Crock Pot recipes About This Page:

[Tink and co.]

Here's an easy and inexpensive one I tried last week.

Creamy Potato Soup
8 diced potatoes
1/3 Cup Diced onion
44oz Chicken Broth
1 can cream of chicken soup (I had cream of mushroom on hand and it worked fine.)
Cook in crockpot 8-10 hours. Before serving stir in a softened 8 oz brick of cream cheese cut into cubes. Allow to cook until melted in. Serve with crumbled bacon, shredded cheddar, and chives.

[lexiemom]

I made this recipe yesterday and it was very good:

ASIAN BEEF WITH MANDARIN ORANGES
Prep Time: 25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings
Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1/3 cup soy sauce
1/4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Directions

1. Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart slow cooker as it is browned.
2. Add onion to same skillet. Stir over medium heat until softened. Next add soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
3. Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
4. Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

[KathyL]

These recipes all sound delicious. Looking forward to trying some of them.

[sunshinetaradise]

This is my FAVORITE recipe for bbq in the crock pot!!


Slow Cooker Southern Style Vinegar Based BBQ

4lbs of pork roast (or 2 2lb pork roasts)
2 white or yellow onions
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 bottle of regular/classic bbq sauce (about 9 oz)
Cut up both onions. Place half the onions in the bottom of the slow cooker. Place the pork roast in the slow cooker and top with the rest of the onions
Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions

Set slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions (you and strain the onions and add them back into the pot if you like, I throw them out)
Shred the roast and add it back into the slow cooker

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half bottle of bbq sauce in bowl
Pour over shredded pork and cook on low for another 2 hours.
I chop mine up more after it's finished.

[sunshinetaradise]

I just tried a new recipe in the crockpot last night and it was sooooo good! By far one of my favorites now!

Creamy Crock Pot Spaghetti

1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder or salt
3 jars 26 ounce pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan Cheese
4 ounces cream cheese
1-2 cups chicken broth

1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.
Makes 10-12 servings