I love the crockpot and use them often ...

what your favorits recipe ?

Shredded Beef

1 4-5 pound roast
Italian seasoning (the spice, not the salad dressing -- and use A LOT of it)
32 oz. jar of pepperoncini peppers (I only use from a third to half the jar)
Garlic (your choice of fresh garlic cut into slivers or minced garlic)

Put the roast in the crockpot. Insert the garlic into small slits in the roast or just add minced to the pot and add the peppers & juice over the roast  Cook on low for 8-10 hours until the meat falls apart easily. When the meat is falling apart, take it out and shred. Return it to the pot and simmer. Serve hot, on sub rolls, great with mayo and sliced dill pickles.

Mushroom Beef

4 tablespoons butter
4 ounces mushrooms, sliced
3 tablespoons flour
1/2 tsp salt
dash pepper
1 cup milk or cream
1 cup beef stock
1 lb of stew meat

Melt butter in a saucepan. Add mushrooms and saute until limp. Whisk in flour, salt and pepper and cook over low to medium heat until the flour begins to brown slightly. Pour the milk and stock into the mixture in a slow stream, whisking the whole time to avoid lumps. Bring to a boil, reduce heat and simmer 5 minutes.

Place stew meat in crock pot and pour sauce over top. Cook until meat is tender. Serve over rice, egg noodles, or potatoes.

Beefy Beans

1 lb. ground beef
1 onion, chopped
1/2 lb. bacon, cut up
1 cup brown sugar
1 cup ketchup
1 or 2 cans each kidney beans, butter beans, navy beans, or whatever beans you like or have on hand, drained
1/3 cup vinegar
2 teaspoons dry mustard
1 teaspoon garlic powder
2 teaspoons salt

Brown bacon, drain fat. Saute onions in bacon grease til soft. Drain and set aside. Brown ground beef, drain. Add seasonings. Simmer 30 minutes. Mix in beans, bacon and onions. Place in large baking dish and bake at 325 degrees for 45 minutes or in crockpot on low for 2 hours.

Crock-pot Mac & Cheese

2cps. Cooked macaroni
3cp. pkg. Shredded cheese
8 oz. Sm. Block Velveeta
5 oz. Can evaporated milk
½ stick melted butter
1 ¾ cp. reg. Milk
1 egg
Paprika
Salt & pepper

Grease crock-pot w/butter. Mix all ingredients together except paprika & 1/3 of the shredded cheese.

Mix well & pour into crock-pot. Sprinkle remaining cheese on top of macaroni then paprika on top of that.

Cook 3 hours & 15 on med or 4 hours on low.

 Enchiladas in the crockpot

1lb of ground beef, brown
chop and saute an onion
to this add 1 can chili beans
1 can enchilada sauce
1 can cream of chicken soup
1 can cheddar cheese soup
1-2 T chili powder or more if you like it hot!
1/2 tsp garlic salt
1 tsp cumin
1 pkg white corn tortillas
2 cups cheddar cheese
Mix first 9 ingredients together in a bowl

Then I usually cut the tortillas in strips to fit the crockpot, and begin layering with a layer of tortillas, a layer of beef mixture, a layer of cheese and repeat, ending with cheddar cheese. If you want more layers or more cheese or meat, it is very adjustable and great for company or a large family if doubled. You could use cooked chicken shredded for the meat if you like chicken better. It cooks on low for 3-4 hours or high for 1 1/2 - 2 hours.

Slow Cooker Indonesian Pork Roast

1 2-pound boneless pork roast
1 tablespoon soy sauce
2 garlic cloves, crushed
2 teaspoons grated ginger
1 1/2teaspoons sesame oil
1 teaspoon five spice
1/4 teaspoon cayenne
1/3 cup peanut butter

Combine soy sauce, garlic, ginger, sesame oil, five spice and cayenne. Place pork roast in 3 1/2 -quart slow cooker. Spoon spice mixture over top of roast. Cover and cook on low heat setting 6 1/2 -7 hours or until pork is tender. Remove roast from slow cooker. Stir peanut butter into juices until smooth. Spoon sauce over sliced roast.

Slow Cooker Pork Chops and Mushroom Gravy

4 boneless pork chops,
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained
2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 Tb. fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside. In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step). Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender.

Slow Cooker Garlic Brown Sugar Chicken

1 to 1-1/2 pounds chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Serve over rice or noodles.

Slow Cooker Lasagna
 
 1 pound ground beef
 1 large onion, chopped
 2 garlic cloves, minced
 1 can (29 ounces) tomato sauce
 1 cup water
 1 can (6 ounces) tomato paste
 1 teaspoon salt
 1 teaspoon dried oregano
 1 package (8 ounces) no-cook lasagna noodles
 4 cups (16 ounces) shredded mozzarella cheese
 1-1/2 cups (12 ounces) cottage cheese
 1/2 cup grated Parmesan cheese
 
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

Easy and Delicious Chicken

6 skinless, boneless chicken breast halves
Italian dressing
10 ounces heavy cream
1 1/2 cups chicken broth
10 ounces cream cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste

In a slow cooker, combine the chicken breasts and Italian dressing.
Cover, and cook on Low for 6 to 8 hours.
Drain off the juices, and shred the chicken meat. In a medium
bowl, mix all the other ingredients and pour it over the chicken in the
slow cooker. Continue cooking on Low for 1 hour.

homemade Italain dressing
**Mix together:
4 ounces white vinegar
8 ounces olive oil
a few shakes basil
a few shakes dried onion
a few shakes time
2 tablespoons garlic

Stuffed Shells.

4 c. of mozarella shredded to layer
1 lb. ground beef
1 onion, chopped
Saute the onion and brown the ground beef
1-2 jars spaghetti sauce or make your own equivalent
Put the meat,onion and sauce together and simmer for 15 min. while assembing shells and cheese.
1 pkg large shells for stuffing, cook according to pkg instructions
Mix together:
1 large container of cottage cheese/ ricotta cheese
1 egg
1 T. chives
1 tsp oregano/ basil
1/4 c. parmesean cheese

Stuff cooked shells with above mixture.

Put a little of your sauce in the bottom of the crock and layer shells, mozzarella cheese, sauce, at least two layers and end with another layer of mozzarella over the top. It cooks on low for 3-4 hours or high for 1 1/2 - 2 hours.