Tips

I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat but I do recommend trimming off as much fat as possible. One problem I had was that there was always too much gravy leftover. I have recently discovered that this recipe comes out just as spectacular using one can of soup and half a can of water. Do use the regular amount of onion soup mix. It should be cooked to perfection in about six hours. I also have a suggestion on the type of slow cooker used. I first tried making this recipe in a small Nesco but it was not able to keep the roast completely immersed in the soup mixture. I use a Rival. It is 7 inches wide and about 5 inches deep. This is the most typical slow cooker around. Finally a word on adding vegetables. I tried adding carrots and potatoes to this recipe and for some reason, the gravy was not very flavorful. For this reason, I just leave them out. Good luck!

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes as you did. You’ll want the cut to be between 5 and 6 pounds.”

Ingredients

2 (10.75 ounces) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water. Place pot roast in the slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Awesome Slow Cooker Pot Roast

Rebecca I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to… MYSP Awesome Slow Cooker Pot Roast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 2 (10.75 ounces) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Instructions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water. Place pot roast in the slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Super-easy slow-cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don’t want to use the whole baby ones. I usually double the recipe as the leftovers are even better the next day.

Prep: 10 mins Cook: 8 hrs Total: 8 hrs 10 mins Servings: 4

Ingredients

1 (1 pound) whole pork tenderloin

1 (24 ounces) bag baby potatoes, unpeeled (optional)

1 (20 ounces) can sauerkraut, undrained

1 cup of water

1/4 cup butter, cubed

salt and ground black pepper to taste

Directions

Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours. Add more water after 8 hours if the mixture seems dry.

Nutrition Facts
Per Serving:
358 calories; 14.5 g total fat; 80 mg cholesterol; 1057 mg sodium. 35.7 g carbohydrates; 22.3 g protein;

Slow Cooker Pork and Sauerkraut

Rebecca Super-easy slow-cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don’t want to use… MYSP Slow Cooker Pork and Sauerkraut European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) whole pork tenderloin
• 1 (24 ounces) bag baby potatoes, unpeeled (optional)
• 1 (20 ounces) can sauerkraut, undrained
• 1 cup of water
• 1/4 cup butter, cubed
• salt and ground black pepper to taste

Instructions

Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours. Add more water after 8 hours if the mixture seems dry.

Nutrition Facts
Per Serving:
358 calories; 14.5 g total fat; 80 mg cholesterol; 1057 mg sodium. 35.7 g carbohydrates; 22.3 g protein;

An easy way to make a wonderful comfort food using those abundant fall apples! Serve with vanilla ice cream

Prep Time: 5 mins  |  Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Servings: 6 | Calories: 571cal

Ingredients:

40 ounces apple pie filling 2 20-oz cans, 1 can if using a crock smaller than 4.5 quart

16-ounce box white cake mix

1/2 teaspoon cinnamon

6 tablespoons unsalted butter melted

Cinnamon sugar optional

Vanilla ice cream optional

Instructions:

Empty both cans of apple pie filling into the crock. If you like, sprinkle apples with cinnamon sugar.

Mix cinnamon into the dry cake mix then sprinkles dry cake mix mixture on top of the apples.

Spoon the melted butter onto the cake mix layer. Do not mix the butter with the cake mix. The moisture generated from the slow cooker will bake the cake.

Cook on high setting for 4 hours (or on low for 6 hours).

Spoon cobbler into dishes and serve topped with a scoop of vanilla ice cream.

Review from followers:

Fabulous recipe designed for the slow cooker! I love apple crisp and usually end up doing this in the oven. I had my doubts, but this really proved to be a great alternative. It was awesome with vanilla ice cream on top!

Crockpot apple cobbler

Rebecca An easy way to make a wonderful comfort food using those abundant fall apples! Serve with vanilla ice cream Prep Time: 5 mins  |  Cook Time: 4 hrs | Total… MYSP Crockpot apple cobbler American Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hours 4 hours

Nutrition facts: 571 calories 28.9 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 40 ounces apple pie filling 2 20-oz cans, 1 can if using a crock smaller than 4.5 quart
• 16-ounce box white cake mix
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter melted
• Cinnamon sugar optional
• Vanilla ice cream optional

Instructions

Empty both cans of apple pie filling into the crock. If you like, sprinkle apples with cinnamon sugar.

Mix cinnamon into the dry cake mix then sprinkles dry cake mix mixture on top of the apples.

Spoon the melted butter onto the cake mix layer. Do not mix the butter with the cake mix. The moisture generated from the slow cooker will bake the cake.

Cook on high setting for 4 hours (or on low for 6 hours).

Spoon cobbler into dishes and serve topped with a scoop of vanilla ice cream.

These beans are delicious..they taste like my mom used to make. I have made them several times and they are a hit with my family. I throw all of the ingredients in my crockpot and simmer on low for about 6-8 hours. The only change I make to the recipe is to use chunked boneless ham instead of the ham hocks. They still have a great flavor without the added fat of the ham hocks. They are great with homemade southern cornbread.

Slow-Cooker-Green-Beans-Ham-and-Potatoes-main

I make this dish often; I have never really measured the ingredients but can give you a reasonable approximation. Note: Freeze leftover cooking liquid, and then add to bean soup, ham or cabbage dishes, or use to cook dumplings in. It’s delicious!

Prep: 30 mins | Cook: 4 hrs | Total: 4 hrs 30 mins | Servings: 10

To make this amazing Slow-Cooker Green Beans, Ham and Potatoes you’ll need the following ingredients:

Ingredients

2 pounds fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 1/2 pounds new potatoes, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt

1 tablespoon chicken bouillon granules

ground black pepper to taste

Directions

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Nutrition Info:

Per Serving: 200 calories; 9 g total fat; 29 mg cholesterol; 133 mg sodium. 20.6 g carbohydrates; 10.2 g protein.

Slow Cooker Green Beans, Ham and Potatoes

Rebecca These beans are delicious..they taste like my mom used to make. I have made them several times and they are a hit with my family. I throw all of the… MYSP Slow Cooker Green Beans, Ham and Potatoes American Print This

Serves: 10 Prep Time: 30 mins Cooking Time: 4 hour 4 hour

Nutrition facts: 200 calories 9 grams fat

Rating: 3.9/5

( 13 voted )

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1/2 pounds new potatoes, quartered
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt
• 1 tablespoon chicken bouillon granules
• ground black pepper to taste

Instructions

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

This is an extremely easy recipe that can be baked in a conventional oven or in a slow cooker. It combines potatoes with kielbasa or sausage baked in a creamy mushroom sauce.

Prep Time: 15 mins   |   Cook Time: 3 hrs   |   Servings: 10   |   Calories: 355kcal

Ingredients:

32 oz hash browns bagged, defrosted

14 oz sausage kielbasa, thawed, cut into bite-size pieces

1 onion diced

2.5 c cheese cheddar and/or a mix of jack

10.5 oz cream of chicken

1 c milk

Instructions:

Add defrosted hash browns, kielbasa, onion, and 2 c of your cheese into a greased crockpot. Mix together gently.

In a separate bowl whisk together your cream of chicken soup and milk. Then pour this over your hashbrown mix.

Sprinkle remaining cheese over the top of everything and close lid.

Cook on high for 3 hours or on low for approx 5 hours.

Slow Cooker Sausage and Potato Casserole

Rebecca This is an extremely easy recipe that can be baked in a conventional oven or in a slow cooker. It combines potatoes with kielbasa or sausage baked in a creamy… MYSP Slow Cooker Sausage and Potato Casserole European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 3 hours 3 hours

Nutrition facts: 355 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 32 oz hash browns bagged, defrosted
• 14 oz sausage kielbasa, thawed, cut into bite-size pieces
• 1 onion diced
• 2.5 c cheese cheddar and/or a mix of jack
• 10.5 oz cream of chicken
• 1 c milk

Instructions

Add defrosted hash browns, kielbasa, onion, and 2 c of your cheese into a greased crockpot. Mix together gently.

In a separate bowl whisk together your cream of chicken soup and milk. Then pour this over your hashbrown mix.

Sprinkle remaining cheese over the top of everything and close lid.

Cook on high for 3 hours or on low for approx 5 hours.

I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Servings: 8 | Prep time: 20 mins | Cooking time: 40 mins | Ready In 1 hour.

Old-Fashioned-Stuffed-Cabbage-Rolls

To make this amazing old fashioned stuffed cabbage rolls recipe you’ll need the following ingredients:

Ingredients

2/3 cup water

1/3 cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

1/4 cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (10.75 ounces) can condensed tomato soup

Directions:

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt, and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition info:

Per Serving: 223 calories; 13.1 g fat; 13.3 g carbohydrates; 12.8 g protein; 66 mg cholesterol; 657 mg sodium.

Old Fashioned Stuffed Cabbage Rolls

Rebecca I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker. Servings: 8 | Prep time:… MYSP Old Fashioned Stuffed Cabbage Rolls European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 223 calories 13.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 cup water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounces) can condensed tomato soup

Instructions

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt, and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.