What Are Your Favorite Crock Pot or Slow Cooker Recipes???

Okay I didnt like how this one sounded until I tried it and it is so yummy! Here is the recipie

Crock Pot Sour Cream Enchilidas
Indgredents:
One Fully Cooked Chicken-shreeded (the ones at walmart work great and are cheeper than a raw hole chicken, only 3.99)
2 Cans Cream of Mushroom
2 Cans Rotel
1 Pkg of corn tortillias
1 pkg of shreeded cheese any kind
1 16 oz tub of Sour Cream (I use light or fat free)

Pour a little water in your crockpot about 1/4 inch

Layer the following in your crockpot until you reach the top

Corn Tortillias (you can do two to cover the bottom, or as many as you want)
Cream of Mushroom (just enough to do a thin layer covering the tortillias)
Sprinkle some rotel (as much or little as you want)
Sprinkle as much or as little Chicken as you want
Sprinkle as much or as little Cheese as you want

Then start over again with the above until you get to the top, your top layer should be tortillias. Place on High for an hour and a half,
When your hour and half are up, pour the sour cream on top and cook for another 30 minutes then serve.

Its so yummy and very easy to make espically with kids!

Crock Pot Stew

1 package of stew meat
1 package of stew seasoning
1 can of potato's (sliced or diced)walmart has it.
1 can of diced carrots
1 can of any other veggies your like
1 carton of Beef or Veggie Stock
1 tablespoon of flour
Salt for taste

Cook your stew meat in a pan. When done sprinkle the flour over meat, and brown. This will thicken your stew. When done pour your meat into crockpot. Pour your stock, and stew seasoning into crockpot with meat. Now, for the salt be very careful, your stock has plenty of salt; so make sure you taste your soup as you go. So you don't over salt. Cook for several hours, the longest i've cooked the meat is 6 hours.. The meat just melts!

Two hours before dinner add your veggies and potatos.. and you will save time and feed your family a great meal!!

I LOVE MAKING POT ROAST. I CUT UP THE ROAST INTO SMALL PIECES SO THE KIDS DONT HAVE TO HAVE THEIR FOOD CUT UP, I SEASON IT, I CUT UP THE POTATOES, I USE MINI CARROTS, PEARL ONIONS, CELERY, AND HALF A BELL PEPPER. TO FINISH IT OFF I ADD THREE CANS OF CAMPBELL'S GOLDEN MUSHROOM SOUP. I LEAVE IT ON LOW IN THE MORNING AND WHEN WE GET HOME IN THE AFTERNOON IT IS READY. THE SECRET IS IN THE SOUP. HOPE YOU ENJOY!

I'm from Tennessee and it's difficult to find southern style pulled pork here in Texas. When I first moved here in the 70's you couldn't find it ANYWHERE! Although it's a little easier to find now, it still doesn't taste quite the same. To recreate it in my crockpot I get a pork shoulder or pork butt roast, trim the fat and pat it all over with a dry barbeque rub. Place it in the crockpot (do NOT add water) and cook on low for 10 to 12 hours. When done, I remove the roast from the crockpot and place it in a large bowl and pull it apart with a fork. I serve it on hamburger buns with cole slaw on top (this is southern style). The best cole slaw I've found for this purpose is KFC. Serve with mild barbeque sauce on the side, beans and chips. My whole family loves this.