• Brown the ground beef.
• Add all ingredients to slow cooker and cook on low for 6 hours.
• Garnish with Fritos, Sour Cream, Shredded Cheese, etc! Enjoy!

• In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

  2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (optional) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

  3. Add the meat-veggie mixture to the slow cooker along with the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese, sour cream, Fritos, green onions, whatever your heart desires! 

• Sauté Onions, Garlic and Carrots in Butter. Once onions are translucent, add flour. Cook an additional 2 minutes.
• Add sautéd vegetables to slow cooker along with Shredded Chicken, Broth, Bacon, White Pepper and Poultry Seasoning. Cook on High in slow cooker for 2 hours.
• Add Heavy Cream, Pepper Jack Cheese and Tortellini. Cook on High for 1 additional hour.

• Add sliced sundried tomatoes to the bottom of a slow cooker. Put chicken on top with garlic powder and onion powder on top. Top with chicken broth and cook on low for 6 hours.
• Shred chicken and place into Perfect Pot. Pour any remaining juice and sun dried tomatoes from the slow cooker into the pot.
• Add the roasted rep pepper soup along with the jar of creamy pesto. Bring to a boil and then simmer and stir for 30 minutes until well blended.
• Top with shredded gouda cheese and croutons! Enjoy!

• Brown meat in skillet on medium-high, add to crockpot
• In a different pan, cook the bacon until crispy. Crumble and add to crockpot
• Chop Pepper and Onion, Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the crockpot.
• Add in the drained beans, diced tomatoes, tomato paste, beef stock, and water.
• Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over high heat for 2 hours, stirring occasionally. Switch to low heat for another 2 hours or as long as you desire.
• After the first 2 hours, taste, and adjust salt, pepper, and chili powder if needed. The longer the chili simmers, the better it will taste!
• Enjoy!

• Mix all ingredients in crock pot. Cook on low for 5 hours or high for 2 1/2 hours.
• Serve with toppings of your choice! Ideas: Sliced Avocado, Tortilla Chips, Sour Cream, Shredded Cheddar Cheese.

• Shred or cube precooked Chicken
• Add all ingredients to large crock pot.
  Note: For a more soup like consistency, use 2 cups of Chicken Broth. For a thicker chili use 1 1/2 cups.
• Cook on high for 2 1/2 hours or low for 5 hours. Garnish with Cheddar Jack Cheese, Sour Cream and Green Onions if desired.
  Note: Can cook on low setting for longer than 5 hours if required by your schedule.

• Add olive oil to a large pan over medium heat
• Cook the italian sausage and onion in the pan until cooked through.
• Add minced garlic and italian seasoning to pan, and cook an additional one minute.
• Put the sausage mixture into a crockpot, along with the chicken broth and diced tomatoes. Stir together.
• Cook the ingredients in the crockpot for  4-5 hours on high or 7-8 hours on low. 
• 30 minutes before the cooking time is done, add the tortellini, parmesan cheese, fresh spinach and heavy cream.
• Enjoy!

• Place Frozen Chicken in Slow cooker
• Top Frozen Chicken with diced tomatoes, rotel, corn, beans, ranch dressing mix, cumin, chili powder and onion powder.
• Stir to combine.
• Place Cream Cheese on top.
• Cover and cook on low for 6-8 hours, stirring periodically.
• In crockpot, shred chicken using two forks.
• Stir well until cream cheese is mixed.
• Serve with chips, over rice or with your favorite toppings [we use black olives, hot sauce, avocado slices]!!

• Place roast in slow cooker. Salt and Pepper on both sides. Add Beefy Onion Soup Mix and Mushroom Soup. Cook on low for 8 hours. Shred, return to slow cooker.
• Prepare noodles as directed on package. Stir into shredded beef and serve! Tip: I like to use beef broth to cook the noodles for a little extra flavor!

• Add all ingredients into slow cooker. Cook on low for 4 hours or high for 2 hours. Shred chicken, return to juice for 30 minutes on low.

• Pour all ingredients into slow cooker. Cook on High for 4 hours.
• Serve as meatball subs or with spaghetti. Tip: I like to bake sub buns with butter, garlic powder and parmesan cheese before topping with meatballs. 5 minutes at 400 degrees. YUM!

• Heat olive oil in a large pan on medium to high heat.
• Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both
• Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.
• Put your two packages of brown gravy mix into the crockpot.
• Next, add in your water, beef broth, onion powder, garlic powder, and salt.
• Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!

• Brown Hamburger and Sausage in large skillet. Drain.
• Add browned meat, cubed Velveeta, Onion Powder, Garlic Powder and Black Pepper into Crock Pot. Cook on low for approximately 2 hours, until cheese is melted.
• Add a splash of milk, approximately 1/8 Cup. Stir. Switch Crock Pot to Warm setting, serve with Hawaiian Rolls.

• Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.
• Cover and cook on low heat for 8 hours.
• After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].
• Remove some of the liquid from the slow cooker.
• Place shredded chicken back in slow cooker with remaining liquid
• In a small pan, melt the butter over medium heat.
• Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].
• Slowly whisk in beer [½ cup] and milk.
• Continue whisking until smooth and thickened.
• Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.
• Add salt and pepper to taste! [I also sprinkle a little garlic powder]
• Stir in chives.
• If cheese is too thick, add in a little milk for a thinner consistency.
• For some extra kick we add in diced fresh jalapeños!!

To Serve:

• Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!

• Mix all ingredients into crockpot and cook on low for 1-2 hours.
• Serve with tortillas chips. Enjoy!

• Add all ingredients to Crock Pot. Cook on low for approximately 1.5 hours, until melted. Switch to Warm setting and serve with tortilla chips.

• In a mini slow-cooker, combine Guinness, cream cheese, and cheddar. Cover and cook on low, stirring well every 10 minutes, until warmed through and creamy, about 1 hour. Enjoy!

• Spray the inside of your crockpot to prevent sticking.
• In a bowl, mix together flour, sugar, cocoa powder and baking powder.
• Add milk, oil and vanilla to the dry ingredients. Stir until combined. Mixture will be very thick. Spread into crockpot.
• Add boiling water to a bowl. Stir in peanut butter until melted. Add powdered sugar. Pour on top of brownie mixture in crockpot.
• Cook on low for 3 hours.
• Optional: Serve with ice cream or fruit and whipped cream.

• Add cider, one of the oranges, lemon, bay leaves, dried red chile pepper and cinnamon sticks into a slow cooker.
• Place peppercorns, whole cloves and star anise into a loose tea bag or cheesecloth bag. If none are available, feel free to add these ingredients directly into the cider as well.
• Heat on low for 4-6 hours, then turn to the keep warm setting.
• Remove mulling spice bag, citrus and other spices from the slow cooker.
• Add mulled cider to a mug and top with an orange slice, cinnamon stick and some fresh thyme. Enjoy!

• Combine all ingredients in crockpot, cook on low 1-3 hours or until warm