crockpot rv recipes
    <p>We all know camping is supposed to be fun and a time for relaxing and being one with nature. So why would you want to make dinner and clean up after enjoying the outdoors all day? Well, you don't have to with your handy crockpot! These mouth-watering casseroles are easy to prepare and ready to devour when you return from the day's adventures.</p>

Cheesy Cowboy Casserole (Serves 6)


  • 1 large onion, sliced
  • 3 large red potatoes, sliced
  • 2 16 oz. cans of kidney beans, undrained
  • 10½ oz. can of cream of mushroom soup
  • 1 tsp. of Italian seasoning
  • ¼ tsp. each of black pepper and salt
  • 1 lb. of lean ground beef, cooked and drained
  • 1 garlic clove, minced
  • 15 oz. can of diced tomatoes, undrained
  • ½ tsp. of oregano, dried
  • 1½ c. of cheddar cheese, grated

Optional Add-ins:

  • 15 oz. can of sweet corn, drained
  • 15 oz. can of black beans, drained
  • 15 oz. can of green chilies


Except for the cheddar cheese, put all the ingredients in your 4-6 qt. crockpot. Mix until everything is blended.

Put the lid on the crockpot. Cook for 8 hours on low or 4 hours on high.

At the end of the cook time, scatter the cheese on the top; cover again. After roughly 10 minutes or when the cheese has melted, it is ready to serve.

Crockpot Shipwrecked (Serves 4-6)


  • 1½ lbs. of lean ground beef, cooked and drained
  • 5 11 oz. cans of Campbell’s Pork & beans
  • 2.8 oz. package of Oscar Mayer Real Bacon Pieces
  • 1 – 1¼ c. of ketchup
  • 1 small onion, diced
  • ¼ tsp. each of salt and pepper


Add beans, ketchup, onion, salt and pepper to your crockpot; stir until well blended. Be careful not to smash the beans.

Cover and cook on low for 6 hours. At the 3-hour mark add in your cooked ground beef and bacon pieces, carefully mix until combined, cover and finish cooking.

Serve in bowls as is or, for a more filling meal, over cooked white rice. Your favorite bread or rolls are a perfect side!

Crockpot Lasagna (Serves 6)


  • 1 lb. of lean ground beef, cooked and drained
  • 1 16 oz. box of uncooked lasagna noodles
  • 26 oz. jar of your favorite flavored pasta sauce
  • 2 tbsp. of dried parsley
  • 2 tbsp. of dried oregano
  • 3 tbsp. of Italian seasoning
  • 1 tbsp. of garlic powder
  • 24 oz. container of part-skim ricotta cheese
  • 4 c. of Italian or Parmesan cheese, shredded
  • 4 c. of Mozzarella cheese, shredded

Optional Add-ins:

  • Sliced mushrooms or Italian sausage
  • Chopped spinach, zucchini or other veggies


Spray the interior of your 4-6 qt. crockpot generously with cooking spray. In a separate bowl, mix the pasta sauce with your cooked beef, spices and any veggies or other meat you wish to add.

Lay some lasagna noodles on the greased bottom of the crockpot—you’ll need to break them so they fit. Spread a layer of ricotta cheese over the noodles, then the beef mixture, Italian and Mozzarella cheese. Repeat the layers until everything is in the crockpot.

Cook for 6-7 hours on low. Enjoy with a garden salad or Italian bread.

Camper’s Jambalaya (Serves 8)


  • 1 lb. of fully cooked andouille or hot Italian sausage, sliced or quartered
  • 1 lb. of boneless, skinless chicken breasts, diced into 1-inch pieces
  • 1 large white onion, diced
  • 1 c. of celery, chopped
  • 1 large red or green pepper, diced
  • 1 28 oz. can of diced tomatoes, undrained
  • 1 c. of chicken broth
  • 2 tsp. of parsley
  • 1 tsp. of cayenne pepper
  • 2 tsp. of dried oregano
  • 2 tsp. of Cajun seasoning
  • ½ tsp. of thyme
  • 1 lb. of frozen cooked baby shrimp, no tails & thawed

Optional Add-Ins:

  • 1 c. of okra
  • 1 bay leaf
  • 2 garlic cloves, minced


Mix the first 7 ingredients (and optional garlic) in your 4-6 qt. crockpot. Add in the seasonings and bay leaf, if desired; mix well. (Note: If you like your food really spicy, add in more of the spices.)

Cook for 7-8 hours on low, covered.

At the last half hour of cooking time, mix in the thawed shrimp and okra (optional), cover and let the jambalaya finish cooking. (Note: If you’d rather use raw baby shrimp, make sure they’re peeled and deveined before adding to the crockpot.) Serve the jambalaya over your favorite rice.

Crockpot Mac ‘n Cheese (Serves 6-8)

This is a perfect dish to serve on a rainy camping day when you can’t do much, if anything, outside!


  • 1 lb. of elbow macaroni, uncooked
  • 1-2 12 oz. cans of evaporated milk
  • 2-2½ c. of whole milk
  • ½-1 stick of melted butter
  • 4 oz. of Velveeta or cream cheese, cubed
  • 4 oz. of freshly grated Monterey Jack cheese
  • 8 oz. of freshly grated sharp cheddar cheese
  • ¼-½ tsp. of smoked paprika
  • ¼ tsp. of garlic powder
  • ½ tsp. of mustard powder
  • ½ tsp. of salt and pepper

Optional Add-Ins:

  • ½ c. of Parmesan, freshly grated
  • Sausage or ham, cubed
  • Chives for garnish, minced


Whisk the evaporated milk, whole milk and spices in a medium-sized bowl.

Pour the elbow macaroni into the crockpot; pour on the melted butter and all your cheeses.

Stir to blend as your pour the milk mixture over everything. The milk mixture won’t entirely cover the macaroni but that’s okay.

Put the cover on your crockpot; cook for 2-3 hours on low being sure to stir after the first hour. You will need to mix several more times, every 20 minutes or so; you may need to add more milk during the remainder of the cook time to prevent clumping and sticking. (Note: Your cooking time may be as little as 1½ hours or as much as 3 hours, depending on your crockpot and what kind of pasta you use. Keep a watchful eye on the macaroni at the 1½ hour mark.)

When the elbows are cooked through and most of the liquid has been absorbed, your dish is done! Stir and serve with chives on top.

Cheesy Chicken and Rice (Serves 4-5)


  • 4-5 boneless, skinless chicken breasts
  • 1 10½ oz. can of Healthy Request cream of chicken soup
  • 1½ c. of water
  • 1 10½ oz. can of Healthy Request cheddar cheese soup
  • 1 small white onion, diced
  • ½ tbsp. of lemon pepper seasoning
  • ¼ tsp. of garlic powder
  • ¼ tsp. of salt and black pepper
  • 1 c. of your favorite rice, uncooked
  • 8 oz. of shredded cheddar cheese


Grab a medium bowl and whisk together the soups, onion, water and uncooked rice. Mix well until thoroughly blended.

Coat the bottom and sides of your 4-6 qt. crockpot with cooking spray. Pour a little of the soup mixture in your crockpot—just enough to make a thin layer over the bottom. Then place the chicken breast on top of the soup mixture.

Flavor the chicken with the lemon pepper, garlic powder, black pepper and salt.

Pour the remainder of the soup mixture on top of the chicken, cover and cook for 6-8 hours on low.

Top with the shredded cheddar cheese, cover again and let cook until the cheese is melted, 5-10 minutes. Enjoy!

Beans & Franks (Serves 4-6)


  • 3 22 oz. cans of Bush’s Grilling Beans (any flavor)
  • 8 hot dogs, uncooked, cut into small pieces
  • 1 tbsp. of onion powder
  • ½ tsp. of salt and pepper
  • 4-6 cups of white rice, cooked


Add beans, onion powder, salt and pepper to your crockpot; stir until well blended. Be careful not to smash the beans.

Cover and cook on low for 6 hours. At the 5-hour mark add in your hot dog pieces, carefully mix until combined, cover and finish cooking.

Serve in bowls over the white rice with a nice garden salad on the side.

Any of these recipes can be expanded if your camping buddies happen to stop by. Also, the meats can be cooked a day ahead of time in any recipe that calls for ground beef or sausage; just be sure to keep it in your RV’s refrigerator or a cooler packed with ice until ready to use. Everyone will be clamoring for these meals again and you won’t mind because they’re so easy!