Crock Pot Peach Cobbler

I found this recipe on a website and though it looked easy and good.  I made it last night for cooking circle and everyone liked it!
Vera

Ingredients:
2 Pounds fresh or canned peaches, sliced (I used three cans in mine)
2/3 cup oats
2/3 cup all purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
3/4 cup softened butter or margarine

Instructions:

1.  Place peaches in a 3-4 quart crock pot
2.  Combine oats, flour, sugar and spices.  Add butter and stir until crumbly.
3.  Pour mixture over peaches.
4. Cook on low 3 hours.

Notes:
   I didn't have any nutmeg, but it great without it.
   Gluten Free options:  Substitute with gluten free flour and gluten free oats.

Slow Cooker Sweet and Sour Chicken

I don't like Sweet and Sour Chicken so it is a funny story how I came to make this recipe.  I must have saved this recipe and an orange chicken recipe to my favorites then one day, thinking I was printing off and making the orange chicken recipe, I started making this one.  Half way through putting it together I realized it wasn't calling for orange anything.  I looked closer and realized it was the sweet and sour chicken.  Yes, I am a genius. 
That's ok, it actually tasted pretty good...for sweet and sour, and those that like sweet and sour loved this recipe.  That and it is a slow cooker recipe and you know how I love my slow cooker!  Recipe from Real Mom Kitchen.

Marie

1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup white vinegar
3 Tbs lemon juice
3 Tbs soy sauce
3 Tbs tomato paste
1/2 tsp garlic powder
1/4 tsp ground ginger
3 boneless skinless chicken breasts, cut into 1 or 2 inch pieces
1/3 cup water
1/3 cup cornstarch
3/4 cup diced pineapple chunks (fresh or canned)
1/4 onion , cut into 1 inch pieces
1/2 green pepper, ,cut into 1 inch pieces
cooked rice

Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste,  garlic powder, and ginger to the slow cooker an whisk until combined.
Add the chicken pieces and stir to combine.  Cook on low for 5 hours.  In a small bowl, combine the 1/3 cup water with the cornstarch.  Add to the slow cooker and carefully stir to combine.   The chicken pieces will be tender and you don't want them to shred.
Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 min.
Serve over cooked rice.

Tomato-Basil Parmesan Soup--Slow Cooker

I have to admit...I HATE tomato soup and so do my kids. But my husband loves it. I have tried a few recipes for tomato soup periodically hoping that I would learn to like it. I found a few I could eat but none that I loved. Until now. This one is so good, more like a vegetable-tomato soup with a creamy texture. 4 of my 5 kids loved it and ask for seconds or thirds. I found it over at 365daysofcrockpot.com. If you have any cold weather days left where you are, I suggest you put this on your list of recipes to try!
Marie

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Black Bean and Corn Salsa Chicken

I about squealed with delight when I saw this recipe over on Six Sisters Stuff. With every word it got better and better. Black beans, chicken, salsa, and slow cooker! How could you go wrong?!
I used frozen corn and my chicken was frozen so I did not add the water. I was glad I did. I served this with tortillas but she also suggested rice or chips.
Marie

2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
4-5 chicken breasts
1 cup salsa
3/4 cup water

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is
dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on
high for 4 hours. Shred meat and serve however you want (see explanation above).
Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

She used this as a freezer meal, also. Here http://sixsistersstuff.blogspot.com/2011/09/slow-cooker-black-bean-and-corn-salsa.html is her complete recipe.

Creamy Italian Chicken

You will have to excuse me. I am a little scatter-brained sometimes. Or just busy. Or not confident on my picture-taking skills so I sub-consciously don't take pictures of the yummy dishes I make. Either way, you will just have to use your imagination on this one. Or make it yourself so you know what it looks like AND tastes like.

This dish is very similar to Brenda's Crock Pot Chicken Alfredo that makes a regular appearance at our house. Sometimes is nice to have another option like rice or potatoes, though. (I prefer rice.) I found this over at Real Mom Kitchen and if you know about my love affair with slow cookers (I have three and they all get used regularly) and add in the fact that it calls for ingredients I usually have on hand of course I had to try it. And then make it repeatedly, as much as I think I can get away with!

Marie

3-4 boneless, skinless chicken breasts (frozen or thawed)
1 pkg dry Italian dressing mix
2 cans cream of chicken soup (I ran out of chicken once and used 1 can of cream of mushroom in place of the cream of mushroom. It was fine.)
1 8 oz package cream cheese (I use light)

Place chicken breasts in crock pot and sprinkle with Italian dressing mix. Add the soups and cream cheese mixed together.
Cook on low all day. You can leave the chicken breasts whole or shred them. Add milk if needed to make the sauce your desired consistency. Serve with rice, pasta or potatoes.

Slow Cooker Chicken Cordon Bleu

I found this recipe on Six Sister's Stuff.
It is EASY.
It is VERY QUICK to put together...I even put the chicken in while frozen.
It is also DELICIOUS.

I know that the picture isn't the most, well...appealing.
But it's a concoction of cheese and chicken and deliciousness. If only we had "smell-o-net" instead of internet.
Oh well.

One tip. Double the "sauce" (milk and soup)....it was worth it in every way.

Enjoy.
Matti

Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I doubled this)
1 cup milk (I doubled this too)
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Crock Pot Lemon Pepper Chicken

I found this recipe somewhere (I can't remember where), we made it last night and loved it. 4 bonless, skinless chicken breasts

1 cup fresh or frozen carrots

1 cup chopped fresh or frozen broccoli

1 medium onion

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup chicken stock or water

1 tablespoon lemon pepper seasoning

In crockpot combine all ingredients except chicken. Put chicken in crockpost and spoon mixture onto top. (The original recipe said to brown the chicken on each side, but I didn't want to take the time). Cook for 4 hours on high. Serve with rice.

Note: I used fresh carrots and frozen broccoli, the carrots were really nice and tender, but the broccoli was really mushy. Next time, I will add the broccoli about an hour before serving it.

Spicy Beans with Turkey Sausage

If you are looking for something hearty, filling, healthy and easy try this. I found it a long time ago in a Readers Digest and just tried it last week. Don't let the spicy part scare you off, I used hot salsa and it wasn't very hot, and you could just use mild salsa. We loved it, and it uses my very favorite kitchen tool-the crock pot!

Marie

1 lb. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices

1 can (16 oz) kidney beans, rinsed and drained

1 can (16 oz) great northern beans, rinsed and drained

1 can(16 oz) black beans, rinsed and drained

1 1/2 cups frozen corn

1 1/2 cups salsa

1 large green pepper, chopped

1 large onion, chopped

1/2 to 1 cup water or more (enough to fill cooker at least halfway)

3 cloves garlic, minced

1 tsp ground cumin

Combine all ingredients in a 5 quart slow cooker. Cover and cook on low 5 to 6 hours until meat is tender. Stir before serving.

Matti's Pot Roast

I have never been much of a "roaster" until this past year.
But now...we have roast or beef stew in the crockpot at least every other week.
I've experimented and this is what I came up with for my roast.
It's pretty tasty (or at least that's what my husband tells me).
Enjoy!

Matti's Pot Roast
6+ lb beef roast (cut of your choice), thawed.
6-8 cups beef broth (enough to cover roast when in the crockpot).
1 onion...sliced into rings
1 can tomato sauce.
2 tbl minced garlic
1 table oregano
2 table salt
2 table pepper
3 table worshc. sauce.
3 table olive oil
3 cups carrots (I use whole baby carrots)
6 potatoes cubed

*Mix salt, pepper, oregano, worsh and 1 table of garlic in small bowl
*Rub seasoning mixture over entire roast
*Brown/Sear all sides of roast in large skillet coated with olive oil (this carmelizes the meat AND holds in moisture during cooking so meat doesn't dry out. Thank you Alton Brown).
*Place roast in slow cooker
*Place sliced onions on top of roast
*Cover roast with beef broth
*Pour in can of tomatoe sauce and remaining tablespoon of garlic
*Cover and cook on low for 8 hrs until done (***Place carrots and potatoes in during last 3 hours!!!!!).
*Shred/Cut and serve with veggies
*I use some of the broth mixture for a "gravy" of sorts over the veggies and meat.
*Enjoy!

Mac'n Cheese Supper

By Vera

1 1/2 pounds lean ground beef
2 (7 oz.) packages macaroni and cheese dinners
1 (15 oz.) can whole kernel corn, drained
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon salt

Sprinkle ground beef with 1/2 teaspoon salt, brown in skillet until no longer pink and drain.
Prepare macaroni and cheese according to package directions.
Spoon in beef, macaroni and corn in sprayed 5 quart slow cooker and mix well.
Cover and cook on LOW for 4 to 5 hours.
When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts.

Serves 4 to 6.

Savory Steak

By Vera

Great sauce with mashed potatoes

1 1/2 pounds lean round steak
1 tsp. pepper
1 onion, halved, sliced
2 (10 oz.) cans golden mushroom soup
1 1/2 cups hot, thick-and-chunky salsa

Trim fat from steak and cut into serving-size pieces.
Sprinkle with 1 tsp. pepper and place in sprayed 5 to 6 quart slow cooker
Place onion slices over steak.
Combine mushroom soup and salsa in bowl and mix well. Spoon over steak and onions.
Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

Cafe Rio Pork & Rice....again

I know my very talented sister Marie already posted a Cafe Rio pork recipe. It is delicious...believe me. I found another recipe and tried it..and found it Smithalicious worthy as well. I changed some things in it...and it's pretty tasty. A different version on a great dish. Either one you try, you'll be happily pleased!
-Matti

Cafe Rio Pork
2 pounds pork roast
3 cans (or 32 oz Coke (DO NOT USE DIET!)
1/2 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can (32oz)of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1 can (12 oz) of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain liquid left in the pot. Shred pork.

In a food processor or blender, blend 1 (32 oz) can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot, cook on low 2 hrs.

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in while "fluffing" rice.

Refried Beans

By Marie

1 onion, peeled and halved
1 lb dry pinto beans, rinsed
1/2 -1 jalapeno
2 Tlbs minced garlic
2-5 tsp salt
1-2 tsp pepper
1/2 tsp cumin
2 cubes chicken bullion
water
taco seasoning, if desired

Place everything except taco seasoning into slow cooker. Add water about 2/3 way up of slow cooker. Cook on high for 8 hours, adding water if needed. Mash to desired consistency, adding taco seasoning, if desired. I use 1/2 package taco seasoning.
It took me a few times to know how much water I needed for my slow cooker to have enough water but not too much because I don't like runny beans and don't like to drain the water because it takes away some of the flavor.

Chicken Stew over Biscuits - Slow Cooker

By Vera

2 (1 oz.) packets chicken gravy mix
2 cups sliced celery
1 (10 oz.) package frozen sliced carrots
1 (10 oz.) package frozen green peas, thawed
1 teaspoon dried basil
3 cups cubed cooked chicken
Buttermilk biscuits

Combine gravy mix, 2 cups water, celery, carrots, peas, basil, 3/4 teaspoon each of salt, pepper and chicken in slow cooker.

Cover and cook on LOW for 6 to 7 hours. Serve over baked buttermilk biscuits.

Serves 4 to 6.

TIP: If you like thick stew, mix 2 tablespoons cornstarch with 1/3 cup water and stir into chicken mixture. Cook an additional 30 minutes to thicken.

Broccoli-Cheese Soup - Slow Cooker

By Vera

1 (16 oz.) package frozen chopped broccoli, thawed
1 (12 oz.) package cubed Velveeta cheese
1 (2 oz.) packet white sauce mix
1 (1 oz.) packet vegetable soup mix
1 (12 oz.) can evaporated milk
1 (14 oz.) can chicken broth

Combine all ingredients plus 2 cups water in large sprayed slow cooker and stir well.
Cover and cook on LOW for 6 to 7 hour or on HIGH fro 3 /12 to 4 hours.
Stir before serving
Serves 4 to 6.

Slow Cooker Stuffing

by Marie

1 cup butter or margarine
3 cups chopped onion
3 cups chopped celery
1/3 cup chopped fresh parsley (could use dried-just use half of that amount)
1 pound sliced mushrooms
18 cups dry bread cubes
1-1/2 teaspoons poultry seasoning
2-1/4 teaspoons dried sage
1-1/2 teaspoons dried thyme
3/4 teaspoon dried marjoram
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
3 cups chicken broth, or as needed
3 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley and seasonings in butter, stirring frequently
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 3-5 hours.
I sauteed the veggies and seasonings the night before and refrigerated them so that the next morning all I had to do was mix the bread crumbs, eggs, broth and veggies together and put in the slow cooker.

Fresh Peach Cobbler - for Slow Cooker

By Vera

1 cup sugar
3/4 cup biscuit mix
2 eggs
2 teaspoons vanilla
1 (5 oz.) can evaporated milk
2 tablespoons butter, melted
3 large, ripe peaches, peeled, mashed

Combine sugar and biscuit mix in bowl, stir in eggs, vanilla, evaporated mild and buter and mix well.
Fold in peaches, pour into sprayed slow cooker and stir well.
Cover and cook on LOW for 6 to 8 hours OR on High for 3 to 4 hours.
Serve warm. - Serves 6

Pork Chops and Gravy - for slow cooker

by Vera

6 (1/2 inch thick) pork chops
8-10 new (red) potatoes with peels, quartered
1 (16 oz.) package baby carrots
2 (10 oz.) cans cream of mushroom soup with roasted garlic

Sprinkle a little salt and pepper on pork chops.
Brown pork chops in skillet and place in slow cooker. Place potatoes and carrots around pork chops.
Heat mushroom soup with 1/2 cup water in saucepan and pour over chops and vegetables.
Cover and cook on LOW for 6 to 7 hours.
Serves 4 to 6.

Here's the Stuff - for Slow Cooker

by Vera

5 boneless, skinless chicken breast halves
2 (10 oz.) cans cream of chicken soup
1 (6 oz.) box chicken stuffing mix
1 (16 oz.) package frozen peas, thawed

Place chicken in 6 quart slow cooker and spoon soup over chicken.
Combine stuffing mix with ingredients on package directions, include seasoning packet in bowl and spoon over chicken and soup.
Cover and cook on LOW for 5 to 6 hours.
Sprinkle drained green peas over top of stuffing. Cover and cook an additional 45 to 50 minutes.
Serves 4 to 5.

Tip: Use 1 (10 oz.) can cream of mushroom soup and 1 (10 oz.) can fiesta nacho soup for a nice variation.

Cordon Bleu - Slow Cooker

by Vera

4 boneless, skinless chicken breast halves
4 slices cooked ham
4 slices Swiss cheese, softened
1 (10 oz.) can cream of chicken soup
1/4 cup milk
Noodles, cooked

Place chicken breasts on cutting board and pound until breast halves are thin.
Place ham and cheese slices on chicken breasts, roll and secure with toothpick.
Arranges chicken rolls in sprayed slow cooker.
Pour chicken soup with milk into saucepan, heat just enough to mix well and pour over chicken rolls.
Cover and cook on LOW for 4 to 5 hours.
Serve over noodles and cover with sauce from soup.
Serves 4.