Crockpot Mac and Cheese

Last week-end was hot. And humid. And busy.

I had just gotten home from a trip to town and was putting away bags of groceries…

And several garage sale treasures…

And 4 dozen rolls of toilet paper…

And purple plates and napkins for graduation…

When Angel Girl reminded me that the older kids had a Youth Group Hot Dog roast that night.

And they needed to bring something to share.

In my weariness I sheepishly offered, “A bag of chips?”

I guess not.

I closed my eyes and frantically searched my tired brain cells for any sign of inspiration.

It was a blank slate.

No wait – wait – I think I have it – there it is – yes – it came to me – mac and cheese in the crock pot.

So what if we had never made it before.  I found the recipe in my Taste of Home Slow Cooker Cook Book, handed it to Angel Girl and went to the couch with a large glass of ice water.

Sometimes it’s nice to have a teen in the house. 🙂

She made it.

She brought it.

The kids devoured it.


Slow Cooked Mac and Cheese
Mac and cheese 3

1 – 16 ounce package elbow macaroni
1/2 cup butter, melted
2 eggs, beaten
1 – 12 ounce can evaporated milk
1 – can condensed cheddar cheese soup – 10-3/4 ounce  (we substituted cream of mushroom)
1 cup milk
4 cups shredded cheddar cheese
1/8 teaspoon paprika

Cook macaroni according the package directions and drain. Place in a large bowl and toss with the melted butter.

In a bowl combine the eggs, evaporated milk, soup, milk, and three cups of cheese. Pour over the mixture and stir to coat.

Pour everything into a 5 quart slow cooker and cook on low for 4 hours. Sprinkle with remaining cheese and cook 15 minutes longer.

Sprinkle with paprika. (We forget this step – the kids never noticed.)

Although the cheddar cheese would have added even more cheesy goodness – the mushroom soup was tasty and the teenagers didn’t seem to mind.

Enjoy! 🙂

Crock Pot Creamed Corn

CornCan I confess here that I never knew that you could make creamed corn from scratch?

My idea of creamed corn was the stuff you buy in a can by accident when you’re looking for canned corn.

Oh – but how wrong I was!

I discovered this gem recently and had to pass it on!

It’s rich and delicious and so easy to make!

We put it in the crock pot on low before we leave for church – and the corn is hot, creamy and ready to eat when we get home. It’s the perfect side dish for our traditional meat and potatoes Sunday lunch.

I took it to a recent potluck and brought home rave reviews and an almost empty crock pot.

It would be a great addition to a Thanksgiving meal, too!

Crock Pot Creamed Corn

16 ounces frozen corn (I used a fat quart of our home-frozen corn)
8 ounces of cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar

Melt the butter and cream cheese. Add the milk and sugar.

Stir in the frozen corn and put everything in a crock pot.

Season with salt and pepper.

Cook on high 2-4 hours or low 4-6 hours.

It’s that easy folks!


I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Crock Pot Chicken Rolls

Chicken/HamHave you ever felt like you were in a rut in the kitchen?

Me, too.

It was time for something new and different.

Something that would raise eyebrows at the dinner table.

Something like these chicken rolls. 🙂

Although they were a little more involved than my usual recipes – they went together pretty fast and had a definite “wow” factor!

Dagmar made the rolls on Saturday and refrigerated them overnight. On Sunday morning I rolled them in the seasoned flour, browned them, and put them in the crock pot with the soup mixture before we left for church.

By lunch they were perfectly done and delicious!

I had planned for one roll per person – but they were so filling that we had enough left-overs for another meal.

Although I cooked them in the crock pot – you could also bake them at 350 degrees for about 45 minutes.

Crock Pot Chicken Rolls

(original recipe from Taste of Home Slow Cooker Favorites)

6 boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slice Swiss cheese (we used mozzarella chese)
1/4 cup flour
1/4 cup Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup
1/2 cup chicken broth

Flatten chicken to 1/8 inch thickness. Place 1 slice of ham and cheese on each breast. Roll up and tuck in the ends; secure with a toothpick. (We needed multiple toothpicks to make them stay!)

Cover and refrigerate at least one hour. (I refrigerated them over night – and I think that at this point you could freeze them.)

Combine the flour, Parmesan cheese, sage, paprika, salt and pepper. Coat the chicken rolls on all sides.

Brown the bundles in the oil in a hot skillet. Transfer them to a 5 quart slow cooker. Combine the soup and the broth and pour over everything.

Cover and cook on low for 4-5 hours. Remove the toothpicks and serve with the gravy.


I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam.

Crockpot Chicken and Stuffing

Chicken and stuffing You know I love potlucks!

But the one thing about a potluck that can get interesting is trying to jockey a position for your casserole in the oven.

We’ve had ’em stacked 2 high on both racks in an oven on a potluck Sunday!

Which is just one more reason to love my crock pot!

But I was feeling like I was in a rut and in need of a new recipe – something different – but easy. Something like Crock Pot Chicken and Stuffing.

Hey – I love stuffing.  I mean really love it.

I crave it year round.

It was the perfect dish to bring to my friend Cinnamon’s potluck and baby shower.

I had everything prepped the day before so that it assembled quickly in the morning. It cooked through the church service and was hot and ready at noon.

I guess other people really like stuffing too – cause there wasn’t much left! I’m just glad I had Angel Girl snap a picture of it in it’s raw state before we left home!

Poor Jan was looking forward to some in his lunch the next day – but Dagmar and I finished it off that night – it was that good!

Crock Pot Chicken and Stuffing

1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can mushroom stems and pieces, drained (4 ounces)
3 Tablespoons dried parsley
1-1/2 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups dried bread cubes
2-1/2 cups chicken broth
2 eggs
1 can condensed cream of chicken soup (10-3/4 ounce)
5-6 cups cooked, chopped chicken

Melt the butter in a saucepan. Add the onions, celery, mushrooms, parsley, sage, poultry seasoning, salt and pepper. Saute until tender.

Combine the eggs and soup. Stir in the broth. Add the sauteed mixture.

Pour over the bread cubes and mix well.

Put half of the stuffing mix in a greased 5 quart crock pot liner. Cover with half of the chicken. Repeat layers.

Cook on low for 4-1/2 to 5 hours.

Serves about 14-16.


I’ve linked this post up with Hunk of Meat Monday at Beyer Beware, Tempt My Tummy Tuesday at At the Well, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesday’s at the Table at All the Small Stuff.

Crock Pot Pizza

With a hot and steamy forecast and a house full of company, I needed some quick and tasty meal ideas that wouldn’t add any extra heat to the house.

My solution? My beloved crock pot.

(Seriously, I love my crock pots, especially in the summer months!)

Tonight’s menu includes an old family favorite, crock pot pizza. It’s an easy, no fuss layered noodle dish that is a favorite with both kids and adults.

Crock Pot Pizza

1 (12 oz.) package noodles (rotini or elbow macaroni works well) cooked and drained.
24 oz. of pizza sauce or spaghetti sauce
1 pound of ground meat (hamburger or sausage), browned and drained
2 cup mozzarella cheese
2 cup cheddar cheese
1 package pepperoni

Spray crock pot liner lightly with cooking spray. Then start layering beginning with one third of the noodles, then one third of the sauce, followed by a third of the meat, both cheeses and pepperoni.

Repeat the layers 2 more times.

Cook on high 30 minutes, then reduce heat to low and cook for another 1 hour or until the cheese is melted.

I made mine ahead in the early morning when it was still cool and put it in the refrigerator (I have a removable crock pot liner) until I need it in the late afternoon.

Then I will just put it on to heat and later I will serve it to my table full of hungry children. A no fuss, no muss pizza favorite without the heat of an oven. Yum!