Slow Cooker Barbecue Ribs

This is an accumulation of several recipes, and the ingredients that we used when we made them.  The only thing I would probably change is the chili seasoning.  I used 1 ½ tsp. of chili seasoning because I had an open pack, but I would use chili powder next time, and probably between 2 tsp. to a tablespoon to start with.  They were really good & tender!!

3 – 4 pounds beef or pork ribs (or roast if you prefer)

½ tsp. garlic salt

½ tsp. pepper

1 cup ketchup

¼ cup brown sugar

½ cup honey

¼ cup spicy brown mustard

2 Tbsp. Worcestershire sauce

½ Tbsp. liquid smoke

1 Tbsp. apple cider vinegar

1 ½ tsp. chili seasoning

Preheat oven to 400 degrees.  Season ribs with salt & pepper.   Place in a shallow baking pan.  Brown in the oven 15 minutes.  Turn over, and brown another 15 minutes; drain fat.  In a medium bowl, mix together the remaining ingredients.  Place ribs in the slow cooker.  Pour sauce over ribs, and turn to coat.  Cover and cook on low 6 – 8 hours, or until ribs are tender.

Garden Chicken Cacciatore from Healthy Cooking

Notes: I have not made this yet.

12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water

1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.

2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.

Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat

Lentil & Chicken Sausage Stew from Healthy Cooking

Notes: I have not made this yet.

1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.

Serving: 1 1/2 cups = 4 gram fat

Spicy Chicken & Rice from Healthy Cooking

Notes: I haven't made this yet.

4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream

1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.

2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.

Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream

Crock Pot Chicken Enchilada Soup from Sarah

I haven't tried this yet, but Sarah liked it. Her note said to tone down the amount of chili powder.

1 pound of boneless skinless chicken breast
1 can diced tomatoes, about 15 ounce size.
1 can enchilada sauce, about 10 ounce size
1 Medium White Onion, chopped or sliced
1 small can diced green chilis
3 cloves of garlic, diced or minced
1 can corn, about 15 ounce size, drained
1 can chicken broth, about 2 cups
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
About 1/4 teaspoon black pepper or to taste.
2 bay leaves
About 1/4 cup of fresh chopped Cilantro

First, thoroughly clean the chicken. Place at the bottom of the crock pot.

Add all of the ingredients. The order doesn't matter.

Stir, but make sure the chicken stays towards the bottom.

Set on low and cook for about 6 hours.

Transfer the chicken breasts to a plate or bowl and shred with two forks. Dump it back in the crock pot and let it cook for another 30 to 60 minutes.

Stir, transfer to bowls and serve. Top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Notes: Easy, delicious, and simple.

1 lb. bonless skinless chicken breasts (I don't usually add this much.)
2 cans of beans, do not drain (I usually do one can of black and one can of pinto)
1 can green chilis
Taco seasoning for 1 lb. (I use the Taco Seasoning recipe on here and add around 2 to 3 tbsp)

Dump everything into the crockpot and cook until chicken is done (usually 4 to 6 hours on high or 8ish hours on low). Shred chicken after it is finished cooking. Serve on taco shells, tortilla, etc. with taco toppings.

Country-Style Ribs from Campbell's Slow Cooker Recipes

Notes: I haven't tried this yet.

4 pounds pork country style ribs, cut into serving pieces
ground black pepper
3 cloves garlic, minced
1 can Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. worcestershire sauce
2 tsp. dry mustard

Sprinkle ribs with black pepper.

Brown ribs in 2 batches in large nonstick skillet over medium-high heat. Place ribs in 5 to 6 quart slow cooker and sprinkle with garlic.

Mix soup, brown sugar, vinegar, worcestershire and mustard. Pour over ribs and toss to coat.

Cover and cook on low 7 to 8 hours*.

Serves 8

*Or on high 4 to 5 hours

Creamy Chicken & Wild Rice from Campbell's Slow Cooker Recipes

Notes: Had this today....Dave said excellent!

2 cans Cream of Chicken Soup
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 oz) seasoned long grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)

Mix soup, water, carrots and rice and seasoning packet in 3 1/2 quart slow cooker. Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink.

Serves 8

*Or on high 4 to 5 hours

Golden Chicken with Noodles from Campbell's Slow Cooker Recipes

Notes: I haven't tried this yet.

2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2 quart slow cooker, Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink. Serve with noodles. Sprinkle with parsley.

Serves 8

*Or on high 4 to 5 hours

Orange Chicken with Green Onions and Walnuts from Campbell's Slow Cooker Recipes

Notes: I forgot to add the cornstarch and I overcooked, so we want to try this one again. The flavor smelled wonderful, but we thought the taste needed something. It was pretty good, but just needed ??? After checking out another recipe, I'm going to try this again, but I'm going to add 1/4 cup of brown sugar & 1/2 tsp. red pepper flakes and see what that does to the flavor!

1 1/2 cups Swanson Chicken or Natural Goodness Chicken Broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 skinless chicken thigh (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.

Cover and cook on Low 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.

Serves 8

*Or on high 4 to 5 hours.

Slow-Cooked Pulled Pork Sandwiches from Campbell's Slow Cooker Recipes

Notes: YUM!! We really liked the recipe!

1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied (Boston Butt)
1 can (10 1/2 oz) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls, split

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in 5-quart slow cooker.

Mix soup, ketchup, vinegar and brown sugar. Pour over roast.

Cover and cook on low 8 to 10 hours* or until roast is fork-tender.

Remove roast from cooker and let stand 10 minutes. Shred pork, using 2 forks. Return pork to cooker. Divide pork mixture and sauce among rolls.

*Or on high 4 to 5 hours.

Minister's Delight

1 can (21 oz) cheery or apple pie filling
1 package (18 1/4 oz) yellow cake mix
1/2 c. butter, melted
1/3 c. chopped walnuts, optional

Place pie filling in a 1 1/2 qt. slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2 to 3 hours. Serve in bowls.

hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped onion
1 tbsp. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. mustard seed
2 garlic cloves, peeled and halved
1 1/4 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

1 1/4 lb. boneless, skinless chicken breasts, cut into 1-in. strips
1 tbsp. vegetable oil
salt and pepper to taste
1 8oz can of pineapple chunks
1 can sliced water chestnuts, drained
2 medium carrots, sliced
2 tbsp. soy sauce
4 tsp. cornstach
1 c. sweet-and-sour sauce
1/4 c. water
1 1/2 tsp ground ginger
3 green onions, cut into 1-inch pieces
1 1/2 c. fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5-minutes longer. Serve with rice.

Slow Cooker Pizza

Slow Cooker Pizza

Note: Haven't made yet

1 package (16oz) wide egg noddles
1 1/2 lbs. ground beef/turkey
1/4 c. chopped onion
1 jar (26oz) spaghetti sauce
1 jar (4 1/2 oz) sliced mushroom, drained
1 1/2 tsp. italian seasoning
1 package (3 1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir int he spaghetti sauce, mushrooms, and italians seasonings. Drain noodles.

In a 5 qt. slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low 3 to 4 hours or until heated through and cheese is melted.

Barley and Lentil Soup

2 boxes (32 oz each) Beef Broth (8 cups)
2 cloves garlic, minced
1 tsp. dried oregano leaves, crushed
4 large carrots, sliced (about 3 cups)
1 large onion, chopped (about 1 cup)
1/2 c. dried lentils
1/2 c. uncooked barley

Mix broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2 to 6 quart slow cooker. Cover and cook on low 8 to 9 hours or until tender. (Or on high for 4 to 5 hours)

Creamy Chicken Tortilla Soup

1/2 c. chopped red pepper
1/2 c. diced tomato
1 can (8 3/4 oz) whole kernel corn, drained
1/2 pound skinless, boneless chicken breasts, cut into 1/2-in. pieces
1 can (10 3/4 oz) Campbell's Condensed Chicken Verde Soup
1 1/2 c. water
2 corn tortillas cut into strips
1/2 c. shredded cheddar cheese (2 oz)
1/4 c. chopped fresh cilantro leaves

Place pepper, tomato, corn and chicken in 3 1/2 quart slow cooker. Mix soup and water. Pour over chicken mixture. Cover and cook on low for 5 hours. Add tortillas, cheese, and cilantro. Cover and cook for 30 minutes. Serve with additional cheese if desired.

Spinach and Artichoke Dip Crockpot Chicken

1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese

Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.

Slow Cooker Sweet and Sour Chicken

* 1 Tablespoon Dried Onion
* 3 stalks Celery, Sliced
* 3 whole Carrots, Peeled And Sliced
* 6 pieces Boneless, Skinless Chicken Breasts, Cut Into Bite Size
* ⅓ cups Packed Brown Sugar
* ⅓ cups Catalina Dressing
* ¼ cups Soy Sauce
* 1 can (8-10 Oz. Can) Pineapple Chunks
* 1 Tablespoon Cornstarch
* 2 cups Cooked Rice, Or Enough To Feed Your Group

Place onion, carrots, and celery into the slow cooker. Add the chicken pieces.

Combine brown sugar, Catalina dressing, and soy sauce; add to the cooker and cover.

Cook on Low for 7 to 8 hours or on High for 4 hours. During the last 30 minutes of cooking, add the pineapple with its juice, and cornstarch. You might need to add another tablespoon of cornstarch to thicken it a bit.

Serve over rice.

From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-sweet-and-sour-chicken/

Crockpot Hamburger Soup

Crockpot Hamburger Soup

- 10/9/2010: This was DELICIOUS and SO EASY (especially since I cook my ground beef and freeze it). I didn't add the diced tomatoes for obvious reasons, and I halved the recipe. I also only cooked it for 6 hours and added the green beans and potatoes a couple of hours before we were going to eat it. I think you could use real potatoes and just put them in from the start if you wanted too, but the canned ones worked just fine and were yummy. I really enjoyed it.

* 1 whole Onion, Chopped
* 2 pounds Hamburg, Fried
* 3 cans (14 Oz. Can) Beef Broth
* 2 cans (15 Oz. Can) Kidney Beans
* 2 cans (8 Oz. Can) Tomato Sauce
* 1 can 28 Oz. Can Diced Tomatoes
* 2 teaspoons Dried Parsley
* 1 teaspoon Dried Basil
* ½ teaspoons Thyme
* ¼ teaspoons Pepper
* ½ teaspoons Salt
* 1 Tablespoon Chili Powder
* 1 can (14.5 Oz. Can) Diced Potatoes
* 1 can (14.5 Oz. Can) Green Beans, Diced Or String

Add all ingredients to a crock pot, except the potatoes and green beans. Cook on low for about 6 hours, stirring about every 30 minutes or so.

After the 6 hours, add the diced potatoes (drained) and the green beans (drained), and cook for another 2 hours on low.

Serve with crackers or bread, whichever you prefer. The spices in this recipe complement the ground beef, and it is really good. Believe me, before I tried, I never thought a soup made with ground beef would have any flavor.

From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/crockpot-hamburger-soup/