Sometimes there’s nothing better than a slow cooker Sunday. Throw the ingredients in the pot in the morning, turn it on low and let it simmer all day. As your cabin, RV or home starts to smell delicious, you can relax knowing all you have to do to get dinner on the table is to pour a glass of wine.
Below, our KOA chefs have created two new slow cooker dishes perfect for fall evenings, Meatloaf & Potatoes and Baked Ziti. We’ve also included links to many of the delicious slow cooker dishes already on the KOA blog from both chefs and KOA campers. In addition, check out our Slow Cooker Sunday board on Pinterest for recipes for dinner, breakfast and even dessert!
Here’s to Slow Cooker Sunday. Or Slow Cooker any day, for that matter. Happy cooking!
Meatloaf & Potatoes
Meat & potatoes cook together in the same pot for a super easy, super delicious dinner.
- 2 pounds lean ground beef (90%)
- 2 egg whites
- ¾ cup breadcrumbs
- 2 tsp. salt
- Fresh ground pepper
- 3 Tbsp. Worcestershire sauce
- ¼ cup ketchup
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped mushrooms
- 1-2 cloves garlic, minced
- 2 pounds small red potatoes
- ½ cup ketchup
- 1 tsp. spicy mustard
- 1 Tbsp. brown sugar
Spray crock with cooking spray. Combine all meatloaf ingredients, except potatoes. Shape into a loaf and place in bottom of crock. Place potatoes around loaf. Bake for 6 hours on low. Combine glaze ingredients. Spread glaze on top of meatloaf and bake for 15 more minutes. Remove potatoes, carefully lift meatloaf from pot and drain on paper towels. Make gravy from pan juices, if desired. Serves 6-8. Leftovers are great in sandwiches!
Baked Ziti With Sausage and Vegetables
This yummy dish can also be made into lasagna, simply substitute no cook lasagna noodles for the ziti in the layers.
- 1 lb. spicy or regular Italian bulk sausage
- 1 lb. box uncooked ziti or penne pasta
- 2 (24-ounce) jars spaghetti sauce*
- 2 eggs
- 1 (15-ounce) container part skim ricotta cheese
- 1/2 cup Parmesan cheese, divided
- 1 package frozen, chopped spinach, thawed
- 1 tsp. salt
- freshly ground pepper
- 2 cups sliced mushrooms
- 1 pound mozzarella cheese, shredded (4 cups)
*The zestier the sauce, the better!
Cook sausage. Combine ricotta, ¼ cup Parmesan, eggs, salt and pepper in a bowl. Squeeze excess liquid from spinach and add to ricotta mixture. Mix well. Spray crock with cooking spray. Place half of the uncooked noodles in the bottom of the slow cooker. Add 2 cups sauce and toss to coat. Layer half of the sausage, half of the ricotta mixture, 1 cup mushrooms and 1 1/2 cups of mozzarella. Repeat with remaining noodles, sauce, sausage, ricotta, mushrooms and cheese. Top with any remaining sauce. Reserve remaining mozzarella and ¼ cup Parmesan until ziti in finished cooking. Cook on low for four hours or until noodles are tender. To finish, top with remaining cheese and cook for 15 minutes, until cheese is melted. Serves 6-8. Leftovers freeze well.
Other Slow Cooker KOA Blog Recipes
BBQ Pork Sandwiches & Bleu Cheese Coleslaw
Pork Roast & Kraut
Other Slow Cook KOA Community Recipes
Sausage & Peppers
Shredded Beef Tacos
Chicken & Dumplings
Italian Beef Sandwiches
Vegetable Beef Soup
Big Jim’s Camping Beans
Green Chile Chicken Enchiladas
One Dish Meal
Rancher’s Pork Chops
Shredded Potato Soup
Super Easy Salsa Chicken
Yummy Crock Pot Chicken