Delicious and Easy Crockpot Chili

 Amy Reynolds, Springfield SD


2 lbs hamburger

½ medium onion, chopped

1 tsp chili powder

2 15 oz. cans chili beans

2 15 oz. cans kidney beans (drained)

1 10 oz. can Rotel Tomatoes with green chilies

1 46 oz. can tomato juice


Brown hamburger and chopped onion.  Drain well. Add all other  contents into your crock pot with the hamburger and onion and cook on low. Will be ready to eat in about an hour. Enjoy!


Serves 8



Bewitching Chili

Jeanine Johnson, Crofton, NE 68730


1 ½ lbs ground beed

½ cup chopped sweet peppers

½ cup chopped green peppers

1 medium onion, chopped

1 garlic clove, minced

1 32 oz can tomato juice

1 15 ½ oz. can black beans, seasoned w/cumin, undrained.

1 14 ½ oz. can diced tomato, undrained

1 10 ½ oz. can condensed beef broth, undiluted

(or 2 boullion cubes dissolved in 10 ½ oz. water)

1 6 oz. can seasoned tomato paste

1 to 1 ½ Tblsp chili powder (according to your taste)

1 tsp salt

1 tsp sugar

1 tsp pepper


Cook in crock pot on low.

Simmer for 2 hours.


Serves 6



Crockpot Chicken

Peggy Schiedel, Yankton, SD


1 to 1 ½ lbs chicken breasts

1 small container of cream cheese with chives

1 can golden mushroom soup

1 package of dry Italian dressing mix

3 Tblsps butter

½ cup of white cooking wine


Mix all well and cook on low in crockpot for about 8 hours.

Serve over angel hair pasta.


Serves 4



Creamy Red Potatoes

Mary Ann Schoenberger, Yankton SD


2 lbs small red potatoes, quartered

1 8 oz. pkg. cream cheese, softened

1 10 ¾  oz. can cream of potato soup, undiluted

1 envelope ranch salad dressing mix


place potatoes in a crockpot. In small mixing bowl, beat cream cheese, soup and dressing mix until blended. Stir in potatoes. Cover and cook on low for 8 hours or until potatoes are tender.


4 to 6 servings


Brown Jug Soup

Verna thon, Yankton SD


2 cups potatoes, diced in large pieces

1 cup chopped onions

1 cup chopped celery

4 cups water

3 chicken bouillon cubes

10 oz pkg. frozen cauliflower

10 oz pkg. frozen broccoli

2 cans cream of chicken soup

1 lb Velveeta cheese, cubed


Dissolve chicken bouillon in water. Add potatoes, onions and celery. Cook 20 minutes until just about tender. Add broccoli and cauliflower. Cook an additional 15 minutes. Add soup and cheese cubes. Transfer to crock pot and cook on low for 3-4 hours.


Serves 4-6


Pork Roast with Sauerkraut

Terre Berkland, Yankton SD


1 3-4 lb pork butt roast

1 large can of Frank’s sauerkraut


caraway seeds





Cover bottom of slow cooker with kraut. Spinkle caraway seed over. Rub mustard over pork roast and place on top of kraut.

Cut potatoes in half, split carrots, cut 2 apples in half and place all around roast.

Turn on low in the morning and come home to supper!

You can make a gravy out of the juices. Adjust the caraway, change mustard flavors, omit apples, etc. Use your taste buds as a guide!