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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.  

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.  

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

Crock-Pot(R) Mushrooms

1 pound mushrooms 1/2 cup butter 1 (1 ounce) envelope ranch salad dressing mix 1. Put mushrooms, butter, and ranch salad dressing mix in a slow cooker. 2. Cook on Low for 3-4 hours.  

Mexican Chocolate Chili

1 pound ground round 1 cup chopped onion 1 cup hot water 2 (14.5 ounce) cans diced tomatoes with garlic, undrained 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can whole kernel corn, drained 1/3 cup semisweet chocolate chips 2 teaspoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon salt 1. Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes. 2. Transfer cooked beef and onions to slow cooker. Stir in ... Read more

Easy Pork and Sauerkraut

1 pound pork roast, cut into 1 inch cubes 1 (32 ounce) jar sauerkraut with juice 1/2 (12 fluid ounce) can or bottle beer 1/2 apple, peeled and cored 1 tablespoon minced garlic 1/2 tablespoon fresh dill weed 1 teaspoon onion salt 1 teaspoon dry mustard 1. Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients. 2. Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.  

Slow Cooker Beef and Mushrooms

1 1/2 pounds cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1 (4.5 ounce) can sliced mushrooms, undrained 1 (1 ounce) package dry onion soup mix 1/4 cup red wine (optional) 1 pinch black pepper to taste 1 cup uncooked white rice 2 cups water 1. Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper. 2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. 3. In the ... Read more

Crock Pot Portobello Chicken

4 frozen bone-in chicken breast halves 8 portobello mushroom caps 1 (8 ounce) bottle Italian-style salad dressing 1 (8 ounce) package angel hair pasta 1. Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps. 2. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours. 3. A few ... Read more

Down-South Style Green Beans

6 cups water 1 ham hock 2 tablespoons lard or other cooking fat 1 teaspoon seasoning salt 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 pound fresh green beans – rinsed, trimmed and snapped into bite size pieces 1. Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.