Yummy Ham and Hash Browns
Slow Cooker Baked Potatoes
Potato Know-How
Fantastic Cheesy Potatoes
Ranch New Potatoes
Buttered New Potatoes
Loaded Potatoes
Mixed Veggie and Meatball Stew
Meat and Potatoes Stew
Southern Salsa Stew
Sweet-n-Sour Stew
Chicken-Cheese Tortellini
Chicken Italy
Chicken on a Biscuit
Trail Ride Stew
Southern Sunday Stew
Spicy Sausage Stew
Vegetable Tenderloin Stew
Italian-Sausage Stew
Hungry Hungarian Stew
Yummy Ham and Hash Browns
Ingredients
1 (26 ounce) package frozen hash-brown potatoes with onions and peppers
2-3 cups cooked, cubed ham
1 (16 ounce) carton sour cream
1 (8 ounce) package shredded cheddar Jack cheese
1 (3 ounce) can french-fried onions
Directions
1. Cook the potatoes in oil in a skillet. Add to a greased slow cooker. Mix together the ham, sour
cream and cheese and stir into the potatoes. Cook covered for 2-3 hours on low. Serve with the
onions sprinkled over top.
Slow Cooker Baked Potatoes
Ingredients
10 medium russet potatoes with peels
1/4-1/2 cup canola oil
Directions
1. Jab the potatoes with a fork and brush the oil over. Wrap each potato in a sheet of foil. Cook
covered in a slow cooker for 7-8 hours, or until tender.
Potato Know-How
Ingredients
1 (10 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
2 pounds potatoes, peeled and cubed
1 (8 ounce) package shredded cheddar Jack cheese
1/4 cup water
1 cup crushed potato chips
Directions
1. Mix together the soup, sour cream, water and salt and pepper together in a bowl. Add the
potatoes and cheese to a greased slow cooker. Spread the soup mixture over.
2. Cook covered for 8-9 hours on low. Serve with the crushed chips sprinkled over top.
Fantastic Cheesy Potatoes
Ingredients
1 (28 ounce) package frozen hash-brown potatoes with onions and peppers, thawed
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) carton sour cream
1/2 cup butter, melted, divided
1/4 cup water
1 teaspoon salt
1 (8 ounce) package shredded cheddar cheese
2 tablespoons dry parsley
2 cups dry stuffing mix
Directions
1. Mix everything together, reserving the stuffing mix and half of the melted butter, in a greased
slow cooker. Sprinkle the stuffing mix over top and drizzle with the remaining butter. Cook
covered for 7-9 hours on low, or 3-4 hours on high.
Ranch New Potatoes
Ingredients
2 pounds new potatoes with peels, quartered
1/4 cup canola oil
1 (1 ounce) packet ranch dressing mix
1/4 cup water
1/4 cup chopped fresh parsley
Directions
1. Mix the first four ingredients together in a greased slow cooker. Cook covered for 3-4 hours on
low, or until tender. Sprinkle with the parsley to serve.
Buttered New Potatoes
Ingredients
18-20 new (red) potatoes with peels
1/4 cup butter, melted
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspon salt
1/2 teaspoon pepper
2 tablespoons water
Directions
1. Mix everything but the water together in a grease slow cooker. Cook covered for 7 hours on low,
or 3-1/2 to 4 hours on high.
2. Remove the potatoes using a slotted spoon and arrange on a serving dish. Mix the water into
the drippings until well blended. Pour over the potatoes and serve.
Loaded Potatoes
Ingredients
6 medium potatoes, peeled and cut into 1-inch strips
1 (8 ounce) package shredded cheddar cheese, divided
1 (10 ounce) can cream of chicken soup
1/4 cup butter, melted
1 (8 ounce) carton sour cream
1 (3 ounce) can french-fried onions
2 tablespoons water
Directions
1. Season the potatoes with salt and pepper. Mix together with half of the cheese in a greased
slow cooker.
2. Mix together the soup, butter and water in a saucepan, heating only enough to combine. Pour
over the potatoes. Cook covered for 6-8 hours on low, or until tender.
3. Mix in the sour cream and remaining cheese. Sprinkle the onions over top to serve.
Mixed Veggie and Meatball Stew
Ingredients
1 (18 ounce) package frozen cooked meatballs, thawed
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15 ounce) can stewed tomatoes
1 (12 ounce) jar beef gravy
2 teaspoons crushed dried basil
1/2 teaspoon pepper
1/2 cup water
Directions
1. Add the meatballs and vegetables to the bottom of a greased slow cooker.
2. Mix together the remaining ingredients in a separate bowl. Pour into the slow cooker. Cook
covered for 6-7 hours on low.
Meat and Potatoes Stew
Ingredients
1 (28 ounce) package frozen meatballs, thawed
2 (15 ounce) cans Italian stewed tomatoes
2 (14 ounce) cans beef broth
2 (15 oucne) cans new potatoes
1 (16 ounce) package baby carrots
1 tablespoon beef seasoning
Directions
1. Add everything to a greased slow cooker. Cook covered for 6-7 hours on low.
Southern Salsa Stew
Ingredients
1-1/2 to 2 pound boneless beef chuck roast, fat trimmed, cut into 1-inch cubes, browned
1 green bell pepper, cut into 1/2-inch slices
2 onions, coarsely chopped
2 (15 ounce) cans pinto beans with liquid
1/2 cup rice
1 (14 ounce) can beef broth
2 (15 ounce) cans Mexican stewed tomatoes
1 cup mild or medium green salsa
2 teaspoons ground cumin
1-1/2 cups water
Directions
1. Add everything to a greased slow cooker. Season with salt. Cook covered for 7-8 hours on low.
Sweet-n-Sour Stew
Ingredients
2 pounds premium lean beef stew meat
1 (16 ounce) package frozen oriental stir-fry veegtables, thawed
1 (10 ounce) can beefy mushroom soup
1 (10 ounce) can beef broth
2/3 cup sweet-and-sour sauce
1 tablespoon beef seasoning
1 cup water
Directions
1. Season the meat with pepper and brown in a skillet.
2. Mix together all the ingredients and pour into a greased slow cooker. Cook covered for 5-7
hours on low.
Chicken-Cheese Tortellini
Ingredients
1 (9 ounce) package cheese-filled tortellini
2 medium yellow squash, halved and sliced
1 red bell pepper, coarsely chopped
1 onion, chopped
2 (14 ounce) cans chicken broth
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cups cooked, chopped chicken
Directions
1. Add the tortellini, squash, bell pepper and onion to the bottom of a greased slow cooker. Stir in
the remaining ingredients. Cook covered for 2-4 hours on low, or until the vegetables and
tortellini are tender.
Chicken Italy
Ingredients
4 large boneless, skinless chicken breast halves, cubed
2 medium potatoes, peeled, cubed
1 (26 ounce) jar meatless spaghetti sauce
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can whole kernel corn
1 tablespoon chicken seasonining
3/4 cup water
Directions
1. Mix everything together in a greased slow cooker. Cook covered for 6-7 hours on low.
Chicken on a Biscuit
Ingredients
2 (1 ounce) packets chicken gravy mix
2 cups sliced celery
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen green peas, thawed
1 teaspoon dried basil
3 cups cooked, cubed chicken
2 cups water
3/4 teaspoon salt
3/4 teaspoon pepper
Buttermilk biscuits
Directions
1. Mix together everything but the biscuits in a greased slow cooker. Cook covered for 6-7 hours
on low. To serve, pour the soup over the biscuits.
Trail Ride Stew
Ingredients
3 cups cooked, diced ham
1 pound smoked sausage, cut into 1/2-inch pieces
3 (14 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 (7 ounce) can diced green chilies
1 onion, chopped
2 (15 ounce) cans pinto beans with liquid
1 (15 ounce) can whole kernel corn
1 teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons cocoa
1 teaspoon dried oregano
1 teaspoon salt
Directions
1. Mix everything together in a greased slow cooker. Cook covered for 5-7 hours on low.
Southern Sunday Stew
Ingredients
2 cups dried black-eyed peas, rinsed and drained
3 cups cooked, cubed ham
1 large onion, chopped
2 cups sliced celery
1 (15 ounce) can yellow hominy, drained
2 (15 ounce) cans stewed tomatoes
1 (14 ounce) can chicken broth
2 teaspoons seasoned salt
2 tablespoons cornstarch
Directions
1. Add the black-eyed peas to a saucepan, cover with water. Bring to a boil and drain.
2. Add the peas, ham, onion, celery, hominy, tomatoes, broth, seasoned salt and 5 cups of water
to a greased slow cooker. Cook covered for 7-9 hours on low.
3. Mix the cornstarch into 1/3-cup of water. Increase the slow cooker heat to high, and stir the
mixture in. Cook for an additional 10 minutes, or until thickened. Season with salt and pepper.
Spicy Sausage Stew
Ingredients
1 (16 ounce) package smoked sausage links, peeled and sliced
1 (28 ounce) can baked beans with liquid
1 (15 ounce) can great northern beans with liquid
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can lentil soup
1 onion, chopped
1 teaspoon Cajun seasoning
2 (15 ounce) cans stewed tomatoes
Directions
1. Mix everything together in a greased slow cooker. Cook covered for 3-4 hours on low.
Vegetable Tenderloin Stew
Ingredients
1 (2 pound) pork tenderloin, cut into 1 inch cubes and browned
1 onion, coarsely chopped
1 red bell pepper, seeded, julienned
1 (16 ounce) package frozen mixed vegetables, thawed
2 tablespoons flour
1/2 teaspoon dried rosemary leaves
1/2 teaspoon oregano leaves
1 (14 ounce) can chicken broth
1 (6 ounce) package long grain-wild rice
Directions
1. Add the pork, onion, bell pepper and vegetables to a greased slow cooker.
2. Mix the flour, rosemary, oregano and broth in a bowl and pour over. Cook covered for 4 to 4-1/2
hours on low.
3. Prepare the rice according to the package just before serving. Serve the stew over the rice.
Italian-Sausage Stew
Ingredients
1-1/2 to 2 pounds Italian sausage, browned and drained
2 (16 ounce) package frozen vegetables
2 (15 ounce) cans Italian stewed tomatoes
1 (!4 ounce) can beef broth
1 teaspoon Italian seasoning
1/2 cup pasta shells
Directions
1. Add everything to a greased slow cooker. Cook covered for 3-5 hours on low.
Hungry Hungarian Stew
Ingredients
2 pounds boneless short ribs
1 cup pearl barley
1 small onion, chopped
1 green bell pepper, cored, seeded, chopped
1 teaspoon minced garlic
2 (15 ounce) cans kidney beans, drained
2 (14 ounce) cans beef broth
1 tablespoon paprika
1 cup water
Directions
1. Mix everything together in a greased slow cooker. Cook covered for 8-9 hours on low, 4-1/2 to 5
hours on high.
