Crock Pot Gold

14 Great Slow Cooker Recipes to Welcome You Home at the End of a Long Day
Aunt Angies French Dip 8 Servings NOTES : Throw and go. When you get home, a nice hot meal will be waiting. (3 pound) boneless beef chuck roast, trimmed Can French onion soup, undiluted Can Beef Consomm, Undiluted Can beef broth, undiluted Tsp beef bouillon, Optional French or Italian rolls, split
DIRECTIONS: 1. Place roast in a 3-qt. slow cooker. Pour the soup, consomm, broth and bouillon over roast. Cover and cook on low for 6-8 hours or until meat is tender. 2. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.
Bahaman Baby Backs 3 pounds pork loin back ribs 2 tablespoons instant minced onion 1 teaspoon ground mustard 1 teaspoon crushed red pepper teaspoon ground allspice teaspoon cinnamon teaspoon garlic powder 1 medium onion, sliced cup water Sauce: cup applesauce cup ketchup 2 cups packed brown sugar 6 Tablespoons lemon juice teaspoon salt teaspoon black pepper teaspoon paprika teaspoon garlic salt teaspoon ground cinnamon Remove inner skin from ribs if desired. Mix onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs, coating well. Cut ribs into 4-inch pieces and layer with onions in slow cooker. Pour water over ribs. Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Meanwhile make sauce and refrigerate to blend flavors. Drain and discard liquid from ribs. Pour of sauce over ribs and heat through. Serve remaining sauce with ribs for dipping.
Championship Bean Dip 1 16-oz can refried beans 1 cup picante sauce 1 cup (4 oz) shredded Monterey Jack cheese 1 cup (4 oz) shredded cheddar cheese cup sour cream 3 oz cream cheese, softened 1 Tablespoon chili powder teaspoon ground cumin Combine all ingredients and transfer to slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Cranberry Pork Roast 4-6 Servings 1 2-3 Pound boneless rolled pork loin roast Tsp salt Tsp pepper 1 Can (16 oz) whole-berry cranberry sauce Cup honey 1 Tsp grated orange peel 1/8 Tsp ground cloves 1/8 Tsp ground nutmeg Cut roast in half and place in slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160. Let stand 10 minutes before slicing
Creamy Italian Chicken 4 Servings 4 boneless skinless chicken breast halves 1 envelope Italian salad dressing mix Cup water 1 pckg (8 oz) cream cheese, softened 1 Can cream of chicken soup, undiluted 1 Can (4 oz) mushroom stems and pieces, drained Hot cooked rice or noodles Place the chicken in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.
Hot Fruit Salad oz jar chunky applesauce oz can cherry pie filling oz can pineapple chunks with juice oz can sliced peaches with juice oz can apricot halves with juice oz can mandarin oranges with juice cup brown sugar, packed 1 tsp ground cinnamon Place fruit in crock pot. Stir gently. Mix sugar with cinnamon and sprinkle on top of fruit. Cover and cook on low 3-4 hours. Cover with cobbler topping if desired. Makes 16 servings. Variation: Substitute pineapple, peaches, apricots, and oranges with 2 large cans fruit cocktail.
Mexican Beef and Bean Soup 6 servings NOTES: Dump and go; come home to a delicious hot meal. pound lean ground beef 1 small onion diced 1 or 2 cloves garlic 1 (14.5 ounce) can chicken broth 1 can diced tomatoes 1 (15 ounce) can pinto beans, drained and rinsed 1 tsp chili powder 1 tsp ground cumin tsp oregano Salt and pepper to taste tsp cayenne (optional) In large skillet, brown ground beef with onion and garlic. Combine ground beef and all other ingredients into a crock pot. Cook on low about 6 hours more wont hurt. Serve with cheese quesadillas, broken tortilla chips, shredded cheese, or sour cream. Tip: If you cook and freeze the beef mixture before hand, it takes just five minutes to dump everything in the crock pot and go. Dinner is waiting when you get home.

Nutty Apple Streusel Dessert 6 cups sliced peeled tart apples 1 teaspoons ground cinnamon teaspoon ground allspice teaspoon ground nutmeg cup milk 2 tablespoons butter or margarine, softened cup sugar 2 eggs 1 teaspoon vanilla extract Topping: 1 cup biscuit/baking mix 1/3 cup packed brown sugar 3 tablespoons cold butter or margarine cup sliced almonds In a large bowl, toss apples with cinnamon, allspice, and nutmeg. Place in a greased slow cooker. In a mixing bowl, combine milk, butter, sugar, eggs, vanilla and baking mix; mix well. Spoon over apples. For topping, combine biscuit mix and brown sugar in a bowl; cut into butter until crumbly. Add almonds; sprinkle over apples. Cover and cook on low for 6-7 hours until the apples are tender. Serve with ice cream or whipped cream if desired. Yield 6-8 servings.
Rotisserie Chicken 1 whole fryer or roaster chicken McCormick Rotisserie Chicken Seasoning Tin foil or large onion Make 3 balls of tin foil or cut onion into 3 large slices. Place in bottom of crock pot or roasting pan. Clean chicken, removing gizzard, etc. from inside if necessary. Place on top of tin foil or onions, breast side up. Sprinkle liberally with McCormick seasoning. Cook on low setting 5-6 hours in crock pot, or at 350 degrees in oven for 1 hours or until juices run clear.
Tangy Pork Chops 4 servings NOTES: Delicious, easy way to prepare pork chops in the crock pot. Smells sooo good when you get home. 4 boneless pork chops, thick Salt and pepper 2 medium onions, chopped 2 celery stalks, chopped 1 large green pepper, sliced 1 can (14.5 ounce) stewed or diced tomatoes Sauce: cup ketchup 2 Tbsp cider vinegar 2 Tbsp brown sugar 2 Tbsp Worcestershire sauce 1 Tbsp lemon juice 1 tsp beef bouillon granules Place pork chops in slow cooker, sprinkle with salt and pepper if desired. Top with onions, celery, green pepper and tomatoes. Combine sauce ingredients in a separate bowl and blend. Pour over vegetables and pork. Cover and cook on low for 5-6 hours. Serve over hot cooked rice if desired.
Peking Pork Chops 6 servings NOTES: An asian twist on barbeque pork 6 thick cut pork chops (1 inch) Cup brown sugar Cup ketchup 1 clove garlic, crushed 2 tsp ground ginger cup teriyaki sauce (any variety) Salt and pepper to taste Trim excess fat from pork chops and place in slow cooker. Mix remaining ingredients in a small bowl and pour over meat. Cover, and cook on low 4 to 6 hours or until tender. Shred pork just before serving. Serve over rice and garnish with sliced green onions and sesame seeds.
Chocolate Dessert Fondue NOTE: This recipe is for a small (mini) crockpot 1 tsp butter or margarine 6 1-ounce chocolate bars, broken 1 Cup miniature marshmallows 2 Tbsp milk 1/3 Cup whipping cream Rub stoneware with butter. Place candy bars, marshmallows and milk in the crock pot. Cover and heat, stirring every 15 minutes until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes. Serve with bitesized pieces of pound cake, marshmallows, or fruit.

No Fuss Potato Soup 6 servings 6 Cups cubed peeled potatoes 5 Cups water 2 Cups chopped onion Cup chopped celery Cup sliced carrots Cup butter 4 tsp chicken bouillon granules 2 tsp salt tsp pepper 1 Can (12 oz) evaporated milk 3 Tbsp chopped fresh parsley (option or use dried) Snipped chives (optional) Crumbles cooked bacon (optional) In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender (reduce cooking time if using frozen vegetables). Add milk and parsley, mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives and bacon if desired.
Dees Roast Pork for Tacos 6 servings 4 pounds pork shoulder roast 2 (4 ounce) cans diced green chilies, drained (opt.) Cup chili powder 1 tsp dried oregano 1 tsp taco seasoning 2 tsp minced garlic in olive oil 1 tsp salt, or to taste In a small bowl mix together chili powder, oregano, taco seasoning, garlic, and salt. Rub onto meat. Place meat in slow cooker and cook on low 6-8 hours. Shred meat when fork tender. Correct seasonings. Note: You can also use this same recipe in the oven. Wrap pork in tin foil and place in shallow pan. Cook in the oven on 300 degrees for 3 to 4 hours.

The Mom Squad Recipe Book Vol. 2

Hearty Split Pea Soup

1 lb. pkg. dried split peas 2 cups fully cooked lean ham diced 1 cup diced carrots 1 med. onion chopped 2 cloves garlic, minced 2 bay leaves 1 tsp. salt tsp. pepper 5 cups boiling water 1 cup hot milk
Layer first 9 ingredients in order. Cook on high 4-5 hours stir in milk

Creamy Cooker Chicken

1 envelope dry onion soup mix 2 cups sour cream 10 2/3 oz. can cram of mushroom soup 6 boneless skinless chicken breast halves
Place all in slow cooker cook for 8 hours on low. Serve over rice or noodles

Kielbasa & Veggies

1 kielbasa/sausage link 1 bag frozen green beans 1 small onion 6-10 small potatoes (white or red w/skin) 1 Tb. oregano 1tsp. pepper 1Tb. crushed garlic 1 cup water
Cut kielbasa and potatoes into bite size, put everything in crock-pot. Cook on low 4-6 hours. OPTIONS: frozen broccoli, frozen peas, minus onion, but use powder or dry.

The Lighter Queso Dip

1 large block Velveeta light 1 jar (15oz.) salsa 1 can Turkey no bean chili
Cube cheese into pot, pour salsa and chili into pot, heat to melting, serve with chips, veggies etc. TIP: Use Velveeta generic does not melt well.

Crock Pot Turkey Breast

2-3 lb. thawed turkey breast (I usually buy larger breast so either double or triple below ingredients) 2 Tb. butter cup veggie garden cream cheese 1 Tb. soy sauce 1Tb. parsley tsp. each: basil, sage, thyme tsp. each: pepper and garlic powder
Brush above ingredients on turkey and put in crock-pot. Cook on low for 10-12 hours or on high for 4-5 hours.

Pasta E Fagioli

1 lb. ground beef 1 sm. onion diced 3 stalks celery chopped 1 lg. carrot julienned 2 cloves garlic minced 2 14.5 oz. can diced tomatoes oz. can red kidney beans w/ liquid oz. can northern beans w/ liquid 1- 15oz. can tomato sauce oz. can V8 juice 1 Tb. white vinegar 1 tsp. salt 1 tsp. oregano 1 tsp. basil tsp. pepper tsp. thyme lb. ditali pasta
Brown ground beef, drain off fat, add onion, carrot, celery, garlic simmer 10 min. Add all ingredients EXCEPT PASTA to crock-pot, cook on low for 1 hour. Cook pasta, drain, add to crock-pot, cook for 5-10 minutes and serve.
Carrie's Yummy Potato Chowder
3 med. carrots, peeled and sliced 2 ribs celery, sliced 1/3 c. chopped onion 4c. diced gold potatoes 4 c. diced redskin potatoes 3 cans (14 oz each) chicken broth 1 can condensed cream of chicken soup 3 cups cubed ham t. pepper 8 oz. cream cheese, softened in microwave
Garnish: lb. bacon cooked and crumbled, snipped chives. In slow cooker, combine all ingredients except cream cheese and garnish. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese. Cook and stir until well blended. Garnish with bacon and chives. Yield: 12 servings.

Buffalo Chicken Dip

6-7 chicken breast boiled and shredded 2 8oz. cream cheese 1 c. ranch dressing cup Franks Red Hot 8 oz. shredded cheese
Melt in skillet all but chicken. Stir in chicken. Put in 9 x 13 pan, sprinkle cheese on top and bake for 15 min. at 350 degrees Serve with tortilla chips or celery
Crock Pot Mac & Cheese
16 oz. package macaroni, cooked and drained 1 tsp. salad oil 13 oz. can evaporated milk 1 cups milk 1 tsp. salt 3 cups shredded sharp cheddar cheese cup melted butter
Lightly grease crock-pot, toss macaroni in salad oil, add all remaining ingredients and stir. Cover and cook on low for 3-4 hours, stirring occasionally.

White Chicken Chili

48 oz. jar Randall's Northern Beans 16 oz. jar salsa (medium or hot Chi Chi's) 8 oz. Monterey jack cheese 2 tsp. cumin lbs. cooked chicken
Cook 6-8 hours in crock-pot.

Beef Barley Soup

1 lb. ground beef brown and drained 1 medium onion chopped 3 -14 oz. cans beef consomm 28 oz. can diced or crushed tomatoes 3 carrots, sliced 3 celery ribs sliced cup barley 1 bay leaf 1 tsp. dried thyme 1 Tb. parsley tsp. pepper

Apple Butter Pork Loin

2 (1 lb.) pork tenderloins seasoning salt to taste 2 c. apple juice cup apple butter c. brown sugar 2 Tb. water tsp. ground cinnamon tsp. ground cloves
Preheat oven to 350, season pork tenderloins with seasoning salt, and place them in a 9x 13 inch baking dish or small roasting pan or use crock-pot. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour. While pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork and spread the mixture over them. Cover and return to the oven or crock-pot for 2 hours or until fork tender.

Chicken Tortilla Soup

4 chicken breast halves uncooked and whole (DO NOT CUT UP) oz. cans black beans undrained 2 15oz. cans Mexican stewed tomatoes 1 c. salsa 1 4oz. can chopped green chili 1 14oz. can tomato sauce
Combine chicken breast with the rest of the ingredients in crock-pot. Cook on low 8 hours. Just prior to serving, remove chicken and shred. Put chicken back in and mix. Serve with tortilla chips, sour cream and grated cheese. **Add extra chicken breast. When shredding chicken save some for enchiladas, chicken tacos, salads, etc. It has GREAT flavor and can be frozen. Perfect for another meal or several throughout the week.

Berry Cobbler

1 cup all-purpose flour cup sugar 1 tsp. baking powder tsp. salt tsp. ground cinnamon tsp. ground nutmeg 2 slightly beaten eggs 3 TB. cooking oil 2 TB. milk 6 cups fresh or 2-16 oz. pkgs. frozen unsweetened berries 1 cup sugar 1 cup water 3 TB quick-cooking tapioca
Topping: Vanilla ice cream, whipped cram, half-and-half or light cream (optional) In a medium bowl stir together the first 6 ingredients. In a small bowl combine the eggs, oil and milk. Add the egg mixture; stir just until combined. Set aside. In a large saucepan combine all berries, the 1-cup sugar, water and tapioca. Bring to boil. Transfer hot fruit mixture to a 3 or 4 quart slow cooker. Immediately spoon batter over top of fruit mixture. Cover and cook on high setting for 1 to 2 hours or until a wooden toothpick inserted into center of cake comes out clean. Remove liner from cooker if possible, or turn off. Let stand uncovered about an hour to cool slightly before serving. To serve, spoon warm cobbler into dessert dishes and top with ice cream or whipped cream if desired.

All-American Snack

3 cups thin pretzel sticks 4 cups Wheat Chex 4 cups Cheerios 12oz. can salted peanuts cup melted butter or margarine 1tsp. garlic powder 1tsp. celery salt tsp. seasoned salt 2 TB. grated Parmesan cheese
Combine pretzels, cereal and peanuts in large bowl. Melt butter. Stir in garlic powder, celery salt, seasoned salt, and Parmesan cheese. Pour over pretzels and cereal. Toss until well mixed. Pour into large slow cooker. Cover. Cook on low 2 hours, stirring every 30 minutes. Remove lid and cook another 30 minutes on low. Serve warm or at room temp. Store in tightly covered container.

Chili Nuts

cups melted butter 2 12oz. cans cocktail peanuts 5/8oz. chili seasoning mix
Pour butter over nuts in slow cooker. Sprinkle in dry chili mix. Toss together. Cover. Heat on low 2 to 2 hours. Turn to high. Remove lid and cook 10-15 minutes more.

Slow-Cooker Tapioca

2 quarts milk 1 cup small pearl tapioca 1 to 1 cups sugar 4 eggs beaten 1tsp. vanilla
Combine milk, tapioca, and sugar in slow cooker. Cook on high 3 hours. Mix together eggs, vanilla and a little hot milk from slow cooker. Add to slow cooker. Cook on high 20 minutes more. Chill. Serve with whipped cream or fruit.

Devil's Food Pudding

cup sugar 2 TB. shortening 1 egg 1 1oz. square unsweetened chocolate, melted and cooled 1 cups all-purpose flour tsp. salt 1 tsp. baking soda cup buttermilk tsp. vanilla Ice Cream
Cream sugar and shortening. Add egg; mix well. Beat in chocolate. Stir together flour, soda, and salt. Add to creamed mixture alternately with buttermilk and vanilla; beat well. Divide into two well-greased 16oz. vegetable cans. Cover tightly with foil. Place in crock-pot. Pour cup warm water around cans. Cover, cook on high for 1 12/ hours. Remove cans from cooker; cool 10 minutes, unmold. Serve warm with ice cream.

Chunky Applesauce

8 apples, peeled, cored and cut into chunks or slices (6 cups) 1tsp. cinnamon cup water - 1 cup sugar OR cinnamon red hot candies
Combine all ingredients in slow cooker. Cook on low 8-10 hours or high 3-4 hours.