We need more crockpot recipes!
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  1. #1
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    Smile We need more crockpot recipes!

    I work very long days and coming home right after work and starting dinner is a pain to me. I love my crockpot and would like to know some recipes that you enjoy.

    Tater Tot Casserole

    32oz. bag of frozen tater tots
    1lb of browned ground beef
    1/2 tsp of salt
    1/4 tsp of pepper
    (2) 14oz cans green beans drained
    10 3/4 oz can cream of mushroom soup
    1 tbs dried onions
    1/4 cup of mild

    line the bottom of the crockpot with the tater tots, combine everything else and pour over the tater tots. Cook on hight for 3 hours. I like to put grated cheese on top of mine.

  2. #2
    Registered User Domestic Gal's Avatar
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    here are a ton of low fat crock pot recipes.
    http://saksfamily.no-ip.com/crockpot.html

  3. #3
    Registered User miss_thrifty's Avatar
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    I like these sites
    http://www.tastycrockpotrecipes.net/articles.html
    http://www.recipeland.com/category/v...d=2&offset=330

    I make alot of casseroles with either tomato soup, mushroom soup or cheddar cheese soup in them with potaoes, meats and choice of veggies.
    But i also like making hm spaghetti sauce and meatballs in them. and freezing in individual dishes. I use taco seasoning in my meatballs sometimes or in my spaghettie sauce.

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    Thanks for the links

  6. #5
    Registered User Katybird's Avatar
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    This is one of our favorites. I originally found it in recipezaar. There are a ton of delicious recipes there and they are rated so it is easy to find the tried and trues.

    Cheese Enchilada Chowder Recipe #89177

    From BHG. A slow-cooker chowder.
    by ratherbeswimmin'
    6
    servings
    6½ hours 25 min prep

    1 (15 ounce) can black beans, rinsed and drained
    1 (14 1/2 ounce) can diced tomatoes, drained
    1 (10 ounce) package frozen whole kernel corn
    1/2 cup chopped onions
    1/2 cup chopped yellow bell peppers or red bell peppers or green bell peppers
    1 jalapeno pepper, seeded, and finely chopped
    1 (19 ounce) can enchilada sauce
    1 (10 3/4 ounce) can cream of chicken soup
    2 cups milk
    1 cup shredded monterey jack cheese
    1 cup shredded cheddar cheese
    sour cream
    guacamole
    tortilla chips

    1. Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
    2. In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
    3. Gradually whisk in the milk until mixture is smooth.
    4. Pour over vegetables in slow-cooker.
    5. Cover and cook on LOW heat for 6-8 hours.
    6. Add cheese and stir until melted.
    7. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

  7. #6
    Registered User Katybird's Avatar
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    Here is another of our favorites. We make this one all the time.

    Crock Pot Cream Cheese Ranch Chicken Recipe #147494

    4 servings
    6¼ hours 15 min prep

    4 boneless skinless chicken breasts
    2 tablespoons butter, melted
    1 (10 3/4 ounce) can cream of chicken soup
    8 ounces cream cheese, cubed
    1/2 cup chicken broth
    1 (1 ounce) package hidden valley ranch dressing mix
    1/4 teaspoon minced garlic
    1 dash paprika
    1/8 teaspoon dried oregano
    1/4 teaspoon dried parsley flakes

    1. Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
    2. Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
    3. Drizzle chicken breasts with 1 tablespoons melted butter.
    4. Cover and cook on Low for 4 hours.
    5. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
    6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
    7. Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
    8. Serve over buttered egg noddles.

  8. #7
    Registered User baxjul's Avatar
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    Buffalo Chicken Breasts

    6 chicken breasts
    1/2 cup Frank's Hot Sauce
    2 tbs. butter
    Black pepper to taste

    Put in crock pot, cook 7 hours on low.

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    meat adobo

    choice of meat in crock pot (trimmed brisket, pork, etc)
    1 cup soy sauce
    1 cup vinegar
    whole head of peeled garlic

    cook all day
    i made this once for 250 people in 2 roaster ovens. great for crowds.

  10. #9
    Registered User YankeeMom's Avatar
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    Creamy Italian Crockpot Chicken
    4 boneless skinless chicken breast halves
    1 envelope Italian salad dressing mix
    1/4 cup water
    1 pkg (8oz) cream cheese - softened
    1 can (10 3/4 oz) condensed cream of chicken soup (undiluted)
    1 can mushroom stems and pieces
    hot cooked rice or noodles

    Place the chicken in the slow cooker/crock pot. Combine salad dressing and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken; cook for 1 hour longer or until chicken is tender. Serve over rice or noodles.

  11. #10
    Registered User YankeeMom's Avatar
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    Creamy Salsa Chicken

    4 to 5 boneless, skinless chicken breast halves. (mine were frozen)
    1pkg of dry taco seasoning mix
    1 cup salsa
    1 can black beans, drained
    1/2 cup sour cream

    Spray slow cooker with cooking spray

    Place chicken breasts on bottom of slow cooker, add 1/4 cup water.

    Sprinkle taco seasoning mix over chicken & top with salsa & beans

    Cook on low 5 to 6 hours

    When done remove chicken breasts and place on platter.

    Stir sour cream into Salsa and spoon over chicken breasts.

  12. #11
    Registered User YankeeMom's Avatar
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    Crockpot Chicken & Dumplings
    4 skinless, boneless chicken breast halves
    2 tablespoons butter
    2 (10.75 ounce) cans condensed cream of chicken soup
    1 onion, finely diced
    2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
    Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

  13. #12
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    Crock Pot Jambalaya
    4 boneless skinless chicken thighs
    1lb keilbasa, sliced
    1lb shrimp, cooked (I used pre-cooked salad shrimp)
    14.5 oz can crushed tomatoes
    1 medium onion, chopped
    1 green pepper, chopped
    2 C chicken broth
    2 t oregano
    2 t parsley
    1 t cayenne pepper
    2 C rice, cooked
    Put all but shrimp & rice in crockpot. Cook on low 6-8hrs.
    30mins before serving take out chicken thighs and shred w/ 2 forks and put back in crockpot, add shrimp & rice. All to heat.

  14. #13
    Registered User YankeeMom's Avatar
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    Slow Cooker Scalloped Potatoes
    3lbs medium potatoes, peeled & sliced
    1 C shredded cheddar (I use sharp)
    1 C chopped ham
    1 small onion, chopped
    1 can of reduced fat cream of mushroom soup
    1/2 C water
    Combine potatoes, cheese, ham, & onion in slow cooker. Stir together the soup & water in small bowl until well mixed; pour over pototo mixture. Cover & cok on high 4hrs or low 8hrs. Stir just before serving.

  15. #14
    Registered User YankeeMom's Avatar
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    Crockpot Wild Rice Casserole
    1 1/2 C uncooked long grain rice
    1/2 C uncooked wild rice
    1 envelope dry onion soup mix
    1 T parsley (optional)
    4 C water
    8oz fresh or canned mushrooms (drained)
    1/4 C butter/margarine melted
    Combine all ingredients. Pour into lightly greased slow cooker. Cover & cook on high 2 1/2 hrs, stirring occassionally.

  16. #15
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    Wow, Yankee Mom, thanks for all of the great new recipes.

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