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I think this is the recipe we used for Fall Fest 2009. Original recipe here.


  • 1 (19 ounce) can black bean soup
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (16 ounce) can vegetarian baked beans
  • 1 (14.5 ounce) can chopped tomatoes in puree
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil


  1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Recipe compliments of Fix-it and Forget-It Recipes for Entertaining

This is one of our new favorite recipes. It’s very easy (Wendell made it yesterday) and gets good reviews. Enjoy!


2 cans of Black Beans

2 cups of Salsa

1/2 tsp. Cumin

10 boneless, skinless chicken breast halves, cubed

4 cups of corn

2 -8oz packages of cream cheese (can use reduced fat if you wish)

Cheddar Cheese

hot sauce (optional)

8ish cups of cooked rice


Mix first 5 ingredients in a crock pot and cook on high for 2-3 hours or on low 4-6 hours. Add cream cheese, allow time for it to melt, and mix well. Serve over rice or mix the rice in and top with Cheddar cheese. Add hot sauce if you want it to be spicy.

This is a huge recipe, we made it last night and it filled up the crock pot without the rice in it. We made 9 cups of rice and served 13 people with a little leftover. So definitely reduce the recipe if you’re not cooking for a crowd.

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