Crockpot are a wonderful invention! Finally, to come your way home from a long day at work only to find a cooked hot meal ready and waiting for us! Crockpot save us money and time and savings in these difficult economic times, some way of money, while taste is not sacrificed to an A + in my book. Below you will find 10 of my favorite crockpot recipes. I hope you like them.

16 bean soup
1 package 16 Bean Soup
3 bay leaves
1 teaspoon ground oregano
2 cans no-fatChicken broth
Additional water to cover
3 sticks celery chopped
3 carrots cut into cubes
1 large onion chopped
3 garlic cloves sliced
Turkey 1 pound Italian sausage cut into slices
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1 "-2") in Crock Pot Cook on high 2 hours Add remaining ingredients and shift cooker zing too low and cook for another 3 hours more, add cayenne or crushed red pepper when addingsecond set of ingredients. Serve as complete meal or over rice. Freezes well.

BAYOU GUMBO
* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1 / 2 pound smoked sausage, cut into 1 / 2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 cloves garlic, minced
* 1 / 4 teaspoon ground red pepper (cayenne pepper)
* 1 / 4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1(12-ounce) package frozen shelled deveined cooked medium shrimp rinsed,
* 1 1 / 2 cups, and regular long-grain rice
* 3 cups water

In small saucepan, flour and oil and mix well. Cook, stirring constantly over medium heat for 5 minutes. Reduce heat to medium, cook, stirring constantly about 10 minutes or until the mixture red. Place flour-oil mixture in 3 1 / 2 to 4 liters Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.Cover, cook on low setting for 7-9 hours. When you are ready to serve, cook rice in water as directed on the package. Meanwhile, add shrimp to gumbo mixture in slow cooker / crock pot, mix well. Cover, cook on low setting for additional 20 minutes. Serve gumbo over rice.

CHEESE AND potato casserole
2 kg pkg. frozen hash browns potatoes (partially thawed)
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
1 French fried onion rings can be divided
Salt and pepperto taste

Combine potatoes, soup, milk, and half the onion rings can, pour into greased slow
Cooker / crock pot and season with salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings from the top before serving. Makes 6 servings.

CHICKEN CHILI
2 whole chicken breasts, skinless, boneless, in 1 / 2 "chunks cut
Celery hearts
1 med onion
2 cans stewed tomatoes, sliced
16 oz. med salsa or picante sauce
1 canChickpeas (or 1 pkg. Pkg.
white beans)
6 oz. Mushrooms
Olive

Brown chicken in 1 tablespoon olive oil. Chop celery, onions and mushrooms. Mix all ingredients in large slow cooker / Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. * If you are spicy, hot salsa or picante sauce.

CHILI
2 lbs. Minced
1 lg. Onion
1 lg. green pepper
1 lg. Jalapeno pepper
Chili powder to taste
GarlicSalt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato paste
1 can kidney beans
2 cans chili hot beans

Brown beef. Saute chopped onion and green pepper in fat. Mix beef, onion and green pepper. Add spices to take 1 hour. Tomatoes, tomato paste, beans, cook in Crock Pot all day. Best if refrigerated and warmed up the next day.

CREAMY SPINACH DIP
* 8 ounces cream cheese, cubed
* 5 ounces Frozenchopped spinach
* 2 tablespoons pimento, diced
* 1 teaspoon Worcestershire sauce
* 1 / 4 teaspoon garlic salt
* 1 / 4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons onion, finely chopped
* 1 / 2 teaspoon thyme

Combine cream cheese and cream in Crock Pot. Cover and heat until the cheese is melted from 30 to 60 minutes. The remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, bread or pieces.

CrockpotBroccoli Soup
4 c. Water
4 chicken bouillon cubes
1 / 4 c. chopped onion
2 c. diced potatoes
1 bag of frozen, chopped broccoli
2 cans of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook High, broccoli until thawed. Add chicken soup to taste, and cheese to mixture. Turn crock pot to low and simmer for 2 hours.

Crockpot CHEESY BACON DIP
2 pkgs (8 oz)Cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half and half
2 T mustard
T 1 chopped onion
2 teaspoons Worcestershire sauce
1 / 2 teaspoon salt
1 / 4 teaspoon red pepper sauce
1 kg bacon, cooked and divided

Place cream cheese, Colby-Jack cheese, half and half, mustard, onion, Worcestershire sauce, salt and pepper in crock pot. Cover and cook, stirring occasionally, melt on low 1 hour or until the cheese. Stir in bacon; CustomizeSpices. Serve with crusty bread or crackers.

Crockpot Corn Soup I
6 slices bacon, diced
1 / 2 c. chopped onion
2 c. peeled potatoes cut into cubes
2 pkgs. (10 oz each) frozen whole kernel corn, broken apart
1 can (16 oz) cream-style corn
1 tbsp. Sugar
1 tsp. Worcestershire sauce
1 tsp. Seasoned salt
1 / 4 tsp. Pepper
1 c. Water

In a pan fry bacon crisp, remove and reserve. Add onions and potatoes in bacon fat and sauté for about 5Minutes, drain well. Mix all ingredients in CP stir well. Cover and cook on low-value for 4 to 7 hours. Makes about 1 1 / 2 liter.

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