Slow Cooker Orange Chicken

• 4 skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 2 Tablespoons ketchup
• Flour for dredging

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Found On: 24 Hour Menu

Crock Pot Tortilla Soup

• 2 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

1. Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
2. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
3. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu

Pineapple Pork Tenderloin CrockPot Recipe

• 3 pound pork tenderloin
• 2 tablespoons brown sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 tablespoons gluten free soy sauce
• 1/2 cup apple juice
• 16 ounces frozen pineapple

1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot.
2. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.
5. Serve with rice or pasta.

Found On: A Year of CrockPotting

Creamy Ham Potatoes

• medium potatoes, peeled & sliced thin
• 2C leftover ham (cut into chunks)
• 1 onion2TBS butter
• 2TBS flour
• 1tsp mustard powder
• Salt & Pepper (about 1/4tsp each-but really to taste)
• 1C shredded cheese
• 1 can Cream of Soup
• 3/4 C Water

1. Melt butter and stir in flour, mustard powder, salt & pepper
2. Slowly add in water, whisking well to combine.
3. Add in soup & cheese.
4. Cook 2 or 3 minutes as cheese melts and mixture becomes hot & bubbly.
5. In crockpot combine soup/cheese mixture with potatoes and ham, stirring well to combine.
6. Cook on low for 8 hrs.

Found On: Frugal Upstate

BBQ Chicken & Cornbread Casserole

• 1.3 lb package of chicken tenderloins
• 1 bag of frozen corn
• 1 small sweet potato
• About 2 cups of BBQ sauce
• Water
• 1 box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk

1. Spray bottom of crockpot with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the crockpot.
2. Peel and dice sweet potato into 1/2 inch cubes. Add to crockpot and mix in with the chicken and corn.
3. Pour bottle of BBQ sauce over the mixture in the crockpot. Add about 1/4 cup of water and stir through.
4. Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture. (I would have made 2 boxes if I had had another on hand.)
5. Set to low and cook for 6 hours.
6. Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Found On: 5 Dollar Dinners

CrockPot Cranberry Orange Dip

• 8 oz cream cheese
• 2/3 cup shredded swiss cheese
• 2 T apple juice
• 1/2 tsp orange zest
• 1/2 cup sweetened dried cranberries

1. Plug in your Little Dipper (Small CrockPot) to get it started warming up.
2. Shove the block of cream cheese down into it. You may need to squish it in with a spoon. I promise it will fit.
3. Shred the swiss, and add it.
4. Grate the orange and add the zest.
5. Add the apple juice. Cover and let it cook for 45 minutes to an hour.
6. When the cream and swiss cheese have fully melted, stir in the dried cranberries.
7. Serve with your favorite crackers or apple slices.

Found On: A Year of CrockPotting

CrockPot Pizza Fondue

• 1 cup pasta sauce (my sauce had chunked mushrooms, it was perfect)
• 1/2 tsp Italian seasoning
• 10 pieces pepperoni, diced
• 1 cup shredded cheese (I used a combo of mozzarella, cheddar, and swiss)

1. Count out 10 pieces of pepperoni. Then eat the rest of the package.
2. Put the pasta sauce into your Little Dipper, and plug it in. Add the Italian seasoning and diced pepperoni. Shove in the cup of shredded cheese. I promise it will fit. Cover and leave plugged in (there are no heat settings on a Little Dipper) for 45 min or so.
3. Stir well and serve with tortilla chips, bread sticks, or crustini.
4. I made some crustini with the Food for Life brown rice bread. I cut the pieces in slices, then brushed olive oil on each side. Sprinkle with kosher salt and pepper. Bake at 400 degrees for about 15 min, flipping once half-way through.

Found On: A Year of CrockPotting

Crock Pot Black Eyed Pea Soup

• 1 pound dried black eyed peas
• 1 pound spicy sausage (I used Aidells chicken habanero and green chile)
• 6 cups chicken broth
• 1 yellow onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, diced
• 1/2 tsp Italian seasoning (not pictured. I didn't know I needed it at first. But I did.)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Tabasco sauce (to add at the end to taste)

1. Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.
2. Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.
3. Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.
4. Ladle into bowls, and add Tabasco sauce to taste.

Found On: A Year of CrockPotting

Chicken Tortilla Soup

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice (I used lime juice)
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Found On: Sweet Savory Southern

Non-Alcoholic Punch

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1/3 cup hot tamales or red hots candy
• 1 cinnamon stick

1. Combine juices in your crockpot, and add hot tamales or red hots.
2. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor.

Found On: A Year of CrockPotting

CrockPot Turkey Breast

• 4 to 6 pound turkey breast (bone-in or out. your choice)
• 2 cupswhite wine (you can use broth instead, if you'd like)
• 1 stick of butter
• 1 onion
• salt and pepper

1. I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
2. Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. Salt and pepper the breast liberally. Plop it, breast-side down into the crockpot.
3. Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter. Pour the wine over the top.
4. Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.
5. Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.

Found On: A Year of CrockPotting

CrockPot Mashed Potatoes with Cream Cheese & Sour Cream

• 5 pounds of red potatoes
• 1 block of cream cheese, room temperature
• 1 cup sour cream
• 1 chicken bouillon cube
• 1/2 cup of water, reserved from boiling the potatoes
• 1 tsp garlic powder
• 1 T dried parsley

1. Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
2. Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
3. Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water.
4. Drain the potatoes, and return to pot. Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
5. Mash with a potato masher.
6. After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4.
7. Can be kept on warm indefinitely.
8. After two hours on high, my potatoes got a bit crusty on the top and edges. They were divine.

Found On: A Year of CrockPotting

CrockPot Applesauce

This makes enough for 4 people. If you would like to freeze or can, use more apples.

• 4 large apples, skinned ,cored, and cut in quarters
• juice from 1 lemon
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 T brown sugar
• 1/4 cup water

1. I used a 4 quart crockpot for the applesauce.
2. Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot.
3. Add the juice from the lemon, and the water. Pour in the vanilla, and add the cinnamon and brown sugar.
4. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

Found On: A Year of CrockPotting

CrockPot Cheeseburger Soup

• 4 cups chicken broth
• 1 T dried onion (I have used real onion, but prefer the dried because it completely disappears)
• 1/2 lb lean ground beef, browned and drained on the stove top
• 1 red bell pepper, seeded and chopped
• 1 cup milk (I used soy. If you are using cow's, stick to 2% or lower)
• 12 oz Velveeta, cubed
• 2 potatoes, cut in 1-inch cubes
• 2 small garlic cloves, minced
• Tabasco sauce, optional
• crumbled bacon, optional

1. Brown the meat on the stove top, and drain fat. Set aside to cool a bit.
2. In a 4 quart or larger crockpot, add the chicken broth and milk. Stir in the onion flakes and minced garlic. Cut up the bell pepper and potatoes (I didn't peel them), and add. Cut up the Velveeta and add. Stir in the browned meat.
3. Cover and cook on low for 5-7 hours, or until everything is good and melty.
4. Garnish with Tabasco sauce and crumbled bacon if desired.

Found On: A Year of CrockPotting

Autumn Sausage Casserole

• 1 pound sausage (I used chicken with artichoke and garlic)
• 1 large, or 2 small apples, chopped (no need to peel)
• 1 yellow onion, chopped
• 1/2 cup chopped carrots
• 3 cups already cooked long-grain rice
• 1/2 cup raisins
• 1 T dried parsley flakes
• 1 T brown sugar
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp black pepper
• 1/3 cup chicken broth or water

1. The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
2. If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
3. Otherwise, dump all the ingredients into the crock, and stir well.
4. Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

Found On: A Year of CrockPotting

CrockPot Shepherd's Pie

• 3 cups leftover mashed potatoes
• 1 lb ground turkey or beef
• 2 cloves garlic, chopped
• 2 cups frozen vegetables
• 1 medium onion, chopped finely, or 1 T onion flakes
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp paprika (then a bit more for garnish)
• 1 cup water
• 2 cups shredded cheese

1. I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
2. Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
3. Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
4. Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

Found On: A Year of CrockPotting

Cabbage Roll Casserole

• 1 ½ lbs ground beef (or venison)
• 2 onions
• 1 clove garlic
• 1 tsp salt
• ¼ tsp pepper
• 1 can tomato soup (or 1 can tomato sauce)
• 1 C water
• ½ C uncooked rice
• 4 C shredded cabbage

1. Chop onion and mince garlic.
2. Brown beef, onion, and garlic together.
3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.

Variations:

• Use 1 cup cooked rice instead of the dry rice & water.
• Substitute tomato juice for the tomato soup and water.
• Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
• The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

Super Easy CrockPot Lasagna

• box of regular lasagna noodles
• jar of pasta sauce
• ricotta cheese
• package of shredded Italian cheese
• mushrooms
• chopped veggies (I used broccoli and cauliflower)
• mushrooms
• spinach
• hardboiled eggs
• meat (optional)-- I happened to use 1/2 pound of hamburger meat.
• spices you use normally when you brown ground meat
• 1/4 cup water

1. brown meat with chosen spices in large skillet
2. pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)
3. simmer on low for a few minutes
4. put a ladle-full of sauce mixture into the bottom of your crockpot.
5. top with a layer of dried lasagna noodles. You'll have to break them to fit
6. smear ricotta cheese on top of lasagna noodles
7. layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese
8. add a handful of the shredded cheese
9. ladle on some more of the meat sauce
10. top with more dry noodles and repeat layers until crock is to desired capacity.
11. put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.
12. cover and cook on low for 8 hours, high for 4.
13. Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.

Found on: A Year of Crock Potting

Paula Deen's Creamy Macaroni & Cheese

• 2 cups uncooked elbow macaroni
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
4. Then add drained macaroni and stir again.
5. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
6. Add extra shredded cheese to the top for the last 30 mins of cooking (optional, and not in ingredients list)

Found On: FoodNetwork

CrockPot Buffalo Chicken Lasagna

• uncooked traditional lasagna noodles
• 4 already cooked chicken breast halves
• jar of prepared pasta sauce
• 1 cup buffalo wing sauce (Franks)
• 3 red, yellow, or orange bell peppers
• tub of ricotta cheese (15 oz)
• 2 cups shredded cheese (mozzarella and cheddar blend)
• 1/2 cup bleu cheese crumbles
• 1/4 cup of water (add at very end)

1. use at least a 5qt crockpot, or cut back on the amount of ingredients.
2. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
3. Ladle a big spoonful of the sauce into the bottom of your crockpot.
4. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
5. Add a smear of ricotta cheese to the top of the noodles.
6. Add a layer of chopped bell pepper.
7. Sprinkle on a handful of shredded cheese.
8. Repeat layers until you run out of ingredients.
9. Add the bleu cheese crumbles, if desired.
10. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
11. Cover and cook on low for 6-7 hours, or on high for 4-5.
12. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

Found On: A Year of CrockPotting