Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather!

Thursday, October 23, 2014


3 lb potatoes, peeled and cubed
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.

Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.

Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.

Yield: Approximately 10 servings.

Note: I got this recipe from TOH a few years ago. It is great for large meals.


This recipe is a Simple and Delicious magazine 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings


1 1/2 lbs (4 pieces) chicken thighs, remove skin
1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*

Place the chicken in a 1/12-2-quart slow cooker/crock pot.

In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.

Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.

Remove chicken to a platter and keep warm. Skim fat from cooking liquid

Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.

This is my version of a TOH recipe.


Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are the toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in this slow-cooker oatmeal recipe.

  • 8 cups water
  • 2 cups steel-cut oats
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker; put lid on cooker.

Cook on low  7 to 8 hours until the oats are tender and the porridge is creamy.


Our recent poll showed that 75% of you who participated use your slow cookers year-round (I am in that group). 25% said they only use their slow cookers in the Fall/Winter.

Tuesday, October 21, 2014


  • 1   pound lean ground beef
  • 2  15  ounce cansseasoned tomato sauce with diced tomatoes
  • 1  15  ounce canchili beans with chili gravy
  • 1  15  ounce canhominy OR whole kernel corn, undrained
  • 1  1 1/4 ounce packagetaco seasoning mix
In a large skillet cook ground beef until meat is brown. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine the meat, tomato sauce, beans with chili gravy, undrained hominy, and taco seasoning mix.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. 
Yield: 4 to 6 main-dish servings (8 cups).

Note: This recipe is from Better Homes and Gardens

Friday, October 17, 2014


4-5 cups apples, sliced
1 cup of oats
1½ cups flour
1 cup packed brown sugar
½ cup regular sugar
3 tsp. cinnamon
¾ cup butter
Spray Crock-Pot with nonstick spray.
Line with apples.
Melt butter and mix with all remaining ingredients.
Pour mixture over apples.
Cook on high for 3 hours or low for 4-6 hours.
Enjoy with some ice cream or whipped cream.


A tasty beef stew for anyone but especially good for diabetics. This recipe is nutrionist approved as a healthy stew. This is a recipe I got from one of my diabetic connections associated with Eating Well.

  • 1 1/2 cups reduced-sodium chicken broth
  • 1/4 cup sherry vinegar
  • 2 stalks celery, thinly sliced
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 pounds flank steak, trimmed of fat, each steak cut into thirds
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 1/2 cup chopped pickled jalapenos
  • 10 corn tortillas, heated (see Tip)
  1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
  2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Yield: 10 servings
Per Serving: 
  • Calories - 224
  • Carbohydrates - 15g
  • Saturated Fat - 3g
  • Protein - 23g
  • Sodium - 416mg
  • Dietary Fiber - 3g

Thursday, October 16, 2014


This is a recipe from Pinterest. It was pinned by onegoodthingbyjillee. Evidently she got it from someone named Amanda.

  • 1 cup whipping cream
  • 1 14oz can sweetened condensed milk
  • 8 cups milk
  • 1 teaspoon vanilla
  • 2 cups of chocolate chips (I used milk chocolate)
Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)
According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

Tuesday, October 14, 2014


This is a recipe I received from Kraft Foods. Yummy and easy.

 (7-lb.) skinless bone-in ham (shank or butt-end portion)
cup  KRAFT Original Barbecue Sauce
cup  honey
cup  packed brown sugar
can  (14 oz.) pineapple tidbits, drained
Tbsp.  cornstarch
Tbsp.  water

PLACE ham in slow cooker sprayed with cooking spray.
MIX barbecue sauce, honey and sugar in medium bowl until blended. Stir in pineapple; pour over ham. Cover with lid. Cook on LOW 4 hours or until ham is heated through, turning after 2 hours.
TRANSFER ham to platter, reserving sauce in slow cooker; cover ham to keep warm. Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, 5 min. or until thickened, stirring occasionally. Serve with the ham.