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.