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, January 17, 2018

HOT 3-BEAN SALAD

4 slices bacon
1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly .  Place lid on cooker and cook on high for 2 hours.



Tuesday, January 16, 2018

SPICY RICE PUDDING

2 cups milk
1 cup basmati rice
1/2 cup golden raisins
1/4 cup granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp ground cardamom
1 cinnamon stick
Ground cinnamon for garnish, optional

Spray slow cooker or crockpot with nonstick cooking spray.

Place the milk, rice, raisins, sugar, butter, vanilla, and cardamom in the cooker; stir to mix together well.  Add the cinnamon stick; cover and cook 2 to 2 1/2 hours on high or 4 to 5 hours on low.  Pudding is done when the rice is very soft and the pudding is thick and creamy.

Remove cinnamon stick before serving.

Variation: This pudding is good served topped with sliced banana.

Note: File Photo

Monday, January 15, 2018

CHICKEN TERIYAKI

Ingredients
3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped
Directions
1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.
 
 Serve over rice with freshly chopped green onion on top. 
 
Note: This recipe and photo are from cooktopcove
 

Saturday, January 13, 2018

CHICKEN IN A POT

1 chicken (about 3 lbs) whole
2 large carrots, sliced into medium chunks
2 medium onions, thick sliced
2 celery stalks, cut into 10-inch pieces
2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tsp dried basil

Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

 Sorry, I did not get a picture of this dish.

Friday, January 12, 2018

PORK AND BLACK-EYED PEAS STEW

1 (approximately 2 lb) pork tenderloin, large diced
1 can (15-oz) black-eyed peas
2 cans (14.5-oz each) stewed tomatoes with onions and peppers
1 cup chopped green bell pepper
1 cup uncooked long-grain rice
2 cups homemade or canned vegetable stock
1 tbsp creole seasoning

In a slow cooker or crockpot (about 5-quart size), combine the cut up pork, peas, tomatoes, and bell pepper.

In a medium mixing bowl combine the rice with the stock and seasoning; pour over the ingredients in the cooker.  Stir to mix thoroughly.  Place lid on cooker and cook on low for approximately 5 hours.


 

Thursday, January 11, 2018

HONEY GARLIC CHICKEN

Most of you know I don't eat chicken but my family loves it. Anna Marie of a page I belong to posted this recipe today and raved about how good it is. I knew I should share it with you.
This is Anna Marie's Photo

Wednesday, January 10, 2018

BELL PEPPERS STUFFED WITH BLACK BEANS

1 tbsp canola oil
6 large green (or red or yellow) bell peppers, seeded and cored
2 cans (15-oz each) black beans, rinsed and drained
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
1 cup shredded Mexican-Blend cheese
1 cup your favorite jarred salsa
1/2 cup fat-free sour cream for garnish, if desired

Heat the oil in a medium skillet; add the onion and saute until crisp tender.  Add the cayenne pepper, oregano, cumin, and the chili powder; remove from heat.

In a mixing bowl, mash 1 can of the beans with the seasoned sauteed onions.  Mix in the remaining can of beans.

Arrange the bell peppers, cut side up, in slow cooker or crock pot; spoon the bean mixture into the peppers.  Top bean mixture with the cheese.  Pour the salsa over cheese; cover and cook on low for 6 to 8 hours.  May cook for half that time on high.

To serve, add a dollop of sour cream atop each pepper, if desired.

Note: File photo used for reference only. This is not a picture of this recipe.

Tuesday, January 9, 2018

TASTE OF THE ISLANDS PORK ROAST

3 lb boneless Boston butt pork roast
1/4 cup low-sodium soy sauce
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch

Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan.  Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.

Place the roast in a slow cooker or crockpot.  Pour half the above mixture over the roast; reserve remaining mixture. 

Place lid on cooker and cook on low for 8 to 10 hours or on high 4 to 5 hours. 

Warm the remaining sauce mixture and serve over the pork.

Yield: 6 to 8 servings.

 Note: File Photo

Saturday, January 6, 2018

SLOW COOKER LAYER BARS

2 tbsp soft tub butter, melted
1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tbsp butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk

In a crockpot or slow cooker that has a removable liner, layer the above ingredients in the order given.  DO NOT STIR OR MIX IN ANYWAY! Place lid on cooker and cook on high 2 to 3 hours until firm.

Immediately remove liner from cooker and remove lid.  Allow to stand 5 to 10 minutes.

Run a thin knife or spatula around edge to loosen bars.  Carefully unmold onto a plate or tray and cut into bars.
File Photo Credit upper left corner

Friday, January 5, 2018

CHICKEN AND RED POTATOES

2 tbsp butter, softened
8 garlic cloves, minced
1 tbsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp pepper
1 (about 3-lb) whole chicken
1 cup chicken broth
3 tbsp lemon juice
6 red potatoes, cut in half
3 or 4 carrots, cut up - optional
fresh minced chives or cilantro for garnish, if desired

Make a rub by combining the butter, garlic, rosemary, salt, and pepper together in a small bowl; rub over chicken and in the cavity of the chicken.  Lift skin and rub under skin where possible.

Place the chicken along with the broth, lemon juice and potato halves into a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours.  Or you may cook on high 4 to 5 hours.

Using a large spatula remove the chicken from the cooker.  Use a slotted spoon to remove the potatoes.  Garnish with the chives or cilantro before serving, if desired.

Yield: 4 servings
Note: File Photo