Corn Chowder

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter. Increase heat to HIGH and cook for one more hour.

Slow-Cooked Sweet Potato Casserole

2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

Creole Zucchini

2 pounds zucchini
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley

Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Cabbage Roll Casserole

1 1/2 pounds sausage -- sweet italian
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped

Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.

Broccoli and Beef Pasta

2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese

Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.

Crockpot Beef Bourguignon

6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Broccoli Casserole

2 lbs frozen broccoli
2 cups instant rice (uncooked)
1 cup onions (chopped)
2 cups Velveeta cheese (cubed)
1 cup water
2 (10 1/2 ounce) cans cream of mushroom soup
11 tablespoons butter

Thaw broccoli and add remaining ingredients in crock pot.
Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.

Crock Pot Asparagus Casserole

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter

Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.

Crock Pot Mashed Potatoes

5 lbs potatoes, peeled and quartered (about 15 medium)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter

Cook potatoes in large pot of boiling water until tender.
Mash until there are no lumps.
Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
Take out of refrigerator about 3 1/2 hours before you plan to serve them.
Place in crockpot and dot with butter.
Cook on LOW for 3 hours, stirring once or twice.

Crock Pot Chow Mein

1 lb ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 (14 ounce) cans Chinese vegetables, drained
2 (1 1/4 ounce) envelopes brown gravy mix
2 tablespoons soy sauce
hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
Transfer to crock pot.
Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.
Cover and cook on low for 4 hours or until celery is tender, stirring occasionally.
Serve over rice.

Hamburg Macaroni Crock Pot Soup

3 lbs lean hamburger
2 (28 ounce) cans diced tomatoes
1 (13 ounce) can tomato paste
2 cups green peas
2 cups carrots
2 cups mushrooms
3/4 cup onions
5 cups water
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup elbow macaroni

Brown hamburger and drain off grease.
Add hamburger, tomatoes, and tomato paste to crock pot.
Chop vegetables and add to soup.
Add salt and pepper.
Top up with water.
In last 30 minutes add dry macaroni to soup.

Old-Fashioned Crockpot Onion Soup

3 lbs onions, large, peeled and thinly sliced
4 ounces butter, melted
6-8 slices French bread, cubed
4-5 cups chicken or vegetable broth

Put sliced onions in slow cooker.
Pour in melted butter and mix to coat onions thoroughly.
Stir in cubed bread.
Add chicken broth to cover and stir well.
Cover and cook on Low 10-18 hours or on High.
4-5 hours, stirring occasionally.
Stir well during last hour.

- WV Mermaid

Lazy Lady Cabbage Rolls

1/2 medium cabbage, coarsely chopped
1/2 cup beef broth
1 lb lean ground beef
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup rice
1 egg white
1 can tomato soup
1 cup water

Put cabbage in bottom of slow cooker.
Add beef broth.
Make meatballs with meat,salt,pepper,onion, worcestershire sauce and rice and egg white.
Place on top of cabbage trying not to let them touch each other.
Mix soup and water.
Pour over meatballs (porcupines).
Cover and cook on Low for approximately 6 hours.

Slow Cooker Tomato Sauce

1 teaspoon olive oil
2 onions, chopped
5 garlic cloves, minced
2 carrots, finely chopped
3 celery ribs, chopped
1 green pepper, chopped
1 red pepper, chopped
2 (28 ounce) cans tomatoes, crushed
1 (15 ounce) can tomato sauce
4 tablespoons tomato paste
1 (10 ounce) can tomato soup
2 teaspoons dried sweet basil leaves
1 tablespoon parsley
1 teaspoon dried oregano leaves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 dash red pepper flakes

Heat oil in skillet; add onions,garlic, celery peppers and carrots.
Saute on high until transparent.
Transfer to slow cooker.
Add remaining ingredients.
Stir to blend together.
Cook on low for 7 to 9 hours.
About an hour before serving time, check and thin with water if necessary.
I love a thick sauce.
Last time I made this I have a large slow cooker; I added a 3rd can of chopped tomatoes.
Set the Slow cooker on Low and let is cook overnight.

Eight Can Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomatoes
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef.
Put in large crockpot and add but DO NOT drain: Ro-Tel tomatoes, corn, Veg-All, chili with beans and without beans, diced tomatoes and soups.
Turn crockpot to low; may simmer all day if desired.

Vegetable and Beef Soup

3 potatoes, peeled and diced
5 stalks celery, diced
1 onion, diced
15 ounces Rotel Tomatoes
3/4-1 lb stew meat, diced
1/2 lb fresh green beans, trimmed and cut
6 carrots, peeled and diced
8 ounces corn
15 ounces lima beans
salt and pepper

Add all ingredients except corn and lima beans to crock pot. Stir. Add 15 ounces of water (rotel can full).
Cook on low for 8 hours.
Add corn and lima beans and heat a few additional minutes.
This can be frozen and is terrific reheated as leftovers.

Turnip Custard

2 lb. (about 4) turnips, peeled and diced
1 egg, well beaten
1/4 cup crushed saltine crackers
2/3 cup evaporated milk
1 tsp salt
Dash pepper
1 cup grated Cheddar cheese
1/8 tsp allspice

In uncovered saucepan, cook turnips in boiling water until tender; drain well. Mash if necessary and drain.

Blend in remaining ingredients.

Pour into buttered Crock-Pot. Cover and cook on High setting for 1 to 2 hours (on Low setting for 4 to 5 hours).

4 to 6 servings

Barley Soup

1 lb. stew beef, cut in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Corny Ham & Potato Scallop

5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Pour soup mixture over potato mixture; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Serves 6

Crock Pot Corned Beef and Cabbage

2 1/2 C. thinly sliced carrots
1 C. chopped onion
4 C. coarsely chopped cabbage
3 C. diced raw potatoes
1 C. water
3 (2.5 oz.) packages Carl Buddig 90% lean corned beef, shredded

In a slow cooker, combine carrots, onion, cabbage and potatoes. Add water. Mix well to combine.
Stir in corned beef.
Cover and cook on low for 6-8 hours.
Mix well just before serving.