Crockpot Sweet and Sour Beef

1 lb. Stew Meat
1/2 C. Water
1 C. Sliced Onion
1/4 C. Vinegar
1 can Tomato Sauce
2 Tbsp. Oil
1/4 C. Brown Sugar
1 tsp. Salt
1 Tbsp. Worcestershire Sauce
1 C. Chopped Carrots

Mix all together in crockpot.  Cook on low 6-8 hours.  Before serving add water and 4 tsp. cornstarch to thicken.  Serve over rice.

Crockpot Italian Chicken

4 Chicken breasts, frozen or thawed
1 8 oz. pkg. cream cheese
1 can cream of chicken soup
2 pkgs. dry Italian dressing mix

Place chicken in crockpot and top with Italian dressing mix.  Cook 6-8 hours on low.  About an hour before being done, heat soup and cream cheese and mix together well.  Shred chicken and add cheese and soup mixture.  Continue cooking for another hour.  Serve over rice or pasta.

Crockpot Refried Beans

 1 lb. dry pinto beans
5 Cups of water

Place in crockpot with no heat to soak overnight.  Then in the morning add:

3 cloves garlic, minced (1 tsp. garlic powder)
1 small onion diced
1 Tbsp. cumin
2 tsp. chili powder
1 tsp. salt

Cook on low 6-8 hours.  Mash with a potato masher to blend.  Try not to over cook.  If they seem to dry refry in bacon grease or add sour cream.

BBQ Meatballs

Everyone knows I don't make meatballs but if you do then go for it.  I buy premade frozen meatballs.  I prefer the Walmart all beef ones but have used many different brands and flavors.  Whatever you want will work fine.  If you are buying meatballs the sauce is enough for the 14 oz. package. If you are making meatballs it is enough for about 2 lbs of meat.

1 C. ketchup
1 C. brown sugar
1 6 oz. can tomato paste
1/4 C. soy sauce
1/4 C. cider vinegar
1-1 1/2 tsp hot sauce

Combine all ingredients.  Mix well.

Place frozen meatballs in crockpot, top with sauce.  Cook on low 2-3 hours.

Serve as is for an appetizer or over rice as a main dish.

Crockpot Beef Stroganoff

1 lb. cubed beef stew meat
1 can Golden Mushroom soup
1 medium chopped onion
2 Tbsp. Worcestershire sauce
1/4 C. water
4 oz. cream cheese

Combine beef, soup, onion, Worcestershire sauce and water.

Cook for 8 hours on low.  Mix in cream cheese just before serving.

Serve over potatoes, noodles or rice.

Crockpot Nachos

4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 15 oz. jar of salsa (I would recommend medium)
1 8 oz. pkg. cream cheese
1 bag tortilla chips

Take 4-5 frozen boneless chicken breasts, put in crockpot.

Add corn, black beans, and jar of salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Fork chicken apart.

Add 1 package of cream cheese (just throw on top) and let sit for about 1/2 to 1 hour.

Serve over or as a dip for tortilla chips.

Crockpot Cashew Chicken

I love....love....love cashew chicken.  This is a great easy recipe for an everyday meal.  Not as good as my mom's but not bad.

2 lbs. boneless skinless chicken thighs, tenders or breasts, cubed*
1/4 C. flour
1/2 tsp. pepper
1 Tbsp. vegetable oil
1/4 C. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. ginger
1/4 tsp. red pepper flakes
1/2 C. cashews

Combine flour and pepper in a large Ziploc bag.  Add chicken.  Shake to coat with flour mixture.  Heat oil in skillet over medium-high.  Brown chicken about 2 min on each side.  Place chicken in crockpot.   Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl.  Pour over chicken.  Cook on low 3-4 hours.  Add cashews and stir.  Serve over rice. 4-6 servings.

If you want extra sauce for your rice, double sauce ingredients

*You will have more flavor if you use chicken thighs and you can't tell much difference between the thighs and breasts.