Crock Pot Vegetables and Side Dishes

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CROCK POT ARTICHOKES

Ingredients:

5 artichokes, remove stalks and tough leaves
1 1/2 teaspoons salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 cups boiling water

Directions:

1. Combine all ingredients in crockpot.

2. Cook on High 4 – 5 hours. 

CROCK POT AZTEC BLACK BEANS

Ingredients:

1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa

Directions:

1. Rinse black beans. Cover with water, soak all night.

2. Drain beans and place in crock pot with salsa. Add enough water to just cover beans.

3. Cover and cook on low 8-10 hours.

CROCK POT ASPARAGUS CASSEROLE

Ingredients:

2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter

Directions:

1. Place drained asparagus in lightly buttered crock pot.

2. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter.

3. Cover and cook on low for 4 to 6 hours.

CROCK POT BAKED POTATOES

Ingredients:

10 to 12 potatoes
Aluminum foil

Directions:

1. Prick potatoes with fork and wrap each in foil. Fill Crock Pot with potatoes.

2. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

CROCK POT BAKED BEANS 1

Ingredients:

1 pound dried small white beans — rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion — chopped
1/4 pound salt pork — cut into 1″ cubes
1 Tablespoon dijon-style mustard
1/2 teaspoon salt

Directions:

1. In slow-cooker, combine all ingredients.

2. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible. 

CROCK POT BAKED BEANS 2

Ingredients:

1 lb. ground beef
3/4 lb. bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
16 oz. kidney beans, canned
16 oz. buttered lima beans, canned
1 cup catsup
3 Tablespoons white vinegar
1/4 cup liquid smoke
1 teaspoon salt
dash pepper

Directions:

1. Put all ingredients in crock pot

2. Cook 4-6 hrs on low.  

CROCK POT BAKED BEANS 3

Ingredients:

2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 Tablespoons prepared yellow mustard
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup

Directions:

1. Rinse and drain beans and set aside.

2. On bottom of crockpot place diced onions, then pour on beans .

3. Drizzle on all other ingredients.

4. Cook on High for 6-8 hours stirring once about 3/4 of the way through.

CROCK POT BAKED BEANS 4

Ingredients:

24 to 32 oz. canned Pork and Beans, undrained
3/4 cup firmly packed brown sugar
1 cup ketchup
1 large onion, diced
1 teaspoon prepared mustard
2 to 3 slices bacon

Directions:

1. Combine all ingredients in crock pot.

2. Cover and cook on low about 6 hours.

CROCK POT BAKED BEANS 5

Ingredients:

2 large cans baked beans
1/4 cup molasses
1/4 cup ketchup
1/4 cup barbeque sauce
salt, pepper, garlic powder and diced onions to taste

Directions:

1. Combine all ingredients in crock pot.

2. Cook 6 hours on low.

CROCK POT BEANS

Ingredients:

1/2 lb. ground beef, browned
3/4 pound bacon (cooked and crumbled)
1 cup chopped onion, browned
2 20 oz. cans pork & beans
1 16 oz. kidney beans (drained)
1 16 oz. butter lima beans (drained)
1 cup Ketchup
1/2 cup brown sugar
3 Tablespoons white vinegar
1 teaspoon black pepper
1 teaspoon salt

Directions:

1. Combine the beef and bacon & onion to beans in the crock pot.

2. Cook on low 4-6 hours.

CROCK POT BLACK EYED PEAS

Ingredients:

1 16 oz bag of dried black-eyed peas
1 small ham hock
1 14 1/2 oz can of diced tomatoes with jalapenos
1 14 1/2 oz can of diced tomatoes with mild green chiles
2 10 1/2 oz cans of chicken broth
1 stalk of celery, chopped
salt and pepper to taste

Directions:

1. Pre-soak black-eyed peas according to the instructions on the bag.

2.  Combine all ingredients and cook on low for 8-10 hours.  

CROCK POT BLACK EYED PEAS AND OKRA

Ingredients:

2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro-Tel tomatoes and Green chiles

Directions:

1. Dump all ingredients in Crock Pot.

2. Cook on low 8 to 10 hours.  

CROCK POT BOSTON BAKED BEANS

Ingredients:

1 lb. small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt

Directions:

1. Rinse beans with cold running water and discard any stones or shriveled beans.

2. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Drain and rinse beans.

3. In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.

4. Cover crock pot with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving. 

CROCK POT BARLEY WITH MUSHROOMS & GREEN ONIONS

Ingredients:

1 cup barley
1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
3 green onions, thinly sliced (about 1/2 cup)
4 to 6 ounces fresh or canned mushrooms, sliced
salt or seasoned salt and pepper to taste
2 teaspoons butter or margarine

Directions:

1. Combine all ingredients in Crock Pot.

2. Cover and cook on low for 4 to 4 1/2 hours

CROCK POT BAVARIAN RED CABBAGE

Ingredients:

1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored & quartered
2 teaspoons salt
2 cups hot water
3 Tablespoons sugar
2/3 cup cider vinegar
6 Tablespoons bacon grease or butter

Directions:

1. Place all ingredients in the Crockpot in order listed.

2. Cover and cook on low 8 to 10 hours (High: 3 hours). Stir well before serving.

CROCK POT BROCCOLI

Ingredients:

2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers (about 25)
2 Tablespoons butter or margarine

Directions:

1. In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.

2. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter.

3. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

CROCK POT BROCCOLI SOUFFLE

Ingredients:

2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 Tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine

Directions:

1. Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.

2. Put in a lightly greased 3 1/2-quart crockpot.

3. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.

4. Cook on high for 2 to 3 hours

CROCK POT CARROT PUDDING

Ingredients:

4 large carrots, cooked and grated
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 Tablespoon sugar
1 cup milk
3 eggs, beaten

Directions:

1. Mix together carrots, onion, salt, nutmeg, sugar, milk, and eggs.

2.  Pour into slow cooker and cook on high for 3-4 hours. 

CROCK POT MARMALADE-GLAZED CARROTS

Ingredients:

1 package (32oz) fresh baby carrots
1/2 cup marmalade
1 Tablespoon water
2 Tablespoons brown sugar
1 Tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoons cornstarch
2 Tablespoons water
salt and pepper to taste

Directions:

1. Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender.

2. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.

CROCK POT ORANGE GLAZED CARROTS

Ingredients:

3 cups Thinly sliced carrots
3 Tablespoons Butter or margarine
2 cups Water
3 Tablespoons Orange marmalade
1/4 teaspoon Salt
2 Tablespoons Chopped pecans

Directions:

1. Combine carrots, water, and salt in Crock Pot.

2. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients.

3. Cover and cook on high 20-30 minutes.

CROCK POT CHEDDAR POTATO SLICES

Ingredients:

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)

Directions:

1. Mix soup, paprika and pepper.

2. In a lightly greased slow cooker/Crock Pot, arrange potatoes in overlapping rows. Sprinkle with cheese.

3. Spoon soup mixture over cheese.

4. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.

CROCK POT CHEESE AND POTATO CASSEROLE

Ingredients:

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste

Directions:

1. Combine potatoes, soup, milk, and half the can of onion rings; pour into greased Crock Pot and add salt and pepper.

2. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

CROCK POT CAPONATA

Ingredients:

1 lb. plum tomatoes chopped
1 eggplant in 1/2″ pieces
2 medium zucchini in 1/2″ pieces
1 onion finely chopped
3 stalks celery sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons oil cured black olives (optional)
2 Tablespoons capers (optional)

Directions:

1. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.

2. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

3. Stir in olives & capers, if using.

CROCK POT CAULIFLOWER AND POTATO CURRY

Ingredients:

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 teaspoon garam masala

Directions:

1. Add all ingredients to a crock pot and cook on low for approximately six hours.

CROCK POT CHEESY CREAMED CORN

Ingredients:

3 16 oz. pkgs frozen corn 1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 Tablespoons butter
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
6 slices American cheese

Directions:

1. Combine all ingrediants in crockpot, mix well.

2. Cover and cook 4 – 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

CROCK POT CORN PUDDING

Ingredients:

8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix 16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 Tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Directions:

1. Lightly grease crockpot. In a bowl, blend cream cheese, eggs and sugar.

2. Add remaining ingredients and mix well. Pour into crockpot.

3. Cover and cook on High 3 to 4 hours.

CROCK POT SCALLOPED CORN

Ingredients:

3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 Tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs

Directions:

1. Wisk milk and eggs together, then mix in remaining ingredients.

2. Pour into lightly buttered casserole which will fit in the slow cooker/Crock Pot.

3. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.

CROCK POT CHEESY CAULIFLOWER AND BROCCOLI

Ingredients:

1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired

Directions:

1. Fry bacon until crisp; drain well on paper towels then crumble.

2. Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.

3. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.

CROCK POT CREAMY CORN

Ingredients:

2 cups corn
2 Tablespoons sugar
2 eggs
1/4 cup flour
2 Tablespoons butter
1 cup milk
1/2 teaspoon salt

Directions:

1. Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow cooker.

2. Cook on high for one hour. 

CROCK POT CORN PUDDING

Ingredients:

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.

2. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables.

3. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in.

4.  Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted. 

CROCK POT CREAMY CORN

Ingredients:

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Directions:

1. Melt cream cheese and margarine in microwave.

2. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot.

3. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low. 

CROCK POT DRESSING 1

Ingredients:

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 cups chicken broth
2 cans cream of chicken soup
1 teaspoon sage
1/2 teaspoon black pepper
Celery to taste
1 medium onion
2 Tablespoons butter

Directions:

1. Mix ingredients except butter. Place in crock pot. Dot butter on top.

2. Cook 2 hours on High then 4 hours on low.

CROCK POT DRESSING 2

Ingredients:

1 stick butter (melted)
2 cups diced onion
2 cups diced celery
1 large skillet cornbread (crumbled)
1 teaspoon salt
4 teaspoons sage
1/2 teaspoon pepper
2 eggs (well beaten)
1 can Golden Mushroom soup
1 can cream of chicken soup
1.5-3 cups chicken broth
3 cups chicken

Directions:

1. Mix all ingredients together and cook on high 45 minutes, then on low for 4 hours.

CROCK POT DRESSING 3

Ingredients:

8 cups prepared stuffing mix
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup melted butter
2 cups turkey broth and cooked giblets,chopped
1 can mushroom soup
1 cup raisins

Directions:

1. Mix together; cook on high at least 1 hour and then on low for an hour or more.

CROCK POT DRESSING 4

Ingredients:

1 cup butter
1 3/4 cups chopped onions
1 1/2 cups chopped celery
1/2 teaspoon pepper
12 cups bread crumbs
1/3 teaspoon poultry seasoning
1 1/2 teaspoons sage
1/2 teaspoon thyme
2 small cans mushrooms (optional)
4 1/2 cups broth
2 eggs, beaten

Directions:

1. Melt butter in a skillet, saute celery and onions.  Pour over bread crumbs and seasonings.

2.  Add broth, then the eggs.

3.  Cook on high for 50 minutes or low 5-8 hours

CROCK POT DRESSING 5

Ingredients:

1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons sage
2 eggs

Directions:

1. Toast the bread and tear into pieces. Sauté onion and celery in butter until soft.

2. Mix everything together and add enough water to make it soupy and put in crockpot.

3.  Cook on low for 6 hours.

CROCK POT EGGPLANT PARMIGIANA

Ingredients:

4 large Eggplant
2 Eggs
1/3 cup Water
3 Tablespoons Flour
1/3 cup Seasoned bread crumbs
1/2 cup Parmesan cheese
1 can Marinara sauce, 2 lb.
1 pound Mozzarella cheese, sliced
Olive oil, extra virgin

Directions:

1. Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt. Let stand 30 minutes to drain excess
water; dry on paper towels.

2. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil.

3. Combine seasoned bread crumbs with the Parmesan cheese. In crock pot, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and
one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.

4. Cover and cook on low 4-5 hours.

CROCK POT EGGPLANT AND TOMATO STEW WITH GARBANZO BEANS

Ingredients:

1 medium eggplant, peeled — cut in 1/2″ cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned — drained
8 ounces red kidney beans, canned — rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic — minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried basil — crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

Directions:

1. In a 3 1/2, 4 or 5-quart crackpot, combine eggplant, tomatoes, carrots,garbanzo beans, kidney beans, onion, celery and garlicup

2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushedred pepper and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.

CROCK POT GERMAN POTATO SALAD

Ingredients:

2 potatoes, sliced
1/2 cup onions, chopped
1/2 cup celery sliced
1/4 cup green peppers, diced
1/4 cup vinegar
1/4 cup oil
Chopped parsley
Sliced bacon, cooked and crumbled

Directions:

1. Combine all ingredients except parsley and bacon. Add salt and pepper to taste.

2. Stir and cook for 5-6 hours in Crock Pot.

3. Garnish with bacon and parsley.

CROCK POT GERMAN SLAW

Ingredients:

8 cups shredded cabbage
1 large onion, chopped fine
2 green peppers, chopped fine
1 teaspoon celery seed
1 1/2 cups vinegar
1 1/2 teaspoons mustard seed
1 teaspoon turmeric
1 teaspoon salt

Directions:

1. Bring to a boil the celery seed, vinegar, mustard seed, turmeric and salt.  

2. Place all vegetables into crock pot.

3. Pour boiling liquid over vegetables.  Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator

CROCK POT ITALIAN GREEN BEANS

Ingredients:

1/3-1/2 lb. sweet Italian sausage
15 oz. can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 teaspoon onion &/or garlic powders
1/2 teaspoon basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese

Directions:

1. Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes.

2.  Add green beans and mix.

3. Cook in a slow cooker on low up to 3 hours. 

CROCK POT SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE

Ingredients:

4 to 6 medium red potatoes, sliced about 1/4″ thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste

Directions:

1. Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients.

2. Cover and cook on low 7 to 9 hours.

CROCK POT GREEN BEAN AND POTATO CASSEROLE

Ingredients:

6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce packages frozen cut green beans
4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
1 large onion, sliced
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon pepper
1 can cream of chicken soup or other cream soup, undiluted
margarine

Directions:

1.  Spray the crockpot with cooking spray or lightly grease with butter or margarine.

2. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with margarine, about 1 Tablespoon total, and add about 2 Tablespoons of water.

3. Cover and cook on HIGH for 4 hours (LOW, about 8 hours).

4. Stir in soup or sauce; turn to LOW and cook an additional 30 minutes.

CROCK POT CREAMY HASH BROWNS

Ingredients:

1 2-lb. pkg frozen cubed hash brown potatoes
8 oz. shredded or cubed Velveeta
16 oz. sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb. bacon, cooked & crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon pepper

Directions:

1. Place potatoes in an ungreased crockpot.

2. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well.

3. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

CROCK POT PAPRIKOSH

Ingredients:

5 large Carrots (cubed)
8 large Potatoes (cubed)
5 large Celery stalks
2 large Onions (sliced thin)
3 Tablespoons Paprika
salt & pepper to taste

Directions:

1. Place all ingredients into the slow cooker/Crock Pot, add water to top veggies.

2. Cook on high for 4 hours. 

CROCK POT POTATO CASSEROLE

Ingredients:

1 pkg. frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese

Directions:

1. Mix first 4 ingredients. Put into slow cooker/Crock Pot. Place grated cheese on top.

2. Cook on high for about 4 hours.  

CROCK POT POTATOES PERFECT

Ingredients:

1/4 pound Bacon, diced
2 medium Onions, thinly sliced
4 medium Potatoes, thinly sliced
1/2 pound Cheddar cheese, thinly slice
Salt and pepper
Butter

Directions:

1. Line slow cooker/Crock Pot with aluminum foil, leaving enough to overlap poatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in slow cooker/Crock Pot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil.

3.  Cover and cook on low setting for 10 to 12 hours. 

CROCK POT POTATOES EUPHORIA

Ingredients:

2 garlic cloves — minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 medium boiling potatoes (about 2 lb.s) — scrubbed and sliced
8 ounces cream cheese — cut in 1″ cubes
4 scallions — finely chopped

Directions:

1. In a small bowl combine the scallions and the garlicup

2. In another small bowl,combine the salt and pepper.

3. In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture.

4. Make a second layer of potatoes, sprinkle with about 1/4 teaspoon of the salt/pepper mix, and top with half of the remaining cheese and scallion mixtures.

5. Repeat with a third layer of potatoes,sprinkle another 1/4 teaspoon of salt/pepper mix, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper.

6. Cover and slow cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender,about 1 hour longer.

7. Stir the potatoes well to mash slightly and serve immediately.

CROCK POT POLENTA

Ingredients:

2 to 4 Tablespoons butter or margarine, melted
1/4 teaspoon paprika
dash cayenne pepper
6 cups boiling water
2 cups cornmeal
2 teaspoons salt

Directions:

1. Grease the walls of the crock pot with 1 Tablespoon of the butter or margarine.

2. Add paprika and cayenne; turn to high. Measure remaining ingredients and add to crock pot with the rest of the butter.

3. Stir well; cover and cook on low for 6 to 9hours (2 to 3 hours on high), stirring occasionally.

4. To fry, chill in a lightly greased loaf pan and cut into 1/4″ slices. Fry in butter until browned.

CROCK POT POTATO CASSEROLE

Ingredients:

6 cups frozen hash browns, partiallythawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 teaspoon salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes,crushed

Directions:

1. Combine all ingredients except sour cream.  Pour into lightly greased crockpot. 

2. Cover. Cook on low for 5 to 7 hours.  During last hour of cooking, stir in sour cream.  Sprinkle with crushed potato chips.

CROCK POT POTATO STUFFED CABBAGE

Ingredients:

1 head cabbage
5 lb. potatoes — peeled
2 onions
1/2 cup rice, raw
1 teaspoon dill, dried
1/4 teaspoon black pepper — ground
2 egg whites
1 can tomatoes (28 oz)
1 apple — peeled and sliced
1/4 teaspoon ginger, dried — ground

Directions:

1. Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

2. Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together.

3. Add rice, dill, and black pepper.

4. Beat egg whites until frothy and add to potato mixture.

5. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture.

6. Fold up bottom of leaf, then fold inthe sides, and roll up. Secure with toothpick if necessary.

7. Slice the reserved leaves and line the bottom of crockpot with them.

8. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger.

9. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours

CROCK POT PIEROGI CASSEROLE

Ingredients:

4-6 large Potatoes peeled and sliced 1/2″ thick
4 cups shredded Cheddar Cheese
8 oz. Bow-ties pasta
1-1/2 sticks butter or margine, cut in Tablespoons (used to dot layers)
1 jar bacon bits
salt and pepper to taste
1 cup onion, chopped fine

Directions:

1. Cook the pasta till tender but not mushy. Layer the ingredients in crock pot.

2.  Cook on low 8 hours.

CROCK POT PIEROGIES IN PEPPER-SHALLOT SAUCE

Ingredients:

1 can (28 oz) crushed tomatoes
1 shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 teaspoon olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon Italian herb seasoning
1/2 teaspoon black pepper
1 lb. potato-filled pierogies, fresh or frozen

Directions:

1. Combine all ingredients except pierogies in crockpot.

2. Cover and cook on LOW for 5to 9 hours or on HIGH for 3 1/2 to 5 hours.

3. Add pierogies. Cover and cook for 1 additional hour.

CROCK POT RATATOUILLE

Ingredients:

2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 Garlic cloves; minced
2 Bell peppers, green; seeded & cut in thin strips
6 large Tomatos; cut in 1/2″ wedges
1 teaspoon Basil
2 teaspoons Salt
1/4 teaspoon Pepper
2 Tablespoons Parsley; chopped
1/4 cup Olive oil

Directions:

1. Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat.

2. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.

3. Cover and cook on low 7-9 hours

CROCK POT CREAMY RED POTATOES

Ingredients:

2 lb. small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix

Directions:

1. Place potatoes in crockpot.

2. In a small bowl, beat cream cheese, soup and salad dressing, mix. Stir into potatoes.

3. Cover and cook on low for 8 hours or until potatoes are tender. 

CROCK POT RED RICE

Ingredients:

4 to 6 slices bacon, fried & crumbled
1 large onion, coarsely chopped
2 cans chopped tomatoes, (15 oz each)
1 cup converted rice
1/2 to 1 cup cooked chopped ham
salt and pepper, to taste
1/8 teaspoon hot pepper sauce, or to taste

Directions:

1. Fry bacon; drain and crumble. Cook onion in bacon grease just until softened.

2.  Combine all ingredients in the slow cooker/Crock Pot.

3. Cover and cook on low for 6 to 7 hours, or until rice is tender but not mushy.  

RHUBARB BAKE

Ingredients:

1 3/4 cups fresh rhubarb
3/4 cup sugar
1 cinnamon stick
2 whole cloves
1 teaspoon grated lemon peel
1/4 cup butter or margarine
1/3 cup flour
1/3 cup sugar

Directions:

1. Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker.

2.  Cover and cook on low for 3 to 4 hours.

3. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb.

4. Bake at 400 degrees for 20 to 25 minutes.

CROCK POT SAVORY SALSA-CORN CAKE

Ingredients:

2 boxes corn muffin mix, (8 oz each)
1 can creamed corn, (15 ounce)
2 eggs
1/2 cup sour cream
1 can chopped green chiles, (4 ounces) undrained
2 Tablespoons soft margarine
3 to 4 Tablespoons chunky salsa

Directions:

1.  In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.

2. Whisk together until well combined. Add corn muffin mix, stirring well to combine.

3. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into the slow cooker/Crock Pot.

4.  Spoon salsa over the top and cut into the batter.

5. Cover and cook on high for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes.

6. Loosen sides with a knife and invert onto a large plate.

CROCK POT MAPLE GLAZED SWEET POTATOES

Ingredients:

5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste

Directions:

1. Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot.

2. Whisk remaining ingredients together and pour over potatoes.

3. Cover and cook on low 7 to 9 hours. Stir a few times to keep them coated.

CROCK POT CREAMY SCALLOPED POTATOES

Ingredients:

3 cups Thinly sliced carrots
3 Tablespoons Butter or margarine
2 cups Water
3 Tablespoons Orange marmalade
1/4 teaspoon Salt
2 Tablespoons Chopped pecans

Directions:

1. Combine carrots, water, and salt in Crock Pot.

2. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients.

3.  Cover and cook on high 20-30 minutes.

CROCK POT PARMESAN SCALLOPED POTATOES

Ingredients:

5 to 6 red potatoes, sliced (about 5 cups sliced)
6 slices turkey bacon or other smoked meat
3 ounces freshly grated parmesan cheese
1 can condensed cream of mushroom soup
salt and pepper to taste

Directions:

1. Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot.

2. Cover and cook on low for 7 to 9 hours.

CROCK POT SCALLOPED POTATO-TOMATO POT

Ingredients:

6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed and drained
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained

Directions:

1. In a slow cooker, combine hash browns, green beans and onion.

2. In a medium bowl, combine parsley flakes, celery soup and undrained stewed tomatoes. Add soup mixture to potato mixture.

3. Mix well to combine.

4.  Cover and cook on LOW for 6 – 8 hours. Mix well before serving. 

CROCK POT SCALLOPED POTATOES

Ingredients:

10 large Potatoes, thin slice
2 large Onions, chopped
2 cans Cheddar cheese soup, cond.
1 cup Milk

Directions:

1. In a small bowl, combine soup with milk.

2. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients.

3. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours. 

CROCK POT SIMPLE SAUCY POTATOES

Ingredients:

4 cans ( 15 ounces each )sliced white potatoes , drained
2 cans condensed cream of celery soup , undiluted
2 cups sour cream
10 bacon strips, cooked and crumbled
6 green onions , thinly sliced

Directions:

1. Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well.

2.  Cover and cook on high for 4-5 hours. 

CROCK POT CREAMY SPINACH N0ODLE CASSEROLE

Ingredients:

8 ounces dry spinach noodles
2 Tablespoons vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
2 teaspoons garlic salt

Directions:

1. Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

2. Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.

3. Generously grease the inside of a slow cooker and pour in noodle mixture.

4.  Cover and cook on high for 1 1/2 to 2 hours. 

CROCK POT SWEET POTATOES WITH APPLES

Ingredients:

5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 Tablespoons butter, melted
1/4 cup pecan pieces

Directions:

1. Generously grease the bottom and sides of the Crock Pot with butter or margarine.

2. Peel sweet potatoes; cut into 1/2″ slices. Place on bottom of Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter.

3. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.

CROCK POT SWEET-SPICED SWEET POTATOES

Ingredients:

2 lb. Sweet Potatoes, cut into 1/2″ pieces
1/4 cup dark Brown sugar, packed
1 Tablespoon ground Cinnamon
1/2 Tablespoon ground Nutmeg
pinch of salt
2 Tablespoons Butter, cut into 1/8″ pieces
1 Tablespoon Vanilla extract

Directions:

1. Combine all of the ingredients except the butter and vanilla, in a crockpot. Mix well.

2. Cover and cook on LOW for 7 hours.

3. Add butter and vanilla; stir to blend.

CROCK POT SPAGHETTI SQUASH

Ingredients:

2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot

Directions:

1. With a skewer or large fork, puncture several holes in the squash.

2.  Pour water in the slow cooker/Crock Pot, add the whole squash.

3. Cover and cook on low for 8 to 9 hours.

4. Split and remove seeds, then transfer the “spaghetti” strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce. 

CROCK POT SPANISH RICE

Ingredients:

2 lb. ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 cup water
2 1/2 teaspoons chili powder (or to taste)
2 teaspoons seasoned salt (to taste)
2 Tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped

Directions:

1. Brown beef in skillet and drain off fat. 

2. Put all ingredients in crock pot. Stir thoroughly. 

3. Cover and cook on Low 7 to 9 hours or on High 3 hours. 

CROCK POT SPINACH, CHEESE & BACON STRATA

Ingredients:

4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10oz) cream of mushroom soup
1/2 cup evaporated milk
5 eggs
1 Tablespoon minced dried onion (optional)

Directions:

1. Lightly butter a 3 1/2-quart slow cooker/Crock Pot.

2.  Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese.

3. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight.

4. Cover and cook on low for 3 1/2 to 4 1/2 hours.  

CROCK POT SPINACH SOUFFLE

Ingredients:

2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg

Directions:

1. Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture.

2. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot)

3. Cook on high for 2 to 3 hours. 

CROCK POT SPINACH

Ingredients:

2 10 oz. pkg frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1 1/2 cups American or cheddar cheese — shredded
3 eggs — slightly beaten
1/4 cup flour
1 teaspoon salt

Directions:

1. Thaw and drain spinach. Squeeze out as much water as possible.

2. Combine cottage cheese, butter, and shredded cheese. Add to drained spinach.

3.  Combine eggs withflour and salt, and add to spinach/cheese mixture.

4. Place in greased crockpot and cook on high for 1 hour, or on low for 3-4 hours.

CROCK POT SQUASH CASSEROLE I

Ingredients:

5 cups yellow squash, canned or frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream

Directions:

1. Place squash in slow cooker with butter and cook for 1 hour.

2. Add soup and cook until hot.

3. Add bread and sour cream and cook until bubbly. 

CROCK POT SQUASH CASSEROLE II

Ingredients:

2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted

Directions:

1. In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables.

2.  Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add vegetable mixture and top with remaining stuffing crumbs.

3. Cover and cook on LOW for 6-8 hrs.  

CROCK POT STEWED TOMATOES

Ingredients:

6 to 8 ripe tomatoes
2 Tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

2. Cut tomatoes in wedges. In Crock Pot, combine all ingredients.

3. Cover and cook on low 8-9 hours.

4. Remove bay leaf. Sprinkle top with parsley, if desired.  

CROCK POT STUFFED POTATOES

Ingredients:

6 baking potatoes, washed
3 Tablespoons butter
1 cup milk
chopped chives
1 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons Parmesan cheese
shredded cheddar cheese

Directions:

1. Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours.

2. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell.

3. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese.

4. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.

CROCK POT SUNSHINE SQUASH

Ingredients:

1 butternut squash, about 2 pounds, peeled, seeded and diced 1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-” pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon plus 1-1/2 teaspoons tomato paste

Directions:

1. Combine all ingredients except tomato paste in slow-cooker.

2. Cover and cook on LOW 6 hours or until squash is tender.

3.  Remove about 1/4 cup cooking liquid and blend with tomato paste. Stir into slow-cooker.

4. Cook 30 minutes or until mixture is slightly thickened and heated through.

CROCK POT SUMMER SQUASH

Ingredients:

6 medium zucchini or other summer squash (about 2 — cut into 1/2-inch-thickslices)
1 teaspoon salt — divided
2 Tablespoons olive oil
1 med onion — chopped
1 med red bell pepper — seeded and chopped
1 garlic clove — minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 Tablespoon unsalted butter — cut into small cubes

Directions:

1. In a large colander, combine the zucchini slices with 1/2 teaspoon of the salt. Let stand until the zucchini gives off its juices, about 30 minutes.

2. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.

3. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes.

4. Add the garlic and cook, stirring often, for 1 minute.  Remove from the heat, add the zucchini,and mix well.

5. In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning,the remaining 1/2 teaspoon salt, and the pepper.

6. Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, thn sprinkle with the remaining crumbs.

7. Dot the top of the crumbs with melted butter.

8. Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.

CROCK POT SWEET AND SOUR CABBAGE

Ingredients:

4 bacon slices, diced
1/4 cup packed
brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1/4 cup vinegar
1 medium head red cabbage, shredded(about 8 cups)
1 small onion finely chopped

Directions:

1. In a skillet, cook bacon until crisp; reserve drippings.

2. Combine 1 Tablespoon drippings in a slow cooker with remaining ingredients, except cooked bacon.

3. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is tender. Spoon into serving bowl; sprinkle with reserved bacon.

CROCK POT SWEET POTATO AND PINEAPPLE PUDDING

Ingredients:

3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained 1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 Tablespoons margarine or butter, cut in cubes
3 eggs, slightly beaten
1 teaspoons ground cinnamon
1/2 teaspoons nutmeg

Directions:

1. Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg.

2. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender.

3. Serve hot or at room temperature.

CROCK POT SWEET SWEET-POTATOES

Ingredients:

2 pounds sweet potatoes—peel and grated
1/3 cup brown sugar—packed good
1/4 cup butter—melted
1/4 cup coconut—flaked
1/4 cup broken pecans—toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla

Directions:

1. In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

3. Stir in coconut and vanilla extracts. 

CROCK POT SWISS CHEESE SCALLOPED POTATOES

Ingredients:

2 pounds baking potatoes, peeled and thinly sliced
1/2 cup finely chopped yellow onion
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 Tablespoons butter, cut into 1/8-inch pieces
1/2 cup milk
2 Tablespoons all-purpose flour
3 oz. Swiss cheese slices, torn into small pieces
1/4 cup finely chopped green onion (optional)

Directions:

1. Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg, 1 TBS butter in slow cooker. Repeat layers.

2. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.

3. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine.

4. Turn slow cooker to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir.

5. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.

CROCK POT MIXED VEGETABLE BAKE

Ingredients:

2 cans Creamed corn, 17 oz each
2 cans Green beans; cut, 16 oz each
2 cans Peas, 16 oz each
1 can Tomatoes, 17 oz
1/2 cup Mayonnaise
1 teaspoon Tarragon
1 teaspoon Basil
1/2 teaspoon Salt
Pepper

Directions:

1. Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base.

2.  Cover and cook on low 4-6 hours. 

CROCK POT ROASTED VEGGIE TRIO POT

Ingredients:

3 cups (15 oz) sliced raw potatoes
3 cups sliced carrots
1-3/4 cups (one 15 oz can) Swanson Beef Broth
1/2 cup chopped onions

Directions:

1. In a slow cooker, combine potatoes, carrots and onion. Pour beef broth evenly over top.

2. Cover and cook on HIGH for 4 – 6 hours. Mix well before serving. 

CROCK POT VEGETABLE BARLEY MEDLEY

Ingredients:

1 15 oz can black beans, rinsed and drained
1 10 oz pkg frozen whole kernel corn
1 cup chopped onion
1/2 cup pearl barley
1 medium green sweet pepper, chopped (3/4 cup)
1 medium carrot, thinly sliced (1/2 cup)
2 cloves garlic, minced
1 14-1/2 oz can vegetable broth or 1 3/4 cup chicken broth
2 Tablespoons snipped fresh parsley
1 teaspoon dried basil, crushed or 1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, halved lengthwise and thinly sliced
2 medium tomatoes, coarsely chopped
1 Tablespoon lemon juice

Directions:

1. In crock pot place drained beans, corn, onion, barley, green sweet pepper, carrot,and garlicup

2. In a medium bowl combine vegetable or chicken broth, parsley, basil or oregano, salt, and pepper.

3. Stir into vegetable mixture. Cover; cook on low-heatsetting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.

4. After cooking time is up, if using low-heat setting, turn to high-heat setting.

5.  Stir in the zucchini, tomatoes, and lemon juice.

6. Cover and cook 30 minutes longer on high-heat setting.

CROCK POT VEGETABLE CASSEROLE

Ingredients:

2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon salt
dash of pepper
3 Tablespoons tapioca
1 Tablespoon sugar

Directions:

1. Mix all ingredients together in slow cooker/Crock Pot.

2. Dot with 2 Tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.

CROCK POT VEGETABLE CURRY

Ingredients:

4 medium Carrots, bias sliced into inch slices
2 medium Potatoes, cut into 1/2 cubes
15 ounces Can garbanzo beans, drained
8 ounces Green beans, cut into 1 pieces
1 cup Coarsely chopped onion
3 to 4 cloves Garlic, minced
2 Tablespoons Quick-cooking tapioca
2 teaspoons Curry powder
1 teaspoon Ground coriander
1/2 teaspoon Crushed red pepper (opt'l)
1/4 teaspoon Salt
1/8 teaspoon Ground cinnamon
14 ounces Can vegetable broth
16 ounces Can tomatoes, cut up
2 cups Hot cooked rice

Directions:

1. In a 3 1/2, 4, or 5 quart crockpot combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all.

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

3.  Stir in undrained tomatoes. Cover; let stand 5 minutes. Serve with cooked rice.

CROCK POT VEGETABLE SLOW COOKER

Ingredients:

8 Potatoes
1 Onion, chopped
4 Carrots, peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 Tablespoon Parsley flakes
5 cups Water
1/3 cup Butter or margarine
Ham – cubed to taste
13 ounces Can evaporated milk

Directions:

1. Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot.

2. Cover and cook 10 to 12 hours.

3. Stir in evaporated milk during last hour. Add flour to thicken, if desired.

CROCK POT VEGETARIAN STUFFED PEPPERS

Ingredients:

2 large green bell peppers
2 large red bell peppers
1/2 cup converted white rice
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 cup dry red wine
1 (6 oz) can tomato paste

Directions:

1. Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces.

2. Stand the peppers upright in a 5 qt crockpot.

3. In a medium bowl, combine chopped pepper tops, rice, corn, olives,green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well.

4. Stuff peppers w/ corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid w/ wine & tomato paste until well blended.

5. Pour over & around the peppers in crockpot.

6. Cover & cook on LOW for 6 – 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.

CROCK POT VEGETABLES ITALIAN-STYLE
 
Ingredients:

1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 Tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Directions:

1. Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out.

2.  In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.

3. In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.

4. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times.

5.  Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.

CROCK POT WILD RICE CASSEROLE

Ingredients:

1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tablespoon snipped parsley (optional)
4 cup water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter or margarine, melted

Directions:

1. Combine all ingredients. Pour into lightly greased slow cooker.

2. Cover, cook on high 2 1/2 hours, stirring occasionally. 

CROCK POT ZUCCHINI BREAD

Ingredients:

2 eggs
2/3 cup vegetable oil
1 1/4 cup sugar
1 1/3 cup zucchini, peeled and grated
2 teaspoons vanilla
2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 to 1 cup chopped nuts

Directions:

1. With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well.

2. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well.

3. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot.

4. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.

5. Let stand 5 minutes before unmolding.

CROCK POT ZUCCHINI CASSEROLE

Ingredients:

1 red onion, sliced
1 green pepper, cut in thin strips
4 medium zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1 Tablespoon margarine
1/4 cup grated Parmesan cheese

Directions:

1. Combine all ingredients, except margarine and cheese, in a slow cooker.

2. Set temperature on low and heat for 3 hours. Dot casserole with margarine and sprinkle with cheese.

3. Cook 1 1/2 hours more on low setting.