Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!

A great way to make beef pho in a slow cooker.

• 3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
• 1/2 cup flour
• 1 tablespoon curry powder
• 2 cloves garlic -- minced
• 1 cup raisins
• 2 apples -- peel, core, slice
• 1 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14 oz can beef broth
• 2 apples, unpeeled, core -- finely chopped
• cooked rice

1. Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
2. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
3. Variation: 3 pounds cubed lean lamb may be substituted for the beef.

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.

Ingredients

• 1 pound thin sliced chicken breasts
• ¼ cup chicken broth
• ¼ cup buffalo wing sauce
• 1 tablespoon homemade ranch seasoning blend
• 8 oz cream cheese, softened
• ½ cup shredded sharp cheddar cheese
• Unsalted tortilla chips for serving

Instructions

• Place chicken, broth, sauce and ranch seasoning in crock
• Cover and cook on high for 2-3 hours or low for 5-7 until chicken is fully cooked
• Using two forks shred the chicken and return to crock
• Add softened cream cheese and shredded cheddar
• Cover again and let continue to heat until cheese is fully melted (about 30 minutes)
• Stir until smooth and serve with chips or as desired

Ingredients

• 3 cans condensed cream of chicken soup or cream of mushroom soup
• 1 cup sour cream
• 1/2 cup of water
• 1 package of dry onion soup mix
• 2 pounds beef for stew

Directions

1. Combine soup, sour cream, water and soup mix in the slow cooker. 
2. Add beef, stir until well coated. 
3. Cover; cook on HIGH for 3 hours or LOW for 6 hours.

Serving Suggestion: Serve over rice or noodles with a salad and hot bread.

Ingredients

• 1 pound of beef stew meat
• 1 can (10 3/4 ounces) of condensed cream of mushroom soup
• 2 cans (4 ounces each) of sliced mushrooms, drained
• 1 packages (1 ounce) of dry onion soup mix.

Directions

1. Combine all ingredients in slow cooker.  Cover, cook on low for 8 to 10 hours.

Serving Suggestion: Serve over hot cooked rice or noodles

Ingredients

• 4 large yellow onions -- thinly sliced
• 1/4 cup butter
• 3 cups rich beef stock
• 1 cup dry white wine
• 1/4 cup medium dry sherry
• 1 teaspoon Worcestershire sauce
• 1 clove garlic – minced
• 6 slices of buttered French bread
• 1/4 cup of Romano or parmesan cheese

Directions

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed.  Transfer to crock-pot.
2. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover.  Cook on low (200F) 6 to 8 hours.
3. Place French bread on a baking sheet.  Sprinkle with cheese. Place under preheated broiler until lightly toasted.  To serve, ladle soup into bowl.  Float a slice of toasted French bread on top.

• 2 pounds beef round steak -- 1 inch thick
• 1/4 cup flour
• 1 teaspoon salt
• 1 stalk celery – chopped
• 2 carrots -- peeled and chopped
• 1/4 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1 8 oz can tomato sauce
• 1/2 cup grated process American cheese -- optional

1. Cut steak into 4 serving pieces.  Dredge in flour mixed with salt; place in Crock-Pot.  Add chopped vegetables and Worcestershire sauce.  Pour tomato sauce over meat and vegetables.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Just before serving, sprinkle with grated cheese.
2. Recipe may be doubled for 5 quart slow cooker.  Cook the maximum time.

Ingredients

• 6 carrots; peeled diced
• 2 cups potatoes; peeled – diced
• 2 pounds Pot Roast -- type beef
• Salt – Pepper
• 1 cup canned tomatoes
• 1 cup black coffee
• 1 cup water

1. Put vegetables in slow cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender.  If desired, thicken with flour and water base.

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 boneless skinless chicken breasts, cut up
• 1 1/2 cups slicked fresh mushrooms
• 1/2 cup sliced green onions
• 1 3/4 teaspoons chicken bouillon granules
• 1 cup white wine
• 1/2 cup water
• 1 can (5 ounces) evaporated milk
• 5 teaspoons cornstarch
• Hot cooked rice

Directions

1. Combine salt, pepper, and paprika in a small bowl; sprinkle over chicken
2. Layer, chicken, mushrooms, green onions and bouillon in a slow cooker.  Pour white wine and water over the top.  Cover; cook on HIGH for 3 hours or on low for 5 to 6 hours.  Remove chicken and vegetables to platter; cover to keep warm.
3. Combine evaporated milk and cornstarch in a small saucepan, stirring until smooth.  Add 2 cups liquid from the slow cooker; bring to a boil.  Boil 1 minute or until thickened, stirring constantly.
4. Serve chicken over rice and top with sauce.

Makes 3 to 4 servings

Ingredients

• 1 1/2 pounds boneless round steak – trim & cut into 4 pieces
• 1 tablespoon of flour
• 1 cup of chopped onion
• 1/2 teaspoon of salt
• 1/8 teaspoon of garlic salt
• 1/8 teaspoon pepper
• 1/4 cup of ketchup
• 1/2 cup of Coca-Cola

1. Dredge meat with flour and put in crock-pot with other ingredients.  Cover and cook 8-10 hours on low.

• 1 cup of Coca-Cola Classic
• 1 cup of Ketchup
• 1 sliced onion
• 1 1/2 lb whole chicken

1. Wash and pat dry chicken. Salt and pepper to taste.  Put chicken in crockpot and onions on top. Add Coke, ketchup, and cook on low for 6 to 8 hours.

• 3 pounds beef round steak, 1/2 inch thick
• 1/2 cup flour
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 2 medium onions thinly sliced and separated into rings
• 2 cans (4oz each) sliced mushrooms drained or -- 1/2 lb mushrooms
• 1 can (10  1/2 oz) condensed beef broth
• 1/4 cup dry white wine
• 1 1/2 cups sour cream
• 1/4 cup flour, hot buttered noodles or fluffy rice
• 3 tablespoons fresh minced parsley

1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.  Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.  Place coated steak strips in crockpot; stir in onion rings, white wine, beef broth, and mushrooms.
2. Before serving combine sour cream with 1/4 cup flour; stir into crockpot.  Serve Stroganoff over hot buttered noodles garnished with minced parsley.

• 2 whole chicken breasts – boned
• 1 10.75 oz can cream of chicken soup
• 1/4 cup dry sherry
• 2 tablespoons butter or margarine
• 2 green onions with tops -- finely chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• dash pepper
• fluffy rice – or saffron rice

1. Cut chicken into small pieces; place in crockpot.  Add all remaining ingredients except rice.
2. Cover and cook on high 2 1/2 to 4 hours or on low 6 to 8 hours.  Serve over hot rice.
3. Serves 4.  Double recipe for 5-quart crockpot.

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cans (12 ounces each) of evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted.
• 2 cans (10-3/4 ounces each) of chicken soup, undiluted.
• 1 can (11 ounces) white or shoepeg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds cooked small shrimp, peeled and deveined.
• 2 packages (3 ounces) cream cheese, cubed.

1. In a small skillet, sauté onion in butter until tender. 
2. In a 5 qt slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning, and garlic powder.
3. Cover and cook on low for 3 hours.
4. Stir in shrimp and cream cheese.
5. Cook 30 minutes longer or until cream cheese is melted.
6. Stir to blend.

1. 1 boneless beef sirloin tip roast (about 3 pounds) cut in half.
2. 1/2 cup of water
3. 1 can (4 ounces) diced jalapeno peppers, drained.
4. 1 envelope Italian salad dressing mix
5. 12 crusty rolls (5 inches)

1. Place beef in a 5-qt slow cooker.
2. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. 
3. Cover and cook on low for 8-10 hours or until meat is tender. 
4. Remove beef and shred using two forks. 
5. Skim fat from the cooking juices.
6. Serve beef on buns with juice on the side.

• 1-1/2 cups chopped green onions
• 6 garlic cloves, minced
• 1 tablespoon of butter
• 1 tablespoons of mayonnaise
• 8 cups (32 ounces) shredded Monterey Jack cheese
• 4 cans (6 ounces each) crabmeat, drained, flaked, and cartilage removed.
• Assorted crackers

1. In skillet, sauté onions and garlic in butter until tender.  Transfer to a 3 quart slow cooker, add mayonnaise.  Stir in cheese and then cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. 
2. Stir in crab, cover and cook for one hour longer or until heated through.  Serve spread warm with assorted crackers.
3. Reduced fat or fat free mayonnaise is not recommended for this recipe.