Category: Crockpot Recipe

Overnight Slow Cooker Oatmeal

2 1/2 cups water 2 cups almond milk 1 cup applesauce (optional) 1 cup steel-cut oats 1 cup dried cherries, or more to taste 3 tablespoons brown sugar (optional) 1 teaspoon vanilla 1 teaspoon ground cinnamon 1. Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker. 2. Cook on Low for 8 hours to overnight.  

Crock Pot® Party Meatballs

1 (2 pound) bag frozen cooked meatballs 1 (14.5 ounce) can whole berry cranberry sauce 1 (12 ounce) bottle tomato-based chili sauce 1/2 lemon, juiced 2 drops hot sauce (such as Tabasco®), or more to taste 1. Place frozen meatballs into a slow cooker. Add cranberry sauce, chili sauce, lemon juice, and hot sauce. Stir to distribute sauce evenly over meatballs. 2. Cook on High until meatballs are completely thawed and hot, about 3 hours.  

Slow Cooker Cassoulet

2 pounds skinless, boneless chicken breast halves, cut into chunks 1 onion, quartered and thinly sliced 2 large cloves garlic, minced 1/4 cup chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (15 ounce) cans cannellini beans, drained and rinsed 1 pound turkey kielbasa, cut into 1/2-inch slices 1/3 cup dry white wine 1. Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ... Read more

Slow Cooker Carolina BBQ

1 (5 pound) bone-in pork shoulder roast 1 tablespoon salt ground black pepper 1 1/2 cups apple cider vinegar 2 tablespoons brown sugar 1 1/2 tablespoons hot pepper sauce 2 teaspoons cayenne pepper 2 teaspoons crushed red pepper flakes 1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. 2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the ... Read more

Rachel’s Crockpot Seafood Cheese Dip

1 (8 ounce) package processed cheese food (such as Velveeta®) 2 tablespoons reduced-fat cream cheese 1 1/2 cups sour cream 1/2 cup cooked small shrimp 1/2 cup cooked crabmeat, flaked 1/2 cup cooked lobster, flaked 2 teaspoons seafood seasoning (such as Old Bay®) 1 teaspoon Worcestershire sauce 1 loaf (1/2-inch-thick) slices French bread, lightly toasted 1. Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crockpot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and ... Read more

No Time to Cook Chicken

4 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1/2 cup sour cream 1. Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated. 2. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.  

Wienie Sauce

1 cup ketchup 1 cup dark brown sugar 1 cup beer 1. In a medium saucepan over low heat, mix the ketchup, dark brown sugar and beer. Heat for approximately 10 minutes.  

Mushroom Lentil Barley Stew

2 quarts vegetable broth 2 cups sliced fresh button mushrooms 1 ounce dried shiitake mushrooms, torn into pieces 3/4 cup uncooked pearl barley 3/4 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons minced garlic 2 teaspoons dried summer savory 3 bay leaves 1 teaspoon dried basil 2 teaspoons ground black pepper salt to taste 1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves ... Read more

Onion Elk Roast Stroganoff

1 1/2 pounds elk roast 1 1/2 tablespoons steak seasoning 1 teaspoon rubbed sage 1 small onion, chopped 4 cloves garlic, chopped 1 (10.75 ounce) can cream of onion soup 1 cup water 1 cup sour cream 1. Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.