Before we share a few new ideas for you to try, let us offer a couple of tips.

1. Most recipes that are made entirely in a slow cooker (and not where the device is used solely as a warmer) require multiple heat settings, from very hot to barely warm. The larger the range of heat settings you have on your Crock Pot, the more successful these recipes will be.
2. Choose a pot that will allow the finished recipe to fill it at least two thirds to three quarters full. The recipes cook more evenly when there is a good amount of product in the pot.
3. While slow cookers are indeed that, many recipes require occasional stirring, especially during their initial assembly. Be mindful of that.

Here are 2 easy ideas:

Take 1 pint of either Nino’s Firehouse Sirloin Beef or White Bean & Chicken Chili, and add ½ lb of Shredded Monterey Jack/Cheddar Cheese, ½ cup of sour cream and a slash of beer to make a fabulous chili dip.

Likewise, a cup of shredded cheese and 1/4 cup of cream cheese added to 2 lbs of Nino’s Pulled BBQ Pork makes a great topping for crackers or even a mini-bun sandwich!

Chicken Lettuce Wraps: Makes 2 Cups

Want to try something different—one the ladies especially love? Lettuce wraps are a very popular (and healthy) appetizer. You can use either Iceberg or Boston Bibb Lettuce. 

1 Large
Raw, Boneless Chicken Breast, Finely Chopped

1 TBSP
Peanut or Vegetable Oil

½ Cup
Water Chestnuts, Drained and Chopped

1 Cup
Medium/Large White Mushrooms, Chopped

½ Cup
Shittake Mushrooms, Remove & Discard Stem, Then Chop

¼ Cup
Green Onion, Chopped

1 tsp
Fresh Garlic, Finely Chopped

3 TBSP
Teriyaki Sauce (Soy Vey brand if available)

2 TBSP
Dark Brown Sugar

1 tsp
Rice Wine Vinegar

2 Drops
Liquid Smoke, Hickory

1 tsp
Sesame Oil

1 tsp
Hoisin Sauce

1 Head Iceberg Lettuce

1. In preheated slow cooker on HIGH setting, cook chopped raw chicken in peanut oil until fully cooked.
2. Add all remaining ingredients, and cook on medium for 1 hour, uncovered, until most of the excess liquid has reduced. Stir every 15 minutes.
3. Cut core from iceberg lettuce, and then cut head in half through the core. Separate leaves into cups and stack.
4. Serve approximately ¼ cup of chicken lettuce wrap mixture in a lettuce leaf.

Spicy Crock Pot Pecans Makes about 6 cups: 

Nuts are a VERY popular party snack, especially when they are spiced up a bit. Try this delicious recipe. It’s made in a slow cooker and can be returned to a slow cooker (set on very low heat) to serve.

½ Stick
Salted Butter, Cut in Pieces

2 tsp
Worcestershire Sauce

6 Cups
Pecan Halves

½ tsp
Dry Oregano

1 tsp
Chili Powder

1 tsp
Chipotle Powder

½ tsp
Granulated Onion

½ tsp
Granulated Garlic

1 TBSP
Light Brown Sugar

½ tsp
Salt

1. Place cut-up butter in slow cooker; heat, uncovered, on HIGH until melted, about 15 minutes. Add pecans and Worcestershire sauce and stir to coat.
2. Cover and cook on HIGH 30 minutes. Uncover and cook on HIGH 2 1/2 hours longer, stirring occasionally.
3. Remove the cooked pecans from the pot and place, while still hot, into a mixing bowl. Sprinkle with the seasonings and toss to coat. Spread on a baking sheet to cool. Store in an airtight container in the refrigerator for 4 to 6 weeks.

Hoisin ‘n Honey Chicken Wings

1 ½ Dozen
Chicken Wings

½ Cup
Hoisin Sauce

¼ Cup
Honey

1 TBSP
Fresh Ginger, Minced or Grated

1 TBSP
Sesame Oil

1 TBSP
Garlic, Minced

To Garnish:

• Sesame Seeds, Toasted
• Sliced Green Onions

1. Preheat oven to 375 degrees F. Line a baking pan with foil. Arrange chicken pieces in a single layer in prepared pan. Bake for 20 minutes. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker or crock pot, combine hoisin sauce, honey, ginger, sesame oil, and garlic. Add chicken pieces, stirring to coat with sauce.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. To serve, sprinkle wings with sesame seeds and green onions. Serve immediately or keep warm, covered and on warm setting or low-heat setting for up to 2 hours.

The last recipe is one that uses one of Nino’s tasty Rotisserie Chickens, which makes this recipe very simple to make.

Chicken Enchilada Crock Pot Dip with Tortilla Chips: Serves about 8 to 10 persons

1
Rotisserie Chicken, Meat Pulled

2 – 10 ounce cans
Red Enchilada Sauce

8 oz.
Monterey Jack / Cheddar Cheese (Shredded)

8 oz.
Cream Cheese

2 Stalks
Green Onions, Cut ¼” on Bias

½ Cup
Black Beans, Drained

¼ Cup
Green Bell Pepper, Chopped

¼ Cup
Sweet Onion, Chopped

2 TBSP
Fresh Cilantro, Chopped

1 Lb
Nino’s Tortilla Chips

1. Tear pulled chicken into 1” pieces and place in a Crock Pot set on medium-low heat.
2. Sauté green peppers and onions in 1 TBSP vegetable oil until soft, and add to the chicken.
3. Add all remaining ingredients, except tortilla chips, and cook 1 hour.
4. Serve with tortilla chips.