Are you on Pinterest? So many good slow cooker/crockpot recipes!

I think my favorite slow cooker recipe is a soup or a chili, because it always makes for good leftovers. Taco soup or the recipe below is delicious. It can be altered to vegetarian or vegan.

Chicken Enchilada Chili

1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder

Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime

In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

I love this recipe

http://allrecipes.com/recipe/84270/slow-cooker-corned-beef-and-cabbage/p...

Corned Beef and Cabbage

Ingredients
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

Directions
1Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Also, this website has a lot of good recipes. I use a ton of them. She has slow cooker recipes as well as ideas for meal prep for the week.
https://damndelicious.net/

this website is great!! Pack everything in a zip lock and throw it in the freezer. The night before you want to cook it, put in in your fridge overnight and then toss it in the crockpot in the morning.

I have made many of these - spend a Sunday chopping and prepping while catching up on some tv shows and voila! Dinner for days

https://www.thirtyhandmadedays.com/31-crockpot-freezer-meals-for-busy-we...

I take boneless chicken breasts, dip them in melted butter, and coat them in a parmesan/instant potato flakes/dried parsley mixture. Place on parchment paper and bake for 30 minutes. Make whatever sides you like to go with it. Leftover mashed potatoes made into potato cakes, boiled potatoes, broccoli with cheese sauce, asparagus...

https://lilluna.com/crock-pot-tortellini-spinach-soup/

I LOVE Tortellini soup... And pasta in general... I add some cheese on top when I make it... (this is just a close recipe.... I couldn't find the exact one It's probably in storage... With everything else...)

Ingredients
1 - 16 oz. bag frozen cheese tortellini
1 bag of fresh spinach
2 cans (10.5 oz) Italian style diced tomatoes
6 cups chicken broth (I use less sodium version)
1 package cream cheese (8 oz.)
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic pepper
Salt and pepper to taste.

Instructions
Place all ingredients in the crock pot.
Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot.
Cook on HIGH for 3-4 hours stirring occasionally.
Serve warm.

I'm making French Dip this weekend.

Slow Cooker French Dip Sandwiches

Prep Time: 5 minutes
Cook Time: 8 hours
Serves: 8

1 can (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consommé
4 pounds beef chuck roast
8 sandwich rolls
8 slices Swiss cheese

Place the roast in a slow cooker. Pour the soup and consommé over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Transfer the beef to a plate and slice.
Spoon meat into each roll.
Top with cheese.
Serve immediately with the sauce on the side for dipping.

NOTES:

We like to spoon a bit of juice on the insides of the roll before adding meat and cheese.

For a thicker dipping sauce, use 2 cans of French Onion Soup. After cooking meat, remove 3 cups of the juice from the slow cooker and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.

You can place the sandwiches on a 9x13 pan, cover with foil, and bake at 350 degrees for 5 minutes or until the cheese is melted.

If you like toasted buns, split the rolls, lightly butter them, and toast them in the broiler before adding meat and cheese.

I always buy extra rolls because DH loves sopping up any "dip" that's left!

Do you like asian food? This is a favorite in our house.

Pork Adobo (Philippine)

2 pork tenderloins
1/3 C apple cider vinegar
1/3 C soy sauce
1 C water
4-5 crushed garlic cloves
4-5 bay leaves
4 grinds fresh black pepper
Fish sauce to taste
Red pepper flakes or pepper to taste

Add pork to slow cooker. I do not cut mine. Just add them whole.
Add vinegar, soy sauce, water, garlic, bay leaves and black pepper.
If you like spicy, add fresh chopped jalepeno or other peppers as wanted (1-2). It's ok to leave them out and add spice later.

Cook in slow cooker on low for 6 hours, turning pork over 3 hrs in (I forgot to do this once and it was ok but better to turn it).

When done, remove pork and shred with fork.
Add cooking juice (strained) back in to taste and add fish sauce to taste.
Add hot pepper to taste.

Serve over white or brown rice.

BOTH SDs love this which says a lot. It's the only pork dish SD14 will touch.
It feeds the four of us for two meals and it's great to freeze.