Crock Pot Recipes Galore!

Crock pots are used throughout the country, although they definitely have a Southern United States flare. These are slow-cookers; you can put all your ingredients in and let the crock pot cook overnight or while you’re away at work. The food that comes out is flavor intense and tender.

Crockpot recipes are also great because of the variety they afford—recipe ideas are endless. Try cooking beans, peas, rice, meats, vegetables, soups and stews. Here are just a few ideas to tempt your taste buds!

Boston Baked Beans

Hearty and aromatic, this recipe is perfect for bean lovers or when you need that extra fuel to get work done.


  • 1 lb. Great Northern beans (or any other variety of dry bean), soaked overnight and drained
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon Worchesteshire sauce
  • 1 cup molasses
  • 1 cup firmly packed brown sugar
  • ¼ pound of bacon

Cook beans in large kettle covered with water; sprinkle 1 tablespoon baking soda. Cook until the beans are tender, about half an hour. Then drain the beans and reserve the liquid. Combine the salt, mustard, sauce, molasses and sugar. Take 1/3 of the beans and place in the crock pot, adding a bit of the reserved liquid. Cover with 1/3 of the molasses mixture and 3 slices of bacon. Repeat these layers, adding the reserved liquid.

Cook on low for 8 hours until beans are tender. Enjoy this hearty recipe!

Garlic Roasted Chicken

A 5 lb. roasting chicken
5 garlic cloves, minced
½ cup chicken broth
¼ pound butter or margarine
salt, pepper and paprika to taste

Rub the salt, pepper, paprika and minced garlic on the inside and outside of the chicken. Place the entire bird in the slow cooker with the broth. Spread the butter or margarine on the breasts of the chicken.

Cook for 8 to 10 hours. Serve with the garlic butter sauce.

French Onion Soup

2 quarts bouillon
6 cups thinly sliced onions
¼ cup margarine
1 ½ teaspoons salt
2 tablespoons flour
¼ cup sugar

Pour the bouillon into the crockpot, cover and set on high. Meanwhile, cook the onions in a large skillet with a bit of butter; sprinkle some salt over the onions to keep them from browning. Cook until they’re translucent, about 10 minutes. Add the sugar and flour, stirring well. Put the onion mixture into the crockpot.

Cover and allow the soup to cook on low for 6 to 8 hours.

In each bowl, place a slice of fresh French bread with some cheese—monterey jack or mozzarella do nicely! Then pour the hot soup over the bread and serve!