Slow Cooker Recipes per request.....(updated frequently)

Brown Sugar Spice Cake
Ingredients:
Vegetable cooking spray 1 can
(10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup water
2 eggs
1 box (about 18 ounces) spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
Vanilla ice cream
Directions:
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
Tip: This warm, gooey dessert would be great sprinkled with crunchy candied walnuts.


Golden Mushroom Pork and Apples
Ingredients:
2 cans (10 3/4 ounces each) Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)
Directions:
Stir the soup, water, brown sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions.
Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.
*Or on HIGH for 4 to 5 hours.


Crockpot Banana Bread
Ingredients:
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed bananas
1/2 cup raisins or chopped dates
1/2 cup chopped pecans, optional
Directions:
In mixing bowl, cream together shortening and sugar; add eggs and beat well. Add dry ingredients alternately with mashed banana; stir in raisins or chopped dates and chopped pecans, if using. Grease a 4-cup can and pour batter in it.Cover top of can with 6 to 8 layers of paper towel; and place on rack in cooker. Cover crockpot and cook on HIGH for 2 to 3 hours (or until bread is done).


Caramelized French Onion Soup
Ingredients:
1 (10.5 oz) can beef consomme, undiluted
1 (10.5 oz) can beef broth, undiluted
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese
2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine
Directions:
Combine first 5 ingredients in a 3 1/2-quart crock pot. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3' from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. Makes 12 cups.Cut onions in half. Cut halves into 1/2' thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired. Makes 2 cups.


Lasagna
Ingredients:
1 (16 ounce) package lasagna noodles
1 pound lean ground beef
1 1/2 (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (8 ounce) container ricotta cheese
2 eggs
2 cups shredded mozzarella cheese
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.


Pizza
Ingredients:
1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of tomato soup
2 (14 ounce) jars pizza sauce
1 (8 ounce) package sliced pepperoni sausage
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cook on Low setting for 4 hours.


Chicken Chile Spaghetti
Ingredients:
1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
Directions:
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.