Tangy Lemon Chicken:

Ingredients:

3 to 4 pounds chicken parts
1 (6-ounce) box Lemon Jello powder
3 Tablespoons melted butter
1 Tablespoon prepared Dijon mustard
1 Tablespoon dried minced onion flakes (or one tiny onion, finely diced)

Directions:

Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. Smear this onto your chicken.
Cover and cook on low for 6 to 8 hours.

Enchilada Casserole:

Ingredients:

2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 

Directions:

Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-tortillas
-chicken mixed with sauce
-chopped peppers
-black beans
-cheese

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.

Chicken Enchilada Chili:

Ingredients:

21 Ingredient Chili:

Ingredients:

2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth

Directions:

Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

Tamale Pie:

Ingredients:

Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour

1 cup milk

1/4 cup sugar

1 egg

1 teaspoon baking powder

The Filling:

1 pound ground beef, browned and drained

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion

1/2 cup shredded cheddar cheese

The Directions:

Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. Make sure that the spices aren’t clumped up.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. This does cook pretty quickly!

Puffy Pizza Casserole:

Ingredients:

Pesto-Spinach Lasagna:

Ingredients:

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions:

Place a spoonful of pasta sauce (about 1/4 cup) into the bottom of your crockpot and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheese. Repeat layers until you've run out of ingredients. You may have to squish it down to make it fit. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.

Uncover, and let it sit for 10 to 15 minutes before serving.

American Chop Suey:

Ingredients:

1 pound lean ground beef, browned and drained

5 bacon strips, diced

1 large onion, diced

1 green bell pepper, seeded and diced

1 (14.5-ounce) can diced tomatoes

1 can water (empty tomato can)

6 garlic cloves, chopped

1 (26-ounce) jar prepared pasta sauce

1 (16-ounce) package elbow macaroni, uncooked

1 cup shredded cheddar cheese (optional)

Directions:

In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and put into your slow cooker. Add everything else except for the pasta and cheese. Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve with cheese sprinkled on top, if desired.

Buffalo Wing Soup:

Ingredients:

2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 ounces Velveeta
1/2 cup hot wing sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder

Directions:

Make a roux with the flour and butter. You can do this in the microwave. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the celery salt and garlic powder. Stir in the flour and butter mixture. Add hot sauce. 

Cover and cook on low for 6-8 hours, or on high for 3-4. 

Beef Bourguinon:

Ingredients:

Bean Stew:

Ingredients:

2 cups split peas (or lentils)
6 cups broth of your choice
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
1 yellow bell pepper, cored, seeded, and chopped
4 green onions, chopped
3 tomatoes, chopped
1 cup baby carrots
handful of broccoli (or other veggies you have lying around)
1 teaspoon dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 teaspoon paprika

Directions:

Chop up the vegetables to desired size, and throw them in the pot. Rinse the beans, and add. Add the split peas (or lentils). Cover with broth, and stir in the spices.

Cook on low for 7-9 hours, or on high for 4-5. 

Turkey Stew:

Ingredients:

8 cups chicken broth
2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 Tablespoon chili powder
1 (15-ounce) can corn
4 cloves chopped garlic OR 1 teaspoon dried garlic powder

Directions:

Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded. 

Traditional Beef Stew:

Ingredients:

2 pounds beef stew meat

1 yellow onion, peeled and diced

1 cup baby tomatoes, cut in half

2 to 3 ribs celery, sliced

1 cup baby carrots

1 cup green beans

1 cup sliced mushrooms

4 cups beef broth

1/4 cup red wine

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon steak seasoning blend

1 teaspoon Worcestershire sauce

1/2 cup flour, for dredging

Directions:

 Wash and chop all of your vegetables, before adding them to your crockpot. Put flour in a shallow bowl and then dredge your meat completely. Place your meat into the crockpot and throw away any extra flour. Add dry seasonings, Worcestershire sauce, wine and beef broth.

 Cover and cook on low for 8-12 hours.