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, March 3, 2015


6 large tart apples
2 tbsp lemon juice
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tbsp all-purpose or white whole-wheat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp butter, melted
Vanilla ice cream for serving

Peel, core, and slice the apples into 8 wedges each; place in a 3-quart slow cooker. Drizzle the lemon juice over the apples.

Combine the sugars, flour, cinnamon, and nutmeg; sprinkle mixture over the apples. Drizzle the butter over all.

Place lid on cooker and cook on low 3 to 4 hours until the apples are tender.

Serve over vanilla ice cream.

Yield: 6 to 7 servings.

Sunday, March 1, 2015


9 frozen bread dough rolls

Line a large slow cooker with parchment paper and place the frozen rolls, with space between them for rising, over the bottom of the cooker.

Cook rolls on low for 1 1/2 hours then turn temperature to high and cook for 1 hour.

If you like a crusty top, remove from cooker and place under broiler for 1 to 1/2 minues to brown the tops.

Note: This is from Rhodes Frozen Bread Blog.


1 lb mild or hot Italian sausage (depending on your heat preference)
1 lb lean ground beef
1/2 cup chopped onion
2 tsp fresh minced garlic
1 can (28-oz) peeled Italian plum tomatoes
1 can (29-oz) tomato puree
1 chipotle pepper in adobe sauce, diced
1 tbsp sugar
2 tsp dried Italian seasoning
1 tsp salt
Hot cooked spaghetti for 8 servings
Chopped fresh basil for garnish, if desired
Grated Parmesan cheese for garnish, if desired

In a large skillet, combine the sausage, beef, onion, and garlic; cook, stirring to crumble, until the meats are cooked through (about 8 minutes). Drain in a colander.

Transfer meat mixture to the slow cooker and add the tomatoes, tomato puree, chipotle pepper, sugar, Italian seasoning and salt; stir to combine. Place lid on cooker and cook on low setting for 5 to 8 hours.

Serve over the hot spaghetti and garnish with the basil and/or Parmesan cheese, as desired.

Note: I have had this recipe for a few years and I don't remember where it originated.

Thursday, February 26, 2015


10 red potatoes, cubed or chunked
1 large onion, diced and sauteed in butter
5 cups water
3 tbsp chicken bouillon
1 tsp minced garlic
1 tbsp dry Ranch dressing mix
2 tsp dried parsley
salt to taste
freshly ground black pepper to taste
1 pkg (3-oz) real bacon bits
1 cup cream
1 cup grated cheddar cheese
1 cup sour cream
1/4 cup chopped green onion

In a slow cooker, put the potatoes, onion, water, bouillon, garlic, Ranch dressing mix, parsley, salt, pepper, and bacon bits; stir to blend.

Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until potatoes are tender.

Stir in the remaining ingredients and heat through.

Yield: 8 to 10 servings

Note: File Photo


Cook this chicken for 6 to 8 hours in your slow cooker and have delicious chicken for tacos, enchiladas, salads, etc.

2 pounds chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 packet ranch dressing mix – mixed with 1/2 cup water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in crock pot. Cook on high 5-6 hours OR low 8 hours. Shred with fork and use as filling for tacos, burritos, salads, etc.

Note: This recipe is from Jen at Yummy Healthy Easy

Wednesday, February 25, 2015


1 medium onion, chopped
1 1/2 lbs lean ground beef, browned and drained
8 medium potatoes sliced with the skin on
1 can red kidney beans (I sometimes use chili beans)
1 can tomato soup
2 garlic cloves, minced (or garlic powder to suit your taste)
1 tsp salt
1/2 tsp black pepper

Cover the bottom of cooker with the onion; top with the well drained beef. Layer the potatoes over the beef and the beans over the potatoes.

Whisk the garlic, salt and pepper into the soup; pour over all.

Place cover on cooker and cook on low about 8 hours.

Note: This is a file photo

Monday, February 23, 2015


8 bone-in chicken thighs
2 tsp olive or canola oil
6 carrots, cut into 2-inch chunks
1 medium-size sweet onion, cut into narrow wedges
1 cup unsweetened coconut milk
1/4 cup mild or hot (depending on taste) curry paste
Chopped pistachios, golden raisins, cilantro, and/or crushed red pepper - all optional

Trim excess skin and fat from chicken.

In a 12-inch skillet heat oil until hot. Add chicken and cook, skin side down, 8 minutes or until browned. (Do not turn!) Remove from heat; drain and discard fat.

In a slow cooker, combine carrots and onion.

In a bowl, whisk together half the coconut milk* with the curry paste; pour over carrots and onion. Place the chicken, skin side up, over the vegetables.

Place lid on cooker and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours.

Remove chicken.

Skim excess fat from the cooking liquid then add the remaining coconut milk; stir.

Top each serving with your choice of the options above, if desired.

*Refrigerate leftover milk until ready to use later.

Yield: 4 servings

Note: This is a recipe I got from an old Better Homes and Gardens magazine a few years ago.

Thursday, February 19, 2015


2 pounds bag frozen hash browns
16 ounces (1 pound) sour cream
10 ounces shredded cheddar
4 ounces Monterey Jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup

Place hashbrowns in slow cooker, stir in all remaining ingredients (except reserve part of cheddar cheese for topping), and mix together.
Cook in slow cooker on high for about 3-4 hours. Add cheese to top when serving.


I got this German recipe from Family Circle. Yes, this recipe uses beer as does many German recipes. Spaetzle is a soft German noodle/dumpling.

  • boneless pork shoulder roast (31/4 to 4 lbs), excess fat trimmed
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • onion, thinly sliced
  • 2 pound bag refrigerated sauerkraut
  • apple, peeled, cored and diced
  • 12 ounce bottle full-bodied beer
  • tablespoon  brown sugar
  • tablespoon  red wine vinegar
  • teaspoon  caraway seeds
  • 14 ounce can whole-berry cranberry sauce
  • Cooked spaetzle (optional)

1. Coat slow cooker bowl with nonstick cooking spray. Season pork with salt and pepper. If desired, brown in a skillet on all sides, about 5 minutes. Place in slow cooker.
2. Add onion, sauerkraut and apple. Blend beer, brown sugar, vinegar and caraway seeds. Pour over pork. Cover and cook on LOW for 10 hours. Remove pork; let rest 10 minutes. Transfer vegetables to a platter with a slotted spoon. Strain liquid into a bowl and skim excess fat.
3. Microwave cranberry sauce in a glass bowl 1 minute. Slice pork and serve over sauerkraut, drizzling with some of the cooking liquid. Top with cranberry sauce. Serve with spaetzle, if desired.

Monday, February 16, 2015


I never make corned beef and cabbage as I love cabbage but without the corned beef. Since several of you start looking for corned beef and cabbage recipes as we lead up to Saint Patrick's Day I thought I would post this recipe that was sent to me.

2 lb. corned beef
2 T. brown sugar
1/4 C. water
1 small head cabbage, chopped

How to make this recipe

First you need to Remove and toss the "pickling spice" packet that comes with the corned beef, 
rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom 
of a 4 quart crock pot. 

Second step : Pour the water in the bottom add the meat, cover & cook on low for 8 hours. 

Third step : Add the chopped cabbage and cook for 1 more hour. 

finally : Let the meat rest a few mins before slicing.

I believe my friend got this recipe from the blog deliciousrecipesforyou.