The crockpot is an essential appliance for many RVers to have on hand. During nice weather, it provides everyone with the flexibility to go outside and enjoy hiking, biking, walking, playing games, you name it – and a fully cooked meal is ready when you get back.
The winter brings back hearty appetites and the thoughts of hot food. A crockpot not only gives your RV a tantalizing smell, it can provide you with an alternative to being outside in poor weather checking a Dutch oven cooking over the fire or slaving over a stovetop while everyone else it out having fun.
With a slow cooker, you can spend more time with your loved ones doing the things you all like to do and have fewer pots to clean up.
A crockpot draws about 1-2 amps to operate, a small percentage of your RV’s 30- or 50-amp capability. From breakfast to dessert, the crockpot gives you versatility for every meal of the day and through every season. Here are some recipes to get you started. Click on the title of the recipe to go to the original source. Please feel free to share your own recipe on our Facebook page!
Breakfast Recipes
Summer: French Toast Casserole
If you’re an early riser but the rest of the family is not, the smell of this dish will surely get everyone excited to start the day. To save time, dice and cut the night before.
Ingredients
- 2 whole eggs
- 2 egg whites
- 1 1/2 cups 1% milk, (almond or soy will also work)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 9 Slices whole grain bread
FILLING:
- 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1/3 cup diced raw pecans
- 1/2 teaspoon cinnamon
Instructions
- Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.
- Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.
- Cut bread slices in half diagonally. Place one layer of bread (6 slices) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.
- Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.
Notes: 3 Bananas (diced) can be substituted for apples. Drizzle with 100% pure maple syrup if desired.
Winter: Overnight Oatmeal 
This is the quintessential throw it in and forget about it recipe. It’s ready for you when you get up in the morning – a perfect way to start the day!
Ingredients
- 1 cup steel cut oats
- 1 cup dried cranberries
- 1 cup dried figs (or other dried fruit)
- 4 cups water
- ½ cup half and half
Instructions
- Combine all ingredients and set on low heat. Cover and let cook for 8 to 9 hours.
- Stir and place into bowls. Sprinkle with cinnamon or maple syrup for a little extra sweetness.
Lunch Recipes
Summer: Campground Street Tacos 
Take simple chicken to a flavorful level with salsa and taco seasoning.
Ingredients
- 1 envelope taco seasoning
- 6 boneless, skinless chicken breasts (thawed is best, but frozen will work if you can cook them all day)
- 1 16 oz. jar of salsa (the type can vary according to your tastes. I like to use black bean and corn salsa)
- 1 can Rotell
- 8-10 soft corn or flour tortillas
- 1 cup shredded Mexican blend cheese
- Guacamole and/or sour cream
- Shredded lettuce & tomatoes
Instructions
- Toss the first four ingredients into the crockpot. For easy cleanup be sure to use a crock pot liner. Cook for 4 to 6 hours on high, or up to 8 hours on low. Leave the pot closed throughout cooking.
- Shred the chicken with a fork when it is done. The chicken should be so tender that it falls apart on the fork. If it doesn’t, than you haven’t cooked it long enough. If there is a lot of juice, simply use a slotted spoon to strain off the excess.
- Add the filling to slightly warm tortillas and top with your favorite toppings. Need some heat? Add a few jalapeño peppers.
Winter: Beef Vegetable Soup 
A hot soup is just the ticket after exploring the trails on snowshoes, or just to get rid of winter’s chill settling into your bones. This recipe is full of vegetables – canned or fresh – plus tender stew meat. Serve it with a loaf of fresh bread and you’ll be good to go.
Ingredients
- 1 pound cubed beef stew meat
- 1 (15.25 oz.) can whole kernel corn, undrained
- 1 (15 oz.) can green beans
- 1 (15 oz.) can carrots with juice
- 1 (15 oz.) can sliced potatoes with juice
- 1 (28 oz.) can crushed tomatoes
- 1 (1.25 oz.) package beef with onion soup mix
- Salt and pepper
Instructions
- Place all ingredients into the crockpot. Stir to combine.
- Cook on low for six hours. Add water if necessary.
Dinner Recipes
Summer: Honey Garlic Wings 
Want something that will “taste like summer”? Then this is your recipe. Serve it with a fresh salad and other cooler sides, depending on how hot you decide to make them.
Ingredients
- 2-3 pounds of wings
- 3/4 cup of raw honey
- 1.5 tablepsoons minced garlic
- 2 tablepsoons of olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1-2 tablespoons cayenne pepper (if you want a little heat!)
Directions
- Toss wings into crock pot.
- In a bowl, mix all other ingredients. You may want to heat the honey a little so it mixes and pours easily.
- Pour mixture over wings. Mix.
- Cook on low for 6 hours or 3-4 hours on high.
Winter: Savory Pot Roast 
There’s something about slow cooked beef and savory gravy that is comforting. By adding potatoes and carrots to the mix, you’ll have a complete meal ready when dinnertime rolls around.
Ingredients
- 1 10 3/4 ounce can Campbell’s® Condensed Cream of Mushroom Soup
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 6 small red potatoes, cut in half
- 6 medium carrots, cut into 2-inch pieces (about 3 cups)
- 1, 3-3 1/2 pound boneless beef bottom round roast or chuck pot roast
Instructions
- Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. *Or on HIGH for 4 to 5 hours.
Dessert Recipes
Summer: Peach Cobbler 
You can use fresh or frozen fruit for this delectable recipe, and expand your taste buds by adding in berries or fruits. Get them in season at the nearest farmer’s market.
Ingredients
- 4 cups fresh or frozen sliced peeled peaches
- ¼ cup sugar
- 1 cup Original Bisquick™ mix
- ½ cup sugar
- 1 cup milk
- Ice cream or whipped cream
Instructions
- Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
- In medium bowl, gently beat Bisquick™ mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
- Cover; cook on low heat setting 3 hours or until cobbler is set in center.
- Serve cobbler with ice cream.
Winter: Chocolate S’mores Scoop Cake 
A twist on the traditional s’more and favorite cold weather beverage, this dessert will make your senses sing. This is best done in a smaller crockpot, such as a four-quart.
Ingredients
- 1 package devil’s food cake mix
- 1-2/3 cups water
- 3 eggs
- 1/3 cup canola oil
- 2 cups milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups semisweet chocolate chips
- 1 package graham crackers
- 1 package of mini marshmallows
Instructions
- Stir together the cake mix, eggs, oil, and water for 2 minutes until smooth. In a separate bowl, mix chocolate pudding, milk and chocolate chips. Let the pudding set for a few minutes until it begins to thicken.
- Pour the cake mixture into a well-greased crock pot. Spoon the pudding mixture over the cake. Top with marshmallows.
- Close the lid and cook for 3 hours on high, or until a toothpick inserted in the middle of the cake comes out clean.
- When the cake is done scoop it out and serve warm. This is excellent with ice cream and a few pieces of graham cracker. Oh so good!