Slow cookers work more efficiently when
filled between two-thirds and three-fourths of total capacity. All recipes
unless noted otherwise are cooked in a 3 1/2 to 4 quart slow cookers.
Crock Pot Pizza in a Pot
1 lb. bulk Italian sausage
1 can (28-oz.) crushed tomatoes
1 can (15 1/2-oz.) chili beans
1 can (15-oz.) black beans, rinsed and drained
1 can (2 1/4-oz.) sliced ripe olives, drained
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 C. grated Parmesan cheese
1 T.. quick-cooking tapioca
1 T. dried basil
1 bay leaf
1 t. salt
1/2 t. sugar
Hot cooked pasta
Shredded mozzarella cheese, optional
In a skillet over medium heat, cook the sausage until no longer pink; drain.
Transfer to Crock Pot.
Add the next 13 ingredients; mix well. Cover and cook on LOW for 8 - 9 hours or
until slightly thickened. Discard bay leaf.
Stir before serving over pasta.
Sprinkle with mozzarella cheese if desired.
Serves 6 to 8.