CROCK POT

Crockpot Chicken Adobo

CROCK POT CHICKEN AND DUMPLINGS

INGREDIENTS 1 large onion , diced 1 can (10.5 oz) cream of celery soup 1 can (10.5 oz) cream of chicken soup 1 tablespoon fresh parsley 1 teaspoon poultry seasoning black pepper to taste 4 skinless boneless chicken breasts 2 cups low sodium chicken broth 2 cups frozen vegetables or peas and carrots , defrosted 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle) INSTRUCTIONS 1. Add onion to 6 qt crock pot and top with chicken breasts. 2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. 3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible. TO SERVE 1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Crockpot Slop

Ingredients Put in crockpot in this order..DO NOT STIR! 1large can of green beans (do not drain) 8Russet potatoes, cut up 2Kielbasa Sausages, sliced 1onion, diced Water 4chicken bullion cubes Directions Put in enough water to cover the potatoes. Drop in 4 chicken buillion cubes Salt and Pepper to taste! Cook on high for 6 hours! Stir right before serving but not until then!!!!

4 Ingredient Crockpot Pot Roast

Ingredients: 1 can Cream of Mushroom Soup 1 12oz Pepsi 2lbs Beef Roast 1 pack Onion Soup Mix Put all ingredients into crockpot and cook on Low for 6 hours

Beef Chili

3 pds lean ground beef 1 large can of tomato soup 2 large onions 1 large bell pepper 2 cans of chili beans (including juice) 2 cans of rotel ( including juice) 2 packages of taco seasoning 2 packages of sloppy joe mix Brown the ground beef with the onions and bell peppers until peppers and onions Drain beef. Transfer to a crockpot. Add remaining ingredients, stir to mix. Cook on low for 4 hours. The secret ingredients are the taco and sloppy joe mixes, they contain all the necessary spices to make this the best chili I've ever eaten, I threw my old recipe away. Try it, you'll love it.

Orange Soda Chicken

4-5 Chicken Breasts 1 Can Diet Orange Soda 1/3 Cup Soy Sauce Combine chicken, orange soda and soy sauce in a gallon freezer bag. Refrigerate overnight. Cook in a crockpot for 6-8 hours. Serve with rice.

Slow Cooker Swiss Steak.

6 medium beef blade steaks 8 oz fresh mushrooms, thinly sliced 1 medium onion, sliced 1 tbs fresh thyme, minced 1 1/2 tsp sweet paprika 3/4 cup chicken stock 1/4 cup dry sherry 1/4 cup flour 4 tbs oil salt & pepper to taste 2 tbs fresh parsley, chopped 1/2 cup cream Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve. Makes either 6 smaller servings or 3 larger servings.

Parmesan Honey Pork Loin Roast

Ingredients 1 3-4 lb. boneless pork loin roast ⅔ C grated parmesan cheese ½ C honey 3 Tbsp soy sauce 1 Tbsp dried basil 1 Tbsp dried oregano 2 Tbsp chopped garlic 2 Tbsp olive oil ½ tsp salt 2 Tbs cornstarch ¼ C chicken broth 1 tsp sugar, optional Instructions Place roast in slow cooker. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt. Pour mixture over the top of roast. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees. Remove meat and place on platter. Strain juices in slow cooker and put into a small sauce pan. Mix cornstarch and chicken broth together. Add into strained juices and stir until thickened over medium heat. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional

Crack Chicken

Ingredients: 2 lb chicken breasts 16 oz. cream cheese ¼ Cup chicken stock or water 1 oz. dry ranch seasoning 16 oz. fried crispy bacon Instructions: In a slow cooker, add the chicken, cream cheese, chicken stock and ranch dressing Cook on low for 6-8 hours or until the chicken falls apart easily. Pull the chicken apart using two forks. Add the diced bacon and mix together until well combined. Serve & Enjoy Cooking Tips: If you need to make your own ranch dressing powder, then check out this awesome quick & easy ranch seasoning recipe. It’s easy to make with just using some basic dried herbs around the house. If you don’t have chicken breasts, then these can be replaced with chicken thigh. Personally, I would avoid chicken with the bone in as it will be hard to shred the chicken at the end. You may also end up with more gristly bits then you would like if you cook with bone in chicken. You can skip the chicken stock but the result may be a bit dryer depending on the cut of chicken you use. If for some reason, you don’t want the bacon then you can leave this out. I would avoid adding it to the slow cooker raw as it will not crisp up and the result will not be as nice.

Swiss Steaks

Ingredients 2 pounds round steak or cube steak 1/2 cup AP flour / 1 tsp. salt / 1 tsp. black pepper 1 – 28 oz can diced tomatoes 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. thyme 3-4 cloves minced garlic 2 tsp. Worcestershire sauce 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced bell peppers 1-2 tsp. cornstarch/water – mix together Instructions Cut steak into serving size pieces. Dredge steak into flour seasoned with salt and black pepper. Poke the steak with a fork to tenderize. Mix together tomatoes, salt, black pepper, thyme, minced garlic and Worcestershire sauce. In the crock pot add onions, bell peppers, celery and carrots. Mix together. Place steak pieces on top of vegetables. Pour seasoned tomatoes over steak. Cook on high for 4 hours or on low setting for 7-8 hours. After 3 1/2 to 4 hours, add slurry and cook for 20 more minutes.

Slow Cooker Herbed Chicken & Potatoes

Ingredients 4 boneless skinless chicken breasts or 4-6 chicken thighs 3 cups chopped potatoes (about 1½ inch pieces) 3 tablespoons oil 1 tablespoon Italian seasoning blend 1 teaspoon garlic powder salt and pepper to taste, fresh herbs for garnish (optional) Instructions In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well. Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender. Garnish with fresh herbs like oregano and thyme (optional) and serve hot.

Butter Ranch Chicken

Ingredients: 4 - 6 boneless, skinless chicken breasts 1 packet ranch mix 1 stick butter, cut in small pieces Instructions: Place the chicken in the bottom of the slow cooker. Sprinkle ranch seasoning on top Place butter on top and cover Cook on Low for 8 hours

E Z Potato Soup

Ingredients: 1 30oz. bag of frozen diced hash browns 1 32 oz box of chicken broth 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Directions: Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 7-8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

Slow Cooker Shredded Mexican Chicken

INGREDIENTS 2 pounds chicken breasts 1 tablespoon olive oil 1/2 cup mild salsa (medium if you like spicy) 3-4 tablespoons brown sugar ** 1 4 oz. can mild diced green chilies 1 14.5 oz. can diced tomatoes, drained 1 tablespoon chili powder 1 1/2 teaspoons salt 1 tsp EACH ground cumin, garlic powder, onion powder, 1/2 tsp EACH smoked paprika, dry oregano, pepper 1/2 teaspoon ground chipotle chili pepper (optional for more heat) 1 teaspoons liquid smoke Hot sauce to taste INSTRUCTIONS Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

Chicken Adobo

3 to 5 pounds of chicken meat (see NOTE below) (bone-in or out is fine, your choice) 1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free) 4 cloves garlic, chopped 1 teaspoon black pepper 1 teaspoon kosher salt 1/2 cup apple cider vinegar 4 bay leaves 1 1/2 cups shredded carrots 1 yellow onion, sliced in rings Directions. Use a 6-quart slow cooker. If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables. Otherwise, assemble everything in the morning. Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. NOTE: Chicken breast has very little fat and can sometimes have a "stringy and dry" texture. To rectify this, shred the chicken completely and give it 30 minutes or so to soak up the yummy sauce. Also, you can add a pat of butter or some olive oil to help with the dryness. (PS, this is why I like using thighs -- the dark meat has a bit more fat and oil which helps with "mouth feel".

Healthy Slow Cooker Beef and Rice

Ingredients 2 pounds beef chunks (aka: stew meat ) 4 cups beef broth 1 onion, chopped 1 teaspoon Italian seasoning 2-3 teaspoons salt (or to taste) 1 teaspoon black pepper ( or to taste) ¼ cup cold water 3 tablespoons corn starch 4-6 cups cooked white or brown rice Directions 1. Add beef, broth, and chopped onions to slow cooker. Sprinkle with salt, pepper, and Italian seasoning. 2. Cover and cook on low for 8 hours or on high for 4 hours. 3. About 10-15 minutes before serving, Transfer slow cooker contents to a large stock pot and bring to a boil. Whisk together cold water and corn starch, add to pot, and stir until thickened. Serve over rice and sprinkle with chopped parsley if desired.

Easy Crock Pot Chicken and Dumplings

Ingredients: • 3 boneless, skinless chicken breasts • 2 Tbsp butter • 2 cans cream of chicken soup • 1 (14.5 oz) can of chicken broth • 1/2 onion diced • 1 Tbsp dried parsley • 1/2 can Grands flaky refrigerator biscuits (I used a whole can, I like dumplings) Instructions: 1. Place Chicken breasts in crock pot and top with butter. 2. Add 2 cans of cream of chicken soup 3. Add chicken broth 4. Add diced onions and dried parsley 5. Cover and cook on high for 4-5 hours or low 8-9 hours 6. Once cooked shred the chicken 7. Cut biscuits into 9 pieces 8. Add biscuits to the soup and stir 9. Cover and cook on high for another hour 10. Serve warm and enjoy! note: Made it yesterday, it was great! Cooked up everything in the crockpot except the biscuits. After it was finished in the crockpot I moved it to a pot and added some peas and carrots for a little color, brought the pot to an easy boil then flattened the biscuits out and cut them into some half dollar size

White Beans and Ham Soup

1 lb of dried White Northern Beans, rinsed and sorted through about 1 lb of ham, large pieces 3 (14.5 oz each) cans of chicken stock 1 medium white onion, diced pepper parsley oregano How to Make it: 1. Place all ingredients in crockpot. Cook on low for 8 hours. That’s it! lol Easy, huh? I think that’s a huge reason why I liked this recipe so much! I didn’t add extra salt b/c I wasn’t sure how salty the soup would be from the ham. The kids ate it fine without extra salt, but Kevin and I added a little sea salt to our bowls. We also ate it with some mini corn muffins – the Jiffy brand was on sale (not that it’s not already cheap) 2 for $0.95. This is the brand that my mother in law uses so it’s now my go-to brand. Parker thought he was getting a special treat b/c it was muffin shaped! lol Oh and next time, I’ll probably add some spinach to the soup to get some veggies worked into the soup!

Creamy Ranch Mashed Red Potatoes

Ingredients 2 pounds red potatoes (peeled or not; your choice) 1 (8-ounce) package cream cheese 1/2 cup milk (any variety) 1 (1-ounce) packet ranch salad dressing mix (or make your own, recipe below) The Directions Use a 4-quart slow cooker. Wash the potatoes well, and cut into quarters. Place the potatoes into the stoneware insert, and add the block of cream cheese, milk, and the ranch salad dressing mix. Cover and cook on low for 5 hours of until the potatoes mash easily with a large fork or potato masher. Homemade Ranch Dressing Mix: makes 1/2 cup, use a heaping 1 tablespoon in lieu of a packet of ranch mix 2 teaspoons kosher salt 2 teaspoons dried minced garlic 2 1/2 tablespoons dried minced onion 2 teaspoons ground black pepper 2 teaspoons white sugar 2 1/2 teaspoons paprika 2 1/2 teaspoons parsley flakes

Slow Cooker Pork Chops

Ingredients • 4 bone-in pork chops (¾ – 1-inch thick, around ½ pound each) • Kosher salt, to taste • Ground black pepper, to taste • Brown sugar, to taste (optional) • 2 Tablespoons butter, divided • 1 large onion, sliced (about 2½ – 3 cups) • 1 teaspoon dried thyme or rosemary (or 1 Tablespoon chopped fresh thyme or rosemary) • 1 cup chicken broth or stock • ¼ cup apple cider (no added sugar) • 3 Tablespoons low sodium soy sauce • 1 Tablespoon Worcestershire sauce • 2 – 3 Tablespoons cornstarch mixed with 2 Tablespoons water • Directions 1. Season the pork chops with salt, black pepper, and brown sugar (if using) to taste. Either cook immediately, or cover and refrigerate overnight. (Seasoning the night before will give your pork chops a deeper flavor, but isn’t necessary.) 2. Heat 1½ tablespoons of butter in a large sauté pan over medium-high heat. Sear the pork chops on both sides until they’re golden brown, approximately 3 – 5 minutes per side. Add the seared chops to the slow cooker. (It’s OK to overlap the pork chops slightly, but don’t stack them on top of each other). 3. Add the remaining ½ tablespoon of butter to the sauté pan, followed by the sliced onions. Cook the onions until they begin to brown, about 3-5 minutes. Add the herbs and cook for another 30 seconds or until fragrant. Add the chicken broth, apple cider, soy sauce, and Worcestershire sauce to deglaze the pan. Stir everything to combine, and make sure to scrape up the browned bits from the bottom of the pan. Pour the cooking liquid and onions over the pork chops. 4. Cook for 4 – 5 hours on low or for 2 – 3 hours on high. 5. Remove the cooked pork chops from the slow cooker and set them aside on a plate. Whisk the cornstarch and water mixture into the cooking liquid. Return the pork chops to the slow cooker and cook on high until the sauce is thickened and the pork chops are fork-tender, about 30 – 60 minutes. (If the sauce doesn’t thicken enough, use additional cornstarch slurry, but keep in mind that the sauce will thicken more as it cools.) Serve with mashed potatoes, rice, veggies, or your favorite sides.

Slow Cooker Balsamic Glazed Roast Beef

ingredients • 1 tablespoon oil • 3 pounds beef roast such as chuck, round, brisket • 1 large onion, sliced • 4 cloves garlic, chopped • 1/2 teaspoon red pepper flakes • 1 cup beef broth • 1/2 cup balsamic vinegar • 2 tablespoons soy sauce (or Tamari) • 2 tablespoons brown sugar • 1 tablespoon Worcestershire sauce • 1 pound baby carrots (optional) • 1 pound mini potatoes or diced potatoes (optional) • 2 tablespoons cornstarch + 2 tablespoons water directions 1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. 2. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute. 3. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!) 4. Remove the carrots, potatoes and beef and slice or shred the beef. 5. Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit. Option: Skip steps 1 & 2 and just place everything into the slow cooker! Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275° F and braise until the meat is pull apart tender, about 3-4 hours.

Crockpot Ham, Green Beans, and Potatoes

You’ll Need: 2 lbs of fresh green beans. 2 lbs of ham. 4 baking potatoes. 3 cups of water. Salt and pepper. 1 large onion (optional). How to: First dice all of the ingredients then place them in the crockpot. Pour 3 cups of water in the crockpot and season with salt and pepper. Cook for 6 hours on low.

Crock Pot Sausage and Potatoes

INGREDIENTS 1.5 lbs. smoked pork sausage, sliced 1 large onion, sliced 2.5 lbs. medium russet potatoes, peeled and chopped 1 10 oz. can cream of mushroom soup ¾ tsp. creole seasoning INSTRUCTIONS Spray crockpot with cooking spray unless you use a liner* Place all ingredients in crockpot. Stir. Cook on low for 7 to 8 hours. *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

Crock Pot Northern

Ingredients: 1 16 oz package dried northern beans 3 4 meaty ham hock shank or meaty ham bone (about 1 1/2 lbs) 1 small onion diced water enough to cover beans salt & pepper to taste 1/3 cup light brown sugar Instructions: First step to prepare this delicious recipe is to sort the beans for any pebbles & the rinse beans under cold water. Second step : Now after all that you need to add the rinsed beans onion salt pepper & ham shanks hocks or ham (chopped into big chunks) into the crock pot. After all that be sure to add water to cover the beans 2 inches. (between 6 to 8 cups) Step 3 : In this step you need to cover & cook using low high the first 2 hours next turn to low & keep cooking between 4 to 5 hours or till beans are tender. Next move out the ham shanks or hocks & pull off all of the meat. Step 4 : Final step: Now in this step you need to return the meat to the crock pot then add the brown sugar. so for me I remove about a cup of the juice before adding the brown sugar. It depends on how thick or thin you want the beans. Next and lightly combine to mix

Cinnamon Swirl French Toast Casserole

Ingredients 6 Cups of cubed Cinnamon Swirl Bread 7 Large eggs 2 ½ Cups whole milk 1 Cup heavy cream ¼ Cup granulated sugar ¼ Cup maple syrup 2 Teaspoons real vanilla extract 1 ½ Teaspoons ground cinnamon ¼ Teaspoon ground nutmeg ¾ Cup chopped dates 3 Teaspoons butter, cut into bits ¾ Cup candied pecans, coarsely chopped Candied Pecans: 2 Teaspoons melted butter 2 Teaspoons brown sugar 1 Cup chopped pecans Instructions 1) Coat the inside of your Crock-Pot® slow cooker with cooking spray 2) Spread the bread cubes on a baking sheet and crisp in a 275 degree oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker. 3) While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together. 4) Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours. Garnish with powdered sugar and syrup – enjoy!

Crock Pot Pizza Casserole

Ingredients: ■ 500g (16 oz.) Rigatoni Pasta, cooked & drained ■ 500g (16 oz.) ground beef ■ 1 onion, diced ■ 1 red bell pepper, diced ■ 800g (28 oz.) pizza sauce ■ 100g (3.5 oz.) pepperoni, chopped ■ 4 cups mozzarella cheese Instructions: 1. In a skillet, cook the onion, ground beef, and pepperoni until browned. Drain off any excess fluid. Lastly, mix in the pizza sauce, diced bell pepper & put to the side. 2. Next, in a slow cooker, add a little bit of meat sauce to the bottom and then layer in the following order. Pasta, pizza sauce, cheese & then repeat until you run out of the meat sauce. Finish off with some mozzarella on top. 3. Cook on low for 6 hours. Cooking Tips: ■ You’re able to skip the browning of the ground beef but it will add quite a bit more greasy fluid to the dish. I always recommend browning the ground beef before adding it to the slow cooker but it isn’t compulsory. ■ If you love your vegetables then don’t hesitate to add a few more into this dish. Carrot and mushrooms are two great vegetables that work great in a pizza casserole. ■ You’re able to swap the ground beef for some sliced Italian sausages or something similar. You will also find that ground pork, or chicken will also work great.

Vegetable Barley Soup

Ingredients 1 yellow onion, chopped 2 carrots, cut into ½-circles 2 stalks celery, chopped 1 medium sweet potato, peeled and cut into ¾-inch pieces 4 garlic cloves, minced 1 ½ cups frozen green beans ¾ cup pearl barley 1 tsp paprika 1 tsp dried oregano ¾ tsp dried thyme ½ tsp salt ½ tsp ground pepper 1 (14 oz.) can petite diced tomatoes 6 cups low-sodium vegetable broth 2 cups water ¼ cup minced flat-leaf parsley Instructions Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker. Cook on LOW until the barley is tender, about 8 hours. Stir in the parsley. Serve.

Slow Cooker Mac and Cheese

Ingredients: 3 cups UNCOOKED elbow macaroni pasta 2 cups sharp cheddar cheese, shredded 1 cup Colby cheese, shredded 3 tbsp butter 2 ¾ cup half & half 15 oz can Campbell’s Cheddar Cheese condensed soup ½ tsp ground black pepper ½ tsp paprika ( smoked or plain) Directions: Combine the half & half with the cheddar cheese soup, and mix until it’s nice and smooth. Sprinkle in the paprika and black pepper, and mix. Then, pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar & Colby, the cut butter, and half & half/ cheddar soup mixture. Mix until well incorporated. Top off with the remaining shredded cheese. Put the lid on top of the slow cooker, then set the slow cooker on low. Cook for 3 hours.

Slow Cooker Cherry Dump Cake

INGREDIENTS 1 (15.25 oz.) box yellow cake mix 2 (21 oz.) cans cherry pie filling 1/2 cup (1 stick) unsalted butter, cubed Vanilla ice cream or whipped cream, garnish PREPARATION Lightly grease your slow cooker with butter or nonstick spray, or use a slow cooker liner for easy clean-up. In a large bowl, cut cubed butter into cake mix and mix together until butter is coarse and crumbly. Pour cherry pie filling into slow cooker, then cover with cake topping. Turn slow cooker on HIGH and cook for 2 hours, or until cake is golden brown and cherry filling is hot and bubbly. Transfer cake to serving bowls and serve hot, with vanilla ice cream or whipped cream.

Cabbage Soup with Hamburger

Ingredients: 2-3 pounds of hamburger (can substitute ground turkey) 1 head of cabbage, chopped 2 cup celery, diced 2 cup white or yellow onion, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 5-6 cups beef broth 2 – 14 oz can basil, oregano, garlic diced tomatoes 2 teaspoon oregano 2 teaspoon basil ½ teaspoon red pepper flakes few shakes of black pepper ½ teaspoon salt (optional) Directions: Brown your hamburger before adding to crock pot. Put all the ingredients in the crock pot, stir it around Cook on high between 5-6 hours or cook on low between – 6-8 hours

Crock Pot Chocolate Fudge

Ingredients: ■ 3 cups chocolate chips (Milk or dark chocolate) ■ 400g (14 oz.) can sweetened condensed milk ■ 1 tsp. vanilla essence ■ 1 Tbsp. butter, unsalted I would add a handful of walnuts Instructions: 1. Prepare a 8X8 Pan by greasing and lining it with baking paper 2. Place all the ingredients in a slow cooker. 3. Turn the slow cooker to low AND LEAVE THE LID OFF. 4. Cook for one hour, stirring every 15-30 minutes. 5. Once done, pour into the lined tin. 6. Place in the fridge for at least 2 hours. 7. Once set cut into squares WITH A HOT KNIFE and enjoy!

Crock Pot Peach Cobbler

Ingredients: Base ■ 5 cups peach slices (fresh or canned without the juice) ■ ¼ cup sugar ■ 1 tsp. cinnamon, ground ■ 1 tsp. nutmeg, ground Cake Mix ■ ½ cup butter ■ 1 ½ cups self-rising flour ■ 1 cup sugar ■ 1 ½ cups milk ■ 1 tsp. salt Instructions: 1. In a bowl, slightly toss the peach slices with the sugar, nutmeg and cinnamon. 2. In another bowl, mix together the self-rising flour, sugar, salt and milk. Try to avoid any lumps. 3. In the slow cooker, add the butter and spread evenly. 4. Add the coated peach slices. 5. Evenly spread the cake batter mix over the top of the peach slices in the slow cooker. 6. Cook on low for 3-4 hours or until the cobbler is cooked in the middle. 7. Serve & Enjoy Cooking Tips: ■ You can use fresh, canned or even frozen peaches in this recipe. ■ If you’re using canned fruit, then it’s best to not add the syrup. ■ Consider adding walnuts on top of the peaches

Easy Crock Pot Chili

Ingredients: 1 lb ground beef, browned 2 (15 oz) cans dark kidney beans, drained 1 (14.5 oz) can of tomato sauce 1 (14.5 oz) can tomatoes 1 packet of chili seasoning 2 cups water cheese for topping corn chips for topping Directions: 1. After beef is browned, and grease drained, place in crock pot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well combined. 2. Cook on LOW for 6-7 hours or HIGH for 4 hours. 3. Serve with your favorite chili toppings, such as cheese, sour cream or corn chips!

Easy Crock Pot Turkey Breast With Fail Proof Gravy

INGREDIENTS 6 -7 lbs turkey breast, thawed, if frozen 1⁄2 cup chopped onion 1⁄2 cup chopped celery salt fresh coarse ground black pepper 1⁄2 cup chicken broth gravy recipe: turkey broth, from crock pot 2 (14 ounce) cans chicken broth 3 tablespoons flour DIRECTIONS Place onion and celery in cavity of turkey breast. Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker. Pour broth over turkey, cover and cook on low for 7 to 8 hours. Remove turkey to serving platter, cover with foil to keep warm while making gravy. Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make. In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl. When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking. Cook until it bubbles and thickens, stirring often. Easy Crock Pot Turkey Breast Fail Proof Gravy

Slow Cooker Ham and Potato Soup

Ingredients: 8 cups russet potatoes , diced 1 yellow onion , diced 2 large carrots , peeled and chopped 1/2 cup chopped celery 16 ounce Cubed Ham 1 teaspoon Kosher salt 1/4 teaspoon fresh cracked black pepper 1/4 cup flour 4 cups chicken broth 1 1/2 cups heavy cream ½ cup sour cream Directions: Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours. Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much) Add the flour, heavy cream/milk and sour cream and stir everything together. Cover and cook on high for an additional 15 minutes.

Crock Pot Ranch Pork Chops

Ingredients: Package of boneless or bone in pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix Directions: In crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.

Slow Cooker Chicken Corn Chowder

INGREDIENTS 3 medium boneless skinless chicken breasts 4 cups low sodium chicken broth 5 small red, gold, or brown potatoes, cut into 1-inch pieces (red potatoes are my favorite) 1 8-ounce can diced green chiles 1 small-medium white or yellow onion, diced 2 cans cream-style corn 2 cups heavy cream (may sub half & half for a lighter version) 1 teaspoon garlic powder 4-6 strips bacon, diced and cooked til crispy salt and pepper to taste freshly chopped parsley INSTRUCTIONS Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours. Uncover slow cooker and use two forks to shred chicken. Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes. Garnish with fresh parsley and cracked black pepper and serve hot.

Slow Cooker Shepherd's Pie

Ingredients 1 1/2 pounds (680 g) boneless beef chuck roast, trimmed and cut into 1-inch cubes 3 cloves garlic, minced 4 medium carrots, peeled and cut into 1/4″ slices 8 ounces (227 g) white mushrooms, cleaned and roughly chopped 1 1/2 cups (217 g) frozen corn, thawed 3/4 cup (180 ml) low-sodium beef broth 6 tablespoons (100 g) tomato paste 2 teaspoons (10 ml) Worcestershire sauce 1 teaspoon (1 g) dried oregano 1 1/2 tablespoons (18 g) House Seasoning* 3 tablespoons (24 g) all-purpose flour 1 1/2 cups (240 g) frozen peas, thawed Salt and freshly ground black pepper, to taste For the Mashed Potatoes: 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces 1 teaspoon (6 g) salt 1 cup (240 ml) milk, warmed 6 tablespoons (85 g) butter, melted 1 1/2 cups (6 ounces) shredded cheddar cheese Salt and freshly ground black pepper, to taste Instructions Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender. To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes). Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher. Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker. Add the peas. Adjust the seasonings to taste with salt and pepper. Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables. Cover the slow cooker and cook on high for 15-30 minutes,

Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy Ingredients 2 packets dry chicken gravy mix 1 10.5 oz can cream of chicken soup 2 cups water 1 lb boneless, skinless chicken breasts garlic powder, salt & black pepper to taste 1/2 cup sour cream rice, mashed potatoes or noodles for serving Instructions Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using). Recipe Notes The chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work). Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.

Crock Pot Ham, Green Beans, and Potatoes

You’ll Need: 2 lbs of fresh green beans. 2 lbs of ham. 4 baking potatoes. 3 cups of water. Salt and pepper. 1 large onion How to: First dice all of the ingredients then place them in the crockpot. Pour 3 cups of water in the crockpot and season with salt and pepper. Cook for 6 hours on low.

Crock Pot Cinnamon Applesauce

INGREDIENTS 9 Granny Smith apples, peeled, cored, and cut in large chunks ½ cup brown sugar 1 cup water 1½ tsp cinnamon ¼ tsp nutmeg ¼ tsp cloves INSTRUCTIONS Peel, core, and cut apples. In a separate bowl, mix together the sugar and spices. Pour the sugar mixture over the apples and toss to coat. Pour the apples into the Crockpot with the water. Cook on LOW for 6 hours. Mash to desired thickness. Serve warm, cold, or processed in jars using the water bath method.

Crock Pot Taco Soup Ingredients 1 lb. ground beef, Cooked 1 Large Onion, Chopped 1 Can Pinto Beans 1 Can Kidney Beans 1 Can of Corn 1 Can Ro-Tel 1 Can Diced Tomatoes 1 Packet Taco Seasoning Mix 1 Pack Ranch Dressing Mix 1 1/2 Cups Water Instructions Brown your meat. Open all the cans and dump everything into your crock pot. Juice and all. Let it sit on high for an hour or two then turn it down to low.