Crocktober Fest

Welcome to CROCK-tober Fest!

Check in each day during the month of October for a new crockpot recipe from our members and staff.  To submit a recipe, email our Healthy Living director, Lincee Powell at with a photo of your finished dish and the recipe. As the end of October, we will hold a drawing from all submissions  and one person will win a a fabulous new crockpot and lots of other goodies!

Check back each day for another great recipe! 


October 29


Ham, Cheese & Veggie Frittata


8 Eggs

¼ cup Milk

½ cup chopped Onion

1 cup chopped Bell Pepper

1 cup chopped Cooked Ham

1 cup Shredded Cheddar Cheese

Salt & Pepper to taste


** Optional… I added diced jalapeños to my plate



  1. Spray slow cooker with cooking spray
  2. Place eggs in a large bowl & add the milk; whisk to combine. Pour into the slow cooker.
  3. Sprinkle the onion, bell pepper, ham, and cheese over the top of the eggs. Use a spoon to gently stir to combine.
  4. Cover and cook on low setting for about 3 hours, until eggs are set. Do not open slow cooker during cook time.
  5. Cut into slices and serve.

October 26


Lincee & Sarah’s Soul Sisters Creamy Hot Chocolate


1 ½ cups Heavy Cream

1 can of Sweetened Condensed Milk (14 oz)

12 oz bag of Milk Chocolate Chips

6 cups of Milk

1 tsp Vanilla Extract


** Optional… add Marshmallows/Peppermints to your mug




Add all ingredients to your crock pot & set on low for 2 hours.

Stir every 10 minutes or so to make sure it is well combined.

Once all the chocolate chips are melted, turn it down to the warm setting.


October 25


Erika’s Crockpot Santa Fe Chicken

-1.5 lbs chicken

-1 can Rotel tomatoes with green chiles

-1 can black beans rinsed and drained

-1 cup frozen corn

-1 14.4 oz can fat free chicken broth

-1/4 cup fresh cilantro, chopped 

-3 green onions, chopped 

-1 tsp garlic powder

-1 tsp onion powder 

-1 tsp cumin

-1 tsp cayenne pepper (or to taste)

-cooked rice


Combine everything except chicken and rice in the crockpot. Salt chicken and place on top. Cook on low for 7 hours. Serve over rice. Top with whatever toppings you like: Cheese, avocado, sour cream, tortillas, more cilantro. Or my son likes to make nachos out of it.

October 24


Easy Crockpot Cinnamon Rolls

This is an easy "make ahead" breakfast or brunch item for any lazy weekend morning or holiday celebration. 


1 16 oz. can of Grands refrigerated biscuits

1/4 cup white sugar

1/4 cup brown sugar 

1 tablespoon of cinnamon  (add more if you want your rolls to be super cinnamon flavored)

3/4 cup chopped pecans

1/4 cup heavy cream

1/4 cup maple syrup 

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon 


  1. Spray inside of your crockpot bowl with baking spray.
  2. Mix sugars, and cinnamon in a small bowl.
  3. Cut each biscuit into quarters and roll in the sugar, brown sugar, cinnamon mixture until well coated. Place in one layer in the bottom of the bowl. They should fit snuggly. 
  4. In a bowl, whisk together eggs, heavy cream, maple syrup, vanilla, cinnamon.
  5. Pour the cream mixture over the top of the biscuits. Top with pecans and any left over sugar mixture.
  6. If preparing the night before, place bowl of your crockpot in the refrigerator.
  7. To "bake", cover the crockpot with a thin dish towel or paper towels to collect any condensation  – then place the lid on top.
  8. Cook on low until golden brown, about 2 hours.


October 23


Jamie’s Taco Soup

Ingredients needed:

1 Can of….

  • Chicken Broth
  • Rotel
  • Kernel Corn
  • Cream Corn
  • Stewed Tomatoes
  • Black Beans (drained and rinsed)
  • Chili Beans
  • Green Chilis
  • 8 oz of Tomato Sauce or Paste

 Packet of Ranch Seasoning

Packet of Taco Seasoning

1 lb of lean Ground Beef (browned)

Garlic Powder
Onions (optional) 

Dump everything into the Crockpot and Stir to combine. Cover with lid and cook on low heat 3-6 hours

October 22


Chicken with Pumpkin Curry 

  • 1 14 oz can coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp Soy sauce 
  • 1 tbsp brown sugar
  • 4 cups pie pumpkin or butternut squash, peeked and diced
  • 4 boneless skinless chicken breast
  • 1 tsp salt
  • 1 red bell pepper, sliced
  • 3 heaping cups baby spinach, fresh
  • Lime, juiced
  • Steamed rice
  • Lime wedges
  • Cilantro
  • Cashews, toasted
  1. In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar.
  2. Add the pumpkin and chicken and nestle it until it's submerged in the liquid.
  3. Cook on low for 8 hours or high for 4 hours.
  4.  Transfer the chicken to a bowl and turn the slow cooker to "high" if it’s not already. Season the liquid with salt and using a fork or a hand blender (for smoother texture) mix the pumpkin curry together.
  5. Using two forks, shred the chicken (it will shred very easily) and return it to the cooker along with the bell peppers. Cover and cook the curry for 30 more minutes.
  6. Add spinach and the juice of 1 lime to the pot and stir until spinach begins to wilt. Serve over steamed rice with extra lime, cilantro and sprinkle of toasted cashews. Grilled naan bread is delicious alongside to soak up the extra sauce!


October 21


Max’s Butternut squash soup and dumplings


2 cups vegetable stock

4 cloves garlic, peeled and minced

1 carrot, peeled and roughly chopped

1 granny smith apple, cored and roughly chopped

1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced

1 white &1 red onion, peeled and roughly chopped

1 sprig fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon cayenne

Pinch of ground cinnamon and nutmeg

1/2 cup your choice of coconut milk, heavy cream, whole milk…

Ingredients for dumplings:

2 cup of flour

1 tbsp of baking powder

1 tsp sugar

1 tsp salt

3 tbsp butter/margarine

1/2 cup of milk


Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.

Assemble dumplings

Mix your dry ingredients together.

Cut in the butter.

Add you milk and mix well.

Drop by large tablespoonful onto the top of your stew/soup concoction in the crockpot, and allow to cook for additional half an hour before serving.

Serve warm, topped with your desired garnishes.

Candied ginger, nuts, asiago, and parmesan cheese all make excellent toppers as well as rice or lentils if you want to zhuzh it up and make it a little more hearty you can mix in some cooked rice or lentils. 



October 20

Kristen’s Sloppy Joes


  • 2 lbs ground beef browned
  • 1 medium onion finely chopped
  • 4 garlic cloves minced
  • 2-1/2 cups tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon coconut sugar or brown sugar
  • 2 teaspoons Worcestershire sauce
  • 8 buns split
  • Shredded mozzarella cheese for serving


  1. Combine beef, onion, garlic, sauce, paprika, salt, pepper, sugar, and Worcestershire in a 3-qt slow-cooker. Cover and cook on low 2-1/2 to 3 hours.
  2. Serve sloppy joe sauce on buns with shredded cheese on top. Serve immediately.


October 19

Lincee’s Cajun Chicken Fettuccine


1 cup Chicken Broth

¼ tsp. Cayenne Pepper

½ tsp. Garlic Powder

¼ tsp. Onion Powder

½ tsp. Dried Leaf Oregano

¼ tsp. Red Pepper Flakes

1 ½ tsp. Paprika

1 tsp. Salt

¼ tsp. Pepper

3 Boneless Skinless Chicken Breast

1 small White Onion (diced)

Ingredients needed at the end:

1 lb. Fettuccine Noodles (cooked according to package directions)

2 cups Heavy Cream

¾ cup Parmesan Cheese (divided)


  1. Pour the chicken broth to the slow cooker. In a small condiment bowl, add the cayenne pepper, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper & mix. Dump dry ingredients into the chicken broth. Stir.
  2. Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
  3. Sprinkle the onions over the chicken & broth.
  4. Cover and cook on low for 3 hours (or until chicken is cooked). * I flipped my chicken breast every hour!
  5. After cooking time is done, shred & add the heavy cream. *I let this “cook” while I boiled the noodles!
  6. Add the cooked (drained) noodles & a ½ cup of the parmesan cheese. Stir.
  7. Sprinkle over the remaining parmesan cheese & a touch more paprika to the top of the pasta. Cover and cook for 20 more minutes. (Cooking for a bit longer helps the sauce thicken)
  8. Serve & enjoy!

October 18

Gloria’s Chicken Tortilla Soup

2 lbs of ground chicken-Cooked  (You can use whatever chicken you like) 

2 15 oz. cans of Black Beans drained

2 15 oz. cans of Rotel tomatoes or Mexican stewed tomatoes 

1 Cup of salsa-I use mild.

1 4oz. can of chopped green chilies

1 14 oz. can of tomato sauce

1-quart size bottle of tomato juice (I use V8)

Tortilla chips

Grated Mexican-blend cheese

Sour Cream

Put the first 7 ingredients in the slow cooker. Stir and then simmer on low for several hours. Serve with chips, cheese, and sour cream. Avocado would be a delicious addition.


October 17

Dottie’s To Die For Roast

1 Brown the roast on all sides in a skilley with zero calorie cooking spray.

2 In the crockpot, mix the water with the seasoning packets

3 Add the roast and cook on low all day (about 8-10 hours)

1 package ranch dressing dry mix

1 package brown gravy dry mix

1 package Italian dressing dry mix

1 beef roast

Zero calorie cooking spray

1 cup water


October 16


Clay’s Buffalo Chicken Dip:


1 Crock Pot

1 something to mix sauces together (spatula, whisk, cooking spoon)

1 bowl for shredding meat

2 forks for shredding meat


1 cup of ranch dressing

1 cup of cheddar cheese

1 cup of hot sauce

1 package of cream cheese (8oz)

2-3 cooked chicken breast shredded or 1 rotisserie chicken shredded (take off skin) 

Step 1:

Mix 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 cup of hot sauce, and 1 package of cream cheese (8oz) in the crock pot until mixed well. 

Step 2:

Shred 2-3 cooked chicken breasts or 1 rotisserie chicken (take off skin) by placing pieces of chicken into a bowl and using two forks to pull the meat into strands. If using chicken breast, I recommend either baking or boiling the chicken. You do not want the chicken to have much flavor so that way it takes on the flavor of the sauces. 

Step 3:

Add the shredded chicken into the crock pot mixture and mix until well combined. 

Step 4:

Cover the crock pot and set it to high for 45 minutes. It’s ready to serve!


October 15


PJ’s Cauliflower & Corn Tacos with Pico Verde

1 medium head cauliflower, cut into small florets (4 cups)

2 cups fresh or frozen corn kernels, thawed

¼ cup chopped sweet onion

3 Tbsp. olive oil

2 Tbsp. taco seasoning

1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped

1 or 2 limes

2 avocados, halved, seeded, peeled, chopped

1 cup chopped cucumber

½ cup chopped green onions

¼ cup chopped fresh cilantro

1 jalapeno chile pepper, stemmed, seeded, and finely chopped

1 clove garlic, minced

¼ tsp. salt

10 corn or flour taco shells

Crumbled queso fresco

  1. Coat a 3 ½ - 4 qt. slow cooker with nonstick cooking spray. Add next six ingredients (through chipotle peppers); stir to combine. Cover and cook on low 4 to 5 hours or on high 2 to 2 ½ hours or until cauliflower is tender, stirring once halfway through cooking.
  2. For pico verde, about 30 minutes before serving, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lines (if desired, cut any remaining lime into wedges to serve with tacos). In a medium bowl combine line zest and juice and next seven ingredients (through salt). Cover; chill until ready to serve.
  3. To serve, spoon about 1/3 cup cauliflower mixture into each taco shell. Top each with about ¼ cup pico verde and some queso fresco.


October 14


Healthy (somewhat) Creamy Tortellini Veggie Soup

  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 2-4 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 6 cups low sodium vegetable stock
  • 4-6 cups roughly chopped spinach
  • 1/2 cup whole milk or heavy cream
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 1 pound fresh cheese tortellini



  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery. 
  • 2. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.
  • 3. During the last 15 minutes of cooking, stir in the spinach, cream, parmesan, and the tortellini. 
  • 4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

Instant Pot 

  • 1. Set Instant Pot to sauté. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.
  • 2. To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on high pressure for 6 minutes.
  • 3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini. Cook until the spinach is wilted, about 10 minutes. Turn the Instant Pot off.
  • 4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

To store leftovers, remove tortellini and refrigerate separately from broth. To reheat, warm broth then add tortellini and simmer until heated through. 


October 13 


Chet’s White Bean Chili Chicken

1 ½ pounds boneless, skinless chicken thighs

4 cups chicken stock

2 (4-oz) cans diced green chiles

1 (15.5 oz) can cannellini beans, drained and rinsed

1 (15.5 oz) can garbanzo beans, drained and rinsed

1 medium sweet onion, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

Kosher salt & freshly ground black pepper to taste

½ cup chopped fresh spinach

2 tablespoons freshly squeezed lime juice 


1 ½ cups tortilla chips

½ cup fresh cilantro leaves

½ cup sour cream

½ cup diced red onion

1 avocado, halved, seeded, peeled & sliced

1 lime, cut into wedges


  1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano, season with salt and pepper to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir chicken, spinach, and lime juice into the slow cooker; season with salt and pepper, to taste.
  5. Serve immediately with desired toppings.

October 12


Deena’s Autumn Venison Chili

What you will need:

One large crockpot
28oz can puréed tomato (I use Cento)
3 15oz cans dark kidney beans
2 15oz cans pinto beans
2 packets McCormick chili seasoning mix
1lb ground venison (or beef, turkey)
1 green bell pepper
1 medium onion
2 tbsp olive oil

In a skillet, sauté in olive oil, chopped green bell pepper and onion until semi-soft.  Add ground venison and brown.  Drain cans of beans and rinse. Add beans to crockpot.  Add canned puréed tomato.  Add sautéed venison, bell pepper and onion mixture.  Add 2 packets of chili seasoning mix.  Add salt to taste, if needed.  Using the empty 28oz can of tomato purée, fill with water and add to crockpot. You may need two cans of water.  You don’t want it too soupy or too thick, so start with one can and eye it!  Mix all ingredients well.  Cover with lid and set the temperature on high for 3-4 hours.  Or you can set the temp on low for 4-6 hours, either is fine.  You can add other ingredients to this recipe if you’d like.  Some suggestions: cayenne pepper to add more heat. Canned corn.  For vegetarian, add plant based meat substitute or omit meat altogether.  I make cornbread to accompany this dish.  Toppings are optional.  I like shredded cheese, sliced radishes, avocado or sour cream.   Enjoy!

October 11


Stephanie’s Homemade Crock Pot Applesauce


12 golden delicious apples

1/2 cup sugar

1/2 tsp. cinnamon

1/2 cup water

1 Tbsp. lemon juice


  1. Peel and core apples. Cut into fourths and place in crock pot. Toss apples in lemon juice and then add in sugar and cinnamon, stirring to combine. Add in water.
  2. Cover with crock pot lid. Cook on HIGH for 3-4 hours, until apples are very softened. Eat immediately or store in a sealed container in the refrigerator. Enjoy!







October 10


Harleigh Ann’s Chicken Salsa Burritos 


3-4 Chicken Breast

1 16oz jar of Salsa (we use Mateo’s Gourmet Salsa MILD *located @ Wal-Mart)

1 8oz Philadelphia Original Cream Cheese

^^^ Don’t forget about the Soft Taco Flour Tortillas & everything that you want to add inside of your Burritos… Sour Cream, Jalapeno’s, Lettuce, Tomatoes, Cheese, etc 


*Place cleaned Chicken Breast in Crock Pot

*Pour entire jar of Salsa on top of Chicken

*Cut Cream Cheese into small cubes & sprinkle on to of Salsa

*Cook on HIGH for 2 ½ Hours

(We mix the Salsa & Cream Cheese an hour into cooking and then we flip the chicken) 

*After cooking, place chicken on a cutting board to shred and then dump the shredded chicken back into the Crock Pot & stir 

*Serve & enjoy

October 9 


Dottie's Creamy Taco Soup

3/4 cup Nonfat Greek Yogurt

1 15 oz can 50% or less sodium white beans, rinsed and drained

1 15 oz can black beans, rinsed and drained 

1 4 oz can diced green chilis 

1 15 oz can diced tomatoes 

1 cup reduced sodium chicken broth

1 cup fresh corn or frozen

1 1/2 pounds shredded pre-cooked chicken

2 tablespoons fresh lime juice

1 clove garlic, minced

1/2 teaspoon onion powder

1 tablespoon fresh oregano, chopped

1/2 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon cumin

1 tablespoon dried cilantro

2 teaspoons Mrs. Dash Fiesta Lime Seasoning blend 

  1. Place ½ cup broth and white beans in a blender and puree.
  2. Add yogurt and blend again. Pour liquid into slow cooker
  3. Add remaining ingredients and stir well.
  4. Cover and cook on high for 2 hours or on low for 4-5 hours.


October 8


Toris’ CrockPot Veggie Penne Pasta Bake

2 -pounds of lean ground Turkey
2 -15 oz. cans organic no/low sodium diced tomatoes
2 -15oz cans organic low/no sodium tomato sauce
4 -packs of your favorite spaghetti seasoning mix
2 -8 oz boxes of organic green lentil penne pasta (or your favorite pasta)

2 cups water
1 Small onion diced (may add bell pepper)
1 tsp garlic powder
1 tsp each Pink Salt and Black pepper
1 ½ cup Organic white Italian cheese
1 tbsp of MCT oil

  1. Heat crockpot on high and add MCT oil in crock pot. Brown both packs of ground Turkey in crock pot with onions, salt, garlic powder and pepper. Stir periodically.
  2. Add all 4 packs of spaghetti seasoning and mix well with meat.
  3. Add all cans of tomato sauce and diced tomatoes. Mix well.
  4. Add water and pasta. Stir well.
  5. Let cook on high covered until pasta is tender then add 1 cup of the cheese. Stir well.
  6. Let cook covered until pasta is no longer chewy.
  7. Top with remaining cheese and cover to cook until cheese is melted


October 7 


Jim’s slow cooker Succotash Caribbean-style 

  1. Coat cooker with 1 tbsp olive oil
  2. Food process & add 1 large onion & 1 large red bell pepper
  3. Chop & add 2 1/2 lbs calabaza squash. Skin is edible
  4. Add 4 bags of 13-14 oz frozen vegetables. Corn, peas, lima beans, & mixed vegs work well. Kale, broccoli, string beans, & carrots do no 
  5. Add 1 qt mushroom flavored vegetable stock
  6. Add 1 bottle Kroger’s "mango scotch bonnet" sauce. Original recipe (formulated in Miami) called for 1 mango & 2 scotch bonnet peppers. The latter are not readily available in this area
  7. Season only with salt & pepper
  8. Cook on high until the frozen vegs have broken down, about 1 hr then switch to low for 3 to 4 hrs stirring every hour. Add seasoning as necessary

Enjoy as an appetizer or main course. Freezes well.


October 6


Meredith's Short Rib Ragu

This recipe takes a little prep work before you get to the corckpot, but is so yummy and worth the extra effort!

Serves 8 


  • 4-5pounds bone in beef, short ribs
  • salt and black pepper
  • 3 slices thick-cut bacon, chopped
  • 1 1/4 cups dry red wine, such as Sangiovese. (additional beef broth may be substituted for wine)
  • 1/2 cup low sodium beef broth
  • 2(28 ounce) cans crushed San Marzano tomatoes
  • 1(6 ounce) can of tomato paste
  • 1 yellow onion, chopped
  • 6 cloves garlic, finely crushed or chopped
  • 3 ribs celery, finely chopped
  • 1 carrot, finely chopped 
  • 2 sprigs fresh thyme, or 1 tablespoon dried thyme
  • 1 teaspoon crushed red petter flakes, more or less to taste
  • 1 stick (8 tablespoons) salted butter
  • 1/2 cup fresh grated parmesan cheese, save the rind
  • 1 pound dry pappardelle or tagliatelle pasta


  1. Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Remove the ribs and transfer to the slow cooker along with the bacon. 
  2. To the slow cooker, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on low for 6-8 hours. 
  3. Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, parmesan rind, and thyme. Add the
    shredded meat and parmesan, toss with the sauce. Keep on warm. If the sauce has not thickened, turn on high and continue to cook uncovered until reduced to desired consistency.
  4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with 4 tablespoons butter.
  5. Divide the pasta between plates, add the ragù, and toss well. Top each serving with additional parmesan. 



October 5


Samantha’s Cream Cheese Chicken Chili


  • 1 15- oz. can black beans
  • 1 15.25- oz. can corn undrained
  • 1 10- oz. can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8- oz package light cream cheese
  • 2 chicken breasts


  1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
  2. Top with seasonings and ranch dressing mix. Stir together.
  3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
  4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!


October 4

October 3


Suzanne’s Crockpot Pepper Steak


1lb thin sliced sirloin steak  
1 thinly sliced green pepper
1 cup sliced mushrooms
1 thinly sliced onion 
3 Tbsp soy sauce
1 Tbsp sesame oil
1 clove minced garlic
1 tsp fresh grated ginger
1/2 tsp crushed red pepper


  1. Add first 4 ingredients to crockpot
  2. In a small bowl, mix together remaining ingredients 
  3. Pour over meat and vegetable mixture
  4. Cook on low 6-8 hours
  5. Serve over rice




        Ready to go!






Let's eat!




October 2


Mike’s Easy & Delicious Brunswick Stew. 



2 lb ground beef
1 chopped onion
About 2 pounds of pork bbq (Lloyds or whatever you find prepackaged at the grocery)
About 20 ounces of chopped chicken (I usually use the canned stuff)
2 14 oz cans white corn
1 32 oz bottle of ketchup
1 32 oz bottle of water (use the ketchup bottle after you add the ketchup)   
1 tsp onion salt (optional)
½ stick of margarine or butter
1 tsp lemon pepper
2 tsp vinegar (DO NOT SKIP!!!)

Optional: Add two cans of lima beans

Brown ground beef and onion, drain grease. Add all ingredients to crockpot. Cook about 4 hours on high or 6 on low or until warm. You can also just warm it up on a big pot and then put it in a crock pot to keep warm.



October 1 


Kristen’s Olive Garden Chicken Pasta


1.5 lbs. boneless skinless chicken breast
(1.5-2 pounds works fine)
16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
8 oz. cream cheese

16 oz. penne pasta cooked according to package directions and drain well
1/4 cup parmesan cheese 


  1. Add the chicken breasts to the slow cooker.
  2. Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and the pepper.
  3. Place the cream cheese on top.
  4. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
  5. When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
  6. Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir.
  7. Sprinkle over the remaining parmesan cheese.
  8. Serve and enjoy!