WELCOME

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, July 18, 2018

VEGETABLE LENTIL SOUP

2 cups lentils, presoaked & drained
5 cups water
2 slices bacon, diced
1 onion, chopped
1 carrot, sliced into thin coins
2 stalks of celery, including tops, sliced
1 clove of garlic, minced
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1 can (16-oz) diced tomatoes, undrained
2 tbsp red wine vinegar

Place all the ingredients in a crock-pot or slow cooker; stir mixture to combine well.  Place cover on cooker and cook on low setting for 8 to 10 hours.  Taste before serving and add any additional seasonings needed.

 Note: File Photo

Saturday, July 14, 2018

CHICKEN CHILI VERDE

4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crock-pot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

 Note: This is a file photo.

Friday, July 13, 2018

PORK CHILI

2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping

In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin.  Stir mixture to combine well.  Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.

Remove the meat from the cooker and shred.  Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.

Note: File photo.

Thursday, July 12, 2018

SLOW COOKED CHICKEN CACCIATORE

1 tbsp canola oil
3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained

Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.

While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker.  Stir the mixture to combine well.  Add the browned chicken pieces, turning them to coat. 

Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens.  Serve the sauce with the chicken and the cooked fettuccine. 

 Note: This is a file photo.

Wednesday, July 11, 2018

HONEY CHICKEN WINGS

3 lbs chicen wings
salt to taste
freshly ground black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds, optional

Rinse the chicken wings and pat dry.  Cut off the wing tips and discard.  Cut each wing at the joint to make two pieces.  Place wings on a broiler pan and sprinkle the salt and pepper.  Broil about 4-inches from the heat for approximately 10 minutes to brown.  Turn wings and repeat to brown the second side.  Transfer the browned wings to a crockpot or slow cooker.

To make sauce, combine the honey, soy sauce, ketchup, oil, and garlic in a small bowl; pour over the chicken wings in the cooker.  Place lid on cooker and cook on low setting 4 to 5 hours or on high setting for 2 to 2 1/2 hours. 

Garnish wings with the sesame seeds, if desired.

Tuesday, July 10, 2018

PORK CHOPS WITH PEAS

4 to 6 1-inch thick pork chops
1 pkg (16-oz) frozen field peas with snaps, mostly thawed
1 1/2 tsp dried mustard
1 tsp salt
1/2 tsp garlic powder
1/2 cup all-purpose flour
2 tbsp canola oil
1 large onion, sliced
1 can (10.5-oz) condensed chicken broth

Place the peas in the bottom of a 6-quart slow cooker or crockpot.

Combine the dried mustard, salt, and garlic powder; sprinkle mixture over the pork chops. 

Place flour in a shallow pie plate and dredge chops through the flour, shaking off excess.

In a large skillet, over medium-high heat, heat the canola oil until hot.  Place chops in pan (in batches in necessary) and cook approximately 3 minutes per side until browned.  Remove the pork chops from the skillet to the slow cooker, placing them over the peas.

Saute the onion in the hot pork chop drippings over medium-high heat for a few minutes until tender.  (This adds extra flavor rather just slicing onions into the cooker.)  Add the chicken broth and cook for a couple of minutes, stirring to loosen any particles left by the chops from the bottom of the skillet.  Spoon this onion mixture over the pork chops in the cooker.  Cover cooker and cook chops on low heat setting for 6-7 hours.

Monday, July 9, 2018

BEAN AND SALSA TURKEY CHILI

1 tbsp canola oil
1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink.  This will probably take about 10 minutes.  Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin.  Stir to blend well.

Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.

To serve, ladle into individual bowls and top with cheddar cheese as desired.
Note: File Photo
*Be aware if buying the ground turkey (or chicken).  Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

Sunday, July 8, 2018

TASTY HOT MULLED CIDER

1/2 gallon apple cider
1/2 cup packed light brown sugar
1 1/2 tsp balsamic or cider vinegar
1 tsp vanilla
1 cinnamon stick
6 whole cloves

Combine all the ingredients in your crock-pot or slow cooker.  Cover and set on low.  Cook 5 to 6 hours.  Discard cinnamon stick and cloves.  Serve in hot mugs.

Yield: 16 servings

Note: File Photo

Saturday, July 7, 2018

CHEESY CROCKPOT POTATOES

1 small carton sour cream
2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

 Note: This is a file photo.

Friday, July 6, 2018

SPICY BRISKET

2 tbsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 1/2 lbs beef brisket, trimmed
3 tsp canola oil
2 large onions, thinly sliced
1 cup catsup
1/2 cup bottled chili sauce
1/4 cup molasses*
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray a broiler pan with nonstick cooking spray and preheat broiler.

In a cup, mix the chili powder, salt, pepper, and garlic powder.  Rub this mix onto the brisket and place brisket on the broiler rack.  Drizzle 1 tablespoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat for about 5 minutes per side to brown.

While brisket is browning, heat the remaining 2 tablespoons of canola oil in a large nonstick skillet over medium heat.  Add the onions and cook, stirring frequently, just until golden.  Stir in the catsup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the sauce over the bottom of the cooker; top sauce with the brisket.  Top brisket with the remaining half of the sauce.  Cover cooker and cook on low setting for around 8 hours or until meat is tender.

To serve, transfer the brisket to a cutting board and cut across the grain into about 18 slices.  Skim the fat from the sauce and serve with the brisket.

Yield: 6 servings

*You may substitute brown sugar if you do not have molasses.
This brisket makes yummy sandwiches.  May I suggest whole-wheat buns?


Note: File Photo