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Top Crockpot Recipes

Crockpot History

Crock Pot® is the registered trademark of Rival. However it has become the generic name for all cookers of this type. Crockpots are also called slow cookers. In late 1970, Rival acquired the assets of another company, including an appliance called the 'Beanery'. It was a basic bean cooker. Cooks and chefs started to experiment with this little bean cooker. Soon they discovered that it cooked meat even better than beans...and the Rival Crock Pot® was born.


Chocolate Brownie Pudding Cake1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft butter or margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/crock pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.

Serves 6 to 8.

Caramel Apples2 packages (14oz each) caramels
1/4 cup water
8 medium apples, such as McIntosh, Gala, or Fuji
sticks for apples

In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently. Meanwhile, line a baking pan with wax paper; butter the paper. Wash and dry the apples.

Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.

Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.

Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly.

Makes 8 caramel apples

Sugared Pecans and Walnuts16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger

Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes.

Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze. Transfer the nuts to a bowl. In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly. Let cool before serving.

Easy Gingerbread1 gingerbread mix (approximately 14 to 15 ounces)
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 c. raisins

Mix together gingerbread, salt and flour. Then put in milk and mix well. Fold in raisins. Put into greased slow cooker. Cook: High 3 to 4 hours.

*recipe found on:

Brownie Bottoms1/2 cup brown sugar
3/4 cup water
2 Tbs cocoa powder
2 1/2 cups packaged brownie mix
2 3/4-oz package chocolate pudding mix
1/2 cup milk chocolate chip morsels
2 eggs
3 Tbs butter, melted
3/4 cup water

Lightly grease the stoneware with a non-stick cooking spray. In a small saucepan, combine the brown sugar, 3/4 cup water and cocoa powder and bring to a boil. In a small bowl, combine the remaining ingredients to form a batter. Spread the batter into the stoneware, and pour the boiling mixture over the batter. Cover cook on High for 1 1/2 hours. Turn of heat and let stand for 30 minutes before serving.

Recipe found on

Baked Apples6 to 8 medium cooking apples, cored (McIntosh, Rome Beauty, Granny Smith, Fuji, Jonathan, etc.)
2 to 3 tablespoons raisins
1/4 cup sugar
1 teaspoon cinnamon, divided
2 tablespoons butter

Mix raisins, sugar, and 1/2 teaspoon cinnamon; fill center of apples. Sprinkle with remaining cinnamon and dot with butter. Place in slow cooker; pour 1/2 cup warm water around apples. Cover and cook on LOW for 6 to 8 hours, until apples are tender.

Bananas Foster4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut

Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.

Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

*recipe from CDKitchen

Rice Pudding2 1/2 cups cooked rice
1 1/2 cup scalded milk
2/3 cup brown sugar
3 eggs -- beaten
1 teaspoon salt
2 tablespoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup raisins
3 tablespoons soft butter

Combine all ingredients. Pour into greased crockpot. Cover; cook on high for 1-2 hours. Stir once during first 30 minutes.

*recipe from CDKitchen

Lemon Poppyseed Upside Down Cake***Cake***
1 package Lemon-Poppyseed Bread Mix
1 egg
8 ounces sour cream
1/2 cup water

1 tablespoon butter
3/4 cup water
1/2 cup sugar
1/4 cup lemon juice

For Cake: Mix all ingredients together until well moistened. Spread into lightly buttered crockpot.

For Sauce: Combine ingredients over medium heat. Bring to boil then pour over cake batter. Cover and cook on HIGH for 2-2 1/2 hours. Edges will be slightly browned.

Turn off heat and let stand 30 minutes with cover slightly ajar. When cool enough to handle, invert cake over serving platter.

*recipe from CDKitchen

Crockpot Blueberry Crumbleone 21 oz. can blueberry pie filling
1 package yellow cake mix
1/2 C. butter
1/2 C. chopped walnuts

Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls, topped with whipped cream or vanilla ice cream.

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