2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

16 oz pkg pappardelle or fettuccine pasta, cooked, drained
1 1/2 cups chicken stock
2 large onions, chopped
28 oz can crushed tomatoes in puree
4 cloves garlic, minced
1 tbs olive or vegetable oil
1/4 cup cornstarch
1 medium green bell pepper, cut into 2" long strips
1 pound mushrooms, cut in half
2 tsp Italian seasoning, crushed
3 pounds chicken parts, skin removed

Heat oil in skillet. Add chicken and cook until browned on all sides. Stir garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in slow cooker. Add chicken and turn to coat.

8 oz can tomato sauce
1/4 cup molasses
2 tbs cider vinegar
2 tbs brown sugar
1 tbs chopped chipotles in adobo + 2 tsp adobo sauce
2 tsp chili powder
Salt and Pepper
2 onions, sliced
2 cloves garlic, chopped
2 1/2 pounds beef brisket, trimmed of excess fat
6 rolls
Coleslaw, pickles and potato chips

In a slow cooker, combine first 7 ingredients, 1/2 tsp salt and 1/4 tsp pepper, mix in onions and garlic. Cut beef crosswise into 3 pieces and add it to the slow cooker, nestling it among the onions.

3/4 cup mild enchilada sauce
1/4 cup barbecue sauce (we used Sweet Baby Ray's Honey Chipotle)
1 Tbsp salt-free chili powder
1 tsp ground cumin
4 bone-in chicken breasts (about 2 3/4 lb), skin removed, or 8 chicken drumsticks (about 2 1/2 lb), skin removed
3 Tbsp orange marmalade
1/2 cup chopped cilantro
2 tsp grated orange zest

Mix enchilada sauce and barbecue sauce in a 6-qt or larger slow cooker.

Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.

Ingredients:
1 1/2 pounds small red potatoes
4 garlic cloves, peeled
1 (4 lb.) corned beef brisket with seasoning packet, rinsed, trimmed
2 whole cloves
1 small onion
24 baby carrots
1 small white cabbage, cut into 8 wedges

Preparation:
Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook
on low until tender, 6 hours and 30 minutes to 8 hours.

6 (4 ounce) pork loin chops, trimmed
1 (10 3/4 ounce) can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes, thinly sliced
1 onion, sliced

Procedure
In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

In a crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.

Ingredients
3/4 to 1 C. white vinegar
1/2  C. ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 t. ground mustard
1 t. paprika
1/2 to 1 tsp. salt
1/8 t. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil

Procedure
Combine vinegar, ketchup, sugar, Worcestershire sauce, garlic, mustard, paprika, salt and pepper in a slow cooker.

Cut ribs into serving-size pieces; brown in a skillet in the hot oil.

Transfer to slow cooker. Cover and cook on LOW or about 4 to 6 hours until tender or all day for fall-of-the-bone tenderness.

Ingredients
3 1/2-pound pork boneless loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 1-inch pieces peeled sweet potatoes
1 medium onion, sliced
6 cloves garlic, peeled
1 cup chicken broth

Procedure
Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

8 C. coarsely shredded cabbage
3 medium potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
1 3/4  tsp. salt
1/4 tsp. pepper
14 1/2  Oz. can chicken broth
2 lbs. fully cooked kielbasa or Polish sausage, cut into serving-size pieces

Procedure
In a 5-quart slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all.
Place sausage on top (slow cooker will be full, but cabbage will cook down).

Cover and cook on LOW for 8 to 9 hours or until vegetables are tender and sausage is heated through.

From Taste of Home Slow Cooker Recipes