BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.

file photo

JAZZED-UP GREEN BEAN CASSEROLE

2 pkg (16-oz each) frozen cut green beans, thawed

2 cans (10 3/4-oz each) condensed cream of mushroom soup, undiluted*

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

1 cup 2% milk

6 bacon stirps, cooked and crumbled

1 tsp black pepper

1/8 tsp paprika

4-oz cubed Velveeta cheese

1 can (2.8-oz) french-fried onions

In a 4-quart slow cooker, combine green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low 5 to 6 hours or until beans are tender; stir in cheese. Cover and cook 30 minutes longer or until cheese melts. Sprinkle with the onions.

Yield: 10 servings

* May substitute cream of chicken or cream of celery soup, if desired.

recipe & photo TOH 2026

HAM AND LIMA BEANS

1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slow cooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

BRATWURST APPLE KRAUT

3 cups Granny Smith apples, peeled, cored, and sliced

1 can (27-oz) sauerkraut, drained and snipped

1 lb bratwurst links, halved lengthwise

1/4 cup packed brown sugar

1 tsp caraway seed

1/4 cup water.

Combine the apples, sauerkraut, bratwurst, brown sugar and caraway seed in a crockpot or slow cooker. Stir in the water. Place lid on cooker and cook on low setting approximately 4 hours.

Yield: 6 servings

file photo

JALAPENO, CRAB, AND CORN DIP

2 tbsp butter

1 cup frozen whole kernel corn

1/2 cup chopped red sweet pepper

1 garlic clove, minced

1/2 cup sour cream

1/2 cup olive oil mayonnaise

1/2 cup sliced pickled jalapeno chile peppers, drained and chopped

1 tsp Worcestershire sauce

1 tsp hot pepper sauce, optional

2 (6-to 6.5-oz) cans crabmeat, drained, flaked, and cartilage removed

1 cup shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Corn chips for serving

In a medium skillet heat butter over medium heat until melted. Add corn sweet pepper and garlic. Cook, stirring, about 5 minutes until tender.

In a bowl, stir together the sour cream, mayonnaise, jalapeno peppers

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BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

file photo

MARINATED MUSHROOMS & ARTICHOKE HEARSTS

2 lb assorted mushrooms, such as stemmed shitakes, cremini and/or button mushrooms

1 pkg (8 to 9-oz) frozen artichoke hearts

1 14.5-oc can lower-sodium beef broth

1 cup dry red wine

2 tbsp butter, cut-up

1 tbsp packed brown sugar

1 tbsp Worcestershire sauce

2 garlic cloves, minced

1 tsp dried dill

In a 5 to 6-quart slow cooker combine mushrooms and artichokes. Add the remaining ingredients. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Serve warm or chill and serve cold.

Yield: 16 servings.

file photo for reference only

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

File Photo

PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick 

1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slow cooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings

file photo.

SIMPLE SAUCY POTATOES

4 cans (14.5-oz each) sliced potatoes, drained

2 cans (10 3/4-oz each) condensed cream of celery soup, undiluted

2 cups sour cream

10 bacon strips, cooked and crumbled

6 green onions, thinly sliced

Chopped chives

Coarse black pepper

Place potatoes in a 3-quart slow cooker. Combine the first 4 ingredients, reserving 1/3 cup of bacon crumbles. Pour mixture over the potatoes and mix well. Cover and cook on high for 4 to 5 hours. 

Top with the reserved bacon, the chives and black pepper.

Yield: 12 servings of 3/4 cup each

recipe and photo TOH 2026

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.

file photo

HOOSIER SLOW-COOKER MEATLOAF

2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

1 cup fine cracker crumbs

1 cup milk

1 packet brown gravy mix

Combine all ingredients, sprinkling the gravy mix throughout the mixture. Shape into a loaf. Place into slow cooker and cook on high 4 to 6 hours.

 

file photo for reference

MONGOLIAN BEEF

1 ½ pounds Flank Steak

¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Recipe and picture from the recipe critic.

 

THAI CHICKEN WINGS WITH PEANUT SAUCE

24 chicken drumettes (about 2 1/4 lb)

1/4 cup water

1 tbsp lime juice

1/4 tsp ground ginger

1 recipe Peanut Sauce (see below)

In a 3 1/2 to 4-quart slow cooker combine the first four ingredients. Cover and cook on low 5 to 6 hours or 2 1/2 to 3 hours.

Using a slotted spoon, remove chicken from cooker and discard the liquid. Toss chicken with half of the peanut sauce. If desired, return chicken to the cooker. Serve immediately or keep on warm, covered up to 1 hour. Serve with the remaining sauce. If sauce looks separated, gently whisk.

PEANUT SAUCE

In a small saucepan, stir together the following:

1/2 cup creamy peanut butter 

1/2 cup water 

2 tbsp reduced-sodium soy sauce 

2 cloves garlic, minced

1/2 tsp ground ginger 

1/4 tsp crushed red pepper

Cook and stir over medium-low heat until smooth.

May be stored in refrigerator up to 1 week.

Yield: 1 cup

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 cloves, garlic, minced

1 cup beer

1/2 16-oz jar cheddar pasta sauce or 1(10.75 oz) can cheddar cheese soup

1 tsp hot pepper sauce, such as Cholula brand

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment. Tightly wrap each cocktail wiener in a piece of bacon, secure with a wooden toothpick. Place in the prepared pan and bake 30-35 minutes until bacon is browned and slightly crisp; cool slightly. Remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until the onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

file photo

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

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

BOWTIE PASTA CASSEROLE

I have had this recipe close to a dozen years and it always a favorite. I thought I would share it again for the newer readers who may have missed it. 

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

COUNTRY CAPTIAN STEW (OLD WW RECIPE)

1 can (14.5-oz) fire roasted diced tomatoes

1 onion, sliced thin
1 red bell pepper, coarsely chopped
2 tbsp tomato paste
1 tbsp grated fresh ginger or 1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
3 1/2 lb chicken legs, breasts, thighs; skinned
2 tbsp cold water
1 tbsp cornstarch
1 Granny Smith apple, cored and sliced thin
1 cup frozen peas, thawed
4 tsp toasted coconut, optional

1 tbsp slivered almonds, optional

This recipe needs a 5–6-quart size crockpot or slow cooker.

Combine the tomatoes, onion, bell pepper, tomato paste, ginger, curry, cinnamon, and salt in the cooker.  Lay the chicken pieces over the vegetable-spice mixture.  Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.  Chicken should be fork-tender.

Approximately 1/2 hour before the cooking time is up, mix the water and cornstarch together in a small bowl until smooth.  Stir into the slow cooker.  Add the apple and peas; stir to blend.  Cover and cook on high for approximately 20 minutes until the mixture simmers and thickens and apples are just fork tender.

Sprinkle with the coconut and currants or raisins just before serving, if desired.

WW photo

Yield: 8 servings of 1 piece of chicken and 3/4 cup vegetables/sauce

Per serving: Approximately 224 cal, 3 g fat (2 g sat), 13 g carbs, 3 g fiber, 26 g pro
This is a WW recipe and a serving = 5 WW points

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.

QUINOA WITH SAUSAGE AND PEPPERS

1 can (14.5 oz) reduced sodium chicken broth

1 cup quinoa, rinsed and drained

1/4 cup cider vinegar

2 tbsp stone-ground-mustard

2 tsp honey

2 pkg (12-oz each) Italian-flavor cooked chicken sausage, halved lengthwise and sliced

3 medium-size yellow, green or red bell peppers, seeded and cut into bite-size pieces

1 medium sweet onion, cut into thin wedges

1 cup shredded reduced-fat cheddar cheese or crumbled feta cheese

In a 4 to 5-quart slow cooker combine the first give ingredients. Add sausage, peppers and onion.

Cover and cook on low 4 to5 hours or on high 2 to 2 1/2 hours.

Stir gently before serving. Top servings with cheese.

Yield: 6 servings

recipe idea and picture slow cooker favorites volume 4

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.

 File Photo

 

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 around a dozen years ago 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

file photo for reference

SUMMER VEGETABLE CURRY

3 cups cauliflower florets

1 can (15 to 15-oz) garbanzo beans, rinsed and drained

8-oz green beans, cut into 1-inch pieces

8-oz new potatoes, coarsely chopped 

1 cup sliced carrots

1/2 cup chopped onion

1/3 cup golden raisins (optional)

1 can (14.5-oz) can chicken broth or vegetable broth 

3 to 4 tsp curry powder

1/4 tsp salt

1/4 tsp crushed red pepper

1 can (14-oz) unsweetened coconut milk

3 cups hot cooked rice

1/4 cup shredded fresh basil leaves

1/4 cup chopped dry-roasted peanuts (optional)

in a 4 to 5-quart slow cooker combine the first seven ingredients. Stir in broth, curry powder, salt and red pepper. Cover and cook on low5 to 6 hours or on high 2 1/2 to 3 hours.

Stir in the coconut milk. Serve over rice and top with the basil leaves and peanuts, if desired. 

Yield: 6 servings 

recipe and photo Slow Cooker Favorites Volume 4

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.

file photo

COOKED CHICKEN FOR VARIOUS USES

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.

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 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.

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 years ago

SWEET SOUR MEATBALLS

2 eggs

1/2 cup dry breadcrumbs

1/2 cup finely chopped onion

1/4 cup milk

1/2 tsp salt

1/2 tsp black pepper

1 lb bulk pork sausage

1 lb ground beef

3/4 cup apple jelly

1/3 cup spicy brown mustard

1/3 cup apple juice

1 1/2 tsp Worcestershire sauce

Dash of hot pepper sauce

Preheat oven to 375-degrees. 

In a large bowl beat eggs with a fork. Stir in breadcrumbs, onion, milk, salt and pepper. Add sausage and ground beef, mix well. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan and bake 25 to 30 minutes or until cooked through. Drain off fat.

Place meatballs in a 3 1/2 to 4-quart slow cooker. For the sauce, in a small bowl stir together the remaining ingredients. Pour over meatballs. Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting up to 2 hours.

Yield: 6 servings.

slow cooker favorites vol 4