Cheesy Corn
submitted by April Felix
3 - 16oz. bags of frozen corn (I just used canned)
11 oz. Cream Cheese
1/4 c. Margarine or butter
3 T. Water
3 T. Milk
2 T. Sugar
6 slices American cheese
Mix all together in crock pot and cook on low for four hours. Check after two, it can cook pretty fast depending on your crock pot.
Crockpot Meatballs
submitted by Trisha Atkinson
In a saucepan mix the following ingredients:
2 beef bouillon cubes
½ cup brown sugar
3 TBSP vinegar
2 tsp soy sauce
½ tsp salt
1 ¼ cups of water
Separately: mix ¼ cup of water and 2 TBSP cornstarch. Once dissolved add it to your saucepan mixture. Bring to a boil, stirring constantly until thick. Pour over meatballs in Crockpot. If the meatballs are frozen, heat on warm for 2-3 hours before serving.
Creamy Chicken Italiano
submitted by Tara Turner
4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8oz pkg. cream cheese, softened
10 3/4 oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.
Hot Caramel Dip
submitted by Erin Ruy
1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar
1 c. sweetened condensed milk
1/2-3/4 c. peanut butter
apple & pear slices
Mix together ingredients in slow cooker until mixture boils, then keep warm on low heat.To save time, boil on the stove and then transfer to the slow cooker.
Pumpkin Pie Pudding
submitted by Stephanie Partridge
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter2
1/2 tsp. pumpkin pie spice (or I just use nutmeg and cinnamon)
In a large bowl mix together all ingredients. Transfer to crock pot coated with non-stick cooking spray. Cover and cook on low for 6-7 hours. Serve with whipped cream or ice cream.
Hawaiian Pork or Chicken
submitted by Stephanie Partridge
1-2 lbs chicken or pork (cut into bite size strips or you can leave whole )
1 bottle barbeque sauce
1 large can pineapple chunks
Throw it all in a crock pot on low for 3-4 hours (if thawed), or 5-6 hours frozen. I like to serve it over rice and throw almonds on top. The best part of this recipe is the lack of effort it takes. When I come home from the grocery store sometimes I just throw these ingredients in a freezer bag and leave it there until I don't feel like making dinner. Then I just defrost it a little bit and throw it in the crock pot.
Salsa Chicken
submitted by Jill Castle
4 chicken breasts
4 cups salsa
Place chicken and salsa in crockpot. Cook four hours. Serve with rice
Tangy Chicken
submitted by Wendy Loveland
1 pound baby carrots
1 medium green pepper, cut into 1/2 inch strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
20 oz pineapple chunks
1/3 cup packed brown sugar
1 TBSP soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 TBSP cornstarch
1/4 cup cold water
cooked rice
In a slow cooker, layer carrots and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combie cornstarch, green pepper and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.
Chicken Ole
submitted by Linda Atwood
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 TBSP onion, diced
2 cups cheddar cheese, grated and divided
12 flour tortillas, torn into pieces
3-4 cups chicken, cooked and cubed
salsa
In a bowl, combine soups, sour cream, onion, and 11/2 cups of cheese. Place 1/3 of each of the following in layers in a slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Enjoy!
