Apparently I can't attach a .pdf file to my blog, so the recipes from Slow Cooker night can't be posted here. I did email them off to everyone, but if you're not on the email list and want a copy, let Lori Sanders know.

I have listed a few of mine below, since I already had those typed up. Enjoy and feel free to post your own recipes as a comment (or email them to me and I'll post them).


Sunday Slow-Cooker Roast

INGREDIENTS:

1 3 lb. roast (beef or pork)
8 medium carrots, peeled and cut into thick slices
5 medium potatoes, peeled and cut into very large chunks
1 Onion, cut into large wedges
1 can of Cream of Mushroom Soup
1 package of Lipton Dry Onion Soup Mix
1 small can of mushrooms (optional)
Salt and pepper, to taste
Garlic powder, to taste
1 teaspoon dried basil
3 Beef Bullion Cubes
1 1/2 cups of water
1/4 cup of Red Wine Vinegar
3 Tablespoons of butter



DIRECTIONS:

Put roast into slow cooker. Place carrots, potatoes, and onions along the edges of roast and on top as needed.

Place the following ingredients into the slow cooker: cream of mushroom soup, onion soup mix, mushrooms, salt, pepper, garlic powder, and basil.

Bring water to a boil in a small saucepan. Place bullion cubes in the water until they are completely dissolved. Pour liquid into slow cooker. Add vinegar as well.

Cut butter into thin pats and place on the top of the roast and vegetables.

Cook in low heat for 6-8 hours.


Slow-Cooker Turkey Breast

Ingredients
7 lb. Bone-in Turkey Breast
3 cut-up celery stalks
1 sweet yellow onion, sliced
1/2 cup chicken broth
1/2 tbsp. minced garlic
Onion soup packet
1/2 tbsp. oregano
1/2 tbsp. sage
1/2 tbsp. thyme
1/2 tbsp minced garlic
1 tbsp. melted butter

Directions
Layer the bottom of the crockpot with celery stalks, sweet yellow onion, chicken broth, and 1/2 tbsp. minced garlic. In a small bowl mix together onion soup mix, oregano, sage, thyme, and 1/2 tbsp garlic. Rub this mixture on the inside and out of the turkey, lifting up the skin on top of the breast and adding the seasoning underneath as well. Place turkey in the crockpot. Drizzle the turkey with 1 tbsp. melted butter. Cooked on high 1 hour, low for 7 hours more.


Barbecued Beef

3/4 cup ketchup
3/4 cup BBQ sauce
1/3 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast or pork roast

1. In a large bowl, combine everything but the roast.
2. Place roast in a slow cooker. Pour ketchup mixture over the roast. Cover and cook on low for 8-10 hours.
3. Remove roast from slow cooker. Skim off any fat that has separated from the sauce left in the crock pot. If the sauce isn’t thick enough, add a little bit of cornstarch until it thickens.
4. Shred roast with a fork and return to slow cooker. Stir meat to evenly coat with sauce. Continue cooking on low for approximately 1 hour.

This can be served plain or on a toasted sandwich bun and topped with additional BBQ sauce.


Slow-Cooker Chicken Tortilla Soup


INGREDIENTS:

1 pound shredded, cooked chicken
1 (15 ounce) can petite diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1/4 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or one can of corn
1 tablespoon chopped cilantro
7 corn tortillas
Shredded cheddar cheese
Vegetable oil


DIRECTIONS:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes.

5. To serve, sprinkle cheese and tortilla strips over soup.

Serving size: 8