Coat inside of a 4-qt. crockpot with cooking spray.
Add
Combine meatballs, separating them as needed, onions, water, wine, gravy mix, ketchup and oregano in a 4-quart crockpot. Stir to blend.
Cover; cook on HI heat for 4 to 5 hours.
Meanwhile, cook noodles according to package directions. Serve meatballs over noodles.
Place pork chops in a greased 4-quart crockpot.
Mix together the stuffing mix, water and soup. Spread this mixture over the chops.
Cover and cook on HI heat for about 3 hours.
Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot.
Cover and cook on low for 5-7 hours.
Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender.
Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve.
In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix. Top with chilies, tomato sauce, onion, chili powder, and drained beans. Cover and cook on low for 8 hours.
Remove chicken from crockpot and shred with two forks. Using potato masher, mash some of the beans in the crockpot. Return chicken to crockpot and mix well to blend.
Make tacos with chicken filing, taco shells, and toppings.
Stir the soup, water, carrots, water chesnuts, (celery), rice and seasoning packet in a 4 Quart crockpot.
Add the chicken and turn to coat.
Cover and cook on low 5 to 7 hours (depending on your crockpot - mine only takes 5 hours) or until the chicken is cooked through and the rice is tender.
Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well. Cover and cook on low 30 minutes until glazed.
Rinse the roast and pat dry with paper towels. Combine salt, pepper, and garlic powder and rub onto the roast. Place roast in a 3-1/2 to 4-quart crockpot.
Add the quartered onions over the top of the roast.
Prepare the pork gravy, using the 2-1/4 cups water, according to package directions. Pour the gravy over the roast and onions.
Cover and cook on LO heat for 8-10 hours. Taste for seasoning and adjust for taste if necessary.
Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours.
Stir in half-and-half.
To serve: Servings of soup may be topped with a dollop of sour cream.
In a large skillet cook ground turkey until meat is brown. Drain of fat. Transfer turkey to a 3-1/2 to 4-quart crockpot. Stir in salsa, drained beans, sweet pepper, and onion.
Cover and cook on LO heat for 6-8 hours or on HI heat for 3-1/2 hours.
To Serve: divide Romaine mix among salad plates. Top with turkey mixture. Sprinkle with tortilla chips, green onion, cilantro, and, if desired, tomato and cheese.
Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
Cover and cook on LO heat for 8-9 hours.
Mix all ingredients together. Put into lightly greased crock pot. Cut thin slices of cheese and put on top. Cook 3-4 hour on low.
In a small bowl mix together seasoned salt,garlic powder,oregano,and onion soup mix.
Rub mixture into all sides of roast,place into a 4 quart crockpot.
Spread golden mushroom soup over roast and cook on low for 7 hours.
For the gravy,melt the butter in a medium sized saucepan add the flour and make a paste.
Add the roast liquid a little at a time while stirring,if the gravy is too thick and water until desired consistency is reached.
Empty canned soup into a measuring cup. Add water to equal 2-1/2 cups for each can of soup (total 5 cups liquid).
Heat oil in a pan, add rice until it begins to crackle, but not brown.
Mix together the soup packages, thyme and spices. Combine with the cream soup and water mixture. Add the rice.
Transfer the chicken tenders to a 3-1/2 to 4-quart crockpot. Top with the cream soup, and rice mixture.
Cover and cook on LO heat for 3-4 hours.
In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
Sprinkle individual servings with Parmesan cheese.
Lightly coat the inside of a 3-1/2 or 4-quart crockpot with nonstick cooking spray. In the cooker combine the potatoes from the mixes, the contents of the seasoning packets from the mixes, the ham and roasted red pepper. In a medium bowl mix the water into the soup. Pour over potato mixture in the cooker.
Cover and cook on LO heat for 7-8 hours.
If desired, sprinkle individual servings with fresh chives.
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.
Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking.
et at least 1/2 hour of marination.
Cook over
n both sides-about 3-4 minutes each side and remove
Chop and combine cabbage, pepper and onion.
Pour 1 cup sugar on top and set aside.
Combine celery seed, 2 teaspoons sugar, salt, mustard seed, salad oil and vinegar; bring to a boil.
Pour over salad.
Let set 4 hours.
Stir and serve.