CROCK POT

Crock Pot Broccoli Cheese Soup

Ingredients 1 tablespoon butter 1 large onion chopped ½ cup celery sliced 1 teaspoon garlic powder 1 bay leaf 4 cups chicken broth or stock 6 cups fresh broccoli about 2 heads 4 ounces cream cheese 12 ounces evaporated milk 2 cups sharp cheddar cheese shredded ⅔ cup fresh Parmesan cheese shredded salt & pepper to taste Instructions Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.  Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference). Add chopped broccoli back into the soup. Stir in all of the cheeses until melted. Garnish with additional shredded cheeses, or ½ teaspoon of pesto sauce. Notes For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

3-Ingredient BBQ Wings

INGREDIENTS: 12-16 chicken wings, do not thaw 1 can Coke 1 Cup BBQ Sauce (we use Sweet Baby Ray’s) INSTRUCTIONS: Turn Crockpot on low. Pour the can of coke into the CrockPot. Place all of the chicken wings into the Coke. Cook on low for 3-4 hours. Remove wings from Crockpot onto a baking pan covered with foil. Brush wings generously with BBQ sauce Bake at 350° F for 10-15 minutes, just until the BBQ is heated.

Tortellini n Cheese

CrockPot Smothered Pork Chops

Ingredients ▢ 4 slices bacon cut into ½-inch slices ▢ 2 cups low-sodium chicken broth ▢ 1 tablespoon soy sauce ▢ 1 tablespoon Worcestershire Sauce ▢ 2 bay leaves ▢ 1½ tablespoons brown sugar divided ▢ 6 bone-in blade-cut, 1-inch thick pork chops about 8-ounces each. ▢ Use pork steaks if blade-cut pork chops aren’t available. ▢ 3 yellow onions halved and sliced into ½-inch half-moons ▢ ¼ cup water plus 2 tablespoons ▢ 1 teaspoon kosher salt ▢ ½ teaspoon freshly ground black pepper ▢ 3 cloves garlic minced ▢ 2 teaspoons minced fresh thyme leaves ▢ 2 tablespoons cider vinegar ▢ 1 tablespoon chopped fresh parsley leaves Instructions Spray a slow-cooker with nonstick cooking spray and set temperature to LOW. Place bacon in a medium-size, cold skillet set over medium heat. Cook the bacon just until it starts to crisp. Transfer bacon, leaving fat in the pan, to a paper towel-lined plate; set aside. While bacon cooks, add chicken broth, soy sauce, Worcestershire Sauce, bay leaves and 1-tablespoon brown sugar to the slow-cooker insert and cover with the lid. Pat pork chops dry with a paper towel and season with salt & pepper. After the bacon has cooked, place 3 chops in the same saucepan and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the chops to the slow-cooker and repeat the process with the remaining 3 pork chops. Add onions, 1½ teaspoons brown sugar, ¼ cup water, 1-teaspoon salt and ½ teaspoon black pepper to the skillet. Scrape any browned bits off the bottom of the pan and cook (stirring often), over medium heat, until onions soften, about 6 minutes. Add garlic and thyme and cook an additional 30 seconds. Pour the onion mixture over the pork-chops in the slow-cooker. Cover the slow-cooker and cook, on LOW, until the chops/pork steaks are very tender, about 6-8 hours (or on HIGH 3-4 hours). When ready to serve, transfer chops to a serving dish and cover loosely with foil. Let the chops rest 5 minutes. Discard bay leaves from the sauce and use a large spoon the skim the fat from the surface of the sauce. Add the vinegar and parsley, season with salt and pepper and stir well. Spoon 1 cup of sauce over the chops and sprinkle with the bacon. Ladle the remaining sauce into a serving bowl and serve with the chops.

CrockPot Corn Chowder

Ingredients 2 large carrots chopped 1 large onion chopped 4 potatoes chopped 2 16 ounces cans of corn drained OR one small 10-12oz bag of frozen corn 2 16 ounces cans of creamed corn 4 cups of water OR chicken broth 1 pound bacon cooked and crumbled ½ teaspoon thyme 1 teaspoon dried parsley ½ teaspoon garlic powder salt & pepper to taste 1 12 ounce can of evaporated milk 2 tablespoons cornstarch 3 tablespoons butter optional Instructions Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving, Taste and adjust seasoning with salt and pepper to taste.

Polish Sausage, Sauerkraut, & Potatoes

Ingredients 2 14-ounce cans sauerkraut, undrained (or 1 (2 pound) bag) 5 or 6 potatoes peeled and cut into large chunks 1 cup water 1 pound Polish sausage cut into chunks (could use smoked sausage) 1 teaspoon caraway seeds 1 bay leaf 1/4 teaspoon pepper Directions Place sauerkraut and potatoes in crock pot, add spices and water. Place sausage on top and cook 4 hours on high (6 hours on low) until potatoes are done. Makes 6 to 8 serving.

Mushroom Salisbury Steak

Ingredients 2 tablespoons butter 1 onion thinly sliced 1 ¼ cups mushrooms thinly sliced 1 ½ pounds ground beef 10 ½ ounces condensed beef broth divided ½ cup Panko bread crumbs 1 egg ¼ teaspoon black pepper ¼ cup ketchup 2 teaspoons Worcestershire sauce 1 tablespoon all-purpose flour ½ teaspoon mustard powder ⅓ cup water Instructions Place butter in a frying pan with onions. Cook over medium heat about 5 minutes ensuring onions don’t brown. Add mushrooms and cook until all liquid is absorbed. In a bowl combine beef, ¼ cup of broth, Panko bread crumbs, egg, and pepper, mix well and form 6 patties. In another small bowl, combine remaining broth, ketchup, Worcestershire sauce, flour, mustard powder, and water. Mix well. Remove mushrooms/onions from the pan. Place beef patties in the pan and brown on each side (about 2 minutes). Place onions/mushrooms on top of patties and pour broth mixture over top. Cover and let simmer for 20 minutes or until done. Serve with mashed potatoes.

Pork Roast with Apple Jelly Glaze

1 4-pound (2 kg) boneless pork loin roast 1/2 355-ml (12 ounce) can ginger ale 1 large onion, chopped 3 cloves garlic, diced 1 1/2 cups (375 ml) apple jelly 2 tablespoons (30 ml) Dijon mustard 1 tablespoon (15 ml) maple syrup Salt, to taste Pepper, to taste Generously salt and pepper the pork loin. Into the bottom of a 6-quart slow cooker, combine the ginger ale, onion, and garlic. Place the pork roast into the slow cooker. In a small bowl, combine the apple jelly, Dijon mustard, and maple syrup. Pour this evenly over top of the pork roast in a single layer. Don't worry if some of the jelly mixture runs over the sides of the pork and down into the ginger ale mixture. It will only help flavor even more of the pork! Cover the slow cooker, set to low and cook for 8 hours. Remove lid, allow to rest in juice for 15 minutes then slice and serve! Pro tip: For a bit of caramelized flavor, sear the pork in a very hot pan with olive oil before placing in the slow cooker.

BBQ Brisket

Ingredients • 4-5 lbs beef brisket, trimmed of fat • 1 cup water • 1 beef bouillon cube • 3 tablespoons Worcestershire sauce • 1/2 cup barbecue sauce, plus more for serving For the Rub • 2 tablespoons brown sugar • 2 tablespoons paprika • 2 teaspoons onion powder • 2 teaspoons garlic powder • 1 teaspoon cumin • 1 teaspoon ground mustard • 1 teaspoon black pepper • 2 teaspoons salt • 1/2 teaspoon cinnamon Directions Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil. Spray slow cooker insert with nonstick spray. Pat brisket dry. If it's too long to fit into slow cooker, you can cut in half. In a small bowl, whisk together the ingredients for the rub: brown sugar, paprika, onion powder, garlic powder, cumin, ground mustard, black pepper, salt, and cinnamon. Rub evenly all over brisket, then place meat on prepared baking sheet. Place in oven and bake 30 minutes. To the slow cooker, add barbecue sauce, 1 cup water, Worcestershire sauce, and bouillon cube. Stir to combine. Transfer brisket to slow cooker. Cover and cook on low 8-10 hours, turning meat over halfway through the cooking time. When meat is done, transfer brisket to a baking sheet lined with foil. Brush with barbecue sauce, then broil until caramelized, 5-10 minutes. Slice thinly across the grain or chop and serve with barbecue sauce.

Crockpot Green Beans with Bacon

Ingredients 8 slices of bacon 2 pounds of rinsed and trimmed fresh green beans 1/2 cup yellow onion, diced 1 potato, diced 1 1/2 cups chicken broth or stock salt and pepper to taste Instructions Cut the bacon into small pieces and cook over medium heat until the bacon is fully rendered and crispy. Add the onions and sauté with bacon until transparent. Lightly spray a slow cooker with cooking spray and add green beans. and pepper and stir making sure the bacon drippings are getting mixed in well. Add bacon and onion mixture followed by the diced potatoes. Add chicken broth, salt and pepper to taste. I frequently don't even add salt because the bacon has so much already. Cover and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours or until beans reach your desired level of tenderness. Add salt and pepper to taste. Serve immediately.

Creamy French Onion Slow Cooker Mashed Potatoes

Ingredients: 2 lbs (910g) russet potatoes, peeled and cut into 2" pieces 1/4 cup (60mL) beef stock 3 tbsp butter 2 cloves garlic, minced 1/4 cup (60mL) cream or half and half 1/4 cup (60mL) french onion dip 1/2 cup (120g) grated Gruyere cheese 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup (120g) freshly chopped chives Instructions: 1. Peel the russet potatoes and cut into 2" pieces (or quartered) and place into the bottom of a well-greased slow cooker. Add in the beef stock, minced garlic, butter, salt and pepper. Cook on high for 3-4 hours or on low for 6-8 hours. 2. Once cooked, quickly warm up the cream and the french onion dip in a small saucepan over medium heat, then pour the cream mixture over the potatoes and mash everything together until smooth and creamy. Sprinkle over the grated Gruyere cheese and serve with a handful of freshly chopped chives.

Slow Cooker Red Beans and Rice With Sausage

1 pound andouille sausage, sliced ½-inch thick 1 cup diced ham 2 16-ounce cans red beans (we use kidney beans) 3 stalks celery, thinly sliced 2 green bell peppers, small diced 1 cup diced onion 5 green onions, thinly sliced 8 cups low-sodium chicken stock 1 teaspoon smoked paprika 1 teaspoon dried oregano 2 bay leaves ¼ teaspoon cayenne pepper 1½ teaspoons salt 6 cups cooked rice Place all ingredients from sausage through salt in a 6-quart slow cooker. Mix well. Cook on low for 6 hours or on high for 4 hours. Serve over rice, topped with a sprinkle of extra green onions. Pro tip: If you'd like to kick up the heat, stir in a teaspoon of vinegar-based hot sauce when you add the salt. In addition to adding spiciness, the acid will give this hearty dish a bit of brightness.

Swiss Steak

Ingredients 1 ½ pounds round steak ½ cup flour ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon pepper 2 tablespoons olive oil or as needed 2 onions chopped 2 carrots chopped 1 can diced tomatoes with juice 28 ounces 1 can beef broth 10 oz 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch optional, see note below Instructions Preheat oven to 350°F. Using a meat mallet, pound meat to ½″ thickness. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside. Place onion & carrot in the bottom of the pot. Top with browned steaks. Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours. Serve over mashed potatoes. Notes If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened. Note too that the author I cooks this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a Crock Pot for 7 to 8 hours to have dinner done when you come home from work.

Mississippi Roast

Ingredients: (3-4 pound) roast, your choice of cut One stick butter 1 package au jus gravy mix 1 package Hidden Valley Ranch dressing mix (dry) Pepperoncini peppers, number to your liking, and a little juice Directions: Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don't. Put roast in slow cooker. Add other ingredients. Salt and pepper if you like and cook until tender.

Crockpot Mac n Cheese

Ingredients 16 ounces macaroni pasta, cooked according to package directions 16 ounces Monterey Jack cheese, cubed 16 ounces Colby cheese, cubed 16 ounces Velveeta, cubed 1 stick of butter, cut into slices 16 ounces milk Salt and pepper to taste Directions: Toss half of the cooked macaroni in the bottom of a slow cooker. Layer on cubes of cheese. You should be using 3 variations. When cooking, we like to have the cheese in separate jars on the side, so it's easy to dump. Add the butter. Add the rest of the macaroni followed by more cheese and butter. Season with salt and pepper based on your preference. Mix well. ​ Cover and cook for 2 hours on high, or 4 hours on low. Halfway through, stir. Add the milk., stir again to combine. Cook until the cheese has completely melted. If you prefer, top with bacon bits.

Sweet Hawaiian Crockpot Chicken

Ingredients: 2 lb. (.9kg) chicken tenderloin chunks 1 cup pineapple juice 1/2 cup brown sugar 1/3 cup soy sauce Directions: Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!

Comfort Chicken & Noodles

Ingredients: 2 cans cream of chicken soup 2 cans chicken broth (15oz each) 1 stick butter or margarine 1 lb chicken breasts (fresh or frozen) 1 package frozen egg noodles (24 oz) I used Reames. Directions: In Crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the Crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in the Crockpot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.

Pineapple Teriyaki Meatballs

Ingredients: 2 pounds frozen fully cooked meatballs beef, turkey, chicken, plant based 1 cup teriyaki sauce 8 oz pineapple chunks drained Instructions: Pour the frozen meatballs into the basin of a 6 qt slow cooker. Pour in the teriyaki sauce and drained pineapple chunks. Stir so the meatballs are evenly coated. Cover and cook on HIGH for 2.5-3 hours or LOW for 6 hours. Serve! Notes: Use 2 pounds of your favorite frozen, fully cooked meatball. Beef is shown but chicken, pork, turkey, or plant/veggie based all work well.

Crockpot Pork Tenderloin

Ingredients: 2 1-lb pork tenderloins 3 cloves garlic, sliced 1 1-oz envelope dry onion soup mix 1 cup water 3/4 cup beef broth 1 tablespoon red wine vinegar 3 tablespoons soy sauce 2 teaspoons ground black pepper Directions: 1. Pierce the tenderloin along top edge every 1-2 inches. Stuff a slice of garlic in each slit created. Then place the tenderloins in a 6-quart slow cooker. 2. In a bowl, add soup mix to water, broth, vinegar and soy sauce. Pour over tenderloins and sprinkle pepper on top. 3. Cover and cook on low for 4 hours. 4. When done cooking, remove loins from slow cooker and let rest for 10 minutes before slicing.

King Ranch Chicken

Ingredients: 4 cups cooked chicken, chopped 1 large white onion, chopped 1 large green bell pepper, chopped 2 10 3/4 oz Cream of Onion soup 1 10 oz Ro-Tel tomatoes & chiles 1 tsp chili powder 1 tsp minced garlic 12 6" corn tortillas, sliced into 1" pieces 2 cups shredded Cheddar cheese Instructions: In a large mixing bowl, stir together the chopped chicken, onion, green pepper, soups, Ro-Tel, chili powder, garlic, and cheese. Slice the corn tortillas into approximately 1" pieces with a pizza cutter (or just tear them). Lightly spray your slow cooker with non-stick spray, or use a liner. Layer one third of the tortilla pieces into the bottom of the slow cooker. Top with one third of the chicken mixture. Repeat layers twice. Top with additional cheese, if desired. Cover and cook on LOW for 3.5 hours. After 3.5 hours, remove the lid and cook an additional 30 minutes for oven baked flavor and texture.

Lemon Chicken

Ingredients: 2 tablespoons plain flour Salt and black pepper to taste 1 teaspoon paprika 8 boneless chicken thighs or 4 chicken breasts ¼ cup vegetable oil, divided 1 sweet onion, thinly sliced 2 tablespoons butter 1 cup chicken stock 1 teaspoon grated lemon rind 2 teaspoons tarragon leaves, chopped finely ¼ cup lemon juice 1 teaspoon lemon zest ¼ cup honey ½ cup olives, green, black, or Kalamata Directions: 1. Add the flour to a shallow dish and season it with salt, pepper, and paprika. 2. Place the chicken in it and toss to coat, making sure to shake off the extra flour. Reserve the flour mixture. 3. Heat 2 tablespoons of oil in a frying pan over medium-high heat. 4. Brown the chicken on both sides and transfer it to the slow cooker. 5. Add the remaining oil. Sauté the onion until lightly golden. 6. Add the butter and 2 tablespoons of the flour mixture. Cook, stirring constantly, for 2 minutes. Be sure to incorporate any browned bits from the bottom of the pan. Transfer to the slow cooker along with the remaining ingredients. Stir a few times and cover with lid. 7. Cook for 4 hours on HIGH or 8 hours on LOW.

Apricot Chicken

A 1970s classic, this Apricot Chicken recipe appeared in a magazine called The Arizona Sun . And with the rising popularity of the slow cooker during that time, it’s not surprising to find a recipe for this one with the use of a slow cooker. Ingredients: 1 tablespoon canola oil 4 skinless chicken breasts or 8 thighs, sliced and boneless Salt and pepper to taste ¾ cup orange marmalade 1 cup orange juice 1 (15-ounce) can apricot halves, drained ¼ cup brown sugar 1 packet French onion soup mix 2 tablespoons cornstarch Sides Steamed rice Steamed broccoli Fresh thyme sprigs Directions: 1. Place the chicken in a hot skillet with the oil and season with salt and pepper. Cook for 3 minutes on each side, until golden brown. 2. Meanwhile, add the remaining ingredients EXCEPT for the cornstarch to the slow cooker and mix to combine. 3. Once all the chicken is done, shift it to the slow cooker. Spoon some sauce over it. 4. Cover and cook for 6 hours on LOW. 5. Transfer the chicken to a plate and cover. 6. Mix the cornstarch with a bit of water and add it to the sauce. Stir to thicken. 7. Serve the chicken with a generous portion of sauce and sides of your choice.

Easy Herbed Chicken Breasts

Ingredients: 2 tablespoons Cajun seasoning 4 chicken breasts, skins removed 1 cup chicken broth Rice for serving Directions: 1. Coat the slow cooker with nonstick spray. 2. Season the chicken with the Cajun spice blend and place it in the slow cooker. 3. Pour in the chicken broth. 4. Cover and cook on LOW for 5 hours or until the chicken is cooked through.

Classic Chicken & Rice

Ingredients: 1 (10-ounce) can condensed cream of celery soup 1 (10-ounce) can condensed cream of mushroom soup 1 small yellow onion, minced 1 zucchini, sliced 1 medium carrot, peeled and sliced 2 cups instant rice 1 cup water ¼ cup milk 1½ pounds chicken breasts, boneless and skinless 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon black pepper Directions: 1. In a bowl, mix the cans of soup, onion, zucchini, carrot, rice, water, and milk. 2. Coat the slow cooker with cooking spray and pour in half the mixture. 3. Layer the chicken breasts into the slow cooker and season with paprika, garlic powder, and black pepper. Pour the remaining mixture over it. 4. Cover and cook on HIGH for 5 hours.

Chicken & Dumplings

Ingredients: 2 tablespoons butter 1½ pounds boneless skinless chicken breast halves, diced 1 teaspoon salt 1 teaspoon onion powder 2 Yukon gold potatoes, diced 2 large carrots, peeled and chopped 2 stalks celery, sliced 1 (10-ounce) can condensed cream of chicken soup 2 cups water 1 teaspoon dried thyme ¼ teaspoon ground black pepper 2 cups biscuit baking mix ⅔ cup whole milk Fresh chopped parsley for serving Salt and pepper to taste Directions: 1. In a large skillet, melt the butter and brown the chicken pieces until golden. Season with salt and onion powder, and transfer to the slow cooker. 2. Mix in the potatoes, carrots, and celery. 3. In a mixing bowl, combine the condensed soup, water, thyme, and black pepper. Pour it over the chicken and vegetables. 4. Cover it with a lid and cook on LOW for 5 ½ hours. 5. In a bowl, combine the baking mix and milk. Place the batter in spoonfuls on top of the chicken mixture. 6. Cover, and cook 30 more minutes or until the dumplings are cooked through. 7. Taste and adjust seasoning with salt and pepper if needed. Serve garnished with chopped parsley if desired.

German Chowder

Ingredients: 1 pound kielbasa or a Polish-type sausage, cut into about ½ inch pieces 3 potatoes, peeled and cut into ½-inch cubes 1 medium onion, chopped 1 small head of cabbage, shredded or finely chopped (should be about 4 cups) 2 cups water 1 (10½ ounce) can chicken broth 2 cups half and half or milk 1 (12-ounce) can evaporated milk 1 cup shredded Swiss cheese Salt and black pepper to taste Directions: 1. Add the sausage, potatoes, onion, cabbage, water, and chicken broth to the slow cooker. 2. Cooking on LOW for 4-5 hours until potatoes are tender. 3. Add half and half, evaporated milk, and cheese. Stir together until the cheese has melted. Continue cooking for 20-30 minutes or until the cheese is melted. 4. Season with salt and pepper, if desired. 5. Serve warm.

Hamburger Stew

Ingredients: 2 pounds ground beef 2 tablespoons Worcestershire sauce Salt and black pepper, to taste 1 teaspoon garlic powder 1 quart water 4 yellow-fleshed potatoes, peeled and diced 1 large carrot, peeled and diced 1 cup tomato sauce 1 cup stewed tomatoes 1 cup frozen peas and carrots 1 cup green beans Directions: 1. In a large skillet, sauté the beef until brown and discard the grease. Season with Worcestershire sauce, salt, pepper, and garlic powder. 2. Transfer to the slow cooker and add the remaining ingredients. 3. Cover and cook on HIGH for 3 hours.

Chicken & Brown Rice Soup

Ingredients: 4 cups cooked chicken, diced 1 yellow onion, diced 2 carrots, peeled and sliced 2 ribs celery, sliced ½ cup brown rice 3 cloves garlic, minced Salt and black pepper, to taste 1 quart chicken broth 1 quart water 1 (10-ounce) can condensed cream of chicken soup ¼ cup fresh chopped parsley Salt and pepper to taste Directions: 1. Add all the ingredients to the slow cooker and mix. 2. Cover and cook on HIGH for 3 hours or until the vegetables are tender.

Easy Onion Soup

Onion soup has been popular since Ancient Rome, but its modern Parisian version was first introduced in the United States by Henri Mouquin and his chef-wife, Marie Julie, in 1861. This rich and hearty onion soup is a rare treat on a cold evening. Made from the simplest ingredients and thickened with day-old bread, it’s a classic hit to every family. Serves 4 | Prep. time 15 minutes | Cooking time 6 hours Ingredients: 3 pounds onions, peeled and thinly sliced 6 ounces butter, melted 12 slices day-old bread, cubed 2 quarts chicken broth 1 teaspoon salt ½ teaspoon black pepper Directions: 1. Add all the ingredients to the slow cooker and stir. 2. Cover and cook on HIGH for 6 hours.

Savory Morning Pudding

"Puddings have long been a popular dish to Americans ever since the turn of the 20th century. Breakfast puddings are no different, which is why it comes as no surprise when this recipe was also included in my great-aunt Eunice’s recipe collection. This morning pudding is a delicious combo of day-old bread, rotisserie chicken, cheese, and milk."

Apple Pecan Bread

Ingredients: 10 slices day-old raisin bread, cubed 2 apples, peeled and sliced ¾ cup pecans, chopped 1 cup sugar 1 teaspoon ground cinnamon ¼ cup brown sugar 3 eggs, lightly beaten 2 cups whole milk ¼ cup butter, melted Directions: 1. Toss the bread cubes, apples, and pecans together in a greased 3-quart slow cooker. 2. In a mixing bowl, mix the sugar, cinnamon, and nutmeg. Give it a stir and then mix in the eggs, milk, and butter. 3. Pour the liquids over the bread mixture. 4. Cover the slow cooker cook on LOW for 4 hours or until a knife inserted in the center comes out clean. 5. Serve warm!

Breakfast Casserole

Ingredients: 1 large bag frozen hash browns, thawed 12 eggs 1 cup whole milk 1 pound bulk breakfast sausage, cooked and crumbled ¼ cup snipped chives Black pepper to taste 1 cup shredded cheddar cheese Directions: 1. Butter the inside of the slow cooker and add the hash browns. 2. In a mixing bowl, beat the eggs and add the milk, sausage, chives, and pepper. 3. Pour the egg mixture over the hash browns and top with cheese. 4. Then cover the slow cooker and cook it on LOW for 8 hours.

Classic French Toast

The origin of the French toast is somewhat uncertain, but research has shown that it was once called “lost bread” during the 15th century at the court of Henri V. It was a hit, of course. And it’s still apparent today why this classic breakfast dish is the favorite of many. Serves 6 | Prep. time 10 minutes | Cooking time 10 hours Ingredients: 1 loaf of day-old bread 8 eggs 1 cup whole milk ¼ cup melted butter 1 tablespoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg Toppings: Confectioner’s sugar Maple syrup Directions: 1. Grease a 6-quart cooker with oil spray and arrange the bread slices inside on their ends. 2. In a bowl, beat the eggs and whisk in the milk, then add the remaining ingredients and mix until thoroughly combined. 3. Pour the liquid ingredients evenly over the bread and jiggle the cooker gently to dislodge any air bubbles. 4. Cover the cooker first with a dish towel and then with the lid. Then cook for 2 hours on HIGH. 5. Reduce the heat to LOW and cook for 8 hours. 6. Serve with a dusting of powdered sugar and maple syrup.

Egg Broccoli Cheesy Casserole

Casseroles were all the rage in the 1960s and this beloved family recipe is still one of my favorite. Two words perfectly describe this retro casserole—simple and delicious. Even if you have a picky palate, this egg and vegetable casserole won’t disappoint you. Ingredients: 5 eggs 2 cups cottage cheese 2 cups cheddar cheese (shredded) ¼ cup all-purpose flour ¼ cup butter (melted) ½ teaspoon salt ½ teaspoon black pepper 2 cups frozen broccoli (thawed, drained, and chopped) 3 green onions (finely chopped) Toppings: Extra cheddar cheese (optional) Directions: 1. In a mixing bowl, beat the eggs and add the cottage cheese, cheddar, flour, butter, salt, and pepper. 2. Mix well, and then fold in the broccoli and green onions. 3. Pour the mixture into a buttered slow cooker. Cover and cook it on HIGH for 1 hour. 4. Remove the lid and stir. 5. Reduce the heat to LOW and cook for 3 hours, or until the egg is set. 6. Add the extra cheese on top, and cover until the cheese melts.

Slow Cooker Chicken Pot Pie (8 Servings)

Ingredients • 1 large onion diced • 1 large russet potato peeled and diced • 3 skinless boneless chicken breasts diced • 1 can cream of celery soup 10 ½ ounces • 1 can cream of chicken soup 10 ½ ounces • 1 cup low sodium chicken broth • 1 tablespoon fresh parsley • ½ teaspoon poultry seasoning • black pepper to taste • 3 cups frozen mixed vegetables defrosted • 8 baked biscuits homemade or refrigerated Instructions 1. Add onion, potato, and chicken to a 4QT slow cooker. 2. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours. 3. Add mixed vegetables and cook 1 hour more. 4. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container. 5. Stir pot pie mixture, spoon into bowls and top with biscuits.

Crock Pot Beef Stroganoff

Ingredients • 1 tablespoon olive oil, more if needed • 2 pounds stewing beef, trimmed • salt & pepper • ½ cup red wine • 1 teaspoon garlic powder • 1 onion, diced • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • ¾ pound mushrooms, sliced • 2 cups beef broth, divided • 8 ounces sour cream • 3 tablespoons cornstarch • 12 ounces egg noodles, cooked Instructions 1. Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker. 2. Place beef, garlic powder, onions, Dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker. 3. Cook on high 4-5 hours or on low 7-8 hours or until beef is tender. 4. Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened. 5. Stir in sour cream. Serve over egg noodles.

Vegetable Barley Soup

This soup uses fresh ingredients. It's hearty, filling and so easy to make! Ingredients • 1 teaspoon olive oil • 1 onion • 1 cup pearl barley • 14 ½ ounce canned diced tomatoes with juice • 1 large potato cubed or sweet potato • 1 carrot chopped • 2 ribs celery chopped • 1 cup frozen corn defrosted • 1 green bell pepper chopped • 1 teaspoon garlic powder • 1 teaspoon Italian seasoning • 1 bay leaf • 1 tablespoon Worcestershire sauce • 8 cups beef broth or vegetable broth Instructions 1. Combine all ingredients in a 6qt slow cooker except tomatoes. 2. Cook on low 7-8 hour or on high 3-4 hours until barley is tender. 3. Add tomatoes with juices 30 minutes before serving. 4. Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired. Notes To keep this vegetarian, use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative. Fresh vegetables can be replaced with 2 cups frozen vegetables. This veggie barley soup is made with pearl barley! Quinoa, rice, pasta or lentils will also taste delicious if you don't have barley (cooking time may vary based on the grain added). To Add a Little Protein: Cooked ground beef can be added to this recipe before cooking. Other meats can be added and if already cooked, add it in the last hour of cooking. Add in canned and rinsed lentils, garbanzo beans or black beans to stretch this soup even farther!

Granny Grant's Crock Pot "Pot" roast

Ingredients: 3 to 4 pound beef chuck pot roast 1 pkg dry onion-mushroom soup mix 1/2 tsp dried basil or thyme, crushed 2 bay leaves 1Tbsp Worcestershire sauce 4 to 6 whole, peeled baking potatoes 6 to 8 carrots, peeled and quartered 1 to 2 yellow onions, peeled and cut into eighths (extremely necessary) 12 oz beer (your choice) Directions: In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs. Place the baking potatoes towards and touching the outside edge of the Crock Pot. Place the quartered carrots on top of the roast and in the middle of the potatoes. Spread the onion pieces evenly over the top. Pour the beer evenly over everything. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry. Pour slurry into pot roast juice into the saucepan. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

Crockpot Chicken & Gravy

Ingredients: 1 lb boneless, skinless chicken breasts 2 pkg dry chicken gravy mix 1 can(s) cream of chicken soup 1-3/4 c water 1/4 tsp pepper Directions: 1. Empty gravy packs into your crockpot. Add pepper, cream of chicken soup, and water. Whisk until well blended. 2. Add chicken breasts. 3. Cook on low for 6 hours or until chicken is shreddable. Remove breasts and shred. Return shredded chicken to crockpot and cook an additional 1/2 - 1 hour.

Crockpot Smothered Chicken

Ingredients: 3 large chicken breast halves 2 cups Swanson 100% fat-free low sodium chicken broth 1/4 cup Gallo family wine, pinot grigio 1/4 cup heavy cream 2 tablespoons flour 1 tablespoon Italian seasoning 1 tablespoon paprika 1 teaspoon sea salt 1 teaspoon pepper 2 clove grated garlic Directions: Discard any excess fat or skin on the chicken breasts. Slice into quarters. Add wine and 2 cups of broth into a Crockpot. Stir until just blended. Put the chicken slices into the Crockpot. Add 2 tbsp of flour and heavy cream into a mixing bowl. Stir until well mixed. Pour the mixture on top of the chicken slices and spread it evenly. Grate the garlic, then add it over the chicken. Sprinkle all the seasonings over the chicken as well. Cover the pot and cook for about 3 hours on a high setting. (Optional) Remove the chicken from the pot. In a mixing bowl, add 1 tbsp of flour or cornstarch, then add enough water. Stir until dissolved completely. Pour it into the pot. Stir and cook until thick. Put the chicken back into the pot. Serve over rice or mashed potatoes.

Cassie's Comforting Chicken & Noodles

Ingredients 1 pkg frozen egg noodles, 24 ounce 2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery 1 stick (1/2) cup butter - cut into pieces 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth. mixed vegetables, optional; I didn't use this time 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper, to taste; can add some parsley too if desired Directions 1. Salt & pepper chicken breasts. 2. Place in the bottom of Crock Pot. 3. Spoon soup over the chicken. 4. Cut butter into several pats and place pieces evenly over soup. 5. Whisk the bouillon with the broth. 6. Pour over soup. 7. Place lid on the Crock Pot and turn to low. Cook for 6 hours. 8. Remove chicken and tear into pieces. 9. Add back to pot. 10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. ) ~ Cassie's Comforting Chicken & Noodles ~ 11. Sprinkle with parsley and mix in if using at the end of cooking. 12. Salt & pepper, if needed, and serve.

Slow Cooker Beef Tips

Ingredients 1 small onion, sliced 8 ounces baby Bella mushrooms, sliced 1 tablespoon extra virgin olive oil 1 pound sirloin steak, cut in strips, excess fat trimmed Salt & pepper 1 tablespoon Worcestershire sauce ¼ c dry red wine + splash for deglazing 2-½ c fat-free beef broth 2 tablespoons corn starch + ¼ c cold water, whisked together Instructions In the bottom of a 4.5-quart slow cooker, add the mushrooms and onions. Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Season with salt and pepper the steaks. Add the steaks into the hot skillet and sear each side for 3 minutes or until just brown. Transfer the steaks into the slow cooker over the veggies. Add tablespoons of red wine into the skillet, then scrape the bottom to get the brown bits. Transfer the brown bits into the slow cooker. Sprinkle salt and pepper again over the steaks, then add red wine, beef broth, and Worcestershire sauce. Stir until just mixed. Cover the slow cooker and cook for about 6 hours on a low setting. Dissolve cornstarch in water, then pour it into the slow cooker. Cover and cook for 45 minutes more or until the texture of the gravy becomes thick.

Slow Cooker Chicken Alfredo

Ingredients 1 tbsp olive oil 2 pounds chicken breasts 3 c of heavy cream 4 c of low sodium chicken broth 4 tbsp butter 2 cloves garlic smashed 1 lb of uncooked penne pasta 1 c hot water 5 ounces freshly shredded Parmesan cheese kosher salt and black pepper garlic powder Instructions Use paper towels to pat dry the chicken breasts. Season them with garlic powder, salt, and pepper. Make sure to coat them well. Place a skillet on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the chicken breasts and sear each side until brown. Transfer them into the slow cooker. Add the chicken broth, heavy cream, butter, garlic cloves, pepper, and 1 tsp of kosher salt over the chicken breasts. Cover the slow cooker and cook for 4 hours on a low setting or 2 hours on a high setting. Remove the chicken breasts from the slow cooker and allow them to cool. Slice into small pieces. Add the uncooked penne pasta and 1 cup of hot water. Stir until well mixed. Cover and cook for 30 minutes on a high setting. Put the chicken slices back into the slow cooker. Add a generous amount of Parmesan cheese and stir until well combined. Season with salt and pepper.

Taco Chicken & Rice

3 or 4 boneless skinless chicken breasts (2 pounds) 1 (1-oz) packet taco seasoning 1 (10.75-oz) can Cream of Chicken or Mushroom soup 1 (10-oz) can diced tomatoes and green chilies, un-drained 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice Place chicken in the slow cooker. Combine taco seasoning, cream of chicken soup, and un-drained tomatoes. Pour over chicken. Cover slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Using two forks, shred cooked chicken in the slow cooker. Prepare rice according to package directions. Stir into shredded chicken.