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.

Thursday, March 15, 2018


3 cups water
1 lb lentils, rinsed
1 can (14-oz) reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
1 medium carrot, halved lengthwise, cut into 1-inch pieces
2 garlic cloves, minced
1 tsp dried marjoram
1/4 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
5 cups cooked couscous
carrot curls and/or small celery leaves for garnish, optional

Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper in a slow cooker. Cover and cook on low setting 8 to 9 hours.

Stir in the vinegar and olive oil. Serve over the couscous.

Garnish each bowl with the carrot and/or celery garnishes, if desired.

Yield: 12 servings
Note: This stew will keep in the refrigerator for up to a week. May be frozen in airtight container for up to 3 months.

Wednesday, March 14, 2018


2 1/2 lb chuck roast, trimmed and cut into 1/4-inch slices
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp canola oil
1 cup unsalted beef stock
3 tbsp soy sauce
2 tbsp tomato paste
3 red bell peppers, sliced
1 large yellow onion, sliced
1 pkg (5-oz) yellow rice, cooked according to pkg directions
2 tbsp chopped fresh cilantro

Sprinkle beef with 1/2 teaspoon each of salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook beef in batches, turning to brown on all sides about a minute per side.

Whisk together the beef stock, soy sauce, and tomato paste in a small bowl.

Place peppers and onion in a 5 1/2 to 6-quart slow cooker and sprinkle with the remaining salt and pepper. Place the beef atop the vegetables and pour the stock mixture over all.

Place cover on cooker and cook on low about 7 to 8 hours until the beef is tender and veggies are beginning to caramelize.

Divide the hot cooked rice among 4 serving bowls. Using a slotted spoon, spoon the peppers and onions over the rice and top with the beef and the slow cooker sauce. Garnish with the cilantro.

Yield: 4 servings
 This is an old SL recipe and photo.


1 medium butternut or acorn squash, peeled, cut into 1-inch cubes
2 cups unpeeled eggplant, cut into 1-inch cubes
2 cups sliced zucchini
1 can chick-peas, rinsed and drained
1 pkg (10-oz) frozen cut okra
1 can (8-oz) tomato sauce
1 cup chopped onion
1 medium tomato, chopped
1 medium carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
6 to 8 cups hot cooked couscous or rice, for serving
Fresh parsley for garnish, optional

Combine all ingredients, except couscous or rice and parsley, in a slow cooker; mix well.

Place lid on cooker and cook on low 8 to 10 hours or until vegetables are crisp tender.

Serve over the couscous or rice and garnish with parsley, if desired.

Yield: 6 to 8 servings

Saturday, March 10, 2018


2 chicken bouillon cubes
1 cup boiling water
1 can (15-oz) salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 tsp dry mustard

Thoroughly spray the inside of the slow cooker with nonstick cooking spray.

Dissolve bouillon cubes in the boiling water. Combine all ingredients, mixing well. Pour into slow cooker and place lid on cooker. Cook on high 2 to 4 hours.

Not a brand recommendation. Just used photo for reference.

Friday, March 9, 2018


4-oz spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese, divided
1 pkg (10-oz) frozen chopped spinach, thawed and drained
1 can (3-oz) French fried onions, divided

Spray slow cooker with nonstick cooking spray.

Cook spaghetti in boiling water 5 to 7 minutes; drain.

Beat the egg in a small bowl and transfer to the slow cooker. Add the sour cream, Parmesan cheese, and garlic powder.

Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half the onion in the cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

During last 30 minutes of cooking time, be sure setting is on high and add remainder of the cheese and onions on top of the casserole. Serve when the cheese has melted.

Yield: 6 servings.

Photo for reference only. This was baked, not cooked in slow cooker.

Thursday, March 8, 2018


  • 1 lb ground beef or turkey
    1/2 cup chopped onions
    1/2 tsp garlic salt  
    1 can cream of chicken or celery soup
    1 jar (16-oz) Ragu double cheddar sauce
    1 can Rotel diced tomatoes with green chilies 
    2 tbsp ketchup
    1 pkg (16 oz) small elbow macaroni
    2 cups shredded Jack and Colby cheeses
    Spray frying pan with cooking spray; add onions and cook for a couple minutes until softened. Add hamburger and garlic salt; cook, stirring until hamburger is brown and crumbly. Drain off all grease then transfer hamburger and onion to a slow cooker.

    Stir in the soup, Ragu, Rotel, and ketchup. Cook on high 3 to 4 hours.

     Yield: 4 to 6 serving
    Note: Recipe and photo from Just A Pinch


2 cans ( 14-oz each) reduced-sodium beef broth
1 can diced tomatoes, undrained
1 cup diced potato
1 cup coarsely chopped carrots
1 cup coarsely chopped cabbage
1 cup sliced zucchini
3/4 cup chopped onion
3/4 cup sliced fresh green beans
3/4 cup coarsely chopped celery
3/4 cup water
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp basil
1/4 tsp rosemary
1 bay leaf
1 can cannellini beans, rinsed and drained
Grated Parmesan cheese for garnish, optional

Combine all ingredients except the beans and cheese in the slow cooker; mix well. Place lid on cooker and cook on low setting 5 to 6 hours. Add beans and continue to cook 1 more hour or until the vegetables are crisp tender.

Remove bay leaf and discard.

Dip soup into bowls and garnish with the cheese, if desired.

Yield: 8-10 servings
Note: File Photo

Thursday, March 1, 2018


2 tbsp butter
1/3 cup chopped onion
2 tbsp buttermilk biscuit mix (such as Bisquick)
1 1/2 cups water
1 can (6-oz) tomato paste
1 tsp salt
Dash of freshly ground black pepper
1/4 tsp sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 lbs frozen shrimp, thawed, shelled and cleaned OR 3 (5-oz each) cans shrimp, rinsed and drained
Hot cooked rice (for 6) serving

In a skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended.

Combine water, tomato paste, salt, pepper, sugar, bay leaf, celery and bell pepper in the crock-pot or slow cooker; add onion mixture and stir well. Cover and cook on low 7 to 9 hours.

One hour before serving, turn cooker to high and add shrimp.

Remove bay leaf and serve shrimp mixture over the hot rice.

Note: File Photo for reference only.

Monday, February 26, 2018


 1 1/2 cups dry elbow macaroni
3 tbsp butter
1 small onion, chopped
1/2 med size red bell pepper, chopped
1/2 med size green bell pepper, chopped
1/4 cup all-purpose flour
1 3/4 cups milk
8-oz cubed pasteurized process cheese product
1/2 tsp marjoram
1 pkg (10-oz) frozen peas
1 can (9-oz) tuna in water, drained

Cook macaroni according to package directions until just tender; drain.

Melt butter in a medium saucepan over medium heat; add onion and bell peppers. Cook, stirring, 5 minutes or until tender. Stir in the flour and cook, stirring, another 2 minutes. Stir in the milk and bring to a boil. Boil, stirring constantly until thickened. Reduce heat to low; add cheese and marjoram. Stir until the cheese is melted.

In a slow cooker, combine the macaroni, cheese sauce, peas, and tuna. Cover and cook on low setting 2 1/2 hours or until bubbly around the edges.

Yield: 6 servings

Tuesday, February 20, 2018


3 tbsp unsalted butter
4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)

Coat slow cooker with nonstick cooking spray; set aside.

Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.

Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.

Serve in bowls and garnish as desired.

Yield: 6 servings