Here’s what you need:

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
• 8 ounces fresh green beans, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 can (14 ounces) vegetable broth or chicken broth
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• hot cooked rice

Here’s what to do:

• In a 3-1/2- to 5-quart slow cooker, combine the carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon.
• Pour the broth over all.
• Cover and cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3-1/2 to 4-1/2 hours.
• Stir in the undrained can of tomatoes. Cover the crock pot and let it stand for 5 minutes; then serve the vegetable curry over hot cooked rice. Makes 4 servings.

This was such a hearty stick-to-your-ribs kind of dish that it seemed out of place when served on a hot, sticky, generally miserable August evening; nevertheless, it was still delicious and satisfying. I’m sure that it would be perfect as a fall or winter entrée, so I’ll probably be making it again when the cold weather arrives.

This recipe was submitted to AllRecipes.com by “K.” Thanks “K” for sharing this excellent dish!

Here’s what you need:

• 1 large yellow onion, sliced
• 2 1/2 to 3 lbs. boneless pork loin roast
• 1 cup water
• 1/4 cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Here’s what to do:

• Arrange the onion slices evenly over the bottom of the slow cooker; then place the pork roast on top of the onion slices.
• In a bowl, combine the remaining ingredients; then pour this mixture over the meat.
• Cover and cook on the low-heat setting for 6 to 8 hours or cook on the high-heat setting for 3 to 4 hours.
• Serve over hot noodles or potatoes.

By the way, I used the leftovers for pulled pork sandwiches. It was great!

Here’s what you need:

• A 5-quart slow cooker
• 1 tablespoon olive oil
• 3 lbs. pork spare ribs
• 3 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 ½ teaspoons ground mustard
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ¾ cup water
• 1 ½ to 2 cups of your favorite barbecue sauce (I prefer a brand that isn’t too heavily spiced so that it doesn’t overpower the flavor of the rub.)

Here’s what to do:

• Rub the inside of the slow cooker with the olive oil.
• In a small bowl, combine the dried minced onion, dried parsley, dried oregano, ground mustard, red pepper flakes, cumin, and garlic powder. Mix well. Generously rub this mixture onto the ribs.
• Layer the ribs in the slow cooker; then gently pour the water over the ribs.
• Cover the slow cooker and cook on the low heat setting for 8 to 9 hours.
• After the cooking time has elapsed, remove the ribs from the crock pot and drain and discard the liquid from the pot.
• Pour about ½ of a cup of the barbecue sauce into the slow cooker and the remaining 1 to 1 ½ cups into a shallow bowl. Dip the ribs into the sauce in the bowl; then return the ribs to the slow cooker. (If there is any remaining barbecue sauce left in the bowl after all of the ribs have been dipped, pour it into the crock pot.)
• Cover the slow cooker and cook on the low heat setting for about 1 hour.

This is one of my favorite barbecued ribs recipes. I hope you like it.

Here’s what you need:

• 1 bag of shredded hash browns (24 oz. bag)
• 1/4 cup finely chopped onions
• 2 cups diced ham
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 12 eggs
• 1 cup evaporated milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound bacon, fried until crisp

Here’s what to do:

• Grease the crock of a 6-quart slow cooker or coat it with cooking spray.
• In a medium-size bowl, mix the frozen hash browns and the chopped onion.
• Spread half of the hash browns on the bottom of the greased crock.
• Top the hash browns with 1 cup of ham and distribute evenly.
• Combine both cheeses with the parsley; stir until evenly mixed; then sprinkle half of this mixture over the ham layer.
• Layer the remaining hash browns, ham, and cheese in the same order, patting each layer down as it is added.
• Combine the eggs, evaporated milk, salt, and pepper; whisk until smooth. Pour the egg mixture over the hash brown, ham, and cheese layers.
• Cover the slow cooker and turn the heat setting to low. Cook for 4 to 5 hours. (If you aren’t ready to start the cooking process, the prepared dish can be covered and placed in the refrigerator until you are ready to cook it.)
• The bacon should be prepared about 20 to 30 minutes before the cooking time of the brunch bake has elapsed. Fry the bacon until crispy, and then break it into large pieces.
• Uncover the crock pot and distribute the bacon pieces evenly on top of the brunch bake about 15 minutes prior to serving; then cover the crock pot and allow the brunch bake to cook for the final 15 minutes.

Here’s what you need:

•  5-quart slow cooker
• 1 ½ pounds of boneless, skinless chicken breast, cut into small bite-size pieces
• 1 tablespoon olive oil
• 1 quart chicken broth
• 1 package (16 ounces) frozen corn
• 1 can (14.5 ounces) diced tomatoes with juice
• 4 stalks celery, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 sweet red bell peppers, chopped
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• 1 teaspoon Tabasco or your favorite hot sauce (optional)

Here’s what to do:

• In a large skillet, sauté the chicken in the olive oil until lightly browned.
• Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
• Stir in all of the remaining ingredients except the optional Tabasco or hot sauce.
• Cover and cook on the low heat setting for 7 to 8 hours.
• Stir before serving, adjust the seasoning if necessary, and add the Tabasco or hot sauce if desired.

This flavorful soup will warm you up on a cool evening. It’s a great soup to serve to large groups, because it doubles easily. (Just make sure you use an adequately-sized crock pot.) Make the dish even more substantial by ladling it over a bowl of hot cooked white rice.

Here’s what you need:

• 3 lbs. beef (use a cut from the chuck or round)
• 1 onion, chopped
• 2 cups beef stock
• ½ stick butter
• Salt and pepper to taste

Here’s what to do:

• Throw everything into the slow cooker and set the heat to low.
• Cover and cook for 8 to 10 hours.
• Use two forks to pull the meat apart. As you pull the meat apart, it will absorb the extra liquid in the crock pot.

Now, isn’t that about as easy as it gets? Serve the pulled beef on your favorite burger buns. I like to use hoagie buns and top the meat with Swiss cheese for a great sandwich.

There are three main layers to this dish: The first layer contains tortilla strips topped with browned ground beef and onions, followed by portions of the enchilada sauce, tomato sauce, and cheese. The second layer consists of another layer of tortilla strips topped with the beans and corn, the remaining meat and onions, and another portion of the cheese. The third layer begins with another layer of tortilla strips, the remaining portions of the sauces, and the remaining cheese. Olives are scattered over the top. After seven hours of slow cooking on low heat, you get a tasty, satisfying main dish that makes the perfect entrée for a cold winter night. Of course, there are plenty of leftovers for the next night or two.

“Slow Cooker Tortilla Cheese and Meat Bake” is also great for large winter gatherings, because it can serve up to twenty people. If you’re planning a Super Bowl party, I think this would be a good recipe to make and would be an unexpected treat. Enjoy!

The only difference in the preparation is that I cooked it for less than half the time called for in the recipe. This is because the chicken in the original recipe is raw and requires a lengthier cooking time compared to the turkey, which was already cooked. I didn’t want the turkey to get too stringy or mushy from an excessive cooking time.

This is a recipe that I wrote about almost a year ago after discovering it on RecipeTips.com. At that time, my opinion of the recipe was that it was fantastic, and that assessment hasn’t changed. I think it’s one of my all-time favorites. I hope you enjoy it.

Here’s what you need:

• 2 small- to medium-sized egg plants, thinly sliced lengthwise
• 4 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 pound ground lamb
• 1 can (14 oz.) chopped tomatoes
• 1 teaspoon dried oregano
• Pinch of ground cinnamon
• Salt and black pepper to taste
• ¼ cup butter
• ½ cup all-purpose flour
• 2½ cups milk
• Pinch of ground nutmeg (freshly grated is best)
• ¾ cup Cheddar cheese (or preferably, Kefolotiri, if you can find it)
• 1 egg yolk
• 2 tablespoons fresh white breadcrumbs

Here’s what to do:

• Place the eggplant slices in a large strainer, positioning them in alternating layers with salt sprinkled on each layer. Allow the excess liquid to drain from the eggplant; then rinse the slices under cold water and pat them dry with paper towels.
•  Brush the eggplant with olive oil (reserve half of the olive oil for later use), and then place the slices in a single layer on a baking sheet.
• Position the baking sheet under the broiler oven and cook until the slices are soft and lightly browned; then turn the slices to brown the other side. You may have to use two baking sheets, depending on the number of eggplant slices you have; or, if you’re using one baking sheet, you can simply repeat the process if you cannot fit all of the slices in a single layer on one baking sheet.
• Place half the eggplant slices on the bottom of the crock pot; then turn the slow cooker to the high heat setting. Set aside the other half of the eggplant slices.
• In a heavy skillet, heat the rest of the olive oil and sauté the onions (over medium-high heat) until softened; then add the garlic and the ground lamb and cook until the meat is nicely browned.
• Add the oregano, cinnamon, salt, pepper, and the can of tomatoes to the skillet; mix well; and bring the mixture to a boil.
• Once the mixture in the skillet begins to boil, remove the skillet from the heat and pour the contents into the slow cooker, covering the eggplant slices.
• Place the remaining eggplant slices on top of the meat mixture, cover, and cook on high heat for two hours.
• When the two hours cooking time has nearly elapsed, prepare the cheese topping. Melt the butter in a skillet, add the flour, and stir over medium heat for about one minute; then gradually add the milk, stirring constantly. Bring the mixture to a boil and cook until it has thickened; then remove the pan from the heat and stir in the nutmeg and two-thirds of the cheese.
• After the sauce has cooled about five minutes, beat in the egg yolk. Make sure the sauce is not too hot, otherwise the egg yolk might scramble.
• Pour the sauce into the crock pot, cover, and cook for an additional two hours.
• Sprinkle the breadcrumbs and the remaining one-third of the cheese over the top of the moussaka; then place the crock pot under the broiler oven for several minutes to brown the top of the sauce. This step is purely optional, but I think it makes the dish look and taste even better. If you don’t want to use the broiler oven, simply cover the crock pot and cook for another five to ten minutes or so.

I usually avoid slow cooker recipes like this one, which have several auxiliary steps that are required to produce the finished dish. I most often prefer recipes in which you simply throw everything into the crock pot, set the heat on low, and forget about it until the dish is ready to serve; but this recipe looked so good that I thought I would break with tradition. The result was better than I expected, so I guess the extra steps preparing this entrée were well worth the effort.

With a slice or two of fresh bakery bread, this delicious crock pot soup makes a satisfying meal for those cool autumn nights when you’re really in the mood for some comfort food. Enjoy!