Cheesy Corn

Kelli R.

Ingredients:
3 (16 oz. ea) packages frozen corn
12 ounces cream cheese, cubed
1/4 cup butter or margarine cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices American cheese, cut into small pieces

Directions:
Combine all ingredients in a crock pot. Mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

Spicy Crock pot Chicken Tacos

Jessica P.

4 frozen chicken breasts
1 can jalapenos
2 cans diced green chilies
½ bunch green onions, chopped
1 can chicken broth
1 can kidney beans
1 can black beans

Put everything except beans in crock pot and cook on high for 4-6 hours. The chicken should fall apart with a fork when done. When cooked drain chicken mixture and add beans. Spoon onto flour tortillas and top w/ cheese, sour cream and salsa.

Crock pot Chicken

Samantha S.

4-5 chicken breasts
1 packet taco seasoning
6 oz. cream cheese softened
2 cans Cream of Chicken soup
1 can salsa

cook in a crock pot for 4 - 6 hours. Serve over rice.

SWEET PORK (version 2)

Jennifer E.

4 lb. pork roast
2 Cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 ½ cups)

Place roast in crock pot and fill half way with water and cook for 6-8 hours. Discard water. Shred meat and return to the crock pot. Combine sugar, salsa, and coke in a separate bowl. Add mixture to the meat in the crock pot. Cook an additional 3 hours. Stir occasionally.

CROCK POT CHOCOLATE CAKE

Jennifer E.

Nonstick cooking spray
1 package chocolate cake mix
1 cup sour cream
1 cup water
4 eggs
¾ cup vegetable oil
1 package (4 serving size) instant chocolate pudding and pie filling
1 12-oz package of chocolate chips with all the other ingredients

Spray in the inside of crock pot with cooking spray. Combine cake mix, sour cream, water, eggs,instant pudding mix and chocolate chips. You can mix it in the slow cooker if you wish. Mix well. Cook on low 6-8 hours or on high 3-4. Serve warm. Goes well with ice cream

COSTA VIDA SWEET PORK (one version of knock-off recipe)

Jennifer E.

Pork roast (4-5 lbs.), thawed if frozen
3 C Coke
1 can tomato sauce
½ C sugar
2 Tbsp. (heaping) brown sugar
1 Tbsp cayenne pepper
½ tsp powdered garlic
2 cloves garlic, minced
3 large carrots, peeled and grated
1 (smallish) Serrano pepper, seeded and diced
1 medium yellow onion, chopped

Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours. Remove pork to cutting board. Add an additional ½ C granulated sugar and 1 C Coke to the liquid in the crock pot. Stir. Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir. Reduce to low and cook an additional 3 hours.

Serve pork in Costa Vida style burritos, or otherwise as desired. Cover remaining pork and refrigerate for up to one week. It can also be placed in freeze safe bags and frozen for use up to 3+ months later.

FAMOUS QUESO DIP

1 can (10 oz) Ro-Tel mild undrained
1 package (16 oz) Velveeta cut into 1-inch cubes

Blend ingredients in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with corn chips or crackers. Also can cook in crock pot.

CARAMEL ROLLS

2 packages (8 oz. each) refrigerator biscuits
¼ C melted butter
½ C brown sugar
½ tsp cinnamon

Mix sugar and cinnamon together in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered biscuit in greased 3 ½ to 5 quart slow cooker. Cover and cook on high heat 2 ½ to 3 hours, or until rolls are done in center. You can check rolls in the center after 2 hours for doneness. Makes 6-8 servings.

CHICKEN BURRITO FILLING

Jennifer E.

1 can enchilada sauce (20 oz.)
3 frozen boneless, skinless chicken breasts
(all undrained)
1 can corn
1 can black beans
1 can pinto beans
1 bottle of salsa
1 small can chopped green chilies
1 ½ cups minute rice (optional)
3 Tbs. Lime juice (1 lime) (optional)
Fresh cilantro (optional)

Put the first 7 ingredients in crock pot. Cook on low 8-9 hours. Then remove the chicken and shred with a fork. Put back in and add the rice, lime juice, cilantro. Cook 10-15 more minutes. Serve with fresh hot tortillas and top with cheese, sour cream and fresh salsa and guacamole. You can also omit the rice or serve the rice on the side.

EASY TACO SOUP

Jennifer E.

1 med onion
1 lb. hamburger browned with onion
2 cans chili con carne (approx 15 oz.)
2 cans diced tomatoes (approx 15 oz.)
2 8 oz. cans tomato sauce and 1 can water
1-2 pkg taco seasoning (depending on taste)
2 cans black beans mostly drained (approx 15 oz.)
2 cans corn drained (approx 15. Oz)

Add ingredients to crock pot in order given and crock pot on high. When warm (or when you need to leave) reduce to low. Serve with sour cream, shredded cheese and Fritos or tortilla chips.

SWEET PORK

Jennifer E.

1 boneless pork tenderloin (2 lbs.)
8 heaping Tbsp. brown sugar
1/2 tsp. Cayenne Pepper
3 Tbsp. Cider vinegar
4 Tbsp. Worcestershire sauce
2 tsp. salt
4 cloves fresh garlic
1 1/2 C Ketchup

Put everything in the crock pot. Cook for 6-7 hours. When finished, shred with a fork and serve.

CHILI CHEESE DIP

Jennifer E.

1 lb. Velveeta Cheese brick
2 oz. cream cheese
1 can Hormel Chili with no beans
1/2 cup salsa

Melt cheese in crock pot, add everything else, stir, and enjoy. If you are in a hurry, melt cheese in microwave before putting in crock pot to decrease melting time. Serve with tortilla chips or French Bread cubes.

CHICKEN AND BLACK BEAN CHILI

Jennifer E.

Two 15 oz. cans black beans (not drained)
One 29 oz. can diced tomatoes
One 29 oz. can crushed tomatoes
Two 4 oz. cans diced green chilies
3-6 diced fresh zucchini
2 cans chicken broth
3 med. cooked chicken breasts, diced
1 pkg chicken taco seasoning

Place all ingredients in a crock pot and cook on low 5-6 hours. Serve with tortilla chips and shredded cheese. Can also be cooked on top of the stove. If cooked on stove, simmer in pot on low for approximately 2 hours.

CROCK POT MEATBALLS

Jennifer S.

1 bottle Heinz Chili Sauce
1 can cranberry jelly
2 lbs frozen meatballs (I like the kind you get at Costco)

Put in the crock pot and heat until warm throughout. I even put them in frozen.

CROCK POT CHOCOLATE MUD CAKE

Jennifer E.

1 C flour
2 tsp baking powder
2 oz. semisweet chocolate or milk chocolate chips
1 C sugar
2 Tbsp cocoa powder + 1/3 C cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
1/3 C milk
1 egg yolk
1/3 C brown sugar
1 1/2 C hot water
Ice cream or whipped cream

Coat inside of 2 1/2 quart to 5 qt crock pot with cooking spray. Note: The cooking time and final appearance will depend on crock pot size. I have a 5-6 qt. crock pot and when I double the recipe it takes a little over 2 hours.

Whisk flour and baking powder and set aside. In large bowl, melt butter and chocolate in microwave. Whisk in 2/3 C of sugar, 3 T cocoa, vanilla, salt, milk and egg yolk. Add flour mixture and mix thoroughly. Pour batter into slow cooker and spread evenly. In medium bowl, whisk together remaining sugar (white and brown), cocoa, and hot water until sugar is dissolved. Pour mixture over batter in slow cooker. Cover and cook on high for 1 1/4 to 2 1/4 hours depending on size of crock pot. Even when done, cake will be moist and floating on layer of molten chocolate but you will know it's done when nearly all cake is set and pulling away from sides. Note. Cover crock pot under lid with paper towels to collect condensation that will form. Let cool or eat warm served with ice cream or whipped cream.

HOME-STYLE APPLE BROWN BETTY

Jennifer E.

6 cups of your favorite cooking apples, peeled, cored and cut into eighths
1 cup bread crumbs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon salt
¾ cup packed brown sugar
½ cup (1 stick) butter or margarine, melted
¼ cup finely chopped walnuts

Lightly grease 2.5 to 3 quart crock pot slow cooker, place apples on bottom. Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter and walnuts, and spread over apples. Cover and cook on LOW 3 to 4 hours or on high 2 hours. Makes 8 servings.

For a 5, 6 or 7-quart slow cooker double all ingredients.

SWEET PORK AND CAFE RIO SALAD (several recipes)

Jennifer E.

Cook a pork loin or roast (3-4 pounds) on low in a crock pot for 7-9 hours until meat pulls apart.

Sauce
8 oz coca cola
1 cup sugar
1 7 oz. can chipotle chilies in Adobo Sauce
1 tsp dry mustard
1 tsp minced garlic
Remove chilies from Adobo Sauce. Rinse the chilies with coke into a pan to get all sauce off. Discard the chilies. Pour rest of Adobo Sauce into pan and add other ingredients. Mix well. Pour over cooked meat in the crock pot. Heat through.

Mexican Style Salad Dressing

1 cup mayonnaise
¼ cup sour cream
1/3 cup buttermilk
4 tomatillas quartered
2 garlic cloves crushed
½ tsp cayenne pepper
1 packet dry ranch dressing mix
¼ to 1/8 bunch cilantro (add to taste)

Mix together in a blender until smooth. Chill for one hour.

Lime Cilantro Rice

1 cup long grain rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro chopped
1 tbsp oil

Put all ingredients into a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving add juice of ½ lime. Mix well.

Other salad ingredients:
La Costena Whole pinto beans (Maceys in the Mexican food section)
Tortilla Land Tortillas (Costco). These are uncooked tortillas that you cook.
Seasoned cooked chicken (Costco)
Romaine Lettuce
Wedge of lime

CROCK POT MACARONI AND CHEESE

Jennifer E.

8 oz. cooked macaroni (boil about half the time listed on package)
1 stick butter, melted
2 eggs, beaten
1 1/2 c. milk
3 c. grated cheese
1/4 tsp. salt
1/8 tsp. pepper

Mix all ingredients together. Pour 2 tablespoons oil into crock pot. Pour mixture into crock pot and cook 3 to 4 hours on low setting.

CROCK POT STEAK ROLL

Jennifer E.

1 ½ - 2 lb boneless steak – 1” thick, long and narrow – London Broil works good
½ onion – diced
1/3 C green pepper – diced
¼ C sun dried tomatoes
½ tsp garlic powder
½ tsp oregano
1 jar beef gravy – 12 oz
1/3 C red wine
¼ tsp pepper
2 Tbs flour
3 Tbs water

Cut the steak in half lengthwise, cutting almost but not all the way thru one long side. Open and pound it out to an even thickness. Sprinkle evenly with garlic powder and oregano. Arrange onion, green pepper and sun dried tomatoes over the whole steak.

Starting at one narrow end, roll the steak and secure with toothpicks. Place steak roll in the crock pot. Throw in any loose bits that fell out while you were rolling it up and any pieces of meat that you may have had to trim off. This all helps make the gravy even better.

In a small bowl, combine the gravy, red wine and pepper. Pour this over the steak roll, cover and cook on Low 8-10 hours.

When ready to serve, combine flour and water. Move the steak roll to a dish that you can keep it warm in. Stir the flour paste into the gravy. Cover and cook on High 10-15 min to thicken. Cut steak roll into slices and serve with gravy.

GREEN CHILE ENCHILADAS

Jennifer E.

1 dozen corn tortillas 2 cups (or more) chopped cooked chicken
2 cans cream of chicken soup 2 cups grated cheese (more if you like)
2 cans chopped green chilies

Spray crock pot with cooking oil.
Tear tortillas into quarters or smaller. Put a layer of tortillas in crock pot, then a layer of the mixture of chicken, soup, and chilies. Sprinkle cheese, then continue layers of tortillas, chicken mixture and cheese. Heat at low for about 3-4 hours until heated through.

WHITE CHICKEN CHILI

Jennifer E.

2 cans Great Northern White beans
1 can Hominy (fancy white corn)
2 cans chopped chili's (I use mild)
4-5 cloves of garlic (finely chopped, I put in a processor so I don't have to get my hands smelly and I tend to use even more, the longer you cook it the more mild the garlic will become)
1/2 onion (finely diced)
2 T cumin seed (not the powder)
1 T lime juice
2 large cooked chicken breasts (diced small and cooked in little olive oil with 1 T cumin seed, 1 finely chopped garlic clove, 1 T finely diced onion - drain on paper towel before putting in slow cooker)

Put in the slow cooker on high for 4-5 hrs. Salt and pepper to taste before serving. I didn't add any extra seasonings in mine. Suggested serving method, stir in sour cream (I don't do this, but it's also good), top with cheddar cheese, and scoop with tortilla chips (this adds extra salt)

You can cook the chicken and chop the onions/garlic the night before and keep refrigerated for fast prep. Enjoy!

Note: Buy the cumin seed from the international section in the bag - much, much cheaper.

SUPREME SPARERIBS

Jennifer E.

Already have cooked noodles, rice or potatoes (for mashing) cooked so all you have to do is reheat.

Spray the crock pot with oil or Pam--not solid shortening.
2-3 lbs of country (no bone) spare ribs, cut apart in 1" widths and 3-4" lengths
1-2 bottles of chili sauce (the more the finely chopped veggies in it, the better: green pepper, tomatoes, onions, garlic, etc.)
Add only 1 cup or less water. (I like it less because there is a lot of fluid in the meat that comes out in juice while cooking. Put in water a little at a time to make sure there is expansion room before the top edge for juices that will come out of the meat.)

Put the crock pot on low for 8-10 hours (however long it is from the time you are ready to go out the door in the morning and come back from work 9 hours or more later. If you don't mind the aroma, you can cook it all night while you sleep. The meat will be extremely tender.

Skim off the fat if you see it floating.

Serve over rice or mashed potatoes with coleslaw on the side.

You can use "hot" chili sauce or barbecue sauce. You can change the flavor by using different kinds of "sauces" with a tomato base.

You can shred the meat and put inside tortillas or use as a base for Shepherds' Pie.

FIESTA DIP

Jennifer E.

1 8 oz. can of refried beans
½ cup shredded Cheddar cheese
¼ cup Mexican salsa
1/3 green chili pepper, chopped (optional)

Combine all ingredients and place in the Little Dipper warmer. Cover and heat 30 to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.

Posse Stew

Diana P.

1 lb ground beef
1 lg onion, diced

Brown meat and onions, add garlic, salt and pepper to taste. Add to crock pot.

Add: (with all liquids that came with canned good)
1 can diced tomatoes
fill that can with water and add to crock pot
1 can ranch beans
1 can black beans
1 can white hominy
1 can cut green beans
1 can whole kernel corn
1 4-oz can green chili's

Add some chili powder to taste. Add enough water until it's to the consistency you like.
Stir together and place crock pot on high until all is heated through. Or on low for 3-4 hrs. The longer the better for the flavors.
Adjust flavors to taste before serving. You can add a can of Ro-tel tomatoes with chili's for more heat.

Serve with biscuits, tortillas, tortilla chips, corn bread or garlic bread.

Cream Cheese Salsa Chicken

Alisa J.

6-8 frozen, boneless, skinless chicken breasts
8-oz cream cheese
16-oz salsa

Cook until chicken is done and shreds.
Place shredded chicken on a tortilla and top with shredded cheese.

Crock pot Lasagna

Kelli R.

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 oz.) spaghetti sauce
¼ cup water
1 carton (16oz ) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of greased crock pot. Stir Italian seasoning into meat and spread half over the noodles in the crock pot. Then layer half of the sauce, water, cottage cheese and half of the cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Cola Roast

Jennifer S.

1 3-5 lb roast (beef or pork)
1 12-oz can soda (coke, pepsi, diet, caffeine free, root beer, sprite...etc)
1 can golden mushroom soup (or use cream of mushroom or beefy mushroom)
1 envelope dry onion soup/dip mix
salt and pepper to taste

Place roast in crock pot and season with salt and pepper. In a bowl whisk together soda, soup and soup/dip mix. Pour over roast. Cook on low for 6-8 hrs. Remove roast and carve (it really just shreds at this point). Pour juices from slow cooker into saucepan; heat to boiling. Mix 1/4 cup cornstarch and 1/2 cup cold water until smooth; whisk into juices. Cook, stirring constantly, until sauce has thickened.

Easy Cheesy Potatoes (Funeral Potatoes)

Jennifer S.

1 32-oz package diced or shredded hash browns, thawed
1 can cheddar cheese soup
1 can cream of chicken soup
1 cup sour cream
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
4 green onions, thinly sliced (including the green part)
2 cups cheddar cheese, shredded

In a large bowl combine all ingredients, reserve 1/2 cup cheese to sprinkle on top.
Pour mixture in crock pot. Sprinkle top with cheese. Cook on high for 3 hrs or low for 6 hrs.

To make in the oven. Follow directions above. Pour into a sprayed 13x9 baking dish. Sprinkle top with cheese. Cover with foil and bake at 350 degrees for 45 minutes. You can remove foil and pop back into the oven for 15 minutes to brown the top.

To make a complete meal add 2 cups diced ham in mixture.

Cheesy Potato Soup

Jennifer S.

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 32-oz chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 8 oz shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)



1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.
4. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Corned Beef and Vegetables

Jennifer S.

2 1/2 pounds medium new or baby red potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole/pearl onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 green cabbage cut into 4-6 wedges (core and stem removed)
1 tablespoon cornstarch
2 tablespoons cold water


1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; sprinkle with seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 7-8 hours or until beef and vegetables are tender, add the cabbage to the slow cooker for the last 1-2 hours of cooking time.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Turn slow cooker to High. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Chicken Taco Meat

Kelli R.

1 3-lb bag of frozen, boneless/skinless chicken breasts
1 envelope your favorite taco seasoning

Place chicken in crock pot and sprinkle with taco seasoning.
Bake in crock pot for 3 hrs on high or 6 hrs on low.
Remove chicken from crock pot and shred..you may want to add some of the "juices" back to the chicken to add flavor and moisture to the meat.
Use for tacos, tostadas, burritos....

Wendy's Chili

Wendy's Restaurant

Makes 6 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces can tomato paste
8 ounces can tomato sauce

Heat oil and brown beef . Drain and set place in crock pot.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 1-2 hrs on high or 2-4 hrs on low.
Serve with cheese, onions, and sour cream if desired.

Crock Pot Apple Butter

(for those who don’t have the Squeezo thingy)
(From Elaine V. grandma)


8 cups apples diced
3 cups sugar

Place apples and sugar in a crock-pot and cook on high for 3 hours. Then on low for about 8 hours or overnight. Use hand mixer and blend to desired consistency. Add cloves and cinnamon and stir. Cook another 2-3 hours uncovered to thicken.

Pour into jars and seal. Hot water bath for 15 min.

Sausage and veggies-

Jessica S.

1 lb smoked sausage-sliced
3 med-large potatoes diced
2 med-large carrots sliced (or a sm bag of mini carrots)
2 cups fresh green beans
1 large onion quartered
1/4 cup olive oil
1 package Lipton savory herb soup mix

mix all ingredients in large bowl until all meat and veggies are coated with oil and soup mix. Pour into crock pot and cook for 4-6 hrs on high or until veggies are tender.

Sausage w/ potatoes and green beans-

Jessica S.

3-4 cups fresh/frozen green beans
4-5 med/large potatoes diced in bite size pieces
1 lb (2 if you like lots of meat or have a crowd) smoked sausage
sliced
3 chicken or veggie bouillon cubes

dump all ingredients into crock pot and cook on high for 5-6 hours.

Chicken Pie Casserole

Jessica S.

4 cups dry seasoned crushed stuffing crumbs
1 cup butter melted
1 cup milk
1 1/2 cups frozen peas
2 can cream chicken soup
3 cups chopped cooked chicken
2 TBS minced onion

mix stuffing mix with melted butter. Put half of stuffing mix in crock pot, spread evenly. spread chicken over stuffing mix. sprinkle peas over chicken. In a bowl, mix soup, milk, and onion. Pour soup mix over chicken and peas. Top with remaining stuffing mix. Bake 3-4 hrs on high, or until hot through.

Easy Chicken Bake

Juli D.

6 boneless, skinless chicken breasts
1 can (10 3/4 ounces) cream of mushroom soup, condensed
3/4 cup evaporated milk
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/4 cup parsley, fresh chopped, optional

Place chicken in greased 4 to 6-quart slow cooker. Mix together soup, milk, and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low heat 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings.

Serve with brown rice and a side of cooked carrots sprinkled with dill weed.

Angel Hair Chicken Alfredo

Juli D. & Michelle H.

cook time 3 1/2 hours on high in crock pot
4 servings

3 chicken breasts
4 ounces cream cheese
4 tablespoons butter
1 small can of cream of mushroom or chicken soup
1/4 - 1/2 cup of chicken broth
1 - 7 ounce pkg of Italian Salad Dressing

Mix all (except chicken) together in saucepan, heat & mix until smooth. Pour over frozen chicken in crock pot. Shred chicken and serve over angel hair pasta.