Baked Beans

by Nancy

2 cans pork and beans

1 lb. hamburger, ham or bacon

1 can butter beans, drained

1 can kidney beans, drained

1 can other beans...your choice, drained

1 onions, chopped

1 c. catsup

1/4 c. brown sugar

2 T. white vinegar

1 T. Liquid Smoke (optional)

Cook in crock pot 6 hours on low.

Sauerbraten

by Jana

2 lbs. beef stew meat

1 c. chopped onions

1 c. beef broth

1 c. red wine vinegar or cider vinegar

2 bay leaves

6 c. uncooked egg noodles (12 oz.)

3/4 c. crushed gingersnap cookies

2 T. packed brown sugar

Mix beef, onions, broth, vinegar and bay leaves in crockpot.  Cover and cook on low for 7-9 hours.

About 15 min. before serving, cook noodles.  Remove bay leaves from beef mixture.  Stir in crushed cookies and brown sugar.  Cover and continue to cook on low for about 15 min. until mixture is bubbly and thick.  Serve over noodles.

Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.

Bean and Bacon Soup

by Bethany

2 cups pinto or navy beans - soaked overnight
1 lb bacon (or bacon sausage), cooked and crumbled
1/2 bag frozen mirapoix mix
1 8-0z. can tomato sauce
2 T. liquid smoke
2 T. chicken bouillon
1 cup dried potato flakes
8 cups water

Combine everything in 6-qt. crockpot and cook on high all day.

Smoky Black Beans

by Bethany

1 pound dry black beans, soaked overnight
4 pieces of bacon, cooked and crumbled
1 onion, chopped
2 T. hickory-flavored liquid smoke
2 T molasses
1/2 cup packed brown sugar
1-2 jalapenos, chopped and seeded
Juice of 1 lime
chopped cilantro (optional - to taste)
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them add in all other ingredients except for lime and cilantro. Cook on high all day. Mix in lime juice and cilantro before serving.

Pepperoncini Beef

by Bethany

3-4 lbs Beef Roast
1 T. minced garlic
1 16-oz. jar pepperoncini

Put all ingredients in crockpot (pepperoncini stems, juice, etc - ALL of it)

Cook on Low for 6-8 hours. Shred it and serve on hoagies or buns. Good also with provolone cheese.

We prefer to pull the pepperoncinis out at the end (leaving the juice) and serve those on the side for those who want them.

Crockpot Oatmeal

by Bethany

In this recipe, it is important to use steel-cut oats or you'll just end up with glop instead of oatmeal!

1 cup steel-cut oats
4 cups water
Your choice of sugar, spices, seasonings, dried fruits

This recipe uses a water-bath method.  The water-bath prevents the oatmeal from burning to the sides.
Locate an oven safe bowl that is approximately 2 quarts that will fit inside of a 6-qt. crockpot - I use either a corning ware bowl I have or the crock from my 2-qt. crockpot. 
Fill the 2-qt. bowl with your oats, water, and other misc items. 
Place the 2-qt bowl inside of your 6-qt crockpot.  Poor water into the 6-qt crock so that the water level comes to the same level on the outside of the 2-qt bowl as the oat mixture on the inside of the 2-qt bowl goes to. 
Put the lid on the 6-qt crockpot and cook on low overnight.
Breakfast will be ready in the morning!

40 Clove Chicken

by Bethany

3-4 pounds skinless chicken pieces (any variety will do)
3 T. Olive Oil
1 tsp salt (or 2 tsp. kosher salt)
2 tsp. paprika
1 tsp pepper
40 Cloves of garlic, peeled (plus or minus - approx. 2.5 bulbs)
1 onion, cut up into segments

Combine chicken, garlic cloves, olive oil, salt, pepper, and paprika in a bag and shake to combine.
Put onion in the bottom of the crock. Dump chicken mixture over the top. Cook on low for 6-8 hours.

Lime-Chili Chicken (for tacos)

by Bethany

1.5 pounds boneless skinless chicken breasts
1/3 cup lime juice
1 T. chili powder
4 cloves garlic, minced
1 cup frozen corn
1 cup chunky salsa
cilantro

Place the chicken in a the crockpot. Combine lime juice, garlic, and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Shred with two forks. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Sprinkle in some fresh cilantro if desired.
Serve in tortillas with sour cream, cheese and lettuce if desired.

Shredded BBQ Chicken

 

by Bethany

 

3-4 boneless skinless chicken breasts (about 1 1/2. lbs)
1 bottle BBQ sauce

Throw it all in the crockpot.  Chicken can still be frozen or thawed.  Cook on low for 6 hours.  Use two forks to shred it.  Serve on buns or over rice.

 

 

Crockpot Apple Butter

by Nancy

8 cups applesauce

5 cups sugar

cinnamon flavoring to taste

Mix and cook in covered crockpot on high for 8-10 hours.  Remove lid during the last 2 hours to stir occasionally

~This is another recipe given to us by a friend in West Virginia.  Apple Butter was a great favorite food there.