Post them here!

Slow Cooker Sourdough and Wild Rice Stuffing (michmom05)

8 cups cubed sourdough bread
3 cups chicken broth
1/2 cup uncooked wild rice
1/3 cup dried porcini mushroom pieces
3 medium celery stalks, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1/4 cup butter or margarine, melted
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth


1. Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
2. Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
3. Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.


Slow-Cooker Hearty Beef & Bean Chili (charelybear)
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: About 10 hours
Serves: 6
This simple, hearty slow-cooker chili features all the necessary ingredients: ground beef, garlic, onion, beans, tomatoes, cumin and chili powder.

Ingredients:
1 1/2 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (10 3/4 oz.) Campbell's® Tomato Soup
1 can (14 1/2 oz.) diced tomatoes
1/2 cup water
2 cans (15 oz. each) red kidney beans
1/4 cup chili powder
2 tsp. ground cumin

Directions:
COOK beef in skillet until browned. Pour off fat.
MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr.*
TIP: *Or on HIGH 4 to 5 hr.

Slow Cooker Chicken with Leek Soup Mix (lovemykidds)

INGREDIENTS:
1 onion, chopped
6 skinless, boneless chicken
breast halves
1 (1.8 ounce) package dry leek
soup mix 1 (10.75 ounce) can
condensed cream of
mushroom soup
1 (10.75 ounce) can
condensed cream of chicken
soup

DIRECTIONS:
1. Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
2. Cover, and cook 7 to 8 hours on Low.

This message has been edited. Last edited by: Adrienne,

America's Favorite Pot Roast (7 Points)

3 1/2 Pounds sirloin tip roast, trimmed
1/4 Cup flour
2 Teaspoons salt
1/8 Teaspoon pepper
3 Carrot -- , Peeled and sliced
3 potatoes -- peeled and quartered
2 Small onions – sliced
1 Stalk celery -- cut in 2" pieces
1 2 Oz Jar mushrooms – drained or 1/4 Cup mushroom gravy
3 Tablespoons flour
1/4 Cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6
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Barbecue Beef Sandwiches (9.5 PTS)

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons red or green bell pepper-- chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar -- packed
1 small onion -- sliced
12 whole hamburger buns or Kaiser rolls -- split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.
Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Per serving (1 sandwich):cals 410; fat 16 g; chol 70 mg; sodium 520 mg; carb 39 g, fiber 2 g; protein 29 g

Spread the buns with horseradish sauce for a delicious flavor kick!
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Creamy Red Potatoes (5 Points)

2 Pounds Red Potatoes – quartered
8 Ounces Neufchatel Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on Low 8 hours, or until potatoes are tender.

Per Serving (excluding unknown items): 234 Calories; 9g Fat (35.9% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.
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Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

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

Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4

Since it's October I came up with this

Pumpkin Soup


INGREDIENTS:

* 1 tablespoon olive oil
* 1 medium sugar pumpkin, seeded and cubed
* 1 medium onion, chopped
* 3 cups chicken stock, or as needed
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 sprig fresh sage
* 2 small cinnamon sticks
* 2 bay leaves
* 1/2 cup heavy cream

DIRECTIONS:

1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

I really need theses recipes. I tried the betty crocker and it turned out great and less time. I put it on when I went to class and it was done when I came home.

Easy Peasy Chicken

* 6 skinless, boneless chicken breast halves
* 1 (8 ounce) bottle Italian-style salad dressing
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup chicken broth
* 1 (8 ounce) package cream cheese
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste

DIRECTIONS:

1. In a slow cooker, combine the chicken breasts and Italian-style dressing.
2. Cover, and cook on Low for 6 to 8 hours.
3. Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Shredded Mexican Chicken:

6-8 boneless chicken breasts
3 large jars of salsa
1 large can of corn (optional)
1 can of black beans (optional)

** can add a small can of chopped green chilis if preferred



Just toss all the ingredients together in the crockpot and slow cook for about 5 hours on low. Take out the chicken breasts and shred each of them and put back in crockpot. Serve over rice w/ shredded mexican cheese & a drop of sour cream if you choose.

I make a quick corn bread and serve it w/ the meal. This makes a quick hot meal; always a crowd pleaser!

There haven't been many posts here and I'm in desperate need of some good slow cooker recipes (preferably with no beans!). I've been working late a lot lately and my DH gets home even later and its so much easier to dump stuff in the crock pot in the morning and have a hot dinner ready when I walk in the door!

HELP!

Slow-Cooked Taco Casserole
Prep Time: 15 min ; Start to Finish: 3 hr 15 min
Makes: 8 (1 1/4­ cup) servings Nutrition


1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso® Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream



1 . Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
2 . Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
3 . Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.

















Note
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Slow-Cooked Corned Beef and Cabbage Dinner
Prep Time: 15 min ; Start to Finish: 12 hr 50 min
Makes: 8 servings Nutrition Information

With a mere 15-minute prep time, this Irish favorite couldn't be easier!



Dinner
2 lb. small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2 cups apple juice
Water
8 thin wedges cabbage
Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard



1 . Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2 . Cover; cook on low setting for 10 to 12 hours.
3 . About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4 . Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5 . To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

















Note
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.



Slow-Cooked Beef Burgundy
Prep Time: 20 min ; Start to Finish: 12 hr 20 min
Makes: 5 (1 2/3-cup) servings Nutrition Information

Tantalize your family and guests anytime with this easy-to-make classic. Complete the meal with a tossed salad and a good crusty bread.



1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz.) can condensed beef consommé
1 cup water
1/2 cup red burgundy wine
Fresh oregano, if desired



1 . In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well.
2 . Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.

















Note
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Stuffed Artichokes

4 large artichokes - remove stems and the top 1/2 inch of the artichoke
2 cloves of garlic, minced
1 1/2 cups water
2/3 cup bread crumbs
1 tablespoon minced parsley
2 tablespoons parmesan cheese
6 tablespoons olive oil
3/4 teaspoon salt
pepper to taste

Slowly open the center of each artichoke. Remove any thorny leaves and the fuzzy matter that is in the center.

Mix together the bread crumbs, garlic, parsley, parmesan cheese, pepper and 4 tablespoons of the oil. Go around the artichoke placing a small amount of stuffing between leaves. Sprinkle any remaining stuffing over the artichoke.

Fill the crockpot with the water. Stand the artichokes up on the bottom of the crockpot. Drizzle the remaining oil over the artichokes.

Cook on low 6 to 7 hours or until leaves are done.

Roast Beef and Potatoes For the Crockpot

3-4 pounds of roast
1 1/2 pounds small potatoes, red or white
1 large onion
1/4 cup beef broth
4 tablespoons oil
1 tablespoon dried thyme
1 tablespoon dry mustard
1 tablespoon minced garlic
salt and pepper to taste

Spray your crockpot with cooking spray. Cut the onion into 1/4 inch slices and layer on the bottom of the crockpot. Add the water. Make a rub for the meat from the garlic, thyme, mustard, salt pepper and half of the oil. Place the rub on the roast and then brown the meat in a frying pan. Once browned, add the meat to the crockpot. In the same frying pan, add the remaining oil and brown the potatoes. This should take about 6 or 7 minutes. Add the potatoes to the crockpot. Cook on low 8-9 hours.

coca cola Pork chops & Baked beans

2 cans{28 oz} Bake beans I use {Bush's}
8 bone in or 4 thick cut bnless loin chops
1/2 cup brown sugr
1 cup Coca cola
1 cup barbeque sauce I use {Kraft}

place beans uin slow cooker
place pork on top of beans
sprinkle chops with the brown sugar than in seprate bowl mix coke & Barbeque sauce
than pour overpork chops
cook 8 hours low or 4 hours on high

serve with cornbread
and cole slaw or a salad

I make this all then time my hubby loves it it make sthe pork chops so tender

Crockpot Pizza

1 1/2 pound hamburger, browned and drained
2 large bags Mozzarella cheese
1 chopped onion
1 package sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
1 can mushrooms
2 cans pizza sauce

Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. Heat 4 hours on low in crock pot.

That sounds sooooo good!

Slow Cooker Baked Beans


Recipe Rating:

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 10 servings, 1/2 cup each




3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup Barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices Bacon, chopped



PLACE all ingredients in slow cooker; mix well. Cover with lid.
COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).





Great Substitute
Prepare as directed, using your favorite flavor of KRAFT Barbecue Sauce.










Nutrition (per serving)

Calories 190

Total fat 1.5g

Saturated fat 0g

Cholesterol 0mg

Sodium 370mg

Carbohydrate 36g

Dietary fiber 7g

Sugars 14g

Protein 9g

Vitamin A 0%DV

Vitamin C 2%DV

Calcium 4%DV

Iron 10%DV

I hope we can find more crockpot recipes. I will need them when I go back to work. The ones posted sound tasty.

Just a question: what is the best way to shred the meat when used for the bbq sandwhiches.

Crockpot Turkey Tetrazzini

Turkey Tetrazzini is an good ol' American recipe. Try using cooked chicken or even tuna.

3 3/4 cups cooked, diced turkey
1 1/4 small onion, finely chopped
1/3 cup white wine
2 1/2 cups chicken broth
1 1/4 can (10 oz size) cream of mushroom soup
1 cup blanched slivered almonds
3/4 pound white mushroom, sliced

*Additional Ingredients needed to serve***

parmesan cheese
cooked spaghetti or macaroni


Place all ingredients except parmesan and spaghetti in crockpot. Cover and cook on low for 6-8 hours. Place cooked spaghetti in a greased baking dish. Pour sauce over it and add a generous sprinkling of grated parmesan cheese. Place under broiler until lightly browned.

Vegetarian Sweet & Sour Meatballs

4 eggs, beaten
2 cups cheddar cheese, grated
3/4 cup pecan meal
2 small onions, chopped
1 cup cracker crumbs
1/8 teaspoon salt
2 cups water
2 cubes vegetarian bouillon

Sweet & Sour Sauce

1 cup ketchup
1 cup water
1 cup brown sugar (firmly packed)

Mix eggs, cheese, nut meal, onions, cracker crumbs and salt in one at a time until well mixed. Form into balls with greased hands. Fry in vegetable oil until golden brown lightly on all sides.


Place meatballs in a pan and pour in 2 cups of water and 2 cubes of vegetable bouillon. Simmer until water almost disappears. Mix together sweet and sour sauce ingredients until well blended. Place the meatballs in crockpot. Pour sauce over meatballs. Cook on high for 3 - 4 hours.

Tacoloaf Dinner
Yield: 6 servings

2 (15oz.) cans spicy chili beans; undrained
1 (11oz.) can vacuum-packed whole kernel corn; undrained
1 1/2 lb. lean ground beef
1 cup crushed corn chips
1/3 cup thick and chunky salsa
1 (1 1/4oz.) pkg. taco seasoning mix
1 egg; slightly beaten
1/4 cup chunky-style picante sauce


1. In 3 1/2 - 4 quart slow cooker, combine beans and corn; mix well.
2. In large bowl, combine ground beef, corn chips, salsa, taco seasoning mix and egg; mix well. Shape into flat round loaf. Place in slow cooker over beans and corn. Top with picante sauce.
3. Cover; cook on low setting for at least 8 hours.

Easy Slow Cooker Chicken

INGREDIENTS:
4 boneless chicken breasts
About 3 tablespoons flour
Salt and Pepper to taste
1/2 cup white wine
1 can cream of mushroom soup
1/2 cup chopped onion

PREPARATION:
Cut up 4 boneless chicken breasts in 1 inch pieces.
Lightly flour and sprinkle with salt and pepper.
Pour 1/2 cup white cooking wine into crock pot, add chicken. Pour in one can cream of mushroom soup and 1/2 cup chopped onions. Mix.
Do not add water as it makes its own juice.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Put over egg noodles or any noodle you desire.