Easy Crockpot Mashed Potatoes & Our 1st Annual “Favorite Crockpot Recipes” Contest

Crockpot Mashed Potatoes

I thought I had made potatoes in every form they could possibly be made! We are definitely a “meat and potatoes” kind of family…especially since celiacs disease entered our lives. Rice and potatoes became our “bread & butter” a couple of years ago and since that time I THOUGHT I had made potatoes every which way but sideways! Turns out I’d missed one. Mashed potatoes in the crockpot!

A few years ago I discovered making BAKED potatoes in the crockpot (which is SO helpful when you are cooking a prime rib roast and only have one oven) but it had never occurred to me to try making the MASHED variety in my ceramic friend. Turns out it’s even easier than the traditional kind.

I don’t know about you, but my least favorite part about making mashed potatoes is peeling and draining! With this method you don’t have to do EITHER. Of course you have to be OK with some peels in your mashed potatoes, but I personally LOVE the peels! My youngest would beg to differ, however, so I meet him HALFway and peel HALF the potatoes. :-)


Slow Cooker Mashed Potatoes


Easy Crockpot Mashed Potatoes



  • 5 lbs red, gold or white potatoes (peeled or unpeeled) cut into 1-inch chunks
  • 1 cup water or chicken broth
  • 1/2 cup butter, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 – 1 1/2 cups milk, warmed




Slow Cooker Mashed Potatoes

Place diced potatoes in the slow cooker, add water or chicken broth and butter. Season with salt and pepper.


Slow Cooker Mashed Potatoes

Cover; cook on High heat setting 4 hours or Low heat setting for 8 hours, or until potatoes are tender.


Slow Cooker Mashed Potatoes

Mash potatoes FIRST using a potato masher (DON’T DRAIN!)


Slow Cooker Mashed Potatoes

Add warmed milk until desired consistency.


Slow Cooker Mashed Potatoes

Then beat with electric mixer on low speed until well blended. Do not overmix.


Slow Cooker Mashed Potatoes

Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours.

I LOVED how CREAMY they turn out! They really were the perfect consistency.



Since I got so excited about finding a new recipe to make in one of my favorite inventions EVER…the crockpot….I decided it would be fun if we all shared our FAVORITE CROCKPOT RECIPES! (I smell a contest coming on!)

So we decided to create our 1st Annual FAVORITE CROCKPOT RECIPES Contest!

We want to know what your favorite things to make in the crockpot are and if you share with the rest of us, you will be entered to win ONE of FIVE…….


Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cookers

(Retail Value $59.99 each)




Simply type out (or copy and paste) your favorite slow cooker recipe into a comment below (or if you prefer, you can email it to: jill@byjillee.com with “FAVORITE SLOW COOKER RECIPES CONTEST” in the subject line.) Enter with as many different recipes as you like!

Deadline to enter is Wednesday, March 19, 2014 at 11:59pm MST.


Kelsey Nixon

The TOP FIVE WINNING RECIPES will be chosen by our CELEBRITY CHEF JUDGE – Kelsey Nixon, star of “Kelsey’s Essentials” on the Cooking Channel. 

The five winners will ALSO receive a copy of Kelsey’s new cookbook, “Kitchen Confidence.” The book includes 100 of Nixon’s favorite recipes and essential equipment for any home cook. Trust me on this one, you ALL will want to have this in your cookbook collection!

Winners will be announced next Friday, March 21st!



Slow Cooker Mashed Potatoes

I am SO excited about this! I love a fun contest! I love celebrity chefs! But MOST of all, I LOVE CROCKPOT RECIPES! :-)





Easy Crockpot Mashed Potatoes


  • 5 lbs red, gold or white potatoes (peeled or unpeeled) cut into 1-inch chunks
  • 1 cup water or chicken broth
  • 1/2 cup butter, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 - 1 1/2 cups milk, warmed


  1. Place diced potatoes in the slow cooker, add water or chicken broth and butter. Season with salt and pepper.
  2. Cover; cook on High heat setting 4 hours or Low heat setting for 8 hours, or until potatoes are tender.
  3. Mash potatoes FIRST using a potato masher (DON'T DRAIN!)
  4. Add warmed milk until desired consistency.
  5. Then beat with electric mixer on low speed until well blended. Do not overmix.
  6. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours.




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  1. Lara says

    Because it’s one of yours, I’ll not put the recipe, but my favorite BY FAR are your crock pot Carnitas! Can’t tell you how much I love them, nor how many people I’ve shared your link with who also end up loving it!

    Thanks for all you bring to us! much love, Lara

      • Lara says

        Here you go Carol:
        Twice-Baked Crockpot Carnitas

        6-8 pound pork butt
        5-6 cloves garlic, finely chopped
        1 tablespoon kosher salt
        1 teaspoon ground cumin
        1 teaspoon chili powder
        1 teaspoon black pepper
        1 teaspoon oregano
        1/2 teaspoon cinnamon
        1/2 teaspoon cayenne pepper
        juice of 2 limes
        1/2 cup orange juice
        12 ounces cola
        1/2 cup salsa

        I have a smaller round crockpot, so i cut the meat off bone first, then put bone & all in, give it about 8 hours till the meat is falling apart. Fork shred all the meat in a casserol dish, add some of the cooking liquid and broil to get some crispy bits. tortillas, chopped onion, cilontro and lime wedges are all you need! Enjoy!

  2. Laura says

    Crockpot Italian Chicken

    4 chicken breasts (or pork cops)
    1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better.)
    1 (8 oz) package cream cheese, softened
    1-2 cans cream of chicken soup
    Several handfuls of baby carrots (as much as you want)

    Place the chicken in a crockpot and sprinkle Italian dressing over it. Put carrots on top of meat. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken and carrots. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.

    Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta, rice or my favorite, cooked spaghetti squash.

  3. Jan says



    Chuck roast
    3 tablespoons olive oil
    salt and pepper
    1/2 chopped onion
    1 package brown gravy mix
    1 package ranch dressing mix
    1 package italian dressing mix
    4 cups water


    1. Salt and pepper roast. Heat oil in skillet on medium high, and brown roast, then put in crockpot.

    2. Add onions to skillet, reduce heat and stir to soften onions a couple of minutes. Add a cup of the water and scrape up the rest of the brown bits in the bottom of the pan. Pour all into crockpot.

    3. Add rest of water to crockpot, and stir in the dry mixes.

    4. Cook on low for 8 hours, or high for 5 hours. Take meat out and cut into serving size pieces.

    5. If a thicker gravy is desired, Make a slurry of 1/4 cup flour, and 1/2 cup water, and stir into gravy , and heat to thicken.

  4. says

    Puerto Rican Pork
    1 pork shoulder roast
    1 pkg. sazon
    2 tablespoons adobo
    2 tablespoons garlic powder
    4 cups water
    Salt & pepper
    Put in Crockpot with fat side down sprinkle with spices then add water . Cook on high for about 7 hours. Baste occasionally if desired to insure that roast is juicy when done. Cut into chunks and serve in juice with potato and fresh green beans.

  5. says

    Creamy Corn (slow cooker)
    1 or 2 pounds frozen corn
    1-1/2 packages cream cheese
    1/2 cup milk
    1/2 cup butter
    2 teaspoons sugar
    1 teaspoon salt
    1/8 teaspoon pepper
    Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream
    cheese cubes.

    Mix remaining ingredients; pour over corn and cream cheese.

    Cover and cook on high heat setting for 2-3 hours until creamy. Stir
    well before serving.

  6. Kelly says

    Southwest chicken
    1lb boneless, skinless chicken breast
    1 can black beans
    1 cup frozen corn
    1-2 jars salsa
    1 package taco seasoning
    1 package shredded cheddar/Mexican blend cheese

    Put everything except cheese in your crockpot. 4 hours on low or 8 on high. Remove chicken and shred. Put the chicken back in and keep warm until serving time. Can be used for taco filling or served over rice with cheese on top.

  7. Joy says

    Crock Pot – Pot Roast
    1/2 cup all-purpose flour
    1 teaspoon garlic powder
    salt and ground black pepper to taste
    3 1/2 pounds roast
    1/4 cup olive or coconut oil
    potatoes, cut into chuncks
    carrots, cut into chunks
    onion, cut into chunks
    1 envelope mushroom gravy mix
    1 (10.75 ounce) can golden mushroom soup
    beef broth or water to cover half way

    1. In a medium bowl, combine the flour, garlic powder, salt and black pepper to taste. Dredge the roast in the flour and cover evenly. Shake off excess.
    2. In a large pot heat oil to medium/high heat, and brown the roast on all sides.
    3. Place roast in crock pot and place onions, potatoes and carrots around the roast.
    4. In a small bowl, combine the gravy mix, golden mushroom soup, 1/2 cup of beef broth or water; pour over roast.
    5. Pour beef broth or water to cover 1/2 the roast in the crock pot.
    6. Cook in crock pot on low for 6-8 hours or until desired doneness.

  8. Darlene says

    Bean Soup with Ham

    1 meaty ham bone
    2 cups Navy beans or mixed beans, washed, sorted, and soaked overnight
    8 c. water (3 c. more may be added after bone is taken out, then cook some more)
    1 clove garlic, minced (or 1/2 tsp. garlic powder)
    1 bay leaf
    1 lg. onion, chopped
    1 tbsp. lemon juice
    1 tbsp. honey
    Salt & pepper, to taste

    Wash beans. Combine beans, ham bone, water, garlic, bay leaf, and onion in slow cooker. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 8 to 10 hours longer, until beans are tender. Season with lemon juice, honey, salt, and pepper, to taste. Remove ham bone; chop meat and return to crockpot. Remove bay leaf before serving.

  9. says

    Easy BBQ Pulled Pork

    3-4 lb. Pork loin ( or whatever will fit in your crock pot)
    1 can Progresso French Onion Soup
    1-2 Bottles Sweet Baby Ray BBQ Sauce

    Put pork in slow cooker, pour soup over pork and cook on low 6-8 hrs. depending on size of pork you used. When cooked drain off soup and using forks year pork into strips. Add at least 1 bottle of
    BBQ sBABe or more depending how you like it. Keep warm in crock pot and serve on buns.

  10. Gram says

    Hi, I don’t have a favorite recipe, but I do use this one for mashed potatoes every time we have a large group over for dinner. It frees up the stovetop and is foolproof.
    Thanks for the recipe.

  11. says

    Slow Cooker Spare Ribs

    3 lbs. spare ribs
    1 1/2 Tbs paprika
    1 Tbs brown sugar
    1/8 tsp cayenne pepper
    1/2 tsp salt n pepper each
    2 cps bbq sauce, bottled or homemade

    In a bowl combine paprika, brown sugar, cayenne pepper, salt & pepper. Then rub this mixture on ribs.

    Place ribs, meaty side down, against enamel pot of slow cooker. Pour all of BBQ sauce over ribs.

    Cover and cook on low for about 5 1/2 – 6 hours.

    Place cooked BBQ sauce into a small saucepan and simmer for 10 minutes or until it reduces some.

    Place cooked ribs onto a rack which is on top of a foil-lined baking sheet and broil for about 10 minutes, or grill and brown outdoors a bit. Brush reduced BBQ sauce on ribs while browning.


  12. Betty Sievert says

    Crockpot steak and gravy, it’s as easy as falling off a log!

    6 cube steaks
    2 envelopes onion soup mix
    Water to cover

    Place everything in crockpot. Cook on low for 6-8 hours.

    This is wonderful over mashed potatoes. Any leftovers make great sandwiches.

  13. Mary Beth says

    Never-fail Pepper Steak
    2 round steaks (or roast) cut into 1″ strips
    2 cans of petite diced tomatoes (you can also use fresh tomatoes in season)
    2 large green peppers (chopped)
    2 large red peppers (chopped)
    beef bouillon (to taste)
    8 oz. soy sauce

    Combine all of the ingredients in the crock pot. Cook on low for 10 hours. (I start it when I leave for work AT 7 a.m., and it is ready when I arrive home at 5:30.
    Serve over rice.
    My family and coworkers LOVE this recipe.

  14. Peggy says

    This is a recipe I use from the Year of Slow Cooking website. My kids love it. I add 1 lb. browned ground beef. It is great with garlic toast.
    Minestrone soup

    8 cups beef broth

    1 (14.5-ounce) can diced tomatoes (whole can, flavored is fine)

    1 cup dry beans: I used a combo of pinto, black, lima,— rinsed in hot water

    1 cup chopped carrots

    1 cup sliced celery

    1 tablespoon dried minced onion (or 1 small onion, finely diced)

    1 tablespoon Italian seasoning

    1 (10-ounce) package frozen chopped spinach, thawed and drained

    1/2 cup uncooked pasta (to add later, I used brown rice fusilli)

    parmesan cheese, optional garnish
    The Directions.
    Use a 6-quart slow cooker. Pour broth into your cooker, and add tomatoes and the beans.

    I rinsed my beans in hot water, but didn’t soak because of the high volume of liquid in this dish. If you live in a high altitude area, you might want to soak overnight, or do a quick soak by bringing the beans to a boil for 10 minutes, then letting them sit in the hot water for 1 hour.

    If you are using any variety of red beans, YOU MUST do this rapid-boil to kill a possible toxin that occurs naturally in red beans.
    Add vegetables, seasoning, and thawed spinach. Cover and cook on low for 8 to 10 hours, or until the beans are soft. Add dry pasta, and cook on high for about 30 minutes, or until pasta is bite tender. Serve in bowls with a sprinkle of Parmesan cheese.

  15. Sarah says

    Black Bean and Butternut Squash Chili

    2 lb. Butternut Squash, cut into 1 inch cubes, or one bag pre-prepped squash
    1 medium sweet onion, diced
    1 sweet red pepper, diced
    2 16 oz. cans diced tomatoes with green chilies
    2 16 oz. cans black Beans, drained
    1 16 oz. can Refried Beans (can use vegetarian to make this a vegan meal)
    2 cups chicken or vegetable broth

    Place all ingredients together in slow cooker. Cook on low heat for 6-8 hours or on high for 4. Serve with warm cornbread. Feeds 4-6 a hearty meal.

    OPtional: To add additional heat, you can chop and de-seed ONE single chipotle pepper from a can of chipotles in adobo sauce and add with ingredients prior to cooking, freeze the remainder.

  16. Haley h says

    Sante Fe Cheesy Chili

    1 lb browned hamburger
    1 can corn undrained
    1 can stewed tomatoes undrained
    1 can diced tomatoes with chili peppers
    1 can kidney beans
    1 lb velveeta cubed
    1 packet taco seasoning

    Combine all and cook on high for 4 hours and serve with French bread (a MUST). I use regular diced tomatoes instead of the green chili ones because I’m prone to heartburn.. But I love this more than regular Chili! I love all these free recipes I’m getting too!

  17. Rhonda says

    Pepper Roast

    3-4 lb. Boston Butt
    12 oz. jar pepperoncinis (do not drain)

    Pour peppers on top of roast. Cook on low 8 hours. Remove bone and any large pieces of fat. Shred meat with forks. Keep in Crock Pot until serving time (on warm).

    I always keep a ‘spare’ Boston Butt in the freezer along with extra jars of pepperoncini in the pantry. You will not believe how tasty this meat is until you’ve tried it.

  18. Carol says

    Thanks for this contest. I don’t have any recipes to contribute at this point because I just bought a crock pot. I couldn’t resist because it was a small one on sale. Now, I am going to copy all these great recipes, thank you everyone. Perhaps, I’ll graduate to a bigger one if this works out. :-)

    • Sue Spire says

      Beans and Rice (delicious)

      1 large onion, chopped 6 large cloves garlic (left whole)
      6 1/2 cups water 6 chicken boullion cubes
      1 teaspoon cayanne pepper 1 teaspoon red pepper flakes
      1 teaspoon paprika 1 teaspoon dried marjoram (not powdered)
      1 teaspoon fennel seeds 1 teaspoon cumin seeds
      1 teaspoon dried thyme (not powdered)
      6 cups assorted dried beans, white, black, pink, kidney, pinto – whatever you have
      3/4 cup lentils (preferably French, but brown will do)
      Salt and pepper to be added at the table (optional)
      8 cups cooked brown or basmati rice; done in time to serve with the beans.

      Saute the onion and whole garlic pieces until golden. Mash the garlic with a fork. In the meantime, boil the water. Have a 4 quart crockpot plugged in and turned on high.
      When the water has boiled, put it in the crockpot, along with the boullion cubes, onion and garlic, and all of the herbs and spices. Next add the lentils, then add the assorted beans to makins sure there is at least 1 inch remaining from the top. Put on the lid. In 6-8 hours you will be eating the most delicious beans in the world. It can cook over night or all day. Overcooking doesn’t seem to hurt it, matter-of-fact, the longer it cooks, the better it is. After you have removed several servings, add some more water to the pot and let it continue to cook another hour or so. The broth is wonderful. Serve the beans and broth over brown or basmati (my favorite) rice.
      Serves 8-10

  19. Leslie says

    Cranberry CrockPot Chicken. First thing you do is ignore the blank entry above mine cuz I’m not fully caffeinated yet. THEN you get out your crockpot : Ingredients
    2 lbs. boneless chicken breasts, cut into pieces
    1 tsp. Kosher salt Wow – I forget to put the salt in and never miss it
    1/2 tsp. black pepper
    3 Tbsps. sugar
    1 lb. fresh cranberries
    1/4 cup orange juice
    1/4 tsp. ground ginger
    Pull chicken breasts apart and place them in the bottom of a 4 quart slow cooker. Add the cranberries. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on HIGH for 3 hours.

    I used chicken thighs and boneless breasts – about 1.5# in all. Also, I cooked it on medium for 5 hours, not on high. Served 3 ½ – would have served more if I had made a vegetable.

  20. Robin M says

    This is a recipe that I found on Pinterest that my family loves. It is a southern style, very thick mac and cheese.

    Crock Pot Macaroni and Cheese

    Cooking oil spray
    2 cups skim milk
    1 (12 oz.) can evaporated milk
    1 egg
    1 tsp salt
    1/4 tsp. pepper
    1 1/2 cups pre-shredded sharp cheddar cheese
    2 cups uncooked elbow macaroni

    Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

    Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

  21. Matt says

    Slow Cooker Apple Cinnamon Raisin Oatmeal

    1 Cup Steal-Cut Oats
    1 Apple, Chopped
    3 Teaspoons Cinnamon
    Dash of Nutmeg
    ¼ – ½ Cup Raisins
    2 Cups Water
    2 Cups Milk
    2 Tablespoons Butter, Melted
    White or Brown Sugar (Or other sweetener)
    Optional toppings: Granola, Chopped Pecans, Chopped Walnuts

    Place apple, cinnamon, nutmeg, and raisins in the slow cooker. Add steal-cut oats. Add water, milk, and butter. Cover and cook on Low for 7 hours. Add sugar to taste. Top with granola, pecans, or walnuts, if desired.

  22. PamWilliams says

    Easy French Dip

    One 2-3 pound roast (I use chuck normally its cheapest)
    1 small onion sliced in rings
    1 teaspoon of rosemary
    1 teaspoon of thyme
    1 teaspoon of oregano
    1 teaspoon of parsley
    salt/pepper to taste
    1 1/2 cup water
    1/2 cup soy sauce
    1/4 cup of juice from pepperoncinis

    Mix the spices together rub onto both sides of the meat, layer onions on top, pour the liquids around the edges. I do this overnight on low, and then turn it off before work. When it’s cool I strain the grease. Then warm the meat and au jus, pour au jus into small ramekins for dipping. Shred the meat, add to toasted rolls with provolone or swiss, spooning onions over top. DELICIOUS and easy dinner mostly done the night before.

  23. Sarah C says

    Smothered Chicken in Gravy (CP)

    • 1 pound boneless skinless chicken breast or thighs
    • 1/3 cup onion — chopped
    • 1 cup chicken broth
    • 2 tablespoons butter
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 bay leaf
    • 2 teaspoons Herbs de Provence seasoning, divided
    • 1/2 teaspoon poultry seasoning
    • 1 package Knorr roasted chicken gravy mix
    • 1/3 cup buttermilk or 2 % milk
    • 2 teaspoons flour

    In a 4 to 6 quart crock pot, combine chicken, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

    About 20 minutes before serving, remove the chicken breast from the crockpot and, using two forks, shred the meat and return to the crock pot. Stir in the gravy mix; remove and discard bay leaf.

    In a measuring cup, blend buttermilk (or milk) and flour until smooth. Stir this mixture into chicken along with the ½ tsp poultry seasoning and the reserved 1 teaspoon of Herbs de Provence; mix well. Cover, increase heat to high, and cook an additional 25-20 minutes. If the gravy is too thick add a little more milk or chicken broth.

    Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.
    Yield: 4 very large servings or 6 rather sad ones.

  24. Karen says

    Slow Cooker Mango Pork


    1.5 lbs Pork Loin or Tenderloin
    2 Tablespoons brown sugar
    1/2 teaspoon Italian seasoning
    1/2 teaspoon kosher salt
    1/2 teaspoons black pepper
    3 Tablespoons corn starch
    2 Tablespoons soy sauce
    1/2 cups apple juice
    16 ounce package frozen mango

    In a small bowl, mix all ingredients except pork and frozen mango. Place in pork slow cooker. Add sauce to slow cooker then add frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.

    Freezing Directions:

    In a large freezer bag place all ingredients except frozen mango. Mix well and freeze.  To serve: Thaw. Place in slow cooker. Add frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
    Servings: 4-6

  25. Rebecca says

    My favorite recipe for the crock pot is to use it to cook meat such as a pork roast or turkey breast (either of these with a 1/2 cup of water in the crock pot). Salt and season the meat and cook it until done. I love Kosher salt for these. It makes great pulled pork.

    I also just love ham from the crock pot. This requires no water nor salt. Just throw the ham in the crock pot and cook until done. I use a probe thermometer to determine when it is done.

    It does not matter if you cook these on high or low. It is more a matter of when you need them done.

    • Joan says

      Same for Corned Beef and Cabbage…. just a 1/2 cup to a cup of water.. I put some carrots and a bit of onion on the bottom…corned beef on top with the seasonings in the package… small bit of water.. and slowwww cook it … yum! Many ppl put the cabbage in it for the last 2 hours.. I just use the liquid from the crockpot mixed with additional water in a pot and cook the cabbage on the stove…

  26. says

    My favorite crockpot recipe is shredded buffalo chicken hoagies! I think you have one of these as well, and I’m sure my recipe is similar but I’ll post it anyway as they are delish :)

    2-3 boneless skinless chicken breasts
    1 package ranch dressing mix
    3-4 celery stalks
    1-2 jars buffalo sauce

    Sesame seed hoagie rolls (toast them!)
    shredded lettuce
    sliced tomato
    blue cheese or ranch dressing
    pepper jack or other white cheese
    sliced jarred jalepenos

    Place chicken in cooker and cover with buffalo sauce. Chop celery and place in cooker around chicken (in my opinion this is important, it adds a lot of flavor that is especially complimentary to the buffalo sauce!).
    Sprinkle ranch dressing powder on top.

    Cover and cook on low from 5-7 hours. With my cooker, 6 hours is about perfect. You might want to test at 5, if you overcook they can get dry (although usually they turn out super tender).

    Remove chicken from sauce into a large brownie pan and shred with two forks, adding extra sauce from the cooker if desired. I usually find that it is flavorful enough, and just spoon a little sauce onto my sandwich.

    Toast your sesame hoagie rolls, top with shredded chicken, shredded lettuce, tomato, jalepenos, sliced pepper-jack cheese and ranch or blue cheese dressing as desired. Voila! I like to serve these with a side salad and french fries. Enjoy, and thank your for your wonderful blog!

  27. Janette Meyers says


    1/2 pound dried pinto beans (8 ounces)
    1 pound boneless skineless chicken breasts
    3 1/2 cups water
    1/2 cup white onion, diced
    1 garlic clove, minced
    1 tablespoon chile powder
    1 teaspoon cumin
    1/2 teaspoon dried oregano
    1/2 teaspoon salt
    Optional toppings
    Baked tortilla chips
    fat free or light cheddar cheese
    fat free or light sour cream
    lettuce, shredded
    green onions, sliced
    tomatoes, diced

    The night before, soak the beans in water, you can do this in your slow cooker, add enough water to cover, plus a few inches. Let this soak overnight, don’t turn on slow cooker yet.
    In the morning, drain the water off the beans, add the chicken breasts, 3 1/2 cups of water, onion, garlic, chile powder, cumin, oregano, and salt.
    Set the slow cooker to Low for 9 hours. DO NOT OPEN THE LID!
    After cooking time is done, shred the chicken, you can do this right in the slow cooker with 2 forks.
    Add more salt if needed.
    Spoon into bowls, and top with desired toppings.

  28. says

    Pasta Fagioli in the Crockpot

    This recipe claims to be “just like Olive Garden”. The recipe I found on the Internet made a big batch – I cut the recipe in half and the measurements are approximate. The half batch cooks up nicely in my large crockpot.


    1 pound ground beef, browned and drained
    1 small onion, diced
    1 cup sliced carrots
    1 cup sliced celery
    1 (28 ounce) can diced tomatoes, undrained
    1 (16 ounce) can white kidney beans, drained
    1 (16 ounce) can red kidney beans, drained
    1 (14.5 ounce) can beef broth
    1 1/2 tsp oregano
    1 tsp black pepper
    3 tsp parsley flakes
    1 tsp tabasco sauce
    10 ounces spaghetti sauce (or a small jar)
    8 ounce small pasta (I use ditalini – found a Meijer brand)

    Throw everything into the crockpot – except the pasta. Mix it up. Cook on low 7-8 hours or high 4-5 hours. Add the pasta the last 3o minutes. Stir, serve and enjoy!

  29. Michelle says

    Ginger-Carrot Soup

    • 3 tablespoons grated fresh ginger
    • 8 carrots (about 1-1/4 lb.)
    • 2 sweet potatoes
    • 6 cups chicken broth
    • 1 cup half-and-half or light cream
    • 2 tablespoons cooking oil
    • 3 cups thinly sliced onion
    • 2 tablespoons sugar
    • 1/8 teaspoon freshly ground black pepper
    • Bleu cheese or gorgonzola (optional)

    1. Peel carrots and sweet potatoes and cut into 1-inch pieces. In a slow cooker, add broth, carrots, and sweet potato. Cook on low heat for 4 hours.
    2. In the meantime, add cooking oil, onion, sugar and pepper to a skillet and caramelize onions. Add half of the caramelized onions to the slow cooker. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through.
    3. Season to taste with salt and ground black pepper. Top with remaining caramelized onions and bleu cheese crumbles.

  30. Janette Meyers says

    One of my most favorite ways to use my slow cookers (yes plural!) is to cook large batches of things to divid and freeze for easy meals later. Chicken for pasta, tacos, ground beef for spaghetti, enchlattas, beans for a delicious and healthy side for just about anything. Saves so much time during the week when trying to get a quick but healthy dinner on the table!

  31. pam says

    Refried Beans

    1 lb. dry pinto beans
    1 1/2 teas. cumin
    1/4 teas. ground cayenne
    1/2 teas. pepper
    1tablespoon kosher salt
    1 onion chopped
    3 cloves garlic finely chpd
    4 cups hot tap water

    rinse and sort beans. I soaked mine the night before and they were perfect.
    put in crockpot and add all ingredients. remove any floating beans and cook on low 9hrs.
    stir and mash to your personal preference.
    can stir in a little bacon fat just before serving or water or broth if needed.

  32. Lee Ann says

    Buffalo Chicken

    Four chicken breasts
    Ranch dressing mix packet
    12 oz Frank’s Red Hot wing sauce
    Ranch Dressing

    Begin by mixing the packet of ranch with the bottle of wing sauce
    Poor mixture over chicken and cover. (I actually make my own ranch seasoning).
    Cook on low for 5-6 hours. Once it’s done cooking just shred with a fork, add more Buffalo sauce to taste if you like a whole lot of spicy. Spread some ranch dressing inside a bun along with your shredded chicken.

  33. says

    When I copied and pasted my recipe here it messed up the formatting so I am submitting it again (same recipe, just looks better and is easier to read):

    Slow Cooker Cilantro Lime Chicken

    1.5 pounds chicken breasts
    3 Tbs olive oil
    1 chopped red onion
    2 limes, juiced
    2 cans black beans, rinsed
    2 cups cilantro
    1 large bag of frozen corn
    1 can rotel
    4 minced garlic cloves
    2 tsp cumin
    2 tsp chipotle powder
    Salt and Pepper

    Mix everything together in a freezer bag. Instructions for Container: cook on low 6-8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

  34. KD says

    I make this a lot in the late summer/early fall when all the peppers and tomatoes in my garden are starting to ripen

    Gluten free chicken tortilla “soup”

    2 boneless chicken breasts
    1 (15 1/2 ounce) cans black beans
    1 (15 ounce) jars salsa, any kind
    1 (8 ounce) packages cream cheese
    optional ingredients: diced fresh red peppers, frozen corn, diced fresh jalapenos, diced fresh tomatoes

    Take chicken breasts and put into crock pot.
    Add 1 jar of salsa, red peppers, jalapenos (optional)
    Keep in crock pot on high for about 2-3 hours or until chicken is cooked. Shred chicken with forks.
    Add 1 package of cream cheese (just throw it on top!), 1 can of black beans (drained), diced tomatoes, frozen corn, and any other vegetables you wish, and let sit for about 1/2-1 hour, then mix melted cheese into chicken. This should be fairly thick, but still a soup-like mixture
    Serve with tortilla chips and enjoy! (can also be served over rice or potatoes, large grilled portobello mushroom, use your imagination!)

  35. Tammi says

    Simply Simple Meatballs in Sauce

    Simple Party Meatballs in Sauce

    2 bags of Swedish meatballs, frozen, about 40 meatballs each. I like the ones from IKEA. (You can add more bags if you have a crowd, just nuke ‘em in your microwave before adding them to the sauce.)
    2 Jars Chili Sauce (find it near the ketchup in your grocery store, do NOT buy Tabasco or other hot sauce!)
    1 large jar grape jelly

    Mix the grape jelly and chili sauces in your crock pot until blended. Add all the meatballs to within the top edge, covering them with the sauce. Turn the crock pot on low for 4-5 hours or on high for 2. (Timing depends upon your schedule and when guests arrive.) Serve with toothpicks and small plates and enjoy yourself! You won’t have any left over!

  36. says

    Slow Cooker Cilantro Lime Chicken

    1.5 pounds chicken breasts 4 minced garlic cloves
    3 Tbs olive oil 1 chopped red onion
    2 limes, juiced 2 cans black beans, rinsed
    2 cups cilantro 2 tsp cumin
    1 large bag of frozen corn 2 tsp chipotle powder
    Salt and Pepper 1 can rotel

    Mix everything together in a freezer bag. Instructions for Container: cook on low 6-8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

  37. says

    Jalapeno Popper Chicken Chili

    3 tbsp extra virgin olive oil
    1 small onion, diced
    5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
    3 cloves garlic, minced
    salt and fresh ground black pepper
    1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
    2 teaspoons chile powder
    1 teaspoon ground cumin
    1 teaspoon oregano
    pinch of crushed red pepper
    1 (10 oz) can dice tomatoes with green chiles
    1 + 1/2 cups chicken broth
    2 (14 oz) can cannelloni or navy beans, drained
    2 (14 oz) can corn, drained
    8 ounces cream cheese
    1 pound bacon, cooked crispy and crumbled, divided

    • Saute onion, jalapeno, and garlic in olive oil until tender.
    • Season chicken with S&P, add to sauce pan with another tbs of olive oil.
    • Add seasonings. Toss chicken and seasonings together and lightly brown chicken on all sides.
    • Add diced tomatoes, chicken broth, corn and cannelloni beans. Increase heat and simmer for 30 minutes.
    • Stir in cream cheese, mix well. Add ½ of the crumbed bacon.
    • Add more chicken broth if needed.
    • Freeze.
    • THAW overnight in fridge. Then warm in microwave or on stove.
    • Garnish with cheese and remaining bacon.


    One of my favorite recipes is Pot Roast but since it was given as a recipe above the next favorites is Taco Soup

    –2(15-ounce) cans of kindey beans
    –2 (15-ounce) cans of pinto beans
    –2 (15-ounce) cans of corn
    –1 large can (26-ounces) of diced tomatoes
    –1 (10-ounce) can tomatoes and chiles
    –1 packet taco seasoning
    –1 pound browned ground hamburger (I use Elk burger)
    –shredded cheese and sour cream for embelishment


    Use the largest slow cooker you have in the house — this is a BIG recipe, you need a 6-quart or above.

    –brown meat
    –drain fat and add to crockpot stoneware insert
    –sprinkle seasoning packets on top of meat
    –add the beans with juices
    –add the ENTIRE contents of the corn and tomato cans

    cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.

    Stir well, and serve with a handful of shredded cheese and a dollop of sour cream. We also add a few tortilla chips.

  39. Lisa Wurch says

    Cinnamon Apples

    Apple juice

    This is a recipe I made up that I just “eye” the amount of ingredients, i.e. “a dash of this, and a bit of that.” No matter how you make it, you cannot ruin it. It is a very user-friendly and portion-adjustable recipe.

    Peel apples and cut into slices. Put them in a plastic zip bag with 1/4 c. of sugar or less, and as much cinnamon as you’d like.

    Shake bag until all slices are coated. (You can also keep the bag in the fridge overnight to let the sugar/cinnamon combo do its work, which will make a nice bit of extra juice).

    Pour in enough apple juice to to cover the bottom of the crock pot (perhaps an inch) or you can use water in a pinch.

    Set on low heat for 6-8 hours.

    It smells heavenly, and tastes delicious!

  40. Rachel says

    Slow Cooker Cream Cheese Chicken

    8 oz. cream cheese
    3 T. butter
    1 can cream of chicken soup
    1 packet dried Italian seasoning dressing mix
    4-5 boneless skinless chicken breasts

    Place all of the ingredients in a slow cooker and bake on low for 5-6 hours or high for 3-4 hours. When chicken can be easily shredded, the chicken is cooked through. Shred chicken into large chunks and serve with sauce over rice.

    HEALTHY OPTION: Serve over brown rice. Use lowfat cream cheese.

    This is a perfect recipe to put on before you go to church because when cooked on high it is ready at lunch!
    Would love to have a new crockpot. Have had mine for several years and the knob is gone and most of the handles on the base are broken!

  41. Pam McLaughlin says

    My husband doesn’t like cake, so he always requests Cheesecake for his birthday. Since he has a Summer time birthday, I was thrilled to find instructions to make it in the crock-pot. We are usually camping the week of his birthday and this is an easy recipe to whip up in the camper. I tweaked it to suit our tastes and here is the result.

    Crock-Pot Cheesecake

    6 graham crackers (rectangles), crushed into crumbs
    3 tablespoons of stick butter, melted
    3/4 cup sugar
    1 cup sour cream
    2 8oz packages of cream cheese, room temperature
    1 teaspoon pure vanilla
    3 eggs

    1. Choose a small (1 ½- to 2-quart size) oven-proof casserole dish that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty. Mix graham crackers and melted butter in that dish; pat into the bottom and slightly up the side.
    2. In a separate bowl, mix sugar, sour cream and cream cheese until they are well blended. Stir in vanilla.
    3. Add the 3 eggs one at a time; blending well after each addition.
    4. Add the cream cheese mixture to the top of the graham crackers.
    5. Add 2 to 3 cups water to the bottom of the crock-pot making sure that it will not rise above your dish when you place it in the crock-pot.
    6. Place the cheesecake dish in the crock-pot. Put on the lid of the crock-pot.
    7. Cook on high for 2 to 2 ½ hours or until the center does not have a watery consistency when you stick a knife into it. Check on it about an hour into the cooking time; if there is a problem with condensation from the lid dripping onto the cheesecake, sop up the moisture by dabbing with a paper towel, then place paper towels across the top of the crock-pot to catch any more drips before replacing the lid.
    8. Remove dish from crock-pot. Let cool on counter for 30 minutes to 1 hour.
    9. Chill in the refrigerator for at least 1 hour before serving.

    (I sometimes add 1 to 2 Tablespoons of fresh squeezed lemon juice with the vanilla to give it a little zing.)

  42. Kelly L says

    Slow Cooker Chocolate Candy
    by Trisha Yearwood


    2 pounds salted dry-roasted peanuts
    4 ounces German’s sweet chocolate (about 4 squares)
    One 12-ounce package semisweet chocolate chips (about 2 cups)
    2 1/2 pounds white almond bark


    Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

    After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

  43. Victoria says

    My EASIEST crockpot recipe. Literally 90 second prep.

    1 good roast, beef, pork, whatever you want.
    1 package onion soup mix
    1.5 or 2 beers.

    Pop in the roast, sprinkle the onion soup, and pour the beer over all of it. 5 hours on low, or 3 hours on high.

    If my roast isn’t defrosted, I’ll let it cook an extra 90 minutes.

  44. Dawn says

    Pork Chops & Potatoes in Mushroom Sauce

    This is a great “go-to” recipe and can be easily adjusted to your own taste as I cut down on the mustard a bit as I’m not a huge fan but love the additional flavor it adds! I also add carrots.

    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1/4 cup chicken broth
    1/4 cup country style Dijon mustard
    1 garlic clove, minced
    1/2 teaspoon dried thyme
    1/4 teaspoon salt
    1/4 teaspoon pepper
    6 medium red potatoes, sliced
    1 medium onion, halved and thinly sliced
    6 boneless pork loin chops (5 ounces each)

    Combine the first seven ingredients. Stir in potatoes and onion. Top with pork chops (I actually brown mine first so that they don’t look so anemic, but it’s not required:). Cover and cook on low for 6-8 hours or until potatoes are tender.

  45. Diane says

    One of my family’s favorite crock pot recipe is:

    Spicy Beef Sandwiches

    Shred Leftover Roast (made in the crock pot, of course!)
    1/2 cup Hot Gardenias (any amount to your likeness)

    Cover and Cook on Low or High.

    Serve on Hard Rolls or Hoagie Buns

  46. Deb Rowley says

    Super Easy Beef BBQ Sandwiches

    1 3lb. sirloin tip roast, can be larger or smaller depending on how many servings you want

    1-2 bottles of your favorite BBQ sauce

    sandwich buns, hard rolls, kaiser rolls or whatever your family likes

    Place roast in slow cooker sprayed with cooking spray. Pour about 1/2 cp of sauce on top. No need to add any other liquid. Roast on low 8hrs or high 4-5 hrs till roast about falls apart when picked up with a fork. Drain liquid and save. Using 2 forks shred meat. Place back into cooker and add the rest of the bottle of sauce and enough saved liquid to moisten meat to how saucy you like your sandwiches. Use low or warm setting to heat and mingle flavors about 1/2 – 1 hr more. Serve on buns and pass bbq sauce as needed. This is good with coleslaw on top or pickles.

  47. Pam Clark says


    This takes a LARGE crockpot, or the recipe can be halved for a smaller crockpot.

    2 cans EACH:

    Corn ( can use 20 oz bag frozen)
    Rotel tomatoes (or any brand tomatoes with chilies)
    Black Beans
    White Beans (small beans)
    Kidney Beans
    Chili Beans (can use Pinto Beans for less spice, I use 2 can of each…..and sometimes I will replace one can with refried beans, makes it a bit thicker)
    Drain ONLY the CORN.

    1 onion, chopped
    1 pkg -taco seasoning
    1 pkg -Hidden Valley Ranch Dressing Mix

    Place everything in the Crockpot, cook on low 8-10 hrs. Have done less time, but it really needs to cook this long, to make the broth part thick and flavorful. If you have less time, use the higher heat settings.

    You can tweak this recipe to your families personal taste, mine likes olives added, you can do more of less beans to fit your crockpot.

    Is great as is or serve with toppins, grated cheese, onions, sour cream, chips to crush on top (or place in the bottom of your bowl)


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