Crockpot Cake

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix


Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

Hawaiian Shoyu Chicken

Contributed by Paula Didericksen


Ingredients:

2-1/2 lb. chicken breasts
¾ c. brown sugar
tenderloins or thighs
1 c. shoyu soy sauce (Hawaiian soy sauce - regular also works)
1 tsp. powdered ginger
2 tsp. sesame oil
1 to 2 c. water
2 cloves garlic, pressed (or 2 tsp. garlic powder)

Directions:

-Boil on stove 15 to 20 minutes or until chicken is done.
-Serve over rice.

Optional Cooking Method: Makes the chicken more tender: Crock-pot with 2 c. water for several hours.

Crock-pot Salsa Chicken

From Adrianne Malan
Contributed by Rosie Groesbeck

Ingredients:

4-6 Chicken breasts
1-2 jars of salsa
¼ cup brown sugar (optional)
1/8 cup mustard (optional)
1 cup water

Directions:

-Add all into crock-pot and cook on low all day.
-You can add more salsa or water for flavor or moisture.
-Serve over rice or in a burrito.

Salsa Chicken

Contributed by Carly Schutjer

Serves 6
Cook Time: 6 hours

Ingredients:

6 frozen chicken breasts
1 can mexican style tomatoes
1 can black beans
1 pkg taco seasoning
1 Tbsp. lemon pepper
½ Jar apricot jam
Drizzle olive oil

Directions:

1. Throw ingredients into crock pot with chicken on bottom
2. Cook on Low for 6 hours
3. Shred chicken in crock pot at end of cooking time
4. Serve as burrito/taco filling or for taco salad

Crockpot Chicken

Contributed by MaLanie Scholes

Ingredients:

4-6 frozen chicken breasts
1 pkg. dry Italian dressing mix
1 block cream cheese (softened)
1 can cream of mushroom soup
1/4 cup water
1 cube margarine or butter
rice or noodles

Directions:
-Place chicken, margarine & dry Italian dressing mix in crockpot with water.
-Cook on low 4-5 hours.
-Dice chicken in cubes.
-Add cream cheese and soup.
-Cook on high 20 minutes.
-Stir, then cook on high 40 minutes.
-Serve over rice or noodles.

Zesty Crockpot Chicken

Contributed by Erin Fugal

Ingredients:

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions:

-Place chicken in crock pot.
-Blend soup, dressing mix, water and parsley, add to crock pot.
-Cook on low for 6 to 8 hours.
-One hour before serving, add the package of cream cheese.
-Serve over rice or noodles. Egg noodles are our favorite!

EASY Teriyaki Chicken

Contributed by Amber Eddy

Ingredients:

1 cup sugar
1 cup brown sugar
1 cup soy sauce
1/2 tsp ginger


Directions:

-Mix together.
-Pour over chicken.
-You may use any kind of chicken, but we prefer boneless, skinless chicken breasts.
-Crockpot Method- Cook for 4 hours on low Oven Method
-Bake at 350 degrees for 45-60 minutes

Notes:

For added flavor, marinate sauce for a few hours before baking

Sunday Roast

Contributed by Jen Fugal

Ingredients:

3 to 4 pound rump roast

1 pound bag baby carrots

1 cup chopped onion

8 to 10 red potatoes, quartered

1 envelope dry onion soup mix

1 cup water

Directions:

-Place carrots, onion, and potatoes in bottom of greased slow cooker.

-Place meat on top of vegetables.

-Dissolve soup mix in water and pour over meat.

-Cover and cook on low heat 8 – 10 hours.

-If using a frozen roast, cook on low heat an additional 2-4 hours.

Sunday Beef Sandwiches

Contributed by Paula Didericksen

Ingredients:

1 pkg. Good Season Italian  

3-5 lb. roast

Dressing mix (dry)   

1 c. water

1 pkg. au jus mix (dry) 

Directions:

-Rub roast all over with salad dressing mix, then place in crock-pot.  

-Combine water and au jus mix; pour over roast.  

-Cook on MEDIUM for at least 6 hours.  

-If you cook it overnight, add ½ c. more water.  

-Pull apart meat with forks.  

-Serve on rolls or buns.

OPTIONAL:  

For barbecue taste add 2 T. (or more for desired taste) barbecue sauce to au jus. 

Mom’s Roast and Potatoes

Contributed by Allison Christensen

Ingredients:

Roast

Potatoes

Mini Carrots 

Directions:

-Put a little water in bottom of croc pot.  

-Add roast in then slice potatoes and carrots and line them around the roast. 

-Cook 

Cassidy's Roast

Contributed by Allison Christensen
Roast

Ingredients:
2 Cups Ketchup (about 1 normal bottle)
Pepsis
Roast

Directions:

-Put roast in crock pot add in ketchup.

-Fill the rest with Pepsi. Pepsi should cover the entire roast.

-Cook on High 4 Hours. Turn after 2 Hours

Coca-Cola Roast

Directions:

1 beef roast 
1 can of coke 
2 cans of cream of mushroom soup 
1 pkg of dry onion soup mix

Ingredients:

-Place roast in pan, or in a crock-pot. 

-Mix all other ingredients together and pour over roast. 

-If you’re cooking in the oven: cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long. 

Pulled Pork Sandwiches

Ingredients:

2 1/2 pounds pork roast 
1 bottle (14-ounce) of your favorite barbecue sauce 
1 teaspoon brown sugar 
1 tablespoon fresh lemon juice 
1 medium onion, chopped 
8 hamburger buns or hard rolls

Directions:

-In the crockpot, add the pork roast. 

-Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. 

-Remove the pork roast from the slow cooker. 

-Pull the meat into shredded pieces. 

-Throw away any liquid in the slow cooker. 

-Add the pulled pork with the barbecue sauce, brown sugar, lemon juice and onion. 

-Cook on HIGH in crockpot for 2 hours. 

-Serve the barbecue pork on hamburger buns or hard rolls. 

Notes:

Feeds a crowd! 

Pork Roast with Gravy

From Taste of Home: Simple & Delicious February 2009

Contributed by Lisa Smith

This home-style supper can be made [a day ahead]. Strain and skim the cooking juices, cover and store all in the fridge. Then reheat the pork to 165 degrees and finish the gravy in a pan [the next day].

Ingredients:

1 boneless whole pork loin roast (3 to 4 lbs.) 

1 can (14 1/2 oz.) chicken broth 
1 cup julienned sweet red pepper 
1/2 cup chopped onion 
1/4 cup cider vinegar 
2 Tbsp. Worcestershire sauce 
1 Tbsp. brown sugar 
2 tsp. Italian seasoning 
1 tsp. salt 
1 tsp. pepper 
2 tsp. cornstarch 
2 tsp. cold water

Directions:

1. Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for [4-6] hours or until a meat thermometer reads 160 degrees and meat is tender.

2. Remove pork [and reserve some for another use if desired].

3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Slice pork; serve with [mashed] potatoes and gravy. Yield: 4 servings. 

Sweet Pork

Contributed by Cassie Sturm

Ingredients:

Pork Roast

16 oz Coke

2 cups salsa

1 cup brown sugar  
 

Directions:

-Throw it all in the crock pot and simmer on low for 8-10 hours. 

-Then enjoy with all the other fixings as burritos, enchiladas, or my favorite a sweet pork salad! 

Notes:

This is the recipe they use at Costa Vida for their pulled pork. It is soooo good!

Marta's Meatballs

From Marta Writes
Contributed by Erin Fugal

Ingredients:

1 huge bag of frozen Costco Italian meatballs, any brand will do
1 medium jar Salsa
1 medium jar of Grape Jelly (sounds strange, I know.)

Directions:

-Dump a whole bunch of frozen meatballs into your crockpot, enough to feed a crowd of boys
-Follow that up with one part salsa, smother over meatballs
-Add to it, one part grape jelly. Stir that up good
-If you want to be super crockpot cooker of the year, you could mix the equal parts to make up a sauce in a separate bowl, and then pour over the meatballs
-Heat on low for 6-7 hours
-Heat on high for four hours