Crock Pot Macaroni and Cheese

This tastes very similar to our homemade mac and cheese recipe and that's probably why I think it's so good! It's very convenient for a potluck because it stays warm in the crock if you need to have it sit out for awhile. I doubled it and put it in my larger crock pot, it was perfect for a crowd. -Sarah

12 oz. macaroni noodles 

4 T. butter, cubed 

12 oz. evaporated milk

1 1/2 cups half and half

12 oz. shredded sharp cheddar 

8 oz. Velveeta, cubed

1 t. salt

1/4 t. pepper

• Spray crock pot with cooking spray. (3 1/2-4 quart for single batch & 6 quart for double batch) 
• Cook pasta to al dente, drain and place in crock. Add butter and stir until melted. 
• Add evaporated milk, half and half, most of the cheese (leaving some out for top), Velveeta, salt and pepper. Stir all together.
• Cover and cook on low 2-3 hours. Stir to combine all together, sprinkle with remaining cheese and melt. 
• Turn crock pot to warm so it doesn't overcook. 

Chocolate Chili

Chocolate in chili?  I have no idea why...but I tried it because the reviews of this recipe were all positive and a lot of them claimed it was the best chili they ever had.  I adapted this recipe from The Clothes Make the Girl.  This is amazingly, delicious and bean free chili...a must try recipe!  You can make this in a slow cooker or stove top.  -Kristin

2 Tablespoons coconut or olive oil
1 large onion, diced
4 cloves garlic, minced
2 pounds ground beef or turkey or a combination of both
1 teaspoon oregano
1 1/2 -  2 Tablespoons chili powder
2 Tablespoons cumin
1 1/2 teaspoon cocoa powder
1 teaspoon salt
28 oz. can crushed or petite diced tomatoes
16 oz. beef or chicken broth
1 cup water
3-5 potatoes, peeled and diced small (optional)

• Heat oil and sauté onion until it is translucent.
• Add garlic and sauté a minute.
• Add meat and cook completely.  Drain grease.
• Add remaining ingredients and either simmer covered on the stove top for 2 hours or put in the slow cooker and cook on low until potatoes are done. (6-8 hours)

Slow Cooker Chicken and Vegetable Soup

This is a recipe I adapted from a blog called Multiply Delicious.  I love when I find good slow cooker recipes! -Kristin

4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cups chopped vegetables, combo of carrots, zucchini and or bell peppers
1 1/2 cups butternut squash, cut into small cubes (or sweet potato)
1/2 yellow onion, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can crushed tomatoes
1 1/2 cups chicken broth
6 tablespoons tomato paste
4 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon basil

• Put all in slow cooker and cook on low for 6-8 hours until veggies are tender and chicken is cooked.

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

 

1 cup of quinoa, rinsed

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes with green chilies

2 (16 ounce) cans black beans, rinsed, drained

1 (15 ounce) can of corn, drained

3 cups chicken broth

2 large chicken breasts, or chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon cumin

1 teaspoon crushed red pepper (or reduce to your spiciness preference)

2 teaspoon chili powder

 

Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.

• Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
• Remove chicken and shred and then return it to slow cooker.
• Top individual bowls with optional toppings and ENJOY!

Whole Chicken Crock Pot Recipe

This is the best and easy way to make up a delicious and tender whole chicken.  This recipe is from my mom and has been passed around a lot with great compliments by all who have tried it, ENJOY!  The leftover cooking liquid makes the most delicious gravy too!  -Kristin

3 teaspoons salt (regular or Kosher)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon poultry seasoning (or 1/2 teaspoon thyme)
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Sliced onions
1 whole chicken

• Combine all the seasonings.
• Place sliced onions on bottom of slow cooker.
• Place the whole chicken on top of onions and rub the seasoning mixture all over.
• Cook on low for 8 hours.

Crock Pot Shredded Mexican Chicken

I adapted this recipe from Good Life Eats.  The results of this recipe were so fantastic!  This was awesome on tortillas and served on rice (especially with this recipe for  Black Bean and Corn Salsa served with it).  -Kristin

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander (optional)
1/4 teaspoon paprika
1 1/4 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 Tablespoons lime juice
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

• Heat the oil in pan. Add the onion and saute for 5 minutes. 
• Add the cumin, chili powder, coriander, paprika and garlic and saute two more minutes. 
• Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
• Put the chicken in the slow cooker and sprinkle with salt and pepper.  
• Pour the lime juice on top of the chicken and add the cilantro and the diced jalapenos.
• Pour the onion and garlic mixture over top.
• Cook on low for 5-7 hours, or until cooked through and tender. (different crock-pots cook at varying heats so go off of the time that is normal for yours)  
• Remove chicken breasts from the slow cooker and shred.
• Stir the chicken back into the cooking liquid.

Slow Cooker Pinto Beans

I have been searching for a more flavorful pinto bean recipe to use on rice or tortillas.  This is it.  These beans turn out great and are great to use in place of refried beans.  We really like these beans on rice with cheese, sour cream, jalapenos and avocado.  -Kristin

1 pound dried pinto beans, rinsed and sorted and soaked overnight (directions on bag)

1/2 teaspoon pepper

1 teaspoon garlic powder

2 garlic cloves, minced

1 Tablespoon chili powder
1/2 teaspoon cumin

1/2 teaspoon oregano

3 bay leaves

• Put bean in the bottom of slow cooker.
• Cover with water, plus 2 inches over.
• Stir in seasonings.
• Cook on low for 10-12 hours or till done.  Add more water if necessary.  
• When beans are done cooking, drain off extra liquid.
• Then remove bay leaves and stir in the following.

1 1/2 - 2 teaspoons salt, or more to your taste

1/3 cup salsa, optional

Slow Cooker Chicken Parmesan

This is quick and easy to put together and the result is delicious. -Kristin

4 boneless, skinless chicken breasts 
1/2 cup Italian Seasoned Bread Crumbs 
1/4 cup Parmesan Cheese 
1/4 teaspoon black pepper 
1/4 teaspoon kosher salt 
1 Tablespoon olive oil 
1 egg, beaten 
1-2 cups shredded mozzarella cheese 
favorite jarred marinara sauce

• Spread the 1 TBSP of olive oil into the bottom of your slow cooker. 
• Beat the egg with a fork in a separate bowl. 
• Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. 
• Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. 
• Place the chicken breast pieces in the bottom of the slow cooker.
• Layer 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. 
• Cover chicken and cheese with entire jar of marinara sauce. 
• Close lid and cook on low for 6-7 hours or high for 3-4. 
• Serve with your favorite pasta.

Spicy Cheese Soup

This is a fantastic soup from my friend Donna.  My girls had this at her house and told me I had to make it!  It is  spicy but a good spice that is toned down well with with the oyster crackers and sour cream.  Very good!!!!-Kristin

1 pound ground beef, cooked and drained
1 pound Velveeta processed cheese, cubed
1 (8 3/4 oz.) can whole kernel corn, undrained
1 (15 oz.) can kidney beans
1 jalapeno pepper, seeded and diced (opt.)
1 (14 1/2 oz.) can diced tomatoes with green chillies, undrained
1 (14 1/2 oz.) can stewed tomatoes, undrained
1/2-1 envelope taco seasoning, according to taste

Oyster crackers
Sour cream

• Mix all in a slow cooker and cook on low for 4-5 hours.
• Serve with the oyster crackers and sour cream.

Sante Fa Chicken Casserole in Slow Cooker

I get really excited when I find a good slow cooker recipe and here is one. High reviews from my family on this one! Super easy, super delicious...Enjoy! -Kristin

1 1/2 pounds boneless chicken breasts
1 package taco seasoning
1 can cream of chicken
1 c. salsa
1 1/2 c. frozen corn

2 c. cooked rice

Optional toppings: shredded cheddar, Ortega or other hot sauce, green onions, black olives and sour cream

• Place chicken in the bottom of slow cooker.
• Sprinkle the taco seasoning over top.
• In a bowl mix together the cream of chicken, salsa and corn. Pour that over top.
• Cook on low about 9-10 hours or on high for about 6 hours until chicken is done.
• Remove chicken and dice it up. Put it back in the slow cooker and stir rice in.
• Serve in bowls with desired toppings.

Black Bean Soup over Rice

This is a quick, frugal and healthy meal.  It makes a great lunch or dinner.  -Kristin

2 c. shredded carrots or diced

2 celery stalks, diced

1 medium onion, diced

4 garlic cloves, minced

1 green or red pepper, diced

2 cans black beans, rinsed and drained

2 c. chicken broth

1 (15oz) can diced tomatoes

1 1/2 t. basil

1/2 t. oregano

1/2 t. cumin

1/2 t. chili powder

1 t. red hot

brown rice, cooked

• Combine all except rice in a slow cooker.  Cook on high for 4 hours or low for 8 or 9 until veggies are soft.
• Ladle into bowls and add desired amount of brown rice.

Slow Cooker Bolognese Sauce

I've made this wonderful sauce recipe a few times and it turns out great every time. So nice have a hot meal without much work. And it makes a lot and freezes well. -Sarah

2 pounds ground beef
1 med onion, chopped
8 garlic cloves, minced
3, 14 oz. cans diced tomatoes, undrained
2, 15 oz. cans tomato sauce
2, 6 oz. cans tomato paste
1/3 cup sugar
2 T. dried oregano
1 T. dried basil
1 t. salt
1/2 t. pepper

• Cook and drain beef.
• Place all ingredients in a 4 quart slow cooker. Mix well.
• Cook on low for 8 hours.
• Serve over pasta.

Beef Barley Soup

A big thank you to my sister in law, Jasmine for passing along this recipe, it's absolutely delicious!-Sarah

1 1/2#'s ground beef
1 medium onion, diced
1 clove garlic, minced
2/3 cup barley (quick cooking barley is fine)
4 carrots, peeled and diced
2 stalks celery, chopped
28 oz. tomato sauce
3-10.5 oz. cans beef broth (I used 4 cups water with 4 t. beef bouillon)
3 bay leaves
2 cups water
1/2 cup minced fresh parsley
salt and pepper (I also added Lawry's)

• Brown beef, onion, and garlic till no longer pink. Drain fat from meat.
• Add remaining ingredients and bring to a boil. Cover and simmer for 1-1 1/2 hours.
• Or cook in a crock pot on high for 1 hour or on low 5-6 hours.

Lime Rice Beef

This is a recipe a friend gave to me months ago. She raved about it and said it has been passed around a lot. I am so thankful she shared this recipe, it is awesome! I love when I find a good slow cooker recipe. The beef has incredible flavor that is great to eat just plain...paired with the lime rice makes this a very unique dish. The beef is served with the rice on tortillas, but would be fine just served on the rice. -Kristin

2-3#'s chuck roast
2 cloves garlic, minced
1/4 t. pepper
1/2 t. salt
1 t. chili powder
1 T. mustard
1/2 c. ketchup
1 t. beef bouillon
1 c. salsa
1 can black beans, drained

1 c. white rice
2 c. water
1/2 T. butter
1 t. salt
juice from 2 limes

tortillas
shredded cheddar cheese
sour cream

• Place all ingredients in the first list into slow cooker and cook on low for 8-10 hours. Shred beef when done cooking with 2 forks.
• When ready to eat, place the rice, water, butter and salt in saucepan. Bring to boil, reduce to a simmer and cook till water is all absorbed. About 15 minutes.
• Turn off heat and stir in the juice from the limes. If the rice is too juicy just simmer for a minute or so and the juice will absorb.
• Serve on a tortilla with the rice, beef, cheese and sour cream.

Sweet Pork

This pork is awesome! The sweetness with the salsa is perfect. I served it on tortillas with all the fixings. -Kristin

3 pound pork tenderloin
1 c. brown sugar
2 c. salsa

• Trim fat off pork tenderloin and place in slow cooker.
• Mix together brown sugar and salsa and pour over pork.
• Cook on low for 8 hours.
• Shred with two forks and return to crock pot and allow liquid to absorb.
• Serve with tortillas and all the fixins!

Shredded BBQ Chicken

This is so yummy! I love that it goes in the crock pot and makes a bunch. My family would eat this meal again and again. It's going to be a summer staple at our house. The website I found this recipe at is called realmomkitchen.blogspot.com, she has a ton of great recipes, check it out.-Sarah

4-6 chicken breasts (I also used some boneless chicken thighs)
18 oz. BBQ sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce

• In a bowl mix 2/3 of the bottle of BBQ sauce, and the remaining ingredients. Pour over chicken in crock pot and cook on low about 6 hours or high about 3.
• Remove chicken when cooked through and pour juices into a bowl.
• Shred chicken and place back in crock pot. Pour remaining BBQ sauce over shredded chicken and add as much of the reserved juice as you would like.

Crock Pot Chili

This is my families favorite chili recipe. -Kristin

2# ground beef

1 onion, chopped

1 large green bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced or a couple jarred jalapeno slices diced

1/4 c. chili powder

2 t. garlic powder

2 1/2 t. oregano

2 t. salt

1/2 t. pepper

4 t. chicken bouillon

1 t. sugar

1/2-1 t. red pepper flakes, opt. (less or more depending on your preference for spice)

2 (16oz.) cans crushed tomatoes

2 (16oz.) can diced tomatoes or tomato puree

2 (16 oz.) cans chili beans (mild, medium or hot- your choice. I do one mild and one medium)

1 can kidney beans, rinsed and drained

• Brown beef with the onion, green bell pepper and jalapeno. Drain grease and add to crock pot along with remaining ingredients. Stir to combine.
• Cover and cook on low for 7-9 hours.
• Serve with optional toppings.

Crock Pot Shredded Chicken Chili

Awesome!!! This is soooo fantastic. The flavor is amazing and the chicken is so tender and delicious. The next day for leftovers I served this over baked potatoes and that was awesome too! -Kristin

1 onion, diced

16 oz. can black beans, drained and rinsed

16 oz. can kidney beans, drained and rinsed

16 oz. can tomato sauce

2 (14.5 oz.) cans diced tomatoes with mild green chillies

4-6 t. chili powder

5 t. paprika

3 t. ground cumin
2 t. onion powder
2 1/2 t. garlic powder
1/8 t. cayenne pepper
1/2 t. salt
3 boneless, skinless chicken breasts

Optional toppings:
cheese
sour cream
green onions
tortilla chips, crushed

• Combine and mix in the crock pot the beans, onion, sauce, diced tomatoes and all of the seasonings. (I have not tried this, but the original recipe I adapted this one from said that a package of taco seasoning could be used in place of the seasonings.)
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for about 6 hours.
• A half and hour before it is finished take the chicken out and shred it and then return it to the chili and stir in.
• Serve with optional toppings.

Slow Cooked Pepper Steak

This is a great recipe that is always a hit. It is super easy but seems like it would be so much work for how awesome it is. -Kristin

1 1/2-2#'s beef round steak
2 T. oil
1/4 c. soy sauce
1 c. chopped onion
1 garlic clove, minced
1 t. sugar
1/2 t. salt
1/4 t. pepper
1/4 c. ground ginger
1 (16 oz.) can diced tomatoes, or 4 tomatoes cut in lengths
2 large green peppers, cut in strips
1/2 c. cold water
1 T. cornstarch

Cooked rice

• Cut beef into 3 inch by 1 inch strips, brown in oil in skillet.
• Transfer to slow cooker.
• Combine the next 7 ingredients and pour over meat.
• Cook on low for 5-6 hours until meat is tender.
• Then add tomatoes and peppers and cook on low for 1 hour more.
• Combine water and cornstarch in a small bowl and then stir into slow cooker.
• Cook on high until thickened.
• Serve over cooked rice.

Taco Meat

I got this recipe from our church cookbook. I have made it so many times! I love that it makes a lot and that it stretches the beef, making it economical. -Sarah

2 pounds ground beef, browned and drained
2 small onions, chopped
16 oz. tomato sauce
16 oz. water
4 t. sugar
2 t. garlic powder
2 t. oregano
2 t. chili powder
2 t. salt
1 t. cumin
1 cup parboiled rice (uncooked)

• Mix all in a crock pot. Cook on high for 2-4 hours.
• Watch it as it cooks, it may need some water added to it.