Easy Slow Cooker "Baked Potatoes"

Easy Slow Cooker "Baked Potatoes"

-olive oil

-kosher salt

-potatoes

Directions:

Spray the inside of your slow cooker with non-stick cooking spray. Clean potatoes really well, rub with olive oil and then coat with kosher salt. Place in slow cooker. Cook on high for about 4-6 hours. Rotate them occasionally so that each side has a chance to touch the cooker (helps with even cooking).

I made a baked potato bar for supper. I set out all sorts of toppings and everyone made their own. Super easy supper

Barbecue Spareribs Slow Cooker

BBQ Sauce:

Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
1/2 cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
1/2 teaspoon chili powder

Ribs:

3 racks of baby back ribs cut into 3-4 rib pieces

Directions

1.     In a skillet placed on stovetop set to medium heat, add oil and cook onions and garlic until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.

2.     Add ribs to sauce to Crock-Pot® slow cooker, cover, and cook on Low for 7-9 hours or on High for 4-6 hours.

3.     To serve, cut ribs between bones and pass extra sauce.

Serves: 6-8
Size: 6-7 quarts

5 Bean Chili Slow Cooker By Sandra Lee

Ingredients

• 1 1/2 pounds lean ground beef
• 2 cups chopped onion
• 1 (15-ounce) can light red kidney beans, drained
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can butter beans, drained
• 1 (15-ounce) can pinto beans, drained
• 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
• 2 (1 1/4 ounce) packets chili seasoning mix
• 1 (8-ounce) can tomato sauce
• 1 cup water
• Salt and pepper
• Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Directions

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

Nacho Cheese Chicken Chowder Crock Pot

NACHO CHEESE CHICKEN CHOWDER

1# Boneless, skinless chicken breasts, cut up in 1/2" pieces
2 (14.5 oz.) can Mexican-style diced tomatoes, undrained
1 (10.5 oz.) can Nacho Cheese soup
1 (10-oz.) pkg. frozen corn
Shredded Mexican-style cheddar cheese

In slow cooker, combine everything except cheese & mix well. Cover &
cook for 4-5 hours on Low or 2-2 1/2 hours on High. Sprinkle each
serving with cheese. Makes 6 servings.

Hot crab dip Crock Pot

hot crab dip
2- 8 oz packages cream cheese softened
½ cup sour cream
½ cup milk
3 tbs mayo
2 tbs lemon juice
1 tbs Worcestershire sauce
Pinch garlic salt
1 ½ tsp dry mustard
1 cup grated cheddar cheese
1 pound crab meat
Paprika
1 tbs old bay

In lg mixing bowl working with a wire wisk, combine cream cheese, sour cream, milk, mayo, lemon juice, Worcestershire sauce, mustard, garlic salt, and old bay. Whisk until creamy and smooth. Stir in grated cheese( save a little to sprinkle on top) and crab meat.
Pour crab mix in crockpot . Top with remaining cheese and sprinkle with paperika and old bay. Cook on low for about 1 hour or until hot and bubbly. Always a big hit at my parties.

Pumpkin Soup Slow Cooker

Pumpkin Soup


1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed (or 1 can pumpkin 16 oz)
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
1/2 cup heavy cream


Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve

Crock Pot Brownies

CROCKPOT BROWNIES!!!"
--1 16 oz package of brownie mix
--1/4 cup melted butter --1 egg --1/4 cup water
--1 can sweetened condensed milk --1/4 cup walnuts --1/4 cup coconut
...--1/4 cup oats
The proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.
--melt butter
--add 1/4 cup of water, the egg, and brownie mix
--stir until none of the powder is left dry; batter will be thick
--pour can of sweetened condensed milk over top.
--cover milk with a layer of oats, then coconut, then walnuts.
--close up crock pot-cook on high, if using a little crock, low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.
Since I used my mini crockpot, this cooked for about 4 1/2 hours altogether.