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.

Saturday, May 26, 2018


1 can (14 1/2-oz) diced tomatoes with jalapenos
1/3 cup tomato paste
1/4 cup water
2 yellow bell peppers, cut lengthwise into 1/4-inch strips
1 can (15 1/2-oz) black beans, rinsed and drained
1 white onion, chopped
1 large carrot, cut into 1/2-inch thick rounds
2 minced garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper flakes
1 (1 to 1 1/2-lbs) round steak trimmed

In a large bowl, whisk the tomatoes, tomato paste, and water together until blended. Stir in the bell peppers, beans, onion, carrot, garlic, cumin, oregano, salt, and red pepper flakes. Transfer half of the mixture to a 5 or 6-quart slow cooker/crockpot. Top mixture with the steak then the remaining half of bean mixture. Cover the cooker and cook until the meat and carrots are fork tender, 10 to 12 hours on low or 5 to 6 hours on high.

Before serving, remove the steak from the cooker to a large plate or a cutting board. Let cool 5 to 10 minutes then shred the steak using 2 forks. Return the meat to the cooker and cook on high about another 5 minutes or until heated through.

 Note: File photo

Friday, May 25, 2018


1 (3 to 4 lb)chicken, cut up and skin removed
1 medium yellow onion, thinly sliced
1/3 cup orange juice concentrate, undiluted
1 tsp dried rosemary
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp flour
3 tbsp water
1/2 cup chopped cashews
Hot cooked whole-grain pasta

Place chicken in slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne pepper; pour over the chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken from slow cooker and keep warm.

In a saucepan combine the flour and water until smooth. Stir in the cooking juices and bring to a boil. Cook, stirring, for a couple of minutes until thickened. Stir in the cashews. Pour mixture over the chicken and serve with the hot pasta.

Thursday, May 24, 2018


2 lb lean ground beef
1 lb bulk sausage
1 small pkg sliced pepperoni
1 1/3 cups dry rigatoni, cooked according to pkg directions
2 cans cream of mushroom soup, undiluted
1 small can mushroom stems and pieces, drained
1 medium yellow onion, chopped
32-oz pizza sauce*
1 pkg (16-oz) shredded mozzarella
Parmesan cheese for topping, optional

Lightly brown the ground beef and sausage in a large skillet; drain off excess fat.
In crockpot or slow cooker, layer ingredients as listed using half of each ingredient then repeat with the remaining half. Ground beef on bottom, onion, pepperoni, rigatoni, sausage, mushroom soup, mushrooms, sauce, mozzarella. Be sure to end with mozzarella on top. Lightly sprinkle with Parmesan cheese, if desired. Cook on low setting for 4 hours.

To serve, sprinkle generously with Parmesan cheese, if desired.

Note: File Photo
*Spaghetti Sauce may be substituted.

Wednesday, May 23, 2018


3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
2 cups milk
6 cups brewed coffee
2 tbsp semisweet chocolate chips
1 tsp vanilla extract

In a 5 or 6-quart slow cooker or crock pot, whisk together the sugar, cocoa, cinnamon, and salt until smooth. Whisk in milk until blended. Stir in coffee, chocolate chips, and vanilla. Cover and cook until hot and flavors are blended, 1 to 2 hours on high or 2 to 4 hours on low. Ladle into mugs to serve.

File Photo for reference only.

Note: May be kept warm on the keep warm setting during a party or winter evening.

Tuesday, May 22, 2018


This great-tasting fruit sauce is so easy to make in your slow cooker. And no worries about heating up the kitchen.

10 Macintosh apples, cored and chopped
4 fresh peaches, pitted and chopped
1 tablespoon ground cinnamon

Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving. 

  Note: File Photo


 Traditional pork made in the slow cooker.

1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. 
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 
Remove meat from slow cooker, and shred, adding drippings as needed to moisten. 



This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.

2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese

In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.

In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.

Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.

Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.

Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat)fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein

Monday, May 21, 2018


12 boneless skinless chicken thighs
2 cans Italian-style diced tomatoes
2 cups cubed zucchini
1 cup diced onion
1 cup baby carrots
2 tbsp tomato paste
2 garlic cloves, minced
1 tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Cut chicken into 1-inch pieces. Combine all ingredients except pasta in the crockpot. Cook on low at least 6 hours or until chicken is cooked through. To serve, place pasta on serving plate or bowl and top with the stew.

Sunday, May 20, 2018


2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.

Yield: about 12 servings.

Note: File Photo, not this exact recipe.

Saturday, May 19, 2018


3 lb beef roast
1 can cream of mushroom soup, undiluted
1 pkg dry onion soup mix
1 cup water

Place roast in crock-pot (or slow cooker) fat side up. Combine the cream of mushroom soup, dry onion soup mix, and the water; stir to blend well. Pour mixture over the top of the roast. Cook on low for for approximately 10 hours.

 File Photo