I found this recipe on Six Sister’s Stuff and made it tonight. We loved it! I used Sutton & Dodge meatballs found in SuperTarget’s meat department. I also added 3 sliced carrots! Yummm!
Slow Cooker Hawaiian Meatballs
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
3 medium carrots, sliced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of vinegar
2 Tbl. Soy sauce
Place meatballs in crock pot and top with green pepper, carrot, and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours.
Notice a trend? For dinner on Sunday, I threw this recipe in the crockpot. It was delicious!!! We ate it with butternut squash cooked with apples and salad.
I followed the recipe exactly (except that I only had 1 lb of pork tenderloin) and it was excellent, so go check out the recipe.
I don’t think it’s a secret that I love steel cut oats and I love making them in the crockpot so my house smells like breakfast when I wake up. So far though, I had only prepared them one way. But on Friday, this recipe was posted on Mel’s Kitchen Cafe, so I decided I was going to make it for Saturday morning. It’s a keeper. It may be my new go-to breakfast in the crockpot meal!
I adapted it a little to use my smaller crock pot (1.5 qt). And I didn’t have blueberries… Pin It
Overnight Maple & Brown Sugar Oatmeal
1 cup steel cut oats
3 1/2 cups water
1/2 cup milk
2 tbsp brown sugar
2 tbsp maple syrup (I used cinnamon-infused)
1/2 tsp cinnamon
1/4 tsp salt
Lightly grease crockpot with butter. Add all remaining ingredients, except raisins. Stir. Cook overnight on low for 7-9 hours. Serve with raisins.
I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.
I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!) It was great!
Crockpot White Chicken Chili
20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)
- The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
- In the morning, drain and rinse beans.
- Place chicken in crockpot. Top with beans and corn (drained)
- In a medium bowl combine taco seasoning, chiles, soup & chicken broth. Pour over ingredients in the crockpot.
- Cover and cook on low for 8-10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream.
- Serve with cheese, if desired.
Sloppy Joes are a favorite in our house. I grew up associating them with birthday parties. They are one of my favorite comfort foods. Plus easy and quick and my kids eat them (bonus!).
Somewhere along the way, I came up with this version of them and pretty much stick to it, although there are a few ingredients that are occasionally added or subbed depending on my mood, and I rarely measure; there is a lot of tasting going on! AND there are a few ways to make them, again depending on mood. Lately my favorite is in the microwave in my Pampered Chef Deep Covered Baker, but stovetop and even crockpot work just as well! This is a “quick to the table” meal and works great if made ahead of time and reheated.
1 – 1 1/2 lbs ground beef
1 can Chicken Gumbo Soup
1/2 cup barbecue sauce – (Sweet Baby Ray’s is my sauce of choice)
2 tbsp mustard
1 1/2 tbsp brown sugar
1 tbsp Worcestershire sauce
Ground the ground beef and drain. Add in remaining ingredients. Cook for an additional 3-5 minutes, uncovered. Remove from heat. Sauce will thicken the longer you let it sit uncovered.
Microwave: Cook in covered glass or stoneware dish for 4 minutes. Break up ground beef and continue to cook for 2 more minutes. Drain. Add ingredients and stir. Microwave (covered) for 3 more minutes. Remove, stir and let stand uncovered for 3-5 minutes.
Crockpot, for larger batches: Ground beef on stovetop or in microwave. Drain the meat. Add to crockpot with other ingredients. If I triple (or more) the batch, I usually cut back on one can of soup. Cook on low for 1-2 hours.
Other ingredients: chopped green peppers, can of diced tomatoes, ketchup (instead of BBQ), splash or 2 of white vinegar (especially if only using ketchup), white sugar (instead of brown)
For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious! Great soup for a cold winter day!
Southwest Crockpot Soup
1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!
You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.
I found this recipe via pinterest. Looked easy and delicious. I finally made it today and it was exactly that! Easy and delicious! The only thing I did differently, was use my immersion blender prior to adding the cream cheese to mash the potatoes up a little.
Easy Crockpot Potato Soup
1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (not fat free)
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, use immersion blender to blend potatoes if needed. Add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon, green onions…
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