Slow-Cooker Apple Butter Yeast Rolls

Yep, you read that right. Yeast Rolls. Made with apple butter. In a slow cooker.

This easy yeast rolls recipe is my favorite variety of crockpot bread, with a rich sweet flavor and moist tender texture. Just the kind of rolls you want to serve on Thanksgiving!

Crockpot Apple Butter Yeast Rolls | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes

Hi, my name is Sommer and I’m a bread burner.

It’s been 3 weeks since I last burned a baguette and scraped the black crumby evidence into the kitchen sink…

What, you think just because I create recipes for a living I never struggle in the kitchen?

I’ve burned bread my whole life. I can’t even prepare a proper piece of toast without having one of the kids stand over the toaster for me with wooden tongs in hand.

Crockpot Apple Butter Yeast Rolls Dough | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes

I’m going to blame it on my mother. Bread-burning runs in the family.

My mother is an amazing cook. She was my first inspiration and mentor in the kitchen, and has taught me many things over the years.

But, my mother burns bread.

Making Crockpot Apple Butter Yeast Rolls | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes

Among all the useful kitchen tips I’ve learned from her, I’ve also learned that bread is the least important element in a meal. Therefore, you pop it in the oven and never look back.

That is, until you smell the dark char wafting from the oven.

This is how I was raised and this is how I’ve always treated bread.

Until I discovered crockpot bread.

Crockpot Bread - Apple Butter Yeast Rolls | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes

Crockpot bread has changed my whole perspective on bread baking.

No, it’s not the most glamorous bread, with a glossary top and crispy crust, but it’s almost impossible to burn and it stays extremely moist.

Because crockpot bread is cooked on low heat in a slow cooker, the bottom develops color and crust and the rest of the bread is steamed to perfection.

This apple butter yeast rolls recipe is one of my favorite varieties of crockpot bread. It’s slightly sweet with a deep apple flavor and the little yeast rolls stay so soft and moist, they are impossible to resist.

Crockpot Apple Butter Yeast Rolls Recipe | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes(I used Musselman’s Apple Butter, because of its dark rich apple flavor.)

Yes, this yeast rolls recipe takes much longer to bake in a slow cooker than in the oven, but if you are like me (a notorious bread burner) it’s worth the extra time.

You can casually check the yeast rolls whenever you get around to it, knowing that extra few minutes is not going to ruin the whole bread baking endeavor.

Slow Cooker Apple Butter Yeast Rolls Recipe | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipesElegant Dishes from Villeroy & Boch.

Another reason to make your apple butter yeast rolls in a slow cooker is to save room in the oven for other dishes.

Thanksgiving would be a great time to try this yeast rolls recipe. While your turkey, stuffing, sweet potatoes and casseroles are hogging the oven, your sweet little yeast rolls will be steaming away on the counter top.

Apple Butter Yeast Rolls | ASpicyPerspective.com #crockpot #slowcooker #thanksgiving #recipes

Crockpot bread has been a revelation for me.

If you’ve never tried it, this apple butter yeast rolls recipe is the perfect place to start!

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Yield: 24 rolls

Prep Time: 20 minutes active time

Cook Time: 3 hours

Apple Butter Yeast Rolls Recipe

A crockpot bread recipe.

Ingredients:

2 1/2 tsp. dry active yeast (1 packet)
1/2 cup warm water
3 Tb. sugar
1/2 cup apple butter
1 egg
1 1/2 tsp. salt
4 cups bread flour
4 Tb. melted butter
2 Tb. brown sugar (optional)

Directions:

Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.

Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add the melted butter. "Knead" the dough with the bread hook for 5-8 minutes.

The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments.

Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6 quart slow cooker, and press down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crockpot and cover the additional dough balls on the counter, with plastic wrap. Allow them to rise for 1 hour at room temperature. *At this point the dough balls could be put in the fridge for up to a week, until ready to bake.

Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and "bake" for 60-90 minutes, depending on your crockpot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hrs total.

More Beloved Bread Recipes:

Rosemary and Red Onion Focaccia

Truffle Parmesan Biscuits

Banana Coconut Bread

Buttercrust Rolls ~ Eat Live Run

Gluten Free Hawaiian Sweet Bread ~ Living Without

Apple Bran Bread ~ Musselman’s

Salted Pretzel Bread ~ Bake Your Day

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97 Responses to “Slow-Cooker Apple Butter Yeast Rolls”

  1. #
    1
    DessertForTwo — November 1, 2012 @ 6:59 am

    What a great idea to bake rolls in the crockpot! I love these!

    Reply

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    2
    Carolyn — November 1, 2012 @ 7:16 am

    Whoa! YOu can make rolls in a slow cooker? Where the hell have I been???

    Reply

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    Andi Houston — November 1, 2012 @ 7:20 am

    This is a brilliant recipe, and I’m dying to try it this weekend with my homemade persimmon butter. I don’t quite understand the instructions, though… are there 2 layers of dough, separated by parchment? Do you leave the plastic wrap on the rolls when you put them in the slow cooker? Do you put the dough balls in the crockpot while it’s still cold, or do you warm it up first and then add the dough? Does it matter?

    Reply

    • Sommer — November 1st, 2012 @ 7:42 am

      Hey Andi, sorry about that.

      Let me clarify: You split the dough, 12 balls each on 2 pieces of parchment, then slow-cook one bath at a time. The plastic wrap is simply to keep the second batch moist while the first batch in baking. They should be room-temp when you put them in the crockpot. Does that make sense?

      Reply

      • Barbara McCrary — November 3rd, 2012 @ 10:57 am

        These look so good! Question – do you cook the rolls in the crock pot with the parchment paper still under them?

        • Sommer — November 4th, 2012 @ 4:25 pm

          Yep! That way, they don’t stick to the bottom.

          • Stew — November 9th, 2012 @ 10:43 am

            Um, this still doesn’t make sense. If the slow-cooker isn’t turned on, I don’t see the advantage of letting these rise inside the slow-cooker vs the second batch rising while sitting on the counter “waiting” for its turn to rise in the slow-cooker. Why not just let them rise on the counter, then put 12 on parchment in the slow-cooker to bake?

            Sorry for my confusion but I’m a left-brained guy, so have 2 disabilities affecting me. :-)

      • Molly — November 17th, 2012 @ 1:36 pm

        Do u think it’s possible to add pureed sweet potatoes instead of apple butter? I’m not much of a cook I was wondering if that would work??

        • Sommer — November 17th, 2012 @ 8:08 pm

          Hi Molly. You know, I believe it would work! Let me know if you give it a try. :)

          • Molly — November 18th, 2012 @ 11:29 am

            Going to try! I want to do this for Thanksgiving and about to give it a test run. Will let y’all know!

      • Brooke — November 18th, 2012 @ 12:17 pm

        Do you let the first batch rise for an hour before cooking it in the crock pot?

        • Sommer — November 18th, 2012 @ 1:20 pm

          Hi Brooke, That’s exactly right!

  4. #
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    Rachel Cooks — November 1, 2012 @ 7:21 am

    NO WAY. Crockpot bread?!?! I have to try this.

    Reply

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    Melissa's Southern Style Kitchen — November 1, 2012 @ 7:26 am

    What a terrific post and tutorial! So interesting, bread made with apple butter, thanks for sharing! ~ Melissa

    Reply

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    MIss @ Miss in the Kitchen — November 1, 2012 @ 7:36 am

    What a fabulous idea and I would not have thought to add apple butter to the bread dough, I love it!

    Reply

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    Cassie | Bake Your Day — November 1, 2012 @ 7:44 am

    Crockpot bread is genius! Why have I never done this. And the apple butter is perfect. I love this Sommer!

    Reply

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    Heather (Heather's Dish) — November 1, 2012 @ 7:51 am

    oh honey. this is so very dangerous when i’m trying to cut down on carbs.

    oh well :)

    Reply

  9. #
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    Christine (Cook the Story) — November 1, 2012 @ 8:35 am

    My mind has been blown. Bread in the crockpot? I want to try it just to see if it works!

    Reply

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    Matt mmWine Horbund — November 1, 2012 @ 8:53 am

    Slow Cooker Apple Butter Rolls. How can these not be good? I have avoided buying a bread maker for fear of getting … bigger! Now I have to toss out my slow cooker .. these look too good to not make all the time!!

    Reply

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    Jennifer in SC — November 1, 2012 @ 9:48 am

    Brilliant! And the timing is dead on for Thanksgiving planning.

    Reply

  12. #
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    Kristen — November 1, 2012 @ 10:21 am

    Gorgeous pictures and what a fantastic idea!! So beautiful and no burnt! Yay!

    Reply

  13. #
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    Kiersten @ Oh My Veggies — November 1, 2012 @ 10:35 am

    Bread in a crockpot?! Wow! Now, I am a huge fan of my slow cooker, but this is something that I haven’t tried. Awesome!

    Reply

  14. #
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    Liz — November 1, 2012 @ 10:35 am

    What a neat idea! Love all breads and this one sounds yummy!

    Reply

  15. #
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    Wizzy — November 1, 2012 @ 11:26 am

    So excited to try this, wow.

    Reply

  16. #
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    Jessica@AKitchenAddiction — November 1, 2012 @ 12:27 pm

    Rolls in the crock pot?! I need to try this!

    Reply

  17. #
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    Angie — November 1, 2012 @ 1:07 pm

    Love this idea! Perfect for Thanksgiving!

    Reply

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    All That's Left Are The Crumbs — November 1, 2012 @ 1:35 pm

    I did not realize that you could make rolls in the slow-cooker. Amazing. I am going to have to try this.

    Reply

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    Sarah — November 1, 2012 @ 1:36 pm

    Do you think these could be made in a dutch oven on the stove top or could you bake them in the regular oven for a shorter period of time?

    Reply

    • Sommer — November 1st, 2012 @ 2:21 pm

      Hey Sarah, You can certainly bake them in the oven. I’d say 400 degrees F for 12-18 minutes.

      Reply

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    Amy Tong — November 1, 2012 @ 2:21 pm

    Goodness…these sound heavenly! I’ve never make rolls in a crockpot and I can’t wait to try. I don’t have a slow cooker until a week ago. I know I know….quite hard to believe but it’s true. I’m so glad I got one now which makes my life much easier. Can’t wait to make these beauties. ;)

    Reply

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    Chung-Ah | Damn Delicious — November 1, 2012 @ 2:25 pm

    I think it’s so amazing that this can be made in the slow cooker. Who would’ve thought?! And since we’re being honest here, I’m a cheesecake cracker. Every single time I bake a cheesecake, there are cracks in it. It’s the worst!

    Reply

    • Neena — November 3rd, 2012 @ 7:04 pm

      Chung-Ah

      There are a few reasons why your cheesecakes might crack:

      Overmixing the batter: when you add the aggs and sour cream, if using, mix gently only until you can no longer see them.

      Not loosening the cake around the sides: when you take the cheesecake out of the oven, let it cool for 5-10 minutes then run a knife around the sides to loosen it.

      Taking it out of the oven too quickly: when the cake is finished baking, turn of the oven and let the cake stay there with the door open for 5 minutes.

      Good luck-I hope that helps

      Reply

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    22
    Colette @ JFF! — November 1, 2012 @ 2:41 pm

    I didn’t know you could bake in a slow cooker! This is too cool. Sending it to my sis to try, too. :)

    Reply

  23. #
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    Loretta | A Finn In The Kitchen — November 1, 2012 @ 3:35 pm

    What a great idea for those days you don’t have time to sit around babysitting bread!

    Reply

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    24
    Christy — November 1, 2012 @ 10:59 pm

    Stupid question…is there a way to mix the dough without the mixer? I am a beginner when it comes to the kitchen and haven’t had the money to buy a mixer yet. I just have the old hand mixer in the cabinet. :-(

    Reply

    • Kimby — November 1st, 2012 @ 11:08 pm

      Christy, I don’t have a mixer with a dough hook either. I use a wooden spoon to mix bread dough and then knead it on the counter (with some flour sprinkled on it.)

      Reply

  25. #
    25
    Kimby — November 1, 2012 @ 11:05 pm

    Your inherited bread-burning story made me laugh — looks like you’ve found the perfect solution!

    Reply

  26. #
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    Jen @ Savory SImple — November 2, 2012 @ 6:07 am

    This is so intriguing! Must try.

    Reply

  27. #
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    Jennifer @ Peanut Butter and Peppers — November 2, 2012 @ 7:48 am

    Do you realize how dangerous this is for me? I have to try this!!! I LOVE bread!!

    Reply

  28. #
    28
    tovie — November 2, 2012 @ 8:07 am

    Oh, these sound good! I do a pumpernickel loaf in a slow cooker but that’s the only bread I’ve tried. My mom’s old crockpot actually has a cake/quick bread insert pan with a little leaflet of recipes but I’ve never actually tried any of them. Can’t wait to try these!

    Reply

  29. #
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    Alison @ Ingredients, Inc. — November 2, 2012 @ 8:29 am

    what a super cool and creative idea!!

    Reply

  30. #
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    claire @ the realistic nutritionist — November 2, 2012 @ 12:15 pm

    These look incredible!! In a crock pot??

    Reply

  31. #
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    ashley - baker by nature — November 2, 2012 @ 6:23 pm

    Holy cow! I need to make these ASAP!

    Reply

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    JulieD — November 3, 2012 @ 3:59 pm

    Looks awesome, Sommer!! Perfect for Fall dinners too. :)

    Reply

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    Averie @ Averie Cooks — November 3, 2012 @ 9:51 pm

    Sommer this is genius! Crockpot, the fact that they’re wheat and still rose up like little champs, the apple butter – the whole thing is great! Pinning!

    Reply

  34. #
    34
    Bethany Jones — November 5, 2012 @ 8:06 am

    This, my friend, is BRILLIANT!! We are going to try this with the Porter peach butter we have in our fridge … yum yum YUM!

    Reply

  35. #
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    Laura (Tutti Dolci) — November 5, 2012 @ 5:33 pm

    These rolls look like heaven, I love the apple butter!

    Reply

  36. #
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    Marly — November 6, 2012 @ 1:22 pm

    I saw this on Pinterest and I knew it had to be yours! These rolls look so delicious – can’t wait to give them a try!

    Reply

  37. #
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    Tara @ Unsophisticook — November 6, 2012 @ 1:50 pm

    Love my Crock-Pot, but I’ve never attempted bread in it. These sound so yummy!

    Reply

  38. #
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    Jeanette — November 6, 2012 @ 8:10 pm

    What a clever idea – I would never think to bake bread in a crockpot!

    Reply

  39. #
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    Sylvie @ Gourmande in the Kitchen — November 7, 2012 @ 2:45 am

    I had no idea you could bake rolls in a crockpot, what an amazing way to make bread!

    Reply

  40. #
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    Andrew — November 8, 2012 @ 7:26 am

    I enjoy these recipes however I do not eat meat neither meat prodcuts such as eggs. Is there any other ingredient that can be used to replace the egg?

    Reply

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    Letty — November 9, 2012 @ 6:21 am

    I stumbled upon this post after visiting for Faith’s book launch. Love it! Your post brought back memories of how I burned the biscuits that my hubby was going to use in his stuffing last Thanksgiving. I put them in the oven, then promptly forgot about them. Until I smelled the black char. I have homemade apple butter… I think I need to make these for Thanksgiving. I am sure they will be a million times better than King’s Hawaiian Rolls my hubby normally buys.

    Reply

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    Joy — November 10, 2012 @ 2:52 am

    Great recipe. I’m so pinning this.

    Reply

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    Heidi @ Food Doodles — November 10, 2012 @ 12:39 pm

    Um… This is awesome!! I’ve heard of crockpot bread but I don’t know why I didn’t pay much attention to it. But these rolls look awesome! I think I need to try bread in the crockpot now :D I also love the apple butter in these – I’m on such an apple butter kick!

    Reply

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    Shari-Tickled Red — November 15, 2012 @ 10:03 am

    Yum, yum and one more…YUM!

    Reply

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    NANCY — November 16, 2012 @ 7:49 am

    I have an old roaster from my husbands grandma big enough to cook all of these at once. Do you think I should use more of the oven method or crockpot method?

    Reply

    • Sommer — November 16th, 2012 @ 8:00 am

      Gosh, I’ve never used a roaster like that! If you can set the temperature really low, I’d go with the crockpot method, just to be safe.

      Reply

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    46
    Carol — November 21, 2012 @ 9:05 am

    I have a low and high choice on my crockpot. Which one should I use?

    Reply

    • Sommer — November 21st, 2012 @ 10:17 am

      I’d go with high. Let me know how they turn out! :)

      Reply

  47. #
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    Anne — November 21, 2012 @ 12:28 pm

    Did you know this recipe is on Katie Couric Pinterest board? It is under 30 Days of Pinspiration.

    Reply

    • Sommer — November 21st, 2012 @ 1:50 pm

      Wow, How Cool! I had no idea. :)

      That just made my day. Thanks Anne!

      Reply

  48. #
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    Diana — November 23, 2012 @ 2:30 pm

    I need recipes for low carb, gluten free crock pot bread!

    Reply

  49. #
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    Maré — November 27, 2012 @ 7:24 am

    Hi what can I use instead of apple butter, dont think we have something like that in South Africa, or at least not that I am aware of. Thanks

    Reply

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    Pat — January 7, 2013 @ 2:21 pm

    In process of trying these, but I am sure they are not going to work as there is no liquid .
    Think they sound good, and I have made a yeast bread in slow cooker no problem.
    Anyone know how much liquid should have been used.

    Reply

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    51
    Elaine — January 9, 2013 @ 10:07 am

    Can these be made without the apple butter? I love the sound of yeast rolls, but would prefer they not have the apple flavoring. Can that ingredient just be eliminated, or could something else be substituted? For example, what about something like thinned mashed potatoes, for potato bread flavor?

    Reply

    • RobinM61 — November 4th, 2013 @ 8:04 am

      Elaine, don’t know if you’ve gotten an answer, but I suspect that thinned mashed potatoes would work, canned pumpkin, mashed sweet potato (thinned a bit), you could go with a Hawaiian roll style and use pineapple puree and honey instead of sugar…I think this is a great recipe to experiment with. I know you wrote your question about a year ago, did you try something else and how did they turn out if you did?

      Reply

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    Bakeaholic — January 10, 2013 @ 8:38 pm

    Wow! These look and sound amazing. I’ve never thought to make bread in a crockpot. I just made pretzel rolls the other day and they were excellent. I’ve never been a bread baker either. i will have to try these crockpot rolls. Yum!

    Reply

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    Gina — August 22, 2013 @ 8:57 am

    I love baking in my crock pot- bread, brownies, pie crust, caramel- It has opened a whole new world for me. Love your recipe- I will be giving it a go probably today. :)

    Reply

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    Mycah — October 23, 2013 @ 8:02 am

    Hey Sommer! Do you think these would work using an all purpose gluten free flour or bread mix?

    Reply

    • Sommer — October 23rd, 2013 @ 6:43 pm

      Mmm, not sure. It would be worth a try! Sorry I’m not more helpful–I’m not well versed in gluten free baking.

      Reply

      • Mycah — October 25th, 2013 @ 7:08 am

        Thanks, Sommer! I think I might give it a try. I’m not very well versed in gluten free baking either, but am trying to learn. I also have tons of pear-apple butter that I made using fresh pears I picked from my family’s farm, so I’ve been trying to come up with creative ways to use it.

        Also, not sure if you remember me, but we worked together when I was at the Zimmerman agency and the Grand Bohemian Hotel Asheville was my client.

        I’m no longer at the agency, but I’ve continued to follow your blog and it’s become one of my absolute favorites. I’m even making a couple of your recipes for this coming Thanksgiving!

        Thanks again for your response!

        • Sommer — October 25th, 2013 @ 8:47 am

          Awesome! Thanks for reaching out and for the kind words. Let me know how the recipes turn out. :)

    • Donna Gail — October 28th, 2013 @ 5:13 pm

      Mycah, I have never read this blog before but noticed your post concerning GLUTEN free bread and saw Asheville, NC. My Fiancé is about to put his Asheville home on the market and move here South of Memphis and we are considering opening a Gluten Free Restaurant! That I hope will go Nationwide with Franchisees. His home is less than two miles from Grand Bohemian … in case you know anyone in the area looking for an older home in an older neighborhood.

      Reply

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    Casey — October 25, 2013 @ 5:49 pm

    These look great! How would you suggest reheating the first batch if you want to serve both batches together?

    Reply

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    Cathy Pollak ~ Noble Pig — November 6, 2013 @ 9:28 am

    I am absolutely trying this, just on Facebook too, I think everyone will love this idea!!

    Reply

  57. #
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    donna — November 20, 2013 @ 4:49 am

    Can these be done in the oven? I’d love to make them for thanksgiving.

    Reply

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    Deborah lynch — November 20, 2013 @ 12:44 pm

    I am going to try these but quick question. Do you let them rise for 1 hour before you bake in crockpot?

    Reply

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    Kirsten — November 28, 2013 @ 1:03 pm

    These are fantastic! They have a subtle sweet and spicy apple flavor that goes well with pretty much anything. I did notice that my crockpot seemed to cook a little unevenly so that some of the rolls got a little too dark while some were a little doughy. To make up for this on the second batch I just made sure to rotate the rolls part way through cooking.

    Reply

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    emily — January 7, 2014 @ 6:10 pm

    Tried this recipe 3 times and failed all 3 times. Dough was always dense and borderline dry. Never the described (or pictured) “tacky. Cut rolls never rose much and bake time was beyond 90 mins. Very disappointed.

    Reply

  61. #
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    Floyd — September 3, 2014 @ 7:39 am

    I followed the steps and my ball is crumbing and not smoothed what I’m I doing wrong thank you

    Reply

    • Sommer — September 3rd, 2014 @ 4:34 pm

      Hi Floyd, Sounds like a moisture issue… sometimes ingredients like butter or apple butter vary in moisture level. I’d add a itty bitty bit of water to soften the dough.

      Reply

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