Here's a link to a bunch of crockpot recipes:
http://southernfood.about.com/library/crock/blcpidx.htm
and:
http://www.mccormick.com/recipelist....&menu=1&menu=1
and, as promised:
Beef Tamale Crockpot Pie
This recipe uses corn muffin mix for the topping. You don't even need bread with this meal! Make sure to test the cornbread topping with the toothpick before you serve this fabulous pie.
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 15-oz. can kidney beans, drained and rinsed
1 10-oz. can enchilada sauce
1 6-oz. pkg. corn muffin mix
1/3 cup milk
2 Tbsp. melted butter
1 egg
1/2 cup shredded Colby cheese
1 4-oz. can chopped green chilies, undrained
1/2 cup sour cream
1/2 cup salsa
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 3-4 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.
Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. Serve with sour cream and salsa. 4 servings
From: Betty Crocker, Slow Cooker Recipes
Stuffed Cabbage
1 lb ground beef (not too lean)
(I think you could use pork sausage as well, or a combination of both)
12 cabbage leaves
1/2 cup cooked rice
1/2 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1/2 tsp cinnamon
1 can tomato paste
1/2 cup water
Boil 4 cups of water, turn off the heat and put the washed cabbage leaves in the water to blanch for about 5 minutes. Drain and blot with paper towels to remove most of the water.
Mix the beef, rice and seasonings. Take one leaf and put a about 2 tablespoons of the meat mixture near the end of the leaf, then roll it up and tuck the open end underneath. Do this with all the leaves and the meat mixture should come out just right. Place them in the crockpot. Mix together the tomato paste and water and pour it over the stuffed leaves. Set the crockpot on low and walk away for about 8 hours.
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This recipe needed more salt and pepper for our taste, but we added it at the table. It might also have been helped with the addition of some Worchestershire sauce or maybe some hot sauce. It just depends on your taste.
With this I served some corn pudding with a sweet butter sauce and some chunky applesauce
Pork Chops & Gravy (sauce)
4-6 pork chops, quarter to half inch thick whatever cut you like
4 medium potatoes, peeled and thick sliced
1 small onion, sliced
1 can Golden Mushroom soup
Prepare the potatoes and place in the bottom of the crockpot. Salt and pepper to taste. Add onion slices. Brown chops in a bit of oil and whatever seasoning you like. Drain. Place on top of the onions. Pour one can of Golden Mushroom soup (I use Campbells) over the whole works. Do not dilute and don't try to mix it up. Just dump it on and let it drizzle down between the layers of meat and veggies.
Cook on low setting for 8-9 hours. You could eliminate the potatoes and serve this with rice that you have cooked separately. You could also add some additional mushroom slices. The soup will thin a bit and makes a very tasty sauce or gravy. Serve with a salad and some crusty bread.
Spanish Chicken
3 to 4 pounds chicken pieces
salt and pepper, to taste
paprika
garlic powder
1 can (6 ounces) tomato paste
3/4 cup beer
1 small jar (about 3/4 cup) pimiento stuffed olives with liquid
Wash chicken; pat dry. Season chicken with salt, pepper, paprika, and garlic powder. Place chicken in slow cooker. Combine tomato paste and beer; pour over chicken. Add olives with juice. Cover and cook on LOW 7 to 9 hours. Serve over hot cooked rice.
Serves 4 to 6.
Easy Garlic-Thyme Chicken
5 cloves garlic, minced
1 heaping teaspoon dried leaf thyme, crumbled
6 chicken breast halves, with bone, skin removed
1/4 cup orange juice
1 tablespoon balsamic vinegar
Wash chicken breast halves; pat dry. Place chicken in slow cooker; sprinkle with garlic and thyme then pour orange juice and vinegar over the chicken. Cover and cook on LOW for 6 hours.
Remove chicken and keep warm. Skim fat off juices then strain juices into a saucepan. Bring juices to a boil and continue to boil until reduced to about 1 cup, or about 10 minutes. Serve chicken with juices.
Awesome Pork BBQ
Take a pork butt and 1 can of coke. Cook the pork butt and coke in the crock pot for 6 hours, turning the meat over ever so often. Half an hour before serving, drain the coke and juices, shred the meat and add BBQ sauce of your choice. Cook on low that last half hour. Serve on crusty sandwich rolls.
Triple Chocolate Surprise
1 pkg chocolate cake mix
1 8 oz container sour cream
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water
Spray crockpot with nonstick cooking spray. Mix the cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours).
Serve hot or warm with ice cream or whipped cream.
This is a crockpot recipe from cookingcache.com; it is delicious and so easy to prepare
The soda tenderizes the meat and if you are counting calories, use Diet Coke.