Crock Pot side dish recipes?

I need an easy overnight Crock Pot recipe for a side dish to take to a potluck tomorrow. Any ideas?Crock Pot side dish recipes?
Here are a few that are good!! Enjoy!!!





BBQ Beans





INGREDIENTS


1 1/2 pounds lean ground beef


1/2 cup chopped onion


4 chopped garlic cloves


1/4 teaspoon ground black pepper


2/3 cup barbeque sauce


1/4 cup diced dill pickles


1 teaspoon Worcestershire sauce


2 (15 ounce) cans pork and beans











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C)


In a large skillet or saucepan, brown ground beef, garlic, and onion together with pepper, and drain well.


In a large casserole dish, combine beef mixture, barbeque sauce, pickles, Worcestershire sauce, and pork and beans. Cover with lid or foil, and bake in preheated oven for 40 to 45 minutes, until hot and bubbly. If you prefer, you can place the mixture in a slow cooker at high heat, and simmer for 1 hour, or until hot.








Slow cooker Broccoli





INGREDIENTS


2 (10 ounce) packages frozen chopped broccoli, partially thawed


1 (10.75 ounce) can condensed cream of celery soup, undiluted


1 1/2 cups shredded sharp Cheddar cheese, divided


1/4 cup chopped onion


1/2 teaspoon Worcestershire sauce


1/4 teaspoon pepper


1 cup crushed butter-flavored crackers


2 tablespoons butter











DIRECTIONS


In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a 3-qt. greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.








German Red Cabbage----Yummy!!!





INGREDIENTS


1 medium head red cabbage, cored and sliced


2 large tart apples, peeled and sliced


1 medium sweet onion, sliced and separated into rings


1 1/2 cups water


1 cup cider vinegar


1/2 cup sugar


1 tablespoon butter


1 teaspoon salt


6 whole peppercorns


2 whole allspice


4 whole cloves


1 bay leaf


2 teaspoons cornstarch


2 teaspoons cold water











DIRECTIONS


In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.


Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.











Mac %26amp; Cheese





INGREDIENTS


8 ounces elbow macaroni


5 cups shredded sharp Cheddar cheese


1 (12 fluid ounce) can evaporated milk


1 1/2 cups milk


2 eggs


1 teaspoon salt


1/2 teaspoon ground black pepper











DIRECTIONS


In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.


In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.


Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.








Squash Stuffing





INGREDIENTS


1/4 cup all-purpose flour


1 (10.75 ounce) can condensed cream of chicken soup, undiluted


1 cup sour cream


2 yellow summer squash, cut into 1/2-inch slices


3 chopped cloves of garlic


2 Tablespoon groung sage


1 small onion, chopped


1 cup shredded carrots


1 (8 ounce) package instant stuffing mix


1/2 cup butter or margarine, melted








DIRECTIONS


In a bowl, combine the flour,garlic, sage, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.Crock Pot side dish recipes?
How about his old tried and true one....





Crockpot Hidden Valley Ranch Potatoes





2 (24-oz.) bags frozen hash browns, partially thawed


2 (8-oz.) pkgs. cream cheese


2 packets Hidden Valley Ranch Dressing mix


2 cans cream of potato soup





Put potatoes in crockpot.





Mix remaining ingredients in a bowl and add to potatoes. Stir well.





Cook on LOW 7-9 hours. Stir before serving.
roast
Crockpot Potato Cheese Casserole





INGREDIENTS:


2 lb. pkg. frozen hash brown potatoes (partially thawed)


2 (10 1/2 ounces each) cans cheddar cheese soup


1 (13 ounces) can evaporated milk


1 can French fried onion rings, divided


Salt and pepper to taste





PREPARATION:


Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.
How about cheesy creamed corn? Yum. Here's the link:





http://allrecipes.com/Recipe/Cheesy-Crea鈥?/a>





Or bbq beans:





http://allrecipes.com/Recipe/Beccas-Barb鈥?/a>
Here are 4 Crock pot side dish recipes from a site I like:





CROCK POT ARTICHOKES





Ingredients:





5 artichokes, remove stalks and tough leaves


1 1/2 ts salt


8 peppercorns


2 stalks celery, cut up


1/2 lemon, sliced


2 c boiling water





Directions:





1. Combine all ingredients in crockpot.





2. Cook on High 4 - 5 hours.

















CROCK POT AZTEC BLACK BEANS





Ingredients:





1 lb. dried black beans (or turtle beans)


16 oz. jar of salsa





Directions:





1. Rinse black beans. Cover with water, soak all night.





2. Drain beans and place in crock pot with salsa. Add enough water to just cover beans.





3. Cover and cook on low 8-10 hours.














CROCK POT ASPARAGUS CASSEROLE





Ingredients:





2 cans sliced asparagus, (10 oz each)


1 can cream of celery soup, (10 oz)


2 hard cooked eggs, thinly sliced


1 cup grated cheddar cheese


1/2 cup coarsely crushed saltines or Ritz crackers


1 teaspoon butter








Directions:





1. Place drained asparagus in lightly buttered crock pot.





2. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter.





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














CROCK POT BAKED POTATOES





Ingredients:





10 to 12 potatoes


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.