Browsing "Crockpot"
Oct 9, 2016 - Crockpot    Comments Off on Chicken & Noodles Crock Pot

Chicken & Noodles Crock Pot

Chicken & Noodles Crock Pot
  • 1 24 ounce package frozen egg noodles
  • 2 14.7 oz cans cream of chicken soup
  • 1 stick (1/2) cup butter
  • 1 32 oz chicken broth
  • 6 small boneless, skinless chicken breasts
  • salt & pepper to taste
  1. Salt & pepper chicken breasts and place in the bottom of crock pot.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. Pour broth over soup.
  5. Place lid on pot and turn to low. Cook for 6 hours.
  6. Remove chicken and tear into pieces. Add back to pot.
  7. Add noodles. Cook for another 2 hours or until noodles are desired tenderness.
  8. Salt & pepper if needed and Serve.


May 23, 2016 - Corn, Crockpot, Vegetables    Comments Off on Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob
  • Ears of Corn
  • Olive oil
  • Salt
  • Pepper
  • Optional Seasonings
  1. Place a corn ear in the center of a sheet of foil, brush it all over with olive oil, and sprinkle with freshly ground pepper and salt
  2. Add any optional seasonings
  3. Tightly wrap the corn ear in the foil
  4. Place the foil wrapped cobs of corn, seam side up, inside the slow cooker and cover
  5. Cook for 2-3 hours on high or 4-5 hours on low
Optional Seasoning Idea
Lime juice + chili powder + cumin


May 20, 2016 - Crockpot, Meat, Pork    Comments Off on Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork
  • 1 (2 lb.) pork tenderloin
  • 1 (12 oz.) can root beer
  • 1 (18 oz.) bottle barbecue sauce
For serving:
  • 8 hamburger buns
  1. Place pork tenderloin in a slow cooker and pour root beer over meat.
  2. Cover and cook on low for 4-6 hours, or until pork shreds easily with a fork.
  3. Once cooked, drain and discard liquid.
  4. Shred pork and place back into the slow cooker.
  5. Toss with barbecue sauce and serve immediately, or keep warm in slow cooker until ready to serve.
  6. Serve on hamburger buns.


May 14, 2016 - Breakfast, Crockpot    Comments Off on Breakfast Casserole

Breakfast Casserole

Breakfast Casserole
  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage, browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
  1. Grease a large slow cooker with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, and cheese.
  4. Repeat layers with the remaining ingredients.
  5. Whisk together eggs, milk, salt, pepper, and sugar.
  6. Pour egg mixture over hash brown and cheese layers.
  7. Cook on low for 8 hours on low or 4 hours on high.