Just add the roast, the seasonings, and the liquids to the slow cooker and you’re done!

Not just ordinary BBQ sandwiches either, but sandwiches brimming with juice and the savory taste of simmered barbecue sauce.

Serve with potato salad and coleslaw – and don’t forget the napkins!

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Wildfire BBQ Pulled Pork Recipe

Just add the roast and seasonings to the slow cooker and enjoy delicious BBQ sandwiches just as good as the BBQ joints! 

Course Sandwiches

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 12

Calories 265kcal

Ingredients

• 3 ½ pound pork roast
• ½ cup beef broth
• 2 cups Bob Evans Wildfire BBQ Sauce
• 1 medium yellow onion chopped
• 3 cloves garlic peeled and chopped
• 1 tablespoon chili powder
• 1 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 12 hamburger buns

Instructions

• Mix together the chili powder, kosher salt and black pepper Season the pork roast with all of the spices.
• Put the chopped onion and the chopped garlic in the bottom of a slow cooker or crockpot. Put the seasoned roast on top of the onions.
• Whisk together the barbecue sauce and beef broth. Pour the mixture over the meat, cover the pot, and cook on low for 6 hours.
• The meat should be tender enough to shred with a fork. Take apart all the meat, then mix it with the cooking juices. Pile the shredded meat on the buns and serve with extra barbecue sauce on the side.

Great BBQ Pulled Pork Recipe!

Good To Know – The pork shoulder or butt is the best cut for this recipe. The meat is more flavorful than the loin or chops, and the fat adds to the moisture. If your slow cooker is too small for the roast, cut it in half or in pieces.

Food For Thought – If you can’t locate Bob Evans Wildfire BBQ sauce, use your favorite – a spicy-style sauce would go well with the chili powder in this recipe.

Add a few dashes of your favorite hot pepper sauce, such as Tabasco, some crushed red chili flakes, and 1 teaspoon of cayenne pepper to give the meat a generous kick of heat.

Up Next:

Chinese BBQ Pork – Delicious Grilled Asian Ginger Pork Chops

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My mom made split pea soup in the crockpot when I was a kid and I have always loved it. I think it was one of her best leftover ham ideas!

Making Split Pea Soup

I used to make it very smooth and well blended with an immersion blender but I now like eating it with chunks of ham, carrots, and potatoes.

It’s really hard to believe that anything this easy can be SOOOO Good! TASTE is what it’s all about! A really quick and easy recipe that’s perfect for lunch or dinner.

The corn was an afterthought but it adds such a nice contrast of texture and taste that I will include it from now on. I’m sold! (Be sure to use the one with the peppers!)

I made this version for friends and there was very little left, so be sure to make a double batch if you expect leftovers!

Did I mention that I LOVE split pea soup? It really reminds me of my childhood and my Mother. She would always make it when there was leftover ham… yum.

Give it a try and I think you’ll agree that it’s one of the best recipes using leftover ham!

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Split Pea Soup With Ham And Potatoes

Delicious slow cooker soup with leftover ham, potatoes and corn. Excellent as a leftover and can be frozen! 

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 280kcal

Ingredients

• 1 medium potato cut into small cubes
• 2 cups diced cooked leftover ham
• 1 16 ounce bag split peas, rinsed
• 1 11 ounce can whole kernel corn mixed with chopped peppers
• 1 14 ounce can chicken broth
• 2 carrots sliced
• 2 celery ribs diagonally sliced
• 1 tablespoon dried onion flakes
• 1 teaspoon dried marjoram
• 1 teaspoon seasoning salt

Instructions

• Cut the potatoes into small cubes and add to the slow cooker sprayed with vegetable cooking spray.
• Combine all the remaining ingredients in the cooker, plus 3 cups water, and 1 teaspoon salt.
• Cover and cook on low for 6-8 hours.
• Sеrvе in ѕоuр bоwlѕ аnd еnjоу.

Exсеllеnt with a ѕidе оf cоrnbrеаd. I also like to serve it with fresh baked rolls and butter along with a green salad. It’s a delicious, filling, and healthy dinner.

Make-Ahead Tiрѕ For Split Pea Soup With Ham And Potatoes

Thе ѕоuр саn bе cooled and refrigerated fоr up to 3 days, оr frоzеn for up to 3 mоnthѕ. It will thiсkеn аѕ it cools but will thin аgаin when hеаtеd.

Rеhеаt slowly, adding water аѕ nееdеd, tо рrеvеnt thе bottom from burning.

Up Next:

Chunky Turkey Barley Soup – Turkey Carcass Soup

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The au jus is excellent.

Never have I eaten a more tender roast beef sandwich.

I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375. Then I piled on the sliced meat and served with the au jus. Just wonderful.

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French Dip Crock Pot Recipe

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French Dip Crock Pot Recipe

Pile on the sliced meat and serve with the au jus. Wonderful.

Course Sandwiches

Cuisine French

Keyword French Dip Crock Pot Recipe

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 345kcal

Ingredients

• 1 2 lb rump roast
• 1 tablespoon garlic pieces
• 1 tablespoon black pepper start with 1 tsp
• 4 tablespoons onion soup mix
• 2 tablespoons beef bouillon
• 2 14 ounce cans beef broth
• 1 1/2 onions diced

Instructions

• Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crockpot.
• Place all ingredients in a crockpot.
• Cook on High for 5-6 hours or Low for 8-10.
• Remove the meat from the crockpot and place it on a deep plate to collect juices.
• Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
• Place in a saucepan and keep warm.
• Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
• (Remember to add the juices that drain off the meat).
• Heat Hoagie buns to warm and slice the meat thin.
• Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

Enjoy!

Up Next:

Slow-Cooker Meatball Subs

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Recipe based on one by Diana Adcock
Photo by Swirling F.

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The idea behind this is just super–I had never thought to put it all together in the crockpot and let the flavors blend.

One of my kids’ favorite meals and meatball subs are now on our monthly rotation.

You can use ground turkey if you like and the meatballs can be prepared ahead of time and frozen.

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Slow Cooker Meatball Subs

Slow Cooker Meatballs Subs are enjoyed by everyone. Great weeknight dinner!

Course Main Course

Cuisine Italian

Keyword Slow Cooker Meatball Subs

Prep Time 25 minutes minutes

Cook Time 2 hours hours 25 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6

Calories 365kcal

Ingredients

• Ingredients
• 1 lb lean ground beef
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped onions or 1⁄4-1⁄2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 egg
• 1 tablespoon Parmesan cheese grated
• 1 32 ounce jar spaghetti sauce
• 6 -8 sub rolls (hoagie rollor 6 -8 hot dog buns
• mozzarella cheese sliced or shredded

Instructions

• Directions
• Place first seven ingredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.
• Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
• Combine the cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.
• Place meatballs and sauce in buns/rolls and top with mozzarella cheese. Bake in the oven for about 6 minutes to get toasty
• (A friend places the raw meatballs & sauce in the crock-pot and cooks them for 8+ hours on low, but I have never tried this.).

Enjoy!

Up Next:

Cherry Tomato & Corn Salad

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Recipe based on one by Marg CaymanDesigns
Photo by anniesnomsblog

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Just the right dish for easy overnight and morning prep, long slow cooking while we were at work/school, and simple finishes before dinner.

Mom and Pop restaurants in New Orleans always serve Red Beans & Rice on Monday. Always!

This is a take on the restaurant version changed a bit to reflect the fact that I use my crockpot now. I hope you enjoy these yummy beans as much as I do.

Serve over hot, fluffy white rice and a warm piece of buttered and grilled French bread with a side salad or bowl of coleslaw.

Sweet iced tea rounds this awesome southern dish off quite nicely.

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Crescent City Crock Pot Red Beans & Rice

Crock Pot Red Beans & Rice that could be from the heart of the Crescent City. Delicious!

Course Main Course

Cuisine Creole

Keyword Crock Pot Red Beans & Rice

Prep Time 45 minutes minutes

Cook Time 8 hours hours

1 day day

Total Time 1 day day 8 hours hours 45 minutes minutes

Servings 6

Ingredients

Ingredients

• 1 lb dried kidney beans I prefer the pink ones to the dark red ones
• 1 ham hock optional
• 4 garlic cloves chopped
• 1 teaspoon black pepper fresh ground
• 1 tablespoon chicken stock powdered
• 1 teaspoon garlic salt
• 1 teaspoon dried chipotle powder I use one Knorr mini cube (optional)
• 1 teaspoon liquid smoke optional
• 2 -3 bay leaves
• 1 onion chopped
• 1 bell pepper chopped
• 1 tablespoon butter
• 1 -2 tablespoon salt according to your taste
• 1 -2 teaspoon Cajun seasoning Tony Cacheres and Zatarains brand are both very good
• 1 ⁄4 cup butter
• 1 teaspoon Tabasco sauce Chipotle flavored is really nice
• 2 tablespoons cornstarch or 2 tablespoons cornflour
• 1 lb smoked sausage

Instructions

Directions

• These directions are long because I am covering the method quite thoroughly for new-comers.
• SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
• A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettl- this is the water I will use to cook my beans.
• PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
• COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
• QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
• COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
• ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them aladd butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
• ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
• NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
• RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
• COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
• SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
• SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.

Enjoy!

Up Next:

Crock Pot Coca Cola Roast

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Recipe based on one by A Good Thing
Photo by Robin and Sue

The post Crockpot Red Beans & Rice – Crescent City Style appeared first on Foodgasm Recipes.

I like meals that I can just throw in the crock pot before I leave for work and have dinner ready when we get home.

This this is one of those throw together dishes that somehow keeps getting requested. Delicious!!!

A great weeknight dinner that makes the weeknight feel special!

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Crock Pot Cheese Tortellini and Meatballs With Vodka Sauce

This Crock Pot Cheese Tortellini and Meatballs recipe makes one of my favorite week night meals. Just toss in the Crock Pot in the morning and dinner is ready in the evening!

Course Main Course

Cuisine Italian

Keyword Crock Pot Cheese Tortellini and Meatballs

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Ingredients

Ingredients

• 1 (1 1/2 lbag frozen cheese tortellini
• 1 (1 1/2 lbag frozen Italian style meatballs
• 1 20 ouncjar vodka sauce (or your favorite pasta sauce
• 1 (8 ounccan tomato sauce
• 1 teaspoon red pepper flakes or reduce or add to your taste
• 1 tablespoon dried Italian seasoning flakes
• 1 cup water
• 2 cups mozzarella cheese shredded

Instructions

Directions

• Combine all ingredients except cheese in crock pot. Cook on low for 6 hours.
• Serve in bowls topped with cheese.

Enjoy!

Up Next:

Slow Cooker Buffalo Honey Meatballs

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Recipe based on one by ARathkamp
Photo by woodland hues

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So very convenient to be able to make ahead and cook in the crock pot overnight…

If you want breakfast done more quickly, you can also bake this in the oven.

Excellent recipe!

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Bacon and Tater Tots Crock Pot Breakfast

This Bacon and Tater Tots Crock Pot Breakfast is really impressive and is ready when you get up in the morning!

Course Breakfast

Cuisine American

Keyword Bacon And Tater Tots Crock Pot Breakfast

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 6

Calories 305kcal

Ingredients

Ingredients

• 1 lb frozen tater tots
• 1/2 lb diced Canadian bacon
• 1 onion chopped
• 1 green bell pepper chopped
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup whole milk
• 2 tablespoons flour
• salt and pepper

Instructions

Directions

• In 4-5 quart crock pot, layer ingredients in order: one third of the tater tots, bacon, onions, green peppers, and cheeses. Repeat layers two more times, ending with cheeses.
• In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot.
• Cover crock pot and cook on low. The cooking time may take anywhere from four hours to overnight, depending on your crock pot.

Enjoy!

Up Next:

Make Ahead Breakfast Casserole Supreme

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Recipe based on one by FLKeysJen
Photo by pattikay in L.A.

The post Bacon and Tater Tots Crock Pot Breakfast appeared first on Foodgasm Recipes.

Busy days or not I still want a decent meal on the table for my family.

This recipe is for a 4-quart crockpot, halve it if your pot is smaller.

You may alter the ground meat as you please; sometimes I use all ground beef when I find a good sale but half beef/half pork is pretty tasty.

I serve spaghetti with crusty bread and a romaine salad.

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My Crock Pot Spaghetti Sauce

This Crock Pot Spaghetti sauce is one that has evolved over time. The beef and pork combo makes it ultra delicious!

Course Main Course

Cuisine Italian

Keyword Crock Pot Spaghetti Sauce

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 12

Calories 195kcal

Ingredients

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 medium onion chopped fine
• 2 28 oz cans diced tomatoes with juice
• 2 6 oz cans tomato paste
• 2 8 oz cans tomato sauce
• 2 bay leaves
• 5 garlic cloves pressed
• 4 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 4 teaspoons dried basil
• 3 tablespoons brown sugar
• 1 teaspoon dried thyme

Instructions

Directions

• Brown meats and onion in a skillet and drain well. Transfer to your crock pot.
• Add remaining ingredients and mix well.
• Cover and cook on low for 8-10 hours.
• Serve over hot spaghetti noodles.

Enjoy!

Up Next: 

Crock Pot Beef Roast

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Recipe based on one by Hey Jude
Photo by Redsie

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The smell of the onions slowly caramelizing overnight lends to very sweet dreams!

These are fantastic! You can squish them down into an ice cube tray sprayed with oil and freeze them. Pop them out and store them in a freezer bag.

They thaw out perfectly.

They also make great onion soup! After the onions are caramelized add 4 cans of beef broth, some thyme, and a little bit of dry sherry.

Serve with the usual crouton and Swiss melted on the top. Super!

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Enjoy Crock Pot Caramelized Onions!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Recipe based on one by Mirj
Photo by May I Have That Recipe

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Who doesn’t love chicken wings? Cooked in the crockpot – super easy! You can vary it by using different barbecue sauce types.

I think this recipe would adapt fine to drumsticks. Or even cut-up whole fryers.

The secret is the broiler time. That browning makes all the difference.

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Chicken Wings With BBQ Sauce for the Crock Pot!

Chicken Wings With BBQ Sauce for the Crock Pot is a great appetizer for get togethers. Just serve straight from the crock pot!

Course Appetizer

Cuisine American

Keyword Chicken Wings With BBQ Sauce For The Crock Pot

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 6

Calories 335kcal

Ingredients

Ingredients

• 3 lbs chicken wings about 14-16
• 1 1/2 cups barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons Worcestershire sauce

Instructions

Directions

• Cut off and discard wing tips. Cut each wing at joint to make two sections.
• Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker.
• For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings.
• Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours.

Enjoy!

Up Next: 

Cherry Tomato & Corn Salad

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Recipe based on one by Shannon 24
Photo by lazyme

The post Chicken Wings With BBQ Sauce for the Crockpot! appeared first on Foodgasm Recipes.