Ranchero Beans (Homemade Refried Beans)

3 cans pinto beans and 1-3 cups water OR 5 cups water + 2 cups dry pinto beans

1 onion, peeled and quartered OR 1 Tbls minced onion
1 clove garlic, peeled
1 carrot, peeled and cut into chunks
1/2 jalapeno (optional)
Sprinkle of cayenne pepper
1/2 tsp ginger
1/2 tsp salt
1 tsp honey
1 cup salsa or taco sauce

Bend 1cup of water, onion, garlic, jalapeno and carrot until finely chopped. Place blended veggies and all other ingredients in crock pot on low for 4-8 hours. Mash with potato masher.

These are great thrown in a tortilla with some cheese and chicken.

Slow Cooker Peach Crisp

4-5 large peaches, peeled & sliced-or 3 cans (15oz.) peaches
2/3 c. oats
2/3 c. flour
2/3 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
3/4 c. butter
Vanilla ice cream (optional)


Slice peaches into thick slices. Add sliced peaches (or drained canned peaches) to the bottom of the slow cooker. Combine oats, flour, sugar, cinnamon, and nutmeg in a medium bowl. Cut in softened butter until mixture is crumbly. Sprinkle over peaches.

Cover and cook on low for 2-3 hours, or until peaches are soft, but not mushy. Serve with vanilla ice cream.

French Dip Sandwiches

1 packet onion soup mix
1 can beef broth
1 small beef roast

Place all ingredients in crockpot. High for 6 hours or Low for 3. Optional: Slice the beef when it's almost done and stick it back in to soak in juices.

Slice 1 loaf french bread lengthwise and put a layer of mozzarella on. Place beef slices on cheese along bred. Add another k=layer of cheese. Put top of bread on, wrap in foil and bake at 350 until cheese is melted.

Dip in leftover juice from crockpot.

Crockpot Lasagna

Recipe created by Jessica Seinfeld

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Chicken & Dumplings

Chicken & Dumplings

Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 onion, finely diced
2 cans mixed veggies
Chicken broth
cumin, parsley, garlic powder, poultry seasoning, salt and pepper
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
1. Place the chicken, butter, soup, veggies and onion in a slow cooker, and fill with enough broth (or water) to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Country Style Split Pea Soup

Country Style Split Pea Soup

Ingredients:
2 cups dry green split peas
8 cups hot water
1-2 lbs ham hocks or regular sausage roll
2 garlic clove, finely chopped
1 medium onion, grated
1-2 stalks celery and tops chopped
2 large carrots, peeled and sliced or chopped
1 large potato, chopped in 1" chunks
2 teaspoons salt
1/2 teaspoon pepper
Spices: crushed red pepper, paprika etc

Directions:
1. Sort and wash peas in a colander under cold running water

2. Combine all ingredients. Heat to Boiling. Reduce Heat and simmer or until peas are very soft and soak up all the water. (About 1 hour) The longer it cooks the thicker it gets.

3. When done cooking, take out ham hock and cut up -- add back to soup. I like to buy either chunks of ham or smoked sausage to add at the end. Heat long enough to cook the meat.

OR
Cook meat on stove. Put everything in crockpot until desired thickness is reached.

PF Chang's Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chili paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done. (**You can use ground chicken and mash it with a potato masher for smaller chicken pieces**)
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced

Easy Roast

Roast
1 packet of Hidden Valley Ranch Salad Dressing
1 packet of Italian Dressing
1 packet of Brown Gravy
1/2 cup water

Put the roast in the slow cooker, mix the 3 packets together and sprinkle or pat the roast with it, then pour the water in the bottom. Cook about 7-8 hours on low or 5-6 on high.

Pull it apart and put it on rolls with provolone then get a bowl of the gravy and dip it in there. Holy smokes it's awesome!

From Kyle Petersen

Tortilla Soup

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.

Crockpot Spaghetti

1 lb ground beef
2 T minced onion
1 tsp salt
½ tsp garlic powder
2 8oz cans tomato sauce
1-1½ t Italian Seasoning
1 4oz can sliced mushrooms
3c tomato juice
4oz dry spaghetti broken into 4” pieces

Brown beef in skillet and place in crock pot. Add all remaining ingredients except dry spaghetti. Stir well. Cover and cook on low 6-8 hours (high 3-5). Turn to high heat last hour & stir in dry spaghetti. Serves 4.

Poppy Seed Chicken

3 cans cream of chicken soup
16oz of sour cream
5 or 6 pieces of cooked (or even partially cooked) chicken either diced or shredded
juices from chicken (or a bit of chicken both)

Topping:
2 bags Ritz crackers, crushed
3 or 4 Tlb melted butter
1 Tlb poppy seeds
Mix in a bag and sprinkle over the chicken. You can stir some into the chicken mix, but keep a layer on top.

I don't know how long it will take in the slow cooker, but if the chicken is all the way cooked, it just needs enough time to heat up. So I'm thinking 2 or 3 hours on the high setting or 4 to 5 hours on the low setting. But that's all guess work. If you don't have the chicken all the way cooked, it will most likely take longer. If you don't want to use the slow cooker for the first try, you can stick it in a 9x13 casserole dish and stick it in the oven (350) for 30-45 minutes or until it's bubbling (you would have to cook the chicken all the way for this one).

Crockpot Mac & Cheese

8 ounces elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 tablespoon salt

1. Place cooked macaroni in a 3 1/2 quart or larger crock pot that has been coated with nonstick cooking spray.
2. Reserve 1 cup of the cheese.
3. Add the remaining cheese and the other ingredients to the macaroni.
4. Mix well.
5. Sprinkle with the remaining cheese.
6. Cover and cook on LOW heat 5-6 hours, or until mixture is firm and golden around the edges.
7. DO NOT REMOVE COVER OR STIR until the mixture is done.

Crockpot Sweet & Sour Chicken

2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb baby carrot, sliced
1 whole green bell pepper, seeded and sliced (optional)
1 whole onion, cut into wedges
2 (12 ounce) bottles sweet and sour sauce

1. Combine all ingredients in crock pot.
2. Simmer on low setting at least six hours.
3. Serve over cooked white rice.

Chicken Fajitas

1 lb chicken breast (cut into strips or chunks)
1/4 cup chicken broth
1 (1 1/8 ounce) package mckormick fajita seasoning mix (or your favorite brand-found usually by the seasonings and dry gravy mixes in the grocery store)
sliced green pepper (optional)
sliced onion (optional)

1. Mix chicken broth and fajitas seasoning until blended.
2. Place cut up chicken in crock pot.
3. Add green peppers and onion if you want.
4. Pour chicken broth/fajitas mixture over everything.
5. Set crockpot on low and cook for 6-8 hours.
6. Remove chicken from crockpot with a slotted spoon when its done.
7. Place on warmed up flour tortillas and serve with favorite toppings.

Kids Crock Pot Chicken

2 cut up chicken breasts
6 slices of cut up bacon
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1 teaspoon vinegar
1/4 cup flour

1. Put chicken in crock pot, cover with bacon, mix soup, vinegar and flour and pour over top.
2. Cook on low 8-10 hours, High 5 hours.
3. eat as a soup in a bowl with bread.
4. pour over rice or noodles.
5. add veggies if you like.

Crockpot Chicken Cordon Bleu

4-6 boneless chicken breasts (pounded out thin)
4-6 pieces ham
4-6 slices swiss cheese or mozzarella cheese
1 (10 1/2 ounce) can cream of mushroom soup (or any cream soup that you like)
1/4 cup milk

1. Put ham and cheese on chicken.
2. Roll up and secure with a toothpick.
3. Place chicken in the slow cooker/Crock Pot so it looks like a triangle
4. Layer the rest on top.
5. Mix soup with the milk, then pour over top of chicken.
6. Cover and cook on low for about 4 hours or until chicken is no longer pink.
7. Serve over pasta. Sauce can be used over the pasta.

Crockpot Baked Potatoes

10-12 small baking potatoes
aluminum foil

1. Stab potatoes with fork.
2. Wrap each in foil.
3. Fill crock pot with potatoes.
4. Cover and cook on High 2 1/2- 4 hours.
5. Do not add water.
6. Cooking time depends on how big your potatoes are. It doesn't hurt to cook them for the 4 hours.