Coconut Chicken Curry

from the kitchen of Brionna

 1 lb boneless, skinless chicken breast (about 2 large breasts)
 1 ½ tablespoons vegetable oil
 2-3 tablespoons curry powder (depends on how spicy you want it)
 1/2 onion, thinly sliced
 2 cloves garlic, crushed
 1 (14 ounce) can coconut milk (NOT light)
 1 (14.5 ounce) can stewed, diced tomatoes
 3 tablespoons sugar
 1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.

Sweet Crock Pot Roast

from the kitchen of Christine

1 (3-5 lb) beef roast
garlic salt to taste

Garlic salt the roast and place in the crock pot.

1  (10 3/4 oz) can cream of mushroom soup (I use healthy request)
 1 pkg dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 c brown sugar
3 T  vinegar
2 T soy sauce
1 T Worchestershire sauce
8-16 oz fresh mushrooms (opt)

Mix together and pour over roast.  Cook on low for 12 hours or high for 6-7 hours.  Take the roast out when cooked, strain gravy to get rid of the lumps and thicken with cornstarch and water mixture.

I actually added a package of fresh mushrooms to the sauce and did not do the cornstarch thing.  You just have to see if it is thick enough for you when done cooking.

Lemon Chicken

from the kitchen of Fern

2 1/2 - 3 lbs, ready to cook chicken, cut up
1-6 oz can frozen lemonade
3 T brown sugar
3T catsup
1T vinegar

Put a thin layer of sauce in bottom of crock pot.  Layer chicken, then sauce, then chicken, then sauce, one layer at a time, ending up with sauce.  Cook on low, if it is all day.  Cook on high for 3-4 hours.  When done, strain sauce, then thicken with corn starch (2 T) and serve over hot rice.

variation:
Can dredge chicken in flour and brown in fry pan before layering.

Taco/Burrito/Nacho Meat

from the kitchen of Michelle & Christine

1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies

Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.

Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream

Crock-Pot Apple Oatmeal

from the kitchen of Alisha

Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
 c. chopped dates
½ c. chopped walnuts
2 c water

Method:

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

from the kitchen  of Christine

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

Slow Cooker Enchiladas

from the kitchen of Stephanie

1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.  Add the next 8 ingredients; bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Combine cheeses.  Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese.  Repeat layers.  Cover and cook on low for 5-7 hours or until hot.  Serve with lettuce and sour cream.

Crock Pot Pork Chops

from the kitchen of Stephanie

1 (6oz) stuffing mix
1 can cream of mushroom soup
1 tsp curry powder
6 pork chops

Mix stuffing as directed on package.  Put half the stuffing in a lightly greased crockpot.  Spoon 1/2 can of mushroom soup over stuffing.  Sprinkle with curry powder and place pork chops on top.  Spoon remaining stuffing over shops; add remaining soup.  Cook 8-10 hours on low in crockpot.

Serve with:
Pork gravy
canned green beans or yams
mashed potatoes
green salad

Morrison's Polynesian Meatballs

from the kitchen of Denise

Meatball Mix:
3 lbs ground beef
1 1/3 c cracker crumbs (Ritz are good)
2/3 c minced onions
2 eggs
2 tsp salt
1/2 tsp ginger (opt)
1/2 c milk

Sauce Mix:
4 c pineapple juice
1 can pineapple tidbits (opt)
1 c vinegar
4 T soy sauce
2/3 c chopped green peppers (opt)
2 c packed brown sugar
8 T cornstarch

Mix ground beef, crumbs, onion, egg, salt, ginger, and milk thoroughly.  Shape mixture into bite-sized balls.  Brown meatballs in skillet.  Remove and allow excess fat to drip on wax paper.  Mix cornstarch and brown sugar in seperate bowl.  In crock pot, stir in pineapple juice, vinegar, and soy sauce; stir in cornstarch/brownsugar mixture until smooth.  Add meatballs, pineapple tidbits and green peppers.  Cook in corck pot on high for 3-4 hours.  Makes about 50 meatballs.

Meatloaf in a Crockpot

from the kitchen of Stephanie

2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage

Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat.  Mix well.  Shape into round loaf to fit crock pot.  Cook covered for 5-6 hours on low.

Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Combine all ingredients for sauce and mix.  Pour sauce over meat.  Cook on high for 15 minutes and serve hot.

Golden Mushroom Roast

from the kitchen of Laurie
1 eye of round roast
3 cans Golden Mushroom Soup (Campbell's)
1 C chopped dill pickles (or dill relish)
Cooked crisp & crumbled bacon (to taste)
Lemon Pepper

1-Mix soup and pickles in a bowl with whisk
2- Sear meat with lemon pepper on all sides
3-Put meat in crockpot; pour mixture over meat
4-Cook on low for as long as possible (I cook it overnight)
5-Add bacon one hour before eating
*You can also cook with potatoes and carrots for a complete meal.
*Soup mixture is already thickened and ready to use as gravy

Baked Beans

from the kitchen of Laurie

Brown 1lb. ground beef and 1/2 chopped onion
Put in crock pot and add the following:
1/2 C Ketchup
1/2 C BBQ sauce
3t. vinegar
squirt of mustard
1/2 C brown sugar
2 Cans Pork & Beans
2 Cans Kidney Beans (drain & rinse)
2 Cans Butter Beans (drain & rinse)

Cook in crockpot
Low 6-8 hours
High 3-4 hours

Crock Pot Teriyaki Chicken

from the kitchen of Laurie

1C. Soy sauce
1C. Sugar
1C. water
8-10 chicken thighs (I like boneless, skinless)

Mix first 3 ingredients and pour over chicken in crockpot.
Cook for at least 4 hours or all day.
Serve over rice with steamed veggies.
*You could thicken juices with cornstarch to make more of a glaze.

Mexican Pork Roast and Beans

from the kitchen of Laurie

1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis

Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.

* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!

Mock Lasagna- in the crockpot

from the kitchen of Chris

1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano

Cook noodles as directed on package and drain.  Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot.  Pour in all other ingredients and stir together.  Cover and cook on low for 7-9 hours or high for 3-5 hours.

Crock Pot Chicken/Rice Mexican Dinner

from the kitchen of Jewal

4-5 chicken breasts
1 jar of salsa
1 pkg. of taco seasoning
1 can of corn, drained
2 cans of your favorite beans, drained
(I use black and kidney beans)
4 cups cooked rice
tortilla chips
shredded cheese,tomato, lettuce, avocado, etc.

Place chicken breast, salsa and taco seasoning in crock pot for the day. At dinner time, shred chicken, add corn and beans to heat through. Cook rice and add to the chicken mixture. Serve over chips with shredded cheese, tomato, lettuce, etc. This makes a lot, is yummy and so easy!

Minestrone Soup

from the kitchen of Cheryl

1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce

Optional ingredients:

Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup

Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.

This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.

· Bon Appetit is a mixture of salt, celery seed, and onion

Recipe can be used in crockpot.

Crock pot cream cheese chicken

from the kitchen of Melanie

1 (8oz) cream cheese
1 pkg. dry itialian dressing
1 cube butter
1 can cream of chicken soup
4 chicken breasts cut

Add everything but chicken to melt. Stir. Add chicken, cook until chicken falls apart. Can serve over rice.
Yummy!

Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours

Crockpot Salsa Chicken

(shredded chicken for soft tacos)

from the kitchen of Jen

4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)

Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.

Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.