Slow Cooker Pinto Beans

Do you like the idea of cooking dried beans from scratch, but don’t think you have time to stir the pots for hours and hours?

I have a great solution for you. Cook your beans in your slowcooker.

Yes, it takes a little planning ahead, but you’ll come home to a nice big pot of cooked beans. I serve this with my favorite cornbread and some chopped onion.

From the “Thrifty Bean Cookbook” (Kindle Cookbook)

Pinto Beans From the Slowcooker
 
Ingredients
  • 1 lb. dry pinto beans
  • 4 cups water
  • ½ lb. ham hocks
  • ½ tsp. oregano, dried
  • 1 tsp. chili powder
  • 1 large onion, chopped
  • House Seasoning:
  • ¼ cup garlic powder
  • 1 cup salt
  • ¼ cup pepper
Instructions
  1. Soak the beans in cold water overnight. Drain and dump into a slow cooker. Add the oregano and chili powder and stir to mix.
  2. In a separate pot, soak the ham hock for 2 hours. (You can also soak, refrigerated, overnight if you wish). Add to the slow cooker and add the liquid from soaking the ham. If the ham hock is not fully covered, add more water. Now add the onion and stir well.
  3. Now make the house dressing by mixing together the garlic powder, salt and pepper. Use this seasoning to season the beans.
  4. Cover the slow cooker and cook on high for about 5 hours or until beans are very tender.

 

Pinto Beans cooked in a slowcooker and served with a side of cornbread.

Irish Brisket Crockpot Meal

This is a traditional good luck meal that is served on St. Patrick’s Day. This version of an old favorite makes quick work of a delicious meal. If you want to make it for a larger group just double your ingredients and use a 5 or 6 qt. slow cooker.

This is perfect for a busy St. Patrick’s Day. Put everything in your crockpot in the morning before you head out for parades and festivals. By the time you’re back home, the meal will be ready to eat and the house will smell wonderful. I love this one pot meal and leftovers are great reheated the next day.

Irish Brisket Crockpot Meal
 
Ingredients
  • 1 onion, sliced
  • 4 carrots, diced into chunks
  • 2 white potatoes, quartered
  • 1 (1 lb.) corned beef brisket with spice packet
  • ⅓ C apple juice, unsweetened
  • 2 cloves
  • 1 T brown sugar
  • ½ t orange peel, grated
  • ½ t mustard
  • 1 cabbage, wedged
Instructions
  1. Place the onion into the bottom of a 3 qt. size slow cooker.
  2. Place the carrots and then the potatoes over the onion.
  3. Lay the brisket over the top of the vegetables.
  4. Pour the apple juice into a separate bowl.
  5. Add the cloves, brown sugar, orange peel, mustard and spice packet.
  6. Whisk until the ingredients are completely combined.
  7. Pour the mixture over the brisket in the slow cooker.
  8. Cover and cook on high 4 hours.
  9. Add the cabbage wedges to the slow cooker.
  10. Recover and continue cooking 30 minutes or until the meat and vegetables are tender.
  11. Remove the cloves before serving.

 

Irish Brisket Crockpot Meal

Slow Cooker Collard Greens

Down here we traditionally eat ham, collard greens and back-eyed peas on New Year’s Day. This year I’m going to make my collard greens in the slow cooker and thought I’d share the recipe with you. Just get them started around lunch time and by dinner they will be delicious and tender. Flavor and texture is the main reason I started cooking my greens in the slow cooker. Because of the large volume of the raw greens, I saute them in my largest pot first to give them a chance to shrink down a bit before adding them to the crockpot.

Crockpot Collards
 
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Recipe type: Side Dish
Cuisine: Southern
Serves: 6
Ingredients
  • leftover ham / ham bone
  • 5 lb collard greens
  • 2 tbsp olive oil
  • 1 large yellow onion
  • 4 garlic cloves
  • 2 cups chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 2 tsp salt
  • dash of black pepper
  • dash of cayenne pepper (optional)
Instructions
  1. Start by prepping your collard greens. Pull the leaves from the stems. Discard the stems. I like to add them along with any other raw veggie pieces to a freezer bag and use them down the road to make broth. Tear the leaves into bite-sized pieces.
  2. Wash and dry the collard greens.
  3. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion has softened. I find it helps to add a dash of salt to the onion mixture.
  4. Increase the heat and add the chicken broth. Bring the mixture to the boil, then start adding your greens. Add as many as will comfortably fit, allow them to wilt down, then add more.
  5. Add the ham bone or leftover ham pieces to the bottom of the slowcooker. Pour the collard mixture on top. Add the vinegar, sugar, salt, pepper and cayenne pepper and stir to combine.
  6. Cover and cook for 4 hours on high or 6 hours on low.

 

Collard greens

 

Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
 
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Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
  • Cook on low for 7 hours or on high for 4 hours and serve.
Instructions
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.

 

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Crockpot Meatloaf Recipe

We love meatloaf around here. I use my mother-in-law’s recipe but modified it to work in the crockpot for those days when we’re busy running around. It’s comfort food and there’s always plenty left over for sandwiches the next day. I also like to crumble up leftover meatloaf and use it in spaghetti sauce. Here’s my slow cooker recipe for good old fashioned meatloaf.

5.0 from 1 reviews

Meatloaf in the Slowcooker
 
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Author:
Recipe type: Crockpot
Serves: 6
Ingredients
  • 2 pounds of lean hamburger
  • 2 eggs
  • 1 Sleeve of Saltine Crackers
  • Ketchup
  • Salt and pepper
  • 1 small onion, chopped
Instructions
  1. Start by crumbling up your crackers. I keep the sleeve closed and just gently crush them until I’m ready to use them.
  2. Crack the eggs into a large bowl and beat them with a fork.
  3. Add the meat, chopped onion, crushed crackers and salt and pepper to taste.
  4. Mix it all together with your hands and put it in the crockpot. I pat it down a bit so it molds itself to the shape of the crockpot. Pour enough ketchup on top to cover your meatloaf. Cook on low for 8 -9 hours.

 

You cut up a few potatoes (either in slices or wedges) and put them along the edge of the meat mixture to let them cook along with the meatloaf. Or just serve some mashed potatoes or homemade biscuits with it. Add a salad or veggie and dinner is done.

 

Crockpot Chicken Corn Chowder

I’ll admit it… I love a nice bowl of homemade chowder. There’s just something about the richness and creaminess that’s hard to beat. The problem for me up until now has been that it takes some time to make and that I always feel guilty about all those calories. Well… consider the problem solved with this slow cooker version of Chicken Corn Chowder. It’s easy to make and good for you. Make up a batch, grab a big bowl of it and dig in.

Chicken Corn Chowder From The Slow Cooker
 
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Author:
Recipe type: Soup
Ingredients
  • ½ cup chopped carrots
  • 1 cup skim milk
  • 1 cup low sodium chicken broth
  • ⅛ tsp. white pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and cubed
  • ½ lb. boneless, skinless chicken breasts, cut into 1″ pieces
  • 2 (15 oz.) cans creamed corn
  • ¼ cup dried potato flakes
Instructions
  1. Pour everything except the potato flakes in your crockpot. Cook on low for 5 to 6 hours. Check your potatoes and make sure they are tender. The chicken should also be cooked all the way through.
  2. Turn your crockpot to high and add the potato flakes. Stir them in well (you don’t want clumps) and cook uncovered for a few minutes. Serve with a chunk of hardy bread or a side salad.

Need more Chowder? Give this plain Corn Chowder recipe a try.

Crockpot Sweet Potato and Apple Soup

Earlier this week I shared a recipe for a loaded backed potato soup that cooks in the slow cooker that’s been a big hit this fall. Today I have another potato soup for you, but this one includes some sweet potatoes and apples. The combination makes for a great soup that fills you up and is packed with nutrients. Give it a try. I serve this with some toasted ham sandwiches for dinner. The soup would also make a nice light lunch, or a great first course if you’re entertaining this fall.

I hope you and your family will enjoy this tasty soup as much as we have. The key to ending up with a nice smooth soup is to blend it well once it’s done cooking. You can do this in batches in your blender, or use an immersion blender (my favorite way to do it) right in the crockpot.

Crockpot Sweet Potato and Apple Soup
 
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Author:
Recipe type: Soup
Ingredients
  • 1 small onion
  • 2 white potatoes
  • 3 Sweet potatoes
  • 2 apples, cut into 1 inch pieces with the skin left on
  • 3 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground clove (optional)
  • 4 cups chicken broth
  • 2 tablespoons butter
Instructions
  1. Start by preparing your veggies and fruit. Scrub the potatoes really well and cut them into one inch chunks.
  2. Peel the onion and give it a rough chop.
  3. Core the apples and cut them into one inch pieces as well. I leave the peel on since it will blend into the soup and adds extra nutrition.
  4. Chop or crush your garlic.
  5. Add the veggies and fruit along with the salt and spices to your crockpot. Pour the chicken broth over everything.
  6. Cook the soup on high for 5 hours.
  7. Puree the hot soup either in batches in your blender or use a hand immersion blender right into your crockpot.
  8. Stir in the butter and serve.

 

Crockpot Baked Potato Soup

Who doesn’t love a nice baked potato with some sour cream, cheese and bacon? How about taking all those wonderful flavors and turning them into a quick and easy crockpot soup. I think peeling the potatoes was the hardest and most time consuming part of making this soup. Next time I’ll put my husband to work on that. Overall, a yummy soup that was enjoyed by all and will have a regular spot on the fall and wintertime menus.

4.7 from 3 reviews

Baked Potato Soup From The Slow Cooker
 
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Author:
Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 large baking potatoes
  • 1 large onion
  • 3 cloves garlic
  • 1 quart chicken broth
  • ¼ cup butter
  • 2½ teaspoons salt
  • 1 teaspoon pepper
  • 1 cup half and half
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream
  • 8 slices bacon, cooked and crumbled
  • Extra Shredded Cheese for topping
Instructions
  1. Peel and cut your potatoes into small chunks. Chop the onion and garlic.
  2. Put your chopped veggies, chicken broth, butter, salt and pepper into the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours .
  3. Mash mixture with a potato masher until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.
  4. Ladle the soup into bowls and top each with sour cream, bacon and a little extra cheese.
  5. If I’m planning on making this soup, I’ll go ahead and cook some extra bacon at breakfast time. You can crumble it up after it cools and store it in the fridge for a day or two.

 

Crockpot Tuscan Chicken

I love this dish for a couple of reasons. It’s very easy to make. Just grab a few ingredients from your pantry and freezer, toss them in the crockpot in the morning and by dinner time you have a delicious and healthy meal ready to go. Just boil some pasta or rice and dinner is ready. No time for that? Pick up a loaf of french bread on the way home and serve it with your chicken and beans.

Crockpot Tuscan Chicken
 
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Author:
Recipe type: Crockpot
Cuisine: Italian
Serves: 4
Ingredients
  • 4 Boneless, Skinless Chicken Breasts, frozen
  • 1 Tsp. Dried Basil
  • 1 Fresh Red Bell Pepper, chopped
  • 1 Can Small White Beans, drained and rinsed
  • 1 Can Fire Roasted Tomatoes, undrained
Instructions
  1. Place frozen chicken in crockpot. Sprinkle with basil. Layer red bell peppers, beans, and tomatoes over the chicken. Cook on low 6-8 hours.
  2. Serve over cooked pasta.

I love this over cooked pasta, but you can also serve it over rice. Turn leftovers into yummy soup by heating them back up with some chicken stock.

Slow Cooking Recipes For The Busy MomReady to learn how to get a homemade dinner on the table and still have time to tackle everything on your to do list?

Slow Cooking Recipes for the Busy Mom ebook gives you 30 days of recipes for your crockpot plus shopping lists to make sure you have everything you need on hand for quick & easy stress-free meal planning.

There’s even a private Facebook group where we’ll be challenging each other to create delicious meals (and share the recipes).

Click now  and order your copy of Slow Cooking Recipes for the Busy Mom: Quick & Easy, Stress-Free Meal Options today!

Pumpkin Bread In The Crockpot

One of my favorite fall flavors is pumpkin. I love indulging in a Pumpkin Spice Latte every once in a while and of course there’s pumpkin soup, pumpkin pie… I even came across some pumpkin flavored beer the other day. A family favorite though is pumpkin bread. Since Tracy has challenged me (and a whole group of wonderful people that bought her ebook and are joining us in the private FB group, to cook in the crockpot for the month of October, I did some tweaking and experimenting and came up with this version. You could the bread in glass jars right in the slow cooker. It’s a lot of fun and the end result is very yummy.

Slow Cooker Pumpkin Bread
 
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Recipe type: Quick Bread
Ingredients
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ cup brown sugar
  • 2 Tb apple sauce
  • 2 eggs, slightly beaten
  • ½ cup pumpkin puree (canned)
Instructions
  1. Whisk the apple sauce and sugar together with a fork or whisk. Add the eggs and beat well. You can continue to use the fork, or use an electric mixer if that’s easier. Add the pumpkin puree and mix well again.
  2. Add the flour, baking powder and pumpkin pie spice to the bowl. Give it a little stir to mix all those dry ingredients, then work on incorporating it into the dry ingredients. You don’t want to overmix this.
  3. Get out 2 half pint canning jars and grease them well. Pour the bread mixture into the jars and cover them with greased aluminum foil.
  4. Crumple up two or 3 layers of aluminum foil and put them in the bottom of your crockpot. This will keep the jars slightly elevated and make sure that your pumpkin bread bakes evenly. Add the jars, cover and cook on high for about 90 minutes. Check the bread for doneness with a tooth pick or wooden skewer. Stick it in the center of your bread jars. If it comes out clean, your pumpkin bread is done.
  5. Carefully remove the jars from the crockpot and let them cool for 10 minutes before removing the pumpkin bread.

Slow Cooking Recipes For The Busy MomReady to learn how to get a homemade dinner on the table and still have time to tackle everything on your to do list?

Slow Cooking Recipes for the Busy Mom ebook gives you 30 days of recipes for your crockpot plus shopping lists to make sure you have everything you need on hand for quick & easy stress-free meal planning.

There’s even a private Facebook group where we’ll be challenging each other to create delicious meals (and share the recipes).

Click now  and order your copy of Slow Cooking Recipes for the Busy Mom: Quick & Easy, Stress-Free Meal Options today!

Overnight Apple Cinnamon Crockpot Oatmeal

Is there anything better than a nice warm bowl of oatmeal on a cool fall day? Actually, there is. It’s waking up to the smell of said oatmeal cooking when you wake up. My absolute favorite kind is apple cinnamon. It’s what my husband cooks me when we’re camping and I’ve adapted it for the crockpot at home.

This is a very simple recipe and it doesn’t take long to throw everything into the crockpot at night. I start it right before bed and we all wake up to some yummy hot oatmeal in the morning. This is perfect for those Monday mornings when it’s extra hard to crawl out of bed.

Important: Do not use quick cooking oats for this recipe. Regular Oats, rolled oats and even steal cut oats work great.

5.0 from 1 reviews

Crockpot Oatmeal with Apples and Cinnamon
 
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Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 Apples
  • ⅓ cup of sugar
  • 1 tsp cinnamon
  • 2 cups dry oats
  • 2 cups milk
  • 2 cups of water
Instructions
  1. Peel and chop the apples. Add them to the crockpot. Sprinkle the apples with the sugar and cinnamon. Pour the dry oats over everything, then add the milk and water. Cook overnight on low. The oatmeal will cook in 8 hours.

 

If you don’t have milk, are vegan, or want to save a few calories, use 4 cups of water instead of milk and water.

Slow Cooking Recipes For The Busy MomReady to learn how to get a homemade dinner on the table and still have time to tackle everything on your to do list?

Slow Cooking Recipes for the Busy Mom ebook gives you 30 days of recipes for your crockpot plus shopping lists to make sure you have everything you need on hand for quick & easy stress-free meal planning.

There’s even a private Facebook group where we’ll be challenging each other to create delicious meals (and share the recipes).

Click now  and order your copy of Slow Cooking Recipes for the Busy Mom: Quick & Easy, Stress-Free Meal Options today!

Chipotle Beef Taco Recipe

My friend Tracy – author of “Slow Cooking Recipes For Busy Mom” is sharing a great new crockpot recipe with us today. Here she is.

I recently started homeschooling my children. There’s been a bit of a learning curve to it and it has taken some time to get set up to run smoothly. Since my focus was elsewhere during this time I didn’t have time to prepare full course dinners for my family.

Dinner time around our house is a time for the family to share what’s going on in our day and visit while we enjoy a home cooked meal. But with time being an issue I’ve begun using my slow cooker much more often.

Using the slow cooker is helpful to me because I can plan dinner the night before, making sure I have all ingredients for my recipe, and in the morning add the ingredients to the slow cooker. While I’m going about my day fulfilling my task list, dinner is basically preparing itself.

Here’s a recipe that goes over well with my family:

Chipotle Beef Tacos
 
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Author:
Recipe type: Crockpot
Serves: 6
Ingredients
  • 3 lbs. beef chuck roast, trimmed
  • 4 cloves garlic, minced
  • 5-6 canned chipotles in adobo sauce, chopped
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 1 tsp. oregano
  • 1 tsp. salt
  • 12 (6-inch) corn tortillas
  • Sour cream*
  • Lettuce*
  • Tomatoes, diced*
  • Pickled jalapenos*
  • Hot sauce*
  • Lime wedges*
Instructions
  1. Add beef, onion, garlic, chipotles, oregano, bay leaves, and to slow cooker.
  2. Cover and cook on low setting for 7 to 8 hours or on high for 3 to 4 hours.
  3. About 10 minutes before serving, toast the tortillas (one at a time) on a cast iron pan or directly over a low gas flame, moving and turning using tongs. Keep warm in a clean kitchen towel until ready to serve.
  4. Transfer the beef to a medium sized serving bowl and shred, using 2 forks.
  5. Fill the tortillas with the beef and garnish with sour cream, lettuce, tomatoes, jalapenos hot sauce or lime wedges.
  6. * Optional Ingredients

Tips:

On warming the tortillas, if you prefer not to toast them, you can wrap them in foil and bake until warm, 5 to 10 minutes. If you’re in a hurry this could save you a few minutes and free up your hands for something else.

If you prefer flour tortillas you can substitute them as well. Sometimes I find it hard to find the taco sized flour shells so you can use the larger burrito sized shells and just cut them in half. Or better yet make chipotle burritos!

Busy moms need all the help they can get caring for their family so I’ve come up with a new ebook called Slow Cooking Recipes for the Busy Mom: Quick & Easy Stress-Free Meal Options. This is full of 28 mouthwatering slow cooker recipes along with 4 weekly grocery shopping lists to help you save time shopping as well.

Leftover Any Meat And Weenie Stew

Left over stew meat or pot roast (1 cup or less)
Left over sausage (1 lb or less)
Left over hot dogs (1/2 a pack or less)

1 can tomato juice (the big can) or V8
1 14 oz can of stewed tomatoes (or 1 pint if you can your own)
1 bag gumbo veggies (celery, onion, bell pepper)
2 bags of chuck wagon corn (corn, bell pepper) or just regular corn.

Cook on low on the stove top a couple of hours or in the crock pot on low all day.

Serve over rice or with hoecakes.

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Aunties Year Round Beans – Crockpot

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!

Steel Cut Oats In Crockpot For Breakfast

I love steel cut oats, you can buy them in bulk bins at health stores and make super cheap breakfasts with them. However, I do not have 40 minutes to cook them in the morning!

I set up my crock pot, and put a smaller dish inside (its my husband’s grandmother’s white Pyrex, very sturdy!)

I fill the water level outside the small dish to close to the edge, but not going over the edge.

Inside I fill the dish with a 1:3 ratio – one cup of oats, three cups of water. I prefer my oatmeal a wee bit gummy, and then I add in milk in the morning to thin it out, the ratio can be altered depending on your preference.

I can set this up on Low on my crockpot at about 8-9ish, and when we get up at 6, there is a hot breakfast just ready to be eaten. I leave the small dish soaking in the sink when we head out the door, scrub it at night and we are ready for the next night. Especially for cold mornings, it is a real treat to get up to find breakfast just waiting for you in the kitchen.

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