Slow cooker Baked Potatos

Potatos
salt
foil


1. Wash potatos and sprinkle with salt wrap in foil and place in slow cooker 4hrs on high or 8 hrs on low.



* I loved the idea of these and I thought that they turned out pretty good. They tasted more like microwaved potatos to me then they did baked. They were a little soggy. They work great if you are using the oven but because of the soggy skin I was not a huge fan of these.

Rotisserie Chicken in the Slow Cooker

1 broiler/fryer chicken (3.5-4 lbs)

2 Tbsp Paprika

1/2 tsp. cayenne pepper

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

1T garlic

onion

foil balls optional

1.Place all of your ingredients except the onion and 1T garlic in a small bowl and stir in water by the teaspoon until a paste forms.
2. Crumble up foil into 3-4 balls and place in the bottom of a sprayed slow cooker for the chicken to cook on.
3. place the chicken on top of the foil balls breast side up. 

4.Coat the chicken inside and out with the paste. place the sliced onion and 1T garlic in the cavity of the chicken Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees 

Crockpot Philly Cheese Sandwiches

1 large onions, sliced into strips
2 medium green peppers, sliced into thin strips 

1 med red pepper ,sliced into thin strips
1 envelope onion soup mix (Lipton)

2 lbs thinly-sliced rib-eye steak 
2 tbsp garlic, finely-minced
1 tsp. Worcestershire sauce 

1/2 tsp dried leaf oregano, crumbled
1/2 tsp dried leaf thyme, crumbled
2 (10 1/2 ounces each) cans beef broth
6 slices cheese (I used provolone) 

6 hard kaiser rolls, warmed

1.Place the sliced onions and peppers in the bottom of the crockpot. Lay the round steak slices on top of the vegetables.

2.Whisk together the combine onion soup mix, garlic, Worcestershire, oregano, thyme, and beef broth . Pour over steak slices. 

3.Cover. Cook on low 4 to 6 hours or high 3 to 4 hours. 

4.Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak,  peppers and onions on half of each roll. Top with cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted. 

Slow Cooker Pork Carnita Meat

4-5 lb pork roast
1T cayenne pepper
2T garlic
1T salt
2 tsp onion powder
3-4 C water


1.Place all ingredients in a slow cooker and cook on low 7-8 hours or until tender. Once done shred and let cook another 20-30 min to combine the flavors.

Place meat in corn tortillas and top with favorite topping
-salsa
-sour cream
-lettuce
-guacamole
-lime juice


* I used a frozen 4lb roast and put it in the slow cooker on high for one hour and then on low for 8hrs and it was perfect and shredded great. 

Grape Jelly Meatballs

10oz chili sauce  (I used thai sweet chili sauce)
16oz concord grape jelly 
2lb frozen meatballs


1. In a crockpot, add chili sauce and grape jelly. Whisk to combine ingredients until combined.

2. Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on low for 4 - 6 hours.

3. Serve on rice or on mini rolls as sandwiches

Slow Cooker Red Potato Soup

10 red potatoes, cubed
1 large onion, diced and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 (3oz) package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup light sour cream
¼ cup chives or green onions

1. Place the first 9 ingredients in the crock pot.
2. Cover and cook on high for 4 hours or low for 8 hours.
3. The potatoes should be tender.
4. Stir in half and half, cheese, sour cream and chives or green onion.
5. Heat through and serve.

* I got this recipe from whatscookingwithruthie I thought that this soup had good flavor but I was not as much of a fan of the texture of the soup its a really broth based soup. My family likes more thicker soups so because of that reason I will not be making this again. But if you are a fan of broth soups then I am sure that you will enjoy this one.

Crockpot Lasagna Soup

1 lb ground beef 
3 cups of beef broth
1/2 cup water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese,cottage cheese or ricotta cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef (raw no need to cook it), garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1/2 cup of water and noodles. Stir to combine.Turn crockpot onto high!! Put lid back on and continue cooking for 30 minutes or until noodles are tender.

* I got this recipe from familyfreshmeals I have a stovetop lasagna soup that I love but I really love the idea of doing anything in the slow cooker just because its so easy. And this soup did not disappoint it was great and the kids ate it up. I also loved that you don't have to cook the meat before hand. Making it that much more easy to throw in and go.

Slow Cooker Pot Roast

4-5lb beef roast
1 can beef broth
5-6 medium potatos diced
5 large carrots large diced
1 med onion wedged
1 packet lipton beefy onion dry soup mix
2 bay leafs

1. Cut up the veggies and add them to the slow cooker 

2. Sear the roast in some oil in a pan on all sides.

3. Add the roast to the top of the veggies then top with the soup mix,beef broth and bay leaves.

4. Cook on low for 8 hours or until veggies are tender

Slow Cooker Chicken and Gravy

2 pounds of boneless, skinless chicken breast
1 jar (12 oz) chicken gravy
1 can (10.5 oz) cream of chicken soup
1 can sweet corn drained
Salt & Pepper to taste
cheese optional

1.Spray slow cooker with non stick cooking spray Add in chicken
2.Mix gravy and soup together and pour over chicken add salt and pepper to taste
3.Cook on low for 7-8 hours The last 30 min of cooking stir in the can of corn and mix well shredding up the chicken

4.Serve over noodles or with mashed potatoes and top with cheese

Slow Cooker Mac and Cheese

1 1/2 Cups Milk

1 12oz can of Evaporated Milk

1/2 Stick of butter or margarine

3 eggs

1 16oz block of cheese shredded (I used 1/2 block of White Cheddar and 1/2 block of sharp cheddar)

Dash of Salt

Dash of Pepper

1 Box of Penne Noodle

1.Cook your noodles on the stove till just barely done about 4-5 min.  You want them al dente because they will finish cooking in the crock pot.

2.Grease the bottom of your crock pot with butter or olive oil.

3.Pour in Milk, Evaporated Milk, Butter, and Eggs- Mix Well.

 

4.Mix in your shredded cheese.Add in your noodles and stir. Finally, sprinkle with salt and pepper.

 

5.Cook on low for about 2 1/2 hours.

 

 

* I got this recipe from serendipityandspice

Asian Glazed Chicken (slow cooker)

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

 

 

1.Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.

2.Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

3.Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).

 

4.Shred chicken and add back into liquid in slow cooker.

5.Serve over rice, topped with green onions and sesame seeds.

 

* got this recipe from sixsistersstuff. I was not a big fan of the sauce on this chicken but the rest of my family loved it.

Crockpot french dip

2-3 lb beef chuck roast
2 cans beef consomme
hoagie buns
provolone cheese.

 Cook on low in slow cooker 8-11 hours shred saving some of the juice for dipping.

Kalua Pork

5 lb. pork shoulder roast
1-1 1/2 Tbsp coarse sea salt
1½ Tbsp liquid smoke

1.With a knife, cut slits into the roast with the tip.Rub salt all over the roast and place it in the slow cooker.
2.Pour liquid smoke over the roast.
3.Cook on low heat for 16 to 20 hours, turning halfway through the cooking process.Remove roast from the slow cooker and shred.

4.Add some of the liquid left in the slow cooker to the meat until most.


* Yes you read this right it needs to cook 16-20 hours I only had a 3 1/2 lb roast so I did mine for 13 hours. I only used 1T salt on my smaller roast and thought that it was a little to salty for my taste but it up to you. Other then that it tasted great. It defiantly had the smoked flavor from cooking so long.We put the meat on rolls with Havarti cheese and some bbq sauce

Slow Cooked Chili Dogs

10 hot dogs
2 cans chili
1 can cheddar cheese soup
Hot dog buns
Toppings (diced onions, cheese, mustard, ketchup,peppers,tomatos etc.)

1.Place hot dogs in the bottom of the crockpot. In a bowl, mix the chili and cheddar cheese soup together.

Pour the chili mix over the hot dogs.Cook on low for 4 to 5 hours.

*I was actually surprised how much we all liked these. They were so fast to throw together and the cheese soup gave the chili an amazing flavor.

Slow Cooked Beef Brisket

3 Tbsp. Worcestershire sauce

1 Tbsp. chili powder

2 bay leaves

2 garlic cloves, minced

1 tsp. celery salt

1 tsp. pepper

1 tsp. Liquid Smoke, optional

1 fresh beef brisket (6 lbs.)

1/2 cup beef broth

 

Sauce

1 medium onion, chopped

2 Tbsp. canola or cooking oil

2 garlic cloves, minced

1 cup ketchup

1/2 cup molasses

1/4 cup cider vinegar

2 tsp. chili powder

1/2 tsp. ground mustard 

 

1.In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. Cut brisket in half; add both to bag. Seal bag and turn to coat. Refrigerate overnight.

2.Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 8 hours or until tender.

Sauce

1.In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. 

2.Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices. 

3.Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice across the grain; serve with sauce. 

I got this recipe from justgetoffyourbuttandbake

Slow Cooked Herbed Turkey

6-8 lb turkey breast
1/4 cup butter softened
1 container garden veggie cream cheese
2T low sodium soy sauce
2T fresh minced parsley
1 tsp basil
1 tsp sage
1 tsp thyme
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup chicken broth


1.Pour 1/2 cup chicken broth into the bottom of a greased slow cooker. Place turkey breast on top of broth.
2.Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast.On top and under the skin. 

2.Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low. Or until internal temp of 170 degrees.

* This was the most moist turkey I have ever had.Because it is cooked in the slow cooker you do not get the crispy skin look but if you want that you can transfer to a pan and broil it in the stove a few min to crisp it up. Mine just fell apart as I took it out of the slow cooker. Yummu

No Boil Crockpot Manicotti

Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 cup ricotta cheese
1 ½ cups mozzarella cheese
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper
1-8oz. package manicotti
½ cup mozzarella cheese and ¼ cup Parmesan cheese
26oz Jar of marinara sauce
1/4 cup water
cooking spray

1.Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed.
2.Clip a small corner, about 1/2", of the bag.Spray crock pot.
3.Spread about 1/2 cup sauce in crock pot . Pipe all cheese and place in crock pot.
4.Pour remaining sauce with the 1/4 cup water on top. covering completely.
5.Top with the remaining shredded cheese.

6.Crock on high for about 2-3 hours until shells are fork tender. Times vary so check to make sure it's not dry.
7.Sprinkle remaining 1/2 cup cheese the last thirty minutes of cooking time.

* This was so fast and easy to make and loved how it cooked up in the slow cooker. I will for sure do this again. I got this recipe from momonamission. I also love how fast it cooks. Mine took about 2 1/2 hrs on high.