Crock Pot Corn on the Cob

6-8 Ears of Corn- Shucked and Cleaned
1/4 Cup of Water
1/4 Cup Butter - Melted
1 Tbsp Lemon Juice
3 Tbsp Fresh Parsley - Minced
1 Tbsp Fresh Chives - Minced
Salt and Pepper to Taste

1. Place corn in slow cooker.
2. Cover with 1/4 cup water.
3. Cook on high for 2 1/2 to 3 hours.
4. Drain.
5. Mix all ingredients except salt and drizzle over corn. 
6. Toss to coat and sprinkle with salt.

Source: Recipes That Crock

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