Deluxe Potatoe Casserole

Ingredients

1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/4 cup (1/2 stick) plus 3 tablespoons melted butter, divided
1 teaspoon salt
2 pounds potatoes, peeled and chopped
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 to 2 cups stuffing mix

Directions

1.     Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.

2.     Combine potatoes and cheese in CROCK-POT® slow cooker. Pour soup mixture over potato mixture; mix well.

3.     Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours, or until potatoes are tender.

Makes 8 to 10 servings

Lasagna Crock Pot

Crock Pot Lasagna

1 lb. browned hamburger
1 can tomato sauce
1 can pasta sauce
1 can Alfredo sauce
2 cups mozzarella cheese
1/2 cup Parmesan cheese
uncooked lasagna noodles

Spray crock pot with no-stick cooking spray.

Place 1/2 cup of tomato sauce in bottom of crock pot.

Place lasagna noodles on top sauce to cover bottom.

Sprinkle 1/3 meat, 1/3 Alfredo and 1/3 mozzarella cheese on top. Then repeat that pattern two more times topping off with remaining tomato sauce and Parmesan cheese.

Turn crock pot on LOW and cook for 3.5 - 4.5 hours. Serve and enjoy. Yield: 8 servings

Pepper Steak Crock Pot

Pepper Steak

This is delicious. I couldn't believe it the first time I made it. Even my toddler eats it up and asks for seconds (she also calls is sketti, so maybe she's not the best reference LOL) This is truly the easiest way to make pepper steak. There's a little bit of prep work involved, but it's easy too. Just takes some planning.

Here is how I do it:

Take 1 1/2-2 lbs. beef round steak, cut in 3" x 1" strips (against the grain). Lightly brown this beef in 2 T. oil in saucepan and transfer to a 5 quart crock pot.

Combine 1/4 cup soy sauce, 1 garlic clove, 1 cup of chopped onions, 1 teaspoon of granulated sugar, a pinch of salt, 1/4 teaspoon of ground black pepper, 1/4 teaspoon ground ginger (sometimes I use 1/2 t. or more because we love ginger) in a small bowl. Stir and pour this mixture over the meat. Cover and cook on low 5-6 hours.

Cut 2 large green bell peppers (or colored bell peppers work too) in strips. Place in a zip lock bag and put in fridge until later.

Now dice two cups of tomatoes or use a 16 ounce can diced tomatoes (I add can diced tomatoes with garlic or onions for more flavor sometimes) and set to the side for later.

At the 5 hour mark add peppers and tomatoes to meat in crockpot and cook mixture 1 hour longer.

After an hour if the mixture is too soupy combine 1/2 cup water and 1 tablespoon of corn starch to make a paste. Stir into crockpot and cook on high until thickened (about 10 minutes).

Serve over rice (or noodles if prefered

Chicken Chili w/White Beans

·         Chicken Chili W/ White Beans
Ingredients:
3 1/2 serving(s) Hunts Fire Roasted Tomatos with Garlic (1 can)
1 serving(s) Old El Paso Taco 40% Low Sodium (1 pkg)
3 1/2 serving(s) Bush's White Beans (1 can)
... 3 piece(s) Tyson Boneless Skinless Chicken Breasts
1 Cup Pace Picante Sauce
Instructions
Mix all ingredients in slow cooker. Cook low for 6 hours. Chicken will fall apart.

Optional:
Dollop of Sour Cream
Sprinkle of Cheese
Serve over Rice.
Tortilla Strips

Breakfast Cobbler Crock Pot

Breakfast Cobbler

This is one of the easiest crock pot breakfast cobbler recipes ever! We have it in our house quite often (after all, there's nothin' like waking up to the smell of cooking apples).

-4 medium size apples peeled and sliced (granny smith are my favorite to use, but any will work)

-1/4 cup honey

-1 tsp cinnamon

-2 tblsp melted butter

-2 cups granola cereal

Directions:

Spray a 2 quart crock pot with PAM non-stick spray. Place the sliced apples in crockpot and in a small bowl mix the remaining ingredients together. Top the apples with the cereal mixture in as even a layer as possible. Cover and cook on low 7-9 hours (overnight) or on high 3 1/2 - 4 hours. Serve with milk

Cheesy Chicken and Stuffing Crock Pot

Cheesy Chicken and Stuffing

This is a great one pot wonder meal. Every now and then (when I'm not in a hurry) I'll make some green beans or broccoli to go with it. Most times we just eat the crock pot chicken and stuffing (that's because most of the time we're eating so late to begin with).

This is how I do it:

Spray the inside of a 3 - 5 quart crock pot with PAM non stick spray.

Add 4 chicken breast in a single layer (or as close to a single layer as possible).

Now add 1 1/2 - 2 cups of shredded cheese (I used swiss, but whatever you have will work) in an even layer.

Now, in an even layer, add 1 - 10 1/2 ounce can of cream of celery (or mushroom, or chicken, or whatever you have on hand) soup. Remember to spread it to make it an even layer.

Sprinkle an entire 6 ounce box of StoveTop Stuffing (whatever flavor you like) on top of the soup.

Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Goes great with any green vegetable as a side dish (we had steamed broccoli because it is our favorite).

*NOTE* Remember, lean cuts of meat that have little to no fat will dry out quickly if cooked too long. Be careful not to overcook when using chicken breasts

Beans and Weenies Crock Pot

Beans and Weenies

Crock pot beans and weenies is one of the easiest (and kid pleasing) crock pot meals I've ever cooked. Now that the weather has cooled off, this is one of those warm, comforting crock pot meals that we LOVE on breezy evenings when there's that crispness to the air.

Here is how I do it:

- 5 1/2 cups of cooked pinto beans (or 3 - 15 ounce cans)

- 1 - 16 ounce package of your favorite hot dogs, sliced

- 1 large onion, chopped

- 1/4 cup of ketchup

- 3 Tablespoons of prepared yellow mustard

- 2 teaspoons of worcestershire sauce

- 1/2 cup of brown sugar (light or dark will work), packed

- 4 cooked bacon strips, chopped or crumbled

Dump all ingredients in a 2 1/2 - 3 quart crock pot. Mix to incorporate. Cook on high for 3 - 4 hours or on low for 6 - 8 hours. 

*TIP* This is a perfect recipe to use any leftover crock pot pinto beans in. Not to mention it's a very budget friendly recipe too.

Balsamic Chicken Crock Pot

§  Balsamic Chicken:
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
... 1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

Crock Pot Meat and Potatoes Packet an all in one dinner

Crock Pot Meat and Potatoes Packet ~ An All In One Dinner

A couple of days ago I mentioned this recipe for using steak, chops or chicken in foil or parchment packets along with corn on the cob and potatoes..... only to realize that I had never shared the recipe before. (I know it may be hard to believe, but I'm a blonde.... and it's natural *don't judge*).

The inspiration for this crock pot recipe came from a dinner my mama used to make all the time when we were growing up. She used hamburger, made patties out of them, topped with potatoes and onions and then seasoned with salt and pepper. She cooked them in the oven on 350 and called them hobo dinners. We loved it because each one of us got our own little packet that was a full dinner. It was kind of like opening up a present..... except it wasn't our birthday or Christmas.

Here is how I do it:

• 14" - 16" pieces of aluminum foil or parchment paper (how many will depend on how many people you are making.... one per person)
• One good cut of steak, pork chop or chicken breast (we usually use 3/4" - 1" ribeyes)
• One medium sized potato per person, quartered
• One cob of corn per person
• Onions, quartered (I put a total of half of onion per packet)
• Worcestershire sauce or A-1
• seasoned salt
• ground black pepper

Lay each piece of foil or parchment out flat. Center the chosen cut of meat on the foil or parchment. Season each piece of meat with a teaspoon of Worcestershire sauce or A-1. Now place the potato quarters on top of the meat and lightly season with the seasoned salt and pepper. Place the cob of corn on top of the potatoes followed by the onion. Season the top of the pile with seasoned salt and ground black pepper to taste.

Now you are going ot make a packet out of each one by bringing up opposite sides of the foil or parchment to the middle, it should be centered over your pile when you bring them up. Roll the foil or parchment down to secure it well in the middle. Now fold each end up by folding it towards the middle. You just want to make sure that all sides are closed up on the packets so nothing will escape during cooking process.

Place something in the bottom of your crock pot (I use canning lid rings or make aluminum foil balls) that will not allow the packets to come in direct contact with the crock pot bottom. Place the packets of meat and veggies on top of that. Don't stack these packets too tightly. Steam will form inside the packets during cooking and will need a little room for expansion. I use a 6 quart crock pot and 4 of these packets fit perfectly.

Cook on high for 3 - 4 hours or on low for 6 - 8 hours.

I don't have any pictures to share, but I will as soon as I make these again.

Baked Bean Recipe Crock Pot

Baked Bean recipe
1 lb of hamburger
1 lb of bacon
1 sm onion
... 1 cup white sugar
1 cup brown sugar
1/2 cup ketchup
1/2 cup bbq sauce
2 t. salt
2 t. pepper
1 t. garlic powder
1/4 cup mustard
2 cans butter beans
2 cans red kidney beans
2 lg cans of pork n beans
worsh sauce to taste
Brown hamburger with onion and seasonings. Pour all beans and sugars, ketchup, mustard and bbq sauce into crock pot. Drain hamburger and add to mixture. I keep it on low for a few hours. Seems to be better when it cooks for a while. It's simple and easy to double

DHM's Saucy Pork Chops and Rice

DHM's Saucy Pork Chops and Rice

The DHM (or Deputy Headmistress) from The Common Room has been kind enough to share her recipe for crock pot saucy pork chops. It looks super simple, easy and DELICIOUS! Here is how she does it:

In a 6 quart crock pot mix the following ingredients....

2 cans or about 56 ounces canned tomatoes (stewed, crushed, whole, whatever works)

1 cup brown sugar

4 T. apple cider vinegar

1 1/2 Tablespoons garlic powder

1 cup diced sweet onion

4 Tablespoons Molasses

2 t. chili powder

Once it is all incorporated, add 3 pounds of pork chops (they will have more flavor if you brown them in a skillet for a few minutes before adding to the crock pot). Cook on medium for about 6 hours. Forty five minutes before serving, add 4 - 5 cups of cooked brown rice. You could also serve the pork chops over the cooked brown rice if you prefer.

This sounds sooooooo good, thanks for sharing this original recipe with us!

*Note* My crock pot(s) don't have a medium setting. I would assume you could cook on low for 6 - 8 hours or on high for 3 - 4 hours

Crock Pot Stuffed Peppers, Tex-Mex Style

Crock Pot Stuffed Peppers, Tex-Mex Style

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded Mexican cheese blend

3/4 cup salsa

½ c onion, chopped

1/2 cup frozen corn

1 pack ready cooked rice, Mexican or Spanish rice style

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

Directions

Cut tops off peppers and remove seeds; place a small amount of cheese (a pinch) into each pepper; set aside. Sauté onion in olive oil for 2 minutes. Add corn and sauté for an additional 2 minutes. Add black beans, salsa, cumin, chili powder and rice to the pan. Simmer on medium low heat for about 3 minutes. Spoon mixture into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Add remaining cheese to top of peppers for the last 15-20 minutes of cooking time. Serve with sour cream if desired. Yield: 4 servings

Pot Meatball-Spinach Casserole

Pot Meatball-Spinach Casserole

"4oz cream cheese, softened

1 1/2 T. 2% Milk

1/4 c. Sour cream

2 T. Dried minced onion

4 oz. Small shell macaroni

1 9oz. package fresh spinach

3/4# frozen meatballs, thawed, cut in half

1 8 oz. can tomato sauce

1/3 c. Spaghetti sauce

1 T. Sugar

1 t. Garlic salt

Pepper to taste

1 c. Cheddar cheese

Combine dairy and onions, set aside. Cook shell pasta slightly less than the package directions. Combine pasta, meatballs, sauces, and dry ingredients. Layer ingredients in a greased four quart slow cooker in the following order:

1/2 meatball mixture, 1/2 dairy mixture, all spinach, 1/2 meatball mixture, 1/2 dairy mixture,

cheddar cheese.

Cook on low 2-3 hours. This may be made ahead and refrigerated overnight. If you do so, cook on high for one hour, then switch to low for two hours. Check and switch to ""keep warm"" if necessary.

Recipe may be doubled if desired. As written, serves four generously

Crock Pot Chicken Noodle Soup

chicken Noodle Soup 2 rotisserie (?) chickens,de-boned 8 chicken boullion cubes
8 cups water
1 cream of chicken soup
1 teaspoon seasoned salt
... 1 can mixed vegetables
... 1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles
Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove bay leaf from pot, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving

Crock Pot Country Scalloped Potatoes

·         Country Scalloped Potatoes

6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
... 1/2 cup fresh Italian parsley, minced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt

Lightly grease the CP. Alternate layers of potatoes, onions, cheese, parsley in the stoneware. In a small bowl, combine the milk, butter, paprika, pepper and salt. Pour this mixture over the ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on High for 3 to 4 hours

French Dip Crock Pot

French Dip

 French dip recipe. Here is how she does it:

• 3 lb chuck roast
• 1 - 10.5 ounce can of condensed French Onion Soup
• 1 - 10.5 ounce can of condensed beef consume
• 1 - 10.5 ounce can of condensed beef broth
• 1 teaspoon of beef broth granules
• 1 Tablespoon of insant coffee granules (I prefer Folgers)

Place chuck roast in crock pot. In a medium sized bowl, mix remaining ingredients. Pour over roast. Cook on low for 10 hours. If using a 4 lb roast, add a 1/2 soup can of water.

Once cooked, shred beef and place on rolls that have been toasted under the broiler. Place a piece of provolone (or cheese of your choice) on top of shredded beef. Dip in broth from the crock pot and ENJOY!

*My Notes*

1. I would guess that you should use at least a 3 - 4 quart crock pot. Just make sure your roast fits in the crock pot nicely, not overcrowded or too full once the soup mixtures are added.
2. The leftovers would make great meat pies or barbecue

Bacon Ranch Slow Cooked Chicken

BACON RANCH SLOW COOKED CHICKEN

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
... 1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

1. Combine first 5 ingredients.
2. Spray crock pot with Pam & put chicken breast in crock pot.
3. Pour ingredients over the chicken breast.
4. Cook 3-4 hours on HIGH until done.
I add spinach at the end as well

Split-Pea and Potato Crock Pot Soup

Split-Pea and Potato Crock Pot Soup

by Crock Pot Recipe Exchange on Saturday, September 3, 2011 at 7:41pm

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Rustic split-pea and potato soup -- ingredients

1 16oz. bag of split-peas (available for less than a dollar at most SuperTarget locations)

1 large red potato, washed and diced (you can leave the skin on for a pleasing texture, or peel it as you prefer)

1 1/2 cups of celery, cleaned and diced

1 1/2 cups of carrots, cleaned and diced

2 small to medium sized bay leaves

7 cups of water

salt and pepper to taste (use red pepper flakes if you like more of a kick)

2 ounces of ham steak, diced (optional; just skip this if you're looking for a vegetarian-friendly soup)

Rustic split-pea and potato soup -- directions

Combine all dry ingredients in your crockpot or slow cooker, and cover with the 7 cups of water. Turn on HIGH and let cook for 6 to 8 hours. The split-peas will naturally break down with the prolonged cooking time, so you don't need to run it through the food processor. Remove bay leaves and serve with fresh crusty bread or biscuits. Serves 6 to 8 bowls

Split-Pea and Potato Crock Pot Soup

Rustic split-pea and potato soup -- ingredients

1 16oz. bag of split-peas (available for less than a dollar at most SuperTarget locations)

1 large red potato, washed and diced (you can leave the skin on for a pleasing texture, or peel it as you prefer)

1 1/2 cups of celery, cleaned and diced

1 1/2 cups of carrots, cleaned and diced

2 small to medium sized bay leaves

7 cups of water

salt and pepper to taste (use red pepper flakes if you like more of a kick)

2 ounces of ham steak, diced (optional; just skip this if you're looking for a vegetarian-friendly soup)

Rustic split-pea and potato soup -- directions

Combine all dry ingredients in your crockpot or slow cooker, and cover with the 7 cups of water. Turn on HIGH and let cook for 6 to 8 hours. The split-peas will naturally break down with the prolonged cooking time, so you don't need to run it through the food processor. Remove bay leaves and serve with fresh crusty bread or biscuits. Serves 6 to 8 bowls

Crock Pot Chocolate Lava Cake

Chocolate Lava Cake

This is Becky's version of crock pot chocolate lava cake. She recommends serving it with a scoop of Vanilla ice cream. I can NOT wait to try this. Thanks for sharing Becky.

-1 - 18.25 ounce package devils food cake mix
-3 eggs
-1/3 cup vegetable oil
-1 2/3 cups water
-1 - 3.4 ounce package Jello Chocolate Flavor Instant Pudding Mix
-2 cups cold milk
-1 bag (12 oz.) semi-sweet chocolate chips

Preparation:
Prepare cake mix into batter using eggs, oil, and water. Pour into greased (see note below) 4 - 6 quart crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggly, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

*Note*For best results use a Reynold's Slow Cooker Liner instead of greasing so sides don't burn to your crock-pot. Also important to use Jello brand chocolate pudding mix. Others may cause the color to be grey, green or red--just fair warning :)

Thanks again Becky for sharing...... I know there will be a lot of happy chocolate and crock pot lovers

Crock Pot Jambalaya

Jambalaya

Jambalaya is such a great cool weather dish. It seems to warm you up from the inside out. When Valerie from California shared this crock pot jambalaya recipe I knew instantly that I had to share it with y'all.

Here is how she does it

-12 ounces - 1 pound skinless boneless chicken breast, chopped into bite size pieces
-1 pkg andouille sausage, chopped into bite size pieces
-1 lb shrimp or prawns
-1 green bell pepper, chopped
-1 onion, diced
-2 stalks celery, diced
-4 cloves garlic, minced
-1 - 14oz can whole tomatoes
-1/3 cup of tomato paste
-1 can beef broth, chicken or veggie would work too
-1 Tablespoon parsley
-1 1/2 teaspoon basil
-1/2 teaspoon oregano
-1 teaspoon Tabasco
-1 teaspoon cayenne pepper
-1/2 teaspoon salt
-3 cups cooked rice

Add all ingredients except rice, sausage and shrimp to crock pot. Cover and cook on low for 8 hrs or on high for 4 hrs. Add sausage during last 30 minutes, add shrimp for last 15 minutes. Serve over rice.

Thanks for sharing Valerie!

*My Notes*

1. For a recipe like this, I would use a 3 - 4 quart crock pot.
2. Since there is such an extended cooking time, I would consider using boneless skinless chicken thighs instead of breasts. The breasts (especially cut into such small pieces) could dry out easily.
3. Any hot sauce should work. Just use your favorite, or what you have on hand (don't go and special buy the Tabasco).

Andouille sausage is best, but if you can't find it, by all means, use smoked sausage or kielbasa.

Slow Cooker Triple Chocolate Brownies

Slow Cooker Triple Chocolate Brownies

by Crock Pot Recipe Exchange on Friday, September 2, 2011 at 5:31pm

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Slow-Cooker Triple Chocolate Brownies

Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.

Yield Makes 14

Ingredients

• Nonstick cooking spray

• 1 1/4 cups all-purpose flour (spooned and leveled)

• 1/4 cup unsweetened cocoa powder

• 3/4 teaspoon baking powder

• 1/2 teaspoon coarse salt

• 1/2 cup (1 stick) unsalted butter, cut into pieces

• 8 ounces bittersweet chocolate, chopped

• 1 cup sugar

• 3 large eggs, lightly beaten

• 1 cup walnut halves, coarsely chopped

• 1 cup semisweet chocolate chips (6 ounces)

• Directions

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies

Crock Pot Meatloaf

Crock Pot Meatloaf

by Crock Pot Recipe Exchange on Friday, September 2, 2011 at 8:37pm

"2 1/2 lbs ground beef

1/4 cup ketchup

1 Tablespoon brown sugar

1 egg

1 Cup bread crumbs

1 Tablespoon worcestershire sauce

1 small onion chopped

1/4 Cup water

mix all ingredients together and form in kinda egg shape meatloaf. Line your crockpot with a layer of foil hanging over the edges of crock place meatloaf in on top of foil I usually put loads of ketchup on top cook on low 8 hrs.. When done use the foil overhang as handles (so you keep control of grease) to remove from pot slice and enjoy