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From: TigMode
Crockpot Arroz Con Queso

This is great to make! Toss everything in right before you leave for work, and when you get home you can toss some Jiffy cornbread mix into the oven.  In the 20 minutes that takes to bake, you can have the table set and a delish dinner ready to serve with hot cornbread.

 *  1 1/2 cups long-grain converted rice, uncooked
 *  16 oz can whole tomatoes
 *  16 oz can Mexican style beans ( I like black beans but chili beans work well too)
 *  3 cloves garlic, minced
 *  1 large onion, finely chopped
 *  2 tablespoons vegetable oil
 *  1 cup cottage cheese
 *  4 oz can chopped green chiles, drained
 *  2 cups shredded monterey jack cheese

Mix thoroughly all ingredients except 1 cup of the grated cheese.  Pour mixture into well-greased crock-pot.  (I spray the crap out of mine with Pam, including the underside of the lid)   Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.

This dish is really hearty, and makes anywhere from 4 to 8 servings depending on how hungry people are.

A good recipe for the weekend when you have running around to do but don't want to fuss with making dinner when you get home.....it would be great served over white rice.

 *  12 chicken drumsticks, skinned
*   1 can frozen orange juice concentrate, thawed,
 *  2 to 3 tablespoons honey
 *  2 tablespoons quick-cooking tapioca
 *  1 fresh mild green chile or jalapeno pepper, seeded, thinly sliced
 *  1/4 teaspoon salt
 *  1 teaspoon dried onion flakes
 *   8 oz can drained mandarin oranges (optional)

Adjust the flavors to your personal taste:  use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.

Place chicken in crockpot.   In small bowl, combine orange juice concentrate, honey, tapioca, chile or jalapeno pepper, salt, and  onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken. Makes 12 drumsticks.

This dish has some intense flavors when you serve it.....really makes your mouth sit up and take notice.

 *  2 bags sauerkraut -- drained
 *  1 large onion -- sliced
 *  1 large Granny Smith or other tart apple; coarsely chopped
 *  2 cups brown sugar
 *  1 teaspoon caraway seeds
*   4 pounds boneless pork loin roast, sliced 1/2" thick

Layer pork, kraut, brown sugar, pork, kraut, brown sugar. Top with  the rest. Cover and cook on HIGH 8 hours or until pork is tender.  Serve sauerkraut on the side.  If you feel you needed it, you could serve with some whipped potatoes, too.

 The crockpot.......it isn't just for chili any more!    =)

 *  5 medium baking apples
 *  1/3 cup fresh or frozen cranberries, chopped
 *  1/4 cup packed light brown sugar
 *  1/4 teaspoon ground cinnamon
 *  1/8 teaspoon ground nutmeg
 *  2 tablespoons chopped walnuts
 *  Whipped or sour cream (optional)

Peel each apple about a fourth of the way down; remove core and  seeds.  In a small bowl, combine cranberries, sugar, cinnamon,  nutmeg, and walnuts. Spoon cranberry mixture into center of each  apple. Place in a 4-quart or larger slow cooker. Cover and cook on  LOW 4 to 5 hours or until apples are tender.

Serve warm,  top with whipped or sour cream,  if desired.

If you like the swedish meatballs common at cocktail parties, you'll love this dish, which serves about 6.  My dad liked it served with buttered noodles or mashed potatoes, but it would be great with some rice, too.

 *  2 1/2 lb boneless round steak
 *  1 bouillon cube -- crumbled
 *  3/4 cup  water
 *  salt and pepper to taste
 *  1/4 cup  flour
 *  1 teaspoon dill weed
 *  1 medium onion -- sliced
 *  1 cup  sour cream

Cut steak into serving-size pieces.  Sprinkle with salt and pepper.  Place in a crock-pot.  Add dill, onion, bouillon cube and 1/2 cup water.  Cover and cook on low for 6 to 8 hours.   Remove meat.  Thicken juices with flour dissolved in 1/4 cup cold water.  Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream.
Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles.

This is perfect in the summer when zucchini are plentiful but it's just too damn hot to cook.....let the crockpot do the work, and just serve it up and enjoy.

Ingredients:
*   8 zucchini, unpeeled, cut into 1/4 inch slices
*   1 onion, thinly sliced and seperated into rings
*   3 Tbsp. olive oil
*   2 cloves garlic, minced
*   2 tsp. salt
*   2 tsp. dried basil
*   2 Tbsp. dried parsley flakes
*   Dash pepper
*   1/2 cup grated parmesan cheese
*   2 ripe tomatoes, quartered

Combine all ingredients except parmesan cheese and tomatoes in crockpot; stir together thoroughly. Cover and cook on LOW setting  for 7 to 10 hours.  Before serving, pour into ovenproof casserole.  Sprinkle with parmesan cheese and garnish with tomato quarters.   Broil until cheese is lightly browned.

This is a great recipee if you are having a party, and need an extra side dish or appetizer. I actually serve these every X-mas eve at my house. My family goes completely nuts over them. the ingredients may sound gross, but these are the best meatballs I have ever tasted. Trust me, they are to die for. Sweet and tangy all in one.

Party Meatballs
* 1 package frozen fully cooked meatballs (80 or so count)
* 2 jars chili sauce (12-14 oz)
* 1 jar grape jelli (12-140z) *do not use grape jam*

Put meatballs in crock pot. Pour chili sauce over; stir. Add jelli into crock pot and mix well w/ meatballs and chili sauce. Cover and cook on low 8-10 hours.

Ingredients:
*   4 chicken breasts
*   2 tablespoons  margarine or butter
*   1 teaspoon salt
*   1/4 teaspoon black pepper
*   1 teaspoon garlic powder
*    lemon pepper
*    paprika
*    1/2 cup chicken broth

Rub the chicken breasts with margarine and season with salt and  pepper.   Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.

Stuffing doesn't have to be for the innards of poultry and all the work that entails.  Toss this into the crockpot before you head out the door, and when you come home, just grill or broil some chicken, pork chops, or turkey.

Ingredients:
*   1 cup butter or margarine
*   2 cups chopped onion
*   2 cups chopped celery
*   1/4 cup parsley sprigs
*   2 four oz cans sliced mushrooms, drained
*   12 to 13 cups slightly dry bread cubes (I use the crouton looking cubes you can buy at the store)
*   1 teaspoon poultry seasoning (I don't use this as a vegetarian but you can)
*   1 1/2 teaspoons salt
*   1 1/2 teaspoons sage
*   1 teaspoon thyme
*   1/2 teaspoon pepper
*    2 to 2 1/2 cups chicken broth or turkey broth and diced giblets (I use veg broth and ditch the giblets)
*    2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl.  Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly  into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours.

Ingredients:
*   4 scallions, finely chopped
*   2 cloves garlic, minced
*   1 teaspoon salt
*   1/4 teaspoon black pepper
*   8 medium boiling potatoes, scrubbed and sliced
*   8 ounces cream cheese, cubed

 In small bowl, combine scallions and garlic. In another small bowl, combine salt and pepper.

In well-buttered slow-cooker (I actually spray the hell out of mine with Pam), layer one fourth of the sliced  potatoes.  Sprinkle with about 1/4 tsp of salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture.  Make a second layer of potatoes, sprinkle with about 1/4  tsp of salt and pepper, and top with half the remaining cheese and scallion mixtures.  Repeat with a third layer of potatoes, sprinkle with another 1/4 tsp of the salt and pepper, and top with the remaining cheese and scallion mixtures.  Make a final layer of  potatoes and sprinkle with the remaining salt and pepper.

Cover and slow-cook for 2 hours on high.  Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until potatoes are very tender - about 1 hour longer.

Stir the potatoes well to mash slightly, and serve immediately.

Ingredients:
 *   8 chicken thighs -- frozen
 *   1/2 cup honey
 *   1 cup orange juice
 *   2 cups chicken broth
 *   1/2 teaspoon salt
 *   1 tablespoon dry mustard
 *   1 teaspoon fresh ginger root -- minced (1 to 2)
 *   1 teaspoon fresh garlic -- minced (1 to 2)
 *   2 teaspoons soy sauce
 *   1 10 oz package frozen broccoli flowerets -- thawed
 *   2 tablespoons cornstarch mixed with 1/4 cup water
 *   cooked rice

Put the frozen chicken in the crockpot right out of the freezer.  Whisk all other ingredients (except cooked rice, broccoli, cornstarch and water) together and pour over the chicken.   Turn the crockpot  on low and cook for four to five hours. If you desire, you may top with one 10 ounce package of frozen broccoli flowerets about one hour before the chicken is finished.

Before serving, remove the chicken and broccoli and stir in the cornstarch mixture.  Put crockpot on high until the broth bubbles and thickens. Turn crockpot off.  Fix a pot of rice and you have a very easy, delicious meal that is really flavorful, rich in taste but not heavy.

BARBECUE BEEF SANDWICHES
Yield: 10 servings

3 lb Beef rump roast
3 Tbs Flour
15 oz Tomato sauce
1/2 cup  Onions-chopped
1/3 cup  Brown sugar, packed
2 Tbs Lemon juice
1 Tbs Beef instant bouillon
1 1/2 tsp Chili powder
1 clove Garlic; chopped fine
1 tsp Dry mustard
Hamburger buns

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns.  Cook on low for about 14-16 hours. Serve over buns.

BEEF AND MACARONI CASSEROLE
Yield: 6 servings

1 pk Package Macaroni, cooked and drained
2 Tbs Oil
1 1/2 lb Ground beef, browned and drained (or ground turkey)
Salt and pepper
1 lg Onion, chopped
2 ea Stalks celery, chopped
1 can Tomato paste
3/4 cup  Water
2 Tbs Sherry
1 can Tomato soup
Grated Cheddar or Parmesan cheese
1 tsp Leaf oregano

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all remaining ingredients,  except grated cheese.  Stir thoroughly.  Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours.  (High: 2 to 3 hours). From Rival Crock-Pot cookbook.

You can play with this recipe......since we are vegetarian I omit the sausage and use veggie bouillion instead of beef broth granules.  Also, I have been known to toss in some cooked rotini at the end for about 20 minutes.

Ingredients:
*   1 pound dried canellini beans or white northern
*   6 cups water
*   2 hot Italian sausages, sliced
*   1 large onion, chopped
*   1 large garlic clove, minced
*   2 large tomatoes, (peeled and chopped)
*   1 bay leaf, crumbled
*   1/2 teaspoon thyme, crumbled
*   1/2 teaspoon basil, crumbled
*   3 strips orange rind (1in)
*   1 teaspoon salt
*   1/4 teaspoon pepper
*   1 teaspoon instant beef broth

Pick over bans 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.

This is a quick meal to prepare for the crock pot.  *I have not used the wine that it calls for in the recipee, I usually just add extra broth* Also I have served this with mashed potatos instead of rice and it still tastes marvelous!

Herbed Chicken and Veggies
*   1 broiler- fryer chicken ( 3 to 4 pounds), cut up and skin removed
*   2 medium tomatos
*   1 medium onion
*   2 garlic cloves
*   1/2 cup chicken broth
*   2 tablespoons white wine or additional broth
*   1 bay leaf
*   1-1/2 teaspoon salt
*   1 teaspoon dried thyme
*   1/4 teaspoon pepper
*   2 cups broccoli
*   Hot cooked rice

Put chicken in Crock pot. Top with tomatoes, onion, and garlic. Combine broth, wine or additional broth, bay leaf, salt, thyme, and pepper; pour over chicken. Cook on low for 7-8 hours. Add broccoli; cook 45-60 minutes longer or until chicken juices runs clear and broccoli is tender. Discard bay leaf. Thicken pan juices with flour if desired. Serve over rice.  4-6 servings

Got this recipe out of a magazine. It's delicious! I just love crock pot recipes.

*   4 cups wheat chex
*   4 cups cherios
*   3 cups pretzel sticks
*   1 can ( 12 oz) salted peanuts
*   1/4 cup butter or margarine, melted
*   2 to 3 tablespoons grated parmesan cheese
*   1 teaspoon celery salt
*   1/2 teaspoon seasoned salt.

In Slow cooker combine cereals, pretzels, and peanuts. Combine butter, parmesan cheese, celery salt, and seasoned salt: drizz;e over mixture and mix well.  Cook on low for up to 3 hours, stirring every 30 mins. Serve warm or at room temperature.

No exotic ingredients like grape jelly, but still good!  These are great over rice.

Ingredients:
*    1 1/2 lb lean ground beef
*    1/2 cup raw rice
*    1/2 cup onion; finely chopped
*    1/2 cup green pepper; finely chopped
*    1 egg
*    1 teaspoon salt
*    1/4 teaspoon pepper
*    1 can tomato soup
*    1 can diced tomatoes and liquid

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crockpot.  Pour soup and tomatoes over meatballs. Cover and slow cook for 7 to 8 hours on LOW.

Ingredients:
*   1 package (8 oz.) noodles
*   2 tablespoons melted butter
*   1 1/2 cups (12 oz.) sour cream
*   1/2 cups all purpose flour
*   1 1/2 cups small-curd cream-style cottage cheese
*   4 green onions with tops,  minced
*   2 tablespoons worcestershire sauce
*   dash of tabasco sauce ( I do a few but I like to live dangerously!)
*   2 teaspoons garlic salt

Cook needles according to package directions until barely tender.  Rinse in cold water to stop cooking process and drain.  Toss with oil and set aside.

In large bowl, mix sour cream and flour. Stir in remaining ingredients.  Add noodles and stir well to coat.  Pour into well greased (or in my case well Pamed) crock pot

Cover and cook on Low settting for 7 to 10 hours.

This recipe is truly what crock cookery is all about--toss everything in and walk away!  Also, you can play with the ingredients.....sometimes I used to toss in some sausage and okra, too.

Ingredients:
*   3 pounds of chicken pieces (I always did skinless)
*   1 onion, sliced
*   1 green pepper, thin strips
*   1/2 cup celery, diced
*   1 1/2 teaspoons salt
*   1 teaspoon thyme
*   1/2 teaspoon paprika
*   2 tablespoons parsley, chopped
*   16 oz canned tomatoes
*   4 oz canned sliced mushrooms, drained

Combine all ingredients in crockpot. Cook on high 4 to 5 hours.

Ingredients:
*   1- 2 lb. bag frozen hash browns
*   1 16 oz.sour cream
*   10 oz. shredded cheddar
*    4 oz. monterey jack cheese
*    1 stick or 1/2 cup butter or margarine
*    1/2 cup chopped onions
*    1 can cream of chicken soup  (I use cream of mushroom)

Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in crock pot about 4-5 hours or in 350 degree oven in 13X9 pan for 60 minutes. Then add a bit of cheese on top.

Some of us were talking about chicken and dumplings last night in the chat. I have a great recipe I'm going to send during poultry week. But then I was curious to see if I could find a dumpling recipe for the crockpot. I found this one on the internet. Looks pretty easy!

CrockPot Chicken and Dumplings
*   3 pounds boneless, skinless chicken breast (chopped into small cubes)
*   2(16 oz.) cans chicken broth
*   1 cup Bisquick
*   1/2 cup milk

Put chicken into crockpot, cover with chicken broth; cook on High for 45 minutes or until chicken is cooked through.

Dumplings:
Mix milk and Bisquick together to form a smooth batter. Note: You can use more Bisquick and milk to make as much or as little dumplings as you like. The mix should be smooth but NOT thick and pasty and NOT watery. About the consistancy as pancake batter.

Pour dumpling mix into crockpot. Cover and cook on High for approximately 20 minutes. Test the dumplings with a fork by ripping a small opening in the center to see if the dumplings are bread like, if they are still pasty looking then cook until they thicken and rise. Do NOT over cook, the dumplings can burn if left too long.

4 servings

*   6 whole chicken legs (not leg quarters)
*   1/2 cup soy sauce
*   1/4 cup packed light brown sugar
*   2 cloves garlic, minced
*   1 8 oz. can tomato sauce

Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic!  Place chicken in a slow cooker. In a medium bowl combine soy sauce, brown sugar, garlic, and tomato sauce and stir well. Pour sauce over chicken.  Cover and cook on low about 6 - 8 hours or until chicken is tender.

Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite-sized chunks when tender, then throw in a bag of frozen oriental  vegetables. You can thicken the sauce with a bit of cornstarch, if desired.

Yield: 6 - 8 servings

Recipe found at:  http://busycooks.tqn.com/home/busycooks/library/features/blcprec.htm

We live in apple country, and I *hate* store bought apple sauce.  This is a low effort, high result recipe for homemade apple sauce that is delish and all natural.  If you want your apple sauce to have a little "bite", you can throw in a few red hot cinnamon candies at the beginning.  This gives a punch of cinnamony heat and the added bonus of a pink tone to the sauce.

Ingredients:
 8-10 medium cooking apples, peeled and diced
 1/2 cup water
 3/4 cup sugar
 cinnamon

In slow-cooking pot, combine apples and water.  Cover and cook on low for 4-6 hours or until apples are very soft.  Add sugar and cook on low another 30 minutes.  Sprinkle with cinnamon at serving time.  Makes about 4 cups of slightly chunky applesauce.  If you'd rather have smoother sauce, you can puree it........I cheat and use a Braun hand blender.

This is easy and great served with mashed potatoes, rice or buttered egg noodles.

Ingredients:
*   2 to 2 1/2 lbs. steak (salted and peppered)
*   flour for dredging
*   1 package onion gravy mix
*   1 can cream of mushroom soup
*   2 cups water

Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours.

Ingredients:
*   4 to 6 chicken breasts (depends on appetites and how many people you are feeding)
*   1/2 cup chicken broth
*   1 can cream of onion soup
*   1/4 to 1/2 teaspoon tarragon, if desired
*   1 teaspoon lemon and herb seasoning
*    salt and pepper to taste
*   1 bunch asparagus, or 10 ounce package frozen (thawed)

Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender.

Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles.

Serves 4 to 6.

My friend Keisha's mom always made this whenever there people coming over in large numbers, along with plenty of other food.  I remember it was always served in conjunction with a HUGE pan of macaroni and cheese, collard greens and the best fried chicken in the world.  According to her, this dish has been in the family for eons, and they brought it to New York from Georgia.  It was so good, I'd be tempted to stray from vegetarianism if this was in front of me again with a bottle of RedHot anywhere near by!

Ingredients:
*   1 pound dried lima beans, soaked overnight and drained
*   4 ham hocks, halved
*   2 bay leaves
*   1 onion, chopped
*   1 bell pepper, chopped
*   2 cups chopped tomatoes
*   1 cup tomato sauce
*   1 teaspoon sugar
*   1/4 teaspoon ground cloves
*   1/2 teaspoon papper
*   salt, to taste

Place beans in bottom of crock pot and add remaining ingredients with 1 1/2 quarts of water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours.

1 pound beef stew meat (cubed)
1 can cream of Mushroom soup
1 cup red wine of choice
1 package onion soup mix
some garlic to your liking
a dash of pepper
1 cup of water or enough to cover meat.

cook on low 8 to 10 hours or high for 6 to 8.

When ready to serve, take meat out.  Add wondra to sauce and mix till thick.  Add a touch of milk to make creamy...Yes milk trust me.  You want the sauce to be like gravy.  Not too thick but not watery.  Return meat to crockpot.  Serve over egg noodles or rice.

This is a good one. It's a meal all on it's own.

Potato Soup
*  3 cups cubed peeled potatos
*  1 can (14-1/2 oz) chicken broth
*  1 small carrot, grated
*  1/2 cup chopped onion
*  1 tablespoon dried parsley flakes
*  1/2 each: celery seed, salt and pepper
*  3 tablespoons all-purpose flour
*  3 cups milk
*  8 oz process american cheese, cubed
*  2 green onions, thinly sliced (optional)

Combine potatos, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatos are tender, about 15 mins. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish w/ green peppers(optional).

makes 8 servings or 2 quarts

Ingredients:
*   1 frying chicken, cut up  (I suggest removing skin)
*   1/4 cup flour
*   3 tablespoons sesame seeds
*    salt and pepper
*   1/4 cup salad oil
*   1 small onion, chopped
*   2 ribs celery, chopped
*   1/2 cup dry white wine or broth
*   1 chicken bouillon cube, crush
*   1/2 teaspoon tarragon
*   1/4 cup cornstarch
*   1/4 cup water
*   1 cup dairy sour cream
 

Coat chicken with mixture of flour, sesame seeds, salt and pepper.  Brown chicken in oil in a large skillet.  Put chicken in crockpot and add onion, celery, wine, bouillon cube and tarragon.  Cover and cook on low 6 to 8 hours.

Turn control to high. Remove chicken to warm shallow dish.  Dissolve cornstarch in water and stir into pot.  Cook on high 15 minutes.  Turn off heat and stir in sour cream.  Pour sauce over chicken and serve with rice.

Ingredients:
*   1 lb beef pot roast, boneless
*   3/4 teaspoon chili sauce
*   3 to 4 potatoes, peeled and sliced
*   3/4 teaspoon worcestershire sauce
*   1/4 onion, sliced
*   1/4 teaspoon vinegar
*   1 1/2 teaspoon flour
*   1/4 teaspoon sugar
*   3/4 teaspoon mustard

Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, worcestershire sauce, vinegar and sugar. Spread over top of roast.  (You can cut roast in half, if necessary, to fit easily) Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).

This is a good way to use leftover ham.  You can either use slices of ham or cube it into chunks.

Ingredients:
*  8 slices ham
*  10 potatoes, thinly sliced
*  1 c Grated cheddar
*   2 onions, thinly sliced
*   1 can cream of mushroom soup
*   paprika
*   salt
*   pepper

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water.  Drain. Put half of ham, potatoes, and onions in crock-pot.  Sprinkle with salt and pepper, then grate cheese.  Repeat with remaining half.  Spoon undiluted soup over top.  Sprinkle with paprika.  Cover and cook on low 8 to 10 hours. (High: 4 hours).

Italian Roast-Crocked (8-10 servings)
*   1 boneless rump roast (3 to 3-1/2 lbs)
*   1 teaspoon salt
*   1/2 teaspoon garlic salt
*   1/4 teaspoon pepper
*   1 jar (4-1/2 oz) sliced mushrooms drained
*   1 medium onion, diced
*   1 jar (14 ounces) spaghetti sauce
*   1/2 cup beef broth
*   Hot cooked pasta

Cut roast in half. Combine salt, garlic, and pepper; rub over roast. Place in crock pot. Top with mushrooms and onion. Combine the spaghetti sauce and broth. Pour over meat, onions, and mushrooms. Cook on low for 8-9 hour or until meat is tender. Slice roast and serve over pasta with pan juices.

Even if you don't usually like spinach, ya may wanna try this one. It's easy and is very flavorful.:-)) Great side dish or appetizer. But whats great is the crock pot does all the work...lol

*   2 packages (10 oz each) frozen chopped spinach, thawed and well drained.
*   2 cups (16 oz) small curd cottage cheese
*   1-1/2 cups cubed american cheese
*   3 eggs, slightly beaten
*   1/4 cup butter or margarine, cubed
*   1/4 cup flour
*   1 teaspoon salt

In a large bowl, combine all ingredients. pour into crock pot, cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hrs longer or until a knife inserted near the center comes out clean.

My grandma used to make this for us. I snagged the recipe from her when I got married. She use to make it on the stove top. But it can easily be made in the crock pot. Infact I think it's actually more flavorful when made in the crockpot.

Spiced Apricot Cider
*   2 cans (12oz each) apricot nectar
*   2 cups water
*   1/4 cup lemon juice
*   1/4 cup sugar
*   2 whole cloves
*   2 cinnamon sticks

In crock pot combine all ingredients; mix well.Cook on low for 2 hours or until cider reaches temperature you desire. Remove sticks and clove before serving.

Yes - you can do this in the crock pot, too!

2  14 oz cans sweetened condensed milk
1 graham cracker pie crust
1 carton Cool whip thawed
2 Skor (or other chocolate-toffee) bars - coarsely chopped

pour milk into crock pot and cook on low 6 - 7 hours, stirring every 30 min or so until milk is the color of peanut butter. pour into pie crust and chill in fridge. when completely cool - spread top with cool whip and sprinkle top with skor bars.

This smells sooooooooooooooooo good when you remove the lid!

Ingredients:
*   2 leeks, sliced and rinsed
*   6 boneless skinless chicken breast halves or thighs
*   4 ears corn (or about a 1/2 bag frozen)
*   1 large carrot, shredded
*   2 tomatoes, coarsely chopped
*   2 teaspoons chopped fresh oregano
*   1 teaspoon chopped fresh thyme
*   1/2 teaspoon salt
*   1/4 teaspoon ground black pepper
*   1 clove garlic, crushed

Place leeks on bottom of slow cooker.  Top with chicken.  Cut corn kernels off the cobs. Sprinkle corn over chicken. Layer carrot over corn and chicken.  Combine tomatoes, oregano, thyme, salt, pepper,  and garlic in a small bowl.  Spoon into slow cooker. Cover and cook on LOW about 5 hours or until chicken is tender.

Ingredients:
*   1 to 1 1/2 lb. family steak, thinly sliced, small chunks (works well to freeze it & then cut while partially thawed)
*   1 can beef consomme soup
*   1/4 cup soy sauce
*   1/4 teaspoon ground ginger
*   1 bunch green onions (about 8)
*   2 tablespoons cornstarch
*   2 tablespoons. water
*   1 can sliced water chestnuts, drained
*   1 small can bamboo shoots, drained
*   1 small can bean sprouts, drained
*   1 (7 oz.) package frozen Chinese pea pods, partially thawed

Combine steak in crock pot with consomme, soy sauce, ginger and onion.  Cover and cook on low for 5 to 7 hours.  Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice or ramen nodles or bean threads.  Serves about 6.

My concession to vegetarianism is that I omit the meat and use a full pound of mushrooms alll sliced up, then drop the cooking time down to 4 hours.

Ingredients:
*   1 1/2  to 2 1/2 lbs  boneless beef chunk or round steak
*   1 teaspoon salt
*   1/8 teaspoon pepper
*   1/4 teaspoon garlic salt
*   1 tablespoon Worcestershire sauce
*   1 1/4 cups beef bouillon
*   1 tablespoon catsup
*   2 tablespoons dry white wine
*   1/4  pound sliced fresh mushrooms
*   1/3 cup flour
*   1 cup sour cream
*   rice or noodles -- to serve 5-6

Cut beef in strips or cubes. Coat with salt and pepper .Place in bottom of crock pot. Mix garlic salt, Worcestershire sauce, beef  bouillon and catsup.  Pour over meat. Cover and cook on Low for 6-8 hours until tender.

Trun up to High. Add  wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes until slightly  thickened. Stir in sour cream. Turn off heat.

A friend of mine at work *swears* by this recipe.

Ingredients:
 *  1 small onion (chopped)
 *  4 cloves garlic
 *  3/4 cup soy sauce
 *  1/2 cup vinegar

Combine sauce ingredients.  Pour over 2 - 5 lbs of chicken.

In a crockpot, cook for 6 - 8 hours.  Serve hot.

Ingredients:
*  1 to 1 1/2 lb. canned ham
*  1 cup apple juice
*  1/3 cup brown sugar
*  1 teaspoon prepared mustard

Slice ham into 4 slices and place in crockpot.  Combine apple juice, brown sugar and mustard.  Pour over ham slices.  Cover and cook 7 to 10 hours.  Double or triple this recipe for larger hams to be cooked in large crock pot.

This is great served over Rice or pasta. I cut this out of a cooking magazine and was not disappointed when I made it.

*   4 boneless skinless chicken breast halves
*   1 envelope italian salad dressing mix
*   1/4 cup water
*   1 package (8oz) cream cheese, softened
*   1 can condensed cream of chicken soup, undiluted
*   1 can (4 oz) mushroom stems and peices, drained
*   hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.

This is great for a dinner party

*   8 boneless skinless chicken breast halves
*   2 bottles (18 oz each) barbecue sauce
*   1 can (20 oz) pineapple chunks, undrained
*   1 medium green pepper, chopped
*   1 medium onion, chopped
*   2 garlic cloves chopped
*   Cooked rice

Place the 4 chicken breasts in a 5 qt. slow cooker. Combine barbecue sauce, pineapple, green pepper, onion, and garlic; pour half over chicken.  Top with remaining chickenand sauce. cover and cook on low for 8-9 hours or until chicken is tender. You can thicken the sauce if you want to. Serve the chicken and sauce over sauce over rice.

Ingredients:
 *   6 chicken breasts, pounded to flatten
 *   6 slices ham
 *   6 slices Swiss cheese
 *   1/4 cup flour seasoned with salt and pepper
 *   1 pound mushrooms, sliced
 *   1/2 cup chicken broth
 *   1/4 cup Parmesan cheese
 *   2 cans cream of mushroom soup

Place a slice of ham and swiss cheese on flattened chicken breast.  Roll chicken breast and fasten with toothpick. Roll in flour mixture.

Place mushrooms and chicken broth in bottom of crock pot.  Place breast on top. Top with soups and sprinkle with parmesan cheese.

Cook on low 6-7 hours or high 3-4 hours.

Okay, I know not everybody likes sweet potatoes but I absolutely LOVE them.......Now I omit the ham and mustard and just do the potatoes!

Ingredients:
*   4 sweet Potatoes
*   1/4 cup brown sugar
*   1/2 teaspoon dry mustard
*   1 1/2 pound boneless ham

Place the sweet potatoes in the bottom of the crock pot.  Place the ham on top of the sweet potatoes.  Combine the remaining  ingredients.  Spread the mixture over the top of the ham.  Cover.  Cook on LOW for 8 to 10 hours.  To serve: slice the ham and the sweet potatoes.....and spoon the juice all over both.

Super easy desert made in the crock pot!  Pie Delight

*   1 can (21 oz) cheryy or apple pie filling
*   1 package (18-1/4 oz) yellow cake mix
*   1/2 butter or margarine, melted
*   1/3 cup chopped walnuts, optional

put pie filling ina slow cooker, Combine cake dry cake mix and butter (mixture will be crumbly); sprinkle over over filling. Sprinkle with walnuts if desired. Cover and cook on low 2-3 hours. Serve in bowls. It's great with Ice Cream as well!

*   1 lb bulk italian sausage
*   1 can (28oz) crushed tomatos
*   1 can (15-1/2 oz) chili beans
*   1 can (15 oz) black beans, rinsed and drained
*   1 can (2-1/4 oz) sliced ripe olives, drained
*   1 medium onion, chopped
*   1 small green pepper, chopped
*   2 garlic cloves, minced
*   1/4 cup grated parmesan cheese
*   1 tablespoon quick-cooking tapioca
*   1 tablespoon dried basil
*   1 bay leaf
*   1 teaspoon salt
*   1/2 teaspoon sugar
*   hot cooked pasta
*   shredded mozzarella cheese

In a skillet over medium heat, cook the sausage until it's no longer pink; drain. Transfer to a crockpot. Add the next 13 ingredients; mix well. Cover and cook on low for 8-9 hours or until slightly thickened. Discard Bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese.

Ingredients:
*  3 1/2 lb chicken, cut up and skinless
*  2 medium carrots,  peeled and chopped
*  1/2 cup  onion, chopped
*  2 celery stalks, chopped
*  2 1/2 teaspoons salt
*  2 teaspoons dried parsley flakes
*  3/4 teaspoons dried marjoram
*  1/2 teaspoon dried basil
*  1/4 teaspoon poultry seasoning
*  1/4 teaspoon pepper
*  1 bay leaf
*  2 quarts water
*  2 1/2 cups medium egg noodles, uncooked
 

Place first 4 ingredients in 3 1/2-quart crockpot in order listed.  Combine salt and next 6 ingredients; sprinkle over vegetables.  Add 6 cups water; cover and cook on low setting 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes.

Meanwhile remove bones from chicken and cut or shred chicken into bite-size pieces. Add back to crockpot and stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

This is a nice pudding for the fall!

Pumpkin Pie Pudding
*   1 can (15 oz) solid-pack pumpkin
*   1 can (12 oz) evaporated milk
*   3/4 cup sugar
*   1/2 cup biscuit/ baking mix
*   2 eggs, beaten
*   2 tablespoons butter or margarine, melted
*   2-1/2 teaspoons pumpkin pie spice
*   2 teaspoons vanilla extract
*   whipped topping, optional

In a large bowl, combine the first eight igredients. Transfer to a slow cooker coated nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired.

Here is another I found on the internet for crockpots.  http://www.geocities.com/Heartland/Ranch/7091/kitchen/kitchen.html

Chicken In a Pot
*   2 carrots, sliced
*   2 onions, sliced
*   2 celery stalks with leaves, cut into 1" pieces
*   3 pounds broiler/fryer chicken
*   1 teaspoon salt
*   1/2 teaspoon coarse black pepper
*   1/2 cup water, chicken broth or white wine
*   1/2 teaspoon basil

Put carrots, onion and celery in bottom of crockpot. Add whole chicken. Top with salt, pepper, liquid.  Sprinkle basil over top. Cover; cook on Low 8 to 10 hours (High: 3.5 to 5 hours using 1 cup water).  Remove chicken and vegetables with spatula.

4 servings

This one is really good for company.....looks and tastes like you slaved for hours.  You can double the recipe as needed, but this makes about a half gallon.

Ingredients:
*   2 or 3 cups cooked chicken, chunked
*   1/2 small onion, chopped
*   1 can cream of chicken soup
*   1/3 cup mayonnaise (light mayo okay too)
*   3 tablespoons flour
*   2 celery stalks, cut into about 1 inch pieces
*   1 (10 oz.) package frozen broccoli cuts
*   1/2 teaspoon curry powder
*   1 tbsp. lemon juice
*    Hot buttered noodles (the wide egg noodles are what I always thought worked best)

In medium bowl, thoroughly combine all ingredients except noodles.  Pour into lightly greased (or non-stick sprayed) crockpot.  Cover and cook on low setting 6-8 hours or on high setting 2-3 hours. Serve over hot buttered noodles.

Ingredients:
*   3-lb chicken cut up (or 3 whole chicken breasts halved)
*   salt and pepper
*   1/4 to 1/2 cup dry white wine or chicken broth
*   10-3/4 ounce can condensed cream of mushroom soup
*   4 ounces sliced mushrooms
*   1 cup sour cream
*   1/4 cup flour

Place chicken pieces in crockpot.  Season with salt and pepper.  Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on low 7 to 9 hours or on high for 3 to 4 hours.  Remove cooked chicken pieces to warm serving platter. Stir together sour cream and flour, stir mixture into mushroom gravy in crockpot. Heat for 30 minutes on low.  Serve sauce over chicken with rice, noodles or mashed potatoes.

Not fancy but filling and tasty.  My office mate Vicki says this is their Monday dinner every week because of girl scouts, wrestling practice and PTA meetings.....it's delish, easy, and hits the spot after a long day.

 *  1 1/2 pound smoked sausage, sliced thick (Vicki says she uses turkey kielbasa to cut down on fat)
 *  1  2 pound  package frozen hash brown potatoes
 *  5 green onions, sliced
 *  pepper to taste
 *  garlic powder to taste
 *  1 can cheddar cheese soup
 *  1 soup can milk

Combine sausage, potatoes, green onions, pepper and garlic powder in well-greased crockpot.  Stir gently to mix. Whisk together soup and milk.  Pour over ingredients in crockpot. Cook on low for about 6-8 hours.

Ingredients:
*   8 ounces noodles
*   3 cups chicken, cooked, diced
*   1/2 cup celery, diced
*   1/2 cup green pepper, diced
*   1/2 cup onion, diced
*   4 ounces canned mushrooms
*   1/2 cup chicken broth
*   1/2 cup parmesan cheese
*   2 tablespoons butter, melted
*   1 cup sharp cheddar, grated
*   1/2 teaspoon basil
*   1 1/2 cups small curd cottage cheese
*   1 can cream of chicken soup

Cook noodles according to package directions until barely tender, drain and rinse thoroughly.  In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid.  Pour mixture into a greased crockpot.

Cover and cook on LOW for 6-10 hours. (or on high for 3 to 4 hours)

I am a huge Mexican food freak. This recipe is super easy!

                     Chicken Taco Filling:crockpot
Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.
*   1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
*   1 cup chicken broth
*   1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc.

To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

Found this at: http://busycooks.tqn.com/home/busycooks/library/features/blcprec.htm

Again... another easy fix!

Cheesy Crockpot Chicken

Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles.

*   2 pounds boneless, skinless chicken breasts
*   2 cans condensed cream of chicken soup
*   1 can condensed cheddar cheese soup
*   1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve with the delicious sauce over rice or noodles.  Yield: 8 servings

Recipe from...http://busycooks.tqn.com/home/busycooks/library/features/blcprec.htm