Crock Pot Bacon Ranch Meatloaf

Crock Pot Bacon Ranch Meatloaf
3 eggs, beaten
1¼ c milk
4 slices of bread torn into small pieces
1½ t salt
¾ t pepper
¾ c ketchup, plus extra to squirt on the top
3 lbs. ground chuck
½ c onion, diced
2-1 oz. pkg. ranch dressing mix
3 pieces of bacon, cooked crisply and crumbled
Mix together your eggs, milk, bread, salt and pepper in a very large bowl and let set for 20
minutes. Add ¾ c ketchup, ground beef, onion and ranch mix. Mix well.
Form into a mound or loaf (depending on the type of slow cooker you are using) and top with
desired amount of ketchup.
Cover and cook on high for 15 minutes, switch to low and cook for additional 7 hours.
Top with crumbled bacon just before serving.
Crock Pot Dr. Pepper Pork
1 Can of Dr. Pepper
1 Packet of Onion Soup Mix
2-3 Pounds of Pork Roast
Cut the Pork into sections so that it will fit into your crock pot. Flip the pork pieces in the onion
soup mix till they are coated.
Layer the chunks into the crock pot. Pour the Dr. Pepper over the pork till it is nearly covered
in your cooker.
Cook on high for 4-5 hours.
After your pork has been cooked, drain the liquid, shred the meat and add barbecue sauce if
you want.
Crock Pot Smothered Beef Tips
2 lbs. beef tips or stew beef cubes
salt and pepper to taste
10¾ c oz. can cream of mushroom soup
½ c onion, chopped
11 oz. can corn
3 potatoes, peeled and cubed
2 T Worcestershire sauce
Put your beef in the bottom of your crock pot. Lightly season with salt and pepper.
Place potatoes over beef and sprinkle more salt and pepper on top.
Pour soup over your potatoes. Top with your onion and corn (undrained).
Sprinkle Worcestershire sauce on top.
Cover and cook on high for 4-6 hours.
Crock Pot Creamy Chicken Tacos
1 can of Rotel Tomatoes
3 boneless skinless chicken breasts
4 oz. (1/2 brick) of cream cheese
Add Rotel Tomatoes to chicken breasts.
Let it cook on low in your slow cooker for 6-8 hours.
30 minutes before it is done open the lid and use
forks or a pair of tongs to stir and shred the
chicken.
Then add cream cheese. Don’t stir the cheese in, just leave it in there for the remainder of the
30 minutes. When the final timer goes off stir the cheese (which will now be perfectly softened
and prevent any lumps) into the meat mixture.
Serve with tortillas, cheese, tomatoes, lettuce, sour cream, cilantro or whatever your family
likes.
Crock Pot Best Pork Chops Ever!
4-6 Pork Chops
1 can cream of chicken soup
1 envelope dry Ranch dressing
In crockpot layer pork chops, add cream of chicken
soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6
hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for
mashed potatoes.
Crock Pot Honey Garlic Chicken
2 lbs. boneless, skinless chicken breast, cut
into chunks
3 garlic cloves, minced
3/4 tsp. dried basil
1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
Pinch red pepper flakes
Whisk together the garlic, basil, soy sauce, ketchup, and honey.
Add the chicken to the crockpot. Pour the sauce over and mix everything together.
Cook on low for 4 hours. If at any point the chicken seems to be drying, then add a bit of chicken
broth.
For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.
Crock Pot Au Jus Beef Sandwiches
1 (3-4 lb) beef chuck roast or rump roast
2 (14 oz.) cans beef broth
2 (1 oz.) envelopes dry onion soup mix
1 teaspoon dried oregano
2 cloves garlic, minced
buns
Spray slow cooker with nonstick cooking spray.
Place roast in crock pot, pour beef broth on top, and sprinkle onion soup mix, oregano, and
garlic on top of roast.
Place lid on crock pot and cook on low for 8-10 hours on low or 4-5 hours on high.
Shred meat with two forks and spoon meat on top of buns. Pour leftover juice in the bottom of
the crock pot into small bowls to use as an au jus dip.
Crock Pot Tater Tot Egg Bake
1 (30 oz.) pkg Tater Tots
6 oz. diced ham
2 onions, chopped
2 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
12 eggs
1 c. milk
4 TBS all-purpose flour
1 tsp salt
1/2 tsp pepper
In a greased 5-quart or larger slow cooker, layer 1/3 of the Tots, Canadian bacon, Onions and
cheeses.
Repeat these layers twice ending with the layer of cheeses.
In a large mixing bowl whisk together the remaining ingredients and pour over the ingredients
in the slow cooker.
Cover and cook on low for 6-8 hours.
Crock Pot Breakfast Sausage & Egg Casserole
2 eggs, beaten
14 bread, slices
2 1/4 c. milk
2 1/2 c. cheese, grated cheddar or
Monterey jack
1 lb. sausage, cooked and drained
1 tsp. salt
1 tsp. pepper, black
2 tsp. mustard
Grease sides of slow cooker with butter or spray, such as with Pam.
Spread mustard on one side of the bread and cut bread into large squares.
Layer in the slow cooker; bread, next cooked sausage, ending with a layer of cheese.
Crock Pot Hash Brown Egg Bake
12 eggs
1 bag of frozen hash browns
16 oz. breakfast sausage
16 oz. of shredded cheddar cheese
1 cup of Milk
Salt and Pepper to taste
1/2 white onion, chopped
Tabasco sauce to taste
Brown your sausage and onion and set aside.
Spray the bottom of the crock pot with cooking
spray and layer your hash browns on the bottom.
In a medium bowl, crack your eggs and whisk them together. Slowly add the milk, Tabasco
sauce, and add in salt and pepper.
Layer the sausage on top of the hash browns, and lastly the cheese on top of that. Mix it all
together before you add the egg mixture.
Pour the egg mixture over the top and mix it until even.
Cover and cook on low overnight, or for 6-8 hours.
Crock Pot Tortellini and Sausage Soup
1 (19 oz.) bag frozen cheese tortellini
1 lb. Italian turkey sausage
¾ - 1 bag fresh spinach
2 cans Italian style diced tomatoes
2 cans low-fat chicken broth
1 (8 oz.) block low-fat cream cheese, cut into
cubes
Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.
Add the sausage and remaining ingredients to a 6-quart slow cooker.
Stir to combine.
Cook, on LOW for 5 hours, stirring twice during cooking.
Crock Pot Chicken Taco Chili
1
1
1
1
1
Red
1
1
3
1
can
can
of
of
can
black
kidney
beans
beans
drained
and
rinsed
drained
and
rinsed
or
corn
drained
TBS
chili
powder
packet
of
chicken
taco
seasoning
pepper
flakes
and
salt
and
pepper
to
taste
28oz
can
diced
tomatoes
with
chilies
8oz
can
of
tomato
sauce
to
4
chicken
breasts
onion
diced
Put all ingredients in crockpot, mix and cook on low for 8 hours.
Crock Pot Ham & Potato Soup
7 cups potatoes, diced
1 medium onion diced
1 large carrot, chopped
2-3 cups ham, diced
2 teaspoons parsley
1 teaspoon thyme leaves
pepper to taste
5 cups Ready to Serve Chicken Broth
1 cup 2% milk
½ cup sour cream
Pepper to taste
Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot.
Cook on low 7 hours, or high 3 hours.
Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the
crock pot. Add milk and sour cream. Stir and cook an additional 15 minutes. Add pepper to
taste.
Crock Pot Chicken & Wild Rice Soup
1
medium
onion,
chopped
3
carrots,
peeled
and
chopped
3
stalks
celery,
chopped
2
cloves
garlic,
finely
chopped
1 cup uncooked wild rice, rinsed and drained
2
bay
leaves
1/2
teaspoon
dried
thyme
Salt
and
black
pepper,
to
taste
4 boneless skinless chicken breasts (about 2
pounds)
10 cups low-sodium chicken broth
1/4 cup chopped
In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt,
and pepper. Top with chicken breast halves. Add the chicken broth.
Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on highheat setting about 3 1/2 hours.
Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove
the bay leaves.
Add the parsley and season with additional salt and pepper, to taste.
Crockpot Cheesy Cowboy Casserole
1/4
cup
diced
onion
1/2
tsp
pepper
1
tsp
salt
1/2
tsp
Mrs.
Dash
1 lb. small red potatoes, sliced thin
1 can of cream of mushroom soup
1 lb. ground beef browned and drained
1 can of diced tomatoes with liquid
1
cup
canned
corn,
drained
1 can dark red kidney beans, drained
1 cup of shredded cheddar cheese
Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
Cover and cook on high for 4 hours or on low for 7-8 hours.
Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional
30 minutes.
Crock Pot Italian Pork Roast
5-7 pound pork roast, boneless or bone in
5-7 cloves garlic, cut into slivers
1
tablespoon
salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary
Pat the pork roast dry with paper towels. Use a small sharp knife to make slits all over the pork,
then insert the garlic slivers into the slits.
In a small bowl, mix the salt and dried herbs, using your fingers to crush the leaves and mix them
with the salt. Rub the mixture all over the pork roast, working into the nooks and crannies.
Place the pork roast in the slow cooker and cook on low for 14 to 16 hours. As the pork roasts,
the pan of the slow cooker will fill with liquid. You have two choices: (1) let it go and pour off
the liquid when the meat is finished cooking; or (2) halfway through cooking, remove the lid
and carefully pour off the liquid. Put the lid back on the pork and let it continue roasting;
refrigerate the liquid in a glass bowl/jar or BPA-free container so the grease can separate from
the luscious juice. If you pour off the liquid the outside of the roast gets crispier.
Crock Pot Turkey Breast of Wonder
1 (5-6 pound) turkey breast
½ c orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Onion Soup Mix
salt and pepper
To Make Gravy:
4 TBS cornstarch
½ cup water
1 can of cream of mushroom soup
Place turkey breast in the crock pot.
Pour orange juice into a small mixing bowl, add one can whole berry Cranberry sauce and one
package Onion Soup mix. Mix the ingredients together and pour them over the top of the bird.
Sprinkle a bit of salt and pepper over the top.
Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the
center of the bird reads 180 degrees.
Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes.
Then carve it (or shred it) up and enjoy.
To Make the GRAVY:
Pour the juices from the crock pot through a strainer and into a medium sized sauce pan. Mix
4 TBS of cornstarch into ½ cup of water. Bring the juices to a boil and add the cornstarch/water
mixture a little bit at a time, stirring constantly until you reach the consistency you want (you
may not need all of the mixture). Add about half of a can of cream of mushroom soup. Stir it
well and let the soup heat through.
Crock Pot Enchilada Stack
1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa
1 (4.5-ounce) can chopped green chiles, drained
2 teaspoons taco seasoning mix
1 (10-ounce) can mild enchilada sauce, divided
4 9-inch flour tortillas
2 cups shredded Mexican blend cheese, divided
1 avocado, halved, seeded, peeled and diced, for
serving
1 Roma tomato, diced, for serving
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned,
about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove
from heat.
Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2
cup.
Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the
slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese.
Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Crock Pot Brown Sugar & Roasted Garlic Pulled Pot Roast
Sandwiches
4
pound
beef
pot
roast
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
smoked
paprika
1
teaspoon
onion
powder
1/3 cup loosely packed brown sugar
8
to
10
ounces
beer
2
heads roasted
garlic
your favorite buns or rolls for serving!
Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the
meat in the crockpot.
Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on
low for 8 hours.
At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and
mash them on a cutting board with a fork.
Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef.
Once the beef is shredded, add in the mashed roasted garlic.
Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef.
Cover the beef and cook it on low for another 30 minutes.
Crock Pot Heavenly Meatball Sliders
1 red onion, thinly sliced
24 Frozen Meatballs (precooked)
28 oz. Crushed Tomatoes
1 T. dried basil
2 T. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 T. Crushed Garlic
1/4 tsp. Cayenne Pepper
1/2 lb. Provolone Cheese, sliced
Hawaiian Sweet Dinner Rolls
Transfer onions in the bottom of a 4 quart slow cooker. Place frozen meatballs on top of the
onions.
Mix Sauce ingredients in a medium bowl – crushed tomatoes, basil, oregano, garlic, cayenne
pepper, salt & pepper and pour over meatballs in the slow cooker.
Cover. Cook on High for 2 hours.
Serve on a toasted Hawaiian sweet roll and top with provolone cheese. Use extra sauce for
dipping, if desired.
Crock Pot Ranchy Chicken and Potatoes
3 frozen skinless boneless chicken breast
1 small bottle of ranch
3 large potatoes {cubed}
Put potatoes on the bottom of crock pot, add chicken, cover in ranch.
(You can also fill the bottle 1/2 full of water to get the remaining ranch out and pour that in as
well.)
Cook on High 4-6 hours.
Crock Pot Guinness Pork Chops and Vegetables
(4) 1″ thick boneless pork tenderloin chops
Handful of diced sweet onions
Two (2) cloves of garlic
One bottle of Guinness Stout
Golden baby potatoes cut up into halves or
quarters
1 bag of whole baby carrots
8oz. sliced white mushrooms
1 Sprig of rosemary
One (1) envelope of Lipton Onion Dip mix
Pound the boneless chops with a meat tenderizer, and rub some pressed garlic on them. (The
longer you let them sit in the fridge, the better.)
Add chopped onion and garlic to the crock pot. Set to LOW temperature. Add chops and cook
for about 2.5 – 3 hours.
Add small cut golden potatoes, baby carrots, sliced white mushrooms and a sprig of rosemary.
Pour the contents of one (1) Lipton Onion Soup packet over all the ingredients, and mix. Pour
one bottle or can of Guinness Stout beer in the crock pot, making sure to cover all the vegetables
and the chops are ‘soaking’ at the bottom. Replace lid to crock pot, for another 2 hours on HIGH
or 4 hours on LOW.
Crock Pot Cheesy Pasta & Beef
1 TBS oil
1 pound ground beef
½ cup chopped onion
1 tsp Worcestshire Sauce
½ tsp dry mustard
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
¼ tsp onion powder
2 8oz cans tomato sauce
1 (14.5 oz.) can diced tomatoes in basil, garlic and oregano
1 pound penne pasta
2 cups shredded cheddar cheese
Heat oil in a large skillet and brown beef.
Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic
powder, onion powder, tomato sauce and diced tomatoes. Cover and cook on low for 8 hours.
Cook pasta on stove top according to directions. Stir cooked pasta into beef mixture just before
serving. Top with Cheddar cheese.