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

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

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

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

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

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

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). 

Bacon Cheese Potatoes

Prep time: 10 minutes     Cook Time: 10 hours     Serves 4

1/2 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
green onions (optional)

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

*You can use parchment paper bags instead of tinfoil. Works just as well.

Contributor: Nora MacFarlane

Source: Moms With Crockpots, a multi-contributor website. 

Easy Slow Cooker Refried Beans

1 onion, peeled and halved
2 cups dry pinto beans, rinsed
1/2 fresh jalepeno or other hot pepper
2 cloves garlic, minced
3/4 tsp. salt
1/2 teaspoon black pepper
One big pinch of cumin
6 cups water

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the liquid. If desired, save the excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Contributor: Timanda Wertz

Source: 100 Days of Real Food - Blog by Lisa Leake about cutting out processed food. Check it out!