Swiss Chicken Casserole
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.Serves 6.
Cheesy Crock-Pot Chicken
6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 can water
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
Chicken-Rice Casserole
4 large Chicken breasts
1 can Cream of chicken soup (small
1 can Cream of celery soup (small)
1 can Cream of mushroom soup (small)
1/2 cup Diced celery
1 cup Minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.
Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.
Carmel Apples
2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.
Crock Pot Taco Casserole
1 lb. ground beef or turkey
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
2 drops Tabasco sauce
15 oz. can tomato sauce
1 tsp. chili powder
1 c. frozen corn
2 (16 oz.) cans chili with beans
3/4 lb. grated cheese
Nacho cheese tortilla chips
Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.
Cover and cook 6 to 8 hours on low.
Lasagna
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings
Coney Island Hot Dog Sauce
3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent
Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.
Cheese Fondue
10-oz. can cheddar cheese soup
1 lb block process cheese spread cut in 8 pieces
1 lb swiss cheese, grated
12-oz. apple cider
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring
Place all ingredients in crockpot. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Easy Cherry Cobbler
1 16 oz can cherry pie filling -- light
1 pkg cake mix for 1 layer cake -- or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.
Smothered Steak Strips
1 1/2 lb. lean chuck or round steak, cut in strips
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 (1 lb.) can tomatoes
1 (4 oz.) can sliced mushrooms
1 tbsp. molasses (optional)
3 tbsp. soy sauce
1 (10 oz.) pkg. frozen green beans
Toss steak strips with flour, salt and pepper; place in crockpot. Add onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for 8 to 10 hours on low. Add green beans 30 to 45 minutes before serving. Good served with rice. Serves 4 to 6.
Bacon - Cheese Dip
16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
Barbecue Meatloaf
2 to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar
Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crockpot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier ro lift the meatloaf out and keep it out of the drippings).
Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours. Serves 4 to 6.
Pork Chops Supreme
1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste
Put onions and potatoes in bottom of crockpot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hrs. or on high for 4-5 hours.
Chicken Cacciatore
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water
Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over spaghetti.
Apricot Glazed Chicken
1/2 cup apricot preserves
1/3 cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)
Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on low 5 to 6 hours.
Pizza Dip
1 large cream cheese softened
1 jar pizza sauce
1 small can chopped olives
1 medium onion chopped
1 pkg. sliced pepperoni
1 pkg. grated cheese for pizza
Spread cream cheese in bottom of crockpot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips. You could add other pizza toppings to this or delete some that are listed.
Apple Butter
This can be made in a crockpot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves
Combine all ingredients in a crockpot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Crockpot 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.
Apple Brown Betty
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
Crock Pot Oatmeal
1 c. oatmeal
1/3 c. raisins (opt.)
2 1/4 c. water
(Other options, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it, so adjust the amount of sugar or sweetener. Great for families on the run in the mornings. Last 1 out, remember to turn off the crock pot. 4 servings.
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