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