Crock Pot RECIPES

It's time to start cookin' without heating up the house!

Crock Pot Recipes You're Sure to Enjoy:

**Thanks to everyone who participated Thursday night. It was a FUN and TASTY evening. Joanne McBride presented great tips on her adventures with crock pot cooking and we enjoyed several delicious dishes prepared by sisters in the ward. Thanks for your efforts!

**If YOU have a favorite crock pot recipe, please email it to Amy Jensen and we'll add it to our list!

Hot Cheesy Bean Dip (Trudy Constantineau)
1 (16oz) can Refried Beans
2 C. Grated jack and cheddar cheese
3 oz pkg. Cream cheese (cubed)
1 C. Salsa
1 C. Sour Cream
1 T. Chili Powder
Put in crock pot and heat on high for 2 hours.

Mexican Chicken
6 - 8 Chicken breasts cut into bite size pieces
1 jar Salsa
Cook in crock pot on low for 4-6 hours then add:
1 can corn
2 C. instant rice
Cook 10 - 15 minutes then crush nacho cheese doritos on your plate, put crock pot mixture next then top with cheese, salsa, sour cream, tomatoes, onions, lettuce, and etc.

Mile-High Enchilada Pie (Joanne McBride - Slow Cooker Recipe Collection)
5 (6 inch) corn tortillas
1 jar (12 ounces) prepared salsa
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Monterey Jack with jalapeno cheese

Prepare foil handles for slow cooker; place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with 1 tortilla and cheese. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Pull out by foil handles. Makes 4 servings.

Foil Handles: Tear off three 8x2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.


Decadent Chocolate Delight (Joanne McBride -Slow Cooker Recipe Collection)
1 package chocolate cake mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil
1 (4-serving-size) package chocolate-flavor instant pudding and pie filling mix

Lightly grease inside of slow cooker. Combine all ingredients in large bowl. Pour into slow cooker. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve hot or warm with ice cream. Makes 12 servings.


Pumpkin Bread (Joanne McBride)
2 eggs
1.5 cups sugar
1 cup pumpkin
1/2 cup oil
1/4 cup water
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1.5-2 cups flour

Mix well. Pour batter into 8 one-half pint jars; seal tops by greasing and flouring foil, then press over jars. Make 8 wads of foil for jars to sit on when placed in the slow cooker. Place foil and jars in the slow cooker and cook on High for 4-6 hours.

*Option: place half of batter in a larger bowl - top with foil as above. Bake the rest in 4 one-half pint jars. Use the bowl portion as the center of a flower, topped with frosting. Cut bread from 2 pint jars into circles to be used as the petals.


Cafe Rio Sweet Pork (Marnie Criddle)
3.75 lbs pork butt bone-in (recipe calls for 6 lbs, but 3-4 lbs makes oodles!)
1 16 oz jar salsa (roasted) desired hot level
1 12 oz can Coke
1 to 1.5 cups dark brown sugar

Place pork in crock pot and fill it halfway up the pork with water. Cook on high for 5-6 hours. (Marnie puts her pork in frozen and lets it cook overnight.) Drain off liquid. Remove bone and break pork into thirds. Mix together salsa, coke and brown sugar. Pour over pork in crock pot. Cook an additional 3-4 hours on high. Shred with forks. Leave on low until ready to serve.

Serve on tortillas (with cheese, lettuce, rice & black beans), or over rice with "Creamy Tomatillo Dressing" which follows.

Yeild: 8-10 servings

Creamy Tomatillo Dressing:
1 buttermilk ranch dressing packet (make according to package directions)
2 tomatillos
1/2 bunch cilantro (de-stemmed)
1 clove garlic (optional)
Juice of 1 lime
1/2 to 1 jalapeno (use seeds to adjust heat level)

Blend all ingredients together in food processor or blender until smooth. Refrigerate.

Yield: 2-3 cups


Beef Stroganoff (Lisa Leishman)
1 lb stew meat
1 package onion soup mix
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup water
1 package au jus mix
1 cup sour cream
4 oz. cream cheese

Cook meat, soups, water and au jus mix in crock pot for over 4 hours. Sauce will appear thick but meat juices will thin it over time. Add sour cream and cook additional 30 minutes. Add cream cheese and cook 30 minutes more. Serve over cooked rice or egg noodles.


Creamy Black Bean Salsa Chicken (Amy Jensen - 101 More Things...)
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Serve with warm flour tortillas and rice.


Perfect Peach Cobbler (Amy Jensen - 101 More Things...)
1 can (29 ounces) peach slices, with juice (I used 1 quart canned peaches)
1 can (21 ounces) peach pie filling*
1 white or yellow cake mix
1/2 tsp cinnamon
1/2 cup coconut
1/8 cup butter or margarine, thinly sliced

Pour juice from peaches into a separate container. Spread pie filling and peaches on bottom of 4-6 quart slow cooker. Sprinkle cake mix, cinnamon, and coconut over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4 hours or on high heat 2 hours. Makes 10-12 servings.

Serve warm with vanilla ice cream.

*Cherry or apple pie filling may be substituted.


Ham and Scalloped Potatoes (Lindsey Stevens - Fix-It and Forget It)
6-8 slices ham
8-10 medium potatoes, thinly sliced
2 onions, thinly sliced
pepper to taste
1 cup grated cheese
10 3/4 oz. can cream of celery OR mushroom soup

Put half of ham, potatoes and onions in slow cooker. Sprinkle with pepper and cheese. Repeat layers. Spoon soup over top. Cover and cook on low 8-10 hours or high 4 hours.


Favorite Slow Cooker Recipe Books:
Slow Cooker Recipe Collection by Publications International, Ltd.
101 More Things to do with a Slow Cooker by Stephanie Ashcraft & Janet Eyring
Fix-It and Forget-It Cookbook by Dawn J. Ranck & Phyllis Pellman Good