Crockpot Cinnamon Applesauce

 3 lbs. apples, peeled, cored and sliced (about 6 medium apples) I use Gala

1/2 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 cup water

Place the peeled, sliced apples into the bowl of your crockpot. Sprinkle the sugar and cinnamon over the apples and mix well. Pour the water into the crockpot and place the lid on top. Cook over high heat for 4 hours.

When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached. Applesauce is delicious served warm.

Via: Belleofthekitchen.com

Crock Pot Chicken Chili

 3 Chicken breasts
1 Envelope taco seasoning mix
1 Envelope Ranch dressing mix
1 Medium onion (diced)
1 can diced tomatoes
1 can black beans
1 can cannelloni (or any white) beans
1 can kidney beans
1 can pinto beans
1 can kernel corn

Put everything in a crock pot in order listed. Do NOT rinse or drain beans. DO NOT STIR! Cook on low for 6-8 hours. Take chicken out and shred with 2 forks. Put chicken back in, stir and serve!

Tortellini Sausage Soup

Ingredients

• 1 lb. mild Italian sausage
• 1 bag frozen green beans
• 1 can petite diced tomatoes
• 1 medium onion, diced
• 1 Tbsp Italian seasoning
• 1 32 oz. box chicken stock
• 1 9 oz refrigerator Cheese Tortellini
• fresh, shredded Parmesan Cheese

Instructions

• Crumble 1 lb. mild sausage and place in slow cooker. *Sausage with casing can be used, just remove casing from the sausage and crumble.
• Add tomatoes, diced onions, frozen green beans and seasoning.
• Cook on high for 4 hours.
• Add 1 box of chicken stock and cook on high for 1 hour.
• Add cheese tortellini and cook for an additional 1/2 hour.
• Serve topped with fresh shredded Parmesan cheese.
• via: thirtyhandmadedays.com

Slow Cooker Taco Soup

1 package of powdered ranch dressing mix
1 15 oz can black beans, undrained
1 15 oz can pinto beans, undrained
1 8 oz can tomato sauce
1 15 oz can of corn, undrained
1 4 oz chopped green chili’s
1 15 oz can diced tomatoes, undrained
1 1b ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix
Brown ground beef and diced onions in a large skillet.
Throw skillet contents, and remaining ingredients into a crock pot/slow-cooker and cook for at least 4 hours on high or 6-8 hours on low.

Recipe via: Cafe Zupas
Serve with corn chips, sour cream, and grated cheese.

Serves 6-8

Sweet Pork Salad With Lime CIlantro Dressing

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1.Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2.Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3.For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4.To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!
via: Picky Palate

Kristen's modifications:
I cooked the pork on high for 7 hours. I added all the ingredients, then drained all the coke after cooking. Then I added 1 small can of red enchilada sauce and 1/2 cup brown sugar to sweeten it up a bit and give it a bit of enchilada taste. I followed all ingredients for the dressing, but I put it all into the blender to make it creamy and chop up the cilantro into smaller pieces.

Ranch House Crock Pot Pork Chops

6 pork chops, 1/2" thick

1 packet dry Ranch Dressing Seasoning

10 oz. can cream of chicken soup

Place pork chops, ranch seasoning & soup into crock pot over high heat for 4 hours or low heat for 6 hours.

Serve with Parmesan mashed potatoes.

via:Picky Palate

Sweet 'n Sour Sausage

1 lb. cooked kielbasa

1 can unsweetened pineapple chunks, undrained

1 1/2 cups baby carrots, cut 1/4 lengthwise

1 large green pepper, cut into 1" pieces

1 medium onion, cut into chunks

1/3 cup packed brown sugar

1 T. soy sauce

1/2 tsp. chicken bouillon granules

1/4 tsp. garlic powder

1/4 tsp. ground ginger

2 T. cornstarch

1/4 cup cold water

Hot rice or chow mien

In crock pot combine the first 10 ingredients. Cover & cook on low for 4-5 hours, drain. In a small saucepan, combine the corn starch & water until smooth. Bring to a boil, cook & stir for 1 minute or until thickened. Stir into sausage mixture. Serve with rice or chow mien noodles.

Serves 6.

CHICKEN PAPRIKASH

2-3 lbs. chicken tender loins or sliced breasts

1 onion diced

1 red bell pepper diced

3-4 garlic cloves diced

2 Tbsp diced piquillo peppers or pimentos

1 1/2 tsp paprika

1/2 tsp smoked paprika

2 tsp dried thyme

salt and pepper to taste

2 1/2 cups chicken stock

2 cups sour cream

5 Tbsp flour

In skillet heat approx. 2 Tbsp olive oil. Add diced onions and bell peppers. Saute on meduim for 5 mins. Add garlic and Piquillo peppers and saute for another 5 mins. Then add all spices and herbs; saute for a couple of mins. Add a little liquid to deglaze pan and pour into crock pot. Add chicken strips and chicken stock, cook on high for 4 hrs. When done cooking remove chicken from pot and mix flour into the sour cream (it should be smooth and creamy) then add sour cream to pot and stir with whisk to incorporate. Then put back on high for 20-30 mins or until thickened, add chicken back into pot and serve over rice.

**I used pimentos, only because I couldn't find the piquillo peppers at the store. Also, I didn't have smoked paprika, so I just used the regular

Zesty Crock pot Chicken

½ stick of butter
4 chicken breasts
1 package zesty Italian dressing
1 package cream cheese
1 can cream of chicken soup

Put butter on bottom of crock pot. Place chicken on top. Sprinkle with seasoning. Cook on high for 2 hours (until chicken breasts are done). Thirty minutes before chicken is done, melt cream cheese and soup in a saucepan over medium heat. Pour into crock pot. Gently mix together, add any vegetables if desired. Cook another 30 minutes. Serve over noodles or rice.
(Penne Rigate noodles are very good with this).

Pork Barbacoa Burritos

1 pork loin roast (this recipe based on 2.5 - 3 lbs.)
1/2 cup dark brown sugar or regular if that’s all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion
Tortillas

Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepared red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Add above mixture to tortillas. These are pretty messy, but worth it. Freezes well. Serve with Lime Cilantro rice.