3-4 lbs chicken pieces
½ tsp. salt
¼ tsp. pepper
½ cup diced celery
½ cup diced onions16 oz. can whole berry cranberry sauce
1 cup barbecue sauce
Combine all ingredients in the slow cooker
Cover and bake High for 4 Hours or Low 6-8 Hours
Yummy with Rice, or Couscous, or shredded on a bun.
Original Source: Amy Anderson
1 envelope dry onion soup mix
2 cups sour cream (I use light, like it really matters)
1 can cream of mushroom soup
6 boneless, skinless chicken-breast halves
Combine the soup mix, sour cream, and cream of mushroom soup in crock pot. Add Chicken, pushing it all the way down so that it’s covered with the goo.
Cover it and cook on low for 8 hours.
Original Source: http://canigetawitness-calista.blogspot.com/2008/10/crock-pot-o-fun.html
8 cups diced potatoes (peeling is optional)
1/3 cup chopped onion
43 1/2 ounces chicken broth (or three 14.5 ounce cans)
1 can condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
8 ounces cream cheese, cubed
Possible accompaniments: bacon bits, snipped chives, cheddar cheese, crackers
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese (temper first); stir until blended. Garnish with bacon, chives, and cheddar cheese if desired. 12 servings.
Original Source: http://stretchmarkmama.blogspot.com/2008/10/crock-pot-potato-chowder.html
1 can cream of mushroom soup
1 small can chopped olives
1 jar Ragu
4+ Frozen chicken breasts
Italian seasonings, salt & pepper
Dump it all in and cook on high 4 hours or low 6 hours & serve over pasta. Does it get any easier?? This one is good – not company good, but definitely good and so easy and husband/kid friendly.
Enjoy!
Original Source: http://itsalmostnaptime.blogspot.com/2008/02/two-more-winners.html
6 slices bacon, diced
1/2 cup chopped onion
2 cups diced, peeled potatoes
2 packages (10 ounce each) frozen whole kernel corn, broken apart
1 can (16 ounce) cream style corn
1 Tablespoon sugar
1 teaspoon Worchestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water
Couple of drops of hot sauce (optional)
My own variation: Add 1 can evaporated milk at the end before serving
In skillet, fry bacon until crisp; remove & reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well. Cover and cook on LOW for 4 – 7 hours.
Original Source: http://herdofsteph.blogspot.com/2008/10/boomamas-souptacular-crockpotolooza-or.html
For the first night, take a 3-4 pound pork roast. Put it under the broiler for about 15-20 minutes, with a little pepper and kosher salt. (I add some poultry seasoning as well but it’s not necessary.) Then it goes in the crock pot on high for 5-6 hours with:
a sliced onion (I often use several as they taste so good)
1 clove garlic, pressed (I sometimes use the stuff from a jar)
1 bay leaf
1/2 cup water, and
1 to 2 Tablespoons soy sauce.
After it cooks, remove the meat and most of the onions (and bay leaf), and whisk in flour and a little butter to make gravy from the drippings. Serve over mashed potatoes.
For the second day, make homemade BBQ sauce (or use bottled):
3 cups ketchup
2 cups water
dash Worcestershire
dash olive oil
1 teaspoon salt
1-2 teaspoons chili powder
Then, shred leftover pork with a fork. Add to BBQ sauce. Cook on low all day.
Serve on kaiser rolls with cole slaw.
But I’ll be honest with you: the stuff from the first night is so popular with my family, we rarely get to the BBQ stage! Even the extras are good as pulled pork sandwiches. Enjoy!
Original Source: http://memegrl.blogspot.com/2008/10/best-crockpot-pork-roast-ever.html
Ingredients:
1 pound dried small white beans — rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion — chopped
1/4 pound salt pork — cut into 1″ cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
