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, April 19, 2018


2 tbsp butter
1/2 cup chopped onion
3 tbsp all-purpose flour
1 cup milk
4 cups frozen corn, thawed and divided
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp black pepper
1/8 tsp ground nutmeg
Fresh thyme sprig for garnish, if desired

Heat butter in a small saucepan over medium heat; add onion and cook, stirring, until tender. Add the flour and cook 1 minute, stirring constantly. Stir in the milk and heat to a boil. Cook 1 minute or until thickened; stirring constantly.

Process 2 cups of the corn in a food processor (or blender) until coarsely chopped.

Combine the milk mixture, processed corn and remaining 2 cups of corn, salt, dried, thyme, pepper and nutmeg in the slow cooker. Place lid on cooker and cook on low 3 1/2 to 4 hours or until the mixture is bubbly around the edge.

Garnish with the fresh thyme, if desired.

Note: You can make this dish cheesier, if desired, by stirring in 1/2 cup shredded Cheddar cheese before serving. Garnish with additional cheese, if desired.

Yield: 6 servings

Tuesday, April 17, 2018


2 cans (18-oz each) sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tbsp granulated sugar
2 tbsp brown sugar
1 tbsp orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tbsp all-purpose flour
2 tbsp butter, melted

Lightly spray crock pot or slow cooker with nonstick cooking spray.

Mix sweet potatoes, 1/3 cup butter, 2 tablespoon granulated sugar and 2 tablespoons brown sugar together in a large bowl. Beat in the orange juice, eggs, and milk; transfer to the prepared cooker.

Combine topping ingredients and cover the sweet potato mixture.

Place lid on cooker and cook on high setting 3 to 4 hours.

Yield: 6 to 8 servings.
 File Photo

Monday, April 16, 2018


2 cans (14.5-oz each) tomatoes, chopped and juice reserved
1 1/2 cups chopped red bell pepper
1 large onion, chopped
1 can (15.5-oz) pinto or kidney beans, rinsed and drained
1 can (15.5-oz) black beans, rinsed and drained
2 small zucchini, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 poblano chili pepper, seeded  and chopped (wear gloves when handling)
2 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt, divided
1/8 tsp black pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp baking powder
1 tbsp vegetable shortening
2 tbsp shredded Cheddar cheese
2 tsp minced fresh cilantro
1/4 cup milk

Combine tomatoes with juice,bell peppers, beans, zucchini, celery, poblano pepper, garlic, chili powder, cumin, oregano, 1/4 tsp salt, and black pepper in slow cooker; mix together well. Cover and cook on low 7 to 8 hours.

1 hour before serving, make the dumplings: Mix flour, cornmeal, baking powder and remaining salt in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into the flour mixture and blend just until dry ingredients are moistened. Turn slow cooker to high. Drop dumplings, 1 level tablespoonful at a time (large will not cook properly) on top of the ragout. Cover and cook 1 hour or until a wooden toothpick inserted into dumplings comes out clean.

Yield: 6 servings

Saturday, April 14, 2018


4 cups unsalted chicken stock
1 1/4 lb medium turnips, chopped
1 1/4 lb Yukon Gold potatoes, peeled and chopped
1 medium yellow onion, chopped (about 1 1/2 cups)
2 garlic cloves, smashed
4 thyme sprigs
1 tsp kosher salt
3/4 tsp black pepper
1/4 cup heavy cream
6 thick-cut bacon slices
6 cups chopped turnip greens (about 1 lb)

Combine chicken stock, turnips, potatoes, onion, garlic, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low until vegetables are very soft, about 6 hours. Remove and discard thyme. Add cream and process soup using an immersion blender until smooth. If using a regular blender, remove center of lid to allow steam to escape. Place a clean towel over hole and process until smooth.

Just before serving, cook bacon over medium heat until crisp; drain on paper towels, reserving drippings in pan. Add turnip greens to skillet; increase heat to medium-high and cook, stirring occasionally, until wilted - about 3 minutes.

Crumble bacon.

Ladle soup into bowls and top with bacon and greens.

Note: This is my version of a SL recipe.

Thursday, April 12, 2018


1 lb skinless boneless chicken breasts
6 slices bacon, cooked and diced
2 to 3 garlic cloves, finely chopped
1 pkg (1-oz) Ranch dressing and seasoning mix
1 can condensed cream of chicken soup
1 cup sour cream
1/2 tsp pepper
1/2 cup water
8-oz spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
 When about 15 minutes are left, cook and drain spaghetti as directed on package.

Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

 Betty Crocker Photo and Recipe

Wednesday, April 11, 2018


1 can (16-oz) whole tomatoes, mashed
1 can (16-oz) Mexican-style beans
1 1/2 cups uncooked long-grain converted rice
1 large onion, finely chopped
1 cup cottage cheese
1 can (4-oz) green chili peppers, drained, seeded and chopped
2 tbsp canola or olive oil
3 garlic cloves, minced
2 cups shredded Monterey Jack cheese, divided

Mix all ingredients, except one cup of the cheese, thoroughly. Pour into a crock pot that has been sprayed with nonstick cooking spray. Cover and cook on low 6 to 9 hours.

Just before serving, sprinkle with the reserved cup of cheese.

Yield: 6 to 8 servings
Note: File Photo

Tuesday, April 3, 2018


3/4 cup chopped onion
2 tbsp butter
1 cup frozen hash brown potatoes
1 cup diced, cooked ham
1 pkg (10-oz) frozen whole-kernel corn
1 can cream-style corn
1 can (10 3/4-oz) cream of mushroom soup (do not dilute)
2 1/2 cups milk
Salt to taste
Black pepper to taste
Fresh parley, chopped, for garnish, if desired

Combine onion, butter, potatoes, ham, corns, soup and milk in a crock pot or slow cooker. Cover and cook on high for 4 to 5 hours. Season to taste with salt and pepper. Dip into bowls to serve and garnish with parsley, if desired.

Note: File Photo

Thursday, March 29, 2018


1 lb mild sausage links, casings removed
1 cup chopped leek
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3  cups cooked ditalini (small) pasta
1/4 cup heavy cream

Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.

Yield: 6 (approximately 1 1/3 cups) servings

This recipe and photo are from an old SL magazine.

Tuesday, March 27, 2018


1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips)
1 green bell pepper, sliced thick
1 red bell pepper, sliced thick
1/2 onion sliced thick
1 1/2 cups of beef stock
3 tablespoons of soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoon brown sugar

Place the beef, bell peppers and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
Note: if you could like your sauce to be thicker; One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

If I remember correctly, I got this recipe from cooking on a dime.