Crockpot Meatball Sub Casserole*

There are no words in the English language that could properly describe how horrid this meal was for us. It wasn't until I wrote this review that I noticed WAY down the page where the OP noted that she used a 9x13 casserole crockpot. I'm guessing that probably makes a huge difference. I did ours in my trusty old 7-qt oval, and it was just horrendous. The sauce and bread and yogurt all kind of combined into one congealed, goopy mess. I typically don't mind when stuff gets a little soggy in the crockpot, but this was just disgusting. It was like biting into something that someone had already chewed. This was definitely a "never again" for us.

CROCKPOT MEATBALL SUB CASSEROLE
(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

1 inch loaf Italian bread cut into 1- slices
8 oz pkg cream cheese, softened
1/2 c Greek yogurt
1 t Italian seasoning
1/4 t pepper
3 c shredded mozzarella cheese divided
1 lb pkg frozen Italian seasoned meatballs thawed
24 oz jar pasta sauce
1 c water

Place a single layer of bread slices in the bottom of your crock pot
Mix together your cream cheese, Greek yogurt and seasonings in a bowl
Spread your cream cheese mixture on your bread slices
Sprinkle 1 cup of your cheese on top of your cream cheese mixture
In a separate bowl, mix together your meatballs, sauce and water (gently)
Take a spoon and spread the meatball mixture evenly over cream cheese mixture
Sprinkle remaining 2 cups of cheese on top
Cover and cook on low for 6-8 hours

Crockpot Italian Chicken Thighs ***

My youngest's favorite meal ever is the Crockpot Mississippi Chicken Thighs. I figured this one probably had to be pretty good, and I liked that it was such a basic recipe. I just chopped it all up at the end and served it on Hawaiian buns. Definitely a winner for us. The boy says the Mississippi Thighs are still his favorite, but this is a close second. Good enough for me!

CROCKPOT ITALIAN CHICKEN
(luckymommyto2boys ~ Amy ~ BeyerBeware)

2 lbs of chicken breast thighs, or combination
1 (12-oz) jar of pepper rings
2 (.7-oz) envelopes of Italian Salad Dressing and Spice Mix

Put chicken in the bottom of a crock pot. Pour pepper rings with juice over chicken. Sprinkle Italian mix over chicken. Cook on low for 8+ hours or on high for 4+ hours.
After chicken has cooked, remove any bones or skin and shred. Keep on low till ready to eat. Add chicken broth or water if chicken seems to be drying out.
Serve on buns.
*Serves 4-6

Slow Cooker Chili Cheese Casserole ***

I'm baaack! We've had an extremely busy year, and I basically fell back on just cooking old favorites that were quick and easy. But now that life has slowed back down to "normal" again, I'm back to trying out some new recipes. Thank goodness, because we were all starting to get pretty sick of the "same old, same old."

I'm originally from St Louis, and no baseball game or school lunch menu was complete without a "pepperbelly," which was essentially just a bag of Fritos, with chili and cheese on top. I still love the flavor to this day. So when this recipe popped up on my Pinterest feed, I knew I had to give it a shot. As it turned out, I ended up being too sick to eat any that night, but the hubs and the kids absolutely raved about it. They want me to put it back on the menu again. I did use the Steak-n-Shake chili, which is just my absolute favorite where canned chili is concerned, but I think it would be an excellent way to use up leftover homemade chili as well.

The recipe below is basically doubled from the original. Click on the link to see the OP's recipe. I had to double because of the larger crock and larger tummies (two teenage boys can eat you out of house and home in no time flat, lol).

SLOW COOKER CHILI CHEESE CASSEROLE
(luckymommyto2boys ~ Amy ~ TheMagicalSlowCooker)

2 (9-1/4 oz) bags Fritos
6 (10-oz) cans chili
4 cups shredded sharp cheddar cheese
32-oz sour cream
1 cup diced white onion

Spray slow cooker with non-stick spray. Sprinkle 1 bag of fritos on the bottom of the slow cooker.
Spoon over the chili.
Sprinkle over half the onions and half of the cheese.
Spread over all of the sour cream.
Top with the rest of the cheese and onions.
Cover and cook on high for 2 hours (or low for 4 hours).
Top with the remaining bag of Fritos before serving.

Slow Cooker Cornbread Casserole ****

Wow. It has been ages since we've had this, but it is just amazing. I'm updating my recipe below to reflect all of my changes. You can click on the link to find the original recipe. I've just made enough changes to it that I want to remember it for the future. Anyway, I am vowing to never again let an entire year go by without having this. It's just so dang good. If I could ever remember to cook the sausage and peppers the night before (won't happen), it could easily be thrown together in just a few minutes on the cook day. I cook during my lunch breaks, so that would be pretty awesome. We'll see, lol. Tonight, everyone was raving about it. The kids both had seconds. And with my changes, it left plenty of leftovers for lunches tomorrow! Yay!

SLOW COOKER CORNBREAD CASSEROLE
(luckymommyto2boys ~ Amy ~ inspired by TheSassySlowCooker)

2 lbs ground sausage, browned
1 package frozen fajita blend with peppers and onions
2 cans corn, drained
1 small can diced green chilies
1 can creamed corn
3 packages of corn muffin mix
1-1/2 cups fiesta blend cheese, shredded

Spray slow cooker with cooking spray.
Brown meat with peppers and onions. Once fully cooked, add corn and chilies to the pan and stir until well combined.
Prepare corn muffin mixes as directed in a bowl. Stir in creamed corn.
Layer slow cooker with 1/2 corn muffin mix, all of meat mixture, half of cheese, and then the rest of corn muffin mix.
Cook on high for 4 hours or low for 6 hours.
About 20 minutes before serving, sprinkle remainder of cheese on top of casserole and replace lid.


Previous Posts:
7/19/16 ~ As always, this was super tasty.  The kids think that Jiffy is my "secret cornbread recipe."  Seriously, my youngest asked me last year (when he was 9) if I'd pass it down to them before I die.  Bahaha!  So anything with Jiffy and corn was going to be a winner for us.  There was never any doubt.  We loved it, though.  I typically will use ground turkey sausage, and since it's leaner, I'll double the amount.  Then instead of messing with cutting up vegetables, I just grab a bag of the frozen fajita blend of peppers and onions.  Works perfectly.  I once again forgot about the note to try green chilies in it. Maybe I'll get around to it next time.  I'd considered maybe trying it with chilies and rotisserie chicken.  Just to see how it goes.  Who knows? 😊