Ingredients:

store bought rotisserie chicken carcass

1 chopped onion

bunch of celery

2 cups or so baby carrots

small bunch of green onions

head of garlic

3 bay leaves

1 tablespoon Italian Seasoning

6 cups of water

Directions:
Place chicken carcass into crockpot. Coarsely chop onion, celery, and green onion. Add them into crock along with the baby carrots. Peel entire head of garlic and add. Add Italian Seasoning, bay leaves and water.

Cover and cook on high for 8-10 hours. Remove crockpot insert, and let cool completely on stove-top.

 Once cool, pick through the broth to find all the little chicken bones, to peel off any remaining chicken and discard the bones and bay leaves.  Pour remains into your blender and blend until it’s broth like. Once done, pour into freezer bags into useable portions and freeze.

Ingredients:

5 Cups General Mills Rice Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
3 Tablespoons butter
1.5 Tablespoons Worcestershire Sauce

Directions:
Put the butter into the bottom of your crockpot and turn it on low.  Add the onion powder, seasoned salt, Worcestershire sauce before adding in the dry ingredients. Stir.

Cover and cook on low for 2-3 hours, stirring every 45 min or so.  Dump out onto a cookie sheet to cool. 

Apple Butter:

Ingredients:

Apples. 14 large apples fit in my 6.5 quart crockpot
2 teaspoons cinnamon
3/4 cup white sugar
¾  cup brown sugar
1/2 teaspoon cloves
1 Tablespoon vanilla 

Directions: 

This is a 2-day process. Core, peel, and quarter your apples. Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla.

Cover and cook on low for 8 hours. 

When the cooking is done, mash the apples with a fork. Stir in the sugar, cinnamon, and cloves. 

Cover again and cook on low for 6 hours.  If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender. 

Mac n Cheese:

Ingredients:

1/2 pound uncooked macaroni
4 cups of milk
1 egg 
4 cups shredded cheese of your choice
1/2 teaspoon kosher salt 
1/2 teaspoon black pepper
1 teaspoon dried mustard


Directions:  

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot. This will have a lot of liquid to it.

 
Cover and cook on low for 2-5 hours, or on high for 1-3. 

Check after 1 hour. All crockpots are different and this will be done when the pasta is fork-tender.

Applesauce:

Ingredients:

4 large apples, skinned ,cored, and cut in quarters 
Juice from 1 lemon 
1/2 teaspoon cinnamon 
1 teaspoon vanilla 
1 Tablespoon brown sugar 
1/4 cup water 

Directions:

Skin, core, and cut your apples into quarters. Add the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar. 

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.