Slow Cooker Jambalaya

                                                    1 large onion, chopped (1 cup)
                                         1 medium green bell pepper, chopped (1 cup)

                                             2 medium celery stalks, chopped (1 cup)

                                                 3 garlic cloves, finely chopped

                        1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

                                   2 cups chopped fully cooked smoked sausage

                                                1 tablespoon parsley flakes

                                           1/2 teaspoon dried thyme leaves

                                                        1/2 teaspoon salt

                                                     1/4 teaspoon pepper

                                          1/4 teaspoon red pepper sauce

                3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

                                                4 cups hot cooked rice


      1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
 
   2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
 
3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Add c

Crock pot Roast
http://www.foodgasms1.blogspot.com/
3 or 4 peeled carrots
3 or 4 peeled potatoes
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Season to taste with salt and pepper
Serve and enjoy

aption

Pulled Pork in the Crockpot
2 lbs pork tenderloin
1 can Coke (not Diet)
1 can Dr Pepper (not Diet)
garlic powder
onion powder
salt
pepper
Sweet Baby Ray's Honey BBQ Sauce

Put pork tenderloin in the Crockpot and sprinkle generously with garlic powder, onion powder, salt and pepper. Pour Coke and Dr Pepper over the meat. Cook in Crockpot for 8 hours on low.

After 7 hours, drain the liquid out of the Crockpot. Shred the pork using 2 forks, then pour about half a bottle of BBQ sauce on it and mix well. Cook for the last hour.

When done add a little more BBQ sauce stir and serve!

I just had this for dinner and I kept picking it out of the Crockpot and just eating it because it was so good and flavorful! Enjoy!

You can also substitute and use 2 Coke or 2 Dr Pepper and use any BBQ sauce you prefer.

BBQ Ribs in the Crockpot
3 lbs pork ribs
1 cup water
1/4 cup cooking sherry
1 Tbsp Worcestershire sauce
1 cup BBQ sauce (I prefer Sweet Baby Rays Honey BBQ)
Place ribs laying down in Crockpot. Pour water, sherry, and Worcestershire sauce over ribs. Then pour BBQ sauce on top. Cook on low for about 8 hours.
When done cooking in Crockpot, lay ribs on a cookie sheet lined with foil. Brush on additional BBQ sauce and cook in oven for about 10 minutes at 350 degrees.
These are fall off the bone good!

CROCK POT MEAT LOAF
2 lbs. ground beef
1/2 lb. sausage
2 med. onions, finely chopped
1 clove garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and pour the sour cream-soup mixture over top. Bake in crock pot 10 to 12 hours on low. If using oven, bake at 350 degrees for 1 1/2 hours.

Crockpot scalloped potatoes&ham
Ingredients
3 pounds potatoes, peeled and thinly sliced
1 cup shredded Cheddar cheese
1/2 cup chopped Onion
1 cup chopped cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
Cover, and cook on High for 4 hours.

CROCK POT BEEF STROGANOFF
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.

Crockpot cornbread casserole:
1 onion, medium, chopped
1 bell pepper, green, medium, chopped
2 garlic cloves, minced or 1/4 tsp. garlic powder
16 oz. red kidney beans, undrained
16 oz. pinto beans, undrained
16 oz. tomatoes, diced, no-salt added, undrained
8 oz. tomato sauce, no-salt added
1 tsp. chili powder
1/2 tsp pepper, black
1/2 tsp. mustard, prepared
1/8 tsp. hot sauce
1 c. cornmeal, yellow
1 c. flour, all purpose
2 1/2 tsp. baking powder
1 T. sugar
1/2 tsp salt
1 1/4 c. milk
1/2 c. egg substitute
3 T. vegetable oil
8 1/2 oz. corn, cream style

1. Lightly grease crock pot.

2. Over medium heat in a skillet, cook onion, bell pepper and garlic until tender.

3. Transfer to the crock pot.

4. Stir in kidney beans and pinto beans.

5. Add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce.

6. Cover. Cook on High for 1 hour.

7. In a separate large bowl, combine cornmeal, flour, baking powder, sugar and salt.

8. Stir in milk, egg substitute, vegetable oil and corn.

9. Spoon evenly over bean mixture.

10. Cover. Cook on High 1 1/2 – 2 hours more.

Crockpot chicken
1 whole chicken
12 ounces small portobello or crimini mushrooms, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can French onion soup
1 large onion, sliced
vegetables, your choice, 2 cups sliced/diced
Preparation:

Layer all vegetables in bottom of crock, add some of the onions, then the chicken.Top with rest of onion. Empty all three soups into sautee pan. Stir and deglaze thoroughly then pour over chicken. Cover and cook on high for 2 hours, then on low for another 2-1/2 hours. Serve over rice, noodles, vegetables, or your favorite.

Easy Crockpot Lasagna
This lasagna tastes like you spent all day making it without all of the work.

Prep Time:
15 min
Total Time:
4 hrs 15 min
Servings:
10 servings
Ingredients

1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions

1 In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2 Add spaghetti sauce and water and simmer for about 5 minutes.
3 Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4 Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5 Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6 Do not overcook and don't try to speed up the process by cooking it on high.
7 *Works best with a 4 to 6 quart size slow cooker.

Crock Pot Apple Butter
Here's what you are going to need:
5 1/2 pounds Gala Apples, peeled, cored and thinly sliced
1 cup of white sugar
1 cup of packed brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon Allspice
1/4 teaspoon salt

Here's what you need to do:
Peel, core and thinly slice 5 1/2 pounds of Gala Apples. You can certainly use any kind or any combination of apples you like...there aren't any rules but you may need to adjust the sugar depending upon how tart your apples are.
In a large bowl, combine the sliced apples along with all of the spices.Pour into a large slow cooker.
Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 10 hours.Use a stick blender to puree the apple butter. If you don't have a stick blender, you can use a blender but be careful because the mixture is HOT. If you use a blender, puree small amounts at a time until all of the mixture has been pureed and then return the mixture to the slow cooker. Continue cooking on low, uncovered for another 2 or 3 hours until the mixture reaches the desired thickness.
**Makes about 4 pints depending upon how thick you like your apple butter.

1. 
2. CROCK POT MEATBALL PARMIGIANA 

1. 1 POUNDS GROUND BEEF
2. 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
3. 2 EGGS
4. GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
5. 2 28OZ CANS OF POMODORO TOMATOES
6. 2 CUPS RED WINE
7. 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
8. SUBMARINE ROLLS
9. GARLIC POWDER
10. OLIVE OIL
11. FRESH MOZZARELLA
12. Directions
13. PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
14. PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
15. LET COOK ON LOW FOR 7-9 HOURS.
16. WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.

SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.

1. TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZARELLA ON TOP
2. PUT BACK IN OVEN FOR AN ADDITONAL 5-10 MIN (OR UNTIL CHEESE HAS MELTED)
3.