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Easter Ideas in the Crock Pot

Butte, MT, United States / KBOW
Apr 6, 2020 | 9:13 AM


Crock Pot Easter Candy

Crock Pot Easter Candy

Ingredients

  • 2 24 oz bricks Vanilla Almond Bark
  • 2 16 oz containers of peanuts
  • 2 colors of candy melts
  • 2 disposable pastry sleeves for the candy melts
  • Easter sprinkles, if desired
  • Cadbury eggs, if desired

Instructions

  1. Grease the inside of the crockpot. You can use butter of cooking
    spray.
  2. Break up the almond bark into pieces and place in crock pot.
  3. Add the nuts to the crock pot. Mix well. Cover and cook on low for 1
    hour.
  4. Stir and cook another 30 minutes to an hour, if needed to fully
    melt. Place parchment on cookie sheet and spoon tablespoon size
    servings of the Easter candy onto the baking sheet.
  5. Melt candy melts and drizzle over Easter candy. Add sprinkles, if desired.
  6. Add a Cadbury egg in the middle of each candy, if desired.
  7. Chill in refrigerator until well set, 30 minutes to an hour. Enjoy!

Crock Pot Garlic Honey Mustard Ham

Ingredients

  • 1, 8-10 pound spiral cut ham
  • 2 cups of honey
  • 1 cup of Dijon Mustard
  • 1/3 cup Worcestershire Sauce
  • 3-4 cloves of garlic

Instructions

  1. Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze.
  2. Pour 1/2 cup of glaze in the bottom of the crock pot.
  3. Place ham in crock pot, flat side down. Slowly pour glaze mixture over ham, making sure to get in between the spiral slices.

  4. Cook on low for 3-4 hours. Pour remaining glaze mixture over the ham and cook on low until ready to serve.

     

     

    Slow Cooker Honey Cinnamon Carrots

    Ingredients

    • 2 pounds baby carrots OR whole carrots (peeled & sliced into 2-inch chunks)
    • 1/4 cup (1/2 stick) melted butter
    • 3/4 teaspoon salt
    • 1 tablespoon bourbon whiskey optional
    • 1/4 cup honey
    • 1/2 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon

    Instructions

    • Place carrots in the bottom of a slow cooker (I used a 6-quart…choose a size that’s large enough to allow room for stirring). Stir salt and bourbon into the melted butter. Pour over the carrots in the slow cooker and toss until evenly coated. Cover and cook for 6 to 8 hours on LOW (or 3 to 4 hours on HIGH) until carrots are tender.
    • Drizzle cooked carrots with honey and vanilla and sprinkle with cinnamon. Gently stir until carrots are evenly coated with butter/honey/cinnamon mixture. Set slow cooker to WARM until ready to serve and stir well before stirring.

     

    Slow Cooker Scalloped Potatoes with Ham

    Ingredients
    • 3 pounds russet potatoes peeled and sliced 1/4-inch thick
    • 12 ounce can evaporated milk low-fat or fat-free
    • 1 tablespoon butter
    • 4 cloves garlic minced
    • 1/2 teaspoon dried thyme
    • 1 1/2 cups chicken broth I like reduced-sodium
    • 6 tablespoons cornstarch
    • 1/2 teaspoon ground black pepper
    • 4 ounces sharp cheddar cheese grated or in small cubes
    • 4 ounces white cheddar cheese grated or in small cubes
    • 1 pound cooked ham diced

    Instructions

    • Line slow cooker with a foil collar against the back half of the cooker, and spray slow cooker insert with nonstick cooking spray.
    • Microwave potatoes and 2 tablespoons milk in a covered bowl, stirring twice, for 6-8 minutes, or until almost tender. Uncover, and set aside to cool slightly.
    • While the potatoes are in the microwave, melt butter in a large saucepan.
    • Add garlic and thyme; cook for 30 seconds.
    • Stir in remaining milk, broth, cornstarch, and pepper.
    • Bring milk mixture to simmer, whisking constantly, until just thickened.
    • Whisk in cheese, and stir until cheese has melted. Remove from heat. The sauce should be nice and pourable. If it’s too thick, stir in additional chicken broth.
    • Pour about 1/3 cheese mixture over the bottom of the slow cooker.
    • Layer the potatoes in, overlapping as you go.
    • Top potatoes with diced ham.
    • Pour cheese sauce over the top, spreading as necessary.
    • Cover and cook until potatoes are tender, about 4-6 hours on low.
    • Remove foil collar, and let potatoes cool for 20 minutes before serving.