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! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, September 20, 2017


2 cups cubed baking potatoes
1 can (15-oz) cream-style corn
1 can (14 1/2-oz) diced tomatoes
1 can (14-oz) chicken or vegetable broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup whipping cream
1/4 cup (1/2 stick) butter
4 bacon slices, cooked crisp and crumbled

This recipe works best in a 5-quart slow cooker or crockpot.

Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

Yield: 6 (1 cup) servings

 Note: File Photo used for reference only.

Tuesday, September 19, 2017


This is a recipe I got several years ago from RecipeLion. I thought you might enjoy it.

This hearty beef and vegetable stew combines flavors for a wonderful Fall meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.

6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt and pepper, to taste

In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
Add the corn, beans and peas and cook for one more hour or until heated through. Season with salt and pepper to taste.

Yield: 6 servings

Monday, September 18, 2017


2 lbs beef stew meat
1 envelope of dry onion soup mix
1 can cream of mushroom soup
1 cup water
salt to taste
freshly ground pepper to taste
1 garlic clove, minced
1/4 tsp Italian seasoning, optional
hot cooked rice or noodles for serving

Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

Serve over noodles or rice.

Yield: Approximately 6 servings.

 Note: File Photo

Saturday, September 16, 2017


 6 boneless skinless chicken breasts
1 can (11 1/2-oz) apricot juice or nectar
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fresh grated ginger
1/4 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp turmeric
1/8 tsp ground cardamom
4 cups prepared wild rice for serving

Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

To serve place the rice on plate and top with the chicken or serve chicken on plate beside chicken.  Drizzle the apricot sauce overall.

Note: File Photo

Friday, September 15, 2017


Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.

Servings:8 Servings Prep Time:20 minutes Cook Time:5 hours

Nutritional Info


  • 2 pounds boneless, skinless chicken thighs
  • 1 pound smoked sausage, cut into 2-inch slices
  • 1 large onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 (28 oz.) can diced tomatoes with juice
  • 3 cloves garlic, chopped
  • 2 cups chicken broth
  • 1 tablespoon Cajun or Creole spice mix
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound extra large shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  • Parsley, optional
Amount Per Serving
  • sodium:621 mg
  • fiber:2 g
  • calories:457
  • cholesterol:216 mg
  • protein:43 g
  • saturated fat:7 g
  • fat:22 g
  • carbohydrate:19 g


    Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
    Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Note: File Photo

Thursday, September 14, 2017


2 tbsp canola oil
1 cup chopped yellow onion
1 large red bell pepper, chopped
3 garlic cloves, minced

Heat the oil in a large skillet; add the onion, pepper, and garlic.  Saute until almost tender.  Transfer mixture to a crockpot or slow cooker.

1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 tsp dried basil
1 tbsp chili powder
2 cans chili beans
3 cups chopped, cooked turkey*
1 can (16-oz) pumpkin
1 can (14.5-oz) diced chili-ready tomatoes
3 cups chicken broth
Garnishes as desired ie shredded cheese, fresh chopped cilantro, sour cream, etc.

Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.

Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

*Chicken may be used instead of turkey.  Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.

Note: File Photo

Wednesday, September 13, 2017


1 lb lean ground beef, cooked, crumbled, drained
4 to 5 large red potatoes, scrubbed and sliced medium
3 medium to large carrots, chunked
1 onion, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 tsp garlic powder
1 large bay leaf (remove before serving)
1 can (8-oz) tomato sauce or juice
1/3 cup water

Layer ingredients in cooker in this order; onion, carrots, potaotes, and beef.

Combine the remaining ingredients in a small bowl, stirring to blend together.  Pour the tomato mixture over the beef and vegetables.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender and dish is hot and bubbly.

This is a file photo.

Tuesday, September 12, 2017


1/2 lb beef stew meat*
1 can (14.5-oz) stewed tomatoes
1 can (8-oz) tomato sauce
1 cup water
1 packet dry onion soup mix
1 box (10-oz) frozen mixed vegetables
1/2 cup uncooked alphabet pasta

In a 4-quart slow cooker or crockpot, combine the meat, tomatoes, tomato sauce, water and dry soup mix; cover and cook on low 6-8 hours.

Turn the temperature setting to high and add the pasta; stirring to mix in well.  Add a little water and/or vegetable broth is soup is too thick.

Replace lid on cooker and cook on high 30 minutes or until vegetables and pasta are tender.

*Optional. Also may substitute shredded or chopped chicken.

Note: File Picture for Reference Only. Is not this exact recipe.

Monday, September 11, 2017


1/2 stick butter
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
8 cups multigrain oat cereal
2 cups tiny pretzels
2 cups goldfish crackers
12 dried apricots, chopped

Place the butter into the slow cooker; add lid and cook on high 5 minutes or until butter is melted.  Add the cheese, garlic powder, and Italian seasoning; stir to mix together well.  Stir in the remaining ingredients and cook, without lid, for about 45 minutes on high.  Stir every 15 minutes to keep mixed.

Reduce the heat to low and cook uncovered, stirring occasionally, until the mix is crisp and fragrant.  This will take about 2 to 3 hours.

Remove to a large bowl and allow to cool completely before serving.

Mix may be stored in an airtight container.

Yield: Serves approximately 20 people.

Note: File Photo

Friday, September 8, 2017


1 tbsp canola oil
2 lbs venison round steak
1/4 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
2 medium onions, sliced
2 celery ribs, sliced
1 cup carrots, diced
2 cups stewed tomatoes
1 tbsp Worcestershire sauce

Heat the canola oil in a large nonstick skillet.

Place half the onion slices over the bottom of the slow cooker or crock pot.

Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil.  Remove meat and place over onions in the slow cooker or crockpot.

Place the remaining onions, celery, and carrots over the meat.

Stir the Worcestershire sauce into the stewed tomatoes.  Pour the mixture evenly over the other ingredients in the cooker.

Place lid on cooker and cook on low for 8 to 9 hours.

Note: This picture is reference only. This is not a picture of this recipe.