***FOR EASY CLEAN UP, I ALWAYS USE A SLOW COOKER LINER BAG***

*Make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!


Apple Juice & Brown Sugar Corned Beef

Ingredients:

  • 1 corned beef brisket
  • 1 qt apple juice
  • 1 C brown sugar
  • 1 Tbsp mustard
  • 8 small red potatoes
  • 2 medium carrots – peeled and cut into chunks
  • 1 onion – peeled and cut into eighths

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place potatoes, carrots and onion in the crockpot
  3. Place corned beef (fat side up) on top of the vegetables
  4. In a large bowl, whisk the apple juice, brown sugar and mustard together until well combined (the brown sugar will not completely dissolve – this is OK)
  5. Pour juice mixture over the corned beef
  6. Cook for 5-6 hours on high OR 8-10 hours on low
  7. NOTE:  Be careful when removing the corned beef, it will literally start to fall apart
  8. Carefully slice thinly ACROSS THE GRAIN (or the meat will be stringy and stick in your teeth!)

Round Steak & Gravy

Ingredients:

  • 1-1/2 to 2 lbs Round Steak – cut into 6 serving size pieces
  • 1 envelope of dry onion soup mix
  • 1 (10.75 oz) can cream of mushroom soup
  • 1/4 C water

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place in slowcooker in order listed above
  3. Turn the slowcooker on low and forget about it for 8 hours

Chicken Tortilla Soup 

Ingredients:

  • 1 onion – chopped
  • 1 (16 oz) can chili beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn – drained
  • 1 (8 oz) can tomato sauce
  • 1 can or bottle beer
  • 2 (10 oz each) cans diced tomatoes with green chilies – undrained
  • 1 (1.25 oz) package taco seasoning
  • 3 boneless, skinless chicken breasts
  • shredded cheddar cheese
  • sour cream
  • crushed tortilla chips

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
  3. Add taco seasoning, and stir to blend
  4. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients
  5. Set slow cooker for low heat, cover, and cook for 5 hours
  6. Remove chicken breasts from the soup, and allow to cool long enough to be handled
  7. Shred the chicken
  8. Stir the shredded chicken back into the soup, and continue cooking for 2 hours
  9. Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips

Creamy Tortellini Soup

Ingredients:

  • 1 lb ground italian sausage (or ground chicken, turkey or beef) – browned
  • 1 onion – chopped
  • 2 large carrots – chopped
  • 2 stalks celery – chopped
  • 4 cloves garlic – minced
  • 1 Tbsp italian seasoning
  • 2 tsp beef bouillon powder (or chicken)
  • 1/2 tsp salt
  • 4 C beef broth (or chicken or vegetable broth)
  • 1/4 C cornstarch mixed and dissolved in 1/4 C water
  • 36 oz evaporated milk or half and half
  • 12 oz three cheese tortellini 
  • 5 C fresh baby spinach
  • 1 C milk

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker bowl
  3. Cover and cook on high for 4 hours or low for 7 hours
  4. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard
  5. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream)
  6. Add the tortellini and mix well
  7. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through
  8. Add in the spinach, pressing the leaves down to completely submerse into the liquid
  9. Cover again for a further 5-10 minutes until the leaves have wilted
  10. Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes
  11. Serve with crusty warmed bread

Trudy’s Mongolian Beef

Ingredients:

  • 1-1/2 lbs flank steak – thinly sliced
  • 1/4 C cornstarch
  • 2 Tbsp olive oil
  • 1/2 tsp minced garlic
  • 3/4 C soy sauce
  • 3/4 C water
  • 3/4 C brown sugar
  • 1 C grated carrots
  • green onions – sliced – for garnish

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place the flank steak in a ziplock bag with the cornstarch and toss to coat evenly
  3. Add olive oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker
  4. Stir together
  5. Add the coated flank steak
  6. Stir to coat the meat in the sauce
  7. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until cooked throughout and tender
  8. Serve over white rice and garnish with green onions

Cheesy Chicken Penne

Ingredients:

  • 1-1/2 lbs boneless, skinless chicken breasts
  • 2 (10.5-oz) cans cream of chicken soup (don’t add water)
  • 1/2 C chicken broth
  • 1/4 tsp pepper
  • 1 tsp dried italian seasoning
  • 1-1/2 C sliced mushrooms
  • 1 small sweet yellow onion – diced
  • 1 C sour cream
  • 2 C shredded cheddar cheese – divided
  • 1 lb penne pasta – cooked according to package directions

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth
  3. Add the italian seasoning, pepper, mushrooms and onions, stir
  4. Add the chicken breasts
  5. Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time
  6. After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!
  7. Shred the chicken with 2 forks
  8. Add sour cream and half of the cheese and stir
  9. Add the cooked and drained pasta and stir again
  10. Sprinkle with remaining cheese
  11. Cover the slow cooker and cook for an additional 20 minutes on low

Creamy Mexican Chicken

Ingredients:

  • 2-1/2 lb boneless, skinless chicken breasts or thighs
  • 2 cans black beans – rinsed and drained
  • 2 C salsa
  • 1 can corn – drained
  • 1 can sliced black olives – drained
  • 8 oz cream cheese

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Put chicken, drained black beans, salsa, drained corn and drained olives into crockpot and place cream cheese on top and cover
  3. Cook on high for 2-1/2 hours
  4. Remove the lid and continue to cook on high for 30 minutes, or until it thickens up a bit
  5. Shred the chicken in the crockpot, mixing everything together
  6. Serve over rice and sprinkle shredded cheese on top

Chicken & Dumplings

Ingredients:

  • 1 large onion – diced
  • 1 can (10.5 oz) cream of celery soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 Tbsp parsley
  • 1 tsp poultry seasoning ( or 2 chicken bouillon cubes)
  • black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 2 C chicken broth
  • 2 C frozen vegetables or peas and carrots – defrost to room temperature, then drain well
  • 1 can (8-10 pieces) refrigerated biscuits (any kind – I use buttermilk or homestyle)

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Add diced onion to slow cooker and top with chicken breasts
  3. In a small bowl, combine both soups, parsley, poultry seasoning and pepper
  4. Spread over chicken breasts
  5. Top with chicken broth,and cook on high for a total of 5  hours
  6. After 4 hours, roll each biscuit thin and flat into a oval shape
  7. Cut each one into 4 strips – set aside
  8. Remove chicken breasts and slightly shred
  9. Add defrosted & drained vegetables to the slow cooker and stir
  10. Add biscuit strips on top
  11. Add shredded chicken and stir (this will break up the dumplings somewhat, which is ok, just be careful not to break them up too much)
  12. Cook for the remaining  1 hour and serve

***NOTE:  When adding the vegetables/biscuits/shredded chicken ensure the lid is left off as little as possible.  Leaving the lid off for long periods of time will drastically increase cooking time.


Vegetable Ground Beef Soup

Ingredients:

  • 2 lb ground beef
  • 1 onion – chopped
  • 2 C beef broth
  • 1 qt tomato juice
  • 4 medium potatoes – diced (you can peel them if you prefer, but leaving the skin on is good too)
  • 1 can green beans
  • 1 can corn
  • 1 can peas
  • 1 can sliced carrots
  • salt & pepper to taste

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Drain all of the juice out of the canned vegetables and set aside
  3. In a skillet, cook ground beef with onion until browned and season with salt and pepper
  4. Place cooked ground beef mixture and remaining ingredients in a large slow cooker and cook on high for 2-3 hours or low for 4-6 hours or until potatoes are fork-tender

Garlic Butter Chicken & Pasta

Ingredients:

  • 1-1/2 lbs boneless, skinless chicken thighs
  • 1 Tbsp minced garlic
  • 4 carrots – peeled and sliced
  • 1 white onion – diced
  • 1 stick (1/2 C) butter – sliced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 C frozen peas
  • 1 lb rotini pasta 
  • parmesan cheese for serving

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Add the chicken, garlic, carrots, onion, butter, thyme, basil, salt and pepper into the crockpot
  3. Cover and cook on LOW for 7-8 hours
  4. When the cooking time is done, cook the pasta al dente according to the package directions
  5. Shred the chicken in the crockpot – you do not need to remove it to shred it
  6. Add the peas, and the drained and cooked pasta
  7. Stir well
  8. Sprinkle with parmesan cheese and serve

Hoisin Pork

Ingredients:

  • 2 lbs boneless pork (I use pork top sirloin or pork shoulder) – cut into very large pieces
  • 2 (8.5 oz each) jars hoisin sauce – divided
  • pepper
  • garlic powder

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place boneless pork into crockpot
  3. Season with pepper and garlic powder
  4. Pour 1 jar of the hoisin sauce over the top
  5. Cook on high for 6 hours
  6. Remove meat from crockpot – discard the liquid
  7. Shred 
  8. Stir in remaining jar of hoisin sauce

*Serve over rice or in Hawaiian rolls for sliders


Salsa Chicken with Cheese

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 2 jars salsa – any kind – divided 
  • 1 C mexican blend cheese – shredded

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place whole chicken breasts in your crockpot
  3. Pour the 1 jar of salsa over chicken
  4. Cook for 1- 1/2 to 2 hours on high – you don’t want to cook it longer because it will start falling apart
  5. Preheat oven to 425 degrees
  6. Spray an 8″ square baking dish with non-stick spray
  7. Carefully remove the chicken from the crockpot (leaving the liquid)
  8. Place the chicken in the baking dish
  9. Pour remaining jar of salsa over the chicken
  10. Sprinkle evenly with cheese
  11. Bake for 15 minutes or until it’s nice and golden brown –  the sauce and cheese should be bubbling

Kalua Pork

Ingredients:

  • 5 lb boneless boston butt pork roast
  • 2 Tbsp coarse sea salt (or hawaiian sea salt)
  • 3 Tbsp hickory liquid smoke

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place pork in a large crockpot
  3. Sprinkle generously with the coarse sea salt
  4. Drizzle the liquid smoke over the pork
  5. Cover and cook on low for at least 8 hours
  6. When pork is fully cooked, shred into large chunks and serve hot

*If desired, you could add BBQ Sauce to the pork – but it’s really good by itself!


Balsamic Shredded Beef 

Ingredients:

  • 4 – 5 lb beef chuck roast
  • 1 C beef broth
  • 1/2 C light brown sugar
  • 1/4 C balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes – optional
  • 3 cloves garlic – pressed

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Whisk together all the ingredients (except the roast) and add to the bottom of a slow cooker
  3. Add roast on top
  4. Cover and cook on low for 6 – 8 hours
  5. Remove roast and shred with a fork, return to juices

Bacon Ranch Cream Cheese Shredded Chicken Sandwiches

Ingredients:

  • 4 boneless, skinless chicken breasts – cut in half to make 8 strips
  • 1 (1 oz packet) or 3 Tbsp dry ranch seasoning mix
  • 8 oz cream cheese – softened
  • 8 strips bacon – cooked and crumbled
  • 2 C shredded mild or sharp cheddar cheese
  • scallions/green onions about a handful – optional
  • hamburger buns

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. In a large crockpot layer the chicken breasts
  3. Add cream cheese on top of the chicken
  4. Sprinkle with the ranch seasoning
  5. Cook on low for 6 hours
  6. Shred chicken mixture with hand mixer or two forks in the crockpot
  7. Sprinkle the cheese on top of the shredded chicken mixture
  8. Sprinkle the bacon on top of the cheese
  9. Replace the crock pot lid for about 15 more minutes or just until the cheese is melted
  10. If using, sprinkle with scallions
*Serve on hamburger buns

Glazed Cinnamon Apples
Ingredients:
  • 6 large granny smith apples – peeled, cored and cut into eight wedges
  • 1 Tbsp lemon juice
  • 1/2 C sugar
  • 1/2 C packed light brown sugar
  • 2 Tbsp flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 Tbsp butter – melted

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place apples in the slow cooker and drizzle with lemon juice
  3. In a medium bowl, mix sugar, brown sugar, flour, cinnamon and nutmeg
  4. Sprinkle mixture over apples and stir gently to coat apples
  5. Drizzle with melted butter
  6. Cook on low for 2-1/2 to 3 hours or until apples are done – be careful not to burn them by cooking too long

Chile Colorado Style Beef

Ingredients:

  • 1 (28 oz) can Las Palmas Brand Red Chile Sauce
  • 3 beef bouillon cubes
  • 2 Tbsp chili powder – regular, not chipotle or ancho, etc.
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano leaves
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp finely ground black pepper
  • 5 lb beef chuck roast – trimmed of most visible fat

For a thicker sauce, you will need the ingredients as well – see *notes below for instructions on when to add

  • 1/4 C chili powder
  • 1/4 C masa harina (found in the hispanic section of your grocery store)

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. In a large bowl, whisk together chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper 
  3. Pour sauce into a large (at least 6 qt) crockpot
  4. Add chuck roast on top of the sauce
  5. Cover and cook on low for 7 hours

*When finished the sauce will be very thin. It is okay to keep it like this or you can easily thicken it. Either way, remove the meat and pull it apart with two forks, it will be very tender. If you want to leave the sauce thin, place the pulled apart meat back in the slow cooker with the sauce to flavor it.  To make the sauce thick and rich, remove meat from the slow cooker and pull apart with two forks. Leave slow cooker on low. Add 1/4 C chili powder and 1/4 C masa harina.  Stir to combine and place pulled apart meat back in the slow cooker. Cover and cook for one more hour. Your sauce will be perfectly thick.


Ham, Green Beans & Potatoes

Ingredients:

  • 2 lbs fresh green beans – use fresh
  • 2 lbs ham
  • 4 baking potatoes
  • 3 C water
  • salt & pepper – to taste
  • monterrey steak seasoning – to taste 
  • 1 large onion – optional

Directions:

  1. Place a slow cooker liner in bag your crockpot
  2. First dice all of the ingredients then place them in the crockpot
  3. Pour 3 cups of water in the crockpot and season with salt, pepper & steak seasoning
  4. Cook for 6 hours on low and voila!

Mashed Sweet Potatoes

Ingredients:

  • 6 sweet potatoes (about 7 C measured) – peeled and diced
  • 1/2 C (1 stick) butter
  • 1/4 C water or apple juice
  • 1/2 C maple syrup
  • 2 Tbsp heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Add the peeled and diced sweet potatoes to the crockpot
  3. Slice the butter and place on top
  4. Pour in the water or apple juice 
  5. Cover and cook on HIGH for 4 hours – DO NOT OPEN the lid during the cooking time
  6. When the cooking time is done, add the maple syrup, heavy cream, cinnamon, nutmeg and salt
  7. Using an electric mixer, beat until smooth OR use a potato masher and mash by hand

*Serve with additional butter if desired or transfer to a large baking dish, add mini marshmallows and broil until browned


Chicken Tortellini Soup

Ingredients:

  • 1-1/2 lbs boneless, skinless chicken breasts
  • 3 medium carrots – peeled and diced
  • 3 stalks celery – diced
  • 1 medium onion – diced
  • 3 cloves garlic – minced
  • 6 C low sodium chicken broth
  • 1 C water
  • 2 bay leaves
  • 1 tsp Italian seasoning – or more to taste
  • 2 C fresh cheese tortellini
  • chopped fresh parsley for serving, if desired
  • salt and pepper – to taste

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Add all of the ingredients to a slow cooker except for the tortellini
  3. Cook on low for 6 hours
  4. Shred the cooked chicken with two forks – you can do this right in the crockpot
  5. Add in the fresh tortellini and cook for 15 minutes or until they are cooked all the way through
  6. Season with salt and pepper to taste
  7. Discard bay leaves and serve immediately with chopped parsley, if desired

Cashew Chicken

Ingredients:

  • 4  boneless, skinless chicken breasts – cut into 2″ pieces
  • 1/4 C flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 C soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar – packed
  • 1 garlic clove – minced
  • 1/2 tsp fresh ginger grated 
  • 1 C unsalted cashews

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Combine flour and pepper in Ziploc bag
  3. Add cut chicken
  4. Shake to coat with flour mixture
  5. Heat oil in skillet over medium-high heat
  6. Brown chicken about 2 minutes on each side
  7. Place chicken in slow cooker
  8. In a small bowl, combine soy sauce, vinegar, ketchup, sugar, garlic and ginger
  9. Pour sauce over chicken
  10. Cook on LOW for 4 hours
  11. Add cashews and stir
  12. Serve Immediately, as the cashews will quickly soften

White Chicken Chili

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 (15 oz each) cans great northern or navy beans – drained
  • 1 (15 oz) can white corn – drained
  • 1 envelope dry taco seasoning mix
  • 1 (4-1/2 oz) can green chiles – diced
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (14 oz) can chicken broth
  • 1/2 C sour cream
  • 1 C shredded Monterey Jack cheese
  • 2 – 3 green onions – chopped

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Place chicken in the bottom of the crockpot
  3. Top with beans & corn
  4. In a small bowl, mix taco seasoning, green chilies, soup & broth
  5. Pour over beans & corn
  6. Cover & cook on low for 8 – 10 hours OR high for 4 – 6 hours
  7. Before serving, break up chicken into bite-sized pieces, stir in sour cream
  8. Top with shredded Monterey Jack cheese and chopped green onions

Bacon Ranch Pork Chops

Ingredients:

  • 1 (10.75 oz) can cream of chicken soup ( or whatever flavor you like)
  • 1/2 soup can of water
  • 1 pkg bacon
  •  pepper – to taste
  • 1 pkg (or 3 Tbsp bulk) dry ranch dressing/seasoning mix 
  • 1 pkg pork chops (any type) – I use boneless thick cut (8 count)

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Cut bacon into 2″ pieces and fry until crispy; sprinkle with pepper while cooking – drain well
  3. Place pork chops in a large crockpot
  4. In a small bowl, whisk together soup and water
  5. Pour over pork chops
  6. Sprinkle dry ranch mix on top
  7. Top with bacon
  8. Cover and cook on HIGH for 4 hours or LOW for 6 hours

Beef Barley Soup

Ingredients:

  • 2 lbs stew meat – look for nicely marbled beef chunks
  • salt and pepper
  • 2 Tbsp oil
  • 10 C water
  • 3 mounded Tbsp good quality beef base – I use Better than Bouillon Brand Beef Base
  • 3 stalks celery – chopped
  • 2 onions – chopped
  • 5 cloves garlic – minced
  • 1 large potato – peeled and shredded
  • 3 large carrots – peeled and shredded
  • 1 C quick pearl barley – rinsed
  • 1 Tbsp worcestershire sauce

Directions:

  1. Place a slow cooker liner bag in your crockpot
  2. Generously salt and pepper the beef
  3. In a large pan, heat the oil over medium-high heat
  4. When the oil is very hot, add 1/3 of the meat, as you will do this in 3 batches – if you add it all at once it will steam the meat instead of browning it
  5. Brown for about 2 minutes per side
  6. After each batch, transfer meat to the crockpot
  7. Add 2 C water to the pot you browned the meat in – NOT the crockpot
  8. Bring to a boil
  9. Stir up all the browned bits
  10. Add it, along with the remaining 8 C of water to the crock pot
  11. Add beef base, celery, onions and garlic and stir
  12. Cook on low for 6 hours
  13. Add potatoes and carrots
  14. Continue to cook on low for another hour
  15. Add the barley and worcestershire sauce
  16. Continue to cook on low for another hour, or until the barley is tender