Dressed up Sloppy Joes

• 1 lb. lean ground beef
• Seasoning salt to taste
• 1 medium onion, minced
• 1/2 green pepper, minced
• 3-4 cloves garlic, minced or pressed
• 3/4 c. ketchup
• 1 tsp. mustard
• 3 Tbsp. + 1 tsp. brown sugar
• 1 1/2 tsp. red wine vinegar
• 3/4 tsp. Worcestershire sauce
• 3 Tbsp. tomato paste
• 1/3-1/2 c. water to reach desired consistency
• Freshly ground black pepper to taste
• 6-8 hamburger buns
• Pickle slices

Instructions

1. Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.
2. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles and served as sliders on King's Hawaiian Rolls).

by kate jones

Label: Thaw ground beef, put 1T. olive oil in skillet and cook ground beef, when brown add bell pepper, onion and garlic season with seasoning salt. Add in sauce bag and water if you'd like it more saucy. Simmer 20 min, serve on Hawaiian Rolls (can add pickles)

Red Beans and Rice

• 1 lb. dry red kidney beans, rinsed and sorted
• 6 c. chicken broth
• 1/3-1/2 lb. smoked sausage (Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Cajun or Creole seasoning (Tony Chachere's is the best; omit this if using Andouille sausage)
• 3/4 tsp. cumin
• 3/4 tsp. coriander
• 3/4 tsp. oregano
• 1/8 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
• 1/2 tsp. smoked paprika or liquid smoke to taste

Instructions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
3. Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.                                                                                                                                                 Label: Combine all ingredients in crockpot (except rice) and cook on high for 4-5 hours or low all day. When beans are tender mash about 85-90%. Cook rice and serve with beans. 

Crock pot Green Chicken Chile Enchilada Soup

1 can (10 oz) Green enchilada sauce
1 can white beans
2 cans black beans
1 pound chicken breasts
2 cans (4 oz) diced fire roasted green chilies
1 can (10 oz) diced tomatoes
4 tsp chili powder
1 Tbs ground cumin
3/4 tsp paprika
1 tsp salt
1/4 tsp pepper
2-3 Tbs fresh cilantro
2 cups chicken broth
1 pkg cream cheese
favorite toppings: cheddar cheese,sour cream, fresh lime, additional cilantro

In large (6 qrt) crock pot add everything except cream cheese. cover and cook low 6-7 hours or high 4-5 hours, or until chicken easily shred. Remove chicken and shred. Add cream cheese to crock pot and cook for about 30 minutes until cream cheese blends in soup well. Add chicken back to soup. serve with desired toppings.

Mississippi Pot Roast

 3 lb Chuck Roast 
3 Tbs Ranch Powder 
3 Tbs Au Jus Mix (McCormick)
 1 Stick of Butter 
5 Pepperoncini Peppers 

 Mississippi Roast: Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water. Cook on low for 7-8 hours.  

Label: Mississippi Pot Roast. Place roast in crock pot. Sprinkle seasoning on roast, place butter and peppers on top of roast. Do not add water. Cook on low for 7-8 hours.

Crock-pot Beef Stew

3 cups water
2 lbs beef stew meat
1/4 cups flour
3 cups Potato chunks
2 cups carrot chunks
1 medium onion, cut in wedges
1 cup celery, sliced
1 pkg beef stew seasoning mix

Coat beef in flour and seasoning mix, place in crock-pot. add vegetables and water. Cook 8 hours on low, or 4-5 hours on high.

Label: Thaw, place in crock-pot. Add 3 cups water, Cook low 8 hours or high 4-5 hours.

Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
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Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

 Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 

Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Label: Chicken Tortilla Soup. Place all ingredients in crockpot.  Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken. Garnish with tortilla strips, sour cream, limes, etc. 

Pesto Mozzarella Chicken Pasta

Labels: 18

INGREDIENTS

• 3-4 chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto (I used Mezzetta)
• ¼ cup salted butter
• ½ lemon
• 1 lb. rotini cooked and drained (add at the end)
• ½ cup parmesan (add at the end)
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Slow Cooker Size: 6-quart or larger

INSTRUCTIONS

1. Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
3. Near the end of the cooking time, cook the pasta according to the package directions and drain well.
4. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
5. Serve and enjoy!

Slow Cooker Chicken Enchilada Casserole

Labels: 12

iNGREDIENTS

• 3 boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

INSTRUCTIONS

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on low for about 40 - 60 minutes longer.
11. Top with sour cream (optional)

Spaghetti

1 box of spaghetti noodles
1 pound ground beef
3-4 (or 2 larger cans) small cans of tomato sauce
1 small can of olives
1 small can of mushroom pieces and stems
1 packet of spaghetti seasoning
1 cup cheddar jack cheese (or any kind you have is fine)

Sauce:
1- Brown ground beef
2- dice olives and mushrooms
3- add tomato sauce, diced olives, diced mushrooms and seasoning to ground beef. Stir until mixed and simmer until warmed through.
4- Add cheese, mix it into the sauce and cook until cheese is melted

Noodles:
Cook as directed on box

Cover noodles with sauce and serve with salad and garlic bread (not provided). :)

Crock Pot Mississippi Crack Chicken Sandwiches

3 lbs. Chicken Breast
8 oz. cream cheese
1/2 stick butter
two 1 oz packets dry ranch dressing
one 1 1/4 oz au jus seasoning dry mix packet
1/3 cup sliced pepperoncinis ( plus more for serving)
12 hamburger buns

1- Place chicken into the slow cooker and top with cream cheese, butter, ranch, and au jus seasoning and pepperoncinis.
2- cook on high for 4 hours, or until chicken is tender and easily shredded. ( alternatively, cook on low 6-8 hours)
3- Shred chicken, add back into the crock pot and stir to cover chicken with sauce.
4- Serve on hamburger buns with additional pepperoncinis.