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!

Tuesday, April 15, 2014


4 cups reduced-sodium chicken broth
4 cups water
4 cups (1 lb) coarsely chopped roasted turkey breast
1 can (14 1/2-oz) diced tomatoes, do not drain
1 tbsp dried Italian seasoning
1 pkg (9-oz) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese

In a 5 to 6-quart slow cooker or crock pot, combine the broth, water, turkey, tomatoes, and Italian seasoning.  Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Make sure heat setting is on high and stir in the tortellini. Replace lid and cook on high for 30 minutes or until tortellini is tender.

Stir in the spinach. Before serving, sprinkle 1 tablespoonful of the Parmesan cheese over each bowl.

Yield: 6 servings.

Friday, April 11, 2014


1 lb lean ground beef
10 (6-inch size) corn tortillas, quartered
1 pkg (1-oz) taco seasoning mix
1 1/4 cups water
1 jar (12-oz) chunky salsa
1 can (10 3/4-oz) can condensed cream of mushroom soup
1 can (10 3/4-oz) can condensed cream of chicken soup
4 cups Mexican Blend Shredded Cheese

Cook ground beef in a large skillet over medium heat, stirring to crumble, until browned; drain. Add the taco seasoning and water; simmer mixture 15 minutes.

In a medium mixing bowl, mix the salsa and both soups until well combined. Reserve 3/4 cup of the shredded cheese and add the rest to the salsa mixture.

Cover the bottom of the cooker with a layer of the tortilla pieces; top with a layer of the beef then a layer of the salsa mixture. Repeat layers until all ingredients have been used, ending with the tortillas. Top with the remaining 3/4 cup of cheese.

Place lid on cooker on cook on high for approximately 1 hour.

Wednesday, April 9, 2014


1 pkg (8-oz) fresh cranberries
3 quarts water, divided
2 cups sugar
1 cup cinnamon red hot candies
24 whole cloves
3 cinnamon sticks
3 oranges, juiced
3 lemons, juiced

Boil the cranberries in 1 quart of the water for 10 minutes; set aside.

Mix the following in a 4-at to 6-qt slow cooker or crock pot; the remaining 2 quarts of water, sugar, red hot candies, cloves, and cinnamon sticks. Place lid on cooker and cook on high for 1 hour or until the candies have melted.

Strain the cranberry mixture and stir the liquid into the cooker. Mix in the juices from the oranges and lemons.

Replace lid on cooker and continue to cook on high for 2 hours. Turn heat to low to keep warm and serve directly from the cooker.

Tuesday, April 8, 2014


1 cup ketchup
1/4 cup firmly packed light brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon-style mustard
1/8 tsp garlic powder
1 lb frankfurters, cut into 1-inch pieces OR 1 lb cocktail sausages

Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic powder in a crock pot or slow cooker; stir to combine. Place lid on cooker and cook on high 1 to 2 hours until blended.

Stir the franks (or sausages) into the mixture. Replace lid and cook another 1 to 2 hours or until heated through.

Turn to low and serve directly from the cooker.

Note: This is a file photo.

Thursday, April 3, 2014


I have never been to South America nor do I have a desire to ever go so I really can't vouch for this being a "South American" dish. It is a good way to prepare roast when you want to do something different.

1/4 cup canola oil
2 lb beef chuck roast
1 tbsp garlic powder
1 tbsp ground cumin
Salt and Pepper, to taste
2 medium to large carrots, sliced
2 jalapenos, chopped
2 medium bell peppers, chopped
1 medium onion, chopped
4 medium radishes, halved
2 sweet potatoes, chunked
1 can (8-oz) pineapple chunks
1 can (14 1/2-oz) stewed tomatoes
2 cups frozen corn
1 can (14-oz) coconut milk

Heat the oil in a saucepan.

Season roast with the garlic powder, ground cumin, salt, and pepper; brown on both sides. Transfer to a slow cooker or crock pot and add remaining ingredients.

Cook on low for approximately 8 hours.

Tuesday, April 1, 2014


1 can cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/2 cup evaporated milk
2 tbsp water
1 tsp prepared horseradish
1 pkg (7-oz) spaghetti
1/2 cup shredded Parmesan cheese

In a 3-quart slow cooker combine the soup, mushrooms, ham, milk, water, and horseradish. Place lid on cooker and cook on low for 4 hours.

Cook spaghetti according to the package directions and drain well.

Add the spaghetti and Parmesan cheese to the cooker and toss well to coat.

Monday, March 31, 2014


2 lbs ground beef
1 cup onion-flavored bread crumbs
2 packets onion soup mix
2 tsp Worcestershire sauce
1 tsp garlic powder
2 eggs

Combine all ingredients in a large bowl until well mixed. Shape into meatballs and brown in a large skillet that has been sprayed with nonstick cooking spray. Drain meatballs on paper towels while making the sauce.

2 cans (6-oz each) tomato paste
2 large onions, chopped
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Combine all sauce ingredients in a crock pot or slow cooker and stir to mix well.  Transfer the meatballs to the cooker. Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.

Friday, March 28, 2014


5 medium size red and/or yellow bell peppers
1 jar (14-oz) spaghetti sauce, divided
3/4 cup uncooked instant rice
3/4 lb Italian sausage, casings removed
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped fresh tomato
1/4 cup minced fresh parsley
2 tbsp sliced ripe olives
1/4 to 1/2 tsp garlic powder (to suit taste)
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes

Cut tops off peppers; chop tops and set aside; discard stems and seeds. Set peppers aside.

Remove 3/4 cup spaghetti sauce and set aside. Pour remaining sauce into a 5-quart crock pot or slow cooker.

In a large mixing bowl combine the rice, sausage, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes, reserved spaghetti sauce and chopped peppers. Spoon evenly into the 5 peppers.

Transfer the peppers to the cooker. Place lid on cooker and cook on low 4 to 5 hours or until sausage is no longer pink and peppers are tender.

Wednesday, March 26, 2014


5 medium to large potatoes, peeled and cubed
1 1/2 cups chopped tomatoes (not canned)
1 cup sliced carrots
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1 cup broccoli florets, optional
2 bay leaves
3 large boneless skinless chicken breast halves
2 cans (8-oz each) tomato sauce
1 can (14.5 oz) chicken broth
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
water, as needed

Combine the potatoes, tomatoes, carrots, onion, bell pepper, broccoli florets (if using), and bay leaves in the bottom of a slow cooker or crock pot; lay the chicken breasts over the top of the veggies.

In a bowl, mix the tomato sauce, chicken broth, Italian seasonings, and red pepper flakes; pour over the chicken. Add enough water to cover chicken completely.

Set cooker on low setting and cook for 8 hours.

Remove chicken from cooker to a cutting board; cut into bite-size pieces. Return chicken to cooker and cook until vegetables are tender.

Thursday, March 20, 2014


2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed

Cut three strips of heavy-duty aluminum foil, 20" X 3".  Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.

In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well.  Add the salmon and combine thoroughly.  Gently shape into a round loaf and place in center of cooker.

Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.

Using the foil strips as handles remove the loaf to a serving platter.

Yield: Serves 5 to 6.

I got this recipe some years ago from Taste of Home.