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!

Saturday, July 23, 2016


4 (6-oz each) boneless skinless chicken breast halves
1 envelope mushroom onion soup mix
1 cup water
1/2 lb sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas

Place chicken in a 3-quart slow cooker. Sprinkle the soup mix over the chicken and press onto the breasts/ Add water,mushrooms, onion and garlic.

Place lid on cooker and cook on low setting 3 to 4 hours until chicken is tender and cooked through. Stir in peas, replace lid and cook another 10 minutes until peas are tender.

Yield: 4 servings
Per serving: 292 calories, 5 g (1 sat.) fat, 94 mg cholesterol, 566 mg sodium, 20 g carbs, 5 g fiber, 41 g protein
Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable

NOTE: This is an excellent recipe for diabetics.

Note: This is a California recipe from an old TOH magazine I found when I moved recently.

Saturday, February 13, 2016


10-11 plum tomatoes
2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

Friday, November 13, 2015


3 cups cubed cooked chicken
1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

Wednesday, November 11, 2015


2 1/2 lbs chicken wingettes
1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger

Rinse chicken and pat dry with paper towels.

Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.

Combine remaining ingredients and spoon over wings.

Cook 2 hours on high setting. Stir once during cooking.

Yield: Approximately 8 servings.

Tuesday, August 25, 2015


1 large yellow onion, chopped
3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

Sunday, August 23, 2015


2 bags (16-oz each) baby carrots
1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.

Note: File Photo

Saturday, August 22, 2015


I do not eat poultry but it is a favorite for many of you. To meet your requests, here is another turkey recipe.

2 1/2 lbs (3 to 4) turkey thighs, skin removed
2 tbsp canola or olive oil
1 small yellow onion, halved length-wise and sliced
1 can (20-oz) pineapple chunks, drained
1 red bell pepper, cut into cubes
2/3 cup apricot preserves
3 tbsp low-sodium soy sauce
1 tsp lemon zest
1 tsp ground ginger
1/4 cup cold water
2 tbsp cornstarch
Hot cooked rice for serving

Rinse turkey and pat dry with paper towels.

Heat the oil in a large skillet; add turkey and brown on all sides.

Place onion slices on bottom of slow cooker and top with the chicken pieces. Add the pineapple and bell peppers over the turkey.

In a small bowl, combine the preserves, soy sauce, zest and ginger mixing together well. Spoon sauce over turkey.

Place lid on cooker and cook on low 6 to 7 hours.

Remove turkey from cooker and keep warm.

In a cup or small bowl, blend the cornstarch and water using a small whisk until smooth. Stir into the cooker. Keep lid off cooker and cook mixture on high for 15 minutes to thicken slightly.

Return turkey to the cooker and cook until heated through.

To serve, ladle the turkey and sauce over the rice.

Yield: 6 servings

Note: File Photo

Friday, August 21, 2015


nonstick cooking spray
1 small onion, minced
3 1/4 - 4 cups grated zucchini with peel
2 cans (14-oz) cans chicken broth
1 tsp seasoned salt
1 tsp dried dill weed
1/2 tsp white pepper
2 tbsp butter, melted
1 carton (8-ox) sour cream

Spray inside of slow cooker with nonstick cooking spray.

Combine all ingredients except sour cream in cooker. Stir to combine.

Place lid on cooker and cook on low approximately 2 hours.

Fold the sour cream into the soup and cook another 10-15 minutes until heated through.

Yield: 4 servings

Note: File Photo

Wednesday, August 19, 2015


2 cups baby carrots
1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.

Tuesday, August 18, 2015


1 pkg (12-oz) medium-size noodles
1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend

Cook noodles according to package directions; drain well.

Lightly spray the inside of a 5 to 6-quart size slow cooker.

Combine the noodles, cream, spinach, butter and salt in the cooker.

Cover and cook on low 2 to 3 hours.

Fold in the cheese and it is ready to serve.

Yield: 4 servings

(Ooops. Sorry, didn't take a picture.)