CROCKPOT BALSAMIC CHICKEN THIGHS

3 pounds of boneless chicken thighs

1 small red onion diced

2 large cloves of garlic minced

1 teaspoon of basil or 1 small bunch of fresh basil chopped 

1 small bunch of parsley reserved

1/2 teaspoon of sea salt

1/2 teaspoon of pepper

1/2 cup of balsamic vinegar

1/8 cup of extra virgin olive oil 

Pour oil into bottom of crockpot. Add chicken and pour the vinegar on top. Add all other ingredients except the parsley. Cook on high for four hours or low for 8. Top with parsley! 

 

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.

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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.

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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.

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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

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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.
 

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LOADED BAKED POTATO SOUP

• 30 ounces bag frozen, shredded hash browns
• 10 3/4 ounces cream of chicken soup
• 32 ounces chicken broth
• 1 med. onion, diced
• 1 teaspoon freshly-ground black pepper
• 8 ounces Neufchatel cream cheese
• 1 cup cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• 1 cup chopped chives or green onions
• 1 cup sour cream
• Place the first five ingredients (through the black pepper) in the slow-cooker.
• Cook on low for 6 to 8 hours.
• One hour before you’re ready to eat, add the cream cheese.
• Let it melt, then stir to fully blend.
• When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
• This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).
• 
  
  
  

PERFECT PORK CHOPS

4 small onions

4 (3/4-inch thick) boneless, center loin pork chops

1 tbsp hot olive oil

1/2 tsp fresh ground black pepper

2 chicken bouillon cubes 1/2 cup boiling water

1/4 cup prepared mustard with white wine

Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick wheels. Place the onion wheels in the bottom of a slow cooker.

Sear both sides of the chops in hot olive oil in a heavy skillet, about 2 to 3 minutes on each side. Place in cooker on top of onions. Sprinkle with the pepper.

Dissolve bouillon cubes in boiling water. Stir in mustard. Pour into the slow cooker. Place lid on cooker and cook on high 3 hours or until the pork is cooked through and the onions are tender.

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Entertaining Menus 2007

SLOW COOKER MOCHA SUPREME

2 quarts strong brewed coffee

1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.

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HAM BALLS

3 large eggs

3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

Ham Balls

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well

1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

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STUFFED CHICKEN BREASTS

1 cup ricotta cheese

1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

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

Garnish with fresh basil when serving, if using.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

file photo for reference only - not this exact recipe

LENTIL & CANADIAN BACON SOUP

4 cups water

1/2 tsp salt

1/4 tsp pepper

1 tsp thyme

2 cans vegetable broth

2 medium carrots, cut into 2-inch pieces

 1 cup chopped potato

1 medium onion, chopped

1 stalk celery, cut into small pieces

1 16-oz pkg dried lentils, sorted and rinsed

6-oz Canadian bacon, chopped

Mix all ingredients in a slow cooker. Cover and cook on low setting 8 to 9 hours or until the lentils are tender. Stir well before serving. Garnish with sour cream, if desired

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CREAMED CORN

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper 
  
  
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
• Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately.

ROASTED ROOT VEGETABLES

2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar

Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serves 6.

file photo for reference only - not this exact recipe

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:
2 lbs ground beef
1 medium onion, chopped fine
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
2 eggs beaten

Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

Sauce:
1 1/2 cups favorite bottled bbq sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

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SLOW COOKER TURKEY BREAST I

5 slices bacon

1 5 1/2-lb bone-in turkey breast (skin removed)

1/2 tsp garlic pepper

1 can (10 1/2-oz) turkey gravy

2 tbsp flour

1 tbsp Worcestershire sauce

1 tsp dried sage

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3. Cover slow cooker and cook turkey 8 hours on Low.

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USING HERBS IN YOUR CROCK POT/SLOW COOKER

Did you know when you add herbs to foods you cook in a slow cooker it makes a difference?  Dried herbs should be added at the beginning of the cooking time but most fresh herbs should be added near or at the end of cooking time.  When fresh herbs are added at the beginning they will lose not only their color but also their flavor by the end of the long cooking time used in slow cookers.  There is one exception to the fresh herb rule and that is rosemary.  Rosemary can withstand the long hours of slow cooking and may be added in the beginning.

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LAND O' LAKES CHICKEN CHOWDER

1 1/4 poundsboneless skinless chicken breast halves or turkey, cut into 1-inch pieces

8 small new red potatoes, cut into 1-inch pieces

1 large (1 cup) onion, chopped

1 (16-ounce) package frozen mixed vegetables

2 (14-ounce) cans chicken broth

1 1/2 teaspoons dried marjoram leaves

2 teaspoons garlic salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1 cup Land O Lakes® Half & Half

2 tablespoons cornstarch

1 (8-ounce) container onion and chive-flavored cream cheese, softened

Topping

2 tablespoons Land O Lakes® Butter

1/2 cup dried breadcrumbs

Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.

During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.

Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.

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SLOW COOKER NAVY BEAN SOUP

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

This may be divided for smaller quantities and smaller slow cookers.

WARM PUMPKIN-BLUEBERRY CAKE

Nonstick cooking spray

3/4 cup canned pumpkin 

1/2 cup half-and-half

2 tbsp packed brown sugar

2 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/4 cup cold butter, cubed

3/4 cup fresh blueberries

1 tbsp all-purpose flour

1/2 cup maple syrup

2 tbsp melted butter

1/2 cup coarsely chopped pecans, toasted 

Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half and brown sugar; set aside. 

In a large bowl stir together 2 cups flour, baking powder, pumpkin pie spice and salt. Using a pastry blender, cut in 1/4 cup cold butter until pieces are pea sized. Add pumpkin mixture all at once to the flour mixture. Stir just until combined. In a small bowl combine blueberries with the 1 tablespoon of flour by tossing until berries are coated. Fold the berries into the batter.

Spoon batter into the slow cooker and pour maple syrup and 2 tablespoons melted butter over the batter in the slow cooker. Sprinkle with the pecans. Cover and cook on high setting 2 to 2 1/2 hours. If possible, carefully rotate crockery liner halfway through cooking time to ensure even cooking. Turn off cooker and carefully remove the lid to avoid condensation from dripping on the cake. Completely cover the opening in the slow cooker with paper towels, place lid on top. Cool 30 to 45 minutes. Run a thin knife around the inside of the crockery liner and remove cake from cooker. Cool completely on a wire rack. (I imagine mine being served from the cooker.)

slow cooker favorites volume 2

SLOW-COOKED ENCHILADA DINNER

I love Mexican food and I find that Taste of Home Recipes are almost always very good.  Having said that, I will say I have not yet tried this recipe.  I got it this morning from a friend who credits it to Taste of Home and that is good enough for me!

1 lb 90% lean ground beef
1 small onion, chopped
1 can (15-oz) Ranch-Style Beans
1 can (10-oz) diced tomatoes with green chilies, do not drain
1/4 cup chopped green bell pepper
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 (6-inch) flour tortillas

In a large skillet cook the beef and onion until the beef is no longer pink, drain.

Stir the beans, tomatoes, bell pepper, chili powder, salt, cumin, and black pepper into the beef mixture.

Combine the cheeses in a small bowl; set aside.

Cut 3 25-inch by 3-inch strips of heavy-duty aluminum foil and crisscross so they resemble spokes of a wheel.  Place onto the bottom and up sides of cooker.  Spray with nonstick cooking spray.

Place two tortillas in the cooker, overlapping if necessary; top with a third of the beef mixture then 1/3 of the cheese.  Repeat layers twice.

Place cover on cooker and cook on low for 2 to 2 1/2 hours.

Use the foil strips as handles to remove from cooker to serving platter.