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    470 Crock Pot Recipes


    Source of Recipe


    Mark



    470 CROCKPOT RECIPES




    16 BEAN SOUP

    1 package 16 Bean Soup
    3 bay leaves
    1 tablespoon crushed oregano
    2 cans no-fat chicken stock
    Additional water to cover
    3 stalks celery chopped
    3 carrots diced
    1 large onion chopped
    3 cloves garlic sliced
    1 pound turkey Italian sausage sliced
    2 cans stewed (or diced) tomatoes
    Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
    Crock Pot Cook on high for 2
    hours Add remaining ingredients and shift cooker to low and cook for
    additional 3 hours For more
    zing, add cayenne or crushed red pepper when adding second set of
    ingredients. Serve as
    complete meal or over rice. Freezes well.


    ALL DAY CROCKPOT DELIGHT

    2-3 lbs. boneless chuck, cut into 1 inch cubes
    1/2 c. flour
    1/4 c. butter
    1 onion, sliced
    1 tsp. salt
    1/8 tsp. pepper
    1 clove garlic, minced
    2 c. beer
    1/4 c. flour
    Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
    off excess fat. In crock pot, combine browned meat with onion, salt,
    pepper, garlic and beer.
    Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
    control to high. Dissolve remaining 1/4 cup flour in small amount of
    water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
    rice and salad.


    ALL DAY MACARONI AND CHEESE

    8 ounces elbow macaroni, cooked and drained
    4 cups(16 ounces) shredded sharp Chedder Cheese
    1 can (12 ounces) evaporated milk
    1 1/2 cups milk
    2 eggs
    1 teaspoon salt
    1/2 teaspoon black pepper
    Place the cooked macaroni in crockpot that has been sprayed with
    nonstick cooking spray. Add the remaining ingredents, all except 1 cup
    of the cheese, mix well.
    Sprinkle with the remaining 1 cup of cheese and then cover and cook
    on low setting for 5 to 6 hours or until the mixture is firm and golden
    around the edges. Do not remove the cover or stir until it has finished
    cooking.


    APPLE BROWN BETTY

    * 3 lbs. cooking apples
    * 10 slices of bread, cubed (about 4 cups)
    * 1/2 tsp. cinnamon
    * 1/4 tsp. nutmeg
    * 1/8 tsp. salt
    * 3/4 c. brown sugar
    * 1/2 c. butter or margarine, melted
    Wash apples, peel, core, cut into eighths; place in bottom on crock.
    Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
    together. Place on top of apples in crock. Cover. Place crock into outer
    shell. Cook on low setting 2 to 4 hours.
    Makes 6 to 8 servings.

    APPLE BUTTER

    This can be made in a slow cooker/Crock Pot or oven at 325 degrees
    for 3-4 hours.
    4 qts. unsweetened applesauce
    7 C. granulated sugar
    1-1/3 C. brown sugar
    5-1/3 T. cider vinegar
    5-1/3 T. lemon juice
    2 teaspoon. cinnamon
    2 teaspoon. allspice
    1 teaspoon. ground cloves
    Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
    Cover and cook 3 hours, stirring occasionally. Remove lid and continue
    cooking until excess liquid cooks away (turn to low as necessary) Slow
    Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process
    in a hot water bath for 10 minutes.
    Makes approximately 8-10 pints


    APPLE-COCONUT CRISP

    4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
    1/2 cup sweetened flaked coconut
    1 tablespoon flour
    1/3 cup brown sugar
    1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
    1/2 teaspoon cinnamon
    1/3 cup flour
    1/2 cup quick rolled oats
    2 tablespoons butter or margarine
    In a casserole 1 1/2-quart baking dish that fits in the slow
    cooker/Crock Pot, combine apples with
    coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
    Drizzle with the ice cream topping. Combine remaining ingredients in a
    small bowl with a fork or pastry cutter and sprinkle
    over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until
    apples are tender. Serve warm with vanilla ice cream or whipped
    topping.


    APPLE CRANBERRY COMPOTE

    6 cooking apples, peeled, slice
    1 cup fresh cranberries
    1 cup sugar
    1/2 teaspoons grated orange peel
    1/2 cups water
    1/4 cups port wine
    sour cream , (low fat)
    Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle
    sugar over fruit. Add orange peel, water and wine. Stir to mix
    ingredients. Cover, cook on low 4-6 hours, until apples
    are tender. Serve warm fruits with the juices, topped with a dab of
    sour cream.
    Serves 6.


    APPLE CRANBERRY CRISP

    * 3 apples (Any kind - I personally like Gala)
    * 1 cup cranberries
    * 3/4 cup brown sugar
    * 1/3 cup rolled oats (quick cooking)
    * 1/4 tsp. salt
    * 1 tsp. cinnamon
    * 1/3 cup butter, softened
    Peel, core and slice apples. Place apple slices and cranberries in cp.
    Mix remaining ingredients in separate bowl and sprinkle over top of
    apple and cranberries. Place 4 or 5 paper towels over the top of the
    crockpot, place an object (I use a wooden spoon) across the top of the
    crockpot and set lid on top. This allows the steam to escape. Turn
    crockpot on high and cook for about 2 hours.
    Serves 4.

    APPLE DATE PUDDING

    * 4-5 apples, peeled, cored and diced
    * 3/4 cup sugar, or less, to taste
    * 1/2 cup chopped dates
    * 1/2 cup toasted, chopped pecans
    * 2 tbs. flour
    * 1 tsp. baking powder
    * 1/8 tsp. salt
    * 1/4 tsp. nutmeg
    * 2 tbs. melted butter
    * 1 egg, beaten
    In the slow cooker, place apples, sugar, dates and pecans; stir. In a
    separate bowl, mix together flour, baking powder, salt and nutmeg
    and stir into apple mixture. Drizzle melted butter over batter and stir.
    Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
    NOTE: If crispier nuts are desired, add toasted pecans at the end of
    cooking period.

    APPLE GLAZED PORK ROAST

    4 lb. pork loin roast
    6 apples
    1/4 cup apple juice
    3 T. brown sugar
    1 t. ginger, ground
    Rub roast with salt and pepper. Brown pork roast under broiler to
    remove excess fat; drain well. Core and quarter apples. Place apple
    quarters in bottom of crockpot. Place roast on top of apples. Combine
    apple juice, brown sugar, and ginger. Spoon over top surface
    of roast, moistening well. Cover and cook on Low for 10-12 hours,
    until done.


    APPLE-NUT CHEESECAKE
    Crust:

    1 cup (scant) graham cracker crumbs
    1/2 teaspoon cinnamon
    2 tablespoons sugar
    3 tablespoons butter, melted
    1/4 cup finely chopped pecans or walnuts

    Filling:

    16 ounces cream cheese
    1/4 cup brown sugar
    1/2 cup granulated white sugar
    2 large eggs
    3 tablespoons heavy whipping cream
    1 tablespoon cornstarch
    1 teaspoon vanilla

    Topping:

    1 large apple, thinly sliced (about 1 1/2 cups)
    1 teaspoon cinnamon
    1/4 cup sugar
    1 tablespoon finely chopped pecans or walnuts
    Combine crust ingredients; pat into a 7-inch springform pan.
    Beat sugars into cream cheese until smooth and creamy. Beat in eggs,
    whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on
    medium speed of a hand-held electric mixer. Pour mixture into the
    prepared crust. Combine apple slices with sugar, cinnamon and nuts;
    place topping evenly over the top of cheesecake. Place the cheesecake
    on a rack (or "ring" of aluminum foil to keep it off the bottom of the
    pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
    hours. Let stand in the covered pot (after turning it off) for about 1 to
    2 hours, until cool enough to handle. Cool thoroughly before removing
    pan sides. Chill before serving; store leftovers in the refrigerator.


    APPLE PIE COFFEE CAKE
    Apple Mixture:

    1 can (20 oz) apple pie filling, apple slices broken up somewhat
    1/2 teaspoon cinnamon
    3 tablespoons brown sugar

    Cake Batter:

    2 small yellow cake mixes (Jiffy - 9-ounce each)
    2 eggs, beaten
    1/2 cup sour cream (light)
    3 tablespoons softened butter or margarine
    1/2 cup evaporated milk
    1/2 teaspoon cinnamon
    1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
    Combine ingredients for apple mixture in a small bowl. Combine batter
    ingredients; mix well.
    Generouslly butter the sides and bottom of a 3 1/2 quart slow
    cooker/Crock Pot. Spread about half the apple mixture in the bottom
    of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
    remaining apple mixture over the batter, then cover with remaining
    batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off,
    leave cover ajar slightly, and cool for about 15 minutes. Invert
    on a plate, retrieving any apples left in the bottom of the pot and
    placing on top of the cake. Makes a cake about 7 inches in diameter
    and 3 1/2-inches high.


    APPLE PUDDING CAKE

    * 2 cups sugar
    * 1 cup vegetable oil
    * 2 eggs
    * 2 teaspoons vanilla
    * 2 cups flour
    * 1 teaspoon baking soda
    * 1 teaspoon nutmeg
    * 2 cups unpeeled apple, finely chopped
    * 1 cup chopped nuts (walnuts or pecans)
    Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and
    mix well. Spray a two pound tin can with cooking spray or grease and
    flour it well. Pour batter into can, filling no more than 2/3 full. Place
    can in Crock Pot. Do not add water. Cover but leave cover ajar so
    steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek before
    the last hour of baking. Cake is done when top is set. Let
    stand in can a few minutes before tipping pudding out on a plate.
    Serve half-rounds plain, with whipped topping, or a pudding sauce.

    APPLESAUCE SAUERKRAUT

    4 cups sauerkraut, rinsed and drained
    2 cups sweetened applesauce
    1/2 tsp caraway seeds
    1 tbs butter or margarine
    Combine all ingredients. Place in a greased 2 quart casserole. Bake at
    375° F. for 30 to 45 minutes.
    Serves 6.


    APRICOT NUT BREAD

    * 3/4 cup dried apricots
    * 1 cup flour
    * 2 tsp baking powder
    * 1/4 tsp baking soda
    * 1/2 tsp salt
    * 1/2 cup sugar
    * 3/4 cup milk
    * 1 egg, slightly beaten
    * 1 Tbsp grated orange peel
    * 1 Tbsp vegetable oil
    * 1/2 cup whole wheat flour
    * 1 cup coarsely chopped walnuts
    Place the apricots on a chopping block. Sprinkle 1 T flour over them.
    Dip a knife into the flour and chop the apricots finely. Flour the knife
    often to keep the cut up fruit from sticking together. Sift the remaining
    flour, baking powder, baking soda, salt and sugar into a large bowl.
    Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
    the whole wheat flour. Fold in the cut up apricots, any flour left on the
    cutting block and the walnuts. Pour into a well greased,
    floured baking unit. Cover and place on a rack in the slow cooker, but
    prop the lid open a fraction with a toothpick or a twist of foil to let
    excess steam escape.
    Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve
    warm or cold.
    Makes 4 to 6 servings.
    Now before you all ask what a baking unit is (I wondered as I sat and
    typed this in), I looked it up in the front of the bread section. She says
    that some manufacturers are making units for slow cookers, but if you
    don't have one, a 2 pound coffee can works. Pyrex muffin cups also
    work. Also 1, 1 1/2 and 2 quart molds work.
    DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

    ARTICHOKE & CHEESE DIP

    * 1 lb. shredded Mozzarella
    * 1 c. grated Parmesan
    * 1 c. (8 oz. jar) mayonnaise
    * 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
    * Minced onions
    Mix ingredients together. Bake in casserole at 350 degrees for 20-30
    minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on
    (high) for about 1 hour.
    Serve with broken up French bread or wheat crackers.

    ASPARAGUS CASSEROLE

    2 cans sliced asparagus, (10 oz each)
    1 can cream of celery soup, (10 oz)
    2 hard cooked eggs, thinly sliced
    1 cup grated cheddar cheese
    1/2 cup coarsely crushed saltines or Ritz crackers
    1 teaspoon butter
    Place drained asparagus in lightly buttered slow cooker/Crock Pot or
    slow cooker/Crock Pot baking insert. Combine soup and cheese. Top
    asparagus with sliced eggs, soup mixture, then the cracker
    crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.


    BACON CHEESE DIP

    * 16 slices bacon, diced, fried and drained
    * 2 8-ounce packages cream cheese, softened and cubed
    * 4 cups shredded cheddar cheese
    * 1 cup half-and-half
    * 2 teaspoons Worcestershire sauce
    * 1 teaspoon dried minced onion
    * 1/2 teaspoon dry mustard
    * 1/2 teaspoon salt
    * dash hot sauce
    Put all ingredients in the Crock Pot and cook on low, stirring
    occasionally until cheese melts, about 1 hour. Taste and adjust
    seasonings, add bacon, and keep on low to serve.
    Serve with cubed or sliced French bread.

    BAKED APPLES (CROCKPOT)

    * 6 lg. cooking apples
    * 3/4 c. orange juice
    * 2 tsp. grated orange rind
    * 1 tsp. lemon rind grated
    * 3/4 c. rose wine
    * 1/4 tsp. cinnamon
    * 1/2 c. brown sugar
    * Whipped cream
    Remove core from apples and place in slow cooker/Crock Pot. Mix
    together all other ingredients except whipped cream. Pour over apples.
    Cover pot and cook on low for about 3 1/2 hours or until apples are
    tender. Cool and serve with whipped cream.

    BAKED CUSTARD

    2 cups Milk, scalded
    3 Eggs, slightly beaten
    1/3 cup Sugar
    1 teaspoon Vanilla
    1/8 teaspoon Salt
    Nutmeg or coconut
    Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt.
    Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish.
    Sprinkle with nutmeg or coconut. Cover with foil.
    Set baking dish on a trivet or meat rack in Crock Pot.
    Pour hot water around baking dish, 1-inch deep. Cover pot and cook
    on high for 2 to 2 1/2 hours or until knife inserted in custard comes
    out clean. Serve warm or chilled.
    Makes 5 to 6 servings.


    BAKED HAM IN FOIL

    Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in
    foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to
    7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke
    before wrapping in foil.
    If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.


    BAKED POTATOES

    * 10 to 12 potatoes
    * Aluminum foil
    Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock
    Pot with potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/4 to
    4.) Do not add water.

    BANANA BREAD

    1 3/4 c flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/3 c shortening
    2/3 c sugar
    2 eggs, well beaten
    1 1/2 c banana, well mashed, overripe
    1/2 c walnuts, coarsely chopped
    Sift together flour, baking powder, baking soda and salt. With electric
    beater on low, fluff shortening in a small bowl, until soft and creamy.
    Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat
    in 1/3 of the flour mixture, ½ the bananas another 1/3 of the flour
    mixture, the rest of the bananas then the last of the flour mixture. Fold
    in walnuts. Turn into a greased and floured baking unit or a 2 1/2
    quart mold and cover.
    Place on a rack in crockpot. Cover crockpot, but prop the lid open with
    a toothpick or a twist of foil to let the excess steam escape. Cook on
    HIGH for 4 to 6 hours.
    Cool on a rack for 10 minutes. Serve Warm.


    BANANA NUT BREAD

    1/3 c shortening
    1/2 c sugar
    2 eggs
    1-3/4 c all purpose flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 c mashed ripe bananas
    1/2 c chopped walnuts
    Cream together shortening and sugar; add eggs and beat well. Sift dry
    ingreds; add to creamed mixture alternately with banana, blending
    well after each addition. Stir in nuts. Pour into well-greased 4-6 cup
    mold (I used a ceramic souffle dish). Cover with foil and tie a string
    tightly around it to keep foil down. Pour 2 cups hot water in slow-
    cooking pot. Place mold on rack or trivet (I modified a metal veggie
    steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours
    or until bread is done. Be sure not to check bread during the first 2
    hours of cooking.


    BARBEQUE BEEF STEW

    * 2 lbs. stew meat
    * 3 tbsp. oil
    * 1 c. onion, sliced
    * 1/2 c. green pepper, chopped
    * 1 lg. clove garlic
    * 1/2 tsp. salt
    * 1/8 tsp. pepper
    * 2 c. beef stock
    * 1 can (8 oz.) tomatoes
    * 1 can (4 oz.) mushrooms
    * 1/3 c. barbecue sauce
    * 3 tbsp. cornstarch
    * 1/4 c. cold water
    Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,
    tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
    Pot on low heat 8-10 hours.
    Mix cornstarch, cold water and thicken before serving. Serve over hot
    cooked rice.

    BARBECUE BRISKET

    First, make a batch of homemade Bar-Be-Que Sauce:
    1 TBS liquid smoke
    1 TBS crushed garlic (or less, we like lots)
    1 large onion chopped (I use a small vidalia)
    2 TBS cider venegar
    1 TBS loose brown sugar (not packed)
    3 TBS fresh squeezed lemon juice
    1-14 oz. bottle of ketchup
    1/2 tsp chili powder
    4 TBS worchestershire
    1 TBS dry mustard powder (like Coleman's)
    1 cup water or red wine
    1 tsp salt
    1/8 tsp black pepper
    1 TBS honey
    Mix together and heat on range.
    Then prep the brisket by removing all silver skin if the butchere didn't
    already do this, place it in the CP, pour the homemade sauce over it
    and let it go on low. The length of time cooking will depend on how
    large a brisket you got. When done, remove lid from CP and using two
    forks shred the brisket. Terrific served on rolls or buns. It's also good
    served like tacos with all the trimmings in soft or regular taco shells.


    BARBECUE CHICKEN I

    1 Chicken, cut up and skin removed
    1 cup ketchup
    3/4 cup brown sugar
    3 tablespoons Worcestershire sauce
    Place chicken in crockpot. Combine remaining ingredients and pour
    over chicken.
    Cook 4 hours on high or 8-10 hours on low. Delicious!


    BARBECUE CHICKEN II

    4-6 pieces chicken (I use boneless breasts)
    1 bottle BBQ sauce
    1/2 cup white vinegar
    1/2 cup brown sugar
    1 tsp. mesquite seasoning
    1/2 tsp. garlic powder
    1/2-1 tsp. red pepper flakes
    Mix BBQ sauce with all ingredients listed under it. Place chicken in
    crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours.
    Serve with baked beans, potato salad and coleslaw.
    NOTE: Since this didn't specify whether it should be on high or low, the
    first time I cooked on high for 5 hours. The chicken was dry as dirt :
    ( The 2nd time, I cooked it on low for 4 1/2 hours and it was perfect.


    BARBECUE CHICKEN III

    1 frying chicken cut up or quartered
    1 can condensed tomato soup
    3/4 cup chopped onion
    1/4 cup vinegar
    3 Tablespoons brown sugar
    1 Tablespoon Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon sweet basil
    1/4 teaspoon thyme
    Place chicken in slow cooker. Combine all other ingredients and pour
    over chicken.
    Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.


    BARBECUE PORK ROAST

    1 pork roast (or beef)
    Juice of 1 lemon
    1 small onion, cut up
    1 teaspoon sugar
    1 bottle barbecue sauce
    Cook roast covered in water (start with hot water) in crockpot
    overnight on low 1012
    hours. Pour off water and pull meat into shredded pieces. Saute
    onion in a little butter. Combine barbecue sauce, onions, sugar and
    juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2
    1/2 hours, or on low for 3 to 6 hours.


    BARBECUE PORK SANDWICHES

    1 pork roast
    1 bottle bar-b-cue sauce
    About 1/2 to 1 cup water
    Just throw in crockpot on high for about 6 hrs. or low for about 10 hrs.
    When it's done, just remove meat from bone and serve on hamburger
    buns or rolls with more bar-b-que sauce or ketchup, etc.


    BARBECUE SAUCE

    1 cup chopped celery
    1 medium onion chopped
    1 Tbsp. butter
    Saute until golden brown.
    2 Tbsp. vinegar
    1 Tbsp. brown sugar
    3 Tbsp. Worcestershire sauce
    1 Tbsp. lemon juice
    1 tsp. salt (optional)
    1 tsp. mustard
    1 cup ketchup
    1 cup water
    2 lbs. ground beef
    Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2
    hours. (Is better reheated)


    BARBECUE STEAK

    1 1/2 lb boneless chuck steak, 1 1/2" thick
    1 clove garlic, peeled and minced
    1/4 cup wine vinegar
    1 Tbsp brown sugar
    1 tsp paprika
    2 Tbsp Worcestershire sauce
    1/2 cup catsup (ketchup)
    1 tsp salt
    1 tsp dry or prepared mustard
    1/4 tsp black pepper
    Cut the beef on a diagonal, across the grain into slices 1" wide. Place
    these in the crockpot. In a small bowl, combine the remaining
    ingredients. Pour over the meat, and mix. Cover and cook on Low for 3
    to 5 hours.


    BARBECUED BEAN SOUP

    * 1 lb Great Northern beans, soaked
    * 2 tsp Salt
    * 1 med Onion, chopped
    * 1/8 tsp Ground pepper
    * 2 lb Beef short ribs
    * 6 cup Water
    * 3/4 cup Barbecue sauce
    Place all ingredients in Slow Cooker except barbecue sauce Cover and
    cook on Low 10 to 16 hours. Before serving, remove short ribs and cut
    meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce
    before serving

    BARBECUED COCKTAIL MEATBALLS

    * 2 lbs. lean ground beef
    * 1 1/3 C ketchup, divided
    * 3 T seasoned dry bread crumbs
    * 1 egg, slightly beaten
    * 2 T dried onion flakes
    * 3/4 t garlic salt
    * 1/2 t black pepper
    * 1 C packed brown sugar
    * 1 can (6 oz) tomato paste
    * 1/4 C reduced-sodium soy sauce
    * 1/4 C cider vinegar
    * 1 1/2 t hot pepper sauce
    Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup,
    bread crumbs, egg onion flakes, garlic sale, and black pepper in
    medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs.
    Place meatballs in two 15 x 10" jelly-roll pans or shallow roasting pans.
    Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
    (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN
    MEATBALLS FROM SAM'S WHOLESALE CLUB – THEY'RE
    WONDERFUL! :)
    Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar,
    and hot pepper sauce in medium bowl. Pour over meatballs. Cover and
    cook on LOW 4 hours.
    Serve with cocktail picks.
    Makes about 4 dozen meatballs.

    BARBECUED MEATBALLS I

    * 1 to 2 lbs. ground beef
    * 2 tsp. Worcestershire sauce
    * 2/3 c. evaporated milk
    * 1 envelope dry onion soup mix
    Sauce:
    * 2 c. ketchup
    * 1 c. brown sugar, packed
    * 1 tbsp. Worcestershire sauce
    Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup
    mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for
    12 minutes or until done. Turn if necessary to keep from burning. Mix
    sauce ingredients and boil 10 minutes. Pour over meatballs in slow
    cooker/Crock Pot turned on low.
    2 pounds of ground beef makes about 50 meatballs.

    BARBECUED MEATBALLS II

    * 2 pounds ground beef
    * 1 cup bread crumbs
    * 1 teaspoon garlic powder
    * 2 packages onion soup mix
    * 2 teaspoons Worcestershire sauce
    * 2 eggs
    Sauce:
    * 2 onions, chopped
    * 2 cans tomato paste (12 ounces total)
    * 2 cloves garlic, minced
    * 1/4 cup Worcestershire sauce
    * 1/4 cup red wine vinegar
    * 1/2 cup brown sugar
    * 1/2 cup sweet pickle relish
    * 1/2 cup beef broth
    * 2 teaspoons salt
    * 2 teaspoons dry mustard
    Combine first 6 ingredients and mix well. Shape into meatballs and
    brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
    Add all sauce ingredients to Crock Pot and stir well. Add meatballs and
    cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from
    the Crock Pot.
    Makes about 60 meatballs.

    BARBECUED PORK STRIPS

    * 1/2 cup soy sauce
    * 1/4 cup dry sherry
    * 1/2 cup brown sugar
    * 2 cloves garlic, crushed
    * 1/8 teaspoon pepper
    * 1/2 cup barbecue sauce
    * 1 8-ounce can pineapple chunks (do not drain)
    * 3 pounds lean pork, cut into strips, browned, and drained
    Combine all ingredients except pork strips in Crock Pot and stir well.
    Add pork and stir to coat. Cook on low, covered, for 8 to 10 hours.
    Serve with sauce.
    Makes about 15 servings.

    BARLEY WITH MUSHROOMS & GREEN ONIONS

    1 cup barley
    1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
    3 green onions, thinly sliced (about 1/2 cup)
    4 to 6 ounces fresh or canned mushrooms, sliced
    salt or seasoned salt and pepper to taste
    2 teaspoons butter or margarine
    Combine all ingredients in slow cooker/Crock Pot. Cover and cook on
    low for 4 to 4 1/2 hours.


    BAVARIAN RED CABBAGE

    * 1 large head of red cabbage, washed and coarsely sliced
    * 2 medium onions coarsely chopped
    * 6 tart apples, cored & quartered
    * 2 tsp. salt
    * 2 cups hot water
    * 3 TBSP sugar
    * 2/3 cup cider vinegar
    * 6 TBSP bacon grease or butter
    Place all ingredients in the Crock-Pot in order listed. Cover and cook on
    low 8 to 10 hours (High: 3 hours). Stir well before serving.

    BAYOU GUMBO

    * 3 tablespoons Pillsbury Best All Purpose Flour
    * 3 tablespoons oil
    * 1/2 pound smoked sausage, cut into 1/2 inch slices
    * 2 cups frozen cut okra
    * 1 large onion, chopped
    * 1 large green bell pepper, chopped
    * 3 garlic cloves, minced
    * 1/4 teaspoon ground red pepper (cayenne)
    * 1/4 teaspoon pepper
    * 1 (14.5 ounce) can diced tomatoes, undrained
    * 1 (12-ounce) package frozen shelled deveined cooked medium
    shrimp, rinsed
    * 1 1/2 cups uncooked regular long-grain white rice
    * 3 cups water
    In small saucepan, combine flour and oil; mix well. Cook, stirring
    constantly, over
    medium-high heat for 5 minutes. Reduce heat to medium; cook,
    stirring constantly, about 10 minutes or until mixture turns reddish
    brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in
    all remaining ingredients except shrimp, rice and water. Cover; cook
    on low setting for 7-9 hours. When ready to serve, cook rice in water
    as directed on package. Meanwhile, add shrimp to gumbo mixture in
    slow cooker/Crock Pot; mix well. Cover; cook on low setting for
    additional 20 minutes.
    Serve gumbo over rice.
    Makes 6 servings.

    BEER MEATBALLS

    * 1 can of beer
    * 1 6 oz can spicy V-8 juice
    * 1 tsp. lemon juice
    * 1 tsp. hot sauce
    * 1/2 c. Italian bread crumbs
    * 1 c. onions
    * Salt and pepper to taste
    * 1 lg. bottle ketchup
    * 1 tsp. horseradish
    * 1 tsp. Worcestershire sauce
    * 2 to 3 lbs. ground beef
    * 2 to 3 eggs
    Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs.
    Make the mixture into small meatballs. Then fry or bake the meat. In
    saucepan combine remaining ingredients. Simmer for 15 minutes. Put
    meatballs and sauce into slow cooker/Crock Pot. The sauce should
    cover the meat. Allow to simmer in slow cooker/Crock Pot for
    at least 3 hours, however, the longer you let them simmer, the better
    they are! 6 to 10 hours on low temperature is great. Stir them
    occasionally. You may wish to add more ketchup, or V-8 juice - spice
    them up if you like them hot.

    BEST DIP EVER

    * 1 (1 pound) package Velveeta
    * 1 can Chili - no beans
    * 1 pound medium or spicy sausage, browned and crumbled
    You can heat this on the stove until the cheese melts and it all mixes
    together OR I usually put it in the Crock Pot on low until blended and
    then keep it there to serve.

    BLACK BEAN CHILI

    1 # dry black beans
    2 T. oil
    6 garlic cloves, minced or pressed
    2 onions, chopped
    1/4 t. crushed red pepper flakes (more if you like hot food)
    1 T. chili powder
    1 T. ground cumin
    1 t. dried oregano
    1 bay leaf
    1 28 oz. can chopped tomatoes in juice
    1 T. soy sauce
    2 c. water
    6 oz. can tomato paste
    1 T. red wine vinegar
    2 cans contrasting beans (pinto, garbanzo, great northern, etc.)-drained
    and rinsed garnishes: grated cheese, sour cream, chopped
    parsley, onion, etc.
    Rinse and sort the beans and place in the slow cooker/Crock Pot with a
    generous amount of water.
    Cook on low overnight (no presoaking necessary). In the morning
    drain the cooking water. Heat
    the oil in a skillet and saute the onions, garlic and red pepper flakes.
    Cook 1 minute, then add chili
    powder and cumin and cook 2 minutes, stirring.
    Add this mixture to the slow cooker/Crock Pot along with all remaining
    ingredients except canned beans and garnishes. Stir well and cook on
    low all day. Stir in canned beans an hour or so before serving. Serve
    with garnishes.


    BLACK BEAN SOUP

    * 2 onion, chopped
    * 2 cloves garlic, minced
    * 3 tablespoons butter
    * 1 pound black beans, soaked overnight,
    * drained
    * 1 ham bone, cracked
    * 1 stalk celery, chopped
    * 1 bay leaf
    * 1/2 cup sherry, or dry white wine
    * salt and pepper, to taste
    Saute onions and garlic in butter until transparent. combine with
    beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock
    Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.
    Remove ham bone and bay leaf. Puree soup and return to pot. Add
    sherry, salt and pepper and heat through. Serve in soup bowls
    garnished with chopped hard-boiled eggs, parsley, and lemon
    slices.

    BOILED PEANUTS

    1 1/2 quarts green uncooked peanuts
    1/2 cup salt
    2 1/2 quarts water
    Wash Peanuts until water runs clear. Put clean peanuts in crockery pot,
    add salt and water; stir.
    Cook, covered, on high for 5 to 7 hours. Add additional water during
    cooking, if necessary, to keep peanuts covered.


    BREAKFAST COBBLER

    * 4 medium-sized apples -- peeled and sliced
    * 1/4 cup honey
    * 1 tsp cinnamon
    * 2 tablespoons butter -- melted
    * 2 cups granola cereal
    Place apples in slow cooker and mix in remaining ingredients. Cover
    and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve
    with milk.
    Yield: 4 servings

    Broccoli & Cheese Soup

    2 c. cooked noodles
    1 (10 oz.) pkg. frozen chopped broccoli,thawed
    3 tbsp. chopped onions
    2 tbsp. butter
    1 tbsp. flour
    2 cups shredded American cheese
    Salt to taste
    5 1/2 c. milk
    Combine all ingredients in slow cooker. Stir well. Cook on low for 4
    hours.
    8 servings.


    BROCCOLI CHEESE DIP

    * 2 (10 oz.) boxes of frozen chopped broccoli
    * 2 cans cream of mushroom soup
    * 1/4 c. sour cream
    * 1/2 lb. Mexican Velveeta cheese
    * 1/2 lb. reg. Velveeta cheese
    * 1 tbsp. garlic salt
    Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix
    soups, sour cream, broccoli and garlic salt. Mix into melted cheese.
    Serve as dip with tortilla chips.

    BROCCOLI DIP

    * 1 pkg.(10oz) frozen chopped broccoli
    * 2 ribs celery, chopped
    * 1 med. white onion, chopped
    * 3/4 stick margarine
    * 2 rolls garlic cheese
    * 1 can cream of mushroom soup
    * 1 med. can mushroom pieces
    * 1 can sliced water chestnuts
    * 2 tsp. Worcestershire sauce
    Cook broccoli until tender. Saute celery and onion in oleo until tender.
    Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add
    mushrooms, cheese, cream of mushroom soup. Stir well and heat on
    low until cheese is melted. Add water chestnuts and Worcestershire
    sauce. Serve warm in the slow cooker/Crock Pot, with chips or
    crackers.

    BROCCOLI SOUFFLE

    2 pkgs. frozen chopped broccoli (2 lbs.)
    1 can cream of celery soup (undiluted)
    1 c. real mayonnaise
    3 tbsp. grated onion
    2 eggs, beaten
    1 c. grated cheddar cheese
    Ritz crackers
    1 stick melted margarine
    Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and
    cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart
    crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with
    margarine or butter. Put on top. Cook on high for 2 to 3 hours.


    BRUNSWICK STEW

    1 Chicken, 3 lbs, cut up
    2 quarts Water
    1 Onion, chopped
    2 cups Ham; cooked, cubed
    3 Potatoes, diced
    Page 26 of 245 Crockpot Recipes
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    2 cans Tomatoes; 16 oz, ea, cut up
    10 ounces Lima beans, frozen and thawed
    10 ounces Corn; whole kernel, frozen, partially thawed
    2 teaspoons Salt
    1 teaspoon Sugar
    1/4 teaspoon Pepper
    1/2 teaspoon Seasoned salt
    In a slow cooker/Crock Pot combine chicken with water, onion, ham,
    amd potatoes. Cook covered on LOW for 4
    to 5 hours or until chicken is done. Lift chicken out of pot; remove
    meat from bones. Return chicken meat to pot.
    Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper.
    Cover and Cook on HIGH 1 hour.
    Makes 8 servings.


    CAJUN BREW PORK N BEANS

    5 cans Pork-n-Beans (2nd to smallest size)
    2 8oz cans tomatoe sauce
    2 onions (chopped)
    6 hot links (sliced)
    1/4 bottle barbeque sauce (average size)
    The following are "to taste"
    Worcestershire sauce
    Hot sauce (I like Crystal hot sauce)
    Cajun Seasonings (I like Tony Chacere's seasonings)
    Liquid smoke
    Mustard
    Brown Sugar
    Mix all ingredients in a crockpot and crank it up to high. Let it cook all
    day, stirring occasionally.
    Can also be made on the stove top, but let it simmer for several hours
    stirring occasionally.



    CAJUN PECANS

    1 pound pecan halves
    4 Tbs butter, melted
    1 Tbs chili powder
    1 tsp salt
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried thyme
    1/2 tsp onion powder
    1/4 tsp garlic powder
    1/4 tsp cayenne pepper
    Combine all ingredients in Crock Pot. Cover and cook on high for 15
    minutes. Turn on low, uncovered, stirring occasionally for 2 hours.
    Transfer nuts to a baking sheet and cool completely.


    CAMP STEW

    * 1 can bar-b-que beef
    * 1 can bar-b-que chicken
    * 1 can bar-b-que pork
    * 1 can stewed tomatoes
    * 1 can corn
    * 3 c. cubed potatoes
    * 1 onion, chopped
    Cube potatoes, chopped onion. Cook until partly tender. Place in slow
    cooker/Crock Pot. Open all cans and add to slow cooker/Crock Pot,
    stir. Cook for at least an hour. Serve with corn sticks or bread sticks.

    CANDIED BANANAS

    * 6 green-tipped bananas, peeled
    * 1/2 cup flaked coconut
    * 1/2 tsp cinnamon
    * 1/4 tsp salt
    * 1/2 cup dark corn syrup
    * 1/4 cup butter or margarine, melted
    * 2 tsp grated lemon peel
    * 1/4 cup lemon juice
    1.. Put bananas and coconut into large enough CP to fit in single layer.
    Sprinkle with cinnamon and salt.
    2.. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over
    bananas.
    3.. Cover and cook on Low 1 to 2 hours.

    CANNELLINI ALLA CATANIA

    1 lb Dried canellini beans (white kidney beans)
    use white northern if unable to find canellini
    6 c Water
    2 Hot Italian sausages, sliced
    1 lg Onion, chopped
    1 lg Garlic clove, minced
    2 lg Tomatoes, ripe, peeled and coarsley chopped
    1 Bay leaf, crumbled
    1/2 ts Thyme, crumbled
    1/2 ts Basil, crumbled
    3 Strips of orange rind (1in)
    1 ts Salt
    1/4 ts Pepper
    1 ts Instant beef broth
    -Pick over beans and rinse. Cover beans with water in a large kettle;
    bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1
    hour. Pour into an electric slow cooker.
    -Brown sausages in a small skillet; push to one side; saute onion and
    garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil,
    orange strips, salt and pepper and instant beef broth; bring to boiling;
    stir into beans; cover.
    -Cook on low for 10 hours or on high for 5 hours or until beans are
    tender. YIELD:
    6 servings


    CARAMEL NUT ROLLS

    2 8 oz. pkgs. refrigerator biscuits
    1/4 c. melted butter or margarine
    1/2 c. brown sugar
    1/4 c. chopped nuts
    Cinnamon
    Mix brown sugar and nuts together. Dip each refrigerator biscuit in
    melted butter, then brown sugar and nuts.
    Place in Rival Bread and Cake pan or a 3 pound coffee can. Sprinkle
    each layer of biscuits with cinnamon. If using coffee can, cover with
    several layers of paper towels. Cook on high for 3-4 hours. No
    peeking! You can check bread after two hours.
    You can use yeast rolls--frozen, unbaked--which may be thawed and
    substituted for the refrigerator biscuits. Fill your can and pan with 16
    oz. of dipped rolls and let rise for 30 minutes before baking. Bake as
    directed for 3-4 hours.


    CARAMEL RUM FONDUE

    7 ounces Caramels
    1/4 cup Miniature marshmallows
    1/3 cup Whipping cream
    2 teaspoons Rum or 1/4 tsp rum extract
    Combine caramels and cream in Crock Pot. Cover and heat until
    melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and
    continue cooking 30 minutes.
    Serve with apple wedges or pound cake.


    CARMEL APPLES

    * 2 packages (14oz) bags caramels
    * 1/4 cup Water
    * 8 Medium apples
    In slow cooker/Crock Pot, combine caramels and water. Cover and
    cook on high for 1
    to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick
    into stem end of each apple. Turn control on low. Dip apple into hot
    caramel and turn to coat entire surface. Holding apple above pot,
    scrape off excess accumulation of caramel from bottom apple.
    Place on greased wax paper to cool.

    CARROT PUDDING

    * 4 large carrots, cooked and grated
    * 1 small onion, grated
    * 1/2 teaspoon salt
    * 1/4 teaspoon nutmeg
    * 1 tablespoon sugar
    * 1 cup milk
    * 3 eggs, beaten
    Mix together carrots, onion, salt, nutmeg, sugar, milk, and eggs. Pour
    into slow cooker and cook on high for 3-4 hours.

    CASSEROLE IN THE COOKER

    1 package (16 oz) frozen broccoli cuts, thawed and drained
    3 cp cubed fully cooked ham
    1 can condensed cream of mushroom soup, undiluted
    1 jar (8 oz) process cheese sauce
    1 cp milk
    1 cp uncooked instant rice
    1 celery rib, chopped
    1 small onion, chopped
    In a slow cooker, combine broccoli and ham. Combine the soup,
    cheese sauce, milk, rice, celery and onion; stir into the broccoli
    mixture. Cover and cook on low 4-5 hours or until rice is tender.
    4 servings.


    CHEDDAR POTATO SLICES

    1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom
    Soup
    1/2 teaspoon paprika
    1/2 teaspoon pepper
    4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
    1 cup shredded cheddar cheese (4 ounces)

    1. Mix soup, paprika and pepper. In greased 2-quart shallow baking
    dish arrange potatoes in overlapping rows. Sprinkle with cheese.
    Spoon soup mixture over cheese.
    2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10
    minutes more or until potatoes
    are tender. Serves 6.
    For the slow cooker/Crock Pot:
    Follow directions above, placing ingredients in a lightly greased slow
    cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until
    potatoes are tender. Keep warm (on low) for serving.

    CHEESE AND POTATO CASSEROLE

    2 lb. pkg. frozen hash brown potatoes (partially thawed)
    2 (10 oz.) cans cheddar cheese soup
    1 (13 oz.) can evaporated milk
    1 can French fried onion rings, divided
    Salt and pepper to taste
    Combine potatoes, soup, milk, and half the can of onion rings; pour
    into greased slow cooker/Crock Pot and add salt and pepper. Cover
    and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest
    of the onion rings of top before serving.


    CHEESE & ARTICHOKE DIP

    * 8 ounces process American cheese (Velveeta)
    * 1 can (10oz) 98% fat-free cream of mushroom soup
    * 2 teaspoons Worcestershire sauce
    * 1/4 cup evaporated milk
    * 1 teaspoon dry mustard
    * 1 1/2 cups shredded cheddar cheese
    * 1/3 cup chopped roasted red pepper
    * 1 can artichoke hearts, drained and coarsely chopped
    Combine all ingredients in the slow cooker/Crock Pot. Cover and cook
    on low for 2 to 3 hours, until melted. Stir well and serve with assorted
    crackers, bread cubes, or chips.
    You can also use this dip with cooked pasta for a delicious macaroni
    and cheese!

    CHEESY CAULIFLOWER AND BROCCOLI

    1 (10 oz) pkg frozen cauliflower, thawed
    1 (10 oz) pkg frozen broccoli, thawed
    1 can Cheddar cheese soup
    4 slices bacon
    salt and pepper to taste
    1/4 cup shredded cheddar cheese, if desired
    Fry bacon until crisp; drain well on paper towels then crumble. Place
    broccoli and cauliflower in crockery pot. Top with soup, sprinkle with
    bacon. Season with salt and pepper. Cover and cook on low for 4 to 5
    hours. About 20 minutes before done, top with cheddar cheese if used.
    Serves 6 to 8.


    CHEESY CROCKPOT CHICKEN I

    3 whole boneless chicken breasts
    2 cans cream chicken soup
    1 can chedder cheese soup
    Remove all fat and skin from chicken; rinse and pat dry, sprinkle with
    salt, pepper and garlic powder. Put in crockpot and add the three
    soups straight from the cans.
    Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice
    or noodles. We did noodles and hubby said it tasted like mac and
    cheese.


    CHEESY CROCKPOT CHICKEN II

    6 chicken breasts (boneless & skinless)
    salt & pepper to taste
    garlic powder, to taste
    2 cans cream of chicken soup
    1 can cheddar cheese soup
    Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
    undiluted soup and pour over chicken in the crock pot. Cook on low 6
    to 8 hours. Serve over rice or noodles.
    Serving Suggestion: Serve over rice.


    CHEESY CROCKPOT CHICKEN AND VEGETABLES

    1/3 c. diced canadian bacon or ham
    2-3 carrots, sliced or chopped
    2-3 celery ribs, sliced or chopped
    1 small onion, sliced or chopped
    2 cans mushrooms or 1/4 lb fresh, sliced
    1 can green beans, drained very well
    1/4 c. water
    Layer in crock pot in order given.
    2-3 lbs. chicken, cut up. Put on top of veggies, largest pieces first.
    2 tsp. chicken bouillon granules
    1 Tbs. chopped fresh parsley
    3/4 tsp. poultry seasoning
    -Mix together and sprinkle over chicken pieces.
    1 can condensed cheddar cheese soup
    1 Tbs. flour
    1/4 c. parmesan cheese
    -Mix together and drop on top of chicken, DO NOT STIR.
    Cover and cook on high 3-4 hours, or low 6-8 hours.
    -Make noodles OR rice OR mashed potatoes to serve over. This is a
    very versatile dish, use more/less/different veggies (I often clean out
    the fridge into the crockpot for this) and if the sauce is too thin you
    can thicken with a little cornstarch or parmesan cheese before serving.


    CHERRY COBBLER

    1 16 oz can cherry pie filling, light
    1 pkg cake mix for 1 layer cake, or sweet muffin mix
    1 egg
    3 tablespoons evaporated milk
    1/2 teaspoon cinnamon
    1/2 cup chopped nuts, optional
    Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on
    high for 30 minutes. Mix together the remaining ingredients and spoon
    onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You
    may also use a lightly greased souffle dish in a larger Crock Pot.
    6 servings.


    CHERRY CRISP

    1 can (21 oz) cherry pie filling
    2/3 cup brown sugar
    1/2 cup quick-cooking oats
    1/2 cup flour
    1 teaspoon brown sugar
    1/3 cup butter, softened
    Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie
    filling in the slow cooker/Crock Pot. Combine dry ingredients and mix
    well; cut in butter with a pastry cutter or fork. Sprinkle
    crumbs over the cherry pie filling. Cook for 5 hours on low.


    CHICKEN A LA KING

    * 1 1/2 to 2 pounds boneless chicken tenders
    * 1 to 1 1/2 cup matchstick-cut carrots
    * 1 bunch green onions (scallions) sliced in 1/2-inch pieces
    * 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
    * 1 can 98% fat-free cream of chicken soup
    * 2 tablespoons dry sherry (optional)
    * salt and pepper to taste
    Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)
    in the order given; stir to combine. Cover and cook on low for 7 to 9
    hours. Serve over rice, toast, or biscuits.
    Serves 6 to 8.

    CHICKEN CACCIATORE IN CROCKPOT

    Place cut up chicken in slow cooker/Crock Pot, cover with one large
    undrained can of cut-up tomatoes, one cut-up onion, one cut-up green
    pepper, minced garlic (to taste), one Tbs. Italian herbs, red pepper
    flakes to taste. (I add mushrooms if I have them!) Cook all on low 6-8
    hours until falling apart. Serve over hubby's favorite pasta, sprinkling
    more pepper flakes (if you dare!) and plenty of Parmesan cheese over
    it!


    CHICKEN CASSEROLE

    1 8oz pkg noodles
    3 cups diced cooked chicken
    Page 36 of 245 Crockpot Recipes
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    1/2 cup diced celery
    1/2 cup diced green pepper
    1/2 cup diced onion
    1 4 oz can mushrooms
    1 4 oz jar pimiento
    1/2 cup parmesan cheese
    1 1/2 cups cream style cottage cheese
    1 cup grated charp process cheese
    1 can cream of chicken soup
    1/2 cup chicken broth
    2 Tbsp. melted butter
    1/2 tsp. basil
    Cook noodles according to pkg directions and drain and rinse
    thoroughly. In a large bowl, combine remaining ingredients with
    noodles until well mixed. Pour mixture into greased crockpot. COver
    and cook on low for 6-8 hours or high 3-4 hours.
    Serves 6


    Chicken Chili

    2 whole chicken breasts, skinned,
    deboned, cut in 1/2" chunks
    Celery heart
    1 med. onion
    2 cans stewed tomatoes, sliced
    16 oz. med. salsa or picante sauce
    1 can chick peas (or 1 pkg. pkg.
    white kidney beans)
    6 oz. mushrooms
    Olive oil
    Brown chicken in 1 tablespoon olive oil. Chop celery, onion and
    mushrooms. Combine all ingredients in large slow cooker/Crock Pot,
    stir and simmer on low heat for 6-8 hours. Serve with bread or taco
    chips. *If you like it spicy, use hot salsa or picante sauce.


    CHICKEN MERLOT WITH MUSHROOMS

    2 1/2 to 3 lbs. meaty chicken pieces, skinned
    3 c. sliced fresh mushrooms
    1 large onion, chopped
    2 cloves garlic, minced
    3/4 c. chicken broth
    1 6-ounce can tomato paste
    1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
    2 tbsp. quick-cooking tapioca
    2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used
    dried)
    2 tsp. sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    2 c. hot cooked noodles
    2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
    Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place
    mushrooms, onion, and garlic. Place chicken pieces on top of the
    vegetables. In a bowl combine broth, tomato paste, wine or chicken
    broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over
    all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat
    setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon
    chicken, mushroom mixture, and sauce over hot cooked noodles
    Sprinkle with Parmesan cheese.
    Makes 4 to 6 servings.
    Prep time: 25 min.


    CHICKEN OR TURKEY PIE

    3 cups diced cooked chicken or turkey
    2 cans (14 1/2 ounce each) chicken broth
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 stalk celery, thinly sliced
    1 medium onion, chopped
    1 bay leaf
    3 cups potatoes, peeled and cubed
    1 package frozen mixed veggies (16 oz)
    1 cup milk
    1 cup flour
    1 teaspoon pepper
    1/2 teaspoon salt
    1 9-inch refrigerated pie crust
    In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon
    pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover
    and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay
    leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and
    flour. Gradually stir flour and water mixture into Crock Pot. Stir in
    pepper, poultry seasoning, and salt/ Remove the liner from Crock
    Pot base and carefully place 9-inch pie crust over the mixture. Place
    the crockery liner inside preheated oven and bake (uncovered) for
    about 15 minutes, or until browned. If your liner is not removable, put
    the mixture in a casserole dish, cover with the pie crust and bake as
    above.
    Serves 8.


    CHICKEN SOUP

    2 Onions, chopped
    3 Carrots, sliced
    2 Stalks celery, sliced
    2 teaspoons Salt
    1/4 teaspoon Pepper
    1/2 teaspoon Basil
    1/4 teaspoon Leaf thyme
    3 tablespoons Dry parsley flakes
    1 package Frozen peas (10 oz.)
    1 2-1/2 to 3 lb. whole fryer
    4 cups Water or chicken stock
    1 cup Noodles
    Place all ingredients in slow cooker/Crock Pot, except noodles, in order
    listed. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours.
    One hour before serving, remove chicken and cool slightly. Remove
    meat from bones and return meat to slow cooker/Crock Pot. Add
    noodles. Turn to HIGH. Cover and cook 1 hour.


    CHICKEN WINGS IN BBQ SAUCE

    * 3 pounds chicken wings (16 wings)
    * salt and pepper to taste
    * 1 1/2 cups any variety barbecue sauce
    * 1/4 cup honey
    * 2 teaspoons prepared mustard or spicy mustard
    * 2 teaspoons Worcestershire sauce
    * Tabasco to taste, optional
    Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
    at joint to make two sections. Sprinkle wing parts with salt and
    pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for
    20 minutes, 10 minutes for each side or until chicken is brown.
    Transfer chicken to slow cooker/Crock Pot. For sauce, combine
    barbecue sauce, honey, mustard, Worcestershire sauce and if more
    heat is desired...Tabasco to taste in a small mixing bowl. Pour over
    chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2
    1/2 hours. Serve directly from slow cooker/Crock Pot. Makes about 32
    appetizers.

    CHICKEN WINGS IN TERIYAKI SAUCE

    * 3 pounds chicken wings (16 wings)
    * 1 large onion, chopped
    * 1 cup soy sauce
    * 1 cup brown sugar
    * 2 teaspoons ground ginger
    * 2 cloves garlic, minced
    * 1/4 cup dry cooking sherry
    Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
    at joint to make two sections. Place wing parts on broiler pan. Broil 4-5
    inches from the heat for 20 minutes, 10 minutes for each side or until
    chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix
    together onion, soy sauce, brown sugar, ginger, garlic and cooking
    sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6
    hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings
    are evenly coated with sauce. Serve from Slow Cooker. Makes about
    32 pieces

    CHILI

    2 lbs. ground beef
    1 lg. onion
    1 lg. green pepper
    1 lg. jalapeno pepper
    Chili powder to taste
    Garlic salt to taste
    Salt to taste
    Pepper to taste
    Sugar to taste
    2 cans crushed tomatoes
    1 can tomato puree
    1 can kidney beans
    2 cans chili hot beans
    Brown beef. Saute chopped onion and green pepper in grease. Mix
    beef, onion and green pepper. Add spices; let stand 1 hour. Add
    tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if
    refrigerated and warmed the next day.


    CHILI BEEF DIP

    * 1 (11 oz.) can condensed chili beef soup
    * 3 oz. pkg. cream cheese, softened
    * 1/2 cup sour cream
    * 1 tbsp. water
    * 1 teaspoon prepared mustard
    * 1 teaspoon Worcestershire sauce
    * 1/2 teaspoon chili sauce
    * 1/4 teaspoon hot pepper sauce, optional
    In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and
    cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese
    is melted and dip is hot. Serve warm with tortilla or corn chips.
    Makes 2 cups.

    CHILI CHEESE TACO DIP

    * 1 lb. hamburger
    * 1 can chili (no beans)
    * 1 lb. mild Mexican Velveeta cheese, cubed or shredded
    Brown hamburger; drain and place in slow cooker. Add chili and
    cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2
    hours, stirring occasionally to blend ingredients. Serve warm with taco
    or tortilla chips.

    CHILI CHICKEN

    3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
    1 cup chopped onion
    1 cup chopped bell pepper
    2 garlic cloves
    2 tbsp. vegetable oil
    2 cans Mexican stewed tomatoes (16 ounce each)
    1 can chili beans
    2/3 cup picante sauce
    1 teaspoon. chili powder
    1 teaspoon. cumin
    1/2 teaspoon. salt
    Saute chicken, onion, pepper, garlic in vegetable oil until vegetables
    are wilted. Transfer to slow cooker/Crock Pot and add remaining
    ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
    Serves 4 to 6.


    CHILI CON QUESO

    * 2 tablespoons butter
    * 1 medium onion, chopped
    * 1 can jalapeno peppers, chopped
    * 1 15 1/2 oz. tomatoes, chopped, undrained
    * 1 jar pimiento, chopped, drained
    * 3/4 cup cheddar cheese, grated
    * salt and pepper, to taste
    Saute onion in butter in medium saucepan. Combine next 3 ingredients
    with onion. Heat to boiling, let simmer for 10 - 15 minutes to meld the
    flavors. Add cheese, mixing thoroughly until melted. Serve
    immediately. Note: you can add browned ground beef or sausage if
    you'd like; and use Velveeta instead of the cheddar cheese.

    CHILI DIP

    * 1 lg. jar (16oz) picante sauce, mild
    * 2 cans refried beans
    * 8 ounces sour cream
    * 1/2 tsp. chili powder
    * 1 lb. ground beef
    * 1 onion, chopped
    * Salt and pepper to taste
    * 8 oz. Cheddar cheese, shredded
    * Jalapenos or mild chile, chopped, to taste
    Cook ground beef with onion; drain. Mix everything together in slow
    cooker/Crock Pot and cook slowly. Serve with favorite vegetables or
    chips.

    CHOCOLATE-AMARETTO CHEESECAKE
    Crust:

    3/4 cup wafer-cookie or graham cracker crumbs
    1/8 teaspoon almond extract
    1 tablespoon sugar
    3 tablespoons butter, melted

    Filling:

    1 cup ricotta cheese (light)
    12 ounces cream cheese, light (neufchatel)
    1 cup sugar
    2 eggs
    3 tablespoons whipping cream
    1/4 cup amaretto
    1/4 cup plus 1 tablespoon cocoa
    1/4 cup all-purpose flour
    1 teaspoon vanilla
    1/3 cup semi-sweet chocolate mini-morsels
    Combine crust ingredients and pat into a 7-inch springform pan.
    Beat the cheeses with the sugar until smooth; add eggs and whipping
    cream and beat for about 3 minutes on medium speed of an electric
    hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for
    about 1 more minute. Stir in semi-sweet chocolate morsels; pour into
    prepared pan. Place the cheesecake on a rack in the Crock Pot (or use
    a "ring" of aluminum foil to keep it off the bottom of the pot). Cover
    and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot
    (after turning it off) for about 1 to 2 hours, until cool enough to
    handle. Cool thoroughly before removing pan sides. Chill before
    serving; store leftovers in the refrigerator.


    CHOCOLATE BROWNIE PUDDING CAKE

    1/2 cup brown sugar
    3/4 cup water
    2 Tbsp cocoa
    2 1/2 cups brownie mix (half of a 21.5oz pkg)
    1 egg
    1/4 cup peanut butter
    1 tablespoon soft margarine
    1/4 cup water
    1/4 to 1/2 cup milk chocolate chips, if desired
    Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring
    to a boil. In the meantime combine the remaining ingredients in a
    small bowl. Whisk together or mix well with a spoon. Spread the batter
    evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour
    boiling mixture over the batter. Cover and cook on high about 2 hours;
    turn heat off and let stand for about 30 minutes. I made this in a 5quart
    pot, but I'm sure it would be fine in a 3 1/2- quart (I'll try that
    size next). Spoon into dessert dishes while warm; serve with whipped
    cream or ice cream.
    Serves 6 to 8.


    CHOCOLATE CHIP PEANUT BUTTER CAKE

    1/2 cup butter
    1/2 cup sugar
    1/2 cup brown sugar
    3 eggs, beaten
    1/2 cup peanut butter
    3/4 cup light sour cream
    1 teaspoon vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup chocolate chips
    Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour
    cream, and vanilla.
    Combine flour, baking powder, soda and salt together and add to
    creamed mixture. Stir in most of the chocolate chips, reserving a few
    for the top. Spoon mixture into a greased and floured 2 1/2 to
    3-quart souffle dish or mold (which will fit in your Crock Pot). Place a
    small trivet (or fashion a little "ring" from aluminum foil) in the Crock
    Pot, place the dish on the trivet, then cover the dish with 4 layers of
    paper towels. Cover loosely to allow steam to escape and cook on high
    for about 4 hours.
    Test with a toothpick for doneness. Cool in pot until dish is cool enough
    to handle, then transfer to a wire rack to cool completely.


    CHOCOLATE PEANUT BUTTER CAKE

    2 c. chocolate cake mix
    1/2 c. water
    1/3 c. creamy peanut butter
    1/2 c. chopped nuts
    Combine all ingredients in bowl mixing well. Beat about 2 minutes.
    Pour batter into greased and floured 2 pound coffee can. Place can in
    crockpot. Cover top of can with 8 paper towels. Cover crockpot and
    bake on high 2 to 3 hours.


    CHOPS IN A CROCK

    6 pork chops, browned (you can skip the browning)
    1 onion, chopped
    3 T. catsup

    10.5 oz can cream of mushroom soup
    2 t Worcestershire sauce
    Place into crockpot and simmer about 4-5 hours. Serve with rice,
    noodles or potatoes.

    CHRISTMAS BREAD PUDDING

    9 slices Whole Wheat Bread
    8 slices White Bread
    3 Egg Yolks, beaten
    1 1/2 cups Light Cream
    2/3 cup Dark Raisins
    1/3 cup Whole Candied Red Cherries, halved
    3/4 cup Cream Sherry
    1 cup -Water
    2 Egg Yolks, beaten
    1/4 cup Powdered Sugar, sifted
    2 tablespoons Cream Sherry
    1/3 cup Sugar
    dash Salt
    1 1/2 teaspoons Vanilla
    2/3 cup Golden raisins
    1/4 teaspoon Vanilla
    1/2 cup Whipping cream
    Remove crusts from bread. Cover bread slices with paper towels and
    let stand overnight.
    Custard: in a heavy medium saucepan combine three egg yolks, light
    cream, sugar and salt. Cook and stir over medium heat. Continue
    cooking until mixture coats a metal spoon. Remove from
    heat; cool at once by setting saucepan in a sink of ice water and
    stirring for 1-2 minutes. Stir in 1 1/2 teaspoons vanilla. Cover surface
    with clear plastic wrap. In small bowl combine raisins. Place cherries in
    another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over
    cherries. Set aside. Cut bread into 1/2-inch cubes (about 9 cups). In a
    bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower
    mold (without tube). Drain raisins and cherries, reserving sherry.
    Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins
    into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2
    tablespoons reserved sherry. Repeat layers three times, arranging
    cherries and raisins near edges of the mold. Lightly press last layer
    with back of spoon. Pour remaining reserved sherry over all. Cover
    mold tightly with foil. Set mold in cooker - for a 5-6qt cooker, pour 1
    1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup
    water). Cover, cook on low 5 1/2 hours or until pudding springs back
    when touched.
    Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg
    yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoons
    vanilla. In small bowl, beat whipping cream until small peaks form.
    Gently fold whip cream into egg yolk mixture. Cover and chill until
    serving time.


    Remove mold from cooker, let stand 10 minutes. Carefully unmold to
    serving platter. Serve warm with sherry sauce.
    Serves 12.
    Alternative: Remove pudding from mold, cover and chill. To serve,
    return pudding to same mold. Cover with foil, place in cooker. Pour 1
    1/2 cup water around mold. Cover, cook on high for 1 ½ to 2 hours, or
    until warm. Let stand 10 minutes, unmold and serve with sauce.



    CHUNK-STYLE APPLESAUCE

    8 to 10 large cooking apples, peeled, cored, and sliced or cut in chunks
    1/2 cup water
    1 tsp cinnamon
    1/2 to 1 cup sugar
    Put ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours. (High:
    3 to 4 hours.) Serve warm.
    Add cream if desired.


    CINNAMON-APPLE BREAD PUDDING

    * 2 tablespoons butter
    * 2 apples, cored peeled, and chopped
    * 3/4 cup brown sugar, divided
    * 1 1/2 teaspoons cinnamon, divided
    * 2 large eggs
    * 12 oz can evaporated milk
    * 3/4 cup apple juice
    * 2 1/2 cups French bread torn in 1/2 to 1- inch pieces
    Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish
    which will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons
    brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk,
    and apple juice together; mix in remainder of brown sugar, 1 teaspoon
    cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in
    the slow cooker/Crock Pot. Pour 3/4 cup hot water into the the slow
    cooker/Crock Pot. Place the casserole dish on the ring in the slow
    cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, until knife
    inserted comes out clean. Serve warm with vanilla ice cream or
    sweetened whipped cream.

    CITRUS FISH

    * 1 1/2 lb. fish fillets
    * Salt and pepper to taste
    * 1 med. onion, chopped
    * 5 tbsp. chopped parsley
    * 4 tsp. oil
    * 2 tsp. grated lemon rind
    * 2 tsp. grated orange rind
    * Orange and lemon slices
    Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.
    Then place fish in pot. Put onion, parsley and grated rinds and oil over
    fish. Cover and cook on low for 1 1/2 hours. Serve garnished with
    orange and lemon slices.

    CLASSIC SWISS FONDUE

    * 1 clove garlic
    * 2 1/2 cups dry white Rhine, Chablis or Riesling wine
    * 1 TBS lemon juice
    * 1 lb. Swiss cheese, grated
    * 1/2 lb. Cheddar cheese, grated
    * 3 TBS flour
    * 3 TBS kirsch
    * Freshly ground nutmeg
    * Pepper
    * Paprika
    * 1 loaf Italian or French bread, cut into 1-inch cubes
    Rub an enameled or stainless steel pan with garlic clove. Heat wine to
    a slow simmer (just under boiling). Add lemon juice. Combine cheeses
    and flour and gradually stir in. Using a figure-8 motion, stir constantly
    until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch;
    stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on
    High setting for 30 minutes, then turn to Low setting for 2 to 5 hours.
    Keep on Low setting while serving. Using fondue forks, dip bread cubes
    into fondue.
    About 2 quarts

    COCKTAIL KIELBASA

    * 2 rings of Kielbasa (about 2 lbs)
    * 1 (18 oz) jar apple jelly
    * 1 (9 oz) jar prepared mustard
    Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow
    cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.
    Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low
    while serving. Stir periodically.

    CONGRESSIONAL BEAN SOUP IN A CROCKPOT

    1 lb Small white beans
    8 c Water
    2 c Ham, diced
    1 c Onion, diced
    1 c Celery, chopped
    2 tb Parsley, chopped
    1 ts Salt
    1/4 ts Pepper
    1 Bay leaf
    Assemble ingredients in Slow Cooker. Cover and cook on low 8-10
    hours or until beans are tender.


    CORN CHOWDER

    2 cans (16 oz) whole kernel corn, drained
    2 to 3 medium potatoes, chopped
    1 onion, chopped
    1/2 teaspoon salt
    pepper to taste
    2 cups chicken broth
    2 cups milk
    1/4 cup butter or margarine
    Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7
    to 9 hours. Puree in a blender or food processor, if desired, then return
    to pot. Stir in milk and butter; cook on high about 1 hour more.
    Serves 6 to 8.


    COUNTRY APPLES

    * 4-5 cups apples
    * 2 tbsp flour
    * 1/3 cup sugar
    * 1/3 cup raisins
    * 1/4 tsp cinnamon
    * 2/3 cup oatmeal
    * 3 tbsp butter
    * 3/4 cup brown sugar
    Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the
    raisins, cinnamon, and oatmeal. Pour 1 cup water into crockery. Add
    apple mix. Pour melted butter over apples and then brown sugar. Cook
    on Low 4-6 hours.
    Serves 6.
    You can serve over vanilla ice cream, use as a crepe filling or over
    oatmeal for breakfast.

    COUNTRY CAPTAIN CHICKEN BREASTS

    The distinctive combination of curry, ginger, and fruit gives this classic
    Southern
    dish its character.
    2 medium-size Granny Smith apples
    1 small onion, finely chopped
    1 small green bell pepper, seeded and finely chopped
    3 cloves garlic, minced or pressed
    2 tablespoons dried currants
    1 tablespoon curry powder
    1 teaspoon ground ginger
    1/4 teaspoon ground red pepper (cayenne)
    1 can (about 14 1/2 oz.) diced tomatoes
    6 small skinless, boneless chicken breast halves (about 1 3/4 lbs.
    total)
    1/2 cup chicken broth
    1 cup long-grain white rice
    1 pound large raw shrimp, shelled and deveined
    1/3 cup slivered almonds
    Salt
    Chopped parsley
    -Quarter, core, and dice unpeeled apples. In a 4-quart or larger
    electric slow cooker, combine apples, onion, bell pepper, garlic,
    currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse
    chicken and pat dry; then arrange, overlapping pieces slightly, on top
    of tomato mixture. Pour in broth. Cover and cook at low setting until
    chicken is very tender when pierced (6 to 7 hours).
    -Carefully lift chicken to a warm plate, cover lightly, and keep warm in
    a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat
    setting to high; cover and cook, stirring once or twice, until rice is
    almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and
    cook until shrimp are opaque in center; cut to test (about 10 more
    minutes).
    -Meanwhile, toast almonds in a small nonstick frying pan over medium
    heat until golden brown (5 to 8 minutes), stirring occasionally. Set
    aside.
    -To serve, season rice mixture to taste with salt. Mound in a warm
    serving dish; arrange chicken on top. Sprinkle with parsley and
    almonds.
    Makes 6 servings.


    CRAB DIP

    * 1 lb. Velveeta cheese
    * 1 lb. butter or margarine
    * 2 cans crab meat
    Heat together. Keep warm in fondu or slow cooker/Crock Pot.
    Serve with bread sticks.

    CRANBERRY-APPLE TURKEY BREAST

    * 2 teaspoons melted butter or margarine
    * 1/2 cup chicken broth
    * 1 large apple, cored and chopped
    * 1/2 cup chopped onion
    * 1 stalk celery, chopped
    * 1 cup whole berry cranberry sauce
    * 3/4 teaspoon poultry seasoning
    * 2 cups seasoned crumb-style stuffing
    * 2 to 3 pounds turkey breast cutlets.
    Combine butter, chicken broth, apple, onion, celery, cranberry sauce,
    poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on
    each turkey cutlet.
    Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours
    (HIGH 4 hours).

    CRANBERRY COCKTAIL MEATBALLS

    * 2 pounds Ground beef
    * 1 cup Cornflake crumbs
    * 2 Eggs
    * 1/2 cup Chopped, fresh parsley
    * 1/3 cup Ketchup
    * 3 tablespoons Minced onions
    * 2 tablespoons Soy sauce
    * 1/4 teaspoon Garlic powder
    * 1/4 teaspoon Pepper
    Sauce
    * 16 ounces Can, jellied or whole cranberry sauce
    * 12 ounces Chili sauce
    * 1 tablespoon Brown sugar
    * 1 tablespoon Lemon juice
    In a large bowl, combine ground beef, cornflake crumbs, parsley,
    eggs, ketchup,
    onion, soy sauce, garlic powder and pepper. Mix well and form into
    small balls, from 1/2" to 3/4" in diameter. Place in a casserole or
    baking pan. Heat oven to 300 degrees F. Meanwhile in a
    saucepan,combine cranberry sauce, chili sauce, brown sugar and
    lemon juice. Cook stirring over medium heat until smooth. Pour hot
    sauce over meatballs in casserole. Bake for 30 to 45 minutes,
    depending on the size of the meatballs. Transfer to Crock Pot and keep
    on low for serving.

    CREAM CHEESE CROCKPOT CHICKEN

    1 frying chicken, cut up (I used about 4 pounds of breast and rib
    chicken pieces)
    2 tbsp melted butter
    salt and pepper to taste
    1 package of dry Italian seasoning mix
    1 can cream of chicken soup
    1 8 oz brick of cream cheese, cut up in cubes
    1/2 C chicken broth
    1 large onion
    crushed garlic to taste
    Brush chicken with butter and sprinkle with the dry Italian seasoning
    mix (I did two layers in my crockpot to make sure that the Italian
    seasoning got on all the chicken and not just those peices on top.)
    Cover and cook on low for 6-7 hours. About 45 minutes before done,
    brown the onion in the butter and then add the cream cheese, soup,
    and chicken broth to the saucepan. Add the crushed garlic and stir
    all ingredients until smooth. Add salt and pepper to taste. Pour sauce
    mixture over chicken in crockpot and cook an additional 30-45
    minutes. Remove chicken to platter and stir sauce before putting in
    gravy


    CREAMY CHICKEN AND RICE

    * chicken tenders (3 per person)
    * cream of mushroom soup
    (1 can for 2-3 people, 2 for 4-6)
    * Mrs. Grass Onion Soup Mix (1 per each can of soup)
    * 1Tbsp olive oil
    * long grain brown rice (1 cup per can of soup)
    * 1Tbsp whole thyme, crushed
    * S&P to taste
    * desired amount of broccoli florettes (optional)
    * diced red pepper (optional)
    When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice.
    So I empty my can of soup into a measuring cup, and add water (or
    white wine) to equal 2 ½ (not a typo, you need the extra for the onion
    soup mix). Heat olive oil in a saute pan, and add rice until it begins to
    crackle, but not brown. This will make the rice dense, and help it keep
    it's shape while cooking. Whisk together the soups and additional H2o,
    herbs and seasonings. Combine all ingredients (except veggies) in
    crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During
    last 30-45 minutes, add desired veggies.
    Great with crusty bread, and a fresh salad.

    CREAMY CORN

    2 cups corn
    2 tablespoons sugar
    2 eggs
    1/4 cup flour
    2 tablespoons butter
    1 cup milk
    1/2 teaspoon salt
    Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow
    cooker. Cook on high for one hour.


    CREAMY ORANGE CHEESECAKE
    Crust:

    3/4 cup cookie or graham cracker crumbs
    2 tablespoons sugar
    3 tablespoons melted butter

    Filling:

    16 ounces cream cheese (light)
    2/3 cup sugar
    2 eggs
    1 egg yolk
    1/4 cup frozen orange juice concentrate, thawed
    1 teaspoon orange or lemon zest, or dried grated rind
    1 tablespoon flour
    1/2 teaspoon vanilla
    Combine crumbs with sugar; mix in melted butter until well moistened.
    Pat into a 7- inch springform pan.
    In a medium bowl, cream together the cream cheese and sugar. Add
    eggs and yolk and beat for about 3 minutes on medium with a handheld
    electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat
    for another 2 minutes. Pour batter into prepared crust; place on a rack
    or aluminum foil ring in the crockery cooker (so it doesn't rest on the
    bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn
    off and leave for 1 to 2 hours, until cool enough to remove. Cool
    completely and remove the sides of the pan. Chill before serving, and
    store leftovers in the refrigerator.


    CREAMY SCALLOPED POTATOES (CROCKPOT)

    * 3 cups Thinly sliced carrots
    * 3 tablespoons Butter or margarine
    * 2 cups Water
    * 3 tablespoons Orange marmalade
    * 1/4 teaspoon Salt
    * 2 tablespoons Chopped pecans
    Combine carrots, water, and salt in Crock Pot. Cover and cook on high
    2 to 3 hours or until the carrots are done. Drain well; stir in remaining
    ingredients. Cover and cook on high 20-30 minutes.
    Makes 5 to 6 servings.

    CREAMY SPINACH DIP

    * 8 ounces Cream cheese, cubed
    * 5 ounces Frozen chopped spinach
    * 2 tablespoons Pimento, diced
    * 1 teaspoon Worcestershire sauce
    * 1/4 teaspoon Garlic salt
    * 1/4 cup Whipping ceram
    * 2 tablespoons Parmesan cheese, grated
    * 2 teaspoons Onion, finely chopped
    * 1/2 teaspoon Thyme
    Combine cream cheese and cream in Crock Pot. Cover and heat until
    cheese is melted, 30 to 60 minutes.
    Add remaining ingredients. Cover and heat 30 minutes.
    Serve with raw vegetables, crackers, or bread pieces.

    CROCKED KIELBASA

    1/2 pound Lean ground beef
    1 pound Kielbasa sausage -- sliced
    1 Can whole tomatoes -- (28 ounces) undrained
    9 ounces Frozen French-cut Green beans
    1 Can pitted black olives -- (6 ounces)(drained and left whole)
    1/2 cup Red wine
    3 Garlic cloves -- minced
    1 medium Onion -- sliced
    1 medium Green pepper -- chopped
    1 teaspoon Basil -- crushed
    1 teaspoon Oregano -- crushed
    1/2 teaspoon Thyme -- crushed
    1/4 teaspoon Pepper
    1 pound Pasta of your choice
    4 ounces Parmesan -- freshly grated
    In a medium skillet, saute ground beef. When browned, transfer to
    crockpot. Add all other ingredients except pasta and parmesan Simmer
    on low for 6-8 hours. Cook pasta according to directions. Ladle
    Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese
    to garnish.


    CROCKPOT ALMOST LASAGNA

    1 box rotini (or ziti), any fun, flavorful pasta will do
    2 - 28-oz jars pasta sauce(one with tomato chunks works well)
    1 egg
    1/2 lb ground beef
    1/2 lb sausage
    2 tbsp olive oil
    1 C. parmesan cheese
    1/2 C italian breadcrumbs
    1 bag mozzarella cheese
    16-20 oz. ricotta cheese
    2 eggs
    1 C. parmesan cheese
    1 1/2 tsp. parsley flakes
    dash salt & pepper
    Grease crock-pot, or spray with non-stick cooking spray. Cook rotini
    according to package directions, drain. Brown and drain meat. Toss
    pasta with olive oil. Add pasta sauce to mixture, toss well. Stir
    together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella
    cheese, and browned meat. Can sprinkle lightly with garlic
    powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt &
    pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread
    entire ricotta mixture over first layer of pasta. Cover ricotta layer with
    remaining pasta mixture, and cover with remaining cheese. Cover, and
    cook on low 4-6 hours.


    CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF

    1 corned beef brisket
    1 quart apple juice
    1 cup brown sugar
    1 Tbsp prepared mustard
    8 small red potatoes
    2 medium carrots, pared and cut into chunks
    1 onion, peeled and cut into eights
    1/2 head cabbage, cut into chunks
    Place all ingredients in large crock pot (cut meat in half if necessary).
    Stir to mix.
    Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove
    meat and vegetables and some of the cooking liquid. Slice meat thinly
    across the grain.
    Serve with the vegetables and some of the liquid.
    Use left over corn beef the next day.....layer in crock pot with
    sauerkraut and swiss cheese. Warm and serve on rye bread with 1000
    Island dressing!


    CROCKPOT APPLE BROWN BETTY

    3 lbs. cooking apples
    10 slices of bread, cubed (about 4 cups)
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/8 tsp. salt
    3/4 c. brown sugar
    1/2 c. butter or margarine, melted
    Wash apples, peel, core, cut into eighths; place in bottom on crock.
    Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
    together. Place on top of apples in crock. Cover. Place crock into outer
    shell. Cook on low setting 2 to 4 hours.
    Makes 6 to 8 servings.


    CROCKPOT APPLE BUTTER I

    apples -- cut up, to fill 3 1/2 qt. crockpot
    1 cup brown sugar
    1 cup apple cider
    juice of 1 lemon
    1 tablespoon cinnamon
    Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot.
    Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours.
    Stir. Add cinnamon and cook another 10 hours. Stir occasionally until
    brown. Run through Food mill or any strainer to strain out seeds and
    skins. I used the blender. To thicken, if not thick enough, return to
    slow cooker and cook on High uncovered until desired consistency.
    YIELD: Makes 3-4 pints.


    CROCKPOT APPLE BUTTER II

    Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot
    to about 1
    1/2 inches from the top:
    ADD:
    4 tsp. Cinnamon
    1/2 tsp Cloves
    1/2 tsp Salt
    3 Cups Sugar
    Start on high with about 4 TB water, til it gets hot, then turn on low
    and cook all day. When it is done and apples are fully cooked down put
    small amounts into food processor and zap quickly till smooth.
    NOTE: If you are canning this, put into jars and seal while "HOT".


    CROCKPOT APPLE BUTTER III

    4 lbs apples, cored and sliced (don't peel)
    1 1/3 cups packed brown sugar
    1 cup apple cider
    grated zest and juice of one lemon
    3 TBS grated ginger
    Combine apples, brown sugar, apple cider, zest, juice. Cover and cook
    8-10 hours on low, til apples are very soft. (A good thing to do
    overnight!) Then stir in ginger, increase heat to high, uncover and
    cook (stirring now and then) til mixture is reduced to about 3 cups for
    8 to 10 hours. (This part sounds kind of incredible, come to think of
    it...I can't imagine sticking around for 10 hours to stir occasionally...oh
    well, I've come this far, might as well continue!). Put the resulting
    mash through a food mill.


    CROCKPOT APPLE BUTTER IV

    2 qt. sweet cider
    4lbs apples, peeled, cored & sliced
    3 C. sugar
    1/4 tsp. cinnamon
    1/4 tsp. allspice
    1/8 tsp. cloves
    1 tsp. salt
    Place apples & cider in crock pot. Cover & cook on LOW 10 - 12 hrs.
    DO NOT STIR!!!!!!! Put apples through a srine (a fine mesh strainer
    works well too). Mash apples. Add equal parts sugar stirring well
    between each, add spices & salt STIR WELL!! Return to crock-pot.
    Cook on HIGH 1 hr. Pour into 1/2 pint jars, seal and process 10 min. If
    you don't want to process keep it refrigerated! makes 5 half pints.


    CROCKPOT APPLE CAKE DESSERT

    6 apples peeled, cored and sliced
    sugar
    cinnamon
    8 oz of yellow cake mix
    1/4 c melted butter or margarine
    Put slices of apples in CP. Pour half a package of dry cake mix over
    apples.
    Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture
    over that and cook on low 1 1/2 to 2 hours. Keep checking and it's
    done when the apples are soft.


    CROCKPOT APPLE CARAMEL DESSERT

    2 med apple
    1/2 c apple juice
    7 oz caramel candy
    1 tsp vanilla
    1/8 tsp ground cardamom
    1/2 tsp ground cinnamon
    1/3 c peanut butter, creamy
    7 slices angel food cake
    1 qt vanilla ice cream
    Peel, core and cut each aplle into 18 wedges; set aside. Combine apple
    juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.
    Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and
    stir. Add apple wedges; cover and cook on LOW for 5 hrs. Stir
    thoroughly, then cook 1 hr more. Serve approx 1/3 cup
    of warm mixture over a slice of angel food cake or ice cream.


    CROCKPOT APPLE CIDER

    1 gallon of apple cider
    Put it in a crock pot. Add 3 cinnamon sticks, about a tsp of whole
    cloves, and about 3 or 4 whole allspice. Slice up an orange and put
    orange rings in there. Put it on low and let it simmer all day. It's easier
    if you can put the spices in cheese cloth but I don't always have that.
    Also, taste it after about 4 or 5 hours to make sure it's not getting too
    strong. Remove the spices and oranges when the flavor reaches the
    taste you prefer.


    CROCKPOT APPLE COCONUT CRISPS

    4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
    1/2 cup sweetened flaked coconut
    1 tablespoon flour
    1/3 cup brown sugar
    1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
    1/2 teaspoon cinnamon
    1/3 cup flour
    1/2 cup quick rolled oats
    2 tablespoons butter or margarine
    In a casserole 1 1/2-quart baking dish that fits in the crockpot,
    combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar,
    and cinnamon. Drizzle with the ice cream topping. Combine remaining
    ingredients in a small bowl with a fork or pastry cutter and sprinkle
    over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until
    apples are tender. Serve warm with vanilla ice cream or whipped
    topping.


    CROCKPOT APPLE DESSERT I

    6 apples, peeled and sliced
    2/3 cup raw oatmeal
    2/3 cup sugar
    1/3 cup flour
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp ginger
    1/3 cup butter or margarine, melted
    Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted butter
    into mixture until it is crumbly. Put about half of sliced apples in
    crockpot and spoon about half of oatmeal mixture on top. Cover with
    the rest of the apples and top with the rest of the crumbly mixture.
    Cook on high about 2 1/2 hours.


    CROCKPOT APPLE DESSERT II

    2 Cups milk
    1/4 cup brown sugar
    1 tbsp melted butter
    1/4 tsp salt
    1/2 tsp cinnamon
    1 cup rolled oats, regular
    1 cup chopped apples
    1/2 cup raisons
    Spray or butter inside of crock pot. add ingredients to pot and stir
    cover and cook on low overnight.


    CROCKPOT APPLE PIE

    8 Tart Apples peeled and sliced
    1 1/4 t ground cinnamon
    1/4 t allspice
    1/4 t nutmeg
    3/4 cup milk
    2 T butter soften
    3/4 c sugar
    2 eggs
    1 t vanilla
    1/2 c Bisquick
    1 c Bisquick
    1/3 c brown sugar
    3 T cold butter
    Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in
    lightly greased crockpot. Combine milk, softened butter, sugar, eggs,
    vanilla, and the 1/2 c Bisquick. Spoon over apples.
    Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into
    mixture until crumbly. Sprinkle this mixture over top of apple mixture.
    Cover and cook on low 6-7 hours or until apples are soft.


    CROCKPOT APPLE SAUCE

    About 3 pounds apples, peeled, cored, and sliced
    1/3 cup sugar
    1 cinnamon stick
    2 TBS lemon juice
    nutmeg
    Put apples in cooker, sprinkle w/sugar and add cinnamon stick.
    Sprinkle lemon juice on. Cover and cook on low for 6 1/2 to 8 hours til
    apples form a thick sauce.
    Sprinkle with nutmeg to taste.


    CROCKPOT ARROZ CON POLLO

    4 Chicken breast halves, skin and excess fat removed
    1/4 teaspoon salt
    1/4 teaspon pepper
    1/4 teaspoon paprika
    1 tablespoon oil
    1 medium onion, chopped
    1 small red pepper, chopped
    1 clove of garlic, minced
    1/2 teaspoon dried rosemary leaves
    1 14 1/2 ounce can crushed tomatoes
    1 10 oz package frozen peas
    Season chicken with salt, pepper, and paprika. In a medium skillet,
    heat oil over medium-high heat. Add chicken and brown. Put chicken in
    the Crock-pot. In a small bowl, combine remaining ingredients except
    the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4
    hours) One hour before serving, add peas.
    Serve over rice.
    Makes 4 servings.


    CROCKPOT ARTICHOKE, CHICKEN AND OLIVES

    1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
    2 c sliced fresh mushrooms
    1 (14.5 oz) can diced tomatoes
    1 (8 or 9 oz) pkg frozen artichokes
    1 c chicken broth
    1 med onion, chopped
    1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
    1/4 c dry white wine or chicken broth
    3 tbsp quick cooking tapioca
    2-3 tsp curry powder
    3/4 tsp dried thyme, crushed
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    1/4 tsp salt
    1/4 tsp pepper
    4 c hot cooked couscous
    Rinse chicken & set aside. In a 3 1/2 qt crock pot combine
    mushrooms, undrained
    tomatoes, frozen artichoke hearts, chicken broth, onion, olives, &
    wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add
    chicken. Spoon some of the tomato mixture over chicken. Cover &
    cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve
    with hot cooked couscous. Serves 6.
    Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg
    cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g
    fiber, 30g protein


    CROCKPOT ARTICHOKES

    5 artichokes, remove stalks and tough leaves
    1 1/2 ts salt
    8 peppercorns
    2 stalks celery, cut up
    1/2 lemon, sliced
    2 c boiling water
    Combine all ingredients in crockpot. Cook on High 4 - 5 hours.


    CROCKPOT AUTUMN CHICKEN

    2 large or 4 small chicken breasts
    2 parsnips - 2 carrots
    1 acorn squash

    1 14.5 oz. can of chicken broth
    garlic
    salt
    pepper
    nutmeg
    honey
    Peel and chop carrots and parsnips and place them in the bottom of
    the crockpot.
    Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not
    sure how many cloves of fresh garlic that would be.) Place chicken on
    top. Pour in broth.
    Cut squash into chunks and slice off the skin. Place on top of chicken.
    Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
    and drizzle enough honey on top to lightly cover the squash. Cook on
    low 8-10 hours.

    CROCKPOT AUTUMN PORK CHOPS

    Serving Size : 6
    6 pork chops
    2 medium acorn squash -- unpeeled
    3/4 teaspoon salt
    2 tablespoons melted butter
    3/4 cup brown sugar -- packed
    3/4 teaspoon brown bouquet sauce
    1 tablespoon orange juice
    1/2 teaspoon orange peel -- grated
    -Trim excess fat from chops. Cut each squash into 4 to 5 crosswise
    slices; remove seeds.
    -Arrange 3 chops on bottom of slow-cooking pot.
    -Place all squash slices on top; then another layer of remaining 3
    chops.
    -Combine salt, butter, sugar, bouquet sauce, orange juice, and orange
    peel. Spoon
    over chops.
    -Cover and cook on low for 4 to 6 hours or until done.
    -Serve one or two slices of squash with each pork chop.


    CROCKPOT AUTUMN PORK ROAST

    3 to 4 lb. pork roast
    Salt & pepper
    1 c. cranberries, finely chopped
    1/4 c. honey
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    1 tsp. grated orange peel
    1/8 tsp. ground cloves
    1/8 tsp. ground nutmeg
    -Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
    -Combine remaining ingredients. Pour over roast. Cover. Cook on low
    for 8 to 10
    hours. or on High for 4-5 .Makes 6 to 8 servings.


    CROCKPOT AZTEC BLACK BEANS

    1 lb. dried black beans (or turtle beans)
    16 oz. jar of salsa (your favorite kind)
    -Rinse black beans, removing any stones or foreign objects. Cover with
    water, soak
    all night.
    -Drain beans and place in cp with salsa. Add enough water to just
    cover beans.
    Cover and cook on low 8-10 hours.



    CROCKPOT BAKED APPLES

    2 tbsp raisins
    1/4 cup sugar
    6 to 8 apples, washed and cored
    1 tsp cinnamon
    2 tbsp butter
    Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and
    dot with butter. Put in crockpot; add 1/2 cup water. Cover; cook on
    Low 7 to 9 hours.


    CROCKPOT BAKED BEANS I

    1 pound dried small white beans -- rinsed
    4 1/2 cups water
    1/3 cup molasses
    1/4 cup brown sugar
    1 onion -- chopped
    1/4 pound salt pork -- cut into 1" cubes
    1 tablespoon dijon-style mustard
    1/2 teaspoon salt
    In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to
    14 hours, stirring occasionally, if possible.


    CROCKPOT BAKED BEANS II

    1 lb ground beef
    3/4 lb bacon fried and diced
    1 onion lg chopped and browned
    1 lge can pork and beans
    1 16 oz kidney beans canned
    1 16 oz buttered lima beans canned
    1 cup catsup
    3 Tbsp white vinegar
    1/4 cup liquid smoke
    1 tsp salt
    dash pepper
    Directions:
    Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it
    the better it will taste.


    CROCKPOT BAKED BEANS III

    2 cans canellini beans
    2 cans black beans
    2 cans red kidney beans
    1 can chick peas
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    2 diced onions
    2 tablespoons mustard (from the fridge - the wet kind)
    1 cup molasses
    1/2 cup brown sugar
    3/4 cup maple syrup
    Rinse and drain beans and set aside.
    On bottom of crockpot place diced onions, then dump on beans (don't
    mix just dump
    'em all on). Then drizzle on all other ingredients. Mustard stays lumpy

    - it's ok.
    If you wish to add bacon - pre cook 1 lb. crumble and put over top of
    entire
    mixture.
    DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours
    (I do 5-6)
    stirring once about 3/4 of the way through.
    Serve. Enjoy!!

    CROCKPOT BAKED BEANS IV

    24 to 32 oz. canned Pork and Beans, undrained
    3/4 cup firmly packed brown sugar-I use light rather than dark
    1 cup ketchup
    1 large onion, diced
    1 tsp. prepared mustard
    2 to 3 slices bacon
    Combine all ingredients in CP. Cover and cook on low about 6 hours. If
    you prefer, can be baked in oven. Use a greased 2qt casserole. Put
    bacon on top and bake at 350°F 1 1/2 hours. The CP version is
    soupier.


    CROCKPOT BARBECUED SHORT RIBS

    2 c. water
    3 or 4 lbs. boneless short ribs
    18 oz. bottle barbecue sauce
    1 tbsp. Worcestershire sauce
    3 oz. Heinz 57 hickory smoke sauce
    1/4 tsp. angostura
    1/4 tbsp. lemon pepper seasoning
    Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
    angostura, lemon pepper and short ribs in crock pot on low heat for 12
    hours. I usually cook this recipe overnight.


    CROCKPOT BEANS

    1 lb. ground beef
    3/4 lb. fried crumbled bacon
    1 c. chopped onions
    1 c. ketchup
    1/4 c. brown sugar
    1/2 tsp. pepper
    1 tsp. hickory smoke flavoring
    1 lb. can each pork and beans, lima beans, butter beans, and kidney
    beans
    -Cook on low in crockpot for 4-8 hours. The longer it cooks, the
    smokier it tastes.


    CROCKPOT BEEF AND BEANS

    1 1/2 lbs of stewing beef
    1 tbsp. prepared mustard
    1 tbsp. taco seasoning
    1/2 tsp. salt
    1/4 tsp. pepper
    2 garlic cloves minced
    1 can 16 oz diced tomatoes, undrained
    1 med. onion chopped
    1 can Kidney beans rinsed and drained
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    1 can chili beans
    (I also added 1 can of black beans)
    -Combine mustard, taco seasonings, salt , pepper and garlic in a large
    bowl. Add beef and toss to coat!
    -Put the beef in your crock pot and add the rest of the ingriedients.
    Cover and cook for 6 -8 hours on LOW.
    -Serve over yummy hot rice!


    CROCKPOT BEEF AND CHIPOTLE BURRITOS

    1 1/2 lb. boneless beef round steak, cut 3/4" thick
    1 14 1/2 oz. can diced tomatoes
    1 sm. onion, chopped
    1 to 2 canned chipotle peppers in adobo sauce, chopped (my local
    stores didn't carry this - of course- so I substituted a jar of salsa with
    chipolte, I think it was Old El Paso or Pace)
    1 tsp. dried oregano, crushed
    1/4 tsp. ground cumin
    1 clove garlic, minced
    6 9-10" tomato-flavored or plain flour tortillas, warmed
    3/4 c. shredded sharp cheddar cheese (3 oz.)
    1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted
    a small jar of regular salsa :) Shredded jicama or radishes (optional,
    VERY optional!)
    Dairy sour cream (optional)
    Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
    qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
    oregano, cumin, and garlic.
    Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
    setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks,
    shred meat. Spoon one-sixth of the meat onto each warm tortilla just
    below the center. Top with cheese, Pico de Gallo Salsa, and if desired,
    jicama or radishes and sour cream. Roll up tortilla. Makes 6
    servings * Prep time: 20 min.
    Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2
    tbsp. Finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper;
    finely chopped; and dash sugar. Cover; chill several hours.


    CROCKPOT BEEF AND GRAVY

    2-3 pounds roast cut into bite sized pieces
    1 packet Lipton's Onion soup mix
    2 cans Cream of mushroom soup
    Place pieces of roast in crock pot. Sprinkle packet of onion soup on
    meat. Cover with cream of mushroom soup. Let cook up to 9 hours.
    Stir about 1/2 way through cooking (but I'm sure you could just stir at
    the end). Serve over mashed potatoes or pasta.


    CROCKPOT BEEF BOURGUIGNON I

    1 Cup Dry red wine
    2 Tablespoons Olive oil
    1 Large Onion -- sliced
    1/2 Teaspoon Thyme
    2 Tablespoons Parsley -- chopped
    1 Bay leaf
    1/4 Teaspoon Pepper
    2 Pounds stewing beef, cut into 1 1/2-inch cubes
    3 Slices Bacon (thick-cut is possible) -- diced
    12 Small White onions
    1/2 Pound Sliced mushrooms
    2 Cloves Garlic -- minced
    1 Teaspoon Salt
    Combine first seven ingredients, mix well, add beef. Marinate at least 3
    hours (overnight if refrigerated) Drain meat, reserving marinade. In
    skillet, saute bacon and remove. Brown meat in bacon fat. Combine
    beef, bacon, vegetables and seasonings in slow cooker. Pour over
    enough marinade to cover. Cook on low 8-10 hours.


    CROCKPOT BEEF BOURGUIGNON II

    1 lb. bacon, cooked, reserve grease
    3 lbs. beef, cubed
    1 bottle red wine
    1 lb. onion, chopped
    1 lb. celery
    1 lb. carrots, chopped
    2 cloves garlic, chopped
    Chopped shallots (optional)
    1 bay leaf
    Salt & pepper
    Flour
    Slowly cook bacon in large baking pan; remove. Dredge beef cubes in
    flour, brown in bacon fat. Transfer meat from skillet to heated platter.
    Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
    Gently combine beef, vegetables, bacon and half the wine. Add bay
    leaf and salt and pepper to taste. Cook on low 8 – 10 hours.


    CROCKPOT BEEF BURGER STROGANOFF

    1 1/2 lbs lean ground beef
    3 slices bacon, diced
    1 small onion, chopped
    2 tbs flour
    1/4 tsp paprika
    1 tsp salt
    1 can (10 3/4oz) condensed cream of mushroom soup
    2 tbs dry red wine
    1 cup dairy sour cream
    6 to 8 hamburger buns, toasted and buttered
    In large skillet, brown beef and bacon until red color disappears. Drain.
    In crockpot, mix together drained beef, bacon, onion, flour, paprika,
    and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4
    to 5 hours. Stir in sour cream. Spoon mixture over toasted buns.
    Serves 6 to 8.
    I served this over buttered noodles instead of the buns.


    CROCKPOT BEEF BURGUNDY I

    2 slices bacon -- chopped
    2 pounds sirloin tip or round steak -- cut in 1 inch cubes
    1/4 cup flour
    1 teaspoon salt
    1/2 teaspoon seasoned salt
    1/4 teaspoon marjoram
    1/4 teaspoon thyme
    1/4 teaspoon pepper
    1 clove garlic -- minced
    1 cube beef bouillon -- crushed
    1 cup Burgundy wine
    2 tablespoons cornstarch
    In large skillet cook bacon several minutes. Remove bacon and set
    aside. Coat beef with flour and brown on all sides in bacon mixture.
    Combine steak, bacon drippings, cooked bacon, seasonings, bouillon
    and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or
    until meat is tender. Turn control to high. Add cornstarch (dissolved in
    2 tablespoons water); cook on high 15 minutes. Serves 6.
    NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes,
    if desired.


    CROCKPOT BEEF BURGUNDY II

    3 lbs beef, cut in large cubes-can use stew beef or round steak
    1 can Minestrone Soup
    1 can Tomato Bisque Soup
    1 can Cream of Mushroom soup
    1 envelope dry onion soup mix
    1 soup can Burgundy wine
    Flour and brown meat. Place in crockpot. Mix remaining ingredients
    and pour over meat. Cook on low 6-8 hours. Serve over noodles or
    rice. You could cook the rice at home and reheat in the micro at work.


    CROCKPOT BEEF FAJITAS

    1 1/2 pounds beef flank steak
    1 cup chopped onion
    1 green sweet pepper, cut into 1/2 inch pieces
    1 jalapeno pepper, chopped
    1 Tbsp. cilantro
    2 garlic cloves, minced (or 1/4 tsp. garlic powder)
    1 tsp. chili powder
    1 tsp. ground cumin
    1 tsp. ground coriander
    1/2 tsp. salt
    1 can (8oz) chopped tomatoes
    12 8inch flour tortillas
    Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
    Cut flank steak into 6 portions. In any size crockpot combine meat,
    onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder,
    cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10
    hours or high 4-5 hours. Remove meat from crockpot and shred.
    Return meat to crockpot and stir. To serve, spread meat mixture into
    flour tortillas and top with toppings. Roll up.


    CROCKPOT BEEF FOR SANDWICHES

    1 roast
    1 packet Italian dressing mix or Ranch dressing mix OR 2 packages
    onion soup mix
    1 cup water
    Place all in crockpot, cook on low 8 hours.
    I used Zesty Italian dressing mix and I added 1 onion slivered up. I put
    it all in the crockpot the night before I was going to spend all day
    cooking. By morning, it was tender. I took it out shredded it and had 2
    meals in the freezer by 8:30 that morning! WOO HOO It sounded
    almost too easy to me. But this was one of the best smelling recipes
    I've made in a long time! I keep hoagie buns in the freezer from
    the bread store (day old, got 'em for 2 packages for $1!!!) I'll take a
    pack of those out, add the beef and a slice of cheese and VOILA!
    Dinner!


    CROCKPOT BEEF N BREW VEGETABLE SOUP

    3 medium onions, sliced
    1 lb carrots, cut into 1/2" slices
    4 parsnips, cut into 1/2" slices
    2 bay leaves
    4 cloves garlic, minced
    1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
    1/2 tsp pepper
    2 TBS quick cooking tapioca
    1 1/2 lbs beef stew meat, cut into 1" cubes
    1 14 1/2 oz can beef broth
    1 12 oz can beer
    In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay
    leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on
    top of vegetables.
    Add beef broth and beer.
    Cover; cook on low-heat setting for 10 to 12 hours or on high-heat
    setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh
    thyme, stir in now.


    CROCKPOT BEEF POT ROAST

    1 1/2 lb- 2lb. pot roast meat
    1 dry package of Good Seasons Garlic Dressing
    1 dry pkg of Italian (or Zesty Italian) Dressing
    1 can of beer (your choice-not dark)
    Place one envelope of Good seasons in bottom of crock pot. Place meat
    on top, top with other package of dressing and pour beer over all. Let
    cook 8-10 hours on low. If your a gravy maker, the sauce made into a
    gravy is YUMMY! I serve this with potatoes.


    CROCKPOT BEEF STEW I

    2 lbs. stew beef
    1/4 c. flour
    1 tsp. paprika
    4 lg. carrots
    3 lg. potatoes
    1 c. condensed beef broth
    1 1/2 tsp. salt
    1/2 tsp. pepper
    1/3 c. soy sauce
    1 lg. onion
    1 can tomato sauce (8 oz.)
    Layer potatoes, then carrots. Top with meat; sprinkle meat with soy
    sauce, salt, paprika, pepper & flour.
    Spread with chopped onions. Combine beef broth & tomato sauce &
    pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
    NOTES:
    Instead of sprinkling the meat with soy sauce, salt, paprika, pepper &
    flour as the recipes says, I mix those all together in a small bowl. This
    prevents the flour from becoming clumpy.
    -Instead of chopped onions, I use 3 or 4 small yellow onions whole
    (I'm not an onion fan but still like the taste they give the stew.)
    -I add about 1/4 cup barbecue sauce to the top, before putting the
    cover on. I use whatever variety of sauce that I have on hand. I don't
    usually buy the "regular"
    flavor of any brand, but instead have hickory, brown sugar or garlic
    and onion
    flavors. The BBQ sauce adds an extra "kick" to the meat and gravy.
    -For the beef broth, since I don't usually keep that on hand, I dissolve
    1 beef bouillon cube into 1 cup boiling water.


    CROCKPOT BEEF STEW II

    1 lb. beef bourguignon (or cheaper cut)
    3 large sweet potatoes (cut into 1" thick slices)
    2 cans beef bouillon (or broth or consommée)
    2 small cans tomato paste
    3-4 handfulls of assorted veggies (I used frozen green & yellow beans
    and carrots)
    1 lb. fresh mushrooms (quartered)
    1 large onion (diced)
    2 cloves garlic (minced)
    1/4 cup flour
    Mix bite sized pieces of meat in flour, brown in some oil along with the
    diced garlic.
    While meat is browning, combine beef bouillon & tomato paste in a
    crock pot, mix well.
    Pre-cook the sweet potatoes until just tender, add to crock pot along
    with onions and any raw veggies that you may use. Add enough water
    to cover and cook on low for as long as you want, (I let it cook for
    about 5 hours.
    I added the frozen veggies and some quartered mushrooms for about
    the last 1 hour or so.
    I thickened it with a bit of flour and water, let it cook another 15
    minutes uncovered and that was it.



    CROCKPOT BEEF STEW III

    1 package stew beef
    1 can cream of potato soup
    1 can cream of mushroom soup
    1 - 1 1/2 cans of water
    Cook on high all day (7-8) hours
    I serve over white rice.


    CROCKPOT BEEF STROGANOFF I

    2 lbs top round steak, sliced thin across the grain
    1 lb fresh mushrooms, sliced
    1 medium onion, sliced
    1/4 tsp thyme
    3/4 cup dry sherry
    3/4 cup beef broth (Swansons)
    3/4 tsp dry mustard
    1/4 tsp garlic salt
    Put all this in the crockpot, stir well and cook on low for 8 hours. Turn
    heat to high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake
    flour works too, heat on high for 40 minutes.
    Serve over rice or noodles.


    CROCKPOT BEEF STROGANOFF II

    1 1/2 lb. lean ground beef
    1 medium onion, chopped
    1 clove garlic, minced
    3 Tbsp. tomato paste
    1/2 c. beef broth
    3 Tbsp. sherry
    1 tsp. salt
    Dash pepper
    1 can mushrooms, drained
    1 c. sour cream
    Brown ground beef with onion and garlic; drain. Add to crock pot with
    remaining ingredients except for sour cream. Cover and cook on low
    for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg
    noodles.


    CROCKPOT BEEF STROGANOFF III

    3 lb. beef round steak, 1/2 inch thick
    1/2 c. flour
    2 tsp. salt
    1/8 tsp. pepper
    1/2 tsp. dry mustard
    2 med. onions, thinly sliced and separated into rings
    2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms,
    sliced
    1 (10 1/2 oz.) can condensed beef broth
    1/4 c. dry white wine (optional)
    1 1/2 c. sour cream
    1/4 c. flour
    Trim all excess fat from steak and cut meat into 3 inch strips about 1/2
    inch wide.
    Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with
    steak strips to coat thoroughly. Place coated steak strips in crock pot;
    stir in onion rings and mushrooms. Add beef broth and wine; stir well.
    Cover and cook on low setting for 8- 10 hours. Before serving,
    combine sour cream with 1/4 cup flour; stir into crock pot. Serve
    stroganoff over rice or noodles.


    CROCKPOT BEEF STROGANOFF IV

    1 can cream of mushroom soup
    1 package onion soup mix
    1 package mushroom
    1 onion cut in rings
    1 package beef stew meat
    salt
    pepper
    Put in crock pot and cook all day.
    Add 16 oz sour cream before serving.
    Serve over Egg Noodles.


    CROCKPOT BEEF TACO BEAN SOUP

    2 lbs. rump roast
    1 pk taco seasoning
    1 can Mexican style diced tomatoes (15 oz.)
    1 small can green chiles
    1 can tomato sauce (8 oz)
    1 onion - chopped
    2 beef bouillon cubes
    2 cans red kidney beans, (15 oz. each), rinsed, drained
    Shredded cheddar cheese
    Cut roast into bite sized chunks. Roll in taco seasoning and add to
    crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and
    bouillon cubes. Cover and cook on LOW 6 hours or until meat is
    tender.
    Add the drained beans and cook until the beans are heated through;
    around 30 minutes. Serve topped with cheese, and/or the toppings
    that you like.


    CROCKPOT BEEF TIPS

    1/2 c Flour
    1 ts Salt
    1/8 ts Pepper
    4 lb Beef or sirloin tips
    1/2 c Chopped green onions
    2 c Sliced mushrooms (4 oz. can, drained) OR
    1/2 lb Mushrooms, sliced
    1 cn Condensed beef broth, (10 1/2 oz.)
    1 ts Worcestershire sauce
    2 ts Tomato paste or ketchup
    1/4 c Dry red wine or water
    3 tb Flour
    1 Buttered noodles
    Combine 1/2 cup flour with the salt and pepper and toss with beef
    cubes to coat thoroughly. Place in crock-pot. Add green onions and
    drained mushrooms. Combine with beef broth, Worcestershire sauce
    and tomato paste or ketchup. Pour over beef and vegetables; stir well.
    Cover and cook on LOW setting for 7 to 12 hours. One hour before
    serving, turn to HIGH setting. Make a smooth paste of red wine and 3
    tablespoons flour; stir into crock-pot, mixing well.


    CROCKPOT BEST PORK ROAST

    4-5 pound pork roast
    6-8 cloves garlic
    pepper
    basil
    1 c dry white wine
    onion
    Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put
    a garlic
    clove (peeled) into each hole. Rub outside with cracked pepper and
    basil. Pour dry white wine in the bottom of the Crock Pot. Place roast
    in the CP put slices or wedges of onion on top and around the roast.
    Cover and cook on low all day or until done.
    If desired you can also place potatoes and carrots in the bottom of the
    CP, but I usually serve either mashed or baked potatoes and a
    steamed veggie on the side.
    Don't forget a nice fresh loaf of bread to go with it too :)


    CROCKPOT BLACK BEAN CHILI

    3/4 cup cooked black beans
    1 lb. stew beef, cubed
    3 tablespoons oil
    1/4 cup chopped onion
    1/4 cup chopped green peppers
    1/2 cup diced green chilies
    3 tbsp. tomato paste
    3 to 4 beef bouillon cubes, or beef base
    1/4 tsp. ground cumin
    1 tsp. minced garlic
    1/2 tsp. salt and pepper
    1 cup shredded Monterey Jack OR cheddar cheese
    Brown stew beef in oil with onion and green pepper. Combine all
    ingredients except cheese and cook 6 to 8 hours on low. Sprinkle
    cheese over individual servings.


    CROCKPOT BLACK BEAN CHILI WITH PORK

    1 lb. boneless pork, cut into cubes
    2 (16 oz.) cans black beans, drained
    1 red or yellow bell pepper, chopped
    1 med. tomato, peeled, seeded and chopped
    1 sm. red onion, thinly sliced
    1 clove garlic, crushed
    1/2 t. ground cumin
    2 t. chili powder
    1/2 t. salt
    1 can tomato sauce
    1/2 c. sour cream
    2 T. chopped cilantro
    In a crockpot, stir together pork, beans, bell pepper, tomato, onion,
    garlic, cumin, chili powder, salt, and tomato sauce. Cover and cook on
    low 8 to 9 hours. Spoon into bowls and top with sour cream and
    cilantro.


    CROCKPOT BLACK BEAN SOUP

    2 cans, 15 oz. each, black beans, drained and rinsed
    2 cans,4.5 oz, each, chopped green chiles
    1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
    1 can,14.5 oz, diced tomatoes, undrained
    1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
    4 green onions, sliced
    2 to 3 T. chili powder
    1 tsp. ground cumin (I omitted this)
    1/2 tsp. dried minced garlic
    Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3
    qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can
    cook it low all day.
    Serve it with shredded cheddar and fat free sour cream.


    CROCKPOT BLACK EYED PEAS

    1 16 oz bag of dried black-eyed peas
    1 small ham hock
    1 14 1/2 oz can of diced tomatoes with jalapenos
    1 14 1/2 oz can of diced tomatoes with mild green chiles
    2 10 1/2 oz cans of chicken broth
    1 stalk of celery, chopped
    salt and pepper to taste (it doesn't need much, if any)
    Pre-soak black-eyed peas according to the instructions on the bag.
    Combine all ingredients and cook on low for 8-10 hours.
    Serve on New Years Day for good luck!


    CROCKPOT BLACK EYED PEAS AND OKRA

    2 (16 oz each) packages frozen Black Eyed peas
    2 cups water
    1 (15 oz) can Ranch Style Beans with Jalapenos undrained
    1 cup chopped onion
    1 cup chopped green pepper
    1 cup chopped celery
    1 (12 to 16 oz)package frozen sliced okra
    1 can Ro Tel tomatoes and Green chiles
    Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May
    take even longer.
    I start mine on high for several hours, then switch to low for the
    remaining time.
    VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas
    (undrained) and omit the water.


    CROCKPOT BONELESS TWICE COOKED BBQ RIBS

    Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough
    water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3
    CUP brown sugar and a couple dashes of ketchup. Cook on low about 5
    hours until done. Throw on the BBQ to crisp them up and baste with
    more BBQ sauce.


    CROCKPOT BOSTON BAKED BEANS

    1 lb small dry white beans
    1 medium onion, chopped
    4 slices bacon, chopped
    1/4 cup light (mild) molasses
    1/4 cup packed dark brown sugar
    2 teaspoons dry mustard
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cloves
    1 1/2 teaspoons salt
    -Rinse beans with cold running water and discard any stones or
    shriveled beans. In a large bowl, place beans and enough water to
    cover by 2 inches. Cover and let stand at room temperature overnight.
    (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2
    inches. Heat to boiling over high heat; cook 2 minutes.
    Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
    -In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans
    and remaining ingredients except salt until blended.
    -Cover CP with lid and cook beans on low setting about 14 hours or
    until beans are tender and sauce is syrupy. Stir salt into bean mixture
    before serving.


    CROCKPOT BOURBON BREAST OF CHICKEN

    4 chicken breasts halves
    1/4 c flour
    1/2 tsp paprika
    Salt
    2 tbsp butter
    2 tbsp oil
    2 tbsp onion, chopped
    2 tbsp parsley, chopped
    1/4 tsp dried chervil
    1/4 c bourbon
    1 (4 oz) can mushrooms, undrained
    1 (10 oz) can tomatoes
    1/4 tsp sugar
    Salt & Pepper
    Dredge chicken in flour which has been mixed with paprika and a little
    salt. Heat butter and oil in a skillet and saute chicken on both sides
    until lightly browned. Stir in onion, parsley and chervil and cook a
    moment. Remove from heat. Place chicken in crock cooker. Combine
    remaining ingredients and pour over chicken. Cover and cook on LOW
    for 6 to 7 hours. Serve with noodles of rice. Serves 4


    CROCKPOT BRACIOLE

    2 1/2 pounds Round steak
    1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
    1 tablespoon Dried parsley flakes
    1/2 teaspoon Leaf oregano
    2 cloves Garlic -- minced
    1 large Onion -- finely chopped
    1 teaspoon Salt
    1 can Italian style tomatoes -- 16 0z
    1 can tomato paste -- (6 oz)
    1 teaspoon Salt
    1 teaspoon Leaf oregano
    10 large Tomatoes or 2 28 oz cans tomatoes
    5 cloves Garlic -- chopped
    1 tablespoon Worcestershire sauce
    2 teaspoons Salt
    2 large Onions -- chopped
    1 tablespoon Flour
    1 tablespoon Vegetable oil
    1 teaspoon Oregano
    1 teaspoon Thyme
    1 tablespoon Wine vinegar
    1 tablespoon Sugar
    -Trim all excess fat from round steak. Cut into 8 evenly shaped pieces.
    Pound steak pieces between waxed paper until very thin and easy to
    roll. In skillet, lightly brown sausage. Drain well and combine with
    parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well.
    Spread each steak with 2 to 3 tablespoons of sausage
    mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine
    tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls.
    Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with
    sauce.
    -SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot;
    stir well. Cover and cook on low setting for 8 to 10 hours. Remove
    cover and turn to high setting for the last hour to reduce excess
    moisture. Before removing sauce from crock pot, stir in flour, oil, and
    vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender
    container; blend until smooth.


    CROCKPOT BRAISED CHICKEN CURRY WITH YAMS

    Canola oil
    2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
    2 large white onions chopped
    1 tbsp minced garlic
    1 tbsp minced ginger
    1/3 cup madras curry powder (mild, medium/hot your choice)
    1 banana
    2 bay leaves
    4 cups chicken stock
    3 large yams, peeled and chopped
    salt and black pepper to taste
    In a hot stock pot coated with oil, season the chicken and brown on all
    sides. Put chicken aside. IN the same stockpot, remove all chicken fat,
    leaving only a coating of oil and saute onions, garlic and ginger.
    Caramelize well, then add curry powder. Mix quickly for 2 minutes
    making sure not to burn the curry powder. Add back the chicken,
    banana, bay leaves,yams and chicken stock. Check for seasonings.
    Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
    Serve on basmati rice. I usually toss it all into the crockpot when i add
    back the chicken etc.... and leave it on low for about 4 hours.


    CROCKPOT BREAKFAST CASSEROLE

    4 medium-sized apples, peeled and sliced
    1/4 cup honey
    1 tsp. cinnamon
    2 Tbs. butter, melted
    2 cups granola cereal
    Place apples in slow cooker and mix in remaining ingredients. Cover
    and cook on LOW for 7-9 hours (overnight). Serve with milk.


    CROCKPOT BROCCOLI SOUP

    4 c. water
    4 chicken bouillon cubes
    1/4 c. chopped onion
    2 c. diced potatoes
    1 bag frozen, chopped broccoli
    2 cans cream of chicken soup
    1/2-1 lb. Velveeta cheese, cubed
    Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot.
    Cook on high until broccoli is thawed. Add cream of chicken soup and
    cheese, to taste, to mixture. Turn crock pot on low and cook for 2
    hours.


    CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP

    Serving Size : 8
    4 tablespoons margarine
    1/2 cup finely chopped celery
    1 cup chopped onion
    1 carrots -- thinly sliced (1 to 2)
    1 cup water
    1/4 cup rice
    1/8 teaspoon cayenne pepper
    2 heads broccoli (about a pound)
    1 can cream of broccoli soup
    3 cups 2% low-fat milk
    paprika -- for garnish
    Saute onion, carrot slices and celery in margarine until tender. Stir in
    water, rice, pepper, and cream of broccoli soup. Stir until smooth.
    Cover and cook over low to medium heat for 15 minutes. Cut off
    broccoli stems and slice into very thin pieces - the size of a match
    stick. Separate tops into florets and steam broccoli until tender. Save a
    few tops for garnish. Stir broccoli into soup and cook until everything is
    tender and hot. Now you have a choice. You can place a whole batch
    of soup into your blender, add the milk and blend until smooth. Or,
    you can put just half the soup in your blender - add the milk and still
    have some whole pieces of veggies to eat or you can just add the milk
    and leave all the pieces of veggies alone and enjoy the soup like it is.
    Anyway, you want to reheat the soup but do not boil. Garnish bowls of
    soup with paprika and broccoli florets. NOTES : you can leave the
    cream of broccoli soup out, if you wish, but it does add a little more
    body and a few more interesting tastes to the dish.


    CROCKPOT BROWN RICE AND CHICKEN

    1 c. diced cooked chicken
    2 onions, chopped
    2 stalks celery, chopped
    2 c. cooked brown rice
    1/4 c. dry white wine
    2 c. chicken broth
    1 c. sliced almonds
    Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on
    automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.


    CROCKPOT BRUNCH CASSEROLE

    Serving Size : 7
    1 1/2 lb Ground beef
    1 ea Onion -- large; finely chopped
    2 tb Olive oil or butter
    2 ea Garlic -- cloves; minced
    1 cn Mushrooms -- sliced; drained; 4 oz
    2 ts Salt
    1/2 ts Nutmeg
    1/2 ts Oregano -- leaf
    1/2 pk Spinach -- chopped; frozen*
    3 tb Flour
    6 ea Eggs -- beaten
    1/4 c Milk -- scalded
    1/2 c Cheddar cheese -- sharp; grated
    *thawed;drained
    In skillet, lightly brown ground beef and onion in olive oil; drain well. (I
    like
    to saute fresh mushrooms instead of using canned.) Place in well-
    greased crock-pot.
    Stir in remaining ingredients except eggs, milk and cheese until well
    blended. Beat eggs and milk together. Pour over other ingredients; stir
    well. Dust with additional nutmeg. Cover and cook on LOW setting for
    7 to 10 hours or until firm.
    Just before serving, sprinkle with grated cheese. 6 to 8 servings
    (About 2-1/2 quarts)
    Yummy! I recommend the 10 hours on low though, any less and the
    eggs are runny...


    CROCKPOT CABBAGE AND BEEF CASSEROLE

    2 lb. ground beef
    1 head cabbage, shredded
    1 small onion, chopped
    1 (16oz) can tomatoes
    broth or tomato juice to cover bottom of pot
    Garlic salt, thyme, red pepper and a bit of oregano
    Brown ground beef and drain. Shred cabbage and chop onion. Put in
    broth or other liquid to cover bottom of pot. Layer cabbage, onion,
    spices, meat, and garlic salt.
    Repeat layers ending with beef. Top with tomatoes, undrained and a
    dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on
    low heat until ready to eat, 8-10 hours. Makes 3-4 servings.


    CROCKPOT CABBAGE BURGER BAKE

    6 cups shredded cabbage and carrots
    3/4 pound lean ground beef
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 medium onion -- finely chopped
    1 cup long-grain rice
    1 26 oz. can chunky low-fat spaghetti sauce
    1/2 cup water
    1/4 teaspoon dried basil leaves -- crushed
    1/4 teaspoon seasoned salt
    Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground
    beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of
    the pepper. Evenly distribute onion, then rice over all. Top with
    remaining cabbage, salt, and pepper. Combine spaghetti sauce, water,
    basil, and seasoned salt; pour over cabbage. Cover and cook on LOW
    5 to 6 hours or until rice is tender.


    CROCKPOT CABBAGE CHILI SOUP

    3 cups coarsely chopped cabbage
    1 cup chopped onions
    3 cups Healthy Choice tomato juice (or any reduced-sodium)
    1 (10-1/2 oz) can Healthy Request Tomato Soup
    10 oz kidney beans, rinsed and drained
    2 tsp chili seasoning mix In a slow cooker, combine cabbage, onion,
    tomato juice and tomato soup. Add kidney beans and chili seasoning
    mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix
    well before serving.
    Great recipe for diabetics, dieters.


    CROCKPOT CAFE CHICKEN

    4 lbs cut up chicken
    1 onion chopped
    2 (or more) cloves of garlic, chopped (not pressed)
    1 green pepper chopped
    1 medium ripe tomato, peeled & chopped (I omitted, didn't have)
    1 cup dry white wine
    Pinch of Cayenne pepper
    Combine all ingredients in slow-cooker. Cover, set on low and cook for
    6-8 hours. If you want you can cook for 5 1/2 and then place chicken
    on cookie sheets with sides (jelly roll pan)and cook for 30-45 minutes
    at 350°F to crisp up skin. Serve with crusty french bread. Serves 4-5.


    CROCKPOT CAJUN SAUSAGE & RICE

    8oz Kielbasa sausage, cut in 1/4" slices
    1 (14 1/2oz) can diced Tomatoes with liquid
    1 medium Onion, diced
    1 medium Green Pepper, diced
    2 Celery stalks, thinly sliced
    1 TBSP Chicken bouillon granules
    1 TBSP Steak sauce
    3 Bay leaves or 1 tsp dried Thyme
    1 TSP sugar
    1/4 to 1/2 TSP Hot Pepper sauce
    1 cup uncooked instant Rice
    1/2 cup chopped Parsley (optional)
    Combine sausage, tomatoes, onion, green pepper, celery bouillon,
    steak sauce, bay leaves, sugar and hot pepper sauce in crockpot.
    Cover and cook on LOW for 8 hours.
    Remove bay leaves; stir in rice and 1/2 cup of water. Cook an
    additional 25 minutes. Stir in parsley if desired.
    Makes 5 servings


    CROCKPOT CANTONESE DINNER

    1 1/2 lb pork steak 1/2" thick cut into strips
    2 Tbsp oil
    1 onion large, sliced
    1 green pepper small cut into strips
    1 4 oz mushroom, drained
    1 8 oz tomato sauce can
    3 Tbsp brown sugar
    1 1/2 Tbsp vinegar
    1 1/2 tsp salt
    2 tsp worcestershire sauce
    Directions:
    Brown pork in oil in skillet. Drain on double paper towel. Place pork
    strips and all remaining ingr. into crock pot. Cover and cook on low for
    6 to 8 Hr (high 4 hr) Serve over hot fluffy rice.


    CROCKPOT CANTONESE PORK DINNER

    2 pounds pork steaks
    2 tablespoons vegetable oil
    1 onion, thinly sliced
    1 (4.5 ounce) can mushrooms, drained
    1 (8 ounce) can tomato sauce
    3 tablespoons brown sugar
    1 1/2 teaspoons distilled white vinegar
    1 1/2 teaspoons salt
    2 tablespoons Worcestershire sauce
    In a heavy skillet, heat oil over medium high heat. Add pork strips and
    brown.
    Drain off excess fat. Place meat, onion, mushrooms, tomato sauce,
    brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker.
    Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.


    CROCKPOT CAPONATA

    1 lb plum tomatoes chopped
    1 eggplant in 1/2" pieces
    2 med zucchini in 1/2" pieces
    1 onion finely chopped
    3 stalks celery sliced
    1/2 c chopped parsley
    2 Tbsp red wine vinegar
    1 Tbsp brown sugar
    1/4 c raisins
    1/4 c tomato paste
    1 tsp salt
    1/4 tsp freshly ground black pepper
    3 Tbsp oil cured black olives (optional)
    2 Tbsp capers (optional)
    Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar,
    sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered
    on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir
    in olives & capers, if using.
    Serve warm or cold.


    CROCKPOT CARAMEL APPLE EUPHORIA DESSERT

    2 md Cooking apples
    1/2 c Apple juice
    7 oz Caramel candy squares
    1 ts Vanilla
    1/8 ts Ground cardamom
    1/2 ts Ground cinnamon
    1/3 c Cream-style peanut butter
    7 sl Angel-food cake; or
    1 qt Vanilla ice cream
    Peel, core, and cut each apple into 18 wedges; set aside. Combine
    apple juice, unwrapped caramel candies, vanilla, cardamom and
    cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients
    in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5
    hours. Stir thoroughly; cover and cook on LOW 1 additional hour.
    Serve approximately 1/3 cup of warm mixture over a slice of angel
    food cake or ice cream.
    Serves 7.


    CROCKPOT CARAMEL APPLES

    2 packages (14oz) bags caramels
    1/4 cup Water
    8 Medium apples
    In crockpot, combine caramels and water. Cover and cook on high for
    1 to 1 ½ hours, stirring frequently. Wash and dry apples. Insert stick
    into stem end of each apple. Turn control on low. Dip apple into hot
    caramel and turn to coat entire surface. Holding apple above pot,
    scrape off excess accumulation of caramel from bottom apple. Place on
    greased wax paper to cool.


    CROCKPOT CARAMEL PIE

    Serving Size : 8
    2 Packages (14 oz) bags caramels
    1/4 Cup water
    8 Medium apples
    In crockpot, combine caramels and water. Cover and cook on high for
    1 to 1 ½ hours, stirring frequently. Wash and dry apples. Insert stick
    into stem end of each apple. Turn control on low. Dip apple into hot
    caramel and turn to coat entire surface. Holding apple above pot,
    scrape off excess accumulation of caramel from bottom apple. Place on
    greased wax paper to cool.


    CROCKPOT CARAMEL RUM FONDUE

    Serving Size : 12
    7 ounces caramels
    1/4 cup miniature marshmallows
    1/3 cup whipping cream
    2 teaspoons rum or 1/4 t rum extract
    Combine caramels and cream in crock pot. Cover and heat until
    melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and
    continue cooking 30 minutes. Serve with apple wedges or pound cake.


    CROCKPOT CARNE GISADA

    3 lbs beef stew meat
    2 cans diced ROTEL tomatoes with green chilis
    salt and peper to taste
    3 cloves garlic minced
    1 cup chopped onion
    3 TBSP flour
    1/2 tsp cumin
    1/2 tsp oregeno
    1 tsp chili powder
    1/4 cup water
    1 diced bell pepper
    Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat
    to high and let simmer for 1 1/2 hours. Drain juice from tomatoes into
    measuring cup. Add tomoatoes garlic and onions to crock pot STIR let
    simmer on high for 30 minutes. Add cumin, oregeno, and chili powder
    to crock pot and stir. Blend juice and enough water to equal 1 1/2 cups
    liquid and flour stir into meat/veggie mixture. Let cook on LOW for 3-4
    hours until sauce is nice and thick (if you like runnier gravy three
    hours is good) Serve with warm flour tortillas.


    CROCKPOT CARROT CHICKEN

    skinless, boneless chicken breasts
    1 medium head cabbage, quartered
    1 pound carrots, cut into 1" pieces
    water to cover
    4 cubes chicken bouillon
    1 teaspoon poultry seasoning
    1/4 teaspoon Greek-style seasoning
    2 tablespoons cornstarch
    1/4 cup water
    -Rinse chicken and place in slow cooker. Rinse cabbage and place on
    top of chicken, then add carrots. Add enough water to almost cover all.
    Add bouillon cubes and sprinkle liberally with poultry seasoning. Add
    Greek seasoning to taste (as you would salt and pepper). Cook on low
    for 8 hours OR on high for 4 hours.
    -To Make Gravy: When you're nearly ready to eat, pour off some of
    the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch
    in about 1/4 cup water (depending on how thick you like your gravy).
    Add to saucepan and simmer all together until thick. If desired, season
    with additional Greek seasoning.
    Serve gravy over chicken and potatoes, if desired.


    CROCKPOT CATALINA RIBS

    1 1/2-2 lbs boneless pork ribs
    1 onion chopped
    2 cloves garlic, minced
    1 (8 oz) bottle of Catalina
    Place or throw ribs in crock pot. Put in rest of ingredients and cook low
    for 5-7 hours.


    CROCKPOT CHEESE AND MEATBALL SOUP

    Serving Size : 6
    2 cups water
    1 cup corn -- whole kernel
    1 cup potato -- chopped
    1 cup celery -- chopped
    1/2 cup carrot -- sliced
    1/2 cup onion -- chopped
    2 cubes beef bouillon
    1 jar cheez whiz -- (16 oz) meatballs
    1 pound ground beef
    1/4 cup bread crumbs
    1 large egg
    1/2 teaspoon salt
    1/2 teaspoon tabasco sauce
    Meatballs:
    Mix ingredients together thoroughly. Shape into medium size
    meatballs. Place uncooked meatballs and all other ingredients, except
    Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on
    setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz,
    stirring gently until well blended.
    NOTES : Serve with a crusty bread.


    CROCKPOT CHEESE DIP

    * 2 lb. Velveeta cheese
    * 2 cans Rotel tomatoes and chilies
    * 1 can cream of mushroom soup
    * 1 sm. jar picante sauce
    * 1 tsp. garlic powder
    * Dash of Worcestershire
    * 1 lb. premium ground beef
    * 1 med. onion, chopped
    * 1 lb. sausage
    Mix all of the liquids and cheese together in a Crock Pot set on low
    until the cheese melts. While this is cooking, brown meats and
    chopped onion. Drain grease off of meats and add spices, then add to
    Crock Pot and stir. Cook on low 2 to 4 hours, keep on low to serve with
    chips and crackers.

    CROCKPOT CHEESE FONDUE

    * 10-oz. can cheddar cheese soup
    * 1 lb block process cheese spread cut in 8 pieces
    * 1 lb swiss cheese, grated
    * 12-oz. can beer (or apple cider)
    * 1/2 tsp hot pepper sauce
    * 2 drops liquid smoke flavoring
    Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and
    cook on low for 2 hours. After 1 hour of cooking time, stir. Before
    serving, whisk to blend.
    Serve with bread sticks or veggies for dipping.

    CROCKPOT CHEESE SOUFFLE

    14 slices fresh white bread, crust removed
    3 c. grated sharp cheese, Cheddar
    1/4 c. oleo
    6 lg. eggs
    3 c. milk, scalded
    2 tbsp. Worcestershire sauce
    1/2 tsp. salt
    Paprika
    Tear bread in small pieces. Place 1/2 in well greased crock pot. Add
    1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat
    eggs, milk, Worcestershire sauce and salt. Pour over bread and
    cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do
    not open until ready to serve.


    CROCKPOT CHEESE SOUP

    1/2 stick butter
    3 green onions -- chopped
    3 stalks celery with leaves -- chopped
    2 carrots -- grated
    2 cans chicken broth
    2 cans cheese soup
    1 can cream of potato soup
    parsley flakes
    tabasco sauce -- to taste
    salt and pepper -- to taste
    8 ounces sour cream/or plain nonfat yogurt
    3 tablespoons cooking sherry
    Melt butter over low heat and saute onions, celery and carrots. Add
    chicken broth; cover and simmer for 30 minutes. Add other soups,
    parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15
    minutes. Add sherry and stir before serving.


    CROCKPOT CHEESY BACON DIP

    2 pkgs (8 oz) cream cheese, softened, cut into cubes
    4 cups shredded Colby-Jack Cheese
    1 cup half-and-half
    2 T mustard
    1 T chopped onion
    2 tsp Worcestershire sauce
    1/2 tsp salt
    1/4 tsp hot pepper sauce
    1 lb bacon, cooked and crumbled
    Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
    Worcestershire sauce, salt and pepper sauce in crock pot. Cover and
    cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in
    bacon; adjust seasonings.
    Serve with crusty bread or crackers.


    CROCKPOT CHEESY CHICKEN ALA TIFFANY

    1 can mushroom soup
    1 can cream of broccoli soup
    1 can broccoli cheese soup
    2 pkgs Chicken Breasts (boneless, skinless)
    1 can Mixed vegetables
    1-2 T Tapioca for thickening
    1 cup shredded cheddar cheese
    Dice chicken put in crockpot sprinkle with salt and pepper, Pour all
    three cans of soup over chicken and stir. Cover and cook on low about
    4-6 hours. About an hour before serving add mixed vegies, cheese and
    thicken with tapioca. I served poured over white rice. I thought the
    flavors blended and complemented each other well.


    CROCKPOT CHEESY CREAMED CORN

    3 16 oz. pkgs frozen corn
    1 8 oz. pkg cream cheese
    1 3 oz. pkg cream cheese
    4 TBLSP butter
    3 TBLSP water
    3 TBLSP milk
    2 TBLSP sugar
    6 slices American cheese
    Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on
    low, or until heated through and cheese is melted. Stir well before
    serving.


    CROCKPOT CHICKEN I

    1 frying chicken, cut up
    Salt & pepper
    1 can cream of mushroom soup
    1/2 c. sauterne or sherry
    2 tbsp. butter or margarine, melted
    2 tbsp. dry Italian salad dressing mix
    2 (3 oz.) pkgs. cream cheese, cut in cubes
    1 tbsp. onion, chopped
    Wash chicken and pat dry. Brush with butter. Sprinkle with salt and
    pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook
    on low for 5 to 6 hours.
    About 3/4 hour before serving, mix soup, cream cheese, wine, and
    onion in small saucepan. Cook until smooth. Pour over chicken in pot.
    Cover and cook for 30 minutes on low. Serve with sauce. Serve with
    rice or noodles.
    Serves 4 to 6.


    CROCKPOT CHICKEN II

    1 large chicken, cut-up
    2 c. soy sauce
    2 c. vinegar
    Put in crockpot and cook on high 4-5 hours.


    CROCKPOT CHICKEN ALA KING

    1 can cream of chicken soup
    3 tbsp. flour
    1/4 tsp. pepper
    Dash of cayenne pepper
    1 lb. boneless, skinless chicken breasts, cut into cubes
    I celery rib, chopped
    1/2 c. chopped green pepper
    1/4 c. chopped onion
    1 package (10 oz.) frozen peas, thawed
    2 tbsp. diced pimentos, drained
    Hot cooked rice
    Combine soup, flour and peppers in crock pot, stir until smooth. Stir in
    chicken, celery, onion and green pepper. Cover and cook on low 7-8
    hours or until meat is cooked through. Stir in peas and pimentos. Cook
    30 minutes longer. Serve over rice.


    CROCKPOT CHICKEN AND DUMPLINGS

    4 Tablespoons butter
    1 Tablespoon vegetable oil
    1 onion -- chopped
    3 pounds your favorite chicken parts -- cut up
    2 cups chicken broth
    2 stalks celery
    1 tablespoon minced parsley
    2 carrots -- peeled, sliced
    1 tsp black pepper
    Salt to taste
    1/2 tsp ground allspice
    1 cup dry white wine (optional but really adds a nice taste)
    1 can refrigerated biscuits
    1/2 cup heavy cream
    2 tablespoons flour
    In a large skillet, brown onion in butter and oil just until tender, then
    brown chicken parts and place all in a 6-quart crockpot. Add remaining
    ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2
    to 3 hours, or on low 5 to 7 hours. When chicken is done, remove
    pieces to plate and let cool, then debone.
    While chicken is cooling, mix flour and cream together, then stir into
    crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into
    crockpot and turn on high. These will need to cook about 30 minutes,
    until they are firm. Return chicken meat to crockpot after deboning
    and serve. You can use your own homemade biscuit recipe for canned
    if you prefer.


    CROCKPOT CHICKEN & NOODLES

    4 carrots, sliced
    4-5 pieces chicken
    1 small onion, chopped
    2 cups water
    4 chicken bouillon cubes
    1 tsp garlic salt
    salt & pepper, to taste
    1 lb egg noodles
    Place carrots in CP, followed by all ingredients except noodles. Cook on
    LOW for 8 hours. At the end of cooking time, cook egg noodles on
    stovetop. While noodles cook, remove chicken from CP & cut into bite-
    size pieces. Return chicken & noodles to CP. If desired, thicken broth
    with cornstarch & water. Just be sure to add some of the broth to your
    cornstarch mixture first. This will prevent any lumps from forming.


    CROCKPOT CHICKEN AND PASTA

    1 T cooking oil
    1 lb boneless skinless chicken breasts (cut into bite sized pieces)
    1 can of Cream of Chicken soup
    1/2 cup water
    1 bag frozen seasoned pasta and veggie combo (I like the one with
    corkscrew pasta and cheddar cheese)
    Heat the oil and then brown the chicken in it. Set the chicken aside
    and add soup, water, and the pasta/veggie combo. Heat to a boil.
    Return the chicken to the pan and reduce the heat to low. Cover and
    cook for 5 min. or until the chicken is no longer pink. Stir occasionally.
    Serves about 4.


    CROCKPOT CHICKEN AND RICE I

    Boneless, skinless chicken breast (2-3 lbs)
    Chicken Flavored Rice (I use Lipton)
    Cream of Celery soup
    Cream of Chicken soup
    1 cup water
    salt
    Put rice in crockpot, and water. Combine soups and layer on top of
    rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours or
    low or auto shift for 7-10 hours.


    CROCKPOT CHICKEN AND RICE II

    3/4 c. rice
    1 can cream of celery soup
    1 can cream of mushroom soup
    1 sm. can whole mushrooms
    1 sm. jar pimento strips, drained
    1/2 green pepper, chopped
    1/2 onion, chopped
    1 can water chestnuts, drained, sliced
    8 to 12 chicken breasts, halved
    Grated Parmesan cheese
    Place rice in crock pot. Combine remaining ingredients except chicken
    and cheese in bowl. Mix well. Pour half of mixture over rice. Place
    chicken on top. Pour remaining soup mixture over all. Cook on high for
    3 hours or until chicken is tender. Garnish with cheese.


    CROCKPOT CHICKEN AND SAUSAGE PAELLA

    2 1/2 to 3 lbs. meaty chicken pieces
    1 tbsp. cooking oil
    8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
    1 large onion, sliced
    3 cloves garlic, minced
    2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
    1/4 tsp. black pepper
    1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
    1 141/2 oz. can reduced-sodium chicken broth
    1/2 c. water
    2 c. chopped tomatoes
    2 yellow or green sweet peppers, cut into very thin bite-size strips
    1 c. frozen green peas
    3 c. hot cooked rice
    -Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken
    pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart
    crockery cooker place chicken pieces, turkey sausage, and onion.
    Sprinkle with garlic, dried thyme (if using), black pepper, and saffron
    or turmeric. Pour broth and water over all.
    -Cover; cook on low-heat setting for 7 to 8 hours or on high-heat
    setting for 3 ½ to 4 hours. Add the tomatoes, sweet peppers, peas,
    and if using, the fresh thyme to the cooker. Cover; let stand for 5
    minutes. Serve over the hot rice. Makes 6 servings* Prep time: 30
    min.


    CROCKPOT CHICKEN CACCIATORE I

    1 large onion, thinly sliced
    1 1/2 lb. skinless, boneless chicken breasts
    2 (6 oz each) cans tomato paste
    8 oz. fresh sliced mushrooms
    1/2 tsp. salt
    1/4 tsp. pepper
    2 cloves garlic, minced
    1 tsp. oregano
    1/2 tsp. basil
    1 bay leaf
    1/4 c. dry white wine
    1/4 c. water
    Put sliced onion in bottom of crock pot. Add chicken pieces. Stir
    together tomato paste, mushrooms, salt, pepper, garlic, herbs, white
    wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours
    (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or
    vermicelli. 4 servings.


    CROCKPOT CHICKEN CACCIATORE II

    1 chicken (5 pounds), cut into pieces
    1/4 cup olive oil
    1 cup flour
    1 cup chopped onions
    1 cup sliced mushrooms
    1 cup julienned carrot
    1 cup julienned green pepper
    2 Tablespoons minced garlic
    8 cups chopped, peeled tomatoes
    1/2 cup tomato paste
    3/4 cup red or Marsala wine
    1 teaspoon oregano
    1 teaspoon basil
    1 1/2 teaspoons salt
    1 teaspoon pepper
    freshly grated Romano cheese
    Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll
    and coat each chicken piece in the flour and brown each piece on all
    sides to a golden brown. Transfer the chicken to paper towels to drain.
    Saute the onion, mushrooms, carrots, green peppers, and garlic in the
    same skillet for 10 minutes. Add the tomatoes and saute for another 5
    minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and
    cook over medium heat for another 5 minutes.
    Add all the chicken pieces and mix well. Turn down the heat very low,
    and simmer, covered, for 1 hour. Adjust the salt and pepper to your
    taste. Serve with some freshly grated cheese and a nice warm loaf of
    Italian bread. I made this up just like it says and then took it all and
    threw it in the crock. Its been there since 1pm and we will probably
    eat between 5 and 6pm. For me the longer a sauce simmers the better
    it tastes. You can also serve it over linguini noodles! YUMMMMMMMM


    CROCKPOT CHICKEN CACCIATORE III

    1 can tomatoes, diced (a small can probably, I actually had to open a
    6# can and
    just put a few scoops in)
    2 cans (small ones) tomato paste
    1/2 c. dry white wine
    1 can mushrooms (usually I use fresh, but these were on hand, so I
    used 'em! lol)
    1 small onion, sliced
    4 cloves garlic, sliced
    1 Tbl Italian Seasoning
    1 tsp basil
    1 tsp oregano
    I mixed all those together and poured it over the top of the chicken.
    Then I cooked it on LOW all day (started it around 9 I think, cooked til
    6)


    CROCKPOT CHICKEN CASSEROLE

    4 lg. chicken breasts
    1 sm. can cream of chicken soup
    1 sm. can cream of celery soup
    1 sm. can cream of mushroom soup
    1/2 c. diced celery
    1 c. Minute Rice
    Mix in crockpot the soups and rice. Place chicken on top of mixture,
    then sprinkle diced celery over chicken. Cook on low for 4 hours.
    Makes 4 servings.


    CROCKPOT CHICKEN CORDON BLEU

    4-6 chicken breasts (pounded out thin)
    4-6 pieces of ham
    4-6 slices of swiss cheese (I use mozzerella,my kids like this better!)
    1 can cream of mushroom soup(can use any cream soup)
    1/4 c. milk
    Put ham and cheese on chicken. Roll up and secure with a toothpick.
    Place chicken in c.p. so it looks like a triangle /_\ Layer the rest on top.
    Mix soup and milk. Pour over top of chicken. Cover and cook on low for
    4 hours or until chicken is no longer pink. Serve over noodles with the
    sauce it makes.



    CROCKPOT CHICKEN AND DUMPLINGS

    4 Tablespoons butter
    1 Tablespoon vegetable oil
    1 onion -- chopped
    3 pounds your favorite chicken parts -- cut up
    2 cups chicken broth
    2 stalks celery
    1 tablespoon minced parsley
    2 carrots -- peeled, sliced
    1 tsp black pepper
    Salt to taste
    1/2 tsp ground allspice
    1 cup dry white wine (optional but really adds a nice taste)
    1 can refrigerated biscuits
    1/2 cup heavy cream
    2 tablespoons flour
    In a large skillet, brown onion in butter and oil just until tender, then
    brown
    chicken parts and place all in a 6-quart crockpot.
    Add remaining ingredients except heavy cream, flour and biscuits.
    Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours.
    When chicken is done, remove pieces to plate and let cool, then
    debone. While chicken is cooling, mix flour and cream together, then
    stir into crockpot. Open biscuits and cut each biscuit into 4 pieces.
    Drop into crockpot and turn on high.
    These will need to cook about 30 minutes, until they are firm. Return
    chicken meat to crockpot after deboning and serve. You can use your
    own homemade biscuit recipe for canned if you prefer.


    CROCKPOT CHICKEN ENCHILADAS I

    boneless, skinless chicken (can still be frozen)
    1 large can enchilada sauce (green or red)
    medium or large flour tortillas
    shredded cheese
    Empty enchilada sauce into the crockpot and place chicken filets into
    the sauce.
    Cook on low setting all day. Scoop out chicken and cut or shred onto a
    plate.
    Spread a tortilla on another plate and arrange some chicken into a
    "stripe" down the middle. Sprinkle liberal shredded cheese, and ladle
    some sauce over it. Roll the tortilla up, ladle more sauce over it, and
    sprinkle more cheese. Place in the microwave for about 20 seconds on
    High to melt the cheese. More microwave time may be needed for
    multiple enchiladas on one plate.


    CROCKPOT CHICKEN ENCHILADAS II

    1 Lg. can Enchilada sauce
    4 chicken breasts
    2 cans cream of chicken soup
    1 sm. can sliced black olives
    2 dozen corn tortillas
    1 chopped onion
    1 pkg sharp cheddar cheese
    Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in
    wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and
    cheese all the way to top, ending with cheese on top. Cook on low
    temp all day.


    CROCKPOT CHICKEN FRICASSEE

    Reduced Fat

    1 can reduced fat cream of chicken soup
    1/2 soup can water
    1/2 cup chopped onions
    1 teaspoon paprika
    1 teaspoon lemon juice
    1 teaspoon rosemary
    1 teaspoon thyme
    1 teaspoon salt
    1/4 teaspoon pepper
    4 skinless boneless chicken breast
    non-stick cooking spray
    Spray crockpot with non-stick cooking spray. Place chicken in crockpot.
    Mix remaining ingredients together and pour over chicken. Cover and
    cook on low 6-8 hours.
    1 hour before serving, prepare chive dumplings:
    3 tbl. shortening
    1 1/2 cups flour
    2 tsp. baking powder
    3/4 tsp. salt
    3 tbl.fresh, chopped chives, or 2 tbl. dried chives
    3/4 cup skim milk
    Mix dry ingredients and shortening. Add chives and milk, combine well.
    Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on
    high for 45-60 minutes.
    Serve with mashed potatoes and vegetables, or over hot, cooked
    noodles.


    CROCKPOT CHICKEN FRIED CHOPS
    (Quick Cooking)

    1/2 cups all purpose flour
    2 tsp salt
    1 1/2 tsp ground mustard
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    1/2 tsp garlic powder
    6 pork chops, trimmed
    2 Tbsp vegetable oil
    1 can condensed cream of chicken soup, undiluted
    1/3 cup water
    In a shallow bowl, combine flour, salt, mustard and garlic powder;
    dredge pork chops. In a skillet, brown the chops on both sides in oil.
    Place in a slow cooker or crockpot. Combine soup and water; pour
    over chops. Cover and cook on low for 6-8 hours or until meat is
    tender. If desired, thicken pan juices and serve with the pork chops.


    CROCKPOT CHICKEN IN A POT

    3 lb whole chicken
    2 carrots, sliced
    2 onions, sliced
    2 celery stalks with leaves,
    1 ts basil
    2 ts salt
    1/2 ts black pepper
    1/2 c chlcken broth or wine
    Put carrots, onions, and celery in bottom of CROCK-POT. Add whole
    chicken. Top with salt, pepper, liquid. Sprinklebasil over top. Cover and
    cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup
    water). Remove chicken and vegetables with spatula. I would suggest
    thawing chicken before cooking in the crockpot for sure--I don't
    think it would be safe to let it go from frozen to cooked over such a
    long period of time.


    CROCKPOT CHICKEN IN SPICY SAUCE

    1/2 cup tomato juice
    1/2 cup soy sauce
    1/2 cup brown sugar
    1/4 cup chicken broth
    3 cloves garlic minced
    1 whole chicken, cut in skinless serving size pieces or favorite parts
    Combine all ingredients except chicken in a bowl. Dip each peice of
    chicken in the sauce. Place in the slow cooker. Pour remaining sauce
    over the top. Cook on low for 6-8 hours or high 3-4 hours. Makes 6
    servings.


    CROCKPOT CHICKEN N NOODLES

    2 1/2 to 3 1/2 pound broiler/fryer chicken cut up
    1 cup chicken broth
    2 cups water
    1 package (8 ounces) egg noodles
    Salt and pepper to taste
    Place chicken in crock-pot. Season with salt and pepper; add all liquid.
    Cover and cook on Low 8 to 10 hours (High 4 to 5 hours) Remove
    chicken from broth. Turn crockpot to high and add noodles. Bone
    chicken and cut up meat. Stir chicken into noodles. Cover and cook 30
    to 45 minutes, stirring occasionally.


    CROCKPOT CHICKEN NOODLE SOUP NEW ORLEANS STYLE

    1 lg Whole fryer
    1/2 c Diced celery
    4 ea Cloves minced garlic
    3 ea Bay leaves
    4 ea Qts water
    2 tb Butter
    1 c Sliced mushrooms
    1/4 c Cream sherry
    Green onions for garnish
    1 c Diced onions
    1/2 c Minced parsley
    1 c Chopped carrots
    1 ts Poultry seasoning
    12 oz Broad egg noodles
    1 c Sliced onion rings
    1 c Diced carrots
    Salt and pepper to taste
    First, take the chicken and wash it thoroughly - that means both inside
    and out! Remove the giblets, scrub out the internal cavity under cold
    running water, and scrape away anything that doesn't look edible. (But
    DO NOT remove the chicken skin or any of the fat! You need the skin
    to make a rich stock.) Next, take a crock pot and place the chicken
    and giblets into it. Then drop in the diced onions, the ½ cup of
    chopped carrots and bay leaves, poultry seasoning and *2* quarts of
    water. Then, with a spoon, evenly distribute the seasoning mixture
    around the chicken, turn the crock pot to high, and cook for at least six
    hours (or better still, OVERNIGHT). Remember, the longer you cook,
    the richer the base stock and the more tender the chicken. (I cooked it
    overnight) While the chicken is slow-cooking, it's a good time to
    prepare your noodles. Go ahead and boil them according to package
    directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that
    you're going to drop them into a soup, so you want them el dente
    (firm), otherwise they'll turn to pure mush by the time you eat them.
    Furthermore, you want a small percent of the starch in the noodles to
    cook into the soup to thicken it slightly - if you cook the noodles all the
    way, the soup's consistency will be flat and thin. After the noodles are
    cooked, butter them slightly and set them aside. When the chicken is
    tender, take a set of tongs or a strainer spoon, remove it from the
    crock pot (it may tend to fall apart, but that's okay), and set it on a
    platter to cool. At this point, strain out all the seasoning vegetables
    from the stock, place the stock into a metal bowl, and place the bowl
    into the refrigerator or freezer until the chicken fat congeals (which
    should take about 1 hour). Meanwhile, pick the chicken off the bones


    and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy
    12- inch skillet, melt the butter and saute the sliced onions,
    mushrooms, and carrots until they're tender. Then drop in the chopped
    chicken meat. And over medium-low heat, cook it into the vegetables
    for about 10 minutes. While the chicken and vegetables are sauteing,
    remove the chicken stock from the refrigerator, skim off all the fat,
    and place the skimmed stock into a soup pot, along with the remaining
    2 quarts of water. At this point, you should season the soup stock to
    taste with salt and pepper. Now drop in the sauteed chicken,
    mushrooms, onion rings and diced carrots - along with the sherry, the
    Tabasco, and as soon as it comes to a boil, reduce the heat to low and
    simmer the soup about 30 minutes to allow all the flavors to
    thoroughly blend. When you're ready to eat, ladle out heaping helpings
    of the piping hot soup into bowls, garnish with a sprinkling of thinly
    sliced green onions, and serve with crunch saltines. I used several
    generous shakes of Tabasco. It was spicy, but not overwhelmingly hot
    and fiery. And it was HEAVENLY!


    CROCKPOT CHICKEN NOODLE SOUP

    3 carrots, peeled and cut into chunks
    3 stalks celery, cut into chunks
    1 large onion, quartered
    3 boneless skinless chicken breast halves
    2 cans chicken broth-I use the Swansons Healthy Request, fat free
    2 to 3 soup cans of water
    a generous shake of dried dill and a generous shake of dried parsley
    8 oz. noodles - I use the "No Yolks" brand broad noodles
    Put vegetables in CP. Add chicken. Pour in broth and water. Add dill
    and parsley.
    Cover and cook on low 8 hours. Remove veggies and chicken from CP.
    Add noodles, turn to high and heat while you shred the chicken and
    mince the veggies. I run the veggies through the food processor.
    Return chicken and veggies to CP and heat through. It takes the
    noodles about 20 minute to cook. Serves about 6 hungry folks.
    I use a 5 qt CP for this. I also use frozen chicken breast right out of
    the freezer.


    CROCKPOT CHICKEN NOODLE SOUP (LOWFAT)

    3 carrots, peeled and cut into chunks
    3 stalks celery, cut into chunks
    1 large onion, quartered
    3 boneless skinless chicken breast halves
    2 cans chicken broth-I use the Swansons Healthy Request, fat free
    2 to 3 soup cans of water
    a generous shake of dried dill and a generous shake of dried parsley
    8 oz. noodles - I use the "No Yolks" brand broad noodles
    Put vegetables in CP. Add chicken. Pour in broth and water. Add dill
    and parsley. Cover and cook on low 8 hours. Remove veggies and
    chicken from CP. Add noodles, turn to high and heat while you shred
    the chicken and mince the veggies. I run the veggies through the food
    processor. Return chicken and veggies to CP and heat
    through. It takes the noodles about 20 minutes to cook.
    Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen
    chicken breast right out of the freezer.


    CROCKPOT CHICKEN PARMIGIANA

    3 Chicken breasts
    1 Egg
    1 t Salt
    1/4 ts Pepper
    1 c Dry bread crumbs
    1 1/4 c Butter
    1 cn Pizza sauce -- 10 1/2 oz
    6 slices Mozarella cheese
    Parmesan cheese
    If using whole chicken breasts, cut in to halves. In bowl beat egg salt
    and pepper dip chicken into egg. Then coat with crumbs. In large
    skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce
    over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella
    cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.
    Makes 6 servings.
    I of course altered it a little. I used boneless, skinless breasts and I
    used six. Instead of plain bread crumbs, I used Italian. I cut the
    amount of butter in half. For the mozzarella cheese, I used Healthy
    choice garlic lover's blend. I used fresh grated parmesan and I used a
    jar of pizza sauce (14 oz).


    CROCKPOT CHICKEN PARMIGIANA

    3 Chicken breasts
    1 Small egg plant sliced
    1 Egg
    10 1/2 oz Can pizza sauce
    1 ts Salt
    6 Slices mozzarella cheese
    1/4 ts Pepper
    1 c Dry bread crumbs
    1/2 c Butter
    If using whole chicken breasts, cut into halves. In a bowl beat egg,
    salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a
    large skillet or crockpot with a browning unit, saute chicken in the
    butter. Arrange eggplant and the chicken in pot, (place eggplant on the
    bottom or it will not cook completely.) Pour pizza sauce over the
    chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese;
    sprinkle Parmesan cheese on top. Cover and cook 15 minutes.


    CROCKPOT CHICKEN PIZZA

    4 skinless, boneless chicken breast- cut into bite size pieces
    1 onion, chopped
    1 green bell pepper, chopped
    2 large cans tomato sauce
    2 large cans diced tomatoes
    1 tablespoon dried parsley
    1 tablespoon dried oregano
    1 tablespoon dried basil
    1 tsp. thyme
    4 cloves garlic, pressed
    1 bay leaf
    Place all ingredients in slow cooker. Stir to make sure all chicken is
    coated well.
    Cook on Low setting for 8 hours, until chicken and vegetables are
    tender.


    CROCKPOT CHICKEN/SAUSAGE CASSOULET

    1 package Frozen lima beans
    1 cup Tomato juice
    1 Carrot -- 1/2 inch pcs
    1 Stalk celery -- 1/2"pcs
    1 Onion -- chopped
    1 Clove garlic -- minced
    1 Bay leaf
    1 teaspoon Chicken bouillon granules
    1/2 teaspoon Dried basil -- crushed
    1/2 teaspoon Dried oregano -- crushed
    3 Boneless chicken breasts
    3 Chicken drumsticks
    8 ounces Smoked kielbasa
    Place carrots, limas, celery and onions on bottom of crockpot which
    has been sprayed with Pam. Combine herbs, juice and bouillon and
    add to vegetables. Place chicken on top of vegetables. Cut sausage
    into pieces. Put chicken and sausage on top of vegs Cover crockpot
    and cook on Low heat for 10 hours or on high for 5 hours. Remove bay
    leaf before serving.


    CROCKPOT CHICKEN SOUP

    2 carrots
    2 celery stalks
    2 onions
    3 boneless, skinless chicken breast
    2 tsp salt
    1/2 tsp pepper
    4 cups chicken broth
    4 to 5 cups water
    1 T dried parsley
    1 T dried dill
    6 oz noodles
    Slice carrots, celery and onion. Place in crock pot. Add chicken,
    broth,water, and spices. Cover and cook on low 8 to 10 hours. One
    hour before serving, remove chicken and vegetables from pot. Add
    6oz. noodles to pot, cover and turn to high. While noodles are cooking,
    shred the chicken and mince the vegetables (I run mine through the
    food processor). Return chicken and veggies to the pot. Cook til
    noodles are done. Use the frozen chicken breasts and put them in
    frozen-just cook on high for the first hour. Use the chicken broth that
    is reduced sodium and fat free. Use your favorite noodle type. You can
    use the "NO Yolks" broad. This can be made in a 3qt pot, but it is a
    tight fit.


    CROCKPOT CHICKEN STEW

    Yield: 10 servings
    2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
    2 c Fat-free chicken broth
    3 c Potatoes; peel, cube
    1 c Onion; chop
    1 c Celery; sliced
    1 c Carrots; sliced thin
    1 ts Paprika
    1/2 ts Pepper
    1/2 ts Rubbed sage
    1/2 ts Dried thyme
    6 oz No-salt-added tomato paste
    1/4 c Cold water
    3 tb Cornstarch
    In a slow cooker, combine the first 11 ingredients; cover and cook on
    HIGH for 4 hours. Mix water and cornstarch until smooth; stir into
    stew. Cook, covered, 30 minutes more or until the vegetables are
    tender.


    CROCKPOT CHICKEN STEW MEXICAN STYLE

    2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
    4 med russet potatoes, peeled and cut very small
    1 (15 oz) can mild salsa
    1 (4 oz) can diced green chilies
    1 (1 1/4 oz) pkg taco seasoning mix
    1 (8oz) can tomato sauce
    Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve
    with warm flour tortillas.
    You can also served corn with this. It is good mixed in it too.


    CROCKPOT CHICKEN STROGANOFF

    1 cup sour cream
    1 tablespoon Gold Medal all-purpose flour
    1 envelope (.87 to 1.2 oz) chicken gravy mix
    1 cup water
    1 lb. boneless, skinless chicken breast halves, cut into 1" pieces
    1 16 oz. bag frozen stew vegetables, thawed
    1 4-oz. jar sliced mushrooms, drained
    1 cup frozen peas, thawed
    1 1/2 cups Bisquick Original or Reduced Fat baking mix
    4 green onions, chopped
    1/2 cup milk
    Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock
    pot until smooth. Stir in chicken, stew vegetables and mushrooms.
    Cover and cook on low heat setting 4 hours or until chicken is tender
    and sauce is thickened. stir in peas. Mix baking mix and onions. Stir in
    milk just until moistened. Drop dough by rounded tablespoonfuls onto
    chicken-vegetable mixture.
    Cover and cook on high heat setting 45 to 50 minutes or until
    toothpick inserted in center of dumplings comes out clean. Serve
    immediately.


    CROCKPOT CHICKEN THIGHS

    6 chicken thighs (remove skin)
    1 can Italian-style diced tomatoes (28 oz)
    salt and pepper
    Throw these in the crockpot and cook on high for about 3 hours. Serve
    with egg noodles. Can it be more simple?!
    IF you don't love garlic, use regular tomatoes, but this had a wonderful
    garlic flavor, we thought. Even the kids liked it, and they usually won't
    eat anything with sauce. The "sauce" is VERY liquidy, so if you want a
    more gravy-ish sauce, add some tapioca at the beginning, or partially
    drain the tomatoes before cooking.


    CROCKPOT CHICKEN TORTILLAS

    Meat from 1 whole chicken OR canned chicken or parts
    1 can cream of chicken soup
    1/2 c. green chili salsa
    2 tbsp. quick cooking tapioca
    1 med. onion, chopped
    1 1/2 c. grated cheese
    1 doz. corn tortillas
    Black olives
    Tear chicken into bite size pieces, mix with soup, chili, salsa and
    tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite
    size pieces. Add 1/3 of the c hicken mixture. Sprinkle with 1/3 of the
    onion and 1/3 of the grated cheese. Repeat layers of tortillas topped
    with chicken mixture, onions and cheese. Cover and cook on low 6 to 8
    hours or high for 3 hours. Garnish with sliced black olives.


    CROCKPOT CHICKEN WINGS

    * 5 lb. chicken wings
    * 2 c. brown sugar
    * 1 c. French's mustard
    * 4 tbsp. soy sauce
    Cut each wing into 3 pieces - throw away the tip. Brown in skillet until
    golden brown and put in slow cooker, turn on low heat. Mix brown
    sugar, mustard and soy sauce in saucepan and heat until it becomes
    liquid. Pour over the wings and cook 2- 8 hours.

    CROCKPOT CHICKEN WITH CHEESE SAUCE

    Serves 2
    -Place two chicken breast halves in crockpot (frozen or thawed)
    -Mix together one can cream of chicken soup & half soup can of white
    wine; pour over chicken
    -Place two slices swiss cheese over top of chicken breasts (processed
    cheese melts and blends more easily)
    -Cook in crockpot for 2-3 hours (on high) or 3-4 hours (on low)
    -Serve over steamed rice
    (This recipe is also good with a little lemon juice in place of the wine.)


    CROCKPOT CHILI I

    2 onions, chopped
    2 cloves garlic (I use the minced kind that comes in a jar)
    1 lb. lean hamburger
    2 Tbs. chili powder
    cumin to taste (I leave this out)
    2 cans (16 oz. ea.) tomatoes
    2 cans tomato soup
    2 cans kidney beans, drained
    salt and pepper to taste
    optional: shredded cheese and/or sour cream for topping

    1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add
    hamburger and cook till browned. Stir in chili powder and optional
    cumin; cook 2 minutes more.
    Meanwhile, in crockpot, combine remaining ingredients. Stir in
    browned meat mixture. Cover and cook on Low setting for 8-10 hours.
    To serve: ladle chili into bowls. Top with optional shredded cheese
    and/or sour cream, if desired.
    Note: This can be made on top of the stove, too. Let it cook for 1 hour,
    but stir, so it doesn't stick to the bottom (this is the nice part of using
    a CP...no need to worry about sticking).

    CROCKPOT CHILI II

    1 lb ground beef, cooked and rinsed
    60-70 ounces rinsed light or dark kidney beans
    16 ounces tomato paste
    16 ounces peeled chopped tomatoes (reserve liquid)
    1/2 small onion, chooped
    1 small green pepper, chopped
    1 package chili seasonings
    cayenne pepper to taste, if desired
    Okay, now the hard part, put it all in the crockpot and cook on low
    until you are ready, I'd recommend at least 5 hours so the peppers
    and onions are cooked soft. Use the reserved tomato liquid if it seems
    too thick for your taste. We serve with tortillas, cheese, sour cream,
    and salsa! Mmmmmmmmmmmm.


    CROCKPOT CHILI III

    1 16 oz can kidney beans -- drained
    2 14 1/2 oz can tomatoes
    2 pounds ground chuck -- coarsely ground
    2 medium onions -- coarsely chopped
    1 green pepper -- coarsely chopped
    2 cloves garlic -- crushed
    3 tablespoons chili powder
    1 teaspoon pepper
    1 teaspoon cumin
    salt to taste
    Put all ingredients in crock pot in order listed. Stir once. Cover and
    cook on Low 10-12 hours. (High 5-6 hours).
    NOTES : Serve with shredded cheddar cheese and tortilla chips.


    CROCKPOT CHILI CON CARNE

    4 pounds ground beef
    3 tablespoons shortening
    2 cups chopped onion
    2 garlic cloves -- crushed
    4 tablespoons chili powder
    3 beef bouillon cubes -- crushed
    1 1/2 teaspoons paprika
    1 teaspoon oregano
    1 teaspoon ground cumin
    1/2 teaspoon cayenne pepper
    1/2 cup beef stock
    1 can tomatoes -- 28 ozs.
    1 can tomato paste -- 8 oz.
    4 cans red kidney beans -- 1 lb cans
    Heat shortening in skillet and brown beef, discard fat. Combine all
    ingredients in removable liner, stirring well. Place liner in base. Cover
    and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.


    CROCKPOT CHILI WITH 4 KINDS OF BEANS

    1-2 pounds browned ground beef
    2 cans chili hot beans
    2 cans dark red kidney beans, drained
    2 cans pinto beans, drained
    2 cans kidney beans, drained
    2 cans rotel tomatoes
    1 package chili seasoning
    Put all ingredients in Crock Pot and cook on low all day (about 10
    hours).


    CROCKPOT CHINESE PEPPER STEAK

    4-6 servings
    1-1 1/2 lbs boneless beef round steak
    1 clove garlic minced
    1/2 tsp. salt
    1/4 tsp. pepper
    1/4 cup soy sauce
    1 Tbls. hoisin sauce
    1 tsp. sugar
    1 tomato, seeded, peeled & diced
    2 red or green bell peppers, cut into strips
    3 Tbls. cornstarch
    3 Tbls. water
    1 cup fresh bean sprouts
    4 green onions, finely chopped
    Cooked Rice
    Trim fat from steak; slice into thin strips. Combine steak, garlic, salt,
    pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and
    cook on LOW about 4 hours. Turn control to HIGH. Add tomato and
    bell peppers. Dissolve cornstarch with water in a small bowl and stir
    into steak mixture. Cover and cook on HIGH 15-20 minutes or until
    thickened. Stir in bean sprouts, sprinkle with onions. Serve with
    rice.


    CROCKPOT CHINESE PIE

    1 to 1 1/2 pounds ground beef
    3/4 cup diced bell pepper (green AND red if possible)
    3/4 cup diced onion
    1 package (dry) brown gravy
    4 to 6 medium red or round white potatoes, diced (about 4 cups)
    2 tablespoons butter, melted
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    1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
    1 (15 oz) can creamed corn
    salt and pepper to taste
    Brown ground beef with diced peppers and onion. Drain well. Place
    ground beef mixture in crockpot. Toss diced potato with melted butter
    to coat and add to crockpot; add whole kernel corn and creamed corn.
    Salt and pepper to taste. Cover and cook on low for 7 to 9 hours.
    Taste and adjust seasonings. Serves 4 to 6.


    CROCKPOT CHOCOLATE APPLE CAKE

    6 tbsp butter
    1/2 c sugar
    1/2 c brown sugar
    1 c unsweetened applesauce
    1 tsp cinnamon
    1 tsp pure vanilla extract
    3 eggs
    4 (1 oz) sq unsweetened chocolate, melted
    1 1/2 c flour
    2 tsp baking soda
    1 tsp baking powder
    pinch of salt
    1/3 c buttermilk
    3/4 c semisweet chocolate chips
    1/2 c chopped pecans
    Confectioner's sugar
    In a large bowl, beat together butter & sugars w/a mixer on HIGH
    speed 1-2 minutes, or until fluffy. Beat in applesauce, cinnamon,
    vanilla & eggs until well mixed. Beat in melted chocolate until blended.
    Add flour, baking soda & powder, & salt. With mixer on LOW speed,
    beat in dry ingredients, adding buttermilk as you beat. Beat just until
    evenly mixed. By hand stir in chocolate chips & pecans. Scrape the
    batter into a WELL BUTTERED 3 1/2 quart crockpot & smooth top.
    Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake
    tester (toothpick) inserted in the center comes out clean. (Do not cook
    on the low heat setting for a longer time) Remove lid & let cake stand
    in crockpot until just barely warm. To unmold: Run a sharp knife
    around the inside edges of the crockpot & w/a large spatula, carefully
    lift out the cake in one piece. Sprinkle with confectioner's sugar over
    top & cut into wedges to serve.


    CROCKPOT CHOCOLATE APPLE SAUCE CAKE

    6 Tbsp butter
    1 cup sugar
    1 cup unsweetened applesauce
    1 tsp cinnamon
    1 tsp vanilla
    3 eggs
    4 (1 oz) squares unsweetened chocolate, melted
    1 1/2 cups flour
    2 tsp baking soda
    1 tsp baking powder
    pinch of salt
    1/3 cup buttermilk
    3/4 cup semisweet chocolate chips
    1/2 cup chopped walnuts
    powdered sugar
    -In a large bowl, beat together the butter and sugar w/a mixer on high
    speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon,
    vanilla and eggs until well mixed. Beat in the melted choclate until
    blended. Add the flour, baking soda & powder, and salt. With the mixer
    on low speed, beat in the dry ingredients, adding the buttermilk as you
    beat. Beat just until evenly mixed. By hand, stir in chocolate chips and
    nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow
    cooker (crock pot) and smooth the top.
    -Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a
    cake tester inserted in the center comes out clean. (Do not cook on
    the low heat setting for a longer time)
    -Remove the lid and let the cake stand in the slow cooker until just
    barely warm.
    To unmold, run a sharp knife around the inside edges of the crock and
    w/a large spatula, carefully lift out the cake in one piece. Sprinkle with
    powdered sugar over the top and cut into wedges to serve.


    CROCKPOT CHOCOLATE CLUSTERS

    * 2 pounds white almond bark
    * 4 ounces bar German chocolate
    * 1 pkg. semi-sweet chocolate chips (12 ounces)
    * 24 ounces dry roasted peanuts
    Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do
    not stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour.
    Drop on waxed paper and let cool. Store in a tightly covered container.

    CROCKPOT CHOCOLATE PEANUT BUTTER CAKE

    2 c. chocolate cake mix
    1/2 c. water
    1/3 c. creamy peanut butter
    1/2 c. chopped nuts
    Combine all ingredients in bowl mixing well. Beat about 2 minutes.
    Pour batter into greased and floured 2 pound coffee can. Place can in
    crockpot. Cover top of can with 8 paper towels. Cover crockpot and
    bake on high 2 to 3 hours.


    CROCKPOT CHOPS OR RIBS

    6 or 8 chops or ribs to fill CP (I made less)
    1/4 C chopped onion
    1/2 C chopped celery
    1 C catsup
    1/2 C water
    1/4 C lemon juice
    2 Tbsp brown sugar
    3 Tbsp Worcestershire sauce
    2 Tbsp vinegar
    1 Tbsp mustard
    1/2 tsp salt
    1/4 tsp pepper
    Mix together & pour over meat in pot. Cook until tender.
    Note: Actually, I left out the onion & celery (didn't have any) but put
    some cut up carrots in the bottom of the CP, then the pork chops &
    then the marinade. It tasted very good. I think I cooked it for 1 hour
    on high & then about 4 hours on low....my chops were frozen when I
    put them in.


    CROCKPOT CHOW MEIN

    4 oz. can mushrooms
    1 1/2 lbs. cubed round steak
    4 stocks celery
    2 med. onions
    1 c. hot water with 3 bouillon cubes
    3 tbsp. soy sauce
    2 tsp. Worcestershire sauce
    1 lb. can Chinese vegetables
    2 tbsp. cornstarch and 2 tbsp. water
    Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese
    vegetables and cornstarch and water.


    CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER

    2 6 1/2 oz cans minced clams
    2 c. peeled potatoes, cut into 1/2" cubes
    1 c. finely chopped onion
    1 c. chopped celery
    1 tsp. sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    2 10 3/4 oz cans condensed cream of potato soup
    2 c. water
    1 c. nonfat dry milk powder
    1/3 c. flour
    1 c. cold water
    4 slices bacon, crisp-cooked, drained, and crumbled
    Paprika
    Drain clams, reserving liquid. Cover clams; chill. In CP combine
    reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and
    papper. Stir in potato sour and 2 cups water. Cover; cook on low heat
    for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat
    setting, turn to high. In a medium bowl combine nonfat dry milk
    powder and flour. Gradually whisk in 1 c. cold water; stir into soup.
    Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams.
    Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each
    serving with crumbled bacon and paprika. Makes 6 to 8 servings.


    CROCKPOT CLAM CHOWDER I

    4 cans of Cream of Potato soup
    4 cans of New England Clam Chowder
    2 cans minced clams with juice
    1 onion, chopped and sauteed in
    1 stick butter
    1 quart half and half
    Saute onions in butter, then add all ingredients in crockpot for 4
    hours... I usually put it on low and cook it all day... Also it makes alot
    and sometimes over fills my crockpot.. Dont know if its my crockpot
    being too small or just too much stuff LOL .. Im sure if you wanted you
    could cut the ingredients in half ... ENJOY!!


    CROCKPOT CLAM CHOWDER II

    * 4 (6 1/2 oz.) cans clams
    * 1/2 lb. salt pork or bacon, diced
    * 1 lg. onion, chopped
    * 6 to 8 lg. potatoes, pared and cubed
    * 3 c. water
    * 3 1/2 tsp. salt
    * 1/4 tsp. pepper
    * 4 c. half and half cream or milk
    * 3 to 4 tbsp. cornstarch
    Cut clams into bite sized pieces if necessary. In skillet, saute salt pork
    or bacon and onion until golden brown; drain. Put into Crock Pot with
    clams. Add all remaining ingredients, except milk. Cover; cook on high
    3 to 4 hours or until potatoes are tender. During the last hour of
    cooking, combine 1 cup of milk with the cornstarch. Add that and the
    remaining milk and stir well; heat through. Serve in large bowls with
    crusty French bread.

    CROCKPOT COBBLER

    All you do is bake a batch of biscuits and let them cool. Chunk them up
    and put about half in the bottom of your crockpot.
    Mix:
    1/4 cup brown sugar
    1/2 t. cinnamon
    1/2 cup butter
    Sprinkle some of that on top. Spread canned pie filling (I thought
    cherry would be good) on top and repeat until you're out of
    ingredients. Bake on high for 2 hours.


    CROCKPOT COCONUT THAI SHRIMP AND RICE

    2 (10 oz.) cans chicken broth
    1 cup water
    1 tsp. coriander
    1/2 tsp. cumin
    1 tsp salt
    1/2 tsp cayenne pepper
    zest and juice of 2 limes (1/3 cup of juice)
    7 cloves minced garlic
    1 TBLSP. minced fresh ginger
    1 medium onion chopped
    1 red bell pepper chopped
    1 carrott peeled and shredded
    1/4 cup flaked coconut
    1/2 cup golden raisins
    2 cups converted rice
    1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
    2 oz. fresh snow peas cut into strips
    toasted coconut for garnish (optional)
    In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt,
    cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion,
    pepper, carrot, coconut, raisins and rice.
    Cover and cook on low 3 1/2 hours, or until rice is tender. Check after
    3 hours and if liquid is absorbed, but rice is not tender, add 1 more
    cup water. When rice is tender, stir in shrimp and snow peas. Cook 30
    minutes longer. Sprinkle with toasted coconut and serve.


    CROCKPOT COLA BARBECUE PORK ROAST

    1 pork roast
    1 1/2 cup cola
    1 bottle bbq sauce
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    Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in
    before bed and let cook all night) on low. Remove meat from crock and
    drain all juice from crock. Shred meat and return to crock add 1 bottle
    bbq sauce and cook 5-6 hrs more.
    MAKES ALOT!!! Freezes great.


    CROCKPOT COLA HAM

    1/2 cup brown sugar
    1 tsp dry mustard
    1/4 cup cola (Coca Cola(r), Pepsi, etc)
    3 to 4 pound pre-cooked ham
    Combine brown sugar and mustard. Moisten with cola to make a
    smooth paste. Reserve remaining cola. Score the ham with shallow
    slashes in a diamond pattern. Rub ham with mixture. Place ham in
    crockpot and add remaining cola. Cover and cook on high for 1 hour,
    then turn to low and cook for 6 to 7 hours. Serves 9 to 12.


    CROCKPOT COQ AU VIN

    12 sm White onions, peeled
    4 lb Roasting chicken, cut up
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 c Brandy or cognac
    2 ea Cloves garlic, peeled and crushed
    1/4 ts Ground thyme
    1 ea Bay leaf
    1 1/2 c Dry, strong red wine
    5 tb All purpose flour
    1 c Chicken bouillon
    3/4 lb Fresh mushrooms, wiped and stemmed
    1 tb Butter or margarine
    1/4 ts Salt
    1 tb Chopped fresh parsley
    To cook: Place the onions in the slow cooker. Remove the fat from the
    vent of the chicken and dice it. In a large skillet over medium heat,
    heat the fat until it is rendered. Discard the shriveled bits and saute
    the chicken until well browned. Season with 1/2 tsp salt and the
    pepper. Warm the brandy in a ladle or a small saucepan; light it with
    match and pour it over the chicken. When the flame dies,lift the
    chicken into the slow cooker and add the garlic, thyme, and bay leaf.
    Pour the wine into the hot skillet and scrape up the pan juices.
    Dissolve the flour in the bouillon, turn it into the skillet and bring to
    simmering, stirring briskly to prevent lumps. Turn into the slow cooker.
    Cover and cook on Low 7-9 hours. Before serving: About 10 minutes
    before serving, in a medium skillet, saute the mushrooms in the butter
    over medium high heat. In about 5 minutes, they will be
    tender and the moisture will have evaporated from the skillet. Season
    with 1/4 tsp salt and add to the chicken casserole. If the sauce seems
    thin, simmer it in the mushroom skillet long enough to thicken to the
    consistency of heavy cream. Garnish the Coq au Vin with parsley
    before serving.


    CROCKPOT COQ AU VIN

    2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts)
    1 clove garlic crushed
    1 teaspoon salt
    1/4 teaspoon pepper
    1/2 teaspoon dried thyme
    6 bacon slices, diced
    2/3 cups sliced green onions
    1 cup chicken broth
    8 small white onions, peeled
    1 cup burgundy wine
    1/2 LB whole mushrooms
    chopped parsley
    8 small new potatoes scrubbed
    In large skillet, saute dieced bacon and green onions until bacon is
    crisp. Remove and drain on paper towel. Add chicken pieces to skillet
    and brown well on all sides. Remove the chicken when it has browned
    and set aside. Put peeled onions, mushrooms, and garlic in Crockpot.
    Add browned chicken pieces, bacon and green onions, salt, pepper,
    thyme, pototales and chicken broth. Cover and cook on Low 6 8
    hours (High 3-4). During the last hour add Burgundy and cook on
    high. Garnish with chopped parsley.


    CROCKPOT COQ AU VIN WITH SHIITAKE MUSHROOMS

    2 tbs. olive oil
    3 lb. chicken pieces, rinsed & patted dry
    1/3 c finely chopped shallot
    1/3 c finely chopped onion
    2 carrots, quartered lengthwise & cut crosswise into 1/4" pieces (about
    1/2 cup)
    1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained,
    & peeled
    1 bay leaf
    3/4 tsp thyme, crumbled
    2 tbs. Cognac
    1 c dry white wine
    2 c chicken broth
    1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
    1/4 c cornstarch
    Freshly ground nutmeg to taste
    -In a heavy kettle, heat the oil over moderately high heat until it is hot
    but not smoking and in it saute the chicken pieces, seasoned with salt
    and pepper, in batches, turning them once, for 8 to 10 minutes, or
    until they are browned. Transfer the chicken pieces as they are
    browned to a plate and keep them warm, covered. -Place the shallot,
    onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place
    the browned chicken on top of the vegetables. Combine the Cognac,
    white wine and 1 3/4 cup of chicken broth and add to the cooker.
    Cover and cook on LOW for 5 hours or until chicken is tender.
    -Turn control to HIGH and add the mushrooms. Dissolve the
    cornstarch in the remaining 1/4 cup chicken stock. Stir into the
    mixture. Cover and cook for 20 minutes more, or until sauce is
    thickened, stirring once. Transfer the chicken to a plate, and keep
    warm. Discard the bay leaf, and season the sauce with freshly
    ground nutmeg and salt and pepper to taste. Serve warm.
    Serves 4 to 5


    CROCKPOT CORN CHOWDER I

    6 slices bacon, diced
    1/2 c. chopped onion
    2 c. diced peeled potatoes
    2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
    1 can (16 oz) cream-style corn
    1 Tbs. sugar
    1 tsp. Worcestershire sauce
    1 tsp. seasoned salt
    1/4 tsp. pepper
    1 c. water
    In skillet, fry bacon until crisp; remove and reserve. Add onion and
    potatoes to bacon drippings and saute for about 5 minutes; drain well.
    Combine all ingredients in CP; stir well. Cover and cook on Low setting
    for 4 to 7 hours. Makes about 1 ½ quarts.


    CROCKPOT CORN CHOWDER II

    3 16oz cans of corn, drained
    2 large potatoes, cut into 1" chunks
    1 & 1/2 can chicken broth*
    1 large onion, diced
    1 tsp.. salt
    pepper to taste
    2 pints half and half*
    1/2 stick butter
    *adjust volume somewhat lower for thicker chowder
    Put everything except the dairy products in the crockpot and cook on
    low for 7-8 hours. Remove to a blender, and puree. Return to
    crockpot, add half & half and butter; stir. Cook on high for one hour.
    Stir and serve. Serves six.


    CROCKPOT CORN PUDDING

    8 oz. cream cheese, softened
    2 eggs, beaten
    1/3 cup sugar
    8 1/2 oz package corn bread mix
    16 oz can cream style corn
    2 1/3 cups frozen sweet corn
    1 cup milk
    2 tablespoons margarine, melted
    1 tsp. salt
    1/4 tsp nutmeg
    Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add
    remaining ingredients and mix well. Pour into CP. Cover and cook on
    High 3 to 4 hours. Serves 10 to 12


    CROCKPOT CORNED BEEF AND CABBAGE

    Yield: 6 servings
    4 1/2 lb. Corned beef brisket
    2 md onions, quartered
    1 cabbage head, cut in small wedges
    1/2 tsp. pepper
    3 tbsp. vinegar
    3 tbsp. sugar
    2 c. water
    Combine ingredients in removable liner with cabbage on top. Cut meat
    to fit, if necessary. Place liner in base. Cover and cook on low 10-12
    hours, high 6-7 hours, or auto 6-8 hours.


    CROCKPOT CORNED BEEF AND CABBAGE

    3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
    2 carrots, chopped into 2" pieces
    5 small red potatoes, halved
    1 onion, quartered
    1 small turnip, chopped into 2" pieces
    3/4 cup malt vinegar
    1/2 bottle (6 oz) Irish stout (Guiness?)
    1 tsp mustard seed
    1 tsp coriander seed
    1 tsp black peppercorns (whole)
    1 tsp dill seed
    1 tsp allspice (whole)
    1 bay leaf
    1 small (2 Lb) head cabbage, cut into wedges
    In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and
    turnip in bottom. Add the liquids. Spice rub the brisket. Place on top.
    Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an
    additional 3 hours on LOW. Serve with Coarse Grain Mustard and
    Horseradish Sauce.
    -Horseradish Sauce:

    1/2 pint whipping cream
    3 Tbsp prepared horseradish
    Whip cream until it peaks, then fold in horseradish.


    CROCKPOT CORNED BEEF HASH I

    1 can of corned beef (Or 2 cups of cooked corned beef)
    1 med onion shredded
    2 med. celery sticks chopped
    5 fair sized potatoes chopped
    2 tbsp. butter
    1 diced green pepper
    garlic to your taste (I use about 3 cloves or so)
    1 cup mushrooms (I omit this now since my daughter has decided they
    are gross ) LOL
    1 tbsp of worcestshire sauce
    a dash or two of italian seasoning
    salt and pepper to taste
    2- 10 oz cans of chicken broth
    -Grind up or chop your corned beef and toss it in the crock pot with all
    the other ingredients in the list above.
    -Cook in your crock pot on low for 8 hours. When the potatoes are well
    cooked I mash them in the pot and add a little water if need be. Then
    serve it with warm bread and salad!


    CROCKPOT CORNED BEEF HASH II

    1 tin of corned beef hash
    3 BIG potatoes
    3 ribs of celery chopped
    1 large onion chopped
    2 big cloves of garlic
    salt and pepper to taste
    a dash or so of basil
    2 tins of chicken broth
    -Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic til
    veggies are tender.
    -Then toss everything in the crock pot and turn on low for about 5-6
    hours.
    -Serve with lots of warm bread and butter.


    CROCKPOT CORNY HAM AND POTATO SCALLOP

    5 potatoes, peeled and cubed
    1 1/2 cups cubed cooked ham
    1 (15 ounce) can whole kernel corn, drained
    1/4 cup chopped green bell pepper
    2 teaspoons instant minced onion
    1 (11 ounce) can condensed cheddar cheese soup
    1/2 cup milk
    3 tablespoons all-purpose flour
    In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green
    pepper and onion; mix well. In a small bowl, combine soup, milk and
    flour; beat with wire whisk until smooth. Pour soup mixture over
    potato mixture and stir gently to mix. Cover and cook on low setting
    for about 8 hours or until potatoes are tender.


    CROCKPOT COSTA RICAN BEEF & VEGETABLE SOUP WITH
    YELLOW RICE

    Yield: 6 servings
    2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
    1 lg Onion, thinly sliced
    1 c Celery, thinly sliced
    3 Cloves garlic, minced
    1 Dry bay leaf
    1 lg Red bell pepper, seeded and cut into thin, bite-size strips
    1 1/2 c Water
    2 Cans (about 14 1/2 oz.@) Beef broth
    ***YELLOW RICE***
    1 lg Ear corn, cut into 3/4 inch thick slices
    4 c Coarsely shredded cabbage
    1/3 c Lightly packed cilantro leaves
    Salt and pepper
    THE SOUP: Arrange beef cubes slightly apart in a single layer in a
    shallow baking pan. Bake in a 500 oven until well browned (about 20
    minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
    onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef
    to crockpot. Pour a little of the water into baking pan, stirring to
    dissolve drippings and pour into crockpot. Add broth and remaining
    water. Cover and cook on low about 8 hours. About 15 minutes before
    beef is done, prepare Yellow Rice. While rice is cooking, increase
    cooker setting to high; add corn. Cover; cook for 5 minutes. Add
    cabbage; cover and cook until cabbage is bright green, 8 to 10 more
    minutes. Stir in cilantro; season with salt and pepper. Ladle soup into
    wide, shallow bowls; add a scoop of rice to each.
    THE RICE:
    1 tablespoon salad oil
    1 small onion, finely chopped
    1 cup long-grain white rice
    1/4 teaspoon ground turmeric
    1 3/4 cups water
    Heat oil in 2-quart pan over medium heat. Add the onion; cook,
    stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the
    rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour
    in the water and reduce heat to low and cook until rice is tender, about
    20 minutes.


    CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS

    12 small white onions
    water
    1 pound boneless skinless chicken thighs
    1 pound bonless skinless chicken breasts halves
    1/2 Tablespoon chopped fresh basil leaves
    (or 1/2 teaspoon dried, crumbled)
    salt and pepper to taste
    1 large red bell pepper cut into 1" squares
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    4 cloves garlic - thinly sliced
    2 cups canned chicken broth
    1/3 cup dry white wine
    2 Tablesppons all purpose flour
    2 Tablespoon butter - room temperature
    1 pound fres asparagus - cut into 1-1/2" lengths
    DUMPLINGS:
    1 cup buttermilk and baking mix
    1/3 cup whole milk
    1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)

    1. Using a sharp knife, make a small X in the root end of each onion.
    Bring a saucepan of water to boil. Add the onions, lower the heat, and
    simmer for 5 minutes. Drain and rinse under running cold water. Slip
    skins off onions.
    2. Rinse chicken and pat dry. Quarter the thighs and chicken breast
    halves. Stir in basil and seaons with salt and pepper.
    3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker.
    Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO
    NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2
    hours.
    4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small
    bowl, blend together the flour and butter. Stir into slow-cooker. cook,
    stirring until sauce begins to thicken, about 5 minutes. Stir in
    asparagus.
    5. In medium bowl, combine dumpling ingredients until evenly
    moistened. Drop by Tablespoons onto hot stew in 6 small rounds.
    Cover and cook for another 25 to 30 minutes, until dumplings are
    cooked through. Serve immediately!

    CROCKPOT COUNTRY STYLE RIBS AND KRAUT

    12 oz sauerkraut
    brown sugar to taste
    1-2 lbs country style ribs
    Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the
    brown sugar.
    Cook them all day while at work and come home to tender and
    delicious ribs and kraut. Mash a potato and dinner is ready!


    CROCKPOT CRANAPPLE SAUCE

    10-12 medium apples
    1-2 cups cranberry juice
    lemon juice -- use 1/4 to 1/2 lemon
    2 tbs sugar -- or up to 1/4 cup if you want it sweet
    1/4 to 1/2 cup dried cranberries or "craisins" (sweetened dried
    cranberries)
    -Wash the apples and chop them up without peeling. Squeeze lemon
    juice over them as you cut them.
    -Put apples in crockpot with cranberry juice -- use 1 cup if you want
    the applesauce thick, more if you want it thin. Stir in sugar to suit your
    taste.
    -Let apples stew on low for 6-8 hours. About an hour or two before
    serving, stir in cranberries or craisins. (All I found at my store was
    craisins--since they're sweetened, I used less sugar.)
    -The applesauce is a very pretty pink and the cranberries & juice give
    it a nice zing.
    -As you can see, the recipe is simple and forgiving -- let the apples
    stew a little longer or a little less -- the longer you stew them the
    mushier the applesauce will be. It warms up nicely, or you can eat it
    cold.


    CROCKPOT CRANBERRIES

    * 1 pkg. fresh cranberries
    * 2 c. sugar
    * 1/4 c. water
    Combine cranberries with sugar and water in Crock Pot. Cover and
    cook on high 2 to 3 hours until some pop. Serve with turkey or
    chicken.

    CROCKPOT CRANBERRY CHICKEN

    1 small onion, thinly sliced
    1 cup fresh or frozen (unthawed) cranberries
    12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
    1/4 cup catsup
    2 tablespoons firmly packed brown sugar
    1 teaspoon dry mustard
    2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2
    tablespoons cold
    water
    salt
    -In a 3-quart or larger electric slow cooker, combine onion,
    cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar,
    mustard and vinegar and pour over chicken. Cover. Cook at low
    setting until chicken is very tender when pierced (6 1/2 to 7 1/2
    hours).
    -Lift out chicken when done, blend cornstarch mixture into cooking
    liquid. Increase cooker heat setting to high; cover and cook, stirring 2
    or 3 times until sauce thickens (10 to 15 more minutes). Season to
    taste with salt; pour over chicken.
    Makes 6 servings.
    -REAL WORLD COOKING: I cooked at a higher heat setting than they
    did because I was in a hurry. I also did not remove the chicken, just
    threw the cornstarch in and stirred it in and then cranked up the heat
    a bit. Didn't stir again more than once. Then dumped it onto a big
    platter. It was fine. I also chose to use 7 chicken breasts instead of the
    12 thighs. It also didn't take as long as 6 1/2 hours.


    CROCKPOT CRANBERRY PORK

    1 (16 ounce) can cranberry sauce
    1/3 cup French salad dressing
    1 onion, sliced
    3 pounds pork roast
    In a medium bowl, combine the cranberry sauce, salad dressing and
    onions. Place pork in a slow cooker and pour the sauce over the pork.
    Cook on high setting for 4 hours OR on low setting for 8 hours. Pork is
    done when its internal temperature has reached 160°F (70°C).


    CROCKPOT CRANBERRY PORK ROAST

    Serves: 4 to 6
    4 medium potatoes, peeled and cut into 1" chunks
    One 3-pound boneless center-cut pork loin roast, rolled and tied
    1 can (16 ounces) whole-berry cranberry sauce
    1 can (5.5 ounces) apricot nectar
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    1 medium onion, coarsely chopped
    1/2 cup coarsely chopped dried apricots
    1/2 cup sugar
    1 teaspoon dry mustard
    1/4 teaspoon crushed red pepper
    Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place
    the roast over the potatoes. In a large bowl, combine the remaining
    ingredients; mix well and pour over the roast. Cover and cook on the
    low setting for 5 to 6 hours. Remove the roast to a cutting board and
    thinly slice. Serve with the potatoes and sauce.


    CROCKPOT CRAZY STANDING UP PORK CHOPS

    Yield: 4 servings
    4 Loin pork chops -- lean
    2 md Onions -- sliced
    1 ts Butter
    Salt & Pepper -- to taste
    Spices of your choice
    Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and
    spices of your choice. Cover with the onion slices, which have been
    separated into rings. Place butter on top, and cook on LOW heat for 6
    to 8 hours, or until chops are tender and onions are done. The result is
    moist, tender chops with a deep brown color as if broiled in the oven.


    CROCKPOT CREAM CHEESE CHICKEN

    1 frying chicken -- cut up
    2 tablespoons melted butter or margarine
    salt & pepper -- to taste
    2 tablespoons dry Italian salad dressing
    1 can condensed mushroom soup
    6 ounces cream cheese; -- cut in 1" cubes
    1/2 cup sauterne wine or sherry
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    1 tablespoon onion -- minced
    Brush chicken with butter and sprinkle with salt and pepper. Place in a
    crockpot and sprinkle dry mix over all. Cover and cook on low for 6 - 7
    hours. About 45 minutes before done, mix soup, cream cheese, wine,
    and onion in a small saucepan. Cook until smooth. Pour over the
    chicken and cover and cook another 45 minutes.
    Serve with sauce.


    CROCKPOT CREAM OF SWEET POTATO SOUP

    3 Sweet potatoes, peeled and sliced
    2 c Chicken bouillon
    1 ts Sugar
    1/8 ts Each ground cloves and nutmeg
    Salt to taste
    1 1/2 c Light cream, half-and-half, or milk
    Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to
    3 hours or until potatoes are tender. Force potatoes and liquid through
    food mill or puree in blender. Put back in cooker with remaining
    ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled
    with a dollop of sour cream if desired. Makes about 1 quart.


    CROCKPOT CREAMY CHICKEN DINNER

    4 boneless/skinless chicken breasts seasoned with garlic powder, onion
    powder and
    season salt
    1 large can cream of chicken soup
    2 cans cream of mushroom soup
    3/4 c frozen cut carrots
    3/4 c frozen green beans
    Dump it all in the crockpot and cook it about 7 hours on low. Add 2
    cups of minute rice to it the last 5 minutes before dinner.


    CROCKPOT CREAMY HASH BROWNS

    1 2-lb pkg frozen cubed hash brown potatoes
    8 oz shredded or cubed Velveeta
    16 oz sour cream
    1 can cream of celery soup
    1 can cream of chicken soup
    1 lb bacon, cooked & crumbled
    1 lg onion, chopped (I omitted this)
    1/4 C butter or margarine, melted
    1/4 tsp pepper (I used alot more and also added some salt)
    Place potatoes in an ungreased crockpot. In a bowl, combine the
    remaining ingredients. Pour over potatoes and mix well. Cover and
    cook on low for 4-5 hours (until potatoes are tender and heated
    through).
    You can serve it with biscuits and fruit salad.


    CROCKPOT CREAMY ORANGE CHEESECAKE
    Crust:

    3/4 cup cookie or graham cracker crumbs
    2 tablespoons sugar
    3 tablespoons melted butter

    Filling:

    16 ounces cream cheese (light)
    2/3 cup sugar
    2 eggs
    1 egg yolk
    1/4 cup frozen orange juice concentrate, thawed
    1 teaspoon orange or lemon zest, or dried grated rind
    1 tablespoon flour
    1/2 teaspoon vanilla
    -Combine crumbs with sugar; mix in melted butter until well
    moistened. Pat into a
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    7-inch springform pan.
    -In a medium bowl, cream together the cream cheese and sugar. Add
    eggs and yolk and
    beat for about 3 minutes on medium with a hand-held electric mixer.
    Beat in orange juice, zest, flour, and vanilla. Beat for another 2
    minutes. Pour batter into prepared crust; place on a rack or aluminum
    foil ring in the crockery cooker (so it doesn't rest on the bottom of the
    pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave
    for 1 to 2 hours, until cool enough to remove. Cool completely and
    remove the sides of the pan. Chill before serving, and store leftovers in
    the refrigerator.


    CROCKPOT CREAMY RED POTATOES

    2 lbs small red potatoes, quartered
    2 (8 oz) pkgs. cream cheese, softened
    1 can cream of potato soup, undiluted
    1 envelope rance salad dressing mix
    Place potatoes in crockpot. In a small bowl, beat cream cheese, soup
    and salad dressing, mix. Stir into potatoes. Cover and cook on low for
    8 hours or until potatoes are tender. Also add about a tablespoon of
    milk.


    CROCKPOT CREAMY SPINACH N0ODLE CASSEROLE

    Served alongside baked or roasted chicken, this delicious side dish will
    please every person at your dinner table. Feel free to use low-fat sour
    cream and cottage cheese or increase the amount of hot sauce! Makes
    approximately 5 side servings.
    8 ounces dry spinach noodles
    2 tbsp. vegetable oil
    1 1/2 cups sour cream
    1/3 cup all-purpose flour
    1 1/2 cups cottage cheese
    4 green onions, minced
    2 tsp. Worcestershire sauce
    1 dash hot pepper sauce
    2 tsp. garlic salt
    -Cook noodles in a pot of salted, boiling water until just tender. Drain
    and rinse with cold water. Toss with vegetable oil.
    -Combine sour cream and flour in a large bowl, mixing well. Stir in
    cottage cheese, green onions, Worcestershire sauce, hot pepper sauce
    and garlic salt. Fold noodles into mixture until well combined.
    -Generously grease the inside of a slow cooker and pour in noodle
    mixture. Cover and cook on high for 1 1/2 to 2 hours.


    CROCKPOT CREOLE BLACK BEANS

    1 to 2 pounds Smoked sausage, cut into 1" slices
    3 15 oz cans black beans, drained
    1 1/2 cups Onions -- chopped
    1 1/2 cups Green pepper, chopped
    1 1/2 cups Celery, chopped
    3 cloves Garlic, minced
    2 teaspoons Leaf thyme
    1 1/2 teaspoons Leaf oregano
    1 1/2 teaspoons White pepper
    1/4 teaspoon Black pepper
    1/4 teaspoon Cayenne pepper
    1 Chicken bouillon cube
    5 Bay leaves
    1 can 8-oz. tomato sauce
    1 cup Water
    Hot boiled rice
    -Brown sausage in a skillet over med. heat. Drain fat and transfer to
    crockpot.
    Combine remaining ingredients in crockpot. Cover and cook on low 8
    hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice.
    Serves 6 to 8.


    CROCKPOT CREOLE CHICKEN

    8 chicken thighs (I used 3 big breasts)
    1 can diced tomatoes (I used 1 can whole tomatoes chopped up)
    1 can tomato paste (I used 1 can Rotel drained)
    1 chopped bell pepper
    1 chopped onion chopped ham (I used one thick slice ham chopped
    up)
    diced sausage (I left this out only because I didn't have any)
    Tabasco sauce to taste (I left this out)
    -Throw it all in the crock and cook on low 4-5 hours. I thickened it a
    little at the end with cornstarch. I served it over brown rice. The ham
    gave it really good flavor. We really liked it.



    CROCKPOT CRYSTAL'S LEFTOVER PORK ROAST CASSEROLE

    1 package cooked noodles (any type is fine)
    1 package beans (any type is fine)
    Beef Boullion
    1 package long grain and wild rice (I prefer Uncle Ben's)
    3 potatoes, cut into 1" cubes
    Leftover pork from your roast (or any other leftover meat really!)
    Salt and Pepper to taste -Fill your crockpot a little more than half way
    with water, then flavor it with the beef boullion to taste. Add the sliced
    up potatoes, beans and rice. Cook until potatoes and rice are done,
    most of the day on low or half of the day on high. Add the pork and let
    that cook while you boil the noodles. Add the noodles to the pot
    when they're done. Let cook for 5 to 10 more minutes and serve.



    CROCKPOT CUSTARD

    3 eggs, lightly beaten
    1/3 cup sugar
    1 teaspoon vanilla
    2 cups milk
    1/4 teaspoon ground nutmeg
    In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour
    into a lightly buttered 1- or
    1 1/2-quart baking dish or souffle which will fit in the slow
    cooker/Crock Pot, and sprinkle with the
    nutmeg. Place a rack or ring of aluminum foil in the slow cooker/Crock
    Pot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking
    dish with aluminum foil and place on the rack in the slow cooker/Crock
    Pot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
    Serves 4 to 6.


    CROCKPOT DRESSING

    1 (8 inch) pan cornbread
    8 slices dry white bread
    4 eggs
    2 c. chicken broth
    2 cans cream of chicken soup
    1 tsp. sage
    1/2 tsp. black pepper
    Celery to taste
    1 med. onion
    2 tbsp. butter
    Mix ingredients except butter. Place in crock pot. Dot butter on top.
    Cook 2 hours on High then 4 hours on low.


    CROCKPOT FRUIT DESSERT

    * 3 Grapefruit, peeled
    * sectioned
    * 1 can (11 oz) mandarin orange, sections, drained
    * 1 can (16 oz) fruit cocktail, well drained
    * 1 can (20 oz) pineapple chunks, well drained
    * 1 can (16 oz) sliced peaches, well drained
    * 3 Bananas, sliced
    * 1 tablespoon Lemon juice
    * 1 can (21 oz) cherry pie filling
    Place all ingredients in cooker. Toss gently. Cover and cook on low
    about 4 hours.
    Makes about 2 quarts.

    CROCKPOT HAMBURGER CASSEROLE

    2 lbs. browned ground beef
    3 carrots, peeled and sliced
    2 onions, sliced
    4 potatoes, peeled and sliced
    1 can peas, drained
    2 stalks celery, diced
    1 can cream of chicken soup
    1 can water
    Place potatoes in bottom of crockpot, top with carrots and other
    vegetables. Place
    ground beef on top. Combine soup and water and pour over ground
    beef. Cover and cook on low for 6 to 8 hours.


    CROCKPOT HAMBURGER-SAUSAGE DIP

    * 1 pound ground chuck
    * 1 cup picante sauce
    * 1 can cream of mushroom soup
    * 2 pound Velveeta cheese...cut into pieces
    * 1 pound pork sausage
    * 1 teaspoon garlic powder
    * 1 can Rotel tomatoes
    * 3/4 teaspoon oregano
    Combine picante sauce, garlic powder, soup, tomatoes, oregano and
    cheese in Crock Pot. Brown ground chuck and sausage until it is done.
    Drain very well and place in slow cooker/Crock Pot. Cook on low until
    cheese is melted. Serve with your favorite chips.

    CROCKPOT HOT DIP

    * 1 pound Italian Sausage - hot
    * 1 pounds velveeta - Mexican type - hot
    * 1 can rotel tomatoes (drained)
    * 1 jar pace picante sauce - hot
    * 1 jalapeno pepper - finely diced
    - -Brown sausage and drain along with jalapeno pepper.
    - -Add to slow cooker/Crock Pot with other ingredients and simmer on
    low for 1 hour
    or more until melted and blended.
    - -Serve with tortilla strips or chips, large Fritos corn chips, or even
    lightly toasted and cubed sourdough bread.

    CROCKPOT JAMBALAYA

    * 1 pound Chicken breasts, boneless
    * - cut in 1" cubes
    * 1 pound Smoked sausage, sliced
    * 1 pound Shrimp, cooked
    * 28 ounces Crushed tomatoes
    * 1 md Onion, chopped
    * 1 Green pepper, chopped
    * 1 cup Chicken broth
    * 1/2 cup White wine
    * 2 teaspoons Oregano
    * 2 teaspoons Parsley
    * 2 teaspoons Cajun seasoning
    * 1 teaspoon Cayenne pepper
    * 2 cups Rice, cooked
    Cut chicken and slice sausage. Chop onion and green pepper. Put all in
    slow cooker/Crock Pot. Add remaining ingredients, except shrimp and
    rice. Cook in slow cooker/Crock Pot on low for 6-8 hours. 30 minutes
    before eating, add cooked shrimp and cooked rice; allow to heat.
    Can be cooked on high for 3-4 hours instead.

    CROCKPOT LASAGNA

    1 pkg. pepperoni slices
    1 lb. hamburger
    1 onion, diced
    1 green pepper, diced
    1 can mushrooms
    1 pkg. kluski noodles
    1 lg. jar pizza sauce
    1 lg. jar spaghetti sauce
    1 pkg. each shredded Colby & Mozzarella cheese
    Cook together hamburger, onion, green pepper and mushrooms. Layer
    this with the rest of the ingredients in the crock pot. Cook on high for 2
    to 3 hours.


    CROCKPOT LITTLE SMOKIES

    * 2 packages Cocktail wieners
    * 1 Medium bottle chili sauce
    * 1 Medium jar grape jelly
    Combine in Crock Pot and cook on low 6 to 8 hours.

    CROCKPOT MACARONI AND CHEESE

    * 1 (16 oz.) pkg. macaroni, cooked & drained
    * 1 tbsp. salad oil
    * 1 (13 oz.) can evaporated milk
    * 1 1/2 c. milk
    * 1 tsp. salt
    * 3 c. shredded sharp cheddar cheese
    * 1/2 c. melted butter
    Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining
    ingredients.
    Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

    CROCKPOT MEATBALLS

    * 2 pounds Hamburger
    * 1 cup Breadcrumbs
    * 1 each Egg
    * Grated Parmesan cheese
    * Parsley and oregano
    * Onion and garlic powder
    * Milk
    * 1 can Beer
    * 1 bottle Ketchup, regular size
    Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
    small meatballs.
    Mix ketchup and beer in the Crock Pot and start to heat. You can put
    the raw meatballs into the sauce and simmer for several hours.
    I like to bake the meatballs first to get out most of the grease.

    CROCKPOT POTATO SOUP

    6-8 potatoes, chunked
    2 med. carrots, cubed
    2 stalks celery, cubed
    1 med. onion, chopped
    1 tbsp. parsley flakes
    5 c. water
    Salt and pepper to taste
    Cook in crock pot on low for 8 hours or until vegetables are done. One
    hour before serving, add one can of evaporated milk.


    CROCKPOT ROAST

    2 1/2 lb. Chuck roast
    2 packets dry Italian dressing mix OR Ranch dressing mix
    1 cup water
    Place beef in CP, sprinkle seasonings over meat, pour water over all.
    Cook on low 6-8 hours or until meat shreds easily.


    CROCKPOT SCRABBLE

    * 2 cups wheat chex
    * 2 cups corn chex
    * 2 cups rice chex
    * 3 cups thin pretzel sticks
    * 1 13 ounce can or jar of salted peanuts or asst. mixed nuts
    * 1 teaspoon garlic salt
    * 1 teaspoon celery salt
    * 1/2 teaspoon seasoned salt
    * 2 tablespoons grated parmesan cheese
    * 1/3 cup melted butter
    * 1/3 cup worcestershire sauce
    1. In large (double) paper bag, mix together pretzels, cereals, and
    nuts along with
    the garlic salt, celery salt, seasoned salt, and grated cheese.
    2. Empty bag into large mixing bowl and sprinkle the melted butter
    and worcestershire sauce over all mixing gently with your hands.
    3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4
    hours.
    4. Tear open paper bags you used to originally mix the scrabble and
    spread them out onto a counter.
    5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags
    and let dry for
    a minimum of one hour letting the paper absorb any excess moisture.
    6. Store in Rubbermaid or Tupperware type airtight containers. Keeps
    for several weeks without going stale.

    CROCKPOT SPAGHETTI SAUCE

    4 tbsp. cooking oil
    1 sm. onion, finely chopped
    1 (15 1/2 oz.) can tomato sauce
    1 1/2 c. water
    1/2 tsp. pepper
    1/2 tsp. red pepper, optional
    1 lb. ground beef
    1 (29 oz.) can tomato puree
    1 (6 oz.) can tomato paste
    1 tsp. salt
    1/2 tsp. oregano
    2 lbs. sausage (Italian links or country style)
    Brown ground beef in 2 tablespoon hot oil in frying pan. When almost
    browned, add onion and continue browning until onion is tender. Pour
    meat and onion into 3 ½ quart crockpot. Add puree, sauce, paste,
    water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs.
    sausage into pieces and brown in remaining 2 tablespoons oil. When
    brown, place sausages in sauce in crockpot. Continue cooking for 12
    hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup
    sugar to this.)


    CROCKPOT SPICY DIP

    * 2 lb. Velveeta cheese
    * 2 lb. hamburger, cooked and drained
    * 1 lg. jar Old El Paso taco sauce (or Rotel tomatoes)
    * 1 lg. onion, chopped fine
    Mix all together in Crock Pot where cheese will melt and all will
    remaining warm.

    CROCKPOT SPLIT PEA SOUP

    1 (16 oz.) pkg. dried green split peas, rinsed
    1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
    3 carrots, peeled & sliced
    1 med. onion, chopped
    2 stalks of celery plus leaves, chopped
    1 or 2 cloves of garlic, minced
    1 bay leaf
    1/4 c. fresh parsley, chopped (optional)
    1 tbsp. seasoned salt (or to taste)
    1/2 tsp. fresh pepper
    1 1/2 qts. hot water
    Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover
    and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are
    very soft and ham falls off bone. Remove bones and bay leaf. Serve
    garnished with croutons. *Freezes well.


    CROCKPOT SWISS STEAK

    1 1/2 - 2 lb. round steak
    2 tbsp. flour
    1 sliced green pepper
    1 tsp. salt
    1/8 tsp. pepper
    2 tbsp. salad oil
    1 lg. onion, sliced
    1 (16 oz.) can tomatoes, cut up
    1 stalk celery, thinly sliced
    1 tbsp. thick bottled steak sauce
    Cut steak into serving size pieces. Coat with flour, salt and pepper. In
    large skillet or slow cooking pot with browning unit, brown meat in oil.
    Pour off excessive fat. In slow cooking pot, combine meat with
    tomatoes, onion, green pepper and steak sauce. Cover pot and cook
    on low for 6 to 8 hours or until tender. Thicken juices with additional
    flour, dissolved in a small amount of water, if desired. Makes 5 or 6
    servings. Serve with mashed potatoes.


    CROCKPOT TENDERLOIN TIPS

    1 lb. tenderloin tips
    1 can mushroom soup
    1 pkg. onion soup mix
    1/4 c. water
    Combine ingredients in crock pot. Cook 8 hours. Serve over noodles.


    CROCKPOT TURKEY MEATBALLS

    * 1 1/2 cups barbecue sauce (your favorite)
    * 10 ounces Apple jelly
    * 2 tablespoons Tapioca (for thick sauce if desired)
    * 1 tablespoon Vinegar
    * 1 Egg, beaten
    * 1/4 cup Seasoned bread crumbs, fine
    * 2 tablespoons Milk
    * 1/4 teaspoon Garlic powder
    * 1/4 teaspoon salt
    * 1/4 teaspoon onion powder
    * 1 pound Ground turkey
    * Non-stick vegetable spray
    In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce,
    jelly, tapioca (if used), and vinegar. Cover; cook on high-heat setting
    while preparing meatballs.
    For meatballs, in large bowl combine egg, bread crumbs, milk, garlic
    powder, salt, and onion powder. Add ground turkey and mix well.
    Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet;
    add meatballs and brown on all sides over med. heat. Drain
    meatballs. Add meatballs to crock pot; stir gently. Cover; cook on high
    heat setting for 1 1/2 to 2 hours. Makes 30 meatballs. Note: for 5 or
    6-quart Crock Pot, double all ingredients. Prepare as above.
    Makes 60 meatballs.

    CROCKPOT TURKEY SANDWICHES

    6 c. diced turkey
    3 c. diced cheese (American or Velveeta)
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 onion, chopped
    1/2 c. Miracle Whip
    Mix all of above and put in Crock Pot for 3-4 hours. Stir occasionally.
    Add liquid, if needed. Serve with buns.


    CURRIED FRUIT BAKE

    1 package Prunes, (16 oz) pitted
    1 package Dried apricots (11 oz)
    2 cans Pineapple chunks (13 1/2 oz)
    drained
    1 can Peaches; sliced (1 lb 13 oz)
    1 cup Brown sugar
    1/2 teaspoon Curry powder
    14 ounces Ginger ale
    Combine all ingredients in removable liner. Place in base. Cover and
    cook on low 4-5 hours or auto 3 hours.


    DUMPLING SOUP

    * 1 lb. lean steak, cut into 1" cubes
    * 1 pkg. onion soup mix
    * 6 c. water (hot)
    * 2 carrots, peeled & shredded
    * 1 stalk finely chopped celery
    * 1 tomato, peeled & chopped
    * 1 c. pkg. biscuit mix
    * 6 tbsp. milk
    * 1 tbsp. finely chopped parsley
    With pot on low, sprinkle steak with dry onion soup mix. Pour hot
    water over steak.
    Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or
    until meat is tender. Turn pot control to HIGH. In separate small bowl,
    combine biscuit mix with parsley. Stir in milk with fork until mixture is
    moistened. Drop dumpling mixture into Crock Pot with a teaspoon.
    Cover and cook on high for about 30 minutes.
    5-6 servings.

    EASY CHOCOLATE CLUSTERS

    * 2 pounds white candy coating , broken into small pieces
    * 2 cups semisweet chocolate chips
    * 1 pkg.( 4 oz) German sweet chocolate
    * 1 jar ( 24 oz ) dry roasted peanuts
    In a slow cooker, combine candy coating, German chocolate and
    chocolate chips.
    Cover and cook on high for 1 hour, then reduce heat to low. Cover and
    cook 1 hour longer or until melted, stirring every 15 minutes. Add
    peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let
    stand until set. Store at room temperature.
    Makes about 3 1/2 dozen.

    EGGPLANT PARMIGIANA

    * 4 large Eggplant
    * 2 Eggs
    * 1/3 cup Water
    * 3 tablespoons Flour
    * 1/3 cup Seasoned bread crumbs
    * 1/2 cup Parmesan cheese
    * 1 can Marinara sauce, 2 lb
    * 1 pound Mozzarella cheese, sliced
    * Olive oil, extra virgin
    Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and
    sprinkle each layer with salt and let stand 30 minutes to drain excess
    water; dry on paper towels. Mix egg with water and flour. Dip eggplant
    slices in mixture, drain slightly. Saute a few slices at a time quickly in
    hot olive oil. Combine seasoned bread crumbs with the Parmesan
    cheese. In removable liner, layer one-fourth of the eggplant, top with
    one-fourth of the crumbs, one-fourth of the marinara sauce and
    one-fourth of the mozzarella cheese. Repeat three times to make four
    layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in
    base. Cover and cook on low 4-5 hours or auto 3 hours.

    FAVORITE CROCKPOT CHILI

    2 lbs. coarsely ground beef chuck
    2 (16 oz.) cans red kidney beans, drained
    2 (14 1/2 oz.) cans tomatoes, drained
    2 med. onions, coarsely chopped
    1 green pepper, seeded and coarsely chopped
    2 cloves garlic, peel and crushed
    2-3 tbsp. chili powder
    1 tsp. black pepper
    1 tsp. cumin
    Salt and pepper to taste
    In a large, preferably non-stick, saucepan brown the chuck and drain
    off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4
    quart Crock Pot. If you have a small Crock Pot, cut the recipe in half.
    Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of
    chili


    FIESTA CHICKEN

    * 2 tablespoons oil
    * 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
    * 1 medium onion, chopped
    * 1 teaspoon oregano
    * 1 small jalapeno pepper, finely chopped
    * 3 cloves garlic, minced
    * 1 can (14 1/2 ounce) Mexican style diced tomatoes
    * 1/4 teaspoon ground cumin
    Heat oil in skillet. Cook chicken pieces until browned. Remove and
    drain. Place onion, green bell pepper, garlic and jalapeno pepper in
    skillet and saute until slightly cooked. Add all ingredients to crockpot
    and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours).
    Serve on flour tortillas.

    FRANKS IN SPICY TOMATO SAUCE

    * 1 cup ketchup
    * 1/2 cup firmly packed brown sugar
    * 1 tablespoon red wine vinegar
    * 2 teaspoons soy sauce
    * 1 teaspoon Dijon mustard
    * 1 clove garlic, minced
    * 1 pound beef or chicken frankfurters, cut into 1" pieces
    Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in
    the crockery pot. Cover and cook on High until blended. Stir
    occasionally. Add frankfurters and stir to coat. Cook until thoroughly
    blended. Serve with toothpicks or wooden skewers to spear franks.

    FRESH APPLE COFFEECAKE

    2 cups biscuit mix
    2/3 cup applesauce
    1/4 cup milk
    2 tablespoons sugar
    2 tablespoons butter or margarine, softened or melted
    2 apples, peeled, cored and diced
    1 teaspoon cinnamon
    1 teaspoon vanilla
    1 egg egg, lightly beaten

    Streusel

    1/4 cup biscuit mix
    1/4 cup brown sugar
    2 tablespoons firm butter or margarine
    1 teaspoon cinnamon
    1/4 cup chopped nuts, if desired
    Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart
    Crock Pot (or spread in a lightly
    greased baking dish which fits in a larger sized Crock Pot). Combine
    streusel ingredients with a fork or pastry blender; sprinkle over the
    batter. Cover and cook on high for about 2 1/2 hours, until a toothpick
    inserted in the center comes out clean. Uncover and let cool in the pot.
    When cool enough to handle, loosen the sides and lift out carefully
    with a flexible spatula, or loosen sides and invert the pot slightly and
    remove with your hand (you could hold a small piece of foil or waxed
    paper).


    FRIED APPLES

    Use these apples as a topping, a filling, or alone topped with whipped
    cream.

    * 3 pounds Granny Smith apples, peeled, cored, and sliced
    * 1 teaspoon cinnamon
    * dash of fresh grated nutmeg, optional
    * 3 tablespoons cornstarch
    * 1 cup granulated sugar
    * 1 to 2 tablespoons of butter, cut in small pieces
    Place apple slices in the slow cooker/Crock Pot; stir in remaining
    ingredients and dot with the butter. Cover and cook on low for about 6
    hours, or until apples are tender but not mushy. Stir about halfway
    through cooking.
    Makes 2 1/2 to 3 cups.

    GARLIC CHICKEN WITH CABBAGE

    1 whole chicken
    1/2-to 1whole red or white onion chopped
    3-8 garlic cloves or use garlic salt/powder to you liking
    salt and pepper to taste
    Season chicken and place in slow cooker/Crock Pot. Add onion and
    garlice cloves and salt and pepper. Fill slow cooker/Crock Pot 1/4-way
    with water, cover and cook on high 6-8 hours. The chicken should fall
    off of the bone.
    During the last hour of cooking the chicken, cut up 1 head of green
    cabbage...I use red also...core removed. Place in a large pot of pan
    with a shallow amount of water...1/2-to 1-cup. Add two tablespoons of
    butter or margarine and sprinkle liberally with garlic salt and pepper.
    Cover and cook on med-high heat for 20-30 minutes. Once chicken
    and cabbage are done, place some cabbage in a bowl and top with
    chicken and some of the chicken broth. Talk about yummy. You can
    alter any of the seasonings and the butter or margarine to your
    satisfaction.


    GARLIC PEPPER CHICKEN PARMESAN

    4 chicken leg quarters
    2 Tbsp. Mrs. Dash's Gallant Garlics Roasted Garlic Pepper seasoning
    1 can Del Monte Zucchini with Tomato Sauce
    3 oz. shredded mozzarella cheese
    Put chicken in pot. Sprinkle with seasoning. Pour zucchini with tomato
    sauce over chicken. Cook for 6 hours on high. Sprinkle with cheese
    and cook until cheese melts - about 30 mins.


    GARLIC ROASTED CHICKEN

    5 pound Roasting chicken
    Salt
    Pepper
    Paprika
    5 Garlic cloves, minced
    1/4 pound Sweet butter
    1/2 cup Chicken broth
    Sprinkle the chicken, inside and out, with salt, pepper and paprika.
    Spread half of the garlic in the
    cavity and spread the rest on the outside of the bird. Place the bird in
    the slow cooker/Crock Pot and place a few pats of butter on its breast.
    Add the remaining ingredients and cook on low for 6 to 8 hours. Serve
    the garlic butter sauce with the chicken.


    GERMAN POTATO SALAD

    * 2 potatoes, sliced
    * 1/2 c. onions, chopped
    * 1/2 c. celery sliced
    * 1/4 c. green peppers, diced
    * 1/4 c. vinegar
    * 1/4 c. oil
    * Chopped parsley
    * Sliced bacon, cooked and crumbled
    Combine all ingredients except parsley and bacon. Add salt and pepper
    to taste.
    Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
    Garnish with bacon and parsley.

    GINGER BROWN BREAD

    * 1 (14-oz.) pkg. gingerbread mix
    * 1/4 cup yellow corn meal
    * 1 tsp. salt
    * 1-1/2 cups milk
    * 1/2 cup raisins
    Combine gingerbread mix with corn meal and salt in large bowl; stir in
    milk until mixture is evenly moist. Beat at medium speed with electric
    mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 or 7
    cup mold. Cover with foil and tie. Put a trivet or metal rack in Crock
    Pot. Pour 2 cups hot water in the pot. Place the filled mold on the rack
    or the trivet. Cover the pot and cook on high for 3 - 4 hours or until
    the bread is done. Remove from pot and cool on a rack for 5 min.
    Loosen the edges with a knife and turn out on a rack and cool slightly.
    Serve warm with butter or cream cheese.

    GLAZED COCKTAIL SAUSAGES

    * 3/4 cup apricot preserves
    * 1/4 cup prepared yellow mustard
    * 2 scallions chopped
    * 1/2 pound precooked mini smoked sausages (the ones with cheese
    in them will work
    also)
    In a 1-quart mini electric slow cooker; mix together the preserves and
    mustard.
    Stir in scallions and sausages. Cover, plug in the cooker and cook for 3
    hours or until very hot. Remove the cover, stir to mix and serve
    immediately with toothpicks; keep the heat on for another 30-60
    minutes if desired while serving.

    GRAPE JELLY MEATBALLS

    * 1 1/2 cups chili sauce
    * 1 cup grape jelly (can use currant jelly)
    * 1 to 3 teaspoons Dijon mustard
    * 1 pound lean ground beef
    * 1 egg, lightly beaten
    * 3 tablespoons fine dry bread crumbs
    * 1/2 teaspoon salt
    Combine chili sauce, jelly, and mustard in Crock Pot and stir well.
    Cook, covered, on high while preparing meatballs.
    Combine remaining ingredients and mix thoroughly. Shape into 30
    meatballs. Bake meatballs in a preheated 400 degree oven for 15 to
    20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and
    cook on low for 6 to 10 hours.

    GREEK CHICKEN

    6 skinless chicken breasts
    1 lg. can tomato sauce
    1 sm. can tomato puree
    1 can sliced mushrooms
    1 can ripe olives
    1 tbsp. garlic
    1 tbsp. lemon juice
    1 tsp. oregano
    1 onion, chopped
    1/2 c. wine or brandy (optional)
    2 c. rice
    Salt to taste
    Wash and remove fat from chicken. Bake in 350 degree oven for about
    an hour. Meanwhile, combine all other ingredients except rice). Put
    chicken and sauce in a slow cooker/Crock Pot on low heat and cook for
    at least 4 hours to blend flavors. Before serving, cook rice according to
    directions on box. Serve chicken and sauce over rice.
    Serves 6.


    GREEK STEW

    3 pounds of stewing beef
    1 1/2 pounds small onions (about 7)
    3 cloves garlic, minced
    1- 28 oz. can tomatoes
    1/2 cup beef stock
    1- 5 1/2 oz. can tomato paste
    2 TBS red wine vinegar
    2 tsp dried oregano
    1/2 tsp each salt & pepper
    1/2 cup all purpose flour
    1/2 cup cold water
    1 sweet green pepper, chopped
    1/2 cup crumbled feta cheese
    2 Tbsp. chopped fresh parsley
    Cut beef into 1 inch cubes, trimming off any fat Cut onions into wedges
    leaving root end intact. Put meat & onions into slow cooker along with
    garlic & tomatoes. Combine beef stock, vinegar, oregano, salt &
    pepper and add to slow cooker, stirring gently to blend. Cook on Low
    for 8-9 hours or High for 6 hours. Add flour & water mixture and
    chopped green pepper. Cook on high for 15 minutes or until thickened.
    Serve sprinkled with feta & parsley.


    GREEN BEAN AND POTATO CASSEROLE

    * About 6 cups fresh trimmed and cut green beans (about 2 pounds)
    or 2 16-ounce
    packages frozen cut green beans
    * 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
    * 1 large onion, sliced
    * 1 teaspoon dried dill weed
    * 1 teaspoon salt
    * 1/2 teaspoon pepper
    * 1 can cream of chicken soup or other cream soup, undiluted, or use
    about 1 cup of
    homemade seasoned white sauce, velouté or cheese sauce
    * margarine
    Spray the crockpot with cooking spray or lightly grease with butter or
    margarine.
    Layer sliced potatoes, sliced onion and green beans, sprinkling with dill
    and salt and pepper as you go. Dot with margarine, about 1
    tablespoon total, and add about 2 tablespoons of water. Cover and
    cook on HIGH for 4 hours (LOW, about 8 hours). Stir in soup or sauce;
    turn to LOW and cook an additional 30 minutes or leave on WARM
    (Smart-Pot) until serving time or up to 4 hours. Serves 6 to 8. Note:
    Add bits of cooked bacon for extra flavor.

    GREEN CHILE-STUFFED CHICKEN BREASTS

    With the cheese mixture in the center, these chicken breasts come out
    tender and
    moist.

    * 4 boneless, skinned chicken breast halves, pounded thin
    * 3 ounces cream cheese
    * 3/4 cups shredded Cheddar or Monterey Jack cheese
    * 4 ounces green chiles
    * 1/2 teaspoon chili powder
    * salt and pepper to taste
    * 1 can cream of mushroom soup
    * 1/2 cup hot enchilada sauce
    Combine cream cheese, shredded cheese, chiles, chili powder and salt
    and pepper.
    Place a generous dollop on each flattened chicken breast, then roll up.
    Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top
    chicken breast rolls with remaining cheese mixture, soup, and
    enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.

    HAMBURGER DIP

    * 2 pounds lean ground beef
    * 1 cup chopped onion
    * 2 cloves garlic, minced or 1/4 teaspoon garlic powder
    * salt to taste
    * 2 cans (8-ounces each) tomato sauce
    * 1/2 cup ketchup
    * 1 1/2 teaspoons oregano
    * 2 teaspoons white granulated sugar
    * 2 package (8-ounces each) cream cheese, softened and cut in cubes
    * 2/3 cup grated Parmesan cheese
    * 1 teaspoon mild chili powder
    In skillet, brown ground beef with onion, discard fat. Pour browned
    meat and onion into Slow Cooker. Add garlic, salt, tomato sauce,
    ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili
    powder. Set slow cooker/Crock Pot on LOW until cream cheese has
    melted and is thoroughly blended, 1 1/2 to 2 hours. Stir, taste
    and adjust seasoning if desired. Serve with cube French bread or
    tortilla chips. If spicier dip is desired, use hot chili powder in place of
    mild chili powder. Finely chopped jalapenos may be added, if desired.

    HEALTHY CROCKPOT CHICKEN CREOLE

    * 3 lbs. chicken thighs or breasts, skinned
    * 1 cup celery, diced
    * 1 red bell pepper, sliced
    * 1 green bell pepper, sliced
    * 1 onion, sliced
    * 1 can sliced mushrooms
    * 1 can tomatoes
    * 1 tsp. garlic powder
    * 3 pkg. sugar substitute
    * 1 tsp. Cajun seasoning
    * 1/2 tsp. paprika
    * salt & pepper to taste
    * Louisiana hot sauce to taste
    * 2 cups minute rice, cooked
    Place chicken in bottom of slow cooker/Crock Pot. Combine remaining
    ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high
    4 to 5 hours or on low 7-8 hours. Cook rice according to package
    direction. Spoon Creole mixture over hot cooked rice.

    HEARTY BEEF DIP

    * 8 ounces Cream cheese, cubed
    * 1 1/4 ounces Sliced dried beef, diced
    * 2 tablespoons Green onion, chopped
    * 1/4 cup Milk
    * 1/4 cup Pecans, chopped
    * 1 Garlic clove
    Combine cream cheese and milk in greased Crock Pot. Cover and heat
    until cheese is melted, 30 to 60 minutes. Add remaining ingredients;
    stir thoroughly. Cover and heat 30 minutes.
    Serve with crackers or bread pieces.

    HEARTY CHILI

    1 pound ground turkey
    1/2 ground chuck
    30 oz. tomato sauce
    24 oz. V-8 (tomato-vegetable juice)
    1/2 c. chopped onion
    1/2 c. chopped celery
    1 tbsp. chili powder
    1 c. chopped green pepper
    1 c. chopped mushrooms
    1 sm. jalapeno pepper (optional)
    14 oz. stewed tomatoes
    1/2 c. uncooked wild rice
    2/3 c. brown sugar
    14 oz. chili beans
    1 oz. chili seasoning mix
    Brown ground turkey and ground beef. Drain well. Place all other
    ingredients in a slow cooker and add the meat. Cook on low for 6 to 9
    hours. Serve with crackers or cornbread.


    HOME-STYLE BREAD PUDDING

    2 Eggs, slightly beaten
    2 1/4 cups Milk
    1 teaspoon Vanilla
    1/2 teaspoon Cinnamon
    1/4 teaspoon Salt
    2 cups 1-inch bread cubes
    1/2 cup Brown sugar
    1/2 cup Raisins or chopped dates
    In medium mixing bowl, combine eggs with milk, vanilla, cinnamon,
    salt, bread, sugar, and raisins
    or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal
    trivet (or aluminum foil shaped
    in a ring to keep the dish off the bottom of the pot) or rack in bottom
    of slow cooker/Crock Pot.
    Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on
    high for about 2 hours. Serve pudding warm or cool.
    Makes 4 to 6 servings.


    HONEYED CHICKEN WINGS

    * 3 lb. chicken wings
    * Salt & pepper, to taste
    * 1 c. honey
    * 1/2 c. soy sauce
    * 2 tbsp. vegetable oil
    * 2 tbsp. ketchup
    * 1/2 garlic clove, minced
    Cut off and discard chicken wing tips. Cut each wing into 2 parts and
    sprinkle with salt and pepper. Combine remaining ingredients and mix
    well. Place wings in slow cooker and pour sauce over. Cook 6 to 8
    hours on low.

    HOT ARTICHOKE DIP

    * 6 ounces Artichoke hearts, marinated
    * 1/3 cup Mayonnaise
    * 1 tablespoon Pimento, diced (optional)
    * 1/2 cup Parmesan cheese, grated
    * 1/3 cup Sour cream
    * 1/8 teaspoon Garlic powder
    Drain and chop artichoke hearts. Combine all ingredients and place in
    Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with
    tortilla chips or assorted crackers.

    HOT BROCCOLI DIP

    * 1 (10 oz.) chopped frozen broccoli, thawed
    * 1 stick margarine
    * 1 med. onion, chopped
    * 1 (10 3/4 oz.) cans of cream of mushroom soup
    * 14 oz. Velveeta cheese, cut up
    * 1 to 2 1/2 oz. can mushroom stems and pieces
    Combine first 3 ingredients in a saute pan and cook until onions are
    clear. Transfer to the slow cooker/Crock Pot. Add soup, cheese, and
    mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is
    melted and mixture is hot. Dip with large corn chips or can be poured
    over baked potatoes. Freezes well.

    HOT CARAMEL APPLES

    4 Lg. tart apples, cored
    1/2 C. apple juice
    8 Tblspoons brown sugar
    12 red-hot candies
    4 Tblspoons butter or margarine
    8 caramels
    1/4 tsp. ground cinnamon
    Peel about 3/4 inch off the top of each apple; place in crock. Pour juice
    over apples. Fill the center of each apple with 2 Tblspoons of sugar, 3
    red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon.
    Cover and cook on low for 4-6 hours or until apples are tender. May
    serve immediately with whipped cream if desired.
    Makes 4 servings.


    HOT CHICKEN SANDWICHES

    12 eggs
    1 loaf of bread (cubed)
    2 large (or 3 small) boiler chickens (reserve some broth for use in
    recipe)
    salt to taste
    pepper to taste
    Boil the chickens until done and let cool. When the chicken meat is
    completely cool to the touch, pick the chicken meat from the bones
    and set aside. Reserve a little of the broth for later.
    Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs
    with the cubed bread. Add the chicken meat you picked from the bone
    and enough broth from the chicken to moisten. Add salt and pepper to
    your own taste. Mix well. Spread mixture into a lightly greased
    casserole dish and bake in a preheated 350 degrees F (175 degrees C)
    oven for 30 minutes. Or spray a slow cooker/Crock Pot with cooking
    spray to prevent sticking and pour in the chicken mixture. Let cook on
    low for about 6 hours. Serve by scooping onto buns.
    Makes 12 to 18 servings
    Tina's Comments: My husband thinks it could use some chopped up
    onions in it (I'm not an onion fan......) but I did add a little bit of
    parsley to it.


    HOT CHILI CON QUESO

    * 1 1/2 cups half-and-half, scalded
    * 1/2 pound grated Monterrey Jack cheese
    Page 178 of 245 Crockpot Recipes
    2/16/2003 e-book://Pages/crockpot_recipes.htm
    * 1/2 pound grated sharp process cheese
    * 1 tablespoon butter
    * 1/2 onion, minced
    * 1 medium clove garlic, minced
    * 1/4 cup dry white wine or low-sodium stock
    * 1/4 cup flour
    * 1/4 cup water
    * 1 can chopped green chile peppers (4 oz)
    * 1 to 2 tablespoons chopped jalapeno (more or less depending on
    taste)
    * salt and pepper
    * dash cayenne pepper
    Pour scalded half-and-half into buttered Crock Pot. Turn to high and
    stir in
    cheeses.
    In small skillet, saute onion and garlic in butter until onion is tender.
    Add wine or stock and stir well. Add to cheese mixture. Combine flour
    with water and stir in. Cook covered on high for 30 minutes, or until
    cheese begins to melt. Turn to low and cook about 4 to 6 hours,
    stirring 2 or 3 times during the first hour and occasionally after that. If
    the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons
    of water and add. Serve warm with tortilla chips and/or other dippers.

    HOT DOG AND BACON ROLLUPS

    * 2 pkg. hot dogs, cut in half
    * brown sugar
    * 1 lb. bacon, cut into in the middle
    Take a piece of hot dog and piece of bacon, wrap bacon around hot
    dog. Stick a toothpick through bacon to hold. Place one layer in bottom
    of Crock Pot and cover with brown sugar. Repeat until all the hot dogs
    have been used. Cook 3 to 4 hours.

    HOT DOG HORS D'OEUVRES

    * 2 (1 lb.) pkgs all beef hot dogs, sliced in half
    * 1 lb. bacon, sliced in half
    * Brown sugar
    Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer
    in slow cooker/Crock Pot, sprinkling each layer with a thin layer of
    brown sugar. Repeat layers until hot dogs run out. Cook on low for 2-3
    hours, stirring gently with wooden spoon every 30 minutes.

    HOT FRUIT COMPOTE

    1 can peaches, drained
    1 can pears, drained
    1 can pineapple chunks, drained
    1 cup brown sugar
    1 tsp. cinnamon
    1/2 stick margarine (4oz)
    1 can cherry pie filling
    Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all
    together. Cover and cook on low 3 to 6 hours. Use as a side dish for
    breakfast or a meal, or as a topping for a dessert.


    HOT 'N' SPICY PECANS

    * 1/4 cup butter, cut in pieces (4 oz)
    * 6 cups pecans
    * 2 teaspoons chili powder
    * 1/2 teaspoon onion salt
    * 1/2 teaspoon garlic powder
    Place cut up butter in Crock Pot and heat, uncovered, on high until
    melted (15 to 20 minutes). Add pecans; stir to coat.
    Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2
    hours longer, stirring occasionally.
    Sprinkle with the seasonings and toss to coat; Spread on a baking
    sheet to cool.
    Store in an airtight container in the refrigerator for up to 6 weeks, or
    freeze for up to 3 months. Serve at room temperature or warm.

    HOT SPINACH DIP

    * 2 (10 oz.) pkgs. frozen chopped spinach
    * 1 lg. jar jalapeno Cheez Whiz
    * 1 can cream of mushroom soup
    * 1 (3 oz.) pkg. cream cheese
    * 2 tbsp. dried minced onion
    Thaw spinach completely. Drain, and squeeze as much moisture as
    possible from spinach. Combine all ingredients in the slow
    cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few
    times to blend well). Keep warm in Crock Pot or chafing dish. Serve
    with corn chips or crackers.

    INDIAN PUDDING

    * 3 c. milk
    * 1/2 c. cornmeal
    * 1/2 tsp. salt
    * 3 eggs
    * 1/4 c. light brown sugar
    * 1/3 c. molasses
    * 2 tbsp. butter
    * 1/2 tsp. cinnamon
    * 1/4 tsp. allspice
    * 1/2 tsp. ginger
    Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile
    bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5
    minutes. Cover and simmer an additional 10 minutes. In a large bowl,
    combine remaining ingredients. Gradually beat in hot cornmeal
    mixture and whisk until smooth. Pour into crock and cook on high for 2
    to 3 hours or low for 6 to 8 hours.

    INSTANT APPETIZER MEATBALLS

    I find the following to be a real crowd pleaser: I take about half a bag
    of those great frozen meatballs from Sam's Club and dump them into
    the slow cooker/Crock Pot. Then I take 2 packages of brown gravy,
    mix them up according to the directions and then pour over the
    meatballs. Heat on low for 4 hours or so and you have instant
    appetizers.


    ITALIAN GREEN BEANS

    1/3-1/2 lb. sweet Italian sausage
    15 oz can stewed tomatoes, chopped
    4 cans(8 oz) sliced mushrooms (do not drain)
    1/4-1/2 tsp. onion &/or garlic powders
    1/2 tsp. basil &/or oregano
    3 (1 lb.) cans Italian style green beans, 2 of them drained
    1/2 cup Parmesan cheese
    Brown sausage and drain. Add all ingredients except green beans. Mix
    thoroughly and simmer for 15 minutes. Add green beans and mix.
    Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours;
    or in a slow cooker on low up to 3 hours.


    JERK CHICKEN

    (A traditional Jamaican dish adapted to the crockpot)
    1 large onion, cut into 8 pieces
    1 generous tablespoon chopped crystallized ginger
    1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
    gloves!)
    1/2 teaspoon ground allspice
    2 tablespoons dry mustard
    1 teaspoon freshly ground black pepper
    2 tablespoons red wine or balsamic vinegar
    2 tablespoons soy sauce
    2 cloves garlic, crushed and minced
    3 to 4 pounds chicken tenders
    Combine onion and ginger in a food processor; process until finely
    chopped. Add remaining ingredients, except chicken, and pulse until
    well combined. Place chicken in a 3 1/2-quart (or larger) slow
    cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
    for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
    4 servings.


    LAZY CROCKPOT CHICKEN

    1 pkg. boneless chicken breasts
    1 can cream of mushroom soup
    1/4 c. flour
    1 jar sliced mushrooms
    Salt, pepper and paprika
    Rinse chicken breasts. Put salt, pepper and paprika on both sides.
    Place in Crock Pot. Mix other
    ingredients together. Add to Crock Pot. Cook on LOW all day. Serve
    over noodles, rice, or mashed potatoes.


    LEMON BAKED CHICKEN

    16 ounces skinned and boned uncooked chicken breasts, cut into 4
    pieces
    1 lemon
    1 teaspoon lemon pepper
    1 teaspoon paprika
    Place chicken pieces in a slow cooker. Squeeze juice of half a lemon
    over chicken. Sprinkle lemon pepper and paprika over top. Cut
    remaining lemon half into thin slices. Arrange slices around chicken.
    Cover and cook on HIGH for 4 hours.


    LEMON-GARLIC CHICKEN

    3 pounds Chicken
    1/2 cup Lemon juice
    1/2 cup Garlic cloves, crushed
    1 teaspoon Seasoned salt
    1 teaspoon Poultry seasoning
    2 dashes Tabasco
    1 cup White wine
    Skin and cut up chicken. Combine with other ingredients in slow
    cooker/Crock Pot. Set on low.
    Upon return from work, debone chicken. Serve over rice. If you freeze
    chicken pieces separately, and mix up other ingredients the night
    before, you can dump it all together quickly in the morning. And if you
    start with frozen chicken it doesn't fall apart.


    LEMON PEPPER CHICKEN

    5 boneless skinless chicken breasts (or any chicken pieces)
    Lemon Pepper seasoning
    2 tbsp. melted or squeeze margarine
    Put chicken in slow cooker/Crock Pot. Sprinkle generously with
    seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on
    high for 6 hrs.


    LEMON-POPPYSEED UPSIDE DOWN CAKE

    This cake makes its own custard-like topping.
    1 pkg. Lemon-Poppyseed Bread Mix
    1 egg
    8 ounces light sour cream
    1/2 cup water

    Sauce:

    1 tablespoon butter
    3/4 cup water
    1/2 cup sugar
    juice from one lemon (about 1/4 cup)
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    Mix the first 4 ingredients together until well moistened. Spread batter
    in a lightly greased 3 ½ quart slow cooker/Crock Pot. Combine sauce
    ingredients in a small saucepan; bring to a boil. Pour boiling mixture
    over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges
    will be slightly browned. Turn heat off and leave in the pot for about
    30 minutes with cover slightly ajar. When cool enough to handle, hold
    a large plate over the top of the pot then invert.


    LEMON-ROSEMARY CHICKEN

    1/2 c. lemon juice
    1 tbsp. vegetable oil
    1 garlic clove, crushed
    1 teaspoon. dried rosemary
    1/4 teaspoon. salt
    1/4 teaspoon. pepper
    1 1/2 to 2 lbs.boneless, skinless chicken breasts
    In a large food storage bag, place lemon juice, oil, garlic, rosemary,
    salt and pepper. Add chicken.
    Close bag and marinate in refrigerator 4 hours or overnight, turning
    bag frequently. Place chicken in the slow cooker/Crock Pot and pour
    marinade over. Cover and cook for 6 to 8 hours, or until tender,
    basting occasionally with the marinade, if possible. You may add frozen
    broccoli and carrots about 1 to 1 1/2 hours before done.
    Serves 4 to 6.


    LEMON TARRAGON CHICKEN WITH ASPARAGUS

    1 pound frozen chicken breasts, boneless
    1/4 cup lemon juice
    1/4 cup chicken stock
    1 teaspoon tarragon (dried)
    1 package frozen asparagus (or fresh partially cooked)
    2 tablespoons flour
    1/2 cup heavy or whipping cream
    salt and pepper to taste
    Put frozen chicken breasts in Crock Pot and add lemon juice, broth,
    and tarragon. Cook on low 6 hours. Add asparagus; whisk cream and
    flour together and add. Cook another hour on high or until asparagus
    is tender and sauce is thickened. Serve over noodles or rice.
    Artichokes are good in this too!


    Lo-Cal Crock Pot Chicken

    2 med. onions, thinly sliced
    2-3 lb. chicken, cut up and skinned
    2 cloves garlic, minced
    1 lg. can tomatoes
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. oregano, crushed
    1/2 tsp. basil
    1/2 tsp. celery seed
    1 bay leaf
    Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours.


    LOW-FAT CHICKEN & VEGGIE BAKE

    8 boneless, skinless chicken breasts
    2 cans whole potatoes, drained
    1 tsp garlic powder
    1 bottle fat free Italian salad dressing
    1 pkg frozen veggies
    1 can water chestnuts (optional)
    salt & pepper
    Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
    bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
    high for 4-6 hours or on low for 8-10 hours.
    Serves 8


    LOW-FAT GLAZED CHICKEN IN SLOW COOKER

    6 ounces orange juice, frozen concentrate-thawed
    3 chicken breasts, split
    1/2 tsp marjoram
    1 dash ground nutmeg
    1 dash garlic powder (optional)
    1/4 cup water
    2 Tbsp cornstarch
    Combine thawed orange juice concentrate (not regular orange juice) in
    bowl along with the marjoram, garlic powder and nutmeg. Split the
    chicken breasts to make 6 serving sizes. Dip pieces into the orange
    juice to coat completely. Place in slow cooker/Crock Pot. Pour the
    remaining orange juice mixture over the chicken. Cover and cook on
    low for 7-9 hours, or cook on high for 4 hours if you wish. Precise
    cooking time is not important in slow cooker/Crock Pot cooking. When
    chicken is done, remove to serving platter. Pour the sauce that
    remains into a saucepan. Mix the cornstarch and water and stir into
    the juice in pan. Cook over medium heat, stirring constantly, until thick
    and bubbly. Serve the sauce over the chicken.


    LUSCIOUS LEMON CHEESECAKE
    Crust:

    1 cup vanilla wafer crumbs
    1/2 teaspoon lemon zest
    1 tablespoons sugar
    3 tablespoons butter, melted

    Filling:

    16 ounces cream cheese
    2/3 cup sugar
    2 large eggs
    1 tablespoon flour or cornstarch
    1 teaspoon fresh lemon zest
    2 tablespoons fresh lemon juice
    Combine crust ingredients. Pat into a 7-inch springform pan.
    Beat cream cheese and sugar together until smooth; beat in eggs and
    continue beating on medium speed of a hand-held electric mixer for
    about 3 minutes. Beat in remaining ingredients and continue beating
    for about 1 minute. Pour batter into the prepared crust. Place the
    cheesecake on a rack in the Crock Pot. Cover and cook on high for 2
    1/2 to 3 hours. Let stand in the covered pot after turning it off for
    about an hour or 2, until cool enough to handle. Cool thoroughly
    before removing pan sides. Chill in the refrigerator before serving, and
    refrigerate any leftovers.


    MACARONI PIE

    8 oz. box (cooked) macaroni
    3 c. grated cheese
    1 (16 oz.) can of evaporated milk
    1 1/2 c. sweet milk
    2 eggs
    1/4 c. margarine
    1 tsp. sugar
    Salt and pepper to taste
    Combine cooked macaroni with other ingredients and pour into a
    greased crockpot.
    Cook 3 1/2 hours on medium heat.


    MANHATTEN MEATBALLS

    * 1 lb ground beef
    * 1 lb. mild pork sausage (or use all beef)
    * 2 c. soft bread crumbs or 1 1/2 c. oatmeal
    * 2 eggs
    * 1/2 c. chopped onion
    * 2 tbsp. parsley
    * 2 tsp. salt
    * 1/2 tsp. garlic salt
    Sauce:
    * 1 (12 oz) jar apricot preserves
    * 1/2 c. barbecue sauce
    Mix first 8 ingredients together and form meatballs. Brown in skillet, or
    in oven at 450 degrees for 15 minutes. Heat sauce, pour over
    meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot.
    Can be served over rice or as an appetizer with toothpicks.
    Makes 4 or 5 dozen.

    MAPLE-FLAVORED BARBECUE CHICKEN

    1 c. ketchup
    1/2 c. maple flavored syrup
    2 tbsp. prepared mustard
    2 tbsp. Worcestershire sauce
    2 tsp. lemon juice
    1/2 tsp. chili powder
    1/4 tsp. garlic powder
    4 boneless, skinned chicken breasts
    Place all ingredients in slow cooker/Crock Pot and cook on low for
    about 7 to 8 hours or until chicken is done. Remove meat, shred and
    return to sauce. Place on buns for sandwiches or serve over hot rice.
    Serves 4 to 6.


    MAPLE GLAZED SWEET POTATOES

    5 medium sweet potatoes
    1/4 cup brown sugar
    1/4 cup pure maple syrup
    1/4 cup apple cider
    dash salt and pepper to taste
    Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in
    Crock Pot. Whisk remaining ingredients together and pour over
    potatoes. Cover and cook on low 7 to 9 hours. Stir a few times,
    if possible, to keep them coated.
    Serves 4.


    MARINER FONDUE

    * 2 cans (10 3/4 oz each) condensed cream of celery soup
    * 2 c. grated sharp process cheese
    * 1 c. chunked cooked lobster
    * 1/2 c. chopped cooked shrimp
    * 1/2 c. chopped cooked crabmeat
    * 1/4 c. finely chopped, cooked scallops
    * dash paprika
    * dash cayenne peppe
    * 1 loaf of French bread, cut into 1 inch cubes
    Combine all ingredients except bread cubes in lightly greased Crock-
    Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese
    is melted. Turn to Low for serving. Using fondue forks, dip bread cubes
    into fondue.
    Makes about 1 1/2 qts.

    MARMALADE-GLAZED CARROTS

    1 package (32oz) fresh baby carrots
    1/2 cup marmalade
    1 tablespoon water
    2 tablespoon brown sugar
    1 tablespoon butter
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 tablespoons cornstarch
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    2 tablespoons water
    salt and pepper to taste
    Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours,
    until carrots are tender.
    About 15 minutes before serving, make a paste of the cornstarch and
    cold water; stir into carrots. Taste and adjust seasonings.
    Serves 4 to 6 as a side dish.


    MEATBALLS

    * 2 pounds Ground beef
    * 1 medium Onion-grated or minced
    * 20 Ritz crackers, crushed
    * 1/4 teaspoon Black pepper
    * 1/4 teaspoon Garlic salt
    * 1/2 teaspoon Dry mustard
    * 2 large Eggs, beaten
    * 1 1/2 cups Bottled Barbecue Sauce
    * 3/4 cup Tomato paste
    * 1 teaspoon Liquid smoke
    * 1/3 cup Catsup
    * 1/3 cup Brown sugar
    * 1/2 cup Water or as needed
    In a large bowl combine the ground beef, onion, crushed crackers,
    pepper, garlic salt, dry mustard and eggs. Squish the mixture together
    by hand until well mixed and form into walnut sized balls. Place them
    on a flat wire rack in a roasting pan or a large cake pan. Bake the
    meatballs in a 350 degree oven for 15 minutes, turn and bake for 15
    minutes more. In a Crock Pot combine the remaining ingredients.
    Cook on high 30 minutes. Add the meatballs and simmer for several
    hours.
    Makes about 60 meatballs.

    MEDITERRANEAN STYLE CHICKEN

    6 skinless and boneless chicken breasts
    1 large can tomato sauce
    1 small can tomato puree
    1 can sliced mushrooms
    1 can ripe olives, sliced or whole
    1 tablespoon garlic
    1 tablespoon lemon juice
    1 teaspoon oregano
    1 onion, chopped
    1/2 cup wine or brandy (optional)
    cooked rice
    Salt to taste
    Wash and remove excess fat from chicken. Combine all ingredients in
    the slow cooker/Crock Pot, except the rice. Cover and cook on low for
    6 to 8 hours. Serve chicken and sauce over rice.
    Serves 6.


    MEXICAN CHEESE DIP

    * 1/2 pound Velveeta
    * 1 teaspoon Taco seasoning (optional)
    * 1/2 can Ro-Tel Tomatoes with chilies
    Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes,
    until melted, stirring occasionally. Stir in tomatoes and seasoning.
    Cover and continue heating 30 minutes.
    Serve with tortilla chips or corn chips.

    MEXICAN CHICKEN IN CROCKPOT

    * Chicken pieces
    * Taco seasoning
    Let cook all day on low or several hours on high. Serve as chicken
    tacos or with a side dish as the main course. Super simple. You really
    cannot go wrong. Be careful because if you cook too long the bones
    could come apart into small pieces and could be difficult to separate
    from meat.

    MEXICAN CHILI

    2 (15 1/2 oz.) cans red kidney beans, drained
    1 (28 oz.) can tomatoes, cut up
    1 c. chopped celery
    1 c. chopped onion
    1 (6 oz.) can tomato paste
    1/2 c. chopped green pepper
    1 (4 oz.) can green chili peppers, drained and chopped
    2 tbsp. sugar
    1 bay leaf
    1/2 tsp. garlic powder
    1 tsp. salt
    1 tsp. dried, crushed marjoram
    Dash of pepper
    1 lb. ground beef
    In skillet brown ground beef and drain. In crockery cooker combine all
    ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay
    leaf and stir before serving. Approximately 10 servings and great with
    corn bread!


    MINT BUTTER WAFERS

    * 2 T. butter
    * 1/4 C. milk
    * 1 pkg. white frosting mix (dry)
    * 3 drops peppermint flavoring
    Melt butter and milk together in a covered cooker on high. Stir in
    frosting and cook 1 to 2 minutes more. Add flavoring. Turn to low and
    drop by teaspoonfuls onto waxed paper.
    Makes 5 dozen.

    MIXED VEGETABLE BAKE

    * 2 cans Creamed corn, 17 oz each
    * 2 cans Green beans; cut, 16 oz each
    * 2 cans Peas, 16 oz each
    * 1 can Tomatoes, 17 oz
    * 1/2 cup Mayonnaise
    * 1 teaspoon Tarragon
    * 1 teaspoon Basil
    * 1/2 teaspoon Salt
    * Pepper
    Combine all ingredients in removable liner, mix well to blend herbs.
    Place liner in base. Cover and cook on low 4-6 hours.

    NO-BEAN CHILI

    2 pounds ground beef, or cubed lean stew beef
    1 (8 oz) can Tomato sauce
    1 (6 oz) can Tomato paste
    1 (16 oz) can Stewed tomatoes , optional
    2 tablespoons Chili powder
    1 1/2 teaspoons Salt
    1 teaspoon Hot pepper sauce, or more
    Combine all ingredients in slow cooker. Cover and cook on low for 8-10
    hours. (Add a can of your favorite beans if you wish.)
    Serves 4 to 6.


    OLD FASHIONED CROCKPOT APPLE BUTTER

    14 cooking apples (Winesap)
    2 1/2 c. sugar
    1 c. apple juice
    1 tbsp. cinnamon
    1 tbsp. cloves
    1 tsp. Allspice
    Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put
    in apples and apple juice. Cook on high for 5 hours. Add other
    ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2
    pint jars and seal. Makes 5 (1/2 pint) jars.


    ONE POT CHICKEN AND GRAVY

    Boneless, skinless chicken breasts
    Potatoes, quartered, with jackets
    About 6 stalks celery
    1/2 pkg baby carrots
    1 can cream of chicken soup*
    1 pkg dry onion soup mix
    Place vegetables on bottom of Crock Pot. Brown chicken breasts in
    PAM or vegetable spray. Place over vegetables. Cover with the cream
    of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not
    add water. Cover and cook all day on low, or 6 hours on high.

    * I had planned to substitute either Campbell's healthy choice or
    reduced fat cream of chicken. I have done this in other recipes, and
    cannot taste the difference.

    ORANGE-GLAZED CHICKEN

    6 ounces orange juice, frozen concentrate, thawed
    6 chicken breast halves
    1/2 teaspoon marjoram
    1 dash ground nutmeg
    1 dsah garlic powder
    1/4 cup water
    2 tablespoons cornstarch
    Combine thawed orange juice concentrate in a bowl with the
    marjoram, garlic powder and nutmeg.
    Dip each chicken breast half into the orange juice to coat completely.
    Place in slow cooker/Crock Pot. Pour the remaining orange juice
    mixture over the chicken. Cover and cook on low for 6-8 hours, or on
    high for about 4 hours.


    ORANGE BURGUNDY CHICKEN

    * 2 1/2 to 3 pounds frying chicken, cut up
    * 1/2 cup orange marmalade
    * 1/2 cup orange juice
    * 1/2 cup dry red wine
    * 2 tablespoons cornstarch
    * 2 tablespoons brown sugar, packed
    * 1 tablespoon lemon juice
    * 1 teaspoon salt
    Remove skin from chicken. Rinse and place in slow cooker. Combine
    remaining ingredients in a bowl and pour over chicken. Cover and cook
    on low 6 to 8 hours. Serve with rice and spinach salad.
    Serves 6.

    ORANGE GLAZED CARROTS (CROCKPOT)

    * 3 cups Thinly sliced carrots
    * 3 tablespoons Butter or margarine
    * 2 cups Water
    * 3 tablespoons Orange marmalade
    * 1/4 teaspoon Salt
    * 2 tablespoons Chopped pecans
    Combine carrots, water, and salt in Crock Pot. Cover and cook on high
    2 to 3 hours or until the carrots are done. Drain well; stir in remaining
    ingredients. Cover and cook on high 20-30 minutes.
    Makes 5 to 6 servings.

    PAPRIKOSH

    5 large Carrots (cubed)
    8 large Potatoes (cubed)
    5 large Celery stalks
    2 large Onions (sliced thin)
    3 tablespoons Paprika*, salt & pepper to taste
    Throw all ingredients into the slow cooker/Crock Pot, add water to top
    veggies (it makes a sort of "gravy") and cook on high for 4 hours.



    PARMESAN SCALLOPED POTATOES

    5 to 6 red potatoes, sliced (about 5 cups sliced)
    6 slices turkey bacon or other smoked meat
    3 ounces freshly grated parmesan cheese
    1 can condensed cream of mushroom soup
    salt and pepper to taste
    Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot (or use a
    souffle dish to fit in a larger Crock Pot); cover and cook on low for 7 to
    9 hours. Adjust seasonings.
    Serves 4.


    PARTY HAMBURGER DIP

    * 1 pound Hamburger
    * 1 1/2 pounds Velveeta
    * 1 can Ro-Tel tomatoes and chiles
    * 1/2 Onion, diced
    * 1 8 - 12 oz fresh mushrooms, sliced
    Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow
    cooker. Add remaining ingredients and simmer (high) for about 30
    minutes. Serve with corn chips or crackers. Turn pot to low while
    serving.

    PARTY MIX

    * 7 cups assorted cereal (oat, rice, wheat in various shapes)
    * 1 cup peanuts, pecans, cashews, or mixed nuts
    * 1 cup mini pretzel sticks
    * 1/2 cup butter or margarine, melted
    * 4 tablespoons Worcestershire sauce
    * dash hot pepper sauce
    * 1/2 teaspoon seasoned salt
    * 1/2 teaspoon garlic salt
    * 1/2 teaspoon onion salt
    Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter
    with remaining ingredients and pour over the cereal mixture, tossing
    to coat. Cook uncovered on high for 2 hours, stirring about every 30
    minutes. Turn to low and cook another 2 to 6 hours. Store in an
    airtight container. Makes about 10 cups.

    PASTA AND BROCCOLI

    1 med. onion
    1 can cream of mushroom soup
    1 lb. Velveeta
    1 pkg. frozen broccoli & cauliflower
    1 pkg. shell noodles
    Mix onion, cream of mushroom soup and Velveeta in a slow
    cooker/Crock Pot on high until melted. Add broccoli and cauliflower
    until hot. Add cooked shells right before serving.


    PEACH BUTTER

    6 cups unsweetened peaches
    3 cups white sugar
    1 1/2 cups apricot nectar
    2 tablespoons orange or lemon juice
    1 teaspoon vanilla
    Put peaches through food mill or food processor. Mix all ingredients
    together well and put in Crock Pot. Bring to a good boil, uncover and
    boil until thick or 4 hours, high or low to keep it boiling. When it boils
    good, remove cover.


    PHEASANT AND WILD RICE

    1 cup raw wild raw rice
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can mushrooms
    2 1/2 cups water
    2 pheasants, cut up, flour and brown
    1 pkg instant onion soup mix
    Mix rice, canned soup, water, mushrooms and water together in slow
    cooker/Crock Pot. Place
    pheasants in slow cooker/Crock Pot (I never brown mine, I just put
    them in and they come out fine). Sprinkle with onion soup mix. Cover.
    Cook on low 6 to 8 hours. Add a splash more water if rice is looking
    dry towards end of cooking time.


    PHILIPPINE CHICKEN

    * 1 chicken, cut up
    * 1 cup water
    * 1/2 cup vinegar
    * 1/4 cup soy sauce
    * 2 cloves garlic, sliced
    Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.

    PICANTE CHEESE DIP

    * 1 1/2 pounds ground beef (browned)
    * 1 can (11 oz.) cream of mushroom soup
    * 2 pound processed cheese (Velveeta)
    * 1 stick margarine
    * 1 onion, chopped
    * 2 tbsp. chili powder
    * 1 cup picante sauce
    Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock
    Pot and cook on low heat until cheese melts, about 1 1/2 hours. Serve
    in slow cooker/Crock Pot with tortilla chips.

    PIZZA DIP

    * 1 large cream cheese softened
    * 1 jar pizza sauce
    * 1 small can chopped olives
    * 1 medium onion chopped
    * 1 pkg. sliced pepperoni
    * 1 pkg. grated cheese for pizza
    Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up
    the pizza sauce, onion, olives and pepperoni and spread on top of the
    cream cheese. Sprinkle with the pizza cheese and cook on low until the
    cheese on top melts. Serve with tortilla chips.
    You could add other pizza toppings to this or delete some that are
    listed.

    PIZZA FONDUE

    * 1 lb. ground beef
    * 2 cans Chef Boy-ardee pizza sauce with cheese
    * 8 oz. grated cheddar cheese
    * 8 oz. grated Mozzarella
    * 1 tsp. oregano
    * 1/2 tsp. fennel seed
    * 1 tbsp. cornstarch
    Brown ground beef and drain. Add all other ingredients place in slow
    cooker/Crock Pot and heat through.
    Serve with tortilla chips.

    POTATO CASSEROLE

    1 pkg frozen hash browns
    1 small carton Ranch Dip
    1 can Cream of Potato Soup
    salt, pepper
    dried onions to taste
    4-5 oz of grated cheddar cheese
    Mix 1st 4 ingredients. Put into slow cooker/Crock Pot. Place grated
    cheese on top. I cooked on high for about 4 hours. They were
    delicious. You could probably add ham or other meat, for a complete
    meal in one.


    POTATOES PERFECT

    1/4 pound Bacon, diced
    2 md Onions, thinly sliced
    4 md Potatoes, thinly sliced
    1/2 pound Cheddar cheese, thinly slice
    Salt and pepper
    Butter
    Line slow cooker/Crock Pot with aluminum foil, leaving enough to
    overlap poatoes when finished.
    Layer half each of the bacon, onions, potatoes and cheese in slow
    cooker/Crock Pot. Season to taste and dot with butter. Repeat layers
    of bacon, onions, potatoes and cheese. Dot with butter. Overlap with
    remaining foil. Cover and cook on low setting for 10 to 12 hours.


    PROVINCIAL CHICKEN

    * 1 1/2 pounds chicken tenders, frozen
    * 2 small zucchini, diced
    * 1 can (4 oz) sliced black olives
    * 1 tablespoon sherry wine vinegar or balsamic vinegar
    * 1 can good-quality diced tomatoes (about 15 ounces)
    * 1 can (10 oz) cream of chicken soup with herbs
    * 2 teaspoons dried parsley flakes
    * 1 teaspoon dried basil
    * 1 tablespoon dried minced onion
    * 1 cup shredded cheddar cheese
    * 2 to 3 tablespoons sour cream (optional)
    * hot noodles, rice or pasta
    Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or
    larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour
    cream during the last 15 minutes. Serve over hot noodles, rice or
    pasta.

    PUDDING CAKE

    1 cup Flour
    1/2 cup Sugar
    1/2 cup Coarsely chopped pecans, or walnuts
    1/4 cup Unsweetened cocoa
    2 teaspoons Baking powder
    1/2 teaspoon Salt
    1/2 cup Milk
    1/4 cup Oil
    1 teaspoon Vanilla extract
    1 cup Boiling water
    1/2 cup Chocolate syrup
    Whipped cream or ice cream
    Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and
    vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place
    small trivet or band from canning jar in bottom of cooker , add 2 cups
    warm water . Place mold in cooker and cover with 4 layers of paper
    towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with
    cream.


    PUMPKIN BREAD

    * 1 cup all-purpose flour
    * 1 1/2 tsp baking powder
    * 1 tsp pumpkin pie spice
    * 1/2 cup brown sugar, firmly packed
    * 2 Tb vegetable oil
    * 2 eggs
    * 1/2 cup pumpkin (canned)
    * 4 Tb raisins or dried currants, finely chopped
    In small bowl combine flour, baking powder and pumpkin pie spice; set
    aside.
    In med. mixing bowl combine brown sugar and oil; beat till well
    combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture.
    Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2
    well-greased and floured 1/2-pint straight-sided canning jars. Cover
    jars tightly with greased foil. Place a piece of crumpled foil in 3-1/2 or
    4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.
    Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden
    toothpick inserted near centers comes out clean. Remove jars from
    cooker; cool 10 minutes in jars. Remove bread from jars. Cool
    thoroughly on wire rack. Makes 2 loaves.

    PUMPKIN TEA BREAD

    * 1/2 c. oil
    * 1/2 c. sugar
    * 1/2 c. brown sugar
    * 2 beaten eggs
    * 1 c. canned pumpkin
    * 1 1/2 c. sifted flour
    * 1/2 tsp. salt
    * 1/2 tsp. cinnamon
    * 1/2 tsp. nutmeg
    * 1 tsp. soda
    * 1 c. chopped walnuts
    Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry
    ingredients together. Add and then stir in nuts. Pour batter into
    greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot.
    Cover top of can with 6-8 paper towels; place lid on top. Bake on high
    2 1/2 - 3 1/2 hours. No fair peeking until last hour.

    RED RICE

    * 4 to 6 slices bacon, fried & crumbled
    * 1 large onion, coarsely chopped
    * 2 cans chopped tomatoes, (15 oz each)
    * 1 cup converted rice
    * 1/2 to 1 cup cooked chopped ham
    * salt and pepper, to taste
    * 1/8 teaspoon hot pepper sauce, or to taste
    Fry bacon; drain and crumble. Cook onion in bacon grease just until
    softened. Combine all ingredients in the slow cooker/Crock Pot. Cover
    and cook on low for 6 to 7 hours, or until rice is tender but not mushy.
    Serves 6 to 8

    REFRIED BEAN DIP

    * 1 (20 oz can) refried beans
    * 1/4 teaspoon salt
    * 1 cup shredded cheddar cheese
    * 1 (4 oz can) chopped green chiles
    * 2 tablespoons bottled taco sauce
    * 1/2 cup chopped green onions
    * tortilla chips
    In Crock Pot combine beans with cheese, chiles, onions, salt, and taco
    sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the
    pot.

    REUBEN DIP

    * 1 small can sauerkraut
    * 1 (8 oz.) cream cheese
    * 1 (6 oz.) shredded Swiss cheese
    * 6 ounces diced corned beef
    * 2 tbsp. Thousand Island Dressing
    Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese.
    Add diced corned beef and Thousand Island dressing. Cover and heat
    on low until cheeses are melted, stirring occasionally to blend all
    ingredients. Serve warm with crackers or cocktail rye bread.

    RHUBARB BAKE

    * 1 3/4 cup fresh rhubarb
    * 3/4 cup sugar
    * 1 cinnamon stick
    * 2 whole cloves
    * 1 teaspoon grated lemon peel
    * 1/4 cup butter or margarine
    * 1/3 cup flour
    * 1/3 cup sugar
    Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar,
    cinnamon, cloves and lemon peel in cooker. Cover and cook on low for
    3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish.
    Combine remaining ingredients and sprinkle over rhubarb. Bake at 400
    degrees for 20 to 25 minutes.
    Serves 4 to 6.

    RICE PUDDING

    * 2 1/2 c. cooked rice
    * 1 1/2 c. scalded milk
    * 2/3 c. white or brown sugar
    * 3 eggs, beaten
    * 1 tsp. salt
    * 2 tbsp. vanilla
    * 1 tsp. cinnamon
    * 1 tsp. nutmeg
    * 1/2 c. raisins
    * 3 tbsp. soft butter
    Combine all ingredients. Pour into lightly greased Crock Pot. Cook on
    high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

    RICE PUDDING WITH FRUIT

    1/2 gallon milk*
    1 cup uncooked rice
    1 cup sugar
    3 tablespoons cold margarine
    1/4 teaspoon salt, optional
    1 teaspoon vanilla extract
    1/2 cup dried apricots or peaches, minced
    1/4 teaspoon ground cinnamon
    *Use half nonfat and half whole milk or all nonfat for lower fat content.
    Can substitute evaporated milk for a very rich flavor.
    The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2
    hours. The longer it cooks, the thicker it will be. It is important to have
    the dried apricots minced. Put all ingredients into the slow
    cooker/Crock Pot. Stir to blend well. Cover and cook on high for 1 1/2
    hours; stir once after about an hour. Or, cook on high for the first 30
    minutes, turn to low and cook as long as desired. Check after the first
    2 hours of low cooking and stir. If the rice is not absorbing the milk
    quickly enough, turn the slow cooker/Crock Pot up to high again. Keep
    cover on at all times.
    Slow Cooker temperatures vary widely among different brands. Only
    experimentation can tell you the correct amount of time for cooking in
    your slow cooker/Crock Pot. Rarely will a slow cooker/Crock Pot recipe
    fail, though, as the long, slow cooking process does not require precise
    timing.
    Serves 8.


    RICH BROWNIES IN A NUT CRUST

    1/4 cup butter or margarine, melted
    1 cup chopped nuts
    1 family-size package brownie mix (about 23 oz.)
    Pour melted butter into 2-pound coffee can; swirl to butter sides.
    Sprinkle with half the nuts. Mix brownies according to the package
    directions. Pour half the batter into coffee can, covering nuts
    evenly. Add remaining half of nuts, then batter. Place can in Crock-Pot.
    Cover top of can with 8 paper towels. Cover and bake on High setting
    for 3 hours. Do not check or remove cover until last hour. (If using
    Bread 'n Cake Bake pan, bake in covered pan on High setting for 2 to
    3 hours.) Remove can and discard paper towels. Let stand 5 minutes.
    Unmold and serve warm.
    24 brownies (for 3 1/2- or 5-quart Crock-Pot).


    RICOTTA AMARETTO CHEESECAKE
    Crust:

    1 cup vanilla wafer crumbs (about 21 to 23 cookies)
    1 tablespoon sugar
    1/8 teaspoon almond extract
    3 tablespoons butter

    Filling:

    15 ounces light ricotta cheese
    8 ounces cream cheese
    2/3 cup sugar
    3 large eggs plus 1 egg yolk
    Page 207 of 245 Crockpot Recipes
    2/16/2003 e-book://Pages/crockpot_recipes.htm
    1/4 cup Amaretto liqueur
    2 tablespoons all-purpose flour
    1/4 teaspoon almond extract
    1/2 teaspoon vanilla extract
    Combine crust ingredients well; pat into a 7-inch springform pan. Beat
    sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium
    speed of an electric hand-held mixer. Add remaining filling ingredients
    and beat about 2 minutes more. Pour into prepared crust. Place the
    cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil
    to keep it off the bottom of the pot). Cover and cook on high for 2 1/2
    to 3 hours. Let stand in the covered pot (after turning it off) for about
    1 to 2 hours, until cool enough to handle. Cool thoroughly before
    removing pan sides. Chill before serving; store leftovers in the
    refrigerator.


    ROASTED VEGGIE TRIO POT

    3 cups (15 oz) sliced raw potatoes
    3 cups sliced carrots
    1-3/4 cups (one 15 oz can) Swanson Beef Broth
    1/2 cup chopped onions
    In a slow cooker, combine potatoes, carrots and onion. Pour beef broth
    evenly over top. Cover and cook on HIGH for 4 - 6 hours. Mix well
    before serving.


    RUSSIAN CHICKEN

    * 1 bottle Russian dressing (16 oz.)
    * 1 envelope onion soup mix
    * 1 jar apricot preserves (10 oz.)
    * 4 pieces chicken -- (4 to 6)
    * Seasoned salt and pepper to taste
    Combine dressing, preserves and onion soup mix in bowl and pour into
    a slow cooker/Crock Pot. Sprinkle chicken with seasoned salt and
    pepper. Place chicken, skin side down, in slow cooker/Crock Pot. Cook
    on LOW for 8 hours (HIGH 4 hours)
    Serves 4 - 6.

    SALMON AND POTATO CASSEROLE

    * 4 potatoes, peeled and thinly sliced
    * 3 tablespoons flour
    * salt and pepper
    * 1 can (16 ounces) salmon, drained and flaked
    * 1 medium onion, chopped
    * 1 can (10 3/4 ounces) cream of mushroom soup
    * 1/4 cup water
    * nutmeg
    Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle
    with half of the flour, salt and pepper. Cover with half the salmon;
    sprinkle with half the onion. Repeat layers in order. Combine soup and
    water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and
    cook on Low for 7-10 hours.
    Serves 6.

    SALMON BAKE IN CROCKPOT

    * 3 cans Salmon, 1 lb each
    * 4 cups Bread crumbs, soft 10 slices
    * 1 can Tomatoes in puree, 1 lb.
    * 1 Green pepper, chopped
    * 3 teaspoons Lemon juice
    * 1 can Cream of onion soup, cond.
    * 2 Chicken bouillon cubes, crushed
    * 6 Eggs, well beaten
    * 1 can Cream of celery soup, cond.
    * 1/2 cup Milk
    Grease removable liner well. Combine all ingredients, except celery
    soup and milk, in removable liner. Place liner in base. Cover and cook
    on low 4-6 hours or auto for 3 hours. Combine cream of celery soup
    with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon
    bake.

    SAVORY SALSA-CORN CAKE

    * 2 boxes corn muffin mix, (8 oz each)
    * 1 can creamed corn, (15 ounce)
    * 2 eggs
    * 1/2 cup sour cream
    * 1 can chopped green chiles, (4 ounces) undrained
    * 2 tablespoons soft margarine
    * 3 to 4 Tbs chunky salsa
    In a medium bowl, combine creamed corn, eggs, sour cream, chiles,
    and margarine. Whisk together until well combined. Add corn muffin
    mix, stirring well to combine. Generously grease a 3 1/2-quart slow
    cooker/Crock Pot with margarine or butter. Pour batter into the slow
    cooker/Crock Pot. Spoon salsa over the top and cut into the batter.
    Cover and cook on high for about 2 1/2 hours. Turn heat off and let
    cool with lid ajar, for about 15 minutes. Loosen sides with a knife and
    invert onto a large plate. If a little of the top sticks to the bottom of
    the pot, dollop a little salsa on the top, or decorate with sour cream
    and chopped green onion.
    Delicious side dish!
    Serves 6 to 8.

    SCALLOPED CORN

    3 large eggs
    1 cup half and half
    1 Tablespoon sugar
    1/4 teaspoon salt
    1/4 teaspoon pepper
    3 to 4 tablespoons minced onion
    2 cups frozen creamed corn, thawed
    1 cup coarsely crushed cracker crumbs
    Wisk milk and eggs together, then mix in remaining ingredients. Pour
    into lightly buttered casserole which will fit in the slow cooker/Crock
    Pot. Cover and cook on high for 2 1/2 hours, or until knife inserted in
    center comes out clean.
    Serves 6 as a side dish.


    SCALLOPED POTATO-TOMATO POT

    6 cups (20 oz) frozen shredded hash browns
    2 cups (one 16 oz can) cut green beans, rinsed and drained
    1/4 cup finely chopped onion
    1 teaspoon dried parsley flakes
    1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
    1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained
    In a slow cooker, combine hash browns, green beans and onion. In a
    medium bowl, combine parsley flakes, celery soup and undrained
    stewed tomatoes. Add soup mixture to potato mixture. Mix well to
    combine. Cover and cook on LOW for 6 - 8 hours. Mix well before
    serving.


    SCALLOPED POTATOES

    10 large Potatoes, thin slice
    2 large Onions, chopped
    2 cans Cheddar cheese soup, cond.
    1 cup Milk
    In a small bowl, combine soup with milk. In removable liner, layer one
    half the potatoes and one half the chopped onions; spread one half the
    soup-milk mixture. Repeat layering using rest of ingredients. Placed in
    base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto
    for 5 hours.


    SCALLOPED POTATOES WITH HAM

    1/2 cup diced ham
    8 to 10 med. potatoes, thinly sliced
    1 c. grated American cheese
    Salt and pepper
    1 can cream of mushroom soup, or 1 cup medium white sauce
    Paprika
    1 onion, thinly sliced
    In slow cooker/Crock Pot layer half of ham, half of potatoes, half of
    onions, half of cheese. Sprinkle with salt and pepper. Repeat layers
    with remaining half of ingredients. Spoon undiluted soup or white
    sauce over top and sprinkle with paprika. Cover and cook on low for 7
    to 9 hours.


    SHRIMP CREOLE

    1 1/2 c diced celery
    1 1/4 c chopped onion
    3/4 c chopped bell pepper
    1 (8oz) can tomato sauce
    1 (28 oz) can whole tomatoes
    1 clove garlic*
    1 tsp salt
    1/4 tsp pepper
    6 drops Tabasco sauce (optional)
    1 lb shrimp, deveined and shelled
    Combine all ingredients except shrimp. Cook 3 - 4 hours on high or 6 8
    hours on low. Add shrimp last hour of cooking. Serve over hot rice.
    Chicken, rabbit or crawfish may be substituted for the shrimp. * 1 tsp
    garlic salt or 1/4 tsp garlic powder may be substituted.


    SHRIMP MARINARA

    * 1 (16 oz.) can of tomatoes, cut up
    * 2 tbsp. minced parsley
    * 1 clove of garlic, minced
    * 1/2 tsp. dried basil
    * 1 tsp. salt
    * 1/4 tsp. pepper
    * 1 tsp. dried oregano
    * 1 (6 oz.) can tomato paste
    * 1/2 tsp. seasoned salt
    * 1 lb. cooked shelled shrimp
    * Grated Parmesan cheese
    * Cooked spaghetti
    In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt,
    pepper, oregano, tomato paste and seasoned salt. Cover and cook on
    low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and
    cook on high for 10 to 15 minutes more.
    Serve over cooked spaghetti. Top with Parmesan cheese.

    SIMPLE SAUCY POTATOES

    * 4 cans ( 15 ounces each )sliced white potatoes , drained
    * 2 cans condensed cream of celery soup , undiluted
    * 2 cups sour cream
    * 10 bacon strips, cooked and crumbled
    * 6 green onions , thinly sliced
    Place potatoes in slow cooker. Combine the remaining ingredients;
    pour over the potatoes and mix well. Cover and cook on high for 4-5
    hours.

    SLOW-COOKED BROCCOLI

    2 packages (10 oz. each) frozen chopped broccoli, partially thawed
    1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
    1-1/2 cups shredded sharp cheddar cheese, divided
    1/4 cup chopped onion
    1/2 teaspoon Worchestershire sauce
    1/4 teaspoon pepper
    1 cup crushed butter-flavored crackers(about 25)
    2 tablespoons butter or margarine
    In a large bowl, combine broccoli, soup, 1 cup cheese, onion,
    Worcestershire sauce and pepper.
    Pour into a greased slow cooker. Sprinkle crackers on top; dot with
    butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with
    remaining cheese. Cook 10 minutes longer or until the cheese is
    melted.
    Yield: 8-10 servings.


    SLOW-COOKED CORN PUDDING

    1/4 cup chopped onion
    1/4 cup chopped green pepper
    1/4 cup chopped fresh tomato
    1 16 oz can cream-style corn
    4 large eggs
    1/2 cup evaporated milk
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Saute onion and green pepper until slightly softened; add tomato and
    saute for 1 minute more.
    In a medium-sized bowl, whisk together the eggs, milk, creamed corn
    and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2
    quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and
    pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese
    to the top and cook until cheese is melted.


    SLOW-COOKER CANDY

    * 2 lbs. white almond bark
    * 4 oz. bar German chocolate
    * 12 oz. pkg. semi-sweet chocolate chips
    * 24 oz. jar dry roasted peanuts
    Put all ingredients in Crock Pot; cook 1 hour on high. Do not stir. Turn
    Crock Pot to low and stir every 15 minutes for 1 hour.
    Drop on waxed paper and cool. Store in an air-tight container.

    SLOW-COOKER CREAMY CORN

    * 1 large Bag frozen corn
    * 8 ounces Pkg. cream cheese
    * 1 Stick margarine
    * Salt and pepper to taste
    Melt cream cheese and margarine in microwave. Spray slow
    cooker/Crock Pot with vegetable spray. Put melted cream cheese and
    margarine in slow cooker/Crock Pot. Add corn, salt and pepper. Cook
    in slow cooker/Crock Pot for two hours on low.

    SLOW-COOKER CREAMY SCALLOPED POTATOES AND HAM

    3 lbs. med. size potatoes peeled and sliced
    1 onion chopped
    1 cup shredded cheddar cheese
    1 cup cooked ham
    1 can (10 3/4 oz) reduced fat cream of mushroom soup
    1/2 cup water
    Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot.
    In small bowl, stir together soup & water. Pour over potato mixture.
    Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir
    mixture just before serving. Makes 6 servings


    SLOW-COOKER SEAFOOD CHOWDER

    * 2 lbs. frozen fish filets
    * 1/4 lb. bacon or salt pork, diced
    * 1 medium onion, chopped
    * 4 medium potatoes, peeled and cubed
    * 2 cups water
    * 1 1/2 tsp. salt (unless you are using fresh salt-water fish)
    * 1/4 tsp. pepper
    * 1 can evaporated milk
    Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet,
    saute bacon or salt pork and onion until meat is cooked and onion is
    golden. Drain and put into Crock Pot with the fish pieces. Add
    potatoes, water, salt and pepper. Cover and cook on low for 6 - 9
    hours. Add evaporated milk during last hour. If the chowder is thicker
    than you like, add more milk (any kind).

    SLOW-COOKER SHRIMP CREOLE

    * 1 1/2 c. diced celery
    * 1 1/4 c. chopped onion
    * 3/4 c. chopped bell pepper
    * 1 (8 oz.) can tomato sauce
    * 1 (28 oz.) can whole tomatoes
    * 1 clove garlic*
    * 1 tsp. salt
    * 1/4 tsp. pepper
    * 6 drops Tabasco (opt.)
    * 1 lb. shrimp, deveined & shelled
    *1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be
    substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours
    on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve
    over hot rice. Chicken, rabbit or crawfish may be substituted for
    shrimp. Stove top version, if you don't have a Crock Pot. Saute celery,
    onion and bell peppers in oil or butter until tender. (Better if left
    a bit crunchy.) Add remaining ingredients except meat being used.
    Simmer at least 30 minutes to an hour. Add shrimp or whatever meat
    you wish and simmer 30 minutes more. This is even better reheated
    the next day.

    SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE

    4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)
    4 to 5 cups whole fresh green beans, trimmed
    6 slices bacon, diced fried and drained
    2 tablspoons minced dried onion
    1 can 98% fat free cream of celery soup
    salt and pepper to taste
    Place sliced potatoes and green beans in slow cooker/Crock Pot; add
    other ingredients. Cover and cook on low 7 to 9 hours.
    Serves 4 to 6.


    SOUR CREAM CHILI BAKE

    1 pound Ground beef
    1 can Pinto beans, drained (15 oz)
    1 can Enchilada sauce (10 oz)
    1 can Tomato sauce (8 oz)
    1 cup Shredded process Amer cheese
    1 tablespoon Instant minced onion
    1 cup Water
    4 cups Corn chips
    1 cup Sour cream
    1/2 cup Shredded process American cheese
    Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans,
    enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of
    water. Reserve 1 cup of corn chips; crush the remaining chips and add
    to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To
    serve, top with sour cream, remaining cheese, and reserved corn
    chips.


    SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

    * 1 lb. Italian sausage
    * 3-4 boneless chicken breasts, cut into 1-inch chunks
    * 1 cup chopped green pepper
    * 1 cup chopped onion
    * 1-2 tsp. Italian seasoning
    * 2 (4 oz. each) cans mushroom stems and pieces, drained
    * 2 jars favorite spaghetti sauce
    * Hot cooked pasta
    In skillet, brown Italian sausage, piercing casings to allow excess fat to
    run out.
    Remove to plate and cut into 1/2 to 1-inch chunks.
    In same skillet, brown chicken pieces. (I like to sauté the pepper and
    onion a bit, too.) Place sausage and chicken in slow cooker. Add
    pepper and onion. Sprinkle with
    Italian seasoning. Add mushrooms. Pour sauce over everything. Cover
    and cook on low for 6 to 8 hours. Stir before serving over spaghetti or
    other pasta.

    SPAGHETTI SQUASH

    2 cups water
    1 spaghetti squash, a size which will fit in slow cooker/Crock Pot
    With a skewer or large fork, puncture several holes in the squash. Pour
    water in the slow cooker/Crock Pot, add the whole squash. Cover and
    cook on low for 8 to 9 hours. Split and remove seeds, then transfer the
    "spaghetti" strands to a bowl. Serve tossed with butter and salt and
    pepper, Parmesan cheese or your favorite sauce.


    SPANISH CHICKEN

    2 lb. boneless skinless chicken breast
    Seasoned salt & pepper to taste
    Black olives, pitted
    Sliced mushrooms, drained
    Stewed tomatoes
    Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
    water or stock)
    Cut chicken into bite-sized pieces; season. Place with remaining
    ingredients in slow cooker. Simmer all day on low. Serve over rice.
    Serves 4.


    SPICY CHICKEN WINGS

    * 3 tbsp. vinegar
    * 24 chicken wings, drummettes
    * 1/4 c. hot pepper sauce, or less
    * 1/2 c. melted butter
    * 1 pkg. Hidden Valley Ranch original dry salad dressing mix
    Preheat oven to 350 degrees. Mix all ingredients together except
    chicken wings and salad dressing mix. Place chicken wings in baking
    dish or pan in a single layer. Pour mixture over wings. Sprinkle with
    dry dressing mix. Bake 25 - 30 minutes or until browned. Sprinkle with
    paprika if you like. Chicken wings may be made in slow cooker/Crock
    Pot - cook on low 4 to 5 hours.

    SPICY FRANKS

    * 1 cup ketchup
    * 1/4 cup brown sugar, packed
    * 1 tablespoon red wine vinegar
    * 2 teaspoons soy sauce
    * 2 teaspoons Dijon mustard
    * 1/8 teaspoon garlic powder
    * 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners,
    smoked sausage, etc.
    Combine everything but hot dogs in the Crock Pot; cover and cook on
    high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook
    another 1 to 2 hours, until heated through. Turn to low to keep warm
    and serve from the Crock Pot.

    SPICY MARMALADE MEATBALLS

    Meatballs:

    * 2 lbs ground beef (chuck)
    * 1/2 cup bread crumbs
    * 1 teaspoon Worcestershire sauce
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 small onion, minced
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon garlic powder
    * 3 eggs
    Sauce:
    * 2 cups ketchup
    * 1/4 cup Worcestershire sauce
    * 1 jar orange marmalade (10 to 12 ounces)
    * dash cayenne, more or less to taste
    * 1 teaspoon chili powder
    Combine sauce ingredients in slow cooker/Crock Pot; cover and cook
    on high while preparing meatballs. Combine meatball ingredients. Heat
    a large skillet over medium high heat. Add meatballs; brown on all
    sides. You might have to do this in batches. Place browned meatballs
    in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof,
    transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot
    with a slotted spoon or drain on brown paper first. Cover and reduce to
    LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main
    dish. Makes 24 to 48 meatballs, depending on size.

    SPICY REFRIED BEAN DIP

    * 2 cans refried beans, (16ounce each)
    * 1 package taco seasoning mix, about 1 1/4 oz
    * 1/2 cup chopped onion
    * 2 cups Monterey jack cheese, shredded
    * a few drops Tabasco sauce, to taste
    * chopped jalapeno or mild chiles, to taste
    Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce
    in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover
    and cook on low until cheese is melted, about 1 hour; add a little water
    if mixture seems too thick. Serve from the slow cooker/Crock Pot with
    French bread, crackers, or chips.
    Makes about 4 cups.

    SPINACH, CHEESE & BACON STRATA

    4 cups sliced & buttered French bread, cubed
    1 bag frozen spinach (16 oz)
    6 to 8 ounces diced, cooked bacon, ham, or turkey ham
    1 1/2 to 2 cups shredded cheddar cheese
    salt and pepper, to taste
    1 can (10oz) cream of mushroom soup (the 98% fat free is fine)
    1/2 cup evaporated milk
    5 eggs
    1 tablespoon minced dried onion (optional)
    Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of
    the buttered bread cubes, spinach, bacon, and cheese; salt and pepper
    to taste. Repeat layers ending with cheese. Whisk together the soup,
    milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture.
    Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2
    hours. Serves 4 to 6.


    SPINACH SOUFFLE

    2 pounds frozen spinach, thawed and drained
    1/4 cup grated onion
    1 8 oz pkg light cream cheese, softened
    1/2 cup mayonnaise
    1/2 cup shredded Cheddar cheese
    2 eggs, beaten
    1/4 teaspoon white or black pepper
    dash nutmeg
    Mix thawed and drained spinach together with onion. Beat remaining
    ingredients and blend in spinach mixture. Spoon mixture into a lightly
    buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock
    pot) and cook on high for 2 to 3 hours.


    SPOON PEACHES

    1/3 cup sugar
    1/2 cup brown sugar
    2 tsp. margarine, melted
    1/2 can evaporated milk
    3/4 cup Bisquik
    2 eggs
    2 cups peaches, mashed
    2 tsp. vanilla
    3/4 tsp. cinnamon
    Spray slow cooker/Crock Pot with non-stick cooking spray. Combine
    sugars and Bisquik. Add eggs and vanilla.
    Add margarine and milk. Add peaches and cinnamon. Pour into slow
    cooker/Crock Pot. Cook on low for 6 to 8 hours.


    SQUASH CASSEROLE I

    5 cups yellow squash, canned or frozen
    1/2 cup butter or margarine, melted
    1 can cream of chicken soup
    2 slices cubed bread
    1 cup sour cream
    Place squash in slow cooker with butter and cook for 1 hour. Add soup
    as it comes from the can, and cook until hot. Add bread and sour
    cream and cook until bubbly.


    SQUASH CASSEROLE II

    2 pounds yellow summer squash or zucchini, thinly sliced (about 6
    cups)
    1/2 medium onion, chopped
    1 cup pared shredded carrot
    1 can (10 1/4 ounces) condensed cream of chicken soup
    1 cup sour cream
    1/4 cup flour
    1 package (8 ounces) seasoned stuffing crumbs
    1/2 cup butter or margarine, melted
    In large bowl, combine squash, onion, carrot and soup. Mix sour cream
    and flour, stir into vegetables. Toss stuffing crumbs with butter and
    place half in slow cooker/Crock Pot. Add vegetable mixture and top
    with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.
    Serves 4 to 6.


    STEWED TOMATOES

    6 to 8 ripe tomatoes
    2 tablespoons margarine
    1 medium onion, thinly sliced
    3/4 cup chopped celery
    1/2 cup chopped green pepper
    3 tablespoons sugar (more or less)
    1 small bay leaf
    1 teaspoon salt
    1/8 teaspoon pepper
    Core tomatoes; place in boiling water for about 15 to 20 seconds, then
    into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock
    Pot, combine all ingredients. Cover and cook on low 8-9 hours.
    Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side
    dish or freeze in portions for soups or other recipes.
    Serves 6.


    STREUSEL POUND CAKE

    1 pkg. pound cake mix (16 oz.) size
    1/4 c. packed brown sugar
    1 tbsp. flour
    1/4 c. finely chopped nuts
    1 tsp. cinnamon
    Mix cake mix according to package directions. Pour batter into well
    greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and
    cinnamon and sprinkle over cake batter. Place can in crockpot. Cover
    top of can with 8 layers of paper towels. Cover pot and bake on high 3
    to 4 hours.


    STUFFED GREEN PEPPERS

    1 package (10 oz) frozen corn kernels
    1 can (15 oz) red kidney beans drained and rinsed
    1 can ( 14.5 oz) diced tomatoes
    1/4 cup salsa
    1/4 cup chopped onions
    1 1/2 cups cooked rice
    1 tsp Worcestershire sauce
    1/4 tsp salt
    1/2 tsp pepper
    2 cups shredded reduced fat Cheddar cheese, divided
    6 green peppers. tops removed & seeded
    Combine all ingredients, except 1/4 cup cheese and green peppers.
    Stuff peppers. Arrange peppers in Crock Pot. Cover, cook on low 6 - 8
    hours (high 3 - 4 hours) Sprinkle with 1/4 cup cheese during the last
    30 minutes.
    Makes 6 servings


    STUFFED POTATOES

    * 6 baking potatoes, washed
    * 3 tbsp butter
    * 1 cup milk
    * chopped chives
    * 1 tsp salt
    * 1//8 tsp pepper
    * 3 tbls Parmesan cheese
    * shredded cheddar cheese
    Place damp potatoes in bottom of cooker. Cover and cook on low for 6
    to 8 hours. Remove and cut a slice, lengthwise, from each potato.
    Scoop out insides. Save shell. Add remaining ingredients and beat until
    fluffy. Spoon mixture back into shells and top each with shredded
    cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is
    melted and bubbly.
    Serves 6.

    SUGARED PECANS

    * 16 ounces pecan halves
    * 1/2 cup butter, melted
    * 1/2 cup powdered sugar
    * 1 1/2 teaspoons ground cinnamon
    * 1/4 teaspoon ground ginger
    * 1/4 teaspoon ground allspice
    Stir the pecans and butter in a 3 1/2-quart Crock Pot until combined.
    Add powdered sugar, stirring to coat. Cover and cook on high for 15
    minutes. Turn to low and cook uncovered for about 2 hours, or until
    the nuts are covered with a crisp glaze. Transfer to a bowl, combine
    spices and sift over nuts, tossing to distribute evenly. Cool before
    serving.

    SUGARED WALNUTS & PECANS

    * 1 pound Pecans or Walnut pieces
    * 1/2 cup Unsalted butter - melted
    * 1/2 cup Powdered sugar
    * 1/4 tsp Allspice - ground
    * 1/8 tsp Cloves - ground
    * 1 1/2 tsp Cinnamon - ground
    * 1/4 tsp Ginger - ground
    - - Preheat slow cooker/Crock Pot on high for 15 minutes.
    - - First, in preheated slow cooker/Crock Pot stir the walnuts (or
    pecans) and butter until mixed well.
    - - Add the powdered sugar, stirring to coat evenly.
    - - Cover and slow-cook on high for 15 minutes.
    - - Reduce the heat to low and slow cook, UNCOVERED, stirring
    occasionally, until the nuts are coated with a crisp glaze (should be
    about 2 hours.)
    - - Transfer the nuts to a bowl.
    - - In another small bowl, combine the spices and sift them over the
    nuts, stirring to coat evenly.
    - - Let cool before serving.

    SUN-DRIED TOMATO SPAGHETTI SAUCE

    1 1/2 cups chopped sun-dried tomatoes
    1 medium onion, chopped
    1 cup celery, chopped
    2 cloves garlic, minced
    36 oz whole or chopped tomatoes, undrained
    2/3 cup chablis or other dry white wine 1
    teaspoon dried fennel seed
    1 1/2 tsp. basil
    1/2 teaspoon oregano
    1/2 teaspoon pepper
    Salt to taste
    Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8
    hours.
    Note: You can add mushrooms if desired.


    SUNSHINE SQUASH

    1 butternut squash, about 2 pounds, peeled, seeded and diced
    1 can(14-1/2-ounce) tomatoes, undrained
    1 can(about 15-ounces) corn, drained
    1 medium onion, coarsley chopped
    1 clove garlic, minced well
    1 green bell pepper, seeded and cut into 1-" pieces
    1 canned green chili, coarsely chopped
    1/2 cup chicken broth
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon plus 1-1/2- teaspoons tomato paste
    Combine all ingredients except tomato paste in slow-cooker. Cover and
    cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup
    cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook
    30 minutes or until mixture is slightly thickened and heated through.
    Serves 6- 8.


    SWEET AND SOUR CABBAGE

    4 bacon slices, diced
    1/4 cup packed
    brown sugar
    2 tbsp. all-purpose flour
    1/2 tsp. salt
    1/8 tsp. pepper
    1/4 cup water
    1/4 cup vinegar
    1 medium head red cabbage, shredded(about
    8 cups)
    1 small onion finely chopped
    In a skillet, cook bacon until crisp; reserve drippings. Combine 1 tbsp.
    drippings in a slow cooker with remaining ingredients, except cooked
    bacon. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is
    tender. Spoon into serving bowl; sprinkle with reserved bacon.


    SWEET ‘N’ SOUR CHICKEN

    6 med. carrots, cut into 1/2" chunks
    1/2 c. finely chopped green pepper
    1 sm. onion, finely chopped
    3 split chicken breasts (remove skin, optional)
    1/2 tsp. salt
    1 (10 oz.) jar Sweet N Sour sauce
    1 (15 oz.) can pineapple chunks, drained
    2 tbsp. cornstarch
    Place all ingredients in slow cooker/Crock Pot with chicken on top.
    Cover and cook on low 6-8 hours. Remove chicken and thicken with 2
    tablespoons cornstarch dissolved to a medium thick paste with water.
    Pour over chicken breasts - or remove chicken from bone and come
    with sauce mixture. Serve with steamed white or brown rice.


    SWEET AND SOUR FRANKS

    * 1 cup chili sauce
    * 1 cup currant jelly
    * 3 tablespoons lemon juice
    * 1 tablespoon prepared mustard
    * 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
    * 2 cans Pineapple chunks, 27 ozs
    Combine first four ingredients in Crock Pot; mix well to break up jelly
    chunks. Cover and cook on high 15 to 20 minutes to soften jelly and
    blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add
    pineapple. Cover and cook on high for 2 hours; or low for 4 hours.
    Keep on low while serving.

    SWEET AND SOUR KIELBASA

    * 1 pound kielbasa
    * 1 (10 oz.) jar red currant jelly
    * 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
    Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10
    minutes; poke with fork to release grease from meat. In slow
    cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa
    is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat
    all of the meat. Simmer for 1 hour or more on low.

    SWEET AND SOUR SAUSAGE BALLS

    * 1/2 c. brown sugar
    * 2 lbs. sausage
    * 1 1/4 c. ketchup
    * 1 tbsp. soy sauce
    * 1 tbsp. lemon juice
    * 1 can chunk pineapple
    Roll sausage in balls, brown and add other ingredients. Cook until done
    in slow cooker.

    SWEET AND SOUR SHRIMP

    1 package (6 ox.) frozen Chinese pea pods, partially thawed
    1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and
    reserve
    juice)
    2 tbls cornstarch
    3 tbls sugar
    1 chicken bouillon cube
    1 cup boiling water
    1/2 cup reserved pineapple juice
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    2 tsp soy sauce
    1/2 tsp ground ginger
    2 cans (4 1/2 oz. each) shrimp, rinsed & drained
    2 tbls cider vinegar
    Fluffy rice
    Place pea pods and drained pineapple in Crock-Pot. In a small
    saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in
    boiling water and add with juice, soy sauce and ginger to saucepan.
    Bring to a boil, stirring, and cook sauce for about 1 minute or until
    thickened and transparent. Gently blend sauce into pea pods and
    pineapple. Cover and cook on Low setting for 4 to 6 hours.
    Before serving, add shrimp and vinegar, stirring carefully to avoid
    breaking up shrimp. Serve over hot rice.
    4 to 5 servings (about 1 1/2 quarts)


    SWEET POTATO AND PINEAPPLE PUDDING

    3 pounds sweet potatoes, peeled and shredded
    2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
    1 can (12 oz.) evaporated milk
    1 1/4 cups brown sugar, firmly packed
    6 T. margarine or butter, cut in cubes
    3 eggs, slightly beaten
    1 t. ground cinnamon
    1/2 t. nutmeg
    Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes,
    pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon,
    and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours,
    stirring every 2 hours until the potatoes are tender. Serve hot or at
    room temperature.
    NOTE: This dish may appear to be curdling, however it will come
    together toward the end of the cooking.
    Serve 10 - 12. (This was for the 5 quart model).


    SWEET POTATOES WITH APPLES

    5 medium sweet potatoes
    3 apples (such as Granny Smith) peeled & cored, cut in wedges
    1/4 teaspoon Ground nutmeg
    1/4 teaspoon ground cinnamon
    1/4 cup Maple flavored syrup
    2 tablespoons butter, melted
    1/4 cup pecan pieces
    Generously grease the bottom and sides of the slow cooker/Crock Pot
    with butter or margarine.
    Peel sweet potatoes; cut into 1/2" slices. Place on bottom of slow
    cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon,
    maple syrup, and the melted butter. Cover and cook on low about 4
    hours or until potatoes are tender. Sprinkle with pecans the last 30
    minutes.
    Serves 4 to 6.


    SWEET SWEET-POTATOES

    2 pounds sweet potatoes---peel and grated
    1/3 cup brown sugar---packed good
    1/4 cup butter---melted
    1/4 cup coconut---flaked
    1/4 cup broken pecans---toasted
    1/4 teaspoon cinnamon
    1/4 teaspoon coconut extract
    1/4 teaspoon vanilla
    In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut,
    pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on
    HIGH for 3-4 hours. Stir in coconut and vanilla extracts.


    SWISS CHEESE SCALLOPED POTATOES

    * 2 pounds baking potatoes, peeled and thinly sliced
    * 1/2 cup finely chopped yellow onion
    * 1/4 tsp salt
    * 1/4 tsp ground nutmeg
    * 3 TBS butter, cut into 1/8-inch pieces
    * 1/2 cup milk
    * 2 TBS all-purpose flour
    * 3 oz. Swiss cheese slices, torn into small pieces
    * 1/4 cup finely chopped green onion (optional)
    1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg,
    1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7
    hours or on HIGH 4 hours. Remove potatoes with slotted spoon to
    serving dish.
    2. Blend milk and flour in small bowl until smooth. Stir mixture into
    slow cooker. Add cheese; stir to combine. If slow cooker is on LOW,
    turn to HIGH, cover and cook until slightly thickened, about 10
    minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish
    with chopped green onions, if desired.
    Makes 5 to 6 servings.

    SWISS CHICKEN CASSEROLE

    * 6 chicken breasts, boneless and skinless
    * 6 slices Swiss cheese
    * 1 can cream of mushroom soup
    * 1/4 cup milk
    * 2 cups stuffing mix
    * 1/2 cup butter or margarine, melted
    Lightly greas Crock Pot or spray with cooking spray. Place chicken
    breasts in pot. Top with cheese. Combine soup and milk, stirring well.
    Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter
    over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
    Serves 6.

    TACO CHILI

    1 1/2 to 2 pounds lean ground beef
    1 medium onion, chopped
    1 pkg (1 1/4oz) taco seasoning mix
    2 cans (14 1/2oz ea.) diced tomatoes
    1 can (10oz) diced tomatoes with green chilies
    1 can (16oz) pinto beans, rinsed and drained
    1 15oz can chili beans in sauce
    1 cup frozen whole kernel corn
    Shredded cheese (mozzarella, Monterey Jack or
    cheddar)
    Slightly crushed tortilla chips
    In a large skillet, cook ground beef and onion, one-half at a time, till
    meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2to
    5-quart crockery cooker. Stir in dry taco seasoning mix, diced
    tomatoes, diced tomatoes with green chilies, pinto beans, chili
    beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or
    on high for 4 to 5 hours. Sprinkle each serving with some cheese and
    chips.
    Makes 8 servings.


    TEXAS CHILI

    6 strips bacon
    2 lbs. boneless beef cubes
    2 cans (15 oz.) kidney beans, drained
    1 can (28 oz.) tomatoes, cut up
    1 can (8 oz.) tomato sauce
    1 c. finely chopped onion
    1/2 c. thinly sliced carrots
    1/2 c. finely chopped green pepper
    1/2 c. finely chopped celery
    2 tbsp. minced parsley
    2 cloves garlic minced
    1 bay leaf
    2 tbsp. chili powder
    1 tsp. salt
    1/8 tsp. pepper
    Fry bacon until crisp. Remove bacon and drain on paper towel. Brown
    half the beef cubes in pan with bacon drippings five minutes. Place in
    slow cooker. Repeat with remaining meat. Stir bacon and remaining
    ingredients into 3 1/2 quart slow cooker. Cover and cook on low
    setting about 10 hours or until beef is tender. Stir occasionally. If you
    don't have a slow cooker place in large pot, cover, place on stove
    under low heat and follow directions above.


    TERIYAKI SAUCE WINGS

    * 3 pounds chicken wings
    * 1 onion, chopped
    * 1 cup soy sauce
    * 1 cup brown sugar
    * 2 teaspoons ground ginger
    * 2 cloves garlic, crushed
    * 1/4 cup dry sherry
    Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each
    wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat
    for about 10 minutes on each side, or until browned. Transfer to Crock
    Pot. Mix all remaining ingredients together and pour over chicken
    wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3
    hours. Stir once or twice to keep wings coated with sauce.
    Makes about 32 wings.

    TRIPLE CHOCOLATE MESS

    1 package chocolate cake mix(any)
    1 pint sour cream
    1 pkg. instant chocolate pudding(any size)
    1 6oz. bag chocolate chips
    3/4 c. oil
    4 eggs
    1 c. water
    Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 68
    hours Try not to lift the lid.
    Serve with ice cream.
    I tried this with low fat cake mix,sour cream and fat free pudding. It
    turned out great! It is VERY rich, so be sure to have some ice cream in
    the house. A little goes a long way. Keeps in fridge for a while. Just
    heat and serve.


    TUNA NOODLE CASSEROLE

    * 2 cans cream of celery soup
    * 1/3 cup dry sherry
    * 2/3 cup Milk
    * 2 tablespoons parsley flakes
    * 10 ounces frozen peas
    * 2 cans tuna, drained
    * 10 ounces egg noodles, cooked
    * 2 tablespoons butter or margarine
    * dash curry powder (optional)
    In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes,
    vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot.
    Dot with butter or margarine. Cover and cook on Low 7 to 9 hours.
    (Cook noodles just until tender.)

    TUNA SALAD CASSEROLE

    2 cans tuna, drained and flaked
    1 can cream of celery soup
    4 hard-cooked eggs, chopped
    1 cup diced celery
    1/2 cup mayonnaise
    1/4 tsp. pepper
    1 1/2 cups crushed potato chips
    Combine all ingredients except 1/4 cup of the crushed potato chips;
    stir well. Pour into greased Crock Pot. Top with remaining potato chips.
    Cover and cook on Low setting for 5-8 hours.


    TURKEY AND RICE CASSEROLE

    2 cans cream of mushroom soup
    3 cups water
    3 cups converted long-grain white rice (uncooked)
    1 cup thinly sliced celery
    1 to 2 cups cubed cooked turkey
    2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
    1 teaspoon poultry seasoning
    1 tablespoon dried minced onion
    Pour soup and water into Crock Pot and stir to combine. Add remaining
    ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4
    hours on high. Add soy sauce if desired.


    TURKEY BARBECUE

    2 to 3 lb. turkey fillets
    2 green peppers
    1 teaspoon. celery salt
    Dash of pepper
    2 teaspoon. chopped onion
    18 ounce thick barbecue sauce
    Prepare turkey fillets with dash of pepper across tops. Bake in 350
    degree oven for 1 hour covered.
    Uncover for desired darker color. Prepare chopped green peppers,
    onions. Mix barbecue sauce, celery salt, (thin with water if needed) in
    5 quart slow cooker/Crock Pot, set on high. Add green peppers and
    onions. Allow to heat while turkey is baking. Chop turkey (as desired in
    small tomedium chunks) and add to slow cooker/Crock Pot. Simmer
    for 2 to 3 hours, or turn to low and cook for 4 to 6 hours. Serve on
    fresh rolls.
    Serves 4 to 6.


    TURKEY MADEIRA

    1 1/2 lb turkey breast tenders
    2 ounce porcini mushrooms (dried)
    3/4 cup chicken broth
    3 tablespoons Madeira wine
    1 tablespoon lemon juice
    salt and pepper to taste
    Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch
    if desired, and serve with rice.
    Serves 4.


    VEGETABLE BEEF SOUP

    1 pound ground chuck
    1 cup chopped onion
    1 large (28 oz.) can whole tomatoes (chopped)
    3 cup diced potatoes
    1 (16 oz.) can cut green beans
    2 teaspoon chili powder
    2-3 dashes cayenne pepper sauce
    2 (10 1/2 oz.) cans condensed beef bouillon
    1 cup chopped celery
    1 cup sliced carrots
    1 teaspoon salt
    1 teaspoon Worcestershire sauce
    Brown meat with onion and celery; drain off fat. Stir in remaining
    ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10
    hours.


    VEGETABLE CASSEROLE

    * 2 cups carrots, cut in strips, cooked & drained
    * 2 cups celery, diced
    * 1 onion, diced
    * 1/4 cup green pepper, diced
    * 1 pint tomato juice
    * 4 cups green beans, drained
    * 1 teaspoon salt
    * dash of pepper
    * 3 tablespoons tapioca
    * 1 tablespoon sugar
    Mix all ingredients together in slow cooker/Crock Pot.
    Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on
    high for 4-5 hours.

    VEGETABLE CURRY

    * 4 medium Carrots, bias sliced into inch slices
    * 2 medium Potatoes, cut into 1/2 cubes
    * 15 ounces Can garbanzo beans, drained
    * 8 ounces Green beans, cut into 1 pieces
    * 1 cup Coarsely chopped onion
    * 3 to 4 cloves Garlic, minced
    * 2 tablespoons Quick-cooking tapioca
    * 2 teaspoons Curry powder
    * 1 teaspoon Ground coriander
    * 1/2 teaspoon Crushed red pepper (opt'l)
    * 1/4 teaspoon Salt
    * 1/8 teaspoon Ground cinnamon
    * 14 ounces Can vegetable broth
    * 16 ounces Can tomatoes, cut up
    * 2 cups Hot cooked rice
    In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo
    beans, potatoes, green beans, onion, garlic, tapioca, curry powder,
    coriander, red pepper (if desired), salt, and cinnamon. Pour broth over
    all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
    setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5
    minutes.
    Serve with cooked rice. Makes 4 servings.

    VEGETABLE PASTA FOR CROCKPOT

    * 2 tablespoons Butter Or Margarine
    * 1 Zucchini, 1/4" slice
    * 1 Yellow Squash, 1/4" slice
    * 2 Carrots, thinly sliced
    * 1 1/2 cups Mushrooms, fresh, sliced
    * 1 package Broccoli, Frozen, cuts
    * 4 Green Onions, sliced
    * 2 to 3 cloves Garlic, minced
    * 1/2 teaspoon Basil, dried
    * 1/4 teaspoon Salt
    * 1/2 teaspoon Pepper
    * 1 cup Parmesan Cheese, grated
    * 12 ounces Fettucine
    * 1 cup Mozzarella Cheese,
    * Shredded
    * 1 cup Cream
    * 2 Egg Yolks
    Rub crock wall with butter. Put zucchini, yellow squash, carrots,
    mushrooms, broccoli, onions, garlic, seasonings and parmesan in the
    Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to
    package directions; drain. Add cooked fettucine, mozzarella, cream
    and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes.
    For serving turn to Low for up to 30 minutes.
    Serves 6.

    VEGETABLE SLOW COOKER

    8 Potatoes
    1 Onion, chopped
    4 Carrots, peeled and sliced
    2 Stalks celery, sliced
    4 Chicken bouillon cubes
    1 tablespoon Parsley flakes
    5 cups Water
    1/3 cup Butter or margarine
    Ham - cubed to taste
    13 ounces Can evaporated milk
    Peel & cut potatoes into bite-sized pieces. Put all ingredients except
    evaporated milk in Crock Pot. Cover and cook 10 to 12 hours. Stir in
    evaporated milk during last hour. Add flour to thicken, if desired. This
    is made in the Crock Pot-very easy recipes and yummy!


    VEGETABLES ITALIAN-STYLE

    1 teaspoon salt
    1 medium eggplant, cut in 1" cubes
    2 to 3 medium zucchini, halved & sliced 1/2"
    1 large onion, sliced thinly
    12 ounces fresh mushrooms, sliced
    1 tablespoon olive oil
    4 plum tomatoes, sliced 1/4" thick
    1 1/2 cups mozzarella cheese, shredded
    2 cups tomato sauce
    1 teaspoon oregano
    salt and pepper, to taste
    Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
    colander over a bowl to drain for about 1 hour. Drain and squeeze
    excess moisture out. In a large skillet over medium heat, saute onion,
    eggplant, zucchini, and mushrooms until slightly tender. In the slow
    cooker/Crock Pot, layer 1/3 of the vegetables (including sliced
    tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.
    Sprinkle with oregano, salt and pepper. Repeat layering 2 more
    times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or
    other grain.
    Serves 6.


    VELVEETA SALSA DIP

    * 1 pound Velveeta Cheese spread, cubed (can use light
    * 1 package Picante sauce or salsa
    * 2 tablespoons Cilantro (optional)
    1. Place brick of Velveeta and jar of picante sauce in a slow cooker or
    Crock Pot, and turn on high stirring occasionally until melted and
    blended. Stir in cilantro when melted.
    2. Serve with tortilla chips.
    Note: You can substitute two cans of chopped tomatoes and chiles for
    the salsa, or add one can of tomatoes and chiles. Play around with
    this, and you might even add a little Louisiana hot sauce!

    White Chili with Chicken

    1 lb. dry white northern beans
    5 1/4 c. chicken broth
    2 cloves garlic, minced
    1 lg. white onion, chopped
    1 tbsp. ground white pepper
    1 tsp. salt
    1 tbsp. dried oregano
    1 tbsp. ground cumin
    1/2 tsp. ground cloves
    1 (7 oz.) can diced green chilies
    5 c. diced cooked chicken breast
    1 3/4 c. chicken broth
    1 tbsp. diced jalapeno pepper
    (optional)
    Flour tortillas
    Condiments:
    Shredded Monterey Jack cheese
    Sliced black olives
    Chunky salsa
    Sour cream
    Diced avocados
    Soak beans in water to cover for 24 hours then drain. In slow
    cooker/Crock Pot or large kettle,
    combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper,
    salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until
    beans are tender. Stir occasionally. Stir in green chiles, chicken and 1
    3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer
    for 1 hour. Serve with flour tortillas and condiments.


    WILD RICE CASSEROLE

    1 1/2 c. uncooked long-grained rice
    1/2 c. uncooked wild rice
    1 envelope dry onion soup mix
    1 tbsp. snipped parsley (optional)
    4 c. water
    1 bunch green onions, chopped
    8 oz. fresh or canned mushrooms, sliced
    1/4 c. butter or margarine, melted
    Combine all ingredients. Pour into lightly greased slow cooker. Cover,
    cook on high 2 1/2 hours, stirring occasionally.


    WINNING WINGS IN SWEET AND SOUR SAUCE

    * 16 Chicken wings
    * 4 tablespoons Wine or balsamic vinegar
    * 1 cup Apricot preserves
    * 2 tablespoons Peanut butter (optional)
    * 1 cup Ketchup
    * 4 tablespoons Horseradish
    * 1 cup Sweet onion, finely chopped
    * 1 teaspoon Hot sauce (optional)
    Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
    In a bowl, mix together remaining ingredients.
    Taste-check for a good balance of sweet and sour.
    Pour the sauce over the wings. Cover the slow cooker/Crock Pot and
    cook on low until the chicken is tender, about 4 hours.

    YUMMY CHICKEN WINGS

    12-18 chicken wings
    1/3 c soy sauce
    1 tsp. ginger
    2 garlic cloves minced
    2 green onions minced
    1 TBS honey
    2 tsp. oil
    Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours
    serves 2-4 people depending on appetizer or main dish


    ZUCCHINI BREAD

    * 2 eggs
    * 2/3 c. vegetable oil
    * 1 1/4 cup sugar
    * 1 1/3 c. zucchini, peeled and grated
    * 2 tsp. vanilla
    * 2 c. flour
    * 1/4 tsp. salt
    * 1/2 tsp. baking powder
    * 1 tsp. cinnamon
    * 1/2 tsp. nutmeg
    * 1/2 to 1 c. chopped nuts
    With mixer, beat eggs until light and foamy. Add oil, sugar, grated
    zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to
    zucchini mixture. Mix well. Pour into greased and floured 2 pound
    coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper
    towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR
    REMOVE cover until last hour of baking. Let stand 5 minutes before
    unmolding.

    ZUCCHINI CASSEROLE

    1 red onion, sliced
    1 green pepper, cut in thin strips
    4 med. zucchini, sliced & unpeeled
    1 (16 oz.) can diced tomatoes, undrained
    1 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. basil
    1 tbsp. oleo
    1/4 c. grated Parmesan cheese
    Combine all ingredients, except oleo and cheese, in a slow cooker. Set
    temperature on low and heat for 3 hours. Dot casserole with oleo and
    sprinkle with cheese. Cook 1 1/2 hours more on low setting.
    Makes 6 servings.


 

 

 

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