CROCKTOBER CROCKPOT RECIPES

CROCKPOT GOULASH Submitted by Margo HatchIngredients2 lb round steak (cut in ½ inch cubes) 1 cup onions (chopped)1 clove garlic (minced)1 tablespoon flour1 teaspoon paprika1 teaspoon salt½ teaspoon pepper¼ teaspoon thyme1 bay leaf1 can (18 oz.)tomatoes1 cup sour creamInstructionsPut steak cubes, onions, and garlic into crockpot. Stir in flour and mix to coat steak cubes. Add all ingredients, except sour cream. Stir well; cover and cook on low for 8 hrs. Add sour cream ½ hour before serving. Stir thoroughly and serve on hot buttered noodles or rice.

CROCKPOT BAKED BEANS Submitted by Margo HatchIngredients2 lb navy beans½ cup brown sugar2 teaspoon dry mustard1 ¼ teaspoon salt2 lb bacon½ cup white sugar¼ cup molasses1 diced onionInstructionsDo not soak beans. In crockpot first layer bacon; sprinkle some brown and white sugar on top. Repeat until all ingredients are used. Add dry mustard, molasses, salt and onion. Fill almost to top with water. Cook on low 10 –12 hours ( I usually put them on to cook and let cook all night).

NOT YOUR MOM’S PULLED PORK Submitted by Ericka Keep Ingredients2 ½ lb pork shoulder1 onion (diced)3 – 4 garlic cloves (minced)SaltPepper1 teaspoon oregano1 – 2 chipotle peppers (diced) 2 tablespoon adobo sauce¾ cup light beer or chicken broth1 – 2 bay leavesInstructionsSeason the pork with salt and pepper. Place it in the crockpot. Mix together the remaining ingredients in a bowl and pour over the pork. Cook for 6 – 8 hours on low or 3 – 4 hours on high until the pork is fork tender and easily shreds. Drain off some of the remaining liquid. Serve on its own or on fresh buns. The chipotle peppers in adobo sauce are what makes this entrée and should not be substituted. (You can find this at any major grocer, Target or Wal-Mart in the Hispanic/ethnic aisle)

KIM’S CROCKPOT TURKEY CHILI Submitted by Kimberly FreetlyIngredients1 lb ground turkey (browned)1 package hot-n-spicy taco seasoning (1/2 add to turkey while browning, rest goes into chili pot)1 purple onion (chopped)3 – 4 carrots (diced)1 package fresh mushrooms (diced)2 fresh zuchinis (diced)1 – 2 fresh acorn squash (cut up)6 fresh tomato (diced)2 cloves garlic1 can butter beans1 can black beans1 can spicy chili beans1 can mexican corn1 large can tomato sauce (use can to fill a few times with water)Chili powderOnion powderGarlic powderPepper to tasteSriracha hot sauce (for those that want extra kick)InstructionsPlace in crockpot and serve when vegetables are ready.

CROCKPOT ROAST Submitted by Joyce MoritzIngredients1 2½ – 3 lb roast1 can cream of mushroom soup1 package dry onion soup mix1 – 2 teaspoons Worcestershire sauceInstructionsPlace roast in crockpot. Spread mushroom soup over roast. Sprinkle dry onion soup mix and then drizzle with Worcestershire sauce. Place lid on crockpot and cook on low for 6 – 8 hours or until roast is fork tender and pulls apart easily.

SLOW COOKER CHEESY HASH BROWNS Submitted by Jessica EricksonIngredients2 cups sour cream1 can cream of chicken soup2 cups shredded cheese of your choice (plus cheese for topping)½ cup onion (chopped)¼ teaspoon salt¼ teaspoon pepper32 oz package hash browns (thawed)InstructionsCombine everything except the hash browns and mix thoroughly. Add in hash browns and mix. Spray crockpot with nonstick cooking spray. Pour in hash brown mixture and cook on high for 2 hours or low for 4 hours.

LASAGNA Submitted by Billy Ray BurtIngredients2 (28 oz) cans of diced tomatoes (drained)4 cloves of garlic (finely chopped)2 tablespoons oregano½ teaspoon salt¼ teaspoon pepper15 oz ricotta cheese½ cup parsley (finely chopped)½ cup shredded parmesan cheese12 oz lasagna noodles (uncooked)2 cups of spinach leaves2 cups shredded mozzarella cheeseInstructionsGet 2 bowls. Put the tomatoes, garlic, oregano, salt and pepper in 1 bowl, and the ricotta cheese, parsley and parmesan cheese in the other. Make layers in the crockpot like this: noodles, spinach, drop dollops (heaping spoon sized) of ricotta mixture—kinda cover the spinach mostly, ½ cup of the other bowl (tomato bowl) on top of the ricotta dollops, sprinkle mozzarella on top of that. Do this 2 or 3 times—depending on the depth of your crockpot (don’t fill your crockpot up and keep going as your lid will not fit—trust me). When you get the layers to the top, put some mozzarella on it—makes it cheesy—just sayin. Put the lid on it. Then turn your crockpot on high for 2 hours or on low for 3 – 4 hours.

CROCKPOT LAYERED LASAGNA Submitted by Linda Huro Ingredients2 lb Italian sausage1 onion (diced small)3 cloves garlic (minced)15 oz ricotta cheese1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon dried parsley1 egg1 cup parmesan cheese48 oz marinara sauce (2 24 oz jars of your favorite brands or 6 cups of homemade sauce)4 cups mozzarella cheese (shredded)9 oz lasagna noodles (no cook variety—I use Barilla brand)InstructionsIn a large skillet cook the Italian sausage, onion and minced garlic. Breaking up the sausage into crumbles and cooking until the sausage is cooked and no longer pink. Drain to remove excess grease and set aside. In a medium bowl stir together the ricotta cheese, oregano, basil, parsley, egg and parmesan cheese until well mixed. Set aside. In the bottom of a 3 ½ quart casserole shaped crockpot, add 1 ½ cups of marinara sauce and spread it to cover the entire bottom of dish. Lay down on top of the sauce 1 layer of uncooked lasagna noodles. On top of the lasagna noodles spread half of the ricotta cheese mixture making sure it is evenly distributed. Sprinkle a a layer of mozzarella cheese on top of the ricotta cheese. Add a layer of the browned sausage, onion & garlic mixture. Add a layer of marinara sauce. Repeat layers: noodles, ricotta cheese, mozzarella cheese, sausage, sauce. Ending with sauce then a light layer of mozzarella cheese. Cover crockpot and cook on low for 6 – 8 hours. Serve with a side salad and some crusty bread or garlic bread for a wonderful and easy dinner.

CROCKPOT LASAGNA Submitted by Tony SanfordIngredients1 lb ground beef1 large onion (chopped)2 garlic cloves (minced)1 can (29 ounces) tomato sauce1 cup water1 can (6 ounces) tomato paste1 teaspoon salt1 teaspoon dried oregano1 package (8 ounces) no-cook lasagna noodles4 cups (16 ounces) shredded part-skim mozzarella cheese1 ½ cups (12 ounces) ricotta cheese½ cup parmesan cheese (grated)InstructionsBrown beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. Spread a fourth of the meat sauce in an ungreased 5-quart crockpot. Arrange a third of the noodles over the sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 – 5 hours or until the noodles are tender.

LASAGNA HOTDISH Submitted by Marie DoshIngredients1 ½ lb hamburger1 box mini lasagna noodles1 (26.5 oz) can Hunt’s Traditional Sauce3 cup grated parmesan cheese 3 cup shredded mozzarella cheese8 oz cottage cheese1 teaspoon dried minced onions¼ teaspoon garlic powder ½ teaspoon Italian seasoningSalt and pepper to tasteInstructionsBrown hamburger with seasonings and dried onions; drain. Add sauces and simmer ½ hour. Cook noodles and drain. In 5 –6 quart crockpot mix all ingredients. Heat on low until cheeses are melted.

BROCCOLI CHEESE SOUP Submitted by Todd Christopherson and Craig Nass Ingredients½ cup green pepper (chopped) ½ cup onion (chopped) 2 tablespoons butter or 2 tablespoons margarine 1 (10 ounce) can cream of chicken soup 1 ½ cups milk 1 lb Velveeta cheese (cubed) 1 (10 ounce) package frozen chopped broccoli InstructionsSauté onion and green pepper in butter. Combine all ingredients on low in crockpot for 3 – 4 hours. Do not add salt.

BETH’S BAKED BEANS Submitted by Beth GruberIngredients2 (28 oz) cans of regular Busch’s baked beans (do not drain)1 (15 oz) can of each: butter beans, lima beans, kidney beans, garbanzo beans, black beans (be sure to drain each of these cans)½ lb ground beef½ lb ground pork sausage1 lb bacon1 medium onion (chopped)½ cup ketchup1 teaspoon yellow or dijon mustard1 teaspoon garlic salt2 tablespoons your favorite BBQ sauce½ cup brown sugarInstructionsBrown ground beef & ground pork and set aside. Cook bacon to crispy in fry pan, set aside bacon to crumble. Drain ½ of the bacon grease and discard. Sauté chopped onion in remaining grease until transparent. Add ketchup, mustard, garlic salt, BBQ sauce, and brown sugar. Simmer on low for 25 minutes. Mix beans, burger, crumbled bacon, and sauce in large crockpot. Cook on low for 5 – 6 hours.

SLOW COOKER BARBECUE RIBS Submitted by Vicki KroschelIngredients4 lb pork baby back ribsSalt and pepper to taste2 cups ketchup1 cup chili sauce½ cup packed brown sugar4 tablespoons vinegar2 teaspoons dried oregano2 teaspoons Worcestershire sauce1 dash hot sauceInstructionsPreheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on low 6 to 8 hours, or until ribs are tender.

COWBOY DIP Submitted by Cory Johnson Ingredients2 (8 oz) packages of cream cheese2 cups shredded mozzarella cheese1 lb spicy sausage (browned)2 cans of RotelInstructionsMix all ingredients into crockpot and cook on low until warm. Serve with tortilla chips

CREAMY CHICKEN AND WILD RICE SOUP Submitted by Erin CarrilloIngredients1 cup uncooked wild rice1 lb chicken breast (boneless, skinless)1 cup onions (chopped)¾ cup celery (chopped)¾ cup carrots (chopped)4 – 5 cloves garlic (minced)6 cups low sodium chicken broth2 cups water2 tablespoons salt-free poultry seasoning3 tablespoons butter2 tablespoons olive oil (or substitute more butter)½ cup all-purpose flour2 cups milkSalt and pepper to tasteInstructionsRinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, chicken broth, water, and poultry seasoning in a crockpot. Cover and cook on the high setting for 3 – 4 hours or on the low setting for 7 – 8 hours. In the last half-hour of cooking, remove the chicken from the crockpot. Allow to cool slightly before shredding using two forks. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk, to your preference, if the consistency is too thick. Season with salt and pepper to taste.

SLOW COOKER CHICKEN MARSALA Submitted by Erin CarrilloIngredients6 small chicken breasts1 ½ cups fresh mushrooms (sliced)2 tablespoons butter1 cup Marsala wine½ cup water½ cup heavy whipping cream3-4 cloves roasted garlic, mashed (or substitute 2-3 fresh cloves, minced)½ tablespoon dried oregano½ tablespoon dried basil1 teaspoon dried onion powderSalt and pepper to tasteFresh chopped parsley (for garnish)InstructionsPlace the chicken breasts, mushrooms and butter in a crockpot. In a bowl, combine all the remaining ingredients, and mix well. Pour the mixture on top of the chicken and mushrooms. Place the lid on the crockpot, and set it to cook on low for 6 hours. When the chicken Marsala is done, divide it among dinner plates, and garnish with chopped parsley.

SLOW COOKER BEEF POT ROASTSubmitted by Japheth GolenIngredients2 lb beef roast (any cut)2 tablespoons Mrs. Dash (garlic & herbs)1 teaspoon black pepper2 tablespoons beef bouillon (powder)3 cups water2 medium carrots 1 medium yellow onion 2 stalks celery 2 medium russet potatoesInstructionsWash your roast in cool water to remove blood and any other contaminants, remove most of the moisture and rub the roast with garlic, and pepper. Sear the entire roast in a hot pan to lock in flavor and moisture. Place the roast into the crockpot. Dissolve the beef bouillon in hot water, add to the slow cooker. Coarsely chop the carrots, onions, celery, and potatoes; add to the crockpot. Set your crockpot to a medium-high heat and cook for 8 – 10 hours. Meat is done when you insert a fork and the meat breaks apart easily. Remove vegetables from the cooker, remove the roast and reserve the liquid to make delicious gravy (optional).

SLOW COOKER APPLE FRENCH TOAST Submitted by Andrea Bloom Ingredients½ cup butter4 tart apples (cored and chopped, peel if you want)¾ cup chopped walnuts¾ cup packed brown sugar½ cup pure maple syrup1 ½ loaves day old French bread (cut into cubes)6 large eggs2 cups milk 2 teaspoons ground cinnamon¼ teaspoon nutmeg1 tablespoon vanilla Pinch saltConfectioners’ sugarInstructionsMelt the butter in a medium saute pan. Add the apples, walnuts, brown sugar, and syrup in the saute pan for about 10 minutes, stirring often. Put mix into your crockpot. Put bread to a large bowl. In a medium sized bowl, combine the eggs, milk, cinnamon, nutmeg, vanilla extract, and salt. Pour the egg mixture over the bread and stir to coat. Add the bread mixture to the crockpot and stir. Cook on high for 2 – 3 hours (I cooked mine for 3). Sprinkle with confectioners’ sugar. If desired, drizzle some additional maple syrup on top. To make it easier I use a crockpot liner to prevent sticking.

SAUTÉED MUSHROOMS Submitted by Peggy Smith Ingredients2 (8 oz) packages button mushrooms1 stick butter (1/2 cup)1 package dry ranch dressing mixInstructionsPut butter in crockpot on high and melt. Once butter is melted add mushrooms and dressing mix and stir. Turn crockpot to low and cook 6 hours.

IRISH BEEF STEW Submitted by Cathy BischIngredients2 tablespoons olive oil 3 tablespoons all-purpose flour 2 pounds beef chuck (cut into 1 ½ inch cubes) 1 pound carrots (peeled and cut into 1 inch chunks) 6 large potatoes (peeled and cut into large chunks) 1 white onion (cut into large chunks)2 cloves garlic (minced) 2 cups beef broth 1 (6 ounce) can tomato paste 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness) 1 tablespoon cold water 1 tablespoon cornstarchInstructionsHeat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, and then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large crockpot. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the crockpot along with the beer. Cover and cook on high for 6 hours or low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the high setting for a few minutes to thicken.

OVER NIGHT OATS Submitted by Michael EngelIngredients1 cup steel cut oats1 ½ cups dried fruit (apples, cherries, craisins, bananas—any mix)4 cups water½ cup half-and-halfInstructionsMix oats and dried fruit. Combine all ingredients including water and half-and-half in crockpot and set to low heat. Cover and let cook for 8+ hours. Great item to set just before going to bed and wake up to piping hot breakfast. Stir, split into bowls and top with a bit of brown sugar and half-and-half to taste.

CROCKPOT CHOCOLATE CANDY Submitted by Diane Ziwicki Ingredients2 lb (36 oz) salted dry-roasted peanuts4 oz (4 squares) German’s sweet chocolate1 (12 oz) package semisweet chocolate chips (about 2 cups)2 ½ lb white almond bark (If you can’t find almond bark, substitute white chocolate chips)InstructionsPut the peanuts in the bottom of a 4-quart crockpot. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 – 40 pieces.

WHITE CHICKEN CHILISubmitted by Andrea BloomIngredients2 chicken breasts (boneless, skinless)2 green peppers2 small onions2 cloves garlic2 cans diced green chilies2 cans chicken broth2 cans white beans (black if preferred)½ teaspoon black pepper½ teaspoon cuminInstructionsCut up chicken how you prefer and fry until almost fully cooked. Add green peppers, onions, and garlic. Cook well. Put in crockpot and add green chilies, chicken broth, and beans. Add spices and cook for 2 – 4 hours on low. Top with cheese, sour cream, jalapenos, or chopped green onions when served.

FOUR BEAN HOTDISH Submitted by Marie Dosh Ingredients1 lb bacon (diced, browned)1 lb hamburger (browned)1 medium onion (diced, browned)1 large can Pork & Beans1 (16 oz) can lima beans1 (16 oz) can kidney beans1 (16 oz) can butter beans½ cup brown sugar¼ cup molasses½ cup ketchupSalt and pepper to taste2 teaspoons Liquid SmokeInstructionsBrown bacon; drain. Brown hamburger and onion; drain. Pour other ingredients into 5 – 6 quart crockpot. Add bacon and hamburger; stir together. Cook on low in crockpot for 5 – 6 hours.

SNACK MIX (CHEX MIX) Submitted by Marie DoshIngredients8 cup Chex cereal in any combination6 cups any combination of the following: pretzels, snack crackers, goldfish, Cheerios, nuts, bagel chips, toasted corn. ¾ stick butter melted2 tablespoon Worcestershire sauce1 teaspoon seasoning salt½ teaspoon garlic powder½ teaspoon onion salt½ teaspoon onion powderInstructionsCombine 14 cups of dry ingredients in 5 – 6 quart crockpot. In a mixing bowl, combine butter and seasonings. Pour over dry ingredients in crockpot. Toss until well mixed. Cover and cook on low 2 hours, stirring every 30 minutes.

WARM NACHO DIP Submitted by Marie Dosh Ingredients1 ½ lb hamburger (seasoned to taste)1 can cream of mushroom soup1 (16 oz) jar Thick n Chunky Salsa1 large box Velveeta cheeseInstructionsBrown hamburger, season to taste. In a 3 quart crockpot combine all ingredients and stir together. Melt on low for 2 hours. Will burn if set on high. Serve warm with tortilla chips!

SLOW COOKER RUEBEN DIP Submitted by Marie DoshIngredients8 oz sour cream2 (8 oz) packages cream cheese (softened)1 (8 oz) can sour kraut (drained)6 oz package shredded Swiss cheese3 (2.5 oz) packages dried corned beef (finely chopped)Rye crackers or rye party breadInstructionsCombine all ingredients except rye crackers or bread in crockpot. Cover and heat on low 3 – 4 hours, or until cheeses are melted. Serve with rye crackers or bread.

BUFFALO CHICKEN DIP Submitted by Marie DoshIngredients8 oz package cream cheese (softened)½ – ¾ cup bleu cheese dressing½ cup bleu cheese crumbles½ cup Frank’s Hot Sauce1 lb boneless skinless chicken breasts (cooked and shredded)Celery sticks and/or your favorite crackers or chips InstructionsMix cream cheese, dressing, bleu cheese crumbles and sauce in crockpot. Stir in chicken. Coverand heat on low 1 hour or until cheeses melt and the dip is heated through. Stir several times during the hour. Serve warm with celery sticks and/or your favorite crackers or chips.

HAM AND POTATOES Submitted by Luke KleinIngredients2 cans cream of mushroom soup16 oz shredded cheddar cheese5 lb potatoes (chopped)1 lb ham (cooked, sliced)2 tablespoons butterInstructionsCombine all ingredients in crockpot. Cook on low for 6 – 8 hours.