Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with lime-cilantro rice.
Lightly coat the inside of your slow cooker with olive oil.
Put the cubed bread into the slow cooker. Sprinkle the chopped dates over the bread.
Crack the eggs into a mixing bowl and whisk until blended. Add the milk, maple syrup, sugar, cinnamon, nutmeg, and vanilla and whisk until smooth. Pour the egg mixture over the bread and dunk the bread into the eggs to coat it a bit. The bread will bob back to the surface.
Put on the slow cooker lid, turn to high, and cook for 2-1/2 hours.
Serve with generous amounts of your favorite fresh fruit along with maple syrup, jam and/or plain yogurt.
2018, 2019, 2020
Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender.
Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, 30-45 minutes longer or until heated through.
Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.
2017, 2018, 2019
Place ingredients in slow cooker and cook on high for an hour. After an hour, mix the nuts with a wooden spoon. Spread out a length of parchment paper onto the counter or a cookie sheet. Pour the nuts out onto the paper and spread around with your wooden spoon.
Once they have cooled, store in an airtight container for up to a week.
Great as a salad topper.
Break up the chocolate bars into a mini crock-pot. Add the almond extract, evaporated milk and marshmallow cream. Cover, and plug in the crock-pot. Cook for about 90 minutes, stirring every 30 minutes or so.
Serve with cubes of pound cake, graham crackers, cut up fruit, and some almonds.
This is really, really rich.
In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-quart slow cooker coated with cooking spray.
In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center comes out clean. Serve warm with ice cream.
Place pie filling in a 1-1/2-quart slow cooker. Combine the cake mix and butter (the mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1-1/2 hours.
Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
You can also use fresh berries or stone fruit if that is what you have on hand. Great over ice cream or angel food cake.
Mix together the broth, peppercorns and thyme in the insert of a 5- to 7-quart slow cooker. Place the chicken breasts in the slow cooker, stacking them in an even layer.
Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and tender. Let the chicken cool and remove it from the slow cooker. Refrigerate for 2 days or freeze for up to 10 weeks.
Coat slow cooker with vegetable oil spray. Add rice, butter and salt to prepared slow cooker, then stir in boiling water. Cover and cook until rice is tender, about 2 hours on high.
Fluff rice with fork and season with salt and pepper to taste. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does not hold well on warm setting.)
Rinse and drain the raw beans; discard any stones, broken or shriveled up beans. Pour the beans into your crock-pot and add enough water to cover all the beans plus an additional 2 inches.
Put the lid on your crock-pot; do not turn on. Let the beans soak for at least 6 hours, or overnight.
In the morning, rinse and drain the beans. (The water will be bean-colored.) Put the beans back into your crock-pot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all been absorbed, it's going to get dumped anyway.
Drain the beans. When cool, put 1-2/3 cups of beans into storage containers or freezer bags - this is roughly the equivalent of 1 can of beans that have been rinsed and drained. Store in the refrigerator for 1 week, or freeze for up to 6 months. Use as you would canned beans in any recipe.
Prick each potato several times with the tip of a sharp knife. Combine the oil, salt, and pepper in a bowl and rub the potatoes all over with the oil mixture.
Arrange the potatoes in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove the potatoes from the slow cooker and serve, or serve from the cooker set on warm.
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and shreds easily, 6 to 7 hours. Drain well. Stir in BBQ sauce and serve on buns.
Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.
To make ahead, cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze. Thaw and continue preparing as written.
(a.k.a. Indonesian Peanut Chicken)
Brown sausage and onion in a non-stick skillet over medium-high heat. Add sausage mixture and remaining ingredients to crock-pot. Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
Place chicken pieces in crock pot; cover with marinara sauce. Cook on low for 8 hours, high for 4. Shred chicken with forks; serve over hot pasta.
Other Variations: Use BBQ sauce, or your favorite salad dressing, or any of those ready-made marinades or sauces such as sweet and sour, curry, teriyaki, etc.
In a large bowl combine first seven ingredients (ground beef through sage). Mix well. Carefully place mixture into crock-pot and shape into a 9x5-inch oval, or a 6-inche round. Cover and cook on low 5-6 hours.
2015â€¦2023 (Every Year)
FOR THE STEW: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minutes. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth smoothing out any lumps; transfer to slow cooker.
Stir remaining 3-1/2 cups broth, carrots and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. Cover and cook on high until simmering.
FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
Drop golf ball-size dumpling on top of simmering stew, leaving about 1/4-inch between each dumpling (you should have about 18). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.
2016-2022 (Every Year)
Add chicken, red peppers, potatoes, and onions to the slow cooker.
In a medium bowl whisk together chicken broth, curry powder, curry paste, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
Remove the chicken and shred with 2 forks; return chicken to crock pot. Stir in coconut milk and cornstarch slurry and turn crockpot to high. Cook until thickened and bubbly; 30-45 minutes.
Top with cashews and freshly chopped cilantro.
2018, 2019, 2020, 2022
Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
Season the chicken with salt and pepper. Serve over the rice and top with the cilantro.
2016, 2018, 2021
Cook sausage, onions and garlic in skillet over medium heat for 10 minutes or until browned; drain. Transfer to crock pot. Stir in remaining ingredients. Cover; cook on Low 8-9 hours.
2011, 2012, 2013, 2014, 2015, 2017, 2019
Core apples and cut into quarters. (No need to peel.)
Put the apples into the Instant pot; add water, pumpkin pie spice, brown sugar and salt.
Cook on high pressure for 15 minutes. Let pressure release naturally for about 15 minutes. Use a quick release for any remaining pressure.
Cook the apples on the SautÃ© setting while stirring in the lemon juice. Using an immersion blender, blend the mixture until it is smooth.
Spoon apple butter into jars and refrigerate or freeze. Refrigerated apple butter should be used within 10 days.
Peel the fruit, cut it into chunks and add it to the Instant Pot. Stir in the water and lemon juice.
Cook on high pressure for 8 minutes. Use a quick or natural release then let cool completely. If you want a smoother applesauce, use a potato masher or hand blender to achieve the desired consistency.
2021, 2022, 2023
Set Instant Pot to sautÃ© on high.
Add butter and mushrooms; cook 6 to 8 minutes. Season with kosher salt and pepper. Add chicken stock, rice and 1/2 teaspoon salt. Put on and lock lid. Set to pressure-cook on high for 25 minutes. Let pressure release naturally. Stir in parsley and serve.
Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.
Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
In a small saucepan over medium heat, melt the butter. Add the onion and sautÃ© until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.
Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.
Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.
Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.
Slice spaghetti squash in half and scoop out the seeds. Place a trivet or steamer basket on the bottom of the instant pot and add the water. Arrange the squash pieces on top of the trivet.
Cook at high pressure for 7 minutes and then do a quick release. Remove the squash from the instant pot and use as needed.
Add all ingredients to the Instant Pot and stir.
Close and secure lid. Select the PRESSURE COOK setting and set the cooking time for 27 minutes at HIGH pressure.
Once cooking is complete, allow a 10 minute natural release. Uncover the pot and remove any big pieces of onion and jalapeno; Serve.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak overnight.
In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeÃ±o pepper.
Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.
Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.
Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.
To turn whole pintos into a healthy version of refried beans, sautÃ© a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.
In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.
Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.
Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sautÃ© until the vegetables are softened, about 7 minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.
Cover and cook on high for 4 hours or on low for 8 hours.
Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.
2016, 2017, 2018
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!
Melt butter in an Instant Pot set to SautÃ©. Add celery, carrots, onion and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir and cook 1 minute.
Add chicken stock, chicken breast, sage, bay leaves and pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove chicken; shred or chop. Discard bay leaves; return chicken to pot. Add egg noodles and season with salt and pepper to tase.
2019, 2020, 2021, 2023
Put everything in the crock-pot in the order listed. Do not stir. Cook on low for 6-8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat. Serves 12. Serving is about 1 cup.
2007â€¦2023 (Every Year)
Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.
Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2-by-1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.
Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.
To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.
2009, 2010, 2016, 2019, 2023
Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro. Yield: 8 servings (2-1/2 quarts).
Brown the turkey with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.
Open all of you cans, and dump them into the crockpot along with the frozen corn. (Drain the potatoes, but add the rest of the can liquid to the crockpot.)
After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8-10 hours, or on high for 4-5.
Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.
Garnish with sliced jalapeno peppers, if desired.
2014, 2015, 2021
Heat butter in a large skillet over medium-high heat. Add the leeks and sautÃ© until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.
Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.
Serve the soup with cheese, onions, bacon and sour cream for garnish.
2012, 2013, 2015- 2017, 2020-2022
Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain. Remove all but 1 tablespoon of the drippings.
Add the onions, celery, and thyme and sautÃ© until the vegetables begin to soften, 3 to 4 minutes.
Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
Stir in the remaining ingredients, except the salt and pepper. Cover and cook on low for 7 hours, until the potatoes are tender. Season with salt and pepper.
Remove the bay leaf before serving.
Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Combine first 9 ingredients in a crock pot. Cover and cook on low, 4-6 hours, until carrots are tender. Stir in pasta and continue cooking on low for about 30 minutes, until pasta is tender. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)
CP: Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will literally disintegrate when soup is done.
IP: Add all ingredients to Instant Pot. Cook for 15 minutes on High Pressure using a Natural Release.
Heat oil in a large skillet over high heat. Pat the steak dry and add to skillet and brown. Add onions and cook 3 to 4 minutes, stirring constantly.
Place steak and onions in a 6-quart slow cooker; stir in remaining ingredients. Cover and cook on LOW 8 hours.
2009, 2014, 2017
Combine onion, garlic, carrots, chili powder, oregano, chipotle pepper, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
Cover and cook on High for 6 to 8 hours. Yields about 1 cup per serving.
Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well. Combine beef mixture and remaining ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 6 hours or on LOW 12 hours.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker; place chicken breasts on top of onions. Stir in beans, stock, chilies and dry seasonings.
Cook on low for 6-8 hours. Remove chicken breasts and shred with 2 forks. Return chicken to slow cooker. Stir in cilantro. If desired, serve with corn chips, cheese, lime wedges and sour cream.
2014, 2018, 2020-2023