Spaghetti Sauce:

Ingredients:

1 28 ounce can whole peeled tomatoes
1 15 ounce can of tomato sauce
1 12.5 ounce can Italian flavored diced tomatoes.
16 ounces fresh mushrooms
1 Tablespoon Italian seasoning

1 pound super lean ground turkey or hamburger

Directions:

Add the thawed (or fresh) meat to the crockpot. Dump in all the cans of tomatoes and break the ground meat up with a large spoon. Stir in the spices and mushrooms.

Cover and cook on low for 8-10 hours. When done cooking, break up the ground meat a bit more and season to taste. 

Pizza Fondue:

Ingredients:

Cranberry Sauce:

Ingredients:

12 ounces cranberries (fresh or frozen)
1/2 cup orange juice
1/2 cup water
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 teaspoon cinnamon

Directions:

Use a 2- quart crockpot. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. Add the sugar and the cinnamon. Stir. There will be a lot of liquid and the cranberries will float.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. 

Cream Cheese & Rotel Dip:

Ingredients:

8 ounces block of cream cheese
1 can tomatoes and green chilies (Rotel), drained
1 pound breakfast sausage, browned and drained

Directions:

This is perfect for the 1.5 quart crockpot.

Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and then add that.

Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips. 

Falafel:

Ingredients:

1 (15-ounce) can garbanzo beans 

1/2 onion, finely chopped

1 Tablespoon dried parsley

2 cloves minced garlic

1 egg

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

 juice from 1 lemon 

1/2 to 3/4 cup bread crumbs 

2 Tablespoons olive oil 

Directions:

Drain garbanzo beans. Pour them into a mixing bowl and smash them with a fork. Set aside.

Get out your blender or food processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.  Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely.

Pour 2 T of olive oil into the bottom of your crockpot.

Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then add into your crockpot. It's okay if they overlap or are on top of each other.

Cook on high for 2-5 hours. You will know that the falafels are done when they turn brownish-golden.

Serve with yogurt sauce or mayonnaise. 

Ingredients:

store bought rotisserie chicken carcass

1 chopped onion

bunch of celery

2 cups or so baby carrots

small bunch of green onions

head of garlic

3 bay leaves

1 tablespoon Italian Seasoning

6 cups of water

Directions:
Place chicken carcass into crockpot. Coarsely chop onion, celery, and green onion. Add them into crock along with the baby carrots. Peel entire head of garlic and add. Add Italian Seasoning, bay leaves and water.

Cover and cook on high for 8-10 hours. Remove crockpot insert, and let cool completely on stove-top.

 Once cool, pick through the broth to find all the little chicken bones, to peel off any remaining chicken and discard the bones and bay leaves.  Pour remains into your blender and blend until it’s broth like. Once done, pour into freezer bags into useable portions and freeze.

Ingredients:

5 Cups General Mills Rice Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
3 Tablespoons butter
1.5 Tablespoons Worcestershire Sauce

Directions:
Put the butter into the bottom of your crockpot and turn it on low.  Add the onion powder, seasoned salt, Worcestershire sauce before adding in the dry ingredients. Stir.

Cover and cook on low for 2-3 hours, stirring every 45 min or so.  Dump out onto a cookie sheet to cool. 

Apple Butter:

Ingredients:

Apples. 14 large apples fit in my 6.5 quart crockpot
2 teaspoons cinnamon
3/4 cup white sugar
¾  cup brown sugar
1/2 teaspoon cloves
1 Tablespoon vanilla 

Directions: 

This is a 2-day process. Core, peel, and quarter your apples. Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla.

Cover and cook on low for 8 hours. 

When the cooking is done, mash the apples with a fork. Stir in the sugar, cinnamon, and cloves. 

Cover again and cook on low for 6 hours.  If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender. 

Mac n Cheese:

Ingredients:

1/2 pound uncooked macaroni
4 cups of milk
1 egg 
4 cups shredded cheese of your choice
1/2 teaspoon kosher salt 
1/2 teaspoon black pepper
1 teaspoon dried mustard


Directions:  

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot. This will have a lot of liquid to it.

 
Cover and cook on low for 2-5 hours, or on high for 1-3. 

Check after 1 hour. All crockpots are different and this will be done when the pasta is fork-tender.

Applesauce:

Ingredients:

4 large apples, skinned ,cored, and cut in quarters 
Juice from 1 lemon 
1/2 teaspoon cinnamon 
1 teaspoon vanilla 
1 Tablespoon brown sugar 
1/4 cup water 

Directions:

Skin, core, and cut your apples into quarters. Add the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar. 

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. 

Creamy Veggies:

Ingredients:

12 oz fresh broccoli

16 oz fresh green beans

1/4 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup shredded parmesan cheese

2 Tablespoons butter

1/2 teaspoon black pepper

1/2 teaspoon garam masala

2 whole jalapeno peppers (don't chop them up, just lay them nicely on top)

2 Tablespoons water

Directions: 

Wash and trim your vegetables, put into crockpot. Cover them with the sour cream, cheeses, butter, spices, and add your touch of water.

 Cook on low for 4-5 hours.

Turtle Pudding:

Ingredients:

1 (16-ounce) box brownie mix

1 large egg

1/4 cup canola oil

1/4 cup water (room temp, or slightly warm)

1 cup chocolate chips

1/2 cup chopped walnuts

20 wrapped soft caramels (unwrapped)

whipped cream or vanilla ice cream for serving (optional)

Directions:

 Use a 4 or 6 quart slow cooker with an inserted oven safe dish.

 In a mixing bowl, combine the brownie mix, egg, oil, and water. When batter has formed, stir in the chocolate chips and walnuts. Pour batter into your dish. Unwrap all of the caramel candies and press them into your brownie batter. 

 Add 1/2 to 1 cup of water into the bottom of your slow cooker, then lower in the brownie dish. Be careful not to splash any water into your batter.

 Cover and cook on high for 3 to 4 hours, or until the edges have pulled away from the sides and the center has set.

 Unplug your cooker, and let the dish set in it for 1 hour with the lid off before removing. Serve warm with whipped cream or vanilla ice cream.

Apple Crisp:

Ingredients:
9 smallish apples

1/4 cup butter

1/3 cup brown sugar plus another 2 Tablespoons for crumb topping
1/4 cup orange juice

2 Tablespoons vanilla extract

1 cup crushed gingersnaps or graham crackers.

Preheat your crock on high, and butter the inside of the crockpot. Chop up the apples and place them in the bottom. Cover with the remaining ingredients. Cube your butter. Toss the orange juice, cubed butter, brown sugar, vanilla and apples together.

 Mix your crushed gingersnaps/graham crackers and add 2 tablespoons of brown sugar. Layer on top of apples.

 Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.

Bananas Foster:

Ingredients:

3 nasty squishy bananas

1/2 stick (1/4 cup) butter

1 teaspoon vanilla

1/3 cup brown sugar

1/4 cup brandy

Directions:

 This is best done in a small crockpot.

 Place your bananas in a freezer bag and smush them up. Squeeze the goop into your crockpot and add remaining ingredients.

 Cook on low for 3-4 hours or 1-2 on high. Stir and serve over vanilla ice cream.

Tangy Lemon Chicken:

Ingredients:

3 to 4 pounds chicken parts
1 (6-ounce) box Lemon Jello powder
3 Tablespoons melted butter
1 Tablespoon prepared Dijon mustard
1 Tablespoon dried minced onion flakes (or one tiny onion, finely diced)

Directions:

Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. Smear this onto your chicken.
Cover and cook on low for 6 to 8 hours.

Enchilada Casserole:

Ingredients:

2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 

Directions:

Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-tortillas
-chicken mixed with sauce
-chopped peppers
-black beans
-cheese

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.

Chicken Enchilada Chili:

Ingredients:

21 Ingredient Chili:

Ingredients:

2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth

Directions:

Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

Tamale Pie:

Ingredients:

Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour

1 cup milk

1/4 cup sugar

1 egg

1 teaspoon baking powder

The Filling:

1 pound ground beef, browned and drained

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion

1/2 cup shredded cheddar cheese

The Directions:

Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. Make sure that the spices aren’t clumped up.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. This does cook pretty quickly!

Puffy Pizza Casserole:

Ingredients: