Crockpot Chicken Tater Tot Casserole

This is a great recipe that is easy to throw together, set the crockpot, and forget. The blend of flavors is amazing.... real 'comfort' food!

3 large boneless, skinless chicken breasts, cubed
1 lb. bacon, diced, cooked and drained
1 (2 cup) pkg. shredded Cheddar cheese
1 32-oz bag frozen tater tots
3/4 cup milk
Salt, pepper, and poultry season or chicken seasoning

In crockpot, place 1/2 of the tater tots, then 1/3 of the bacon, and 1/3 of the cheese. Place all of the cubed chicken on top, sprinkle with salt, pepper and seasoning. Place 1/3 of the bacon and 1/3 of the cheese on top of the chicken. Put in the rest of the tater tots, and top with the remaining 1/3 of the bacon and 1/3 of the cheese. Pour milk evenly over top, cover and cook on "Low" for 4-6 hours. Be sure to check at the 4-hour mark; it may be done and longer cooking may dry it out.

Crockpot Cake

This is an unusual way to make a cake, but it is pretty tasty. 4 eggs 1/4 cup oil 1 cup water 1 cake mix, any flavor 1 small instant pudding mix, any flavor 1 pint sour cream Spray crockpot with cooking spray. Mix ingredients together, adding pudding mix last. NOTE: If you are making a chocolate cake, you can also add 6 oz. chocolate chips. Pour mix into crockpot and cook on low for 4 hours. Serve warm with ice cream, if desired.

Crockpot Pizza

Simple, easy, and oh so good! 1-1/2 lb. hamburger 12 oz. pkg. Kluski Noodles 16 oz. jar pizza sauce 8 oz. jar spaghetti sauce 8 oz. pkg. cheddar cheese 8 oz. pkg. mozzarella cheese Sliced pepperoni 1 medium onion Mushrooms and green pepper, optional Cook noodles until done. Brown hamburger, onions, and mushrooms and green pepper (if using), and drain excess grease. Add sauces and heat through. Add a layer of noodles to the crockpot, then a layer of meat sauce, a layer of pepperoni slices, and then a layer of cheeses. Repeat layers. Cook on high setting for 30 minutes, or on low setting until cheese is melted.

Crockpot Stuffing

This stuffing recipe was adapted from one I found on the Rival Crockpot Cookbook Website. It's a very good way to free up room in your oven, especially if you have a large turkey roasting in there! 1 cup butter or margarine 2 cups chopped onion 1 cups chopped celery 1/4 cup parsley 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1/2 tsp. each salt and pepper 1-1/2 tsp. sage 2-1/2 cups chicken broth 2 eggs, beaten Melt butter in skillet; saute onions, celery, and parsley. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Mix in broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover; cook on high 45 minutes, then reduce to low for 4-6 hours.

BBQ Crockpot Pulled Pork

This recipe is SO easy and SO good! 1 pork shoulder (make sure it will all fit into your crockpot) 1/4 cup water Salt and pepper BBQ Sauce A good amount of time and patience Warm the crockpot for approximately 15 minutes before placing pork inside. While it is preheating, rub salt and pepper on the outside of the pork shoulder. Add pork and water to crockpot. Cover and turn up to high, cook on high for one hour. Then, turn to low and cook for 7-9 hours. Leave crockpot covered; no peeking! Remove pork from the crockpot. Discard fat, reserve juices. Shred the pork using a fork and knife, or pull apart with your fingers (gloves will help protect your hands). Return meat to the crockpot. At this point, you can either continue cooking the pork in a small amount of the reserved juices, or you can add BBQ sauce to the meat. Either way, cover the crockpot and continue cooking for one more hour. Once cooking is complete, serve on warm buns or rolls. Coleslaw may be served on the side, or directly on the sandwiches.

Bacon-Corn Chowder

I found a basic recipe for this dish online and tweaked it to suit our tastes. It's wonderful, and cooking it in the crockpot makes the whole house smell SO good! 1 lb. bacon, diced small 1 medium onion, diced small 2-1/2 lb. potatoes, peeled and diced small 3 cans whole kernel corn (NOT drained) 1 can creamed corn 2 cans cream of chicken soup 2 cans cream of potato soup 1 can evaporated milk salt and pepper to taste Cook potatoes in large pan in water until done. Drain, reserving 1/2 cup potato water. Place potatoes and water into crockpot. While potatoes are cooking, in a medium skillet cook bacon and onion together until bacon is cooked but not crisp, and onion is golden. Drain off grease, place bacon and onion in crockpot. Add cans of soup, kernel corn (liquid and all), creamed corn and evaporated milk to crockpot. Stir until well blended. Cover crockpot, turn to low, and forget about it for a few hours! NOTE: If chowder seems a little thin, use instant potato flakes (about 1/4 cup at a time) to thicken it up during the last hour of cooking. NOTE: With bacon being in the recipe, I did not need to add any additional salt. However, I did add some pepper to give it a little extra flavor.

No Fail Crockpot Pot Roast

I found this recipe on Crazy Aunt Purl's blog (http://www.crazyauntpurl.com/), and it by far THE BEST Pot Roast recipe I have ever made (Thanks, Purl!): No Fail Crockpot Pot Roast Recipe: Pick any kind of beef roast -- rump roast, brisket, sirloin tip or anything. I usually pick one with not too much fat (if it's a brisket, I cut some of the fat off before working with it.) Buy one of those little jars of pureed garlic. Make sure you have plenty of black pepper. You will also need some form of seasoning liquid like red wine and some beef broth -- or you can use beer (caution here -- I have made roasts with all sorts of beers and if you go that route, make sure you don't use a dark stout like Guinness. Too overpowering.) When you're ready to cook, just unwrap the roast and put it on a big plate. In a bowl, mix the whole jar of crushed garlic with a LOT of black pepper. More than you think is necessary! With your hands, rub this mix really well all over the roast. I don't add salt but you can if you want. Brown the roast in a big pan on the stove. I actually use a big stew pot so there is less splatter. You know how I am with messes. I add a small amount (maybe 1 tablespoon) of olive oil to the pan, heat it up on medium or medium high, then put the roast in. Brown all sides. This can take a while, maybe 10 minutes for all sides to brown depending on the size of the roast. When browned, move the roast into the crock pot. Go back to your (now-empty) stew pot and add in some liquid. I prefer to add about 1/2 cup beef broth and 1/2 cup red wine and if I need more liquid I add more broth bit by bit. Or you can do this with about half a bottle of beer. When cooking with alcohol I like to let the liquid come to a boil which cooks off some of the alcohol taste but it's not necessary. Scrape up all the pan drippings from the bottom and stir. After a few minutes you're done. Dump this whole mess into the crock pot. The liquid should cover just the bottom portion of the roast. Maybe not even that much (you don't want too much liquid, just an inch or so in the bottom of the crockpot.) It should not cover the roast entirely -- if it does, just take out a little of the liquid. Cook on high for 1-2 hours, then turn to low and cook all night. The next morning, open the crock pot lid and using some big tongs or two spoons, flip the roast over, it may fall apart, that's fine. It lets the other half soak in all the liquid, too. Put the lid back on and cook until you are ready to eat. You can cook this for up to 24 hours and it just gets better and better!!! NOTE: I roast some veggies (onions, carrots, potatoes) by combining them with a bit of olive oil, spreading them on a baking sheet and sprinkling with salt and pepper, then roasting at 400 degrees for 1 hour. I then add the veggies to the crockpot for the last 2 hours of cooking. It's a great addition!