Fauxtisserie Chicken

1 whole chicken
salt based seasoning (season salt or this great rub)

Optional-
garlic
fresh herbs

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker.  These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.

Rinse chicken and pat dry with paper towels.  Place the chicken breast side up on a plate.  Pull the skin up all around the chicken.  Stick the garlic and fresh herbs under the skin.

Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too).  Place the chicken breast side up on the foil in the slow cooker.  Cook on low 7-8 hours.

*The chicken will be very tender when done.  We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals.  You can also strain the drippings and you have some yummy chicken stock.

from OurBestBites.com

Meatballs with Cranberry Chili Sauce

Place frozen meatballs in crockpot.

Mix and cover with sauce:

12 oz. chili sauce

16 oz. jellied cranberry sauce

2 Tbs. lemon juice

2 Tbs. brown sugar

Cook in the crockpot on low for 4-6 hours.

Great for appetizers or serve as a main dish over rice.

from: Shersti Pearson

Country Pork Ribs

(I usually half the sauce and don't use quite as much pork, it is too much for our little fam!)

2 lbs. boneless country style pork ribs

1 c. soy sauce

1 c. water

1/2 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Pour over the ribs and let them soak in the refrigerator over night. (I usually don't do this because I forget and they still taste great!) Cook in crock pot for at least 3 hours on high. (I usually do 6 hours on low so they are more tender). Serve over rice.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Crock Pot Angel Chicken

This recipe is a staple at our house. So yummy and easy!

4 bonless, skinless chicken breasts

1/4 c. butter 

1 package dry Italian salad dressing mix

1 can Campbell's golden mushroom soup

1/2 c. apple juice

4 oz. onion and chive cream cheese

pkg. angel hair pasta

Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese, and apple juice. Pour over chicken. Cook on low 4-5 hours. Pour over cooked pasta or rice.

from Michelle Wright

Slow Cooker BBQ Chicken

4-6 chicken breasts

1 bottle BBQ sauce

½ c white vinegar

½ c brown sugar

1 tsp mesquite seasoning

½ tsp garlic powder

½ tsp red pepper flakes

Cook on low 4-6 hours.

Serve with baked beans, pasta salad, potato salad, coleslaw…..

from Melissa Hodgman

Max's Chili

We love having this with cornbread.

1 lb ground beef

1 medium onion, chopped

2 cans Chili Beans

1 can Red Kidney Beans

1 small can Diced Green Chilis

1 can Stewed Tomatoes

½ to ¾ c ketchup

2 cans tomato sauce 

1 tsp vinegar

Chili powder to taste

Cumin to taste

tabasco or other hot sauce to taste

Brown beef and onion.  Mix in crockpot, simmer as long as you want!

from Grandpa Max

Bishop's Sauce for Ham

8 oz. Heinz 57 Sauce

1/2 cup honey

1/3 cup brown sugar

1 tsp. dry mustard

2-3 Tbs. lemon juice

1/4 tsp. pepper

Combine all ingredients. Heat in microwave until sugar

dissolves. With ham fat side up, baste several times

during cooking time. Cover with foil or bake in a Crock

Pot. Bake at 225 to 250 for 8-10 hours, or in the Crock

Pot for the amount of time recommended on the ham

package.

Russian Chicken

4-6 boneless, skinless chicken breasts, quartered
Sauce:
1 small bottle Russian salad dressing (Kraft is the best)
1 small bottle apple jelly or apricot jam/jelly
1 Tbs. onion soup mix
1/2 tsp. curry

Place chicken in casserole dish. Cover with sauce. Bake covered at 350 degrees for 40 minutes to 1 hour.

*I just throw it all in the crock pot for 4-6 hours, until chicken is done.

Teriyaki Chicken

Chicken breasts, cut into desired size and placed in casserole dish.

sauce:
1/2 c. brown sugar
5/8 c. soy sauce
minced garlic
dash of ginger
mix and bring to a boil, then pour over chicken.

Cook at 350 degrees covered for 30 minutes turning chicken over a few times. Remove cover and book at 325 degrees until sauce becomes thick, about 1 hour.

*I will often just throw everything in the crock pot and let it cook on low for 4-6 hours. The sauce doesn't thicken, but it is still yummy!

Chicken Enchilada Soup

2 boneless, skinless chicken breasts, cooked & shredded
28 oz. enchilada sauce
16 oz. black beans, drained and rinsed
10 oz. canned corn
28 oz. canned diced tomatos

Simmer 40 minutes. Add fresh chopped cilantro (optional)
(I throw it all in the crock pot on low for 4-6 hours.)

Serve with avocado, sour cream, cheese, and taco chips.

Shredded Pork

3-4 lb pork loin roast
1 cup salsa
1 cup brown sugar

Place all ingredients in a crock pot and cook all day. Shred the pork when it is tender.

Serve with taco salad or on buns.

[from Shersti Pearson]