and Beer
4 entrée servings
Ingredients
• 1 cup beer or beef broth
• 1⁄2 cup each: dried lentils, dried black beans
• 1 tablespoon each: minced garlic, jalapeno, chili powder
• 1 teaspoon each: ground cumin, crushed dried rosemary leaves
• 1 cup each: canned crushed tomatoes
• Juice of 1 lime
• 4 slices bacon, cooked crisp, crumbled

Preparation
1. Combine all ingredients, except tomatoes, lime juice, salt, pepper, and
bacon, in slow cooker; cover and cook on high until beans are tender, 5 to 6
hours, adding tomatoes during last 30 minutes.
2. Stir in lime juice; season to taste with salt and pepper.
3. Sprinkle each bowl of chili with bacon.
Yankee Bean Soup
6 entrée servings
Ingredients
• 1 quart Chicken Stock (see p. 30) or chicken broth
• 2 cans (15 ounces each) navy beans, rinsed, drained
• 1 pound lean lamb for stew, cubed (1⁄2-inch)
• 8-12 ounces smoked ham, cubed (1⁄2-inch)
• 1 each: chopped large onion, rib celery
• 2 each: chopped carrots, minced cloves garlic
• 1 teaspoon dried Italian seasoning
• 1 can (141⁄2 ounces) diced tomatoes, undrained
Preparation
1. Combine all ingredients, except salt and pepper,
2. in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste
Southern Gumbo
12 entrée servings
Ingredients
• 11⁄2 quarts Rich Chicken Stock (see p. 30) or chicken broth
• 1 can (28 ounces) diced tomatoes, undrained
• 12 ounces boneless, skinless chicken breast, cubed
• 2 cups each: cubed lean ham, chopped onions 1 cup each: chopped celery,
green bell pepper
• 2 teaspoons each: Worcestershire sauce, gumbo file powder
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 1 cup uncooked converted long-grain rice 12 ounces small shrimp, peeled,
deveined
• Salt and hot pepper sauce, to taste

Preparation
1. Combine all ingredients, except rice, shrimp, salt, and hot pepper sauce, in
6-quart slow cooker;
2. cover and cook on low 6 to 8 hours, adding rice during last 2 hours and
shrimp during last 20 minutes.
3. Discard bay leaves; season to taste with salt and hot pepper sauce.
Bourbon Street Soup
6 entrée servings
Ingredients
• 1 quart water
• 1 pound lean beef stew meat, cubed (1-inch) 1 can (28 ounces) diced tomatoes,
undrained
• 1 can (141⁄2 ounces) stewed tomatoes
• 11⁄2 cups chopped onions
• 3⁄4 cup chopped green bell pepper
• 1/4-1⁄2 teaspoon crushed red pepper
• 1 bay leaf
• 1⁄3 cup uncooked converted long-grain rice
• 11⁄2 cups each: whole kernel corn, sliced fresh or frozen thawed okra
• Hot pepper sauce, to taste

Preparation
1. Combine all ingredients, except rice, corn, okra, salt, and pepper, in 6-quart
slow cooker; cover and cook on low 6 to 8 hours, adding rice during last 2
hours and corn and okra during last 30 minutes. Discard bay leaf; season to
taste with salt, pepper, and hot pepper sauce.
Southern Corn and Bean Soup with Bean Biscuits
6 entrée servings
Ingredients
• 2 cans (15 ounces each) Great Northern beans, rinsed, drained, coarsely
mashed
• 2 cups whole kernel corn
• 1 cup each: chopped onion, red bell pepper
• 1 teaspoon chopped garlic
• 1/4-1⁄2 small chipotle chili in adobo, chopped
• 1⁄2 cup reduced-fat sour cream
• Bean Biscuits (recipe follows)

Preparation
1. Combine all ingredients, except salt, pepper, sour cream, and Bean Biscuits,
in 6-quart slow cooker; cover and cook on high 4 to 5 hours.
3. Garnish each bowl of soup with dollops of sour cream and serve with Bean
Biscuits.
Red Beans, Rice, and Sausage Soup
6 entrée servings
Ingredients
• 11/4 quarts chicken broth
• 2 cans (15 ounces each) dark red kidney beans, rinsed, drained
• 6 ounces reduced-fat smoked sausage, sliced
• 1⁄3 cup each: diced carrot, celery, red bell pepper
• 1 each: large finely chopped onion, minced garlic clove
• 1/4 teaspoon dried thyme leaves
• 1 bay leaf

Preparation
1. Combine all ingredients, except rice, salt, and pepper, in 6-quart slow
cooker; cover and cook on high 4 to 5 hours, adding rice during last 2
hours.
2. Discard bay leaf and season to taste with salt and pepper.
Creole-Style Lamb Soup
6 entrée servings
Ingredients
• 1 quart fat-free beef broth
• 2 cans (15 ounces each) tomato sauce
• 1 pound lean lamb for stew, cubed (1⁄2-inch)
• 1 cup each: chopped onion, zucchini
• 1⁄2 cup each: chopped green bell pepper, celery
• 2 large cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried marjoram leaves
• 1⁄2 teaspoon each: dried thyme and basil leaves
• 1/4 teaspoon dry mustard

Preparation
1. Combine all ingredients, except rice, salt, pepper, and hot pepper sauce, in
6-quart slow cooker; cover and cook on low 6 to 8 hours, adding rice during
last 2 hours.
3. Serve with hot pepper sauce.
Pinto Soup with Chili Crisps
8 entrée servings
Ingredients
• 2 quarts reduced-sodium fat-free chicken broth 2 cups each: sliced onions,
carrots, mushrooms, cubed unpeeled red potatoes, chopped tomatoes
• 2 teaspoons dried oregano leaves
• 1⁄8-1/4 teaspoon crushed red pepper
• Chili Crisps (recipe follows)
• 1/4 cup chopped cilantro

Preparations
1. Combine all ingredients, except Chili Crisps and cilantro, in 6-quart slow
cooker; cover and cook on high 4 to 5 hours.
3. Sprinkle each bowl of soup with Chili Crisps and cilantro.
Mexican-Style Chicken and Lime Soup
• 8 entrée servings
• 2 quarts Chicken Stock or chicken broth 11⁄2 pounds boneless, skinless chicken
breast, cubed
• 2 large tomatoes, peeled, seeded, chopped
• 1 cup each: whole kernel corn, diced zucchini
• 1⁄2 cup each: chopped onion, green bell pepper
• 1/4 cup each: chopped cilantro, lime juice
• 4 each: corn tortillas (6-inch), each cut into 10 wedges
• Vegetable cooking spray
• Thin lime slices, as garnish
Preparation
1. Combine broth, chicken, and vegetables in 6-quart slow cooker; cover and
cook on low 6 to 8 hours, stirring in cilantro and lime juice during last 30
minutes. Season to taste with salt and pepper.
2. Spray tortillas lightly with cooking spray and toss; cook in lightly greased
large skillet over medium heat until browned and crisp, about 5 minutes.
Add tortilla wedges to soup bowls; ladle soup over. Float lime slices on top
of soup.
Shrimp and Black Bean Soup
6 entrée servings
Ingredients
• 3 cans (141⁄2 ounces each) reduced-sodium fat-free chicken broth, divided
• 2 cans (15 ounces each) black beans, rinsed, drained 2 each: medium chopped
onions, wedged tomatoes
• 1 teaspoon each: dried oregano and thyme leaves, ground cumin
• 1 bay leaf
• 8 ounces shrimp, peeled, deveined
• Chopped cilantro, as garnish

Preparation
1. Combine all ingredients, except shrimp, salt, pepper, and cilantro, in slow
cooker; cover and cook on high 4 to 5 hours, adding shrimp during last 15
minutes. Discard bay leaf. Season to taste with salt and pepper; sprinkle
each bowl of soup with cilantro.
Sopa de Casa
6 entrée servings
Ingredients
• 1 can (141⁄2 ounces) reduced-sodium fat-free chicken broth
• 3 cups whole kernel corn, thawed, divided
• 1 can (4 ounces) chopped green chilies, undrained
• 1 pound boneless, skinless chicken breast, cubed (3⁄4-inch)
• 1 large tomato, chopped
• 1⁄2 jalapeño chili, minced
• 3⁄4 teaspoon dried oregano leaves
• 1⁄2 teaspoon ground cumin
• 1 cup whole milk
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

Preparation
1. Process chicken broth and 11⁄2 cups corn in food processor or blender
until smooth.
2. Combine puréed corn and remaining ingredients, except milk, cheese, salt,
and pepper, in slow cooker; cover and cook on low 6 to 8 hours, adding
milk during last 30 minutes.
3. Stir in cheese, stirring until melted; season to taste with salt and pepper.
Pozole
4 entrée servings
Ingredients
• 2 ancho chilies, stems, seeds, and veins discarded
• 1 cup boiling water
• 2 cans (141⁄2 ounces each) reduced-sodium fat-free chicken broth
• 8 ounces each: cubed pork loin, boneless skinless chicken breast
• 1 can (15 ounces) hominy, drained
• 1 cup chopped onion 1 clove garlic, minced
• 1⁄2 teaspoon each: dried oregano and thyme leaves
• 6 lime wedges
• Garnishes: thinly sliced lettuce, cabbage, green onion, radish, shredded
• carrot

Preparation
1. Cover chilies with boiling water in small bowl; let stand until softened,
about 10 minutes. Process chilies and water in food processor or blender
until smooth.
2. Combine chili mixture and remaining ingredients, except salt, pepper, lime
wedges, and garnishes in slow cooker; cover and cook on low 6 to 8 hours.
3. Season to taste with salt and pepper. Serve with lime wedges and garnishes
Mexican Chicken-Corn Soup
8 entrée servings
Ingredients
• 1 quart Rich Chicken Stock or chicken broth
• 1 pound boneless, skinless chicken breasts, cubed
• 2 cups whole kernel corn
• 11⁄2 cups chopped onions
• 1 cup chopped red or green bell pepper
• 1 each: chopped small jalapeño chili, clove garlic
• 1-11⁄2 cups (4-6 ounces) shredded reduced-fat
• Monterey Jack cheese

Preparation
1. Combine all ingredients, except salt, pepper, and cheese, in slow cooker;
cover and cook on low 6 to 8 hours.
2. Season to taste with salt and pepper; add cheese, stirring until melted.
Mexican Meatball Soup
4 entrée servings
Ingredients
• 2 cups each: tomato juice, water
• 2 medium zucchini, sliced
• 1⁄2 cup each: chopped onion, sliced carrots
• 1 small jalapeño chili, seeds and veins discarded, minced
• 11⁄2 teaspoons dried mint and/or oregano leaves
Preparation
1. Combine all ingredients, except salt and pepper, in slow cooker; cover and
cook on high 4 to 5 hours.
French Vegetable Soup
8 entrée servings
Ingredients
• 2 quarts Veal Stock (see p. 33) or chicken broth
• 1 pound lean veal, cubed
• 11⁄2 cups peeled cubed potatoes
• 1 cup each: cut green beans, cauliflower florets
• 1⁄2 cup each: chopped onion, sliced celery, carrot
• 1⁄2 teaspoon dried savory leaves
• 1 cup each: small broccoli florets, frozen thawed peas
Salt and pepper, to taste
Preparation
1. Combine all ingredients, except broccoli, peas, salt, and pepper, in 6-quart
slow cooker; cover and cook on low 6 to 8 hours, adding broccoli and peas
during last 20 to 30 minutes.
French Onion Soup
4 entrée servings
Ingredient
• 1 pound onions, thinly sliced
• 1-2 tablespoons margarine or butter
• 1⁄2 teaspoon dry mustard
• 2 teaspoons flour
• 1 quart Fragrant Beef Stock or beef broth
• 1⁄2 cup dry white wine (optional)
• 4 slices French bread, toasted
• 1⁄2 cup (2 ounces) shredded Parmesan cheese
Preparation
1. Cook onions in margarine in large saucepan over medium to medium-low
heat until golden, 15 to 20 minutes; stir in mustard and flour and cook 1 to
2 minutes.
2. Combine onion mixture and remaining ingredients, except salt, pepper,
bread, and cheese, in slow cooker; cover and cook on low 6 to 8 hours.
Season to taste with salt and pepper. Sprinkle bread with cheese; broil until
melted, 1 to 2 minutes. Top each bowl of soup with bread slices.
White Bean Soup Provençal
8 entrée servings
Ingredients
• 11⁄2 quarts Chicken Stock (see p. 30) or chicken broth
• 2 cups water
• 1 pound dried cannellini or navy beans
• 1 cup each: chopped onion, celery
• 2 teaspoons dried sage leaves
• 3 large plum tomatoes, chopped
• 2 teaspoons lemon juice Salt and pepper, to taste
Preparation
1. Combine all ingredients, except tomatoes, lemon juice, salt, pepper, and
Mixed Herb Pesto, in 6-quart slow cooker;
2. cover and cook on low until beans are tender, 7 to 8 hours, adding tomatoes
and lemon juice during last 30 minutes.
4. Stir 1 tablespoon Mixed Herb Pesto into each bowl of soup.
Mixed Herb Pesto
Makes about 1⁄2 cup Ingredients
• 1⁄2 cup each: • 1/4 cup • 3 • 2-3 tablespoons each: • 2 teaspoons
packed basil packed cloves grated Parmesan lemon juice
leaves, parsley oregano garlic cheese, walnut pieces, Salt and
sprigs leaves olive oil pepper, to taste

Preparation
1. Process herbs, garlic, Parmesan cheese, and walnuts in food processor,
adding oil and lemon juice gradually, until mixture is very finely chopped.
Minestrone
8 entrée servings
Ingredients
• 2 quarts Beef Stock or beef broth
• 1 can (19 ounces) cannellini beans, rinsed, drained
• 1 can (6 ounces) tomato paste
• 1 pound lean beef round, cubed (3⁄4-inch)
• 2 cups each: coarsely diced zucchini, chopped cabbage
• 2 each: sliced medium carrots, minced garlic cloves
• 2 bay leaves
• 1 tablespoon dried Italian seasoning
• 3 cups cooked elbow macaroni
Preparation
1. Combine all ingredients, except macaroni, salt, and pepper, in 6-quart slow
cooker; cover and cook on low 6 to 8 hours, adding macaroni during last 15
minutes.
2. Discard bay leaves; season to taste with salt and pepper.
Minestrone Primavera
8 entrée servings
Ingredients
• 11/4 quarts reduced-sodium fat-free chicken broth, divided
• 1 can (15 ounces) rinsed, drained garbanzo beans 2 cups each: coarsely
shredded cabbage, chopped tomatoes
• 1 cup cut green beans
• 6 small new potatoes, quartered
• 3⁄4 cup each: chopped onion, thinly sliced leeks (white part only), sliced carrots
• 3⁄4 cup each: small broccoli florets, frozen thawed peas
• 4 ounces macaroni, cooked
• 1⁄2 cup finely chopped parsley (optional)
• Grated Parmesan cheese, as garnish
Preparation
1. Combine all ingredients, except broccoli, peas, macaroni, parsley, salt,
pepper, and cheese, in 6-quart slow cooker; cover and cook on low 6 to 8
hours, adding broccoli, peas, and macaroni during last 30 minutes.
2. Stir in parsley; season to taste with salt and pepper.
3. Sprinkle each bowl of soup with Parmesan cheese.
Chickpea and Pasta Minestrone
6 entrée servings
Ingredients
• 11⁄2 quarts reduced-sodium fat-free chicken broth
• 1 can (15 ounces) chickpeas, rinsed, drained
• 1 can (141⁄2 ounces) tomatoes with Italian herbs, undrained, coarsely chopped
• 4-5 ounces reduced-sodium smoked ham, diced
• 2 cups chopped cabbage 1 large onion, chopped
• 2 each: peeled thinly sliced large carrots, ribs celery, minced garlic cloves
• 1/4 cup uncooked orzo

Preparation
1. Combine all ingredients, except orzo, salt, and pepper, in 6-quart slow
cooker; cover and cook on low 6 to 8 hours, adding orzo during last 20
minutes.
Meaty Minestrone
8 entrée servings
Ingredients
• 11⁄2 quarts Beef Stock (see p. 31) or beef broth
• 1 can (15 ounces) Great Northern beans, rinsed, drained
• 11/4 pounds lean beef stew meat, cubed
• 4 ounces Italian-style turkey sausage
• 1 each: chopped large onion, sliced rib celery
• 2 each: sliced carrots, minced cloves garlic
• 2 teaspoons dried basil leaves
• 1 bay leaf
• 1 package (10 ounces) frozen Italian green beans, thawed
• 2 ounces rotini or shell pasta, cooked
• Shredded Parmesan cheese, as garnish

Preparation
1. Combine all ingredients, except green beans, pasta, salt, pepper, and
2. cheese in 6-quart slow cooker; cover and cook on low 6 to 8 hours, adding
3. green beans and pasta during last 15 minutes. Discard bay leaf; season
4. to taste with salt and pepper. Sprinkle each bowl of soup with Parmesan
cheese.
Hearty Minestrone with Pepperoni
4 entrée servings
Ingredients
• 1 can (28 ounces) Italian plum tomatoes, undrained
• 1 can (15 ounces) cannellini beans or Great Northern beans, rinsed, drained
• 1 each: chopped large onion, coarsely diced rib celery, red bell pepper
• 2 each: coarsely chopped medium carrots, zucchini, minced garlic cloves
• 1/4 cup finely diced pepperoni or hard salami
• 1⁄2 cup cooked elbow macaroni

Preparation
1. Combine all ingredients, except macaroni, salt, and pepper, in 6-quart
slow cooker; cover and cook on low 6 to 8 hours, adding macaroni during
last 15 minutes.
Italian-Style Vegetable Soup
8 entrée servings
Ingredients
• 11⁄2 cups chopped cabbage
• 1 cup each: chopped onion, sliced carrots
• 1 package (16 ounces) frozen mixed broccoli, corn, and red bell peppers,
thawed
• 2 cups seasoned crouton stuffing mix

Preparation
1. Combine all ingredients, except thawed vegetables, salt, pepper, and
stuffing mix, in 6-quart slow cooker; cover and cook on high 4 to 5 hours,
adding thawed vegetables during last 20 minutes.
2.
4. Spoon 1⁄4 cup stuffing mix into each soup bowl; ladle soup over.
Garbanzo and Couscous Soup
6 entrée servings
Ingredients
• 11/4 quarts reduced-sodium fat-free chicken broth
• 1 can (15 ounces) garbanzo beans, rinsed, drained
• 1 cup each: diced zucchini, small cauliflower florets
• 1⁄2 medium green bell pepper, diced
• 1 each: chopped medium onion, rib celery, large carrot
• 1 bay leaf
• 3⁄4 teaspoon each: ground cumin, dried thyme leaves
• Generous pinch ground cloves
• 1⁄3 cup uncooked couscous

Preparation
1. Combine all ingredients, except couscous, salt, and pepper, in 6-quart slow
2. Turn heat to off and stir in couscous; cover and let stand 5 to 10 minutes.
Portuguese Soup
4 entrée servings
Ingredients
• 1 quart Beef Stock (see p. 31) or beef broth
• 1 can (15 ounces) red kidney beans, rinsed, drained
• 1/4 cup tomato sauce
• 8 ounces reduced-fat smoked sausage, sliced
• 3 medium potatoes, peeled, cubed
• 1⁄2 cup chopped red bell pepper
• 2 tablespoons minced garlic
• 3 cups sliced kale or spinach
Preparation

1. Combine all ingredients, except kale, salt, pepper, and hot pepper sauce, in
slow cooker; cover and cook on high 4 to 5 hours, adding kale during last
15 minutes.
2. Season to taste with salt, pepper, and hot pepper sauce.
Red and White Bean Soup with Bacon and Pasta
6 entrée servings
Ingredients
• 1 can (15 ounces) each: rinsed drained red kidney beans, tomato sauce
• 6 ounces Canadian bacon, thinly sliced
• 1 cup each: chopped onion, celery 2 teaspoons dried Italian seasoning
• 1⁄2 cup uncooked orzo

Preparation
1. Combine all ingredients, except orzo, salt, and pepper, in 6-quart slow
cooker; cover and cook on low 6 to 8 hours, adding orzo during last 20
minutes.
Cannellini Bean and Pasta Soup
4 entrée servings
Ingredients
• 3⁄4 cup diced Canadian bacon
• 1⁄3 cup diced red bell pepper
• 1⁄2 teaspoon each: dried marjoram and sage leaves
• 1 cup uncooked ditalini
• Parmesan Croutons
Preparation
1. Combine all ingredients, except ditalini, salt, pepper, and croutons, in slow
cooker; cover and cook on low 6 to 8 hours, adding pasta during last 30
minutes.
2. Season to taste with salt and pepper. Sprinkle each bowl of soup with
Parmesan Croutons.
Italian Meatball Soup
8 entrée servings
Ingredients
• 2 quarts reduced-sodium fat-free chicken broth
• 2 cups each: cut green beans, sliced carrots, chopped onions
• 5 plum tomatoes, coarsely chopped
• 1-2 teaspoons dried Italian seasoning
• 8 ounces thin spaghetti, broken into pieces
• (3-inch), cooked
Preparation
1. Combine all ingredients, except pasta, salt, and pepper, in 6-quart slow
cooker; cover and cook on low 6 to 8 hours, adding pasta during last 15 to
20 minutes.
Italian Turkey Meatballs
Makes 32
Ingredients
• 11⁄2 pounds ground turkey
• 1 egg
• 1/4 cup seasoned dry bread crumbs
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
Preparation
Indian-Style Potato-Spinach Soup with Chicken
6 entrée servings
Ingredients
• 3 cups Chicken Stock (see p. 30) or chicken broth 12 ounces boneless, skinless
chicken breast, diced
• 2 cups peeled cubed baking potatoes
• 1⁄2 teaspoon each: caraway seeds, ground cardamom
• 11⁄2 tablespoons mild or hot curry powder
• 1⁄2 package (10 ounce-size) frozen chopped spinach, thawed, drained

Preparation
1. Combine all ingredients, except spinach, salt, and pepper, in slow cooker;
cover and cook on low 6 to 8 hours, adding spinach during last 20 minutes.
Curry Soup with Meatballs
4 entrée servings
Ingredients
• 11/4 quarts Beef Stock (see p. 31) or beef broth
• 2 teaspoons each: minced garlic, curry powder
• 2 ounces vermicelli, broken into pieces (2-inch), cooked
• 1/4 cup chopped mint
Preparation
1. Combine all ingredients, except pasta, salt, pepper, and mint, in slow
cooker; cover and cook on high 4 to 5 hours, adding pasta during last 15
minutes.
2. Season to taste with salt and pepper. Stir in mint.
Curry Meatballs

Makes 12 to 16
Ingredients
• 8 ounces lean ground beef
• 1⁄3 cup minced onion
• 11⁄2 teaspoons curry powder
Preparation
1. Combine all ingredients; shape into 12 to 16 meatballs.
Indian Lentil Soup
8 entrée servings
Ingredients
• 4 cups water
• 2 cups dried red or brown lentils
• 2 teaspoons curry powder
• 1 teaspoon each: crushed coriander and cumin seeds
• 1⁄2 teaspoon ground turmeric
• 6 tablespoons reduced-fat plain yogurt
Preparation
1. Combine all ingredients, except salt, pepper, and yogurt, in 6-quart slow
cooker; cover and cook on low 6 to 8 hours.
3. Top each bowl of soup with a tablespoon of yogurt.
Indian-Spiced Chicken Soup
8 entrée servings
Ingredients
• 2 quarts reduced-sodium fat-free chicken broth
• 1 1⁄2 pounds boneless skinless chicken breast, cubed (3⁄4-inch)
• 1⁄2 cup thinly sliced onion
• 6 peppercorns
• 1 teaspoon each: ground turmeric, ginger
• 11⁄2 teaspoons cider vinegar
• Chopped cilantro, as garnish

Preparation
1. Combine all ingredients, except red pepper, vinegar, salt, pepper, and
cilantro, in 6-quart slow cooker; cover and cook on high 3 to 4 hours,
adding red pepper and vinegar during last 30 minutes.
2. Season to taste with salt and pepper; garnish each bowl of soup with
chopped cilantro.
Hearty Cabbage and Vegetable Soup
8 entrée servings
Ingredients
• 1 quart Fragrant Beef Stock or beef broth
• 2 cups tomato juice
• 3 cups shredded green or red cabbage
• 1 cup each: thinly sliced onion, carrots, mushrooms,
• cubed unpeeled potatoes
• 1 teaspoon each: caraway seeds, paprika
• 4 cups cubed cooked lean beef
• 2 tablespoons raisins
• 2-3 teaspoons vinegar
• Dill Sour Cream (see p. 206)
Preparation
1. Combine stock, tomato juice, vegetables, caraway seeds, and paprika in 6-
quart slow cooker; cover and cook on low 6 to 8 hours, adding beef, raisins,
sugar, and vinegar during last 30 minutes.
3. Garnish bowls of soup with dollops of Dill Sour Cream.
Borscht
8 entrée servings
Ingredients
• 2 quarts reduced-sodium fat-free beef broth
• 12 ounces boneless lean beef, cubed
• 1 pound beets, peeled, cubed
• 3 cups coarsely shredded cabbage
• 11⁄2 cups sliced carrots
• 1 tablespoon dried dill weed
• 1/4-1⁄3 cup cider vinegar
• Reduced-fat sour cream, as garnish

Preparation
1. Combine all ingredients, except vinegar, salt, pepper, and sour cream, in 6-
quart slow cooker; cover and cook on low 6 to 8 hours, adding vinegar
during the last hour.
Garnish each bowl of soup with a dollop of sour cream.
Russian Borscht
6 entrée servings
Ingredients
• 3 cans (141⁄2 ounces each) reduced-sodium fat-free beef broth
• 1 can (141⁄2 ounces) diced tomatoes
• 1 pound lean beef stew meat, cubed
• 4 cups thinly sliced cabbage
• 2 cups each: shredded beets, carrots
• 1 cup each: chopped onion, shredded turnip
• 2 bay leaves
• 3-4 tablespoons red wine vinegar
Preparation
1. Combine all ingredients, except vinegar, salt, pepper, and Dill Sour Cream,
in 6-quart slow cooker; cover and cook on low 6 to 8 hours.
2. Season to taste with vinegar, salt, and pepper; discard bay leaves.
3. Dollop each bowl of soup with Dill Sour Cream.
Dill Sour Cream
Makes about 3⁄4 cup
Ingredients
• 2 tablespoons fresh or 1 tablespoon dried dill weed
Preparation
Eastern European Borscht
12 entrée servings
Ingredients
• 2 quarts water
• 1 pound lean beef stew meat, cubed
• 11⁄2 pounds reduced-fat smoked sausage, sliced
• 4 cups shredded cabbage
• 31⁄2 cups cooked peeled coarsely shredded or cubed beets, divided
• 2 cups peeled shredded potatoes
• 1 cup each: shredded carrots, sliced onion
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 teaspoons each: dried marjoram leaves, dill weed
• 1 cup reduced-fat sour cream
• 1/4 cup chopped fresh dill weed

Preparations
1. Combine all ingredients, except salt, pepper, sour cream, and dill weed, in
6-quart slow cooker; cover and cook on low 6 to 8 hours.
3. Garnish each bowl of soup with a generous dollop of sour cream; sprinkle
with dill weed.
Goulash Soup
6 entrée servings
Ingredients
• 11⁄2 quarts beef broth
• 1 pound lean beef round, cubed
• 2 cups peeled diced potatoes
• 1 cup each: chopped onion, cut green beans (3⁄4-inch)
• 1⁄2 cup each: thinly sliced carrot, diced celery
• 1/4 cup pearl barley
• 1 bay leaf
• 11⁄2 teaspoons paprika
• 1⁄2 teaspoon each: dried thyme leaves, dry mustard

Preparation
1. Combine all ingredients, except tomato sauce, salt, and pepper, in 6-quart
slow cooker;
2. cover and cook on low 6 to 8 hours, adding tomato sauce during last hour.
Goulash Bean Soup
8 entrée servings
Ingredients
• 1 quart Beef Stock (see p. 31) or beef broth
• 2 cans (15 ounces each) light red kidney beans, rinsed, drained
• 11⁄2 pounds lean beef round steak, cubed
• 3 cups sliced cabbage
• 1 cup each: chopped carrots, red bell pepper
• 1 tablespoon each: minced garlic, paprika
• 2 teaspoons crushed caraway seeds

Preparation
1. Combine all ingredients, except salt, pepper, and sour cream, in 6-quart
slow cooker;
2. cover and cook on low 6 to 8 hours.
4. Top each bowl of soup with dollops of sour cream.
Basque Vegetable Soup
8 entrée servings
Ingredients
• 1⁄2 cup dry red wine or chicken broth
• 11/4 pounds boneless, skinless chicken breast, cubed
• 2 cans (15 ounces each) chickpeas, rinsed, drained
• 4 cups coarsely shredded cabbage
• 1 cup each: chopped onion, leeks (white parts only), cubed unpeeled potatoes
• 1⁄2 cup each: cubed turnip, chopped carrots, red and green bell peppers
• 5 large cloves garlic, chopped
• 2 teaspoons dried thyme leaves
• 11⁄2 cups Garlic Croutons (see p. 51)

Preparations
1. Combine all ingredients, except salt, pepper, and Garlic Croutons, in 6-
quart slow cooker;
3. Season to taste with salt and pepper. Sprinkle each bowl of soup with Garlic
Croutons.
Spicy North African-Style Chicken Soup
6 entrée servings
Ingredients
• 11⁄2 quarts Chicken Stock or chicken broth
• 1 can (141⁄2 ounces) stewed tomatoes, undrained
• 1 pound boneless, skinless chicken breast halves, cubed
• 3 cups coarsely chopped onions
• 1⁄2 cup each: sliced celery, bulgur wheat
• 1 cinnamon stick 2 large bay leaves
• 3⁄4 teaspoon each: dried marjoram and thyme leaves
• 1⁄8 teaspoon ground cloves

Preparation
1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker;
3. Discard cinnamon stick and bay leaves; season to taste with salt and pepper.
Oriental Soup with Noodles and Chicken
4 entrée servings
Ingredients
• 1 ounce dried cloud ear or shiitake mushrooms
• Hot water
• 2 tablespoons dry sherry (optional)
• 1⁄2 cup each: sliced white mushrooms, carrots
• 11⁄2 teaspoons light soy sauce 1⁄2 teaspoon five-spice powder
• 2 ounces snow peas, trimmed
• 1⁄2 package (5 ounces) dried chow mein noodles

Preparation
1. Place dried mushrooms in bowl; pour hot water over to cover. Let stand
until mushrooms are soft, about 15 minutes; drain. Slice mushrooms,
discarding any tough parts.
2. Combine mushrooms and remaining ingredients, except snow peas, chow
mein noodles, salt, and pepper, in slow cooker; cover and cook on high 4 to
5 hours, adding snow peas and chow mein noodles during last 20 minutes.
Season to taste with salt and pepper.
Chili-Seasoned Wontons
Makes 36
Ingredients
• 1 teaspoon • 1⁄2 • 1/4 teaspoon • 2 teaspoons • 18 wonton
hot chili teaspoon cayenne each: canola wrappers, cut
powder garlic pepper oil, water diagonally into
powder halves
Preparation
1. Combine all ingredients, except wonton wrappers; brush both sides of
wonton wrappers with mixture and place on cookie sheet.
2. Bake at 375 degrees until crisp, about 5 minutes; cool on wire racks.
Chicken Wonton Soup
6 entrée servings
Ingredients
• 1 quart Chicken Stock or chicken broth
• 1 can (8 ounces) baby corn, rinsed, drained
• 1⁄2 cup each: chopped red bell pepper, carrot
• 2 teaspoons each: minced gingerroot, soy sauce
• 1 teaspoon Asian sesame oil
• 1 cup sliced packed spinach leaves Chicken Wontons (recipe follows)
• Salt and cayenne pepper, to taste
Preparation
1. Combine all ingredients, except sesame oil, spinach, Chicken Wontons,
salt, and cayenne pepper, in slow cooker;
2. cover and cook on low 4 to 5 hours, adding spinach during last 10 minutes.
3. Stir in Chicken Wontons; season to taste with salt and cayenne pepper.
Sour Sauce
Makes about 1⁄3 cup
Ingredients
• 3 tablespoons distilled white vinegar
• 1 tablespoon reduced-sodium tamari soy sauce
• 2 tablespoons packed light brown sugar
Preparation
Chicken Stock
Makes about 11/2 quarts Ingredients
• 1 • 3 • 2 ribs • 3 each: • 1 small • 5 • 2 bay • 1/2 • 1
quart pounds celery, thickly turnip, cloves leaves teaspoon teaspoon
water chicken thickly sliced quartered garlic whole dried
pieces sliced small peppercorns sage
onions, leaves
medium
carrots

Preparation
1. Combine all ingredients, except salt and pepper, in slow cooker;
3. Strain, discarding meat, vegetables, and seasonings; season to taste with salt
and pepper.
4. Refrigerate stock overnight; skim fat from surface of stock.
Beef Stock
Makes about 2 quarts
Ingredients
• 2 ribs from cooked beef rib roast, fat trimmed
• 4 each: thickly sliced large onions, medium carrots, small ribs celery 1 parsnip,
halved
• 2 bay leaves
• 8 black peppercorns
• 5 sage leaves Salt, to taste
Preparation
1. Combine all ingredients, except salt, in 6-quart slow cooker;
3. Strain stock through double layer of cheesecloth, discarding solids; season
to taste with salt.
4. Refrigerate until chilled;
5. remove fat from surface of stock.
Fragrant Beef Stock
• 3 • 1 cup dry • 2 pounds • 1 pound • 1 large • 3 each: • 1/2 cup • 1 clove
quarts red wine each: cubed onion, thickly dried garlic,
water (optional) short ribs beef chopped sliced mushrooms halved 10
of beef chuck, medium black
(fat fat carrots, peppercorns
trimmed), trimmed ribs
beef celery
marrow
bones
Preparation
3. Strain stock through double layer of cheesecloth, discarding solids; season
to taste with salt.
4. Refrigerate until chilled; remove fat from surface of stock.
Fish Stock
• 11/2 • 2-3 pounds fish • 1 each: • 2 bay • 7-8 black • 1/2 teaspoon
quarts bones (from non- chopped large leaves peppercorns each: kosher
water oily fish) onion, rib or sea salt,
celery white pepper
Preparations
1. Combine all ingredients in slow cooker; cook on low 4 to 6 hours.
2. Strain through double layer of cheesecloth, discarding solids.
Rich Mushroom Stock
Makes about 2 quarts
Ingredients
• 1 • 3⁄4 cup • 1 • 12 ounces • 1 • 11/2-2 • 6 • 3⁄4
quarts dry white each: cremini or tablespoon ounces sprigs teaspoon
water wine sliced white minced dried parsley each:
(optional) large mushrooms garlic shiitake dried
onion, mushrooms sage and
leek thyme
(white leaves
part
only),
rib
celery

Preparation
3. Strain, discarding solids; season to taste with salt and pepper.
Croutons
Makes 11/2 cups Ingredients
• 11/2 cups cubed firm or day-old French or Italian bread • Vegetable cooking
(1/2-¾-inch) spray

Preparation
1. Spray bread cubes with cooking spray; arrange in single layer on jelly roll
pan.
2. Bake at 375 degrees until browned, 8 to 10 minutes, stirring oc-casionally.
3. Cool; store in airtight container up to 2 weeks.
Hot-and-Sour Cabbage Soup 8 first-course servings
Ingredients
• 2 quarts • 3 cups • 1 large • 1/4 cup • 1 large • 2 • 3 • 11/2
reduced- shredded carrot, finely clove teaspoons tablespoons tablespoons
fat green chopped chopped garlic, minced soy sauce apple cider
chicken cabbage red bell minced gingerroot vinegar
broth pepper
4 green
onions,
thinly
sliced,
divided

Preparation
1. Combine broth, vegetables, garlic, and gingerroot in 6-quart slow cooker;
cover and cook on high 3 to 4 hours.
2. Stir in combined remaining ingredients during last 2 to 3 minutes.
Dilled Carrot Soup Carrots team with dill for a fresh, clean flavor.
6 first-course servings
Ingredients
• 3 cups • 1 can • 1 • 11/2 • 1 • 2 • 1-11/2 • 2-3
reduced- (141/2 pound cups medium cloves teaspoons tablespoons
sodium ounces) carrots, chopped Idaho garlic, dried dill lemon juice
fat-free diced thickly onions potato, minced weed
chicken tomatoes, sliced peeled,
broth undrained cubed

Preparation
1. Combine all ingredients, except lemon juice, salt, white pepper, and yo-
gurt, in slow cooker; cover and cook on high 3 to 4 hours.
2. Process soup in food processor or blender until smooth; season to taste with
lemon juice, salt, and white pepper. Serve soup warm or refrigerate and
serve chilled.
3. Garnish each bowl of soup with a dollop of yogurt.
Cream of Cauliflower Soup with Cheese
Ingredients
• 31/2 cups reduced-sodium fat-free chicken broth
• 12 ounces cauliflower, cut into florets
• 1 large Idaho potato, peeled, cubed
• 1/2 cup chopped onion 2 cloves garlic, minced
• 1/2 cup 2% reduced-fat milk
• 1 tablespoon cornstarch
• 3⁄4 cup (3 ounces) shredded reduced-fat Cheddar cheese
• Ground mace or nutmeg, as garnish

Preparation
1. Combine broth, cauliflower, potato, onion, and garlic in slow cooker; cover
and cook on high 3 to 4 hours. Remove about half the vegetables from the
soup with a slotted spoon and reserve.
2. Purée remaining soup in food processor or blender until smooth; return to
slow cooker.
3. Add reserved vegetables; cover and cook on high 10 minutes. Stir in
combined milk and cornstarch, stirring 2 to 3 minutes.
4. Add cheese, stirring until melted. Season to taste with salt and white
pepper; sprinkle each bowl of soup with mace.
Red Onion and Apple Soup with Curry 6 first-course servings Ingredients
• 11/2 • chicken• 11/4 • 2 cups • 1/2 • 1 • 1 • 1/4 • Salt
quarts broth pounds coarsely cup large teaspoon teaspoon and
Rich red grated cubed bay each: each: pepper,
Chicken onions peeled carrots leaf curry dried to taste
Stock (about 4 tart (1/2 and chili thyme
(see p. medium), cooking inch) powder leaves,
30) or thinly apples, ground
sliced divided allspice

Preparation
1. Combine all ingredients, except salt, pepper, and mango chutney, in slow
3. Serve with chutney to stir into soup.
Spiced Sour Cream
Makes about 1 cup
Ingredients
• 1/2 cup reduced-fat sour cream
• 1/8 teaspoon ground ginger

Preparation
1. Combine all ingredients.
Garlic Croutons
• 11/2 cups cubed firm or day-old French • Vegetable • 1 teaspoon garlic
bread (1/2-inch) cooking spray powder

Preparation
1. Spray bread cubes with cooking spray; sprinkle with garlic powder and
toss. Arrange in single layer in baking pan; bake at 375 degrees until
browned, 8 to 10 minutes, stirring occasionally.
Two-Tomato Soup
Ingredients
• 4 cups each: reduced-sodium fat-free chicken broth, chopped ripe or canned
tomatoes
• 1/2 cup each: chopped celery, carrot
• 2 teaspoons minced roasted garlic
• 1 large Idaho potato, peeled, cubed
• 1/2 cup sun-dried tomatoes (not in oil), room temperature
• 1/2 teaspoon dried basil leaves
• 1/2 cup 2% reduced-fat milk
• 2-3 teaspoons sugar

Preparation
1. Combine all ingredients, except milk, sugar, salt, and pepper, in slow
cooker; cover and cook on high 4 to 5 hours. Process soup, milk, and sugar
in food processor or blender until smooth; season to taste with sugar, salt,
and pepper.
Zesty Tomato-Vegetable Soup 6 first-course servings Ingredients
• 2 cups • 1 can (28 • 1/4 • 1 • 1 each: • ¾ • Pinch • Salt
reduced- ounces) cup teaspoon chopped teaspoon crushed and
sodium Italian dry lemon medium celery red pepper,
beef plum white juice onion, salt pepper to taste
broth tomatoes, wine large rib
undrained or celery,
beef medium
broth carrot, red
bell
pepper

Preparation
1. Combine all ingredients, except salt and pepper, in slow cooker; cover and
cook on high 4 to 5 hours. Process soup in food processor or blender until
smooth; season to taste with salt and pepper. Serve warm or refriger-ate and
serve chilled.
Turkey Meatballs
Makes 24 small meatballs
Ingredients
• 8 ounces ground lean turkey
• 1/2 small onion, minced
• 2 tablespoons seasoned dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons tomato paste

Preparation
Bean and Barley Soup with Kale 8 first-course servings
Ingredients
• 7 cups • 2 cans • 11/2 • 1 cup • 8 ounces • 1 • 1/8-1/4 • 2
Fragrant (15 cups chopped mushrooms, teaspoon teaspoon teaspoons
Beef ounces chopped carrots sliced minced crushed dried
Stock each) onions garlic red thyme
(see p. Great pepper leaves
32) or Northern
beef beans,
broth rinsed,
drained

Preparation
1. Combine all ingredients, except barley, kale, lemon juice, salt, and pepper,
in 6-quart slow cooker; cover and cook on high 4 to 5 hours, adding barley
and kale during last 30 minutes. Stir in lemon juice; season to taste with salt
and pepper.
Split-Pea Soup Jardiniere
Ingredients
• 1 pound dried split green peas
• 1 each: meaty ham bone, quartered small onion 2 each: sliced leeks (white
parts only), ribs celery, carrots, cubed small turnips, chopped large tomatoes,
minced cloves garlic 4 whole cloves
• 2 teaspoons dried thyme leaves
• 1 bay leaf

Preparation
1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker;
cover and cook on low 6 to 8 hours. Remove ham bone; remove and shred
meat. Return shredded meat to soup; discard bones and bay leaf. Season to
taste with salt and pepper.
Cheesy Broccoli-Potato Soup
6 entrée servings
Ingredients
• 1 quart reduced-sodium fat-free chicken or beef broth
• 1/2 cup each: finely chopped celery, carrots
• 2 cups unpeeled cubed Idaho potatoes
• 1/2 teaspoon each: celery seeds, dried thyme leaves
• 2 cups small broccoli florets
• 1 cup 2% reduced-fat milk
• 2 cups (8 ounces) shredded reduced-fat mild
• Cheddar cheese

Preparation
1. Combine all ingredients, except broccoli, milk, cornstarch, cheese, salt, and
pepper, in slow cooker; cover and cook on low 6 to 8 hours, adding broccoli
during last 30 minutes. Turn heat to high and cook 10 minutes; stir in
combined milk and cornstarch, stirring 2 to 3 minutes. Add cheese, stirring
until melted, 2 to 3 minutes. Season to taste with salt and pepper.
Sweet-and-Sour Cabbage Soup
8 entrée servings
Ingredients
• 8 ounces each: ground beef round, turkey breast
• 2 quarts Fragrant Beef Stock (see p. 32) or beef broth
• 4 cups thinly sliced green cabbage
• 1/2 cup sliced carrot
• 2 tablespoons each: cider vinegar, brown sugar
• 1 bay leaf
• 1⁄3 cup raisins
• 1/2 cup uncooked converted long-grain rice

Preparation
1. Cook ground beef and turkey in lightly greased large skillet over me-dium
heat until browned, about 5 minutes, crumbling meat with a fork. Combine
meats and remaining ingredients, except rice, salt, and pepper, in 6-quart
slow cooker; cover and cook on low 6 to 8 hours, adding rice during last 2
hours. Discard bay leaf; season to taste with salt and pepper.
Eggplant Soup with Roasted Red Pepper Sauce
4 entrée servings
Ingredients
• 4-5 cups reduced-sodium fat-free chicken broth
• 2 medium eggplants, peeled, cubed (¾-inch)
• ¾ cup chopped onion
• 1/4 cup chopped green bell pepper
• Roasted Red Pepper Sauce (recipe follows)

Preparation
1. Combine all ingredients, except salt, white pepper, and Roasted Red Pepper
Sauce, in slow cooker; cover and cook on high 4 to 5 hours. Process soup in
food processor or blender until smooth. Season to taste with salt and white
pepper. Serve warm or refrigerate and serve chilled; swirl about 1/4 cup
Roasted Red Pepper Sauce into each bowl of soup.
Roasted Red Pepper Sauce
Makes about 3⁄4 cup Ingredients
• 2 large red bell peppers, halved• 1 teaspoon sugar

Preparation
1. Place peppers, skin sides up, on broiler pan. Broil 4 to 6 inches from heat
source until skins are blistered and blackened. Place peppers in plastic bag
for 5 minutes; remove and peel off skins. Process peppers and sugar in food
processor or blender until smooth.
2. Note: 1 jar (12 ounces) roasted red peppers, drained, can be substituted for
the peppers in the recipe.
Easy Curried Potato Soup
4 entrée servings
Ingeridients
• 4 cups peeled cubed baking potatoes
• 1 each: chopped large onion, diced peeled apple
• 2 teaspoons minced gingerroot
• 1/2 teaspoon caraway seeds
• 2-3 teaspoons curry powder
• 1 can (141/2 ounces) stewed tomatoes
Preparation
1. Combine all ingredients, except stewed tomatoes, salt, and pepper, in slow
cooker; cover and cook on high until potatoes are tender, about 4 hours.
Process half the potato mixture in food processor or blender until smooth.
Return to slow cooker and add tomatoes; cover and cook on high 15
minutes. Season to taste with salt and pepper.
Two-Season Squash Soup 6 first-course servings Ingredients
• 3 • 1 can (28 • 1 can • 1 • 2 • 1 cup • 2 • 1 teaspoon
cups ounces) (15 medium medium chopped cloves each:
Beef diced ounces) butternut zucchini, onion garlic, Worcestershire
Stock tomatoes, Great squash, sliced minced sauce, dried
(see undrained Northern peeled, marjoram
p. beans, seeded, leaves
31) drained, cubed
or rinsed
beef
broth

Preparation
1. Combine all ingredients, except 6-quart salt and pepper, in slow cooker;
cover and cook on high 4 to 6 hours. Season to taste with salt and pepper.
Parmesan Croutons
• 11/2 cups cubed firm or day-old • Vegetable • 2 tablespoons Parmesan
Italian bread (1/2-¾-inch) cooking spray cheese, finely grated

Preparation
1. Spray bread cubes with cooking spray; sprinkle with Parmesan cheese and
toss. Arrange in single layer on jelly roll pan. Bake at 375 degrees until
browned, 8 to 10 minutes, stirring occasionally.
Minestrone with Basil Pesto
12 entrée servings
Ingredients
• 3 quarts Chicken Stock or chicken broth
• 2 cans (15 ounces each) cannellini beans, rinsed, drained
• ¾ cup each: chopped leeks (white parts only), carrots,
• celery, chopped yellow bell pepper
• 1 pound yellow summer squash, cubed
• 1 cup frozen peas, thawed
• 2 cups cooked elbow macaroni
• Basil Pesto (recipe follows)
Preparation
1. Shredded Parmesan cheese, as garnish. Combine all ingredients, except
summer squash, peas, macaroni, Basil Pesto, salt, pepper, and cheese, in 6-
quart slow cooker; cover and cook on high 4 to 5 hours, adding summer
squash during last hour and peas, marcaroni, and Basil Pesto during last 20
minutes. Season to taste with salt and pepper; sprinkle each bowl of soup
with Parmesan cheese.
Basil Pesto
Makes about 1/2 cup
Ingredients
• ¾ cup packed basil leaves
• 3 cloves garlic
• 2-3 tablespoons each: grated Parmesan cheese, pine nuts or slivered almonds,
olive oil
• 2 teaspoons lemon juice Salt and pepper, to taste

Preparation
1. Process basil, garlic, Parmesan cheese, and pine nuts in food processor,
adding oil and lemon juice gradually, until mixture is very finely chopped.
Season to taste with salt and pepper.
Fresh Tomato Relish

Ingredients
• 1 large, ripe tomato, peeled, finely diced
• 1/4 cup chopped cilantro
• 1 tablespoon red wine vinegar

Preparation
1. Combine all ingredients.
Old-Fashioned Chicken-Vegetable Soup
6 entrée servings
Ingredients
• 5 cups Chicken Stock
• 1 pound boneless, skinless chicken breast, cubed (¾-inch)
• 1 cup each: diced, peeled red potatoes, thinly sliced cabbage
• ¾ cup each: sliced carrots, cubed peeled rutabaga or parsnips
• 1⁄3 cup each: sliced celery and green onions
• 2 cups small cauliflower florets
• 2 ounces medium egg noodles, cooked

Prepaaration
1. Combine all ingredients, except cauliflower, noodles, salt, and pepper, in 6-
quart slow cooker; cover and cook on low 6 to 8 hours, adding cauliflower
and noodles during last 30 minutes. Season to taste with salt and pepper.
Classic Chicken Noodle Soup
4 entrée servings
Ingredients
• 2 cans (141/2 ounces each) reduced-sodium fat-free chicken broth
• 4 ounces each: boneless, skinless chicken breast and thighs, cubed (3⁄4-inch)
• 1 cup each: sliced celery, carrots, chopped onion
• 1 bay leaf
• 1 cup cooked wide noodles
Preparation
1. Combine all ingredients, except noodles, salt, and pepper, in slow cooker;
cover and cook on high 4 to 6 hours, adding noodles during last 20 minutes.
Discard bay leaf; season to taste with salt and pepper.
Chicken-Vegetable Noodle Soup
6 entrée servings
Ingredients
• 2 quarts Rich Chicken Stock or chicken broth
• 8 ounces boneless, skinless chicken breast, cubed (1/2-inch)
• 1 cup each: chopped onion, celery, carrots, parsnip, cut green beans
• ¾ teaspoon each: dried thyme and rosemary leaves
• 1-2 teaspoons balsamic vinegar
• 1 cup small broccoli florets 1/2 cup frozen peas, thawed 4 ounces noodles,
cooked

Preparation
1. Combine all ingredients, except broccoli, peas, noodles, salt, and pep-per,
in 6-quart slow cooker; cover and cook on high 4 to 6 hours, stirring in
broccoli, peas, and noodles during last 20 to 30 minutes. Season to taste
Country Chicken Noodle Soup
10 entrée servings
Ingredients
• 1 stewing chicken (about 4 pounds), cut up
• 3 quarts water
• 2 cups each: sliced carrots, whole kernel corn
• ¾ cup chopped onion
• 1 cup frozen peas, thawed
• Country Noodles (recipe follows), cooked

Preparation
1. Combine chicken, water, carrots, corn, onion, and marjoram in 6-quart slow
cooker; cover and cook on low 6 to 8 hours. Remove chicken; cut meat into
small pieces and return to slow cooker. Cover and cook on high 30 minutes,
adding peas, Country Noodles, and parsley during last 5 minutes; season to
taste with salt and pepper.
Alphabet Chicken Soup
4 entrée servings
Ingredients
• 2 quarts Chicken Stock (see p. 30) or chicken broth
• 1 pound skinless chicken breast, cubed (1/2-inch)
• 1/2 cup each: chopped onion, carrots, celery
• 1 large clove garlic, minced
• 1 large bay leaf
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon celery seeds
• 1/2 cup uncooked alphabet pasta

Preparation
1. Combine all ingredients, except pasta, salt, and pepper, in slow cooker;
cover and cook on low 6 to 8 hours, adding pasta during last 20 minutes.
2. Discard bay leaf.
Chunky Chicken and Pasta Soup
4 entrée servings
Ingredients
• 31/2 cups reduced-sodium fat-free chicken broth 1 can (141/2 ounces) diced
tomatoes, undrained
• 1/2 cup each: diced green and red bell pepper
• 3⁄4 teaspoon each: dried basil and oregano leaves
• 1 cup uncooked ditalini

Preparation
1. Combine all ingredients, except pasta, parsley, salt, and pepper, in slow
cooker; cover and cook on high 4 to 6 hours, stirring in pasta and parsley
during last 20 to 30 minutes.
CROCK POT APPLE CINNAMON STEEL CUT OATS
Prep time: 5 mins
Cook time: 6 hours
Serves: 5 servings (about 1¼ cup each)

Ingredients
• 3 apples, peeled, cored, and diced
• 1 cup uncooked steel cut oats
• 1 quart (4 cups) unsweetened vanilla almond milk
• ¼ tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla

Preparation
1. Combine all ingredients in a crock pot and cook on low 6-8 hours.
Alternately, for a late breakfast, combine all ingredients, refrigerate
overnight, and cook on high for ~3 hours.
2.
3. If your crock pot tends to run hot, you plan to cook oats closer to 8 hours,
and/or you prefer a thinner consistency, add up to 1 cup water to the recipe
or thin it out as needed prior to serving. Crock pots with timers are also
wonderful so you don't have to worry about getting up for breakfast!
Serving
size: ~1¼cup Calories: 254 Fat: 4.8 Carbohydrates: 46.6 Sugar: 21.0
Baked Apples

Ingredient
• 6 medium to large green apples
• ¼ cup raisins
• ¼ cup honey
• 6 tablespoons coconut oil, butter, or ghee

Preparation
1. Core apples. To core, using an apple corer or paring knife, cut around the
core (about ¼ inch from the stem all the way around) but leave about half
an inch at the bottom. Use the knife to ‘drill out’ the core.
2. Divide raisins, honey, cinnamon, and coconut oil between the apples.
3. Place apples in a crock pot and add ½ inch of water. Cook on low
overnight and enjoy a hot breakfast in the morning!
4. Alternatively, bake covered at 350 degrees in a glass dish for 45 minutes-1
hour in the morning.
5. Top with with cream, yogurt, coconut milk, or just eat plain.

Blueberry-Lemon Breakfast Quinoa Prep time: 5 mins Cook time: 25 mins
Ready: 30 mins

Ingredient
• 1 cup • 2 cups • 1 • 3 tablespoons • 1/2 • 1 cup • 2
quinoa nonfat pinch maple syrup lemon, blueberries teaspoons
milk salt zested flax seed

Preparation
1. Rinse quinoa in a fine strainer with cold water to remove bitterness until
water runs clear and is no longer frothy.
2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir
quinoa and salt into the milk; simmer over medium-low heat until much of
the liquid has been absorbed, about 20 minutes. Remove saucepan from
heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold
blueberries into the mixture.
3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed
to serve.

Breakfast Quinoa Prep time: 5 mins Cook time: 2-3 hours Total Time: 3
hours, 5 mins

Ingredients
• 1 • 3 cups milk • 4 medjool • 1/4 • 1 • 2 • 1/4
cup quinoa (I dates chopped cup apple tsp cinnamon tsp nutmeg
used almond pepitas peeled
milk) and
diced

Preparation
1. Throw all the ingredients in a crock pot.
2. Cook on high for 2 hours or until all the liquid is absorbed.
3. If you want to cook it overnight, turn on the crock pot to low right before
you go to bed. It should be ready by morning.
4. You can cook this one low for 8 hours if you want to cook it overnight. It
should last a week in the fridge and can probably be frozen as well.

Carrot Cake and Zucchini Bread Oatmeal Serve 2-4 (2 large portions, 3
medium portions or 4 small portions)
Ingredient
• ½ cup • 1½ cups • 1 • ¼ small • pinch• pinch • pinch • ½ tsp. • 2
steel-cut vanilla- small zucchini, of of of cinnamon Tbsp.
oats (use flavored carrot, peeled salt nutmeg ground brown
gluten- non-dairy grated and cloves sugar
free, if milk (such grated or
desired) as maple
coconut, syrup
almond, or
rice, etc.) agave
nectar

Preparation
THE NIGHT BEFORE:
1. Oil the crock of your slow cooker. Combine all of the ingredients, except
pecans, in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
1. Stir the oatmeal, taste and adjust the seasonings, and add more milk, if
needed. Top with chopped pecans.

Frittata With Kale, Roasted Red Pepper and Feta

Ingredients
• 1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2
teaspoons to saute on the stove.)
• 5 oz. baby kale
• non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
• 6 oz. roasted red pepper (from a jar), diced fairly small
• 1/4 cup sliced green onion
• 4-5 oz. crumbled Feta
• 8 eggs, well beaten
• 1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
• fresh-ground black pepper to taste
• low-fat sour cream for serving (optional, but good)

Preparation
1. Wash kale if needed, and spin dry or dry with paper towels. Heat the oil,
either in the Ninja Cooker on the Stovetop/High setting or in a large frying
pan on medium-high. When the oil is hot, add the kale and saute until it's
softened into a flat layer, about 3-4 minutes in the Ninja Cooker and
slightly less in a pan. If you're using a regular slow cooker, spray it well
with non-stick spray or oil and transfer the cooked kale to the slow cooker.
If you're using the Ninja Cooker, turn to Slow Cook/Low setting.
2. Drain red peppers and chop into fairly small pieces. Slice the green onions
and crumble the Feta. Add the chopped red pepper and sliced green onion
to the slow cooker with the kale. Beat the eggs well, pour over other
ingredients in the slow cooker, and stir so all ingredients are well-
combined. Season with Spike Seasoning and black pepper, then sprinkle on
the Feta.
3. Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is
melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I
got distracted with a phone call and it may have been done slightly sooner
than that. I think the Ninja cooks a little hotter than other slow cookers, so
it may take slightly longer if you don't use the Ninja Cooker.) Serve hot,
with a dollop of low-fat sour cream if desired.

This will keep well in the fridge for several days and can be reheated in the
microwave. (Don't microwave too long or it will get rubbery.)

German Chocolate Oatmeal
Ingredients
• 2 c. • 7 c. • 1 (13.5 oz.) • 1/4 c. • Brown• Sweetened, • Chopped
steel water can lite unsweetened sugar shredded pecans
cut coconut milk cocoa powder coconut
oats

Preparation
1. Grease slow cooker.
2. In a large bowl, stir together oats, water, coconut milk, and cocoa powder.
3. Pour into slow cooker.
4. Cover, and cook on low for 6-8 hours.
5. To serve, top (in order) with brown sugar, pecans, shredded coconut to
taste.

Mexican Breakfast Casserole Prep time: 15 mins Cook time: 5 hours Total
time: 5 hours 15 mins

Ingredient
• 12 • 1/2 • 1/2 • 1 • 1 • 1/4 • 1/4 • 1
ounces Jones teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cup
Dairy Farm garlic coriander cumin chili salt pepper salsa
Pork powder powder
Sausage Roll

Preparation
1. In a large skillet over medium heat, cook the pork sausage until no longer
pink.
2. Add seasonings and salsa. Set aside to cool slightly.
3. In a another bowl whisk the eggs and milk.
4. Add the pork to the eggs, then add the cheese and stir to combine.
5. Grease the bottom of the crock pot and pour in mixture.
6. Cover and cook on high 2 1/2 hours or low 5 hours.
7. Enjoy with optional toppings.

Overnight Crock-Pot Banana Bread Oatmeal
Ingredients
• 2 c. • 6 c. • 1 (12 oz.) • 1 c. • 2 tsp. • 1/2 tsp. • Brown• Sliced • Chopped
steel water can mashed ground ground sugar bananas pecans
cut evaporated banana cinnamon nutmeg or
oats skim milk walnuts

Preparation
1. Grease slow cooker.
2. In a large bowl, stir together oats, water, milk, banana, cinnamon, and
nutmeg.
3. Pour into slow cooker.
4. Cover, and cook on low for 6-8 hours.
5. To serve, top (in order) with brown sugar, sliced bananas, and chopped
nuts.

Overnight Slow Cooker Cherry Almond Steel-Cut Oatmeal

Ingredients
• 3/4 cup dried tart cherries
• 1 apple, peeled and grated (approx. 1 cup grated); or 1/2 cup unsweetened
applesauce
• 2 cups unsweetened vanilla almond milk
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute
margarine for lactose-free, vegan)
• 1/2 teaspoon almond extract
• 1 tablespoon ground flax seed
• Optional garnishes: toasted sliced almonds, maple syrup, additional almond
milk or butter

Preparation
1. Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add
all ingredients (except optional toppings) to slow cooker. Stir, cover, and
cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings,
if desired. Store leftovers in refrigerator. Freezes well.
2. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof
bowl. Add 1/3 cup almond milk. Microwave on high for 1 minute; stir.
Continue cooking for another minute, or until hot.
3. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking
time 1 hour.
4. Weight Watchers PointsPlus: 5 pts per 3/4 cup serving

Pumpkin Coffee Cake Oatmeal

Ingredients
• ½ cup (40g) steel-cut oats
• 1¾ cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus ½ teaspoon
vanilla extract)
• ½ cup (124g) pumpkin
•
• Coffee cake topping:
• 3 tablespoons brown sugar (or other sweetener if you don't use refined sugar)
• 3 tablespoons pecans or walnuts, chopped

Preparation
1. The night before:
2. Mix toppings in a small container and cover until the morning. Spray your
crock with some oil to help with clean up later (optional).
3. Add all the ingredients except the toppings.
4. Cook on low over night (7 to 9 hours).
5. In the morning:
6. Stir your oatmeal well. It may seem watery at the top but if stirred it should
be a more uniform consistency.
7. Top with coffee cake topping.

Quinoa Breakfast Casserole With Tomato and Spinach

Ingredients
• ½ cup quinoa, rinsed well and uncooked
• 1½ cups milk (I used 2%)
• 6 large eggs
• ⅛ teaspoon pepper
• ½ cup frozen cut leaf spinach (or use a handful of fresh!)
• ¾ cup grape tomatoes, halved
• ¼ cup shredded cheese (colby, monterey jack, cheddar, etc.)
• ¼ cup shredded Parmesan cheese

Preparation
1. In a mixing bowl whisk 6 eggs until beaten. Add quinoa, milk, salt and
pepper and whisk until combined.
2. Gently mix in spinach, tomatoes and ½ cup shredded cheese
3. Spray crock well with nonstick spray
4. Add egg and quinoa mixture to crock
5. Top with Parmesan cheese
6. Cover and cook on high for 2-4 hours until eggs are set and edges are
lightly browned

Quinoa Oatmeal With Apricots and Hazelnuts Makes 6
(1-cup servings).
Recipe can be doubled.
Ingredients
• 3/4 cup • 3/4 cup • 1 cup • 2 • 1 teaspoon • 1/2 • 6 • 3/4 cup
steel cut quinoa chopped tablespoons vanilla extract teaspoon cups hazelnuts,
oats (red, dried honey (or 1/2 salt water roasted
white, apricots teaspoon vanilla and
or tri- bean paste) chopped
color
variety),
rinsed
• Extra • Honey • Milk
roasted,
chopped
hazelnuts

Preparation
1. Combine the oats, quinoa, dried apricots, honey, vanilla, salt, and water in
the bowl of a slow cooker (2 1/2-to 3 1/2-quart size; if your slow cooker is
larger, double the recipe). Stir to dissolve the honey and mix everything
evenly.
2. Set the slow cooker on its lowest setting (LOW or 8-10 hours), cover, and
leave overnight.
3. In the morning or after about 8 hours, remove the lid and stir to re-
incorporate all the ingredients. Also stir in any film that has formed on top
of the porridge.
4. Ladle porridge into bowls and top with about 2 tablespoons chopped
hazelnuts. Serve with extra toppings.

Veggie Omelette
Ingredients
• 6 eggs • ½-cup • ¼ • fresh • ⅛ • ⅛ • 1 cup • 1 red • 1 small
milk teaspoon ground teaspoon teaspoon broccoli bell yellow
salt pepper, garlic chili florets pepper, onion,
to taste powder, powder, thinly finely
or to or to sliced chopped
taste taste
• shredded• chopped • chopped • fresh
cheddar tomatoes onions parsley
cheese
Preparation
1. Lightly grease the inside of the slow cooker/crock pot with cooking spray;
set aside.
2. In a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and
chili powder; using egg beaters or a whisk, beat the mixture until mixed and
well combined.
3. Add broccoli florets, sliced peppers, onions and garlic to the slow cooker;
stir in the egg-mixture.
4. Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes.
Omelette is done when eggs are set.
5. Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is
melted.
6. Turn off the slow cooker.
7. Cut the omelette into 8 wedges.
8. Transfer to a serving plate.
9. Garnish with chopped tomatoes, chopped onions and fresh parsley.
10. Serve.
Beef Bone Broth Total Time: 48 hours Serves: Varies Ingredients
• Beef bones • water to • 3 tbsp apple • 2 Bay • Sea • vegetables
with marrow cover cider vinegar Leaves Salt and Ground of choice
bones Black Pepper

Preparation
1. Place all ingredients in crockpot. Add in water until bones are covered.
2. Turn setting to high and let simmer for 48 hours

Beef Stew
Total Time: 4-8 hours, (depending on crockpot setting) Serves: 4-6

Ingredients
• 2 lbs • 2 • 1 cup • 3 • 1 • 1 • 1 sprig • 1 tbsp • 1 cup
organic tbsp celery, garlic medium sprig fresh worcestershire chopped
beef olive diced cloves, onion, fresh rosemary sauce carrots
stew oil minced diced thyme
meat

Preparation
1. Put all ingredients in crockpot and cook for 4-8 hours.

Creamy Root Vegetable Soap
Cuisine:dairy-free, paleo, low carb
Serves:6 cups
Prep time:10 mins
Cook time:35 mins
Total time:45 mins

Ingredients
• 1 tablespoon olive oil, ghee, or coconut oil
• 2 apples (approx 1½ cups), peeled & diced (Sub chayote squash or peeled
zucchini for low carb)
• 1½ cup celery root, peeled and diced
• 1 cup parsnip, peeled & diced (use turnips for low carb)
• 1 cup Japanese sweet potato, peeled & diced (or any variety, however it will
change the color). Use more celery root, or radishes, or jerusalem artichoke for
low carb.
• 2 cups filtered water
• 2 cups homemade stock (chicken or vegetable)
• 2 teaspoons oregano
• 1 teaspoon sea salt (or to taste).
• 1 cup full fat coconut milk

Preparation
1. Preheat a large stockpot over medium heat.
2. Add fat and let it heat a bit.
3. Saute onion for 2-3 minutes until soft.
4. Add garlic, cook for one minute and add all diced root vegetables. Saute
until starting to soften, about 10 minutes, stirring occasionally.
5. Add the water, stock, oregano, and salt.
6. Bring to a simmer and cook until all root vegetables are fork tender.
7. Using a blender or food processor, puree the soup along with the coconut
milk until smooth. Taste and add additional salt if desired.

Chicken Pho
Makes: 6 servings, about 2 cups each Active Time: 30 minutes Total Time: 4
1/2 or 8 1/2 hours
Ingredients
• 8 cups • 2 • 2 • 10 • 6 • 1 2- • 1 • 2 bone-
low- tablespoons tablespoons whole whole inch cinnamon in
sodium light brown fish sauce star cloves piece stick chicken
chicken sugar anise fresh breasts
broth ginger, (about 2
(two peeled 1/2
32- and pounds
ounce thinly total),
boxes) sliced skin
removed,
trimmed

Preparation
1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and
cinnamon stick in a 5-to 6-quart slow cooker. Add chicken breasts, meat-
side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
2. Transfer the chicken to a cutting board. Remove spices and discard. Add
noodles and bok choy to the slow cooker. Cover and cook on High for 30
minutes.
3. Remove the chicken from the bone and shred with two forks. When the
noodles are tender, stir in the shredded chicken. Serve bowls of soup with
bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side
so everyone can add their own toppings.

Chipotle Black Bean and Quinoa Crock-Pot Stew Serves 6-8
Ingredients
• 1-2 • 1lb of • 3/4 cup • 1 28- • 1 red • 3 • 1 green • 1 red • 1 dried
dried dried uncooked ounce onion, cloves bell bell cinnamon
chipotle organic quinoa, can diced garlic, pepper, pepper, stick
peppers black rinsed organic minced chopped chopped
beans, and diced
rinsed picked tomatoes
and over
picked
over

Preparation
1. Load all of the ingredients, except the salt, into your slow-cooker, stir to
combine. If you wish to saute the onion, garlic and bell pepper first, you
can, but I like to make crock-pot cooking as simple and quick as possible.
Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black
beans are tender. The time to cook the beans can vary based on the strength
of your slow cooker and also the freshness of your beans. Add the salt at the
very end, as it will affect how the beans cook, if you add it at the beginning.
2. Remove the chipotles (if you don’t want a mouthful of a whole spicy
pepper) and the cinnamon stick before serving. Ladle into bowls and serve
topped with fresh cilantro, green onions, a squeeze of fresh lime juice,
diced avocado, sour cream, hot sauce, tortilla chips, etc.

Creamy CrockPot Wild Mushroom Soup

Ingredients
• 2 lbs of assorted chopped mushrooms (I used button, oyster, portobello, baby
bella, porcini, and shiitake)
• 2 carrots finely chopped
• 1 celery stick finely chopped
• 1 medium yellow onion finely chopped
• 2 shallots finely chopped
• 4 garlic cloves finely chopped
• 1 tablespoon fresh thyme
• 1 teaspoon of my chicken seasoning blend
• ½ cup butter
• ¾ cup flour
• a few tablespoons white wine or beer (optional)
• up to 2 cups additional milk or water
• salt and pepper

Preparation
1. If you are not using leftover already cooked mushrooms, you’ll need to
sauté them on the stove for about 5 minutes with a little olive oil, the
thyme, and chicken seasoning. This will just help to bring out the earthiness
of the mushrooms. Once they’re cooked slightly add them into the
crockpot.
2. Finely dice up all of the carrots, celery, onions, shallots, and garlic…add
those into the crockpot, pour in the chicken broth and wine and cover to
cook for 6 hours on medium.
3. Right before serving–on the stove, melt the butter in a medium size pot and
add your flour and stir together to make a roux (It should be like a thick
paste)
4. Get a whisk, and slowly pour in 2 cups of milk, getting out any lumps as
you see them. Let it slowly bubble on the stovetop–if it’s too thick add
some more milk or water until the consistency is creamy and smooth.
5. Pour mixture into crockpot and stir together–taste to see if it needs more
salt and pepper
6. Serve hot with crusty sourdough bread for dipping.

Easy Springtime Crock Pot Minestrone YIELD: SERVES ABOUT 6-8
TOTAL TIME: 6-8 HOURS
Ingredients
• 1 • 3 • 3 • 1 (28 • 2 (15 • 3 cups • 3 • 8 ounces • 12 thin
sweet garlic carrots, ounce) ounce) low- cups of asparagus
onion, cloves, peeled can of cans of sodium water uncooked spears,
diced minced and diced cannellini vegetable ditalini stems
sliced tomatoes beans, stock pasta removed
drained and cut
and into
rinsed thirds
Preparation
1. Add diced onions, garlic, carrots, the whole can of diced tomatoes,
cannellini beans, stock and water to your crockpot. Cook on low for 4-6
hours, stirring once or twice if you can.
2. About 10-15 minutes before serving, add in asparagus (I like mine with
some crunch, add it earlier if you want it softer), spinach, peas and pasta.
Cook on low for another 10-15 minutes then stir in grated cheese. Taste and
season with salt and pepper as desired. I used about a 1/2 teaspoon of each,
but it will depend on the sodium levels in your stock, tomatoes, etc. Serve
immediately with additional cheese on top!

Japanese Onion Soup
Servings: 6 Size: 1 Cup Calories: 44 Fat: 0.1 g Carb: 6.5 g
Fiber: 1.8 g Protein: 4.7 g Sugar: 2.3 g Sodium: 580.6 mg

Ingredients
• 2 Medium Carrots
• 2 Medium Celery Stalks
• 2 Garlic Cloves, Smashed
• 6 C. Reduced Sodium Fat Free Chicken Broth
• 1 Medium Onion, Wedges
• 8 Oz. Mushrooms, Sliced
• 4 Green Onions, Sliced (Optional Garnish)

Preparation
1. Place everything but the mushrooms and green onions into a slow cooker.
2. Cover and cook on high for 2-4 hours or low for 4-5 hours.
3. An hour before serving remove the cooked veggies from the crock pot with
a slotted spoon.
4. Place the sliced mushrooms into the crock pot with the broth.
5. Give it all a good stir. Cover to cook for another hour or until the
mushrooms are tender.
6. Divide among bowls and serve!

Kale Soup
Calories: 96
Fat: 1.2 g
Cholesterol: 0
Sodium: 1272 mg
Potassium: 452 mg
Carbs: 18.4 g
Fiber: 4.3 g
Protein: 4.5 g
Iron: 11 %
Ingredients
• 2 t olive oil
• 3 cloves garlic, minced (more or less, I opt for more garlic)
• ¾ c chopped celery
• 1-2 chopped carrots
• salt and pepper
• dash of thyme (optional)
• 1 16-oz can petite diced tomatoes (or 1 ½ c skinned, chopped and seeded
tomatoes with juices)
• 1 can white beans (e.g. Cannellini), drained (or 1 ½ c of cooked white beans)
• 12 cups vegetable broth
• 1 bunch curly green kale, stemmed and roughly chopped

Preparation
1. Coat the bottom of the crockpot with oil. Add onion, garlic, celery, and
carrots, stir. Cover and cook on high for about a half hour. Alternately,
you can sauté these over the stovetop and place in the crockpot to save
time. Season with salt and pepper, and add a dash of thyme.
2. Add tomatoes (undrained), beans, and vegetable broth. Add kale and stir
gently. Cover and cook on low for 4 hours up to 12 hours. This soup tastes
even better the next day.

Lentil Soup

Ingredients
• 2 • 4 • 2 TBS • ½ ounce • 1 ½ tsp• Salt • 4 cups • 4 cups
medium medium Extra- dried minced and vegetable chicken
onions garlic virgin porcini fresh pepper broth broth
cloves Olive oil mushrooms, thyme to
(for soaked, leaves, taste
serving, rinsed and or 1
optional) minced tsp
dried

Preparation
1. To maximize the flavour of the soup, cook the first few ingredients (onions,
garlic, thyme, bacon, tomato sauce, porcini mushrooms) over the stove for
about five minutes, but it have the same effect by microwaving those same
ingredients for 5 mins.
2. Stir both broths, bacon, carrots, fresh mushrooms lentils and bay leaf into
slow cooker. Cover and cook on low until the soup is thickened and the
lentils are tender. 9 to 11 hours. (Alternatively, cover and cook on high for
5 to 7 hours.)
3. When the soup has about 30 minutes left to cook, remove the bacon and
bay leaf, and add in the chopped Swiss chard.
4. At the end, season to taste with salt and pepper and drizzle in a bit more
olive oil.

Quinoa, Chicken and Kale Soup
Ingredients
• 1 1/4 • 1 1/4 • 1 cup • 4 • 2 • 3/4 • 1/2 • 1/2 tsp • 4 (14.5
lbs cups chopped cloves Tbsp cup tsp dried oz)
boneless chopped celery garlic, extra dry dried rosemary, cans
skinless yellow (about 3 minced virgin quinoa thyme crushed low-
chicken onion (1 stalks) olive sodium
breasts medium oil chicken
(raw) onion) broth
(7
cups)

Preparation
1. Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and
garlic, then drizzle with olive oil. Add quinoa (for a more firm textured
quinoa add during last 30 minutes to 1 hour of cooking, per reviewers
comments), thyme, rosemary and pour in chicken broth. Season with salt
and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8
hours.
2. Remove chicken, let rest 10 minutes then cut into bite size pieces and return
to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover
and continue to cook on HIGH heat another 10 - 20 minutes until kale has
reached desired doneness. Serve warm topped with parmesan cheese.

Spinach Soup With Cucumber and Basil
Makes 4 servings
Ideal slow cooker size: 3 quart
Cooking time: 6 hours on low or 3 hours on high

Ingredients
• 8 oz fresh spinach, divided
• 1 cucumber, peeled and cut into large slices
• 1 Tbsp chopped dehydrated onion or 1/4 cup minced fresh onion
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 garlic cloves
• 2 cups chicken broth (or 2 cups of water and 1 tsp Shirley J Vegetarian
Chicken Bouillon)
• 1/2 cup heavy cream (optional)
• 1/4 cup chopped fresh basil

Preparation
1. Place half of the spinach (4 oz) in the slow cooker. Add in the cucumber,
olive oil, onion, salt, pepper, garlic and broth.
2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
3. Pour contents of slow cooker into a blender (depending of the size of the
blender you may need to do this part in batches). Add in the rest of the
spinach (4 oz). Blend until smooth and creamy.
4. Pour blender contents back into the slow cooker. Warm the heavy cream
and pour it in the slow cooker (if you want the soup dairy free you can
eliminate the cream and eat as is).
5. Add in chopped basil and pour into serving bowls and enjoy. Salt and
pepper to taste, if needed.

Turkey Stew
Total Time: 3 hours
Serves: 4-6

Ingredients
• 2 lb boneless, skinless turkey (breasts, thighs, legs, etc.)
• 1 medium leek, sliced
• 2 stalks celery, chopped
• 2 tsp thyme
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1 cup winter squash, peeled & cubed
• 1 16 oz. can organic tomatoes
• 1 medium carrot, chopped
• 3 cups, chicken broth (adjust depending on how watery you like it)

Preparation
1. Place turkey, leeks, celery and spices into crock pot. Turn on high and sauté
until leeks become translucent.
2. Add squash, carrots, cinnamon stick, tomatoes, water or stock and simmer,
covered, for 2-3 hours on medium or up to 6-8 hours on low.
3. Remove cinnamon stick just prior to serving.

Vegetable Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: About 7 servings

Ingredients
• 2 • 1 1/2 • 2 cups • 1 1/4 • 4 • 4 (14.5 • 2 (14.5 oz) • 3 cups •
1/2 cups peeled cups cloves oz) cans cans diced peeled
Tbsp chopped and chopped garlic, low- tomatoes and 1/2-
olive yellow chopped celery minced sodium (undrained) inch
oil onion (1 carrots (about chicken thick
medium) (about 3) broth or diced
4) vegetable potatoes
broth (from
about 3
medium)

Preparation
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and
celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer.
Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup
of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and
season with salt and pepper to taste (if you want a really flavorful soup you
can add in more dried herbs, I prefer to let the flavors of the vegetables
shine though and not overdue it). Bring to a boil, then add green beans,
reduce heat to medium-low, cover and simmer until potatoes are tender,
about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer.
Serve warm.

Beef and Broccoli
Total Time: 6-8 hours Serves: 2

Ingredients
• 1 lb • 1/4 • 2 • 2 • 2 • 2 cloves • 1/2 • 1 head
thin cup coconut tbsp tbsp apple tsp coconut smashed tsp red of
beef aminos white cider oil and pepper broccoli,
ribeye, wine vinegar chopped flakes broken
sliced garlic into
into pieces
strips

Preparation
1. Add the liquid to the crockpot
2. Add Garlic, stir in spices
3. Toss meat in crockpot to coat
4. Cook on low for 6-8 hours
5. Add broccoli about an hour before serving
6. Sprinkle Sesame seeds over top and serve

Buffalo Chicken Lettuce Wraps
Servings: 6
Size: 1/2 cup chicken + veggies
Old Points: 3 pts
Points+: 3 pt
Calories: 147.7
Fat: 0.1 g
Carb: 5.2 g
Fiber: 1.6 g
Protein: 24.9 g
Sugar: 1.7 g
Sodium: 879 mg

Ingredients
For the chicken:
• 24 oz boneless skinless chicken breast
• 1 celery stalk
• 1/2 onion, diced
• 1 clove garlic
• 16 oz fat free low sodium chicken broth
• 1/2 cup hot cayenne pepper sauce

For the wraps:
• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchsticks

Preparation
1. In a crock pot, combine chicken, onions, celery stalk, garlic and broth
(enough to cover your chicken, use water if the can of broth isn't
enough). Cover and cook on high 4 hours.
2. Remove the chicken from pot, reserve 1/2 cup broth and discard the
rest. Shred the chicken with two forks, return to the slow cooker with the
1/2 cup broth and the hot sauce and set to on high for an additional 30
minutes. Makes 3 cups chicken.
3. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with
1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and
start eating!

Buffalo Chili
Total Time: 90 minutes Serves: 6-8

Ingredients
• 1 • 1/2 c. • 2 med. • 1 1/2 c. • 1 c. • 1 1/2 • 2
Tbsp. coconut chopped garlic chopped chopped lbs. Grass fed tsp. Thyme
oil onions cloves, celery green ground
minced pepper bison or Grass
fed ground
Beef

Preparation
1. In a large skillet or crock pot on medium to high, melt coconut oil and saute
onions, garlic, celery, and pepper until onion is translucent; about 3-4 min.
2. dd ground meat, thyme, chili powder and cumin and cook, stirring
frequently, 5-6 min. Pour salt, tomatoes and salsa into pot.
3. Cover, reduce heat, and simmer for at least 1 hour. Crockpot on low can
simmer for quite a few hours.

Cashew Chicken

Ingredients
• 1/4 cup • 1/2 • 2 lbs. • 1 tbs. • 3 tbs. • 2 tbs. • 2 tbs. • 1/2-1 • 2
arrowroot tsp. chicken coconut coconut rice organic tbs. minced
starch black thighs, oil aminos wine ketchup palm garlic
pepper cut into vinegar (tomato sugar cloves
bite- paste
size would
pieces work
also)
Preparation
1. Place starch and black pepper in a large Ziploc bag. Add chicken pieces and
seal; toss to thoroughly coat meat.
2.
3. Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5
minutes until brown on all sides. Remove and add to crock pot.
4.
5. Mix coconut aminos through red pepper flakes in a small bowl. Pour
mixture over chicken and toss to coat. Put lid on crock pot and cook on low
for 3-4 hours.
6.
7. Stir cashews into chicken and sauce before serving.

Chicken Burrito Bowl

Ingredients
• 1 pound • 2 • 3 • 2 • 3 • 2 • 1 •
boneless, tablespoons teaspoons teaspoons teaspoons teaspoons teaspoon
skinless of olive oil of onion of garlic of chili of cumin of
chicken powder powder powder kosher
breasts salt and
about 2 freshly
large ground
breasts pepper
to taste

Preparation
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive
oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer
until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or
guacamole.

Chicken Pad Thai

Ingredients
• 2 to 3 pounds of chicken thighs or breasts (skin removed).
• 2 medium zucchini.
• 1 large carrot.
• 1 handful of bean sprouts (optional).
• 1 small bunch of green onions (for sauce and garnish)
• 1 cup of coconut milk.
• 1 cup of chicken stock.
• 2 heaping tablespoons of SunButter(sunflower seed butter, to replace peanut
flavor).
• 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
• 2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
• 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
• 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
• 1 tsp of cayenne pepper.
• 1 tsp of red pepper flakes.
• Salt & Pepper for seasoning the chicken.
• Chopped cashews for garnish (optional).
• Chopped cilantro for garnish (optional).

Preparation
1. Season your chicken with salt and pepper, and a little bit of the cayenne
pepper and ginger powder. If you have time, brown your chicken in a cast
iron skillet to get the flavors going. This step is completely optional.
2. In your crock, add your coconut milk and chicken stock. Stir well. If you
are using a full-fat coconut milk, make sure you stir until the coconut milk
is fully dissolved into the chicken stock.
3. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green
onions chopped including the whites, cayenne, and red pepper.
4. Stir well until your SunButter is completely dissolved.
5. Place your chicken breasts or thighs into your base liquid.
6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your
carrots, and wash your bean sprouts.
7. Toss your zucchini noodles, carrots, and bean sprouts together on your
counter to mix them well.
8. Nest, or balance your veggie noodles on top of your liquid and meat base in
your slow cooker, and press down every so slightly. The goal is for them to
be steamed, not stewed.
9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart
slow cooker.
11. To serve, remove the noodles first and set aside, making sure they are
strained of any retained liquid.
12. Removed your chicken breasts or thighs. Debone if necessary, then chop
into strips. Add back some of the remaining sauce/broth from the crock to
the meat and mix well.
13. Place your meat and sauce over your noodles, and garnish with green
onions (scallions), chopped cilantro, and chopped cashews. Enjoy!
Chicken With Apple and Sweet Potato
Ingredients
• 2 sweet • 1 pound • Sea salt• 2 • 1/2 cup • 1 cup • 2 • 1
potatoes, boneless, + cloves chopped unsweetened teaspoons tablespoon
peeled skinless cracked garlic, red apple sauce apple curry
and cut chicken black finely onion cider powder
into 1- thighs pepper minced vinegar
inch
chunks

Preparation
1. Layer the sweet potato chunks and chicken thighs in the bottom of a slow
cooker. Season with salt and pepper. In a small bowl, stir together the
garlic, red onion, apple sauce, cider vinegar, curry powder, and ginger. Pour
the mixture over the chicken and sweet potato chunks.
2. Cover and cook on low for 6-8 hours, until the chicken and sweet potatoes
are tender. Garnish with fresh chops of basil and serve over sauteed greens.

Chili Cilantro Lime Crock-Pot Chicken

Ingredients
• One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart
slow cooker.
• Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin).
I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of
the chili powder and cayenne .
• 1/2 cup of lime juice (about 2 limes).
• 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes
total).
• 2 generous handfulls of fresh cilantro.
• 3 cloves of garlic.
• 1 tbsp of olive oil.

Preparation
1. Wash your chicken off under cold tap water and then dry with paper towels.
2. Dust your chicken with salt & pepper, and apply an even coating of chili
powder, cayenne, and cumin to your taste. There is no magic amount or
formula to use, yet do try to cover the whole bird with some spice. This also
helps give the golden brown color you see in the picture.
3. In a blender or food processor, combine your lime juice, cilantro, garlic,
and olive oil. Pulse until an even consistency is reached.
4. Take your extra lime and poke lots of holes into it with a fork. Now dust
this lime with chili powder and stick it into the cavity of your chicken.
5. Find a ziplock bag or crock pot liner large enough to hold your whole bird.
Place your bird in the bag and pour your wet marinade over it. Use your
hands to make sure the marinade is applied evenly around the chicken and
under the skin, this is the important part. You can puncture the chicken
breasts a few times with a knife for the marinade to seep into, yet this is not
necessary. Making sure you get the marinade well applied and under the
skin will do the trick.
6. Seal your bag tight so that the marinade is making contact with the chicken
all over. I used a crock pot liner bag which I pulled tight around the chicken
and marinade, and then stuffed that into another large ziplock bag.
7. Let your chicken marinade overnight. I know, you have to wait, but the
morning will be true dump-and-go style cooking.
8. Place your chicken in your slow cooker along with any marinade left over
in your bag.
9. Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be
glorious.

Coconut Chicken

Ingredients
• 4 • ½ cup • 2 • 2 • 2 • ⅛ • 6 •
boneless light Tablespoons Tablespoons garlic teaspoon Tablespoon
skinless coconut brown sugar soy sauce cloves ground flaked
chicken milk minced cloves coconut
breasts
or 6
boneless
skinless
chicken
thighs

Preparation
1. In a large bowl, combine coconut milk, brown sugar, soy sauce, minced
garlic, and ground cloves.
2. Spray a slow cooker lightly with cooking spray and place the chicken in the
bottom. Pour the sauce on top and cover.
3. Cook for 4-5 hours or until chicken in cooked through. Serve chicken with
shredded coconut and ciliantro.

Garlic Lamb Roast Total Time: 6-10 hours Serves: 2-4

Ingredients
• 1 leg of • water• 2 tbsp • 2 • 6 • 1 • 1 • 1
lamb to worcestershire tbsp coconut garlic tsp Sea tsp Black tsp Rosemary
that will cover vinegar cloves Salt Pepper
fit in lamb
your
crockpot

Preparation
1. Place all ingredients in crock pot. Cook on low for 6-10 hours depending on
settings and size of lamb leg.

Green Chile Shredded Beef Cabbage Bowl

Ingredients
Ingredients for Slow Cooker Beef:
• 2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs.
of beef before it was trimmed.)
• 1 T Kalyn's Taco Seasoning (or your favorite Southwestern spice blend)
• 2-3 tsp. olive oil (depending on your pan)
• 2 cans (4 oz. can) diced green chiles with juice

Ingredients for Cabbage Slaw and Dressing:
• 1 small head green cabbage
• 1/2 small head red cabbage
• 1/2 cup thinly sliced green onion
• 6 T mayo or light mayo
• 4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
• 2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa:
• 2 large avocados, diced
• 1 medium Poblano (Pasilla) pepper, diced very small
• 1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
• 1 T extra-virgin olive oil
• 1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you're not a
cilantro person)
Preparation
Instructions:
1. Trim all visible fat and any undesireable parts from the chuck roast and cut
into thick strips. (It may already be in strips when you're through trimming,
but aim for same-size strips.) Rub strips of beef with the taco seasoning.
Heat the oil in a large, heavy frying pan and brown the beef well on all
sides. (Don't skip this step; the browning adds a lot of flavor.)
2.
3. Put the strips of browned beef in the slow cooker and pour in the diced
green chiles and juice from the cans. Cook on high for 3-4 hours, or until
the beef shreds apart easily. (If you're going to be out you can also cook
this for 6-8 hours on low.) When the beef is done, use a large slotted spoon
to remove it to a cutting board, leaving the liquid in the slow cooker. Shred
the beef apart with two forks and put it back in the slow cooker to absorb
the liquid and keep warm while you make the cabbage slaw and salsa.
4.
5. Cut the cabbage into very thin strips. (We used a Mandoline Slicer with the
1.5 mm blade to make really thin slices, but you can also cut it by hand.)
Slice the green onions. Whisk together the mayo, lime juice, and Green
Tabasco sauce to make the dressing. (Taste to see if you want more lime or
Green Tabasco and adjust to taste.) Then put the cabbage and green onions
into a bowl and toss with the dressing.
6.
7. Peel and cut up the avocado, place in a bowl, and toss with the lime juice.
Finely chop the cilantro (or green onion) and the Poblano chile and add it to
the avocado. Drizzle in the olive oil and gently toss again.
8.
9. To assemble the bowl, put a layer of the slaw, then a generous amount of
the spicy beef, topped by a couple of spoonfuls of the avocado salsa. I
served this with extra Green Tabasco for those who wanted a little more
heat.
10.
11. If this makes more than you'll eat at one time I would only dress the amount
of cabbage you'll be using. Refrigerate the ingredients individually and
then warm the beef and toss the cabbage with the dressing when you want
to eat the leftovers.

Herb Roasted Turkey Breast Serving Size: 1/6 of the finished recipe |
Calories: 233 | Previous Points: 5 | Points Plus: 5 | Total Fat: 3 gm |
Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 112 mg | Sodium: 119
mg | Carbohydrates: 4 gm | Dietary Fiber: 1 gm | Sugars: 1 gm | Protein: 45
gm Ingredients
• 2 1/2 lb. turkey breast (on the • 1 tbsp. • 1 tbsp • 1 tsp • 1/4 tsp.• 1 tbsp.
bone and had skin that we garlic poultry dried black onion
removed before eating) powder seasoning thyme pepper powder

Preparation
1. Mix all the spices together in a small mixing bowl.
2. Place your turkey breast on a plate and cover both sides with spices. It
should be completely coated in spice mix.
3. Place in slow cooker (no liquid) and cook as directed. Recommend 5-7
quart slow cooker.
4. Time: 4-5 hours or until it reaches at least 165 degrees F. on a meat
thermometer.
5. Temp: Low
6. Yield: About 3 servings
7. Recommended slow cooker size: 5 quarts

Italian-Style Meatballs

Ingredients
• 1 1/2 pounds • 1 • 1 • 1 • 1 1/2 cups • 1/4 cup
lean, ground tablespoon tablespoon tablespoon clean fresh, grated
turkey garlic onion Italian tomato parmesan
powder powder Seasoning sauce cheese

Preparation
1. In a large mixing bowl, knead the turkey together with the spices.
2. Roll meat into 22, walnut sized meatballs, and place in a single layer in
your slow cooker (Mine was a 5 quart).
3. Pour the tomato sauce over the top, being sure to cover the meatballs well
and evenly.
4. Sprinkle the cheese across the top and set the slow cooker to low heat for 4
hours.
5. Serve over pasta with a little extra parmesan cheese.

Lemon Rosemary Chicken and Vegetables
Ingredients
• 1 pound • 1 pound • 4 oz • 1 • 6-8 • 4 cloves • 1 lemon, • 1 cup
boneless small red portobello zucchini, pearl garlic, quartered chicken
skinless potatoes, mushrooms cut into onions, peeled broth
chicken quartered large peeled and
thighs, chunks (or 1 smashed
cut into small
chunks onion
cut into
chunks)

Preparation
1. Place all ingredients in crock with fresh rosemary on top
2. Cover and cook on high for 4 hours or low for 6-8 until chicken is cooked
through and veggies are tender

Sticky Chicken Drumsticks
Ingredients
• 1/2 • 1/2 • 1/3 cup • 1/3 • 6 • 2 • 2 • black • 10 chicken
cup cup balsamic cup garlic tablespoons teaspoons pepper drumsticks,
local light vinegar low cloves, fresh sriracha skin
honey brown sodium minced grated (or other removed
sugar soy ginger hot and
sauce pepper discarded
sauce)

Preparation
1. In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce,
garlic, ginger, sriracha and season to taste with black pepper. Bring to a
boil, then lower the temperature and simmer for 5 minutes, until the sugars
have dissolved and the sauce is beginning to thicken. Remove from heat
and allow to cool for a few minutes.
2. In the bowl of a slow cooker, add the skinned chicken drumsticks and pour
the sauce over. Move the chicken around a bit with tongs to coat
completely. Put the lid on and cook on high for 4 hours, flipping chicken a
couple of times during the cooking process. Just before serving, sprinkle
with torn cilantro leaves and sesame seeds.
3. Serve with steamed white rice and your favorite veggie and devour!

Teriyaki Chicken
Prep time: 10 mins
Cook: 4 hours 10 mins
Total: 4 hours 20 mins
Ingredients
• 2 lbs • 2 • 1/2 cup • 1/2 • 1/2 cup • 1/4 cup• 1 Tbsp. • 1/8 • 1/4
boneless, cloves chopped cup soy rice chopped tsp. cup
skinless garlic, white honey sauce wine fresh freshly cold
chicken minced onion (use vinegar ginger ground water
breasts low- black
sodium pepper
if
desired)

Preparation
1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice
wine vinegar, ginger, and black pepper until combined. Pour the mixture on
top of the chicken breasts. Cover slow cooker, and cook on high for 4-5
hours, or until the chicken is cooked through and shreds easily with a fork.
Remove the chicken with a slotted spoon to a separate bowl and shred it
using two forks. Transfer the remaining teriyaki sauce from the slow cooker
to a medium saucepan.
3. Meanwhile in a separate bowl, whisk together the cold water and cornstarch
until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch
slurry into the teriyaki sauce mixture, and whisk to combine. Bring the
mixture to a boil over medium-high heat, and let it boil for about 1-2
minutes or until thickened. Remove from heat, and pour the sauce on top of
the shredded chicken. Toss to combine.
4. Serve topped with scallions (green onions) and toasted sesame seeds if
desired.

Two-Ingredient Slow Cooker Chicken Prep time: 1 min Cook: 4 hours
Total: 4 hours 1 min
Ingredients
• 4 boneless, skinless chicken
breasts•
• 2 cups favorite salsa • salt and • (optional: fresh lime wedges for
pepper serving)

Preparation
1. Place chicken breasts in a slow cooker and cover with salsa. Toss until the
chicken is covered.
2. Cover and cook on high for 4 hours (or low for 6-8 hours), or until the
chicken shreds easily with a fork. Shred the chicken in the slow cooker and
toss with the remaining salsa and juices until well-mixed. Serve
immediately, or refrigerate in an airtight container for up to 5 days. (This
chicken also freezes well.)
3. •You can really use just about any cut of chicken for this recipe. For easy
shredding though (so that you don't have to mess with bones), I recommend
boneless chicken breasts or thighs.

Black Bean & Corn Enchiladas
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 3-4 hours

Ingredients
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained (or 2 cups frozen corn)
• 4 oz. can diced green chilies, drained
• 1 tsp ground cumin
• 1 tsp salt
• 2 cups shredded quesadilla blend cheese, divided
• 2-3 cups salsa
• 12 corn tortillas, warmed

Preparation
1. In a mixing bowl, mash the black beans with a potato masher or fork. Mix
in the corn, and green chilies. Stir in the ground cumin and salt. Last, add 1
cup of the shredded cheese and combine well.
2. Add about 1 cup of salsa to the base of the slow cooker and spread evenly
on the bottom. Roll the bean-corn mixture into the warmed tortillas,
dividing evenly. Place in the slow cooker, seam side down, nestled tightly
together. Pour the other cup of salsa over the top and then sprinkle the other
cup of cheese on top.
3. Set the slow cooker on low and cook for 3 to 4 hours.
4. Serve Slow Cooker Bean & Corn Enchiladas with a side of rice and/or
salad.

Freeze & Thaw Instructions:
1. To a 9×13-inch disposable baking pan, spread about 1 cup of the enchilada
sauce in the base of the pan. Roll the bean-corn mixture into the warmed
tortilla and place seam side down, nestled tightly together, in the pan. Pour
another 1 cup of red enchilada sauce over the top of the enchiladas and then
sprinkle the remaining cheese on top. Repeat for the 2nd pan.
2. To freeze, cover the disposable baking dish with foil, label it and place in
the freezer. Freeze up to 6 months in fridge freezer or 12 months in a deep
freezer. Thaw in the refrigerator for at least 24 hours.

Deep Dish Cheese Pizza With Cauliflower Crust

Ingredients
For the crust:
• 1 large head cauliflower
• 2 eggs, slightly beaten
• ½ cup shredded Italian cheese blend
• 1 teaspoon dried Italian seasoning blend
• ¼ teaspoon salt
Toppings:
• ½ cup jarred Alfredo sauce
• 1½ cups Italian shredded cheese blend
• ½ teaspoon dried rosemary

Preparation
1. Rough chop your clean head of cauliflower into about floret size pieces
2. Place in food processor and pulse until evenly chopped into rice sized
pieces
3. Place in a bowl and add eggs, ½ cup cheese, Italian seasoning and salt.
4. Mix together well.
5. Spray crock with nonstick spray (I used my 6 qt oval crock) then press the
cauliflower mixture down into crock, forming a slightly higher edge around
all the sides. You can use a piece of wax paper or a large spoon to help you
press it down firmly
6. Top with alfredo sauce and cheese and then sprinkle with rosemary
7. Cover but prop lid open with a wooden spoon handle
8. Cook on high for 2-4 hours until eggs in crust are fully cooked and the
cauliflower is tender. The edges will be slightly browned.
9. Turn off heat and let sit for up to 30 minutes before cutting into slices and
serving

Egyptian Lentils and Rice Prep time: 10 mins Cook time: 4 mins Total time:
14 mins
Ingredients
• 1 cup • ¾ • 4½ • 1 onion, • ¾ • 1¼ • ¼ • ½ cup
brown teaspoon teaspoons chopped teaspoon tablespoon teaspoon brown
lentils salt olive oil cinnamon ground pepper rice
(use red cumin
lentils if
you
want it
to cook
quicker)

Preparation
1. Place the olive oil into the bottom of the crock pot.
2. Turn the pot onto the highest setting and add the onions.
3. Allow the onions cook in the oil for 10-15 minutes.
4. Add the remaining ingredients, including the water.
5. Cover and cook on low for 8 hours, or on high for 3-4 hours.
6. Stir the mixture while it is in the crockpot. If it is dry, add a little water If
it's soup-like, remove lid for a little while, or turn heat to high setting.
7. NOTE: Start with 5 cups water or broth.
8. That way it won't be"mushy" if you make this recipe while you're out for
the entire day.
9. You can always add more water or broth, but it's hard to"un-mush" lentils&
rice!
10. If you use red lentils, keep an eye on the time, they will probably cook in 2
hours or so.

Lentil and Pumpkin Chili
Ingredients
• 1 can (15.9 • 1 can (15.9 • 1 can (15.9 • 1 can (15.9 • 2 • 1
ounce) Black ounce) Pinto ounce) Fire ounce) Pumpkin cups Water cup Lentils
Beans, Beans, Roasted
rinsed and rinsed and Tomatoes with
drained drained Green Chiles

Preparation
1. Line slow cooker with 1 Reynolds Slow Cooker Liner.
2. Fit the liner snugly against the bottom and sides of the bowl; pull the top of
the liner of the sides of the bowl.
3. Combine all ingredients in the slow cooker. Cover and cook on High for 4
hours or on Low for 8 hours.
4. Carefully remove lid. Serve.

Mushroom Stroganoff
Ingredients
• 500g • 1 • 1tbsp • 1 • 2tbsp • 3tsp • 3 • 4tbsp • Handful
mushrooms, onion, butter stock tomato paprika cloves sour fresh
sliced diced cube, ketchup garlic, cream parsley,
made thinly (heaped) chopped
up in sliced
600ml
hot
water

Preparation
1. In a large pan, melt the butter and gently cook the onion and mushroom for
5-10 minutes, until they are slightly softened and beginning to shrink in
size, but are still not yet fully cooked. Transfer these to the slow cooker,
and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4
hours.
2. When cooked, stir in the sour cream and chopped parsley.

Poached Salmon With Lemons & Fresh Herbs Serves 4 to 6
Ingredients
• 2 • 1 cup• 1 • 1 • 1 • 5-6 • 1 teaspoon • 1 • 2 pounds
cups dry lemon, shallot, bay sprigs black teaspoon skin-on
water white thinly thinly leaf fresh peppercorns kosher salmon
wine sliced sliced herbs, salt (or 4-6
such as fillets),
tarragon, preferably
dill, farm-
and/or raised
Italian
parsley
Preparation
1. Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt
in the slow cooker and cook on high for 30 minutes.
2. Season the top of the salmon with salt and pepper and place in the slow
cooker, skin side down. Cover and cook on low until salmon is opaque in
color and flakes gently with a fork. Start checking for desired doneness
after 45 minutes to an hour and continue cooking until preferred doneness is
reached. (Salmon can be held on the warm setting for several hours.)
3. Drizzle salmon with good-quality olive oil and sprinkle with coarse salt.
Serve with lemon wedges on the side.

Pumpkin Coconut Curry Prep time: 5 mins Cook time: 6 hours Total
time: 6 hours 5 mins Serves: 6

Ingredients
• 1 15-ounce • 2 cups • 1 cup • ½ • ¼ • 2 • ½ • ¼
can of pumpkin chicken tablespoon teaspoon teaspoon teaspoon teaspoon
unsweetened puree stock curry tumeric garam Kosher ground
coconut (not powder powder masala salt black
milk (full pumpkin pepper
fat, not pie
light) filling)

Preparation
1. In the insert of a 4-quart or larger slow cooker, add the coconut milk,
pumpkin puree, chicken stock, curry powder, tumeric powder, garam
masala, salt, and pepper. Whisk together to make sure it is all combined and
spices are evenly distributed.
2. Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime
juice to the mixture. Stir to coat and incorporate.
4. Serve over rice!
5. Refrigerate leftovers in an airtight container for up to seven days.

Quinoa and Vegetables Prep time: 10 mins Cook time: 4 hours Total time: 4
hours 10 mins
Ingredients
• 1½ • 3 Cups • 1 small • 1 • 1 • 1 small • 1 Cup • 2
cups Chicken onion, tablespoon medium carrot, Fresh garlic
Quinoa or chopped olive oil sweet chopped Green cloves,
Vegetable red Beans minced
Stock pepper, chopped
chopped

Preparation
1. Rinse Quinoa
2. Dump it into the crock pot.
3. Add 1 tablespoon of olive oil to coat.
4. Stir in broth, veggies, pepper and garlic. Reserve cilantro for before
serving.
5. Cover and cook on low for 4-6 hours, or on high for 2-4.
6. The quinoa is done when you can fluff it with a fork and it is tender. Liquid
should be absorbed into quinoa.
7. Top with fresh cilantro and serve.
8. You can mix in garbanzo beans or black beans to add protein to this dish
and turn it into a meal

Quinoa Lentil Tacos
Ingredients
• 1 sweet • ½ • ½ cup • 2½ cups • 2 • 1 • 1 • ¼ • ¼
potato, cup dry vegetable cloves tablespoon teaspoon teaspoon teaspoon
peeled dry quinoa broth garlic, Bragg's smoked cayenne cumin
and lentils minced Amino paprika pepper
chopped Acids or
Tamari

Preparation
1. Add all ingredients to a crockpot and cook on low for 7-9 hours.
2. Assemble tacos as desired and enjoy!

Red Curry Lentils

Ingredients
• 4 cups regular brown lentils (I used maasor lentils this time)
• 2 onions, diced
• 1 tablespoon minced ginger
• 4 tablespoons butter (optional)
• 5 tablespoons red curry paste
• 1 tablespoon garam masala
• 1½ teaspoon turmeric
• a few good shakes of cayenne pepper
• 2 cans tomato puree (29 ounces each)
• 1 teaspoon salt plus more to taste
• ½ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Preparation
1. Rinse the lentils and place them in a large crockpot. Add the diced onions,
garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and
cayenne. Stir to combine.
2. Pour just 1 can of tomato puree over the lentils. Re-fill the can with water
twice and add to the crockpot. Stir to make sure that the lentils are covered
with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. Check once or twice during cooking to add more water or tomato puree if
the lentils are soaking up all the liquid. The amount of water or tomato
puree you add depends on how soupy your want your lentils to be. For me,
1½ cans of tomato puree plus the two cans of water was perfect. Taste and
season with salt. Lentils will be soft when they are done cooking.
4. Stir in the coconut milk and sprinkle with cilantro just before serving. Serve
over rice or naan bread.

Salmon Filets and Asian-Style Vegetables
Ingredients
• 10 • 1 package • Salt & • 2 • 2 • 2 • 1
ounces frozen Pepper tablespoons tablespoons tablespoons teaspoon
salmon Asian stir soy sauce honey lemon juice sesame
fillets fry seeds,
vegetable optional
blend (12
to 16
ounces)

Preparation
1. I used my 1-1/2-Quart crock pot.
2. Dump the frozen vegetables in the slow cooker.
3. Season the salmon with salt and pepper to taste.
4. Place salmon on top of the vegetables.
5. Mix together the soy sauce, honey and lemon juice and drizzle over the
salmon.
6. Drizzle with sesame seeds, if using.
7. Cover and cook on LOW 2 to 3 hours, until the salmon is done to your
liking. I'm a huge salmon lover, so like it on the just barely done side and
cooked mine about 2-1/2 hours.
8. Serve with brown rice, if desired.
9. Drizzle everything with the sauce from the slow cooker.

Spaghetti and Vegetable Prep Time: 10 minutes Cook Time: PT 1 H 30M
Total Time: 1 hour, 40 minutes Yield: 5 servings
Ingredients
• 1/2 • 2 • 1 green • 1/2 • 2 • 1 red • 5-7 • 3 cups • 2 T
package cups pepper an cloves pepper mushrooms diced fresh
pasta (I water chopped onion garlic chopped sliced tomatoes basil
used diced minced or 1 chopped
brown 28oz can
rice diced
spaghetti) tomatoes

Preparation
1. Put everything except the basil and parsley and pasta in the slow cooker and
cook on low for about 1/2 an hour.
2. Then turn to high for another 1 1/2 hours or until the onions start to soften.
3. Add in the pasta when there is about 20 minutes of cooking time left.
4. Add the basil and parsley about 5 minutes before the spaghetti is done.
5. If the sauce seems a little thin to you, you can add some arrowroot or non
GMO cornstarch to thicken it up. This meal should keep in the fridge for a
week.

Tex-Mex Quinoa Casserole
Prep time: 15 mins
Total time: 15 mins

Ingredients
• 1 and • 1 can • 1 can • 1 can • 1 cup • 1 • 1/2 • 1/2 cup • 2
1/2 (15 (14.5 (15.25 sweet poblano teaspoon yellow tablespoons
cups ounces) ounces) ounces) peppers, chili minced onion, chili
quinoa, black diced corn, chopped pepper garlic chopped powder
well beans, tomatoes, drained (~3/4
rinsed drained undrained and cup),
and (I used rinsed chopped
rinsed Hunt's)

Preparation
1. Rinse the quinoa well. Rinse quinoa in a mesh strainer under hot water.
2. Place the washed quinoa, drained and rinsed black beans, undrained diced
tomatoes, drained and rinsed corn in the slow cooker.
3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired).
Add the chopped peppers, minced garlic, and chopped onion to the slow
cooker. Stir everything together. Add in the chili powder, ground cumin,
and water. Stir again and cook for 3-4 hours on high or until the water is
completely absorbed and the quinoa is cooked through. All slow cookers
cook a little differently so make sure to occasionally check the dish to make
sure the quinoa isn't burning or sticking all to the sides.
4. Remove from heat and stir in the chopped cilantro, fresh lime juice, taco
seasoning to taste, and green onions if desired. Season with salt and pepper.
5. Stir in the mozzarella cheese and enjoy immediately.
Vegetable Parmesan Quinoa
Ingredients
• 2 cups • 4 cups • 1 can • 1-2 • ½ cup • 1 • 3 • 1 large • 1 cup
quinoa, BPA- BPA- cups sun dried small cloves zucchini, mushrooms,
rinsed FREE FREE broccoli tomatoes, onion, garlic, sliced wiped clean
and organic small florets, chopped diced minced and sliced
drained vegetable white chopped (not in
or beans, oil)
chicken rinsed
broth and
drained

Preparation
1. In a 4 or 5 quart slow cooker, place quinoa and broth and top with
2. Place on high for 3-4 hours or on low for 5-6 hours.
3. Fluff with a fork, top with Parmesan cheese and salt and pepper if desired.
Serve immediately.

Vegetarian Stuffed Bell Peppers
Ingredients
• 6 bell • 1/2 cup • 1 (15- • 1 (8- • 1 • 2 cups • 1/2 • 1/4 • 1/4
peppers prepared ounce) ounce small cooked teaspoon teaspoon teaspoon
(your or can ) can onion, long smoked kosher black
choice premade black corn diced grain paprika salt pepper
of pasta beans, (there's rice
colors) sauce drained a
and picture
rinsed of a
16-
ounce
can; I
only
used
half)

Preparation
1. Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the
seeds and membranes from the inside of each. In a mixing bowl, combine
the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to
combine----it will be quite gloppy. Shove as much of this concoction as you
can into each of your cored peppers. Carefully nestle the peppers into the
pot. Pour 1/3 cup water around the pepper bases.
2.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper
will wilt a bit, but still be intact. Carefully remove them with serving
spoons.

Vegetarian Stuffed Cabbage
Ingredients
For the Stuffing:
• 1 lb baby • 1 large • 1 • 3/4 cup • 1 cup • 3 tbsp •
portobello shallot, egg breadcrumbs basmati grated Parmesan cheese
mushrooms chopped rice,
(or regular uncooked
portobellos),
chopped
For the Sauce:
• 1 tbsp • 1 onion, • 3 cloves • 2 cans diced • 2 cans tomato • 1 • 1/2 tsp
olive chopped garlic, peeled tomatoes, sauce, (14.5 tsp ground
oil minced (14.5 oz cans) oz cans) salt black
pepper

Preparation
1. You will need one large head of cabbage.
2. Take a large stockpot and filled with water, enough to submerge the
cabbage whole. Bring to boil. Add the cabbage, and let boil for one minute.
Take out with tongs, and gently remove the outer two leaves. Return
cabbage to water for another minute, and repeat until you've removed all of
the cabbage leaves. I yielded 13 good leaves.
3. Don't throw away the cabbage leaves that break, or aren't big enough. Use
them to line the inside of your crock pot.
4. Grind the mushrooms and shallot in a food processor until fine. Add to
small bowl and combine the rest of the ingredients. Mix together with your
hands, cover and set aside.
5. In a large sauce pan, saute onion over medium high heat for about 5
minutes, then add the garlic. Saute another couple minutes, or until onions
become translucent. In a separate bowl, crush the tomatoes to a thin pulp.
Add the tomatoes, tomato sauce, salt and pepper to pan, and bring to boil.
Add juice from one lemon, and lower the heat. Allow to simmer at least 15
minutes. Add enough sauce to cover the cabbage leaves in the crock pot,
reserve the rest for later.
6. Gently stuff the cabbage leaves with the mushroom mixture, roughly 1/4-
1/2 cup depending on how many leaves you have. Cut off the hard stem at
the base of the leaf, this will make it easier to roll up. Start at the middle,
roll once, then roll in the sides, then finish rolling. Pack them in as tight as
you can, making sure the stuffing won't get out.
7. Line the finished rolls in your crock pot in layers. I had about 8 on the first
layer, and 5 on the second. After you put in the first layer, completely cover
it in the sauce. Then add the second layer, and do the same. Cover, and
cook on low for 6-8 hours.
8.
9. We served the rolls with a bit of sauce on top, and a dollop of sour cream.
Artichokes

Ingredients
• Ocean Mist Artichokes – depending on size, you can cook several at the same
time with this crock pot method.
• White Wine
• Fresh Lemon Juice
• Olive Oil
• Salt
• Garlic-Use Spice World Roasted Garlic

Preparation
1. Rinse Artichokes with water.
2. Trim artichoke stem (it is an edible part of the vegetable, but for this
method it must be trimmed short).
3. Trim top inch off artichoke; heart will be exposed.
4. Rub halved lemon over exposed artichoke heart to prevent browning.
5. Open up petals to spread apart the artichoke & better expose the heart.
6. Place artichokes into crock pot & squeeze lemon juice evenly over the top.
7. Drizzle olive oil over artichokes.
8. Salt artichokes & top with garlic.
9. Pour approximately 1 cup of white wine into bottom of crock pot – add
water until there is a 2-inch depth of liquid in the base of the slow cooker.
The bottom 1/4 of the artichoke can be covered in the liquid.
10. Cover with lid & cook on high for 4 hours (smaller artichokes will cook in
3 hours)
11. Artichokes are finished when a knife can easily slide into the bottom-side
stem.

Baked Beans

Ingredients
• 3 CUPS (1.5 LBS ) DRIED NAVY BEANS OR SMALL
WHITE BEANS
• 1/4 POUND BACON (I USED A TRADER JOE'S NITRATE
FREE BACON) OR HAM-OMIT FOR VEGAN
• 2 1/2 CUPS WATER OR BROTH
• 1 T SEA SALT
• 6 OUNCE CAN TOMATO PASTE (I HAVE USED PASTA • 1/2 CUP
SAUCE BEFORE) MOLASSES
• 1/2 CUP HONEY (OR MAPLE SYRUP FOR VEGAN) • 1 1/2 T
DRIED
MUSTARD
• 3 GARLIC CLOVES, MINCED
• 1 MEDIUM ONION, CHOPPED, AND OPTIONAL
SAUTÉED (SINCE THE ONION WILL SLOW COOK ALL
DAY, I DON'T ALWAYS TAKE THE TIME TO SAUTE THE
ONIONS SEPARATELY, ALTHOUGH THIS ADD EVEN
MORE FLAVOR.)

Preparation
1. SORT THE BEANS, MAKING SURE THERE AREN'T ANY ROCKS
OR DISCOLORED BEANS.
2. SOAK THE BEANS OVERNIGHT IN WATER, COVERING THEM 2
INCHES. I SOAK THEM IN THE CROCK-POT AND COVER THEM
WITH THE LID OVERNIGHT.
3. IN THE MORNING DRAIN AND RINSE THE BEANS.
4. PLACE THE BEANS BACK IN THE CROCK-POT WITH THE
REMAINING INGREDIENTS.
5. COOK ON LOW ALL DAY (ABOUT 10-12 HOURS), OR ON HIGH
(ABOUT 6-7 HOURS) OR UNTIL THE BEANS ARE TENDER.
6. STIR, SERVE, AND ENJOY!

Black Beans and Rice
Ingredients
• 2 (14 • 3/4 cup • 1 1/2 • 3/4 • 2 tsp • 1 tsp • 1 tsp • 1/2 • 1/4 tsp• Optional:
oz) rice cups cup cumin chili garlic tsp black sour
cans (uncooked) water salsa powder powder salt pepper cream,
black extra
beans, salsa
drained
and
rinsed

Preparation
1. Spray the inside of a 4 quart slow cooker with non stick spray. Stir together
black beans, rice, water, salsa, cumin, chili powder, garlic powder, salt &
pepper. Cover and cook on low for 3 hours. Remove lid and stir well.
2. Add additional salt and pepper to taste. Serve with optional toppings.
Makes a great burrito filling!

Brown Rice Mushroom Risotto
Ingredients
• 1 cup • 2 • 1 • 8 oz sliced • 1 cup • 1/2 cup • 2 cups • 1 cup• 1/3 cup
diced Tbsp garlic mushrooms long broth (or chicken water grated
onion butter clove, grained 1/2 cup broth Parmesan
(1/2 minced brown water + cheese
of 1 rice 1/2 tsp
large chicken
onion) bouillon)
Preparation
1. In a microwave safe dish, stir together the onion, butter, garlic, mushrooms,
rice and 1/2 cup broth.
2. Microwave for 4 minutes, stirring every 90 seconds.
3. Transfer to a greased slow cooker.
4. Stir in the 2 cups broth and water.
5. Cover and cook on HIGH for about 3 hours. (mine took exactly 3
hours...yours may take more or less depending on your slow cooker)
6. Stir in Parmesan cheese, salt and pepper to taste and vinegar.
7. Serve immediately (this tastes best served right away, it doesn't hold up
very well on the warm setting)

Brussels Sprouts
Ingredients
• 1 pound • 3 • 1 tablespoon Dijon • 1/4 • 1/4 • 1/4
brussels tablespoons mustard (ooh la la, teaspoon teaspoon cup
sprouts butter fancy) kosher salt black water
pepper

Preparation
1. Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels
sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt,
pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2
to 3. Stir well to distribute the sauce before serving. The sprouts on the edge
get brown and bit crispy on the outer edge. This is a good, and not
something to worry about!

Butternut Squash Puree
Ingredients
• 1 butternut squash

Preparation
1. Remove the stem and slice the squash lengthwise (the hardest part of this
whole recipe – squashes are tough to cut!). Scoop out the seeds and place
lengthwise in the slow cooker. If necessary, cut the stem end of the squash
so that it fits, then adjust the cut pieces around the squash. It doesn’t need to
look pretty, you just need to be able to close the lid. Add 1/2 inch filtered
water in the Crockpot, cover, and cook on HIGH for 2–2 1/2 hours.
2. Check occasionally and add a little more water if needed.
3. Remove the squash from the remaining liquid and scoop out the soft squash
from the skin. That’s it! You now have a couple of cups of butternut
squash puree!

Cauliflower Garlic Mashed Potatoes
Ingredients
• 2 - 10 oz. Bags of • 3 c. chicken • 4 garlic • 1 • 1 T. • Salt &
Cauliflower Florets, or vegetable cloves, bay unsalted Pepper
washed & drained stock peeled leaf butter

Preparation
1. Place cauliflower florets in a 4-Quart slow cooker
2. Pour the chicken or vegetable stock over the cauliflower – just enough to
cover.
3. Add garlic cloves, and bay leaf.
4. Cover and cook on LOW for 4-6 hours.
5. Remove bay leaf and drain any excess liquid/broth into a container. Set
aside.
6. Add butter to the cauliflower.
7. Use an immersion blender to blend and smooth the cauliflower “potatoes.”
Add in the reserved broth, 1 T. at a time, to create a creamier consistency.
8. Add fresh pepper to taste. Garnish with green onions and/or bacon
crumbles.

Chipotle-Style Black Beans

Ingredients
• One 1-pound bag black beans
• ½ onion
• 2 garlic cloves
• bay leaf
• dash of ground chipotle pepper
• ¼ teaspoon black ground pepper
• salt, to taste (after cooking)

Preparation
1. Soak black beans overnight or use quick soak method on package. Drain,
rinse well and drain again. Place in slow cooker with onion, garlic, bay leaf,
chipotle pepper, black pepper and water to cover by ½". Cover and cook on
high for 8 hours or until beans are tender. Season to taste with salt.

Corn on the Cop
Ingredients
• 4-5 Fresh Corn• 1 tsp. Salt• Water

Preparation
1. Shuck the corn on the cob and remove everything on the outside of the corn
2. Cut the end off the corn
3. Place Corn on the Cob in a Large Crockpot and fill with water, Add Salt
4. Cover and turn crockpot on high for 4-5 hours
5. Remove Corn from Water, Butter and serve!

Edamame Succotash
Prep Time: 15 minutes Cook Time: 4 hours, 30 minutes Total Time: 4 hours, 45
minutes Yield: 4 to 6 servings Serving Size: 1/2 to 1 cup
Ingredients
• 1 white onion, chopped • 2 cups frozen • 1 Can Corn
edamame about 15
ounce, drained
• Italian plum tomatoes, chopped to • 2
measure about 1 cup to 1-1/2 cups Tablespoons Coconut
Oil
• 1/2 teaspoon salt • 1/4 teaspoon black • 1
pepper teaspoon Dried
Oregano

Preparation
1. Put all of the ingredients in the Crockpot .
2. Stir well.
3. Cook on low 4 to 4-1/2 hours or on high 2 to 2-1/2 hours.
4. As you can see, so easy.
5. Eat up!
TO FREEZE:
1. Let cool to room temperature.
2. TO PREPARE AFTER FREEZING:
3. Remove from the freezer and put in the refrigerator overnight for at least 6
to 8 hours.
4. The night of serving -
5. Zap it in the microwave for 2 minutes stirring after one minute.
6. or
7. Heat through in a saucepan and serve.

Garlic Green Beans
Ingredients
• 1 lb fresh green • 2 Tbsp extra • 1 • 1/4 tsp• 1 packed tsp • bacon
beans, washed and virgin olive tsp pepper minced garlic bits
trimmed oil salt (about 2-3 cloves) (optional)

Preparation
1. Place an oven safe dish that fits inside your slow cooker in the bottom of
the slow cooker (I have a corningware dish that is 1.6 liters).
2. Place green beans inside dish. Drizzle with olive oil. Stir in the salt and
pepper and garlic.
3. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2. Remove dish
from slow cooker and serve directly from it. Top with bacon bits, if
desired.

Garlic, Parmesan and Rosemary Slow Cooker Mashed Potatoes
Ingredients
• 2 lbs • 4 • 1 • 1 • 3 • 1 cup • 2 • 2/3 • 1/3 cup • 2 tsp • Salt
Russet cups tsp bay garlic Greek Tbsp cup Parmesan dried and
potatoes water salt leaf cloves, yogurt butter skim cheese rosemary pepper
peeled milk

Preparation
1. Wash potatoes and cut into quarters. Place in your slow cooker.
2. Pour water over potatoes and add in salt, bay leaf and garlic.
3. Cover and cook on LOW for about 4-6 hours, or until fork tender.
4. Drain water and discard the bay leaf.
5. Add in the yogurt, butter and milk and use a potato masher to mash (or use
a hand mixer).
6. Stir in the Parmesan cheese, rosemary, salt and pepper to taste.
7. Serve and enjoy!

Mashed Sweet Potatoes Yield – 4 servings Preparation Time – 5 minutes
Cooking Time – 8 hours in slow cooker
Ingredients
• 5-6 medium • 2-3 Tbsp • 1 Tbsp • 2-3 Tbsp brown • 1/2 cup chopped
sweet potatoes butter cinnamon sugar, optional pecans, optional

Preparation
1. Cut a slit in each of the sweet potatoes, lengthwise down the middle. Add
the sweet potatoes to the base of the slow cooker and add about 1 cup of
water. Enough to cover the bottom with 1/4 inch. Set on low and cook for 8
hours.
2. Carefully remove the sweet potatoes and let cool for a few minutes before
removing the skin. Scoop out all the soft flesh into a mixing bowl. Add
butter (you don’t need a ton because they are already very soft) and
cinnamon and mix together.
3. Sprinkle the brown sugar over the top. Sprinkle the pecans over the top.
(Both of these are optional! I generally don’t serve ‘fancy sweet potatoes’
for regular weeknight dinners. I would add them to a holiday side dish,
however!)
4. Serve Slow Cooker Mashed Sweet Potatoes as side dish.

Mushrooms
Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45
minutes Yield: 4 servings or Multiple Appetizers Serving Size: 1/2 to 3/4 cup
Ingredients
• 1 pound white button mushrooms - don´t buy them in the
little blue boxes though. Hand pick them from the bin and
choose medium to the larger size because you will be
cutting these into quarters. You need a decent size.
• 1-4 cup finely chopped fresh flat leaf parsley - It comes in
a small bunch and they call it Italian parsley in my
grocers.
• 2 tablespoon Olive Oil
• 3 garlic cloves, finely chopped • 1 • 1/4
teaspoon teaspoon
salt black
ground
pepper

Preparation
1. Cut off the ends of each mushroom leaving a little bit of the stem. Do not
pop out like you would with stuffed mushrooms.
2. Wipe each mushroom clean with a damp cloth. Mushroom soak up liquid
so you don't want to float them in water to clean.
3. Cut each mushroom into quarters.
4. Add of the ingredients into the Crockpot and mix.
5. Cook on high 2 to 3 hours.
6. Put them in a bowl for a side dish and you could also set them out with
toothpicks for an appetizer. You could even stick 2 or 3 on each toothpick
and serve on a plate as an appetizer.
7. This is really easy to double or triple etc. Depending on how large of a
crowd you are entertaining.
8. These would not freeze well. They are best cooked fresh and eaten within 3
to 4 days. Just zap in the microwave and they are ready to eat. They do not
need to be hot to enjoy - room temperature is really good too.

“Refried” Beans

Ingredients
• 2 lbs pinto beans
• 4 Tbsp. jarred minced garlic
• •Up to 2 1/2 Tbsp salt (This is the absolute max if you don't pre-soak your
beans.)
• 2 tsp cumin
• 10 cups hot water

Preparation
1. Rinse the beans in a colander. Pick out any bad beans.
2. Combine all the ingredients in the crockpot. Remove any floating beans.
Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
3.
4. Uncover, and remove extra liquid. Leave enough liquid to reach the desired
consistency when the beans are mashed. (We like our beans somewhere
between the very-liquidy restaurant style beans, and the canned version of
refried beans.)
5.
6. Mash beans with a potato masher to desired consistency.
7.
8. Serve warm. Store in air-tight containers in the refrigerator and use within 2
weeks, or freeze in ziplock bags for later use.

Rice

Ingredients
• 2 to 4 cups of rice
• 4 to 8 cups of water (you want double the water as rice)
• 2-4 Tablespoons of butter or olive oilt
• Garlic Salt (optional)
• Salt

Preparation
1. Oil up the inside of your crockpot with the olive oil so your rice doesn't
stick.
2. Place the rice on the bottom of the crockpot and season with salt and garlic
salt.
3. Pour Water over the rice. (You want double the water as rice, so if you have
2 cups of rice, you will need 4 cups of water).
4. Cook on high for 2 to 2½ hours for white rice or 3 hours for brown rice.
5. Fluff with a fork and serve or freeze.

Roasted Vegetables

Ingredients
• 2 bell peppers, cut in large slices (as shown in the photos)
• 1 large sweet potato, peeled and cut into cubes
• 3 small zucchini, cut in thick slices
• 1/2 cup peeled garlic cloves
• salt, herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian
seasoning, and 2 tbsp olive oil. I guess you could use oil spray if you don’t
mind the taste of roasted vegetables without oil. But I like the crock pot
vegetables much better with the olive oil.)

Preparation
1. How to cook crock pot vegetables in the slow cooker: Grease your crock
pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with
the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or
longer on low), stirring just once every hour or so. At this point, you can
open the lid and drain the liquid for another use. Don’t discard it; the liquid
is seriously delicious! I just drank it like soup. The veggies will be a softer
texture than oven-roasted veggies, but they are actually even more flavorful
and sweet. Crockpots—thanks to their slow and steady heating—are known
to heighten the flavor of whatever you’re cooking.

Saag Aloo Prep time: 5 mins Cook time: 3 hours Total time: 3 hours 5 mins
Ingredients
• 650g • ½ • 50ml • ½ • 1 • ½ tsp • ½ tsp • ½ tsp • ½ tsp • Black
potatoes onion, water vegetable tbsp cumin ground garam hot pepper
thinly stock oil coriander masala chilli
sliced cube, powder
crumbled

Preparation
1. Peel the potatoes and cut them into chunks measuring about an inch. Add
them to the slow cooker (mine's a 3.5 litre one) along with the sliced onion,
water, crumbled stock cube, oil, spices, and plenty of black pepper. Top
with a couple of big handfuls of fresh spinach - however much you can
easily fit in your slow cooker. I couldn't fit all of the spinach in, so I came
back and added the rest about an hour into the cooking time, once it had
wilted down and created some space.
2. Cook on medium (or high if you don't have a medium setting) for around 3
hours, until the potato is soft - stir every hour or so to scrape down the
sides. The exact cooking time will depend on exactly how big you cut your
potato chunks.

Spaghetti Squash Curry

Ingredients
• 1 medium spaghetti squash, 3 to 4 pounds.
• 1 can of coconut milk, room temperature, well shaken.
• 1/4 cup of water if using a full-fat coconut milk.
• 1 to 2 Tbsp of red curry paste. I recommend the Paleo friendly Thai Kitchen
red curry paste.
• 4 to 6 whole garlic cloves, optional.

Preparation
1. Cut your spaghetti squash in half the short way. A serrated knife helps if
you are unsure about cutting a hard squash.
2. Scoop out the seeds from the inside of your squash halves. I suggest you
save them to oven roast them!
3. Poke holes into the tops of your squash halves with a fork, at about 4
different points.
4. Pour your coconut milk (and water if using full fat coconut milk) into your
crock pot, and add your curry paste (and garlic cloves if you are using
them).
5. Mix your curry paste into your coconut milk until it is dissolved.
6. Place your squash halves open/cut side down into your coconut curry
mixture.
7. Cover and cook on low for 4 to 5 hours. I recommend 4 since I like some
texture to the fibers of my spaghetti squash.
8. Remove your squash halves from your crock pot (warning they will be hot!)
and use a large fork to scoop them out into a large bowl.
9. Once your squash is removed into a bowl, add as much or as little of the
coconut curry mixture remaining in your slow cooker and stir well.
10. If you included garlic cloves, mash them up and mix them in well.
11. Garnish with fresh cilantro and enjoy!

Sweet Potatoe

Ingredients
• 4 large sweet • 1 tbsp • 1 tbsp • 1 tbsp • 1/4 tsp • dried or
potatoes (about 5 honey molasses balsamic ground fresh parsley
inches long) (21g) (20g) vinegar allspice for garnish

Preparation
1. Clean (scrub) the potatoes with water. Cut into large chunks leaving skin
on. Add them to the crockpot.
2. In a small bowl whisk the honey, molasses, vinegar and all spice to make
the marinade.
3. Pour the marinade over the potatoes, stir to coat.
4. Cover and cook on high for about 4 hours until potatoes are nice and soft.
5. Serve in a casserole dish with a sprinkle of parsley.

Applesauce
Servings: 12 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 65.9 • Fat: 0.2 g • Protein: 0.2 g • Carb: 17.5 g • Fiber: 2.8 g •
Sugar: 12
Sodium: 0.6 mg
Ingredients
• 8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji,
Gala, etc.)
• 1 strips of lemon peel - use a vegetable peeler
• 1 tsp fresh lemon juice
• 3 inch cinnamon stick
• 5 tsp light brown sugar (unpacked) - or agave
Preparation
1. Peel, core, and slice the apples.
2. Place them in the slow cooker. Add the cinnamon stick, lemon peel and
brown sugar.
3. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples
will slowly become a delicious applesauce. Remove cinnamon stick and
use an immersion blender to blend until smooth or if you prefer a chunky
sauce, leave sauce intact.
4. Makes 3 cups.
Blueberry Crisp Ingredients
• 16 oz frozen • 1 cup • ½ cup • ½ cup • ½ • ¼ cup • 5 Tbs.
blueberries quick pecan almond tsp. honey butter,
oats pieces meal salt softened
Preparation
1. Spray the inside of the crock with cooking spray.
2. Place blueberries in the bottom of the crock (no need to thaw).
3. Stir together oats, pecans, almond meal.
4. Add honey and softened butter, using a fork to make crumbles.
5. Loosely crumble the topping over the blueberries.
Brownie Bites
Ingredients
• 2 • 1 • 3/4 cup • 2 tsp • 2 tsp • 1 • 2 • 1/2 cup full-
cups almond cup coconut unsweetened baking baking tsp eggs fat,
flour sugar (or cocoa powder soda salt unsweetened
other powder coconut
granulated milk
sugar that
you are
comfortable
with)
Preparation
1. Grease the crockpot with coconut oil.
2. Mix together all ingredients and spread into the crockpot evenly.
4. Once the brownies are cooked through, let cool for about a 1/2 hour, and
then scoop out with a cookie scoop or large spoon and form into balls.
5. For an over-the-top dessert, drizzle with my homemade caramel glaze !
Cinnamon and Honey Nuts Yields: 12 Servings | Serving Size: 1/4 cup |
Calories: 232 | Previous Points: 5 | Points Plus: 7 | Total Fat: 18 g |
Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg |
Carbohydrates: 15 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 8 g
Ingredients
• 3 (1 cup each) cups raw almonds, pecans • 1 1/2 teaspoons • 1/3 cup
and walnuts cinnamon honey
Preparation
1. Combine nuts and cinnamon in a medium bowl. Add honey, toss to
thoroughly coat nuts. Add the cinnamon-honey coated nuts to the slow
cooker, being sure to get all the honey in. Cover and cook in the slow
cooker for 1 to 1-1/2 hours on low. See below for the oven method.
2. Prefer the oven method? Preheat oven to 350 degrees, spread nuts over a
non-stick cookie sheet, stir every 10 minutes. Roast until lightly golden,
about 20 minutes. Allow to cool to room temperature and store in an
airtight container.
Cinnamon Vanilla Crock Pot Apple Butter
Ingredients
• 5 lbs of apples (I used Macintosh)- washed, cored and cut into eighths. There’s
really no need to peel them, but you can if you like.
• Juice of 1 lemon, about 2 tbsp
• 3/4 cup coconut palm sugar
• 1 vanilla bean, caviar and stalk
• 1/2 tsp sea salt
Preparation
1. Put your washed, cored and sliced apples in the slow cooker. Add the
lemon juice and cinnamon sticks. The lemon juice is not to keep the apples
from oxidizing. They’re going to turn dark brown anyway. It’s mostly just
to balance out the sweetness and keep the apples from burning. Turn the
crock pot on low.
2. Let the apples cook on low for 6-8 hours, stirring occasionally. I know it
seems like an enormous amount of apples, but they cook down A LOT!
3. After about eight hours, your apples should be deep brown and very soft.
Okay I know, it’s not pretty, but it will be delicious, I promise.
4. Split the vanilla bean in half lengthwise with the tip of a sharp pairing
knife. Scrape out the caviar with the back of the knife.
5. Add the vanilla bean and the caviar to the slow-cooker. Stir in the coconut
palm sugar and sea salt. Allow the apples to cook for an additional hour so
that the vanilla flavor infuses into the apples.
6. Remove the vanilla bean pod and cinnamon sticks from the apple mixture.
Puree the mixture with an immersion blender.
7. Keep pureeing until the apples are completely smooth and creamy! Voila!
Apple Butter!
Cranberry Sauce Prep time: 10 mins Total time: 2 hours 10 mins
Ingredients
• 12 ounces fresh • 2 medium oranges (about • 1 medium apple • ¾ cup
cranberries ½ pound each) (1/2 pound) maple
syrup
Preparation
1. Rinse the cranberries and place them in the slow cooker.
2. Squeeze the juice out of one orange and add the juice to the slow cooker.
(This is about ¼ cup of juice.)
3. Remove the peel from the second orange and chop the fruit into bite-sized
pieces. Add them to the slow cooker.
4. Peel the apple and remove the core. Chop the apple into bite-sized pieces
and add them to the slow cooker.
5. Add the maple syrup to the fruit and stir.
6. Turn on the slow cooker to “Low” and cook until the fruit is very tender.
For me, this takes about 2 hours, but your slow cooker might take more or
less time. Keep an eye on it.
7. Mash the fruit so there are no large chunks remaining. I use a potato
masher, but you could also use a large spoon or fork (just don’t scratch the
slow cooker).
8. Turn the heat to high, and cook uncovered for an additional 15 minutes to
thicken the sauce.
9. Serve the slow cooker cranberry sauce warm, or let the sauce cool and store
it in an airtight container in the refrigerator until ready to serve.
Fig Apple Butter Prep Time: 20 mins Cook time: 8 hours Total time: 8
hours 20 mins Ingredients
• 20 dried • 6 • 1 • ½ cup • 3 • ½ • ¼ • pinch
black apples, cup honey (or tablespoons teaspoon teaspoon of
figs, peeled, apple other cinnamon ground nutmeg salt
stems cored cider sweetener (sounds like cloves
removed, and such as a lot,
cut in diced maple because it
half syrup) is, and it’s
awesome)
Preparation
1. Place all ingredients in the slow cooker. Mix well.
2. Put the slow cooker at low and cook for 6-8 hours until apples are
completely soft and almost mushy.
3. Place ingredients (I did mine in two batches) in food processor and puree
until smooth.
4. Eat with anything. A spoon, on some banana bread, on a banana.
Possibilities are endless.
5. Store in refrigerator in a jar. Because jars are cute.

Fruit and Berry Cobbler
Ingredients
Cobbler:
• 8 ounces frozen mango slices
• 8 ounces frozen mixed berries
• 1/2 cup pomegranate juice
• 1/2 tablespoon cornstarch
• 1/2 teaspoon pure vanilla extract
Topping:
• 1/2 cup rolled oats
• 1/4 cup flour
• 1/4-1/2 cup brown sugar
• 1 teaspoon baking powder
• salt
• 4 tablespoons unsalted butter, cold, cut into pieces
Preparation
1. Spray a 3 ½ quart slow cooker with cooking spray.
2. Place the frozen fruit in the bottom of the slow cooker.
3. Mix together the pomegranate juice, cornstarch, and vanilla; pour over the
frozen fruit.
4. In a medium bowl, mix together the oats, flour, brown sugar, baking
powder, and salt. Use your fingers to mix the butter into the dry ingredients,
until the butter is broken into small pieces. Sprinkle the mixture over the
fruit.
5. Place 3-4 layers of paper towels over the top of the slow cooker and place
the lid on top (this will catch any steam created by the slow cooker during
cooking and prevent your topping from getting soggy).
6. Cook on low for 4-5 hours, or until the juices are thick and bubbly. Make
sure not to lift the lid on the slow cooker for the first 3 hours of cooking.
7. Serve warm with your favorite vanilla ice cream.
Greek Yogurt Ingredients
• 8 cups (half-gallon) of whole, 1%, • 1/2 cup store-bought natural plain
2% or skim Pasteurized Milk. Do yogurt. (Once you have made your
NOT use ultra-pasteurized own, you can use that as a starter)
Preparation
1. Add a half gallon of milk to crock pot. Cover and cook on LOW for
approximately 2 1/2 hours. Using a candy thermometer, check the
temperature of the milk. When the milk has reached 180 degrees, unplug
the crock pot, remove the cover, and let it sit for another hour or so. You
are waiting for the milk to come down in temperature to between 105 and
110 degrees.
2. When the milk has reached that temp, scoop out 1 to 2 cups of the warmish
milk and whisk in 1/2 cup of store-bought yogurt. Then pour the mixture
back into the crock pot. Wisk to combine.
3. At this point I added 3/4 cup honey. I am not a fan of PLAIN yogurt, Greek
or otherwise, and since my favorite store-bought variety is honey flavored, I
thought I would make my homemade kind honey flavored as well.
4. Put the lid back on your crock pot, wrap a heavy bath towel around the
crock for insulation, and place in the oven with the oven light ON.
5. Leave the yogurt undisturbed for 7 or 8 hours, or overnight.
6. In the morning, carefully take the crock out, unwrap it and remove the lid,
and check to see whether the milk has turned to yogurt.
7. (If your batch isn’t quite thickened, return it to the oven and check on it
again in an hour.)
8. Now here’s the part that makes it GREEK yogurt: refrigerate the yogurt for
at least three hours to allow it to completely cool and thicken. Line a large
strainer with four layers of damp cheesecloth and put inside a bowl. Pour
the yogurt in; refrigerate for one hour. Pour out the liquid that has
accumulated in the bottom of the bowl; this is the whey. Return the bowl to
the refrigerator for one more hour, strain the liquid again and the yogurt
should now look thick and creamy.
Paleo Slow Cooker Ketchup Prep time: 15 mins Cook time: 10 hours Total
time: 10 hours 15 mins Ingredients
• 5 lbs of • 1 cup of • ¾ cup • 2 • ½ • ½ • ½ • ½
Ripe Dried of Tablespoons teaspoon teaspoon teaspoon teaspoon
Tomatoes Medjool White of Kosher of All of Black of of
(stewing Dates Vinegar Salt Spice Pepper Garlic Onion
tomatoes) (about Powder Powder
or 2 (28 22),
oz) cans pitted
of and
Crushed peeled
Tomatoes
Preparation
1. Cut off the stem pits from the tomatoes. If using canned tomatoes, just add
them directly to the crock pot and proceed to step five.
2. Blanch the tomatoes by dropping them in boiling water for a minute. Peel
them when they are cool enough to touch.
3. Slice the peeled tomatoes in half and remove the liquid and seeds. No need
to squeeze them.
4. Transfer the cored tomatoes to the crock pot.
5. Add the dates, vinegar, salt, and spices except the cloves to the pot.
6. Blend together with an immersion blend and add the cloves.
7. Cook on high uncovered for about 8-10 hours until sauce has reduced by
half and is thick and pasty. This needs to be monitored and stirred every
few hours.
8. Blend the sauce with an immersion blender once again.
9. Strain the sauce with a mesh sieve to remove the chunky bits.
10. Adjust seasoning and enjoy!
Pumpkin Butter
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours, 5 minutes
Yield: approximately 10 ounces
Ingredients
• 4 cups of pumpkin (approximately 2 15 ounce cans, or use your own pumpkin
purée)
• 1 1/4 cup maple syrup or honey (sugar works, too, but we are reducing our
sugar intake)
• 2 t cinnamon
• 1 t ground ginger
• 1/2 t nutmeg
• 1 t vanilla extract, optional
Preparation
1. Mix together pumpkin purée, maple syrup (or other sweetener), and vanilla
(if you are using it) in the crock-pot.
2. Cover, and cook on high for 4 hours or overnight on low for 8 hours.
3. In the last hour of cooking, add the cinnamon, ginger, and nutmeg, and
crack the lid to let moisture out if you want a thicker consistency.
4. Cool and store in jars at the bottom of your fridge.

Paleo Pumpkin Pie Pudding
Ingredients
• 3 tbs. melted coconut oil or butter
• 3 cups pureed pumpkin
• 2 cups coconut milk
• 3 eggs
• 1/3-1/2 cup natural sweetener of choice (I used a mixture of palm sugar and
maple syrup)
• 2 tsp. pumpkin pie spice
• 1.5 tbs. vanilla extract
• 3 tbs. coconut flour
• 1 tsp. baking powder
Preparation
1. Use a little of the melted coconut oil or butter to grease the inside of the
crock pot. Then add all ingredients and stir to combine. If you want a really
even, creamy texture you can whip it all up in a blender or use a stick
blender right in the crock pot first. I just used a lot of elbow grease until the
pumpkin lumps were smoothed out.
2. Cover crock pot and cook on low for 6-8 hours. Pudding will get a crust on
top and start to brown on edges (as shown below), but still be pudding-like
underneath.
Spiced Hot Apple Cidar Ingredients
• 2 Cinnamon• 1 • 1/2 • 2 quarts • 1 • 1
Sticks tablespoon Clove teaspoon Allspice organic lemon, orange,
100% thinly thinly
apple sliced sliced
juice
(fresh
juiced if
possible)
Preparation
1. Juice apples for 2 qts of juice
2. Combine 1 cup apple juice and spices in large dutch oven, boil then simmer
10 minutes
3. Strain the cinnamon sticks out and then return the liquid to dutch oven.
Combine with lemon & orange
4. Cook over low heat until thoroughly heated.
5. Serve warm
Strawberry Applesauce Ingredients
• about 6-7 cups peeled, • 1 pound container • 1/2 • sugar to taste (raw, white,
cored and sliced strawberries, cup or brown) I used 3
apples-any variety stems removed water tablespoons of sugar in the
raw
Preparation
1. Add the apples and strawberries to a 5-quart or larger slow cooker. Add the
water.
2. Cover, and cook on HIGH for 4 hours.
3. Add cooked apples and strawberries to a blender, cover and pulse just a few
times until smooth but not pulverized.
4. Stir in the sugar to taste.
5. Serve and enjoy!
Vanilla Bean Honeycrisp Applesauce Prep time: 20 mins Cook time: 4
hours Total time: 4 hours 20 mins Ingredients
• 5 large honeycrisp apples, peeled, cored and • 1 • 1 cinnamon • 1 vanilla
thinly sliced lemon stick bean
Preparation
1. Put apple slices in large slow cooker.
2. Juice lemon, pour over apples, and toss to coat.
3. Add cinnamon stick to slow cooker.
4. Split vanilla bean and scrap seeds with knife. Add bean pod and scraped
seeds to slow cooker.
5. Cover and cook on high for 4 hours. There should be no need to add water.
When done, stir with large spoon to achieve desired consistency.
6. Can in water bath for storage or store in refrigerator in airtight container up
to 2 weeks.
Yogurt, Kid-Made!
Prep time: 30 mins Cook time: 4 hours Total time: 4 hours 30 mins Serves: 6
Ingredients
• ½ Gallon Whole Organic Milk• ½ Cup Plain Yogurt
Preparation
1. A half gallon of milk goes into your slow cooker.
2. Insert a cooking thermometer into the cooker and tie it up, so it doesn’t slip
inside.
3. Click “boil” on the slow cooker and stir the milk to prevent it from scalding
as the liquid heats.
4. Watch the temperature. When it reaches 200 degrees, turn the slow cooker
off.
5. Then scoop an unmeasured cup of the milk from the slow cooker and pour
it into a medium sized mixing bowl. As a half cup of pre-made plain yogurt
and stir the two together.
6. Wait until the milk returns to 112 degrees. Then pour the milk/yogurt
mixture back into the slow cooker and whisk it all until well combined.
7. Cover the slow cooker, pile on some blankets and wait.
8. Four hours later, your yogurt is ready to transfer to the refrigerator. You can
pour it into a jar and place in the cold. As it chills, it will set.
Cinnamon Apple Oatmeal Ingredients
• Non- • 2 large • 1 • 1 1/2 • 1 cup • 3 • 2 • 1 • 2 tablespoons
stick tart 1/2 cups whole tablespoons tablespoons tablespoon milled/groun
cooking apples cups water grain packed butter cinnamon flaxseed
spray (such as skim oats dark brown (more or
Granny milk sugar less to
Smith your taste)
or Pink
Lady),
chopped
Preparation
1. Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray.
Combine chopped apples, milk, water, oats, sugar, butter, and flax-stirring
to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4
teaspoon kosher salt into the oatmeal just before serving.
2. If desired, serve with additional toppings (1 tablespoon dried fruit and 1
tablespoon chopped nuts, each)
Banana Bread Quinoa
Ingredients
• 1 cup • 1/2 cup of
of Seasonal
quinoa Coffee-
(I used mate Warm
Bob’s Cinnamon
Red Sugar
Mill) Cookie •
• 1/2 cup • 1 cup water• 1 1/2 • 2 • 3 • 1 1/2 • 1/2
low-fat banana tablespoons tablespoons tablespoons teaspoon
milk (past chopped brown butter, vanilla
ripe) walnuts sugar melted extract
Preparation
1. Mash the banana in a bowl and set aside. In another bowl, mix the brown
sugar and walnuts together.
2. Pour quinoa, creamer (or light cream), milk, water, butter and vanilla into
the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle
the sugar and walnut mixture into the quinoa and stir to mix.
3. Cook on low for 4 – 6 hours, or until the quinoa is fully cooked. If you need
to, add additional liquid or sugar to the mixture for taste.
4. Serve warm and garish with slices of banana!
Vegetable Breakfast Burritos Ingredients
• 1 15oz • 1 10oz • 1 cup • 2 cups • 3/4 • 1/4 cup • 1 • 1
can can uncooked vegetable cups chopped tablespoon teaspoon
black diced pearl broth frozen green fresh ground
beans, tomatoes barley corn, onions squeezed cumin
drained with no lime juice
and green need
rinsed chiles, to
don't thaw
drain
Preparation
1. Place the following in a crockpot, give it all a stir, and set the pot on low.
Cook for 4-5 hours (I usually go for 5).
2. When the filling is done, scramble however many eggs you intend to eat,
and spread some of the filling on an flour tortilla along with the eggs.
Garnish with any or all of the following:
3. Shredded cheddar cheese
4. Fresh cilantro
5. Salsa
6. Lettuce
7. Guacamole
Greek Yogurt Ingredients
• 1/2 gallon • 1/2 cup of • 1/4 cup • crock• thermometer• blanket• colander and
milk (you plain powdered pot cheesecloth if
can really yogurt (for milk. you are going
use a starter, to (optional) to make
however get the greek yogurt
much you process
like.) going)
Preparation
1. Pour your milk in your crock pot and set it on high.
2. Heat milk until it reaches 180° (this took about 2 hours for me. If you have
a nicer crock pot it might be quicker)
3. When 180° is reached, unplug crock pot, take the lid off and let cool until
it's around 110°.
4. In a separate small bowl, mix together plain yogurt and powdered milk (if
using)
5. When the temp is around 110°, add yogurt mixture and stir well.
6. Place the lid back on, and wrap crock pot in a blanket like a little yogurt
baby, and let it sit on the counter for about 6 hours.
7. You now have yogurt!
8. You'll notice a watery substance on top, this is they whey.
9. You can mix it in, and put your yogurt in the fridge and it's ready to eat as
soon as it's chilled.
Baked Apples
Ingredients
• 6 medium to large green apples
• ¼ cup raisins
• ¼ cup honey
• 6 tablespoons coconut oil, butter, or ghee
Preparation
1. Core apples. To core, using an apple corer or paring knife, cut around the
core (about ¼ inch from the stem all the way around) but leave about half
an inch at the bottom. Use the knife to ‘drill out’ the core.
2. Divide raisins, honey, cinnamon, and coconut oil between the apples.
3. Place apples in a crock pot and add ½ inch of water. Cook on low
overnight and enjoy a hot breakfast in the morning!
4. Alternatively, bake covered at 350 degrees in a glass dish for 45 minutes-1
hour in the morning.
5. Top with with cream, yogurt, coconut milk, or just eat plain.
Apple Cinnamon Breakfast Risotto Ingredients
• 1/4 • 3 little • 1 1/2 t • 1/8 t • 1/8 t • 1/4 t • 1 1/2 • 1/3 • 4
cup apples (I cinnamon nutmeg cloves kosher cups cup cups
butter had 2 salt arborio brown of
greens, and rice sugar liquid.
1 red in the
house)
Preparation
1. I used a 4 qt round crockpot for this dish.
2. Turn your crock to high and add the butter so it can start melting. Wash and
cut up your apples while it begins to melt.
3. Add the rice to the butter, and stir it around to coat it nicely. If the butter
isn't completely melted, don't worry. Mine wasn't either, and it didn't seem
to make a difference.
4. Add the apples, and spices. Stir in the juice/milk.
5. Cover and cook on high for 3-5 hours, or on low for 6 or so.
6. I was really surprised how long it took---I needed to cook it on high for 4.5
hours---and since I just made the rice and beans, I thought it would cook as
fast as that dish did.
Pumpkins Cinnamon Buns Ingredients
• 3 cups • 1/4 • 1 • 1/2 cup • 1/4 • 3/4 cup • 1/2 • 1 Flaxseed egg (1
all cup package vanilla cup pureed cup TBS flaxseed to
purpose sugar active almond water pumpkin canola 1 1/2 TBS warm
flour dry milk oil water, let it sit
yeast for 5 minutes)
Filling Ingredients:
• 1/3 • 1/3 • 2 tsp • 2 tsp • 1 tsp • 1 tsp • Icing • 4 oz • 1 cup
cup cup ground nutmeg ginger ground Ingredients: vegan powdered
butter brown cinnamon gloves cream sugar
sugar cheese,
soft
Preparation
1. In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water,
pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let
it sit in bowl, covered with a towel, for 30-45 minutes.
2. Once dough has settled, roll into a rectangle on a lightly floured surface.
3. Mix together filling ingredients and baste rolled rectangle dough with
sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and
then cut into 12-14 slices.
4. Place in greased crock pot and cook on high for 60-90 minutes (perform the
toothpick test to determine doneness. If it comes out clean, you're good to
go!)
5. Mix up icing/glaze and pour over hot rolls to create an ooey, gooey,
perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.
French Toast Casserole
Ingredients
• 2 whole eggs
• 2 egg whites
• 1 1/2 cups 1% milk, (almond or soy will also work)
• 1 teaspoon vanilla extract
• 9 Slices whole grain bread
FILLING:
• 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great
in this recipe)
• 1/3 cup diced raw pecans
Preparation
1. Add the first 6 ingredients to a medium mixing bowl, whisk to combine.
Lightly spray the inside of the slow cooker with nonstick cooking spray.
2. Add all the filling ingredients in a small mixing bowl and stir to coat apple
pieces, set aside.
3. Cut bread slices into triangles (that's in half, just triangle shaped). Place one
layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the
filling and repeat until there are 3 layers of bread. Add the remaining filling
to the top.
4. Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4
hours, or until bread has soaked up the liquid.
5. 3 Bananas (diced) can be substituted for apples.
6. Note: Drizzle with 100% pure maple syrup if desired.
Hot Chocolate Oatmeal Ingredients
• 1 c. steel-• 4 c. • 1/2 c.
cut oats water coconut
milk
• 1 T. • 1 t. • 1/4 t. salt • 1 T. coconut palm • 8 drops liquid stevia (or
cocoa vanilla sugar or pure maple an extra tablespoon of
powder syrup sugar)
Preparation
1. In a large bowl, combine the water, milk, vanilla, and stevia. Whisk in the
cocoa, sugar, and salt.
2. Finally, stir in the oats. Oil the inside of your slow cooker (this prevents the
oatmeal from sticking). Pour in the above mixture.
3. Set your slow cooker to LOW for 1-2 hours, and turn it to KEEP WARM
before finally retiring to bed. In the morning, give it all a stir and feast! Top
with some shaved chocolate if you’re feeling really decadent!
4. Makes 4 Servings
Spinach and Mozzarella Frittata
Ingredients
• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion
• 1 cup 2% shredded mozzarella cheese, divided
• 3 eggs
• 3 egg whites
• 2 tablespoons 1% milk
• 1/4 teaspoon white pepper
• 1 (packed) cup chopped baby spinach, with stems removed
• 1 Roma tomato, diced
• Salt to taste
Preparation
1. In a small skillet, add oil and sauté onion on medium heat until tender,
about 5 minutes.
2. Lightly spray the inside of the slow cooker with nonstick cooking spray.
We like to make our own by filling this reusable cooking spray bottle with
olive oil or canola oil.
3. In a large bowl, combine sautéed onion, 3/4 cup mozzarella cheese, and
remaining ingredients; whisk to combine, and pour into slow cooker.
Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook
on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the
center comes out clean.
Breakfast Casserole Ingredients
• 1 • 1 cup • 1 • 1 lb • 1/2 • 1 green, • 1/2 lb reduced- • salt
dozen cup package turkey cup red, or fat jalapeno and
eggs nonfat (32 oz) bacon, green yellow jack cheese, pepper
milk hash cut into onions pepper, shredded or cut to
browns pieces diced in pieces taste
Preparation
1. Layer potatoes, bacon, onions, pepper and cheese in the crock pot in two or
three layers
2. Beat the eggs, milk, and salt and pepper together.
3. Pour over entire mixture.
4. Cook with crock pot on low for 10 hours until eggs set and are thoroughly
cooked.
Blueberry-Chia Quinoa Prep time: 5 mins Cook time: 6 hours Total time:
6 hours 5 mins Ingredients
• 4 cups soy • 4 cups • 2 cups • 2 cups • 1/3 cup chia • 1/3 cup
milk water quinoa blueberries seeds honey
Preparation
1. Stir soy milk, water, quinoa, blueberries, chia seeds, and honey together in
a slow cooker.
2. Cook on Low 6 to 8 hours.
Almond-Cherry-Coconut Granola Ingredients
• 5 cups • 1 cup • 1/2 cup • 1/2 cup • 1/4 cup • 1/4 • 1/4 • 1
old raw, dried pepitas unsweetened cup cup teaspoon
fashioned whole tart (unsalted shredded canola honey vanilla
rolled almonds cherries hulled coconut oil
oats pumpkin
seeds)
Preparation
Slow cooker instructions:
1. Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow
cooker. Stir. Leave uncovered and turn on high. Cook for 1 hour, stirring
every 20 to 30minutes. Reduce to low and add the coconut, pepitas and
cherries. Continued to cook on low uncovered for about 4 hours, stirring
every 20 or so minutes. The granola is done when it looks completely dry.
Cool on baking sheets then store in an air tight container.
Oven instructions:
1. Preheat oven to 250. In a large bowl, combine all ingredients but the dried
cherries. Divide among 3 baking sheets and spread to a thin layer. Cook for
1 hour and 15 minutes, stirring every 15 minutes. Pour it back into the
bowl, and stir in the cherries. Allow to cool on baking sheets then store in
an air tight container.
Two-Bean Beef Chili
Ingredients
• 2 cans precooked beans of choice, drained
• 3 to 4 cans diced canned tomatoes with liquid (or plain tomato sauce, or
mixture of both)
• 1 large white onion, diced
• 1 TBSP olive oil
• Salt + pepper to taste
• Cumin to taste, approx. 2 teaspoons or to taste
• Chili powder to taste (approx. 1/4 cup)
• 1 teaspoon sugar, optional
• Garlic powder to taste
• Garlic salt, optional
• Cayenne pepper, approx. 1/2 teaspoon or to taste
Preparation
1. In nonstick skillet, cook onions in olive oil until softened; add to crock pot.
•Important to cook down onions before adding in tomatoes which could
hamper cooking.
2. Add in all other ingredients, break beef up with spoon; cook on medium-
high for 4-6 hours or until beef is cooked thoroughly. Stir every so often.
Root Vegetable Stew
Total Time: 30 mins, plus 3 1/2 hrs cooking time
Active Time: 30 mins
Makes: 6 to 8 servings
Ingredients
• 2 medium yellow onions, large dice
• Kosher salt
• 1 1/4 teaspoons ground ginger
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Pinch saffron threads
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes (about 3 large), large dice
• 1 pound carrots (about 4 to 5 medium), peeled and large dice
• 1 pound parsnips (about 4 medium), peeled and large dice
• 3 cups low-sodium chicken orvegetable broth
• 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled,
seeded, and large dice
• 1 pound sweet potatoes (about 2 medium), peeled and large dice
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
(about 1 1/2 cups)
• 1/2 cup golden raisins, also known as sultanas
• 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
• 1 1/2 tablespoons cider vinegar, plus more as needed
Preparation
1. Heat the oil in a large frying pan over medium heat until shimmering. Add
the onions and a pinch of salt and cook over medium heat until translucent,
about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne,
saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
2. Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips,
and broth, season with salt and pepper, and stir to combine. Cover and cook
on high for 1 1/2 hours.
3. Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season
with salt, and stir to combine. Cover and continue to cook on high until a
knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour.
Add the spinach and gently mix (do not overmix). Let sit until wilted.
Gently stir in the vinegar, taste, and season with more salt, pepper, and
vinegar as needed.
Lumberjack Vegetable Soup Ingredients
• 7 ½ • 6 cups • 1 ½ • 1 ½ cups • 18 • 2 cups • 5 • 2
cups chopped cups chopped cups cooked teaspoons tablespoon
chopped carrots chopped mushrooms water chickpeas garlic black
rutabaga celery (roast for powder pepper
15 to 20
minutes
at 350
degrees)
Preparation
1. Place all ingredients except spinach in a slow cooker. Cook for
approximately 6 hours until rutabaga and carrots are soft. Add spinach,
allow to cook down, stir to incorporate into soup.
Chicken Tortilla Soup Ingredients
• 4chicken• 2(15 • 2(15 • 1cup salsa• 15ounces tomato• tortilla• 1cup
breast ounce) ounce) sauce chips shredded cheese
halves cans black cans stewed
beans, tomatoes
undrained
Preparation
1. Combine everything except chips and cheese in crockpot. Cook on low for
8 hours.
2. Before serving, remove chicken and cut into bite size pieces. Put chips in
bowls, top with soup and sprinkle with cheese. (But it is also good
straight.).
3. Make a double batch. You'll want it.
Chicken Pho
Ingredients
• 2 pounds chicken parts (recommend of the 2 pounds, use 1/2 pound chicken
wing tips)
• 1/2 onion
• 3-inch chunk of ginger, sliced
• 2 tablespoons whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 2 tablespoons sugar (or rock sugar)
• 2 tablespoons fish sauce
• Small bunch of cilantro stems, tied in bunch with twine
• 1 pound dried rice noodles (about 1/4″ wide)
• 1/2 pound chicken meat (breast or thigh), thinly sliced
• 2 cups bean sprouts, washed
• Handful of cilantro leaves
• 1/2 cup shaved red onions
• 1/2 lime, cut into 4 wedges
• Sriracha hot sauce (optional)
• Hoisin sauce (optional)
Preparation
1. To the slow cooker, add the chicken, onion, ginger, coriander seeds, cloves,
star anise, sugar, fish sauce, and cilantro stems. Fill with water to the max
level of your slow cooker. Turn slow cooker to high for 4-6 hours or low
for 8-10 hours. Remove all chicken and cilantro stems, strain broth through
cheesecloth. Taste and adjust with additional fish sauce and sugar if needed.
2. Soak rice noodles in cool water for 5 minutes. Drain. In the meantime,
bring a big pot of water to a boil and then turn to low. Add the chicken
slices and let cook for 1-3 minutes or until cooked through–timing depends
on how thin slices are. Remove the chicken slices. Next, add the rice
noodles to the water and cook for 1 minute. Remove noodles and divide
amongst 4 serving bowls.
3. Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions
and broth. Have the lime, Sriracha and hoisin at table as condiments.
Spicy Black Bean Soup
Ingredients
• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 1 16-ounce package dried black beans
• 1 tablespoon chopped chipotle chiles from a can (use less if you prefer less
heat)
• 7 cups hot water (tap water is fine)
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse kosher salt
• Optional toppings:
• sour cream
• greek yogurt
• crema or creme fraiche
• avocado
Preparation
1. Heat olive oil in large skillet over medium-high heat. Add onions and both
bell peppers and sauté until beginning to brown, about eight minutes. Add
garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker.
Add beans and chipotles, then 7 cups hot water. Cover and cook on high
until beans are very tender, about 3 hours, but longer if necessary. [See note
up top.]
2. Transfer four cups bean mixture to blender; puree until smooth. Return
puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
Adjust seasonings to taste. Ladle soup into bowls. Serve with desired
toppings.
3. Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg;
fiber, 18 g
Lentil and Sweet Potato Soup Time: 10 hours
Ingredients
• 4 large • 4 stalks • 1 • 2 large • 1.5 cups • 2 • 1 tsp • 1 • 1 tsp
carrots, celery, onion, sweet chopped cups minced bay dried
chopped chopped diced potatoes, green green fresh leaf oregano
peeled beans lentils rosemary
and
cubed
Preparation
1. Combine all ingredients in a slow cooker. Turn heat on low and cook for 10
hours, adding a little more broth at the end if soup seems too thick.
Cajun Stew
Ingredients
• 3/4 • 1 red • 2 • 2 celery • 1 red or • 2 • 1 (28- • 1/4
pound onion, garlic stalks, green tablespoons ounce) teaspoon
andouille sliced cloves, coarsely bell all-purpose can cayenne
or into minced chopped pepper, flour diced pepper
kielbasa, wedges coarsely tomatoes
sliced chopped
into 1/2-
inch-
thick
rounds
Preparation
1. In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell
pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid,
1/2 cup water, and cayenne; season with salt. Cover and cook until
vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp
and okra, cover, and cook until shrimp are opaque throughout, 30 minutes
(or 1 hour on low).
Squash, Chickpea, and Red Lentil Stew
Ingredients
• 3/4 cup dried chickpeas
• 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded
and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 1 cup red lentils
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron, (see Note)
• 1/4 teaspoon freshly ground pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts
• 1/4 cup packed fresh cilantro leaves, chopped
Preparation
1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours
or overnight. (Alternatively, use the quick-soak method: Place beans in a
large pot with enough water to cover by 2 inches. Bring to a boil over high
heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato
paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
3. Put on the lid and cook on low until the chickpeas are tender and the lentils
have begun to break down, 5 to 6 1/2 hours.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Curried Carrot Soup Ingredients
• Olive oil • 1 clove • 1 to 2 teaspoons mild • 1 • 4 large • 1 • Half a
garlic, gluten-free curry leek organic sweet banana
chopped powder, or to taste carrots potato squash {or
butternut
squash}
• Fresh • Sea salt,
water, as to taste
needed
Preparation
1. Plug in your (medium size) slow cooker and turn it on to high. Pour a
drizzle of olive oil into the bottom. Add in the chopped garlic and curry
powder. Stir and cover. Let the curry infuse the oil as you chop the
vegetables.
2. Wash the leek, trim and slice the white section.
3. Peel, trim and chop the carrots. Peel the sweet potato. Chop chop. Peel the
squash. Chop some more.
4. Toss all the chopped veggies into the warm crock and stir. Add just enough
fresh water to cover them. Season with sea salt to taste. Cover.
5. Now go to work. Or not. Maybe go do something fun. Take photographs.
Paint. Read a gardening book. Walk the dog. Color with your kids.
6. About temps-High vs Low::
7. If you keep the soup on high it will cook faster-say, four hours or so,
depending upon your make and model (some crocks are bigger than others,
I'm happy to tell you). If you need to stretch out the cooking time, turn the
slow cooker on to low. It will be ready in perhaps, six hours. If you need to
stretch it a bit longer I don't think it would hurt-as long as you've put
enough water in the crock.
8. The soup is ready when the carrots are tender and split easily using a fork.
9. Now the fun part. Power tools.
10. Puree the soup with an immersion blender until the soup is silky smooth.
Taste test. If it cooked down too much and is a tad thick, add some liquid
{for extra creaminess use a dash of coconut milk-although- I didn't add any
extra "milk" and we loved the fresh, clean taste} and gently heat through for
another ten minutes.
11. Serve with pan toasted cornbread croutons.
Chinese Pork and Vegetable Hot Pot
Active Time: 40 minutes
Total Time: 3 3/4-6 3/4 hours
Ingredients
• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide
wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut
into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish
Preparation
1. Place carrots and turnips in the bottom and up the sides of a 4-quart or
larger slow cooker. Top with pork and scallion whites. Bring broth, water,
soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste
and garlic to a simmer in a medium saucepan over medium-high heat. Pour
over the pork and vegetables. Nestle star anise pod (or aniseed) and
cinnamon stick into the stew. Cover and cook until the pork and vegetables
are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat
from the surface of the stew. Add the cornstarch mixture, cover and cook
on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes.
Serve sprinkled with scallion greens and sesame seeds.
Mini Turkey Meatballs
Ingredients
• 1 • 1 • 2/3 cup • 3 • 1 • 2 • 2 • 2
pound pound cooked garlic large tablespoons tablespoons teaspoons
99% 94% quinoa cloves, egg, olive oil finely dried
lean lean (preferably minced lightly grated basil
ground ground cooked in or beaten romano
turkey turkey flavored pressed cheese
breast stock)
Preparation
1. In a large bowl, combine turkey, quinoa, garlic, beaten egg, olive oil,
cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so
the ingredients are combined - do not overmix! Roll into mini balls -
slightly smaller than a golfball, and place on a baking sheet.
2. Layer sliced onion on the bottom of the crockpot and add 1 can of crushed
tomatoes.
3. Heat a large skillet over medium-high heat (mine was actually almost high)
and add 1/2 tablespoon olive oil. Add meatballs, searing on the top and
bottom until golden, about 1 minute per side. To flip meatballs, gently toss
with a spoon. I also shook the pan a few times to roll the meatballs around -
if you pan is hot enough this works! Add meatballs one at a time to the
crockpot. Repeat with remaining meatballs - it is okay to stack them once
they are all finished.
4. Once all the meatballs are in the crockpot, add the other can of crushed
tomatoes, completely submerging the meatballs. Cook on low for 6 hours.
Serve!
5. {don't skip the browning step! it helps seal the juices in so the meatballs are
tender and also keeps them from becoming one giant mess of meat in the
crockpot.}
6. {if desired, you can brown the meatballs one day (such as the day before)
and then refrigerate until ready to use. you can also freeze the same way!}
Pork Tacos
Ingredients
• 4-5lb • salt & • 1 • 4 chipotle • 1/2 • 2 • 20oz • Fajita- • For the
pork butt pepper large peppers in cup Tablespoons Dr. sized Cherry-
(may be sweet adobo sauce BBQ brown sugar Pepper tortillas Peach
called onion + 2 sauce Salsa:
pork Tablespoons
shoulder) sauce
Preparation
1. Cut onion into quarters then separate layers into the bottom of a 5 quart
(minimum size) crock pot. Trim pork butt of excess fat then cut into 4-6
large pieces and season well with salt & pepper. Lay seasoned pork on top
of onions then add chipotle peppers, adobo sauce, BBQ sauce, brown sugar,
and Dr. Pepper. Cover and cook on low for 8 hours or until pork is tender
enough to easily shred with a fork.
2. Remove pork pieces from the crock pot and shred, then place into a bowl
and set aside. Strain juices through a double layer of cheesecloth and add
back to shredded pork. Serve with Cherry-Peach Salsa in flour tortillas.
3. For the Cherry-Peach Salsa: Combine all ingredients in a bowl and mix
well. Make up to two days in advance.
Meaty Red Beans and Rice
Ingredients
• 1 cup diced yellow onion
• 3/4 chopped red bell pepper
• 1 stalk celery, diced
• Kosher or sea salt to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons freshly snipped thyme
• 1 bay leaf
• 2(15 ounce) cans dark red kidney beans
• 3 cups chicken broth (low sodium, fat free)
• 2 cups uncooked long grain brown rice
• SAUSAGE INGREDIENTS:
• 1 lb lean ground turkey or chicken, 93% works well
• 1/2 teaspoon garlic powder
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
Preparation
1. For the sausage:
2. Place all the above sausage ingredients into a large mixing bowl and mix
thoroughly until well blended. Make into small meatballs, about 1/2".
Refrigerate while veggies are cooking.
3. For the beans:
4. In a large skillet, heat olive oil to medium-low, add onions, bell pepper and
celery, sauté until tender, about 4 minutes. Add garlic and sauté one
additional minute. Add sautéed onion, bell pepper, celery, garlic and
remaining ingredients to the slow cooker, stir to combine.
5. Add sausage meatballs and stir gently, cover and cook on low 6-8 hours.
Recommend 4-6 quart slow cooker.
6. For the rice:
7. Separately, cook brown rice according to the directions on package.
8. To serve:
9. Remove the bay leaf and serve sausage meatballs and beans over a bed of
brown rice.
Chicken Stroganoff
Ingredients
• 6 • 1 • 16 oz. • 2 • 2 MSG- • 1 large • 16 oz. • 1/2
boneless, can Amy’s whole Tablespoons free clove chopped, cup
skinless Cream of milk dry, minced beef or minced fresh dry
chicken Mushroom plain onion chicken garlic mushrooms white
breasts Soup yogurt boullion OR 1 or your wine
cubes teaspoon choice (we
garlic love baby
powder bellas)
Preparation
1. Put fresh or frozen, boneless-skinless chicken breasts in the bottom of a big
crock pot. Mix remaining ingredients, except for the parsley, pour over
chicken and cover. Cook on low for 6 to 7 hours. Salt to taste. Serve on
noodles, potatoes, spaetzle dumplings or rice. Garnish with parsley.
Delicious paired with a glass of pinot grigio.
BBQ Beef Sandwiches Ingredients
• 1 (3 1/2- • 2 teaspoons salt, • 2 garlic cloves, • 1 (10-ounce) can • 1
pound) divided pressed condensed beef broth cup ketchup
eye-of-
round
roast, cut
in half
vertically
• 1/2 • 3 • 1 • 1 • 12 Kaiser
cup lemon tablespoons steak teaspoon coarse teaspoon Worcestershire rolls or
juice sauce ground pepper sauce sandwich
buns
Preparation
1. Sprinkle beef evenly with 1 teaspoon salt.
2. Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour
half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker,
and pour remaining mixture over beef.
3. Cover and cook on HIGH 7 hours.
4. Shred beef in slow cooker with two forks. Serve in rolls or buns with dill
pickle slices.
Buffalo Chicken Lettuce Wraps Servings: 6 • Size: 1/2 cup chicken +
veggies • Old Points: 3 pts • Points+: 3 pt Calories: 147.7 • Fat: 0.1 g •
Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g Sodium: 879 mg
Ingredients
• 24 oz • 1 • 1/2 • 1 • 16 oz • 1/2 cup • For • 6 large • 1 1/2 • 2 large
boneless celery onion, clove fat free hot the lettuce cups celery
skinless stalk diced garlic low cayenne wraps: leaves, shredded stalks, cut
chicken sodium pepper Bibb carrots into 2 inch
breast chicken sauce (I or matchsticks
broth used Iceberg
Frank's)
Preparation
1. In a crock pot, combine chicken, onions, celery stalk, garlic and broth
(enough to cover your chicken, use water if the can of broth isn't
enough). Cover and cook on high 4 hours.
Honey Sesame Chicken
Prep time: 10 mins
Cook time: 4+ hours
Ingredients
• 6 skinless chicken thighs, bone-in
• 1/2 an onion, finely chopped
• 1/2 cup honey
• 1/2 cup low-sodium soy sauce
• 4 tbs tomato puree/paste
• 2 tsp sesame oil
• 3 tsp cornflour/cornstarch
• 1/4 cup water
• 2 cups broccoli florets, chopped into bite sized peices + 1tsp sesame oil for
frying
• Rice or quinoa, to serve
• Toasted sesame seeds, to serve
Preparation
1. Place the thighs in the bowl of a slow cooker.
2. Combine the onion, garlic, honey, soy sauce, tomato puree and oil in a
bowl, and pour over the chicken. Cook on low for at least four hours,
preferably six, turning occasionally to ensure the thighs cook evenly.
3. 20 mins before you want to serve, prepare the rice according to packet
instructions, and remove the chicken from the slow cooker.
4. Combine the cornflour and water in a cup or small bowl to create a slurry,
and add it to the remaining sauce in the slow cooker, turning the
temperature up to high to allow the sauce to thicken. While it thickens up,
shred the chicken with a fork and discard the bones.
5. Add the shredded chicken back to the thickening sauce, turning the mixture
occasionally.
6. In a skillet or frypan, heat 1 tsp of sesame oil over a medium-high heat. Stir
fry the broccoli pieces, until they turn a fresh rich green colour and their
outsides look moist, but they’re still fairly firm to bite (no mushy broccoli
here, thanks!)
7. Lay the broccoli over the rice, and top with a good dollop of the
chicken/sauce mixture, then sprinkle with sesame seeds. Couldn’t be easier.
Rancher’s Roast Beef
Ingredients
• 1, 2-3 lb beef chuck roast
• ½ tsp kosher salt
• 2 tbsp canola oil
• 1 (.4 oz) packet ranch dressing mix or 1 tbsp homemade ranch mix
• ½ C sliced pepperoncinis
• ¼ C pepperoncini juice
• 2 tbsp butter
• 2 C beef broth
• 1 tbsp corn starch
• ½ C sour cream
Preparation
1. Heat canola oil over med-high heat. Season roast with salt and sear in hot
oil until golden brown.
2. Place roast in crock pot and sprinkle with dressing mix, pepperoncinis,
pepperoncini juice, and dot with butter.
3. Cook in crock pot on LOW for 6-8 hours or HIGH for 3 ½ -4 or until the
roast is fork-tender. Remove meat from pot and drain off cooking juices
into a sauce pan, skimming the top for excess fat. Add 2 cups of beef broth
to the juices and bring to a boil.
4. Mix 1 tbsp of corn starch with ¼ C of COLD water and slowly pour into
the boiling broth mixture. Stir continuously until thickened and remove
from heat. Stir in ½ cup of sour cream into the thickened broth and serve
over the cooked meat.
Coconut Curry Chicken Ingredients
• 2 lb • 5 large • 1 • 2 • 1 large • 1 (5 • 1 (14 • 1 • 1 tbsp •
boneless carrots, medium cloves bell oz ) oz) can 1/2 curry
skinless peeled onion, garlic, pepper, can coconut tsp powder
chicken and peeled peeled seeded tomato milk salt
breasts diced and and paste
or quartered chopped
chicken (I used
thighs, a green
cut into pepper)
cubes
Preparation
1. Grease your slow cooker with Pam. Place the chicken and carrots on the
bottom of slow cooker.
2. Place the rest of the ingredients (except water and corn starch) in a food
processor and process together until mixture is mostly smooth. •••If your
food processor is too small to hold everything, process everything but the
coconut milk. Transfer mixture to a medium bowl then mix in the coconut
milk.
3. Pour the sauce over the chicken and carrots, mix well, then cover and cook
on low for about 6 hours.
4. An hour or so before serving, mix cornstarch and water together in a small
bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to
combine, and continue cooking for another hour.
5. ••This will thicken up the sauce. When the sauce is to your desired
thickness, turn slow cooker to warm setting until ready to serve.
6. Serve over rice, with Naan, and garnish with cilantro.
Pulled Pork
prep time: 10 minutes cook time: 8 hours total time: 8 hours, 10 minutes
yield: serves about 8
serving size: 1 cup Ingredients
• 3 • 2 • 1 • 1 tbsp • 1/2 • 1/2 tbsp • salt • 1 tbsp• 1 • 1/2 cup
onions, apples, bonelss paprika tbsp cinnamon to honey cup apple
sliced peeled pork cumin taste beef cider
and shoulder stock vinegar
cubed
Preparation
1. In a small bowl, combine spices (paprika, cumin, cinnamon) and salt. Rub
the pork shoulder with the mixture.
2. Make a bed of onions and apples at the bottom of your slow-cooker, and
place pork shoulder on it. Drizzle with honey. Pour beef stock and apple
cider vinegar.
4. When meat is cooked, transfer it to a plate (be careful, it will easily fall
apart!) and shred it using two forks. Transfer onion and apple mixture to a
colander and drain it. Keep about 1/3 of the liquid, or enough to moist the
meat.
5. Combine meat, onion and apple mixture and add some liquid if necessary.
Garnish with fresh cilantro.
Wine and Tomato Braised Chicken Ingredients
• 4 • 1 • 4 • 1 • 1 • 1 • 1 • 1 cup• 1 28- • 1
slices large cloves teaspoon teaspoon teaspoon bay dry ounce teaspoon
bacon onion, garlic, dried fennel freshly leaf white can salt
thinly minced thyme seeds ground wine whole
sliced pepper (see tomatoes,
Tip) with
juice,
coarsely
chopped
Preparation
1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes.
Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over
medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme,
fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add
wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.
Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the
bacon over the chicken. Pour the tomato mixture over the chicken. Cover
and cook until the chicken is very tender, about 3 hours on High or 6 hours
on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised
Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large
saucepan over medium heat. Add 1 diced medium red or green bell pepper
and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is
beginning to soften and the flour is golden brown, about 2 minutes. Add 2
cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth,
1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see
Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat
and simmer until the flavors meld and the okra is tender, about 10 minutes.
Hungarian Beef Goulash
Ingredients
• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably
Hungarian (see Ingredient Note)
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley
Preparation
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the
bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and
pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top
with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium
saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay
leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours
on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the
stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or
3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with
parsley.
Stuffed Peppers
Ingredients
• enough peppers to fit your crockpot. I have a 6qt oval Smart Pot, and six
nestled perfectly in the stoneware
• 1 lb lean ground beef
• 1 cup cooked rice
• 1 can flavored tomatoes (I used fire roasted, Italian would work. If you don't
have flavored, add ½ t italian seasoning)
• 1 t gluten free worcestershire sauce
• 2 T ketchup
• 1 t black pepper
• 1/3 cup water
Preparation
1. in a bowl, mix the ground beef and rice with all the stuff (except for the
water and the peppers)
2. wash and clean out the peppers. Save the tops.
3. Stuff each pepper with a good amount of the ground beef and rice mixture
4. Nestle the peppers into your crock and put the little pepper tops back on.
5. Pour in 1/3 cup of water around the bases of the peppers
6. cook on low for 6-8 hours. I cooked these for exactly 8.
Turkey Osso Buco
Ingredients
• 2 whole turkey legs (about 3 1/4 pounds total), cut at joints into drumsticks and
thighs, skin removed
• 2 medium onions, coarsely chopped
• 2 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, minced, divided
• 1/2 cup dry red wine
• 1 28-ounce can diced tomatoes in juice
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon grated lemon peel
Preparation
1. Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart
slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add
onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves.
Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced
by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey.
Cover; cook on high until turkey is very tender and falls off bone, about 5
1/2 hours.
2. Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted
spoon, remove turkey from pot. Pull meat from bones; divide meat among 6
bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with
gremolata.
Moroccan Lamb
Ingredients
• 1 • 1 • 1/2 • 2 • Salt • 2 • 1/2 • 1 red • 2
whole teaspoon teaspoon whole and teaspoons large bell cloves
lemon, sugar kosher lamb freshly olive oil onion, pepper, garlic,
diced salt shanks ground diced diced minced
(do black
not pepper
peel)
Preparation
1. To make the quick-preserved lemon, combine diced lemon, sugar and salt.
Mix well and let sit at room temperature while you continue with recipe.
2. Remove as much of the tough, silvery membrane from the lamb shanks as
possible.Season all over with salt and pepper. Heat olive oil in frying pan
and sear lamb shanks on all sides, about 7 minutes total. Remove lamb
shanks and return pan to stove on medium-low heat. Add the onion, bell
pepper and garlic. Saute for 2 minutes and then add to slow cooker. Pour
the diced tomatoes, water, garbanzo beans, olives, cinnamon sticks, salt,
cumin and coriander into the slow cooker and mix well. Add the lamb
shanks and spoon some of the vegetable mixture over them. Turn slow
cooker on high for 4 hours or low for 8 hours.
3. Halfway through cooking, stir in the raisins and half of thepreserved
lemons. (Store the remaining preserved lemons in refrigeratorfor another
use.)
Shrimp and Artichoke Barley Risotto Ingredients
• 3 cups of
water•
• 3
teaspoons
Better
than
Bouillon
Lobster
Base•
• 1 cup • 3 • 1 9oz • freshly • 1 cup • 1lb • 2oz • 2 tsp • 4 oz
chopped cloves package ground (200gm) shrimp, parmesan grated baby
onion of frozen black pearl peeled or lemon spinach
garlic, artichoke pepper, barley and pecorino zest
minced hearts, to taste deveined romano
thawed cheese,
and grated
quartered
Preparation
1. Bring 3 cups of water to a boil. Whisk in the lobster base and set aside.
2. In a nonstick skillet over medium-low heat, saute the onions until tender,
about 5 minutes. Add the garlic and cook for 1 more minute, stirring.
Transfer to the slow cooker and add the artichoke hearts, black pepper, and
barley. Stir in the lobster broth. Cover and cook on high for 3 hours, or until
barley is tender and the liquid is just about all absorbed.
3. About 15 minutes before serving, stir in the shrimp and grated cheese.
Cover and continue to cook on high for another 10 minutes, or until shrimp
are opaque. Add the lemon zest and fold in the baby spinach, stirring until
it's wilted. Season to taste with salt and pepper. Divide among serving
bowls and serve immediately.
•In place of the lobster base and water, you can use 3 cups of seafood or chicken
broth.
Cedar Plank Salmon Ingredients
• 1 • 1 1/2 • 1/2 • 1/4 • 1 • 1 • 2 • 1
cedar pound teaspoon teaspoon lemon, tablespoon tablespoons tablespoon
plank salmon salt freshly sliced grainy maple butter
fillet ground mustard syrup
black
pepper
Preparation
1. Cut plank to fit slow cooker. (If you need help, ask your handiest friend
with a small hand saw.) Using tongs to hold the plank, char the plank for a
couple minutes on both sides over an open flame. Soak plank for 1 hour or
up to overnight.
2. Place plank inside slow cooker. Season salmon with salt and pepper on both
sides and place on top of slow cooker. Scatter lemons on top of salmon.
Cook on low for 2 hours.
3. Discard lemon. Slow-cooked salmon will always have some white protein
on surface, which is perfectly fine.
4. In a microwave-safe bowl, combine the mustard, maple syrup and butter
and melt. Pour over salmon. Garnish with parsley.
Loaded Baked Potatos
Ingredients
• 4 medium russet potatoes
• 2 tablespoons olive oil
• 10 ounces cremini mushrooms, trimmed and quartered
• 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch
pieces
• Salt and pepper
• 1/4 to 1/2 cup vegetable or chicken broth, hot
• 2/3 cup low-fat plain yogurt, room temperature
Preparation
1. Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and
cook on low until potatoes are tender, 8 hours.
2. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2
minutes, then add broccoli and season with salt and pepper. Cook, stirring
frequently, until broccoli is crisp-tender, 8 minutes.
3. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving
skins. Add broth and yogurt to bowl, then season with salt and pepper and
stir until combined; divide among potato skins. Top each stuffed potato
with broccoli mixture.
Vegetarian Tamale Pie Ingredients
• 1 med. • 2 C. • 1 15- • 1 10-oz. • 1 6.5-oz. • 1/3 • 2 Tbs. •
onion, frozen oz. can can pouch golden corn C. butter or
chopped soy kidney enchilada muffin and bread milk margarine,
burger beans, sauce mix melted
crumbles drained,
rinsed
Preparation
1. Spray 8-inch skillet with cooking spray. Add onion; cook over medium heat
about 3 minutes, stirring occasionally until crisp-tender. In slow cooker,
mix crumbles, onions, beans and enchilada sauce. In mediumbowl, stir
corn bread mix, milk, butter and egg just until moistened. Stir in cheese
and chiles. Spoon over mixture in slow cooker. Cover; cook on Low heat
setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted
in center of corn bread comes out clean. Serve tamale pie with sour cream
and green onions.
Vegetarian Lasagna
Ingredients
• 1 large egg
• 1 15-to 16-ounce container part-skim ricotta
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved
and thinly sliced
• 1 small zucchini, quartered lengthwise and thinly sliced
• 1 28-ounce can crushed tomatoes
• Pinch of crushed red pepper (optional)
• 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
• 3 cups shredded part-skim mozzarella, divided
Preparation
1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red
pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread
1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles
over the sauce, overlapping them slightly and breaking into pieces to cover
as much of the sauce as possible. Spread half of the ricotta-vegetable
mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups
sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more
time, starting with noodles. Top with a third layer of noodles. Evenly
spread the remaining tomato sauce over the noodles. Set aside the
remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for
4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the
lasagna, cover and let stand for 10 minutes to melt the cheese.

Vegetable Curry
Ingredients
• 4 • 2 • 1 15 ounce • 8 • 1cup • 3 • 2
medium medium can ounces coarsely chopped cloves tablespoons
carrots, potatoes, garbanzo fresh onion garlic, quick-
sliced cut into beans green minced cooking
1/2-inch (chickpeas), beans, tapioca
cubes rinsed and cut
drained into 1-
inch
pieces
Preparation
1. 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.
for 3-1/2 to 4-1/2 hours.
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot
cooked rice. Makes 4 servings.
Garlic Cauliflower Mashed “Potatoes”
Ingredients
• 1 head of • 3 cups • 4 large garlic • 1 tsp • 1 • 1 Tbsp • Milk (if • Salt
cauliflower water cloves, peeled salt bay butter needed) and
leaf Pepper
Preparation
1. Cut the cauliflower into florets and place in the slow cooker.
2. Add in the water, garlic cloves, salt and bay leaf.
3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4. Remove the garlic cloves and bay leaf. Drain the water.
5. Add in the butter and let it melt.
6. Use a potato masher to mash the cauliflower or if you want to use an
immersion blender to make it more creamy you can do that. If it needs milk
add it in a tablespoon at a time.
7. Salt and pepper to taste. Serve with chives or green onions.
8. •you could totally make this recipe on the stove top too! Just bring the
water to a boil, add in the cauliflower, garlic cloves, salt and bay leaf. Then
cook over medium heat until the cauliflower is tender. Remove the garlic
and bay leaf and drain the water. Add in the butter with the cauliflower and
let it melt. Use a potato masher or even a mixer to mash the cauliflower to
the desired consistency. If it needs milk, add one tablespoon at a time. Salt
and pepper to taste and serve!
Ratatouille
Ingredients
• 2 red onions, chopped
• 3 Yukon Gold potatoes, chopped
• 3 large garlic cloves, peeled and smashed
• 2 small eggplant, ends trimmed, cut into large chunks
• 3 small zucchini, ends trimmed, cut into large chunks
• 4 bell peppers (assorted colors), seeded, cut into large chunks
• 3 medium tomatoes, seeded, cut into medium chunks
• 4 portobello mushroom caps, stems removed, cut into large chunks
• 1/4 cup white wine
• 2 Tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
• 3 Tbsp balsamic vinegar, or more to taste
• Kosher salt and fresh black pepper, to taste
• 2 Tbsp arrowroot or cornstarch
Preparation
1. In a large sauté pan or skillet, heat the oil over low heat, and add the onions,
potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes,
until the onions just begin to get translucent and the garlic hasn't begun to
brown. Transfer the contents to a 6-or 7-quart slow cooker.
2. Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and
thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
3. Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt
and pepper to taste.
4. Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a
slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20
minutes on HIGH. The liquid in the cooker will be slightly thickened (and it
will thicken more if you let the ratatouille chill in the refrigerator).
5. Serve hot, at room temperature, or cold.
Squash Lasagna
Ingredients
you have on hand)
• ½ cup of milk
Preparation
to taste.
just fine). Cover with half of the squash mixture, spreading it evenly. Place
another layer of noodles on top, then a layer of spinach and half of the
3. • To use fresh squash, cut in half, remove seeds and roast in a 400°F oven
for around 45 minutes or until soft. Let cool, then scoop out flesh and puree
in blender or food processor.
Indian Chole
Ingredients
• 2 cups of • 3 • 1 large • 1 red • 2 14 oz • 1-inch • 1 14 oz • 1/2 tsp • 1 tsp
chickpeas cloves onion, bell can of piece can of cayenne coriander
soaked garlic, minced pepper, diced ginger, coconut pepper powder
overnight minced minced tomatoes minced milk
Preparation
1. Blend all the ingredients but chickpeas in a food processor or a blender
until liquid. Wash and drain chickpeas, place them in a slow cooker, pour
the blended mixture over and cook on low for 6-7 hours or on high for 4-5.
2. Make ahead: we usually make double or triple of this recipe, since we love
it. Let it cool, and store chole in freezer-safe zip-lock bags in the freezer
for up to 6 months.
Banana Brown Betty
Ingredients
• 1⁄3 cup pure maple syrup
• ¼ cup unsweetened almond milk
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 6 cups cubed white bread (see Note)
• 4 ripe bananas, peeled and chopped
• 1⁄3 cup chopped toasted pecans
• 1⁄3 cup packed light brown sugar or granulated natural sugar
• 2 tablespoons brandy or rum or 1 teaspoon brandy or rum extract
Preparation
1. In a large bowl, combine the maple syrup, almond milk, cinnamon, ginger,
nutmeg, and salt and mix well. Add the bread cubes and stir to coat.
2. In a separate bowl, combine the bananas, pecans, sugar, and brandy, stirring
to mix.
3. Lightly oil the slow cooker insert or spray it with nonstick cooking spray.
Spread half of the bread mixture in the bottom of the cooker, followed by
half of the banana mixture. Repeat the layering, then cover and cook on
High until firm, 1½ to 2 hours. Serve hot.
Note: For gluten-free, use a gluten-free bread.
Poached Pears with Caramel Sauce Ingredients
• 1-1/2 • 1 Tbsp • 2 Tbsp unsalted • 4 firm, slightly • 1/8 tsp
cups grated butter, cut into underripe Bartlett ground
brown ginger small pieces or Bosc pears cinnamon, for
sugar root garnish
Preparation
1. In a 4-quart slow cooker, stir together the sugar, ginger and butter.
2. Peel the pears with a vegetable peeler. Cut each pear in half lengthwise, and
use a melon baller to remove the core. With a sharp paring knife, remove
the stem and trim the bottom.
3. Gently toss the pears with the sugar mixture in the slow cooker, and layer
them cut side down.
4. Set the cooker to HIGH, cover, and cook for 2 hours, until the pears are
tender when pierced with a knife. (Open the cooker once during the cook
time and gently spoon the sauce over the top pears.) Turn the cooker off,
and with a slotted spoon, remove the pears to a bowl.
5. Pour the caramel sauce into a small sauce pan, and bring to a boil. Reduce
the heat to low, to keep the sauce at a simmer. Shaking the pan fairly
constantly, reduce the caramel sauce by one-third of its original volume
(don't let the caramel get too dark, or it will have a burnt taste), 2-3 minutes.
6. Place 1-2 pear halves per person on individual plates. Spoon a bit of sauce
over the pears, and sprinkle with cinnamon. Serve warm.
Clean Eating Brownies Ingredients
• 1 cup • ½ cup cocoa • 1-1/2 • 3/4 cup • 2 • 1 cup • 4 egg • 6 ounces
whole powder, teaspoon apple sauce, medium, honey whites unsweetened
wheat unsweetened baking unsweetened ripe Baker’s
pastry powder bananas, Chocolate (6
flour mashed squares)
Preparation
1. Line the bottom of your slow cooker with parchment by placing the slow
cooker liner on a piece of parchment, drawing a line around the base and
cutting out. After inserting the liner, spray the entire inside with an oil
sprayer.
2. In a large mixing bowl, blend the flour, cocoa powder and baking powder
with a whisk.
3. In the microwave (microwave safe bowl), melt the Baker’s chocolate for 2
minutes, and then in 30 second intervals, stirring between each one until the
chocolate is melted. Stir the oil into the chocolate.
4. In a separate large mixing bowl, blend the apple sauce, mashed bananas,
honey, egg whites, and melted chocolate.
5. Combine well with the whisk. Pour into slow cooker liner and cook for 4
hours. A knife inserted into the middle should pull out clean. If not,
continue to cook without the lid for an additional 1/2 hour. To remove, run
a knife around the edge of the liner and flip upside down onto a clean
surface. The brownie should slide right out. Allow to cool. Slice and serve.
Pumpkin Bread
Prep time: 15 mins
Cook time: 3 hours
Ingredients
• ½ cup of oil
• ½ cup of sugar
• ½ cup of packed brown sugar
• 2 eggs (beaten)
• 1 15oz can of pumpkin
• 1½ cup of flour (sifted)
• ¼ tsp. of salt
• ½ tsp. of cinnamon
• ½ tsp. of nutmeg
• 1 tsp. of baking soda
Preparation
1. Blend the oil and both of the sugars into a large bowl.
2. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry
ingredients and mix thoroughly.
3. Pour the batter into a greased or oiled bread pan. (I used a canola oil spray
that worked just fine.
4. Now add two cups of water to your crockpot and place the pan into a crock
pot.
5. Cover the top of the crockpot with eight-ten paper towels. This is to trap
condensation and keep the bread from becoming mushy.
6. Place the crock pot lid on top of the crockpot (I tried to make sure the paper
towels were trapped around the lid so they didn't slip) and bake on high 2½
to 3 hours.
Chocolate Fudge
Ingredients
• 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their
health benefits. Ghirardelli is a good brand and works well with this recipe)
• 1/2 cup coconut milk, (canned, not in a carton)
• 1/4 cup coconut sugar, optional honey or maple syrup
• Dash of sea salt
• 2 tablespoons coconut oil
Preparation
1. Fudge is perfect for the slow cooker because it doesn't scorch or burn.
2. Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir
to combine. Next, cover and cook on low 2 hours without stirring. It's
important that lid remain on during the 2 hours.
3. After 2 hours, turn the slow cooker off, uncover, and add vanilla.
IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to
room temperature, or it reaches 110 degrees with a candy thermometer.
4. Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it
loses some the gloss.
5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate
4 hours or until firm. This fudge is very rich and meant to be eaten on
occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of
most grocery stores.
Brown Rice Pudding
Ingredients
• 2/3 cup long grain brown rice (My favorite for this recipe is Lundberg Long
Grain Brown Rice)
• 1/4 cup unrefined sweetener (In this recipe we used coconut palm sugar. Other
alternatives are sucanat and honey)
• 1 (13 1/2 ounce) can lite coconut milk
• 1 2/3 cup low-fat milk
• 2/3 cup raisins (optional)
Preparation
1. Add rice, cinnamon and sugar to the slow cooker, stir to combine. Add both
milks, stir to combine, cover and cook on low 3-4 hours, or until rice is
tender and desired thickness has been reached. Just before turning off the
slow cooker, add vanilla and raisins, stir to combine, cover and allow to set
about 10 minutes after the slow cooker has been turned off. Add additional
cinnamon and raisins for garnish. Recommend 4-6 quart slow cooker.
2. Note: Our rice was cooked in 3 1/2 hours on low and was more on the
creamy side and not overly thick. Slow cookers cook differently, so check
the pudding after 3 hours for doneness.
Apple Crisp
Ingredients
• 6 cups • 3/4 • 1/4 • 3/4 cup • 1 • 2 • 1 • 4 1/2
chopped cup cup all- tablespoon tablespoons tablespoon tablespoons
apples packed white purpose corn apple pie apple regular
brown sugar flour starch spice butter butter
sugar
Preparation
1. Place chopped apples in the bottom of a slow cooker. Add apple butter and
lemon juice and stir to coat the apples. Mix together the corn starch, 1
tablespoon of apple pie spice and the 1/4 cup regular white sugar. Mix well.
Pour mixture over the apples and stir to coat.
2. Sprinkle walnuts over the apples and mix well.
3. In another bowl, mix flour, brown sugar, second tablespoon of apple pie
spice and salt. Cut in butter using a pastry cutter until mixture is crumbly
like sand. Sprinkle the topping over the apple mixture until they are all
covered.
4. Set slow cooker to low and cook for about 4 hours, or until apples are
tender and soft. If you make this over night, be sure your slow cooker turns
off after it’s done cooking so the crisp doesn’t burn.
Orange Zinger Cheesecake Ingredients
• Crust• 6 graham • non- • Filling• 3/4 • 3 • 8 • 8 ounces
crackers (whole) stick cup tablespoons ounces tofu (regular)
cooking water cornstarch cream
spray cheese
Preparation
1. Pour about 2 cups of water into slowcooker (1/2-inch) and place trivet or
upside-down bowl into cooker. Cover with lid and turn onto high.
2. Meanwhile, place graham crackers in food processor. Process into crumbs
(you should have about 1 cup). Spray a 8-inch round cake pan with
vegetable oil spray and place crumbs into bottom of pan, spreading them
evenly across bottom.
3. Stir together the water and cornstarch and place into blender jar. Add
remaining filling ingredients, except the orange juice and zest. Blend for 1-
2 minutes until creamy, scraping down sides of jar with spatula
occasionally. When filling is creamy, add orange juice and zest and whiz
for 3 seconds, until just incorporated.
4. Pour filling on top of graham cracker crumb crust. Place pan on top of
trivet, cover with lid and cook for 3 hours on HI. When time is up, remove
lid, turn off slowcooker, and allow cake to cool for 30-60 minutes. When
cool enough to handle, remove cake pan and place in fridge to chill, 2-3
hours before serving.
Berry Cobbler
Ingredients
• 1-1/4 • 2 • 1 • 1/4 • 1 egg, • 1/4 • 2 • 1/8
cups tablespoons teaspoon teaspoon lightly cup tablespoons teaspoon
all- plus 1 cup baking ground beaten fat- canola oil salt
purpose sugar, powder cinnamon free
flour, divided milk
divided
Preparation
1. In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder
and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just
until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow
cooker coated with cooking spray.
2. In a large bowl, combine the salt and remaining flour and sugar; add berries
and toss to coat. Spread over batter.
3. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted
into cobbler comes out clean. Serve with frozen yogurt if desired. Yield: 8
servings.
Pumpkin Custard
Ingredients
• 3 cups cooked pumpkin or butternut squash (using organic canned is an easy
though more expensive substitute)
• 6 eggs
• 1/4 cup coconut milk, full fat
• 2 packets stevia, or 1/4 cup maple syrup or honey (maple syrup is not GAPS
legal, stevia isn’t either, but more people on GAPS have been okay with stevia
than maple syrup)
• 1/2 teaspoon ginger
• pinch of sea salt

Preparation
1. Fill crock pot with 1 inch water and turn on high. Allow to pre-heat for 30-
45 minutes (for you multi tasking moms, doing this before taking a shower
and/or starting breakfast works well)
2. In a blender, puree all ingredients (blender will be quite full). Pour into
oven/heat proof ramekins or mason jars, filling 2/3 full. Gently set into the
water, stacking the ramekins (pictured) if needed. Cover. Allow to steam
for 4-6 hours.
3. Turn crock pot off, and it will continue to stay warm for another hour or so,
serve warm or cover with plastic wrap and store in the fridge to serve
chilled.
Pumpkin Butter
Ingredients
• 1 can • 1/2 cup• 3/4 cup • 1 teaspoon• 1/4 teaspoon• 1/4 teaspoon• 1/8 teaspooon
(15 oz) apple granulated ground ground nutmeg cloves
pumpkin juice sugar cinnamon ginger

Preparation
1. Set your crock pot on the low setting (mine has an 8-hour and 10-hour
setting, I used the 8-hour setting).
2. In the bottom of the crock pot, thoroughly combine all of your ingredients.
Cover and let cook for about 5 hours, stirring occasionally, until pumpkin
butter is thick enough to stick to a spoon turned upside down.
3. Spoon pumpkin butter into a jar and let cool completely in the refrigerator
before using. It keeps in the refrigerator for up to one week or the freezer
for up to 6 months.

Cranberry Sauce Yields :1 1/4 Cups | Serving Size: 2 Tablespoons |
Calories: 73 | Previous Points: 1 | Points Plus: 2 | Fat: 0 g | Saturated fat: 0 g
| Trans fat: 0 g | Cholesterol: 0 g | Sodium: 1 mg | Carbohydrate:19 g |
Fiber: 2 g | Sugar: 16 g | Protein: 0 g Ingredients
• 1 (12 oz.) bag fresh • 1/2 cup fresh squeezed orange • 1 large • 1/2 cup
cranberries juice (no sugar added) cinnamon honey
stick
Preparation
1. Combine all ingredients in slow cooker and cook for 5-6 hours on low, or
until berries are soft. Then, remove the lid and continue to cook 1-2 hours
on high so the liquids can cook down.
2. Chill in the fridge overnight or until set.
Mulled Red Wine
Ingredients
Harvest Mulled Wine:
• 1 bottle red wine
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup brandy
• 1 tsp whole allspice berries
• 4 star anise
• 1/2 tsp whole cloves
• 5 whole cardamom pods, lightly crushed with the back of a spoon to expose the
seeds
• 1/2 vanilla bean, slit down the center (if you save pods this is a good time to
reuse one)
• a good grating of fresh nutmeg (about 1/4 tsp)
• 8 clementines, cut in half (remove any seeds)
• garnish each glass with a cinnamon stick and a star anise
Holiday Mulled Wine:
• switch out the clementines for 1/2 cup cranberry juice and 1/2 cup whole fresh
cranberries
• add 5 sprigs fresh rosemary
• garnish each glass with a sprig of rosemary and a few cranberries
Preparation
1. Put the water and sugar in the crock pot and turn on high. Stir to dissolve
the sugar. Juice 4 of the clementines and add to the pot.
2. Add the rest of the ingredients and heat until the wine just gets to a simmer.
Then turn the dial to the 'keep warm' setting and let it sit for about 30
minutes before serving.
3. You can strain the wine before serving, or not.
4. For the Holiday version, the process is the same, omit the clementines and
use cranberries and rosemary.
NOTES
You can double the recipe, but the actual whole spices don't have to be doubled.
Cinnamon Apple Butter Ingredients
• 8 Macintosh • 3 cups apple cider • 1 • 1 • 1/4 • 1/2
Apples, cored or apple juice teaspoon tablespoon teaspoon teaspoon
& sliced but not (preferably no lemon cinnamon ground nutmeg
peeled sugar added) juice cloves
Preparation
1. In the base of your slow mixer, add the apples followed by the spices,
lemon juice, and apple juice. The cider should just cover the apples, but
they shouldn't be swimming in it. If you need a little more, add it. Set the
slow cooker to "low" for 12-15 hours. (I find it's best to get it going at night
just before you go to bed; when you wake up it'll be just about done.)
2. Once the apples have softened, darkened, and much of the liquid has
reduced, use a standard or immersion blender (or a food mill) to process
until smooth.
3. If the apple butter is still a bit wet after the end of cooking time (due to the
size of apples or the range of your slow cooker) transfer the apple butter to
a large pot and cook over medium heat for 10-15 minutes until the liquid
has reduced and the apple butter has thickened (take care because the
mixture will splatter).
4. Let the apple butter cool completely before pouring into a glass jar or air-
tight container. This will keep in the refrigerator for 3-4 weeks.
Spiced Nuts
Ingredients
• 1 lb. • 1/2 C. • 1/2 C. • 1/4 tsp. • 1/8 • 1 1/2 tsp. • 1/4 • 1/2 tsp.
pecans unsalted powdered ground tsp. ground tsp. ground
(or butter, sugar nutmeg ground cinnamon ground cardamom
walnuts, melted cloves ginger
cashews
or your
favorite
nuts)
Preparation
1. Preheat crock pot on high for 15 minutes. In preheated crock pot, stir the
nuts and butter until mixed well. Add the powdered sugar, stirring to
coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat
to low and slow cook, uncovered, stirring occasionally, until the nuts are
coated with a crisp glaze (about 2 hours). Transfer the nuts to a bowl. In
another small bowl, combine the spices and sift them over the nuts, stirring
to coat evenly. Let cool before serving.
Zucchini and Tomato Pasta Sauce
Ingredients
• 2 cups shredded zucchini
• 4 oz chopped mushrooms
• 5 medium tomatoes, diced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1/4 tsp pepper
• 1 tsp garlic salt
• 1 tsp oregano
• 1 tsp basil
• 2 (8 oz) cans tomato sauce
• 1/2 medium onion, chopped
• 2 Tbsp quick-cooking tapioca
• 1 lb ground turkey sausage, browned and drained (optional...you could do
meatless or you could use some ground beef or whatever you prefer)
Preparation
1. Combine all ingredients except meat in slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Stir and add in meat. Season to taste and serve over spaghetti noodles or
other pasta of your choice.
Ginger-Lemon Hot Toddy Ingredients
• 8 • 2 • 2 • 5 • 1 (3- • 3/4 • 3/4
cups water cups fresh cups honey tablespoons finely inch) cup golden cup brandy
lemon chopped piece rum
juice crystallized peeled
(about 14 ginger fresh
small ginger,
lemons) cut
into
1/4-
inch-
thick
slices
Preparation
1. Place first 5 ingredients in a 4 1/2-quart electric slow cooker. Cover and
cook on HIGH for 4 hours. Remove and discard ginger slices.
2. Stir in rum and brandy. Ladle mixture into mugs, and garnish with lemon
rind strips, if desired.
Apple Butter Yeast Rolls Ingredients
• 2 1/2 • 1/2 • 3 • 1/2 • 1 • 1 1/2 • 4 • 4 • 2
teaspoons cup tablespoons cup large teaspoons cups tablespoons tablespoons
dry warm sugar apple egg salt bread melted brown
active water butter flour butter sugar
yeast (1 (optional)
packet)
Preparation
1. Using an electric mixer with a bread hook, place the warm water (just
barely over luke-warm, too hot will kill the yeast) and sugar in the mixing
bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.
2. Then turn on the mixer and add the apple butter, egg and salt. Slowly add
the flour. Once all the flour is in the bowl, add the melted butter. "Knead"
the dough with the bread hook for 5-8 minutes.
3. The dough will be smooth, but very tacky. Dump it out onto a floured work
surface. Using a floured knife, cut the dough into 4 quarters. Then cut each
quarter into 6 equal pieces, to make 24 small dough segments.
4. Turn the ends of each dough segment under to create little balls. Then place
a large piece of parchment paper in a 6 quart slow cooker, and press down.
Arrange 12 dough balls in the slow cooker. Then carefully lift the
parchment paper out, and repeat with the remaining dough balls and another
piece of parchment, creating two separate batches. Place the lid on the
crockpot and cover the additional dough balls on the counter, with plastic
wrap. Allow them to rise for 1 hour at room temperature. •At this point the
dough balls could be put in the fridge for up to a week, until ready to bake.
5. Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high
and "bake" for 60-90 minutes, depending on your crockpot. To test, touch
the top of the rolls. If they feel slightly firm and are no longer tacky, the
rolls are ready. Repeat with the second batch of dough balls. Each batch
will cook for 60-90 minutes, 3 hrs total.
Spirited Hot Mocha
Ingredients
• 8 cups milk
• 1 cup (6-ounce package) semisweet chocolate mini-morsels or 6 (1-ounce)
semisweet chocolate baking squares, chopped
• 1/2 cup powdered sugar
• 1/4 cup instant coffee granules
• 1 cup brandy
• Sweetened whipped cream (optional)
• Grated semisweet chocolate (optional)
Preparation
1. Combine first 5 ingredients in a 4-quart slow cooker.
2. Cover and cook on LOW 4 to 5 hours or until thoroughly heated and
chocolate is melted, whisking after 2 hours. Whisk before serving. Serve
with sweetened whipped cream and grated chocolate, if desired.
3. Party Tip: Serve this spiked favorite straight from the slow cooker.
Applesauce BBQ Chicken Ingredients
• 4 boneless • 1/2 t • 2/3 cup • 2/3 cup BBQ • 2 T • 1 t
skinless ground chunky applesauce sauce (I used brown chili
chicken pepper Brown sugar powder
breasts Sugar/Hickory)
Preparation
1. Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for
easy clean-up.
2. Place chicken breasts on bottom.
3. Mix all remaining ingredients together, and pour over chicken.
4. Cook 6-8 hours on low setting. Serves 4.
•••If FREEZING, place all ingredients in gallon-sized freezer bag. Freeze. Thaw
overnight in refrigerator prior to placing into slow cooker.•••
Buffalo Chicken Ingredients
• 3-4 chicken breasts (I • 1 12 ounce bottle of • 1/2 package of dry • 2 tbsp
used 3 because they were hot sauce (I like ranch dressing (1 of
huge) Pete's) ounce) butter
Preparation
1. Spray your crock pot with non-stick cooking spray
2. Place chicken in (I used mine frozen)
3. Mix the hot sauce with the ranch mix and pour over chicken
4. Cook on low for about 6-8 hours
5. 1/2 hour before serving add butter and shred chicken.
6. Serve on rolls for a delicious sandwich (I topped mine with Ranch
Dressing)
(only make the chicken part of this recipe)

Pesto Chicken (only make the chicken part of this recipe) Ingredients For the
Chicken:
• ¾ bottle of Lawry's Herb and Garlic • 3 T of • ¼ c • 3 boneless
Marinade with lemon juice pesto olive chicken breasts
oil
For the Sauce:
• 8 • 2 • 2-3 • 3 T • 1/2 c of • 8 • 1 c of • 2 T • salt
ounces tablespoons cloves of chicken broth ounces half flour and
of of of olive oil of pesto of and pepper
pasta chopped tomato half to
garlic sauce cream taste
Preparation For the Chicken:
1. Cut chicken into 2" pieces
2. Pour Lawry's marinade, olive oil and pesto on the chicken pieces
3. Marinate overnight if you have time
4. Toss it in the crockpot on low for 6-8 hours
For the Sauce:
1. Get the pasta cooking
2. Heat the olive oil and the garlic and saute lightly
3. Add the pesto and chicken broth until it has cooked down
4. Add tomato sauce and then the half and half
5. Simmer for 5 minutes.
6. Add the pasta in
7. Add flour one T at a time if the sauce is too thin for you liking
8. Serve with chicken on top of the pasta
Maple Dijon Chicken Thighs Ingredients
• 6-8 • 1/2 C • 1/4 C • 1 T Rice • 1 can of Sliced • 1
Chicken Dijon Maple Wine Mushrooms, onion
thighs Mustard Syrup Vinegar drained sliced
Preparation
1. Spray crock pot with non-stick cooking spray
2. Place chicken in crock pot
3. Mix together mustard, syrup, vinegar and pour over chicken
4. Top with mushrooms and sliced onion
5. Cook on low for 6 hours
Cilantro Lime Chicken Ingredients
• 6 • 3 • 2 • 2 cups • 24 oz bag • 4 • 1 finely • 2 cans• 2 t •
chicken Tbs limes, cilantro of frozen minced chopped of cumin
breasts olive juiced corn (can garlic red black
oil be less cloves onion beans,
depending rinsed
on
preference)
•1/2 c water or chicken broth for freezer meal.
Split everything into two containers. shake it up, seal, label and put in the
freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve
with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese
Preparation
1. If making for freezer meals, split everything evenly into two large freezer
bags.
2. Close bags, label and give a good shake to get everything mixed. Place in
freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or
tostitos. Dress with sour cream, guacamole, and/or cheese
Green Chile Pork Stew Ingredients
• 2 lbs • 2 T • 2 T all- • 3/4 c • 2 four • 2 t • 10 oz • ½ c
boneless olive purpose chopped ounce cans chopped can diced chicken broth
pork oil flour onion green chiles jalapeno tomatoes
loin (I did 3 and green
roast, to make chilies
fat it a bit (whichever
chopped more heat you
off spicy) prefer)
Preparation
1. Cut pork into 2-inch pieces
2. In a skillet add the olive oil and heat then toss in the pork and brown on all
sides
3. Add one tablespoon of flour at a time and cook a little between each one
4. Add the pork and the rest of the ingredients to the crock pot
5. Cook on high for 5-6 hours, if frozen 7-8 hours
•••If you are making it for a freezer meal skip the browning and just toss
everything into your freezer bag.
Easy Pulled Pork Ingredients
• 5 lb • 1 • Dry • 3 • 1 tsp. • 2 tsp. • 2 tsp. • 1 Tbsp. • 1/2
pork large Rub Tbsp. coriander cumin onion Oregano tsp. chipotle powder
roast onion chili powder
sliced powder
Preparation
1. Slice onions and layer on the bottom of your crockpot.
2. Mix ingredients for dry rub, then rub onto roast.
3. Place roast into crockpot onto onion bed. Cook on high 6 hours or until
roast falls apart when touched.
4. Shred and serve on buns or however you choose.
Mongolian Beef
Ingredients
• 1 lb. • 2 • 1 • 1 tbsp. • 1/2 cup soy• 1/2 cup water• 1/2 cup brown• 1/2
stew tsp. onion, minced sauce (I sugar tsp.
meat olive thickly garlic used wheat fresh
oil sliced free minced
tamari) ginger
Preparation
1. Freezer directions-dump all ingredients into a labeled freezer bag, seal, mix
up, freeze flat. It's as easy as that!
2. When you're ready to cook-take the bag out of the freezer the night before
and let it defrost in the fridge. The next morning dump the bag into the
crockpot and cook on low for 6-8 hours. If you're going to be longer just
add a bit more water so it doesn't dry out. Serve with fresh slice green
onions and rice. Yum!
Chicken Tacos
Ingredients
• 1 chicken taco seasoning packet or use your own homemade seasoning
• 6 frozen tenderloins or 3 frozen breasts (use fresh too and it takes 2-3 hours
less)
• 2 c fresh pico de gallo
• ¼ c of olive oil
• ¼ c water
Preparation
1. Take 1 chicken taco seasoning packet or use your
own homemade seasoning and cover the bottom of the crockpot
2. Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
3. Take cover chicken with pico. We use our store's hot variety fresh pico but,
do adjust for your palate. You can use a can of Rotel, salsa or make your
own, but fresh almost always tastes better.
4. Pour the olive oil and water over the top of everything. Do not stir.
5. If frozen should take 6 hours on high, fresh less time.
6. Shred chicken and then put back in crockpot for 30 minutes.
7. Serve on tortillas with sour cream, cheese and a squeeze of lime.

Ranch Chicken Tacos Ingredients
• 1 chicken taco seasoning • 1 packet of • 2 lbs • 2 c fresh • ¼ c • ¼ c
packet or use your own ranch chicken pico de of water
homemade seasoning seasoning breast gallo olive
oil
Preparation
1. Sprinkle the taco and ranch seasoning packets in the the slow cooker.
2. Place the chicken in next and then spoon in the pico and pour the olive oil
and water.
Island Chicken Ingredients
• 6 • 3 T of • Zest • 2 • 2 t of • 2½ t • 1/2 c of • 1/2 c of • salt
skinless lemon of 1 cloves dried of vegetable chicken and
chicken juice lemon of oregano soy oil stock pepper
breasts garlic sauce to
diced taste
Preparation
1. Mix all the ingredients, except the chicken broth in a bowl and marinade
overnight.
2. Pour the marinaded chicken and ingredients into the crock pot, add the
chicken stock and cook on high for 4-5 hours
Chicken Cacciatore Ingredients
• 6 • olive oil • 1 • 1 c • 1/2 • 2 garlic • 1 (28- •
chicken spray red bell mushroom onion, cloves, ounce)
thighs, pepper, chopped finely can crushed
skin and chopped chopped tomatoes
fat
removed
• 1 tsp • 1/4 cup fresh• salt and • 6 cups
dried chopped freshly cooked
oregano basil leaves ground (12 oz
leaves black uncooked)
pepper high fiber
or whole
wheat
pasta
Preparation
1. Season the chicken with salt and pepper.
2. Heat a large pan over a medium-high flame and spray with cooking oil.
3. Add the chicken to the pan and brown on each side for about 3-4 minutes.
4. Add all other ingredients to the slow cooker, except the mushrooms.
5. Season with salt and pepper.
6. Add the mushrooms in the last hour, mushrooms can be omitted if you are
not around to toss them in.
8. In the last hour add the mushrooms.
9. Serve over whole wheat pasta.
10. If cooking from frozen, then it should take 8 hours on low in the crock pot.
•Depending on your crock pot you may need to add more liquid.
Chunky Beef Stew Ingredients
• 1 lb • 2 T • 4 c • 1 c • 1 c • 3 peeled• 2 • 1 28oz • ½
stewing olive beef chopped chopped and white potatoes can rosemary
beef oil stock onion celery chopped diced
carrots tomatoes
Preparation
1. Brown the beef and vegetables in a pot with some olive oil before tossing
into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is
tender
3. Season to taste and serve
Beef/Chicken Fajitas
Ingredients
• 1 large onion cut into 1/2 in strips
• 1 green bell pepper cut into 1/2 in strips
• 1 red bell pepper cut into 1/2 in strips
• 2 lbs boneless sirloin steaks or 2 lbs boneless skinless chicken breast cut into
strips (not too thin)
• 3/4 cup water
• 2 tbsp. red wine vinegar (I just used regular vinegar)
• 1 tbsp. lime juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
Preparation
1. Place onion and pepper strips in bottom of crock-pot. Place meat on top.
2. Mix water, vinegar, lime juice, and spices and pour over meat/pepper
mixture.
3. Cook covered on low for 6-8 hours
4. Place on warmed tortilla, top with lettuce and cheese. You could also top
with sour cream, guacamole, pico de gallo, or cilantro. Serve with Spanish
rice and enjoy!
Balsamic Glazed Drumsticks Ingredients
• 8 chicken • 3 tablespoons • 1/2 cup balsamic• 3 tablespoons • 1
drumsticks coconut oil (olive vinegar tamari (or soy tablespoon
oil would work sauce if you're honey
too!) not GF)
Preparation
1. Put all ingredients into a ziploc bag and you can either freeze for a make
ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8
hours.
3. Enjoy!
Orange Chicken Ingredients
• 1 lb. • 3 T fat • juice of • zest • 1/4 C • 1 t • 3 T • 2 T
boneless, (Original recipe calls 2 from 1 of fresh Soy sriracha
skinless for Coconut oil I oranges orange Orange ginger Sauce
chicken used Olive Oil) Juice
thighs
(cut into
bite size
pieces)
Preparation
1. Spray Crock Pot with non stick cooking spray
2. Place cut chicken into crock pot
3. Mix the rest of the ingredients together except for peanuts and pour over
chicken
4. Cook for 4-6 hours on low
5. Serve with Stir Fried Veggies or rice or both! and top with chopped peanuts
Honey Garlic Chicken Ingredients
• Chicken • 5 garlic • 1 tsp. • 3/4 • 1/4 cup • 1/2 cup • 1/3 • pinch• dash
( I have cloves oregano cup ketchup spicy cup of of
used chopped soy honey bbq honey salt pepper
legs, sauce sauce
thighs
and
chicken
breasts)
Preparation
1. Place Chicken in Crock-Pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
4. I split the leg quarters but you don't have to.
•••If freezing, place all ingredients in gallon-sized freezer bag. Thaw overnight
& dumpinto Crock-Pot, cook on low 6 hours.•••
Beef Tips
Ingredients
• 1 1/2 lbs • 1 • 1 can Cream of Mushroom • 1 14 oz. can • Salt &
cubed beef packet Dry Soup (although Cream of beef Pepper
(stew meat) Onion anything will work) beef broth or
Soup Mix stock
Preparation
1. Add beef cubes to Crockpot, season with salt & pepper.
2. In bowl combine soup mix, soup & broth, stir to combine.
3. Dump mixed ingredients over top of beef, stir.
•••If you are freezing, dump all ingredients into gallon sized freezer bag•••
Teriyaki Chicken
Ingredients
• 4 boneless • small • 2 20 oz cans • 4 garlic • 1 medium • 1 cup Teriyaki
skinless bag of of pineapple, cloves, red onion, Sauce (I used
chicken baby undrained chopped cut into Sweet Baby
breasts carrots chunks Ray's)
Preparation
1. Add all ingredients into Crockpot
2. Cook on low temperature 6-7 hours.
•••If freezing, dump all ingredients into gallon sized freezer bag•••
Slow Cooker Chicken, Sweet Potato, and Kale Stew Ingredients
• 1 • 1 • 3 • 1 large• 3 • 1 cup • 1/3 • 3 • 2
pound yellow carrots, sweet garlic low- cup tablespoons teaspoon
skinless onion, peeled potato, cloves, sodium tomato balsamic gluten-
chicken diced and peeled minced chicken paste vinegar free
breasts, cubed and broth yellow
cut into cubed mustard
chunks
Preparation
1. Wash chicken and cut into chunk size pieces and place into the pot of a
slow cooker uncooked.
2. On top of chicken add diced onion, cubed carrots, cubed sweet potato,
garlic, chicken broth, tomato, paste, balsamic vinegar, mustard, and bay
leaves. Stir to mix everything together. Place slow cooker on high heat for
4 to 5 hours or until carrots and sweet potato are tender. In the last hour,
add kale and stir to combine.
3. If you don’t like your chicken chunky you can shred the chicken at the end
of cooking by using a fork or the back of a spoon. Its super easy to do with
the cooking process. I’ve had it both ways and both are delicious. Taste
the stew and season with sea salt and fresh pepper to taste.
4. Remove bay leaves, serve and enjoy.
CHICKEN VEGETABLE STEW WITH ROSEMARY, THYME AND
SAGE
Ingredients
• 1 pound • ½ • ½ • ½ • 1 • 1 onion, • 3 • 2 celery
boneless teaspoon teaspoon teaspoon tablespoon chopped carrots, stalks,
chicken Spanish sea salt black olive oil coarsely coarsely
breast smoked pepper chopped chopped
or paprika
thighs
Preparation
1. Season chicken with paprika, salt and pepper. Heat oil in a large skillet.
Place chicken in pan and brown on both sides.
2. Remove to slow cooker.
3. Add onion, carrots, celery, and mushrooms to pan.
4. Season to taste with salt and pepper. Saute until vegetables are fragrant and
any liquid evaporates, about 5 minutes.
5. Scoop into slow cooker.
6. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to
slow cooker and toss everything gently.
7. Cover and cook on high for 4 hours.
QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS
Ingredients
• 6 bell peppers
• 1 cup uncooked quinoa, rinsed
• 1 14 ounce can black beans, rinsed and drained
• 1 14 ounce can refried beans
• 1½ cups red enchilada sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic salt
• 1½ cups shredded Pepperjack cheese
• toppings! cilantro, avocado, sour cream, etc.
Preparation
1. Cut the tops off of the peppers and scrape out the ribs and seeds.
2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1
cup of the cheese. Fill each pepper with the quinoa mixture.
3. Pour ½ cup water into the bottom of a crockpot. Place the peppers in the
crockpot so they're sitting in the water. Cover and cook on low for 6 hours
or high for 3 hours. Remove lid, distribute remaining cheese over the tops
of the peppers, and cover again for a few minutes to melt the cheese.
4. Serve topped with anything you like! These are also great with chips and
guacamole, believe it or not.
Spicy Cider Beer Braised Chicken Enchilada Tacos w/Sweet Chili Apple-
Pomegranate Salsa.
Ingredients
• 2 pounds boneless skinless chicken breasts
• 2 cloves garlic, minced or grated
• 2 chipotle chilies in adobo, minced
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon cayenne, or more or less to taste
• salt and peper
• 1 (8 ounce) beer (I used a pumpkin beer)
• 1/2 cup apple cider, plus more if needed
• 1/2 -3/4 cup enchilada sauce (homemade or store-bought)
• 8 warmed flour or corn tortillas, for serving
• sharp cheddar cheese + cotija cheese, for serving
• Sweet Chili Apple-Pomegranate Salsa.
• 2 honeycrisp apples, finely chopped
• arils from one small pomegranate
• 1 jalapeño, seeded (if desired) + chopped
• 1/4 cup fresh cilantro, chopped
• juice from 1 lime
• 2-4 tablespoons sweet thai chili sauce (I used 3, but use as little or much as you
would like)
Preparation
1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced
chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown
sugar and a pinch of both salt and pepper. Toss well to combine, making
sure all the chicken gets coated in seasonings.
2. Heat a large brasier or dutch oven over medium high heat. Once hot, add
the chicken and sear on both sides, about 2-4 minutes per side. Reduce the
heat slightly and pour in the beer + apple cider. Scrape up any browned bits
from the bottom of the pan, cover and simmer for 25-30 minutes or until the
chicken is tender and cooked through.
3. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils,
jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well
to combine, taste and adjust if needed. Cover and store in the fridge until
ready to serve.
4. Once the chicken is done cooking, remove it from the pot and shred with
two forks. Meanwhile reduce the sauce that is left in the pot down to about
3/4 of a cup. Add the shredded chicken back to the sauce in the pot and
toss. Now add the enchilada sauce and continue to cook about 2 minutes or
until warmed through. If the sauce gets too thick, add a splash of apple
cider.
5. To serve, add the shredded chicken to a warmed taco shell. Top with
cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and
chopped cilantro. Happy taco eating!
6. To make these in the crockpot, add all the ingredients for the tacos (minus
the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low
for 6-8 hours or low 4-6 hours. Shred the chicken and return to the
crockpot. If needed cook the chicken oh high for 30 minutes with the lid off
to help thin the sauce.
Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce
Ingredients
• Oil or spray oil
• 2 lb ground turkey
• 1 large onion, finely diced
• 1 lb chopped spinach (I use frozen, but fully defrosted)
• 28 oz can crushed tomatoes
• 1 teaspoons kosher salt, plus more if necessary, to taste•
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon oregano
• Pinch red pepper flakes
• 1/2 cup water
Preparation
1. Heat oil or spray oil in a large frying pan. Form the turkey into balls (it will
be hard to work with, so don’t worry if they aren’t perfect balls). Fry in hot
frying pan on all sides until they are browned. The middles will still be raw,
but they will cook in the sauce, so that’s fine. Don’t overcrowd the pan,
rather work in batches.
2. Remove the meatballs from the pan and place in the pot of your crockpot.
3. Add a bit more oil to the pan, and add the diced onions. Next, add the
chopped spinach and sauté for a few minutes. Pour the vegetable mixture
over the meatballs in the crock pot.
4. Pour the crushed tomatoes over into the crockpot. Add the spices and water.
Stir the entire mixture gently, being careful not to break up the meatballs.
5. Cook the meatballs in the crock pot on low for at least six hours. Serve hot
over rice or spaghetti.
6. •12/1/14 – reduced the salt per readers’ suggestions and comments. You can
add more to your taste, as needed.
7. Note: browning the meatballs might seem like an extra step, but it gives the
meatballs the most incredible texture, so don’t be tempted to skip it!
8. Enjoy!
Whole Chicken in a Slow Cooker Recipe
Ingredients
Rub Ingredients for the Chicken:
• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp black pepper
For the Crockpot:
• 1 cup chopped onion, approx 1 medium to large onion
• 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
• 4 celery stalks, cut in thirds
• 2 garlic cloves, peeled and smashed
• 1 whole lemon quartered
• 3 1/2 to 4 1/2 lbs roasting or fryer chicken
Preparation
1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables
and place inside the slow cooker (I use a 7 quart oval one like this one.
2. Remove chicken from packaging and remove neck and pouch with organs.
Discard or reserve for later use in another recipe. Rinse chicken with water
and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put
the rub all over the outside and inside the chicken. Add quartered lemon to
the inside of the chicken.
4. Place chicken on top of the vegetables. Cover slow cooker and cook
chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6
hours. The time will depend on the size of the chicken and your slow
cooker.) Cook until the internal temperature of the leg is at 160 degrees F or
use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place
baking dish in the oven under the broiler for about 4-5 minutes. Allow
chicken to rest after removing it from the broiler for 5-10 minutes.
Chickpea Curry
Ingredients
• 1 large • 4 garlic, • 1 • 1 • 1 1/2 cups • 2 • 2 •
onion, smashed tablespoon teaspoon cream (or 13 teaspoons teaspoons
chopped fresh olive oil ounce garam ground
grated can thick masala turmeric
ginger unsweetened
coconut
milk)
Preparation
1. Add the oil to a skillet and place over medium heat. Sautee the onions,
garlic and ginger until soft, 3-5 minutes, then remove from heat. Place the
onion mixture in the blender, along with the cream (or coconut milk,) all
spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
2. Pour the curry blend into the slow cooker, then add the chickpeas and
chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn
on high for 4-5 hours or low for 6-8 hours. Once the sweet potatoes are soft,
serve warm over basmati rice or with Indian style flat bread (naan or
chapatis.)
Healthy Apple Cobbler Ingredients
For the filling
• 8 • 1/4 • 1/2 • 2 • 1/2 • 1/4 • 1/4 • 1/4 tsp
apples cup maple cup tsp cinnamon tsp nutmeg tsp ginger tsp cloves cardamom
peeled syrup water (optional)
and
sliced
long
ways
For the topping
• 1 cup rolled • 2 T applesauce or coconut oil for a • 2 T maple • 1/2
oats richer flavor syrup tsp cinnamon
Preparation
For the filling
1. Place everything in the crock pot and turn on high for the first hour and
then turn to low for an additional 3 hours. Your house will smell amazing in
the process!
2. When the apples are done cooking, place them in a glass baking dish and
preheat your oven to 350. I used an 8X8 dish.
3. There will be some extra liquid left, so remove the apple mixture with
a slotted spoon.
For the topping
1. Place everything in the food processor and mix until the oats start to stick
together.
2. Sprinkle oat mixture over the top of the apples and bake in the oven for
about 25 minutes.
Crock Pot Minestrone Soup Ingredients
• 1 (15 oz) • 32 oz • 2 tsp • 1/2 cup • 1 cup • 1/2 • 2 • 1 (28 • Parmesan
can white container olive chopped diced cup garlic oz) can cheese
beans, reduced oil onion carrots diced cloves, petite rind
drained, sodium celery minced diced (optional)
rinsed chicken tomatoes
(cannellini broth (or
or navy) vegetable
broth for
vegetarians)
Preparation
1. Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick
skillet over medium-high heat. Add the carrots, celery, onion, garlic and
saute until tender and fragrant, about 15 minutes.
2. Transfer to the crock pot along with the remaining broth, tomatoes, pureed
beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and
parsley, cover and cook on low for 6 to 8 hours.
3. Forty minutes before the soup is done cooking, add zucchini and spinach.
Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig,
parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4
cups soup into 8 bowls with 1/4 cup pasta in each and top with extra
parmesan cheese if desired.
4. Stove Top Directions:
5. Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over
medium-high heat. Add the carrots, celery, onion, garlic and saute until
tender and fragrant, about 15 minutes.
6. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind,
salt and pepper. Add the rosemary, basil and parsley, cover and cook on
low 40 minutes. Add the zucchini and spinach, cover and simmer until the
zucchini is tender, about 8 to 10 minutes.
7. Remove the bay leaves, rosemary sprig, parmesan rind and season to taste
with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup
pasta in each and top with extra parmesan cheese if desired.
Squash Lasagna
Ingredients
you have on hand)
• ½ cup of milk
Preparation
Note: you don’t have to add extra water. The slow cooker steams the noodles
just fine on its own.
to taste.
just fine). Cover with half of the squash mixture, spreading it evenly. Place
another layer of noodles on top, then a layer of spinach and half of the
• To use fresh squash, cut in half, remove seeds and roast in a 400°F oven for
around 45 minutes or until soft. Let cool, then scoop out flesh and puree in
Moroccan Lentil Soup
Ingredients
• 2 cups chopped carrots
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground pepper
• 6 cups vegetable broth or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower
• 1 3/4 cups lentils
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped
spinach, thawed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lemon juice
Preparation
1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon
and pepper in a 5-to 6-quart slow cooker. Add broth, water, cauliflower,
lentils, tomatoes and tomato paste and stir until well combined.
2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10
hours on Low.
3. During the last 30 minutes of cooking, stir in spinach. Just before serving,
stir in cilantro and lemon juice.
Black Bean Soup
Ingredients
• 1 pound • 1 (15- • 2 cloves • 1 red • 1 • 1 • 1 • 1
black ounce) garlic, bell teaspoon teaspoon tablespoon teaspoon
beans, can diced chopped pepper, cinnamon allspice cumin chipotle
soaked tomatoes, seeded chile
overnight drained and powder
and diced
drained
Preparation
1. Use a 6-quart slow cooker. Put the soaked and drained black beans into
your slow cooker.
2. for a quick soak method: place dried beans into a large saucepan on the
stovetop with a bunch of fresh water. Boil rapidly for 10 minutes, then turn
off heat and cover the pot. Let the beans sit for at least one hour before
draining.
3. Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the
orange and lime juices, and stir in the broth until the spices and broth are
completely distributed. Cover and cook on low for 8 to 10 hours, or until
the beans are completely soft. Blend with a hand-held stick blender (I
use this one, but mine is white) or carefully scoop the soup into a traditional
blender and pulse until the soup is fully blended.
4. Serve each bowl with a lemon wedge, to use at the table for an even more
pronounced burst of citrus.
Creamy Vegan Tomato Basil Soup In The Crock Pot!
Ingredients
• 10-12 • Fresh Basil • 1/4 tsp • 1 • 1 Can • 1 TBSP • 2 • 2
Small to Leaves ground TBSP Tomato Italian Cups TBSP
Medium (approx 10 pepper Vegan Paste Seasoning Soy Whole
Tomatoes leaves-more Butter Milk Wheat
(Diced) if you like) Flour
Preparation
1. Place your tomatoes and basil and pepper into the crock pot.
2. Whisk the milk and flour together and pour over tomatoes into crock pot.
3. Cover and cook on Low for 6 hours
4. I used a smaller size crock pot, so I dumped mine into a bowl and blended
with a hand mixer until smooth.
5. The taste wasn’t quite there for me yet so I added the Butter, Tomato Paste
and Italian Seasoning and blended them into soup.
6. I returned the mixture to the crock pot to keep it nice and warm and let it
thicken further for about an hour. This was not necessary, but we weren’t
ready to eat yet
Quinoa Corn Chowder
Ingredients
• 3/4 cup raw quinoa
• 1 Tbsp cooking oil
• 1/2 cup diced onion
• 2 - 3 cloves garlic
• 1 jalapeno pepper, seeded and minced
• 1/2 cup celery, diced
• 1 cup diced red pepper
• 1/2 tsp gr cumin
• 1/2 tsp paprika (smoked paprika is nice)
• 2 tsp gr coriander
• Optional: Add more heat with a pinch or two of chipotle or cayenne pepper
• 4 cups vegetable soup stock (unsalted if you can get it)
• 2 medium potatoes, peeled and diced
• 1 pkg frozen corn kernels OR 3 - 4 ears fresh corn on the cob
• 1 cup chopped green beans, fresh or frozen
• 1 tsp dried oregano leaf
• 2 tsp dried basil leaf
• 1 bay leaf
• 1/2 tsp salt, or to taste
• 1/2 tsp fresh ground black pepper, or to taste
• Garnish: 1/4 cup chopped cilantro OR 4 scallions sliced, tender greens &
whites
Preparation
1. Rinse quinoa in cold water, then drain into a colander. Set aside.
2. Add oil to the pan, turn it on low to heat up, while you prep the veggies
3. Peel & mince the onion, garlic & jalapeno
4. Wash and trim the celery, slice thin
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Sauté the onion until soft. Turn up the heat to medium, add the garlic,
celery, red pepper & jalapeno, sauté 2 minutes
9. Add the cumin, coriander, paprika, optional chipotle or cayenne powder,
stir for 1 minute
10. Add the soup stock or water, quinoa, potatoes, bayleaf, and fresh green
beans if using
11. Bring to a boil, cover and simmer 20 minutes
12. Add the oregano, basil, salt & pepper to taste, fresh or frozen corn, and
frozen green beans, bring back to a boil, and simmer 5 - 10 more minutes,
until it looks right to you
13. Serve garnished with chopped cilantro or scallions

Crockpot Directions:
1. 4 - 6 qt crockpot, 6 hours on low heat, 1 hour on high heat
2. Rinse quinoa in cold water, then drain into a colander. Set aside.
3. Peel & mince the onion, garlic & jalapeno
4. Wash and trim the celery, slice thin
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the oil on medium in a fry pan
9. Sauté onion until soft. Add garlic, celery, jalapeno & red pepper, sauté 2
minutes
10. Combine in a 4 - 6 qt crockpot: All ingredients including fresh green beans
if using, but not corn, cilantro or scallions, salt & pepper
11. Cover and cook on low for 6 hours
12. Add the fresh or frozen corn kernels, frozen green beans if using, oregano
and basil. Turn heat to high and cook another 1 hour
13. Add salt & pepper to taste
14. Serve garnished with chopped cilantro or scallions
Root Vegetable Stew
Ingredients
• 2 medium yellow onions, large dice
• Kosher salt
• 1 1/4 teaspoons ground ginger
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Pinch saffron threads
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes (about 3 large), large dice
• 1 pound carrots (about 4 to 5 medium), peeled and large dice
• 1 pound parsnips (about 4 medium), peeled and large dice
• 3 cups low-sodium chicken orvegetable broth
• 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled,
seeded, and large dice
• 1 pound sweet potatoes (about 2 medium), peeled and large dice
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
(about 1 1/2 cups)
• 1/2 cup golden raisins, also known as sultanas
• 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
• 1 1/2 tablespoons cider vinegar, plus more as needed
Preparation
the onions and a pinch of salt and cook over medium heat until translucent,
about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne,
saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
2. Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips,
and broth, season with salt and pepper, and stir to combine. Cover and cook
on high for 1 1/2 hours.
3. Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season
with salt, and stir to combine. Cover and continue to cook on high until a
knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour.
Add the spinach and gently mix (do not overmix). Let sit until wilted.
Gently stir in the vinegar, taste, and season with more salt, pepper, and
vinegar as needed.
Three Bean Chili Ingredients
• 1 large onion, • 1/2 bell pepper (color of • 2 garlic cloves, minced (or
chopped choice), chopped from a jar)
Preparation
1. Cook these in 1 Tbsp olive oil until softened. Alternately, you can add these
to the crockpot uncooked, as long as you cook it at least 8 hours, and don't
mind a little crunch to the veggies in your chili.
2. Place veggies, from above, and the following in your crockpot:
3. One can (15.5 oz) each black beans, pinto beans, and kidney beans•
4. One 28 oz crushed tomatoes
5. One small can tomato paste
6. Chili powder, as desired (1 Tbsp is standard, but we use about 3 Tbsp)
7. 1 cup water (you can add more later if it seems too thick)
8. fresh ground pepper•• to taste
9. Stir. Cook for 6 - 8 hours.
10. During the last 30 - 45 minutes, mix up and cook cornbread muffins from a
package, adding in 1/2 cup of thawed frozen corn kernels (or one of those
small cans, well-drained).
11. You can add a healthy side salad if you are extra ambitious!
• Rinse beans well to remove some of the salt and much of the gas-causing
sugars.
•• This is where I draw the line - no one should be so lazy that they don't use
fresh-ground salt and pepper! A quick trip to any home store and you can buy
your own grinders, already loaded with peppercorns and sea salt.
Spinach and Ricotta Lasagna With Romaine Salad
Ingredients
• 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove
excess moisture
• 1 cup ricotta
• 3/4cup grated Parmesan (3 ounces)
• 3 cups marinara sauce
• 6 regular lasagna noodles (not no-boil)
• 1 1/2cups grated mozzarella (6 ounces)
• 2 teaspoons red wine vinegar
• kosher salt and black pepper
• 1 small head romaine lettuce, cut into strips (about 8 cups)
• 1 cucumber, thinly sliced
• 1/2small red onion, thinly sliced
Preparation
1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In
a second bowl, mix together the marinara sauce and ½ cup water.
2. Spread ¾ cup of the marinara mixture in the bottom of a 4-to 6-quart slow
cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining
marinara mixture, half the spinach mixture, and ½ cup of the mozzarella;
repeat. Top with the remaining noodles, marinara mixture, mozzarella, and
Parmesan.
3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼
teaspoon pepper. Add the lettuce, cucumber, and onion and toss to
combine. Serve with the lasagna.
Chinese Hot Pot
Ingredients
• 1 small • 1 large • 1 celery • 6-oz. can • 2 • 1 tsp. • 1/4 • 5 1/2 •
yellow carrot, stalk, sliced garlic peeled tsp. cups
onion, halved thinly water cloves, and red vegetable
chopped lengthwise sliced chestnuts, finely grated pepper stock
and thinly on a drained minced fresh flakes
sliced on a diagonal ginger
diagonal
Preparation
1. In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts,
garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and
cook on low for 8 hours.
2. About 20 minutes before serving, add the tofu, mushrooms, snow peas, and
scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms
and snow peas are tender. Serve immediately.
3. Makes 4 servings
CrockPot Vegan Jambalaya Ingredients
• 8 • 8 • 1/2 large• 1/2 large• 3 stalks • 28 • 2 cloves•
ounces ounces smoked onion, green celery, ounces diced garlic,
seitan, vegan sausage, chopped bell chopped tomatoes minced
cubed cut into 2-inch pepper, (I with juice
slices seeded subbed
and diced
chopped bok choy
due to
allergies)
Preparation
1. Spray a bit of olive oil to the bottom of a 4-quart crock. Add all ingredients,
except rice and parsley. Cook on low for 4 hours. Add rice and cook on
high for 30 minutes more. Sprinkle with parsley if desired.
Chickpea Curry
Ingredients
• 2 tbsp organic cooking oil
• 1 onion, diced
• 2 cloves garlic, minced (substitute asoefetida if desired)
• 1 inch ginger, peeled and grated
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 3 cups cooked chickpeas (2 15 oz. cans chickpeas). If using canned beans,
reserve the liquid to add to the pot.
• Optional: 1 can diced tomatoes
• 1/2 tsp garam masala
• Salt to taste
Preparation
Soaking:
If you are using dried chickpeas, soak 1 cup of chickpeas for 12 hours. Change
the soak water once while soaking or soak them in the fridge. Discard the soak
water and rinse beans before adding to the crockpot
Crockpot Cooking:
Add soaked chickpeas to the crockpot. Add water to just cover the beans and
cook on low for 8 hours. If you are adding canned tomatoes, add those to the
chickpea first, and then top up with water if necessary.
Stovetop Cooking:
Add chickpeas and water to just cover the beans to a large saucepan, bring to a
boil, skim the foam, cover and cook on low for 2 hours
Pressure Cooking:
Add chickpeas and water to just cover the beans to a 4 - 6 quart cooker. Bring to
a boil, skim the foam, lock the lid, bring up to full pressure, reduce heat to
simmer and cook for 12 minutes. All pressure to come down slowly. Beans
should be soft. If they are still a bit crunchy, bring back to full pressure for 3
more minutes.
If you have cooked your beans in the crockpot,drain off excess cooking water
from the beans. The water should barely cover the beans
In a heavy stainless steel or cast iron pan, heat oil and sauté onions, ginger, and
garlic for 5 minutes. Add spices and sauté another minute.
Add onion mixture to the cooked beans in the crockpot with the optional
tomatoes
Cook on low in the crockpot up to 6 hours, or until the beans are very soft.
Before serving, add garam masala and salt
When using canned beans, don't drain the beans. Add the beans PLUS liquid to
the cooking pot. They won't need 8 hours of cooking though, 2 - 4 hours should
do it. And you can cook it on high.
Recipe Tips:
If you don't have a crockpot or slowcooker, you can make this recipe on the
stove in a covered saucepan in 30 minutes, starting with cooked beans. Saute the
veg and spices in the cooking pot, then add beans, optional tomatoes, and water
to just cover the beans.
Try adding other veggies, like carrots or bell peppers. Saute with the onion and
garlic.
Add a chopped up jalepeno or some cayenne to give your chickpeas a kick.
Saute with onion, garlic and spices.
Note: The actual time spent prepping or cooking is 10 - 15 minutes. The long
soaking and cooking of dried chick peas, plus the slow cooker time, takes two
days, but if you use canned chick peas, you can do a quick prep in the morning
and eat in the evening. That's the beauty of slow cooking!
Vegetarian Lentil Sloppy Joes Ingredients
• 1 cup • 1-1/2 cups • 1 15- • 1/4 cup + 1 • 1 onion, • 1/2 red • 1
(185g/6.5oz) (323g/12oz) ounce tablespoon chopped or green tablespoon
dried brown vegetable (425g) (75g/2.5oz) fine bell apple
or green broth can tomato pepper, cider
lentils diced paste chopped vinegar
tomatoes fine
Preparation
1. Stir all ingredients together right in the slow cooker. There's no need for
measuring cups, just eyeball or get out the kitchen scale for the lentils,
broth and tomato paste! Cover and cook on high for 3 - 4 hours or on low
for 7 - 8 hours. Check for consistency, it might be necessary to take the lid
off for the last 30 minutes or so.
2. Serve in buns or as a side dish. Keeps for a week or more, easy to rewarm.

TIPS & KITCHEN NOTES
No red lentils for this dish, they would cook to mush.
I cooked the lentils in a just-replaced slow cooker. On heat setting "4" of 5, the
lentils were cooked in 2 hours but it took another hour to reach the right texture.
A poblano pepper would work too, adding a touch of underlying smoky heat.
Be sure to use lentils that have been in the pantry less than a year.
Vegetarian Stuffed Peppers Ingredients
• 2 cups • 3 small • 1 cup • 1 small • 3/4 cup • 1 can • 1/3 cup• 1/3 cup• 4
cooked tomatoes, frozen sweet cubed (4-1/4 canned canned fresh
brown chopped corn, onion, Monterey ounces) black red basil
rice thawed chopped Jack chopped beans, beans, leaves,
cheese ripe rinsed rinsed thinly
olives and and sliced
drained drained
Preparation
1. Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut
and discard tops from sweet peppers; remove seeds. Fill peppers with rice
mixture.
2. In a small bowl, mix spaghetti sauce and water; pour half of the mixture
into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining
sauce. Sprinkle with 2 tablespoons Parmesan cheese.
3. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers
are tender. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
MACARONI AND CHEESE
Ingredients
• 1-16 ounce • 1/2 • 1-12 ounce • 1 • 4
package elbow cup butter, can evaporated cup milk cups shredded
macaroni, shells, or melted milk cheddar or
twists colby jack
cheese
Preparation
1. Cook macaroni according to package directions and drain.
2. Combine remaining ingredients with cooked pasta and stir well.
3. Place in a greased slow cooker.
5. Serve and enjoy!
Lentil-Quinoa Taco Filling
Ingredients
• ¼ cup (48 g) brown lentils
• ¼ cup (48 g) beluga lentils or brown lentils
• ¼ cup (43 g) quinoa, rinsed
• 2 cups (475 ml) water
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• 6 soft or hard corn taco shells (use gluten-free shells to make this gluten-free
and use fat free soft taco shells to keep it oil-free)
Preparation
1. Add all the ingredients except the salt, pepper, and taco shells to the 1½- to
2-quart slow cooker and cook on low for 7 to 9 hours.
2. Before serving, add salt and pepper.
3. Taste and adjust any of the seasonings as needed.
4. Serve in taco shells with lettuce, tomatoes, salsa, or any of your other
favorite taco toppings.
5. This recipe uses a 1½- to 2-quart slow cooker (like all the recipes in Vegan
Slow Cooking for Two or Just You)
VEGGIE LOADED SPAGHETTI SAUCE
Ingredients
• 1 Whole onion (Yellow,• 7 Whole carrots (Peeled• 2 Whole green • 3 Whole zucchini (Sma
diced) & diced) bell diced)
peppers (Diced)
Preparation
1. Prep your vegetables and throw everything into a 6-7 quart sized Crock-Pot.
2. Stir well to combine.
Crockpot Vegan Stuffing
Ingredients
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 1 (12 ounce) pkg sliced mushrooms
• 12 cups dried out McDougall-approved cornbread or whole wheat bread
crumbs (I used a combo of the two)
• 1 teaspoon poultry seasoning
• Salt to taste (I used about 1/4 – 1/2 teaspoon)
• 1 1/2 teaspoons sage
• 1/2 teaspoon marjoram
• 3 1/2 – 4 1/2 cups veggie broth
Preparation
1. Sauté onion, celery, mushroom, and parsley in a little veggie broth.
2. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add
all seasonings and toss together.
3. Pour in enough broth to moisten. (I added extra broth halfway through for a
moister stuffing)
4. Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes;
reduce to Low and cook for 3 – 4 hours.
5. Makes 8 large servings.
Barbecue Tofu Recipe
Ingredients
• 2 containers firm or extra firm tofu, pressed and chopped in to bite-sized or 1-
inch chunks
• 1 1/2 cups ketchup
• 1 tbsp apple cider vinegar
• 2 tbsp soy sauce or tamari
• 3 tbsp brown sugar
• 1 tbsp red pepper flakes (use a bit less if you're cooking for kids)
Preparation
1. First, prepare your tofu. Like most vegan tofu recipes, this one will taste
best if you press the tofu first. Why? Tofu is like a sponge - the more water
you gently press out of it, the more of the delicious barbecue sauce flavors
marinate it can soak up!
2. Once your tofu is well-pressed, chop it into chunks, and combine your tofu
with the remaining ingredients in a crock pot or slow cooker.
Thai Red Curry with Kabocha Squash
Ingredients
• 1 tablespoon vegetable oil
• 1 medium yellow onion, medium dice
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch
strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch
piece)
• 3 tablespoons Thai red curry paste
• 1 (13-to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-
inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped freshcilantro
• Steamed white rice or steamed brown rice, for serving
Preparation
the onion and 1 teaspoon of the salt and cook, stirring occasionally, until
the onion has softened, about 6 minutes. Add the peppers, garlic, and
ginger, stir to combine, and cook until fragrant, about 1 minute.
2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until
fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and
remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
3. Stir in the squash, return to a simmer, reduce the heat to medium low, and
continue to simmer, stirring occasionally, until the squash is fork-tender but
still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in
the lime juice. Taste and season with salt as needed.
4. Sprinkle with the cilantro and serve immediately over steamed rice.
Overnight Oatmeal Ingredients
• 1 cup steel cut • 1 cup dried • 1 cup dried • 4 cups • 1/2 cup half-
oats cranberries figs water and-half
Preparation
1. In a slow cooker, combine all ingredients and set to low heat. Cover and let
cook for 8 to 9 hours.
2. Stir and remove to serving bowls. This method works best if started before
you go to bed. This way your oatmeal will be finished by morning.

Olive Oil Skillet Cornbread Ingredients
• 1/4 • 1 • 1/4 • 2 eggs (3 • 1 cup • 3/4 • 3/4 cup • 1 cup
cup teaspoon (to teaspoons Ener- whole cup cornmeal milk (or
maple salt 1/3) G replacer with wheat bread almond
syrup cup 4 tablespoons flour flour milk)
olive almond milk)
oil
Preparation
1. You'll need an 8 or 9 inch cast iron skillet. Lightly oil one with olive oil and
set aside.
2. Preheat your oven to 400 degrees F.
3. In a large bowl, whisk together maple syrup, salt, olive oil, and eggs. We
substituted Ener-G egg replacer, and it worked out great!
4. Add the flours and cornmeal. Then the milk. Mix together until everything
is moistened. But don't over-mix.
5. Pour into prepared skillet. Then put in the oven for 20 to 25 minutes.
BREAD PUDDING
Ingredients
• 7-8 cups • 4 cups • 5 • 1 • 1 • 3/4 cup • 3
bread whole eggs tablespoon tablespoon unrefined cane tablespoons
cubes milk vanilla cinnamon sugar or maple rum
extract syrup (optional)
Preparation
1. In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon,
sugar, and rum. Mix well.
2. Add the bread cubes, pressing them into the egg-milk mixture, and let sit
for 15-20 minutes.
3. Meanwhile, very liberally coat the slow cooker insert with butter.
4. After the bread cubes have soaked, pour the entire mixture into the slow
cooker insert.
5. Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t
hurt it.)
Dry Beans in Slow Cooker
Ingredients
• Any amount of dried beans
• 2 teaspoons salt per pound of beans, divided
• Aromatics, like a bay leaf, peeled garlic, minced onion, or dried herbs
(optional)
• Smoked meat, like ham hock or smoked turkey leg (optional)
• Equipment
• 3 1/2-quart or smaller slow cooker, for 1 pound of beans or less
• OR
• 5-quart or larger slow cooker for 2 pounds of beans or more
Preparation
1. Soak the beans overnight (optional): Rinse the beans under cool, running
water and remove any shriveled or unappetizing-looking beans. Transfer
them to a bowl and cover with several inches of clean water. Let sit
overnight. Drain before cooking.
2. Safety Note: If you are cooking kidney beans, boil them for 10 minutes
before cooking. This neutralizes a toxin called phytohemagglutinin (say that
3 times fast) that can cause acute digestive distress.
3. Transfer the beans to the slow cooker: If you haven't already done so, rinse
and pick over the beans. Transfer the beans to a slow cooker.
4. Add aromatics: Place the aromatics on top of the beans.
5. Cover with water: Pour enough water over the beans to cover them by
about 2 inches. Add 1 teaspoon of salt and stir to dissolve.
6. Cook on low for 6 to 8 hours: Cover the pot and cook on low for 6 to 8
hours. If this is your first time cooking beans or you're cooking an
unfamiliar kind of bean, begin checking the beans after 5 hours and then
every 30 minutes until they are cooked to your liking. Beans generally
finish cooking in 6 to 8 hours. When the beans are soft but still a little more
firm than you'd like, add the second teaspoon of salt and continue cooking
until done.
7. Cool and store: Cool the beans and then store them in the fridge for a week
or in the freezer for up to 3 months.
8. Recipe Note:
9. For a quicker cooking time, or if your beans are older than a year, try
soaking the beans overnight with a brine solution of 1 1/2 tablespoons of
salt mixed into 8 cups of water.
Mulled Cider
Ingredients
• 1 • ½ • 2 • 3 • 4
gallon Apple cups Brown teaspoons Allspice, teaspoons Cloves, sticks Cinnamon
Cider Sugar Whole Whole
(preferably
Filtered, But
Not
Necessary)
Preparation
1. Pour cider into crock pot. Stir in brown sugar.
2. In a coffee filter or cheesecloth, place the allspice, cloves, cinnamon and
nutmeg. Carefully fold up the coffee filter, making sure none of the spices
can fall out. Tie up with butcher’s twine and place into the cider.
3. Slice an orange in half and place sliced side down into the cider. Cover and
heat on low for several hours before guests arrive, or can be heated on high
for an hour or two until it’s hot enough and then turn the heat down to low.
4. Keep spice bag and orange halves in the cider the entire time.
Ginger Gold Applesauce Ingredients
• 10 large apples • 2 • 2 • 1 teaspoon • 1/2 • 1/2
(we used ginger tablespoons teaspoons ground teaspoon teaspoon
golds) maple lemon cinnamon ground ground
syrup juice cloves cardamom
Preparation
1. Peel all your apples. Then slice them into chunks (do not include the cores,
discard them). Throw them all into the pot of a slow cooker.
2. Add the maple syrup, lemon juice, and spices. Mix with a spatula to get
everything coated.
3. Turn slow cooker onto high and cook for three hours. Mash with a potato
masher or process in a blender to achieve your desired smoothness.
Stuffed Apples Ingredients
• 1/2 • 6 • 1/2 cup • 2 • 2 • 1 • 2
cup apples, brown tablespoons tablespoons teaspoon tablespoons
water cored sugar raisins chopped cinnamon butter or
walnuts margarine
Preparation
1. Pour the water into the slow cooker. Arrange the apples in the water.
2. In a bowl mix together the sugar, raisins, walnuts and cinnamon. Fill the
core of each apple. Dot with the butter.
Beer Cheese Fondue Ingredients
• 2 • 1 • 4 oz. • 8 oz. • 1 T. • 1 tsp. • 1/2 tsp. • 12 • Salt &
shallots, garlic Gruyere extra cornstarch dry nutmeg oz. Pepper
peeled clove, cheese, sharp mustard beer to
and minced grated cheddar taste
finely (1 cup) cheese,
diced grated
(2
cups)
Preparation
1. Combine the shallots, garlic, cheeses, cornstarch, nutmeg, and dry mustard
inside a 3 quart or smaller slow cooker.
2. Pour in the beer.
3. Cover. Cook on Low for 2 – 4 hours, stirring every 30 minutes.
4. Add salt and pepper before serving, adding more to taste if necessary.
5. Great served with bagel chips, freshly baked bread or soft pretzels.
6. Happy Crocking!
Crock-Pot Cheesecake Ingredients
• 24 ounces cream• 3 whole eggs• 3/4 cup granulated• 6 whole graham • 3 tablespoons butter m
cheese (3) ounce sugar crackers crushed
packages into crumbs
Preparation
1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other
etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of
your crock-pot with room left on the side. You want to be able to pull the
pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to
last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot
on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does
not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.
Chocolate Cake Ingredients
• 2 cups white • 1 ¾ cups • ¾ cup
sugar all-purpose unsweetened
flour cocoa powder
• 1 ½
teaspoons
baking soda
• 1 ½
teaspoons
baking
powder
• 1 teaspoon • 1 cup milk • 2 eggs • 1/2 cup • 2 teaspoons• 1 cup
salt vegetable vanilla boiling
oil extract water
Preparation
1. Spray crock of a large slow cooker with cooking spray.
2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking
powder and salt. In a separate small bowl, whisk together the eggs, milk, oil
and vanilla until well combined. Whisk in the boiling water. Pour the wet
ingredients into the dry and mix well.
3. Pour the cake batter into the prepared slow cooker.
4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has
pulled away from the sides of the crock, about 3 hours. Turn off slow
cooker and allow cake to rest for 30 minutes before serving.
Aztec Hot Chocolate Ingredients
• 4 • 2 • 1 ½ • 1 • 1 • ½ teaspoon • Sweetened• Ground
cups cups cups semisweet teaspoon teaspoon ground whipped cinnamon
milk half- chocolate pieces instant ground chipotle chile cream (optional)
and- espresso cinnamon pepper (optional)
half coffee
powder
Preparation
1. In a 3 1/2-to 4-quart slow cooker, combine milk, half-and-half, chocolate
pieces, coffee powder, 1 teaspoon cinnamon, and ground chipotle chile
pepper.
2. Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2
hours, whisking vigorously once halfway through cooking time. Whisk well
before serving. If desired, garnish each serving with whipped cream and
sprinkle with cinnamon.
Tex-Mex Curry Ingredients
• 5-6 • 1 can• 1 can • 2 • 1 bag of • 8 oz • 1 pkg • 1/2 tsp• 1 tsp
boneless Rotel Ranch cups frozen cream Ranch Cumin Onion
pieces beans frozen onion cheese dressing Powder
of (original) corn and bell mix
chicken pepper
chopped
up
Preparation
1. Lay your frozen chicken across the bottom of the CrockPot and then pour
the undrained cans of Rotel and Ranch beans over it. Add the frozen
vegetables and then the seasonings. Last lay the block of cream cheese on
top. Leave in the crockpot until chicken is cooked. Shredded the pieces of
chicken and then stir everything together. Serve over rice or with corn
tortillas.
Chicken Posole Freezer Meal
Ingredients
• 2 lbs. chicken thighs, drumsticks or breasts, skin removed
• 2 cans (15 oz.) hominy, drained
• 1 can (14 oz.) Rotel Original (Mexican style diced tomatoes)
• 2 cans (7 oz.) diced green chilies
• 2 carrots, finely chopped
• 1 garlic clove, pressed
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 Tablespoons Fajita Seasoning
• 1 ½ teaspoon pepper
Preparation
1. Combine all ingredients in freezer bag, remove air and freeze.
2. To prepare: Defrost freezer bag in fridge. Place contents of bag in
crockpot. Cook on low for 5-6 hours or on high for 3 ½ hours. Remove
chicken and pull the meat off the bones in large shreds. Stir back into the
crockpot. Stir in cilantro, and serve with lime wedges, fresh avocado,
cabbage and tortilla chips.
3. To have available to complete the meal:
4. 1/2 cup chopped cilantro
5. Lime wedges
6. Avocado slices
7. Tortilla chips
8. Shredded cabbage
Chili Con Cerveza Crockpot Recipe
Ingredients
• 2 pounds beef chuck roast cut into ¾ inch cubes or stew meat
• 1/2 cup green bell pepper, chopped
• 1 (14 oz) can crushed tomatoes or tomato sauce
• 1 (14 oz) can diced tomatoes, undrained
• 2 (15 oz) cans beans (kidney, pinto, white, etc.), drained
• 2 Tablespoons Wildtree Leslie’s Chili Mix
• 2 Tablespoons quick cooking tapioca
• 1/4 teaspoon red pepper flakes
Preparation
crockpot and add beer or water. Cook on low for 7-8 hours or on high for
4-5 hours. Delicious topped with grated cheese, chopped fresh cilantro, and
Wildtree Guacamole! (if you like your chili on the thick side then cook
uncovered for the last hour of cooking)
3. To complete this meal:
4. 6 oz beer or 6 oz water
5. Grated cheese, chopped fresh cilantro, onions, and jalapeños!
Crockpot Chicken Parmesan Ingredients
• 4 -6 chicken breasts • 1 can (28 oz) • 1 Tablespoon • 1
with or with out bones, crushed Roasted Garlic Tablespoon Italian
skin removed tomatoes Grapeseed Oil seasoning
Preparation
2. To prepare: Defrost freezer bag in fridge. Place contents of bag in crockpot
and cook on low for 5 hours. •DO NOT OVERCOOK• Just before serving,
add shredded Mozzarella to chicken in crockpot and melt
slightly. Delicious served with mashed potatoes or rice.
3. Top with 1 cup shredded Mozzarella cheese
Crockpot Enchilada Casserole Ingredients
• 1 can • 1 cup • 1 large • 1 can• 1 cup • 1/2 • 4 oz • 1 • 1 tsp • Shredded
kidney frozen can red Rotel quinoa cup cream tsp pepper cheese
or black corn enchilada water cheese salt
beans sauce or (half a
(drained 2 regular block)
and size cans
rinsed) of red
enchilada
sauce
Preparation
1. In the crockpot combine beans, corn, Rotel, half the enchilada sauce,
quinoa, water, salt, and pepper. Mix this together well. Add cream cheese
and cook for 4 hours. Brown the ground turkey meat and add 30 minutes
before turning off the slow cooker and mix well. Sprinkle cheese across the
top before serving.
2. Optional add-ins: onions and cilantro.
Weight Watchers Chicken and Stuffing Crockpot Recipe Ingredients
• 6 whole boneless • 1 box stove • 1 can 98% fat-free cream of • 1/2 cup water
skinless chicken top stuffing mushroom soup — or any or chicken
breasts mix cream soup bouillon
Preparation
1. Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts.
Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6
to 8 hours.
2. Per serving: 321 calories; 6 g fat; 56 g protein; 7 g carbohydrate; 1 g
dietary fiber.
Swiss Chicken Crockpot Recipe Ingredients
• 6-7 boneless, • 6-8 • 1 (10.75 ounce) • 1/4 • 1/2 tsp• 1 • 1/2
skinless frozen slices can condensed cup pepper package cup
pieces of Swiss cream of chicken milk herb butter,
chicken cheese soup stuffing melted
mix
Preparation
1. Spray your crockpot with nonstick cooking spray. Lay chicken across the
bottom of the crockpot. Then cover the chicken with slices of Swiss
cheese. In a bowl, combine cream of chicken soup, pepper, and milk and
pour over chicken and cheese. Pour the stuffing mix on top and then drizzle
butter over the top. Cook on low for 4-6 hours or high for 2-3 hours.
Mediterranean Chicken Crockpot Recipe
Ingredients
• 2 pounds chicken thighs and/or drumsticks…(can use breasts also…but adjust
cooking time to 4-5 hours on low)
• 2 (14 oz) can diced basil garlic oregano tomatoes, undrained
• 1 (6 oz) jar marinated artichoke hearts, drained not rinsed
• 1 (2 ½ oz) can sliced, pitted ripe olives, drained
• 1 1/2 Tablespoons quick cooking tapioca
• 1 teaspoon salt
• 1 1/2 teaspoons Chicken Bouillon Soup Base
• 2 Tablespoons Wildtree Hearty Spaghetti Sauce Blend
Preparation
crockpot along with the water. Cook on low for 6-7 hours or on high for 3
½-4 hours. Serve with hot cooked linguine and a sprinkling of feta cheese
on each portion.
3. To have available to complete this meal:
4. Linguine pasta cooked according to package instructions
5. 1/2 cup feta cheese
6. 1/2 cup water
Crockpot Chicken Schwarma Ingredients
• 7 • 6 • 1 • 1 Tbs. • 2 • 3 • 4 • Greek • tomatoes•
Tbs. Tbs. tsp. curry tsp. cayenne cloves boneless yogurt
lemon olive salt paste (I pepper garlic, skinless
juice oil use pressed chicken
yellow) thighs
Preparation
1. Stir lemon juice, olive oil, salt, curry paste, cayenne pepper and garlic
together.
2. Lay chicken in slow cooker across the bottom.
3. Pour mixture over the top, stirring to coat the chicken.
4. Cook on high for 3-4 hours or low for 6-8 hours.
5. Once it is done cooking shred the chicken and stir together well.
6. Serve over Saffron rice and top with diced tomatoes and greek yogurt.
HOT PUMPKIN PIE COCKTAIL
Ingredients
• 4 cups • 2 cups • ½ cup vanilla or • 1 can • 1½ • Cool
Almond Cinnamon pumpkin pie vodka (I pumpkin teaspoon Whip or
milk (or Vanilla couldn’t find the puree (not to pumpkin another
regular Baileys pumpkin pie vodka, so be confused pie spice whipped
milk) Irish I used vanilla instead. with cream
Cream Either would work!) pumpkin pie topping
filling)
Preparation
1. Bring the almond milk, Irish cream, and vodka to a boil in a large pot
2. Once boiling, turn down heat to low and stir in pumpkin and pumpkin pie
spice. Stir quickly to incorporate.
3. Serve warm, topped with cool whip or whipped cream, and garnish with a
little more pumpkin pie spice or cinnamon.
Caramel Apple Cider
Ingredients
• 64 ounces apple cider or apple juice (I have used both and they both work
great)
• 1/2 tsp ground cinnamon
• 1/4 cup caramel sauce (or topping, found in the ice cream aisle), plus more for
garnish
• Optional garnishes: whipped cream, caramel sauce, sliced apples
Preparation
1. Combine cider/juice, ground cinnamon, and caramel sauce in the slow
cooker; whisk well to combine.
2. Cover and cook on low for 3-5 hours (however, you can't really overcook
this). Serve in mason jars or mugs, top with whipped cream, caramel
drizzle, and garnish with apple slices. Enjoy!
WINTER ROSÉ SANGRIA Ingredients
• 2bottles• 1/2cup • 1cup • 1/3cup • Grated• 1vanilla• 3or 4 • 3cinnamon• 1/2cup
(750 ml cranberry apple bourbon peel bean, cloves sticks sugar
each) juice cider and scraped
rosé juice and
wine of 1 split
orange
Preparation
1. In slow cooker, mix all ingredients except garnishes.
2. 2Cover; cook on High heat setting 2 to 4 hours.
3. 3Serve warm with garnishes.
White Chocolate Hot Cocoa Ingredients
• 12 oz white • 5 • 2 cups • 1 • Coffee-flavored • Whipped cream
vanilla cups heavy teaspoon liqueur, if and miniature
baking 2% whipping vanilla desired (1 oz per marshmallows,
chips milk cream serving) if desired
Preparation
1. In 4-quart slow cooker, place baking chips, milk, heavy cream and vanilla.
2. Cover; cook on Low heat setting 2 to 2 1/2 hours, stirring every 30 minutes.
Serve immediately, or decrease to Warm heat setting to keep hot until ready
to serve.
3. Add 1 oz coffee liquor to cup before pouring hot cocoa into cup. Top each
serving with whipped cream and miniature marshmallows.
Boozy s'mores hot chocolate Ingredients
• 1/4 cup • 6 ounces • 2 • 1 cup • 1/4 cup• 1 • 1/4 cup • 1/4 cup mini
unsweetened sweetened cups 2 Baileys teaspoon chocolate marshmallows
cocoa condensed water percent vanilla chips
powder milk milk
Preparation
1. Add the cocoa powder, Baileys, condensed milk, water, milk and vanilla
into the slow cooker. Add the chocolate chips and whisk to combine. Cover
and cook on high for about 2 hours, whisking every 30 minutes.
2. Pour the hot cocoa into mugs. Add 2 tablespoons of marshmallows to the
top of each hot cocoa mug. Using a blow torch, toast the marshmallows.
Sprinkle the tops with graham crackers and garnish with chocolate bars.
Easiest Ever Eggnog
Ingredients
• 1 container vanilla ice cream
• ⅓ c. rum or bourbon
• .13 tsp. freshly grated nutmeg
Preparation
1. Put ice cream in a large microwave-safe bowl. Microwave 2 to 3 minutes or
until just melted, stirring occasionally.
2. Add rum and nutmeg and whisk until combined. Cover tightly with plastic
wrap and refrigerate at least 1 hour or up to 1 day.
3. Whisk well before serving. Transfer to a punch bowl or individual glasses.
Sprinkle with more nutmeg, if desired.
Pumpkin Spice White Hot Chocolate Ingredients
• 4 • 1 cup • 1/4 • 4 3-inch • 2 • 1/8 • 1 • Additional
cups white cup pumpkin cinnamon teaspoons teaspoon teaspoon cinnamon
whole chocolate puree sticks vanilla ground freshly sticks for
milk chips extract ginger grated serving
nutmeg
plus
more for
topping
Preparation
1. Add milk, white chocolate chips, pumpkin, 4 3-inch cinnamon sticks,
ginger, and 1 teaspoon nutmeg in a 2 quart or larger slow cooker/Crock Pot.
2. Heat on low for 2 - 3 hours, stirring every 10 minutes or so the first hour (to
help distribute the white chocolate as it melts) and then occasionally after
that.
3. To serve, ladle into mugs and top with whipped cream, if using. Grate some
fresh nutmeg over the top and add a cinnamon stick (the pumpkin tends to
settle a bit so the cinnamon stick has the added bonus of acting as a stir
stick).
Crock Pot Eggnog Lattes Ingredients
• 2 cups coffee, • 3 cups • 1 • 1/4 cup • 1 • 1/4 teaspoon grated
brewed triple eggnog cup regular teaspoon nutmeg plus additional
strength milk granulated vanilla for topping the drink, if
sugar extract desired
Preparation
1. Add all ingredients to a 2.5-quart or larger Crock Pot.
2. Cook on low for two hours, stirring occasionally, until piping hot.
3. Reduce heat to warm setting to keep hot all day.
Cinnamon-Pumpkin Toddy Ingredients
• 5 • ½ cup • 1/3 cup • 1 cup rye • ½ cup apple- • 1 recipe • Ground
cups pure canned whiskey cinnamon Cinnamon cinnamon
water maple pumpkin or schnapps or Whipped and/or
syrup bourbon cinnamon Cream stick
schnapps cinnamon
Whipped Cream:
• cup whipping cream• 2tablespoons sugar• 1teaspoon ground cinnamon
Preparation
1. In a 3 1/2-or 4-quart slow cooker combine the water, maple syrup, and
pumpkin.
for 1 1/2 to 2 hours. Stir in rye whiskey and schnapps.
3. Ladle into mugs. Serve with Cinnamon Whipped Cream and garnish with
ground cinnamon and/or stick cinnamon.
4. Whipped Cream:
5. In a medium mixing bowl beat whipping cream, sugar, and cinnamon with
an electric mixer on medium to high speed until soft peaks form. Makes 2
cups.
Simple hot toddy Ingredients
• 1/2 lemon, • 1/4 cup • 2 cups • 1 cup • 1/4 cup • Ground
juiced and white water Scotch spiced cinnamon for
zested sugar whiskey rum garnish
Preparation
1. In a slow cooker, mix the lemon juice, zest, sugar and water together. Cook
on high for about 30 minutes and whisk to combine.
2. Turn off and whisk in the whiskey and rum. Garnish each cup with
cinnamon.
Strawberry orange mulled wine Ingredients
• 1 (750ml) bottle • 1 • 1/4 cup • 1/4 • 1 cup sliced • 2 • Fresh
German gluhwein orange, spiced cup strawberries cinnamon cloves,
(or dry red wine) sliced rum honey sticks for
garnish
Preparation
1. Mix the wine, spiced rum, honey, strawberries, orange, cinnamon stick and
cloves. Whisk the mixture together.
2. Cover and cook on low for about an hour, or until warmed.
Slow cooker boozy vanilla latte Ingredients
• 1-3/4 cups milk (I • 1/4 cup • 1 cup • 1/4 cup • Whipped• Caramel
used 2 percent) Kahlua brewed vanilla cream sauce, for
coffee syrup garnish
Preparation
1. Add milk, coffee, Kahlua, and vanilla syrup to a slow cooker. Whisk to
combine until mixed.
2. Cook on high for 2 hours or until heated through. Pour into mugs and
garnish with whipped cream. Drizzle caramel sauce over the whipped
cream and enjoy!
CROCKPOT SWEET POTATO LENTILS
Ingredients
• 3 large sweet potatoes, diced (about 6 cups)
• 1 onion, minced
• 2 teaspoon each ground coriander, garam masala, and chili powder
• 1½ cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water
Preparation
1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a
crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an
additional 1½ hours.
3. Stir in the coconut milk and as much water as needed to get the right
consistency.
Crockpot Fig Apple Butter Ingredients
• 20 dried • 6 • 1 • ½ cup • 3 • ½ • ¼ • pinch
black apples, cup honey (or tablespoons teaspoon teaspoon of
figs, peeled, apple other cinnamon ground nutmeg salt
stems cored cider sweetener (sounds like cloves
removed, and such as a lot,
cut in diced maple because it
half syrup) is, and it’s
awesome)
Preparation
1. Place all ingredients in the slow cooker. Mix well.
2. Put the slow cooker at low and cook for 6-8 hours until apples are
completely soft and almost mushy.
3. Place ingredients (I did mine in two batches) in food processor and puree
until smooth.
4. Eat with anything. A spoon, on some banana bread, on a banana.
Possibilities are endless.
5. Store in refrigerator in a jar. Because jars are cute.
HONEY GLAZED CROCKPOT CHICKEN ADOBO
Ingredients
• 3 lbs. or more boneless skinless chicken thighs
• 1 cup soy sauce (Silver Swan is the Filipino brand I use)
• ½ cup white cane vinegar
• 8-10 cloves garlic, peeled and smashed
• 3 bay leaves
• ½ teaspoon whole black peppercorns
• ¼ cup + 2 tablespoons honey
• lime or calamansi for topping
• rice for serving
Preparation
1. Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2
tablespoons honey in a large plastic ziplock style bag (or divide between
two bags). Store in the refrigerator for a few hours or overnight to let the
chicken marinate.
2. Pour the ingredients in the bag directly into the crockpot. Cook on high for
3-4 hours or until the chicken is cooked. Remove the chicken, shred with
two forks, and set aside.
3. Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a
saucepan, stir in ¼ cup honey, and bring to a low simmer. Whisk the
cornstarch with ¼ cup water and pour into the warm sauce. Simmer until
thickened slightly into a glaze. Serve as an additional topping for the
chicken.
4. Top the chicken with a squeeze of lime juice if you want, fresh herbs if you
want (I like cilantro even though that's not really Filipino) and serve the
whole thing over steaming hot white rice.
5. NOTES
6. I do not recommend using boneless skinless chicken breasts for this recipe
because they will be too dry. I've made chicken adobo many times and it's
always always always best when I use chicken that is either dark meat (like
thighs) or has some fat on it (like skin).
Gluten-free Slow-Cooker Multigrain Pudding Ingredients
• 2/3 cup • 1/3 • 1/3 • 1/3 cup • 1 1/2 • 4 cups • 1 tsp. • 1 tsp. • 1 1/2 tsp.
brown cup cup wild rice cups coconut powdered vanilla cinnamon
rice, arborio steel blend (I water milk (I stevia, or extract
soaked rice cut use use the your
for 15- oats Lundberg kind in favorite
30 Wild the sweetener,
minutes, Blend) aseptic to taste
rinsed, box)
and
drained
Preparation
1. Lightly coat a slow cooker with cooking oil. Combine all of the ingredients
except for the vanilla, spices, apple, raisins, banana, and nuts.
2. Turn the slow cooker onto Low and cook for 6-8 hours.
3. During the last half hour of cooking, stir in the vanilla extract, spices, apple,
raisins, and banana slices.
4. Just before serving, stir in the coconut milk, if using.
5. Divide the grain pudding among four bowls and top with toasted nuts.
BLUEBERRY LEMON CAKE
Ingredients
• Dry ingredients: 1⁄2 cup (60 g) whole-wheat pastry flour (•use gluten-free
baking mix)
• 1⁄4 teaspoon stevia (plus 1 teaspoon agave nectar or sweetener of your choice),
to taste
• 1⁄4 teaspoon baking powder
• Wet ingredients: 1⁄3 cup (80 ml) unsweetened nondairy milk
• 1⁄4 cup (36 g) blueberries
• 1 teaspoon ground flaxseeds mixed with 2 teaspoons (10 ml) warm water
• 1 teaspoon olive oil (••substitute applesauce or pumpkin purée)
• 1⁄2 teaspoon lemon zest
• 1⁄4 teaspoon vanilla extract
• 1⁄4 teaspoon lemon extract
Preparation
1. Spray the crock with oil or ••line with parchment paper to make the recipe
oil-free.
2. Mix the dry ingredients in one bowl and the wet ingredients in another.
3. Add the wet to the dry and mix until combined.
4. Pour the mixture into the slow cooker and spread evenly on the bottom.
5. Put a clean dish towel or paper towel between the lid and slow cooker to
absorb the condensation. Cook on high 60 to 80 minutes or until the middle
is solid and doesn’t indent when you touch it.
Scalloped Peaches Ingredients
• 8 • 1 cup • 1/2 teaspoon • 1/2 teaspoon • 1/4 cup • vanilla ice
peaches, sugar ground ground cloves butter, cream, for
sliced cinnamon sliced serving
Preparation
1. In the bowl of a 4 quart slow cooker, combine the peaches, sugar,
cinnamon, cloves and butter. Toss lightly to combine. Cover and cook on
low for 1 1/2 to 2 hours. Serve hot with a scoop of vanilla ice cream.
Leg of Lamb with Garlic, Lemon & Rosemary
Ingredients
• 1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off
the shank end) – with or without bone
• 1 lemon
• 4-5 garlic cloves, sliced or crushed
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. olive oil
• 1 tsp. coarse salt
• 1 tsp. freshly ground black pepper
• some wine, chicken or beef stock, tomato juice or water
Preparation
1. On a chopping board, pat your lamb dry with paper towels. Finely grate
about half the zest off the lemon and grind into a paste with the garlic,
rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all
over the lamb. If you like, let it sit on the countertop for half an hour or so,
or refrigerate for a few hours or overnight.
2. Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice
of the lemon overtop too. Cover and cook on low for 6-8 hours.
CHICKEN BLACK BEAN TACOS
Ingredients
• 12 oz • 15 oz • 10 oz • 1 1/8 • 3/4 tsp • 1/4 tsp • 1/4 tsp • 1 • 1 tbsp
raw can can tsp plus garlic oregano medium chopped
skinless low tomatoes chili 1/8th powder scallion, cilantro
chicken sodium with powder tsp diced (optional)
tenders black mild ground
or beans, green cumin
breast drained chiles (I
and used
rinsed Rotel)
(Goya)
Preparation
1. Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the
chili powder and 1/8th tsp cumin. Add the beans and tomatoes to the crock
pot and season with the remaining chili powder and cumin. Place chicken in
the crock pot and cover. Cook on HIGH 2 hours. Meanwhile, combine
shredded cabbage with vinegar (add more to taste), season with salt to taste;
set aside.
2. Remove chicken from the crock pot and shred with two forks. Drain beans
and transfer to a platter, or back to the crock pot to keep warm. Top with
shredded chicken, scallions and cilantro.
3. To serve, warm the taco shells according to package directions. Fill with
equal amounts of bean and chicken mixture. Top with cabbage and your
favorite toppings.
HEALTHY SLOW COOKER CHILI
Ingredients
• 8 • 8 • 3/4 • 3/4 cup • 4 cups no- • 2 cups • 1 cup • 1/4 • 3/4 cup
ounces ounces cup canned sodium/MSG canned canned cup chopped
cage- ground canned great chicken or organic no- lime celery
free lean small Northern vegetable low- sodium juice
boneless turkey black white broth sodium stewed
chicken beans beans tomato tomatoes
breasts, sauce
cubed
Preparation
1. Place the chicken and turkey in a large saucepan over medium heat and
cook until slightly browned. Add to a 4-quart slow cooker along with the
beans, broth, tomato sauce, stewed tomatoes, lime juice, celery, corn, bell
peppers, jalapeno, onions, cilantro, garlic, chili powder and cumin. You can
cook on high for a faster chili that will be ready in 3 hours. Or you cook on
low for 6 hours. Set the dial, enjoy your day and come home to a healthy
meal.
CROCKPOT POACHED SALMON
Ingredients
• 4 • 2 • 1 cup• 1/2 • 1/8 • 4 • 1 • 2 •
salmon tablespoons water teaspoon teaspoon cloves onion, tablespoons
steaks lemon juice salt white garlic, sliced butter
pepper minced
Preparation
1. Grease the bottom of a 3-4 quart slow cooker and stack the salmon fillets in
the appliance. In heavy saucepan, combine remaining ingredients and bring
to a boil over high heat. Stir, then pour over salmon in crockpot, cover, and
cook on low for 3-1/2 hours or until salmon flakes when tested with a fork.
Serves 4
WINE & TOMATO BRAISED CHICKEN
Ingredients
• 4 • 1 • 4 • 1 • 1 • 1 • 1 • 1 cup• 1 28- • 1
slices large cloves teaspoon teaspoon teaspoon bay dry ounce teaspoon
bacon onion, garlic, dried fennel freshly leaf white can salt
thinly minced thyme seeds ground wine whole
sliced pepper (see tomatoes,
Tip) with
juice,
coarsely
chopped
Preparation
1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes.
Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over
medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme,
fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add
wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.
Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the
bacon over the chicken. Pour the tomato mixture over the chicken. Cover
and cook until the chicken is very tender, about 3 hours on High or 6 hours
on Low. Remove the bay leaf. Serve sprinkled with parsley.
BBQ BEEF CROCKPOT SANDWICHES
Ingredients
• 2 lbs. boneless beef • 1/2 • 1/4 tsp. • 3 cups purchased • 3/4 cup
round steak tsp. pepper coleslaw mix, divided barbecue
salt sauce
Preparation
1. Trim beef and cut into 1" pieces; sprinkle with salt and pepper. In medium
bowl, combine half of the coleslaw mix and barbecue sauce and mix to
combine. Layer beef and coleslaw mixture in crockpot. Cover crockpot and
cook on low for 7-9 hours until beef is tender. Stir well with fork so beef
falls apart. Serve the cooked mixture in crusty sandwich buns, topped with
the uncooked coleslaw mix.
SPANISH CHICKEN WITH SPICY LEMON RICE
Ingredients
• 3 • 2 • 1 • Salt • 6 • 1/4 • One • 2 green
tablespoons tablespoons tablespoon and chicken cup 14.5- bell
flour paprika garlic freshly thighs canola ounce peppers,
powder ground (about oil can diced
pepper 1 1/2 diced into 2-
pounds) tomatoes inch
pieces
Preparation
1. In a large zip-top bag, mix together the flour, paprika, garlic powder and
some salt and pepper. Add the chicken and toss to coat completely.
2. In a large saucepan over medium heat, heat the canola oil. Add the chicken
and brown on all sides, 3 to 4 minutes per side. While the chicken is
cooking, to a slow cooker add the tomatoes, peppers and onions. Top with
the chicken thighs.
3. In same skillet used to brown the chicken, add the tomato paste and cook
for 1 minute, stirring constantly. Add the chicken broth and bring to a
simmer, stirring to scrape any browned bits off the bottom of the pan. Pour
over top of the chicken in the slow cooker. Cook on low for 4 hours, or
until the chicken is extremely tender.
4. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon
zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a
simmer and cook, covered, until the rice is tender and has absorbed all the
liquid.
5. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish
chicken and vegetables over top. Garnish with the olives and squeeze over
the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the
vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
CABBAGE ROLL CASSEROLE
Ingredients
• 1 -1 • 2 cups • 1/2 cup • 3 garlic • 1/4-1/2 • 1/2 • 1/2 • 1 small • 1 (15
1/2 lb chopped chopped cloves, teaspoon teaspoon teaspoon head ounce)
lean onions green crushed salt pepper thyme green can diced
ground pepper cabbage, tomatoes,
turkey coarsely undrained
or 1 -1 chopped
1/2 lb
extra
lean
ground
beef
Preparation
1. Spray crock pot with nonstick cooking spray. Crumble the raw ground
turkey (or beef) and spread along bottom of crock pot.
2. Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.Pour
the diced tomatoes over top. Mix the sugar into the tomato sauce and pour
over everything. If you like more sauce, add another 8-oz or 15-oz can of
tomato sauce.
3. Cover and cook on low for about 8 hours or on high for about 4 hours.
4. When done, remove lid and stir to mix well.
Lemon Garlic Chicken
Ingredients
• 4 to 5 pound chicken
• For the seasoning rub:
• 1 teaspoon salt
• 2 sprigs thyme, leaves stripped and minced
• For the cooking liquid:
• 2 lemons, quartered
• 1 head garlic, cloves separated, but left in their skins
• 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for
richer flavor)
• 2 sprigs thyme
• 2 tablespoons soy sauce
• 1/4 cup chicken broth
• 2 sprigs rosemary
• For the gravy:
• 1/4 cup all-purpose flour
Preparation
1. Remove the bag of gizzards and discard (or reserve for stock). Pat the
chicken dry with paper towels.
2. Mix all the seasoning ingredients together in a bowl. Gently work your
fingers under the skin covering the breast meat and slide them back and
forth to separate the skin from the meat without tearing it. Scoop up a
dollop of the seasoning and work it under the skin covering both breasts.
Rub any remaining seasoning over the drumsticks and thighs. Transfer the
chicken to the slow cooker, breast-side up.
3. Squeeze and reserve the juice from one of the lemons. Stuff the rinds into
the cavity of the chicken along with one whole bouillon cube and a few
garlic cloves. Crumble the other bouillon cube over the chicken and rub it
into the skin. Arrange the remaining lemon quarters, the rest of garlic
cloves, and the thyme around the chicken. Combine the reserved lemon
juice, the soy sauce, and the broth, and pour it over the chicken.
4. Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours
(according to your slow-cooker's instructions and particular settings). Thirty
minutes or so before the time is done, add the rosemary sprigs.
5. Remove chicken from the slow-cooker and allow it to rest on a baking
sheet, tented with foil, for about 20 minutes. The wings and drumsticks may
fall away as you lift the chicken; this is normal.
6. While the chicken is resting, strain the cooking liquid into a sauce pan and
bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with
the flour in a separate bowl. Slowly pour the flour slurry back into the
cooking liquid while whisking. Continue simmering and whisking until the
gravy thickens. Taste and add salt and pepper as desired.
7. When ready to serve, remove the skin from the chicken and discard. Use
your fingers to pull the meat away off the bones; it should come away
easily with gentle pressure or use a knife as needed. Serve the breasts,
thighs, and drumsticks right away and tear the remaining meat into shreds
for using in leftovers. Serve with the gravy alongside.
Seafood Gumbo
Ingredients
• 1/2pound• 2stalks• 1medium• 1green • 2garlic • 2cups • 114- • 2tablespoons
sliced celery, onion, pepper, cloves, chicken ounce Worcestershire
bacon, sliced sliced (1 chopped minced broth can sauce
diced (1 1/2 cup) (1 1/2 diced
cups) cups) tomatoes
Preparation
1. In a large skillet, over medium heat, cook the bacon until crisp. With a
slotted spoon, transfer the bacon to a 4-to 6-quart slow cooker.
2. Discard all but a thin coating of fat from the skillet. Add the celery, onion,
green pepper, and garlic to the skillet and cook over medium heat, stirring
frequently, until the vegetables are tender, about 10 minutes. Spoon the
vegetables into the cooker and add the broth, tomatoes (with their liquid),
Worcestershire, salt, and thyme.
3. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the
shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour
longer on high.
Mushroom Barley Risotto
Ingredients
• 2 • 1 large • Kosher• 1 pound • 1 1/2 • 4 • 8 • 3 cups
tablespoons onion, salt cremini cups sprigs ounces lower-
extra-virgin finely and mushrooms, pearl fresh carrots, sodium
olive oil chopped freshly sliced barley thyme finely vegetable
ground chopped broth
black
pepper
Preparation
1. Heat the olive oil in a large skillet over medium-high heat. Add the onions
and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until
lightly browned, about 5 minutes. Add the mushrooms and cook, stirring
occasionally, until browned, about 2 minutes. Stir in the barley and thyme
and cook, stirring, until the barley is just golden, about 2 minutes.
2. Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups
water and 1/4 teaspoon salt. Cover and cook on high until the liquid is
absorbed and the carrots and barley are tender, about 3 hours.
3. Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and
1/4 teaspoon pepper. Thin out the risotto with warm water for desired
consistency as needed. Top with parsley and season to taste with salt and
pepper.
Vegetable and Chickpea Curry Ingredients
• 3 cups • 1 15- • 1 cup • 1 cup • 1/2 cup • 1 14- • 2-3 • 1 14-
cauliflower ounce can loose- sliced chopped ounce teaspoons ounce
florets chickpeas, pack carrots onion can curry can
rinsed and frozen vegetable powder light
drained cut broth coconut
green milk
beans
Preparation
1. In a 3-1/2-or 4-quart slow cooker, combine cauliflower, chickpeas, green
beans, carrots, and onion. Stir in broth and curry powder.
for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into
bowls, and ladle curry over the top.
4. Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g
fat (4g saturated), 9g fiber
Savory Bean and Spinach Soup Ingredients
• 3 14- • 1 15- • 1 15- • 1/2 cup • 1/2 cup • 1 • 1/4 • 1/4
ounce ounce ounce uncooked finely teaspoon teaspoon teaspoon
cans can can brown chopped dried salt black
vegetable tomato small rice onion basil pepper
broth puree white
beans or
Great
Northern
beans,
drained
and
rinsed
Preparation
1. In a 3-1/2-or 4-quart slow cooker, combine vegetable broth, tomato puree,
beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to
3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan
cheese.
Pasta with Eggplant Sauce Ingredients
• 1 • 1/2 cup • 2 14- • 1 6- • 1 4-ounce • 1/4 • 1/4 • 2 garlic • 1 1/2
medium chopped 1/2- ounce can sliced cup cup cloves, teaspoons
eggplant onion ounce can mushrooms, dry water chopped dried
cans Italian- drained red oregano
diced style wine
tomatoes tomato
paste
Preparation
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2-to 5-quart slow cooker, combine eggplant cubes, chopped onion,
canned tomatoes with their juices, tomato paste, sliced mushrooms, red
wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to
4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce
over pasta; sprinkle with Parmesan cheese and serve.
Beef Vegetable Soup Ingredients
• 1 pound • 3 • 2 small • 1 • 1/2 • 1/2 • 1 • 2 14- • 1 cup
boneless medium potatoes, medium teaspoon teaspoon bay 1/2- water
beef carrots, peeled onion, salt dried leaf ounce
chuck cut into and cut chopped thyme cans
roast, 1/2- into 1/2- diced
trimmed inch- inch tomatoes
and cut thick cubes
into slices
bite-size
pieces
Preparation
1. In a 3-1/2-or 4-quart slow cooker, combine beef chuck pieces, sliced
carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme.
Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients
are combined.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for
4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if
desired.
Red Beans Over Spanish Rice Ingredients
• 2 cups • 5 • 1 • 3/4 • 2 1/2 • 6 garlic • 1 • 4 • 1 6-3/4-
dry cups tablespoon pound cups cloves, tablespoon cups ounce
red cold vegetable boneless chopped chopped ground water package
beans water oil pork onions cumin Spanish
or dry shoulder, rice,
kidney cut into cooked
beans 1-inch
pieces
Preparation
1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups
water; bring to a boil. Reduce heat and simmer 10 minutes.
2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.
3. Heat oil in a skillet over medium-high heat. Cook pork in two batches;
drain fat.
4. Coat a 3-1/2-or 4-quart slow cooker with cooking spray. Add beans, pork,
onions, garlic, and cumin. Pour in the 4 cups water; stir.
5. Cover; cook on low heat 10 to 11 hours.
6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and
spoon liquid over the top. Garnish with sliced jalapeno.
Cajun Shrimp and Rice Ingredients
• 1 28- • 1 14- • 1 cup • 1 cup • 1 6-to • 1/4 • 2 garlic • 1/2 • 1 pound
ounce ounce chopped chopped 6-1/4- cup cloves, teaspoon cooked,
can can onions green ounce water chopped Cajun shelled
diced chicken bell package seasoning and
tomatoes broth pepper long- deveined
grain shrimp
and
wild-
rice
mix,
such as
Uncle
Ben's
Preparation
1. In a 3-1/2-or 4-quart slow cooker, combine tomatoes with their juices,
chicken broth, onions, bell pepper, rice mix with seasoning packet, water,
garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to
3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-
heat setting. Sprinkle with hot-pepper sauce if desired.
Gingered Beef and Vegetables Ingredients
• 1 1/2 • 4 • 1/2 cup • 2 • 1 1/2 • 2 • 2 • 1 1/2
pounds medium sliced garlic cups tablespoons teaspoons teaspoons
boneless carrots, scallions cloves, water reduced- grated instant
beef cut into minced sodium soy fresh beef-
round 1/2- sauce ginger bouillon
steak, inch- granules
cut into thick
1-inch slices
cubes
Preparation
1. In a 3-1/2-or 4-quart slow cooker, combine beef, carrots, scallions, and
garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger,
bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2
to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine
cornstarch and the 3 tablespoons cold water; stir into meat mixture along
with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened,
stirring once. Stir in sugar snap peas. Serve with rice.
Thai Salad with Slow-Cooked Tofu in Pineapple Barbecue Sauce
Ingredients
• 2 14- • 1 large • 8 large • 1/2 cup • 1 1/2 cup • 1/3 • 2 fresh • 2 inches •
ounce onion, cloves pitted crushed cup hot ginger-
packages chopped garlic, dates pineapple water chile root, peeled
extra- minced (about in own peppers, and minced
firm 2.5 juice chopped (about 3
tofu, ounces) tablespoons
frozen minced)
and
defrosted
Preparation
1. At least 1 day before you plan to cook, place two packages of extra-firm
tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours
(this makes it firmer and sponge-like, which helps it hold up to long, slow
cooking). Remove from freezer and allow to defrost in the refrigerator or
use a quick defrost method (microwave or hot water bath). When tofu is
completely defrosted, cut each block into halves horizontally and cut each
half again vertically. Take each piece of tofu between your hands and
gently press over a sink to squeeze out as much water as possible. Cut into
1/2-inch cubes.
2. Saute the onion in a non-stick pan (or on the browning setting, if your
crockpot has one) until it begins to brown. Add the garlic and cook for
another minute. Scrape the onion/garlic into a blender and add all remaining
ingredients except tofu and salt. Blend on high speed until sauce is a
uniform consistency.
3. Place the tofu into the slow cooker (sprayed with non-stick spray or canola
oil, if necessary) and pour the sauce over it. Stir very gently to make sure
all sides of the tofu are covered. Cover and cook on Low for 8 hours or
until sauce is absorbed and thickened. (Note: some crockpots run hotter
than others so check once or twice to make sure the tofu isn’t sticking or
falling apart.) Check seasonings and add salt and extra lime juice as needed.
Serve over salad greens.
Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and
bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until
sauce has thickened.Sweet and Sour Meatballs Ingredients
• 24 • 1 cup • 1 • 1/2 cup • 1/2 cup • 1/3 cup • 1/3 cup
frozen meatballs pineapple tablespoon chopped chopped pineapple chicken
chunks oil onion bell juice broth
pepper
Preparation
1. Place the meatballs and pineapple chunks in the crock of a 3-quart slow
cooker.
2. In a medium skillet, heat the oil until shimmering. Add the onion and bell
pepper and saute until tender, about 5 to 7 minutes. Add this to the crock.
3. In a small dish, whisk together the pineapple juice, chicken broth, soy
sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper. Pour
this mixture into the crock.
4. Cover the slow cooker and cook 4 hours on high.
5. Remove the meatballs, pineapple, and vegetables with a slotted spoon.
Cover to keep warm.
6. Whisk together the cornstarch and 2 tablespoons water. Add this mixture to
the liquid in the crock, whisking until well blended. Cook until thickened,
about 10 to 15 minutes.
7. Add the meatballs, pineapple, and vegetables back to the crock. Stir gently
to coat with the sauce. Serve with white rice and steamed vegetables.
8. To freeze: cool the mixture. Wrap, label, and chill well before freezing.
Reheat before serving.
Slow Cooker Enchiladas Ingredients
• 1 pound • 1 cup • ½ cup • 1 can • ½ can • 1 can • ⅓ cup
Cattlemen’s onion, green Dakota’s Dakota’s Casa water
Ranch All chopped pepper, Pride Pride Mamita
Natural chopped Black Canned Diced
80% Lean Beans, Pinto Tomatoes
Ground rinsed & Beans, with
Beef drained rinsed & Green
drained Chilies,
undrained
• 1 teaspoon • ½ • ½ • ¼ • 1 cup • 1 cup • 6 Benita
Stonemill teaspoon teaspoon teaspoon Happy Happy Flour
Essentials Stonemill Stonemill Stonemill Farms Farms Tortillas
Chili Essentials Essentials Essentials Shredded Shredded
Powder Ground Salt Black Sharp Mexican
Cumin Pepper Cheddar blend
Cheese cheese
Preparation
1. In a skillet, brown the ground beef, onions and green pepper until beef is
browned and vegetables are tender. Drain
2. Add the beans, tomatoes, water and seasonings, bring to a boil. Reduce
heat, cover and simmer for 10 min.
3. Combine the cheeses.
4. Coat the inside of the Slow Cooker with non-stick cooking spray, layer 1
cup of beef mixture on the bottom.
5. Cover with tortilla, sprinkle with ⅓ cup cheese. Repeat layers until
ingredients are gone.
6. Cover and cook on low for 4-5 hours or until heated through.
7. Serve with shredded lettuce, salsa and sour cream, if desired.
Mushroom Risotto with Peas Ingredients
• 3 • 3 cups (8 • 1/3 cup • 2 • 1 3/4 • 4 cups • 3/4 • 1/2
tablespoons ounces) sliced cloves cups chicken cup teaspoon
olive oil sliced shallots garlic, uncooked broth dry ground
mushrooms or minced arborio white black
chopped or rice wine pepper
onion pressed
Preparation
1. Warm oil in a large skillet over medium heat. Add mushrooms, shallots and
garlic. Saute for 5-7 minutes, stirring occasionally, until mushrooms are
lightly browned and the liquid from the mushrooms is evaporated.
2. Stir in uncooked rice and cook for an extra minute.
3. Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and
pepper.
4. Cover and cook on low heat for about 2 3/4 hours or on high heat for 1 1/4
hours or until rice is fork tender.
5. Stir in peas and top with cheese. Serve immediately.
Creamy & Cheesy Crockpot Chicken and Rice
Ingredients
• 16oz tub of sour cream
• 8oz bag of shredded cheddar cheese
• 8oz bag of shredded mozzarella cheese
• 5-6 boneless, skinless chicken tenderloins (or use 2-3 breasts if that’s what you
have one hand)
• 2 cups of uncooked rice
• 3 cups of water
• 12oz bag of frozen broccoli
Preparation
1. Spray your crockpot with non-stick spray and place chicken in a single
layer on the bottom.
2. Cover chicken with sour cream.
3. Layer shredded cheddar cheese on top of sour cream.
4. Add rice next.
5. Cover rice with water (pour slowly to be sure and coat rice thoroughly).
6. Layer broccoli on top of rice and water.
7. Top with shredded mozzarella cheese.
8. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
9. Serve and enjoy!
Slow-Cooker Roasted Vegetable Lasagna
Ingredients
For roasted vegetables:
• oil
• salt and pepper
• 1 medium zucchini, cut into 1/4″ rounds
• 2 small or 1 large eggplant, cut into 1/4″ rounds
• 2 red, orange, purple or yellow bell peppers, cut crosswise into 1/4″ slices
For marinara sauce:
• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 2 large or 4 small carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 2 14 oz. cans diced or whole tomatoes with juice, pureed in a blender or food
processor
• 1 14 oz. can tomato sauce plus 1/2 can of water
• For bechamel:
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups whole or 2% milk
• 1/2 tsp. salt
For noodles and cheese:
• 1 package lasagna noodles
• 1 lb. mozzarella, shredded
Preparation
1. Preheat oven to 400 degrees F. Line two baking sheets with the sliced
veggies and drizzle with a little oil and sprinkle with salt and pepper. Roast
for 20-30 minutes.
2. The zucchini will take a little longer.
3. Set aside until ready to use.
For marinara sauce:
1. Heat a little oil in a 4 quart pot. Add the onion, carrots and celery. Saute
until they start to soften.
2. Add the pureed tomatoes and tomato sauce. Lower heat and allow to
simmer for 20-30 minutes while veggies are roasting. Set aside until ready
to assemble lasagna.
For bechamel:
1. In a medium saucepan over medium-high heat, melt butter. When foaming
subsides, add the flour and cook, stirring constantly for one minute.
2. Whisk in the milk. Let sauce come to a simmer. Add the salt and cook,
stirring occasionally, until thickened, about 5-10 minutes. Set aside until
ready to assemble lasagna.
For assembly:
1. Layer this way: about 1/2 cup sauce on bottom of slow cooker
2. 3-4 noodles, broken to fit as needed
3. vegetables in a single layer
4. another 1 1/2 cups tomato sauce
5. heaping 1/2 cup bechamel
6. 1/5 of the shredded cheese
7. Repeat 3 times. (I did eggplant, zucchini, peppers, zucchini)
8. After you place the last layer of noodles, spread the remaining bechamel
over the top and sprinkle with remaining cheese.
9. Place in slow cooker base and cook on low for 3-4 hours or high for 1 1/2
to 2 hours. Let rest for about 20 minutes before serving.
Cheesy-Spinach Crab Dip
Ingredients
• 1 1/2 cups lump • 4 ounces shredded
crabmeat, 50% reduced fat
drained and shell jalapeño cheddar
pieces removed cheese (about 1
cup) $
• 3 ounces grated
fresh Parmesan
cheese (about 3/4
cup) $
• 1/2 cup fat-free
milk $
• 1/2 cup grated • 1/2 cup canola
onion (about 1/2 mayonnaise $
large onion)
• 1 • 1/2 • 2 • 1 (10-ounce) • 1 (8-
tablespoon sherry teaspoon ground garlic package frozen ounce)
vinegar red pepper cloves, chopped spinach, tub fat-
minced thawed, drained, free
and squeezed dry cream
cheese $$
• 1 (8-ounce)
carton fat-free
sour cream $$
• 1 teaspoon grated
lemon rind
Preparation
1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover
and cook on LOW for 2 hours. Stir in lemon rind.
2. Flavor Tip: For those who like their dips hot and spicy, increase the ground
red pepper or add crushed red pepper for an additional kick.
CRUSTLESS LEMON STRAWBERRY SLOW COOKER CHEESECAKE
Ingredients
• Cheesecake
• 12 ounces softened cream cheese
• ½ cup white sugar
• 2 TBS lemon juice or ½ tsp lemon essential oil
• 1 TBS gluten free or all-purpose flour
• ½ tsp vanilla
• ½ cup dairy sour cream
• 3 eggs beaten
• 2 tsp lemon zest
• Strawberry Swirl
• ½ cup strawberry jelly
• 2 TBS water
• ½ tsp lemon juice
• Additional
• 1 cup warm water
• fresh berries and whipped cream for garnish
Preparation
1. Spray 4-6 1 ½ inch deep or deeper ramekins with non-stick cooking spray
2. In a large mixing bowl, beat cream cheese, sugar, lemon juice or lemon
essential oil, flour, and vanilla on medium speed until combined.
3. Beat in sour cream until smooth
4. Slowly, beat eggs on low speed until combined
5. Stir in lemon zest, and stir in to the cheesecake mixture.
6. Combine the ingredients for the Strawberry Swirl, dollop over the
cheesecake mixture and swirl in with a skewer.
7. Cover ramekins with tin foil.
8. Place ramekins into crock pot and pour water around them, try not to let
them touch if you can help it.
9. Cook on high heat setting for 1½ to 2 hours until center is set
10. Cool completely on wire rack, chill 4-24 hours before serving
11. Serve with fresh berries and whipped cream
Triple Chocolate-Peanut Butter Pudding Cake Ingredients
• Nonstick• 1 • 1/3 • 2 • 1 ½ • ½ cup
cooking cup all- cup tablespoons unsweetened teaspoons baking chocolate
spray purpose sugar cocoa powder powder milk or
flour regular
milk
Preparation
1. Lightly coat the inside of a 3 1/2-or 4-quart slow cooker with cooking spray
or line the slow cooker with a disposable liner; set aside.
2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa
powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just
until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts.
Spread batter evenly in the prepared cooker.
3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa
powder. Gradually stir in boiling water. Carefully pour cocoa mixture over
batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick
inserted into center of cake comes out clean.
5. Remove liner from cooker, if possible, or turn off cooker. Let stand,
uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding
cake into dessert dishes. If desired, top with ice cream and chocolate bar
pieces.
Slow cooker chicken curry recipe Ingredients
• 2 pounds • 1, 6oz • 1, • 1 small • 2 • 1, • 2 large • 3 • 2
boneless, can of 13.5oz onion, cups 14.5oz cloves tablespoons tablespoons
skinless tomato can of chopped of can of of honey curry
chicken paste coconut (about frozen tomato garlic, powder
breasts, milk one peas sauce minced
cut into cup) (about
bite-size 1 3/4
pieces cup)
Preparation
1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato
sauce/seasoning mixture.
4. To Freeze
5. Combine all of the ingredients in a gallon-sized freezer bag and freeze for
up to three months. When ready to cook, thaw overnight in your refrigerator
and cook in your slow cooker for 10-12 hours on low. Since the Slow
Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t
taste like leftovers!
6. Serve with white or brown rice, and enjoy!
Slow Cooker Cranberry Pork Roast
Ingredients
• 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or
“pork butt”)
• 15oz can whole berry cranberry sauce
• 1/4 cup honey
• 1/4 cup dried minced onion
Preparation
1. Combine all ingredients in your slow cooker and cook on “low” setting for
6-8 hours or until pork shreds easily with a fork.
2. Remove bones and shred meat.
3. To Freeze and Cook Later
4. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for
up to three months. When ready to eat, thaw overnight in refrigerator.
5. Add to slow cooker and cook on “low” setting for 6-8 hours or until pork
shreds easily with a fork. Remove bones and shred meat.
Slow cooker Asian chicken lettuce wraps
Ingredients
• 2 pounds of ground chicken (you can also substitute ground beef or ground
turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes
Preparation
1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6
hours or until chicken is tender.
2. Break apart chicken and serve.
3. To Freeze
4. Add all ingredients to a gallon-sized plastic freezer bag. Remove as much
air as possible, seal, and freeze for up to three months.
5. Than in refrigerator overnight and then cook in slow cooker for 4-6 hours
on “low” setting. Break apart chicken and spoon onto lettuce.
Slow cooker turkey black bean chili Ingredients
• 1 • 28oz • 2 cans • 1 can of • 1 2/3 • 2 large • 1 • 1 • 2
pound can of of petite cup cloves tablespoon tablespoon teaspoons
of tomato black diced frozen of paprika chili ground
ground sauce beans tomatoes corn garlic, powder cumin
turkey (15oz (14.5oz), minced
each), undrained
drained
and
rinsed
Preparation
1. Add all ingredients to your slow cooker.
3. Break apart turkey and stir.
4. Serve with shredded cheese and chips!
Slow Cooker Shredded BBQ Chicken Ingredients
• 1 pound • 1 cup • 2 tablespoons • 1 • 1 • 1 1/2 • 1 1/2
boneless, ketchup Worcestershire tablespoon tablespoon teaspoons teaspoons
skinless (I like Sauce + 1 chili hot sauce curry
chicken Simply teaspoon powder powder
breasts Heinz) brown
sugar
Preparation
1. Create homemade BBQ sauce by combining ketchup, Worcestershire sauce,
brown sugar, chili powder, hot sauce, and curry powder.
2. Add chicken breasts to your slow cooker and top with BBQ sauce.
3. Cover, and cook on “low” for 8 hours.
4. Shred chicken and return to slow cooker to mix with remaining BBQ sauce.
5. Serve!
Slow cooker meatball veggie soup
Ingredients
• 1 pound small • 24oz jar • 4 cups • 1 pound • 3 cups • 1 medium- • 1
meatballs of pasta low carrots, green sized medium-
(store bought sauce sodium peeled beans, zucchini, sized
or homemade) (about chicken and ends cut ends cut yellow
2.5 broth chopped off and cut off and cut onion,
cups) into bite- into bite- diced
sized sized (about 1
pieces pieces cup)
Preparation
2. Cover, and cook on “low” for 8 hours or until veggies are soft.
3. To Freeze
4. Combine all ingredients (except chicken broth) in a gallon-sized plastic
freezer bag. Remove as much air as possible, seal, and freeze for up to
three months. When ready to cook, thaw in the refrigerator overnight and
add to slow cooker with chicken broth. Cook on “low” setting for 8 hours
or until veggies are soft.
5. This soup tastes great with a piece of crusty bread on the side. Enjoy!
White Chicken Chili
Ingredients
• 3 cups • 3 16- • 1 8- • 4 cups • 16 • 1 • 2 • 4
cooked, ounce ounce chicken ounces Tablespoon medium garlic
diced cans can broth grated olive oil onions, cloves,
chicken Great chopped or Monterey chopped minced
Northern mild stock Jack
beans, green cheese,
drained chilies divided
(use hot (less
for a works
spicier too J)
version)
Preparation
1. In a large sauce pan, heat oil over medium heat. Add onions and cook until
translucent. Stir in garlic and remaining spices except salt and pepper.
2. Saute for 2-3 minutes. Add chicken, beans, chilies, broth, and 12 ounces
cheese. Simmer over low heat for 15 minutes, stirring occasionally.
3. Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with
remaining cheese.
4. Serves 6-8

Freezer-to-Crockpot Chicken Fajitas Ingredients
• 2 • 2 bell • 1 • 2 • 1 • 1 • 1
pounds peppers, small cloves tablespoon tablespoon apple tablespoon chili
of sliced yellow of honey cider vinegar powder
boneless onion, garlic,
skinless peeled minced
chicken and
breasts, sliced
fat
trimmed
To Freeze:
and “use-by” date.
2. Add all ingredients.
3. Remove as much air from the bag as possible, seal, and lay flat in your
freezer for up to three months.
Preparation
1. The night before cooking, move the frozen bag to your refrigerator to thaw.
The morning of cooking, pour contents of freezer bag into your crockpot
and cook on “low” setting for 6 hours or until chicken is tender. Shred
chicken and serve with cooked onions and peppers.
Crockpot chicken philly cheesesteak Ingredients
• 3 • 1 cup • 2 • 1 • 3 bell • 1/2 • 1 clove• 6 slices of
tablespoons chicken pounds large peppers teaspoon of provolone
corn starch broth boneless onion; (the black garlic, cheese
skinless sliced more pepper minced
chicken colorful
breasts, the
cut into better),
strips cut into
strips
Preparation
1. Mix corn starch into chicken broth.
2. Place all ingredients EXCEPT for cheese in crockpot.
3. Cook on “low” setting for 6 hours, or until chicken is cooked through and
peppers are soft.
4. Lay cheese over mixture.
5. Cook on “low” for additional 10 minutes or until cheese is melted.
6. Serve on a fresh, hot roll.
7. You can use as much or as little of the sauce as you would like, depending
on how soggy you like your roll. I also like to serve it on the side and use it
as a dip. Best served with homemade sweet potato fries!
8. To Freeze
9. Label your freezer bag. Mix corn starch into broth. Add all ingredients
EXCEPT for cheese• to bag. Remove as much air as possible, seal and lay
flat in your freezer for up to three months. When ready to cook, thaw, pour
the contents of freezer bag into crock pot and cook on “low” setting for 6
hours. Lay slices of cheese over mixture and cook an additional 10 minutes
on “low” setting. Serve on a fresh, hot roll.
10. •cheese & rolls can be frozen in separate freezer bags if you want to prep
everything at once or make sure that you have all of the ingredients on hand
when you decide to cook this meal.
FREEZER CROCKPOT BEEF STEW
Ingredients
• 2lb, • 3 • 2 celery • ½ • 2 • 1 • 1 • ½ • ¼
grass- carrots, ribs, onion, teaspoons teaspoon bay teaspoon teaspoon
fed beef peeled chopped chopped dried dried leaf salt pepper
chuck and thyme rosemary
roast, chopped
fat-
trimmed
and cut
into
bite-
sized
pieces
Preparation
and "use-by" date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer
bag, adding the beef to the bag last so it's the first ingredient poured into the
crockpot.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold
water.
5. Add to crockpot with beef broth and cook on "low" setting for 8 hours or
until carrots are soft.
6. Remove the bay leaf and enjoy!
Slow Cooker Beef Roast and Carrots
Ingredients
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best
cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and chipotle
seasonings) or 3 tablespoons of your favorite homemade seasoning mix
Preparation
1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with
a fork.
3. To Freeze and Cook Later
4. Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to eat,
thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until
meat easily pulls apart with a fork. Shred meat and serve.
5. I think what I love most about this slow cooker beef roast and carrots is
how flavorful the beef and carrots become. My husband and I could easily
eat a pound of the carrots between the two of us, and our three-year-old and
baby love them. (Our four-year-old prefers raw carrots. She doesn’t know
what she’s missing!)
6. Serve with rice, biscuits, or a big side salad. YUM.
Mushroom spinach crockpot stroganoff Ingredients
• 1 • 10oz baby • 12oz white • 1 • 2 • 1/2 cup • 8oz • 2
tablespoon portobello mushrooms; medium cloves broth sour tablespoons
butter mushrooms; quartered onion; of (vegetable, cream ketchup
quartered diced garlic; chicken or (1
minced beef) cup)
Preparation
1. Place butter, mushrooms, onion and garlic in crockpot.
2. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire
sauce, black pepper, and paprika.
3. Pour mixture over mushrooms.
4. Cook on “low” for 7 1/2 hours.
5. Add cream cheese and spinach.
6. Cook on “low” for 1/2 hour or until everything is heated through and
spinach is wilted.
7. Serve your mushroom spinach crockpot stroganoff with egg noodles and a
big green salad. Yum.
Crockpot greens & beans
Ingredients
• 8oz dried cannellini beans•, rinsed
• 32oz chicken or vegetable broth (4 cups)
• 64oz water (8 cups)
• 1 tablespoon extra virgin olive oil
• 3-5 cloves of garlic, sliced or minced
• 1/2 teaspoon sea salt
• Pinch of sugar (literally pinch the sugar…it will be just enough to take away
any bitterness from the garlic)
• 1 head of escarole, chopped
• 1 hearty handful of kale, chopped
• Freshly grated Parmesan cheese, for topping
Preparation
1. Place all ingredients except greens and parmesan cheese in the crockpot.
2. Cook on “low” setting for 6-8 hours, or until beans are tender.
3. Add greens, stir, and continue to cook on “low” for 1/2 hour.
4. Serve in soup bowls and top with freshly grated Parmesan cheese.
5. The only side dish you need is a big loaf of crusty bread…oh, and maybe a
nice glass of red wine!
Crock-Pot Mongolian Beef
Ingredients
• 1½ • 2 • ½ Tsp • 2 • ¾ • ¾ • ¾ cup • ¼ cup • ½ cup • 3 med
lbs Tbsp minced Cloves cup cup brown cornstarch shredded green
beef olive ginger garlic, soy water sugar carrots onions,
flank oil minced sauce chopped
steak,
cut
into
strips
Preparation
1. Coat the beef flank steak in starch. Add beef flank steak & rest of
ingredients to gallon sized zip-lock bag. Seal closed and place in freezer.
2. When ready to use, thaw in fridge for 24 hours. Empty contents into crock-
pot and cook on high for 2-3 hours or low 4-5 hours.
Beef Stew
Ingredients
• 2 lbs • 1 • 1 tsp • 1 med • 2 • 2 cups • 4-5 • 6oz • 32 • 2 tbsp
beef tsp petter onion, celery baby small can oz Worcestershire
stew salt chopped ribs, carrots red tomato beef sauce
meat, sliced potatoes, paste broth
cut cut into
into bite
bite- sized
sized pieces
pieces
Preparation
1. Combine all ingredients except flour, water, peas, & corn in gallon sized
ziplock bag. Seal & place in freezer.
2. When ready to use thaw in fridge for 24 hours. Empty thawed contents into
crock-pot and cook on low for 10 hours or high 6-7 hours. About 30
minutes before serving mix the flour and water together, and pour into
crock-pot. Mix well.Add in frozen corn & peas. Cover and continue
cooking for 30 minutes.
Crock-Pot Pineapple Chicken Ingredients
• 3-4 • 1¼ • ¼ • ½ cup • ½ cup • 2 tbsp • 1 tbsp • 1 16oz
boneless cup cup pineapple ketchup Red mustard can
skinless white soy juice (can use Wine crushed
chicken sugar sauce juice from Vinegar pineapple
breasts crushed or
pineapple pineapple
can) tidbits
Preparation
1. In a small saucepan over medium heat, mix together sugar, soy sauce,
pineapple juice, ketchup, vinegar, and mustard. Bring to boil and cook until
well combined, about 3-4 minutes. Set in fridge to let cool.
2. Once cooled combine all ingredients in a gallon sized ziplock bag. Seal
closed and place in freezer.
3. When ready to use thaw in fridge for 24 hours, place thawed contents in
crock-pot and cook on low for 7-8 hours or high for 4 hours.
4. Serve over rice.
Crock-Pot Thai Peanut Chicken Ingredients
• 4 • 1 red • 1 white • ½ cup • 1 • ½ cup • ¼ • ½ • crushed
boneless, pepper, onion, creamy lime, vegetable cup tbsp peanuts
skinless diced chopped peanut juiced broth soy cumin
chicken butter sauce
breasts
Preparation
1. In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce,
and cumin, place in gallon sized ziplock bag. Add in chicken and peppers,
seal closed, and place in freezer.
2. When ready to use, thaw in fridge for 24 hours. Empty thawed contents into
crock-pot and cook on low for 3-4 hours.
3. Remove from slow cooker and serve over rice.
4. Top with peanuts, scallions, and cilantro.
Creamy Italian Chicken Ingredients • 3-4 boneless, skinless chicken
breasts • 8oz cream cheese, softened • can cream of chicken • dry
packet of Italian Seasoning Preparation 1. Mix together softened cream
cheese, cream of chicken and Italian Seasoning in a bowl. Once mixed, place
in gallon sized ziplock bag with chicken. Seal and place in freezer.
2. When ready to use thaw in fridge overnight. Place thawed contents in
crock-pot and cook on low for 4-6 hours.
Crock-Pot Cheesy Chicken Spaghetti Ingredients • 16 oz spaghetti,
cooked • lb Velvetta Light cheese • cups cooked, chopped chicken
• can cream of mushroom soup • can cream of chicken soup • can
petite diced tomatoes • 4oz can mild green chilies • cup mushrooms
chopped • ½ cup water • small onion, diced Preparation
1. Combine all ingredients in gallon sized ziplock bag, seal closed and
place in freezer.
2. When ready to use thaw in fridge for 24 hours.
3. Empty thawed contents into crock-pot and mix well.
4. Cook on low for 2-3 hours. Stir before serving.
Crock-Pot Sweet Potato Basil Soup Ingredients • 2 sweet potatoes, or
yams peeled and diced • ½ yellow onion, sliced • 14oz coconut milk
• cup vegetable broth • garlic cloves, minced • tbsp dried basil
• salt & pepper, to taste Preparation 1. Combine all ingredients in
gallon sized ziplock bag, seal and place in freezer. When ready to use thaw
in fridge for 24 hours. Empty thawed contents into crock-pot and cook on
high for 3 hours.
2. Pour contents into blender or food processor and puree mixture until
smooth.
Creamy Crockpot Tortellini Soup Ingredients • 24 oz jar spaghetti sauce
• ½2 cups water • 1/4 cup diced onion • 3-4 garlic cloves, minced
• 1/2 cup diced carrots • 1lb ground beef, browned • 4 cups of
loosely packed fresh spinach leaves • 4 cups beef broth • 8 oz cream
cheese, cut into 1 inch cubes • 8 oz sliced fresh mushrooms • 16 oz
refrigerated cheese tortellini (you can also use frozen, just add 30 more
minutes to cooking time) Preparation 1. Combine spaghetti sauce, water,
meat, onions, garlic, carrots, spinach, cream cheese, beef broth, and
mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH for 5
hours.
2. Before adding in tortellini, take a whisk to your soup to break up any
chunks of cream cheese. Stir in tortellini. Cover and cook for 20-30 minutes or
until tender and hot. (If using frozen tortellini, I would cook for about 45 more
minutes, or until tender and hot)
The Best Crockpot Minestrone Soup Ingredients • 1 can (14.5 oz) diced
tomatoes • 2 cups carrots, chopped • 2 cups potatoes, chopped • 1.5
cups celery, chopped • 1 white onion, diced • 3-4 cloves garlic, minced
• 1 Tablespoon Italian seasoning • 1 teaspoon salt • 1/2 teaspoon
pepper • 2 bay leaves • 4 cups vegetable stock ( I prefer low sodium
broth) • 2 cups water • 3 cups V8 ( or tomato juice) • 1 can (15 oz)
red kidney beans, drained and rinsed • 1 can (15 oz) cannellii beans,
drained and rinsed • 1½ cups zucchini, diced • 1 cups tubular (ditalini)
pasta • 1 can (15 oz) green beans, drained Preparation 1. Place your
diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian
seasoning, salt, pepper, bay leaves into your crockpot.
2. Add in vegetable stock, water, and V8. Cover and cook on LOW for 6-8
hours or 3-4 hours on HIGH.
3. After cooking time is up, add in red kidney beans, cannellii beans,
zucchini, green beans and pasta , and cook on high heat for an additional 10-15
minutes until pasta is tender.
4. Serve with your favorite crackers, salad or warm bread!
Slow Cooker Nacho Grande Soup Ingredients • 1 lb ground beef • 1
medium onion, diced • 1 clove garlic, minced • 1 (1 oz) package taco
seasoning (I used low sodium) • 1 (10.75 oz) can condensed cheddar
cheese soup • 1 (10 oz) can diced tomatoes and green chilis, undrained (I
used mild Rotel) • 1 1/2 cups milk (I used 1%) • 1 cup shredded
cheddar cheese • 3 cups V8 ( or tomato juice) • 1 can (15 oz) red
kidney beans, drained and rinsed • 1 can (15 oz) cannellii beans, drained
and rinsed • 1½ cups zucchini, diced • 1 cups tubular (ditalini) pasta
• 1 can (15 oz) green beans, drained Preparation 1. In a skillet, cook
ground beef, onion, and garlic over medium-high heat until thoroughly
cooked; drain. Spray slow cooker with non-stick cooking spray. Place
cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese
soup, tomatoes, milk, and shredded cheese. Stir together and cook on low
for 3-4 hours. This soup can also be kept on a warm setting for an
additional 4 hours (I have a digital clock on my slow cooker and as soon as
it is done cooking for the set amount of time, it automatically switches to the
warm setting). Stir before serving. Top individual servings with crushed
tortilla chips, shredded cheese, and any other toppings you want.
Tostadas Ingredients
• 4 chicken breast • 1 packet of taco • 1 packet of ranch • 14 ounces of
(about 1 1/2 lbs) seasoning dressing chicken broth
Preparation
1. Put chicken breasts, taco and ranch mixes and chicken broth in crock pot.
2. Set crock pot on low for 5 hours.
3. After 5 hours, shred chicken with 2 forks.
4. Replace lid and continue cooking on low for 30 more minutes.
5. Serve shredded chicken on a tostadas, tacos burritos or salad, with your
favorite toppings!
Crockpot Taco Pasta Bake
Ingredients
• 1 cup Water
• 1 (1oz) package Taco Seasoning
• 1/4 cup white onion, diced
• 1 (8oz) packet of Old El Paso® Chile and Roasted Garlic Cooking Sauce (or
favorite taco/enchilada sauce)
• 4 oz cream cheese, soften and cut into 1 inch pieces
• 3 cups Medium Sized Shell Noodles, Cooked
• 2 cups Cheddar Cheese, Shredded
Preparation
1. Cook ground beef over medium-high heat, stirring frequently, until beef is
thoroughly cooked and drain. Place cooked beef, beef broth, water, taco
seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile and Roasted
Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir
until well combined.
2. Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left,
cook and drain pasta as directed on package. Uncover crockpot and stir in
pasta and shredded cheese. Stir until well combined. Continue to cook,
uncovered for 10-15 more minutes, or until cheese has melted.
3. Top with optional sour cream, salsa or shredded cheese and enjoy!
Easy Crockpot Chili
Ingredients
• 1 lb • 2 (15 oz) • 1 (14.5 • 1 (14.5 • 1 packet • 2 • cheese • corn
ground cans dark oz) can oz) can of chili cups for chips
beef, kidney of tomatoes seasoning water topping for
browned beans, tomato topping
drained sauce
Preparation
1. After beef is browned, and grease drained, place in crockpot. Add in kidney
beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well
combined.
2. Cook on LOW for 6-7 hours or HIGH for 4 hours.
3. Serve with your favorite chili toppings, such as cheese, sour cream or corn
chips!
Honey Garlic Crockpot Meatballs Ingredients
• 1/4 cup • 1/3 cup • 1/2 cup • 2 TB • 3 cloves • 1 (28oz) bag fully
brown honey ketchup soy garlic, cooked, frozen
sugar sauce minced meatballs
Preparation
1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce
and garlic.
2. Place frozen meatballs in a 3-4 quart crockpot and pour sauce over
meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4
hours, stirring occasionally.
3. Use as an appetizer or serve over rice for a meal!
Baked Potato Soup
Ingredients
• 4 • 1 • 5 whole • 7 Cups • 1/4 • 16 • Toppings: Sour
pounds white garlic Chicken Teaspoon ounces Cream Grated,
of onion, gloves broth Black 1/3 less Cheddar Cheese,
potatoes small (keep Pepper fat cream Green Onion,
dice them cheese (2 Cooked Bacon,
whole) blocks) crumbled
Preparation
1. Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion,
black pepper and chicken broth to slow cooker. Cook on low for 8 hours.
2. You are now going to blend about 2/3's of the soup with the cream cheese
in your blender, you may need to do this in batches.
3. Season the soup with salt to taste.
4. Serve with desired toppings.
Crockpot Stuffed Pepper Soup Ingredients
• 2 lbs • 2 green • 2 (15 oz) • 1 (15 • 32 oz of • 1 cup• 1 • 2 • 3-4
ground bell cans oz) beef broth of small TBSP cloves
beef (or peppers, diced can of (or veggie water onion, brown of
soy diced ( tomatoes, tomato broth for diced sugar garlic,
crumble about 1 undrained sauce vegetarian) minced
for cup)
vegetarian
version)
Preparation
1. Brown and drain grease from the ground beef and place in slow cooker.
2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar,
water, salt and pepper to slow cooker. (basically everything but your
cooked rice) Cover and cook on low 6-8 hours.
3. When about 30 minutes are left , add in your cooked rice, recover and
continue cooking until time is up.
4. Serve with some Italian bread for dipping.
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1825

Crock Pot Recipes: 5 Years of Crock Pot Recipes

This is a personal dieting plan and it is completely detached to any

Except as specifically stated in this book, neither the author or

This book provides content related to educational, medical, and

Thank you for reading so far, and welcome to a

Now sit back, relax, and enjoy the most

1. Substitute peach or other pie filling

1 8-ounce can reduced-sodium tomato sauce

1 teaspoon ground chipotle chile

2 teaspoons Garlic Powder

2 tablespoons Apple Cider Vinegar

2 Gallon Freezer Bags

1 tsp dried thyme

3 cups cauliflower florets

4-6 hours on low

For serving: whole grain crackers, or mini appetizer-sized slices of rye or

(only make the chicken part of this recipe)

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