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!

Thursday, October 30, 2014


This is a recipe I got from Quick Cooking Magazine back in the 1990s.

1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tbsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
whipped cream for garnish, optional
ground cinnamon for garnish, optional

Combine all the ingredients except whipped cream in a large bowl.

Spray a 3-quart slow cooker with nonstick cooking spray and transfer the pudding mixture to the cooker.

Cover cooker and cook on low 6 to 7 hours until a thermometer reads 160 degrees.

To serve, dip into dessert dishes and top each with a dollop of whipped cream, if desired.
Sprinkle whipped cream lightly with ground cinnamon, if desired.

Wednesday, October 29, 2014


1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the stips in a spoke design and place dish on center of strips. Pull stips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

Tuesday, October 28, 2014


1 1/2 cups dried navy beans, rinsed and sorted
2 cups cold water

Soak beans overnight in the cold water; drain.

6 slices thick-cut bacon
1 medium carrot, cut in half lengthwise, then into 1-inch pieces
1 small turnip, cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 tsp Italian seasoning
1/8 tsp freshly ground black pepper
1 can (46-oz) reduced-sodium chicken broth
1 cup milk

Cook bacon in a large skillet over medium heat; drain and crumble.

Combine the beans, bacon, carrot, turnip, celery, onion, and seasonings in slow cooker; add the broth.

Place lid on cooker and cook on low 8 to 9 hours or until beans are tender.

Place 2 cups of the soup into a food processor or blender; process until smooth. Return mixture to the cooker and add the milk. Cover and cook on high about 15 minutes until heated through.

Yield: 6 servings.

Thursday, October 23, 2014


3 lb potatoes, peeled and cubed
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.

Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.

Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.

Yield: Approximately 10 servings.

Note: I got this recipe from TOH a few years ago. It is great for large meals.


This recipe is a Simple and Delicious magazine 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings


1 1/2 lbs (4 pieces) chicken thighs, remove skin
1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*

Place the chicken in a 1/12-2-quart slow cooker/crock pot.

In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.

Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.

Remove chicken to a platter and keep warm. Skim fat from cooking liquid

Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.

This is my version of a TOH recipe.


Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are the toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in this slow-cooker oatmeal recipe.

  • 8 cups water
  • 2 cups steel-cut oats
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker; put lid on cooker.

Cook on low  7 to 8 hours until the oats are tender and the porridge is creamy.


Our recent poll showed that 75% of you who participated use your slow cookers year-round (I am in that group). 25% said they only use their slow cookers in the Fall/Winter.

Tuesday, October 21, 2014


  • 1   pound lean ground beef
  • 2  15  ounce cansseasoned tomato sauce with diced tomatoes
  • 1  15  ounce canchili beans with chili gravy
  • 1  15  ounce canhominy OR whole kernel corn, undrained
  • 1  1 1/4 ounce packagetaco seasoning mix
In a large skillet cook ground beef until meat is brown. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine the meat, tomato sauce, beans with chili gravy, undrained hominy, and taco seasoning mix.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. 
Yield: 4 to 6 main-dish servings (8 cups).

Note: This recipe is from Better Homes and Gardens

Friday, October 17, 2014


4-5 cups apples, sliced
1 cup of oats
1½ cups flour
1 cup packed brown sugar
½ cup regular sugar
3 tsp. cinnamon
¾ cup butter
Spray Crock-Pot with nonstick spray.
Line with apples.
Melt butter and mix with all remaining ingredients.
Pour mixture over apples.
Cook on high for 3 hours or low for 4-6 hours.
Enjoy with some ice cream or whipped cream.