Hot and Sweet Meatballs Recipe

1 28oz bag frozen turkey meatballs
1 cup barbecue sauce
1/2 cup hot and sweet mustard
1/2 cup fat free chicken broth

1. Spray inside of crock with cooking spray.
2. In a medium sized bowl, combine mustard, BBQ sauce and broth. Mix well.
3. Put turkey meatballs in the crock. Pour sauce over meatballs and toss until coated.
4. Cook on Low 2-5 hours until heated through. 

Serve over rice.

Contributor: Nora MacFarlane

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

Slow Cooker Turkey Breast

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. 
2. Rub onion soup mix all over outside of the turkey and under the skin. 
3. Place in slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Contributor: Nora MacFarlane

Source: allrecipes.com 

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 Mongolian Beef

1 pound flank steak, cut into bite-sized pieces
1/4 cup cornstarch
2 tsp. olive oil
1 onion, thinly sliced
1 Tbsp. minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. minced fresh ginger root
1/2 cup hoisin sauce

1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow steak to rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Source: allrecipes.com

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

Slow Cooker Bean and Spinach Enchiladas

1 15.5 can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 tsp. ground cumin
8 oz. sharp cheddar, grated (2 cups)
kosher salt and black pepper
2 16-oz. jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romain lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
 1/2 cucumber, halved and sliced,
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
sliced scallions, for serving

1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 tsp. pepper. Mix to combine.
2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
3. cover and cook until heated through, on Low for 2 1/2 to 3 hours. 
4. Before serving, toss the lettuce radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and 1/2 tsp each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Contributor: Nora MacFarlane

Source: Real Simple