Crock Pot Cookin’

The weather is getting cooler, it is getting dark at 5 pm, it’s crock pot cookin’ season! I posted about two weeks ago a request for readers and friends to submit their favorite crock pot recipes and here they are!


Overnight Oatmeal

Submitted by Kasey Q.

1 cup steel cut or regular oats (NOT Quick Oats!)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1  TBS butter
1/2  tsp vanilla extract
1 tsp cinnamon

Combine all in crockpot and cook on low for 8hrs.  Serve with milk & cinnamon sugar.


Add up to 1 C raisins/dried fruit before cooking.
Add 1 chopped fresh apple before cooking.
Top with fresh fruit (in season) or canned fruit (drained).
Add a pat of butter or a dollop of jam/preserves.
Drizzle with honey.

Slow Cooker Sausage Breakfast by Jimmy Dean

Submitted by Ezra R.

1 pkg. (26 ounces) frozen shredding hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. 

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 
Serves 12



Submitted by Heather F.


1 lb. pasteurized processed cheese spread, (Velveeta), cut into 1″ cubes

1 can (10 oz.) Diced or Whole Tomatoes & Green Chilies


Chop Velveeta into 1″ cubes and throw in crock pot. Pour in 1 can of rotel. (Velveeta usually comes in 2lb blocks, so make sure to get two cans of rotel!) Cook on low for 2 hours, stirring occasionally.


Italian Beef

Submitted by Tracey T.

1 3-4 lb. boneless beef roast (preferably one without a lot of fat)
2 packets of Italian dressing seasoning
1/2 jar of sliced pepperoncini peppers, undrained

Put all ingredients in a crock pot and cook on low for about 8 hours. Shred with fork and serve on buns.

Slow Cooker Cheesy Chicken And Rice

Submitted by Allie G.

Zatarain’s yellow rice

1 can cream of chicken

1 can whole kernel corn

1/2 onion chopped

3-4 chicken breasts

1/2 bag shredded cheddar cheese

Place your chicken breasts in the bottom of your slow cooker. Chop up onion and toss on the top. Spoon or glob your cream soup over that. Now cover this and cook it according to the following:

Low – 7-8 hours

High 3-4 hours

When it is done cooking, drain your corn and toss that in along with your cooked rice and cheddar. You’ll need to cook your rice before this step. What I like to do is cook my rice the night before and just stick it in the fridge. Then you can dump it in and stir it up and give it a minute or two to get heated.

Crock Pot Italian Chicken

Submitted by Heather F.

2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
Stir the cream cheese, cream of chicken, and seasoning together in the crock pot. Try starting it on low and let them sit in there for about 30 min so the cream cheese is softer to stir.  put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. Cook the rice separately and smother with chicken mixture.

Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw

Submitted by Christa W.

6 pounds pork butt, trimmed of thick fat
Salt and pepper
6 cloves garlic, smashed
1 large piece fresh ginger, about five inches long
1 bottle hoisin sauce (12-15 ounces)
Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper

1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.To Serve:
1 batch Crunchy Peanut Slaw
2 dozen small tortillas or wraps (lavash bread is also nice, although I prefer whole wheat tortillas)
Spicy chili-garlic sauce (if desired)
Warm the tortillas in the microwave, covered with a damp towel. Serve the pork, tortillas, and slaw together, wrapping up the slaw and pork together.

Makes a large portion for a crowd!

Poke Me in the Ribs

Submitted by salmonfishingqueen


1 side of baby back ribs
8 cloves of garlic
1 tbs fresh thyme
couple of sprigs of fresh rosemary
salt and fresh ground pepper

To get your crock pot ready, spray the inside with a non-stick cooking spray.

For the ribs, cut the ribs into 3 separate pieces. Take the garlic, thyme and rosemary and put into a food processor and grind until you have a chunky mass. Rub this over the ribs on both side. Sprinkle with salt and pepper. Place the ribs into the crock pot. Two pieces will be on the bottom leaving a gap between the two. Lay the third over the top covering the gap below. Make sure that you have the bone side facing down with the fat layer on top.

Set the crock pot to low for 10 hours. They will actually brown and the meat will fall off the bone! I love serving this with home made french fries, and a freshly steamed vegetable.


Easy Beef Stew

Submitted by S. Platz

Instructions: 2lbs Stew meat
2 29oz cans of Homestyle Veg-All
2 pkgs McCormicks Slow Cooker Beef Stew Seasoning

Place all ingredients in the crock pot and cook for 6 hours or until meat is fork tender.


Crock Pot Baked Potatoes

Submitted by Kasey Q.


Potatoes (russets, red, whatever)

Aluminum foil

Whatever toppings you prefer

Wash and dry potatoes. Cover each potato in aluminum foil and place in a crock-pot. Cook on low for about eight hours.Load them up with your favorite toppings, serve with a big salad and dinner is served!


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