Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped
• 1 (16oz) can chili beans
• 1 (16oz) can black beans
• 1 (15oz) can whole kernel corn, drained
• 1 (8oz) can tomato sauce
• 1 (12 fluid oz) can beer ~or water~
• 2 (10oz) cans diced tomatoes w/green chilies, undrained
• 1 (1.25oz) pkg taco seasoning **
• 3 whole skinless, boneless, chicken breasts
• shredded Cheddar cheese (opt)
• sour cream (opt)
• crushed Tortilla chips (opt)

Directions:

1. Place onion, chili beans, black beans, corn, tomato sauce, beer/water and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for Low heat, cover and cook for 5 hours.
2. Remove chicken breasts from the soup, allow to cool and then shred. Stir the shredded chicken back into the soup and continue cooking for 2 hours.
   
3. Serve topped with cheese, sour cream and tortilla chips, if desired.

** Make-Your-Own Taco Seasoning
1 Tb chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Slow Cooker Pork Tacos

Ingredients:

• 1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
• 1-1/2 cups salsa verde
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1/4 cup chopped dried apricots
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Dash hot pepper sauce
• 10 flour tortillas (8 inches), warmed
• Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional

Directions:

1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
2. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.

Chunky Crockpot Applesauce

Ingredients:

• 10 large apples (I use Cortland), peeled, cored and chunked
• 1/2 cup water
  
• 1 tsp cinnamon
• 1/2 cup - 1 cup sugar.
  

Directions:

1. Put all ingredients in crockpot. Add water, cinnamon and sugar. Cook on HI 4-5 hours or on LOW for 8-10 hours.
   

Sausage Sauerkraut Supper

Ingredients:

• 4 carrots, cut into 2 inch pieces
• 4 cups red potato chunks
• 2 (14 ounce) cans sauerkraut, drained and rinsed
• 2 1/2 pounds fresh Polish sausage, cut into 3 inch pieces
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 cups dry white wine or chicken broth
• 1 teaspoon pepper
• 1/2 teaspoon caraway seed

Directions:

1. In a 5-qt. slow cooker, layer carrots, potatoes and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings in a skillet; saute onion and garlic until tender.
2. Gradually add wine or broth. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink.

Easy Chicken Wraps

Ingredients:

• chicken breasts
• chicken broth
• green chilies
• cumin, salt & pepper
• shredded cheese
• sour cream
• salsa
• tortillas

Directions:

1. In a slow cooker cook chicken breasts with chicken broth & green chilies until done 2-3 hrs. Season with cumin, salt & pepper.
2. Drain chicken broth & shred chicken.
3. Serve warm on a tortilla with cheese, sour cream & salsa.

Famous Chuck Roast

Ingredients:

• 1 (14.5 ounce) can stewed tomatoes, cut into 1 inch pieces, juices reserved.
• 1 (10 3/4 ounce)can cream of mushroon soup
• 1 envelope dry onion soup mix
• 3 lb. bonelsss chuck roast
  

Directions:

1. In a medium sized bowl combine tomatoes and juice, soup, and soup mix.
2. Place roast in crock pot.
3. Pour over tomato mixture, cover and cook on low for 8-10 hours, until roast is tender.
4. Serve over mashed potatoes or rice.
   

Crock Pot Barbequed Beef

Ingredients:

• 3 lbs boneless chuck roast
• 1 1/2 cups ketchup
• 1/4 cup brown sugar, packed
• 1/4 cup red wine vinegar
• 2 tbs. Dijon mustard
• 2 tbs. Worcestershire sauce
• 1 tsp. liquid smoke
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
  

Directions:

1. Place meat in crock pot.
2. Mix remaining ingredients in a bowl, and pour over meat.
3. Cover and cook on low for 8-9 hours or 4-5 hours on high.
4. Remove meat from crock pot and shred with a fork.
5. Place meat back into crock pot and stir.
6. Serve on buns!

This is even better as leftovers, because it has time to marinade. Enjoy! I love it because I can put it in the crock pot and leave it in the morning and come home to a wonderful smell and yummy food!

Smoky-Flavored BBQ Ribs

Ingredients:

• 3 1/2 pounds pork loin back ribs (I have also used country style ribs)
• 1/4 cup packed brown sugar
• 1/2 tsp pepper
• 3 TBSP liquid smoke
• 2 cloves garlic, finely chopped
• 1 tsp salt
• 1 medium onion, sliced
• 1/2 cup cola
• 1 1/2 cups BBQ sauce
  

Directions:

1. Spray inside of 5-to-6 quart slow cooker with cooking spray
2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic & salt; rub mixture into ribs. Cut ribs into about 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8-9 hours or until ribs are tender. Remove ribs from cooker. Drain liquid from cooker & discard.
4. Pour BBQ sauce into shallow bowl. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. Cover & cook on low heat setting 1 hour.
   

Casserole in the Cooker

Ingredients:

• 1 pkg 16 oz frozen broccoli cuts, thawed & drained
• 3 c. cubed fully cooked ham
• 1 can 10-3/4 oz cream of mushroom soup
• 1 jar 8 oz process cheese sauce
• 1 c. milk
• 1 c. uncooked instant rice
• 1 celery rib, chopped (optional)
• 1 small onion, chopped (or 1-2 T. minced)
  

Directions:

1. In a slow cooker, combine ham & broccoli
2. Combine the soup, cheese sauce, milk, rice, celery & onion in a separate bowl. Stir into the broccoli mixture.
3. Cover & cook on low for 4-5 hours or until rice is tender.
   

Chicken Fried Pork Chops

Ingredients:

• 1/2 c. flour
• 2 tsp salt
• 1-1/2 tsp ground mustard (optional)
• 1/2 tsp garlic powder
• 6 pork loin chops (3/4 inch thick), trim fat
• 2 T. vegetable oil
• 1 can 10-3/4 oz cream of chicken soup
• 1/3 c. water
  

Directions:

1. In shallow bowl, combine flour, salt, mustard & garlic; dredge pork chops.
2. In a skillet, brown the chops on both sides in oil. Place in slow cooker.
3. Combine soup & water; pour over chops.
4. Cover & cook on low for 6-8 hours or until tender.
5. If desired, thicken pan juices & serve with pork chops.
   

Crock Pot Pizza

Ingredients:

• 1 pkg 12 oz wide egg noodles
• 1-1/2 lbs ground beef
• 1/4 c. chopped onion or 1 T. minced
• 1 jar 28 oz spaghetti sauce
• 1 jar 4 1/2 oz slided mushrooms, drained
• 1-1/2 tsp Italian seasoning
• 1 pkg 3 1/2 oz sliced pepperoni, halved
• 3 c. 12 oz shredded mozzarella cheese
• 3 c. 12 oz shredded cheddar cheese
  

Directions:

1. Cook noodles according to package directions. Drain.
2. Meanwhile in a large skillet, cook beef & onion, drain. Stir in spaghetti sauce, mushrooms & seasoning.
3. Spread a third of the meat sauce in a 5 qt slow cooker coated with nonstick cooking spray.
4. Cover with a third of the noodles & pepperoni.
5. Sprinkle with a third of each cheese.
6. Repeat layers two more times.
7. Cover & cook on low for 3-4 hours or until heated through & cheese is melted

Hearty Hash Brown Dinner

Ingredients:

• 3 c. frozen shredded hash brown potatoes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb ground beef
• 1/2 cup chopped onion (or 1 T. minced)
• 1 pkg 16 oz frozen California-blend vegetables
• 1 can (10 3/4 oz) cream of chicken soup
• 1 c. milk
• 12 oz process cheese (Velveeta, cubed) or cheeze whiz
• 1 can (2.8 oz) french-fried onions
  

Directions:

1. Place potatoes in a lightly greased 5 qt slow cooker; sprinkle with salt and pepper.
2. In a skillet, cook beef & onion & drain. Spoon over potatoes.
3. Top with vegetables
4. Combine soup & milk; pour over vegetables.
5. Cover & cook on low for 4 to 4 1/2 hours.
6. Stir in cheese; cover & cook 30 mins longer or until cheese is melted.
7. Just before serving, sprinkle with french-fried onions.

Slow Cooker Loaded Baked Potatoes

Ingredients:

• 5 lbs potatoes, peeled, cubed & boiled
• 1/2 c. melted butter
• 4 c. shredded cheddar cheese
• 2 c. sour cream
• 3.25 oz jar bacon bits (or chopped ham)
• salt & pepper to taste
  

Directions:

1. Combine potatoes & butter in large bowl.
2. Add cheese, sour cream & bacon bits, mixing thoroughly. Add salt & pepper.
3. Spoon mixture into slow cooker, cover & cook on high for 1 hour or on low for 2 hours, stirring every 30 mins.
   

Nacho Cheese Dip

Ingredients:

• 2 lbs. Velveeta Cheese, cubed
• 8 oz. sour cream
• 2 cans cream of chicken soup
• 1 - 16oz picante sauce
• 1 lb. (hamburger, sausage or combination of both)
  

Directions:

1. Brown meat; drain
2. Combine meat with remaining ingredients.
3. Place in crock pot; cook on low until cheese is melted.
4. Serve warm with tortilla chips.
   

Crock Pot Lasagna

8 Lasagna Noodles
1lb Ground Beef
3/4 c. onion finely chopped
1(28oz) can tomatoes with juice, broken up
1(24oz) can tomato sauce
1 Cup creamed low fat cottage cheese
2 cups mozzarella cheese, grated
1 tsp parsley flakes
1/4 tsp garlic powder
1/2 tsp dried oregan
1/4 tsp dried basil
Salt to taste

Break lasagna noodles into bite size pieces.
Drain browned beef under water (drain well)
In 31/2 qt. crockpot, add noodles, browned beef and remaining ingredients---Stir well.
Cook 7-9 hrs on low or High 3-4 hrs

Slow Cooker Chicken Pot Pie

Click to enlarge.

Southern Pork Loin (Slow Cooker)

Ingredients:

• 1 pork loin, about 3 lbs, trimmed of excess fat
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp cayenne pepper
• 1 tsp ground sage
• 1 tsp dried thyme
• 6 cloves garlic, minced
• 1 Tb flour
• 2 T butter, divided
• 3 medium onions, sliced
• 3 celery stalks, sliced diagonally (1 cup)
• 1 cup chicken broth
• ½ cup red wine
  

Directions:

1. Combine the salt, black pepper, cayenne pepper sage, thyme, garlic & flour and rub it onto all surfaces of the pork loin. Melt 1 Tb of the butter in a large skillet set over a high heat and brown the seasoned loin on all sides. Place the loin in the center of the greased crock. Melt the remaining butter in the skillet and add the sliced onions and celery. Cook over high heat, stirring frequently, for about 3 minutes. Pour in the chicken broth and remove the pan from the heat. Evenly distribute the contents of the pan around the meat. Pour in the wine, cover and cook on low for 6-7 hours or high for 3 ½ hours. If possible, turn the roast over once during cooking.
2. Serves 6-8

This dish has a little bit of a kick to it but it is very moist and tender. If you don't like spicy foods, try leaving the cayenne pepper out.

Shredded Venison--crockpot

Ingredients:

• 2 lb. venison--cubed (or trimmings)
• 1 can cream of chicken OR cream of mushroom soup
• 1 can cream of celery soup
• 1 pack onion soup mix
  

Directions:

1. Brown venison on stove with cover on--put meat and juice in crockpot after browning.
2. Add cream soups and onion soup mix
3. Cook on low heat in crockpot 8 hours--stir occasionally to help meat break down.
4. Serve on hamburger buns or over rice or potatoes
   

Crockpot Spanish Beef Stew

Ingredients:

• 2 lb. beef stew meat or round steak cubed
• 8 oz bottle Catalina Dressing
• 1 Cup Stuffed olives, drained
• 1 Large Onion, chopped
  

Directions:

1. Mix all together in slow cooker.
2. Cook on low 8-10 hrs if using beef stew meat or 5-6 hrs if using round steak.
3. Serve over rice.
   

Crockpot Macaroni & Cheese

Ingredients:

• 8 oz pkg. dry macaroni, cooked
• 2 Tbsp. oil
• 13-oz can evaporated milk (fat-free will work)
• 1 1/2 cups milk
• 1 tsp. salt
• 3 cups (about 1 1/2 lb.) shredded cheese: cheddar, American, velveeta or a combination
• 2-4 Tbsp. melted butter
• 2 Tbsp. onion, chopped fine
  

Directions:

1. In slow cooker, toss macaroni in oil. Stir in remaining ingredients.
2. Cover. Cook on low 2-3 hours.