EASY CHICKEN CHOWDER

 3 cups cubed cooked chicken
1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped
3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

APRICOT GLAZED BABY CARROTS WITH ONION

2 bags (16-oz each) baby carrots
1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.

Note: File Photo

CAJUN-STYLE COUNTRY RIBS

2 cups baby carrots
1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.

BEEF AND VEGGIES IN RICH SAUCE

1 pkg (8-oz) baby carrots
1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

PORK CHOPS WITH MUSHROOMS AND POTATOES

1 can cream of mushroom soup
1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

SPINACH SPOONBREAD

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

Note: File Photo

APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.

TATOR TOT CASSEROLE

This is my version of a recipe I saw from the Crockin' Girls.

1 bag (32-oz) frozen tator tots
1 lb lean ground beef, browned, crumbled, drained
1 cup light sour cream
1 can cream of mushroom or cream of chicken soup
1/4 lb bacon, cooked crisp and crumbled + 2 slices for garnish, if desired
2 cups Mexican-style shredded cheese, divided
6 green onions, chopped, divided
Nonstick cooking spray

Spray slow cooker interior with nonstick cooking spray.

In a large mixing bowl combine the beef, sour cream, soup, crumbled bacon, 1 cup cheese and half the onions.

Cover bottom of cooker with a layer of tator tots; layer half the beef mixture over tots. Repeat layers.

Sprinkle the remaining cup of cheese overall.

Place lid on cooker and cook on low 5 hours or on high 2 1/2 to 3 hours.

Garnish with the remaining green onions and crumble the other 2 slices of bacon over the top, if using.

Picture Source: Crockin' Girls

EASY CHEESY HASH BROWN CASSEROLE

1 (26 to 32 ounces) bag of frozen hash browns

1 (8-ounces) container of sour cream

1 can (10.5-ounces) cream of chicken soup

1/4 cup onion, chopped fine

1 1/2 cup shredded cheddar cheese

1/2 cup butter melted

salt and pepper to taste

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Source: I got this recipe from recipelion in 2011.

LEMON GARLIC CHICKEN

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley


In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Serve over pasta or as desired.

Note: File Photo

BOWTIE PASTA CASSEROLE

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

Cook for 6-7 hours on low. 

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Source: When The Dinner Bell Rings

SWEET ONION AND RED BELL PEPPER TOPPING

4 large (8 cups) sweet onions, thinly sliced (Vidalia onions are great for this recipe.)

4 large (6 cups) red bell peppers, thinly sliced

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 tbsp honey

2 tbsp canola oil

2 tsp celery seed

3/4 tsp crushed red pepper flakes

1/2 tsp salt

In a 5 or 6-qt slow cooker, combine all ingredients. Place lid on cooker and cook on low 4 to 5 hours or until veggies are tender.

Serve with a slotted spoon.

Serving suggestions - on hot dogs, bruschetta, etc.

Source: I got this recipe last year from TOH.

EASY DIRTY RICE

1/2 lb bulk Italian sausage
2 cups water
1 cup uncooked long grain rice
1 large onion, finely chopped
1 large green bell pepper, finely chopped
1/2 cup finely chopped celery
1 1/2 tsp salt
1/2 tsp ground red pepper
1/2 cup chopped fresh parsley

Brown sausage in a skillet over medium-high heat, stirring to break up. Place in a slow cooker.

Stir the remaining ingredients, except parsley, into the cooker with the sausage. Place lid on cooker and cook on low for 2 hours or until the rice is tender. Stir in the parsley before serving.

Yield: 4 servings

HULA CHICKEN

This is a Betty Crocker recipe.

1

cup pineapple juice

1/3

cup soy sauce

1/2

cup ketchup

1

tablespoon rice vinegar

1/3

cup packed brown sugar

2

cloves fresh garlic, finely chopped or grated

1

tablespoon grated gingerroot

1

to 2 tablespoons Sriracha sauce

2

lb boneless skinless chicken thighs or breasts

1

can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.

Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

BEAN POT MEDLEY

1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 1/2 tsp cider vinegar
1 tsp dry mustard
2 bay leaves
1/8 tsp black pepper

Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.

Before serving, remove and discard bay leaves.

COOKED CHICKEN

1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder

Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.

Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.

This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.

Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.

Note: May be frozen for later use.

CASHEW CHICKEN

• 2 lbs boneless skinless chicken breasts (About 4 pieces)
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• 1 cup cashews

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.
5. Serve over rice. Makes 4-6 servings.

Source: Chef in Training

PASTA FAGIOLI IN THE CROCKPOT~ just like Olive Garden

2 lbs ground beef

1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Note: A friend sent me this recipe. My family and friends know I love Olive Garden's Pasta Fagioli.

BRATS WITH ONION

1 package Bratwurst
1 onion
apple juice
Dijon mustard (optional)

Brown the sides of the brats in a skillet on the stove. (This will let them still have a nice coloring afterwards like the grill).

Meanwhile, slice your onion.

If desired, mix some apple juice with a couple spoonfuls of Dijon mustard.

Place a layer of onions on the bottom of the crockpot. Top with the brats, and then place the rest of the onions on top. (If desired you could also slice up a green pepper to put in here as well. I personally like it with peppers and onions, but my husband is a brat purist).

Cover the brats with apple juice*.

Put on lid and cook in crock pot for 5-6 hours on low or until juices runs clear. Because you browned them beforehand you may not actually cook them that long.

Remove when done and serve with crusty or hogie buns and whatever condiments you like. 

*There are plenty of recipes out there for cooking brats in beer in a crockpot. I don't drink beer, so therefore this is with the apple juice substitution. 

Source: Recipe Shoebox as Bratwurst in a Slow Cooker.

Note: I haven't made these yet but a friend made them for a church function and they were a hit.

ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (May substitute chicken broth, if desired.)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.

UNCLE JACK'S MAC AND CHEESE

This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

1 (16-oz.) package elbow macaroni

1 1/2 cups heavy cream

1 (12-oz.) can evaporated milk

4 large eggs, lightly beaten

1/2 cup butter, melted

1 1/2 teaspoons table salt

1/2 teaspoon freshly ground black pepper

4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided

Vegetable cooking spray

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.

ROOT BEER BARBECUED CHICKEN WINGS

This recipe for wings is a little different since it uses root beer.

Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
1/2 can A&W Root Beer

Place Chicken Wings in Crockpot.
Cover with lid and cook on High for 2.5 hours.
After 2.5 hours, remove juices from crockpot.
In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
Pour mixture over chicken.
Cover, and cook for 30 minutes more, or until done.