1. Slow Cooker Potatoes Au Gratin by Kim Ingredients: potatoes, raw, skin butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, pepper, black milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, cheddar cheese, cheddar cheese, parmesan, hard Directions: Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center). Drain and rinse potatoes in cold water and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Slowly add milk and stir contantly until sauce starts to thicken. Add in cheese one bag at a time, stirring constantly until cheese is melted. Spray inside of slow cooker with nonstick spray. Place a layer of potatoes along the bottom of the slow cooker. Cover with a layer of cheese sauce. Add your next layer of potatoes, followed by cheese sauce and continue in this fashion. End with a layer of cheese sauce. Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready. Source Archive
2. Our Apple Butter Ingredients: apples, raw, with skin sugars, granulated sugars, brown vanilla extract spices, cinnamon, ground spices, cloves, ground spices, nutmeg, ground spices, ginger, ground Directions: Blend apples in batches in a blender until no large chunks remain. Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker. Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours. Spoon into jars leaving about an inch of space at the top; seal and freeze. Source Archive
3. Danielle Lapointe's Crock Pot Hoisin Tenderloin Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw spices, ginger, ground spices, garlic powder sauce, hoisin, ready-to-serve Directions: This recipe is for smaller size slow cookers. Do not try in a large one unless you double or triple the amounts. Wash tenderloin in an cold water rinse. Rub ginger all over meat. Spread hoisin onto meat, flipping once to cover. Place in ziploc bag to marinate overnight. Place marinated meat into slow cooker in morning. Sprinkle with minced garlic. Low heat setting: 6-8 hours. High heat: setting 4 hours. Slice and serve the marinade and meat over rice. Or Shred and serve on buttered Crusty rolls. Source Archive
4. Slow-Cooker Balsamic Beef Ribs Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw spices, pepper, black sauce, barbecue marketside, balsamic vinaigrette dressing, applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) Directions: Place beef ribs in the bottom of slow cooker and sprinkle liberally with black pepper. In a spouted cup, combine the barbecue sauce, vinaigrette salad dressing, and applesauce. Stir well. Pour wet mixture over meat. Cover slow cooker and cook on LOW setting for 4-5 hours. (If you need to cook it longer, you could probably leave the beef partially frozen to begin with to buy some extra cook time, or use a cheap roast instead of the ribs, which will need longer to cook.) Serve with the marinade spooned over the ribs. Steamed carrots make for a worthy sidekick. Source Archive
5. Coconut Pecan Sweet Potatoes Ingredients: sweet potato, raw, unprepared nuts, pecans shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, granulated sugars, brown butter, without salt spices, cinnamon, ground salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) vanilla extract Directions: Spray the inside of a slow cooker crock with cooking spray. Place the sweet potato chunks in the slow cooker. Combine pecans, coconut, sugar, brown sugar, butter, cinnamon and salt. Sprinkle over potatoes. Cover and cook on low 4 hoursor until potatoes are tender. Stir in extracts. Source Archive
6. Denise's Cheese-N-Onion Dip Ingredients: cheese, cheddar onions, raw salad dressing, mayonnaise, regular Directions: Mix all together in the crock of a slow cooker. Heat on low until cheese melts, about 1 hour. Stir to be certain it is well-mixed. Keep warm in crockpot to serve. Use Frito's Scoops for dipping. Source Archive
7. Saucy Slow-Cooker Wings Ingredients: chicken, broilers or fryers, wing, meat and skin, raw sauce, barbecue orange juice, raw honey Directions: Heat oven to 400F. Place chicken on foil-covered rimmed baking sheet. Bake 30 min. Transfer chicken to slow cooker; discard drippings. Mix remaining ingredients. Pour over chicken; stir to evenly coat. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours). Source Archive
8. Caramelized Onions Ingredients: onions, raw butter, without salt Directions: Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. Source Archive
9. All Day Applesauce With Frozen Yogurt Recipe Ingredients: apples, raw, with skin sugars, granulated spices, cinnamon, ground lemon juice, raw yogurt, greek, plain, nonfat Directions: Lay apple slices in a 3-qt or possibly larger crockery slow cooker. Combine sugar and cinnamon. Sprinkle over apples and drizzle with lemon juice. Cover and cook on Low for 6 1/2 to 8 hrs. To serve, spoon warm apples into 6 dessert dishes. Top each with a scoop of frzn yogurt. Lightly sprinkle with nutmeg and serve. This recipe yields 6 servings. Source Archive
10. Meatball Tortellini Ingredients: shortening, vegetable, household, composite meatballs, meatless cheese, parmesan, hard soup, cream of chicken, canned, condensed water, bottled, generic creole seasoning, Directions: In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well. Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender. Source Archive
11. Slow-Cooker Apple & Pecan Crisp Ingredients: apples, raw, with skin spices, cinnamon, ground spices, nutmeg, ground lemon juice, raw oats sugars, brown sugars, granulated wheat flour, white, all-purpose, unenriched butter, without salt nuts, pecans Directions: Spray slow cooker with cooking spray. Peel apples and cut into 1/2-inch thick slices. In a large bowl, mix apples, cinnamon, nutmeg and lemon juice to coat. Place in the slow cooker. In a medium bowl, mix oats, brown sugar, white sugar, flour and butter with a pastry blender or fork until crumbly. Stir in pecans. Sprinkle the crumb mixture evenly over the apples. Cover and cook on low for 4 to 6 hours. Serve apple crisp with ice cream. Cooks Tip: For an added variation, try adding heath toffee bits to this. It makes it taste like a praline apple crisp. Source Archive
12. Barbecued Beef Ribs Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw sauce, barbecue pineapple, raw, all varieties soy sauce made from soy (tamari) Directions: Place ribs on a baking rack. Combine 3/4 c barbecue sauce, jam, and soy sauce. Pour over ribs. Bake at 450F for 30 minutes to brown. Take out of oven. Layer beef and sauce used in oven in a slow cooker. Cover. Cook on low 8 hours. Mix remaining 3/4 c sauce with sauce from slow cooker. Pour over ribs and serve. Source Archive