Crock Pot Peach Dump Cake

Peach "Dump" Cake

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Preparation:

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

Crock Pot Apple Pie

Crock Pot Apple Pie
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.

Crock Pot Chcolate Lava Cake

1 box devils food cake
3 eggs
1/3 cup vegetable oil
1 2/3 cup water
1 pkg Jell-O Chocolate Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggling, and little volcanoes of spitting chocolate appear.

Serve with Cool Whip or vanilla ice cream!

Crock Pot Lasagna

‎1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
... ½ package lasagna noodles
2 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 ½ tsp salt
8 oz ricotta cheese
½ cup grated Parmesan
8 oz shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, & garlic til brown. Add the tomato sauce, tomato paste, salt, oregano & basil. Stir well & cook til heated through. In a large bowl mix together the ricotta cheese, parmesan, and mozzarella. Spoon half the meat mixture onto the bottom the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles, & cheese. Cover & cook on LOW for 4 hours.

Crock Pot Ribs

3/4 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. ground cumin
... 1/3 cup brown sugar
1TBSP. paprika
1 1/2 tsp. salt
4lbs baby back ribs
1 bottle of your favorite BBQ sauce

Wash ribs.. dry thoroughly.. Mix all ingredients and rub on ribs.. put in crockpot for 7 hours on low... I usually have to have 6lbs of ribs and almost double the ingredients and put my crockpot on high for 7 hours.. Just serve with your favorite BBQ sauce..

Crock Pot Butternut Squash Soup

2 cups onions, finely chopped

1/4 teaspoon ground nutmeg

1 butternut squash, peeled and cubed (3 pound)

1/4 teaspoon ground cloves

4 cups chicken broth

1/4 teaspoon curry powder

1 1/2 cups apple sauce

1/4 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground white pepper

1/4 cup vegetable oil

Directions

1. Heat vegetable oil in a large saucepan over medium until hot.
2. Add onions and cook and stir 5 minutes, until transparent.
3. Move onions from saucepan to slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander, and cinnamon.
4. Cover and cook on Low for 4 to 6 hours.
5. If desired, in a food processor or blender, process in small batches until smooth. Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.

Crock Pot Cauliflower Soup

2 heads cauliflower, cut into small florets

3/4 cup celery, chopped

3/4 cup onion, chopped

2 teaspoons salt

2 teaspoons pepper

2 quarts chicken stock

2 cups milk or light cream

1 teaspoon Worcestershire sauce

Directions

1. Combine cauliflower, celery, onions, salt, pepper and chicken stock in stoneware.
2. Place stoneware in slow cooker heating base. Cover; cook on Low for 7-8 hours or on High for 3-4 hours.
3. Using a hand mixer or hand blender, puree ingredients until smooth; add in milk and Worcestershire sauce. Mix again until smooth.
4. Cook on High for an additional 15-20 minutes before serving.

Crock Pot Chicken Tortilla Soup

4 boneless, skinless chicken thighs

4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)

2 cloves garlic, minced

1 yellow onion, diced

30 ounces diced tomatoes, canned, including juice

1/2 to 1 cup chicken broth

1 tablespoon cumin

salt and pepper

2 tablespoons cilantro, chopped

1 lime

4 corn tortillas, sliced into 1/4-inch strips

1/2 cup Monterey jack cheese, shredded

1 avocado, diced and tossed with lime juice to prevent browning

Directions

1. Place chicken in Crock-Pot® slow cooker.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Crock Pot Scalloped Potatoes and Ham

6 russet potatoes scrubbed clean and sliced in 1/4" rounds

1 cream of mushroom condensed soup

1 soup can water

1 ham steak, about 1 1/2 pounds, cubed

4 ounces shredded Cheddar cheese

grill seasoning to taste'

Directions

1. Layer potatoes and ham in a slow cooker sprayed with nonstick spray.
2. Mix the soup, water, cheese, and seasoning together, pour over. Set unit on High for 3 1/2 hours then Low for 1 hour.

Crock Pot Chicken Divan

20 ounces frozen broccoli spears

6 chicken breasts

21 1/2 ounces cream of chicken soup, canned

2 cups mayonnaise

2 teaspoons lemon juice

Directions

1. Place broccoli in slow cooker.
2. Place chicken on top of the broccoli.
3. Mix together the soup, mayonnaise and lemon juice.
4. Pour over the chicken.
5. Cover; cook on Low for 8 hours.

Crock Pot Layered Enchilada Casserole

CROCK POT LAYERED ENCHILADA CASSEROLE

Ingredients:

1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoons salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 cups shredded cheddar cheese
9 corn tortillas

Directions:

1. Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan.

2. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min.

3. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

4. Cover and cook on Low 6-8 hours

Crock Pot Texas Goulash

CROCK POT TEXAS GOULASH

Ingredients:

2 lbs. ground beef
1 onion, chopped
1 can tomatoes
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 pkg. chili mix
1 Tablespoon sugar
Garlic, oregano, salt, and pepper to taste
Velveeta cheese (optional)

Directions:

1. Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well.

2. Place in crock pot for 3 1/2 hours. Set on low.

3. Can add cut-up chunks of Velveeta cheese when the goulash is done, and steam until the cheese is melted

Crock Pot Chicken Cordon Bleu

•4-6 chicken breasts (pounded out thin)
•4-6 pieces of ham
•4-6 slices of Mozzarella cheese
•1 can cream of Mushroom soup (can use any cream soup)
Cooking Wine
Preparation:
Put ham and cheese on chicken & roll up and secure with a toothpick
Place chicken in the Crock Pot
Mix soup with the cooking wine (I don't measure the wine, just pour in what looks right)
Pour soup over chicken & cook on Low for 4 - 5 hours or until chicken is no longer pink

Crock Pot Cinnamon French Toast

1 whole loaf of bread
1 dozen eggs
2 tsp vanilla
4 cups of milk (1 used 2 cups of skim, and 2 cups of heavy cream)
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional).

The Directions.

Grease the inside of your crock pot (5-6 qt) very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it’s already sliced, just dump it in) and place the bread into the crock pot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you’ll see bits of cooked egg stuck to the bread). You can then take the lid off but leave it plugged in for about 15 min-serve! Can serve with fruit preserves or maple syrup!

Crock Pot Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

DIRECTIONS
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Crock Pot Breakfast Casserole

32 oz bag of frozen hash browns
1# chopped, fried and drained bacon
1# sausage, browned, crumbled and drained,
1/2 c. diced onions
2 cans of green chiles
1 pkg shredded cheese
1 dozen eggs
1 c. milk
1/2 tsp dry mustard.
**Layer hash browns, bacon, sausage, onions, chiles and cheese in crock pot. Mix eggs, milk and dry mustard, pour into crockpot. Cook on low overnight, 10-12 hours.

Crock Pot Salisbury Steak

1# of ground beef
1 egg
2/3 cup Italian bread crumbs
1 tsp. salt
1/2 tsp. black pepper

Combine all ingredients. Form into 4 oval shaped patties. Brown in a skillet with a little oil. on both sides. Place in crockpot. ADD 3-4 cups beef consomme or broth . Also add 1 chopped onion. Cover and cook on HIGH 4-5 hours.

note I make a large batch and after browning I freeze them place in a zip lock bag and when I am ready to use. Pull out the steaks and place frozen in crockpot and broth and onion and I'm am ahead of the game.

Also, you can thicken the gravy with a little bit of Cornstarch and water.

Crock Pot Country Beef Stew

2-3 carrots, diced
2-3 celery stalks, diced
1-2 onions, chopped
2-3 potatoes, diced
1 package of stew meat, diced and browned
4 beef boullion cubes
1 tsp. salt
1 large can of V-8 juice (46 oz)

Coat stew meat in flour and brown in pan with oil. Add to crock pot. Add in potatoes, onion, celery, carrot, salt, boullion, and V-8 (or any vegetable cocktail drink). Cook on high about 6 hours or until potatoes are tender. Serve with warm bread or rolls. A very healthy and yummy fall/winter meal.

Crock Pot Chicken Enchilada Soup

2 cans (10 3/4 oz) Cream of chicken soup
1 can of La Preferida Red Chile Enchilada Sauce
2 cups whole milk
1 cup shredded cheese
1 lb of fresh raw chicken breast
1 package of taco seasoning mix
1 can of navy beans or mexican corn or both
1 can of green chiles

Combine all ingredients in crock pot (don’t stir too much or you’ll mash the beans) and cook on low 6-8 hours. Shred chicken when done and add back to soup or you can cut up the raw chicken before you put in crock pot.

Top individual servings with crushed tortilla chips, sour cream, avocado, cheese

Crock Pot Chili

2lbs lean ground beef
1 sm onion chopped
2 tsp salt
2-4 tsp chili powder
1 bay leaf
2 tsp Worcestire sauce
4 cans diced tomatoes
4 cans kidney beans

just combine all ingredients and cook on high 2-3 hrs or low for 4-6