And here's a few recipes that were shared...
* Chicken Stroganoff
4 skinless, boneless breasts – cubed (can use frozen which is even easier. After the chicken is finished cooking you just shred it up in the pot.)
1/8 C. margarine
1 pkg. of dry Italian dressing (I used Good Seasons.)
8 oz. cream cheese
1/4 C. sour cream (this can be omitted. It wasn’t in the original recipe. But, I love sour cream and it added a nice touch.)
1 C. of cream of chicken OR cream of mushroom soup. (I used mushroom.)
~ Put chicken, margarine & dry Italian dressing in cooker; mix together and cook on low for 5-6 hours.
~ Add cream cheese and soup. Mix together (shredding the chicken a little) and cook on high 30 minutes until heated through.
* Meat Lover’s Pizza Pasta
1 lb. Corkscrew Pasta – cooked and drained (You can use whole wheat if you prefer.)
1.5 lbs. lean ground beef (or turkey) – cooked and drained
1 lb. Italian sausage – cooked and drained (I prefer ground)
2 – 3oz packages of pepperoni
4 – 14 oz. jars pizza sauce
2 – 16 oz. packages of shredded mozzarella cheese
1/2 C. chopped green bell pepper
1/2 C. chopped onion
Black olives – chopped
Season to taste with garlic, Italian seasonings, pepper
Mix well and cook on low 4-6 hours or on high 2 hours.
* Buffalo Chicken Sandwiches
4 skinless, boneless chicken breast halves
1 (17.5 oz) bottle buffalo wing sauce, divided... See More
1/2 (1 oz) package dry ranch salad dressing mix
2 TBSP butter
6 hoagie rolls, split lengthwise
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the 1/2 pkg of ranch dressing mix. Cover, and cook on low for 6-7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with 2 forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
* Slow Simmering Pork Sandwiches
2-3 lb. pork tenderloin
1/2 cup water... See More
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 tsp ground cumin
3 cups BBQ sauce
6 Kaiser rolls
Put pork in crockpot. Add water, vinegar, Worcestershire sauce and cumin. Cover and cook on low setting for 10-12 hours. Remove meat from cooker; discard cooking liquids. Using 2 forks, pull meat apart. Stir in BBQ sauce. Serve on Kaiser rolls with red onion slices and dill pickles. Leftovers freeze and reheat well.
* Pineapple Chicken
1-1.5 lbs chicken breast
1 can crushed pineapple... See More
1 can pineapple chunks
3/4 cup cornstarch
1/2 cup brown sugar
3-4 Tbsp soy sauce
2 Tbsp minced garlic
1/2 tsp ground ginger
1/4 tsp paprika
Cube raw chicken, place in crock pot. Add all remaining ingredients and stir. Cook all day on low, or 4 hours on high. Serve with rice.
* Crockpot Chicken Fajitas
I take 6-8 frozen boneless, skinless chicken breasts and put them in a crockpot and cook on high for 5-6 hours. (There is no need to add water because there is plenty of water from the frozen chicken). After it has cooked 5-6 hours I might even take some of the excess water out depending on how much there is. I then shred the chicken using a couple of forks and I add a couple sliced bell peppers and a couple of sliced onions and a packet of taco seasoning and a packet of fajita seasoning. If I don't have the packets of seasonings, I just kind of make my own using cumin, garlic powder, salt and a little ground red pepper.
I then cover the crockpot and cook for another hour. I serve it on soft corn tortillas because they are low in fat and calories, but use any tortilla you like! It makes a ton so you can either half the recipe or we end up eating on it all week. Or I make taco soup with the leftovers the next night, or Mexican lazagna. Enjoy!... See More
** Just a little note: my neighbor enlightened me with this little tip that I'm sure most of you know but I had no idea! Did you know you can freeze bell peppers? I now buy bell peppers when they are on sale, bring them home and slice them up and put them in small ziplock bags and freeze them. Now I always have bell peppers on hand, which is handy for this recipe.
* Drip Beef Sandwiches
3-5 pounds roast
Packet of Au Jus Sauce... See More
Packet of Italian Dressing (dry)
1 can beef broth
1/2 can of water
Mix all of the ingredients together in your crockpot, then add roast. Cook on low for 8 hours.
Serve on sandwich rolls or french bread.
* Crock-pot Cobbler
1 C. flour
1 1/2 C. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, beaten
2 Tbsp. milk
1 Tbsp. vegetable oil
4 C. berries (she used a bag of frozen mixed berries)
1/2 C. water
In a bowl combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crock-pot well and spread the batter evenly on the bottom. In a sauce pan, combine berries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crock-pot and cook on high for 2 hours, then turn off the cooker, uncover and let set for 30 minutes before eating.
* Peanut Butter and Hot Fudge Pudding Cake
By Me ;-)
1/2 cup all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tablespoon unsweetened cocoa powder
1 cup boiling water
vanilla ice cream, hot fudge sauce and nuts, optional
In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla; stir until smooth. Mix in peanut butter. Pour into crockpot. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts, if desired.
And the winning recipe went to my friend, Nicole...
* Crock-Pot Italian Beef
1 jar of Giardiniera (it’s an Italian-American relish of pickled vegetables in a vinegar or oil. Giardiniera is available as either mild or hot. Hot giardiniera is often referred to as “Hot Mix.” It is typically eaten as an antipasto, or with salads.)
2-3 pound chuck roast
Cook on low heat for about 6-8 hours then shred. Serve on hoagie buns.