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