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

• 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
• 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

• 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 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

• 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 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 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

• 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 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

• 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
• 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

• 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

• 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
• 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
• 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
• 1 tube Pillsbury Crescent Rolls (8 count)
• 8 crispy chicken fingers
• ranch dressing (enough for a thin line on each crescent)
• 4 slices cooked bacon (cut in half)
• 8 slices cheddar cheese (cut into 1-by-3-inch strips)
• 2 tablespoons butter (melted)

Cooking Instructions

1. Instructions
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray it lightly with cooking spray.
3. Separate crescent dough into 8 triangles on a clean surface.
4. Add a thin 3-inch line of ranch dressing down the center of each crescent triangle.
5. Place one chicken finger at the wide end of each triangle. Add a half-slice of bacon and a strip of cheddar cheese.
6. Roll from the wide end toward the tip, tucking the tip underneath on the baking sheet. Press sides gently to close.
7. Brush the tops with melted butter.
8. Bake for 12 to 15 minutes, until deep golden brown and no longer doughy on the bottom.
9. Let rest about 2 minutes before serving because the cheese inside is very hot.

Ingredients

• Ingredients
• 1 pound bacon (diced)
• 4 boneless skinless chicken breasts (cut in half if thick)
• 1 packet Hidden Valley Buttermilk Ranch seasoning
• 8 ounces cream cheese (cubed)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• mayonnaise (optional)
• green onions (chopped, for serving)

Cooking Instructions

1. Instructions
2. Set the Instant Pot to saute on high. Add diced bacon and cook 8 to 10 minutes, until cooked through and starting to crisp. Remove bacon with a slotted spoon and leave drippings in the pot.
3. Add chicken pieces to the bacon drippings and sear for about 2 minutes per side, if desired.
4. Pour in chicken broth and scrape the bottom of the pot thoroughly to loosen browned bits. Stir in ranch seasoning.
5. Nestle chicken into the broth, place cream cheese cubes on top, and add the cooked bacon back to the pot.
6. Secure the lid, set valve to sealing, and cook on manual high pressure for 15 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
7. Remove chicken and shred with two forks. Stir cream cheese into the sauce until fully melted and incorporated.
8. Return shredded chicken to the pot. Stir in cheddar cheese and optional mayonnaise.
9. Stir in green onions right before serving.

Ingredients

• 4 boneless skinless chicken breasts (cut into 1/2-inch cubes)
• 1/3 cup chicken or vegetable broth
• 1/3 cup pineapple juice (reserved from canned pineapple)
• Pineapple chunks (reserved for garnish)
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 3 tablespoons tomato paste
• 2 teaspoons fresh grated ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon black pepper
• Sliced green onions (for garnish)
• Cooked white rice (for serving)

Cooking Instructions

1. Add chicken cubes and broth to the Instant Pot insert. Secure the lid, set valve to sealing, and cook on manual high pressure for 15 minutes.
2. Carefully quick release the pressure, then open the lid after the float valve drops.
3. Whisk pineapple juice, soy sauce, tomato paste, brown sugar, ginger, and garlic in a bowl until combined.
4. Switch the Instant Pot to sauté. Pour the sauce over the chicken and stir to coat. Cook 5 to 7 minutes, stirring often, until the sauce bubbles, reduces, and coats the chicken.
5. Stir in black pepper and taste. Add a small splash of soy sauce if you want to balance the sweetness.
6. Shred the chicken directly in the pot with two forks, then stir it back into the sauce.
7. Serve over white rice with green onions and reserved pineapple chunks.

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 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
• 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

• 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

• 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
• 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
• 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.