5 Easy Crock Pot Side Dish Recipes to Try

Crock Pot Asparagus Casserole

Ingredients:

• 2 Bundles of Sliced Asparagus
• 1 Can of Cream of Celery Soup (10oz)
• 2 Hard Boiled Eggs, Thinly Sliced
• 1 Cup of Grated Cheddar Cheese
• Half Cup of Coarsely Crushed Saltine (or Ritz)
• 1 Teaspoon of Butter

Directions:

1. Place drained asparagus in lightly buttered crock pot.

2. Combine soup and cheese.

3.Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter.

4. Cover and cook on low for 4 to 6 hours.

Crock Pot Baked Potatoes

Ingredients:

• 10 – 12 Potaties
• Aluminum Foil

Directions:

1. Prick potatoes with fork and wrap each in foil. Fill Crock Pot with potatoes.

2. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

3. When potatoes are fully cooked, feel free to top with sour cream, shives, bacon bits, or any of your favorite toppings.

Crock Pot Black Eyed Peas

Ingredients:

• 16oz of dried black-eyed peas
• 1 small ham hock
• 14oz can of diced tomatoes with jalapenos
• 140z can of diced tomatoes with green chilis
• 10oz of chicken broth
• 1 stalk of celery, chopped
• Salt and pepper to taste

Directions:

1. Pre-soak black-eyed peas according to the instructions on the bag.

2.  Combine all ingredients and cook on low for 8-10 hours.   

Crock Pot Boston Baked Beans

Ingredients:

• 1 pound small dry white beans
• 1 medium onion, chopped
• 4 sliced bacon, chopped
• 1/4 cup of light molasses
• 1/3 cup of dark brown sugar
• 2 teaspoons of dry mustard
• 1/4 teaspoon of black pepper
• 1/8 teaspoon ofground gloves
• 1 and 1/2 teaspoon of salt

Directions:

1. Rinse beans with cold running water and discard any stones or shriveled beans.

2. In a large bowl, place beans and enough water to cover by 2 inches.

3. Cover and let stand at room temperature overnight. Drain and rinse beans.

4. In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.

5. Cover crock pot with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy.

6. Stir salt into bean mixture before serving. 

Crock Pot Broccoli

Ingredients:

• 20oz chopped, frozen broccoli (partially thawed)
• 1 can of condensed cream of celery sou, undiluted
• 1 and a 1/2 cups of shredded sharp cheddar cheese
• 1/4 cup of chopped onion
• 1/2 teaspoon of Worchestershire sauce
• 1/3 teaspoon of pepper
• 1 cup of brushed butter-flavored crackers
• 2 tablespoons of butter

Directions:

1. In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.

2. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter.

3. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese.

4. Cook 10 minutes longer or until the cheese is melted.