You’ll Need:

• Aluminum foil
• Parchment paper
• Cooking spray
• 1 teaspoon of salt
• 1 ½ cups of sugar
• 1 ½ sticks of unsalted butter, melted
• 3 eggs
• 1 cup of cocoa powder
• 1 cup of flour

Instructions:

1. Take a piece of aluminum foil that’s about 3 ½ to 4 feet long and place it inside the crock of your slow cooker. Press the foil as close to the sides as you can, and try to smooth out any wrinkles or bumps. This foil will keep the edges of your brownies from cooking too fast.
2. Get a piece of parchment paper that’s big enough to cover the bottom of the slow cooker. Lay the parchment paper on top of the aluminum foil, and then spray the parchment paper with baking spray. This will keep the brownies from sticking to the foil.
3. In a large bowl, combine the sugar and salt.
4. Melt the butter, add it to the sugar and salt, and mix the ingredients thoroughly.
5. Add the eggs to the mixture one at a time, stirring after each egg is added.
6. Add the cocoa powder to the bowl, and mix thoroughly.
7. Finally, add the flour to the mixture, and stir until the flour is fully incorporated.
8. Pour the mixture into the slow cooker.
9. Use a spoon or spatula to evenly spread the batter over the bottom of the slow cooker.
10. Place the cover on top of the slow cooker, and cook the brownies on low for 2 ½ hours.
11. Remove the lid and cook the brownies for another 30 minutes.
12. Carefully lift the crock from the base of the slow cooker and set it to the side. Let the brownies cool for about an hour.
13. Now it’s time to remove the brownies. Grab the parchment paper by the edges and carefully lift it, and the brownies, out of the crock. Place on a wire rack, and let the brownies cool completely.

Once the brownies are completely cooled, just cut and serve.

You’ll Need:

• Cooking spray
• 2 medium-sized mixing bowls
• 1 ½ teaspoons of baking soda
• 1 ½ teaspoons of baking powder
• ¾ cups of cocoa powder, unsweetened
• 1 ¾ cups of all-purpose flour
• 2 cups of sugar
• 1 teaspoon of salt
• 1 cup of milk
• 2 eggs
• ½ cup of vegetable oil.
• 2 teaspoons of vanilla extract
• 1 cup of boiling water

Instructions:

1. Spray the crock of your slow cooker with cooking spray. Use just enough to cover the bottom and sides with a light coating.
2. In the first bowl, combine the dry ingredients: the baking powder, baking soda, cocoa powder, flour, salt, and sugar. Stir the ingredients until they are thoroughly incorporated.
3. In the second bowl, combine the wet ingredients: the eggs, milk, vanilla extract, and vegetable oil. Use a whisk to thoroughly combine these ingredients.
4. While whisking the wet ingredients, slowly pour in the boiling water. Make sure the whisk keeps moving, or you might end up cooking the eggs in the mixture.
5. Slowly pour the wet ingredients into the dry ingredients and mix thoroughly.
6. Cook the chocolate cake on low for approximately 3 hours. You’ll know the cake has finished cooking when it pulls away from the sides of the slow cooker’s crock.
7. Turn the slow cooker off, and let your cake set for about 30 minutes before serving.

You’ll Need:

• 1 ½ pounds of boneless and skinless chicken breast or chicken thighs
• 1 dried bay leaf
• ¼ teaspoon of pepper
• ½ teaspoon of poultry seasoning
• ½ teaspoon of dried thyme leaves
• 1 medium onion, chopped
• 2 medium celery stalks, cut into ½ inch slices
• 18 ounces of chicken gravy
• A 1 pound (16 ounce) bag of frozen mixed vegetables
• A box of biscuit mix, or a can of frozen biscuits

Instructions

1. Layer the chicken on the bottom of the slow cooker.
2. On top of the chicken, add your pepper, dried thyme leaves, bay leaf, poultry seasoning, onions and celery.
3. Pour the chicken gravy over the contents of the slow cooker.
4. Cover the slow cooker and cook on low for about 8 to 10 hours.
5. Remove the lid and pour the frozen vegetables into the slow cooker. Use a spoon to stir the chicken mixture and the vegetables together.
6. Cover the slow cooker and cook the combined mixture on high for another 15 minutes, or until the vegetables are tender.
7. Remove the bay leaf from the chicken mixture.
8. Use a spoon to give the chicken mixture another stir. The chicken will be pretty tender now, and any large pieces will be easy to break apart with a spoon or fork.
9. When you’re ready to serve your upside down chicken pot pie, prepare about 8 biscuits, following the directions.
10. To serve, split a biscuit in half and set it on a plate. Then pour about a cup of the chicken mixture over the biscuit halves.

You’ll Need:

• Cooking spray
• 3 ½ pounds of pork back ribs
• ¼ cup of brown sugar
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 2 minced garlic gloves
• 1 medium onion, slice
• ½ cup of cola
• 1 ½ cup of barbecue sauce (either store bought or homemade)

Instructions

1. Spray the inside of your slow cooker with cooking spray, coating the bottom and sides.
2. Prep the ribs by removing the inner skin.
3. To create your rub, add the brown sugar, garlic, pepper and salt to a mixing bowl and mix together thoroughly. Rub this mixture onto your ribs.
4. Cut the ribs into 4 pieces and place them in the slow cooker.
5. Pour the cola over the ribs.
6. Place the cover on the slow cooker and cook the ribs on low for 8 hours, or until the meat is tender.
7. Use a fork, or a pair of tongs, to remove the ribs from the slow cooker.
8. Pour out the liquid that’s in the slow cooker. You don’t need it anymore.
9. Place the ribs back into the slow cooker.
10. Pour the barbecue sauce of the ribs. Use the tongs to make sure the ribs are thoroughly coated with sauce.
11. Cover the slow cooker again, and cook the ribs on low for another hour.

You’ll Need:

• Cooking spray
• 1 can of refrigerated pizza dough (which you can usually find with the canned biscuits and bread sticks)
• 1 cup of pizza sauce
• 1 cup of mozzarella cheese
• Your favorite pizza toppings (like bacon, Canadian bacon, black olives, green peppers, mushrooms, onions, pepperoni, Italian sausage and pineapple)

Instructions

1. Spray the inside of the slow cooker crock with cooking spray, making sure the bottom and sides are covered.
2. Spread the pizza dough out on the bottom of the crock. Use your fingers to press the dough against and up the sides of the crock. Think of this as a pie crust, where the sides come up about one inch. This is the “container” for your pizza toppings.
3. Pour the pizza sauce on top of the crust, and use a spatula or spoon to spread the sauce out evenly. If you like extra sauce, you can add another half cup or cup of sauce.
4. Sprinkle on your toppings, making sure they are spread evenly across the crust.
5. Sprinkle the cheese on top of your pizza, covering the toppings. If you don’t think there’s enough cheese, feel free to add more.
6. Cover the slow cooker and cook the pizza on high for about 2 ½ hours.
7. Turn off the slow cooker, remove the cover, and let the pizza cool for about 30 minutes.
8. You can move the pizza from the slow cooker to a cutting board to serve, or serve the pizza straight from the slow cooker.

You’ll Need:

• 2 mixing bowls
• 24 ounces (three 8 ounce packages) of Philadelphia Cream Cheese
• ¾ cups of sugar
• 3 eggs
• 6 full-sized graham crackers
• 3 tablespoons of melted butter
• A pan (or an oven-safe bowl) that will fit inside the crock of your slow cooker, with room to spare on all sides
• 2 or 3 cups of water

Instructions

1. Set the cream cheese out so that it can reach room temperature.
2. Remove the cream cheese from the packaging and add it to the first mixing bowl.
3. Add the sugar to the cream cheese, and stir until the ingredients are well incorporated.
4. Add the eggs one at a time, stirring the mixture after the addition of each egg.
5. Use a food processor or blender to turn the graham crackers into graham cracker crumbs.
6. Add the graham cracker crumbs to the second mixing bowl.
7. Add the melted butter to the graham cracker crumbs, and stir the mixture thoroughly. This will be the crust for your cheesecake.
8. Pour the graham cracker mixture into the pan. Use a spoon or spatula to spread the crumbs evenly along the bottom of the pan. Pat the crumbs down so they’re packed as tight as possible.
9. Pour the cream cheese mixture on top of the graham cracker crust. Try to spread the cream cheese mixture evenly without disturbing the graham cracker crumbs too much.
10. Pour the water into the crock.
11. Take the pan or bowl with the cheesecake in it and place it inside of the slow cooker. Make sure the water isn’t high enough to go over the sides of the pan and get into your cheesecake. If the water is too high, remove some of the water before setting the pan inside of the slow cooker.
12. Cover the slow cooker, and cook on high for 2 to 2 ½ hours, or until the center of the cheesecake is firm. (You can test this using a toothpick, or the tip of a knife.) Try not to open the crock pot before the 2 hour mark, or it will take longer for your cheesecake to cook.
13. Turn off the slow cooker, and let the cheesecake cool for about 1 hour.
14. Remove the cheesecake from the slow cooker, and place it in the refrigerator. Let the cheesecake chill for at least an hour.