1 whole chicken (2 1/2-3 1/2 lb.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
salt and pepper to taste


1. Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards).

2. Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones.

3. Remove chicken, let it cool.

4. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low.

5. De-bone entire chicken and put into crock pot with broth.

6. Add frozen vegetables and spices and cook on low for 1 hour.

7. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste.

8. Cook 1/2 hour longer.




2 (6 1/2 oz.) cans minced clams
2 cup peeled potatoes, cut into 1/2" cubes
1 cup finely chopped onion
1 cup chopped celery
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 (10 3/4 oz.) cans condensed cream of potato soup
2 cups water
1 cup nonfat dry milk powder
1/3 cup flour
1 cup cold water
4 slices bacon, crisp-cooked, drained, and crumbled


1. Drain clams, reserving liquid. Cover clams; chill.

2. In crock pot combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper.

3. Stir in potato sour and 2 cups water.

4. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

5. After time is up, if using low heat setting, turn to high.

6. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup.

7. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more.





4 cans of cream of potato soup
4 cans of New England clam chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in 1 stick butter
1 quart half and half


1. Sauté onions in butter, then add all ingredients in crockpot for 4 hours.




4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half cream or milk
3 to 4 Tablespoons cornstarch


1. Cut clams into bite sized pieces if necessary. In skillet, sauté salt pork or bacon and onion until golden brown; drain.

2. Put into Crock Pot with clams. Add all remaining ingredients, except milk.

3. Cover; cook on high 3 to 4 hours or until potatoes are tender.

4. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.




6 slices bacon, diced
1/2 cup chopped onion
2 cups diced peeled potatoes
2 pkgs. (10 oz. each) frozen whole-kernel corn, broken apart
1 can (16 oz.) cream-style corn
1 Tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water


1. In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well.

2. Combine all ingredients in crock pot; stir well. Cover and cook on Low setting for 4 to 7 hours.




3 (16 oz.) cans of corn, drained
2 large potatoes, cut into 1" chunks
1 & 1/2 can chicken broth
1 large onion, diced
1 teaspoon salt
pepper to taste
2 pints half and half
1/2 stick butter


1. Put everything except the dairy products in the crockpot and cook on low for 7-8 hours.

2. Remove to a blender, and puree. Return to crockpot, add half & half and butter; stir.

3. Cook on high for one hour. Stir and serve.




1 lb. lean steak, cut into 1" cubes
1 pkg. onion soup mix
6 cup water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 cup packaged biscuit mix
6 Tablespoons milk
1 Tablespoon finely chopped parsley


1. With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender.

3. Turn pot control to HIGH.

4. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened.

5. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes.





2quarts whole milk
1/2 cup butter
2 pints fresh oysters
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce


1. In crock pot heat milk on high for 1 1/2 hours.

2. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl.

3. Add seasonings. Combine with the hot milk in crock pot and cook on low for 2-3 hours, stirring occasionally.





3 cups water
2 small onions, chopped
2 stalks celery, chopped
2 carrots, sliced thin
1 lb. can tomatoes
1 teaspoon pepper
1 Tablespoon all seasoning
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. ground beef, browned and drained
2-4 Tablespoons or 2 cubes beef bouillon
1/2 cup margarine
1/2 cup flour


1. Put all ingredients in crock pot. Cover. Cook low 8-10 hours.

2. One hour before done, turn to high.

3. Make roux (paste) of flour and butter. Add some of hot soup to it, stirring until smooth. Return to soup. Mix.

4. Cook on high 1 hour until thickened.





1 ham bone (with small amount of ham still on)
2 cup Navy beans or mixed beans
8 cup water
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 Tablespoon lemon juice
1 Tablespoon honey
1 bay leaf
1 large onion, chopped
salt & pepper, to taste


1. Wash beans. Put everything in crock pot along with ham bone.

2. Start cooking at high, turn to low once it starts cooking. Cook on low for 8 hours.



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