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, June 24, 2017


3 cups sliced fresh rhubarb (or thawed frozen rhubarb)
3/4 cup water
1/3 cup granulated sugar
1/4 cup honey
1 tbsp quick-cooking tapioca
2 containers (6-oz each) fresh raspberries
grated zest of 1 lemon
1 tbsp finely chopped crystalized ginger
1/2 tsp cinnamon
1/2 tsp vanilla extract

Combine the rhubarb, water, sugar, honey, and tapioca in a slow cooker or crockpot.  Press the mixture down to form an even layer.  Place lid on cooker and cook about 2 1/2 hours on high setting or 5 hours on low setting, or until the rhubarb is tender.

Approximately 35 minutes before the end of the cooking time, stir in the raspberries, lemon zest, ginger, and cinnamon.  Replace lid and cook on high until the mixture begins to simmer and the raspberries are tender.  This will take about 30 minutes.

Before serving, stir in the vanilla until well blended.

Yield: 4 servings of approximately 3/4 cup
Per serving: 191 cal, 0 g fat, 0 mg chol, 8 mg sodium, 49 g carbs, 2 g protein, 206 mg calcium
WW Points = 3

NOTE:  This is a recipe from Weight Watchers.

Friday, June 23, 2017


1 lb chicken tenders or boneless skinless breasts, cut into bite-size pieces
1 cup coarsely chopped onion
1 can Great Northern Beans
1 can Black Beans
1 can Mexican-style stewed tomatoes, with juice
2 tbsp chili powder

Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot.  Add the chicken and onion; cooking and stirring for 5 minutes or until the chicken is browned.

Combine the cooked chicken, onion, beans, tomatoes, and chili powder in a slow cooker or crockpot.  Cover and cook on low setting for 4 to 4 1/2 hours.

To serve, pile on your favorite chili toppings, if desired.

Yield: 4 to 6 servings
 Note: File Photo from McCormick's.

Thursday, June 22, 2017


1 lb ground turkey (read label and watch fat content)
1 medium onion, chopped
1 can (6-oz) tomato paste
1/2 cup chunky salsa
1 tbsp chopped cilantro
1/2 tsp salt
8 taco shells
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1/2 cup sour cream
Ground red pepper, optional

Over medium heat brown turkey and onion in a large skillet that has been sprayed with nonstick cooking spray.  Transfer brown mixture to a slow cooker or crockpot.

To the turkey in the cooker add the following: tomato paste, salsa, cilantro, and salt.  Place lid on cooker and cook on low 4 to 5 hours.

Spoon 1/4 cup of the hot turkey mixture into each of taco shells; keep warm.

Melt the butter in a small saucepan over low heat; stir in the flour and the 1/4 teaspoon of salt.  Slowly stir in the milk.  Cook the mixture over low heat until thickened.  Remove from the heat.

Combine the sour cream and red pepper, if using, in a small bowl then stir into the milk mixture.  Return to the heat and cook for about a minute, stirring constantly.  Spoon the mixture over the taco filling.

Yield: 8 tacos

Wednesday, June 21, 2017


1 lb lean ground chicken
3 cups coarsely chopped celery
1 can (16-oz) whole tomatoes, undrained, coarsely chopped
1 can (15.5-oz) Great Northern beans
1 1/2 cup coarsely chopped onions
1 cup chicken broth
4 tsp chili powder
3 garlic cloves, minced
1 1/2 tsp ground cumin
3/4 tsp ground allspice
3/4 tsp ground cinnamon
1/2 tsp pepper

Spray a large skillet with nonstick cooking spray; heat over high hea until hot.  Add the ground chicken and cook, stirring, until browned.  Transfer the chicken to a slow cooker or crockpot; add the remaining ingredients.  Stir the mixture well.  Place lid on cooker and cook on low setting for approximately 6 hours until the chicken is cooked through and the celery is tender.

Yield: 6 servings

 File Clip Art

Tuesday, June 20, 2017


3 to 4 lb chicken, cup up
salt & pepper to taste
1/4 tsp paprika
1/4 tsp garlic salt
1 can (6-oz) tomato paste
1/2 can (6-oz) beer
1 small jar (3/4-cup) stuffed olives with liquid

Wash chicken and cut-up.  Season with salt, pepper, paprika, and garlic salt.  Place the chicken into the crock pot or slow cooker.

Mix the tomato paste with the beer and pour over the chicken.  Add the olives and liquid.  Place lid on cooker and cook on low setting for 7 to 9 hours.

To serve:  Serve the chicken over hot buttered rice.

 Note: File Photo

Saturday, June 17, 2017


5 lb brisket, well trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 cup water
1/2 tsp thyme
1 lb tiny onions, peeled
6 medium-size carrots, cut into strips about 1/4-inch thick

Place about a third of the onion over the bottom of the slow cooker or crockpot.  Cut brisket if half or fit into the cooker over the onion.  Add the remaining onion, chopped carrot, salt, bay leaf, water and thyme.  Place lid on cooker and cook on low setting for 10 to 12 hours.  Gently lift the brisket from the stock supporting with a large spatula; keep warm.  Add the tiny onions and the carrots to the stock in the cooker.  Change setting to high and cook 1 to 2 hours until the carrots are tender.

To serve, remove the veggies from the cooker using a slotted spoon.  Place the brisket on serving platter and place the veggies around the meat.

Note: File Photo

Friday, June 16, 2017


Yes, you can even make party mix in your crockpot or slow cooker!

3 cups of rice cereal squares
2 cups O-shape cereal
2 cups bite-size shredded wheat cereal
1 cup peanuts or pecans
1 cup thin pretzel sticks, broken in half
1/2 cup butter, melted
4 tbsp Worcestershire sauce
1 dash hot pepper sauce
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

Combine the three cereals, nuts, and pretzels in the cooker.  In a small bowl combine the butter, Worcestershire sauce, hot pepper sauce, and the seasonings, stirring together to mix well; pour over the cereal mixture in the cooker.  Toss the mixture lightly to coat all the ingredients.  DO NOT PUT A LID OVER THE COOKER!  Cook mixture on high for 2 hours or on low for 2 to 6 hours.  Stir every 30 minutes.  Cool and store in an airtight container.

Note: File Photo

Thursday, June 15, 2017


2 lbs round steak, 3/4-inch thick
salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.

 Note: File Photo

Wednesday, June 14, 2017


1 small head red cabbage, coarsely sliced
1 medium onion, chopped
3 tart apples, cored and quartered
2 tsp salt
1 cup hot water
1 1/2 tbsp granulated sugar
1/2 cup vinegar
3 tbsp bacon drippings (or butter, if you prefer)

Place the above ingredients into the crock pot or slow cooker in the order listed above.  Place the lid on the cooker and cook on low heat setting for 8 to 10 hours or 3 to 4 hours on high.  Before serving, stir well.

 Note: This is a file photo

Monday, June 12, 2017


1 1/2 lbs boneless skinless chicken breasts, cut into strips

2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk

Turn the slowcooker or crockpot on the low heat setting.

Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned.  Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker.  Add the onion, carrots, celery, and whole kernel corn.

In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth.  Slowly stir the mixture into the cooker.  Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender.  Stir in the peas and the evaporated milk.  Replace lid and cook for 30 minutes more or until heated through.

Yield: 6 servings

Note: This is a file photo.