Beef Barbecue

2 lbs. Ground beef
½ - ¾ cup diced onions
2 Tbsp. Worcestershire sauce
1 ½ cups ketchup
4 Tbsp. Brown sugar
1 cup water

1. Brown ground beef with onions in large skillet, drain.
2. Place beef and onions in slow cooker. Add remaining ingredients and mix thoroughly.
3. Cover and cook on Low 2 ½ hours.
4. Serve on hamburger buns or sandwich rolls.


Crock size: 4 qt

Sweet Dried Corn

5 15-oz cans whole-kernel corn, drained
1 stick (1/2 cup) butter at room temperature
¾ cup brown sugar


1. Place corn in slow cooker. Add butter and brown sugar. Stir to combine.
2. Cook on High until hot, about 1½ hours. Stir. Continue cooking on Low for another 30-60 minutes, or until corn is very hot.


Crock size: 4qt

Saucy Hot Dogs

2-3 lbs all-beef hot dogs
10-oz jar grape jelly (about 1 cup)
1/3 cup prepared mustard
¼ tsp dry mustard

1. Cut hot dogs into ½” slices/ Place in slow cooker.
2. Mix remaining ingredients together and pour over hot dogs.
3. Cover and cook on Low for 2 hours.
4. Serve on rolls or over cooked pasta.
(Also works well as snack item on toothpicks)

Crock size: 2qt

Chicken Divan

3 boneless, skinless chicken breasts
5 Cups broccoli, frozen or fresh
2 10 3/4 oz cans cream of celery soup
1 cup mayonnaise
½ - 1 tsp curry powder, depending on taste

1. Place chicken on slow cooker.
2. Top with broccoli.
3. Blend remaining ingredients in a small bowl. Pour over chicken and broccoli.
4. Cover and cook on High 3-4 hours or Low 6-8 hours.
5. Just before serving, remove chicken and chop into smaller pieces. Stir back into broccoli mix.

Serve with rice.
Crock size: 5-6qt

Simply Delicious Chicken Breasts

4 boneless, skinless chicken breasts
2 10 ¾ cans golden mushroom soup
1 envelope dry onion soup mix
4-6 cups diced potatoes and carrots
¼ cup water

1. Place vegetables in slow cooker. Top with chicken.
2. Combine soups with water. Pour over the top.
3. Cover and cook on Low 6-8 hours.


Crock size: 5-6qt

Quilters' Chicken

6 boneless, skinless chicken breasts
10 ¾ oz can cream of mushroom soup
1 envelope dry onion soup mix
¼ - ½ cup sour cream
4-oz can mushrooms, drained (optional)

1. Place chicken in slow cooker.
2. Blend soups together in a small bowl. Pour over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not dry.
4. 15 minutes before serving, stir in sour cream and mushrooms. Cover and continue cooking. Serve over rice or noodles.

Crock size: 4qt

Come-Back-for-More Barbecued Chicken

6-8 Chicken breast halves
1 cup ketchup
1/3 cup Worcestershire sauce
½ cup brown sugar
1 tsp chili powder
½ cup water

1. Place chicken in slow cooker.
2. Whisk remaining ingredients in a large bowl. Pour sauce mixture over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not overcooked.

Serve with potatoes and gravy.
Crock size: 5-6qt

Crockpot Chicken

We make this chicken and use it for Hawaiian Haystacks.

Place the following in crockpot on low for 7 hours.
4 frozen chicken breasts
2 cans cream of chicken soup
1 packet Ranch or Italian dressing

Shred the chicken with a fork and then let it sit in crockpot for one more hour.

Serve over rice and with
olives
tomatoes
celery
green pepper
crunchy fried noodles
pineapple