Ingredients

• 2 to 3 pounds beef chuck roast
• 4 to 6 red potatoes (peeled)
• 4 to 5 large carrots (peeled and cut into 2-inch pieces)
• 1 medium onion (sliced)
• 1 teaspoon garlic powder
• 2 packets brown gravy mix
• 2 cups cold water (divided)
• Cooking spray

Cooking Instructions

1. Spray the inside of the slow cooker with cooking spray.
2. Place carrots on the bottom of the slow cooker. Set chuck roast on top of the carrots. Scatter potatoes and onion around and over the roast.
3. Whisk 1 packet brown gravy mix with 1 cup cold water and garlic powder until smooth. Pour over roast and vegetables.
4. Cover and cook on Low for 7 hours without lifting the lid.
5. At the 7-hour mark, whisk the second packet of brown gravy mix with the remaining 1 cup cold water. Pour over the roast.
6. Cover and cook on Low for 1 more hour.
7. Transfer vegetables to a platter with a slotted spoon or tongs.
8. Lift out roast carefully, spoon gravy over everything, and serve.

Ingredients

• 1 can Campbell’s Golden Mushroom soup
• 1 can Cream of Mushroom soup
• 1/2 packet onion soup mix
• 1/2 cup chopped onion (optional)
• 1 can drained mushrooms (optional)
• beef bouillon cube
• 1 pound stew meat (I always have the butcher cut the pieces smaller, 1/2 inch by 1/2 inch)
• 1/2 cup water
• 1 garlic clove
• 4 oz cream cheese
• dollop sour cream
• 1 1/2 packages egg noodles

Cooking Instructions

1. Put first nine ingredients in slow cooker
2. Cook on low 6 hours
3. Boil and drain egg noodles using directions on the bag
4. Just before serving:
5. Add cream cheese and stir completely
6. Add sour cream
7. Stir to combine sauce and serve over egg noodles

Ingredients

• 1 can Campbell’s Golden Mushroom soup
• 1 can Cream of Mushroom soup
• 1/2 packet onion soup mix
• 1/2 cup chopped onion (optional)
• 1 can drained mushrooms (optional)
• beef bouillon cube
• 1 pound stew meat (I always have the butcher cut the pieces smaller, 1/2 inch by 1/2 inch)
• 1/2 cup water
• 1 garlic clove
• 4 oz cream cheese
• dollop sour cream
• 1 1/2 packages egg noodles

Cooking Instructions

1. Put first nine ingredients in slow cooker
2. Cook on low 6 hours
3. Boil and drain egg noodles using directions on the bag
4. Just before serving:
5. Add cream cheese and stir completely
6. Add sour cream
7. Stir to combine sauce and serve over egg noodles

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

• 1 pound stew beef (or 2 to 3 pound chuck roast for a larger batch)
• 1 large can red enchilada sauce (19 ounces, divided)
• 2 beef bouillon cubes
• 1/2 can refried beans
• 3 cups shredded Mexican blend or cheddar cheese (divided)
• 6 burrito-size flour tortillas
• 1 small can diced green chiles (optional)
• Sour cream and rice (for serving)

Cooking Instructions

1. Place beef in the slow cooker. Pour about three-quarters of the enchilada sauce over the beef and reserve the rest for topping.
2. Add beef bouillon cubes, cover, and cook on Low for 8 hours, until beef shreds easily.
3. Drain off most of the braising liquid, saving a little in case the filling needs moisture. Shred beef with two forks.
4. Stir refried beans into the shredded beef. Add diced green chiles if using.
5. Warm tortillas under a damp paper towel in the microwave for 30 to 45 seconds so they roll without cracking.
6. Grease a 9×13 baking dish. Fill tortillas with beef mixture and some cheese, roll tightly, and place seam-side-down in the dish.
7. Pour reserved enchilada sauce over the top and sprinkle with remaining cheese.
8. Broil or bake until cheese is melted and the sauce is bubbling. Serve with sour cream and rice.

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

• 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

• Ingredients
• 1.5 pounds stew meat (cut into 1-inch cubes)
• 3/4 cup medium pearl barley
• 4 cups beef broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups mixed vegetables (frozen or fresh)

Cooking Instructions

1. Instructions
2. Cut stew meat into 1-inch pieces if needed.
3. Place stew meat in the bottom of a 4-quart or larger slow cooker.
4. Add barley, beef broth, water, thyme, marjoram, salt, and pepper. Stir once to combine.
5. Cover and cook on low for 7 1/2 to 8 hours, until beef is tender and barley is plump.
6. About 30 minutes before serving, stir in frozen mixed vegetables and switch slow cooker to high.
7. Taste and adjust seasoning before serving. Ladle into bowls and serve hot.

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

• 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
• 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

• 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
• 1.5 pounds boneless chicken (cubed)
• 1 medium yellow onion (chopped)
• 1.5 teaspoons vegetable oil
• 1.5 teaspoons garlic powder
• 2 15-ounce cans great northern beans (drained and rinsed)
• 2 4-ounce cans chopped green chiles (undrained)
• 14 ounces chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream

Cooking Instructions

1. Instructions
2. Heat oil in a large pot over medium-high heat. Add cubed chicken and chopped onion and cook about 15 minutes, until chicken is white with no pink and onion is soft.
3. Stir in garlic powder near the end of the saute so it does not scorch.
4. Add drained beans, undrained green chiles, chicken broth, salt, pepper, cumin, oregano, and cayenne. Stir to combine.
5. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
6. Remove from heat. Stir in sour cream and heavy whipping cream until smooth.
7. Taste and adjust seasoning. Serve hot with cheddar, tortilla chips, jalapenos, cilantro, lime, or avocado.

Ingredients

• Ingredients
• 1.5 pounds boneless chicken (cubed)
• 1 medium yellow onion (chopped)
• 1.5 teaspoons vegetable oil
• 1.5 teaspoons garlic powder
• 2 15-ounce cans great northern beans (drained and rinsed)
• 2 4-ounce cans chopped green chiles (undrained)
• 14 ounces chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream

Cooking Instructions

1. Instructions
2. Heat oil in a large pot over medium-high heat. Add cubed chicken and chopped onion and cook about 15 minutes, until chicken is white with no pink and onion is soft.
3. Stir in garlic powder near the end of the saute so it does not scorch.
4. Add drained beans, undrained green chiles, chicken broth, salt, pepper, cumin, oregano, and cayenne. Stir to combine.
5. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
6. Remove from heat. Stir in sour cream and heavy whipping cream until smooth.
7. Taste and adjust seasoning. Serve hot with cheddar, tortilla chips, jalapenos, cilantro, lime, or avocado.

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
• 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

• 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
• 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

• 1 pound chicken breast
• 1/2 cup chopped onion
• 1 can corn (drained and rinsed)
• 1 can red beans (drained and rinsed)
• 1 can Rotel diced tomatoes (undrained)
• 1 can stewed tomatoes (undrained)
• 1 packet Hidden Valley Ranch dry ranch mix
• 1 packet taco seasoning
• 4 cups chicken broth
• Sour cream (cheese, cilantro, and tortilla chips, for garnish)

Cooking Instructions

1. Place chicken breasts in the bottom of the slow cooker.
2. Add chopped onion, drained corn, drained beans, Rotel, stewed tomatoes, ranch mix, taco seasoning, and chicken broth.
3. Stir gently to distribute the seasoning.
4. Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours, until chicken is cooked through and shreds easily.
5. Remove chicken, shred with two forks, and return it to the soup.
6. Let soup simmer another 10 to 15 minutes on Low or Warm.
7. Serve hot with sour cream, cheese, cilantro, and tortilla chips.

Ingredients

• Ingredients
• 1 to 1 1/2 pounds boneless chicken breast
• 2 10-ounce cans red enchilada sauce
• 28 ounces diced tomatoes (undrained)
• 14.5 ounces chicken broth (low sodium)
• 1 can black beans (undrained)
• 10 ounces frozen corn (thawed)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/4 cup fresh cilantro (chopped)
• salt and pepper (to taste)
• vegetable oil (for browning chicken)

Cooking Instructions

1. Instructions
2. Season chicken breast on both sides with salt and pepper. Brown in a skillet with vegetable oil for about 3 minutes per side, if desired.
3. Add chicken to the slow cooker. Pour in diced tomatoes, enchilada sauce, chicken broth, and undrained black beans.
4. Add thawed corn, onion, garlic, chili powder, cumin, and cilantro. Stir to combine.
5. Cover and cook on high for 2 hours, until chicken is cooked through and shreds easily.
6. Remove chicken and shred with two forks, then return it to the soup.
7. Taste for salt and pepper and serve with 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

• Ingredients
• 1 pound Queso Blanco Velveeta cheese (cubed)
• 5 ounces frozen chopped spinach (half of a 10-ounce box)
• 1 2-ounce jar diced pimento (drained)
• 1/2 small onion (finely diced)
• 1/2 can Rotel diced tomatoes and green chiles
• 3/4 cup whole milk
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/2 cup full-fat sour cream (added at the end)

Cooking Instructions

1. Instructions
2. Add the cubed Velveeta, frozen spinach, milk, drained pimento, onion, Rotel, garlic powder, black pepper, and salt to a 2- to 3-quart slow cooker. Stir roughly to combine.
3. Cook on high for 45 minutes to 1 hour, stirring every 15 to 20 minutes, until the cheese is fully melted and the dip is smooth.
4. Switch the slow cooker to low.
5. Right before serving, stir in the sour cream until fully incorporated.
6. Serve with tortilla chips and keep the slow cooker on low or warm, stirring occasionally.

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 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

• 2 tablespoons vegetable oil
• 1 3- pound boneless pork roast
• Salt and pepper (to taste)
• 1 cup chicken or vegetable broth
• 1/4 cup balsamic vinegar
• 1/2 cup Coca-Cola
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 teaspoons minced garlic

Cooking Instructions

1. Heat vegetable oil in a heavy skillet over high heat. Season pork roast with salt and pepper.
2. Brown roast on all sides for 1 to 2 minutes per side.
3. Transfer browned roast to the slow cooker.
4. Whisk broth, balsamic vinegar, Coca-Cola, soy sauce, honey, and minced garlic together.
5. Pour mixture over the roast.
6. Cover and cook on Low for 8 to 10 hours, until pork shreds easily with a fork.
7. Remove pork to a cutting board and shred, discarding visible fat.
8. Skim fat from the cooking liquid. Return pork to the slow cooker with some of the liquid.
9. Serve as sandwiches or with your favorite sides.

Ingredients

• 3 pounds pork shoulder or pork butt
• 1 12- ounce can Coca-Cola
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoons liquid smoke
• 2 teaspoons garlic powder
• 1 teaspoon minced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger)
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1/3 fresh poblano pepper (seeded and diced)
• 8 to 10 medium tortillas
• 2 cups Monterey Jack or Colby Jack cheese
• 5 tablespoons green onions (for garnish)

Cooking Instructions

1. Lightly spray a 4 to 6 quart slow cooker and add pork shoulder.
2. Whisk Coca-Cola, brown sugar, apple cider vinegar, liquid smoke, garlic powder, minced onion, salt, pepper, paprika, and ginger together. Pour over pork.
3. Cover and cook on Low for 10 hours, until pork shreds easily.
4. Remove pork to a cutting board and shred with two forks. Reserve about 2 cups plain shredded pork for enchiladas.
5. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook 1 to 2 minutes.
6. Slowly whisk in chicken broth and cook 3 to 5 minutes, until thickened and smooth.
7. Remove sauce from heat and cool 5 minutes, then stir in sour cream and diced poblano until smooth.
8. Preheat oven to 350°F and spray a 9×13 baking dish.
9. Fill tortillas with reserved pork, roll tightly, and place seam-side-down in the baking dish.
10. Pour poblano cream sauce over enchiladas and sprinkle with cheese.
11. Bake uncovered at 350°F for 20 to 25 minutes, until cheese is melted and sauce bubbles at the edges.
12. Optional: broil 2 to 3 minutes for a lightly browned top, watching closely. Rest 5 minutes and garnish with green onions.

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

• 1 box chocolate cake mix (prepared according to package directions)
• 1 container fudge frosting
• 1 cup semi-sweet chocolate chips
• Vanilla ice cream (for serving)

Cooking Instructions

1. Preheat slow cooker to high. Spray a 4-6 quart slow cooker with cooking spray.
2. Prepare chocolate cake according to directions on cake mix, which uses water, eggs, and oil. Pour into crock pot.
3. Open up the frosting and start dolloping the frosting on top of the cake. Try to distribute them evenly, about one dollop every two inches. Do NOT mix them in, they’re supposed to stay intact.
4. Sprinkle semi-sweet chocolate chips on top of frosting. Do not stir these in either.
5. Put the lid on the crock pot and bake on HIGH for 2-2.5 hours, do not peek. Cake will be ready when sides are firm and pulling away and center is still soft and shiny.
6. Do not over bake or molten center will set. Serve straight from crock pot with ice cream.

Ingredients

• 1 can pure pumpkin (not pumpkin pie filling)
• 3 eggs
• 1 can evaporated milk
• 1 cup sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 box yellow cake mix (dry)
• 1/2 cup butter (thinly sliced)
• Whipped cream or ice cream (for serving)

Cooking Instructions

1. Spray the inside of the slow cooker with nonstick cooking spray.
2. Whisk pumpkin, eggs, evaporated milk, sugar, pumpkin pie spice, and salt in a bowl until smooth.
3. Pour pumpkin mixture into the slow cooker and spread evenly.
4. Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
5. Lay thin slices of butter across the cake mix, covering as much surface as possible.
6. Cover and cook on High for 2 to 2 1/2 hours or Low for 3 1/2 to 4 hours, until set.
7. During the last 30 minutes, prop the lid slightly open with a wooden spoon handle to release steam.
8. Serve warm with whipped cream or ice cream.

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.

Ingredients

• 20 ounces white almond bark (broken into pieces)
• 4 ounces German chocolate bar (broken into pieces)
• 12 ounces semi-sweet chocolate chips
• 24 ounces dry roasted peanuts

Cooking Instructions

1. Add white almond bark pieces to the bottom of the slow cooker.
2. Add German chocolate pieces, then semi-sweet chocolate chips.
3. Pour dry roasted peanuts over the top. Do not stir yet.
4. Lay a double layer of paper towels across the slow cooker and place the lid on top.
5. Cook on Low for 1 to 1 1/2 hours, checking after 45 minutes.
6. Stir gently with a dry spatula until chocolate is smooth and peanuts are coated.
7. If pieces remain unmelted, cover with fresh paper towels and cook 10 to 15 minutes more.
8. Scoop clusters onto parchment paper.
9. Let set completely before storing.

Ingredients

• 20 ounces pecan halves (divided)
• 4 ounces German Chocolate Baker’s baking bar
• 12 ounces semi-sweet chocolate chips
• 20 ounces white almond bark
• 11 ounces caramel bits or unwrapped caramels

Cooking Instructions

1. Add about 3/4 of the pecans to the bottom of the slow cooker.
2. Break German chocolate into pieces and place over the pecans.
3. Add semi-sweet chocolate chips, then white almond bark on top.
4. Lay two paper towels across the top of the slow cooker and place the lid over them.
5. Cook on Low for 1 hour. Lift the lid carefully so condensation does not drip into the chocolate.
6. Stir until smooth. Continue cooking briefly if needed until fully melted.
7. Add caramel bits and stir to combine.
8. Spoon clusters onto parchment or wax paper.
9. Top with remaining pecans if desired.
10. Let set completely before storing.

Ingredients

• 24 ounces dry roasted peanuts
• 4 ounces white German chocolate baking bar
• 12 ounces white chocolate chips
• 20 ounces white almond bark

Cooking Instructions

1. Add the peanuts, white German chocolate baking bar, white chocolate chips, and white almond bark to the slow cooker.
2. Place a paper towel over the slow cooker insert, then set the lid on top.
3. Cook on low for 1 hour without lifting the lid.
4. After 1 hour, stir until the melted chocolate coats the peanuts evenly.
5. Replace the paper towel and lid.
6. Cook for 15 more minutes on low.
7. Stir again, then drop spoonfuls of the candy onto parchment paper.
8. Let the clusters cool completely until firm, about 2 to 3 hours depending on room temperature.

Ingredients

• 24 ounces raw almonds
• 4 ounces German chocolate (broken into pieces)
• 12 ounces semi-sweet chocolate chips
• 24 ounces white almond bark (broken into pieces)

Cooking Instructions

1. Add raw almonds to the bottom of the slow cooker.
2. Add German chocolate pieces over the almonds.
3. Pour semi-sweet chocolate chips over the top.
4. Add white almond bark last.
5. Lay a paper towel over the slow cooker and place the lid on top.
6. Cook on Low for 1 hour, then stir until smooth.
7. Replace with a dry paper towel, cover, and cook 15 more minutes if needed.
8. Spoon clusters onto parchment-lined baking sheets.
9. Let set completely before storing.

Ingredients

• 24 ounces cashew halves
• 4 ounces German chocolate bar (broken into pieces)
• 12 ounces semi-sweet chocolate chips
• 24 ounces white almond bark (broken into chunks)

Cooking Instructions

1. Add cashews to the bottom of a 6-quart or larger slow cooker.
2. Break German chocolate over the cashews.
3. Add semi-sweet chocolate chips.
4. Place almond bark chunks on top.
5. Lay a paper towel over the slow cooker and place the lid on top.
6. Cook on Low for 1 hour, then stir until smooth and cashews are coated.
7. Continue cooking briefly if needed, using a dry paper towel under the lid.
8. Scoop clusters onto parchment or wax paper.
9. Let set completely before storing.

Ingredients

• 2 cups dry roasted peanuts
• 2 ounces white chocolate baking bar
• Green Wilton Candy Melts
• White almond bark
• Red candy hearts (Red Hots, or small red candies)

Cooking Instructions

1. Add dry roasted peanuts to the bottom of a 2-quart slow cooker.
2. Add white chocolate baking bar, green candy melts, and white almond bark on top.
3. Lay a paper towel over the slow cooker and place the lid on top.
4. Cook on Low for 1 hour.
5. Lift lid carefully so condensation does not drip into the chocolate.
6. Stir until smooth and peanuts are fully coated.
7. Cook 10 to 15 minutes more if needed, using a fresh dry paper towel under the lid.
8. Scoop clusters onto parchment paper.
9. Press one red candy heart or red candy into each cluster.
10. Let set completely before storing.

Ingredients

• 2 cups milk chocolate chips
• 1 1/2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla extract
• Whipped cream (marshmallows, or candy canes, for serving)

Cooking Instructions

1. Add the chocolate chips, heavy cream, sweetened condensed milk, milk, and vanilla to a 5-quart slow cooker.
2. Stir well to combine.
3. Cover and cook on low for about 2 hours, stirring occasionally, until the chocolate is fully melted and the mixture is hot.
4. If desired, place a paper towel under the lid to catch condensation.
5. Once the hot chocolate is warmed through, switch the slow cooker to warm.
6. Serve with whipped cream, marshmallows, and candy canes on the side.