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

Sausage & Potato Breakfast Casserole

2 pounds ground sausage, Cooked and strained well
1 pkg. (26-32oz.) frozen cubed hash brown potatoes
2 cups shredded mozzarella cheese
2 cup extra sharp cheddar cheese
12 eggs
1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Spray a 6 quart slow cooker with cooking spray. 
2. Layer 1/2 of potatoes on the bottom of slow cooker.
3. Top with half of the sausage, mozzarella and sharp cheese. Repeat layering.
4. Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
5. Pour evenly over potato-sausage mixture.
6. Cook on LOW for 8 hours or on HIGH for 4 hours or until eggs are set.

Source: Andrea's Country Home Cookin

Crockpot Cheesy Potatoes

10 Potatoes cut in cubes
1 onion chopped fine
1 cup sour cream
1 1/2 (10oz) cans of cheddar cheese soup
1/4 cup margarine, melted

1. Mix and cook for 3-4 hours on High.

Source: Andrea's Country Home Cookin

Slow Cooker Cinnamon Applesauce

4 pounds apples, any variety
2 cinnamon sticks
1 tablespoon cinnamon powder
1 cup water
2 tablespoons sugar, or more or less to taste

1. Wash, peel and slice apples. Put in slow cooker.
2. Add cinnamon powder and cinnamon sticks.
3. Cook on high for about 4 hours. Stir occasionally after 2 hours. The apple sauce will be done when it has little or no chunks.
4. Remove cinnamon sticks.
5. Add sugar to taste.
6. Note, this is not a canning recipe. Eat right away, refrigerate, or freeze.

Source: The Magical Slow Cooker

Overnight Apple Oatmeal

2 sliced apples
1/3 cup brown sugar
1 teaspoon cinnamon
2 cups oats (old-fashioned)
4 cups water

1. Throw 2 sliced apples, 1/3 cup brown sugar, 1 teaspoon cinnamon in the bottom of the crock pot.
2. Pour 2 cups of oatmeal and 4 cups water on top. Do NOT stir!
3. Cook over night for 8-9 hours on Low.

Source: Pia Recipies

Pork Chops With Cherry Sauce

6 pork chops, cut 1-inch thick, fat trimmed
salt
freshly ground black pepper
1/2 of 21-ounce (600mg) can sherry pie filling
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon ground mace
parsley

1. In a large skillet, cook the fat trimming until there is 1 tablespoon melted. Discard the remaining trimmings.
2. Cook the pork chops until browned in the hot fat.
3. Sprinkle with salt and pepper to taste.
4. In the slow cooker, combine together the cherry pie filling, lemon juice, chicken bouillon and ground mace.
5. Cover and cook on Low for 4-5 hours.
6. Place pork chops on a warm serving plate. Pour cherry sauce over chops. Garnish with parsley.

Source: Best Recipes

Crockpot Pecan Pie

1 uncooked piecrust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

1. Spray the slow cooker with nonstick cooking spray.
2. Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
3. In a medium-sized mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust. 
4. Cover and cook on HIGH for 2 to 3 hours. 

Source: Cherie's Cuisine - Bon Appetit 

Slow Cooker BBQ Ribs

1 full rack pork spare ribs, trimmed and cut in half
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 oranges
1 lemon
2 bottles of beer (12 oz)
1 dried chipotle pepper
1 18-oz (or so) bottle barbecue sauce (I recommend Sweet Baby Ray's)
hot sauce for serving (optional)

1. Rub ribs with paprika, garlic powder, and chili powder. If you have time, refrigerate after rubbing for 1-3 hours.
2. Zest oranges and lemon into slow cooker. Juice oranges and lemon, adding the juice to slow cooker. Rough chop chipotle (be sure to remove stem. Remove seeds if you want to tone the heat down) and add to slow cooker.
3. Bring ribs to room temperature if you refrigerated them.
4. Brown each half of the rack of ribs on both sides in a heavy, oiled skillet. Add first half to slow cooker, pour a little barbecue sauce on top, then add second half. Add the 2 beers, then top off with more barbecue sauce. Add about 3/4 of the bottle of barbecue sauce total. For best results ribs should be just barely submerged in liquid.
5. If you have time, cook ribs for 10-12 hours on Low, they will be most tender this way. If not, cook for five hours on High.
6. Remove ribs from liquid (discard liquid), serve with the rest of the barbecue sauce and hot sauce.
7. (Optional) If you want a bit of bark (the crispy bits on the outside), place under broiler before adding the rest of the sauce. Around 1 minutes per side, longer if you like more 'crispies'.

Number of servings (yield): 2

Source: What2Cook

Sausage and Egg Breakfast Casserole

2 lbs frozen shredded hashbrowns
1 lb breakfast sausage, browned and drained
1/2 cup yellow onions, diced (or 6 green onions, chopped)
2 to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
12 large eggs
1/4 cup milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
More salt and pepper to season the hasbrown layers, to taste

1. Lightly brease the insert to a large (6 quart) slow cooker with nonstick spray.
2. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. 
3. top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. 
4. Repeat layers two or more times, ending with the cheese.
5. In a medium bowl, whisk together the eggs and seasoning. Pour over the layers in the slow cooker. 
6. Cook on Low for 6 to 8 hours or High for 3-4 hours. (Edges may brown.)

Source: Seeded at the Table

Slow Cooker Chicken Pot Pie Stew

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Serve over hot bicuits or noodles. 

Source: allrecipes.com

Seasoned Black Beans and Rice

1 cup rice, uncooked (DO NOT use minute rice/quick rice)
2 cans black beans
1 tsp garlic salt
1/2 tsp salt
1/4 tsp black pepper
2 1/4 tsp cumin
1 can Rotel
shredded cheese olive oil

1. Put rice in bottom of slow cooker and add some olive oil. Mix until rice is coated with olive oil.
2. Drain one can of beans and add to slow cooker. Add second can without draining. 
3. Add Rotel, seasonings, and 2 cups water. Mixture will look watery.
4. Cook on Low for 3 hours. 
5. Sprinkle top with cheese and put the lid back on for a few minutes.

Serve as a side dish or as a filling for warm tortillas.

Source: Recipes We Love

Shepherd's Pie

1 pound Bob Evans Original Recipe Sausage Roll
1 package Bob Evans Original Mashed Potatoes (24 oz)
2 cups frozen peas and carrots
1 jar beef gravy (12 oz)

1. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker.
2. Add peas and carrots. Top with mashed potatoes.
3. Pour gravy on top of potatoes. 
4. Cover and cook on Low 4 to 6 hours.

Source: Food Network

Loaded Baked Potato Soup

5 lbs russet potatoes, diced not peeled
5 Tbsp TS garlic garlic
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives or shredded cheese for garnish

1. Combine potatoes, garlic garlic, onions and chicken broth in your crock pot.
2. Cook on Low for 8 hours, or on high for 5 hours.
3. Puree soup in food processor with cream cheese. (OR add cream cheese to crock pot and use a hand mixer until smooth)
4. Serve warm topped with bacon, sour cream shredded cheese & chives.

*Good for a crowd - 12+ servings

Source: The Hozmanns

Scallop Potatotes

1 cup sour cream
1 can condensed cream of potato soup
1 Tbsp worcestershire sauce
2 lb small red potatoes
1/5 cups shredded cheddar cheese or cheese blend
1/2 tsp paprika
3 Tbsp chopped fresh chives for topping

1. Thinly slice potatoes and set aside.
2. Mix sour cream, can of soup and worcestershire sauce together in a large bowl.
3. Add sliced potatoes to the mixture and mix until all potatoes are well coated.
4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray. 
5. Top with 3/4 cup of shredded cheese.
6. Repeat layer with remaining potatoes and cheese.
7. Cook High for 3.5 to 4.5 hours (or on Low 7 to 8 hours). Serve topped with a sprinkle of paprika  and chives.

Source: Family Fresh Meals

Cheese Tortellini

1 (19oz.) bag frozen cheese tortellini
1 small bag fresh spinach
2 (14.5oz) cans Italian style diced tomatoes, drained
1 block (8oz) cream cheese or neufchatel (less fat)
4 cups chicken broth (or vegetable broth)
1 lb ground sausage (optional)

1. Brown sausage and put all ingredients in crockpot, chunking up the cream cheese.
2. Cook on Low for 4-6 hours

Serves 4-6

Source: Little Fellows

Slow Cooker Apple Crisp

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
1/3 cup white sugar, or to taste
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 cups apples - peeled, cored and chopped
2 Tbsp. lemon juice

1. MIx four, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender.
3. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Source: Allrecipes.com 

Lemon Chicken

1-2 Tbsp. butter or margerine
Chicken pieces - any kind
1 Italian dressing packet
1/4 -1/2 lemon

1. Place butter cubes in bottom of crock pot. 
2. Lay chicken pieces in pot. 
3. Sprinkle Italian dressing packet over chicken.
4. Squeeze lemon to drizzle over chicken. 
5. Cook on High 4-5 hours, or Low 6-8 hours

Source: Pinterest via Carol Miller

Creamy Italian Chicken

1 lb. skinless, boneless, trimmed chicken breast, frozen
1 packet Italian Dressing Mix
1 C. Fat Free Chicken Broth/Stock
1 Can Condensed Cream of Mushroom Soup
8 oz. package Fat Free Cream Cheese
1/2 Family Size package frozen Broccoli
6-8 small to medium-sized mushrooms, sliced

1. Place chicken in crock pot.
2. Mix together next three ingredients and pour over chicken.
3. Cover and cook on Low for 8 hours.
4. After 8 hours remove chicken, add remaining ingredients and stir to coat. 
5. Shred chicken with fork and return to crock pot once more. 
6. Cover and cook on High 20 minutes or until veggies are heated through and  ream cheese is incorporated.  Meanwhile, cook brown rice, long grain white rice, egg noodles or mashed potatoes. Serve chicken, veggies and sauce over the starch you've prepared. 

Makes 6 servings.

Source: 3 Fat Chicks on a Diet

Slow Cooker Salsa Chicken

1 lb. boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

1. Put chicken, soup, and salsa in slow cooker.
2. Sprinkle taco seasoning over everything.
3. Cook on Low for 6 hours. 
4. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. 
5. Stir in sour cream and heat just until everything is combined. 

Source: Fake Ginger

Slow Cooker Sausage and Peppers

1 Tbsp. olive oil
1 lbs. bulk ground sweet sausage
1/2 lbs. ground beef
2 15 oz. cans fire roasted tomatoes
1 8 oz. can tomato sauce
1 small onion, sliced
 1 red pepper, sliced
 1 green pepper, sliced
 sliced provolone or mozzarella
Fresh rolls

1. Heat olive oil in a large skillet over medium heat. Brown the sausage and ground beef, breaking into bite-sized portions as it cooks.
2. Transfer to a large slow cooker. Stir in the roasted tomatoes, tomato sauce, onion, and peppers into the slow cooker with the sausage mixture. 
3. Cook on low for 5-7 hours. 
4. Roast rolls with a slice of mozzarella on each until golden brown and cheese is starting to melt. 
5. Use a slotted spoon to put sausage and pepper mixture onto rolls.

Source: BHG Special Interest Publication Tailgating

Hot and Sweet Meatballs Recipe

1 28oz bag frozen turkey meatballs
1 cup barbecue sauce
1/2 cup hot and sweet mustard
1/2 cup fat free chicken broth

1. Spray inside of crock with cooking spray.
2. In a medium sized bowl, combine mustard, BBQ sauce and broth. Mix well.
3. Put turkey meatballs in the crock. Pour sauce over meatballs and toss until coated.
4. Cook on Low 2-5 hours until heated through. 

Serve over rice.

Contributor: Nora MacFarlane

Slow Cooker Mac & Cheese

1 12 oz. box pasta (macaroni, bow ties, shells, etc. -your choice)
4 Tbsp. butter
1/2 pound shredded or cubed mild Cheddar cheese
1/2 pound shredded or cubed American cheese
1 cup milk
1 can Cream of Mushroom Soup (I use reduced sodium. You can also substitute Any cheese soup or Cream of Chicken Soup)
1 Tbsp. flour
1 tsp Paprika
1 tsp black pepper

1. Spray inside of crock with cooking spray.
2. Cook pasta according to package directions. Drain and place in Crock.
3. Melt butter in a sauce pan on medium low heat. Add cheese. Once it begins to melt, add half of the milk. Once heated add the rest of cheese and milk. Continue stirring until mixture is mostly melted. Add soup, Paprika, and black pepper. 
4. Dissolve flour in a small amount of water and add to cheese sauce. 
5. Pour cheese sauce over pasta and mix.
6. Cover and heat on Low for 2 1/2 hours, stirring occasionally.

Contributor: Nora MacFarlane

Slow Cooker Turkey Breast

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. 
2. Rub onion soup mix all over outside of the turkey and under the skin. 
3. Place in slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Contributor: Nora MacFarlane

Source: allrecipes.com 

Slow Cooker Chicken Pot Pie

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) pkg. baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 tsp garlic salt
1 tsp celery salt
1 Tbsp. ground black pepper
1 (16 ounce) bag frozen mixed vegetables

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker and cook 1 hour more.

Contributor: Nora MacFarlane

Source: allrecipes.com  *Original recipe makes 16 servings. Recipe site has a conversion to change number of servings. 

Slow Cooker Mongolian Beef

1 pound flank steak, cut into bite-sized pieces
1/4 cup cornstarch
2 tsp. olive oil
1 onion, thinly sliced
1 Tbsp. minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. minced fresh ginger root
1/2 cup hoisin sauce

1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow steak to rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Source: allrecipes.com

Crock Pot Baked Potatoes

1. Wash and dry potatoes.
2. Cover each potato in aluminum foil and place in crock-pot.
3. Cook on Low for 7-8 hours.
4. Load them up with your favorite toppings, serve with a big salad, and dinner is served.

Contributor: Nora MacFarlane

Source: Skip to my Lou

Slow Cooker Bean and Spinach Enchiladas

1 15.5 can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 tsp. ground cumin
8 oz. sharp cheddar, grated (2 cups)
kosher salt and black pepper
2 16-oz. jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romain lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
 1/2 cucumber, halved and sliced,
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
sliced scallions, for serving

1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 tsp. pepper. Mix to combine.
2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
3. cover and cook until heated through, on Low for 2 1/2 to 3 hours. 
4. Before serving, toss the lettuce radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and 1/2 tsp each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Contributor: Nora MacFarlane

Source: Real Simple

Ginger-Orange Cheesecake

Nonstick cooking spray
12 ounces reduced-fat cream cheese (Neufchatel), softened
1/2 cup sugar
1 tsp. finely shredded orange peel (set aside)
2 Tbsp. orange juice
1/2 tsp. vanilla
1/2 cup nonfat sour cream
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 cup warm water
2 medium Cara Cara and/or blood oranges, sliced
Finely chopped crystalized ginger (optional)

1. Lightly coat a 1 1/2-quart souffle dish or casserole* with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
2. For filling, in a large bowl beat cream cheese, sugar, orange juice, flour, and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined.Stir in orange peel. Pour filling into prepared dish. Cover dish tightly with foil.
3. Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
4. Cover and cook on High heat setting for 2 1/2 hours or until center is set. Using foil strips carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4-24 hours before serving.
5. Garnish with orange slices and crystallized ginger if using.

*Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.

Contributor: Nora MacFarlane  (I haven't made this yet, but I plan to in the very near future!)

Source: Better Homes and Gardens

Chicken Noodle Soup

2 1/2 to 3 1/2 pounds chicken pieces
4 cups water
4 cups chicken broth
1 tsp. seasoned salt
1 tsp. salt, or to taste, depending on saltiness of broth
1/4 tsp. pepper
1 leek or small onion chopped
1 carrot, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles

1. Place all ingredients except noodles in the Crock Pot.
2. Cover and cook on Low for 5-6 hours.
3. Remove chicken and bay leaf from pot.
4. Remove meat from bones, dice, and return to broth.
5. Add noodles.
6. Cook another hour or until noodles are done (about 1/2 hour on high). Or cook the noodles separately and add them just before serving.

Contributor: Nora MacFarlane

Source: About.com-Southern Food

Chicken Lettuce Wraps

4 chicken breast halves or 10-12 chicken breast tenders
5 chopped cloves of garlic
1/2 chopped onion
1/4 cup soy sauce
1/4 cup white wine
1/2 tsp. ginger (I use 1 Tbsp. fresh, chopped)
dash of allspice (or a dash each of cloves, cinnamon and black pepper)
2 Tbsp. balsamic vinegar

1. Chop chicken into tiny chunks (or slice it and cut into tiny chunks at the end when it's easier to cut).  Another option is to buy ground chicken or turkey. 
2. Chop the onions and garlic, dump into crockpot on top of the meat.
3. In a separate bowl, mix the liquid and spices. Pour sauce over meat.
4. Cover and cook on High for 4-6 hours, or on Low 6-8 hours.
5. Stir to break up chicken.

Serve over lettuce leaves. Romain works well. Top with a bottled plum sauce. Or if you need gluten free, try mixing a little GF soy sauce with some grape jelly.

*For a bit of crunch, add some water chestnuts and green onion.

Contributor: Nora MacFarlane
Source: A Year of Slow Cooking by Stephanie O'Dea

Caribbean Beef, Black Beans and Sweet Potatoes (Beef Optional)

1 pound ground beef (I use chuck)
1 8oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp salt
1 15 oz. can black beans, drained
2 medium sweet potatoes, peeled and sliced thin
1/3 cup raisins 
3 plum tomatoes, chopped
1 cup shredded cheddar cheese

1. Spray crock with cooking spray.
2. Spread beans in bottom of crock. Layer potatoes over beans. Sprinkle with raisins, tomatoes, chili and onion. 
3. Brown beef over medium heat, drain. Stir in tomato sauce, chili powder, cumin and salt. Spread over top of vegetables. (Beef is optional)
4. Cook on Low 5-6 hours or until beans and potatoes are tender.
5. Add cheese on top 30 minutes before serving.

Contributor: Nora MacFarlane
Source: (Adapted from) Just  Pinch Recipes

Baby Back Ribs

This is in my Crock Pot right now, and it smells soooo good!

4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 Tbsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp ground cumin
3/4 tsp. black pepper
3/4 tsp. ground oregano
1/2 tsp. cayenne pepper
1/4 tsp. sugar

1. Trim excess fat from ribs. 
2. Combine dry ingredients and rub over the surface of the ribs. 
3. Place ribs in slow cooker of Crock-Pot standing on their edge with the meaty side out. 
4. Cook for about 8 hours on Low.  
5. Remove ribs from slow cooker and brush with barbecue sauce.

Serves 4

Contributor: Nora MacFarlane

Source: About.com Barbecues & Grilling

Skinny Slow Cooker - Black Bean & Veggie Soup

1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 small sweet onion, diced
3 carrots, sliced into 1/4 inch pieces
1 medium sweet potato, cut into 1/2 inch cubes
1 (14.5 ounce) can fire roasted tomatoes (regular diced is optional)
1 (4 ounce) can green chili peppers, diced
2 (15 ounce cans) black beans, drained
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. crushed red pepper flakes, more or less to taste
1/4 tsp. freshly ground black pepper
Kosher or sea salt to taste
2 1/2 cups vegetable broth, low-sodium

1. Add all ingredients to the slow cooker, stir.
2. Cover and cook on Low 6-8 hours or until carrots are tender. 
3. Serve with a dollop of fat-free sour cream and reduced-fat cheddar cheese.

Contributor: Nora MacFarlane

Source: Skinny Ms. - Your Recipe for Health and Fitness 

Slow Cooker Apple Crisp

About 5 cups apples
1/4 cup butter, cubed
1/3 cup brown sugar plus another 2 Tbsp.. for crumb topping
1/4 cup orange juice
2 Tbsp. vanilla extract
1 cup crumb topping (graham crackers, oats, cookies, smashed cereal...)

1. Preheat crock on High and butter the inside of the stoneware. 
2. Toss orange juice, cubed butter, brown sugar, vanilla and apples together and put in the bottom of the crock
3. Add 2 Tbsp. brown sugar to the topping of your choice. Layer on top of the apple mixture.
4. Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.

*If you like your crumb topping crunchy, broil the uncovered stoneware on the lowest rack of your oven for 4-7 minutes.

*Serve with vanilla ice cream.

Contributor: Nora MacFarlane

Source: Stephanie 'Dea: A Year of Slow Cooking

New England Apple Beans

1 48-oz. jar Randall Great Northern Beans, drained
4 tablespoons butter or margarine
3 cups cubed tart cooking apple (peeled)
1/2 cup chopped onion
3/4 cup light brown sugar
1/2 cup catsup
1 tsp. cinnamon
1 tsp. salt (or to taste) and fresh ground pepper

1. Spray the crock pot with cooking oil.
2. Put all ingredients into the pot. Stir until mixed.
3. Cook on low 5-6 hours or until apples and onions are tender. 

Contributor: Nora MacFarlane

Source: Back of the Randall Beans jar (adapted from the bean bake). 

Crock Pot Pork Chops

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning
1 tsp. dried oregano
1 tsp. dried basil
4 thick cut boneless pork chops
salt and pepper to taste

1. Mix together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil in a large bowl and pour into slow cooker.
2. To prepare pork chops, snip small slits in each with a knife and season with salt & pepper.
3. Add seasoned pork chops to slow cooker and cook on High for 4 hours.
4. Open lid hourly and stir mixture.
5. Serve with a side of sauteed spinach and sweet corn.

*Addendum - I decided to brown the chops in the skillet with olive oil before putting them in the crock. I seasoned them after browning.

Contributor - Nora MacFarlane
Source: Easy Crock Pot Recipes - Lots of good recipes on this site!

Beef Stew

1 can tomato soup
1 can mushroom soup
1 packet of Lipton Onion Soup
3 Tbsps. Worcestershire Sauce
1 1/2 pounds stew beef
salt and pepper to taste

Optional - Additional package thick sliced fresh mushrooms

Contributor: Deb Jones

Pizza Rice

Makes 6 servings
Prep. Time: 5 minutes
Cooking Time: 6-10 hours
Ideal slow-cooker size: 4-qt.

2 cups rice, uncooked
3 cups chunky pizza sauce
2 1/2 cups water
7-oz. can mushrooms, undrained
4 oz. pepperoni, sliced
1 cup grated cheese

1. Combine rice, sauce, water, mushrooms, and pepperoni. Stir
2. Cover. Cook on Low 10 hours, or on High 6 hours. Sprinkle with cheese before serving.

Contributor: Nora MacFarlane

Source: Fix-it and Forget-It  (blog); Fix-It and Forget-It Cookbook, Revised & Updated, p. 169

Vegetarian Cassoulet

2 Tbsp. olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed

1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Contributor: Nora MacFarlane

Source: Allrecipes.com