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, December 31, 2011


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.

Friday, December 30, 2011


2 pkgs (10-oz each) frozen chopped spinach, thawed, drained
2 cups cream-style cottage cheese
1/2 cup butter, cut-up
1 1/2 American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt

In a large mixing bowl, thoroughly combine all the ingredients. 

Spray the interior of the crockpot or slow cooker with nonstick cooking spray; pour the spinach mixture into the cooker.  Cover and cook on high for approximately 1 hour.  Reduce heat setting to low and cook for an additional 4 to 5 hours.

Note: This recipe is from the Rival Crock-pot Cookbook I got with my first crockpot.  My dad bought my mom, sister, and myself all the orange colored crockpot shown in the picture back in the 1970s.  I have been a crock-pot, slow cooker fan ever since!

Thursday, December 29, 2011


2 lb round steak, cut into bite-size cubes
1 cup chopped onion
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1/4 tsp thyme
1 bay leaf
1 can (28-oz) tomatoes
1 cup sour cream
hot buttered noodles for serving

Place the steak cubes, onion, and garlic in the crock pot or slow cooker.  Stir in the flour, stirring to coat all the steak pieces.  Add the salt, pepper, paprika, thyme, bay leaf, and tomatoes, including the juice.  Stir to blend well.  Place lid on cooker and cook on low heat for 8 to 10 hours.  May cook 5 to 6 hours on high heat, stirring occasionally.  30 minutes before serving, stir in the sour cream, mixing in thoroughly.  Serve over the hot buttered noodles.

Wednesday, December 28, 2011


2 lb venison stew meat in 1-inch cubes
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed

Sprinkle the meat cubes with salt and pepper. 

Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.

Place the celery and onion in the crockpot or slow cooker; add meat over the veggies.  Sprinkle with the parsley flakes.

In a mixing bowl stir the water, wine, and tomato sauce together until blended.  Pour mixture into the cooker.  Add the corn.

Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.

Serving suggestion:  Serve with hot butter noodles or brown rice.

Tuesday, December 27, 2011


2 cups lentils, presoaked & drained
5 cups water
2 slices bacon, diced
1 onion, chopped
1 carrot, sliced into thin coins
2 stalks of celery, including tops, sliced
1 clove of garlic, minced
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1 can (16-oz) diced tomatoes, undrained
2 tbsp red wine vinegar

Place all the ingredients in a crockpot or slow cooker; stir mixture to combine well.  Place cover on cooker and cook on low setting for 8 to 10 hours.  Taste before serving and add any additional seasonings needed.

Monday, December 26, 2011


4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crockpot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

Saturday, December 24, 2011


2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

Friday, December 23, 2011


2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping

In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin.  Stir mixture to combine well.  Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approxiately 7 hours.

Remove the meat from the cooker and shred.  Return to the cooker and stir to blend meat in.

To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.

Thursday, December 22, 2011


1 tbsp canola oil
3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained

Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.

While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker.  Stir the mixture to combine well.  Add the browned chicken pieces, turning them to coat. 

Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens.  Serve the sauce with the chicken and the cooked fettuccine. 


1 quart whole milk
1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper

Mix the flour and water in a small bowl or cup until mixture is smooth.

Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker.  Stir in the flour mixture until well blended.  Place the lid on the cooker and cook on high setting for 1 1/2 hours.  Stir well.  Add the oysters and cook on low for another 2 to 4 hours.  Sprinkle with the cayenne pepper before serving.

Tuesday, December 20, 2011


6 (1-oz each) squares unsweetened chocolate
1 1/2 cups sugar (Since I am now a diabetic I use Splenda granulated)
1/2 cup butter
dash of salt
3 tbsp orange liqueur or creme de cocoa
1/4 cup evaporated milk

Put all the above ingredients into the crockpot or slow cooker and stir until thoroughly mixed.  Cover and set on high for 30 minutes to get the chocolate melting.  Stir to blend chocolate in.  Reduce heat setting to low and continue cooking for 2 to 3 hours.  May reduce heat to keep warm setting for 4 to 6 hours, if desired.

Suggested dippers for your fondue: Angel food or pound cake cut into cubes, large marshmallows (kids especially like these), apples, pears, or bananas cut into pieces.

NOTE:  If you do not want to use the orange liqueur or creme de cocoa, you can use liquid flavorings.  A good example is peppermint flavoring especially at the holidays.  Start with a couple of teaspoonsful, taste and add more according to your taste.

Monday, December 19, 2011


1 1/2 lbs dry navy beans, cover with water and soak overnight
1 medium onion, chopped
1 cup ketchup
1 cup brown sugar
1 cup water
2 tsp dry mustard
2 tbsp molasses
1 tbsp salt
1/4 lb salt pork, diced

Place the beans in the crockpot or slow cooker with 1 cup water.  Cook on high for 30 to 45 minutes until softened.

Add the remaining ingredients to the beans in the cooker; mix together well.  Place lid on cooker and cook on low setting 10 to 12 hours or on high 4 to 6 hours.  Stir occasionally during cooking process.

Saturday, December 17, 2011


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.

Friday, December 16, 2011


2 cups brown sugar
1/2 cup butter
pinch of salt
3 sticks cinnamon
6 whole cloves
1 whole nutmeg or 1/2 tsp ground nutmeg
2 quarts hot water
2 1/2 cups rum

Combine all the above ingredients in a slow cooker or crockpot and stir together well.  Place lid on cooker and cook on high setting for 2 hours; turn down to low setting and cook for 3 to 4 hours.  Can keep warm in cooker for up to 6 additional hours.

Thursday, December 15, 2011


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 crockpot or slowcooker 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.

Wednesday, December 14, 2011


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

Tuesday, December 13, 2011


4 lbs meaty beef short ribs
1 onion, chopped
2 garlic cloves, minced
1 tsp ground cinnamon
1 can (8-oz) tomto sauce
1 tbsp + 2 tsp red wine vinegar
1 tbsp + 1 tsp packed brown sugar
1/4 tsp salt
1/4 tsp black pepper

In a mixing bowl combine the onion, garlic, cinnamon, tomato sauce, 1 tablespoon of the vinegar, 1 tablespoon of the brown sugar, the salt and pepper until blended well.

Place the ribs in the crockpot or slow cooker and pour the sauce overall.  Place lid on cooker and cook on low setting for approximately 9 hours.

Remove the ribs to a serving platter.

Skim fat from pot liquid and discard.  Stir the remaining 2 teaspoons of vinegar and 1 teaspoon of brown sugar into the liquid in the pot.  Stir until brown sugar is dissolved.  Pour the sauce over the ribs.

Serving suggestion:  Serve with hot buttered noodles.

Yield: 8 servings
Per serving (without the noodles) 416 calories, 23 g (10 g saturated) fat, 44 g protein and 6 g carbs.

Monday, December 12, 2011


1/4 cup butter
1/2 small green bell pepper, chopped
1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground thyme
1/8 tsp marjoram
1/2 tsp dry mustard
2 cups milk
1 can (8-oz) cream-style corn
2 cups diced cooked potatoes
1 medium onion, chopped
2 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

In a 2-quart saucepan melt the butter; add bell pepper and saute until starting to get tender.  Stir in the flour, paprika, salt, pepper, thyme, marjoram, and dry mustard.  Gradually stir in the milk; cook until thick.  Pour the mixture into the crockpot or slow cooker and add the corn, potatoes, onion, ham, and cheese. Stir together to blend.  Add lid to the cooker and cook on low setting for about 8 hours.

Sunday, December 11, 2011


2 sliced onions
4 to 5 lb pork roast
5 whole cloves
2 cups water
1 bottle (16-oz) barbecue sauce
1 chopped onion

Place half the sliced onions in the bottom of slow cooker or crockpot.  Add the pork, cloves, and water.  Place the other half of the sliced onions over the top of other ingredients.  You want the pork to cook between two layers of onions. 

Place lid on cooker and cook overnight or about10 to 12 hours on low setting.

Remove meat to a cutting board and remove the fat and bones.  Return the meat to the cooker.  Add the chopped onion and barbecue sauce.  Cover and cook on low an additional 4 to 5 hours on low.  Stir 2 or 3 times during this last cooking stage.

Serve with buns and condiments of your choice.  Slaw is an especially good condiment with pork barbecue!

Friday, December 9, 2011


4 lb loin end pork roast
salt and pepper to taste
1 garlic clove, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 tbsp soy sauce

Rub the meat with the salt and pepper.  Make small slits in the meat and poke the garlic slices into the slits.  Place roast on broiler pan and broil 20 minutes to remove excess fat.

Place half the onion slices on the bottom of the slow cooker or crockpot.  Add the browned roast, remaining onion, and all remaining ingredients.  Cover cooker and cook on high setting for 1 hour.  Reduce the heat to low and cook approximately 10 hours.

Remove the roast from the cooker to a serving platter.

Make a gravy by blending 2 tablespoons of cornstarch with 2 tablespoons cold water until smooth.  Set cooker temperature on high and pour the cornstarch mixture into the cooker liquid.  Stir well to keep from lumping and allow to come to a boil.  Boil about 15 minutes or until thickened.

Wednesday, December 7, 2011


3 lbs chicen wings
salt to taste
freshly ground black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds, optional

Rinse the chicken wings and pat dry.  Cut off the wing tips and discard.  Cut each wing at the joint to make two pieces.  Place wings on a broiler pan and sprinkle the salt and pepper.  Broil about 4-inches from the heat for approximately 10 minutes to brown.  Turn wings and repeat to brown the second side.  Transfer the browned wings to a crockpot or slow cooker.

To make sauce, combine the honey, soy sauce, ketchup, oil, and garlic in a small bowl; pour over the chicken wings in the cooker.  Place lid on cooker and cook on low setting 4 to 5 hours or on high setting for 2 to 2 1/2 hours. 

Garnish wings with the sesame seeds, if desired.

Tuesday, December 6, 2011


4 to 6 1-inch thick pork chops
1 pkg (16-oz) frozen field peas with snaps, mostly thawed
1 1/2 tsp dried mustard
1 tsp salt
1/2 tsp garlic powder
1/2 cup all-purpose flour
2 tbsp canola oil
1 large onion, sliced
1 can (10.5-oz) condensed chicken broth

Place the peas in the bottom of a 6-quart slow cooker or crockpot.

Combine the dried mustard, salt, and garlic powder; sprinkle mixture over the pork chops. 

Place flour in a shallow pie plate and dredge chops through the flour, shaking off excess.

In a large skillet, over medium-high heat, heat the canola oil until hot.  Place chops in pan (in batches in necessary) and cook approximately 3 minutes per side until browned.  Remove the pork chops from the skillet to the slowcooker, placing them over the peas.

Saute the onion in the hot pork chop drippings over medium-high heat for a few minutes until tender.  (This adds extra flavor rather just slicing onions into the cooker.)  Add the chicken broth and cook for a couple of minutes, stirring to loosen any particles left by the chops from the bottom of the skillet.  Spoon this onion mixture over the pork chops in the cooker.  Cover cooker and cook chops on low heat setting for 6-7 hours.

Monday, December 5, 2011


6 small to medium green bell peppers
approximately 1 lb ground ham
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces

Cut off tops and clean out peppers; rinse and drain well.  Sprinkle a little salt into the cavity very lightly. 

In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well.  Stuff this mixture into the peppers filling each about 2/3 full.  Arrange peppers in the crockpot or slowcooker, stacking if necessary.  Use the carrot pieces to help support the peppers.  Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker.  Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.

To serve, pour the tomato sauce over the tops of the peppers.