Crock Pot Corn on the Cob

6-8 Ears of Corn- Shucked and Cleaned
1/4 Cup of Water
1/4 Cup Butter - Melted
1 Tbsp Lemon Juice
3 Tbsp Fresh Parsley - Minced
1 Tbsp Fresh Chives - Minced
Salt and Pepper to Taste

1. Place corn in slow cooker.
2. Cover with 1/4 cup water.
3. Cook on high for 2 1/2 to 3 hours.
4. Drain.
5. Mix all ingredients except salt and drizzle over corn. 
6. Toss to coat and sprinkle with salt.

Source: Recipes That Crock

Chicken Pot Pie

4-5 frozen chicken breasts
1 large can (family size) condensed cream of chicken soup
4-5 medium potatoes, peeled and diced
2 cups frozen vegetables
Salt and Pepper to taste
1/2 cups shredded cheese
4 pie crusts
1 egg white

1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
2. Cook on low 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
3. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust. 
4. Top with shredded cheese and pie crust.
5. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
6. Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top.

Source: Coers Family

Sweet Hawaiian Chicken

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pound chicken breast tenderloins

• Add all ingredients to crock-pot and cook on low 6-8 hours.

Slow Cooker Pork and Cabbage

2 onions, thinly sliced
2 cups cabbage, shredded
2 teaspoons red pepper flakes
2 teaspoons garlic, peeled and minced
3 pounds pork lion roast, trimmed
2 cups barbecue sauce
1/4 cup fresh cold water
2 tablespoons cornstarch

1. Lightly grease slow cooker with cooking spray.
2. Pout onions and cabbage on bottom of slow cooker.
3. Sprinkle with 1 teaspoon red pepper flakes and 1 teaspoon minced garlic. Pour barbecue sauce over top.
4. Cover crock pot and cook on Low heat for 6-8 hours or High heat for 3-4 hours.
5. Remove pork from slow cooker. Shred slow cooker pork with 2 forks and set aside.
6. Combine together water and cornstarch in a small bowl. Mix until smooth. Add to slow cooker and mix to blend.
7. Cook mixture, stirring occasionally for 15-20 minutes.
8. Return meat to crock pot. Mix well with sauce and heat through.

Source: Best Recipes Salamandra Review

Slow Cooker Orange Chicken

4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and put lid on cooker. Cook on Low setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Boneless and skinless thighs may be used. Do not use thighs with the skin still intact. It will create too much grease in the sauce and chicken may burn.

Contributor: Judy Friske

Source: Disney Family.com 

Crock Pot Apricot Chicken

1 medium onion, diced
1 pound boneless, skinless chicken thighs
1 (11 oz.) jar apricot preserves
1 Tbsp mustard
1 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp red pepper flakes

1. Spread onion on bottom of Crock Pot. 
2. Place chicken thighs on top. 
3. Combine remaining ingredients in a small bowl and pour over chicken. 
4. Cover and cook on Low 6 hours or High for 4 hours.
5. Serve with rice, quinoa, or anything to soak up the delicious sauce!

Source: Flying on Jess Fuel

Peach Cobbler

Ideal slow-cooker size: 3-Qt.

1/3 cup low-fat buttermilk baking mix
2/3 cup dry quick oats
1/3 cup brown sugar
1 tsp. ground cinnamon
4 cups sliced, peeled fresh peaches, or canned
1/2 cup water

1. Mix together baking mix, dry oats, brown sugar, and cinnamon in greased slow cooker.
2. Stir in peaches and water
3. Cook on Low for at least 5 hours (If you like a drier cobbler,  remove lid for last 15-30 minutes of cooking.)

Source: Fix-It and Forget It