I got this easy recipe from my friend Jeri. Good as meatball sandwich.
2 lbs frozen cooked meatballs, thawed.
2 bottles (18 oz each) barbecue sauce. For one bottle use Famous Dave’s barbecue sauce and for the other bottle use Sweet Baby Ray’s barbecue sauce.
Your favorite hoagie type buns to make meatball sandwiches.
Spray 3 to 4-quart slow cooker with cooking spray. Add meatballs to slow cooker.
In medium bowl, mix barbecue sauce, mixing well. Pour on top of meatballs in slow cooker; stir to coat.
Cover; cook on High heat setting 2 1/2 to 3 hours or until thermometer inserted in center of meatball reads 165°F. Stir before serving to evenly coat meatballs in barbecue sauce mixture.
Crock Pot Funeral Potatoes
I love ‘funeral’ potatoes. I had this slow cooker version at a reception and it was delicious.
- ½ yellow onion, minced
- ½ cube butter
- 1 can cream of mushroom
- 1 can cream of chicken
- ¼ cup milk
- 8 oz. sour cream
- 3 cups shredded sharp cheddar cheese
- 1 tsp. garlic salt
- 2 packages 32 oz. frozen hash browns
Sauté minced onion in butter in large pan.
Strain soups before adding them if you do not want bits of mushroom or chicken in your potatoes.
Add strained soups, milk, sour cream and 2 cups of shredded cheese to minced onion. Heat on medium high heat until cheese is melted and well blended. Sprinkle garlic salt in and mix well using a whisk.
Add frozen potatoes and stir until they are covered in soup mixture.
Put in crock pot for 4 – 4 ½ hours on high, stir every 30 minutes or they will burn on the bottom and edges.
15-20 min before you serve, sprinkle the last cup of cheddar cheese on top to melt. (I omitted this step.)
1 can kidney beans (15 oz.) – undrained
1 can black beans (15 .) – undrained
1 can refried beans (15 oz) – undrained
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz) (optional)
1 can diced tomatoes (15 oz) – undrained
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz) – undrained
1 cup water
1-2 pkgs. taco seasoning mix (per taste)
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)
Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours. Serve with favorite toppings of cheese, chopped onion, Fritos, sour cream, etc.
Crockpot Beef Enchilada Filling
This is a very easy enchilada filling and it tastes great. It took about 15 minutes to put together. Cook on high for 3 hours.
1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen or canned
1 cup Tostitos Chunky Salsa
1 (4.5-ounce) can chopped green chilies, drained
1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
1 (19-ounce) can Old El Paso enchilada sauce, half set aside*
4 9-inch flour tortillas
2 cups shredded Mexican blend cheese
1 avocado, diced, for serving
1 Roma tomato, diced, for serving
chopped fresh cilantro leaves
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
Add to crockpot: drained black beans, corn.
Add salsa, green chilies, taco seasoning and enchilada sauce, reserving about 1/2 cup.
Cook on high heat for about 3 hours.
When ready, you can serve it up in enchilada shells or taco shells.
Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.
Crockpot Chicken Enchilada Filling
Cook on high for 3 hours.
- Place 3 thawed chicken breasts on the bottom of your greased crock pot.
- Sprinkle a teaspoon of chicken bouillon over chicken.
- Salt and pepper to taste.
- 1/2 cup Instant Rice
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1 4-oz can chopped green chilies
- 1-2 cups grated Monterrey Jack cheese
Add mixture to the top of the chicken and cook on high for 3 hours or until chicken is cooked. Shred chicken and then add 1 cup instant rice to the crock pot. Cover and cook for another 10-15 minutes or until rice is done. Serve in enchilada shells.
Slow Cooker Bacon, Egg and Hashbrown Casserole
Original recipe site: https://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/
- 20 ounce bag frozen, shredded hash browns
- 8 slices thick-cut bacon, cooked and coarsely chopped
- 8 ounces shredded cheddar cheese
- 6 green onions, sliced thin
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking oil (to lightly coat slow cooker)
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom of crock pot and top it with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition. –Martha Washington
Makes 8 servings
· 3 lbs. russet potatoes (about 6 medium), peeled and cubed
· 1½ cups water
· 2 garlic cloves, peeled
· 1 bay leaf
· 1 teaspoon salt
· 3 tablespoons butter
· ½ cup warmed buttermilk
· 2 tablespoons fresh or freeze-dried chives
· Salt and pepper to taste
1. Place potatoes, water, garlic, bay leaf, and 1 teaspoon salt in slow-cooker.
2. Cover and cook on LOW for 4–6 hours, or until potatoes are tender.
3. Drain potatoes and discard the bay leaf and garlic cloves.
4. Using a potato masher or fork, mash the potatoes. Stir in the butter and buttermilk.
5. Stir in the chives and salt and pepper to taste. Serve.
Slow Cooker Honey Sesame Chicken
“One ought, every day at least, to hear a little song, read a good poem, see a fine picture, and, if it were possible, to speak a few reasonable words.” –Johann Wolfgang von Goethe, Wilhelm Meister’s Apprenticeship
Recipe source, click here – ldsliving.com
Makes 4 to 6 servings.
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• ½ cup soy sauce
• ½ cup diced onion
• ¼ cup ketchup
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch
• 6 tablespoons water
• Sesame seeds
Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3 to 4 hours or on high 1½ to 2½ hours, or just until chicken is cooked through.
Remove chicken from slow cooker, leaving sauce in ceramic insert. Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened. Cut chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.