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.

Tuesday, June 19, 2018


1 (1 1/2 lb) beef flank steak
1 can (14.5-oz) diced tomatoes with garlic & onion
1 jalapeno pepper, seeded & chopped
2 cloves of garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 med onion, sliced
1 med green bell pepper, sliced into thin strips
1 med red bell pepper, sliced into thin strips
1 tbsp minced fresh cilantro
2 tsp cornstarch
1 tbsp water
12 (6-in) flour tortillas, warmed
3/4 cup sour cream
3/4 cup your favorite salsa

Slice the steak across the grain into thin strips and place in a 5-quart slow cooker. Add the tomatoes, with the liquid, jalapeno, garlic, coriander, cumin, chili powder, and salt. Stir to blend ingredients and then cover the cooker. Cook on low for 7 to 8 hours. Add the onion, red and green peppers, and the cilantro; cook another hour or until the meat is tender.

Combine the cornstarch with the water and stir until smooth. Gradually stir the mixture into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about a half cup of the meat mixture down the center of each tortilla. Add a tablespoon of the sour cream and a tablespoon of salsa to each. Fold the bottom of the tortilla up over the filling and roll tortilla up.

Yield: 12 fajitas

Note: This is a file photo, not this recipe.

Sunday, June 17, 2018


1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese

Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.

Place the beef mixture into a 5 to 6 quart slow cooker or crock-pot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

 Photo: File photo for reference only.

Saturday, June 16, 2018


2 lb round steak, 1/2-inch thick
garlic salt, according to taste
salt, according to taste
pepper, according to taste
1 onion, sliced
3 large or 4 medium potatoes, peeled and cut into quarters
1 can green beans, drained
1 can (10 3/4-oz) tomato soup
1 can (16-oz) stewed tomatoes

Season the steak with the garlic salt, salt, and pepper according to your taste. Cut into serving-size pieces and place in the crock-pot or slow cooker. Add the onion, separated into rings. Add the potatoes and top with the green beans. Pour the tomato soup over all and top with the stewed tomatoes. Cover and cook 8 to 10 hours on low.
 Note: File Photo

Friday, June 15, 2018


1 quart beef bouillon
3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan

Pour the bouillon into a 2 to - 3 quart crock-pot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crock-pot. Cover and cook on low 6 to 8 hours or high for 3 hours.

 Note: File Photo

Thursday, June 14, 2018


2 cups sliced yellow onion
2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley

In a skillet cook the onion in the butter until tender.

Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crock-pot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.

Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.

Yield: 6 to 8 servings.

Wednesday, June 13, 2018


1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Yield: 4 to 5 servings
Note: I do not have a picture so I just choose this fun clip-art cabbage.

Tuesday, June 12, 2018


1 lb boneless beef roast, cut into 3/4-inch cubes
2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgundy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups frozen small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned and onion is getting tender. Drain.

In a 4-quart or larger crock-pot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat mixture atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgundy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

Garnish with fresh cilantro or parsley, if desired.

 Note: File Photo

Monday, June 11, 2018


1 cup chopped yellow onion
5 cups frozen whole-kernel corn
2 cans (14-oz each) chicken broth
1/2 cup water
1 medium red bell pepper, diced
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 green onions, chopped

Combine all ingredients, except green onions, in a slow cooker or crock pot; stir to blend and cover the pot. Cook on low to medium setting 4 to 6 hours. Before serving sprinkle each bowl with the chopped green onions and a dash of freshly ground black pepper, if desired.

 Note: File Photo

Sunday, June 10, 2018


I got this recipe from my sister over 40-years-ago. This makes some of the best ribs I have ever tasted. You owe it to yourself to try this recipe at least once.

4 lb country-style pork ribs
1 can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 tbsp soy sauce
1 tsp celery seed
1 tsp salt
1 tsp chili powder
dash of cayenne pepper

Layer ribs in crock pot or slow cooker.

In a mixing bowl, combine the tomato soup (undiluted), vinegar, brown sugar, soy sauce, celery seed, chili powder, and cayenne pepper. Whisk to blend well. Pour mixture over the ribs; cover pot and cook at medium setting for at least 8 hours. Skim the fat from the juices before serving.

Note: This is a file photo.

Saturday, June 9, 2018


1 (32 oz.) bag frozen hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
Salt and freshly ground pepper, to taste

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup,crumbled bacon and cream cheese in slow cooker.

Season with salt and pepper; use a spoon to break up cream cheese and mix things together.

Place lid on cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
Note: File Photo