This is a great side dish to serve with hamburgers. Beans and rice contain lots of fiber and protein making this a healthy dish to boot. Store any leftovers in an airtight container in the fridge for up to 3 days. Use the leftovers in enchiladas or chimichangas.

• 2 (15 oz.) cans chili beans in gravy
• 1 (15 oz.) can butter beans, drained well
• 1 (15 oz.) can black beans, drained well
• 1 C onion, chopped
• 3/4 C green pepper, chopped
• 3/4 C sweet red pepper, chopped
• 1 jalapeno pepper, seeded and chopped fine
• 1 (18 oz.) bottle regular barbecue sauce
• 1 C vegetable broth
• 1 C instant brown rice, uncooked

Stir all three types of beans together in the crock pot.
Add the onion and all three types of peppers, stirring to combine.
Pour the barbecue sauce and broth into the crock pot and stir until blended.
Cover and cook on low for 6 hours.
Turn the heat setting to high.
Stir in the rice, recover and cook for 30 minutes or until the rice is tender.

Pork shoulder is inexpensive and is a great meat to cook in a slow cooker. Simmering a pork shoulder makes it richer and a lot more tender. Serve over mashed potatoes, noodles or rice. Use the reserved meat to make turnovers or in your favorite pork casseroles. This dish may be cooked on low for 12 hours.

• 1 (4 lb.) boneless pork shoulder roast
• 1 sweet onion, cut into thin wedges
• 1 (12 oz.) bottle of chili sauce
• 1 C of cola
• 1/2 C of ketchup
• 2 Tbsp yellow mustard
• 1 Tbsp cider vinegar
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp minced garlic
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper, crushed

Place the meat into the slow cooker and add the onions.
In a bowl whisk together the chili sauce, cola, ketchup, mustard and vinegar.
Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
Whisk until blended in well.
Pour the mixture over the meat and onions,
Cover the slow cooker and cook for 6 hours on high.
Transfer the meat to the cutting board and shred.
Reserve 3 1/2 C of the meat.
Toss the remaining meat with enough cooking liquid to moisten.
Place the remaining meat in an air tight container with the onions.
Add enough cooking liquid to cover.
Chill for up to 3 days or freeze for up to 3 months.

This yummy comfort soup doesn’t take long to throw together. Just remember to thaw the veggies in the fridge the night before. Want a quick soup? Cook on high for 3 hours. Use leftover in a tasty rice casserole. Just mix the soup with some cooked rice and sweet red peppers. Top with a little extra shredded cheese and breadcrumbs and bake on 350 degrees for 30 minutes or until heated through and nicely browned.

• 2 (10 oz.) pkgs. frozen cauliflower, thawed and drained
• 2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained
• 1 (10 oz.) pkg. frozen corn, thawed and drained
• 2 tsp dried dill
• 3 (14 oz.) cans vegetable broth
• 16 oz. American cheese, cubed

Place the cauliflower, broccoli and corn into the crock pot and stir until well combined.
Sprinkle evenly with the dill.
Pour the vegetable broth into the crock pot.
Cover and cook on low for 7 hours.
Turn the crock pot to high.
Stir in the cheese, recover the pot and cook for 30 minutes or until the cheese melts.

This recipe can be used as a side dish or a main meal, depending on how much ground beef you add. This recipe has been in use in my husbands family for many years and is a staple in our home.

In a large skillet, brown 1 to 2 pounds of ground beef.
Add a chopped onion and 2 ribs of chopped celery.
Season the meat with pepper, garlic powder, onion powder, and some celery salt. I season this a bit heavier than I normally would because of everything that is added later. (depending on the meat, drain off the excess fat)

In a large crockpot, place;
a large can of pork and beans,
large can of mushrooms,
can of baby butter beans,
can of kidney beans and any other beans that you like.
Mix well. My family likes the gravy this makes, so I do not drain the beans or mushrooms.

Add;
1/2 cup of catchup,
1 tsp ground mustard,
1 tsp red wine vinegar,
1/2 cup brown sugar (my family likes it sweeter, so I use a full cup of brown sugar) the sugar is to taste but most people seem to like it sweeter than 1/2 cup of brown sugar.
Stir well.

Add the ground meat mixture from the frying pan to the crockpot.

Cook for about 3 hours in your crockpot on high.

I serve it with french bread, but homemade bread sliced a little thicker works great too. This recipe makes plenty for a large family or for leftovers and it freezes well. It can also be used as a side dish when grilling out, just use less hamburger to start with and drain the kidney, butter beans and mushrooms so it has less gravy. My family loves it as a main dish meal. You can serve it over mashed potatoes or noodles too!

Ingredients:

• Kluski Noodles-cook per pkg directions, drain (to keep from sticking, I spray cooking spray in boiling water)
• 2 jars pizza sauce or one jar spaghetti sauce
• 4 cups Mozzarella Cheese
• Any pizza topping that you like on a normal pizza (if using sausage or hamburger..make sure to brown and drain before putting in crockpot)
• Pizza topping or Italian Seasoning

Starting with 1/3 sauce, begin layering ingredients…sauce, noodles, toppings, then cheese…repeat 2 more times, ending with cheese. Then sprinkle with seasoning.
Put crockpot on low for 4 hours or high for 2 hours. When cheese is melted it is ready to eat. Enjoy!!

3 FROZEN chicken breasts
1 pkg taco seasoning
1 pkg ranch dip dressing
1 can rotel (as hot as you want)
1 can whole kernel corn
1 can white beans
1 can black beans
1 can kidney beans

In crockpot place the FROZEN chicken breasts on the bottom, sprinkle taco and ranch dip seasoning on top of chicken. Then place cans in the order they appear (rotel, corn, white beans, black beans, kidney beans)—DO NOT DRAIN!!

Cook on low for about 5 hrs. Take chicken out and shred, place back in crockpot and stir. Enjoy!!

This is the easiest, most satisfying way to make a healthy, delicious taco dinner, and I always get rave reviews:)

• 3 boneless skinless chicken breasts
• 1 Tbsp chili powder
• 3 Tbsp lime juice
• 1 cup of salsa
• 1 cup frozen corn

Line chicken breasts in the bottom of a crockpot. In a very small bowl, mix the chili powder with the lime juice, and pour over the chicken breasts. (I turn them over to make sure they are evenly coated.)

Set crockpot on Low and cook for 5-6 hours or until chicken is thoroughly cooked and is easy to shred.

Remove the chicken, shred, and put back in crockpot. Add salsa and frozen corn and mix thoroughly. Let cook for 45 minutes or until cooked through. Serve with tortillas, cheese, sour cream.

These are SO easy to make and are never short on flavor. You can add other ingredients as well to your liking: black beans, jalapeno’s, etc. It really can be customized to your tastebuds. Enjoy!!

1 shredded Cabbage
Package of frozen spinach
4 carrots
head of garlic smashed
2 tomatoes
1 cup of water
Cracked Black Pepper

Place all ingredients in slow cooker (crockpot) for 8 hours on LOW.

• 2 tablespoons margarine or butter
• 1 medium onion, chopped (1/2 cup)
• 1 butternut squash (2 pounds), peeled, seeded and cubed
• 2 cups water
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 4 chicken bouillon cubes
• 1 package (8 ounces) cream cheese, cubed

Melt margarine in 10-inch skillet over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix onion and remaining ingredients, except cream cheese, in 3 1/2 to 4 quart slow cooker, Cover and cook on low heat setting 6 to 8 hours or until squash is tender.

Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker; stir in cream cheese. Cover and cook on low heat setting about 30 minutes or until cheese is melted, stirring until smooth.

serves 6

2 pounds chicken (boneless)
2 large cans diced tomatoe w/jalepno
1 small can diced green chilies
1 small can tomato paste
1 sliced onion
1 sliced green bellpepper
1 sliced red bell pepper
2 teaspoons chicken boullion
salt and pepper to taste

Combine all ingredients in crockpot and mix. cook on low 6 to 9 hours or 4 hours on high. Serve over rice or noodles. This freezes well.

• 2 pounds fresh green beans, snapped in half, rinsed and drained
• 1 large onion, diced
• 2 large ham knuckles (with some meat)

• 1 to 2  lbs. new red potatoes, cut in half
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Put beans, onion, and ham bones in crockpot with just enough water to cover the beans.  Turn crockpot to low and let cook covered for 3 to 4 hours. Remove the ham bones and set aside.

Add potatoes and seasonings to crockpot, cover and continue cooking on low for 1 hour or until potatoes are tender. In the meantime, remove good meat from ham bones and set meat aside, discarding the bones.  When potatoes are tender, turn off crockpot and put good meat in, and stir together.  Serve immediately.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Technically there are 5 ingredients if you count the water that has to be added. Never-the-less this is one of the easiest chicken chili crockpot recipes I’ve come across and of course very tasty.

Crockpot Chicken Chili

• 2 lbs of chicken thighs, bones and skin removed, cut into cubes
• 1 small package Taco seasoning mix
• 2 cans Navy beans, drained
• 3 cans diced tomatoes, chilies and garlic flavor – do not drain
• 3 cans  water (use diced tomato cans)

In your crockpot (about 5 quart size) put the ingredients in and stir gently just to combine. Put cover on crockpot and set heat to low. Cook covered for 6 to 8 hours. Stir again gently to combine before serving.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

• 1 3-4lb. pork roast
• 1 can frozen pineapple juice concentrate, thawed
• 1 can whole cranberry sauce
• 1/2-3/4 cup sugar, to taste

Place pork roast in bottom of a crock pot. Mix together the pineapple juice, sugar, and cranberry sauce, pour mixture over roast. Cook on low 6-8 hours.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

• 4 boneless Chicken Breast, frozen
• 2 cans (14 oz each) diced tomatoes,
• 1 pkg. Taco seasoning

Place chicken in crock pot, mix diced tomatoes and taco seasoning and pour over chicken. Cook on low for 8 to 10 hours

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

3-4pd. pork roast, add 1 medium sliced onion,1qt.jar of homemade sauerkraut (or 2cans of sauerkraut),caraway seed, pepper&salt,1/2 stick butter or margarine,add water to the roast a little less than half the crockpot.Mix up your dumplings using bisquick mix or homemade dumplings, put on top of roast and kraut,by the tablespoons, cover and enjoy later.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm