Easy Slow Cooker Diners

Cheeseburger Meatloaf

What You Need!
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 eggs, beaten
1 onion, chopped
1/2 cup ketchup
1/4 cup yellow mustard
4 KRAFT Singles

Make It!
MIX all ingredients except Singles just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.

USE foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.

COOK on HIGH 4 hours or until meatloaf is done (160ºF). Top with Singles. Let stand, covered, 5 min. or until Singles are melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.



Slow-Cooked Chicken & Dumplings

what you need
1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread 1 pkg. (6 oz.)
STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten

Make It:

COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).

ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.


Slow-Cooker Chunky Chicken Chili

what you need:
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt-added tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It:

COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).

STIR just before serving. Serve topped with cheese.



Slow Cooker Shredded Beef Buns

what you need:
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split

Make It:

PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.

PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.



Slow Cooker Stuffed Peppers

What You Need!

4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas 1/4 lb bag
(4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water


Make It!

CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.

MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.

POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).



Pot Roast with Gravy

What You Need!

1 boneless beef pot roast (2-1/2 lb.)
3/4 lb. small red potatoes (about 8), quartered
8 carrots, peeled, quartered
1 large onion, thickly sliced
1 bottle (18 oz.) KRAFT Original Barbecue Sauce
3 Tbsp. flour
1/3 cup water


Make It!


PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

REMOVE meat from slow cooker; cover with foil. Let stand 10 min. Meanwhile, remove vegetables with slotted spoon to serving platter; cover with foil.

MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.




Slow-Cooker Saucy Swiss Steak

What You Need!

1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded KRAFT Swiss Cheese


Make It!

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

These are some great dishes and little prep time required. Let me know if you like them.