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

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

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 Barbacoa Beef: Recipe to Feed a Crowd

This one has a kick to it!

4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 Tbsp. kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

1. Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse until combined first before adding).
2. Place the brisket on top of this mixture. 
3. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put on the lid.
4. Cook High for 5 hours. Once finished, turn crock pot to Warm and let sit for 6-8 hours. (Tip: Cook on High before bedtime and turn to Warm overnight. Beef will cook fully and shred easily).
5. Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. 
6. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

Serve with fresh tortillas, onion, cilantro, avocado, sour cream, and salsa.

Note: This recipe makes roughly 30 tacos. 

*Freezes well in broth!

Contributor: Nora MacFarlane

Source: The Kitchn, a cooking blog by Faith Durand (Check it out -lots of good recipes!)