Find Recipes Instantly! (Type the Recipe name or any Ingredient) Spicy Soup 1 pound ground beef 4 medium carrots -- scraped and cubed 4 cups potatoes -- peeled and cubed 1 small onion -- chopped 3 8 oz cans tomato sauce 4 cups water 2 teaspoons salt 1 1/2 teaspoons pepper 1/2 - 1 teaspoon hot pepper sauce I use 5 carrots. It normally takes 7 medium sized potatoes to make 4 cups. Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and nuke for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. Slow Cooker Stuffing 1 stick butter or margarine 1 cup onion -- finely chopped 1 cup celery -- finely chopped 1 can mushrooms -- (8 ounce) drained 1/4 cup parsley -- chopped 1 1/2 teaspoons poultry seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 12 cups toasted bread cubes 2 eggs -- well beaten 1 1/2 cups chicken bouillon Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes. Crockpot Pizza Ingredients: 1 lb. ground beef 1/2 pound hot Italian sausage 1 small onion, sliced thinly 1 pound dry rigatoni or other hearty pasta 2 medium cans pizza sauce or 1 jar spaghetti sauce 3 cups mozzarella cheese 1 package pepperoni-3 ounces 1 can mushrooms Cook pasta until JUST done, and drain. In the meantime brown sausage and ground beef with onion until browned. Drain grease. Layer all ingredients in crockpot. Cook on low for 6 hours. Crock Pot Potatoes 1-16 oz carton sour cream 1/2 cup butter or margarine, melted 1/4 cup chopped onion or 1 Tblsp instant dry onions 1/4 cup water 2 cans cheddar cheese soup 6 medium size potatoes, peeled and cut into chunks Combine sour cream, butter, onions, water and soup in crock pot. Mix in the potatoes. Cook on low setting 6 hours or until potatoes are done. Slow Cooked Barbecue Beans Ingredients: 1 Tbsp. oil 1 small sweet onion chopped 1 Tbsp. garlic, minced 1 cup tomato sauce 1 Tbsp. tomato paste 1/4 cup. molasses 1/4 cup maple syrup 2 Tbsp. cider vinegar 2 tsp. Worcestershire sauce 2 tsp. dry mustard 1 tsp. paprika 1/4 tsp. ground ginger 1/4 tsp. ground black pepper 4 cup cooked navy beans or two 15 ounce cans Combine all the ingredients in crockpot and stir well. Cook on the lowest setting for 6-8 hours. Stir and serve! Crock Pot Stuffed Peppers 6 large Green Bell Peppers -- tall shapes 1 pound Ground Beef, extra lean 1 cup Rice -- uncooked 1 large Onion -- chopped 1 large Carrot -- shredded 1 teaspoon Beef Bouillon granules 1/2 teaspoon Salt 1/2 teaspoon Pepper 1 can Condensed Tomato Soup 1 can Water Cut the top off and remove seeds from green peppers. Wash and set aside. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings that you like may also be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker. In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers. Cook on low for 6-8 hours. To freeze for later use, place stuffed peppers & sauce into a container the same size or slightly smaller than your crockpot (such as a plastic ice cream bucket) and freeze. Remove from container and tightly wrap in foil, then label. Freeze up to 6 months. To use, place frozen mixture inside crock and thaw over night in refrigerator (this is easier if crock is removable, but can be done in whole unit if needed). Six hours before you need to serve your meal, place crock back into crockpot base, and set heat to low, then cook for six hours. DO NOT cook unthawed mixture in crockpot, as the extreme difference in temperatures may crack your crockery. Crockpot White Chili Chicken 1 lb. boneless skinless chicken pieces, cut into thin strips 1 cup dried great northern beans, rinsed, sorted 3/4 cup onion, chopped 1 clove garlic, minced 10 3/4-oz can cream of chicken soup 5 cups water 1/4 teaspoon hot pepper sauce or to taste 4.5 oz. can chopped green chilies Combine all ingredients, except hot sauce and green chilies, in crockpot. Cover and cook on LOW for 8-10 hours. Just before serving, stir in hot sauce and chilies. Crockpot Mexican Chicken 2 lbs. boneless chicken breasts, cut in small pieces 4 oz. can chopped green chilies, drained 11 oz. can nacho cheese soup 10.75 oz. can cream of mushroom soup 10.75 oz. can cream of chicken soup 1/2 lb. Monterey Jack cheese, shredded Place chicken in crockpot. Pour soups and chilies over chicken. Cover and cook on LOW for 8-9 hours. Sprinkle cheese over individual servings, if desired. Serve with corn chips or roll up in flour tortillas.