About 3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or 1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
About 2 cups of water or chicken broth

Directions:

Put all ingredients in Crockpot. Do not drain cans of corn and beans.Cook on low for about 8 hours. If using whole pieces of chicken take them out cut them up and put them back into the Crockpot.

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4′ thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt

Directions:

In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 dried bay leaf
1/4 cup water
2 Tbsp Gold Medal all-purpose flour

Directions:

1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.

1 (3- to 4-lbs.) chuck roast, cut into cubes
1/2 t. salt
1 t. pepper
1 small rutabaga, peeled and cut into small cubes
2 large potatoes, cut into cubes
1 large onion, sliced
2 celery stalks, chopped
1 (10 1/2-oz.) can stewed tomatoes
1 (0.75 oz.) packet Cajun brown gravy mix
1 (16-oz.) pkg. frozen mixed vegetables
1 (14-oz.) can beef broth

Methods:

Put roast cubes into slow cooker and add all other ingredients in the order listed.
Cook on Low for 6 to 8 hours and spoon into large soup bowls.Serve with hot croissants or French bread.

1 1/2 lbs beef chuck, cut in 2′ cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water

Directions:

Place beef in slow cooker crock pot. In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 to 6.

5 pounds stew beef cut into 1 1/2″ cubes
1/2 cup flour
3 beef bouillon cubes, crushed
1/2 tsp pepper
2 cups onions — sliced
2 garlic cloves — minced
1/2 cup beef broth
3/4 cup apple juice
2 Tbs vinegar
1 tsp thyme
1 tsp curry

Apple Dumplings:
1 cup applesauce
2 eggs, well beaten
2 tsp parsley, chopped
2 cups flour
2 tsp baking powder
1 tsp salt

Methods:

Coat meat with mixture of flour,salt and pepper.Combine meat,onion,garlic,beef broth apple juice, vinegar, thyme and curry in Crockpot.Cover and cook on auto 7 hours or high 4 to 5 hours or low 8 to 10 hours.Remove cover and place tablespoons of dumpling batter on top of stew.Cover and cook on high for 20 minutes.

To make dumpling batter, blend applesauce with eggs and parsley add flour,baking powder and salt and beat into egg mixture.

1 large onion — finely chopped
2 garlic cloves — minced
1 lb boiling potatoes, peeled or unpeeled — cut in 3/4″ Cubes
1 1/2 cup cabbage — coarsely shredded
1 large carrot — peeled and sliced
1/4 cup long-grain rice — uncooked
1 lb beef round, trimmed of all fat — cut in bite-size pcs
1 1/2 cup beef broth, defatted–or bouillon
3/4 cup red wine
1/4 cup ketchup
2 tsp light brown sugar — packed
1/2 Tbs apple cider vinegar
1 1/2 tsp dried thyme
1 tsp chili powder
1/2 tsp powdered mustard
1/4 tsp black pepper

Preparation:

In large crock pot,combine onion,garlic,potatoes,cabbage,carrot and rice.Add meat. In 4-cup measure or similar bowl stir together broth,wine,ketchup,brown sugar,vinegar,thyme,chili powder,mustard and black pepper.Pour mixture over meat and vegetables.

Cover crock pot and cook 1 hour on high. Stir meat and vegetables into sauce, and cook an additional 6 1/2 to 8 hours on low.

4 lb beef chuck or stew meat — cut into 1″ cubes
3/4 cup flour
2 tsp salt
1 tsp pepper
2 cups beef broth
2 tsp Worcestershire sauce
2 cloves garlic
2 bay leaves
1 1/2 tsp paprika
5 carrots — sliced
5 potatoes — diced
3 onions — chopped
3 stalks celery — sliced
1 Tbs kitchen bouquet

Preparation:

Place the meat in the slow cooker. Mix the flour, salt and pepper. Pour over the meat. Stir the meat to thoroughly coat it with the flour. Add all the remaining ingredients. Stir well. Cover. Cook on LOW for 10 to 12 hours. Stir thoroughly before serving.

1/4 cup favorite steak sauce
2 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1/2 cup hot water
2 to 3 lb chicken thighs
1 lb lean stewing beef cut into 1-1/2″ cubes
1 md onion, chopped
2 md potatoes, peeled and cubed
2 md carrots, peeled and slice thin
16 oz can stewed tomatoes
1/4 cup flour

Methods:

Combine steak sauce,bouillon cubes,salt,pepper,sugar and hot water in crock pot stir well. Add remaining ingredients except flour mix carefully.Cover and cook on LOW setting for 7 to 10 hours on high setting for 4 hours.Before serving remove chicken and debone and then return meat to crock pot and stir well.

To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.

1-2 lbs. beef stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 cups apple cider

Methods:

Place carrots,potatoes and apples in Crock Pot. Add meat and sprinkle with salt,thyme and onion.Pour cider over meat and cover.Cook on low heat 10-12 hours.Thicken gravy with a flour or cornstarch and water mixture.