Lately I find I have a TON of great Crockpot recipes I want to share and it seems I never have enough time/space on here to include more than a few. Today that changes! I have another blog (sort of) for friends who want crockpot recipes so I share them there, but the good recipes just keep piling up so today I’m sharing LOTS of them with you!


Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls


Crockpot Lasagna

1 lb. ground beef
1 (24 oz) jar pasta sauce
1 C. water
1 (15 oz) tub ricotta cheese
1 (7 oz) pkg. shredded mozzarella
cheese, divided
1/4 c. grated Parmesan cheese,
1 egg
2 T. chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.
Stir in pasta sauce & water. Mix
ricotta, 1 1/2 C. mozzarella, 2 T.
Parmesan, egg & parsley in a bowl.
Spoon 1 C. meat sauce into crockpot;
top with layers of half each: noodles
(broken to fit) & cheese mixture. Cover
with 2 C. meat sauce. Top with remaining
noodles (broken to fit), cheese mixture &
meat sauce. Cover & cook on Low 4-6
hours until liquid is absorbed. Sprinkle
top with remaining cheeses & let stand,
covered, 10 minutes until cheeses melt.
Serves 8


Crockpot Sweet & Sour Chicken

1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1 1/2 lb. boneless skinless chicken
thighs, cut into bite-sized pieces
1/3 C. packed brown sugar
1/3 C. Catalina salad dressing
1/4 C. soy sauce
1 tsp. grated ginger root
1 (8 oz) can pineapple chunks in juice,
1 T. cornstarch
1 green pepper, cut into strips
1 red pepper, cut into strips

3 C. cooked long-grain white rice
Place onions, carrots & celery in
crockpot; top with chicken pieces.
Mix sugar, salad dressing, soy
sauce & ginger root until blended;
pour over chicken. Cover & cook
on Low 4-5 hours. Increase heat to
High for last 30  minutes. Drain
pineapple, reserving juice. Mix
reserved juice with cornstarch &
add to crockpot with the pineapple
& peppers; stir. Cover & cook 30
minutes until sauce is thickened.
Serve over rice. Serves 6

NOTE: this recipe works best when
cooked on Low heat but if you choose
to cook it on High, reduce beginning
cooking time to 2 1/2 – 3 hours.

(recipe: Kraft recipes)
Crockpot Italian Chicken

4 chicken breasts
1 dry packet Zesty Italian
salad dressing
8 oz. cream cheese, softened
2 cans cream of chicken soup
2 T. garlic powder
1 (1 lb) pkg. pasta of your choice

Add all ingredients to crockpot
except pasta. Cover & cook on
Low 4 hours. If sauce is too thick,
add a little milk & stir.
When ready to serve: cook pasta
accordg. to pkg. directions; drain.
Add pasta to chicken sauce & toss
to mix.

Crockpot Beef Pot Pie

1 medium onion, diced
3 cloves garlic, minced
3 T. tomato paste
2 tsp. dried thyme
1/4 C. flour
1 1/2 C. chicken broth
1 T. soy sauce
2 lb. chuck roast or rump roast,
cut into bite-sized pieces
1 (12 oz) pkg. frozen peas or mixed
2 refrigerated pie crusts

Add onion, garlic, tomato paste, thyme,
flour, chicken broth & soy sauce to
crockpot  – whisk until smooth. Salt &
pepper beef & add to crockpot. Cover &
cook on Low 6-8 hours until beef is
tender. Stir in frozen vegetables.

Preheat oven 350 degrees F.
Spray 2 pie tins with nonstick spray & pour
filling into pans, spreading evenly. Gently
top tins with uncooked crusts. Pinch
edges of crust to pan & bake 25 minutes.
Remove from oven & let stand 10-15
minutes then cut & serve.

Crockpot Meatball Stroganoff

1 lb. (approx) frozen meatballs
1 (10.75 oz) can cream of mushroom
8 oz. whole button mushrooms
1 (10.75 oz) can cream of chicken soup
1/2 tsp. thyme
1/2 C. sour cream

Cooked pasta or egg noodles to
serve 4

Place all ingredients (except sour
cream) in crockpot. Cover & cook on
High approx. 3 hours (do not use Low
setting-do not cook longer than 5 hours)
At end of cooking time stir in sour cream.
Serve over cooked pasta or egg noodles.
Serves 4


Jalapeno Spinach Dip

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

Pineapple/Ham & Dijon Sandwiches

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
1 medium green pepper, finely
3/4 C. packed brown sugar
1/4 C. finely chopped onion
1/4 C. Dijon mustard
1 T. dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
(additional Dijon mustard,

Spray insides of a 4-qt crockpot
with nonstick spray. Combine first
7 ingredients in crockpot. Cover &
cook on Low 3-4 hours until
heated through.

Preheat broiler
Place bun bottoms & tops on
baking sheets, cut sides up. Using
a slotted spoon, place ham mixture
on bun bottoms & top with cheese.
Broil 3-4 inches from heat 1-2 minutes
until cheese is melted & tops are
toasted. Place tops on & serve with
additional mustard, if using.
Makes 10 servings

Crockpot Ham & Bean Soup

1 lb. mixed dried beans
ham bone
1 1/2 C. cooked, cubed ham
1 large onion, chopped
3/4 C. chopped celery
3/4 C. carrots, sliced or chopped
2 T. fresh parsley, chopped
6 C. water
2 T. Worcestershire sauce
1 bay leaf
1 tsp. ground mustard
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (2-4 T)
1 (15 oz) can diced tomatoes
1 C. tomato juice

Place beans in large bowl & cover
with 6 C. water – soak overnight/
drain liquid. Add beans, ham bone,
ham, onion, celery, carrots, parsley,
water, Worc. sauce, bay leaf, ground
mustard, chili powder, salt/pepper to
crockpot. Cover & cook on Low 8-10
hours or High 5-6 hours. Combine
lemon juice, tomatoes & tomato
juice – stir into soup. Remove bay
leaf & ham bone before serving.
Serves 10


Crockpot Chocolate Espresso
Lava Cake

1 (regular size) chocolate fudge
cake mix
1 T. instant espresso powder
3 C. milk
1 (3.9 oz) instant chocolate
pudding mix
1 C. (6 oz) semisweet chocolate
1 C. white baking chips

Spray insides of crockpot with
nonstick spray. In large bowl
add espresso powder & then
prepare cake mix accordg. to
pkg. directions – pour into
crockpot. In small bowl whisk
milk & pudding mix 2 minutes.
Let stand 2 minutes until soft-
set then pour over batter. Cover
& cook on Low 3 to 3 1/2 hours
until a toothpick inserted in cake
portion comes out with moist
Sprinkle top with chocolate &
white baking chips. Turn off
crockpot, remove insert & let
stand, uncovered, 15-30 minutes
until chips are softened. Serve
warm. Serves 16



Well, there you have it! (I still have a few more on
reserve, but now at least I feel a little better that
they have been shared with you!




Published in: on May 2, 2017 at 11:09 am  Comments (1)  

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One CommentLeave a comment

  1. Thank you so much! Enjoy your week GP.

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