I always love easy to make slow cooker recipes. I love being able to throw together a few things in the morning, and then have supper ready for that evening. Like tonight, Bill was over an hour late, but the kids and I were able to eat.

1 cup beef broth
1/3 cup Italian dressing
1/4 cup BBQ sauce (I used Country Bob’s All Purpose Sauce)
1 tsp oregano leaves
1 lb beef stew meat
4 potatoes
1 bag baby carrots (16oz)
1 large onion, cut into chunks
3 tbsp tastefully Simple Bacon Bacon Seasoning (A couple pieces of chopped up bacon should work too)
3 tbsp flour
3 tbsp water

Mix broth, dressing, BBQ sauce, and oregano in a bowl. Put all remaining ingredients in the slow cooker except for the flour and water.  Pour bowl mixture over the ingredients in the slow cooker.  Cover and cook on low for 8 - 9 hours (or 4 - 5 hours on high).

Fifteen minutes before you want to serve, use a slotted spoon and transfer meat and veggies to a serving bowl.  Cover with foil.

In a bowl, mix the flour and water until well blended.  Stir into slow cooker.  Cover and cook on high for 15 minutes.  Spoon over meat and vegetables.

We were so hungry when I made this easy to make slow cooker that I forgot to take pictures!

3 potatoes, peeled and quartered
1 chopped onion
6 carrots, peeled and sliced into 1 inch pieces
2 lbs boneless round steak
1 package dry onion soup mix
1 can condensed cream of mushroom soup
3/4 cup water

Place the potatoes, onion, and carrots into the slow cooker. Cut the steak into six pieces and place meat on top of the vegetables. In a mixing bowl, combine the soup mix, soup, and water. Then pour the mixture over the beef.

Cover and cook on low for 7 - 10 hours.

When you have a husband who doesn’t get home at the same time every night, you need some good slow cooker recipes in your back pocket.  This easy to make slow cooker recipe is a winner in my house. It also will leave you with leftovers to eat and enjoy.

1 lb ground beef
1 onion chopped
2 tsp minced garlic
1 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 tsp salt
1 tsp dried oregano
1 (12 oz) package of lasagna noodles
12 oz cottage cheese
1/2 cup grated Parmesan cheese
1 lb shredded mozzarella cheese

In a skillet, cook the ground beef, onion, and garlic until brown.  Stir in the the tomato sauce, tomato paste, salt, and oregano.  Cook until heated through.

In a bowl, mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow cooker.  Add a double of layer of the uncooked lasagna noodles.  Break to fit the noodles into the slow cooker if needed.  Top the noodles with a portion of the cheese mixture.  Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover and cook on low heat in a slow cooker for 6-8 hours.

I had pictures of this easy to make recipe, but I can’t find the cable to get them off the camera!  That being said, this recipes tastes as good as stroganoff with beef cubes.  You can make this in the slow cooker too!

2 lbs ground beef
2 onions chopped
1 garlic clove minced
1 can mushrooms drained
2 tsp salt
1/4 tsp ground black pepper
2 cups hot water
6 cubes beef bouillon
4 tbsp tomato paste
1 1/2 cups cold water
4 tbsp all purpose flour

Heat ground beef, onions, garlic, and mushrooms in a large skillet. Saute until the onions are golden brown. Season with salt and black pepper. Drain the grease off.

Stir in 2 cups of hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour in a separate bowl. Stir flour mixture into skillet. Reduce heat to low, and simmer for one hour.

Serve over hot noodles.

Now, this is a very simple recipe since this was the first time I made this! We fed 6 adults and two kids with this and still had leftovers. It is not spicy, so everyone should be able to eat it (I have a 4 year old and a 1 year old so spicy is out of the question here).

1 lb ground beef
1 small onion chopped
2 cups of elbow macaroni
28 oz can of diced tomatoes
1 can kidney beans
2 15 oz cans of tomato sauce
1 46 oz bottle of tomato juice (this can actually be smaller however that is what I bought)
1 pkg of chili seasoning

Brown ground beef and onion together and drain. Also, make the elbow macaroni noodles as directed on the box.

In the meantime, put the diced tomatoes, kidney beans, tomato sauce, and chili seasoning into a stick pot and stir together. Pour the beef and noodles in when done. Stir. Bring to a boil, then cook on low until you are ready to eat. Add in the tomato juice when and if you feel like the chili is becoming too think. I ended up using about 23 oz of the tomato juice, because we ate this during a football game.

You are able to add whatever topping you like when serving. I personally did shredded cheese while my husband added hot sauce, shredded cheese, and oyster crackers.