Congratulations on downloading this book and thank you for doing so.

This book holds 100 easy, delicious recipes for you to try at home, using your slow cooker. Slow cookers are a great kitchen tool, because they allow you to imbue your food with a home-cooked, worked-over-a-hot-stove-all-day flavor, with very little work. Every recipe you will find in this book is delicious and sure to impress your friends and family, or even just yourself.

I have separated this book into different sections, and they may surprise you. You may believe that you can only make delicious soups and stews, and entrees, in your slow cooker, but don’t limit yourself! Breakfast is delicious from a slow cooker, and you can make sumptuous desserts with it as well!  

There are plenty of books on this subject on the market, thanks again for choosing this one! Every effort was made to ensure it is full of as much useful information as possible, please enjoy!

Chapter 1: Breakfast

1. Overnight Cinnamon Apple Oatmeal

Serves 2

Ingredients:

1. Use nonstick spray on the inside of your slow cooker to provide a thin coating.

2. Put the coconut milk, oats, water, coconut oil, apples, cinnamon, brown sugar, and salt into your slow cooker and mix.

3. Put on the top and set it on the setting "low"  for 5 to 7 hours. It may take longer than that to cook, so allow yourself the extra time.

4. Cool a bit before eating. This oatmeal is great topped with a sprinkling of cinnamon sugar, some chopped nuts, or a drizzle of warmed cream cheese icing.

1. Bacon, Pepper, and Onion Breakfast Casserole

Serves at least 6

Ingredients:

1. Slice up the bacon into smaller pieces and cook it on the stove. Drain off the excess grease.

2. Put half of the bag of frozen hash browns into your slow cooker, spread along the bottom.

3. Layer half of the cooked bacon on top.

4. Then add half the diced onion.

5. Layer on half of the red and green bell peppers.

6. Sprinkle half of the shredded cheddar cheese on.

7. Repeat this layering process with the rest of each ingredient.

8. Mix together the milk and eggs with a whisk.

9. Pour the eggs into your slow cooker on top of the potatoes, veggies, and bacon.

10. Sprinkle pepper and salt over the eggs to your liking.

11. Put on the top and put on the setting "low" for 4 hours, or to the “keep warm” setting for 8 hours.

1. Pumpkin Butter

Makes about 10 oz

Ingredients:

1. Mix the maple syrup and vanilla into the pumpkin puree in your slow cooker.

2. Put on the top and put on the setting "high" for 4 hours, or the low setting for 8 hours.

3. When there is only an hour of cooking left, take the lid off and add the cinnamon, nutmeg, and ginger, and stir. If you want the finished butter to be thicker, you can crack the lid at this point rather than fully sealing it shut.

4. When the final hour is up, eat on toast or biscuits, or even by the spoon. To store, let it cool and then put it in jars. Keep the jars at the bottom and back of your refrigerator.

1. Caramel Apple French Toast

Serves 8

Ingredients:

1. Put the bread cubes onto a baking sheet and put into your oven at 300F for 20 to 30 minutes, to dry them out.

2. Put a lining of tin foil on the inside of your slow cooker. Spray that lining with cooking spray.

3. Mix the half and half, eggs, milk, .33 cup of the brown sugar, vanilla, and .5 tsp of the cinnamon together.

4. Add the bread cubes to the egg mixture to coat them, and let the mixture sit for 15 minutes so the bread can absorb the mixture.

5. Cook the apples in a pan with 2 tablespoons of the butter for about 5 minutes.

6. While the apples cook, mix the rest of the butter with the last cup of the brown sugar, the rest of the cinnamon, and the pecans.

7. Pour about 4 cups (half) of the egg and bread mixture into your slow cooker. Then put in half of the apples, and sprinkle on half of the brown sugar mix. Repeat.

8. Put on the top and put it on the setting "low", for 2.5 to 3 hours.

9. Serve with a sprinkling of powdered sugar and syrup, if desired.

1. Overnight Pumpkin Pie Oatmeal

Serves 1-2

Ingredients:

1. Mix the half and half or milk, water, pumpkin puree, steel cut oats, butter, cinnamon, pumpkin pie spice, brown sugar, and salt in your slow cooker.

2. Put on the top, and set to low overnight, or about 8 hours.

3. If the recipe turns out too liquid for you, add some more oats, cut down on the liquids, or try turning your slow cooker up to high for a while.

4. This recipe reheats very well. To freeze, let the oatmeal cool, and the spoon it into a cupcake pan, freeze the pan, and then put the frozen oatmeal muffins into resealable bags.

1. Tater Tot Egg Bake

Serves 8

Ingredients:

1. Use nonstick spray on the inside of your slow cooker to provide a thin coating.

2. Put a layer of tater tots in your slow cooker.

3. Then make a layer of Canadian bacon, then the onions, then the cheeses.

4. Repeat the layering process twice, so your last layer is cheese.

5. Mix the eggs, flour, milk, pepper, and salt together with a whisk.

6. Pour the eggs on top of the tater tots, Canadian bacon, and cheeses. Don’t stir.

7. Put on the top and put on the setting "low" for 6 to 8 hours.

1. Shrimp and Grits

Serves 2-3

Ingredients:

1. Pour the chicken broth into your slow cooker, and then put in the grits. Stir.

2. Put in the onion powder, garlic powder, thyme, pepper, cheddar cheese, salt, Parmesan cheese, cream cheese, and hot sauce. Stir.

3. Put on the top and put on the setting "low" for 3 hours.

4. After 3 hours, take the lid off and put in the shrimp. You can also add some cream or half and half now, if the grits have absorbed all of the liquid.

5. Put on the top and put on the setting "low" for another half hour or hour, just until the shrimp have finished cooking.

6. Serve with a sprinkling of extra cheese and some scallions.

1. Overnight German Chocolate Oatmeal

Serves 4

Ingredients: