CHINESE VEGETABLES

1 bunch celery, sliced on the diagonal

1 large onion, sliced

1 can (14-oz) bean sprouts, drained

1 pkg (16-oz) frozen Asian vegetables

1 can (8-oz) sliced water chestnuts, drained

2 (4-oz each) cans sliced mushrooms

1 tbsp sugar

3 tbsp. low-solium soy sauce

3/4 cup water

1/4 tsp black pepper (or more to your taste)

Spray slow cooker with nonstick cooking spray.

Combine all ingredients in a slow cooker (ideally 4-quart).

Cover and cook on low 3 to 6 hours, depending on how soft or crunchy you like your veggies.

file photo of this recipe

CHEESY CHICKEN, BACON, & TATOR TOT BAKE

When I saw this today (back in 2014), I thought of the hundreds of readers out there who are always wanting chicken recipes. If you are a regular on my blogs, you know I do not allow chicken in my mouth, so this is for all you! Enjoy!

Crock Pot Cheesy Chicken, Bacon, & Tator Tots is a delicious and super easy meal to put together! Your whole family will love it!

Author: Stacey

Recipe type: main

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 1½ cups grated colby cheese
• 1½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer ½ the tater tots on the bottom of the pot
3. Sprinkle ½ of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another ⅓ of cheese
8. Sprinkle with other ½ of the bacon pieces
9. Add remainder of the tater tots
10. Top with final ⅓ of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)

SLOW COOKER MIGAS

6 large eggs, lightly beaten

1/2 cup thinly sliced green onions
1/2 cup red bell pepper, diced
1 cup grated Jack cheese
1 cup grated cheddar cheese
1/2 cup salsa
1 tsp cumin
1 tsp garlic powder
1 tbsp fresh minced oregano
1/2 cup milk
2 1/2 cups tortilla chips, broken up (This is a great way to use up chips that are getting stale.)

Combine all the ingredients together in a slow cooker or crock pot; mix together thoroughly.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Yield: 6 servings.

file photo for reference

NACHOS

1 lb ground beef

1/4 cup diced onions

1/4 cup diced green bell pepper

1 jar (13.4-oz) taco sauce

1 can (15-16 oz) refried beans

1 can cream of mushroom soup, undiluted

1 pkg (1.25 oz) dry taco seasoning mix

salt to taste

1 lb Velveeta cheese, cubed

Tortilla chips 

Shredded lettuce

Chopped tomatoes 

Sour cream

Brown beef, onions, and bell pepper in a saucepan. Drain well.

Combine the beef mixture, taco sauce, refried beans, soup, taco seasoning, salt and Velvetta cheese in a slow cooker. Cover and cook on high 1 hour, stirring occasionally until cheese is fully melted.

Serve immediately with the chips, lettuce, tomatoes and sour cream.

Yield: 8 servings

Variation: Instead of serving as nachos, you could serve as a dip straight from the cooker that has been set to warm.

SPICY HONEY SRIRACHA DIP

1 lb ground chicken

1 pkg (8-oz) cream cheese, cubed

1 cup shredded white cheddar cheese

1/4 cup chicken broth

2 to 4 tbsp Sriracha chili sauce

2 tbsp honey

Tortilla chips

Chopped green onions for garnish, optional

In a large skillet, cook chicken over medium heat until no longer pink, 6 to 8 minutes, breaking it into crumbles, drain. Transfer to a greased 3-qt slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey.

Cook, covered, on low for 3 to 4 hours or until cheese is melted, stirring every 30 minutes. Sprinkle with the green onions, if using and serve with the tortilla chips.

recipe and photo TOH 2025

PEACH OR APRICOT BUTTER

4 (1-lb 14-oz each) cans peaches or apricots, drained
3 to 4 cups sugar
2 teaspoons cinnamon
1 teaspoon cloves

Drain fruit and remove pits; puree fruits using blender or food strainer.  Pour into crock pot, Add remaining ingredients. Cover and cook on high 8-10 hours. Remove cover during last half of cooking. Stir occasionally.

Variation: Fresh peach or apricot butter: Wash, peel, pit and cook fruit until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed above.

 

CREAMY CORN FOR A CROWD

1 (32-ounce) bag frozen whole kernel corn

1/2 teaspoon salt

2 tablespoons sugar

1/4 cup water

1 (8-ounce) package cream cheese

1/2 cup butter

3 to 4 strips bacon, fried crisp and crumbled, for garnish

1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
    
2. Cover and cook on LOW setting 4 hours. Stir well and garnish with the crumbled bacon before serving.

This is my version of a recipe I saw from Mr. Food several years ago.

 

CHEESY POTATO SOUP

6 cups peeled and chopped potatoes

2 1/2 cups water
1/2 cup chopped yellow onion
2 tsp instant chicken bouillon granules
1/4 to 1/2 tsp freshly ground black pepper
1 1/2 cups shredded American cheese
1 can (12-oz) evaporated milk
4 strips bacon, fried, drained on paper towels, crumbled, for garnish
Thin sliced green onion for garnish

In a 3 1/2 to 4-qt slow cooker or crock pot, combine the potatoes, water, yellow onion, bouillon, and pepper. Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 4 1/2 hours.

Stir the cheese and milk into the soup and continue to cook 1 hour on low or 30 minutes on high.  Smash potatoes slightly if you like a thicker soup.

Ladle into soup bowls and top with crumbled bacon and green onions.

Yield: 4 servings.

file photo for reference

MARSHA'S CHICKEN ENCHILADA CASSEROLE

1 onion, chopped

1 garlic clove, minced

1 tbsp oil

1 can (10-oz) enchilada sauce

1 can (8-oz) tomato sauce

Salt and pepper to taste

8 corn tortillas

3 boneless, skinless chicken breast halves, cooked and cubed

1 can (15-oz) ranch-style beans, drained

1 can (11-oz) Mexicorn, drained

3/4 lb cheddar cheese, grated

1 can (2 1/4-oz) sliced black olives, drained

Sauté onion and garlic in oil in a saucepan. Stir in the enchilada sauce and tomato sauce. Season with salt and pepper.

Place2 tortilla in bottom of slow cooker. Layer one-third of chicken on top. Top with one-third of sauce mixture, one-third beans, one-third corn, one-third cheese and one-third black olives. Repeat layers two more times. Top with 2 tortillas.

Place lid on cooker and cook on low 6 to 8 hours.

Variation: Substitute 1 lb cooked and drained ground beef for the chicken.

Yield: 4 to 6 servings

file photo for reference

 

CHEESE TOPPED SWISS STEAK

2 lbs beef round steak, approx. 1-inch thick
1/4 cup flour
1 tsp salt
1 celery stalk, chopped
2 carrots, peeled and chopped
1/4 cup chopped onion
1/2 tsp Worcestershire sauce
1 can (8-oz) tomato sauce
1/2 cup grated American cheese

Cut steak into 4 serving-size pieces.

Combine the flour and salt in a shallow plate or pie pan; dredge meat in mixture, coating both sides. Place meat in a crock pot/slow cooker.

Add the celery, carrots, onion, and Worcestershire sauce. Pour the tomato sauce over all.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Just prior to serving, sprinkle the cheese over the meat.
 

file photo