Category Archives: Slow Cooker

Slow Cooker Green Beans, Ham and Potatoes

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slowcookergreenbeanshamandpotatoes

Slow Cooker Green Beans, Ham and Potatoes

I love to make things like this.  Just put everything in the pot and let it cook.  It is so simple and just delicious.  I had a ham bone leftover with quite a bit of ham on it, so I used it instead of ham hocks.  This cooks for 4 to 4 1/2 hrs.

  • 2 lbs. fresh green beans, rinsed and trimmed
  • 1 large onion, chopped
  • 3 ham hocks
  • 1 1/2 lbs. new potatoes, quartered
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoning salt
  • 1 tablespoon chicken bouillon granules

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks.  Cover and cook on high until simmering.  Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes.  While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones.  Chop or shred meat, and return to slow cooker.  Season with garlic powder, onion powder, seasoning salt, and bouillon.  Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

“When we put our cares into His hands, He puts His peace into our hearts.”

Easiest-Ever Pulled Pork

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Easiest-Ever Pulled Pork

  • Boneless pork loin
  • 1 bottle barbecue sauce (We like Bull’s Eye Original.)

Put your boneless pork loin in the slow cooker.  Pour your sauce over it.  Cook on low for 8 hours.  Shred with two forks in the slow cooker and serve on buns.

Invite friends over and have a party.

“Christ at the center brings life into focus.”

Easy Crock Pot Potato Soup

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Easy Crock Pot Potato Soup

This is so easy and so delicious.  Put it on in the morning before you leave and supper will be ready when you get home.

  • 1 (30-oz.) bag of frozen diced hash browns
  • 2 (14.5-oz.) cans chicken broth
  • 1 (10-oz.) can cream of chicken soup
  • 1 (8-oz.) pkg. cream cheese (not fat free)
  • 3 oz. pkg. bacon bits
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Put the frozen potatoes in the crock pot.  Add in the broth, soup and bacon bits.  Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it’s ready to serve.  Top with cheddar cheese and serve.

“Only as we follow Christ can we lead others in the right direction.”

Craving Beans

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Craving Beans

The story behind this dish is that once you eat it, you end up craving it.  It works as a main dish or a side dish.  And you can make it in the slow cooker or make on the stove.  This is also a pantry meal, as most of the ingredients will already be in your pantry.  And if you cook it on the stove, it only takes 30 minutes.

  • 1 can (16 oz.) red kidney beans, undrained
  • 1 can (16 – 28 oz.) baked beans, undrained (I use vegetarian)
  • 1 can (16 oz.) butter beans, undrained
  • 4 to 6 hot dogs, sliced into small rounds
  • 2 tablespoons dried chopped onion
  • 1 heaping tablespoon prepared mustard
  • 1/2 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Combine all of the ingredients in a 5 to 6-quart slow cooker or Dutch oven.

If using a slow cooker:  Cover and seal the pot and cook until thick and bubbly, 7 to 8 hours on low, 3 to 4 hours on high.

If using a Dutch oven:  Cook over medium heat, stirring often, until the mixture begins to bubble.  Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.

Serve hot.

Serves 4 to 6.

“The promise of Christ’s return calls us to persevere in faith.”

Cocktail Meatballs

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Cocktail Meatballs

I made these meatballs a little too large, but nobody seemed to care.  They were devoured.

  • 2 lbs. lean ground beef
  • 2 eggs
  • 1/4 cup water
  • 1 cup bread crumbs
  • 6 tablespoons minced onion (or use 6 teaspoons dried onion)
  • 1 (16-oz.) can jellied cranberry sauce
  • 1 1/2 cups chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice

Preheat oven to 350 degrees.

In a large bowl, mix together ground beef, eggs, water, bread crumbs, and onion.  Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In slow cooker or large saucepan over low heat, blend cranberry sauce, chili sauce, brown sugar, and lemon juice.  Add meatballs, and simmer for 1 hour before serving.

Serve in the slow cooker on warm.

“God may lead us into troubled waters to deepen our trust in Him.”

Reuben Dip

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Reuben Dip

This was another big hit at our New Year’s/Birthday Party.  It was outstanding!!  It makes quite a large batch, but it was all gobbled up.

  • 1 (16-oz.) jar sauerkraut, drained and rinsed
  • 1/2 pound deli-style corned beef, shredded
  • 1 (8-oz.) pkg. cream cheese softened
  • 1 (8-oz.) pkg. shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing

Combine all ingredients in a slow cooker*.  Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted.

* I didn’t put mine in a slow cooker.  I put it in a baking dish and put it in the oven at 300 degrees for 30 to 45 minutes until it was heated through.  I also stirred it occasionally.

Serve this with party rye slices.

Makes 6 to 7 cups.

“The difference Christ makes in your life is a story worth telling.”

Chicken Taco Soup

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chickentacosoupChicken Taco Soup

This is a slow cooker soup that is very easy, hearty and delicious!

  • 1 onion, chopped
  • 1 (16-oz.) can chili beans
  • 1 (16-oz.) can black beans
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (12 fluid oz.) can or bottle beer
  • 2 (10-oz.) cans diced tomatoes with green chilies, undrained
  • 1 (1.25-oz.) pkg. taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded Cheddar cheese (opt.)
  • Sour cream (opt.)
  • Crushed tortilla chips (opt.)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Shred the chicken with two forks and then return it to the slow cooker and continue to cook for 2 hours.

Serve topped with shredded Cheddar cheese, sour cream or tortilla chips.

Serves 8.

“The God who created a way for our salvation can certainly see us through our daily trials.”