(Closed) Calling All Slow-Cooker Recipes!

posted 9 years ago in Married Life
Post # 17
290 posts
Helper bee
  • Wedding: April 2011

Sandra Lee has a really great slow cooker cookbook.  I have made a bunch of stuff from it and almost everything has come out really good.

Post # 18
651 posts
Busy bee
  • Wedding: May 2012

Pulled Pork

1 packet McCormick pulled pork slow cooker seasoning

pork shoulder roast, about 2lbs is what I use

1 yellow onion, diced

Any barbeque sauce you like

I make a double batch of this bbq sauce.  it is very tangy and goes well with the sandwiches



cook on low for 8 hours, shred pork and serve on hamburger buns




Post # 19
651 posts
Busy bee
  • Wedding: May 2012

spaghetti & meatballs

16 ounce roll of Jimmy Dean Pork Sausage  (or you could use ground beef, ground turkey…etc)
1 handfull italian breadcrumbs 
1 handfull grated parmesean cheese 
Onion Powder & Garlic Powder to taste
1 egg 
2 tbsp olive oil 

Spaghetti Sauce
1 14.5 ounce can diced tomatoes with basil, garlic & oregano 
some tomato paste to thicken sauce
1 jar Traditional Old World Style Ragu  (or whatever sauce you like)
chopped crimini mushroom, as much as you like
1 small can chopped black olives (drained)  
1/2 small yellow onion, diced
1 tbsp minced garlic
1 tbsp dried italian seasoning 
Onion Powder, cracked black pepper, & Garlic Powder to taste

2 handfulls grated mozarella cheese 
grated parmesan cheese (garnish)


1. Heat 2 tbsp of olive oil in a skillet.  Meanwhile, combine the package of sausage with the breadcrumbs, egg and Parmesan cheese, onion and garlic powder.  Roll the sausage into meatballs.  Just brown the meatballs on all sides and then remove from the pan, don’t need to cook them through.  Drain on a paper towel and set to the side.
2. Empty the can of diced italian tomatoes and Ragu into the slow cooker.  Add the tomato paste and mix well.
3. Chop the mushrooms & onion, drain the can of black olives.  Add these items to the slow cooker.
4. Add the garlic, Italian seasoning, Onion Powder & Garlic Powder
5. Add the partially cooked meatballs and stir carefully.
6. At this point you can refrigerate overnight and turn the slowcooker on in the morning, or if you are ready to cook it now, then turn slow cooker on Low heat &
  Let cook for 5 hours atleast but can cook as much as 9 hours.
6. 15 minutes before you want to serve cook the package of pasta as directed on the package.  While the pasta is cooking add the Parmesan and Mozzarella cheese to the sauce, stir and allow it to melt.    
7. Serve the sauce over noodles.
It’s the only spaghetti we make now.

Post # 20
78 posts
Worker bee
  • Wedding: October 2010 - Parents' backyard

I love this thread! I’ve only used our slow cooker a few times with mediocre results. I’m gonna try these recipes!

Quick question: How long do you keep the cooked food around? I find it really hard to finish off the food when it’s just me and Mr. G, sometimes it can stay in the fridge for a week. In fact, a little of the turkey breast from Thanksgiving is still in there which is probably bad now. I am really reluctant to cook in such large quantities when it’s just us two so I barely use mine..

Post # 21
37 posts

I have 2….

Country Style Ribs doused in BBQ Sauce on low for 8-10 hours

Cabbage Roll Casserole

1-2 bags of the coleslaw cabbage mix

1-2 jars of spaghetti sauce

1-2 cups of rice

1 lb hamburger meat browned

Cook on low all day, serve with shredded cheese

Post # 22
4824 posts
Honey bee

View original reply
@glasses: Freeze!  Get portion sized tupperware and freeze and then you can take it out for dinner or grab and bring for lunch to work. 

I dont usually have too much leftover after taking leftovers for lunch and then turning it into a new meal for another night.  IE with leftover turkey I would make enchiladas, shepards pie, croquettes, soup etc.  I

Post # 23
553 posts
Busy bee
  • Wedding: December 2009

View original reply
@glasses: We try to freeze half of whatever we make, otherwise we have to eat it for every meal for a week! I believe that pretty much anything except potatoes freezes well. 


Post # 24
641 posts
Busy bee
  • Wedding: November 2011

The easiest one that I make (which I love) is a chicken pasta sauce.  I usually take 2 or 3 thawed chicken breasts, and cover them with one or two jars of Barilla brand roasted garlic pasta sauce.  Cook on low for 8 hours, or on high for 4 (but cooking on low will give more flavor).  Once cooked, shred the chicken and serve over spaghetti.


I might make this tonight to be honest:)

Post # 25
968 posts
Busy bee
  • Wedding: June 2011

We don’t have a slow cooker yet, bit Fiance is itching to get one so we can start making all sorts of yummy recipes like these! You all have some great ones!

Also, someone mentioned that cooking on a lower setting for a longer period of time makes your meal more flavorful. I’ll have to keep that in mind.

A friend of mine makes a mean buffalo-chicken dip. I’ll have to see if I can get the recipe from her.

Post # 27
2104 posts
Buzzing bee
  • Wedding: July 2011

Here’s my crockpot roast recipe:

chuck roast–around 3 lbs.
2 cans beef broth
1 (16 oz.) jar banana peppers
1 packet Italian dressing seasoning

low heat, 8 to 10 hours.  Easy and delicious!

Post # 28
59 posts
Worker bee

These all sound amazing! I love making chicken cacciatore in the crock pot. I put in 4 chicken breasts, 1 sliced onion, 1 green pepper, 1 red pepper and a jar of any flavor spaghetti sauce and let it cook slowly on low all day. I serve it over rice or pasta. 

A must-have are the crock-pot liners. Those save so much time on clean up! Have fun with your new toy! 

Post # 29
1221 posts
Bumble bee
  • Wedding: October 2010

View original reply
@KatNYC2011: That was mine! Smile I’m so glad you tried it and liked it. I love the recipe and it’s so darn easy.

View original reply
@boulderbride2010: Here’s another one we love

Crockpot Tamale Pie 


  • 1 pound lean ground beef – ground round, sirloin, etc.
  • 3/4 cup yellow corn meal
  • 1 1/2 cup of milk
  • 1 egg, beaten
  • 1 envelope of chili seasoning mix
  • 1 teaspoon seasoned salt
  • 1 (14.5 ounces) can tomatoes, cut up
  • 1 (12 to 16 ounces) can whole kernel corn, drained
  • 1 small can sliced ripe olives, drained
  • 1 1/2 cups grated Mexican blend of cheeses


In skillet, cook ground beef until crumbly; drain well. In large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer. Serves 6.

Post # 31
408 posts
Helper bee
  • Wedding: November 2010

I got this pot roast recipe off of allrecipes.com, and it is our absolute favorite!

1 3lb roast (I use sirloin tip)

2 cans cream of mushroom soup

1 sleeve ranch dressing dry mix


Put the roast in the crockpot, cover with the soup and a bit of water (I fill up one of the soup cans with water and add), sprinkle with the ranch, cover and cook on low for 7 hours. It is SO good! The meat just falls apart and the gravy is delicious. Sometimes I put some red skin potatoes and mushrooms in the pot as well.

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