APPETIZERS

Pizza Fondue
*1 pkg (16 oz) processed cheese spread loaf (Velveeta), cut into cubes *2 cups shredded mozzarella cheese (8 oz) *1 jar (28 oz) spaghetti sauce *1/2 cup beef broth *1 loaf Italian bread, cut unto 1-in. cubes 1.Spray crockpot w/ cooking spray 2.Mix cheeses, spaghetti sauce & beef broth 3.Cook on high 45-60 min.-stir until cheese is smooth 4. Scrape sides w/ rubber spatula, turn to low 5. Serve bread w/ wood picks/fondue forks This is always a big hit when I bring it for potlucks/holidays. I just put a ladle in it and people scoop some onto their plate and dip the bread in it. Submitted by JLMURDO

Grape Jelly Meatballs (good for appetizers)

1 bag of frozen meatballs 1 jar of Heinz Chili Sauce 1 jar of grape jelly Throw it all in the crockpot and cook on high for 4 hours. Serve with toothpicks... yummy! Submitted by amom4evr

SOUPS

Potato Soup
5 lb of potatoes peeled and raw 1 can cream of chicken soup 2 cans chicken broth 1/2 pound cooked bacon 1 package cream cheese 1 onion Cook for 7-8 hours in crock pot on low. Freezes really well! Submitted by Mrstancos

Seafood Chowder
1 quart half-n-half 1/2 c butter 1 bag frozen hash browns (32 oz) 3 cans whole white potatoes, drained & cubed (12 oz each) 2 cans cream of mushroom soup, undiluted (10-3/4 oz each) 1 onion, minced 1 t salt 1/2 t pepper 4 cans minced clams (6 oz - 3 drained, 1 w/juice) 1 can shrimp, drained & rinsed (6 oz) 1 can crabmeat, drained (6 oz) 1 can sliced water chestnuts Combined half & half, butter, potatoes, soup, onion, salt & pepper - mix well. Add clams, shrimp, and crab - gently stir Cover and cook on low for 4-5 hours. Submitted by mom2DA

Crockpot Chicken Tortilla Soup

Ingredients: 4 Chicken breast halves 3/4 cup chopped cilantro 1 clove garlic, minced 2 Tbs ground cumin 1 medium onion, chopped 1 cup salsa (mild, medium, or hot - which ever you prefer) 2 Tbs butter or margarine 1 10 oz can rotel tomatoes 2 14.5 oz cans chicken broth 1 14.4 oz can chopped stewed tomatoes "garnishes" Monterey jack cheese shredded, sour cream, white corn tortillas - toasted and cut into 1/4 in squares (I just using white corn tortilla chips), **note** I also add a can of black beans (drained) and a can of corn (drained). 1. Boil, debone, and shred chicken (I did this the night before) 2. Saut garlic and butter. 3. Add onion and cilantro to saut pan, saut for another 2 minutes until onion clear. 4. Combine all ingredients (except for "garnishes") in slow cooker, cover and cook on low for 8-10 hours. Serve and garnish w/ cheese, sour cream, and corn tortillas (to taste). Submitted by phxmommy1111

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 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 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas 1 tablespoon vegetable oil Shredded cheddar cheese Sour Cream 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Sprinkle cheddar cheese and dollop of sour cream on soup. Submitted by carolb34

Crock Pot Chicken Tortilla soup

3 cans chicken broth (100% FF) 3 cans cream of chicken soup (98% FF) 3 chicken breasts 1 can Rotel Mrs. Dash original seasoning salt and pepper to taste Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash's seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot prior to serving. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.). Submitted by melziemom04

Potato and Ham Soup

2 cans corn (drained) 2 sticks of butter 2 cans cream of potato soup 2 cans (use soup cans) of regular milk Cubed Ham (I buy those cheap turkey hams, they are so yummy and flavorful) Salt and pepper to taste To crockpot, add corn, soup, milk and cubed ham. Stir, then add sticks of butter on top. I cover the top with pepper (ham is salty enough for me), stir a little and let cook for about 3-4 hours. YUMMOLA. Serve with some crusty bread and it's great. My girls LOVE it and it only costs about $6 to make everything :o) Submitted by tlover94

10

Hamburger Soup
1 lb Ground Beef Pepper 1 tsp Salt 3 Cups Water 1 Cup Tomato Juice 1 Medium Onion Chopped Cup Carrots thinly sliced Cup Chopped Celery 1 Cup Diced Potatoes 2 Tablespoons uncooked rice Brown beef in skillet. Chopping into bite size pieces as it brown. Drain and add 3 cups boiling water. Add reaming ingredients and simmer for 30 minutes or until the vegetables are tender. Submitted by momto2cuties

11

Lasagna Soup
lb Ground Beef 5 Cups Water 2 Cans Stewed Tomatoes 1 Can Corn, drained Garlic Powder or Salt Italian Seasoning 1 Chef Boyardee Lasagna Kit Mozzarella Cheese In large pot brown meat and then drain. Add meat, water, tomatoes, corn, sauce and cheese from kit into pot. Same pot that you cooked the meat in. Add seasoning as desired. Bring mix to a boil. Break up noodles and add to pot. Boil for 10 min. (Covered or uncovered.. If you have a lid w/ a vent, use it or use a regular lid vented on the side. Top with mozzarella cheese. Submitted by momto2cuties

12

Vegetable beef soup

1.5 lbs lean ground beef 2 large bullion cubes (or 4 small) 1 pkg frozen seasoning blend 3-4 cups water 1 15 oz can diced tomato 1 pkg frozen mixed veggies Salt and pepper to taste Cut up fresh veggies your choice (Onions, red and green bell pepper, celery) Parsley 2 tsp tomato paste *Optional** I cut up red potatoes and add these in about 30 mins on high before serving. Brown ground beef with seasoning blend (or you can chop up your own). Drain. Place beef and onion mix in crockpot Add frozen veggies, and the rest of the ingredients. Cook on low about 4-6 hours. Serve over rice with a wedge of cornbread. Submitted by mbtmom2000

13

Pepper Steak Soup

Pepper Steak Leftovers (including rice) Tomato Juice (I usually use a large jug and add until I like the consistency) 1 Can Green Beans, with liquid 1 Can Corn, with liquid 1 Can Peas, with liquid Kitchen Bouquet, Bullion, Season Salt to taste Mix it all together in a big pot on the stove and heat! You could really use any canned veggie you like, and even experiment with fresh or frozen. It also freezes beautifully to make soup for those surprise cold days or when there's nothing else planned! These have been family faves since I was a kid and are now faves of my husband and his family too! Submitted by RalphiesMama

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CHICKEN

15

Chicken Rice Dish

1 cup cooked rice 10 3/4 oz. can cream of chicken soup 1 cup chicken broth 4 chicken thighs, partially cooked 10 oz. package frozen broccoli 1. Combine rice, soup, broth, and chicken thighs. Place mixture in Crock Pot. 2. Cover. Cook on Low 4 hours. 3. During the last hour of cooking, stir in broccoli. Submitted by HeidiDS

16

Chicken and Rice Casserole

10 3/4 oz. can cream of celery soup. 2 oz. can sliced mushrooms, undrained. 1/2 cup long grain rice, uncooked 2 boneless-skinless chicken breasts 1 Tbsp. dry onion soup mix 1. Combine soup, mushrooms, and rice in greased Crock Pot. Mix well. 2. Layer chicken breasts on top of mixture. Sprinkle with onion soup mix. 3. Cover. Cook on LOW 4-6 hours Submitted by HeidiDS

17

Chicken Stew
3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces 1/2 teaspoon olive oil 3 cloves garlic, crushed 1/2 cup water 1 can condensed cream of celery soup 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon Italian-style seasoning 1 apple - peeled, cored and cut into eighths 3 small red potatoes, cut into eighths 1 onion, cut into eighths 1 (1.25 ounce) envelope dry onion gravy mix 1. Heat oil in a large skillet over medium high heat. Saut garlic and chicken until lightly browned. 2. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together. 3. Set heat on Low setting and simmer slowly for 6 to 8 hours Submitted by HeidiDS

18

Slow Cooker Chicken Casserole

1/2 cup butter 1 (16 ounce) package frozen mixed vegetables, thawed 2 (10.75 ounce) cans condensed cream of chicken soup 2 (10.75 ounce) cans condensed cream of mushroom soup 3 teaspoons garlic powder 3 teaspoons onion powder 3 (3 ounce) packages chicken flavored ramen noodles 6 skinless, boneless chicken breast halves, cut into bite size pieces 1 Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW. 2 Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve. Submitted by HeidiDS

19

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. 2 Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Submitted by HeidiDS

20

Slow Cooker Chicken Cacciatore

6 skinless, boneless chicken breast halves 1 (28 ounce) jar spaghetti sauce 2 green bell pepper, seeded and cubed 8 ounces fresh mushrooms, sliced 1 onion, finely diced 2 tablespoons minced garlic 1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. 2 Cover, and cook on Low for 7 to 9 hours. Submitted by HeidiDS

21

Chicken n dumplings
4-5 chicken breasts, cut up or solid, place on bottom. 2 cans of cream of chicken and 4 cans of water (sometimes 5 if cooking for 8 hours). Cook on low for as long as you need, then with 30 minutes till dinner, take 2 cans of refrigerated biscuits and tear them in tiny pieces...cook on high for 30 minutes. It is delicious!

22

Sweet n sour chicken

t4-5 chicken breasts, frozen One jar apricot preserves One container Kraft Catalina dressing One packet dry onion mix Cook on low for 8 hours take chicken out and dice serve over rice Submitted by ~~MT~~

23

Cheesy Crockpot Chicken

(Weight Watchers 7.5 PTS) 2 lbs. boneless skinless chicken breasts 2 Cans 98% fat-free cream of chicken soup 1 can cheddar cheese soup 1/4 teaspoon garlic powder Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice) Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 631mg Sodium Submitted by Kerri'sKiddo

24

Salsa Chicken
(Weight Watchers 4 Points) 4 servings @ 4 points ea. 1 lb. boneless, skinless chicken breasts 1 jar salsa 2 Tbs. Flour Layer chicken and salsa in crockpot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sour cream and fat free shredded cheese. Submitted by Kerri'sKiddo

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Crockpot Chicken
Ingredients: 1 large roasting chicken Rub: 4 tsp. salt 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper 1/2 tsp. garlic powder 1/2 tsp. black pepper Directions: Combine spices in small bowl. Clean cavity well & pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed & down deep into the skin. Place chicken in sprayed crockpot. Start on high, then turn to low & continue to cook for 8 hours. Chicken can also be rubbed & placed in a plastic bag, sealed & refrigerated overnight. Submitted by phxmommy1111

26

Chicken Lasagna Florentine

2 10oz. Cans condensed reduced-fat, reduced-sodium cream of chicken soup t. pepper 1 10oz. Pkg. Frozen chopped spinach, thawed, drained and squeezed dry t. salt 1 9oz. Pkg. Frozen diced cooked chicken, thawed 1/3 C. chopped onion 1 8oz. Carton reduced-fat sour cream 1 C. low-fat milk C. grated fresh Parmesan cheese 1/8 t. ground nutmeg 9 uncooked lasagna noodles Cooking spray 1 C. shredded part-skim mozzarella cheese 1. Combine first 10 ingredients in a large bowl; stir well 2. Place 3 uncooked lasagna noodles in bottom of a 5 qt. electric slow cooked coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 C. mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 C. mozzarella cheese. 3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5 hours or until pasta is done. Yield: 8 servings (serving size: about 1 cup) WW Points: 7; Per serving: CAL 339; PRO 23.9g; FAT 12.5g (sat 6.7g); CARB 31.0g; GIB 2.0g; CHOL 62mg; IRON 2.1mg; SOD 729mg; CALC 334mg Submitted by Melbies

27

Chicken Chow Mien

6 chicken breasts without skin or 1 lb chicken tenders 6 ounces mushrooms, sliced 1 onion, sliced 3 cloves garlic, minced 1/2 cup teriyaki sauce Parsley 3 dashes Tabasco sauce (optional) Put above ingredients in a crock pot in the morning. Mix and put crock pot on low for all day cooking. Prepare rice. Put 2 handfuls of bean sprouts or 1 can, or 1 can Chinese vegetables in crockpot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and every thing can be Mix together, chow mien and rice, or server over the rice. Submitted by momto2cuties

28

CROCKPOT CHICKEN SWISS WITH STUFFING

4 chicken breasts 2 cans reduced-fat cream of chicken soup 1/4# reduced-fat sliced Swiss or mozzarella cheese 1/2 C chicken broth or water 1 box stuffing mix (stove top, etc.) 1/2 C reduced-fat grated parmesan cheese Spray the crock, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parmesan. Cheese. Cook on High for 3 1/2-4 hours or low for 7 1/2 8 Submitted by momto2cuties

29

Honey Mustard Chicken

4 boneless skinless Chicken breasts (about 1.25 lb) 1 can chicken gravy (10.75 oz) 4 Tablespoons Dijon mustard 2 - 3 teaspoons honey Put Chicken in stoneware. Mix other ingredients together & pour over Chicken. Cook on high for 6 hours or low for 8. Serve with cooked rice (in the microwave for 17 mins) and a green veggie. Submitted by Mermad

30

Chicken with Bacon, Mushrooms, and Onions

Ingredients: 1/2 pound sliced bacon, diced 1 4- to 6-pound chicken, cut up 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water) 1/2 pound small white mushrooms 1 cup frozen small white onions, thawed 6 garlic cloves, chopped 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves) 1 teaspoon kosher salt 1/4 cup water 2 tablespoons cornstarch Directions: Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken. Number Of Servings: 6 servings. Submitted by Momtla

31

Parmesan Chicken serves 6

6 tbsp butter Salt and ground black pepper to taste 1 (1 ounce) package dry onion soup mix 2 cans condensed cream of mushroom soup 1 cup converted long-grain white rice 1 1/2 cups milk 1/4 cup grated Parmesan cheese for topping 6 skinless, boneless chicken breasts Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. Remove the chicken to a heated platter; place the pan juices in a saucepan and heat, stirring often, until slightly thickened. Serve Submitted by Melissam66

32

Teriyaki Chicken
1 cup soy sauce 1 cup water 2/3 cup vinegar 3/4 cup brown sugar 1/4 teaspoon ginger 1/4 teaspoon garlic powder Add chicken (as many tenders or breasts as you like) and cook over low heat all day. Serve over rice and add broccoli or asparagus for the side dish. Add a couple TBLS flour to sauce to make thicker gravy for the rice Submitted by MomofSarahG

33

Crockpot Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves 1 package reduced-sodium taco seasoning mix 1 cup salsa 2 tablespoons cornstarch 1/4 cup light sour cream Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream. Submitted by Tbird29395

34

Chicken Stroganoff (Becky)

1 lb chicken - cut into cubes 1 package dry Italian dressing 1 8 oz package of cream cheese 1 can cream of chicken soup 1 soup can of water or milk Cook on low for 6 hours or high for 4. I add a little more liquid to mine because I like it not quite so thick. Serve over boiled egg noodles. This is really good. But I have been doubling the cream cheese and soup because I don't like it quite so meaty. I think it is better that way! Submitted by my~lil~burrito

35

Cream Cheese Chicken and Rice

4-6 boneless chicken breasts (no skin) pepper garlic salt (use your own judgment for salt and pepper) 1 packet Good Seasonings Italian Dressing 1 can condensed cream of mushroom soup 1/2 can of water Package of cream cheese Brown rice Put chicken in pot with can of soup and Italian soup mix. Add 1/2 can of water. Mix them all together. Cook on low for 5-6 hours. 1 Hour before ready, cook rice and then add to the pot. Put in the cream cheese too. Salt and Pepper. It is sort of one color at the end, so you can liven it up with fresh, cut Red and Green peppers. I love pepperoncinis Peppers and the juice adds flavor. It is a sure winner. Delish! Enjoy! Submitted by Sparkyrust

36

Chicken and Salsa

4 boneless/skinless chicken breast 1 jar salsa low all day I took the chicken and shredded/chunked it up, mixed it with brown rice I made separately and mixed in corn (gave it a sweeter taste). It was good but next time I will add 2 jars of salsa because there was barely enough to mix in. I will also add a can of drained and rinsed black beans. Submitted by lynchyk1

37

Bacon Wrapped Chicken

1 lb Chicken Breast (3-4 breast) 4 strips Bacon (4 to 8) 1 container sour cream (8 oz) 1 can cream of mushroom soup Put chicken breasts wrapped with one or two slices of bacon each in a crockpot (secure with toothpick if necessary), top with a mixture of sour cream & soup. Cook on high for two hours and then turn it down to low for another 90 minutes or so until done. Submitted by mama2j's

38

Italian Chicken and Potatoes

4 potatoes, diced 1 pound boneless, skinless chicken breasts 1/2 cup extra spicy Italian salad dressing 1/2 teaspoon pepper Place the potatoes on the bottom of the crockpot, and then drizzle with half of the dressing. Top with the chicken and drizzle with remaining dressing and pepper. Cover crockpot and cook for 6 to 8 hours on low until potatoes are tender and chicken is thoroughly cooked. This would probably taste good with some re d peppers added to it. Submitted by Tbird29395

39

Chicken Dumplings in a Crockpot

from www.allrecipes.com INGREDIENTS: * 4 skinless, boneless chicken breast halves * 2 tablespoons butter * 2 (10.75 ounce) cans condensed cream of chicken soup * 1 onion, finely diced * 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces DIRECTIONS: 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Be Nice to the Spice in a Crockpot Whole spices such as bay leaves, peppercorns or cinnamon sticks will give slow cooker items a very intense flavor if left in the pot for the entire cooking time, so use them sparingly. Ground spices as well as fresh and dried herbs, on the other hand, can lose much of their flavor if allowed to simmer for several hours in the slow cooker. It's better to add these items during the last two hours of cooking if you can manage it. Dairy products such as milk, sour cream and cheese also do not hold up well to several hours of simmering. To avoid curdling, wait until the last hour of cooking time to stir in these items. Submitted by lejulie

40

Simple Italian Chicken Breasts

This one is so tasty. You really don't need to add a lot of spices or seasoning since the sauce is already seasoned. 4 boneless skinless breasts 1 or 2 jars of Barilla Rustica pasta sauce (I use 2 because we like lots of sauce with our pasta) 1/2 cup chicken broth 1 jar sliced mushrooms parsley ** Add your favorite cheese when your serve** Spray Crockpot. Add chicken and the rest of ingredients. Cook on low 8 hours or high 4 hours. Serve over your favorite pasta. We like egg noodles or bowties. I serve this with salad and bread Submitted by mbtmom2000

41

Zesty Chicken
You will need approx 4 chicken legs and 4 chicken thighs (approx 2-2.5 lbs) 2 cans of cut tomatoes w/chili peppers (Del Monte makes these) 1/2 cup of peanut butter Skin the chicken and put into crockpot. Pour cans of tomatoes and chilies into a non-reactive bowl. Add the peanut butter and whisk together. This will be lumpy, so don't go too crazy stirring. Pour over chicken. Cook on high 4-6 hrs, low 7-9 hrs. Oh and how many of you read this recipe, stopped and said 'Peanut Butter?'. I know my husband and I sure did. hehehe! Submitted by luckycat99

42

Crock Pot Teriyaki Chicken

3 Boneless Skinless Chicken Breasts 16 Oz Pineapple Chunks In Light Syrup -- partially drained 6 Oz Teriyaki Sauce Place chicken breasts in crock pot. Add the pineapple and teriyaki sauce, cover. Cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice. NOTES: Add only the pineapple juice to the crockpot. Add the pineapple chunks near the end of cooking. Submitted by buzzberry123

43

Mexican Chicken & Rice

Add to crockpot in this order: 1 can corn 3 frozen chicken breasts Taco seasoning 1 jar (small) pace salsa 1 can black beans Cook on high 4-5 hours (or low 5-6 hours) or until chicken is done. Serve over brown rice. Top with salsa, sour cream and cheese. Submitted by ms233

44

Creamed Chicken over Biscuits

Cubed, uncooked chicken. 1 onion chopped. 4-5 cloves of garlic (more if you like) 1 can of cream of chicken soup 1 bag of mixed veggies 1 handful of rosemary (2-3 tbsp) 1 handful of thyme 1 handful of parsley 2 chicken bouillon cubes 3 glugs of white wine (3/4 cup or so) Let cook on low for 6-8 hours or 3-4 on high. Then mix in 1 small container of sour cream (fat free is fine,) and 2-3 cups of shredded cheese. I use Mexican or cheddar, depending on what I have on hand. Stir in, and top with 1 can of the big biscuits. Turn crockpot to high, and cook for 30 minutes. Do NOT remove the lid during that time. Submitted by darthastewart

45

CREAMY ITALIAN CHICKEN

4 boneless skinless chicken breast halves 1 envelope Italian salad dressing mix 1/4 cup water 1 package (8oz) cream cheese, softened 1 can condensed cream of chicken soup, undiluted 1 can (4 oz) mushroom stems and pieces, drained hot cooked rice or noodles (I really like this served over spinach fettuccini or tri color rotini pasta) Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles Submitted by gotboyz4

46

Hawaiian Chicken
4-6 boneless breasts 1 bottle barbeque sauce 1 can pineapple chucks (use a little of the sauce) Cook on low for 6-8 hours. Submitted by jenfor

47

Lemon-pepper chicken
2 boneless chicken breasts (it's just 3 off us, so that's all that we need - adjust according to your family size) lemon pepper seasoning 1 can cream of mushroom soup (98% FF) 1/2 c. canned milk 1 T chopped parsley 1 c. grated cheddar cheese Sprinkle chicken generously with lemon pepper seasoning. Place chicken in the bottom of the crockpot. Mix soup, milk, and parsley to create a sauce and pour over chicken. Cook on low 6-7 hours. 30 minutes prior to serving, add cheese. We serve over noodles or rice. Submitted by melziemom04

48

Chicken burritos
Ingredients: 1 taco/fajita seasoning packet 2 cans black beans, drained 2-3 chicken breasts 1 can green enchilada sauce Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We sometimes add rice (cooked rice to the mixture once we're reading to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken! Submitted by melziemom04

49

Wine Chicken
3 or 4 green onions 1/4 cup soy sauce 1/4 cup white wine 1 cup water chicken honey Cook all of the ingredients (except the honey) in the Crock Pot Overnight or for around 8 hours on Low. The chicken should be a nice brown color. Remove from Crock Pot and place in oven safe dish and baste with the honey and bake at 350 for 10-15 minutes. Submitted by *singersullivan*

50

TURKEY

51

Easy and Delicious Turkey Breast

4 servings 1 boneless turkey breast (thawed) 15 oz can of whole berry cranberry sauce 1 envelope dry onion soup mix 1/2 cup OJ 1/2 tsp salt 1/4 tsp pepper Place turkey in crockpot. Combine remaining ingredients; pour over turkey. Cover and cook on low 6-8 hours. Submitted by Mommy2Beth+1

52

Turkey with gravy sandwiches

Fully cooked turkey or turkey breast (for a party of say 30 people with other snacks and such I make two turkey breasts) cut into slices (it's ok if there are some chunks but the look here is more shredded turkey which happens when the slices break apart from the heating up.) Gravy - you can either use the packet gravy mix that comes in the turkey, other homemade gravy, or jarred gravy. Just layer the gravy and the turkey, with gravy on the bottom, which I think helps the turkey to not stick much. I typically do the layering of the gravy and turkey the night before then in the morning, about 6 a.m. get up and put the turkey on high, then turn down to low when it seems like it's getting quite hot. It's hot and ready by about 11:30 or noon. It helps to stir this once in a while to check on things. Once it's completely hot I turn to warm. Submitted by daffodils4u

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PORK

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Easy Crockpot Shredded Pork BBQ for sandwiches

Pork Loin or Roast Onion, chopped 1/2 can cola/diet cola 1 bottle BBQ Sauce - I use Sweet Baby Rays Add all but 1/2 bottle to crockpot. Cook 7-8 hours on low. Shred meat and add the rest of the barbecue sauce to taste! Simple, easy and outstanding! Submitted by Mommy2Beth+1

55

Crazy Crockpot Pork Chops

Ingredients for 4 servings: 4 Loin chops; lean 2 med Onions; sliced 1 tsp Butter Salt and pepper to taste Spices of your choice Preparation: Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven. Submitted by Mommy2Beth+1

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Quick Crock Pot Sausage

2 Packages of Hillshire or Eckrich Smoked Sausage 1 Large Can of Petite Diced Tomatoes (20oz) Basil, Oregano, Onion Powder and Garlic Powder to Taste Chop sausage into bite size pieces. Place in crockpot along with tomatoes and spices. Cook on low for 4-6 hours. Serve over pasta or rice. Submitted by momto2cuties

57

Garlic Pork Roast

1 tablespoon vegetable oil 1 (2 pound) boneless pork roast salt and pepper to taste 4 sweet potatoes, quartered 1 onion, quartered 6 cloves garlic 1 (14.5 ounce) can chicken broth DIRECTIONS: Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil. In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth. Cover, and cook on low setting for 6 hours. Submitted by Tbird29395

58

Jambalaya Crockpot
2 cups diced boiled ham 1 lb fresh or frozen shrimp, shelled & cleaned 2 medium onions, coarsely chopped 1 cup raw long-grain converted rice 2 stalks celery, sliced 2 tablespoons salad oil 1/2 green pepper, seeded and diced 2 whole cloves 1 can (28 ounces) whole tomatoes 1/2 teaspoon leaf thyme 1/4 cup tomato paste 1 tablespoon minced parsley 3 cloves garlic, minced Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on Low for 8 to 10 hours. One hour before serving, turn Crock-Pot to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender. Serves 4 to 6. Submitted by Tbird29395

59

Apple Rosemary Pork Tenderloin

(also from Allrecipes but I used the crock pot too...try it either way, its great!) 4 teaspoons dried rosemary 3 Granny Smith apples, cored and cut into 1 inch pieces 1 1/2 teaspoons dried thyme 1 large red onion, cut into 1-inch pieces 1 1/2 teaspoons dried marjoram 5 tablespoons brown sugar salt and pepper to taste 1/3 cup all-purpose flour 3 pounds pork tenderloin 3/4 cup maple syrup 1 (12 fluid ounce) bottle hard apple cider water DIRECTIONS: In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight. Preheat oven to 325 degrees F (165 degrees C). Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency. Slice roast, and serve with gravy. Submitted by Wattyz

60

BBQ Ribs
We have used baby back ribs or country style pork ribs. I don't think it matters what kind you use. Put ribs in crockpot and put a can of sauerkraut over the top. Cover with a bottle of BBQ sauce. Put some water in the BBQ sauce bottle and swish around and pour into the crockpot. Cook all day, I think we do 7 or 8 hours on low. This makes the best ribs. We made it this weekend and added some potato salad. You could also serve with some beans and/or a green vegetable or salad. Submitted by GriffeysMom

61

Pulled Pork BBQ

Ingredients Pork butt or shoulder roast (3-5#) 1/4 c. brown sugar 1/2 tsp. pepper 3 Tbsp. Liquid Smoke 1 tsp. salt 2 Tbsp. Molasses - find this by the pancake syrup's 1/2 c. BBQ Sauce 1/2c water Mix all the ingredients besides the roast and water together. Rub onto roast - it will be runny. Place roast in crockpot - pour any remaining rub over roast - pour 1/2c water into bottom of crockpot. Cover and cook on low all day. When ready to eat drain crockpot - remove roast into a pan and shred meat using fingers or forks if too hot. Serve with BBQ sauce, coleslaw, potato salad - whatever! Submitted by doodledoos

62

BBQ ribs.
1 bottle of Durkee Kansas Style Steak Seasoning - Can be found at Wal-Mart 1 Bottle of your favorite BBQ sauce 1-2 racks of ribs 1 large sweet onion. The night before..... Remove membrane from back of ribs. Pork and lamb ribs come with a papery membrane on the back (the concave side). I like to remove this membrane, which acts as a barrier to smoke and spice flavors. (It also tends to make the ribs a little tougher.) To do this, loosen one corner from the meat with a slender, blunt, round object, like the end of a meat thermometer or Philips head screwdriver. (Insert the point just under the membrane next to one of the ribs and wiggle it.) Grab the membrane with a paper towel or the end of a dishtowel - it's slippery, and this will give you a grip. Gently but firmly pull the membrane away from the ribs: it should come away in a single sheet. Or ask your butcher to do it. Gently rub in the Kansas City Style Steak seasoning. Use about 1 Tbs per 1 lb of meat. Coat well, and rub this into the ribs. Put into fridge overnight (about 8hrs+). When you are ready to cook, place a layer of ribs into the crockpot. Then cut a piece of onion and place a layer of onions. Place another layer of ribs and then onions until you fill your crockpot. Cook for about 10-12 hrs on low. When done, remove from crockpot. Discard onion and juices on bottom of crockpot. Place your ribs on a preheated grill and baste with your favorite BBQ sauce. Cover grill and turn grill down to a nice medium to low heat. Let sit on grill for approx 10 min until BBQ sauce is baked in. Or, I simply throw the ribs on a broiler pan, and put into the oven and broil them on low for about 10 min until sauce thickens and clings to the ribs. Submitted by luckycat99

63

Tangy Slow Cooker Pork Roast

http://pork.allrecipes.com/az/TngySlwCkrPrkRst.asp INGREDIENTS: 1 large onion, sliced 2 1/2 pounds boneless pork loin roast 1 cup hot water 1/4 cup white sugar 3 tablespoons red wine vinegar 2 tablespoons soy sauce 1 tablespoon ketchup 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 dash hot pepper sauce, or to taste DIRECTIONS: Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Submitted by Wattyz

64

Apple Glazed Pork Roast

4 pounds pork loin roast 6 apples 1/4 cup apple juice 3 tablespoons brown sugar 1 teaspoon ground ginger Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done. Submitted by mama2j's

65

Cranberry Pork Roast

1 boneless rolled pork loin roast (any pork roast will do) (2.5 pound) 1 can jellied cranberry sauce (16 ounce) 1/2 cup sugar 1/2 cup cranberry juice (not cocktail) 1 teaspoon dry mustard 1/4 teaspoon ground cloves 2 tablespoons cornstarch 2 tablespoons cold water 1. Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. 2. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. 3. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Submitted by mama2j's

66

Sausage n Sauce
2 lbs Italian Sausage cut into 1 inch pieces 1 jar of any flavor pasta sauce combine in crockpot cook on low 6-7 hours serve with toothpicks Submitted by JebandMadeline'sMommy

67

Boneless pork chops with bell peppers and rice

4 -6 boneless pork chops 2 cans 99% fat free chicken broth 1 pkg Birdseye frozen bell pepper strips/onion medley 1 can low fat Cream of Celery soup 1 can low fat Cream of Mushroom soup 1 pkg Italian dressing seasoning mix 1 to 1.5 cups of rice *If you don't like Italian dressing mix, you can substitute with some other seasoning. I have used lemon pepper ** Spray crock pot with Pam. Add pork chops, onion/bell pepper mix, rice, seasoning mix, soup~ stir. Pour chicken broth in and stir well. Cook on low 8 hours or on high for 4 hours. I serve with green beans and a roll Submitted by mbtmom2000

68

Sausage & Peppers

1 19.76 oz. pkg. of Johnsonville Italian sausage (spicy or mild) 1 onion, roughly chopped 2 green bell pepper, seeded and cut into strips 1 lg. can crushed tomatoes 3 small cans of tomato sauce 2 tsp. Italian seasonings 2 Tbsp. brown sugar or white sugar Salt/pepper to taste Combine all ingredients in crock pot and cook for 6-8 hours on low. Serving suggestions: You can serve over pasta or on a toasted hoagie roll with melted mozzarella cheese. You can also freeze what if left of the sauce and then defrost, add ground beef and use it as a spaghetti sauce. Submitted by Bigfruitloop

69

Pulled Pork BBQ

1. Take 1 pork loin - fatty side up and put into crockpot. 2. Add 1 can of chicken broth 3. Cook for 12 hrs on low. 4. Once cooked, remove loin from crock. Scrape any excess fat away from pork. 5. Dump all liquid from crockpot - if there is a few tablespoons left over, it's ok, crock just needs to be mostly empty, but it doesn't have to be totally dry. A few teaspoons left over won't hurt, but a lot will really screw up the texture of this. 6. Shred pork with fork and put back into crockpot. 7. Add in your favorite BBQ sauce - 1/2 - 3/4 of a full loin takes about 2 full bottles. More pork will need more sauce. I personally LOVE Sticky Fingers Carolina Sweet BBQ Sauce. It's wonderful! 8. Cook on low for about another 1-2 hrs (until everything is warmed thru). 9. Serve on fresh buns. Every time I make this people love it. Furthermore they can't believe it is REALLY this simple. This is great for BBQ's or just an easy anytime meal. Submitted by luckycat99

70

FANTASTIC BBQ RIBS!

Get baby back ribs or regular pork ribs. I used 1.5 racks of baby back ribs for this recipe. The first thing you need to do is remove the membrane from the backside of the ribs. This can be easily done by putting a knife under the membrane (insert a knife between the bones on the backside) and lifting up. Then just use paper towels to remove the membrane. By doing this you will make your ribs MUCH softer. The membrane is tough and can make the ribs seem more fatty when you go to eat them. The night before, sprinkle lightly with Durkee steak seasoning (you can get this at super Wal-Mart). Season sparingly - too much of this will make your ribs VERY peppery! Make sure and season both sides! Also sprinkle lightly with coarse sea salt or kosher (large crystal) salt. Again season both sides. Cover ribs and put into fridge overnight to season. The next morning, cut 1 large white onion. Put into crockpot. Put ribs (backside facing up) into the crockpot on top of the onion, and mix some onion in between the racks of ribs. Then add 1 can of either chicken or beef broth. Cook for about 8-12 hrs. When you are just about ready to eat, remove the ribs from the crockpot and put onto a cookie sheet. Discard any juices and onion pieces that are in the crockpot. Let the ribs stand for about 5 min. Once slightly cooled, use a pastry brush to add your favorite BBQ sauce. Place into the oven on broil (or throw on the grill) for about 5-10 min just until the sauce starts to brown. Submitted by luckycat99

71

Hot Ham with pineapple for sandwiches

Buy a canned ham and cut into slices, not too thin, but maybe 1/4 inch thick. Take a nice sized can of crushed pineapple and alternate the ham and the pineapple and put a little bit of brown sugar sprinkle over the pineapple chunks. Put the crock in the cooker and turn on high until almost piping hot then put on low until piping hot. I don't eat ham but I got loads of compliments on it when I served it for my dd's baptism. Submitted by daffodils4u

72

SLOW COOKER PORK CACCIATORE

(Can also use chicken instead!) 2 tablespoons olive oil 1 onion, sliced 4 boneless pork chops 1 (28 ounce) jar pasta sauce 1 (28 ounce) can diced tomatoes 1 green bell pepper, seeded and sliced into strips 1 (8 ounce) package fresh mushrooms, sliced 2 large cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon dried basil 1/2 cup dry white wine 4 slices mozzarella cheese In a large skillet, brown chops over medium-high heat. Transfer to slow cooker. (Note: I don't think you really need to do this first step; the slow cooker cooks it just fine.) In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker. Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce. Submitted by carolb34

73

Crock Pot Barbecue

3 onions (divided) 4 to 5 lbs. pork roast 6 whole cloves 2 c. water 1 (16 oz.) bottle barbecue sauce Slice 2 of the onions and put half in bottom of a slow cooker. Add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight for 8 to 12 hours on low. After cooking pork, remove bone and fat from meat. Put meat back in slow cooker. Chop Remaining onion and add with barbecue sauce. Cover and cook additional 1 to 2 hours on high or 4 to 5 hours on low, stirring two or three times. Serve on buns. With about 5 servings per meal, youll have extra to freeze for another day. Submitted by momto2cuties

74

Easy Red Beans & Rice

2 cups water 1/2 teaspoon pepper salt to taste 1 cup uncooked rice 1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices Dash hot sauce 1/2 teaspoon dried oregano 1 onion, chopped 1 8oz can tomato sauce 1 green bell pepper, chopped 1 clove chopped garlic 1 (16 ounce) can diced tomatoes 2 (15 ounce) cans canned kidney beans, drained In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saut until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice. I usually just throw all except the rice in the crockpot and cook on low. Submitted by momto2cuties

75

GROUND BEEF

76

"Mom's Meatloaf"
1-2 lbs ground meat (depending on family size) 1 egg 1/2 cup milk Meatloaf seasoning packet 1 can beef gravy Mix all ingredients together in a bowl. Shape into a loaf and put into your crockpot. Let cook on low all day or high half the day. 1/2 hour before serving, pour your can of beef gravy in. Serve with mashed potatoes and veggie of your choice. Submitted by Mommy2Beth+1

77

Slow-Cooker Lasagna
12 lasagna noodles, uncooked 1 pound ground beef, browned and drained 1 tsp Italian seasoning 1 jar (28 ounces) spaghetti sauce 1/4 cup water 1 carton (16 ounces) cottage cheese 2 cups mozzarella cheese, grated Break noodles in half. Place half of the noodles in the bottom of a greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles in the slow cooker. Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low heat 4 to 5 hours. Do not cook more than 5 hours. Makes 8 servings. Submitted by momto2cuties

78

Teriyaki Meatballs
1 Lbs Ground Beef/ or Sirloin Bottle Teriyaki Sauce Any Brand 1 Egg - 1 Bottle BBQ Sauce Cup Bread Crumbs 1 Shake Adobo Seasoning Garlic & Onion Powder Combine all ingredients except barbecue sauce. Put barbecue sauce in the bottom of the crockpot. Shape mixture into meatballs Add to crockpot and cook on low for about 4-5 hours. After shaping into meatballs you can also brown the meatballs in a little oil before adding to the crockpot. Serve over rice. Submitted by momto2cuties

79

Hamburger Barbeque
Taste Like Manwich 1 1/2 cup Ketchup 6 T. brown sugar 3 T. vinegar 3 tsp. yellow mustard (prepared) 6 T. Worcestershire sauce 1 lb. ground chuck or sirloin 1/2 cup chopped green bell pepper 1/2 cup finely chopped celery 1/4 cup chopped onion Preparation In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer 1/2 hour. In a frying pan, brown ground chuck. Add vegetables and saut until vegetables are tender. Pour sauce over meat mixture. Simmer for 5 minutes. Serve on hamburger buns.

Crockpot Version
Brown ground beef with onion and green pepper. Add meat to crockpot. Mix sauce ingredients together in a separate bowl then add to meat mixture. Cook on low 2-3 hours. Submitted by momto2cuties

80

Saucy Meat Loaf

1.5 lbs of Ground Beef (hint use 95% beef or more. If you use a fattier meat, the grease can make the sauce thin) c uncooked oatmeal (regular rolled oats NOT quick cooking oatmeal) cup chopped onion 1 tsp salt 1 cup tomato juice 1 egg Sauce: 2 small cans tomato sauce 6 TBSP Vinegar 4 TBSP Mustard (I use Amish mustard) 6 TBSP Brown sugar 4 tsp Worcestershire sauce Mix all meat loaf ingredients together and put into a crock pot. (I recommend lightly greasing the crockpot to avoid a tomato mess afterwards) Mix all ingredients for the sauce together, and pour over meatloaf. This recipe is fine for 2-3 adults. If serving more than 3 people, then just double this recipe. This is always a crowd pleaser, and it always gets eaten up. A double recipe is what I use when serving 4 people or more. That way there are some leftovers (not much!) for the next day. This can easily be made in the oven. If making in the oven, you will need to half the sauce. (You need more sauce for the crockpot or it dries out) Bake in a rectangle baker (not a loaf pan) for 1:15-1:30 at 350 degrees. Submitted by luckycat99

81

Just in time for Super Bowl

Brown 1lb of Ground beef Brown 1 roll of sausage (can use or leave out) While Browning meat melt 1 box of Velveeta cheese in your crockpot. (Melts quicker if cut up) on high. After cheese is melted add 1 can of Rotel (can sub for a jar of salsa). Mix together then add meat and mix. Cook on low all day if you like. But don't forget to stir. Serve w/ tortilla chips. Husband loves and so do friends. Submitted by Haydensmom4.5

82

BEEF IN AU JUS
3 pound beef brisket 1 can of beef broth 1 pack of Lipton onion soup mix 1 pack of rolls (something chewy and wont get soggy when you dip it in the juice) Put together turn on low for about 8 hours.... Submitted by luckygem0205

83

Spanish Rice & Hamburger Casserole

1 lb. Ground Beef Onion (to taste) Green Pepper (to taste) Tomatoes (fresh, chopped-to cover bottom of pot) 1 cup salsa 1 box Spanish rice Cook ground beef, season w/salt & pepper. In crockpot, layer tomatoes to cover bottom, beef mixture, pkg. of Spanish rice (and seasoning packet, if separate), and 2 cups of water. Cook on high for 2 hours. Submitted by happygal1

84

Swedish Meatballs
2lbs meatballs 1 can cream of chicken soup 1 can golden mushroom soup 1 can beef broth 1 envelope brown gravy mix Submitted by littlepoose

85

ROASTS

86

BARBECUE BEEF Serves 5

3lb Roast (cut in slices) tsp. Salt cup onions chopped 1 tbs. Worcestershire Sauce 1 tbs Brown sugar 1 bay Leaf 2 tsp. Paprika 2 cloves Garlic minced tsp. Pepper 2 drops Liquid Smoke cup Red Wine Vinegar 1 tbs. Vegetable Oil cup Water 1 tsp. Chili Powder 1 cup Ketchup 1 tsp. Oregano

Combine ingredients in a slow cooker; cover. Cook on low for 6 hours. Remove bay leaf before serving. Serve on buns and reserve liquid for dipping. It is easiest to slice meat if it is slightly frozen. *** Notes*** For a 3lb. Roast I use 1 times the ingredients except for the Vinegar and onions. Submitted by mom_to_my_2_peas

87

French Dip
Roast (any that is cheap) 1 can of cola 1 packet of dry onion soup mix I brown the outside of the roast (but you don't have to). Pour the can of cola and the packet of dry onion soup mix over the roast and let it cook all day. Break up the meat and serve on good French bread hoagie rolls. We add a slice of provolone cheese to the sandwich. There is usually enough juice to use for Au Jus. Submitted by goldstarz_3

88

Sunday Roast with Tuesday Effort

chuck roast, about 2-3 lbs 1 pkg dry onion soup mix 32 oz beef broth 1-1.5 cup flour optional: small red potatoes cut in half, baby carrots, small onions, etc. Place beef broth, flour and soup mix in crockpot and whisk until smooth. Add veggies, if using, then lay meat on top. Cook on low all day (I do it for up to 10 hours). Pull out roast and veggies. Whisk gravy again with wire whisk until smooth. Submitted by CallMeLou

89

Pot Roast
Any grade of roast 1 can cream of mushroom or chicken soup 1 packet of Lipton onion soup water to cover roast Dump everything in together. Cook on low all day. Break apart before eating. I love to serve it over homemade mashed potatoes with the skin left in. Submitted by Hotmama56

90

YUMMY TO THE TUMMY POT ROAST

2 to 2 1/2 pound pot roast salt pepper (optional) garlic salt, thyme, marjoram 8-10 small potatoes 3 ribs of celery cut into pieces cut up carrots 1 yellow onion, cut in big chunks 1 bell pepper, cut in big chucks 1 cup of beef broth Coat your roast with a little bit of vegetable oil. Rub in salt and pepper and if you choose your dried herbs. Put your roast in the bottom of the crockpot and place your vegetables around it. Add your 1-cup of beef broth and cover the pot. Cook for 8-10 hours on low. Submitted by Mommy2Beth+1

91

To-Die-For Roast
* 1 beef roast, any kind 1 package Hidden Valley Dressing Mix 1 package brown gravy mix 1 package Italian dressing mix 1/2-cup warm water Place roast in crock-pot. Sprinkle contents of all three envelopes over roast. Pour water in the bottom of the crock-pot. Cook on low for 6 to 7 hours. I've also used this on a pork roast and it was delicious as well. I use the chicken recipe often and it's always a hit. The chicken is SO tender it's almost falling off the bone. Submitted by myToyStory2

92

Crock Pot Autumn Beef Pot Roast au Jus (Campbells)

4 cups peeled sweet potatoes cut in 1 1/4 chunks (1 1/2 lb.)* 1 medium onion, coarsely chopped 2 medium Granny Smith apples, cored and each cut into 12 wedges 1 can condensed beef broth 2 tsp. dried thyme leaves, crushed 2 lb. boneless beef chuck roast Place sweet potatoes, onion, apples, broth and thyme in slow cooker/crockpot. Add roast. Cover and cook on LOW for 10 to 12 hr. ** or until done. * Or use a combination of medium red potatoes and peeled sweet potatoes. ** Or on HIGH for 5 6 hr. Submitted by missf

93

Pot roast
Any roast (pork or beef) 1 can of beer (pick your favorite) 1 package dry Italian dressing mix Throw it all in with some onions, carrots, potatoes etc and simmer on low for 8 hours or so! Submitted by Jessie&Jake'sMommy

94

Mexican Beef
1 lb. Beef Roast (whatever is cheap) 1 cup salsa 1 large onion sliced tsp pepper 4 oz can chopped green chilies 1 tsp seasoned salt (I use Lawrys) 2 beef bouillon cubes tsp garlic powder 1 tsp dry mustard Put all ingredients into crockpot EXCEPT salsa. Fill crock pot with water just enough to cover the roast. Cook on low for 10-12 hours. Dump out all the liquid and shred the beef. Stir in cup of salsa, and serve in tortillas with cheese, lettuce, etc You can also make quesadillas or sandwiches. I usually double the recipe for leftovers. Submitted by awimberley

95

Wattyz Played Up Pot Roast

2 cans (or 1 big can) Cream of Mushroom Soup 3-5 lb Pot Roast (any kind you choose) Your favorite veggies (I use) 1 lb bag baby carrots 3-4 Medium size potatoes or 6 red potatoes 2 stalks celery 1 onion (all cut around the same size pieces) Rib Rub (posted below, OPTIONAL) 1 can Dr Pepper (or Coke) 1 packet Onion Soup Mix In a big pan, put a little oil in it and turn it to medium-high. (I like to use either Olive Oil or leftover bacon grease from breakfast since I start this early sometimes) Sprinkle the rib rub all over the roast (optional) and put it in the pan to brown. Turn over. While roast is browning, put soup, about 1 small can (or 1/2 big can) of water into the crockpot. Add soup mix and soda into slow cooker as well, and mix up. By this time, you can flip it over and get the veggies cut...toss them babies in the slow cooker too. Add the Roast on top and let roast 8-10 hours on low, or 4-6 hours on high (depending on the size of the roast) Try to get it down pretty good, but after everything starts going, that meat is going to make more juice and it gets covered pretty good! Then a few hours later you get something that looks like this in the pot....have at it! Its AWESOME! Grub Rub (From allrecipes.com) 1 tablespoon garlic powder 2 tablespoons ground black pepper 1 tablespoon salt 1 tablespoon mustard powder 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon brown sugar 4 tablespoons ground paprika 1/2 teaspoon dried oregano DIRECTIONS: In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat. (I usually put it in a sandwich bag and shake it up really well, then put it in an empty herb/seasoning (like paprika) shaker container and sprinkle all kinds of meat. Good stuff

96

Italian Beef
4/5 lb rump roast (Doesnt have to be the best cut of meat, because it cooks for so long) 1 can of pepperoncinis, in their juice. 1. Put the roast in the crock pot/slow cooker. 2. Dump the whole jar of pepperoncinis liquid, too. Cook on Low for 12 hours (high for a couple of hours if you want it done faster). The pepperoncinis marinade the meat and it falls apart. Shred the meat, and serve on Hoagie buns. It's too easy!!! I am not a huge fan of peppers, but these almost have a dill taste. I make this about every 2 to 3 weeks in the winter! Submitted by mommapea

97

Awesome Slow Cooker Pot Roast

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds. Prep Time: approx. 10 Minutes. Cook Time: approx. 8 Hours. Ready in: approx. 8 Hours 10 Minutes. Makes 12 servings. 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 5 1/2 pounds pot roast Directions 1 In a crockpot, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. 2 Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. Submitted by elijahmommy

98

Creamy Onion Pot Roast

2 cloves garlic, crushed 1 bay leaf 1 t beef bouillon granules 1/2 t thyme 1/8 t pepper 1/3 c water 1-2 cans of cream of mushroom soup 1 packet onion soup RED potatoes - washed, not peeled 2 c baby carrots 2-1/2 lbs any type of beef roast okay - cheaper the better) Combine all gravy ingredients - mix well Brown roast 6-8 minutes on each side (you can eliminate this if you want - not necessary) Place meat on gravy mixture with veggies on the top. Cook on low heat for 8 hours. Submitted by mom2DA

99

Italian Beef
1 roast (any size, just adjust liquid accordingly) red wine (I just dump some in - usually 1/4 bottle or so) water 1 jar giardinera Marinated Italian vegetables 1 can tomato sauce Combine all ingredients (including the sauce from the vegetables, and cook on low 8 - 10 hours, until you can shred the meat with a fork. Remove vegetables. Serve as a sandwich over rolls (my dh likes it with lots of sauce). Garnish with pepperoncini if desired. This has a "kick" to it! Submitted by boing-flippy

100

Beef and Chipotle Burritos

1 1/2 lbs. boneless beef round steak (I used moose meat, and cut it into strips like you'd use for pepper steak) 1 14.5oz can diced tomatoes, undrained (I used diced tomatoes with jalapeos and did not add the chipotle peppers) 1 to 2 canned chipotle peppers in adobo sauce, chopped 1/2 cup chopped onion (1 small) 1 tsp dried oregano, crushed (I didn't crush it) 1/2 tsp ground cumin (I didn't use, because I don't have it) 1 clove garlic, minced 9-10 inch flour tortillas, warmed 3/4c shredded cheese Other toppings (salsa, sour cream, etc) 1. Trim fat from meat. Cut into 1/2-1 inch strips. Place meat, tomatoes, onion, peppers, oregano, cumin and garlic in crockpot. 2. Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours. Divide meat mixture among tortillas, spooning it just below the center. Top with toppings and serve! You're supposed to cut the meat thicker, and shred it when its done, but I did it this way. It was much easier and the meat was SUPER tender and it was more like a fajita style. We just ate it with cheese on top. I also added a green pepper to the mixture, in the first step, and I just diced it!! ENJOY!! Submitted by Love*2*Shop

101

Roast
Add roast, 1/2 cup of water, and 1 package of sweet n low. Cook on high for 8 hours. See if done. Add potatoes cut up around 5 hours. I normally cook my roast all day or overnight. Then put in fridge and have husband plug it back in at lunchtime cook on heat or low till we came home from work. Serve with brown gravy and a can of Del Monte carrot (w/ lot of butter and 1 package a sweet n low on med to high heat till liquids gone. Hope you enjoy. Submitted by Haydensmom4.5

102

Pot Roast Complete

3-3 1/2 lb roast (boneless) 3-4 TBSP cornstarch 2 large onions sliced 2-3 garlic cloves minced 1/2 cup brown sugar 1 tsp fresh grated ginger* 1/3 cup soy sauce 2-3 bay leaves 1/3 cup apple cider vinegar 1. Place meat in slow cooker 2. Cut onions into rings and put on top and around the meat. 3. Combine brown sugar, soy sauce and vinegar in a non-reactive bowl and stir until sugar is dissolved. 4. Add bay leaves, garlic and ginger. Stir then pour over roast. 5. Cook high 6-7 hrs or low 8-10 hrs. 6. Remove beef from crock. Scrape off any excess fat that may be left. 7. Strain the broth left in the crockpot. You need to get rid of any fat, leaves, and onions that are left over. 8. Remove 1 cup of freshly strained broth. Add 3-4 TBSP of cornstarch to the broth to thicken. Stir well until dissolved. 9. Put all broth back into the crock and stir together. Return meat to crock cover, and cook for an additional 10 min. *Note, use either only freshly ground ginger or a freshly bought bottle of ground ginger. Remember bottled ground ginger gets stronger the longer it's kept. If your ginger is older, you may want to adjust this quantity slightly. Serve over rice or noodles. Just so you know, this gravy is so good, it tastes like a sweet ginger dipping sauce. I also served some chicken tenders that night for the kids who I didn't think would enjoy pot roast. They used the gravy as a dipping sauce. It tasted wonderful! Submitted by luckycat99

103

Italian Beef
5-7 lb rolled rump roast 1/2 tsp. of the following: garlic salt onion salt oregano Italian seasoning seasoned salt 1/4 tsp. basil 1 tsp of: salt pepper accent Place roast in crock pot and add 1 1/2c. water. Cook a minimum of 8 hours. Remove roast from crock pot and add all seasonings to remaining liquid. Shred roast and place in seasoned liquid. Should stay on low setting for at least an hour before serving. Stir frequently. Submitted by tsopatterson

104

BEEF

105

CROCKPOT BEEF TIPS

2 lb. beef tenderloin tips 1 can mushroom soup 1 pkg. onion soup mix 1/4 c. water Combine ingredients in crock pot. Cook 8 hours. Serve over rice or noodles. Submitted by momto2cuties

106

Swiss steak
2 lbs Round Steak 1 Medium Onion, sliced 1 Green Pepper, sliced 1 Jar Ragu Spaghetti Sauce (any flavor I use mushroom & green pepper) 1/2 Jar Water 1 tsp Chili Powder Salt & Pepper to taste Flour for dredging Cut round steak into steak size pieces. Add salt and pepper to flour and toss meat lightly in flour mixture. Brown meat in 2 tbs of oil. Place meat into Dutch oven or crockpot. Add sliced onions and peppers. Pour in jar of Ragu and jar of water. Add chili powder and cook for about until meat in tender. Cook in crockpot on high for 2-3 hours. Serve over Noodles or Rice. Submitted by momto2cuties

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Pepper Steak
Round Steak (approx 1/2 lb per person) 2 (or more) Green Peppers, sliced (1" pieces) 2 Medium Onions, sliced (similar size to peppers) 2 Cans Pasta Ready Tomatoes (I used the olive oil seasoned ones) Tenderize Steak and brown in skillet (for appearance). Layer 1/2 peppers, onions, and tomatoes in crockpot. Layer in steak, and add remaining peppers, onions, and tomatoes. Add water to cover (I use the tomato cans to make sure to get all of them). Season with Lawry's, beef bullion cubes (I start with 4), and Kitchen Bouquet (also adds color). Cook on med/high for approx. 5 hours. Season to taste. About 1/2 hour before serving, thicken sauce with cornstarch mixture (I usually end up using 6T cornstarch to 1/2 cup water), adding slowing. Serve with/over rice. I always plan for LOTS of leftovers: one, because everyone always overeats with this one and two, because it makes the most fabulous soup. Submitted by RalphiesMama

108

Crock Pot Fajitas

3lbs Skirt Steak 1 jar of picante sauce (16oz) 1/2 green bell pepper 1/2 red bell pepper 1/2 cup onion chopped Cut skirt steak into 2" strips put all other ingredients on top and stir all together. Cook on low 10-12 hours. Then shred the meat with 2 forks. It comes out so moist. Submitted by ryansmom720

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No Peek Beef Casserole

2 lbs of Stew beef 1 envelope of Onion Soup Mix 1 Can of Cream of Mushroom Soup 1 4-oz jar of mushrooms (whole or sliced) 1/2 c red wine Mix it all together in the crock pot. Cover and cook on low for 8-12 hrs, or high 4-5 hrs. Serve over rice or noodles. It's really simple, and inexpensive, and yummy! I prefer it over rice to noodles, but try it both ways and see which one you like. There will definitely be enough for leftovers Submitted by kerrymc1

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Slow Cooker Fajita Stew

2-3 lb. roast beef - whatever's on sale, cut in chunks 1 Packet fajita seasoning (like McCormicks) 1 can diced tomatoes 1 large onion 1 large red pepper 1 large green pepper 1/4 cup flour 1/4 cup water Cut roast in chunks and place in bottom of crock. Mix tomatoes and fajita seasoning, add to beef and stir. Slice onion and peppers and layer on top of meat mixture (make the peppers and onion large slices since they break down during cooking). Cook on low for 6-8 hours. Combine water and flour and add to crock. Turn to high for 20 minutes so sauce can thicken. I served this over rice with a salad and everyone loved it! Submitted by TrinChick

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Beef Stroganoff
2-3 lbs. of beef stew meat (I usually buy extra lean) 1 can cream of mushroom soup 1 can cream of onion soup 1 small can of mushrooms (drained) 1 small onion diced 1 brick of cream cheese 8 oz of sour cream Mix meat, soups, mushrooms and onions together in crockpot and cook. I stir occasionally. About 2 hours before serving, add block of cream cheese. Right before serving, add sour cream. Serve over egg noodles! Submitted by abrown77

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BEEF IN AU JUS
3 pound beef brisket 1 can of beef broth 1 pack of Lipton onion soup mix 1 pack of rolls (something chewy and wont get soggy when you dip it in the juice) Put together turn on low for about 8 hours.... Submitted by luckygem0205

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Beef Stroganoff
(this is WW friendly and without onions because I don't "do" onions) - it has tons of flavor, though! Ingredients: 2T flour 1/2 tsp Garlic powder 1/2 tsp pepper 1/2 tsp paprika 1 3/4 lb. boneless round steak 10 3/4 oz cream of mushroom soup (I use 98% FF) 1/2 c. water (or 100% FF beef broth for more flavor) 1 envelope beef stew mix 8 oz can mushrooms, sliced and drained 1/2 c. sour cream 1 T minced parsley Combine flour, garlic powder, pepper, and paprika in slow cooker. Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated. Add soup, water, and stew mix. Stir until well blended. Cover and cook on low 6-7 hours. Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. Serve over egg noodles. Submitted by melziemom04

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OTHER MEAT

115

Reuben Sandwiches
3/4 lb sliced deli corned beef chopped up 1 can sauerkraut drained and rinsed 1 pkg cream cheese (cut into pieces) 1 pkg shredded Swiss cheese 1 small bottle thousand island hoagie rolls Mix everything together in the crockpot and cook on low for about 1 1/2 hours. Stir every now and then to combine cheese as it melts. Then serve on hoagie rolls. Yummy! (can also be served as a dip)

Submitted by jenfor

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CASSEROLES

117

Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained 1 can Cheddar cheese soup 2 tbsp. Oil 3 c. Cheddar cheese, grated (12 oz.) 2 sticks margarine 1 lg. onion, chopped fine 1 lg. can evaporated milk 1 1/2 c. milk Oil crockpot; mix all ingredients, using only 1/2 of grated cheese. Put mixture in crockpot and put remaining cheese on top. Let simmer in crockpot for 4 or more hours. Submitted by mmy2kayli&mason

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Macaroni and Cheese

Cooking Spray C. finely chopped onion C. finely chopped green bell pepper 3 C. hot cooked elbow macaroni (about 1.5 C. uncooked), cooked without salt or fat 1 T. all-purpose flour t. dry mustard 1/8 t. salt 1/8 t. pepper 1/8 t. ground red pepper 1 C. low-fat milk 1 C. shredded reduced-fat sharp Cheddar cheese 2 oz Processed cheese, cubed (such as Velveeta) 1 2 oz Jar diced pimiento, drained 1. Coat a large nonstick skillet with cooking spray; place over medium-high until hot. Add onion and bell pepper; saut 5 minutes or until tender. Place onion mixture and macaroni in a 3 qt. electric slow cooker coated with cooking spray. 2. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended. Add milk mixture, cheese, and pimiento to slow cooker; stir well. Cover with lid: cook on high-heat setting 1.5 hours or until thick and creamy, stirring after 1 hour. Yield: 4 servings (serving size: 1.5 C.) WW Points:7; Per servings: CAL 356; PRO 20.3g; FAT 9.8g (sat 5.8g); CARB 47.1g; GIB 2.9g; CHOL 25mg; IRON 2.3mg: SOD 538mg: CALC 451mg Submitted by Melbies

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Enchilada Casserole
3 tablespoons diced green chiles, divided 1 teaspoons thinly sliced fresh cilantro C. salsa 6 tablespoons 30% less fat sour cream C. chopped green onions 1 1/2 C. (6 oz.) shredded reduced fat Monterey Jack cheese C. chopped fresh cilantro 2 tablespoons chopped bottled roasted red bell pepper 1 (15 oz.) can black beans, rinsed and drained C. egg substitute 1 (11 oz) can corn with red and green peppers (such as Mexicorn), drained 1 (8.5 oz.) package corn muffin mix 1 (10 oz) can enchilada sauce Place 2 tablespoons green chiles and next 6 ingredients in a slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours. Combine remaining 1 tablespoon green chiles, muffin mix, egg substitute, and roasted bell pepper in a bowl; stir well. Spoon batter evenly over bean mixture in a crockpot. Cover and cook 1 hour or until corn bread is done. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream, and sprinkle with cilantro. Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and teaspoon cilantro) WW Points: 8 Per Serving: CAL 385; PRO 16.6g; FAT 13.0g (sat 5.9g); CARB 49.2g; FIB 5.1g; CHOL 23mg; IRON 3.0mg; SOD 1129mg; CALC 344mg Submitted by Melbies

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SIDE DISHES

121

Garlic Smashed Potatoes

3-5 lbs red potatoes 4 cloves Garlic, minced - use organic garlic for better flavor! 2 tablespoons olive oil 1 teaspoon salt 1/2 cup water 1/2 cup cream cheese w/chives & onions 1/4 to 1/2 cup Milk 1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil salt and water. Mix well to coat all potato pieces. 2. Cover and cook on high heat 3 1/2 to 4 1/2 hours or until potatoes are tender. Note: When we did this, it actually took almost 5+ hrs to get soft. I think we may have had new potatoes that are why it took longer. 3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Sever immediately, or cover and hold in slow cooker on Low heat setting up to 2 hours. Submitted by luckycat99

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DESSERTS

123

Rice Pudding
1 cup cooked rice 2 cups of milk 1 TBSP butter melted (microwave) pinch of salt 3/4 cup raisins (I did Craisins = YUMMY!! Whatever dried fruit chopped small would work) 2 eggs 1/2 tsp nutmeg 1/2 cup sugar tsp vanilla Beat eggs then add to milk, sugar & vanilla in Crock-Pot. Whisk items well. Stir in rice and raisins. Cover, cook on high for 1 3/4 hours. Done when mixture looks creamy and thick; pudding will thicken as it cools. Turn off cooker and cool mixture to room temperature. Refrigerate until ready to eat. We ate this about 30 mins after shutting off, while warm and it was very good. ***You will be tempted to add more rice as it looks "soupy" but don't do it!! Submitted by buzzberry123

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Homemade applesauce
Cut and peel 10 apples Put in crockpot. Add 1/2 cup water 1 teaspoon Cinnamon 1 cup sugar. Cook on low for 8-10 hours. Drain and mash apples. Cool. Makes about 2-3 cups depending on size of apples used. A couple hints/tips: Peel the apples and then cut into small chunks. Makes mashing easier later. You don't have to add *all* of the water - you may not need it depending on the type of apple used. Gala apples are pretty juicing - only use 1/4 cup of water maximum! You don't have to add *all* the sugar, either. Again, it depends on the kind of apple. Gala apples- 3/4 cup is plenty! Experiment to see what you need. Types such as Granny Smith and Fuji need almost all the sugar recommended. The cinnamon and cooking of the apples will turn your applesauce brown - very brown! Don't be alarmed - it is supposed to look like that and it taste wonderful! Submitted by Mommy2Beth+1

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INDEX
APPETIZERS Pizza Fondue Grape Jelly Meatballs SOUPS Potato Soup Seafood Chowder Crockpot Chicken Tortilla Soup Slow Cooker Chicken Tortilla Soup Crock Pot Chicken Tortilla soup Potato and Ham Soup Hamburger Soup Lasagna Soup Vegetable beef soup Pepper Steak Soup CHICKEN Chicken Rice Dish Chicken and Rice Casserole Chicken Stew Slow Cooker Chicken Casserole Slow Cooker Chicken Stroganoff Slow Cooker Chicken Cacciatore Chicken n dumplings Sweet n sour chicken Cheesy Crockpot Chicken Salsa Chicken Crockpot Chicken Chicken Lasagna Florentine Chicken Chow Mien CROCKPOT CHICKEN SWISS WITH STUFFING Honey Mustard Chicken Chicken with Bacon, Mushrooms, and Onions Parmesan Chicken Teriyaki Chicken Crockpot Sour Cream Salsa Chicken
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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34

Chicken Stroganoff (Becky) Cream Cheese Chicken and Rice Chicken and Salsa Bacon Wrapped Chicken Italian Chicken and Potatoes Chicken Dumplings in a Crockpot Simple Italian Chicken Breasts Zesty Chicken Crock Pot Teriyaki Chicken Mexican Chicken & Rice Creamed Chicken over Biscuits CREAMY ITALIAN CHICKEN Hawaiian Chicken Lemon-pepper chicken Chicken burritos Wine Chicken TURKEY Easy and Delicious Turkey Breast Turkey with gravy sandwiches PORK Easy Crockpot Shredded Pork BBQ for sandwiches: Crazy Crockpot Pork Chops Quick Crock Pot Sausage Garlic Pork Roast Jambalaya Crockpot Apple Rosemary Pork Tenderloin BBQ Ribs Pulled Pork BBQ BBQ ribs. Tangy Slow Cooker Pork Roast Apple Glazed Pork Roast Cranberry Pork Roast Sausage n Sauce Boneless pork chops with bell peppers and rice Sausage & Peppers Pulled Pork BBQ FANTASTIC BBQ RIBS!
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35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70

Hot Ham with pineapple for sandwiches SLOW COOKER PORK CACCIATORE Crock Pot Barbecue Easy Red Beans & Rice GROUND BEEF "Mom's Meatloaf" Slow-Cooker Lasagna Teriyaki Meatballs Hamburger Barbeque Saucy Meat Loaf Just in time for Super Bowl BEEF IN AU JUS Spanish Rice & Hamburger Casserole Swedish Meatballs ROASTS BARBECUE BEEF French Dip Sunday Roast with Tuesday Effort Pot Roast YUMMY TO THE TUMMY POT ROAST To-Die-For Roast Crock Pot Autumn Beef Pot Roast au Jus (Campbells) Pot roast Mexican Beef Wattyz Played Up Pot Roast Italian Beef Awesome Slow Cooker Pot Roast Creamy Onion Pot Roast Italian Beef Beef and Chipotle Burritos Roast Pot Roast Complete Italian Beef BEEF CROCKPOT BEEF TIPS
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71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105

Swiss steak Pepper Steak Crock Pot Fajitas No Peek Beef Casserole Slow Cooker Fajita Stew Beef Stroganoff BEEF IN AU JUS Beef Stroganoff OTHER MEAT Reuben Sandwiches CASSEROLES Macaroni And Cheese In Crock Pot Macaroni and Cheese Enchilada Casserole SIDE DISHES Garlic Smashed Potatoes DESSERTS Rice Pudding Homemade applesauce

106 107 108 109 110 111 112 113 114 117 118 119 120 121 122 123 124 125 126

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