Google crock pot bread recipes. These two are for the old fashioned 70's style Rival that you could use with a coffee can insert. CROCK POT ZUCCHINI BREAD 2 eggs 2/3 c. vegetable oil 1 1/3 c. zucchini, peeled and grated 2 tsp. vanilla 2 c. flour 4 tablespoons sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 to 1 c. chopped nuts With mixer, beat eggs until light and foamy. Add oil, sugar (1/4-1/2 cup depending upon how sweet you prefer it), grated zucchini and vanilla. Combine well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. PUMPKIN BREAD 1/2 c. oil 1/2 c. white sugar 1/2 c. brown sugar 2 beaten eggs 1 c. canned pumpkin 1 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg or 1 tsp. pumpkin pie spice 1 tsp. soda 1 c. chopped walnuts 1/2 c. dates, cut up Blend oil and sugars, stir in eggs and pumpkin. Sift dry ingredients and add to above. Stir in nuts and dates. Pour butter into greased and floured 2 pound coffee can. Place can in crock pot (Rival or any tall crock pot). Cover top of can with 6-8 folded paper towels. Place lid on pot. Bake at high for 2 1/2 to 3 1/2 hours. No peeking until last hour. CONVENTIONAL OVEN: In loaf pan, bake at 350 degrees for approximately 1 hour.

Connie, I haven't tried this one, but it sounds really good. It's from Better Homes & Gardens Slow Cooker Meals Smashed Potato Soup Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes 1/2 cup chopped yellow and/or red sweet pepper 1-1/2 teaspoons bottled roasted garlic 1/2 teaspoon ground black pepper 4-1/2 cups chicken broth 1/2 cup whipping cream, half-and-half, or light cream 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thinly sliced green onions Sliced green onions ((optional) Directions 1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings. Nutrition Facts Calories243, Total Fat (g)11, Saturated Fat (g)6, Cholesterol (mg)37, Sodium (mg)644, Carbohydrate (g)30, Fiber (g)3, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet

Me too! I too add sour cream and cream cheese - I'm not sure, but I think these ingredients are what allows it to stay creamy and fluffy when made ahead and reheated. I also use 2 sticks of butter so that everyone loves them even without gravy! I find that 3 hours on low is enough to re-heat 5 lbs and then I can turn it to warm for even longer.

Consider that you have two options. One is to find a recipe to actually cook in a crockpot. The other option is to cook in another method, and serve it in the crockpot to keep it warm. I like the second option best, you have a lot more choices of recipes. Here's one I like a lot. Take small red potatoes (2 to 2-1/2 inches). Wash, then microwave for about 5 minutes (well, for 5 potatoes for the two of us, plus leftovers, it's 5 minutes; for more potatoes, I'd do it in batches). Cool enough to handle, cut into 1" pieces, leave skins on. Toss with EVOO, S&P, chopped parsley, whatever other herb mix you like (there is no right or wrong), and some fresh grated parmesan cheese. Place on oiled baking pan, I try to keep then all close together but only 1 layer deep. Bake at 425 for about 10 minutes to brown. Transfer to crockpot for warming/serving.