Ingredients

• 1 Can Whole Kernel Corn, drained
• 1 Can Cut Green Beans, drained
• 1 Can Sliced Carrots, drained
• 1 Can Whole Potatoes, drained
• 5 Cups Vegetable or Chicken Broth
• 2 Cans Diced Tomatoes, undrained
• 1 Cup sliced celery
• ½ teaspoon salt
• ½ teaspoon black pepper

Preparation

1. Add all ingredients to crockpot and cook for 3 hours on high heat.
2. Add additional salt and pepper as desired
3. Optional – You can add cooked ground beef or turkey for a hearty soup.

Put on your favorite comfy socks and enjoy a hearty bowl of soup. Grab all the ingredients for these recipes at your local Commissary. Looking for more crockpot recipes? Make sure to check out some of our favorites!

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• 1 small onion, finely chopped
• 5 cups fresh broccoli chopped into small pieces
• 1 cup matchstick carrots
• 1 stalk thin sliced celery
• salt & pepper as desired
• 4 cups chicken stock or broth
• ¼ cup butter melted
• ¼ cup all-purpose flour
• 2 cups milk
• 4 cups sharp cheddar cheese, shredded

Directions:

• Add the chopped onion, broccoli, carrots, celery, salt, pepper, and chicken stock to your crockpot.
• Cover and cook for 5 hours on low or 3 hours on high.
• Melt the butter and then whisk in the flour.
• Pour the butter mixture into the slow cooker.
• Stir to remove lumps. Slowly add the milk and cheese, stirring to mix well.
• Cook for 1 additional hour allowing the soup to thicken.

Head to your local Commissary and grab the ingredients today. Enjoy this recipe and many others. Looking for more crockpot recipes? Make sure to check out some of our favorites!

Find Out More with My Military Savings and Food & Drink!

We get so busy sometimes that I just forget! I either forget to make a plan for dinner completely, or I don’t remember to take anything out of the freezer! So, in an effort to change that, I’m gathering new crockpot recipes and taste testing each one before the school starts next month in an effort to gather a nice collection of recipes to use throughout the entire school year!

We all know a crockpot is a busy mother’s best friend. I’m talking BFF for life! Once the kids are gone for the day, it only takes a few minutes to throw everything together in the crockpot and forget about it! Dinner will be mostly ready when you walk in the door with starving kids!

Ingredients:

• 1 Envelope of French Onion Soup Mix
• 1 Can Beef Broth (or 1.5 cups if made with water and bouillon)
• 2 tsp Minced Garlic
• 1 tsp Worchetershire Sauce
• 2-3 lbs Brisket, rimmed
• Salt and Pepper to taste
• Hoagie Rolls
• Butter
• Garlic Salt
• Provolone Cheese

Directions:

• Mix the first four ingredients together in a bowl and set aside.
• Sprinkle the roast with salt and pepper.
• Heat a large pan, with a tiny drizzle of olive oil.
• Once hot, sear the roast on both all sides until browned.
• Place the browned roast into the crockpot (fatty side up).
• Pour the bowl of mixed ingredients over the top.
• Cook on low for 8 hours 
• When ready to serve, place the roast on a plate and let rest for 10 mins.

• While the meat is resting, you get your Hoagie rolls prepared.
• Spread open and slather them with butter and a sprinkling of garlic salt.
• Toast under the broiler until lightly browned.
• Use two forks to shred the meat and place on the toasted rolls.
• Top with provolone cheese and return to oven until the cheese melts.
• Serve with a small bowl of the au jus for dipping.

Notes:

• I did mine low and slow, but you can easily do it on high for 4-6 hours!
• You could use mozzarella cheese instead of provolone.
• Did you know that au jus is French for “with the juice”? Random fun fact for you!
• Add a side salad and you have a complete meal with under 30 minutes of work including the prep in the morning and making of the bread!

It was amazingly tender and everyone approved so this one is definitely going into the crockpot rotation!

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• Glaze
  • 1 Cup Brown Sugar
  • 3/4 Cup of Honey
  • 1/2 Cup of Dijon Mustard
  • Can of Pineapple Tidbits
  • 3/4 Cup of Water
• Fully Cooked Ham – Butt Portion

Directions:

Start with the glaze.

In a small saucepan, I added the brown sugar, the honey, the dijon mustard, the pineapple tidbits, and the water.

Bring to a boil and then simmer until slightly thickened.

Make sure to buy a ham that will fit in your Crockpot! Butt portions tend to do better, but if you have a larger Crockpot, you can get a shank (or find a small one)!

My 9 lb fully cooked hickory smoked ham BARELY fit in my 6 quart Crockpot.

Slowly add the glaze on top of your ham.

Cook on low for at least 6 hours.

I left my Crockpot on warm once it was ready (internal temperature of 160) and it was fall apart tasty.

Add the glaze back into a saucepan and simmer it down until it’s nice and thick and pour it over the sliced ham to serve. (Optional)

Notes:

• You can also look for a spiral sliced ham to save some time with slicing!
• Don’t have a lot of time? Cook on high for 3-4 hours (until it reaches an internal temp of 160 degrees).
• An easy way to tell it is getting close to being ready, watch for the meat to pull away from the bone!
• Baste your ham with the glaze as often as you want!

Slice and serve with your favorite side dishes! We’ll have a fresh green salad and scalloped potatoes. Wishing everyone a Happy Easter!

Looking for more crockpot recipes? Make sure to check out some of our favorites!

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• Baby Carrots
• 1 Medium Onion, chopped
• Corned Beef Brisket with Spice Mix Packet
• 1 Carton (32 oz.) Beef Broth
• 1 Cup Beer
• 1/2 Tablespoon Ground Black Pepper
• 2 Tablespoons garlic, chopped

Directions:

• Line your crockpot.
• Add baby carrots into the crockpot.
• Add chopped onions into the crockpot.
• Add the corned beef brisket on top of the onions and baby carrots.
• Sprinkle the pepper over the brisket.
• Add chopped garlic to the crockpot.
• Sprinkle the spice mix packet over the brisket.
• Cook on low for 9-12 hours, until the the brisket is at least 145°F, but 180-205°F is preferred for optimal tenderness.

Notes:

• My Corned Beef Brisket was around 3.5 pounds and we ate on it for days!
• If you don’t want to use the beer, then add an additional can of beef broth instead.
• Instead of the ground black pepper, I could do 1 tablespoon of peppercorns.
• You could use several garlic cloves instead of chopping it up.
• I cooked mine for 8 hours, then added in a half of a head of cabbage and 1.5 pounds of potatoes and cooked it for another 2 hours, still on low. Make sure that the veggies are submerged in the broth as much as possible. You can customize this part to fit your preferences AND base it on the size of your crockpot!

The corned beef was fork tender and the veggies were cooked to perfection. This recipe is really simple and easy to customize, especially if you’re feeding a large crowd. We had so many leftovers, I was able to try corned beef hash for breakfast the next morning. I don’t know why I thought I didn’t like corned beef?!?! However, this recipe has totally redeemed this dish for me and I will be putting it on the menu way more often! Especially this St. Patrick’s Day!

Looking for more crockpot recipes? Make sure to check out some of our favorites!

Find Out More with My Military Savings and Food & Drink!

If you are like me you love a good crock-pot recipe. This recipe is simple and packed with flavor.

Ingredients:

• Pepsi
• Chicken Breasts
• Barbecue Sauce

Directions:

Clean your chicken and pat it dry with paper towels.

Salt and pepper it and place it in the crock-pot.

Pour BBQ sauce and cover the chicken.

Pour Pepsi in to your crock-pot.

The Pepsi should cover your chicken fully.

Set your crock-pot on low for 5-6 hours.

It’s going to look and smell great, but make sure to check your chicken for an internal temperature of 165°F.

Once it reaches the safe temperature, remove the chicken from the sauce.

Take 2 forks to shred and pull apart the chicken.

We took the shredded chicken and made sandwiches. They were delicious and the chicken was so juicy and tender. We had leftovers, so I used those the next day for pulled chicken tacos. So yummy! This 3-ingredient crock-pot meal is definitely one to have in your menu rotation!

Looking for more crockpot recipes? Make sure to check out some of our favorites!

Find Out More with MyMilitarySavings.com and Food & Drink!

Ingredients:

• 2 lb Bag Frozen Broccoli Florets
• 1 Cup Shredded Carrot
• 1/2 Cup Chopped Onion
• 2 Cans Cream of Celery Soup
• 6 Cups of Broth
• 8 oz. Processed Cheese
• 1 Cup Shredded Cheese

Directions:

• Put all ingredients into your crockpot.
• Cook on high for 2 hours or low for 4+ hours.

• About 30 minutes before serving, add processed cheese (the kind that melts so wonderfully) and your favorite shredded cheese.
• Turn the crockpot on high to melt faster.
• Salt and pepper to taste.

Now, my kids were not thrilled to hear the word broccoli, but once they tried it, guess what?! THEY LOVED IT! Score one for mom this year! I hope you try this super easy recipe and let me know how much you love it!

Find Out More with My Military Savings and Food & Drink!

Candied Mixed Nuts

• A mixture of your favorite raw nuts. I used Pecans, Walnuts, Almonds, and Peanuts. It probably ended up being almost 2 pounds total.
• 1 1/2 cup brown sugar
• 1/4 cup pure maple syrup
• 1 stick (1/2 cup) butter
• 1-2 tablespoons cinnamon
• Pinch of salt
• 2 teaspoons vanilla extract

Mix everything into the crockpot and turn it on high for about an hour. Give it a stir to make sure all that melty buttery sugar coats all the nuts. Turn down to low and let it slowly cook. The longer you let them cook, the better! They become dark and golden and wonderfully crunchy! I let mine slow cook for about 3 hours on low.

Once they’re ready, spread the mixture onto a baking sheet or in a dish to cool. You don’t want to burn your tongue on that hot sugar! Yes, I’m speaking from experience. I just couldn’t help it. The whole house smelled wonderful!

Once they’ve cooled enough to handle, try not to devour them in one setting. HA! The GREAT thing about this recipe is how versatile it is. You can use ANY spice combo you’d like! Add pumpkin spice for a Fall flavor or Chinese Five Spice for something different! If you like sweet and spicy, add 1/2-1 teaspoon of cayenne pepper in with the cinnamon. My husband LOVES the warm kick it gives.

Serve them with a delicious Pumpkin Crown for a great Oktoberfest snack in the comfort of your own home!

So the next time you smell the tantalizing aroma of candied nuts at the festival, save your money and make them at home anytime!

For more great recipes, coupons, and information check out mymilitarysavings.com. Membership is FREE so be sure to sign up today!

Crockpot Queso Dip starts with Velveeta Queso Blanco and ramps up even more flavor with chopped green chilies and a block of Philadelphia Cream Cheese. That’s what I’m talking about!

Add to your Crockpot: one block of Velveeta Queso Blanco, one block of Philadelphia Cream Cheese and one small can of chopped green chilies. I stuck to mild chilies because of the kiddos, but you can go as spicy as you’d like! Even add some chopped jalapeños if you’re feeling it. Set your Crockpot to LOW and there you have it! After a couple hours, you’ll have rich and creamy Queso. Perfect for your next BBQ!

I kept my Crockpot on the WARM setting and stirred it periodically. If it gets too thick (turns out my hubby likes his Queso on the thin side, who knew?!) you can add 1/2 a cup of milk at a time to thin it out a bit. It’s so creamy and delicious and sure to be a hit!

Since it’s almost Independence Day, you can keep it patriotic with blue corn tortilla chips! How festive is that?!

So festive and SO easy! With just 3 ingredients, you’ve got a quick and easy appetizer to feed a hungry crowd! Take it to your 4th of July BBQ next week! Enjoy!

BBQ Ribs in the Crockpot:

• 1 rack of spare ribs (4-6 lbs)
• 2 cups of your favorite BBQ sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons of liquid smoke
• 4 cloves minced garlic

Salt and pepper both sides of your ribs and then cut into 3 sections to fit in the Crockpot. Whisk the BBQ sauce with the Worcestershire, liquid smoke, and garlic. This just amps up the store bought sauce. Spoon some sauce on each side of each section and brush it on. Refrain from putting the brush in the sauce so you don’t contaminate the sauce with raw meat.

Place the saucy ribs in the crockpot and cook on low for 8-9 hours. No heating up the kitchen  or manning a hot grill for hours. Set it and forget it!

When they’re ready, take them out and add more BBQ sauce. At this point you can throw them on the grill or in the oven for 10 minutes to crisp them up and get them good and sticky. I put them under the broiler and kept an eye on them. I think it took 7 minutes. Easy dinner DONE!

These ribs are tender, sticky, and delicious. Perfect for your next BBQ or just a summer dinner with the family! Serve them with your favorite salad and corn on the cob. YUM! Try them in your slow cooker today!

Happy Summer Eating!