Crock Pot Cowboy Beans

Are you looking for a great side dish to feed a crowd? Crock Pot Cowboy Beans are a delicious Southern-Style bean and one of the best comfort foods. This recipe is packed with three different beans, flavorful bacon, ground beef, and flavors of tasty sweetness.

Bring these Crock Pot Cowboy Beans as a side dish for your next cookout, family reunion, or tailgating party. They will sure be a hit! This hearty dish is easy to prepare and make right in your crock pot. Nothing says summer BBQ or get-together like some slow cooked beans!

A few weeks ago, we had our County 4-H Fair! I always like to plan ahead on some meals for our family to have during the week. So when I was thinking of some sides to make for the week, these Cowboy Beans came to mind. They are quick to throw together, they feed a crowd, and the leftovers freeze well for later. On busy show days, it's nice to have some food prepared and ready for the lunch break. These beans and some grilled hot dogs were perfect!

Since the freeze up well, the left overs I froze and saved for the following weekend when we headed to the lake and stayed in a cabin with family. We enjoyed the beans there as well.

These Cowboy Beans will be great for fall tailgate parties and meals in the field during harvest as well! I love using my Indianapolis Colts Crock Pot and it will be perfect this! This recipe makes a ton of beans so it's perfect for serving a crowd.

Crock Pot Cowboy Beans 

PRINTABLE RECIPE HERE

Ingredients for Crock Pot Cowboy Beans 

1 lb ground beef

1 lb bacon, cooked and crumbled

3 -15 oz cans kidney beans

2 - 15 oz cans white beans 

3 - 15 oz cans pork and beans 

1/2 cup chopped onion 

1 cup brown sugar

1 cup ketchup 

4 tbsps yellow mustard 

Directions for Crock Pot Cowboy Beans 

1. In a large skillet, cook the ground beef and onions until the meat is browned. Remove and drain any grease. 

2. Cook the bacon to crispy and crumble to pieces

3. Drain and rinse the cans of kidney beans and  white beans. 

4. Combine all the cans of beans, ground beef and onions, and the crumbled bacon ingredients in your crock pot. 

5. Cook for 4 hours on high. 

Ready to serve and enjoy! 

Crock Pot Sausage Cheese Dip

Are you looking for a simple chip dip to take to your next get-together? With only a few ingredients and a little time in the crock pot, this Crock Pot Sausage Cheese Dip is an easy dish to take to any carry-in, party, or tailgate. It couldn't be easier to throw together, grab a bag of tortilla chips, and there you have it! Plus it's always a crowd pleaser!

Make up a batch of this and you'll always bring your crock pot back home empty! It's a great appetizer or goes along with any other foods at a pot luck meal.

Velveeta cheese, ground sausage, and a can of Rotel with green chilis make up this easy party favorite. Paired with your favorite tortilla chips and you're ready to go. After a few hours in the crock pot and some stirs in between, the dip will be nice and melted.

It makes for a perfect side dish or appetizer for any summer cookout, family reunion, or tailgate parties.

I love making meals and side dishes in my Indianapolis Colts Crock Pot! Cheer on a favorite football team as well as make great meals. Fall harvest is happening during football season. I help my dad and brother with fall harvest by running the auger cart. A lot of thinking can be done while running the auger cart during harvest and meal planning and recipe brainstorming always gets done during this time.

Crock Pot Sausage Cheese Dip 

PRINTABLE RECIPE HERE

Ingredients for Crock Pot Sausage Cheese Dip

1 -32 oz block of Velveeta, cubed

1 -15 oz can of Rotel with Green Chilis

1 lb Sausage, browned and drained

Directions for Crock Pot Sausage Cheese Dip

1. Combine all the ingredients in a slow cooker and mix them together. 

2. Cook on low for 2 to 3 hours, occasionally stir the mixture until smooth and prevent burning. 

3. Ready to serve with tortilla chips. 

Crock Pot Fiesta Corn Dip

There is just something wonderful about a good chip dip!! This Crock Pot Fiesta Corn Dip has a delicious blend of flavors paired together with the right amount of spicy to give it just a little kick. Prepared and cooked in the crock pot for just a few hours, you've got a perfect chip dip ready to go!

From tailgate parties, to work carry-in, to appetizers, you won't be disappointed with this Crock Pot Fiesta Corn Dip! Easy to prepare for any type of carry in/party occasion! This Indianapolis Colts Crock Pot is great for game day parties and you can get your favorite team on your crock pot.

Every summer we put up several quart bags of sweet corn from our garden. We plant a large amount of sweet corn to sell to our community as well as enjoy corn on the cob ourselves. A year doesn't go by that I don't put up sweet corn for the freezer. Even if some years are less amounts than others. I like to think of new ways to use up our freezer corn throughout the rest of the year. So corn recipes are perfect!!

If you don't have fresh sweet corn in your freezer, canned corn can also be used.

The corn, bacon, peppers, and cheese are all flavors that pop from this dip creating a super tasty chip dip you'll definitely want seconds of! Grab yourself a bag of tortilla chips and a small bowl of dip and enjoy this today!

Crock Pot Fiesta Corn Dip

Ingredients:
Corn, 3 cans of canned corn, or 3 cups of fresh/frozen corn, drained
1 small green pepper, diced
1 jalapeno, seeded and diced
1 can (10 oz) Rotel Original with diced tomatoes and green chilies
1/2 cup green onions, chopped
2 - 8 oz. cream cheese, softened and cubed
2 cups Mexican shredded cheese
1 pack bacon (about 10 slices), browned crispy and crumbled
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 cup sour cream
tortilla chips, for serving

Directions:
Cook and brown bacon until crispy. Chop until crumbly and set aside. In the crockpot, add the corn, green pepper, jalapeno, Rotel, and green onions. Then add the cream cheese, shredded cheese, bacon, minced garlic, chili powder, and sour cream. Stir everything together until blended. Cook on high for 1.5 to 2 hours, stirring every 30 minutes. Serve warm with tortilla chips.

PRINTABLE RECIPE HERE

Enjoy for any of your tailgating, cookouts, appetizer, carry-in meal needs!!

Crock Pot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then! This Crockpot Chicken Tortilla Soup recipe is definitely one you will want add to your dinner menu rotation.

A little spice and Mexican flavors combined together to make this crock pot soup delicious!

Delicious with and without additional toppings!

With fall season brings harvest. For my family that means pumpkin harvest and I help my dad and brother by running the grain cart. We are also a busy family with sports for the kids, so any kind of meal on the crock pot is super helpful for having dinner ready when we get home from a busy day.

Crockpot Chicken Tortilla Soup

Ingredients: 
 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)
1 can petite diced tomatoes
1 cup chopped onion
1 Tbsp minced garlic
2 tsp ground cumin
3/4 tsp paprika
1 Tbsp chili powder
1 1/2 lbs boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
salt and pepper, to taste

When serving:
Tortilla strips or tortilla chips
Shredded cheddar cheese
Sour cream

Directions: 
Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together so the mixture is well blended. Then add the raw chicken breasts into the crock pot and cover with the lid. Cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.


PRINTABLE RECIPE HERE

So warm up this fall during dinner with a nice delicious bowl of Crock Pot Chicken Tortilla Soup!

Slow Cooker Barbeque Meatballs

Are you looking for a simple and easy recipe for fall parties, football game tailgates, or even to take to the field for fall harvest?! These Slow Cooker Homemade Barbeque Meatballs are perfect for any of the activities above! As well as a simple dinner option!

Fall is a pretty busy season for us! Between kids in soccer, flag football, and gymnastics, pumpkin season, and harvest we are on the go a lot. Not to mention, school back in session, so homework.

What a perfect time to get out the Colts Crock Pot.

I make several batches of these homemade freezer meatballs. I flash freeze them to set up then place them in freezer bags, a batch grouped together. We generally eat one batch right away, then I save the others for a later time.

Pull the meatballs our frozen and place in the crockpot and they are ready to cook with the barbeque sauce mixture.

Delicious!!

Slow Cooker Barbeque Meatballs

Ingredients:

Homemade or Frozen Meatballs

I use homemade, so here is the recipe for them

2 lbs ground beef

2 eggs

1 cup milk

1 1/2 cup plain bread crumbs

1 tsp pepper 

2 tsp parsley

2 tsp chopped onion

Directions:

Combine all the ingredients in a large bowl and mix together. Roll out each meatball for desired size, I do about the diameter of a quarter, and place them on large cookie sheets. After all the meat mixture is rolled into meatballs, place the cookie sheets in the freezer to flash freeze individually. Remove cookie sheets from freezer and place all meatballs in freezer bags to freeze for later or prepare to cook. Makes about 50 to 60 meatballs for one batch.

When cooking the meatballs in a slow cooker, I use them right away after flash freezing. 

Barbeque sauce mixture 

Ingredients: 

I cup BBQ sauce 

1/2 cup ketchup

1/4 cup mustard

1 cup brown sugar

1/4 cup water

Worcestershire sauce to taste

Directions: 

Combine all the above ingredients together in a large mixing bowl and mix together until well combined. 

Place meatballs in crock pot and add the sauce mixture over top. Stir together until all meatballs are coated well. Cook on high for 6 hours in slow cooker. Serve. 

PRINTABLE RECIPE HERE