Crockpot Potato Soup

Angie Schaedel (Lincoln Friend)


1 30 oz bag of shredded hash browns
2 cans chicken broth
1 can cream of chicken soup
1 brick cream cheese
1/2 cup real bacon bits


  1. Combine first 3 ingredients in crock pot and cook on low for 5-6 hours.
  2. Add 1 brick of cream cheese and 1/2 cup real bacon bits for last 45 min. or so.

Overnight Oatmeal


1 cup steel-cut oats
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/4 tsp. salt
4 cups water
1/2 cup half and half


  1. In a slow cooker, combine all ingredients and set to low heat.
  2. Cover and let cook 8-9 hours.
  3. Stir in 1/4 to 1/3 cup brown sugar and serve in bowls.
  4. I like to top it with cut up fresh fruit

Pulled Pork Tacos


3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)


  1. Put ancho and pasilla chiles and the garlic in a bowl
  2. Microwave on high until soft and pliable (2-3 min.)
  3. Stem and seed the chiles
  4. Peel the garlic.
  5. Transfer to a blender.
  6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
  7. Puree.
  8. Heat remaining oil in skillet and add sauce from blender.
  9. Fry for about 8 minutes.
  10. Pour broth and reduce until slightly thickened.
  11. Season pork with salt and pepper.
  12. Place in slow cooker and pour sauce over.
  13. Cook on high 5 hours. Shred.

Crock Pot Meatloaf

Lisa Stueber

2 eggs, beaten
3/4 cup milk
3/4 cup Ritz crackers, crumbled
1 oz envelop dry onion soup mix
2 lbs lean ground beef


  1. Line crock pot with a wide strip of aluminum foil.
  2. In a large bowl, combine eggs, milk, bread crumbs, and soup mix.
  3. Mix well, then add meat.
  4. Mix thoroughly, then shape into a rectangle or oval that won’t touch the sides of crock.
  5. Place in the crock.
  6. Cover and cook on low for 6 hours or high for 3 hours.

Baked Pineapple Stuffing

Aunt Bev (Matt’s Aunt)


1 (20 ounce) can crushed pineapple, with liquid
1/4 cup milk
6 slices bread, dried out
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted
3 eggs, lightly beaten


  1. Grease bottom and sides of a 3 1/2 quart crock pot.
  2. Crumble the bread into a bowl.
  3. Add the remaining ingredients
  4. Pour into the crock pot.
  5. Cover, and cook on low setting for 3 hours.