Star 102's Crocktober

Get & Give Your Favorite Crock Pot Recipes!

October 6, 2020
star 102's cocktober



October officially kicks off Crock Pot  Season and we want to showcase your recipes. Share your Slow Cook creation for all of Cleveland to enjoy as we celebrate Crock-tober!

Check out delicious creations like:

Just Peachy Cobbler

42 oz peach pie filling should be about 2 cans 
1 box vanilla cake mix 
8 oz unsalted butter, cut into cute little cubes 
⅓ cup walnuts 
Vanilla ice cream/ can of whipped cream

combine peach pie filling in your slow cooker and then top with the cake mix, butter, and walnuts. 
Cook on high for 2-2.5 hours (depends on the power of your crock) keep an eye on it - should be nice and brown around the edges and firm in the middle. Serve with Vanilla ice cream and whipped cream on top

 Lazy Monkey Bread


1/2 cup brown sugar

2 cans Grands Cinnamon Rolls

1 teaspoon cinnamon

1/2 cup unsalted buuuutter melted

1/4 cup granulated sugar


open cinnamon rolls, cut each roll into 6 pieces and place icing to side. Put Cinnamon rolls with Add cinnamon and sugar in a gallon sized Ziploc bag shake until evenly coated.

Combine the brown sugar and melted butter in separate bowl. 

Get your crock pot ready by spraying the inside with non stick cooking spray. Place 1/2 your cinnamon roll dough at the bottom of the pot. Then pour the melted butter/brown sugar mix over the top, add the remaining dough and pour the remainder of the butter/brown sugar mix on top.

Cover and cook on High for two (2) hours making sure to watch that it does not burn. You know they are done when they are brown and gooey. Once done, turn off the Crock Pot and let the Monkey Bread sit for a few minutes before putting on icing.

 Glenn’s Crockpot Chili with Kielbasa.

2 pounds ground beef

1 medium onion (diced)

1.5 pounds of Polska kielbasa (sliced thin)

1/4 cup favorite bbq sauce

1 tb ground coffee

3 tb chili powder

1/2 tsp of sage, thyme, and oregano

1 tb brown sugar

28 ounces diced tomatoes 

8 oz tomato sauce

4 oz tomato paste

Sliced fresh banana peppers to taste

2 cloves of minced garlic

1 14 ounce can kidney beans

1 14 ounce can cannellini beans 

1 14 ounce can garbanzo beans

Add meat to crock pot on low for 4-6 hours with 1 cup water. Drain grease.  You can also cook on high for 2-3 hours. Add rest of ingredients and cook for additional 1-2 hours or until everything is warm.  Enjoy with Fritos, sour cream, red pepper flakes, additional banana peppers, jalapeños, pickled onions and more!   ​

Add your recipe and find more from listeners below.

Megan Dourm Nelson - Chicken and Noodles

1 1/2-2 lbs boneless skinless chicken breasts

2 cans cream of chicken soup (no water)

1-2 tsp dried parsley 

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/4 tsp poultry seasoning

1/2 stick of butter, sliced into pats

3 1/2 cups chicken broth

8 oz uncooked egg noodles 

Place chicken in crockpot, top with soups (don’t add water), and top with spices. Add butter pats on top and pour in chicken broth. Cook on low for 6-7 hours. Shred chicken and add noodles to the pot. Cook for another 30-45 min until noodles are done.

Khristina Patterson - Crock Pot Apple Pie Oatmeal

1. 2 C old fashioned oats

2. 4 apples peeled and chopped

3. 2 T brown sugar

4. 1 T cinnamon

5. 4 C water

Put everything in the crockpot. Do not mix. Cook on low 8 hours. Makes 4 servings. I always start before I go to bed and it is ready when you wake up. My hubby asked me when I was making it again

Kara Marie - Crock Pot Tortellini Soup!!

1. Ground Bob Evan’s sausage 

2. 4 cups chicken broth 

3. 1-2 cans diced tomatoes 

4. 2 cans Campbells tomato soup

5. 2 containers of chive and onion cream cheese spread 

6. 18oz bag of uncooked tortellini

Brown the sausage in a skillet. Once cooked, transfer sausage to crock pot. Combine broth, diced tomatoes, and tomato soup with the sausage. Cook on low for 6-8 hours (I usually cook for 6). 

Stir in softened cream cheese and uncooked tortellini and cook for additional 15-20 minutes, or until cream cheese is fully melted in the crock pot and tortellini is fully cooked.

Jackie Todd - Taco Stew

• 1 pound lean ground beef

• 1 med. Onion, chopped

• 15 ¼ ounce can whole-kernel corn or 1 1/2 C frozen corn

• 10 ounce can diced tomatoes with chilies, undrained

• 15 ounce can pinot beans in chili sauce or black beans, rinsed

• 1 ¼ ounce envelope taco seasoning

• 10 ounce can tomato soup, undiluted

• 1 cup water


• Baked tortilla chips (we use cooler ranch doritos)

• Monitory Jack cheese, grated


Brown beef, drain and rinse with hot water to remove excess fat. (or drain meat on paper towels) Combine all ingredients except tortilla chips and cheese in a Dutch oven. Simmer on low until onion is soft and stew is heated through. Serve over crumbled tortilla chips in a serving bowl and cover with a generous helping of stew. Sprinkle with cheese.

Bonnie Graff Faber - BBQ Pulled Chicken 

3 lbs. chicken breast + 1 bottle BBQ sauce. Cook until chicken falls apart the shred with forks. Bam!

Angela - Mississippi Pot Roast 

a chuck roast

ranch dressing mix

au jus gravy mix


jarred pepperoncini peppers

Place the chuck roast in the bottom of your crock pot. Sprinkle the ranch and au jus mixes over the top of the roast. Add the butter and pepperoncini peppers. Place the lid on top and cook over low heat for 8 hours or more.

Anita Dora - Chicken Taco Chili

1 small onion chopped

1 can black beans, rinsed and drained 

1 can kidney beans, rinsed and drained

1-16oz. Can tomato sauce

2 cans Rotel (I use 1-regular, 1-mild)

1-4oz can green chilies 

1 package taco seasoning 

1 Tbs. cumin

1 Tbs. chili powder

3-4 boneless, skinless chicken breasts

Put everything, except chicken, in crock pot and mix well. Nestle chicken in and completely cover with tomato mixture. Cook on low 8-10 hours or on high 4-6 hours. Before serving, remove chicken and shred. Return chicken to slow cooker, stir, enjoy!

Therese Lynch - Swiss chicken

Place chicken breasts in the bottom of the crock pot. Put a piece of Swiss cheese on each piece of chicken. Mix 1/4 cup of milk with a can of cream of mushroom or cream of chicken soup and pour over chicken. Put 2 cups of herb stuffing mix over that, top with 2 tablespoons of butter. Cook on low for 6 hours. My family loves it!