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