Easy Crockpot Mashed Potatoes: The Best Slow Cooker Potatoes

Crockpot mashed potatoes are easy and delicious.

If you’re looking for an easy way to make deliciously smooth and creamy potatoes, look no further than crockpot mashed potatoes! I’ve made a lot of mashed potatoes over the years while working on blog posts about making mashed potatoes taste even better and making instant potatoes taste like the real thing.

With as many methods as I’ve tried during that time, crockpot mashed potatoes stand out as a game-changer, not least because your slow cooker does the majority of the work for you! Plus, you don’t have to drain or peel the potatoes, saving you time in the long run. (Though if you prefer your mashed potatoes without skins, there’s certainly nothing stopping you from peeling them!)

I’m very glad I decided to try this recipe, because it makes an excellent addition to Instant Pot mashed potatoesInstant Pot baked potatoes, and the rest of my repertoire of potato recipes. (As I’m fond of saying, it never hurts to have options!)

No need to drain the potatoes -- just add hot milk after mashing the potatoes right in the crock pot.

Why Make Crockpot Mashed Potatoes?

If you have a preferred stovetop method, you might wonder if there are any advantages or benefits to making mashed potatoes in the slow cooker — and there are! I like this slow cooker mashed potato recipe because it helps simplify my workload — the potatoes stay nice and warm both before and after I mash them, so I don’t have to worry about them getting cold before the rest of the meal is done.

Additionally, I don’t have to worry about the pot boiling over or drying out like I would if I were to boil the potatoes. This method also leaves my stovetop free to use for other things (much like my electric roaster frees up my oven on Thanksgiving!)

But good mashed potatoes don’t make themselves, so let’s get to the recipe! (You’ll also find the info in the recipe card near the bottom of this post.)

Mashed potatoes in the crock pot are so good and easy.

Crockpot Mashed Potatoes Recipe


  • 5 lbs potatoes, peeled or unpeeled, cut into 1-inch chunks*
  • 1 cup water or chicken broth
  • 1/2 cup butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 – 1 1/2 cups milk, warmed

*Note: Feel free to use any potatoes you like! You could use russet potatoes alone, or use Yukon gold potatoes mixed with red potatoes instead (or any combination, really!)

Cook the potatoes in the crockpot with just a bit of stock or water.


Place the cut potatoes in the crockpot, pour the chicken broth or water over the top, then distribute the butter pieces over the potatoes. Season well with salt and pepper, then cover.

After cooking the potatoes, mash them right in the crockpot -- no need to drain the potatoes.

Cook the potatoes on high for 4 hours, or on low for 8 hours, or until potatoes are fork tender. Keep the potatoes in the slow cooker while you mash the potatoes using a potato masher, then use a hand mixer to incorporate just enough warm milk to produce creamy mashed potatoes. (Avoid over-mixing, which can make the potatoes gummy.)

Replace the cover and keep the potatoes warm (on low heat or using the warm setting, if available) for up to 2 hours, then serve warm. Refrigerate any leftovers in an airtight container for up to 2 days.

After adding the hot milk and butter to your crock pot mashed potatoes, you can use a hand mixer to make them smooth and creamy.

FAQs About Slow Cooker Mashed Potatoes

  • How long does it take for potatoes to get soft in the crock pot? The cooking times outlined in the recipe (4 hours on high, 8 hours on low) will get 1-inch potato chunks to the point where they are soft and mashable. Resist the temptation to cut your potatoes any smaller — you don’t want waterlogged potatoes!
  • Do the potatoes need to be covered in liquid? No, because only a small amount of the liquid will evaporate out of the crockpot during cooking. You won’t need to drain the potatoes before you mash them. 
  • Can you keep mashed potatoes warm in a crock pot? Absolutely! Even stovetop mashed potatoes can be kept warm in a crockpot for up to 2 hours on the low or warm setting.
  • Can I reheat mashed potatoes in a crock pot? Yes! To reheat mashed potatoes in a slow cooker, turn it on to medium or low heat. Smear a bit of butter around the inside of the crock, add a splash of milk or cream, then add your leftover mashed potatoes. Put the lid on, then check after 15 minutes — if they seem dry, add a bit more milk or cream, then replace the lid. Check and stir the potatoes every 5 minutes or so until they’re warm enough for your liking.
Add variety to crockpot mashed potatoes by using a variety potatoes or adding a few other root vegetables.

5 Ways To Make Crock Pot Mashed Potatoes Even Better

These mashed potatoes come out delicious as is, but here are a few million dollar ideas that can take your potatoes to delicious new heights!

  1. Add another root vegetable, like a turnip, rutabaga, parsnip, or even celeriac, to your potatoes to enhance their flavor and texture.
  2. Use chicken broth or vegetable broth instead of plain water, or dissolve a bouillon cube in the water before adding it to the potatoes.
  3. For extra creamy mashed potatoes, replace part of the milk with cream or half and half.
  4. For garlic mashed potatoes, add a few cloves of minced garlic to the cooking water, or add some roasted garlic during the mashing step.
  5. Make loaded mashed potatoes by topping them with butter and cream cheese, sour cream, bacon bits, or shredded cheddar cheese before serving.
Freeze leftover crockpot mashed potatoes in scoops to make them easier to reheat.

How To Use Leftover Mashed Potatoes

Crockpot mashed potatoes are easy enough to make that there’s no reason not to make extras! After serving them as a side for pot roast, here are some ideas for what you can do with the leftovers:

  1. Use an ice cream scoop to scoop the mashed potatoes onto a parchment-lined pan, then freeze them and store the frozen potatoes in freezer bags. They’ll keep for up to 2 months that way (even longer if you use a vacuum sealer!), and you can use them to make meatloaf “cupcakes” down the road.
  2. Add leftover mashed potatoes to sautéed cabbage and onions to make an easy colcannon. 
  3. Use in baked goods like potato biscuits, potato bread, etc.
  4. Use them as a topping for shepherd’s pie.
  5. Add some minced onion and an egg, then form them into patties and fry on both sides in a cast iron pan until golden brown.
  6. Use them as a base for homemade gnocchi.

Have you tried making mashed potatoes in the crock pot?

Slow Cooker Mashed Potatoes

Easy Crockpot Mashed Potatoes

Jill Nystul
These crockpot mashed potatoes are easy, delicious, and nearly foolproof! Give them a try and I'm sure you'll agree.
3.75 from 93 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 330 kcal


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


  • Place diced potatoes in the slow cooker, add broth (or water) and butter, and season with salt and pepper.
  • Cover and cook on high for 4 hours (or low for 8 hours) until potatoes are fork tender.
  • Mash the potatoes using a potato masher.
  • Use a hand mixer on low speed to incorporate enough warm milk to achieve your desired consistency.
  • Recover and keep warm for up to 2 hours before serving.


Calories: 330kcalCarbohydrates: 47gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 37mgSodium: 559mgPotassium: 1369mgFiber: 5gSugar: 6gVitamin A: 450IUVitamin C: 24mgCalcium: 90mgIron: 2mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • […] of a baked potato fan, so making potatoes in the oven would not be my first choice. Then I found a recipe on how to make mashed potatoes in the crock pot. How awesome is that! I can just prep it up, throw […]

  • […] until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months. (CLICK HERE for my Crockpot Mashed Potatoes […]

  • The “comment navigation” shows 4 pages of recipes. When you click 2 or “next” the peach crisp recipe comes up and that is the end (page 2). Is that the last recipe. I enjoyed reading through all of the recipes. Did I already read through 200 of them?

  • […] a WHOLE lot more slow cooker recipes from the best cooks in the world…..ALL OF YOU…..CLICK HERE to go to the original post and look through the over 200 comments/recipes! There are some absolute […]

  • Smokie Bacon Wraps Appetizer

    1 lb. bacon
    1 (16 oz.) pkg. Little Smokies
    1 C. brown sugar

    Cut bacon strips into thirds. Wrap 1/3 slice of bacon around each Smokie. Secure bacon with a toothpick. Put wrapped Smokies into crockpot. Sprinkle brown sugar over all. Cook on low for 4-5 hours or until bacon is done.

  • I am having the hardest time getting all of the comments to load. It keeps taking me back to page 1, plus I can’t see any comments after 3/14. Mine included. Anyone else having a hard time?

  • I know everyone has tried the crockpot chicken and that’s great till you try this, then regular salsa chicken just isn’t so great anymore. Besides this tasting 100 times better than regular salsa chicken this is cheaper because a can of tomatoes is cheaper than a bottle of salsa.

    Salsa chicken- REMIXED
    1 to 1.5 lb boneless, skinless chicken breast ( 3 -4 large)
    1 package taco seasoning
    1 CAN FIRE ROASTED SALSA STYLE TOMATOES (sometimes called tex mex fire roasted tomatoes)

    Put everything in your crockpot. 8 hours on low or 4 on high. Remove chicken and shred. Put the chicken back in and keep warm until serving time. Serve as tacos.

    Make an extra large batch and freeze the extra. This freezes great.

    Optional add inns: can of black beans, handful or two of frozen corn

  • So this is really not a recipe I suppose but it’s my favorite and the most easiest thing in the world!
    One pot meal:

    -2 (to 4; depending on need) thawed large chicken boneless, skinless chicken breast.
    -1/2c Barbque sauce (any type; I prefer low sodium)
    -2 ears of corn (any will work,[shucked] we however do mini corn there is only 2 of is)
    -2 baking potatoes ( I used about a medium size)
    -Aluminum foil
    -Butter, seasoning, EEC for your corn of choose

    1. Spray bottom of crockpot with cooking spray (Pam, etc)
    2. Lay chicken breast in bottom; cover with the Barbque sauce
    3. Cover that with a layer of alumini foil
    4. Wrap corn on cob in alumini foil ( this is where you can butter them, season, etc.. I usually do)
    5. Place the corn on top the aluminim foil covered chicken
    6. Wrap potatoes in foil
    7. Place in the crockpot however it’ll fit ( beside or on top of the corn)
    8. Put on top set on low for 6 hours
    Viola, you have the whole dinner no fuss, and one dirty crockpot! Ahhhhmmmaaazzzing!

    The chicken comes out super tender, potatoes cooked wonderfully, and corn warm and juicy!
    This can be done with any almost any meat, porkchops, beef hunks, etc
    Also could use a different sauce other than Barbque, lemon pepper on chicken, maybe?! Who knows the possibilities are wide!

    Enjoy guys!

  • Salsa chicken

    1 1/2- 2 lbs. boneless, skinless chicken breast
    16 oz jar of salsa
    8oz block of cream cheese

    – cut up chicken into large bite sized pieces, place in crockpot
    – cover with salsa
    – cook 8-9 hours on low
    – 1/2 hour before serving, cut up cream cheese and add to crockpot
    – stir thoroughly before serving

    Preferred served over rice at our house.


    Get ready to have your socks knocked off, I make the artisan dough once a week from here:


    store it in my fridge and then pull out a one pound chunk and shape it and cook it in my CROCK POT One hour later I have fresh baked bread without turning on the oven or babysitting it.

    Don’t be alarmed by the number of steps, it is really easy and you just need a bowl and a spoon and a container to store the dough in. 5 minutes of work gives you fresh bread all week and cooking it in the crock pot is genius!


    Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking:

    3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)

    1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)

    *If you use cake yeast you will need 1.3 ounces.

    1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)

    6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here)

    Mixing the dough:

    In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt.

    Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.

    Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier!

    Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.

    Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.)

    Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container.

    But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.

    The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.

    The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.

    Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

    You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)

    Turn crock pot on high.

    Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.)

    Transfer parchment paper to crock pot, cover and cook on high for one hour.

  • This is so easy and delicious!

    Creamy Chicken and Noodles

    3 – 4 boneless, skinless chicken breasts
    2 10-3/4 oz. cans cream of chicken soup
    1/2 cup butter
    4 10-1/2 oz. cans chicken broth
    24 oz. pkg. frozen egg noodles (I like Reames brand)

    Combine first 4 ingredients in crock pot. Cover and cook on low for 8 hours. 1-1/2 hours before serving, remove chicken, shred and return to crock pot (you can do this with a Kitchen Aid mixer with the paddle attachment – did I learn this from you, Jillee?). Stir in frozen noodles; cover and cook on high setting for 1-1/2 hours, or until noodles are tender.

    *Note: the original recipe says to shred chicken and add noodles 1 hour before serving and use the low setting, but the noodles are never done for me so I do it 1-1/2 hours before and use the high setting. You’ll have to discover what works best for your crock pot. This is great left over, but thickens up quite a bit after being refrigerated, so I add additional water/broth if needed.

  • Mango Chutney

    Slow-Cooker Size: 3 1/2 quart

    5 ripe mangoes, peeled, pitted, and chopped (about 3 cups)
    1 (2-inch) piece ginger, peeled and grated or pureed
    4 cloves garlic, peeled and minced or grated
    1 (3-inch) cinnamon stick
    6 cloves
    1 teaspoon red chili powder
    3/8 cup white vinegar
    1/2 cup brown sugar

    1. Put everything in the slow cooker and mix well.

    2. Cook on high for 6 hours, until the whole mixture thickens.

    Makes 2 cups
    Source : The Indian Slow Cooker by Anupy Singla.

    This chutney can be enjoyed as a condiment. I enjoy it with bread.

  • Grandma’s Baked Beans

    1/2 ground beef, browned
    1 chopped onion, cooked with beef
    1 (16 oz) can kidney beans, drained
    1 (16 oz) can butter beans, drained
    1 (22 oz) can pork and beans, not drained
    1/2 tsp. mustard
    1/4 c. catsup
    1/2 c. brown sugar
    1/2 c. white sugar
    2 T. molasses
    1/2 # bacon over the top

    Mix all ingredients except bacon. Cook in crockpot on high for 2 hours and then top with bacon.

  • 1 pod Cranberry/Apple Crystal Lite
    2 quarts water
    2 cinnamon sticks
    1 Tbsp. apple pie spice

    simmer on high for 1 hour. reduce to low and enjoy all day!!
    (there is enough residue in the spice to add another pod and water the next day)


  • BBQ Pulled Pork

    1 bottle liquid smoke
    3 cloves garlic minced
    1/2 onion diced
    1 can beef broth
    2 tbsp Worcestershire sauce
    Big hunk of meat! (shoulder roast, picnic roast, bone-in makes for juicer more flavorful bbq)
    Sweet baby ray’s bbq sauce

    Put your hunk of meat in the slower cooker. Add garlic and onion. Pour entire bottle of liquid smoke in, can of beef broth, and Worcestershire sauce over meat. Cook on low 8 hrs.

    Remove meat from slow cooker. Remove from bone. Chop up and shred meat. Add back to slow cooker. Saturate meat mixture with bbq sauce. Enjoy on your favorite buns!

    You can also use the same recipe with chicken – throw some leg quarters and breasts in there. The mixture of white and darker fatty meats make a better bbq. All breasts would be healthier though. Delicious!

  • I see there is another recipe similar to this, but I like having more beans in mine:

    Chicken Tacos
    4 Frozen Chicken Breasts
    1 can Corn
    1 can Black Beans
    1 can Pinto Beans
    1 jar (16oz) Pace Picante Sauce
    2 Tbs. Taco Seasonings
    1. Drain all cans
    2. Put everything in crock pot
    3. Cook on LOW ALL DAY (8-10 hrs)
    4. Serve with tortillas, lettuce, tomato, cheese, sour cream, etc.

  • It seems the only way I can view new comments/recipes is by posting a new comment myself (otherwise all the comments aren’t visible). So I’m posting this just to see others’ recipes.

  • Grown Up Cider:

    Fill 3/4 with cider. Add rum to desired strength. Add spices in a tea diffuser: cloves, cinnamon stick, vanilla bean. Keep on low or warm. Keep lid off and whole house will smell DIVINE! **Keep out of reach of kiddos!**

  • Cheesy Chicken Tortilla Soup
    Serves 8

    1/4 cup butter
    1/4 cup all-purpose flour
    3 cups chicken broth
    1 cup milk
    8 oz. Velveeta – cubed
    10 oz. can Ro*Tel® tomatoes and chilies
    2 cups cooked, shredded chicken (use rotisserie if you are in a hurry!)
    1 tsp. cumin
    1 tsp. chili powder
    salt and pepper – to taste
    shredded Colby Jack cheese OR Mexican blend cheese – as needed

    -In the crock pot, melt butter on high heat. Stir in flour and cook, stirring often, for 3 minutes.
    -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
    -Reduce heat to low and stir in Velveeta cubes; stir until melted.
    -Stir in Ro*Tel, chicken, and spices.
    -Once soup is heated through, it is ready to serve
    -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese,, and sprinkle tortilla chips over top. Enjoy!

  • Here in the South, we love our Chicken and Dumplins!! This one is a favorite at our house!

    Slow Cooker Chicken and Dumplings

    4 skinless, boneless chicken breast
    2 tablespoons butter
    2 (10.75 ounce) cans condensed cream of chicken soup
    1 onion, finely diced
    2 bay leaves
    1 teaspoon poultry seasoning
    1 teaspoon parsley
    1 teaspoon salt
    ½ teaspoon black pepper
    2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

    (OR I make fresh biscuit dough using whipping cream and self rising flour only! Knead and roll out like you would any other biscuit recipe. This simple recipe makes PERFECT biscuits every time!)


    Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

    Cover, and cook on high for 5 to 6 hours. At 30 or 45 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is done.


  • Our favorite roast beef:

    One big honkin’ chuck roast
    One envelope Au jous gravy mix
    One envelope ranch mix, dry!
    4-6 pepperoncini (sp?) Pepper from jar.
    One stick of butter

    Line crock pot with a liner (a MUST HAVE!!)
    Put gravy mix in bottom of the crock pot.
    Then the roast. Then top with ranch, the stick of butter and the peppers. I add a few tablespoons of the pepper juice too for more zing. Low for 6-8 hours til done!

    Left overs make great french dip sandwiches!

  • Italian Roast Beef

    4-5 lb Beef Roast
    3 cubes beef bullion
    1 med-lg onion
    4 oz of jalapeno or banana peppers with juice
    1 pkg of zesty Italian dressing
    1/4 c water

    Chop onion and put everything in a bowl except roast to mix. Put roast in slow cooker and pour “dressing” over roast. Cook 18-24 hours. Serve on a hoagie roll with cheese.

  • The BEST Pulled Pork

    1 boneless pork butt (3-4 lbs)
    2 medium yellow onions, chopped
    4 minced garlic cloves
    1 cup chicken broth
    6 oz of hard cider or Redd’s Apple Ale
    2-3 tbs brown sugar
    1-2 tbs molasses
    1 tbs chili powder
    2 tbs kosher salt
    1 tsp cumin
    1 tsp cinnamon

    Cook on high in 8 hours. Shred and drain, reserving some of the liquid to keep the meat moist. Serve on your favorite rolls topped with coleslaw.

  • Cilantro Lime Shredded Chicken

    2 boneless/skinless chicken breasts (about 4 oz each)
    4 boneless/skinless chicken thighs (about 2 oz each)
    1 tbs olive oil
    2 limes, juiced
    2 cups fresh cilantro, chopped
    1 bag frozen corn
    3 garlic cloves, crushed
    1 finely chopped red onion
    1 can black beans, rinsed
    1 tsp cumin
    salt and pepper to taste

    Add all ingredients to crock pot reserving 1 cup of the cilantro. Cook on low for 7-8 hours.

    During the last hour shred the chicken and add the last cup of cilantro.

    Serve with tortillas, chips, plain greek yogurt, salsa, or just eat with a spoon, because it’s really THAT good!

  • This is so easy, it ought to be a sin! People will RAVE about it!

    Crock Pot Brunswick Stew

    2 – 32 oz cans tomatoes
    2 – Large cans beef BBQ
    2 – 5 oz cans white chicken
    1 – 16 oz can yellow cream corn
    1 – 10 oz can kernel corn, drained
    1 – Medium onion – chopped
    ¼ cup BBQ sauce
    1 Tbsp Sugar
    1 Tbsp Vinegar
    ½ Tbsp Salt
    ½ Tbsp Pepper

    Mix all ingredients in crockpot. Cook on low for 6-8 hours.

    your entire house will be filled with the wonderful aromas of apples, spices, and is a natural potpourri that last for days.


    12 – 14 apples; your favorites
    2 cups apple juice
    ground cinnamon
    ground allspice
    ground cardamom


    Wash, but do not peel, then core and quarter all the apples. Combine the prepared apples with the juice in a lightly oiled crock-pot. Cover and cook on LOW for 10 – 18 hours or on HIGH for 2 – 4 hours.

    When the fruit is tender, put it through a food mill to remove the peel. Measure the strained fruit and return it to the crock-pot. For each pint of cooked fruit add 1 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon each allspice and cardamom. Stir well. Cover and cook on HIGH for 3 hours, stirring occasionally, then remove the cover and continue to cook 3 – 5 more hours until thick enough to mound up on a spoon.

    Spoon the hot apple butter into hot, sterilized jars leaving 1/4 inch head space. Remove air bubbles. If necessary add more hot apple butter to maintain 1/4 inch head space. Process the jars for 10 minutes in a boiling water bath.

    Remove jars from the water bath to cool. Check seals. Store sealed jars for up to one year on the pantry shelf. Any unsealed jars need to be stored in the refrigerator and used with in 2-3 weeks.

    Makes approximately 5 to 6 half-pints.
    NOTE: High altitude [above 3000 feet] cook time adjustments; on Low for 10 to 15 hours and on HIGH, 2-3 hours, stirring occasionally.

  • I favorite crockpot recipe is Lemon Dill Salmon w/Spinach from crockpot365.blogspot.com
    –1/2 pound to 2 pounds of salmon
    –2 lemons
    –12 oz of fresh spinach
    –1/2 t black pepper
    –3/4 t kosher salt
    –2 t dill
    –1/4 cup white wine (again with the wine! sorry. water, vegetable broth, or apple juice would all work instead.)
    Wash your spinach and shove it into the crock. It will look like a lot, but it really shrinks down and you’ll end up wishing you put in two bags after it shrivels up.

    Place your fish onto the bed of spinach, and sprinkle it on each side with the spices and herbs.

    Slice the lemons and layer them on top of the fish and on all sides of it. Add the wine.

    Cook on LOW for 2 hours, or until fish flakes easily with a fork.

  • Creamy Crockpot Chicken Alfredo

    Prep time
    20 mins
    Cook time
    4 hours
    Total time
    4 hours 20 mins

    Recipe type: Slow Cooker
    Serves: 6-8
    2 large or 4 medium chicken breasts (can be frozen!)
    1 can cream of chicken (or mushroom) soup
    ½ cup Italian dressing
    2 cloves of garlic, minced
    1 small can sliced mushrooms, drained
    1 8 oz block of cream cheese
    ½ to 1 bag of frozen peas or broccoli
    1 lb spaghetti or other noodles
    Place chicken breasts in crockpot and add in the cream of chicken soup, Italian dressing, minced garlic, and mushrooms.
    Cover and cook on high for 3-4 hours or on low for 6-8 hours.
    About 20 minutes before serving, pull chicken out and shred or cut into cubes and return to the crockpot.
    Add in the block of cream cheese and stir until combined.
    Boil water and cook your noodles.
    minutes before noodles are done, mix in frozen peas or broccoli into the boiling water with noodles and stir.
    Drain noodles (and veggies) and pour alfredo sauce over top…Enjoy!

  • Spiced Slow Cooker Applesauce

    8 apples – peeled, cored, and thinly sliced
    1/2 cup water
    3/4 cup packed brown sugar
    1/2 teaspoon pumpkin pie spice

    Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.

    This is such a simple recipe and makes the best applesauce!

  • I can’t wait to try some of these! I use my crockpot all the time, but the easiest meal I make is pulled chicken. Take 3-5 boneless skinless chicken breasts and put them in the crockpot. Empty a packet of italian dressing mix over them. Cook until done and easily shredded, my pot is 3-4 hours on hi. Put on buns for sanwiches, wrap up in tortillas with lettuce and tomato, bake into any casserole, use for chicken salad….the possibilities are endless.

  • By far, my family’s favorite that I have ever made in the crockpot is pulled BBQ pork. This is a “start it the night before you want to have it for dinner” recipe.

    4-5 lb pork butt (or shoulder/loin when in a pinch)
    1-2 Tbs yellow mustard
    6-7 garlic cloves
    16 oz bottle of your favorite BBQ sauce
    1 Tbs Worchestershire
    2 Tbs Apple Cider Vinegar
    2 Tbs Honey or maple syrup
    filtered water

    With a sharp knife, puncture the roast all around, and insert the garlic cloves in the holes. Massage the mustard in all over the roast, put in crock pot. In a separate bowl, whisk 3/4 of the BBQ sauce with worchestershire, vinegar, honey and about 1 cup of filtered water until blended. Pour over meat in the crockpot. Put crock with roast and marinade in the refrigerator overnight. The next day, put the crock pot on high for 1 hour, then turn down to low. Add additional water until the roast is almost covered. Cook all day (at least 8 hours, or longer–it’s very forgiving as long as the meat is covered in liquid), and just TRY to keep people out of it! To serve, remove the roast to a large shallow dish (I use a large glass cake pan) and using 2 forks, pull the meat apart, shredding, and removing any remaining large chunks of fat/bones. Return the meat to the crock pot and keep on low or warm until serving time, serve with additional BBQ sauce on the side.


    1 4# chicken
    1 lemon halved
    3 sprigs fresh rosemary
    2 garlic cloves
    3 T. unsalted butter, divided
    salt and pepper

    rinse chicken, and pat dry. Place lemon, rosemary, garlic, and 2Tbsp. butter inside cavity of chicken. Fold wingtips under chicken and tie
    legs together with string. Sprinkle chicken with salt and pepper.
    Place chicken, breast side up, on a small rack inside a 5qt. oval slow cooker and cook on high 4 to 4 1/2 hrs. or until an instant read thermometer inserted in the thigh reads 170degrees.
    Transfer chicken to broiler pan and brush with remaining butter. Broil a few minutes to crisp skin if desired.
    this recipe was adapted from a Southern Living cookbook.

  • Slow Cooker Broccoli Cheese Soup

    Prep Time: 15 minutes

    Cook Time: 3 hours

    Yield: About 6 servings

    Slow Cooker Broccoli Cheese Soup

    1/3 cup butter, sliced
    1 1/2 cups chopped yellow onion
    2 cloves garlic, minced
    6 Tbsp all-purpose flour
    Salt and freshly ground black pepper
    2 (12 oz) cans evaporated milk
    5 cups low-sodium chicken broth
    5 cups small diced broccoli florets*
    1/8 tsp dried thyme
    1/2 cup heavy cream
    12 oz sharp cheddar cheese, freshly shredded
    2 oz parmesan cheese, freshly & finely shredded

    Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
    Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
    *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

    • I’ve actually made this recipe using frozen broccoli. It is excellent. It gets thick and creamy. The broccoli was tender enough to cut with a spoon after about 2 1/2 hrs.

  • A Family Favorite for over 30 years
    1 1/2 TSP OREGANO

    Place all ingredients in a crock pot and cover with water. Cook about 6-8 hours until beans are very tender and meat falls off the bone. Serve over corn chips and top with: lettuce; chopped tomatoes; shredded cheese; Taco Sauce

  • I would love to be able to view all of the comments (ie others’ slow cooker recipes) on this post. For some reason, even though the first page of comments says there are 167 (as of this comment), when I click “next” to view page 2, there are only 58 comments. Kind of bummed about this :(

  • This is the one my family said I should submit…

    Best Chocolate Crock-Pot Cake

    1 Pkg. Chocolate Cake Mix
    8oz. Sour Cream
    1 Cup Chocolate Chips
    1 Cup Water
    4 Eggs
    ¾ Cup Oil
    1 Pkg. Instant Chocolate Pudding

    Combine all until mixed. Pour into a greased crock-pot.
    Cook on low 6 to 8 hours or on high for 3 to 4 hours.
    Best served hot …..with ice-cream or cool whip!

  • Indian Spiced Chicken Thighs (serves 4)
    From Family Circle

    1.5 lbs boneless skinless chicken thighs
    1 cup baby carrots
    1 onion, thinly sliced
    2 garlic cloves, minced
    1.75 tsp. garam masala (divided)
    1/2 tsp salt
    1/4 tsp pepper
    3/4 c. Low sodium chicken broth
    1/3 c. Plain yogurt
    1 T cornstarch

    Put carrots garlic & onion on bottom
    Of crockpot. Put chicken thighs on top and pour the broth over it all. Sprinkle with 1/4 tsp salt, 1 tsp garam masala, and the pepper. Cover and cook on low 5 hours (or 3 on high).

    Remove the chicken and keep covered. On a bowl, mix yogurt, cornstarch, remaining garam masala and remaining salt. Whisk it into the slow cooker and cover. Cook 15 more minutes or until sauce had thickened. Serve sauce over vegetables & chicken. We usually make rice to go with it!

  • Slow Cooker Ropa Vieja
    Author: Amanda@AFewShortCuts.com
    Recipe type: dinner
    Prep time: 10 mins
    Cook time: 8 hours
    Total time: 8 hours 10 mins
    Serves: 6-8

    8 ounces tomato sauce
    ½ cup water
    3 bay leaves
    1 tablespoon red wine vinegar
    2 tablespoons garlic , minced (bottled)
    ½ teaspoon ground cumin
    ¼ teaspoon salt
    ¼ teaspoon black pepper
    1 large onion (for about 1 cup slices)
    2 lbs skirt steaks (or flank)
    1 red bell pepper (for about 1 cup pieces)
    1 green bell pepper (for about 1 cup pieces)
    14½ ounce can garlic diced tomatoes
    2 cups cooked rice (for serving)
    Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
    Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
    Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
    Rinse bell peppers and discard the seeds and membranes.
    Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
    Pour the diced tomatoes with their juice evenly on top.
    Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
    About 20 minutes before serving, cook the rice.
    Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
    Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about ½ cup juices.
    Stir to mix the beef and vegetables.
    Season with additional salt and pepper if desired.
    Serve all but two cups of the beef vegetable mixture over hot rice.
    Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer.
    – See more at: http://momswithcrockpots.com/2012/01/slow-cooker-ropa-vieja/#sthash.YQWD3VsZ.dpuf

  • Just throwing this out here for all of those roast recipes… cook a day ahead, refrigerate, and then you can skim off all of the congealed fat before reheating and eating :)

  • crockpot Pizza from Taste of Home

    This was a go to favorite of my kids while growing up:)

    1pkg (16oz) wide pasta noodles
    1-11/2 lb. gr. beef ( or turkey, or Italian sausage)
    1/4 c chopped onion
    1. jar (26 oz) spaghetti sauce
    1 jar (41/2 oz) sliced mushrooms, drained (can use fresh)
    11/2 tsp Italian seasoning
    1 pkg sliced pepperoni, halved ( I also use the petite rounds-no halving)
    3 c shredded MOZZARELLA & CHEDDAR cheese

    Cook noodles according to directions, drain. in a large skillet, cook beef and onion until meat in no longer pink, drain. Stir in spaghetti sauce, mushrooms, Italian seasonings, cook 5 min longer. Spray cooker with cooking spray. Add in noodles and meat mixture and stir till combined. Add in pepperoni and cheeses, combine till mixed ( I like to wait till the last hour to add in my cheese…totally your call). Cover and cook on low 3-4 hours or until heated through and cheese is melted. Yields 6-8 servings. ( I have also put this in a casserole dish and put into a 350 oven till heated through…30-45 min or so. Add in some olives or whatever topping you like)

  • Found this recipe on Pinterest, one of our favorites! We always have some of the gravy sauce leftover so I freeze it to use later on mashed potatoes. p.s. your house will smell heavenly the entire day :)

    Slow Cooker Salisbury Steak
    Serving Size: 8 steaks


    2 pounds ground beef
    1 pack dry onion soup mix
    1/4 cup Italian breadcrumbs
    1/4 cup milk
    1/4 cup flour
    2 teaspoons olive oil
    2 cans cream of mushroom soup
    1 pack dry au jus mix
    3/4 cup water

    In a large mixing bowl, use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk. Once thoroughly mixed, divide into 8 patties and shape into over-shaped patties. Dredge in flour and set aside.
    Heat the olive oil over medium-high heat. Brown the patties, a few at a time, for just a minute on each side. Transfer to slow cooker, stacking if you need to.
    In another mixing bowl, whisk together mushroom soup, au jus mix, and water. Pour over the patties in the slow cooker.
    Cook on low for 6 hours or high for 4 hours.

  • I also love these korean beef tacos. SO tasty! copied from:

    3-4 pounds beef roast (I used a trimmed chuck roast)
    1/2 cup brown sugar
    1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
    1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
    1/2 onion, diced
    1 inch fresh ginger root, peeled and grated
    2 tablespoons seasoned rice wine vinegar
    1 tablespoon sesame oil
    1 whole jalapeno, diced (be careful! use gloves!)

    The Directions.

    Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
    but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.

    Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

    this is how I made my shredded cabbage:

    1 bag shredded coleslaw from the grocery store’s produce section
    1 tablespoon soy sauce (la choy or tamari wheat-free)
    2 tablespoons seasoned rice vinegar
    salt and pepper to taste
    toss together and serve immediately (it gets too wilty if you make it early in the day)

  • We LOVE this copycat Olive Garden Pasta e fagiole soup!

    2 lbs. ground beef
    1 onion, chopped
    3 carrots, shredded
    1 c. celery, chopped
    2 (28 oz.) cans diced tomatoes, undrained
    1 (16 oz.) can red kidney beans, drained
    1 (16 oz.) can white kidney beans, drained
    4 cups beef stock
    3 tsp. oregano
    2 tsp. pepper
    5 tsp. parsley
    1 tsp. tabasco sauce
    1 (20 oz.) jar Prego traditional spaghetti sauce
    8 oz. pasta (I like using ditali pasta)

    Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
    Before serving, cook pasta according to package directions. Drain and add to soup.

    (I only use 1 lb ground beef and rarely cook the pasta first. This makes so much that I take out what i want to freeze and then throw in a little pasta to cook in the soup. )

  • another super easy one we love and I’ve seen various places is the pepperoncini beef sandwiches- throw a roast in the crock with a jar of pepperoncini peppers (banana peppers) and cook on low for 8 hours. You can add garlic/salt/pepper if you want but it comes out fine without too. serve on crusty rolls with a slice or two of cheese (my husband likes a slice on top and slice on bottom to keep the roll from getting mushy from the juice.) we usually use swiss or provolone.

  • Crockpot spare ribs are my husband’s fav, but will have to spice it down a bit, while still maintaining the flavor, I will work to perfect it!

  • Super Easy Chile Verde

    This one just has three ingredients: Pork Roast, one sliced onion, and Green Enchilada Sauce

    Take a 3-5 lb pork roast, whatever cut is available: butt, shoulder, loin, ham, and put it in the slow cooker on a bed of sliced onions. Pour one 28oz can of Green Enchilada Sauce over it and cook on low for at least 6 hours. Remove the roast, shred with forks and return the meat to the slow cooker for another 30 minutes minimum. The cooked meat freezes well, too.

  • This is my Hubby’s fav crock pot dinner.
    Swiss Chicken & Stuffing:
    2-3lbs chicken breasts, chopped into chunks
    6-8 slices swiss cheese
    2 cans cream of mushroom soup
    2 cups milk
    2 cups dry stuffing mix( or one box)
    1/4 water
    1/2 cup butter, melted
    Spray crock pot with Pam. Place chicken on the bottom. Place swiss cheese on top of chicken. Mix together the soup & milk, pour over top of cheese. Place dry stuffing mix on top of soup mixture. Pour water & melted butter over top of stuffing. Cook on low for 8 hours. YUM!!

  • Pulled Buffalo Chicken Sandwiches

    3-4 chicken breasts
    1 bottle of buffalo sauce (I use Frank’s)
    1 package of powdered ranch dressing
    2 tbsp butter
    6 french rolls
    Cheese (if desired)

    Place the chicken (frozen or thawed) in the crockpot. Dump the bottle of buffalo sauce on top of the chicken with the ranch packet. I try stirring it together but it doesn’t really matter. This is good to do the night before and throw in the fridge for the morning.

    Cook on high for 4 hours or low for 8 (I’ve let it go 10 hours on low and it was fine). When you are ready to serve, pull out the chicken and shred in a bowl. Stir in the butter. Stir the chicken back in with the dressing. Serve on the rolls with cheese and a drizzle of the sauce. Serve with blue cheese dressing drizzle or ranch drizzle or on its own. This is really rich and can be spicy but it’s so good and makes a ton of leftovers.

  • Crockpot Apple butter

    6 lbs apples, peeled, cored and sliced
    1 c white sugar
    1 c brown sugar
    2 t (or to preference) cinnamon
    1/2 t nutmeg
    1/4 t cloves
    1/4 t salt

    Cover and cook on low at least overnight, but up to 24 hrs. (Color will be darker and flavor richer the longer you slowcook it ). Process through food mill to grind apples. If still too watery consistency, transfer to large pot and reduce to desired thickness on stove. Spoon into sterile, heated glass jars, leaving 1/4″ head space. Process in water bath canner for 10 minutes. My husband has literally had me toss all other of his “favorite” apple butter recipes for this one. Even my brother-in-law was dancing around my kitchen and begging his wife to get the recipe.

  • Crockpot Black Beans

    1 16 oz. bag dry black beans
    1 quart vegetable broth
    6 cloves garlic, minced
    1 small onion, minced (I use a box grater)
    1 or 2 bay leaves
    1 T chili powder
    1 t cumin
    2 tsp. salt

    1. Soak washed beans for 8 hours or overnight.
    2. Drain water and place the drained beans in a crockpot. Add the remaining ingredients.
    3. Cook on low for at least 8 hours or on high for 4-5 hours.

    Serve over rice, in a burrito, with eggs…. We eat them with everything

  • This is an easy sweet and tangy pot roast recipe. Serve it with thick Klueske noodles or a wide egg noodle.

    Catalina Pot Roast
    3# beef chuck roast
    1 bottle of Catalina salad dressing.

    Pour dressing over pot roast and cook on low for 8 hours.

  • Easy Tomato Soup

    3 large cans (28 oz) fire roasted tomatoes (whole, chopped, doesn’t matter), undrained
    1 medium onion, chopped
    3 cloves garlic, smashed, minced, sliced, etc.
    3 bay leaves
    1 1/2 C half-n-half, or part milk

    Combine tomatoes, onion, garlic and bay leaves in slow cooker. Turn slow cooker on low and cook for six to eight hours.

    Remove bay leaves and puree with immersion blender or in blender. Add cream to preferred consistency/creaminess and stir to combine. Reheat in slow cooker, on low. Voila!

    Fire roasted tomatoes make this recipe. Try adding 1 jar fire roasted red peppers for additional flavor.

  • When I’m in a hurry, this is one of my favorites cause it just takes frozen boneless chicken and a bunch of canned goods: It’s very flexible and it’s great the next day
    Chicken Taco Soup (8 servings)
    1 onion, chopped
    1 (16 ounce) can chili beans (or whatever beans you have)
    1 (15 ounce) can black beans (or whatever beans you have)
    1 (15 ounce) can whole kernel corn, drained
    1/2 (6 ounce) can tomato paste
    1 (12 fluid ounce) can or bottle beer (optional, add chicken stock instead, or just water)
    2 (10 ounce) cans diced tomatoes with green chilies, undrained
    1 (1.25 ounce) package taco seasoning (I have my own taco seasoning mix pre-made in a jar, but it’s not a slow cooker recipe so I skipped it here)
    3-4 whole skinless, boneless chicken breasts (or 4-5 thighs)
    1. Put the onion and all canned ingredients in a slow cooker. Lay chicken breasts on top and sprinkle taco seasoning on top of all. Cover and cook for at least 6 hours on low.
    2. Remove chicken breasts from the soup, and shred with forks. Stir back into soup and serve in bowls. Can be topped with cheese, sour cream, guacamole, salsa, tortilla chips – you get the idea. It is also fine plain.

  • Crockpot Sweet and Sour Chicken
    One large onion, thinly sliced
    2 chicken breasts, boneless, skinless
    3 cloves garlic, peeled and minced
    one small piece(~1/2sq. inch) fresh ginger, peeled and minced
    1/3 cup soy sauce
    1/4 cup rice vinegar
    3 tbsp ketchup
    2 tbsp brown sugar
    1 tbsp canola oil
    1/2 cup roasted cashews (optional)

    served with kale brown rice
    1/2 cup brown rice, dry
    5oz kale, about 2 cups
    1.25 cups chicken stock

    place sliced onions in the bottom of crockpot. Place chicken breasts on top of onions. Sprinkle garlic and ginger over chicken breasts. Mix remaining ingredients together and pour over chicken. Cook on low for 6-8 hours turning chicken over once. During the last 30 minutes, shred up chicken with a fork.
    For rice, finely shred up kale either with a large Chef’s knife or in a food processor. Place rice and kale in medium saucepan and pour chicken stock over. Bring to a boil and cook according to package directions. I used par-cooked brown basmati rice, so mine only took about 12 minutes, covered, on low.
    Split up rice on 3-4 plates and top with chicken. Makes 3 big or 4 decent sized servings. Top with cashews if you like.

  • Best Crockpot Beef Stroganoff
    2 pounds cubed stew meat
    2 cans Condensed Golden Mushroom Soup
    1 largish onion diced
    2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
    1/2 water
    8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz’s, sshh don’t tell my lactose intolerant hubbie)
    couple of dashes of Garlic Salt (1 tsp?)
    couple dashes of Hot Paprika (see I just can’t believe this would be good without some sort of kick)

    In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

    Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

    Serve over egg noodles. Or mashed potatoes, I won’t tell anyone but I would really like to not be alone in this.

  • dients

    3 tablespoons olive oil
    3 pounds boneless pork shoulder (or 4-6 pound bone-in pork shoulder)
    2 large red onions, finely chopped
    2 large carrots, grated
    6 cloves garlic, minced
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 teaspoon dried basil
    2 dried bay leaves
    Pinch of crush red pepper flakes
    1 cup red wine
    1 (28 ounce) can diced tomatoes
    1 (28 ounce) can crushed tomatoes
    1 (6 ounce) can tomato paste
    1 cup water
    Kosher salt
    Freshly ground black pepper
    1 cup fresh basil, roughly chopped
    Rigatoni, Pappardelle, or pasta of choice
    Parmigiano Reggiano, for garnish

    Trim and remove any excess fat from pork shoulder. Cut pork shoulder into approximate 4-5″ wide pieces. Using a paper towel, pat the surface of pork so that it’s dry, then season generously with Kosher salt and freshly ground black pepper.

    Heat oil over medium-high heat in a braiser, dutch oven, or other large heavy-bottom pot or skillet that has a lid. Sear pork on all sides, approximately 3 minutes a side, until a nice golden brown crust is achieved. Remove seared pork from pot and set aside. Do in batches, if necessary.

    Lower heat to medium. Add onions and carrots to the pan, season generously with Kosher salt, and cook, stirring occasionally, until vegetables begin to soften, about 4-5 minutes. Add garlic, thyme, basil, oregano, crushed red pepper (if using), and bay leaves, and cook, stirring occasionally, for another 1 to 2 minutes.

    Stir in red wine. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add diced tomatoes, crushed tomatoes, tomato paste, and water. Stir to combine. Add pork back into the pan. The liquid should cover at least 1/3 of the meat.

    Bring mixture to a boil, then reduce heat to maintain a gentle simmer and cover. Check on sauce now and again, giving it a quick stir and turning the pork. Cook for approximately 4-5 hours, or until meat is fall-apart tender. When pork is ready, remove from pot into a large bowl. Let cool slightly, then using 2 forks or your hands, shred the pork into bite-sized pieces.

    Remove bay leaves from sauce and return shredded pork to pan. Let cook on low for at least 30 minutes.

    When ready to serve, bring a large pot of salted water to a boil. Add in pasta and cook to package directions, making sure to cook to al dente. Drain pasta, then immediatley add to the pork ragu along with the fresh basil. Let cook for 1 minute, allowing basil to wilt slightly and pasta to absorb a bit of the ragu. Serve, with freshly grated Parmigiano Reggiano

  • Best any Meat Recipe.
    I usually use a pork roast or beef or game roast. Add i can Whole cranberry sauce and i packet of Onion Soup Mix. That is is cook all day and the sauce is so good

  • Could someone let me know if they see my recipe
    ” POSTED Judy Ann Friday, March 14, 2014 at 1:56 pm”

    My favorite to make in the CROCK-POT BRUNSWICK STEW

    I cannot get to page 3 where it must have posted:

  • Slow Cooker Pulled Pork

    A very simple recipe that turns out every time.

    2 pounds pork tenderloin
    12 oz. root beer

    Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in your favorite barbecue sauce. I like to use Baby Ray Barbecue. Serve over hamburger buns.

    Serves 8.

  • Two Can Chicken

    1 can diced tomato’s ( I use Rotel’s Lime Cilantro)
    1 can tropical fruit
    1 cup salsa (any kind, any heat)
    2 cups chicken broth
    3 or 4 Chicken breasts ( use the flash frozen and just throw them in right from freezer)
    1 Cup chopped Cilantro (optional)

    Put chicken breast in slow cooker, add broth, salsa, canned goods (with juice) and cilantro.
    Cook on low for 8 hours or High for 6 hours.
    Serve over rice.

    This makes the most moist chicken ever, and the flavors are fantastic!

  • My favorite recipe is a dessert type crockpot recipe, and I call it Baked Apple Supréme!
    here it is!

    4 apples
    1/2 cup brown sugar
    5 TBSP cinnamon
    1/2 tsp ground cloves
    1/2 tsp allspice
    1/2 cup apple juice

    My mother made this one up from scratch and this is how she prepares this lovely, country apple dessert: Mix all the spices up in a bowl and add to apple juice. Put the apples in crockpot and sprinkle brown sugar over top. Pour all the juice-spice mixture over the apples and cook for 2 hrs High heat and turn down to Low for 3 hrs! The easiest dessert, but it obviously needs to be made in advance, it makes a wonderful summer-fall dessert. Enjoy!

  • Soo good!

    Curried Beef Short Ribs

    2 teaspoons canola oil
    2 lbs beef short ribs, trimmed
    1 1/2 teaspoons kosher salt, divided
    1/4 teaspoon fresh ground black pepper, divided
    1/3 cup minced shallot
    3 tablespoons minced garlic
    3 tablespoons minced peeled fresh ginger
    1/4 cup water
    2 tablespoons red curry paste
    1/4 cup light coconut milk
    1 tablespoon sugar
    1 tablespoon fish sauce
    1 teaspoon lime zest
    1 tablespoon fresh lime juice

    4 cups hot cooked basmati rice

    1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.

    2. Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.

    3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.

    4. Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.

    5. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

  • We have two favorites:

    Loaded Potato Soup

    4 lbs potatoes, peeled and cubed
    1/2 cup onion, chopped
    2 celery stalks, chopped
    2 14oz cans chicken broth
    2 tsp salt
    1/2 tsp garlic powder
    1/2 tsp pepper
    2 cups half n half

    Combine everything except half n half in large crockpot. Cook on low 8 hours or until the potatoes are tender. Mash in crockpot using potato masher and stir in 2 cups half n half. Garnish with shredded cheese, bacon bits and sliced green onions.

    5 Minute Prep Asian Chicken

    5 boneless, skinless chicken thighs, trimmed
    1/4 cup low sodium soy sauce (if you use regular, it may be a little salty)
    1 Tbsp Worcestershire sauce
    1 Tbsp quick-cooking tapioca
    1 tsp minced garlic
    1 Tbsp brown sugar
    2 Tbsp oyster sauce

    1. Place thighs in slow cooker.
    2. In a small bowl whisk the soy sauce, Worcestershire, tapioca, garlic, brown sugar and oyster sauce together. Pour over the top of the chicken.
    3. Cover and cook on LOW for 4-6 hours.
    4. Break up chicken into pieces with 2 forks. If you want, you can thicken up the sauce with some cornstarch. Serve chicken and sauce over rice.

  • Crock Pot Chocolate Mud Cake

    1 cup flour
    2 teaspoons baking powder
    6 tablespoons butter
    2 ounces chocolate chips
    1 cup sugar, divided
    3 tablespoons Dutch-processed cocoa powder, plus
    1/3 cup Dutch-processed cocoa powder
    1 tablespoon vanilla extract
    1/4 teaspoon salt
    1/3 cup milk
    1 egg yolk
    1/3 cup brown sugar
    1 1/2 cups hot water
    ice cream

    1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)

    2. Whisk together the flour and baking powder in a medium bowl and set aside.

    3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

    4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.

    5. Add the flour mixture and stir until thoroughly mixed.

    6. Pour the batter into the slow cooker and spread it evenly.

    7. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.

    8. Pour the mixture over the batter in the slow cooker.

    9. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.

    10. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.

    11. (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.

    12. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

  • Maple Baked Beans

    2 cups dry navy beans …soak overnight in cold water, next day change water and boil till tender (45 min
    1 onion, chopped
    2 Granny Smith apples, chopped1/2 cup maple syrup
    1 tbsp dry mustard powder
    1 tsp salt
    Mix all together in crockpot and cook on low 12-14 hours, adjust seasonings if needed
    Melt 1/4 cup butter with 1/4 cup brown sugar, add 1/4 cup rum if desired
    Slice 2 Granny Smith apples into rings and cook in the sugar mixture about 7-10 min
    Serve the apple rings over the beans.

    Recipe also fine if you skip the apple ring step, which I often do

  • 2ND attempt to post my recipe:

    My favorite recipe to make in the Crock-Pot is Brunswick stew! I got tired of paying $10.0 0 for a “quart” at the local BBQ restaurant- so decided to learn to make it.

    3 to 3 1/2 pounds boneless pork shoulder roast (Boston Butt)
    4-6 medium-size new potatoes, peeled and chopped
    1 onion, chopped (size of onion to your taste)
    1 (28-ounce) can crushed tomatoes
    1 (18-ounce) bottle barbecue sauce (I use Jack Daniels #7 BBQ sauce)
    2 (14-ounce) cans chicken broth
    1- 9 to 12 ounce package frozen baby Lima beans, thawed
    1 -9 to 12 ounce package frozen corn, thawed
    6 tablespoons brown sugar
    1 teaspoon salt and black pepper
    and sometimes I add carrots if I have them.

    Liquid can be adjusted to cover the amount of potatoes etc. that you want to use. I make it larger sometimes to have leftovers to freeze.

    I use 7 quart crock-pot-so I can increase portions. As long as you have the liquid adjusted accordingly to cover everything.


    Buy a 3- 3 1/2 pound Boneless Boston Butt…and place in crock-pot with the chicken broth.
    Stir together all other ingredients in a 6 or 7 -quart slow cooker.
    Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender.
    Remove pork with a slotted spoon, and shred.
    Return shredded pork to slow cooker, and stir gently. It is ready to serve!
    I would LOVE to win the Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker!
    I REALLY need another one to make your mashed potatoes while my other things are cooking.


    3-4# beef roast (I prefer a 7-bone roast)
    1 envelope Onion Soup mix
    1 can Cranberry sauce with berries
    1 Chipolte Pepper in Adobo Sauce Note: just one pepper, not one can! :}

    Rub the roast with the dry soup mix and put in the crockpot. Open a can of cranberries and add ONE finely chopped Chipolte Pepper and a little of the Adobo sauce. Once mixed together, top the roast. Cook 6-8 hours (I start on high and then turn it to low depending how it looks since my crockpot gets pretty hot).

    Serve with mashed potatoes and drizzle some of the sauce over everything. Sweet, spicy, absolutely delicious meat that melts in your mouth!

  • I love this recipe! It’s easy, and delicious!

    Slow Cooker Mexican Chicken

    4 boneless, skinless chicken breasts
    1 cup black beans (rinsed)
    1 cup frozen corn kernels
    1 small jar salsa
    1 Tbsp cumin
    1 Tbsp chili powder

    Mix and cook on low for 8 hours. Serve with cooked brown rice. If you would like this to be creamier, you could add 1/2 cup plain Greek yogurt during the last 30 minutes of cooking.

  • Teriyaki Slow-Cook Sandwiches

    1 2-2.5 lb. boneless beef chuck steak
    1/4 c. soy sauce
    1 T. brown sugar
    1 t. ground ginger
    1 clove garlic, minced
    4 t. cornstarch
    2 T. cold water
    8 individual French loaves, split
    4 T. margarine, melted

    Toppings such as shredded Chinese cabbage, pineapple rings, sliced green onions, plum sauce or sweet-and-sour sauce (optional)

    Trim excess fat from steak; cut into thin, bite-size slices. In a 3.5 – 4 qt. crock pot, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on low heat 7 to 9 hours or on high setting 3 to 4 hours. Use slotted spoon to remove meat from juices; set meat aside. Pour juices into measuring cup; skim fat. Measure 1.5 cups juices (add water if necessary); place in saucepan. In small bowl, stir cornstarch and water; add to saucepan. Cook and stir until thickened and bubbly. Stiir in cooked meat. Cook and stir 2 minutes more.

    Meanwhile, brush rolls lightly with melted margarine. Place, cut-side up, on unheated rack of broiler pan. Broil 4 to 5 inches from heat until lightly toasted, about 2 to 3 minutes. Top bottom halves of toasted rolls with meat mixture and desired toppings. Cover with roll tops.

    (I don’t do HALF of this! LOL Once the meat is done, I put it on a hard roll and top with sweet-and-sour sauce.)

    A delivery man nearly swooned when I answered the door one afternoon while this was cooking.

  • 2-3lb. Boston Butt Roast
    1/4cup worseshire sauce
    Seasoning salt or rub of your choice

    Pour worseshire sauce in bottom of crock pot
    Rub roast with seasonings
    Cover and
    Cook on Low for 7-8 hours

    When done, shred and add BBQ sauce, I like sweet baby rays…hubby likes eating roast just plain out of crock pot.

    Note* do not add any liquid

  • My family loves this recipe and so do I, it’s very easy and doesn’t take much time.

    Pork Chops and Baked Beans

    3 medium white or red potatoes,peeled and diced
    1 large can baked beans
    6-8 boneless pork chops

    Layer the three ingredients in the order listed and cook on low for about 5 hours.

    In crock-pot, add 4 small cans of tomato paste (or 4 cans of tomato sauce), 1 quart of water (if using tomato sauce, only use 16 ounces), 2-4 Tablespoons of sugar (I prefer it less sweet and use 2), 1/2 tsp. of cinnamon, 1/4 tsp. nutmeg, dash of salt and 1 large onion cut fine. Simmer on low for 6-8 hours. DON’T SCRAPE SIDES OF POT – AS THAT IS BITTER. Before serving, add 1-2 Tablespoons of butter. Make pasta and/or meatballs and serve separately ( don’t add them to the sauce, but put sauce on top of pasta and /or meatballs). BEST SPAGETTI SAUCE EVER !!!……………………………

  • This is a very easy and very delicious dessert recipe!
    1 (21oz) can cherry or apple or blueberry pie filling
    1 (18oz) box yellow cake mix
    1 stick butter or oleo, melted
    1/2 cup chopped walnuts

    Put pie filling in the bottom of a crockpot. Add dry cake mix, melted butter and top with nuts. Cover and cook on low for 2 to 3 hours. Serve warm.

  • These were the most delicious potatoes I’ve ever had, I swear! In Australia their called Crash Hot Potatoes, I don’t know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple, just boil some ba…by potatoes (I used red) until fork tender. Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG…crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

    Photo: These were the most delicious potatoes I’ve ever had, I swear! In Australia their called Crash Hot Potatoes, I don’t know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple, just boil some baby potatoes (I used red) until fork tender. Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG…crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

  • Crock pot Cantonese Chicken
    2 lbs. of chicken
    small onion, sliced
    red pepper, sliced
    green pepper, sliced
    20 oz. can pineapple
    1/4 cup brown sugar
    2 Tbs. cornstarch
    1/4 cup cider vinegar
    1/4 cup water
    1 Tbs. soy sauce
    1/2 tsp. salt
    Put the chicken, onion and peppers in the crock pot.
    Drain the can of pineapple. Set the pineapple chunks aside for later.
    Mix the juice with the rest of the ingredients and pour over the chicken.
    Cook on low for 7-9 hours or high for about 4-5 hours.
    A bit before serving add the pineapple chunks. Serve over rice or chow mien noodles.

  • Creamy White Chili

    prep 10 min ∙ cook 40 min ∙ makes 7 Servings ∙ difficulty Easy


    1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes*
    1 medium onion, chopped
    1-1/2 teaspoons garlic powder
    1 tablespoon canola oil
    2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    1 can (14-1/2 ounces) chicken broth
    2 cans (4 ounces each) chopped green chilies
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup (8 ounces) sour cream
    1/2 cup heavy whipping cream

    In a large saucepan, saute the chicken*,onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

    Remove from the heat; stir in sour cream and cream.

    *I like to use a rotisserie chicken, no need to sauté chicken & adds more flavor.

    Yield: 7 servings.

  • I have to thank Betty Crocker for this one. I have two of the most pickiest eaters on the planet and they both gobbled this one up. They are not much for “casserole” type dishes.

    Slow Cooker Chicken & Noodles Alfredo

    1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
    1 can (14 oz) quartered artichokes, drained (I left out)
    1 jar (16 oz) Alfredo pasta sauce
    1 cup water
    1/2 cup chopped sun-dried tomatoes (not in oil), (I left out)
    3 cups uncooked medium egg noodles
    2 tablespoons shredded Parmesan cheese

    In 3-4 quart slow cooker, mix chicken, artichokes, pasta sauce and water. Cover and cook on Low setting for 5-6 hours. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture. Increase heat setting to High; cover and cook 15-20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.
    Makes 5 servings

  • Baked Apples

    Granny Smith apples (enough to cover the bottom of the crock pot while standing up)

    1 teaspoon of cinnamon per Apple
    1/4 cup of sugar per Apple (adjust according to your family’s liking)
    1 pinch of salt per Apple
    1 T butter per Apple
    1 cup of water

    Core each apple but not all the way through. You need the bottom of the apple to keep all the yummy juices while it roasts. Place water in the bottom of the crockpot. Load apples in crockpot. Pack goodies in this order into apples: sugar, cinnamon, pinch of salt then butter. Don’t worry about overflow that goodness is perfect on top of ice cream. Cover and turn crockpot to high for 3-4 hours depending on size of apples (6-7 on low). When complete, skin of Apple should be a changed color and insides just firmer than applesauce. Serve for breakfast or add a scoop of vanilla ice cream for a delicious dessert. (I’ve also had it with just a T of whipping cream added after it’s done, too). Delicious!

  • Crockpot Enchiladas

    Nonstick cooking spray
    3 cups enchilada sauce
    12 corn tortillas
    2 cups cooked, shredded chicken
    2 cups grated cheddar cheese

    Spray crockpot liner with non-stick cooking spray. Pour 1/4 cup enchilada sauce in bottom of crock. Place tortilla on top of sauce. Spread a handful of chicken and a handful of cheese over tortilla. Repeat with sauce, tortilla, chicken, and cheese until ingredients are used up, ending with sauce and cheese on top. Cover and cook on low for 4 hours.

  • My favorite to make in the Crock-Pot is Brunswick stew! I got tired of paying $10.0 0 for a “quart” at the local BBQ restaurant- so decided to learn to make it.

    3 to 3 1/2 pounds boneless pork shoulder roast (Boston Butt)
    4-6 medium-size new potatoes, peeled and chopped
    1 onion, chopped (size of onion to your taste)
    1 (28-ounce) can crushed tomatoes
    1 (18-ounce) bottle barbecue sauce (I use Jack Daniels #7 BBQ sauce)
    2 (14-ounce) cans chicken broth
    1- 9 to 12 ounce package frozen baby Lima beans, thawed
    1 -9 to 12 ounce package frozen corn, thawed
    6 tablespoons brown sugar
    1 teaspoon salt and black pepper
    and sometimes I add carrots if I have them.

    Liquid can be adjusted to cover the amount of potatoes etc. that you want to use. I make it larger sometimes to have leftovers to freeze. I use 7 quart crock-pot-so I can increase portions. As long as you have the liquid adjusted accordingly to cover everything.


    Buy a 3- 3 1/2 pound Boneless Boston Butt…and place in crock-pot with the chicken broth.
    Stir together all other ingredients in a 6 or 7 -quart slow cooker.
    Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender.
    Remove pork with a slotted spoon, and shred.
    Return shredded pork to slow cooker, and stir gently. It is ready to serve!
    I would LOVE to win the Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker!
    I need another one to make you mashed potatoes while my other things are cooking.
    I use my crock-pot a lot!

  • I have been trying to email Jill my crock pot recipes. They are returned with “delivery failure”. Can someone please send me another email address for Jill. I have been using the one she posted on today’s mashed potato recipe. jill@byjillee.com Am I leaving out something? Katie

  • I just put together tonight’s meal for the crock pot. I’m making Smothered Pork Chops with Onions & Bacon, from America’s Test Kitchen Slow Cooker Revolution. We add a 1/2 bottle of beer and 1/2 sliced apple. I have three large crock pots and one little one.. We have a huge (200+ ppl) Halloween party that I supply the chili and I use all 3 pots and always run out.
    Dad’s Favorite Chili

    1lb hot italian sausage (patties or links)
    2lb ground hamburg
    2-large (1lb) cans of tomato sauce
    1-large (1lb) can crushed tomatoes
    1-large (40.5oz) can light kidney beans
    2-med (15.5oz) can dark kidney beans
    1-med (15.25oz) can black beans
    1-large yellow onion
    3T Chili 9000 Penzey Spice
    or: 1-2 packet of chili spice (depending on degree of spiciness)
    or: a mix of the following-chili pepper, cumin, garlic, cilantro, onion, paprika, cayenne, oregano, blk pepper, coriander

    Makes a very large crock pot. Servings will vary depending on who is eating it!

    Chop onion and brown in skillet. Cut skins off sausage links or break up patties add to skillet, add hamburg. Brown all the meat. While meat is browning, open cans of tomatoes, add to crock pot. Open, rinse and drain beans, add to pot. Add spices. Stir to combine. Add browned meat and onions. Cover and heat on high for 3 hours or low for 8 hours. Adjust spices if needed.
    -Can also be cooked on the stove in a large sauce pot.
    -You can change the type of beans to your liking. White beans and garbanzo beans are also good and add variety.
    -Can add chopped garlic as the onions are being browned.
    -The spices can be changed to what you have on hand or ones you like. Start with less spice than you think and add more to taste.

  • Jillee– 5 lbs of potatoes? What size slow cooker do you have? Here’s my recipe

    Slow Cooker Mongolian Beef (or Venison) Skewers
    1 to 1 1/2 lbs flank steak or venison, sliced across the grain
    1/4-ish tsp ground ginger (I just shake some on)
    2-3 TB arrowroot or cornstarch
    1 red bell pepper cut into chunks
    1-2 onions cut in 8 wedges
    2 TB olive oil
    2 cloves garlic, crushed
    1/4 C soy sauce
    1/2 C hoisin sauce (or 1/4 C each molasses & ketchup)
    1/2 C water
    1/2 C brown sugar
    Season meat with ginger & roll in arrowroot (discard leftover arrowroot)
    Thread meat onto bamboo skewers with chunks of red pepper in between.
    Place onion (enough to cover bottom of cooker) in slow cooker.
    Place skewers on top of onion
    Whisk together sauce & pour over skewers.
    Cook on high 2-3 hrs. (low 4-5 hrs)

    Remove skewers from pot and place on serving tray with onion wedges placed around.
    Optional: thicken sauce by heating while whisking in 1 TB arrowroot or cornstarch.
    Just before serving, add 3 stalks raw celery (chopped) to sauce and spoon sauce over rice.
    To add more vegetables toss stir fried broccoli into sauce and spoon over rice.
    I also serve with quartered naval oranges.
    The meat on skewers is an awesome main dish to bring to a pot luck. I use 6″ skewers.
    Works very well with venison too.

  • Chicken Tacos

    4-6 boneless chicken breast
    2 pkg Taco seasoning
    2 jars salsa
    Shredded cheese
    Taco shells

    Put chicken, taco seasoning, and 1 jar salsa in crock pot. Cook on low 6-8 hours. Shred chicken add the second jar of salsa. Put on taco shells with cheese and other toppings of choice!

    Super easy and my family loves this!

  • Crockpot Beef and Broccoli from a food blog
    1 pound boneless beef chuck roast, sliced into thin strips
    1 cup beef consumme
    1/2 cup soy sauce
    1/3 cup brown sugar
    1 tablespoon sesame oil
    3 garlic cloves, minced
    2 tablespoons cornstarch
    2 tablespoons cooled sauce from the crock pot after being cooked
    Fresh broccoli florets (as many as desired)
    Hot cooked rice

    1. Place beef in a crock pot.
    2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
    3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
    4. Add broccoli to the crock pot. Stir to combine.
    5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
    6. Serve over hot cooked rice.

    Here’s the link: http://www.bsrecipe.blogspot.ca/2012/04/crock-pot-beef-and-broccoli.html

  • I’m a vegetarian so it’s exciting for me to find recipes for the crockpot beyond just vegetable soup or pasta. I’m also obsessed with Indian food and am slowly converting the family. This one was a hit with even my die-hard NON-vegetarian hubby.

    Slow cooker Punjabi eggplant with potatoes
    Slightly adapted from The Indian Slow Cooker, this recipe serves 8 (can be halved).

    2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
    1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
    1 medium yellow or red onion, peeled and chopped
    1 tsp ginger paste, or grated fresh ginger root (I used ginger-garlic paste that I always have in the fridge)
    6 cloves garlic, peeled and coarsely chopped
    2 jalapeño chiles, seeded and minced
    1 Tbsp ground cumin
    1 Tbsp ground red chile pepper (I left this out because the garam masala spice mix I use has lots of red pepper in it already)
    1 Tbsp garam masala
    1 tsp turmeric
    1/4 cup canola oil
    1 Tbsp kosher salt, or to taste
    1-2 Tbsp chopped fresh cilantro, to taste

    Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir to distribute the spices and oil. The cooker will be SUPER full, but the eggplant will cook down.

    Cook on HIGH for 2 hours, stirring after 1 hour.

    After 2 hours, stir well. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, with the cover off. If there’s not much liquid, cook on LOW for 30 minutes with the cover on.

    Add the salt and cilantro, to taste.

    Serve hot or at room temperature over rice.

  • Crock Pot General Tso’s Chicken

    Prep time
    10 mins
    Cook time
    4 hours
    Total time
    4 hours 10 mins

    Serves: 6
    2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
    1 cup cornstarch, divided
    1 teaspoon salt
    ½ teaspoon pepper
    2 tablespoons vegetable oil
    ½ cup sugar
    ½ cup low sodium soy sauce
    ½ cup unsweetened pineapple juice
    ⅓ cup vinegar (white distilled or apple cider)
    4 cloves garlic, minced
    ½ teaspoon cayenne pepper
    ¼ teaspoon dried ginger
    Green onions, chopped, to top
    Rice and broccoli, to serve
    Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
    Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
    In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
    Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining ¼ cup of cornstarch and mix it with ¼ cup cold water until a slurry forms. Then, gently mix it into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

  • Pasta E Fagioli

    1 pound of ground beef
    1 small onion, diced (1 cup)
    1 large carrot, julienned (1 cup)
    3 Stalks of celery, chopped (1 cup)
    2 cloves garlic, minced
    2 (14.5 oz cans) diced tomatoes
    1 (15 oz. can) red kidney beans (with liquid)
    1 (15 oz. can) great northern beans (with liquid)
    1 (15 oz. can) tomato sauce
    1 (64 oz.) v-8 juice(I use a full 64 oz. container of V-8, gives better consistency)
    1 tablespoon white vinegar
    1 ½ teaspoons salt
    1 teaspoon oregano
    1 teaspoon basil
    ½ teaspoon pepper
    ½ teaspoon thyme
    ½ pound (1/2 pkg.) ditali pasta or elbow if you can’t find the other

    Crock Pot Instructions:
    1. Brown the ground beef in a skillet and add to the crock pot.
    2. Add remaining ingredients and cook on low for 4 hours. *I add the noodles because they are cooked by the time it is done,but if you are worried about them being overcooked cook them before serving.*

    Stove Top Instructions:
    1. Brown the ground beef in a saucepan or pot over medium heat. Drain off most of the fat.
    2. Add onion, carrot, celery, and garlic to saucepan and saute for 10 minutes.
    3. Add remaining ingredients, except pasta, and simmer for 1 hour.
    4. About 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
    5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes more and serve.

    This soup is great as left overs and also freezes well.

  • Slow Cooker Jambalaya

    approximately 5-6 servings

    1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
    1 pound smoked turkey sausage, sliced
    1 (28 ounce) can diced tomatoes with juice
    3 Tbsp dried minced onion flakes
    1 cup chicken broth
    2 teaspoons dried oregano
    2 teaspoons dried parsley
    2 tsp minced garlic
    2 teaspoons Cajun seasoning
    1 teaspoon cayenne pepper
    1/2 teaspoon dried thyme
    white rice or instant rice (I used 2 packs of Uncle Ben’s Ready Rice – Garlic & Butter flavor)

    In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. (I do this the night before and put it in the fridge. I put it in the slow cooker before I leave in the morning.)

    Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

  • Breakfast Casserole or Breakfast Texas Tacos

    8 eggs, beaten
    1 small bag of frozen tater tots (I prefer to use the tater rounds)
    1 lb. sausage, cooked and crumbled
    2 cups milk
    1 cup sharp cheddar cheese, grated
    1 tsp. salt
    1 tsp. dry mustard (I use regular yellow mustard)

    Crockpot Directions:
    Cook sausage and put into the crock pot. Then top with one layer of tater tots. Mix milk, eggs, salt, cheese, and mustard and pour on top of the sausage and tater tots. Cook on low for 8 hours or high for 4 hours until the egg looks cooked. Either eat like that or spoon into flour or corn tortillas and top with salsa, avocado, and other favorite toppings.

    Oven Directions:
    Cook sausage and mix in bowl with milk, eggs, salt and mustard. Place in 9×13 casserole dish that has been sprayed with Pam. Put taters and cheese on top and bake for 35 minutes at 350 degrees F.

    Tip: You can go ahead and cook the sausage and put it in the egg, milk, salt, and mustard mixture hours before you plan on baking it (refrigerate though!). Just make sure to add the cheese and taters only right before you bake it. That way it won’t get soggy!

  • Crock ‘O Ribs

    3-5 Pounds Baby back ribs (cut to fit in the slow cooker)
    1-2 Large onions, chopped
    2 Cups Sliced mushrooms (optional)
    1 Jar Regular BBQ sauce
    2-4 Tablespoons Chopped garlic
    3/4-1 Cup Brown sugar
    1/2 Cup Red wine (optional)

    Step One-
    Place ribs, onions, and mushrooms (if desired) on the bottom of the slow cooker.

    Step Two-
    Mix together BBQ sauce, garlic, brown sugar, and red wine (if desired); pour over ribs and cover.

    Step Three-
    Cook on LOW for 7-8 hours, or on HIGH for 4-5 hours and then on LOW for 1 hour.

  • Fake Rotisserie Chicken

    1 whole chicken
    seasonings of choice

    Spray the crock pot well with oil. Crumble 3 or 4 pieces of aluminum foil into balls and place in the bottom of the crock pot. This is just to keep the chicken off the bottom of the crock. (You could also quarter an onion and use it the same way …for more flavor.) Rinse and pat dry the chicken and place on top of the foil balls/onion quarters. Spray the chicken with Pam and sprinkle with seasoning. (I’ve used Italian, season salt, or garlic powder and lemon pepper….experiment! You can also place slices of butter, garlic and seasonings under the skin. ). Cook on high for 4-5 hours until meat is falling off the bones.

  • Hot Mulled Cider

    1/2 Cup Brown sugar
    1 tsp. whole all spice
    1 tsp. whole cloves
    1/4 tsp. salt
    Dash of nutmeg
    3 inch sticks of cinnamon
    2 quarts of apple cider

    combine all of the items above in a large saucepan and bring to a boil, cover and let simmer for 20 mins. Take out the spices, and serve in mugs. I make this in a crock pot as well.




  • Swedish Meatballs

    1 38 ounce bag frozen Swedish meatballs
    2 cans cream of mushroom soup
    1 8 oz container sour cream
    pinch of dried dill weed

    Stir all ingredients into a slow cooker. Cook on low for at least 5 hours. An hour before serving stir in the dried dill. A very popular appetizer put out with toothpicks or also very good served over fettuccini noodles.

  • Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

    6 pork chops, 1/2 inch thick
    1 packet dry Ranch Dressing Seasoning
    10 oz can Cream of Chicken Soup
    4 lbs peeled, cubed potatoes
    5 Tablespoons real butter
    1 cup fresh grated Parmesan cheese
    6 cloves roasted garlic (directions are below)
    1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
    1 Tablespoon salt, or to taste
    1 teaspoon fresh cracked black pepper, or to taste
    Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
    Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
    Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
    Roasted Garlic
    Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

  • Mexican Steak & Beans (Crockpot Recipe)
    1 1/2 lbs. beef flank steak
    2 tbs. Worcestershire sauce
    1 10 oz. can chopped tomatoes with green chilie peppers (Rotel)
    1 medium onion, chopped
    2 cloves garlic, minced
    1 tbs. snipped fresh oregano or 1 tsp. dried oregano
    1 tsp. cumin
    1 tsp. chili powder
    1/4 tsp. salt
    1/4 tsp. black pepper
    2 small green, red, and/or yellow sweet peppers, cut into strips
    1 15 oz. can pinto beans, rinsed and drained
    3 cups hot cooked rice
    crumbled queso fresco (optional)

    Trim fat from meat. Place meat in a slow cooker. Condition meat with salt and pepper (Not
    recipe measurements) and worcestershire sauce. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt and pepper (recipe measurements). Pour over meat.
    Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 2-4 hours.
    If using low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. If using, stir in fresh oregano into bean mixture.
    To serve, spoon rice into soup bowls or into flour tortillas for soft tacos. Arrange meat on rice. Spoon bean mixture over meat. Sprinkle with cheese and additional snipped oregano, if desired.
    Additional condiments include, but are not limited to sour cream, guacamole, cilantro, salsa, etc.

  • Old-Fashioned Meatloaf (adapted from “Not Your Mother’s Slow Cooker Recipes for Two”)

    1 lb ground pork and 1/2 ground beef
    2/3 oats
    1 egg, beaten
    1 8 oz can tomato sauce
    1 TBS Worcestershire sauce
    a few dashes onion powder
    1 tsp salt
    several turns of fresh black pepper

    1/2 cup ketchup + a few shakes of Worcestershire + 2-3 TBS brown sugar whisked together for the topping

    1/2-2/3 cup grated cheese of choice for filling

    In a large bowl, thoroughly combine all ingredients through and including the pepper. (I like to use my hands with disposable gloves on).

    On a work surface (I use the washable, flexible cutting boards) take slightly over half of the mixture and shape into an oval or circle depending on the shape of your slow cooker. Evenly place the grated cheese on the meat, leaving the edges without cheese. Place the remaining meat mixture on top of cheese and pinch well to seal.

    Make a foil “cradle” for easy removal of the meatloaf: Use a 14 in piece of heavy-duty foil. Fold it in half, then in half again to make a strip about 3 in wide. Place this in the crock lengthwise. The ends can stay in the crock. Place the loaf on the foil cradle. Pour whisked ketchup topping on the loaf and spread evenly.

    Cook on HIGH 3-4 hours.

    To remove, grasp foil handles and place on a clean work surface for cutting. Discard foil.

    Notes: you can use any seasoning combo you like, but definitely don’t skip the ground pork (it makes a great difference in flavor and moisture). I always get rave reviews about this meatloaf-even from people who had bad experiences with it as a child! It’s a family favorite for sure. The cheese may ooze out a tad if the meat isn’t sealed well; this is okay. It tastes amazing whether it’s in the loaf or around it :) I guesstimated the amounts for the topping because I usually just throw a little of each in a bowl and taste as I go.

    6 Servings Prep: 10 min. Cook: 4 hours
    • 1 pound medium size fresh mushrooms
    • 1 large onion, sliced
    • 1/2 cup butter, melted
    • 1 envelope Italian salad dressing mix
    • A bit of white wine could be added
    • In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and
    • salad dressing mix; pour over vegetables. Cover and cook on low for
    • 4-5 hours or until vegetables are tender. Serve with a slotted spoon. Put out with toothpicks for an appetizer or it also makes a great side dish for grilled steak.

  • Spiced pork
    in the slow cooker, with chile peppers and Southwest seasonings.

    1 cup thick barbecue sauce
    1 medium onion, thinly sliced
    2 cans (4.5 oz each) diced green chilies
    3 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/4 teaspoon ground cinnamon
    1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed
    1/2 cup chopped cilantro

    Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on LOW for 8 to 10 hours, or until pork is very tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns.
    Serves 8.

  • Tortilla Soup

    1 “box” of chicken broth
    2 cans chunk chicken
    2 cans corn
    2 cans black beans
    1 cup chopped carrots
    1 large can red enchilada sauce
    1 can tomato sauce
    1 can rotel
    1/4 cup chopped cilantro
    cumin to taste

    Pour all ingredients into crock pot and cook for 4 hours on high, 8 hours on low. Once finished top with tortilla chips, avocados, cheese, sour cream and any other taco toppings.

    This makes enough for you to freeze a couple of smaller servings. I think I did 3 different servings so that way when I go back to work I can just thaw it out one day and have it for dinner that night without having to put anything together.

  • Amazing Slow Cooker Pot Roast
    Prep Time: 15 Min
    Cook Time: 8 Hrs
    Ready In: 8 Hrs 15 Min
    Servings (Help)

    Original Recipe Yield 6 servings
    1 onion, sliced
    1/4 cup all-purpose flour
    1 (2 1/2 pound) boneless beef chuck roast
    1 pinch salt and ground black pepper to taste
    1 (1.2 ounce) package dry beef gravy mix
    1 (1 ounce) package ranch dressing mix
    1 (.7 ounce) package dry Italian-style salad dressing mix
    1/2 cup water, or as needed
    5 whole peeled carrots (optional)
    Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
    Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
    Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

    Amount Per Serving Calories: 385 | Total Fat: 22g | Cholesterol: 87mg

  • My families favorite crockpot recipe is:

    Sausage and peppers (yes, even my 4 and 8 year olds eat this! :))

    1/2 jar pasta sauce
    2 onions sliced
    1 green pepper sliced
    1 can diced tomatoes
    2 lbs of Italian sausage cute into bite sized pieces (we use Premio brand because I am super picky! :))

    Spray the crock pot with nonstick spray, add all 5 ingredients, stir, and cook on high for 6 hours.

    The kids and I eat it over pasta while my husband likes to eat his on a sub roll.

  • Beef Stroganoff
    Beef Stroganoff recipe:


    2 pounds stew meat, cut into 1 inch cubes
    1 can condensed cream of celery soup
    1 can condensed cream of mushroom soup
    1 medium onion, chopped
    1 jar sliced mushrooms, drained
    2 envelopes onion soup mix(You buy one box & use both envelopes in it)
    Pepper to taste
    1 cup sour cream
    Hot cooked noodles

    In a slow cooker, combine all ingredients except sour cream and noodles. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

    Picture Tutorial Here: http://warfieldfamily.com/2012/12/beef-stroganoff/

  • Props to the creator of THIS AMAZING recipe:


    Prep Time: 45 minutes

    Cook Time: 6 hours, 45 minutes

    Total Time: 7 hours, 30 minutes


    2 Shallots, Finely Minced

    1 Clove Garlic, Finely Minced

    2 (14.5 Oz.) Cans Petite Diced Tomatoes, With Juice

    1 (32 Oz.) Carton Low-Sodium Chicken Broth

    1 Tablespoon Old Bay Seasoning

    1 Teaspoon Dried Dill

    1/4 Cup Fresh Parsley, Chopped

    1 Teaspoon Freshly Cracked Black Pepper

    1/2 Teaspoon Paprika

    4 Lobster Tails

    1 Pint Heavy Cream

    Put minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes or until the shallots are wilted and starting to turn translucent. (You can also cook them in a small skillet if you don’t have a microwave)
    Add shallot and garlic mixture to a 4-quart or larger crock-pot.

    Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.

    With a sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot.
    Stir, cover and cook on low for 6 hours or 3 hours on high.

    Remove the lobster tail ends and discard.

    Using a blender or immersion blender puree the soup mixture to your desired chunkiness. (I pureed half until smooth and the other half just a light puree.)
    Add the soup back into the crock-pot if you used a regular blender.
    Add your lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked.

    Remove lobster tails from the soup and let cool slightly.

    While the lobster is cooling add the cream and stir.
    With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.

    Discard shells and roughly chop lobster meat and add back into the soup.

    Serve and enjoy!

    I made this as clam bisque. I halved the recipe and subbed clam juice for one cup of the broth (used water and a bouillon cube for the rest) and a can of chopped clams for the lobster. I also added a little parmesan with the cream at the end. What I LOVE about this recipe is that the stated seasonings are spot-on. Usually, I have to adjust seasonings to taste, but, surprisingly (in a great way!), that was not necessary with this recipe. The dill comes through and blends beautifully with the other ingredients. I will be making this again and again.

  • Super easy Beef Brisket

    Put 4-5 lb beef brisket in a 6 quart slow cooker. Top with 2 packets of Lipton Onion Soup mix. Add 1 1/2 cups ketchup and 1/2 cup brown sugar. Cook on low for 5 hours (or until fork tender – my slow cooker seems to cook pretty fast on low). Slice Brisket into thin slices and serve with sauce.

  • http://www.melskitchencafe.com/2013/03/slow-cooker-tomato-basil-soup.html

    This soup tastes fancy-pantsed, but is so easy to make! Life-changing!

    Slow Cooker Tomato Basil Soup

    2 (14-ounce each) cans petite diced tomatoes, undrained
    1 cup finely diced celery
    1 cup finely diced carrots
    1 cup finely diced onions
    1 teaspoon dried oregano
    1 tablespoon dried basil
    4 cups low-sodium chicken broth
    1 bay leaf
    1/4 (4 tablespoons) butter
    1/2 cup flour
    1 cup freshly grated Parmesan cheese
    2 cups fat free half-and-half, warm
    1 teaspoon salt
    1/2 teaspoon black pepper
    Croutons for serving (homemade version here)

    1.In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
    2.About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that’s ok.
    3.Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
    4.Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
    5.Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (and trust me, you’ll want to desire it).

  • This ravioli recipe has made its way around Pinterest many times over with good reason:


    ◦25 oz bag of frozen ravioli (we like cheese)
    ◦1 jar of your favorite spaghetti sauce
    ◦1 cup mozzarella cheese

    1.Dump your bag of frozen ravioli right into the crockpot.
    2.Pour your jar of sauce over the ravioli.
    3.Stir the ravioli to evenly coat with sauce. Be careful, don’t chip a nail. I know this is strenuous work.
    4.Cover and cook on high for about 3 hours. Depending on how fast your crockpot cooks, you may notice they are done closer to 2.5 hours. You could also cook on low for a longer period of time.
    5.About 20 minutes before you are ready to serve, sprinkle the top of the ravioli with finely shredded mozzarella cheese.
    6.Pop the lid back on and let it melt- about 20 minutes.
    7.Once the cheese is melted, plate it up and serve.

    Notes: If you have an older, cheap crockpot with hot spots, I recommend using a slow cooker liner.

    For a more complete meal, I add frozen meatballs (any variety) and fresh basil to this at the beginning. I add parmesan along with the mozzarella at the end. Mine is almost done around 2 hrs-so start checking then. This is easy, quick, inexpensive, and tasty.

  • This is my go-to chicken stock recipe:



    •2 pounds chicken wings, necks, backs, or other parts (raw parts or roasted carcasses)
    •4 smallish carrots, rinsed and roughly chopped
    •1 leek, rinsed and roughly chopped
    •1 smallish onion, peeled or unpeeled, roughly chopped
    •1 teaspoon black peppercorns
    •1 fresh bay leaf (optional)
    •1 sprig fresh thyme
    • Cold water


    •1. Place all of the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight. You may need to skim the surface toward the beginning of cooking.
    •2. Strain and let cool completely. Freeze in 1- to 2-cup portions.

    I have made this numerous times using whatever veggies/meat/bones I have on hand. I also season it however I want to at the time. The house smells wonderful, and the stock is forgiving if you let it simmer 15 hrs or more. I use a silicon mold to freeze it in 1/4 cup portions as well as 1 cup portions in containers. Pop them out and store in bags in the freezer. This is healthier than store-bought, economical (no need to waste/toss chicken bones and wilting veggies), and supremely easy (no simmering on the stovetop). You won’t go back to the canned stuff after this!

  • Here’s one that I obviously LOVE:


    1.5 cups whipping cream
    1 14oz can sweetened condensed milk
    6 cups milk
    1 teaspoon vanilla
    2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it.)


    Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

    Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

    This is without doubt the best hot chocolate ever! I know Jillee made an entire post about this based on my suggestion, but I have to post it here again. Try it with any kind of chips you want-white chocolate, butterscotch, Andes, etc-you won’t regret it!

    *Notes: 1. I prefer to stir with a spoon as opposed to a whisk as the whisk scratches the crock.
    2. Reheats well as leftovers, but chocolate will settle so stir well.

  • Lemonade Chicken
    adapted from a recipe by Deb Vaughn

    6 chicken breasts
    1 can melted lemonade concentrate
    1/2 tbsp. ground ginger
    1 T. dried minced onion
    1 tsp. curry powder
    1 heaping tsp. minced garlic

    Place chicken in crockpot. Whisk together remaining ingredients and pour over chicken. Cook on high for 4 hours or low for 8-10 hours.

    1 30oz. bag of frozen, shredded hash browns
    3 14oz. cans of chicken broth
    1 can of cream of chicken soup
    1/2 cup onion, chopped
    1/4 tsp. ground pepper
    1 pkg. cream cheese {don’t use fat free. It will not melt!!!}
    In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

  • Mom’s Cheese Dip


    1 lb hot sausage
    1 lb ground beef
    2 2lb boxes velveeta, cubed
    2 cans ro-tel tomatoes, undrained
    1 -8oz pkg cream cheese, cubed
    ¼ cup or less, to taste, chopped pickled jalapenos, with juice


    Brown sausage and beef and drain. Line a crock pot with a bag – crock pot liner or cooking bag – for easy cleanup. Add meat mixture along with remaining ingredients.
    Cook on low 4-6 hours stirring occasionally.

    Serve with tortilla chips.
    Always a favorite….
    As you can see I am constantly using my slow cooker!

  • Creamy Slow Cooker Tortellini Soup


    1-1 1/2 – 2 ounce envelope white sauce mix
    4 cups water
    1-14 ounce can vegetable broth
    1 1/2 cups sliced fresh mushrooms
    1/2 cup chopped onion
    3 cloves garlic, minced
    1/2 teaspoon dried basil, crushed
    1/4 teaspoon salt
    1/4 teaspoon dried oregano, crushed
    1/8 teaspoon cayenne pepper
    1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
    1-12 ounce can evaporated milk
    6 cups fresh baby spinach leaves or torn spinach
    Ground black pepper (optional)
    Finely shredded Parmesan cheese (optional)


    1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

    2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

    3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

    4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

    Love this!

  • Sweet and Sour Meatballs


    2 bags of plain frozen meatballs
    1 can (14oz) of sauerkraut
    2 jars of chili sauce
    2 jars of water
    2 cans of whole cranberry sauce
    4 cups of brown sugar


    You can half this recipe easily. Mix all the sauce ingredients and add to saucepot or crockpot add meatballs. Crockpot – 3 hours on high, low 5 hours and then reduce to warm. Stovetop 30-45 minutes and then warm

  • Cici’s Hot Crab Dip
    Serves – 4-6
    ½ cup milk
    ¼ cup salsa
    3 pkgs cream cheese, cubed
    2 pkgs -8oz- imitation crab meat, flaked
    1 cup thinly sliced green onions
    1 small can green chilies
    Asst crackers
    Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies.
    Cover and cook on low for 3-4 hours stirring every 30 minutes.
    Serve with asst crackers.

    My mothers recipe – my daughter LOVES this..
    Thanks for all you do!

  • Favorite Pork Chops

    Slightly brown chops in frying pan
    Layer chops and Cream of Mushroom soup
    and sliced fresh mushrooms
    Make two layers of each.
    Season as you go with Mrs. Dash Seasoning or your favorite seasoning without salt.
    Garlic powder or Onion powder is good.
    Cook on low 7-8 hrs.
    Serve over mashed or baked potatoes.

  • No fail chicken – easiest recipe EVER.

    4 to 6 frozen chicken breasts
    1 package of Italian seasoning dressing mix

    Put frozen chicken in crockpot and sprinkle seasoning over chicken and cook on low 6 to 8 hours or high for 3 to 4 hours. (Do not add any water.)

    As simple as this is it is a family favorite. It is great for a meal and I can run home and make instant mashed potatoes, gravy, and heat a vegetable and dinner is done or you can shred it for chicken tacos or use it for any chicken recipe that you have. I have picky eaters at my house and this simple recipe is a hit every time. I wish I had it years ago!

  • Favorite Layered Dinner

    Brown and season hamburger (may cook some chopped onions also with hamburger)
    First layer – cubed or sliced potatoes, salt and peppered ( peeled or not)
    Second layer – baby carrots. halved
    Third layer – Cream of Mushroom soup (may take two cans if using large Crock pot)
    Forth layer – browned meat and onions
    Fifth layer – green beans,drained (May be put in last 2 hours)
    20 minutes before serving add a layer of shredded cheese.
    Cook on low 6-8 hours, some crock pots are hotter.

    Try taco seasoning in the meat mixture for a different flavor.
    Serve with a green salad and rolls.

  • I came across this recipe on Pinterest a couple months ago for Salt and Vinegar Kale Mashed Potatoes that is DEVINE!!!! Because I’m not patient when it comes to cooking, I’ve never baked the potatoes after steaming them, but they are still delicious! The website that I found this on is: http://www.edibleperspective.com/home/2012/4/16/salt-vinegar-kale-mashed-potatoes.html


    Salt + Vinegar Kale Mashed Potatoes [yields 24-30 2-bite balls]

    5c fingerling potatoes, cubed
    4c kale, thinly sliced
    1.5t garlic, minced
    6T apple cider vinegar
    2T unsweetened almond milk
    1.5T ghee/butter
    1/2-3/4t fine grain salt
    toppings: apple cider vinegar, coarse sea salt, parmesan cheese [opt]
    Steam the washed + cubed potatoes for about 10-15min until creamy + tender.
    Mash together in a large bowl with the 1/2T ghee, vinegar, and 1/2t salt.
    Add the milk and continue to mash until desired consistency is reached.
    In a large pan, heat 1/2-1T ghee over medium heat and add the sliced kale once hot.
    Stir frequently for 2-3min until just wilted and stir in the garlic for 30sec.
    Immediately add to potato mixture and mash to combine.
    Taste and add 1/4t more salt if desired. Remember you will be topping with more salt before baking.
    Set your oven to broil on low with a rack at the top position.
    Place about a 2-3T sized scoop of the mixture into a mini muffin pan mold. Loosely shaping into a ball.
    Repeat until all are filled, or place on a large baking sheet.
    Pour 1/4-1/2t vinegar over the top of each ball and sprinkle with sea salt. Sprinkle on cheese if desired.
    Broil on low for 10-15min until golden brown. Watch your oven closely as all broilers are very different. Broil over high for the last 1-3min if necessary.
    Balls should easily remove from the pan with the help of a spoon or fork.
    notes: Malt vinegar should also work for this recipe. If you can’t find fingerling, sub another creamy potato. Can easily be made vegan with Earth Balance.

  • Slow Cooker Honey Sesame Chicken
    Recipe from Six Sisters Stuff – adapted from: Baby Center

    4 boneless, skinless chicken breasts (thighs would be fine too)
    Salt and pepper
    1 cup honey
    1/2 cup soy sauce
    1/2 cup diced onion
    1/4 cup ketchup
    2 tablespoons vegetable oil (could also use olive oil or canola oil)
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
    4 teaspoons cornstarch dissolved in 6 Tablespoons water
    Sesame seeds

    Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

    *You can also sprinkle more red pepper flakes on top if you want more heat.

  • Crock Pot Dressing from Suzanne Beecher at DearReader.com

    I’ve used this recipe for several years and other than the mushrooms (I hate mushrooms so I leave them out) I follow it just as it is posted on Suzanne’s website. I have copied the original recipe directly from her website and it is listed below (with her comments too :-) ).

    1 cup butter or margarine melted
    (I use a little less though)
    2 cups chopped onion
    2 cups chopped celery
    1/4 cup parsley (fresh or dried)
    2 cups canned mushrooms, drained
    (I use fresh sliced)
    2 eggs, beaten
    3 1/2 to 4 1/2 cups chicken broth,
    (or enough to moisten well)
    13 cups cubed dry bread
    1 1/2 tsp poultry seasoning
    2 tsp salt
    2 tsp sage
    1 tsp thyme
    1 tsp pepper
    1/2 tsp marjoram

    Melt butter or margarine in large fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.

    It’s great and never dry.

  • This is my son’s favorite chili. Don’t let the unusual name and ingredients stop you from trying it!

    Cauliflower Chili

    1 lg onion chopped small
    1 TB Each: cumin seeds, dried oregano, chili powder
    4 garlic cloves minced
    1 tsp salt
    1/2 tsp fresh ground pepper
    1 lb of dry navy or great northern beans picked over and rinsed
    4-5 cps vegetable broth
    3 cps cauliflower florets, blanched or 1 bag of frozen cauliflower
    1-2 jalapeno or other hot pepper,diced, if you like it hotter add more!
    1 green bell pepper, chopped
    2 cps shredded monterey jack cheese
    1 4oz can chopped green chilies
    4 oz softened cream cheese, cubed (optional)

    Soak beans 8hrs or overnight in plenty of water, drain and add fresh water 1″ to cover. cook until mostly done. Try not to overcook as they will finish in the slow cooker.
    Meanwhile or night before making, cook onions in a TB of oil till soft. Add the spices, garlic, salt and pepper cook 1 more minute. (Actually, this is an optional step I do if I have the time. I’ve just placed all of the onion,garlic and spices in the crock without cooking first and it tastes fine) Place in crockpot (or keep in fridge till next day) along with cooked beans and the vegetable broth to cover. Cook on low 8 hrs or high 4-5 hrs till hot and bubbly. Add rest of ingredients and cook 30-45 min longer till vegetables are soft and cheese melted.
    6-8 servings

  • Pork Chalupas

    2-3 lb pork butt
    1 onion diced
    2 cans chopped green chilis
    2 (or more!) cloves garlic crushed
    1 tablespoon chili powder
    1 tsp cumin
    1 small can rotel chopped tomatoes

    put everything into slow cooker
    cook on high for 5-6 hours or low 7-8 hours
    shred meat with fork
    put into tortillas with your favorite cheeses, sour cream, and other toppings

  • Crockpot Ham and Potato Supper

    8 slices Ham
    10 Potatoes, thinly sliced
    1 Onion, thinly sliced (optional)
    Salt and Pepper, to taste
    1 C. Grated Cheddar Cheese
    2 cans Cream of Mushroom or Celery Soup

    Layer half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then half of grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours. Serves 8.

  • Green Chili Beef

    Beef Roast or Stewing Beef
    1 or 2 Onions, diced
    3 or 4 Cloves Garlic, diced
    Salt and Pepper
    1 or 2 Cans Diced Green Chiles

    Cut beef in chunks and place in crockpot. Add onions, garlic, salt and pepper. Cook on high 3 to 4 hours or low 6 or 7 hours. Remove from heat, shred beef and return to the liquid in the crockpot. Add green chiles. Heat and serve on rice or with tortillas.

  • Peach Crisp
    1 cup brown sugar
    1 cup quick oats
    1/2 cup flour
    1 tsp. cinnamon
    1/4 cup butter, softened + extra to butter crock
    2 large (20 oz.) cans peaches, drained well

    Butter the inside of the crock.
    Stir together brown sugar, oats, flour and cinnamon. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
    Put the drained peaches in the crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs.
    Cook on low.

  • Italian Beef
    2- 5 lb. beef roasts
    2 large onions
    2 Tbsp. minced garlic
    1 cup beef broth
    2 Tbsp. Red Wine Vinegar
    1 Tbsp. Worcestershire sauce

    Kosher Salt
    Black Pepper

    Salt & pepper roast and brown on stove top. Remove from pan and place in crock pot.
    Brown onions in the same pan. Add garlic, broth, red wine vinegar and Worcestershire sauce.
    Heat through and then pour over roast.
    Add carrots and cook on low.

    Use leftovers for the Spicy Beef Sandwiches Recipe


    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)

  • 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.

  • 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

  • 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.

  • 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.

    • Oh, and darker beer give a stronger flavor. My absolute fave is Killians. Makes the au jus perfect.

      I like to pull it apart and make sandwiches, to dip. Hubby likes to add a little bbq sauce. Either way, the juice makes for awesome dipping, and is a FANTASTIC starter to make some gravy.

  • 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.

  • 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.)

  • 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!

  • 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!

  • 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.

  • 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.

  • Hawaiian Chicken

    4 chicken breasts fresh or frozen
    1 bottle of your favorite barbeque sauce
    1 jar of guava jam

    cook on low for 4 or more hours

    serve over rice or noodles

  • 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

  • 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!

  • 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!)

  • 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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • Ingredients

    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.

  • 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!

  • 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.

    • 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…

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

    • 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

  • 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. :-)

    • I’m with you, Carol! I’m copying all these wonderful recipes and adding them to my ever growing crock pot recipes! Thanks everyone for these wonderful ideas!!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.


  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.



    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.

  • 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.

  • 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

      • 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!