Crockpot Taco Queso Dip
- 1 and 1/2 lbs ground beef
- 2 cans of Original Rotel
- 32 oz Velveeta
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 1 teaspoon of cayenne pepper
- 1/2 tablespoon of cumin
- 1 teaspoon of paprika
Directions:
- In a large skillet, brown your ground beef with a sprinkle of salt and pepper. Drain excess fat then toss cooked beef into the crockpot.
- Chunk up your Velveeta and add to the crockpot. Add the cans of undrained Rotel and the various spices. Mix well.
- Cook on high for 3 – 4 hours, stirring occasionally. Enjoy with your favorite chips!
Slow Cooker Spinach and Artichoke Dip Recipe
Ingredients
- 1 cup shredded mozzarella cheese
- 6 ounces Neufchatel cheese (cubed)
- 1/4 cup freshly grated Parmesan cheese
- 1 clove garlic (minced)
- 14 ounce can artichoke hearts (drained, rinsed and finely chopped)
- 8 ounces trimmed fresh spinach leaves (about 8 cups)
- 1/4 teaspoon freshly ground black pepper
Instructions
- In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
Slow Cooker Little Smokies
Ingredients
- 2 packages little smokies they typically come in 14-16 ounce packages
- 1 1/2 cups barbecue sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
-
Place the little smokies in a slow cooker.
-
In a small bowl, whisk together the barbecue sauce, brown sugar, ketchup, worcestershire sauce, onion powder and garlic powder.
-
Pour the sauce over the little smokies, stir to combine.
-
Cook on LOW for at least 2 hours or until ready to serve.
Slow Cooker Party Wings
Ingredients
- 3 pounds chicken wings split at joints, tips removed
- 1 cup KRAFT Sweet & Spicy Barbecue Sauce
- 1/4 cup orange juice
- 2 tablespoons honey
Instructions
-
Heat oven to 400 degrees F.
-
Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
-
Bake 30 minutes.
-
Transfer chicken to slow cooker; discard foil with any drippings.
-
Mix remaining ingredients until blended. Pour over chicken; stir to evenly coat. Cover with lid.
-
Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
Buffalo Chicken Dip Crockpot Recipe!
Ingredients
- 2 chicken breasts or thighs
- 3 oz buffalo chicken sauce
- 4 oz cream cheese (half a container)
- 4 oz ranch or blue cheese dressing
- 1 stalk celery, chopped (optional)
- 1/2 to 1 cup shredded cheese
- Salt and pepper, to taste
Instructions
- Place the buffalo chicken sauce and chicken breasts in a small pan and heat over medium heat for 5-7 minutes, turning the chicken once while cooking.
- Remove from heat and meanwhile, assemble the cream cheese, dressing, and celery and place in your crockpot.
- Shred the cooled chicken and add it, along with the buffalo chicken sauce, to the crockpot.
- Heat on slow for 2 hours to ensure chicken finishes cooking.
- Stir in your cheese just before serving.
- Serve warm alongside chips or vegetables.