Slow Cooker Mashed Potatoes

• 5 pounds red potatoes, cut into chunks
• 1 tablespoon minced garlic, or to taste
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• salt and pepper to taste

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Notes:  These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel absorbs the steam instead of it running back into the potatoes.

Also always use either russet or Yukon Gold potatoes rather than red skinned.

This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!!  I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.

Once was pinched for time, and set the Crock on HIGH for 1 hour - they still tasted just fine, so I'm not sure 3 hours on LOW is necessary. (Tip: halve the time if you're cooking on HIGH - 3 hours on LOW equals 1 1/2 hours on HIGH, just a helpful thing to know when cooking with Crock-Pots.)

Slow Cooker Pot Roast

• (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Used a 4 lb. angus bottom round roast.  I  flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms, substituded the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker. I also cooked it on low for 4 hours then high for the rest of the time. It came out VERY tender. No need to thicken the gravy, because the flour thickened it while it was cooking.

Slow Cooker Cheese Enchilada Stack

• 1 1/2 cups chicken broth
• 1 (14.5-ounce) can crushed tomatoes (the whole can)
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 tablespoon dried minced onion (or 1 small onion, finely diced)
• 8 corn tortillas (check labels for hidden gluten)
• 4 cups shredded cheddar cheese
• 1 (4-ounce) can sliced olives, drained
• 6 tablespoons sour cream

Directions

This is vegetarian as written, (well, except that I used chicken broth because I always have chicken broth in the house! BUT you can add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).

This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.

And nobody wants that.

Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:

broth
tomatoes
spices
onion

Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.

Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.

Slow-Cooker Chicken Tortilla Soup

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, cilantro, and a splash of fresh lime juice


Ingredients:
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water or chicken broth
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas or bag of prepared tortilla chips
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

** can place the chicken breasts in frozen and shred before serving

Slow Cooker Jambalaya

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1-2 cloves garlic
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning *Tony Chachere's
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Slow Cooker Pineapple Pork Roast

• 1 (3 pound) boneless pork roast
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 (20 ounce) can pineapple chunks, undrained
• 1 1/2 cups chopped dried cranberries
Directions

1. Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. Cover, and cook 7 hours on Low

Variation:
I chopped a yellow onion and put that on the bottom of the crock pot, put thyme, pepper and rosemary on a 3 lb pork tenderloin and then topped it with terriyaki sauce. I put in a generous amount and then added the pineapple and cranberries. I did not use salt since I was using terriyaki and that is salty. It was great - moist and had lots of nice flavor. The best thing was that it was very, very easy!

Slow Cooker Brisket

It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes."


• 1 (3 pound) beef brisket
• 2 (12 ounce) bottles chili sauce
• 1 (1 ounce) envelope dry onion soup mix
• 2 teaspoons garlic powder

Directions

1. Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Slow Cooker Carnitas

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

• Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

• Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Slow Cooker Swiss Steak

• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 1/2 pounds round steak, cut into small pieces
• 3 tablespoons vegetable oil
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 carrots, shredded
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 tablespoon Worcestershire sauce

• In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.

• Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.

• Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.

• Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

**I added some Worchestershire sauce and a pkg of onion soup mix in with the tomatoes

Slow Cooker Pot Roast

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)

• 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 can beef broth
• 1 onion
• Baby potatoes or quartered potatoes
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast
1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

FOOTNOTES
• *Or on HIGH for 4 to 5 hours.

Slow Cooker Beef Stroganoff

Ingredients

• 2 lb. boneless beef chuck steaks cut into one-inch pieces
• 1/4 cup of all-purpose flour
• 10 oz. Green Giant sliced mushrooms, drained
• 1 (4 tbsp.) envelope Lipton beefy onion soup mix
• 1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
• 1 (14 1/2 oz.) can diced tomatoes
• 1 (8 oz.) container light sour cream
• 8 oz. your choice of pasta or egg noodles

Or beefier version without tomatoes (for those of you that do not like tomatoes)

• 2 pounds sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour 
• 1/2 cup butter or margarine, divided 
• 2 large onions, chopped 
• 1 (10.5 ounce) can beef broth 
• 1 teaspoon dried basil 
• salt and pepper to taste 
• 1 (4.5 ounce) jar sliced mushrooms, drained 
• 1 tablespoon Worcestershire sauce 
• 1 cup sour cream 
• cooked rice or noodles

Methods/Steps:

In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions. Stir in sour cream and noodles. Add salt and pepper to taste.

Crockpot Tamale Pie

1 lb. lean ground beef (or ground turkey)
1 onion, chopped
2 cloves garlic, minced
1 t. cumin
15 oz. can kidney beans, rinsed and drained
15 oz can corn, drained
15 oz can of rotel, drained
10 oz. can enchilada sauce
6 oz. pkg. corn mufifn mix (or jalapeno corn muffin mix)
1/3 cup milk
2 Tbsp. oil or butter
1 egg
1 cup shredded Colby cheese
4 oz. can chopped green chilies, undrained
1/2 cup sour cream
1/2 cup salsa
1/4 cup chopped fresh cilantro

Preparation:
In nonstick skillet, cook ground beef, onion and garlic over medium heat
until meat is cooked. Drain thoroughly and stir in drained kidney beans and
enchilada sauce. Pour into 4-5 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until
combined. Then add cheese and chilies, including chili liquid. Spoon over
beef in crockpot.
Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted
in the corn bread mixture comes out clean. In small bowl combine sour cream,
salsa, and cilantro; serve with pie. 4 servings

Pepper Steak

1 round steak
1/4 cup flour
salt/pepper
1/4 cup oil
1 8oz can tomatoes
1 3/4 cup water
1/4 cup onion
1 minced garlic button
1 1/2 t. worcestershire sauce
1 green pepper (sliced)

Pound steak to tenderize, season with salt/pepper.  Dredge meat in flour and brown in oil, in a large pot.  Add tomatoes, onion, water, garlic, worcestershire.  Simmer on stovetop or place all in a crockpot.  Serve over rice.

Crockpot Corn

5 cans whole kernel corn (drain)
(or large pkg of frozen corn)
1 8oz cream cheese
1 stick butter
sliced/chopped jalapenos to taste




Mix all ingredients in the crockpot and simmer until hot.

Meatloaf

Melt-In-Your-Mouth Meat Loaf
• 2 eggs
• 3/4 cup milk
• 2/3 cup seasoned bread crumbs
• 2 teaspoons dried minced onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1 1/2 pounds ground beef
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard
• 1/2 teaspoon Worcestershire sauce
DIRECTIONS
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Cook 15 minutes or longer or until heated through. Spoon over the meat loaf. Let stand for 10-15 minutes before cutting.

Taco Soup

Ingredients:
• 2 pounds ground beef (or ground turkey)
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans (I like to use black beans, rinsed)
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes (I have trouble finding “Mexican-style sometimes, so I just use regular stewed tomatoes)
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can Ro-Tel
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package Ranch salad dressing mix
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions:
Brown the ground beef (or turkey) and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. Top with sour cream, cheese, green onions and jalapenos, if desired. Serve with corn chips on the side.

Taco Soup


2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix , I use Hidden Valley)
1 lb browned ground turkey or hamburger
Shredded cheese
Sour Cream

Directions:

Brown meat if you are going to use it, drain fat and add meat to crockpot stoneware insert.  Sprinkle seasoning packets on top of meat.  Drain and rinse the beans, add.  Add the ENTIRE contents of the corn and tomato cans.  Stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.