Crockpot Hawaiian Meatballs

25 Frozen meatballs

1 cup favorite BBQ sauce

1 8 oz can of pineapple chunks with juice

Add meatballs to slow cooker and pour BBQ sauce on top. Then add pineapple and juice.

Cook for 2 to 3 hours on high.  Serve over rice, or on a toothpick as an appetizer, or on a slider as a sandwich.

Crockpot Taco Soup

1 pound ground beef

1 (16 ounce) can light kidney beans, with liquid

1 (15 ounce) can dark kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

 1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Can top with sour cream and fritos.

Crockpot Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Easy Crockpot Pulled Pork

1 (2 pound) pork tenderloin

1 (12 fluid ounce) can or bottle root beer 

1 (18 ounce) bottle your favorite barbecue sauce

Buns or sliders

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over buns.

Easy Creamy Crockpot Chicken

4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream

Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving. Serve over rice.