Super Duper Chili

1 lb pork sausage
1 lb ground beef
2 15 oz cans hot chili beans
16 oz salsa
1 can (16 oz) pinto beans, drained
14 oz can diced tomatoes, undrained
1 can cream of mushroom soup
8 oz tomato sauce
8 oz processed cheese, cubed (like Velveeta)
1 1/2 tsp chili powder
1/2 tsp cayenne pepper, or less!

Cook sausage and beef over medium heat in skillet until no longer pink; drain. Transfer to a large pot. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until heated through and cheese is melted. Yields 14 servings or 3 1/2 quarts.

The Great Stew

2-3 lbs stew meat, in chunks
4 medium potatoes, cubed
5 carrots, sliced
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 pkg. onion soup mix (dry)
1 soup can of water
2 bay leaves
4 green onions, sliced
Chopped parsley
1/4 lb fresh, sliced mushrooms

Add ingredients to crockpot in order given. Cook for 6 hours on low or 3 1/2 hours on high. Optional: add a half bag of peas 30 minutes before serving.

Refried Beans

Cooked Pinto Beans (drained – flavored)
1/4 – 1/2 stick butter
Onion powder
Garlic powder
Salt
Milk

Drain most of the liquid off the beans. Put butter in a pan and melt it. Add beans and mash. Add a little milk. The beans should be a little runny. Season to taste. Stir while cooking until mix thickens to a consistency you like.

Crockpot Pinto Beans

2-3 1/2 cups of dried pinto beans
Onion (fresh, dried or powder- not onion salt)
Garlic (fresh, minced or powdered- not garlic salt)
Diced green chile (optional) (canned or fresh roasted)
Salt

Rinse beans and pick out any rocks or dark discolored beans. It is best to use beans no more than 1 year old. If they are older, they will take longer to cook. The older the bean, the longer the cooking time.

Put the beans in the crockpot and fill with water until about 1/2” from the top. You can now soak them overnight and then in the morning add onion, garlic and green chile- NOT SALT- and cook on high. Don’t take off the lid unless you have to add more water and then only add boiling water.

You can also turn them on low all night then turn the crockpot to high in the morning. Sometimes the beans will split when cooked this way.

If you like to serve pinto beans with the juice, leave it, if not, drain the beans.
When cooked, mix in salt, garlic powder, and onion powder to taste. Do not add salt before the beans are done cooking because it will make the skin on the beans tough. You may need more onion and garlic for a full flavor.

Note: 2 cups dried beans makes approx. 6 cups cooked.

Crockpot Chicken

4-6 boneless, skinless chicken breasts
1/2 cube butter, melted
1 pkg. zesty Italian salad dressing mix (dry)
8 oz cream cheese
1 can cream of mushroom soup

Combine butter and salad dressing mix. Pour over chicken in crockpot. Cook on low for 6 hours or high for 3 hours. One hour before serving, melt cream cheese and mix with cream of mushroom soup. Pour over chicken. Serve with cooked noodles or rice.

Easy Chicken Tortilla Soup

1 28 oz can diced tomatoes
2 14 oz cans corn, drained
2 14 oz cans pinto beans, drained
2 14 oz cans black beans, drained
1-4 chicken breasts
About 1 cup of your favorite salsa

Put in crock pot. Add 1/2 cup water if you want. Cook on high 3-4 hours or low 6-8 hours.

Serve with: shredded cheese, sour cream, tortilla chips, green onions, whatever you like.

Southwest Chicken Burrito Filling

1 bag frozen corn
4 chicken breasts
1 can black beans, drained
1 jar salsa, any kind
Salt to taste
Pepper to taste
Guacamole
Sour Cream
Cheese
Lettuce
Tortillas

Throw corn, chicken, beans and salsa all in the crock pot in that order and cook for 8 hours on low. Shred the chicken and mix together. You may need to take out some excess liquid. Salt and pepper to taste. Serve in tortillas with guacamole, sour cream, cheese, lettuce, etc. Makes a lot.

Good for feeding a lot of people. If you want to make more, just increase how much of everything you put in. It doesn’t have to be exact.

Pork Dinner

Canned pork (available at the cannery)
Salsa

1. Cook on low for 4 hours.
2. Serve with tortillas and cheese and sour cream or corn chips.

Easy Cream Cheese Chicken

3-6 chicken breasts
1/2 bottle(ish) Italian dressing (or a vinaigrette)
1 can cream of mushroom soup
8 oz cream cheese
1/2 to 1 cup milk

1. Brown outside of chicken in dressing then place in crockpot
2. Mix remaining ingredients and pour over chicken
3. Cook in crockpot 4 hours on high
4. Stir to shred and serve over rice

Mexican Crockpot Dinner

5-6 frozen chicken breasts
2 10 oz cans green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
1 cube chicken bouillon
Rice

Put frozen chicken breasts in crockpot. Mix enchilada sauce and cream of chicken soup and pour over chicken. Cook on low for 8-9 hours, or on high for 4-5 hours. 30 minutes before eating, cook rice and use 1 chicken bouillon cube. At this time also add the sour cream to the chicken in the crockpot. When rice is cooked add lime juice or fresh cilantro to taste. You can either serve the chicken over rice or put the rice and chicken in a warm flour tortilla like a burrito.

White Chicken Chili

16 oz pkg. dry Great Northern Beans
32 oz chicken broth (less if you want to cook for less time)
6 oz turkey bacon, about ½ pkg. (easiest to slice while frozen)
8 boneless, skinless chicken thighs, cubed
3-5 T. minced garlic
Salt and pepper to taste
Chicken bouillon to taste (around 2-4 cubes)

1. Soak beans overnight.
2. Combine all ingredients in crock-pot and cook on high for 6-8 hours.
3. Stir every 2 hours--makes ingredients more creamy
4. Wait to add salt until ready to serve so it doesn’t become too salty

Crockpot Oatmeal

1 cup steel cut oats
1 tsp cinnamon
1/4 tsp sea salt
2 cups water
2 cups milk
1/3 cup maple syrup or honey
1/2 cup dried fruit (optional)

Cook on low overnight