Mexican Lasagna IV, from Shelli

In the crock pot went:

1 lb chicken breast
1 jar Trader Joe's salsa verde
1 packet Citrus Lime grill marinade

^cook low and slow till it falls apart

Then I sprayed a 9x13" pan with cooking spray.

12 white corn tortillas (cut in half)
1 28oz can enchilada sauce
1 14.5 oz can Bush's mild chili beans
1 small jar diced green chiles
cheese of choice (I used 2% monterey jack)

Layer 1/3 tortillas, then chicken, beans, chiles, cheese and sauce. Top with 1/3 tortillas, press down. Repeat, then top with last 1/3 tortillas, rest of sauce, top w/cheese if desired (mine had 1/2 cheese b/c Alec doesn't eat it).

Bake at 375* for 20ish minutes.

YUM! I put a dab of guac on top of mine. Sooooo good. You could also put corn or other assorted veggies in it.

Beef and Peppers w/Rice, from Carrie

1 sliced onion, 2 sliced green peppers, 1lb stew meat (lightly browned), 1 large can of diced tomatoes, some seasoned salt.

Throw all that in the crock and cook on low until dinnertime. Before I serve, I stir in one small can of tomato paste to thicken it up. I serve it over rice. It's a lot like a stuffed bell pepper recipe, I guess.

Tonight I'm getting fancy and I'm going to add a few sliced zucchini to the crockpot a few hours before it's dinnertime.

Pork Loin and Potatoes, an idea from Karli

I put 5 chops in the bottom of the pot and seasoned them with some garlic, salt and pepper. Then I put some sliced potatoes on top of that. In a bowl I mixed a can of cream of celery soup, a half soup can of milk, and some cheddar cheese (I didn't measure). I poured that on top of the potatoes and cooked it on low for 6 hours.

Crockpot Chicken Tacos 2, an idea from Karli

Today I threw some chicken breasts in the crockpot with some diced tomatoes. I then mixed up a packet of McCormick's Mojito Lime marinade and poured over the top. After the chicken was done I shredded it, put it on whole wheat tortillas and topped with cheddar cheese and sour cream.

Crockpot Chicken and Veggie Curry, an idea from Carolyn

--- potatoes, baby carrots, and onion on the bottom
--- an overgrown chicken breast, cut into 5ish large chunks on top of that
--- Trader Joes curry simmer sauce (half a jar) over the top, and a big splash of soy milk on top, too
--- cooked on low for 6-1/2 hours (but timing is probably not critical)
--- then added frozen peas, turned up to high, cooked for another 30 minutes or so

Served atop steamed rice, cooked with the rice cooker that resides on the counter next to the crock pot.

Crockpot Invention with Turkey, an idea from Stacy

I invented in the crockpot last night. It was okay. Rick loved it.

Ground turkey
chopped onion
1 can cream of mushroom soup
1 can pumpkin
1 cup milk
1 cup water
garlic salt
ground mustard
sage

We had it over pasta.

Cola Chicken, suggested by Karli

I've seen the recipe on a few websites and everyone just raves over it so I thought I'd try it.

Sprinkle chicken breasts with salt and pepper and put in bottom of crockpot. Slice an onion and lay on top of chicken. Mix one cup cola (I used Diet Pepsi ) and one cup ketchup, pour over chicken.

Chili-Lime Chicken Breasts, an idea from Karli

I threw some chicken breasts in the crockpot, seasoned them with chili powder and garlic salt, and poured some lime juice over it.

Crockpost Experiment Chicken, an idea from Carolyn

Okay, so the crockpot experiment was edible, tasty even, and will be further experimented with before I codify the recipe. But I'll tell you briefly what I did:

-sliced a chicken breast, put at bottom of crockpot with seasoned salt on top
-added a small chunk of butter and a splash of sherry
-poured a cup or two of stuffing mix (the seasoned bread crumbs)
-put more butter and sherry on top, then some water (1/3 cup?... I just eyeballed it)
-cooked on low for, hmmm, 7 or 8 hours

Next time around I plan to actually mix the stuffing mix with melted butter, sherry, diced onion, and maybe some parsley or something, put that on top of the chicken, and then add the water.

Chicken and Stuffing, an idea from Karli

I put chicken breasts in the crock pot and seasoned them with sage, paprika and garlic. I then mixed a box of Stove Top with a can of cream of mushroom soup and a little bit of chicken broth (just enough to make sure the stuffing was wet, but not soupy) and spread it on the chicken. Cooked it on high for 3.5 hours.

We had broccoli with it, seasoned with garlic butter.

Tortilla Soup, suggested by Stephanie

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx

Usually I throw in raw chicken to cook all day in the crock pot, fish it out and shred it an hour or two before dinner and add it back in, but I have leftover pork so I'll probably shred that and throw it in for a bit at the end.

Shredded Chicken Sanwiches, an idea from Dani

I put a can of low sodium chicken broth in the crockpot, added about 4tbsp of granulated garlic, about 1/4c of dehydrated onion flakes and about a tbsp of dried basil, stired it up and then put 4 chicken breasts in. I turned it on low to cook all afternoon

So it cooked on high for about 4 hours, and I pulled the breasts out and shredded them with the end of the spoon i used to scoop them out. I added a little of the liquid that was left and stired it up, just to keep it moist while I toasted the bread.

Sour Cream Pork Chops, from Shauna

INGREDIENTS
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water (I just use chicken stock usually) and pour over chops. Cover, and cook on Low 7 to 8 hours.

After the chops have cooked, remove chops. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops on egg noodles or rice.

Slow Cooker Green Beans, Ham, and Potatoes, from Karli

INGREDIENTS

* 2 pounds fresh green beans, rinsed and trimmed
* 1 large onion, chopped
* 3 ham hocks
* 1 1/2 pounds new potatoes, quartered
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon seasoning salt
* 1 tablespoon chicken bouillon granules
* ground black pepper to taste

DIRECTIONS

1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

Carrie's take on Beef and Pepper Sandwiches

This recipe and Amy's Beef and Pepper Sandwiches are very similar, but Carrie does a few things differently.

Beef Roast sandwiches....

~ 1 Beef Roast 2-5 lbs ( I always wait until a roast ... any cut... is on sale. This time it was a shoulder round roast, 3.5lbs for 1.99 a lb .... normally $6.50 a lb)

~ 1 16 oz jar of whole pepperochinis

~ A bit of garlic (jarred minced, fresh minced or whole clove)

~ Salt and Pepper

~ Cheese

~ Rolls

Throw the roast in a crock pot (after you trim the fat a bit) and sprinkle some salt and pepper in there, open jar of pepperochinnis and dump the whole thing in, stems, juice and all). Add garlic. Cook on low 7-9 hours.

Now, there are several ways of finishing the meat. I remove the roast into a shallow pan, shred it, add the pepperochinis and shred them up a bit too, mix it all together and add a fair amount of the juice from the crockpot to moisten it up......

Some people just like to shred the roast right there in the crockpot in the juice. I'm sure that's fine but it might make the meat more soggy on your sandwich than I prefer.

......Take buns or hoagie rolls, top with beef mixture and your selection of cheese (I use Pepper Jack) and melt the cheese under the broiler.

Eat the best friggin' sandwich you've ever had.

Cook's Note: I always make sure to buy a bigger roast than we need because the leftover meat is so good! Sometimes we chop it up and make nachos out of it, or make tacos out of it, or beef encheladas.... the yumminess is endless.

Suggested by Rachael - Crockpot Baked Beans

This is the first time I am trying baked beans in the crockpot; I got the recipe from The Crockery Cook.

1 lb Small White Beans
4 1/2 cups H2O
1/3 cup Molasses
1/4 cup Brown Sugar
1 Onion, chopped
1/4 lb Salt Pork, cubed
1 tablespoon Dijon-style Mustard
1/? teaspoon salt (ed: 1/4 tsp sounds good!)

Combine all ingredients in slow cooker. Cover and cook on LOW 13 hours, stirring occasionally.

I got up at 6am when my husband left for work to put them on. I'm hoping 12 hours ends up being enough cooking time. I added a little BBQ sauce.

Super Easy Crockpot Chicken & Dumplings, from Karli

Super Easy Crockpot Chicken & Dumplings

4 boneless chicken breasts
1 can cream of celery soup
1 can chicken broth
2 cans refrigerated biscuits
Sage

Place chicken in bottom of crockpot and sprinkle with sage. Mix soup and broth together and pour over chicken. Cook on high for 3-4 hours. 30 minutes before you serve, shred the chicken. Cut biscuits into quarters and add to cropot. Stir and cover.

This was so yummy and so easy. We love C&D but I hate making dumplings so this was great!

Curried Pumpkin Soup, from Stephanie

Curried Pumpkin Soup

4 tbsp butter

1/2 c. chopped onion

1 clove garlic, minced

2 c. pumpkin puree (the regular sized can, not the big can)

4 c. chicken stock (swanson's natural goodness is good)

1 bay leaf

pinch of sugar
1/3 tsp curry powder, to taste

1/3 tsp salt

1/4 tsp black pepper

2 c. light cream

1/3 c. toasted coconut for garnish

Melt butter in a medium saucepan. Add onion and garlic, cover and cook until translucent - about 8 minutes. Add pumpkin and stock, stir well. Add rest of ingredients except cream and coconut. Bring to a boil and lower to a simmer for 30 minutes. Taste and adjust seasonings as desired. Blend if desired. Remove from heat and add cream. Return to heat and heat just to hot, do not allow soup to boil! (this is when I transferred it to the crock pot). Serve with toasted coconut as a garnish.

Crock Pot Macaroni and Cheese, from Mel

Crock pot Macaroni & Cheese, per Shauna's request...


1 package elbow macaroni
1 stick butter
1 can evaporated milk
1 can cheddar cheese soup, condensed
1 cup milk
1 egg
4 cups shredded sharp cheddar cheese

Boil the pasta for 3-4 minutes, drain. Mix all of the ingredients together, except one cup of shredded cheese. [I think my husband mixed all of the ingredients together and THEN added the pasta.] Pour into crock pot. Sprinkle remaining 1 cup of cheese over the top. Put crock pot on high for 30 minutes, and then low for another hour and a half; until bubbly.

This is from memory, and I didn't even make it. That's how easy it is. Haha. We're going to make it again in a night or two, so I'll double check everything. This can be prepared and put in the fridge overnight, and then cooked the next day. That's what we did.

Slow Cooker Baked Apples, from Karli

Slow Cooker Baked Apples
Core 4-6 apples (however many will fit in your crockpot) and place standing up in slow cooker. Fill empty cavity with brown sugar. Pour 1/2 cup apple juice or cider over apples and sprinkle cinnamon liberaly on top. Cook until apples are desired softness. <1.5>