Easy Slow Cooker Ideas

Slow Cooker

Slow cooking for fast family meals

I am the mother to an extremely sassy toddler. I also work full-time. So like many working moms, I have developed a series of routines that help me balance both sides of my life. One of which is the after-work-dinnertime-routine. It goes like this: Every day, I leave the office and pick up my daughter from the babysitter’s house. We then drive home, let the dog out to go potty and make dinner. I say that “we” make dinner because this particular 17-month-old girl wants to be held for the first 30-ish minutes that we spend at home, after spending the day away from mommy. Of course, I don’t mind this at all. She keeps my arms tone. Plus, I missed her too. It makes me feel great, and I know that her desire to hang with (or on) mom won’t last forever. However, this particular ritual also poses as a challenge because by the time we get home, it’s time to eat. She’s hungry, and she’s not at all shy about letting me know.

The desire to be held during dinner preparation has cut my evening use of the oven and stove out almost completely. I have to distract her and then quickly cook, if I want to cook in the traditional sense. These days, I have to find creative ways to prepare healthy meals that she won’t immediately throw on the floor. The microwave is in use more and more now, and I have a renewed appreciation for my slow cooker. To be honest, the relationship that I have with my crock pot has never been better, and I use it to prepare a meal at least once a week. YOU CAN COOK ALMOST ANYTHING IN THAT MIRACULOUS LITTLE BUCKET. Who knew?

Now, I am a countertop cook. By adding one step to my morning routine, I’ve simplified the dinnertime one. Instead of trying to prepare food in a hurry when we get home, I put our meals together in the morning before anyone else in the house wakes up. They cook slowly throughout the day, so when we get home there’s no need to try and figure out what’s for dinner and then literally juggle dinner preparation and a child in a timely fashion. Dinner is already done!

Here’s another awesome thing that I’ve discovered about my slow cooker. It makes really soft food — soft food that’s ideal for a kid with 5 ½ teeth. Plus, dishes like stews and soups provide a nice opportunity to work new vegetables into the mealtime mix and introduce new flavors. Well, you get the idea. Slow cooking good. Hurried cooking bad.

Here are a few easy, family-approved recipes that will get you started on the road to slow cooking.

  • Huevos Rancheros Casserole - Put the Olé in Casserole with this slow-cooker spin on a classic egg favorite. A satisfying dish for breakfast, brunch, lunch and dinner.
  • Turkey and Kale Meatballs - Introduce your family to a new green (and superfood) through meatballs. Sheer, diabolical, dinnertime genius.
  • Sweet and Savory Butternut Squash Soup – Adding pear to this soup provides just enough sweet to encourage trial by toddlers and grown-ups alike.
Tell us about your favorite slow cooker recipe and you could WIN a Designed to Nourish™ Food Storage Pods & Stackable Freezer Tray!***GIVEAWAY IS NOW CLOSED *** Leave your comment below to be entered for a chance to be one of FIVE winners randomly selected from all comments (U.S. residents only). Check back on Tuesday, December 20th when we will post the winners!
Here are the WINNERS: Christy, Sherri Taylor, Jennifer S., Melanie C., and Marta . If you are one of the winners you will be contacted by e-mail. Thanks to everyone for commenting!
Sherri Taylor says:

Mine is beef or even a pork roast cooked until very tender then add quartered potatoes, onions, and carrots along with Mortons’ Natures Seasoning to taste ! You can make a gravy when it is done if desired!

Christy says:

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired

Jennifer S. says:

Our favorite “recipe” is a pretty simple & versatile chili.
Homemade chicken/veggie stock (enough to cover everything)
Fresh beans (pinto, black eyed peas, lady cream peas, whatever’s handy)
Random assortment of veggies (whatever needs to be eaten soon, including leftovers that have been in the fridge for a couple days, even if there’s only 1 serving left)
A can of diced tomatoes
Meat (shredded chicken, ground beef, sliced pork chop, again, whatever’s handy & needs to be eaten soon)
Season to taste (usually just garlic salt & pepper since my son doesn’t like anything spicy)

We make this every other week or so to clear leftovers out of the fridge.

Melanie C says:

Crock Pot Mac n Cheese

Ingredients
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

 Marta says:

Marvelous Crock Pot Mac & Cheese
Ingredients:

•1 1/2 cups macaroni (your choice of pasta)
•1 cup mild cheddar cheese, shredded
•1 cup medium cheddar cheese, shredded
•1 cup Velveeta cheese, shredded
•1/2 cup cottage cheese
•8 ounces of evaporated milk
•12 ounces of 1% or 2% milk
•6 ounces of butter (melted)
•1 teaspoon sea salt
•1 teaspoon black pepper (optional)

Directions:
In separate bowl, mix and stir macaroni with melted butter.
Also mix together 3 cups of shredded cheese (excluding cottage cheese) in its own bowl.
Grease slow cooker with non-stick spray. Add mac and all other ingredients to crockpot (excluding 1 cup worth of mixed shredded cheese).
Stir ingredients and then add the last cup of mixed shredded cheese to top of mac.
Cook 6 to 7 hours on low. Do not stir while cooking.

 

Share |

153 Responses to Easy Slow Cooker Ideas

  1. Becky Miller says:

    Our family, including both of my kids (ages 5 and almost 20 months, LOVE this meal!

    Brown Sugar and Balsamic Glazed Pork Loin

    Ingredients:
    1 (2 pound) boneless pork tenderloin (or regular pork loin)
    1 teaspoon ground sage
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 clove garlic, crushed
    1/2 cup water

    Glaze
    1/2 cup brown sugar
    1 tablespoon cornstarch
    1/4 cup balsamic vinegar
    1/2 cup water
    2 tablespoons soy sauce

    Directions:
    Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 (I have actually done it for 10 hours and it was perfect) hours.

    About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

    We eat this with salad and sweet potato fries usually. My husband likes to put it on a bun and eat it like pulled pork. It is also really yummy left over!

  2. Becky Miller says:

    This might be the easiest crock pot recipe I have ever made and it is delicious. My 5 year old and almost 20 month old son gobbled this one up too.

    Hawaiian Chicken
    6 chicken breasts, hawaiian style BBQ sauce (I mixed hawaiian marinade and our favorite bar-b-que sauce instead of buying hawaiian style bbq since I couldn’t find it at our grocery store), and a can of crushed pineapple.

    Throw all of it in for 6 hours on low. Can’t get much easier or delicious than that!

  3. Jacqui says:

    Here is my favorite slow cooker recipe, http://justme-jacqui.blogspot.com/2011/02/slow-cooker-meatloaf.html . Can’t wait to use my slow cooker for baby food soon!

  4. arely colin says:

    we love menudo, caldo de res, mexican food

  5. Karil Whetstone says:

    looks cool

  6. carol johnson says:

    good recipes

    • Elena says:

      How much water do you put in your pressure coekor for the pressure cooked root vegetables ? Like halfway up the jar?Should the jar be elevated off the bottom of the coekor?

  7. tara pittman says:

    My favorite is chili

  8. Harold Megargel says:

    love the Doc’s products!

  9. Lisa S says:

    My favorite is http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246.
    I also like making cakes and other easy things in a slow cooker!

  10. Sharon Haas says:

    Frozen turkey legs and thighs are always cheaper after Thanksgiving so we look forward to having this a couple of times in the winter.

    4 thawed turkey legs or thighs in any combo that will fit in your cooker
    1 can of whole berry cranberry sauce
    1 envelope of onion soup mix
    1/2 cup water

    Cook on low all day until meat is done
    then serve with mashed potatoes ( the sauce makes great as is gravey or you can thicken it) or, even faster, pkged stuffing mix.

  11. Cheyenne Jewell says:

    This is a hit every time!
    Enchilada Pie:
    8 Servings Prep: 40 min. Cook: 4 hours
    Ingredients
    1 package (12 ounces) frozen vegetarian meat crumbles (ANGELA’s NOTE: I used 1 lb ground beef)
    1 cup chopped onion
    1/2 cup chopped green pepper (I used one whole green pepper)
    2 teaspoons canola oil
    1 can (16 ounces) kidney beans, rinsed and drained (I didn’t drain)
    1 can (15 ounces) black beans, rinsed and drained (I didn’t drain)
    1 can (10 ounces) diced tomatoes and green chilies, undrained
    1/2 cup water (omitted because I didn’t drain beans)
    1-1/2 teaspoons chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon pepper
    6 whole wheat tortillas (8 inches)
    2 cups (8 ounces) shredded reduced-fat cheddar cheese
    Directions
    Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray.
    In a large saucepan, cook the meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    In prepared slow cooker, layer about 3/4 cup bean mixture, one tortilla and 1/3 cup cheese. Repeat layers five times. Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
    Using foil strips as handles, remove the pie to a platter. Yield: 8 servings.
    Editor’s Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
    Nutrition Facts: 1 piece equals 367 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 818 mg sodium, 41 g carbohydrate, 9 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

  12. Lauran Benes says:

    We love chili in the crock-pot. Even better the day after :)

  13. Mary Baker says:

    Mine is just a nice beef or even a pork roast cooked until very tender then add quartered potatoes, onions, and carrots along with Mortons’ Natures Seasoning to taste! You can make a gravy when it is done if desired! Yummy!

  14. vsri says:

    would love to know more about fun ways to cook my baby’s food

    • Christy Pogorelac says:

      Are you looking for any specific ideas? We’re happy to look into new topics or address baby food questions.

  15. Joanna says:

    I love pulled pork with thai red curry in the slow cooker! I can’t wait until my son is old enough for it! The recipe is on my blog here: http://www.bakespace.com/recipes/detail/Slow%20Cooker%20Japones%20Pulled%20Pork%20with%20Thai%20Red%20Curry/48534/

  16. great site,full of wonderful ideas

  17. Desiree Briggs says:

    This dessert is so good and easy to make and have it ready for when the dishes are done!

    Apple Granola Dessert

    4 Servings Prep: 10 min. Cook: 6 hours

    Ingredients
    4 medium tart apples, peeled and sliced
    2 cups granola cereal with fruit and nuts
    1/4 cup honey
    2 tablespoons butter, melted
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Whipped topping, optional

    Directions
    In a 1-1/2-qt. slow cooker, combine apples and cereal. In a small bowl, combine the honey, butter, cinnamon and nutmeg; pour over apple mixture and mix well. Cover and cook on low for 6-8 hours.

    Serve with whipped topping if desired.

    (originally published in Taste of Home’s Quick Cooking magazine September/October 1999)

  18. Christy says:

    http://crockpot365.blogspot.com/2010/01/enchilada-chicken-chili.html

    Chicken Enchilada Chili

    1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
    1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
    2 chopped celery stalks
    2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
    2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
    1 onion, diced (or 1 tablespoon dried, minced onion flakes)
    1-2 teaspoons chili powder
    1 teaspoon cumin

    The Directions.

    Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

    Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

    Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

  19. priscilla says:

    My recipe is simple! and makes leftovers too!
    One Whole Chicken
    Shake and Bake Topping
    Butter
    Veggies

    Top with Shake and Bake
    Stuff Inside with butter and under chicken arms
    Put veggies around the chicken

    Cook for 4 hours….
    VOILA….done…and yummy!!!

  20. natalia d says:

    We love to eat this Vegetarian Lasagna.Easy to make and everybody loves eat.

  21. Pulled Pork BBQ

    Ingredients

    Pork Loin
    BBQ
    Onion

    Put the pork loin in the crock pot then put frozen diced onions on top. Put about half the bottle of BBQ on top. Let cook on high 4 -5 hours, low 8 -9 hours. About 30 minutes before time is up add the rest of the bbq sauce.

    Once done, take a fork and pull apart. Eat alone or on a bun!

  22. Sara Shay says:

    These are two of our recent favorites I just posted on my blog this week
    Eggnog Hot Chocolate –
    http://yourthrivingfamily.blogspot.com/2011/12/eggnog-hot-chocolate.html
    VERY nourishing stock made in the Crock Pot
    http://yourthrivingfamily.blogspot.com/2011/12/crock-pot-stock.html

  23. Elizabeth keller says:

    We love putting some beef tips in a red wine marinade, then letting it cook all day to get super melt in your mouth. Little brown sugar, than put on top of rice!

  24. Mary D says:

    Orange Chicken. I craved chinese food when I was pregnant so I found myself making it at home. This made it not only easy but didn’t have to get dressed up. I could stay in my sweat pants

  25. Melissa says:

    I know this is probably very generic and easy, but my (now a year old as of 12/7!!!) loves beans. Here is how I make them in our crock pot.

    4 cups cleaned pinto beans
    4 cloves of garlic (whole cloves)
    1/2 and onion (you can chop it up if you’d like, but leaving it whole makes it easy to pick out if someone in your house doesn’t like onion)
    2tbs mild red chile powder or paprika
    salt and pepper to taste
    1 meaty ham bone, good sized chunk of ham, or a small roast

    throw the beans, garlic cloves, onion, chile powder, your meat choice, and salt and pepper into the crock pot. Fill with enough water to cover everything with at least an inch of water on top and let it go. The beans will be nice and soft when they are done.

    We like to top them with some cheese Ü

    • Christy Pogorelac says:

      My daughter loves beans too! It’s one of the only things that she will consistently eat. We’ll have to give your recipe a try! :)

  26. Dee M. says:

    My favorite slow cooker recipe is my own for Pot Roast.

    I buy a 3 pound or larger roast (whichever is on sale). Add 4 beef bouillon cubes to the bottom of the slow cooker. Season both sides of the roast with salt, black pepper, dried minced onion, a sprinkling of crushed red pepper, and two minced garlic cloves.

    If the roast is frozen I pour 1 cup of hot water around the roast being careful not to wash the seasonings off. If the roast is thawed I use 1 cup of cold or room temperature water.

    Cook the roast on high for 6 hours or on low for 10. My roasts always turn out very tender and moist. My family LOVES them!

  27. Chicken Coron Bleu
    1 can cream of mushroom soup mixed w/1 can milk

    2 large chicken breasts cut 1/2 length wise

    4 thin slices of ham, 4 slices swiss cheese

    Slice chicken. Lay in crock pot flat, top w/1 slice cheese and 1 slice ham, fold each chicken breast in half and top w/the cream of mushroom soup and milk.

    Cook 4-5 hours on low. Serve on top of mashed potatoes, pasta or rice.

  28. Erin Lawrence says:

    I just tried a new recipe last night for crock pot mac & cheese and my family loved it! I will definitely be making it again!

    I found it on this blog: http://whiskandaprayer.blogspot.com/2010/08/magazinecookbook-monday-slow-baked-mac.html

  29. Meghan Carr says:

    This is the easiest…

    Four chicken breasts, cover with large jar of salsa, can of corn (drained), 2 cans can of black beans (drained. Cook high 4 hours (or low for 6). Last 30 minutes take out chicken, shred and return to crockpot. Serve with tortillas and cheese and your choice of toppings. Even better the next day for lunch or quick quesadillas. Cheap, yummy and awesome! (Some people even add a brick of cream cheese to creamy it up during the last 30 minutes).

  30. Stephanie S says:

    Pot Roast w/Gravy

    Shoulder Roast
    2 cans cream of mushroom
    1 packet onion soup mix
    1 Tbsp white Vinegar
    2 beef bouillion cubes
    salt and pepper

    Put roast in crock pot. Combine all other ingredients and cover roast. Cook on low for 8-10 hours.

    Add brown gravy mix to liquid in crock pot and pour over sliced roast.

  31. Claudia Haro says:

    I always love cooking beans in my slow cooker as beans takes a long time to cook an low heat for better tasting.
    But I love making the most is FRIJOLES BORRACHOS.
    There is not really a certain portion of how much you add in each ingredient as long as there is more beans.
    First you cook pinto beans, as this may take about 2 hours in the slow cooker, make sure you keep adding in water because the beans soak up alot of water. Once they are expanded, soft, and a brown skin, you can add in the extra ingredients.
    Add in cubes of Cooked ham, pieces Of cooked bacon, (some may like to add in different meat). The best of all, you add a whole can of jalapeños! Make sure the jalapeños are sliced up so the flavor and spicy can be mixed well. Add some chopped up fresh cilantro and salt to taste. (you cAn take off the jalapeños for children to eat) some people even like to add in beer to it, but I haven’t found a good beer, because each one can give a different flavor.

  32. Michelle says:

    Great ideas!!

  33. Megan says:

    We love to slowcook a pot roast, carrots, potatoes, and onions with gravy! Delicious!

  34. Greg says:

    my wife makes the best slow cooker stew

  35. Sabrina says:

    Taco Soup is definitely my fave slow cooker recipe.

  36. Heidi says:

    With 3 kids (Baby on the way) you LIVE out of a slow cooker and I am way overdue for a new one.

    We throw everything in their. But chicken with BBQ sauce is SO easy and good. The chicken falls apart and soaks up the juices…then throw it on a fresh roll…YUM!

  37. Karina says:

    i have this really yummy recipe for slow cooker mac and cheese. it’s the best mac and cheese you’ll ever have

  38. Jennifer Stone says:

    Easy, nutritious, and delicious
    Broccoli Chowder
    5 cups broccoli
    4 med potatoes, boiled
    1 onion, sauteed
    1/2 cup spinach
    4 cups vegetable broth
    1 cup unsweetened almond milk
    1 tbsp rosemary
    1/2 tbsp black pepper
    1/2 tbsp salt
    Combine all ingredients in the crock pot for 4 hours on high. If you have an immersion blender, puree about 1/2 of the soup (if not you can use a food processor like I did).

  39. Kate says:

    We like this recipe a lot:
    BBQ Chicken & Cornbread
    –1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
    –1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
    –1 red onion, diced (optional. I didn’t use this, although I intended to, and am kind of kicking myself for the accidental omission.)
    –1 cup frozen or fresh corn
    –1 bottle of your favorite barbecue sauce (18 oz)
    –1/4 cup hot water

    cornbread topping:

    use a mix and follow the directions on the box (minus the oil or butter)

    The Directions.

    I used a 4 qt round crockpot for this—it was the perfect size.

    Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

    In a separate bowl, mix together the cornbread topping. Spread the topping on to the chicken mixture.

    Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

  40. Ashley Speidel says:

    We love our chili day Tuesdays! Every Tuesday I make chili in our crock pot per my husbands request!

  41. Kathleen e says:

    My favorite recipe is pot roast-beef roast (any cut), a can of cream of mushroom soup, an envelope of onion soup mix. Put all ingredients in slow cooker and cook on low for 6 hours-yum!

  42. nate says:

    Love slow cooked meals

  43. Sulauren Wilson says:

    I love making roasts in the crockpot. Meat, veggies, meal leftovers for days!

  44. Jodie Arnold says:

    This one is so easy! I serve it in whole-wheat tortillas with fat-free sour cream and cheese spread on top.

    Ingredients:
    3 frozen chicken breasts
    1 jar salsa (any variety)
    1 can no-salt added chopped tomatoes
    1 package taco seasoning (I love the all-natural one from Target)
    1 can black beans, drained
    1 can no-salt added corn, drained

    Directions:
    Add all ingredients to the crockpot and cook on low for 6-8 hours. Make sure the chicken breasts are completely covered with the other ingredients. Add a little water if necessary.

    When getting ready to serve, shred the chicken with a fork.

  45. MARTA says:

    Marvelous Crock Pot Mac & Cheese
    Ingredients:

    •1 1/2 cups macaroni (your choice of pasta)
    •1 cup mild cheddar cheese, shredded
    •1 cup medium cheddar cheese, shredded
    •1 cup Velveeta cheese, shredded
    •1/2 cup cottage cheese
    •8 ounces of evaporated milk
    •12 ounces of 1% or 2% milk
    •6 ounces of butter (melted)
    •1 teaspoon sea salt
    •1 teaspoon black pepper (optional)
    Directions:

    In separate bowl, mix and stir macaroni with melted butter.

    Also mix together 3 cups of shredded cheese (excluding cottage cheese) in its own bowl.

    Grease slow cooker with non-stick spray. Add mac and all other ingredients to crockpot (excluding 1 cup worth of mixed shredded cheese).

    Stir ingredients and then add the last cup of mixed shredded cheese to top of mac.

    Cook 6 to 7 hours on low. Do not stir while cooking.

  46. Angela Barrett says:

    Asian Beef and Vegetables

    2-4 thin cut steaks
    8 red potatoes cut in half
    Bag of frozen vegetables (my kids like california blend)
    Soy Sauce

    *Place steaks in and pour 1/2 cup of soy sauce. .
    *throw in red potatoes whole or cut and bag(or 2) of frozen vegetables.
    *Let cook on low all day

    Serve over white rice and enjoy!!
    My girls 5 and 2 as well as my husband really enjoy this recipe!! I do too and it is so easy. For baby we place all ingredients in our “magic bullet” and puree it. She (6mths) chows it down too!

  47. Kristin says:

    Thanks. Got some ideas for dinner

  48. Kristen Garvey says:

    A quick recipe that requires little preparation and no measuring!

    You need:
    pork loin
    Lawry’s seasoning salt

    Prepare the pork loin by cutting off as much fat as possible, and cut into large chunks. Coat with Lawry’s seasoning salt, and place into crock pot. Cover with water and put on low for 8 hours.

    I make two different meals with this – if you want to do something like a pork stew, you can cook potatoes, carrots, and any other vegetable with the pork loin. Just drain any excess fat when complete. Or make BBQ pulled pork – drain most of the water when finished cooking. Remove the pork from the crock pot and pull apart with two forks. Place back into the water and add barbecue sauce. Both meals are delicious and easy!

  49. Leigh says:

    chicken stock

  50. Maya says:

    I Just saw this recipe, tried it and it was so good!

    Pork Tinga:

    Throw pork tenderloins and mexican chorizo in the slow cooker to cook until a little brown.
    In large bowl combine one sliced onion, a jar of tomatoes, mexican oregano, 1 chipotle pepper sliced with no seeds, 4 red potatoes cubed and salt and pepper to taste.
    Turn on slow cooker and let it cook.
    Serve it in tacos..Yum!

  51. Jennifer S says:

    I put in 2 boneless turkey breasts, 1 box chicken stock, and 2 tablespoons soy sauce. Cook on High for 2 hours, then Low for 6. Delicious shredded turkey!

  52. Allison brown says:

    White chicken chili- none for baby yet, though

  53. Autumn Goldin says:

    Easy, easy Shredded buffalo chicken recipe:
    1 – 12oz bottle of hot sauce
    1 – ranch dressing packet (dry mix)
    4 chicken breasts
    6 hours on low and then shred and serve on hawaiian rolls with a pickle…yum!

  54. Caissa B says:

    I place one London Broil in crock pot along with diced potatoes, carrots and one can of French Onion Soup. I add water as needed and cook for 7-8 hours on low heat. When it’s done, you can take a big spoon and the meat will just fall away into pieces ;)

  55. Jessica Miller says:

    We love ribs in the slow cooker!

  56. Angela says:

    We love making lasagna in the slow cooker. Just take your favorite lasagna recipie with a little extra sauce and water and it will be delicious by dinnertime.

  57. Mia Everette says:

    We like creamy chicken and noodles in tghe slow cooker. Love the set it and forget idea, and dinners ready when we get home. I use chicken tenders so there are no bones to contend with, and because they break down into smaller bite sized pieces, perfect for little fingers. The veggies are frozen, and we like the mixed vegggie blend, we toss in some extra corn (our favorite), and cream of chicken, and just a bit of water to make sure everything stays moist. When we get home for the evening, I drop in the noodles while we divest ourselves of bookbags and work, set the table and get cleaned up for dinner. Pair it with some warm rolls, and maybe a salad if we feel up to it, and dinners on the table in no time at all!

  58. Heather says:

    Perfect for fall and winter days! love to cozy up to some beef stew on Sunday evenings! :) enjoy!! ~ Heather

    French Country Beef Stew
    [from eatingwell.com]

    8 servings, 3/4 cup each

    Active Time: 35 minutes

    Total Time: 6 1/2-7 1/2 hours

    Ingredients

    * 2 teaspoons extra-virgin olive oil
    * 4 slices turkey bacon, coarsely chopped
    * 1 1/2 cups finely chopped onion, (2 medium)
    * 1 1/2 cups diced carrots, (2 medium)
    * 1/2 cup diced celery, (1 stalk)
    * 3 cups reduced-sodium beef broth
    * 2 cups dry red wine, such as Merlot or Zinfandel
    * 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
    * 2 bay leaves
    * 2 2 1/2-inch-long strips orange zest
    * 3 1/2-3 3/4 pounds sliced beef shank, trimmed
    * Freshly ground pepper, to taste
    * 1/2 cup chopped watercress, or parsley

    Preparation

    1. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.
    2. Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.
    3. Preheat oven to 350°F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.
    4. Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley). Baked Beef Stew variation: Total: 4 1/4 hours Preheat oven to 350°F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes

  59. Conchita Newman says:

    Vegetarian Baked Beans! Sweet, delicious and packed with protein.

  60. Shanna W says:

    Bean, Pasta, and Ham Stew

    Ingred:
    -one chopped bell pepper
    -minced onion and garlic
    -1T olive oil
    -one can (15oz) each: black beans, kidney beans, great northern beans
    -one can (15oz) fire roasted diced tomatoes
    -two cups whole wheat pasta
    -half cup chicken broth
    -two cups vegetable juice
    -basil, oregano, cumin

    1. Pour broth and vegetable juice into slow cooker.
    2. Add drained beans and undrained tomatoes.
    3. Set to low, meanwhile in small skillet add chopped bell pepper, garlic, and onion to olive oil and saute to desired tenderness. Add to slow cooker.
    4. Add pasta, stir all ingredients well. Continue to cook, on low until pasta reaches desired tenderness (about 4 hours).
    5. Serve with dinner rolls or breadsticks. Enjoy!

  61. kori gillen says:

    Our favorite slow cooker recipe is easy.
    taco soup
    1 1/2 lb cooked hamburger, 1 can red kidney beans, 1 can black beans, 1 can garbonzo beans, 1 can pinto beans, 1 can tomato soup, 1 can enchilada sauce and 1 pkg taco seasoning.
    combine all ingredients and cook on low for about an hour. serve with shredded cheese on top.

  62. Laila Boucher says:

    Sunday Pot Roast and next day French Dip sandwiches.

    Sunday Pot Roast:

    1 Chuck Roast
    Kosher salt and black pepper.
    1 packet McCormick Au Jus
    Gravy Master
    Carrots
    Potatoes -cubed
    1/2 an onion (optional for picky eaters)
    1/2 cup of water

    Generously season roast with kosher salt and pepper and place in crock pot. Pour packet of au jus over roast. Add 1/2 cup of water around the roast. Pour Gravy Master in with water until water turns the color of the Gravy Master: around 2-3 tbsp. Cook on low for 8 hours(same day) or up to 14 hours (night before). Roast comes out the most tender when you start cooking it the night before. Add potatoes and carrots 4 hours before end of cook time.

    Save the liquid the roast was cooking in for dipping your french dip sandwich.

    Next Day French Dip:

    1 loaf of french bread
    shredded roast from night before
    liquid from roast
    cheese of your choice

    *You can add Tabasco or a hot sauce of your choice to the shredded meat to give it a kick!

    Assemble sandwich. Cook in 350 degree oven until bread is crispy, cheese is melted, and meat is hot. While sandwich is cooking, heat up the roast liquid. Enjoy!

  63. Eva says:

    Moving away from Memphis, my husband craves bbq all the time, but we can’t find any in Wisconsin. I’ve started making it in my slow cooker, but instead of pork, I use chicken to reduce the fat. I usually buy a bag of froen breasts and just throw them in the cooker on low with a bottle of bbq sauce. Our options are limited, since the baby is allergic to milk, but I can usually spruce up any bbq sauce with some sauteed onions, some brown sugar, some hot sauce, whatever we feel like that day. It cooks for about 6-8 hours on low and the chicken starts to shred nicely just from stirring. It’s not quite Memphis bbq, but it’s definitely delicious :)

  64. Amanda Patton says:

    we love potroast in our crock pot. Just put a pot roast in there and cover it with cut carrots and potatoes add a little chopped onion and 1/2 cup water. Put the crockpot on low and walk away. Another of our favorites is BBQ chicken. We put 4 chicken breasts in the crockpot and pour BBQ sauce over it. Put the crockpot on low and let it cook. Shred the chicken at the end of the time and add cheese and a bun!

  65. Hortencia Rivera says:

    There’s alot of great recipies here.

  66. Shelly says:

    we (including my one year old) love to make veggie chili. When i start to make it she goes nuts and begs for it “right now” even though she has to wait.

  67. sherri taylor says:

    Mine is beef or even a pork roast cooked until very tender then add quartered potatoes, onions, and carrots along with Mortons’ Natures Seasoning to taste ! You can make a gravy when it is done if desired!

  68. Beth Elder says:

    have never tried slow cooker – getting one for christmas

  69. Rebecca Gummerson says:

    Salsa Chicken
    1 lb thawed chicken breast
    1 can cream of mushroom soup (cream of chicken or celery also works)
    1 cup salsa
    1/2 packet of taco seasoning mix

    Combine all ingredients, cook on low for 6-8 hours. Shred chicken and serve with rice or on a torialla with sour cream and shredded cheese.

  70. Elissa Pugh says:

    It’s nothing fancy, but using the slow cooker is my favorite way to make a whole bunch of beans!

  71. Katie Klein says:

    Love beef stew. Throw in some cubed beef, carrots, onion, potato, italian seasonings ,water and a can of tomato soup. 8 hours later delish!

  72. Elliott E. Fisher says:

    I prepare corned beef in the crock pot as I like my beef to be fall off the fork soft!

  73. Candy N. says:

    my favorite is also one of the easiest. pork butt, sea salt, liquid smoke. cook til done and shred. yum!

  74. Jennifer Halbrooks says:

    This is quite possibly the easiest slow cooker recipe ever…

    2 cans of Hormel stew beef
    4 cans of sliced potatoes
    1 packet of brown gravy mix

    Mix them all together and heat thoroughly. Done!

  75. Frida F says:

    My favorite is chili

    1 pound ground beef
    3/4 cup diced onion
    3/4 cup diced celery
    3/4 cup diced green bell pepper
    2 cloves garlic, minced
    2 (10.75 ounce) cans tomato puree
    1 (15 ounce) can kidney beans with liquid
    1 (15 ounce) can kidney beans, drained
    1 (15 ounce) can cannellini beans with liquid
    1/2 tablespoon chili powder
    1/2 teaspoon dried parsley
    1 teaspoon salt
    3/4 teaspoon dried basil
    3/4 teaspoon dried oregano
    1/4 teaspoon ground black pepper
    1/8 teaspoon hot pepper sauce

  76. Alida Rodriguez says:

    My Favorite slow cooker meal is just a whole chicken with onions, garlic, cabbage, carrots celery cooked for 5 hours pored over noodles. :-) Thanks

  77. Sara says:

    My favorite slow cooker recipe is pulled chicken sandwich. You just take some boiled chicken and pull it apart with a fork after it has cooled down. Then you put it in a slow cooker. Next you get a big can of cream of chicken soup and add it to the cooker with the chicken. Turn it on low and in a few hours, it will be ready. Serve it on your choice of bun.

  78. Amanda Rollinger says:

    My favorite, and (i think) my husbands favorite is BBQ pulled pork! So good by itself or on a bun!! :D

    http://allrecipes.com/recipe/slow-cooker-pulled-pork/

  79. Natalie S says:

    We really love slow cooker lasagna and chilli!

  80. chana says:

    i make turkey roast with potatoes

  81. Vegan Chili

    1 15 ounce can of garbanzo beans, rinsed and drained

    1 15 oz can of red kidney eans, rinsed and drained

    2 14 1/2 oz cans of diced tomatoes

    1 8 oz can of tomato sauce

    1 large onion finely chopped

    1 package of Lightlife or Boca veggie crumbles

    2 cloves garlic, minced

    3 teaspoons chili powder

    1/2 teaspoon dried oregano crushed

    1/8 of a teaspoon dried red pepper crushed (optional)

    Place all ingredients in a slow cooker. cover cook on high heat setting for 2-4 hours depending on your slow cooker.

  82. jeanny pashia says:

    i love to throw some rice and beans with some sort of sausage in right before i head out for a few hours of fun then come back home and dinner is served!

  83. Noelle V says:

    My kids will only eat soup if I make it myself. My crockpot is my best friend when it comes to soup.

  84. Shea Balentine says:

    One of the things we make a couple of times a year is crock pot bbq. I bring out 2 crock pots, in one I put a couple of venison roasts and in the other, a couple of beef roasts. Season them with spices and dales and allow them to cook at least 8-10 hours. Mix in another bowl a mixture of orange marmalade, bbq sauce, vinegar, and spices. Pull meat apart, mix together, and put back in crock pot. Put sauce over, mix well, and allow to cook for another hour on low. Makes an awesome bbq mixture. I make baked potatoes and put this on top with some shredded cheese. Very awesome and there’s always plenty extra to package out and put in the freezer for quick meals!

  85. Abbi says:

    I put together a taco pie: a layer of kidney beans, a layer of corn, a layer of salsa, a layer of taco meat, a layer of colby jack cheese, then top it with unbaked cornbread dough. Eight hours on low should do it.

    I love this recipe!

  86. Shari says:

    I love, love, love using the slow cooker! It makes cooking so convenient. We have several favorites from pot roast, to beef vegetable soup to venison w/mushroom gravy and rice. I have even made a delicious butter garlic tilapia in the slow cooker. Here is the pot roast recipe:

    Ingredients
    1 onion, sliced
    1/4 cup all-purpose flour
    1 (2 1/2 pound) boneless beef chuck roast
    1 pinch salt and ground black pepper to taste
    1 (1.2 ounce) package dry beef gravy mix
    1 (1 ounce) package ranch dressing mix
    1 (.7 ounce) package dry Italian-style salad dressing mix
    1/2 cup water, or as needed
    5 whole peeled carrots (optional)
    **I also add potatoes – red work best.

    Directions
    1. Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
    2. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
    3. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

  87. Anna says:

    http://allrecipes.com/Recipe/awesome-slow-cooker-pot-roast/detail.aspx

    POT ROAST!!!!! We eat this with a crusty sourdough bread. It’s almost like a stew… delicious!

  88. Masooma says:

    We love this recipe from the food network. It’s a favorite of both my son and my hubby:

    Ingredients
    1 pound green split peas
    10 cups reduced-sodium chicken broth
    1/2 pound diced chorizo or andouille sausage (we substitue mushrooms for the sausage and it’s just delicious)
    1 1/2 cups diced carrot
    1 cup diced shallot
    1 cup diced celery
    2 cloves garlic, minced
    2 bay leaves

    Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.

    Salt and freshly ground black pepper

  89. Jennifer says:

    My family tried this one & loved it!

    Chicken Spaghetti

    1 lb diced cooked chicken breast
    1 tbsp Italian Seasoning
    1 can cream of mushroom soup
    1 can cream of chicken soup
    14 oz chicken broth
    1 1/2 tsp poultry seasoning
    1 box whole wheat spaghetti – UNCOOKED
    shredded cheese of your choice in the amount you would like

    Mix the soups, broth, italian seasoning and poultry seasoning together & pour half the soup mixture in the pot. Top with half the chicken and all of the uncooked pasta. Top with half the amount of desired cheese, and add remaining soup mix & chicken, then top with remaining cheese.

    Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Average cooking time is 2 hours.

    The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir.

  90. Amanda Williams says:

    I like to cook ribs in my slow cooker. Pour a can of beer over the ribs let them cook for about 6hrs. And then pour your favorite bbq sauce mixed with some honey over them! Yummy!

  91. Stephanie Tiller says:

    Start with Frozen chicken breasts, add cream of mushroom soup and chicken broth and a can of mushrooms and you have a great dinner with lots of sauce to serve over noodles or rice.

  92. Jenni says:

    My fav right now has been for making chicken. You just pour seasoning over a whole chicken and turn on. Creates its own juice and a really tender chicken. You can occasionally pull the liquid up and run over the top. Best part is afterwards you add water and let the juices stay there for a few hours and then you have chicken broth for further cooking. So a great tender chicken and chicken broth with leftovers. =)

  93. Trev says:

    I like stew. Throwing fresh veggies from our garden into the pot and some meat and water, maybe some broth. Lots of seasoning. Leave overnight on low and I have a yummy stew in the morning to take to work. And leftovers for the week.

  94. Jennifer S. says:

    Our favorite “recipe” is a pretty simple & versatile chili.
    Homemade chicken/veggie stock (enough to cover everything)
    Fresh beans (pinto, black eyed peas, lady cream peas, whatever’s handy)
    Random assortment of veggies (whatever needs to be eaten soon, including leftovers that have been in the fridge for a couple days, even if there’s only 1 serving left)
    A can of diced tomatoes
    Meat (shredded chicken, ground beef, sliced pork chop, again, whatever’s handy & needs to be eaten soon)
    Season to taste (usually just garlic salt & pepper since my son doesn’t like anything spicy)

    We make this every other week or so to clear leftovers out of the fridge.

  95. Ann S says:

    This one is too easy.., potatoes on the bottom cut up in chunks, chicken breast on top, covered by baby carrots. We use one can of chicken broth and water to suit. The kids love the baby carrots and the potatoes gather all the natural flavors.

  96. Melinda Cassel says:

    http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204

    We loved this recipe. It’s so easy, and you can spice it up if you like. We used it to make tacos, but you can do so many other things with it.

  97. Florence Mims says:

    Camp Stew Recipe (easy and yummy!)

    •1 1/2 pounds ground beef
    •1/2 cup chopped onion
    •1 cup barbecue sauce
    •1 can stewed tomatoes
    •1 can whole kernel corn, drained, or about 1 1/2 cups frozen corn kernels
    •2 cans potatoes, drained and cubed
    Preparation:
    Brown ground beef with onions until no longer pink and onion is tender; drain and mix with barbecue sauce. Combine meat mixture with remaining ingredients in slow cooker. Cover and cook on LOW for 3 to 5 hours. Serves 4 to 6.

  98. Cheryl Boggs says:

    I like to make homemade applesauce in my slowcooker. The flavors of the 1/2 teaspoon of apple pie spices or pumpkin pie spices meld with the 8 sliced, peeled, and cored apples (I try to use a couple of varieties of apples for the different flavors) about a 1/2 cup unsweetened apple juice or white grape juice, and 3/4 cup of brown sugar to give you a tastier apple sauce than you can buy in a jar!!

  99. Maria and Mark says:

    Our favorite is sausage and peppers. I combine pork sausage with sliced onions, crushed garlic, and peppers at bottom of crockpot. Then I mix tomato sauce and white wine. Pour it over the sausage, onions, peppers, and garlic. Cook on high or low depending on time. Works every time like a charm!

  100. Lori Byrd says:

    I love my slow cooker. I can throw anything in it and it will be a great hearty dinner.

  101. Reyna says:

    I am a first time mom. A part time student and work full time with Special Education students. I have two slow cookers. One at home and one at work. I love that I can come home be able to put my tuna casserole in the cooker and walk away to have mommy and son time. While dinner cooks, I can do homework, feed my son and put him to sleep. At work I teach the students how to cook veggies, beans, rice and all sorta stuff in the cooker. The kids love that we can work and have fun at the same time while waiting for our weekly dish to be eaten.

  102. Melanie C says:

    Crock Pot Mac n Cheese

    Ingredients

    1/2 pound elbow macaroni
    4 cups shredded Cheddar cheese, divided
    1 (12 fluid ounce) can evaporated milk
    1 1/2 cups milk
    2 eggs
    1 teaspoon salt
    1/2 teaspoon ground black pepper

    Directions

    Coat the inside of the slow cooker with cooking spray.
    In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
    Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

  103. chelsea green says:

    I love to make chicken and dumplings or potato soup in my crock pot. yummy!

  104. Jaime Ruggiero says:

    I LOVE my crockpot. My favorite is beef stew slow cooked. I add a little beer for extra flavor. Potatoes, carrots, onions, celery. Salt pepper etc. Very easy and very good, epecially running after an 8 month old by myself all day and night. There’s a lot of great recipies on here. I’m definately going to try a few. Thanks!

  105. Christine M says:

    My family loves when I take 2-3 flank steaks and put them in the crock pot with some Worcestershire, touch of soy, brown sugar and a bit of ketchup cook on low all day or on high after church for 4 hrs. I saute onions and bell peppers in a pan to go on top.

  106. Justine says:

    Love all of these slow cooking ideas; thanks for sharing!

  107. Christina P says:

    I love to make chili with my slow cooker.

    cook up about a pound of hamburger and a roll of italian sauage. Drain and put into cooker. Add one drained and rinse can of each: dark kidney beans, light kidney beans, chili beans, and black beans. Add in a can of stewed and diced tomatoes with juice. Tomato paste and a can of corn. Optional, add in a small diced onion. Mix together and simmer low for 2 to 4 hours.

    Great!

  108. Our family loves to eat beef stew that I cook all day and sometimes overnight too and it comes out great. :) All we do is cut up some carrots, potatoes, onions, celery, season it and put the beef stew meat in and let it cook till its nice n tender :)

  109. Brittany says:

    We LOVE buffalo chicken in the crock pot. I put 3 or 4 frozen boneless chicken breasts in there first. Cover it with a bottle of buffalo sauce and maybe a half a bottle of water (give or take). It doesn’t really matter what brand of buffalo sauce you use… we like Louisiana. Cook all day on low and then use a fork to shred the meat. We like to make sandwiches with melted provolone on top.

    Mmm, mmm!

  110. Raven says:

    roast with potatoes and carrots. just throw it all in with some vegetable stock and in a couple hours you have a delicious meal!

  111. Michelle P says:

    Like many others. Pot roast is my fav crock pot dinner!
    Roast, veggies of choice, onion soup packet or cam of cream of mushroom soup , 1/2 cup water.. Low for 6-8 hrs depending on size of roast. The longer it cooks the more tender it gets!!

  112. Rachel Austin says:

    Ingredients

    1 (1 pound) package Bob Evans® Italian Sausage Roll
    1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
    12 ounces ricotta cheese
    3 cups shredded mozzarella cheese, divided
    2 (26 ounce) jars pasta sauce
    1 tablespoon dried parsley

    directions

    Spray interior of slow cooker with non-stick vegetable spray.
    In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.
    Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

  113. JD Reynolds says:

    My hubby made the most delish bbq pork roast Sat. I dont use my CP much but should w/6 kiddos dinner time can sometimes b crazy.

  114. simone says:

    We are farmer’s market regulars and our local beef CPA has great stew meat, so we love this recipe. I have to freeze half right away or my husband will eat it all in one night! http://allrecipes.com/Recipe/slow-cooker-beef-stew-i/detail.aspx

    Never even thought of using CP for baby food, and we have another on the way. Will have to give it a try. Thanks for the ideas!

  115. B Kolanek says:

    Thanks for all the great recipes.

  116. Christy W. says:

    Crock Pot Lasagna is the go-to crock pot meal for my husband and I (I’m still breastfeeding our three month old, so when he’s able to eat our meals I’m definitely trying out some of the suggestions above!). Super easy. Brown 1/2 pound of ground beef, pour off excess grease, and mix with tomato sauce. Mix together 1 med. size tub of ricotta cheese with 1 cup of shredded mozzarella cheese and 1 tsp of garlic powder. Layer the meat sauce in the crock pot, then a layer of uncooked lasagna noodles (whole wheat), then a layer of the cheese. Continue layering sauce, noodles and cheese until you run out of ingredients. Top with a handful of shredded mozzarella cheese. Cover and cook on low for 6-8 hours, or high 3-4 hours. Enjoy with a spinach salad and crusty bread!

  117. Kelly K. Meads says:

    My family loves my cheddar potato veggie soup!

    All you do is cut up whatever veggies you want, potato, bacon, and if you’re doing it after a holiday you can put your leftover meat in too!
    You put it in a crock pot filled half full with water, 2 chicken bouillon cubes, and let it cook all day. Towards the last hour you put in a can (or 2) of cheese wiz…and it’s ready to go!

  118. Amanda McMillan says:

    We love these meatballs: http://www.oceanspray.com/Recipes/Corporate/Appetizers/Ultimate-Party-Meatballs.aspx

    We serve them on hoagies with provolone cheese, and there are never any leftovers! :)

  119. Summer says:

    I like Chicken n Dumplings :)

  120. Kylie says:

    White Bean Chicken Chili – a recipe that I’ve had for years.
    1 lb. chicken cut in bite sized pieces
    2 cans Cannilini Beans
    2 cans Great Northern Beans
    1 Can Navy Beans
    1 can Rotel tomatoes
    32 oz. Chicken Stock
    onion diced
    1 pkg. McCormick White Chicken Chili Spices
    add some Ground Red Pepper (how much depending on your spice liking)

    Put in Pot and cook on low for 6-8 hours.

    Makes so much and is freezable.

  121. Theresa says:

    I found a great recipe for cheese steak sandwich meat!

  122. Sara says:

    I chop a cup of every vegetable in my house. Starting with root vegetables on the bottom and softer veggies up top, layer in the crock pot, toss in 4 cups of broth and 1 cup of cream, half and half, or evaporated milk. It makes for some great chunky soup! I cook on high or low until the hardest veggies are soft.

  123. Rebekah says:

    My slow-cooker recipe is a nice slow pulled pork. I use a rack of ribs, and almost a full container of BBQ sauce, and let it cook! YUM YUM.
    I also make a great pot roast but do not know the measurements. Basically a beef broth (one can garlic powder. About two hours before it’s done, I put on some veggies, oh it’s so good.

  124. Dana G says:

    I love making Shepherd’s Pie in the slow cooker. I season and braise some ground beef or turkey and put it in the slow cooker along with some onion. Then I add a layer of frozen peas, and a layer of instant mashed potatoes on top. It’s a great winter comfort food!

  125. Shanna Haby says:

    Pork tacos
    Pork tenderloin
    1 c salsa
    3/4 cup brown sugar
    Cook for several hours (depending on how your slow cooker is calibrated; mine cooks fast) until done.

  126. Samantha Davis says:

    Crockpot Italian Chicken:
    4 skinless boneless chicken breasts defatted
    1 packet Zesty Italian dressing seasoning
    1 8 oz. cream cheese (softened)
    2 cans cream of chicken soup

    Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta. Fouind this on pinterest and made it with ranch dressing and it was SUPER as well.

  127. Elizabeth C. says:

    I love making porridge with my slow cooker because slow cookers make it best! Here’s a recipe for 4 servings of Whole-Grain Porridge. Prepare it the night before for a healthy breakfast in the morning.
    1/3 cup dry brown rice
    1/3 cup dry millet
    1/3 cup dry kamut, spelt, or wheat berries
    3 cups hot water
    1/2 cup raisins or chopped dried apricots, prunes, or apples
    1/2 teaspoon cinnamon
    1/4 teaspoon salt (optional)
    1 fortified vanilla soy- or rice milk (optional)

    Combine grains, water, fruit, cinnamon, and salt, if using, in slow cooker and cook on low overnight. Serve plain or with vanilla soy- or rice milk, if desired.
    Source: NutritionMD (http://www.nutritionmd.org/recipes/view.html?recipe_id=339)

  128. Megan says:

    my moms chili recipe is the best!

  129. BIANCA says:

    MY FAMILY LOVES POT ROAST!
    WE EAT IT ONCE A WEEK.
    (1) BEEF POT ROAST
    (3) CARROTS SLICED
    (5) RED POTATOES QUARTERED
    (3) CELERY STALKS SLICED
    (1) ONION SLICED
    (1) CUP OF BEEF BROTH
    A COUPLE OF ROSEMARY STALKS
    SALT & PEPPER
    2 TBLS OREGANO
    1 TBLS GROUND CUMIN
    COOK ON HIGH FOR 6HRS FOR REAL TENDER MEAT.
    THIS IS BY FAR THE BEST POT ROAST RECIPE EVER!

  130. Meghan says:

    I love pork roast with potatoes and carrots

  131. Natalie says:

    My favorite slow cooker recipe is:

    Pork chops
    small bottle of Russian dressing
    small bottle of grape jelly
    package of Lipton onion soup

    Just mix everything together and put in crock pot. If you want, you can add veggies and potatoes. It’s super easy and very yummy!

  132. Maribel Morales says:

    I just purchased a mini-slow cooker to cook small meals for my 9 month old. He loves yams being slowly cooked with carrots. I then puree them in the magic bullet and have dinner for the week. I place the small servings in small tupperware for each day.

    In the large family slow cooker I make chicken soup. Having a little one to take care of I am able to cook a delicious and convieniently quick home style chicken soup for those chilly/rainy evenings.

    I put in about 4 chicken breasts, 2 cubes of Knoor chicken flavor, 3 diced potatoes, 8 baby carrots, half a cup of rice, and a can of garbanzo beans. I put them in the morning and by the early evening we are enjoying our soup. :) Quick and easy dinner!

  133. JANE says:

    V8 Chili
    V8 Juice
    beans of your choice
    veggies – carrots(diced), corn
    sauté one onions and garlic
    cook ground beef, turkey or buffalo
    cumin
    one can green chilies
    cook on low for 4-6hrs

  134. Brittany Thorngren says:

    Slow Cooker Lasagna

    1 lb. ground beef
    1 jar (24 oz.) spaghetti sauce
    1 cup water
    1 container (15 oz.) Ricotta Cheese
    1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided
    1/4 cup Grated Parmesan Cheese, divided
    1 egg
    2 Tbsp. chopped fresh parsley
    6 lasagna noodles, uncooked

    Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

    SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

    COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

  135. Dawn Walker says:

    Mom’s Chicken(or Beef) soup
    1 pound chicken or beef cubed (1inch)
    6 cups water
    4 bouillon cubes (chicken or beef)
    1.5 cups carrots
    1 can peas
    1 can green beans
    pinch of basil
    pinch of salt
    pinch of pepper
    pinch of thyme
    pinch of crushed red pepper
    hot sauce (enough to taste-we like the habanero type but adjust to how hot you like it)
    Cook for 6 hrs on med heat
    add 1.5 cups of rice (we use the wild variety)
    cook additional 2 hrs on low, add cup of water if needed
    ENJOY!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>