Tag Archives: slow cooker

Slow Cooker Lasagna

  • 9 oz. oven-ready lasagna noodles
  • 44 oz. pasta sauce
  • 3 cups ricotta cheese
  • Shredded mozz., to taste
  • Basil or It. Seasoning, to taste

Mix seasoning in w/ ricotta. Spread 1 cup of sauce over the bottom layer of the crockpot. Add 3 noodles on top of the sauce. Top w/ about ¾ cup ricotta cheese and some mozz. Repeat layers about 3 more times. End w/ 3 noodles and 1 cup of sauce. Sprinkle w/ parm. cheese and mozz. Cover, and cook on high for 3 hrs. or low for 5.


Slow Cooker Veg. Omelet

  • 12 eggs
  • 1 cup milk
  • ½ tsp. salt
  • Fresh ground pepper, to taste
  • ¼ tsp. garlic powder
  • ¼ tsp. chili powder
  • 2 cups broccoli florets
  • 2 thinly sliced bell peppers
  • 2 finely chopped onions
  • 2 cloves minced garlic
  • Shredded cheddar and chopped tomatoes, for garnishes

Mix all ingredients together, and place in the crockpot. Cover and cook on high 2 hrs., or until eggs are set. Sprinkle w/ cheese; recover; and let set a few minutes to melt. Garnish w/ tomatoes.

Slow Cooker Zucchini Ziti

  • 2 jars spaghetti sauce
  • 3 cups uncooked penne pasta
  • 2 cups cottage cheese
  • 2 cups shredded mozz.
  • 1 lg. zucchini, sliced very thin
  • ¼ tsp. black pepper
  • Salt, to taste
  • ½ cup grated parm.

In a med. Bowl, combine cottage cheese, mozz., parm., and spices. Add one cup spaghetti sauce to the bottom of the crockpot. Mix pasta w/ remaining spaghetti sauce. Layer saucy pasta, zucchini, and cheese mixture until used up, making cheese the top layer. Cover and cook on low for 2 hrs., or until pasta is tender.

Slow Cooker Broccoli Cauliflower Cheese Soup

  • 3 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cloves minced garlic
  • ½ cup diced shallot
  • 1 lg. diced carrot
  • 3 ½ – 4 cups veg. broth
  • Salt, black pepper, and hot sauce to taste
  • 1 cup milk
  • 8 oz. shredded extra sharp white cheddar cheese
  • 1 cup Greek yogurt

Place all but the last 3 ingredients in the slow cooker. Cook on low for 6-8 hrs., or until veg. are tender. Add remaining ingredients, and puree the soup until smooth.