iso-crock pot side dishes

Anyone have any crock pot side dishes they use and like. Im looking for a couple I could do up for Christmas.Limited oven space, so Im hoping to make a couple things up in my crock pots. I always do my mashed potatoes in one and they are great!!

(8-oz.) box Macaroni, cooked and drained
(12-oz.) can Evaporated Milk
1 1/2 c. Regular Milk
2 Eggs
1/2 stick Butter or Margarine
1 tsp. Salt
3 c. Shredded Cheddar Cheese
Combine all ingredients in a crockpot that has been sprayed with Pam. Top with cheese and cook on low for 3 to 4 hours.

Hot German Potato Salad (Crockpot)

6 cups sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1/2 cup water
1/4 cup cider vinegar
1-2 tablespoons sugar (to taste)
2 tablespoons quick cooking tapioca
1/4 teaspoon black pepper
2 teaspoon dried parsley flakes
1/4 cup bacon bits

In large bowl, combine potatoes, onion, and celery. Mix remaining ingredients except bacon in a small bowl, pour over potatoes, mixing well. Pour into slow cooker. Cover and cook on low for 8-10 hrs until potatoes are done. Stir in bacon bits.

Red Beans & Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbsp parsley
4 cups water

Soak red beans overnight in enough water to cover beans.

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on low for 8 hours or until beans are tender.

Serve over rice

Slow Cooked “Baked” Beans

1/2 lb ground beef
1 small onion, chopped
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons prepared mustard
2 tablespoons molasses
1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can red kidney beans, drained
1 can butter beans, drained
1 can pork and beans

Place ground beef and onion in your slow cooker. (May be browned first, if desired) Add remaining ingredients except beans. Mix beans together and pour into your slow cooker. Cover and cook on low for 6 to 8 hours.

Ham and Scalloped Potatoes

2 lbs ham - chopped into bite sized chunks
6 medium potatoes - peeled and thinly sliced
2 medium onions - peeled and chopped
1 can cream of mushroom soup
2 cups shredded Colby cheese

Combine ham with potatoes and onions and place in the bottom of your slow cooker. Pour cream of mushroom soup over the top. Cover and cook on low for 6 to 8 hours. About an hour before serving stir in cheese.

Polish Kraut 'n Apples

1 pound fresh or canned sauerkraut
1 pound lean smoked Polish sausage
3 tart cooking apples – thickly sliced
1/2 cup packed brown sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon caraway seeds – (optional)
3/4 cup apple juice or cider

Rinse sauerkraut and squeeze dry. Place half of the sauerkraut in a slow cooker. Cut sausage into 2-inch lengths. Place in slow cooker. (I’ve made this with bratwurst – cooking it before putting in slow cooker) Continue to layer in slow cooker, in order, apples, brown sugar, salt, pepper and, if desired, caraway seeds (I never use them). Top with remaining sauerkraut. Add apple juice. DO NOT STIR. Cover and cook on high for 3 to 3-1/2 hours or on low for 6 to 7 hours or until apples are tender. Stir before serving.

Perfect Crockpot Rice

1 cup rice
2 cups water

Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.

Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

Crockpot Turkey Stuffing

1 cup butter
2 cup chopped onion
2 cup chopped celery
1/4 cup parsley sprigs
2 8 ounce cans mushrooms
12 cups bread cubes, day old
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoon sage
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cup chicken or turkey broth

Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and cook on low and cook for 6-8 hours. Serves 12.

South Seas Green Beans

4 cups frozen cut green beans – thawed
1/2 cup chopped onion
1/4 cup imitation bacon bits
1/4 cup hot water
1/4 cup cider vinegar
1 (2 oz) jar chopped pimientos – undrained
2 tablespoons Splenda or Sugar Twin
1/8 teaspoon black pepper
Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine the green beans, onion, and imitation bacon bits. Stir in the water, vinegar, and undrained pimientos. Add sugar substitute and the black pepper. Mix well to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 5 hours. Mix well before serving.

HINT: Thaw the green beans by placing them in a colander and rinsing them under hot water for one minute.

Beef House Broccoli Soup

1/2 stick butter, melted
1/2 medium onion, chopped
1 stalk celery, chopped
1 1/2 tablespoon flour
1 quart chicken stock
1 lb fresh broccoli, chopped
1 carrot, chopped
1/2 lb processed cheese
1 pint milk
1 pint half and half
1/2 tablespoon pepper

Place the melted butter, chopped onion, chopped celery, broccoli and the carrots in the slow cooker. Pour the chicken stock over top of the vegetables. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Half an hour before serving add milk, half & half and processed cheese. Sprinkle each serving with pepper before serving. Makes 6 to 8 servings.

Mixed Vegetable Crock-Pot

1 can French style green beans, drained
1 can white corn, drained
1 can sliced water chestnuts, drained
1/4 to 1/2 cup butter, melted
1 can cream of celery soup
1 cup sour cream
1 medium onion, diced
1 cup grated cheese
1 tube crushed Ritz crackers

Layer green beans, corn and water chestnuts in the bottom of your slow cooker. Combine celery soup, sour cream, onion and grated cheese. Spread over top of vegetables. Sprinkle with salt and pepper to taste. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Top with melted butter and Ritz cracker.

Crockpot Dijon Potatoes

6 large white potatoes, sliced
1 (10 3/4-oz) can Chicken Dijon soup
1 large onion, sliced
1 green bell pepper, sliced into strips
1 tsp. cayenne pepper

Place sliced potatoes in slow cooker and cover with soup. Arrange onion and bell pepper on top of soup-covered potatoes. Sprinkle cayenne pepper over all. Cook on Low for 6 to 8 hours.

Serves 4 to 6.

Make-Ahead Mashed Potatoes

5 pounds potatoes, peeled and quartered (about 15 medium)
6 ounces light cream cheese
1 cup light sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 egg whites, slightly beaten
1 tablespoon margarine

Cook the potatoes in large pot of boiling water until they are tender, about 20 minutes. Drain; mash until there are no lumps. Add the cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13 inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 7 days. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Note: Potatoes can be reheated in the oven. +Take out of the refrigerator approximately 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center. a slow-cooker.

Crockpot Carmelized Onions

6 large onions
2 tablespoons olive oil


Peel the onions and cut them into 1/4-inch slices. Place the onions in the slow cooker and sprinkle with oil. Cover and cook 8 to 10 hours, until the onions caramelize. Makes 3 cups.

Italian Veggies

1 teaspoon salt
1 medium eggplant, cubed
2 medium zucchini, sliced 1/2 inch
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4 inch thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, sauté onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.