3 c Bell Peppers cut into 1" chunks (Red, Green and Yellow)
1 Small Onion cut into thin wedges
3 Cloves Garlic Minced
4 Links Hot or Mild Italian Sausage
1 c Pasta Sauce
1/4 c Red Wine or Port
1 T Cornstarch
1 T Water
Hot Cooked Spaghetti Noodles
1/4 c Shredded Parmesan or Romano Cheese

Coat crockpot with non stick cooking spray.  Add peppers, onion and garlic.  Arrange sausage links over peppers.

Combine pasta sauce and wine and pour over sausages and peppers.  Cover and cook on low 8-9 hours or on high 4-5 hours or until sausage is cooked through and vegetables are tender.

Transfer sausages to a serving plate and cover with foil.  Skim off the fat from the crockpot.

Mix cornstarch and water.  Stir into crockpot to thicken the sauce.  Turn crockpot up to high for 15 minutes.

Serve Vegetables and sausages over spaghetti noodles.

 Ingredients 

1/4 pound bacon, cooked and diced 
2 medium onions, thinly sliced 
4 medium potatoes, thinly sliced (I sliced mine thick)
1/2 pound cheddar cheese, thinly sliced 
salt and pepper 
butter 
Green Onions (optional) 

Instructions 

1. Line crockpot with foil, leaving enough to cover the potatoes when finished. 
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. 
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. 
4. Cover with remaining foil. 
5. Cover and cook on low for 10-12 hours 

 If you would like to make these in the oven-- 400 degrees for an hour in a 9 x 13 baking dish, covered

1 lb of your choice of meat (Ground Beef or Sausage or Stew Meat)
1 Quart Stewed Tomatoes
1 Lg Potato, chopped
1 Lg Carrot, sliced
2 T Barley
2 C Tomato Juice
1 T Worcestershire Sauce
Any other vegetables you happen to have on hand and would like to use.
Salt & Pepper to Taste

Brown meat and add remaining ingredients to pan (you can cook this all day on low in the crock pot if you want).  Bring to a boil and then reduce heat and simmer for 2 hours covered. 

(If you are using canned vegetables, I usually throw in the water that they are canned in)

4 boneless, skinless chicken breast halves

1 (14 1/2 oz) can chopped tomatoes

1 1/4 C chopped onion

1 C each chopped red and green bell peppers

1 envelope taco seasoning mix

6 to 8 flour tortillas

1 C shredded cheddar cheese

1/4 C each salsa and sour cream

2 T slices black olives

Cut chicken into thin strips. Combine chicken, tomatoes, onion, red pepper, green pepper, and taco seasoning mix in a slow cooker and mix well. Cook on high stirring twice for 2 hours. Spoon equal portions of chicken mixture onto each tortilla. Fold tortillas to enclose filling. Top with cheddar cheese, salsa, sour cream, and olives.

2 lbs Pork

1 C Dr. Pepper (not diet)

1/4 C water

1 t garlic powder

1 t salt

3/4 C packed brown sugar

1/4 t pepper

1 (4 oz) can diced green chilis

2/3 C salsa verde

garlic powder and salt to taste

Add the first 5 ingredients to slow cooker. Let cook on low for about 8 hours. Shred the pork. you may want to drain some of the liquid depending on how runny you want it. Then add the final ingredients to the shredded pork. Cook in slow cooker until heated through, about another 10-20 minutes.

3 boneless, skinless chicken-breast halves

1 C italian salad dressing

1 (10 3/4 oz) can cream of chicken soup

1 (8 oz) package of cream cheese

1 C chicken broth

1/2 t dried thyme

1/2 t dried basil

1/2 t salt

1/4 t black pepper

12 oz fettuccine, cooked and drained

Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours. Transfer chicken and marinade to a slow cooker. Cook, covered, on medium for about 4 hours. Remove chicken from slow cooker, shred chicken. Add soup, cream cheese, broth, thyme, basil, salt and pepper to liquid in slow cooker and mix well. Add chicken to the slow cooker, on high until heated through, about 30 minutes. Serve over the pasta.

1 lb ground beef

1 large onion

2 cloves garlic, minced

1 (29 oz) can tomato sauce

1 C water

1 (6 oz) can tomato paste

1 t salt

1 t dried oregano

8 0z lasagna noodles

4 C shredded mozzarella cheese

1 1/2 C cottage cheese

1/2 C grated parmesan cheese

Combine ground beef, onion, and garlic in skillet. Cook until ground beef is browned, drain. Add tomato sauce, water, tomato paste, salt and oregano, mix well. Spoon one-fourth of ground beef mixture into slow cooker. Layer one-third of the noodles over the ground beef mixture, breaking the noodles as needed. Combine mozzarella, cottage cheese, and parmesan cheese in a bow and mix well. Layer one-third of the mozzarella mixture over noodle layer. Repeat ground beef, noodle and mozzarella layers twice. Top with remaining ground beef mixture. Cook, covered, on low until the noodles are tender about 4 to 5 hours.

2 lb. rump roast


1 pk taco seasoning


1 can Mexican style diced tomatoes (15 oz.)


1 small can green chiles


1 can tomato sauce (8 oz.)


1 onion – chopped


2 beef bouillon cubes


2 cans red kidney beans, (15 oz. each), rinsed, drained


Shredded cheddar cheese

Directions:

1. Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.

2. Add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes.

3. Cover and cook on LOW 6 hours or until meat is tender.

4. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

1 8 oz can Oysters with juice
2 Potatoes, chopped
1 Stalk Celery sliced
1 slice of 1" thick Onion
3/4 can Corn with juice
1 8 oz can mushrooms with juice
Salt & Pepper to taste

1 square butter
1 c Flour
Milk

Melt butter in small pan.  Add flour until thick.  Stir in enough milk to make a thick sauce.  Add to crockpot.  Add remaining ingredients to crock pot.  Cook on low at least 6 hours.

1 - 3 lb Roast (Beef or Pork)
2 c BBQ Sauce
1/2 c Peach Jam
1/3 c each Red and Green Bell Pepper
1 T Dijon Mustard
1/2 Packed Brown Sugar
1 small Onion

Cut roat in 4 pieces.  Place in crockpot.  Mix remaining ingredients.  Pour over meat.  cook on low 7-8 hours.  Remove meat and slice thinly.  Return to crockpot for 20-30 minutes.  Serve on buns.

1/4 c Butter
3 lg Yellow Onions
1 c Dry White Wine
3 cans Beef or Chicken Broth
1 t Worcestershire sauce
1/2 t Salt
1/2 t dried Thyme Leaves
4 slices French bread toasted
1 c shredded Swiss Cheese

Melt butter in large skillet over medium heat.  Add onions, cook and stir in 15 minutes or until onions are soft and slightly browned.  Stir in wine.  Combine onion mixture, broth, worcestershire sauce, salt and thyme in crock pot.  Cover and cook on low 4- 4 1/2 hours.  Preheat broiler.  Ladle soup into 4 oven safe bowls.  Top with bread slice and cheese.  Place beneath broiler until cheese melts and just starts to brown.  Garnish with fresh thyme if needed. 

To bottle this soup, ladle into pints and pressure 60 minutes.

9 c Chicken Broth
1 pkg sliced fresh Button Mushrooms
1 lg Onion
2 Carrotts chopped
2 stalks Celery chopped
1/2 c uncooked Pearl Barley
1/2 ounce dried Porcini mishrooms
3 cloves Garlic minced
1 t salt
1/2 t dried thyme
1/2 t Black Pepper

Combine all ingredientsin crockpot.  Stir until well blended.  Cover and cook on low 4-6 hours. 

You can add beef or ham to the crock pot with the rest of the ingredients

2 cans Chicken Broth
1 can diced Tomatoes
1 can Tomato Sauce
1 Medium Onion Chopped
1/2 medium  Green Bell Pepper Chopped
1/2 c Orange Juice
1/2 c Dry White Wine
1 can sliced Mushrooms
1/4 c sliced pitted Black Olives
2 cloves Garlic, minced
1 t dried Basil
2 Bay Leaves
1/4 t Whole Fennel seeds, crushed
1/8 t black pepper
1 lb medium raw shrimp, peeled and deveined

Place all ingredients except shrimp in crock pot.  Cover.  Cook on low 4-4 1/2 hours or until vegetables are crisp tender.  Stir in shrimp.  Cover and cook15-30 minutes or until shrimp are pink and opaque.  Remove and discard bay leaves.

For a heartier soup, add 1 lb of firm white fish (such as cod or haddock) cut into 1 inch pieces, 45 minutes before end of cooking tie.

1/2 lb ground beef
1/2 lb ground italian sausage
16 oz marinara sauce
4 oz mushrooms
14.5 oz italian style diced tomatoes
9 oz Buitoni cheese tortellini
8 oz Shredded Mozzarella Cheese
8 oz Shredded Cheddar Cheese

Brown the ground beef and sausage in a large skillet over medium high heat.  Drain.  Combine the meat, marinara sauce, muxhrooms and tomatoes in crock pot.  Cover and cook on low for 7-8 hours.  Stir in the tortellini and sprinkle 1 c mozzarella cheese and 1/2 c cheddar cheese over the top  Cover and cook for 15 min on high or until the tortellini is tender.