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Crockpot recipes for a winter hotel stay

Skiing is expensive so one way to make a ski trip more affordable is to limit eating out. We let the crockpot do the work while we play and have hot food waiting for us!

Crockpot Mac and Cheese

Put ingredients in the slow cooker in the morning and have mac and cheese for lunch! Next time I’ll try substituting some liquid with beer to really up the flavor.

This creamy, comforting meal takes just moments to assemble. Eggs beaten with milk are mixed with uncooked macaroni and a generous pile of Cheddar cheese. Pour into a slow cooker, top with more cheese, then let your cooker do the work.

Source: Slow Cooker Macaroni and Cheese I Recipe

  • cooking spray
  • 2 eggs
  • 1 1/2 cups milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 pound elbow macaroni
  • 4 cups shredded Cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Coat the inside of the slow cooker with cooking spray.
  2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Stir in salt and black pepper. Transfer to slow cooker, and sprinkle remaining 1 cup cheese on top.
  3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

Chicken and Dumplings

Another day we made chicken and dumplings for dinner. The combination of two cans of soup with store-bought cooked chicken made it too salty. Maybe try homemade stock instead of the soup, or low sodium versions. Powdered milk worked well in this recipe.

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.

Source: Slow Cooker Chicken and Dumplings Recipe

Directions

  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Other slow cooker recipe reviews

Balsamic Glazed Drumsticks

Ready for a taste slow cooker meal? Prepare these Crockpot Balsamic Glazed Drumsticks, easy and delish! Can even be prepped as a freezer meal.

Source: Crockpot Balsamic Glazed Drumsticks

Served with egg noodles. Sauce was a little greasy from the dark meat and needs to be a thickened. Very tasty and will make again.

Chicken Tater Tot Casserole


Chicken tater tot casserole

I used cubed hash browns because that’s what we had. Hubby liked the taste but I thought it was very bland. Will try again but more like our cheesy potatoes. This recipe is close.

Salisbury Steak

Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe.

Source: Slow Cooker Salisbury Steak Recipe

Served with homemade mashed potatoes. Very yummy, enjoyed it for lunch today and looking forward to lunch tomorrow!

Beef tips and gravy

Beef tips and gravy. I added a bit of flour and took the lid off one hour before to thicken up the gravy. Served with balsamic reduction glazed green beans with bacon (yummy!) and garlic mashed potatoes (too salty to be yummy).

    • 1 1/2 lbs cubed beef (stew meat)
    • 1 packet Dry Onion Soup Mix
    • 1 can Cream of Mushroom Soup (although Cream of anything will work)
    • 1 14 oz. can beef beef broth or stock
    • Salt & Pepper

Instructions

  1. Add beef cubes to Crockpot, season with salt & pepper.
  2. In bowl combine soup mix, soup & broth, stir to combine.
  3. Dump mixed ingredients over top of beef, stir.
  4. Cook on low 6-8 hours.
  5. ***If you are freezing, dump all ingredients into gallon sized freezer bag***

Dessert

Crustless pumpkin pie

Dessert doesn’t get any easier than this. Really good! The only reason I wouldn’t serve it at Thanksgiving is I like crust too much.

Recipe from A year of slow cooking


1 can of pumpkin puree (15 oz)
1 can evaporated milk (12 oz–the big can, not the little guy!)
3/4 cup white sugar
1/2 cup Bisquick-type mix
2 eggs
2 tablespoons butter, melted
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger
2 teaspoons vanilla extract

The Directions

A 4 quart crockpot is the perfect size.

  • Spray cooking spray into your crockpot. Set aside.
  • In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow grease.
  • Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your “pie” after 2 hours on high, and 3 hours on low, then check every 30 minutes. When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
  • Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.