My Top Ten Favorite Crock-Pot Meals For Fall... It's Crocktober Ya'll !

Happy Teach Me Tuesday Friends! It's Crocktober!! Today, I'm writing all about my FAVORITE Crock-pot recipes for Fall!! 

We have rain in the forecast this week and I couldn't be more thrilled! With rain comes warm and yummy Crock-pot meals and treats! So whip out your Crock-pots, grab a pen and paper and lets get to cooking! :) 

My Top Ten Favorite Crock-Pot Meals For Fall 

# 1. Sarah's Crock-pot Peach Chicken

Here is  my recipe for Crock-Pot Peach Chicken! I came up with this recipe a few years ago as a newlywed in my first year of marriage. When you try this recipe I guarantee your whole house will smell wonderful! Your family will think you spent all day cooking!

Sarah's Crock-Pot Peach Chicken

Prep Time: 10 Min

Cooking Time: 5 hours

Serves: 2 to 4 ( Depending on how many chicken breasts you use)

Ingredients:4 Chicken Breasts ( Use a Large Crock-pot if you can or half size the amount of chicken for a small crock-pot)
1 jar of Peach Preserve
1 ( 15 oz can or jar of Peaches ( In the Juice/ syrup)
1 package dry onion soup mix ( I use Mrs. Grass or Lipton)
1 Tablespoon of Brown Sugar
4 Cloves
1 Teaspoon of Cinnamon

Directions:1. Place chicken in slow cooker and add Jar of peach preserve, canned peaches, dried onion soup mix, cinnamon, brown sugar and 4 cloves.

2. Cook on Low for 6 to 8 hours.

3. Remove chicken and serve over mashed potatoes, rice or stuffing. Be sure to pour peaches and leftover juice from crock-pot over the chicken!

# 2.  Slow Cooker Bacon- Wrapped Apple BBQ Chicken 

This recipe, I found on Chef In Training, a great little food blog! I wish I could take credit for this one, because it is A-M-A-Z-I-N-G!!

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1 cup BBQ sauce I LOVE Sweet Baby Rays
• 1/4 cup brown sugar
• 1/8 cup lemon juice fresh or from a bottle
• 5 small apples peeled and chopped, I used gala
• 8 slices bacon

INSTRUCTIONS

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

# 3. Sweet Cranberry Crock-Pot Chicken 

Sweet Cranberry Chicken

Prep Time:

8 min

Cooking Time:

1 hour in Oven 

or cook on low for 5 to 6 hours in Crock-Pot. 

Serves: 8

Ingredients:

2 to 4 chicken breasts ( thawed not frozen)

1 large can of whole cranberry sauce 16 oz ( You know the kind you use at thanksgiving. Make sure it has whole cranberries, not just the jelly).

1 8 oz bottle Kraft Catalina Salad dressing

1 pouch onion soup mix ( I prefer Mrs. Grass or Lipton).

Directions:

Heat oven to 350 degrees F. Or , IF you are using a Crock-Pot, throw everything in and cook on low for 5 to 6 hours or until chicken appears to be fully cooked. 

Throw all chicken breasts into a 13x9 inch baking dish.

Mix together cranberry sauce, Catalina dressing and onion soup mix.

Pour mixture over all of the chicken.

Bake chicken for 50 min or until chicken looks done!

Serving Ideas:

I like to serve this chicken over mashed potatoes or stuffing. It' like a mini Thanksgiving meal! :) Enjoy!!!!

# 4. Slow- Cooker Butternut Squash & Apple Soup 

Just the name of this recipe sounds delicious in itself! I mean, what's not to love? 

I found this fabulous soup on Clean Eating Chelsey . com 

Slow Cooker Butternut Squash and Apple Soup

Makes: 8 cups
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes

• 3 pound butternut squash
• 2 granny smith apples, peeled and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• salt and pepper to taste
• nutmeg and cinnamon to taste

Directions: Begin by peeling your butternut squash with a vegetable peeler. Once peeled, cut into 1 inch chunks and place in a slow cooker. Next, peel and dice your apples — toss them in the slow cooker along with the diced onion and minced garlic cloves. Add your vegetable broth and water. Cover and heat on low for 6 hours. When 6 hours have passed, transfer your soup to a blender and puree until smooth. Season with salt, pepper, cinnamon, and nutmeg to taste.

 # 5 Loaded Baked Potato Soup 

So, I know it has been cold and fallish?? ( Is that a word? Well I will use it as one today), just about everywhere in the country! While it hasn't been quite cold or crisp here in Southern California, it is beginning to look and feel like fall. Here is a baked potato soup recipe that's sure to warm your heart, soul and tummy! :) I received this recipe from a girlfriend and thought I would pass it along to you!
Who doesn't love soup with butter, green onions, bacon, cheddar cheese sour cream, and potato? I like to serve my soup with crusty bread, or sometimes I hollow out a large roll and use it for a soup bowl.
Enjoy!

Loaded Baked Potato Soup

Prep Time: 15 Min

Cook Time: 15 Min

Serves: 6 to 8

Ingredients:
•2/3 cup butter
•2/3 cup flour
•7 cups milk
•4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
•4 green onions, thinly sliced
•10 to 12 strips bacon, cooked, drained, and crumbled
•1 1/4 cups shredded mild cheddar cheese
•1 cup (8 ounces) sour cream
•3/4 teaspoon salt
•1/2 teaspoon pepper
I also add 1 onion soup mix ( Mrs.Grass or Lipton) for flavor.

Directions:

In a large Dutch oven, Crock-Pot or  stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened.

Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.

Reduce heat; simmer gently for 10 minutes.

Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

# 6. Vanessa's Crock-Pot Pumpkin Spiced Latte 

Vanessa's Fall Crock-Pot Pumpkin Spiced Latte

2 cups milk
2T canned pumpkin
2T white sugar
2T vanilla
1/2 tsp pumpkin spice or if you don't have pumpkin spice use: 1/4 cinnamon, 1/8 tsp clove, 1/8 tsp nutmeg, and a teeny bit of ground ginger.
1/2 cup brewed espresso or 3/4 cup strong brewed coffee

This will make enough for 2 people to have with a big mug. If you are having more friends over, adjust accordingly. I use a 4 quart crock pot. Add the coffee/espresso and milk to the crock pot. Whisk in the pumpkin, spices, sugar, and vanilla. cover and cook on high for 2 hours. Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy too. :)
Hope you enjoy! Thanks Vanessa!

# 7. Sarah's  Slow Cooker Au Jul Cheesy Beef French Dip Sandwich 

 

Well girls, wondering what to make for dinner tonight? Tired of the same old routine? Today, I would like to share with you a great recipe your whole family will love! It's simple and best of all the slow cooker does most of the work! Tonight, I am making this for my husband. It is one of his favorite meals! :) I first received this recipe from a friend (and then as I do with most of my recipes,I changed a few ingredients here and there to make it my own). Feel free to do the same.

Slow Cooker Au Jul Cheesy Beef French Dip Sandwich 

Prep Time: 5- 10 min
Cook Time: 7 hours
Difficulty: Easy
Servings: 6 to 8

Ingredients 

. 2 to 3 Pounds Beef Skirt Steak
. 2 Cans Beef Broth
.1 package of Onion Soup Mix ( I prefer Mrs. Grass or Lipton)
. Optional but really good! 1 12 Ounce Bottle Fluid Beer (Your Choice)
. 1 onion
. Salt and Pepper to season
. 1 beef bullion cube ( 2 for more meat)
. 1 to 2 loafs of french bread. ( 1 will feed 4 and 2 will feed 8)
. Cheese of your choice ( I prefer pepper jack and mozzarella)
. 1 Crock-Pot

Preparation Instructions 

1. Season the meat on both sides. I prefer to use garlic salt and pepper.

2. Place the meat in a Crock-Pot

3. Pour in beef broth ( for sure one can possibly both depending on the size of your crock pot and the amount of beef)

4. Mix in onion soup packet.

5. Pour in the bottle of beer all over the meat. (Tip: The darker and richer the beer, the better tasting au jus.)

6. Place the bullion cube on either side of the meat.

7. slice onion and place the individual slices all around the meat.

8. Cover the crock-pot and cook on low for 7 to 8 hours.

9.Once the cooking time has passed, take out the meat, slice or shred the meat. ( It will be very tender and falling apart).

10. Now prepare your sandwich: I suggest using a loaf of french bread. I slice the loaf in half. I then begin to place my shredded meat on one side of the bread. Next I layer pepper jack cheese over the meat, and finally I place the sliced onions on top of the pepper jack cheese.
Next, I take the other side of the bread and place the mozzarella cheese on it.
Finally, assemble the two halves of bread like a sandwich,

( meat side usually on the bottom for stability)

I then take the sandwich, wrap it in foil and bake for 10 min in the oven, to make it nice and CHEESY!!!!
Remove from oven, slice up and serve with a bowl of the left over juice in the crock-pot. This is called the au jus and it is the Pierre de-resistance!!!!!!

YOU WILL LOVE THIS RECIPE!!!!!!
I'm anxious to hear your thoughts, let me know how yours turns out!! :)

# 8. Sarah Ann's Apple Butter 

Okay here is one of my Apple Butter recipes ( minus a secret ingredient or two) Hey, I have to keep it a family secret somehow right? ;) . I have said it before, this is delightful and you will love it! 

Bonus: Your house will smell amazing while you make this!!

Ingredients

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

Instructions

Peel, Core, and Chop a dozen apples.

Step 2: Toss the apples in the sugar and spices.

Step 3: Put everything in the Crock pot, on low for 10 hours.

Step 4:  Blend the butter down smooth in blender. You can eat it straight from the blender. The apple butter tastes fabulous warm on a muffin or biscuit! We even put ours on French toast and pancakes in the morning. You can freeze this, can it or use it right away. Canned will last 1 year, ( when proper canning is followed), you can keep it in your fridge for 2 weeks or you can freeze it for 6 months or so. Enjoy!

# 9.  Crock-Pot Apple Butter Yeast Rolls 

 

I found this recipe on A Spicy Perspective.Com and this just seems like the perfect way to use up all that Apple Butter you have been making! ;) 

YIELD: 24 ROLLS

PREP TIME: 20 MINUTES ACTIVE TIME

COOK TIME: 3 HOURS

Apple Butter Yeast Rolls Recipe

A crock-pot bread recipe.

Ingredients:

2 1/2 tsp. dry active yeast (1 packet)
1/2 cup warm water
3 Tb. sugar
1/2 cup apple butter
1 egg
1 1/2 tsp. salt
4 cups bread flour
4 Tb. melted butter
2 Tb. brown sugar (optional)

Directions:

Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.

Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add the melted butter. "Knead" the dough with the bread hook for 5-8 minutes.

The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments.

Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6 quart slow cooker, and press down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crock pot and cover the additional dough balls on the counter, with plastic wrap. Allow them to rise for 1 hour at room temperature. *At this point the dough balls could be put in the fridge for up to a week, until ready to bake.

Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and "bake" for 60-90 minutes, depending on your crock pot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hrs total.

Oh and what kind of a Crock-Pot Diva would I be if I didn't give you one dessert recipe?? 

# 10.  Crock- Pot Cake Mix Apple Cobbler 

I took this recipe from Six Sister's Stuff. com! 

I am making this tonight for sure!!!

Ingredients:

1Yellow Cake Mix
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted

Directions:

Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker.

I took it out right after it was done cooking and put ice cream on top. .

Oh and speaking of apples, don't forget to enter my giveaway

 that ends tomorrow!!! 

This beautiful painting is up for giveaway day tomorrow! 

If you would like to enter to win for free, just click here 

Happy Crock ya'll!

Blessings,