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.

Crock Pot Pizza Soup

12 ounces egg noodles
1/4 cup onions
4 1/2 ounces mushrooms
3 1/2 ounces pepperoni, sliced and halved
1 1/2 lbs ground beef
28 ounces spaghetti sauce
1 1/2 teaspoons italian seasoning
1 garlic clove

Spray Crockpot.
Cook the noodles.
fry onion, garlic, beef, drain.
stir in spaghetti sauce, mushrooms, italian seasoning.
Cover and cook on low for 3-4 hours.

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

Split Pea Soup

1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves,chopped
2 cloves garlic, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Layer ingredients in crockpot.
Pour in water, so don't stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.
Serve garnished with bay leaves.

Crockpot Crab Soup

2 C. crabmeat, flaked and picked
2 C. milk
2 C. Half-and-half
3 T. butter
2 lemon peel strips
1/2 tsp. mace, ground
salt and pepper
2 T. dry sherry, optional
1/2 C. saltine crackers

Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours

Just before serving, stir in sherry and crumbs to thicken.


Makes about 2 quarts

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.

Crockpot Jambalaya

1 broiler-fryer chicken, cut up
3 onions, chopped
1 carrot, sliced
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/8 tsp ground black pepper
1 Tbsp paprika
1 can (16oz) diced tomatoes
1 lb shelled, raw shrimp
2 cups cooked rice

In crock-pot, combine chicken, onions, carrots, garlic, paprika, oregano, basil, salt, pepper and tomatoes.
Cover and cook on low 4-5 hours. Turn to high.
Add rice and shrimp
Cover, cook on high for 30-40 minutes or until shrimp is done

Serves 6

Stew Good To Be True

2 lbs stew meat, cut into 1-inch cubes
3 cups peeled, cubed potatoes*
2 chopped carrots*
1-1/2 cups chopped onions*
2 cups tomato sauce
1 (10-3/4 oz) can beef broth, undiluted
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 bay leaf
1-1/4 each tsp dried marjoram and thyme (optional)
1 tsp sugar
1/2 tsp each salt and black pepper
1 Tbsp cornstarch
1/4 cup chopped, fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and cook on Low setting for 9 to 10 hours. Stir occasionally.

Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.

Crockpot Arizona Chuck Wagon Beans

1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork, diced
1 Large Onion, chopped
1 garlic clove, minced
1 Large Green pepper, chopped
1 1/2 Pounds Chuck steak, cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano, crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker.
Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

Lazy Day Stew

1 lb stew meat
5-6 potatoes, cut into chunks
4 carrots, cut into chunks
2 ribs celery, cut into chunks
1 cup frozen peas
1 can tomato soup
1 envelope onion soup mix

Put all in crockpot; stir to coat all vegetables and meat.

Cook on Low for 8 to 10 hours.

Black Bean Soup

2 (15-oz) cans black beans, drained and rinsed
2 (4.5-oz) cans chopped green chilies
1 (14-oz) can Mexican stewed tomatoes, undrained
1 (14-oz) can diced tomatoes, undrained
1 (11-oz) can whole-kernel corn, drained
4 green onions, sliced
2 to 3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in a 4-1/2 or 5-quart crock-pot.
Cover and cook on High 5-6 hours

Makes 8 cups