Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbsp. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

1. Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. 
2. Pour sauce over chicken.
3. Cook on Low for 3 hours or on High 1 1/2 hours. 
4. Cut chicken into bite size pieces, then return to pot and toss with sauce.

Serve over rice or noodles.

*To bake chicken as a 30 minute meal: Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2. 

Contributor: Nora MacFarlane

Source: Mmm...Cafe

   Recipe from: Crock Pot Recipe Card Collection

Bacon Cheese Potatoes

Prep time: 10 minutes     Cook Time: 10 hours     Serves 4

1/2 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
green onions (optional)

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

*You can use parchment paper bags instead of tinfoil. Works just as well.

Contributor: Nora MacFarlane

Source: Moms With Crockpots, a multi-contributor website. 

Slow Cooker Sweet and Tangy Meatballs

My family LOVED these!

1 12 oz. jar chili sauce
1 jar grape jelly
1 pkg. frozen meatballs (beef or turkey, or 2-3 packages of Little Smokies)

1. Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
2. Add meatball or cocktail sausages and set temperature to Low. 
3. Cook 2-5 hours on Low.

Serve over rice or with toothpicks.

Contributor: Nora MacFarlane

Source: Six Sisters Stuff, a fabulous cooking blog by six gals who can really cook!

Slow Cooker Barbacoa Beef: Recipe to Feed a Crowd

This one has a kick to it!

4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 Tbsp. kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

1. Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse until combined first before adding).
2. Place the brisket on top of this mixture. 
3. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put on the lid.
4. Cook High for 5 hours. Once finished, turn crock pot to Warm and let sit for 6-8 hours. (Tip: Cook on High before bedtime and turn to Warm overnight. Beef will cook fully and shred easily).
5. Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. 
6. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

Serve with fresh tortillas, onion, cilantro, avocado, sour cream, and salsa.

Note: This recipe makes roughly 30 tacos. 

*Freezes well in broth!

Contributor: Nora MacFarlane

Source: The Kitchn, a cooking blog by Faith Durand (Check it out -lots of good recipes!)

Slow Cooker Old Bay Rotisserie Chicken

Yield: 6-8 servings
Preparation Time: 10-15 minutes
Cooking Time: 6 hours

1 whole fryer chicken
5-6 foil balls
Old Bay seasoning
garlic salt

1. Rinse the chicken and pat dry with paper towels.
2. Shake Old Bay seasoning all over the chicken until it is covered.
3. Add a few shakes of garlic salt. 
4. Place foil balls in slow cooker. This serves as your "grill."
5. Place chicken on top of foil in slow cooker.
6. Cook on high for six (6) hours.

Contributor: Margo Sorenson  (from the Blueboards)

Source: Blog - $5 Dinners, by Erin Chase

Easy Slow Cooker Refried Beans

1 onion, peeled and halved
2 cups dry pinto beans, rinsed
1/2 fresh jalepeno or other hot pepper
2 cloves garlic, minced
3/4 tsp. salt
1/2 teaspoon black pepper
One big pinch of cumin
6 cups water

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the liquid. If desired, save the excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Contributor: Timanda Wertz

Source: 100 Days of Real Food - Blog by Lisa Leake about cutting out processed food. Check it out!  

Kickin' Chicken Chile

2 pounds chicken breast, cooked and chopped
16 oz. jar medium salsa
48 oz. jar Northern Beans
2 cups shredded Monterey Jack cheese
1 cup shredded Jalepeno Pepperjack cheese
1 cup water

1. Spray crock pot with cooking spray.
2. Add all ingredients.
3. Cook on low 4-6 hours

Serve with chips or cornbread, sour cream, and top with chopped green onions.

Contributor: Glenn Bridwell 

White Chicken Chile

1 48 oz. jar Great Northern Beans
2 1/2 cups cooked chicken
1 cup chopped onion
1 1/2 cups chopped peppers (red, yellow, green)
2 jalapenos, chopped (or 1-2 Tbsp. from a can)
2+ cloves garlic, chopped
2 t. ground cumin
1/2 t. salt
1/2+ t. crushed oregano
3 1/2 cups chicken stock

1. Place all items in the crock pot.
2. Cover and cook on Low 8-10 hours, or on High 4-5 hours.
3. Serve with chips, shredded cheese, sour cream and corn bread.

Contributor: Nora MacFarlane

Easy Crock Pot Chicken

4-6 boneless, skinless chicken breasts (I actually throw them in frozen)
1-2 onions, sliced (more if you like cooked onion slices)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Pepper to taste

1. Spray crock pot with Pam or olive oil
2. Put in chicken
3. Top with onions and both cans of soup.
4. Cook 6-8 hours on Low.

Serve with rice or with mashed potatoes.

Contributor: Nora MacFarlane

Crock Pot Pulled Pork

This is really easy and tasty, and it makes the house smell wonderful!

1 Pork Loin
Fresh, chopped garlic (or from a jar)
Pepper

1. Spray the inside of the crock pot lightly with Pam or rub with olive oil.
2. Add one pork loin.
3. Top with cracked pepper and fresh, chopped (or from a jar) garlic to taste.
4. cook on low, 8-10 hours. (I cook it overnight)
5. Shred with a fork and serve.

Variations:

• Add 1 onion, 1 can Rotel tomatoes, and one taco season packet. Serve with tortillas.
• Toss with your favorite BBQ sauce and serve on buns with a side of coleslaw.
• Add 1-2 onions and/or green peppers. Once pork loin is cooked, drain all but 1 cup broth. Add one package cream cheese to the crock and cook until melted. Serve over rice.

Contributor: Nora MacFarlane

Easy Beef Burritos

3-4 pound chuck roast
1 packet taco seasoning mix
1/2 cup water

1. Spray crock pot with vegetable cooking spray.
2. Place roast in crock-pot. 
3. Combine taco seasoning mix with water and pour over meat.
4. Cook on low 4-5 hours or until meat shreds easily.
5. Shred meat and serve with Spanish rice, refried beans and warm tortillas.

Suggested sides: shredded lettuce, salsa, shredded taco cheese, chopped tomatoes, chopped onions

Contributor: Nora MacFarlane

Crock Pot Potato Soup

6 cups diced, peeled potatoes
5 cups chicken broth
2 cups diced onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup margarine or butter
2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tbsp. chopped fresh parsley
8 oz. cheddar or Colby cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Variations:  For added flavor, stir in 3 slices of bacon, browned until crisp and crumbled. Top individual servings with chopped chives.

Contributor: Nancy Herzog

Chicken Tortilla Soup

4 chicken breast halves
2 15-oz. cans black beans, undrained
2 15. oz. cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
4 oz. can chopped green chiles
14 1/2 oz. can tomato sauce
Tortilla Chips
2 cups grated cheese

1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on Low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Contributor: Nancy Herzog