Ingredients

• 2 pounds chuck roast
• 2 tablespoons vegetable oil (for searing)
• 1 tablespoon steak seasoning (Montreal Steak Seasoning recommended)
• salt and pepper (to taste)
• 1/2 onion (diced)
• 4 cups water
• 4 heaping teaspoons Better than Bouillon concentrated beef base (start with 3, taste, add 4th if needed)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic
• 24 oz bag Reames frozen egg noodles

Cooking Instructions

1. Pat the chuck roast dry with paper towels. Season all over with steak seasoning, salt, and pepper.
2. Heat vegetable oil in a large skillet over medium-high until shimmering. Sear the roast 2–3 minutes per side until a dark crust forms. Set aside.
3. Place the seared roast and diced onion in a 6-quart crockpot. Cover and cook on low 6–8 hours. Do not add any liquid at this stage.
4. Remove the roast and shred with two forks, discarding any large pieces of fat. Return shredded beef to the crockpot.
5. Whisk together water, Better than Bouillon, Worcestershire sauce, and minced garlic until the bouillon is dissolved. Pour over the shredded beef and stir to combine. Set crockpot to low and simmer 30 minutes.
6. Bring a large pot of salted water to a boil. Cook Reames frozen egg noodles per package directions, about 20–40 minutes. Drain.
7. Stir noodles into the crockpot. Taste the broth and adjust salt if needed. Serve hot in bowls or over mashed potatoes.

Ingredients

• Ingredients
• 2 pounds stew meat
• 1/2 tablespoon vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2/3 cup diced carrots
• 2 stalks celery (diced)
• 2 Russet potatoes (peeled and diced)
• 46 ounces tomato juice
• 2 cups chicken broth
• 1 bay leaf
• 1/2 tablespoon sugar
• 1/2 cup quick barley

Cooking Instructions

1. Instructions
2. Toss the stew meat with salt, basil, pepper, and garlic powder until evenly coated.
3. Heat vegetable oil in a skillet over medium-high heat. Brown the stew meat in a single layer, working in batches if needed.
4. Transfer the browned beef to the slow cooker. Add the tomato juice, chicken broth, carrots, celery, potatoes, bay leaf, and sugar. Stir to combine.
5. Cover and cook on low for 7 hours without lifting the lid.
6. Stir in the quick barley, replace the lid, and cook on low for 1 more hour.
7. Remove the bay leaf before serving. Ladle into bowls and serve with rolls or crackers.

Ingredients

• 2 pounds boneless pork roast or boneless pork riblets
• 1/2 bottle barbecue sauce (about 9 ounces)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup packed light brown sugar (optional)
• Hamburger buns (for serving)

Cooking Instructions

1. Pour about one-quarter of the barbecue sauce into the bottom of the slow cooker.
2. Place pork roast on top of the sauce, fat-side-up if it has a visible fat cap.
3. Pour remaining barbecue sauce over the pork. Sprinkle dry mustard, onion powder, garlic powder, and brown sugar over the top.
4. Cover and cook on Low for 6 to 8 hours, until pork shreds easily with a fork.
5. Shred pork with two forks and mix it back into the cooking liquid and sauce.
6. Taste and adjust seasoning or add more barbecue sauce if needed.
7. Serve warm on hamburger buns.

Ingredients

• Ingredients
• 1/2 pound Italian sausage
• 1/2 pound ground beef
• 45 ounces spaghetti sauce
• 20 ounces small-curd cottage cheese
• 1 large egg (beaten)
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 cups shredded mozzarella cheese (divided)
• 9 regular lasagna noodles (broken in half)

Cooking Instructions

1. Instructions
2. Brown Italian sausage and ground beef in a skillet over medium-high heat until no pink remains. Drain well.
3. Stir spaghetti sauce into the browned meat and warm through.
4. In a bowl, combine cottage cheese, egg, Parmesan, and Italian seasoning until uniform.
5. Spray a 6-quart slow cooker. Layer one-third meat sauce, 3 broken noodles, half the cottage cheese mixture, and 1 cup mozzarella.
6. Repeat with one-third meat sauce, 3 noodles, remaining cottage cheese mixture, remaining 3 noodles, and final one-third meat sauce.
7. Cover and cook on low for 4 hours, until noodles are tender.
8. Sprinkle remaining 1 cup mozzarella on top during the last 30 minutes.
9. Turn off slow cooker and let lasagna rest 10 to 15 minutes before serving.

Ingredients

• 3 lbs chuck roast
• 2 cans Campbell’s French Onion Soup (condensed, undrained)
• 1 can Campbell’s Beef Consommé (undrained)
• 6 hoagie rolls
• 12 slices provolone cheese (2 slices per sandwich)

Cooking Instructions

1. Instructions
2. Heat vegetable oil in a large skillet over medium-high heat. Sear chuck roast on all sides, about 3 to 4 minutes per side.
3. Transfer seared roast to a 6-quart slow cooker. Add French onion soup and beef consomme without diluting.
4. Cook on high for 4 hours or low for 8 to 10 hours, until beef is fall-apart tender.
5. Transfer roast to a bowl and discard large pieces of fat. Shred beef with two forks.
6. Strain cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 to 15 minutes.
7. Pile shredded beef on hoagie rolls and top with provolone.
8. Broil on low until cheese is melted and lightly browned. Serve immediately with au jus for dipping.

Ingredients

• 2 1/2 to 3 pounds beef round steak (sliced thin)
• 2 green peppers (sliced thin)
• 1 onion (sliced thin)
• 1 envelope dry Italian dressing mix
• 2 cups beef stock
• 2 teaspoons black pepper
• 3 teaspoons garlic salt
• 6 hoagie buns
• 12 slices provolone cheese

Cooking Instructions

1. Spray the crock pot with cooking spray.
2. Cut beef round steak into thin slices and brown briefly in a hot pan for color.
3. Add browned beef, green peppers, onion, beef stock, garlic salt, black pepper, and Italian dressing mix to the crock pot. Stir to combine.
4. Cover and cook on Low for 8 hours, until beef is tender.
5. Line a baking sheet with foil or parchment.
6. Spoon the beef and vegetable mixture onto sliced hoagie buns.
7. Top each sandwich with 2 slices of provolone cheese, overlapping as needed.
8. Bake at 350°F or broil on low for a few minutes, just until the cheese melts.
9. Serve warm.

Ingredients

• 2 pounds lean ground beef (uncooked)
• 1 cup warm water
• 3/4 tablespoon dried minced onion
• 1 1/2 tablespoons packed light brown sugar
• 3/4 teaspoon low-sodium beef base
• 3/4 teaspoon low-sodium chicken base
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons Worcestershire sauce
• 3/4 tablespoon low-sodium soy sauce
• 8 hamburger buns
• Ketchup (mustard, and pickles, for serving)

Cooking Instructions

1. Set slow cooker to High. Add ground beef and break it into smaller chunks.
2. In a measuring cup, combine warm water, dried onion, brown sugar, beef base, chicken base, apple cider vinegar, Worcestershire, and soy sauce. Stir until dissolved.
3. Pour seasoning liquid over the beef and stir until the meat is coated.
4. Cover and cook on High for 1 hour.
5. Remove lid and break the meat into very small crumbles with a meat chopper or firm spatula.
6. Turn slow cooker to Low and cook uncovered for 2 1/2 to 3 hours, stirring occasionally and breaking up any clumps.
7. Continue cooking until most liquid has evaporated and the beef is finely crumbled with a glossy sheen.
8. Serve a generous spoonful on warm hamburger buns with ketchup, mustard, pickles, or other toppings.

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts
• 1 packet taco seasoning (about 1 ounce, or 2 tablespoons homemade taco seasoning)
• 1 jar salsa (16 ounces, medium or mild, or 1 can Rotel plus 1/2 cup chicken broth)
• Juice of 1/2 lime (optional but recommended)
• Fresh cilantro (optional)
• Flour or corn tortillas (for serving)
• Toppings of choice (such as shredded cheese, sour cream, lettuce, pico de gallo, avocado, jalapeños, and hot sauce)

Cooking Instructions

1. Place chicken in the bottom of the slow cooker in as close to a single layer as possible.
2. Sprinkle taco seasoning evenly over the chicken.
3. Pour salsa, or Rotel plus broth, over the chicken until mostly coated.
4. Cook on Low for 4 to 6 hours, until chicken pulls apart easily with a fork. Check breasts closer to 4 hours and thighs closer to 5 to 6 hours.
5. Shred the chicken directly in the slow cooker with two forks.
6. Replace the lid and let the shredded chicken rest in the sauce for 10 minutes so it absorbs the liquid.
7. Squeeze lime juice over the chicken, stir, taste, and adjust seasoning if needed. Stir in cilantro if using.
8. Serve in warm tortillas with your favorite toppings.

Ingredients

• Ingredients
• 4 boneless skinless chicken breasts
• 12 ounces Frank’s Buffalo Sauce
• 8 ounces cream cheese (full-fat preferred)
• 1 packet Hidden Valley Ranch Seasoning
• 6 hamburger buns (toasted if desired)
• blue cheese, ranch, celery, or red onion (optional toppings)

Cooking Instructions

1. Instructions
2. Lay the chicken breasts flat in the bottom of the slow cooker.
3. Pour the full bottle of buffalo sauce over the chicken. Place the block of cream cheese on top and sprinkle the ranch seasoning over everything.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
5. Shred the chicken directly in the slow cooker with two forks. Stir until the cream cheese and sauce become a uniform creamy orange coating.
6. Taste and add a pinch of salt or a splash more buffalo sauce if desired.
7. Toast the buns, pile the shredded buffalo chicken on top, and serve immediately with optional toppings.

Ingredients

• Ingredients
• 4 boneless skinless chicken breasts (about 2 pounds)
• 8 ounces cream cheese (softened)
• 1 packet ranch dressing mix
• 8 strips bacon (cooked and crumbled)
• 2 cups shredded cheddar cheese
• green onions (for serving)
• hamburger buns (toasted if desired)

Cooking Instructions

1. Instructions
2. Place chicken breasts in a single layer in a 4-quart or larger slow cooker. Set softened cream cheese on top.
3. Sprinkle the ranch packet over everything. Cover and cook on low for 6 hours.
4. While chicken cooks, cook bacon until crisp, then cool and crumble.
5. Shred the chicken into the cream cheese sauce with two forks or a hand mixer on low.
6. Add shredded cheddar and crumbled bacon. Cover and let sit on warm for 15 minutes, until cheese melts.
7. Stir to combine, scatter green onions over the top, and serve hot on buns.

Ingredients

• Ingredients
• 20 ounces chicken tenderloins (cut into 1- to 2-inch pieces)
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 1 ounce soy sauce (about 2 tablespoons)
• white rice (for serving)
• sesame seeds (optional)

Cooking Instructions

1. Instructions
2. Cut chicken tenderloins into 1- to 2-inch pieces and place in the slow cooker.
3. In a measuring cup or small bowl, stir together pineapple juice, brown sugar, and soy sauce until mostly dissolved.
4. Pour sauce over chicken. Cover and cook on low for 6 hours.
5. Serve chicken over cooked white rice and spoon extra sauce from the slow cooker over the top.
6. Sprinkle with sesame seeds if desired.

Ingredients

• 5 cups shredded rotisserie chicken
• 1 can cream of chicken soup (10.5 ounces)
• 8 ounces Velveeta (cubed)
• 2 cups chicken broth
• 1 cup water
• 1 packet Hidden Valley Buttermilk Recipe Ranch dry seasoning
• 3 cups uncooked penne or mostaccioli pasta
• 1 1/2 cups mild cheddar cheese
• 1 cup bacon pieces

Cooking Instructions

1. Shred or dice rotisserie chicken until you have about 5 cups.
2. In a 4-quart slow cooker, combine chicken, ranch packet, cream of chicken soup, chicken broth, water, and cubed Velveeta.
3. Cover and cook on High for 3 hours.
4. Add uncooked pasta and stir well.
5. Cover and cook on High for 20 more minutes.
6. Stir again, replace the lid, and continue cooking until pasta is tender, checking every 10 to 15 minutes.
7. Stir in mild cheddar cheese and bacon pieces.
8. Let sit a few minutes so the sauce thickens.
9. Serve warm.

Ingredients

• 1/2 onion (chopped)
• 3 garlic cloves (minced)
• 1 pound shredded or cooked turkey (or ground turkey)
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 7- ounce can chopped green chiles
• 4 cups chicken broth
• 2 cans Northern white beans (drained and rinsed)
• 1/2 cup sour cream
• Jack cheese (Fritos, and jalapeños, for serving)

Cooking Instructions

1. Combine onion, garlic, turkey, cumin, oregano, cayenne, pepper, green chiles, chicken broth, and drained beans in a pot or slow cooker.
2. Simmer on the stove for 2 hours, or cook in the slow cooker on Low for 4 hours.
3. Just before serving, stir in sour cream.
4. Do not boil after adding sour cream.
5. Serve with Jack cheese, Fritos, and jalapeños on the side.
6. Keep warm in the slow cooker or on Low on the stove.

Ingredients

• Ingredients
• 1 rotisserie chicken (meat pulled and shredded)
• 2 boxes Uncle Ben’s 5-Minute Long Grain and Wild Rice (use about 1 1/3 boxes with seasoning packets)
• 2 tablespoons butter
• 2 stalks celery (diced)
• 1 carrot (diced)
• 1/3 cup onion (diced)
• 3 cloves garlic (minced)
• 64 ounces chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/4 cup cold water (optional, for thickening)

Cooking Instructions

1. Instructions
2. Prepare the wild rice according to package directions, including the seasoning packet. Shred the rotisserie chicken while the rice cooks.
3. Melt butter in a large soup pot over medium heat. Add celery, carrot, and onion and cook 5 to 8 minutes, until softened.
4. Add the minced garlic and cook for 1 minute, stirring constantly.
5. Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and cooked wild rice.
6. Simmer for 20 minutes so the flavors meld.
7. During the last 10 minutes, stir in the heavy cream. If using the optional thickener, whisk flour with cold water and stir it in with the cream.
8. Keep at a gentle simmer until thickened and heated through. Serve warm.

Ingredients

• Ingredients
• 20 ounces frozen ravioli
• 24 ounces pasta sauce
• 1 pound ground Italian sausage
• 4 cups shredded mozzarella cheese

Cooking Instructions

1. Instructions
2. Brown the Italian sausage in a skillet, breaking it into crumbles. Drain well.
3. Spray the slow cooker insert with cooking spray.
4. Spread a thin layer of sauce in the bottom of the slow cooker.
5. Layer half the frozen ravioli, half the sausage, sauce, and mozzarella. Repeat layers one more time.
6. Cover and cook on low for about 3 1/2 hours or high for about 1 hour 45 minutes, until ravioli is tender and cheese is melted.
7. Let sit for about 10 minutes before serving so the layers scoop cleanly.

Ingredients

• Ingredients
• 1 pound ground beef
• 1/2 yellow onion (finely chopped)
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 28 ounces diced tomatoes (undrained)
• 2 1/2 cups pasta sauce
• 2 1/2 cups chicken broth
• 3 cups dry mostaccioli pasta (or penne)
• 1 cup shredded mozzarella cheese

Cooking Instructions

1. Instructions
2. Brown the ground beef, onion, and garlic in a skillet over medium-high heat until beef is cooked through and onion is soft. Drain fat.
3. Transfer beef mixture to a 4-quart or larger slow cooker. Add diced tomatoes with juice, pasta sauce, chicken broth, basil, and parsley. Stir to combine.
4. Cover and cook on high for 3 hours, until the sauce deepens and thickens.
5. Stir in dry mostaccioli and push pasta down into the sauce. Cover and cook on high for 20 minutes.
6. Stir thoroughly from the bottom up, then cook 15 to 20 more minutes, until pasta is tender.
7. Sprinkle mozzarella over the top, replace lid, and let sit on high for 5 minutes until melted. Serve immediately.

Ingredients

• Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 bell peppers (sliced)
• 1 large yellow onion (sliced into half-rings)
• 1/2 cup salsa
• 3 tablespoons fajita seasoning
• 2 tablespoons olive oil (divided)
• 1 lime (juiced)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 8-10 flour tortillas (for serving)

Cooking Instructions

1. Instructions
2. Place sliced bell peppers and onion in the bottom of the slow cooker. Drizzle with 1 tablespoon olive oil and toss lightly.
3. In a small bowl, combine fajita seasoning, remaining olive oil, minced garlic, and lime juice into a loose paste. Coat chicken breasts on all sides.
4. Place seasoned chicken on top of the vegetables and pour salsa over everything.
5. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken reaches 165°F and shreds easily.
6. Remove chicken to a cutting board and shred with two forks. Return to the slow cooker and stir with peppers, onions, and cooking liquid.
7. Taste and adjust salt and lime juice. Broil filling 3 to 5 minutes on a foil-lined sheet pan if you want extra caramelization.
8. Warm tortillas and serve with desired toppings.

Ingredients

• Ingredients
• 30 ounces frozen shredded hashbrowns (thawed)
• 2 cans cream of chicken soup
• 8 ounces sour cream
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 cup milk
• 1/2 cup yellow onion (diced)
• 4-5 tablespoons butter

Cooking Instructions

1. Instructions
2. Spray the inside of a 6-quart slow cooker with cooking spray.
3. Combine thawed hashbrowns, cream of chicken soup, sour cream, 1 cup cheddar, milk, and diced onion directly in the slow cooker. Stir until evenly mixed.
4. Dot the top with butter, or melt the butter and stir it in.
5. Cover and cook on high for 2 hours without lifting the lid.
6. Sprinkle remaining 1/2 cup cheese over the top. Replace lid for 5 minutes, until cheese melts.
7. Serve straight from the slow cooker.

Ingredients

• 4 pounds russet potatoes (about 6 to 8 medium)
• 2 tablespoons olive oil
• Salt (to taste)

Cooking Instructions

1. Scrub potatoes clean and dry well.
2. Pierce each potato several times with a fork or knife.
3. Rub potatoes all over with olive oil and sprinkle generously with salt.
4. Place potatoes directly in the slow cooker with no foil and no water.
5. Cook on High for 3 to 4 hours or Low for 6 to 8 hours, until a fork slides in easily.
6. Serve hot with butter, sour cream, cheese, bacon, chives, or your favorite toppings.

Ingredients

• 32 ounces frozen fully cooked meatballs (homestyle preferred)
• 32 ounces grape jelly
• 12 ounces chili sauce (Heinz chili sauce or similar; BBQ sauce may be substituted)

Cooking Instructions

1. Pour the grape jelly and chili sauce into the slow cooker insert. Stir them together until mostly combined. The jelly will still look a little lumpy at first and will melt as it heats.
2. Add the frozen fully cooked meatballs directly to the slow cooker. Stir until the meatballs are coated in the sauce.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are hot all the way through and the sauce is thick and glossy.
4. Stir every 45 to 60 minutes if you can. This helps the sauce coat evenly and prevents the sugary sauce from building up on the bottom of the slow cooker.
5. Once the meatballs are hot, switch the slow cooker to warm for serving. Serve with toothpicks as an appetizer, or spoon over buttered egg noodles for dinner.

Ingredients

• 1 6 oz. bag fresh baby spinach, roughly chopped
• 1 10 oz. can quartered artichoke hearts, chopped and drained
• 1 8 ounce brick low-fat cream cheese, cubed or softened
• 1 cup sour cream
• 8 oz. Mozzarella cheese (shredded)
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic (minced)
• s&p to taste

Cooking Instructions

1. Combine all ingredients minus spinach, salt and pepper into a large bowl 
2. Chop spinach into preferred size. I usually do 1×2 inch pieces 
3. Add spinach to large bowl with other ingredients 
4. Give mixture a good stir and place in 4 quart or larger crock pot 
5. Heat on high 1-2 hour or low 2-4, stirring every 30 minutes to 1 hour. 
6. Serve out of crock pot or transfer to serving dish. Serve with tortilla chips or pita chips. Enjoy!

Ingredients

• 2 cans apple pie filling (21 ounces each)
• 1/4 to 1/2 cup caramel ice cream topping
• 1 box yellow cake mix (15.25 ounces, dry)
• 1/2 cup butter (melted)
• Vanilla ice cream or Cool Whip (for serving)

Cooking Instructions

1. Spray the inside of a 4- to 6-quart crock pot with cooking spray.
2. Pour both cans of apple pie filling into the bottom and spread evenly.
3. Drizzle caramel sauce over the apple filling.
4. Sprinkle dry cake mix evenly over the top. Do not stir.
5. Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
6. Lay 1 to 2 paper towels across the top of the crock pot and place the lid on top.
7. Cook on High for 2 to 2 1/2 hours, until hot and set.
8. Serve warm with vanilla ice cream or Cool Whip.