Crockpot Pork Chops

1 small onion, chopped
Carrots
2 potatoes
1 envelope onion soup mix
2 cans cream of mushroom soup
4 pork chops

Place chopped onion on bottom of crock pot. Top with carrots and potatoes 1/3 of onion soup mix. Place 2 pork chops on top, sprinkle with 1/3 onion soup mix and 1 can of mushroom soup mix. Place last 2 pork chops on top, last of soup mix and 1 can mushroom soup. Cook on low for 6-8 hours.

*My Notes:*
-This smelled so good walking into my house after a long day at work! I have never had such juicy and tender pork chops!
-I served this over rice, but noodles would probably taste good too.
-I used bone-in pork chops and the bones ended up splintering, so my suggestion is to use boneless pork chops!!!

Italian Creamy Crockpot Chicken

2 pounds boneless/skinless chicken
Oil
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup chicken broth
1 envelope Italian dressing mix
8 oz canned mushrooms

Cook chicken in hot oil in skillet over medium-high heat until each side is slightly browned. Transfer to crock pot, reserve drippings.

Add soup, cream cheese, chicken broth, and Italian mix to drippings in skillet. Cook over medium heat until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in crock pot. Spoon soup mixture over mushrooms. Cover and cook on low for 4 hours. Stir before serving.

*My Notes:*
-Thanks Joan!
-This meal was quick to put together and was done in less than 4 hours!The dinner smell still lingers though my house, it is making me hungry again!
-I served this over rice but it probably could be served over noodles if desired.

Crock O' Brats

20 oz. package bratwurst
5 potatoes, peeled and cubed
1 tart apple, peeled and cubed
1 onion, chopped
1/2 teaspoon salt
27 oz. sauerkraut, drained
sugar

Brown bratwurst in a large skillet over medium heat; reserve drippings. Slice into one-inch pieces; set aside.

Combine remaining ingredients in crock pot, sprinkle small amount of sugar over ingredients. Cook on high setting for 4 to 6 hours, or until potatoes are tender. Serves 6.

*My Notes:*
-This was a great meal! The apple just added enough sweetness and the sauerkraut added a touch of sour....so good!
-I only needed 4 hours for mine, I think it would have been too over done if it would've been left on longer.
-This recipe originally came from a Goose-Berry Patch cookbook.

Crock Pot Hamburg Vegetable Soup

1 pound ground beef
1 can tomato soup
2 cans (small) beef broth
1-1/4 cup water
10 oz. frozen mixed vegetables
1 teaspoon garlic powder
1 envelope onion soup mix
14 oz. can diced tomatoes, undrained
Potatoes

Brown ground beef and drain, mix in the onion soup mix. Use fresh potatoes, par boil.

Add all ingredients to crock pot. 7-8 hours low or 5-6 hours high.

Can serve with noodles.

*My Notes:*
-Thank you Sharon!

Cabbage Kielbasa Supper

8 cups coarsely shredded cabbage
3 medium potatoes, cut into ½ inch cubes1 ¾ teaspoons salt
¼ teaspoons pepper
1 can (14 ½ oz.) chicken broth
2 pounds fully cooked kielbasa or Polish Sausage, cut into serving size pieces

In a 5 quart crock pot, combine the cabbage, potatoes, onion, salt, and pepper. Pour broth overall. Place sausage on top (crock pot will be full, but cabbage will cook down).Cover and cook on low for 8-9 hours or until veggies are tender and sausage is heated through.

Slow Cooked Stroganoff

3 pounds boneless beef round steak
½ cup flour
1 ½ teaspoon salt
½ teaspoon ground mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
2 cans (4 oz. each) mushroom stems and pieces, drained
1 can (10 ½ oz.) condensed beef broth undiluted
1 ½ cups (12 oz.) sour cream
Hot cooked noodles

Cut round steak into 3 x ½ inch strips. In a large resealable plastic bag, combine flour, salt, mustard and pepper. Add beef in batches; toss to coat.

In 5 quart crock pot, layer the onion, mushrooms and beef. Pour broth over all. Cover and cook on low for 8-10 hours or until meat is tender.

Just before serving, stir in the sour cream. Serve over noodles.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!