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, July 30, 2011


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 Burgandy 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 crockpot 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 Burgandy 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.

Friday, July 29, 2011


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

Thursday, July 28, 2011


2 lb beef round steak about 3/4-inch thick
1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

Wednesday, July 27, 2011


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: File Photo

Sunday, July 24, 2011


1 lb dry navy beans
8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

Saturday, July 23, 2011


1 1/2 cups dried beans (I prefer navy for this), rinsed well
2 cups cold water
6 slices of thick cut bacon
1 med carrot, halve lengthwise then cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 small turnip, cut into bite-sized pieces
1 tsp Italian seasoning mix
1/8 tsp freshly ground black pepper
1 can (48 oz) reduced-sodium chicken broth
1 cup milk

Soak beans in the cold water overnight. Cook bacon in medium skillet over medium heat. Drain well on paper toweling. Crumble bacon. In a slow cooker, combine the carrot, celery, onion, turnip, Italian seasonings, pepper, beans and bacon; stir to mix. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours until beans are crisp tender.

Remove 2 cups of soup mixture into a food processor or blender. Process until smooth then return to the slow cooker. Add the milk, cover and heat on high for 10 minutes to heat through.


1 medium onion, chopped
1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.

Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.


1 (1 1/2 lb) bottom round steak
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive or canola oil
2 large yellow onions, sliced
3 garlic cloves, chopped
2 cups beef broth
3 tbsp tomato paste
3 large carrots, sliced into chunks
2 stalks celery, sliced into 1/2-inch pieces
8 thyme sprigs, tied together
1 bay leaf
1 lb small red potatoes, halved

Turn heat on in a 5 to 6-quart slow cooker or crockpot.

Sprinkle the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and add beef. Cook until browned, approximately 3 minutes per side. Remove from skillet and put in the slow cooker or crockpot. Add the onions and garlic to the beef.

Put half the beef broth in the skillet with the tomato paste. Whisk constantly while bringing to a boil; cook about a minute. Pour the mixture into the cooker over the beef. Add the remaining broth, carrots, celery, thyme, and bay leaf. Press the potatoes down into the mixture, cut sides down.

Cover the pot and cook at high setting for 5 to 6 hours or on low setting for 10 to 12 hours.

Yield: 6 servings

Friday, July 22, 2011


vegetable cooking spray
2 lbs ground turkey (read label for ground without skin)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) stewed tomatoes, undrained
1 can (10-oz) tomatoes with green chiles, undrained
2 cups tomato juice
1 1/2 tablespoons chili powder
1 tablespoon prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 to 16-oz) chili beans, drained

Coat a large skillet with nonstick cooking spray. Add the turkey, onion, bell pepper, and garlic; saute over medium-high heat until the turkey loses pink color. Transfer mixture to the slow cooker or crockpot. Stir in the remaining ingredients. Add cover to pot and cook on low heat for 3 to 4 hours.

Thursday, July 21, 2011


This recipe needs to be made in a 3 1/2 to 4-quart slowcooker or crockpot with a removable stoneware pot.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/3 cup canola oil
1/4 cup water
3 eggs
2 teaspoons vanilla extract
3 cups coarsely shredded carrots
1 cup raisins
1 tablespoon powdered sugar

Preheat base of slowcooker/crockpot to high. Spray the stoneware with nonstickk cooking spray. Cut a piece of waxed paper to fit in the bottom, insert, and spray.

In a medium bowl, whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and nutmeg together.

Using an electric mixer on medium-high speed, beat the granulated sugar, oil, water, egg, and vanilla for 2 minutes. Reduce speed to low, add the flour mixture, and beat just until blended. Stir in the carrots and raisins. Pour the batter into the stoneware and place on preheated base. Cover the slow cooker with two double layers of paper towels; place lid on top. Cook until a wooden toothpick inserted in the center comes out clean. This will take about 1 1/2 to 2 hours.

Transfer the stoneware to a wire rack and let cool 15 minutes. Run a thin knife around cake to loosen it from the stoneware. Invert onto the rack; remove wax paper. Allow to cool completely. Dust with the powdered sugar before serving.

Wednesday, July 20, 2011


1 (approx 3 lb) beef roast
1 pkg dry ranch dressing mix
1 pkg dry brown gravy mix
1 pkg dry Italian dressing mix
1/2 pkg dry onion soup mix
2 cups water

Combine the dry mixes with the water and stir to dissolve. Place roast in slow cooker or crockpot; pour the water mixture over the roast. Cover and cook on high approximately 5 to 6 hours or until done.

Tuesday, July 19, 2011


1 (3 to 3 1/2 lbs) beef chuck roast
2 tbsp canola or olive oil
1 can (16-oz) bean sprouts, rinsed and drained
1 can (5-oz) water chestnuts, drained, sliced thin
1 medium green bell pepper, cut into 1-inch size pieces
1/4 cup cider or white vinegar
1 tbsp low-sodium soy sauce
1 garlic clove, minced
1 tsp salt
1/2 tsp ground ginger
1/8 tsp black pepper

Trim fat from roast and cut, if necessary to fit into slow cooker or crockpot. Heat the oil in a large skillet and brown roast in the hot oil. Place meat in the cooker. Add the bean sprouts, water chestnuts, and bell pepper to the pot.

In a small bowl, stir together the the jam, vinegar, soy, garlic, salt, pepper, and ginger. Pour mixture over the meat and vegetables in the cooker. Cover the cooker and cook on low for 8 to 10 hours. Remove the meat and vegetables.

Skim any fat from the liquid in the cooker. Measure out two cups of the liquid. Return the meat and the vegetables to the cooker and replace the cover.

1 can (11-oz) mandarin oranges
3 tablespoons cornstarch
2 cups reserved cooking liquid

Drain the oranges but reserve 1/4 cup of the juice. In a small saucepan, slowly blend the juice into the cornstarch; stir in the cooking liquid. Cook, stirring, until thickened and bubbly. Stir in the orange sections and heat through.

Place the meat and vegetables on large serving platter. Spoon some of the sauce over all. Serve with hot brown rice and the remaining sauce.

Monday, July 18, 2011


2 tsp canola oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3/4 tsp salt
1 (14 1/2-oz) can stewed tomatoes
1 cup low-sodium chicken broth
1 tsp dried rosemary
1 tbsp fennel seeds
8 chicken drumsticks
2 cups orzo*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, and 1/4 teaspoon of the salt; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer bell pepper mixture to crockpot or slow-cooker. Stir in tomatoes and broth.

Combine rosemary , fennel, and the remaining salt in large bowl. Add chicken; toss to coat. Heat remaining 1 teaspoon of oil in skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 4 to 5 minutes. Transfer chicken to slow cooker and press down into the peppers mixture. Cover and cook until chicken and vegetables are fork tender. This should take 3 to 4 hours on high or 6 to 8 hours on low.

About 20 or 30 minutes before serving, cook the orzo according to package directions. Serve chicken and sauce with the orzo.

Yield: 8 servings
*This could be served with noodles, if you prefer.

Saturday, July 16, 2011


1 large onion, coarsely chopped
1 lb ground lean beef
1/3 cup plain dried bread crumbs
1 large egg
4 tsp chili powder
3/4 tsp ground cumin
1/2 tsp salt
1 large red bell pepper, coarsely chopped
1 1/2 cups frozen corn, thawed
3 cups low-sodium chicken broth
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) diced tomatoes with green chiles
1 zucchini, cut lengthwise in half, then thinly sliced
1 lime, cut into 6 wedges

Preheat oven to 425 degrees. Lightly spray large rimmed baking sheet with nonstick spray.

Set aside 3/4 cup of the chopped onion.

In a large bowl, combine beef, bread crumbs, remaining onion, egg, 3 teaspoons chili powder, cumin, and salt to mix well. Form the beef mixture into approximately 30 meatballs. Place the meatballs on the baking sheet and bake until lightly browned, about 10 minutes.

While meatballs bake, combine the reserved onion, bell pepper, corn, broth, tomat sauce, tomatoes, and the last teaspoon of chili powder in the crockpot or slow cooker. Stir in the meatballs, cover, and cook 4 to 6 hours on high or 8 to 10 hours on low.

Approximately 20 minutes before serving time, add the zucchini to the pot. Cover and cook until tender.

Serve with the lime wedges.

Friday, July 15, 2011


1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in center-cut pork loin chops, trimmed
1 tsp olive oil
1 large yellow onion, thinly sliced
1 cup tomato puree
1/4 cup ketchup
2 tbsp honey
1/2 tsp chili powder

Preheat broiler. Spray a cookie sheet that has sides with nonstick cooking spray.

Mix paprika, garlic powder, salt, and pepper in cup. Rub pork chops with the oil then the spice mixture. Place the chops on the prepared cookie sheet and broil 5-inches from the heat until lightly browned on each side.

In a saucepan, cook the onion, tomato puree, ketchup, honey, and chili powder to soften onion and blend flavors. Spread half the sauce in the bottom of a 5 to 6-quarts slow cooker. Place the browned chops over the sauce in the slow cooker. Mix any drippings from the chops into the remaining sauce. Pour sauce over the chops. Cover and cook on low until the chops are fork tender, 3 to 4 hours.

Thursday, July 14, 2011


1 can (14 1/2-oz) diced tomatoes with jalapenos
1/3 cup tomato paste
1/4 cup water
2 yellow bell peppers, cut lengthwise into 1/4-inch strips
1 can (15 1/2-oz) black beans, rinsed and drained
1 white onion, chopped
1 large carrot, cut into 1/2-inch thick rounds
2 minced garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper flakes
1 (1 to 1 1/2-lbs) round steak trimmed

In a large bowl, whisk the tomatoes, tomato paste, and water together until blended. Stir in the bell peppers, beans, onion, carrot, garlic, cumin, oregano, salt, and red pepper flakes. Transfer half of the mixture to a 5 or 6-quart slow cooker/crockpot. Top mixture with the steak then the remaining half of bean mixture. Cover the cooker and cook until the meat and carrots are fork tender, 10 to 12 hours on low or 5 to 6 hours on high.

Before serving, remove the steak from the cooker to a large plate or a cutting board. Let cool 5 to 10 minutes then shred the steak using 2 forks. Return the meat to the cooker and cook on high about another 5 minutes or until heated through.

Wednesday, July 13, 2011


1 (3 to 4 lb)chicken, cut up and skin removed
1 medium yellow onion, thinly sliced
1/3 cup orange juice concentrate, undiluted
1 tsp dried rosemary
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp flour
3 tbsp water
1/2 cup chopped cashews
Hot cooked whole-grain pasta

Place chicken in slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne pepper; pour over the chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken from slow cooker and keep warm.

In a saucepan combine the flour and water until smooth. Stir in the cooking juices and bring to a boil. Cook, stirring, for a couple of minutes until thickened. Stir in the cashews. Pour mixture over the chicken and serve with the hot pasta.


2 lb lean ground beef
1 lb bulk sausage
1 small pkg sliced pepperoni
1 1/3 cups dry rigatoni, cooked according to pkg directions
2 cans cream of mushroom soup, undiluted
1 small can mushroom stems and pieces, drained
1 medium yellow onion, chopped
32-oz pizza sauce*
1 pkg (16-oz) shredded mozzarella
Parmesan cheese for topping, optional

Lightly brown the ground beef and sausage in a large skillet; drain off excess fat.
In crockpot or slow cooker, layer ingredients as listed using half of each ingredient then repeat with the remaining half. Ground beef on bottom, onion, pepperoni, rigatoni, sausage, mushroom soup, mushrooms, sauce, mozzarella. Be sure to end with mozzarella on top. Lightly sprinkle with Parmesan cheese, if desired. Cook on low setting for 4 hours.

To serve, sprinkle generously with Parmesan cheese, if desired.

*Spaghetti Sauce may be substituted.

Tuesday, July 12, 2011


1 (2 1/2 lb) boneless pork loin, trimmed
1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp extra-virgin olive oil*
1 red onion, chopped
1/2 tsp ground ginger
2 to 3 green onions, sliced
1 jar (12-oz) apricot preserves
1 tbsp whole-grain mustard

Sprinkle the roast with the salt and pepper.

Heat the oil in a large nonstick skillet, over medium-high heat, and add the pork. Brown roast, turning frequently to brown all sides; this will take approximately 6 minutes. Transfer the roast to a 5 to 6-quart slowcooker or crockpot.

In the same skillet, cook the red onion and green onion on low heat for a couple of minutes. Sprinkle with the ginger and remove from the heat. Stir the apricot preserves and the mustard into the mixture. Pour mixture over the pork. Cover and cook until pork is fork tender and cooked through, approximately 4 to 5 hours on high or 8 to 10 hours on low.

Transfer pork to cutting board. This makes 8 servings. For less servings, cut off half or whatever needed. Slice the current piece and let the other part cool. When cooled, roast can be wrapped well and frozen for up to two months.

Serve sliced with the cooking sauce.

*If you don't have the olive oil you can use canola oil.

Monday, July 11, 2011


3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
2 cups milk
6 cups brewed coffee
2 tbsp semisweet chocolate chips
1 tsp vanilla extract

In a 5 or 6-quart slow cooker or crock pot, whisk together the sugar, cocoa, cinnamon, and salt until smooth. Whisk in milk until blended. Stir in coffee, chocolate chips, and vanilla. Cover and cook until hot and flavors are blended, 1 to 2 hours on high or 2 to 4 hours on low. Ladle into mugs to serve.

Note: May be kept warm on the keep warm setting during a party or winter evening.

Sunday, July 10, 2011


2 tbsp butter
1 tbsp canola oil
1 large onion, cut into wedges
3 lb rump roast
3 carrots peeled and sliced
3 medium russet potatoes, cut into large cubes
2 bay leaves
1/2 tsp salt
1 box dry onion soup mix (both packets)
3 cups boiling water
1 tbsp cornstarch

Melt the butter in the oil in a large skillet. Add the onion wedges and roast. Brown the beef on all sides. Transfer the beef and onion to the slow cooker.

Arrange the potatoes, carrots, and bay leaves around the roast. Sprinkle the salt over all.

In a heatproof bowl, combine the onion soup mix with the boiling water. Stir until smooth. Pour over the meat and vegetables in the slow cooker. Cover cooker and cook on high 3 1/2 to 4 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to form a paste. Add 2 cups of the hot liquid from the slow cooker and bring to a boil, stirring until the gravy is thickened. Serve the roast with the vegetables and gravy.

Note: Replace the onion soup mix with onion-mushroom soup mix, if desired.


This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.

2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese

In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.

In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.

Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.

Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.

Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat)fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein

Saturday, July 9, 2011


1 lb ground skinless chicken breast
1 small yellow onion, finely chopped
1 Granny Smith apple, peeled and shredded
1 slice whole-wheat bread, crumbled fine
1/2 cup shredded low-fat cheddar cheese
1/4 cup finely chopped fresh parsley
2 tbsp grated Parmesan cheese
1 large egg
3/4 tsp salt
3/4 tsp dried thyme
dash of garlic powder

Combine all ingredients together in a large bowl; mix well. Form the mixture into 36 meatballs.

Place meatballs in a 5 to 6-quart crockpot or slow cooker. Cover and cook 5 hours on high or 8 to 10 hours on low.

Yield: 12 servings of 3 meatballs
Per serving: 82 calories, 2 g (1 sat) fat,250 mg sodium, 4 g carbs, 1 g fiber, 11 g protein

Friday, July 8, 2011


1/2 lb lean ground beef
1/2 lb lean ground pork
1 large portobello mushroom cap, chopped fine
1 small yellow onion, chopped fine
4 to 5 garlic cloves, minced
1/4 cup low-sodium chicken stock
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1/2 tsp ground ginger
20 Bibb lettuce leaves
3 carrot, shredded
10 chopped green onions, both white and green parts
5 to 6 radishes, thinly sliced

In a 5 or 6-quart slow cooker, combine the ground beef, ground pork, portobello mushroom, onion, and garlic.

In a small bowl, mix the chicken stock, soy sauce, and ginger together well; pour ovr the mixture in the slow cooker. Cover the cooker and cook 4 to 5 hours on high or 8 to 10 hours on low, or until sauce is slightly thickened.

To serve: Spoon a generous tablespoon of the meat mixture into the center of a lettuce leaf. Top with carrots, green onions, and radishes.

Thursday, July 7, 2011


3 lb lean ground beef
1 can (16-oz) tomato sauce
1 cup water
1 green bell pepper, finely chopped
2 medium yellow onions, chopped
2 pkgs dry Sloppy Joe mix
salt and pepper to taste

Brown ground beef in a skillet and drain off the excess fat. Put ground beef into the crockpot and add the remaining ingredients; stir to mix well. Cook on low setting 8 to 10 hours or on high setting for 5 to 6 hours.

Serve on hamburger buns with assorted condiments.

Wednesday, July 6, 2011


1 lb boneless round steak, cut into bite-size pieces
1 can (14 1/2-oz)diced tomatoes, undrained
3 cups water
3 medium potatoes, peeled & cubed
2 medium onions, diced
3 celery ribs, sliced
3 medium carrots, sliced
1 cup cut-up cabbage
3 beef bouillon cubes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups frozen mixed vegetables

Combine all the above ingredients, except the frozen vegetables, in the crockpot or slow cooker. Cover and cook on high for 6 hours. Add the frozen vegetables, cover and cook for an additional 2 hours or until meat and vegetables are tender.

Yield: 8 to 10 servings

Tuesday, July 5, 2011


12 boneless skinless chicken thighs
2 cans Italian-style diced tomatoes
2 cups cubed zucchini
1 cup diced onion
1 cup baby carrots
2 tbsp tomato paste
2 garlic cloves, minced
1 tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Cut chicken into 1-inch pieces. Combine all ingredients except pasta in the crockpot. Cook on low at least 6 hours or until chicken is cooked through. To serve, place pasta on serving plate or bowl and top with the stew.

Monday, July 4, 2011


2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.

Yield: about 12 servings.

Sunday, July 3, 2011


3 lb beef roast
1 can cream of mushroom soup, undiluted
1 pkg dry onion soup mix
1 cup water

Place roast in crockpot (or slowcooker) fat side up. Combine the cream of mushroom soup, dry onion soup mix, and the water; stir to blend well. Pour mixture over the top of the roast. Cook on low for for approximately 10 hours.


1 tall can V8 juice
1 1-lb pkg baby carrots
3 medium potatoes, cubed
1 tsp original Mrs. Dash seasoning
1-2 lb beef stew meat
1/2 yellow onion, chopped
1 beef bouillon cube
1 cup water
1 pkg (10-oz) frozen peas
salt and peppe to taste

In crockpot or slow cooker, combine the V8 juice, carrots (halve if too large), potatoes, and Mrs. Dash seasoning. In a large skillet sprayed with nonstick cooking spray, brown the onions with the beef; add to the crockpot. Add the water and bouillon cube to the skillet stirring to dissolve bouillon and loosen residue in skillet; add to the crockpot. Season to your taste with salt and pepper. Set pot on high and cook for 4 to 6 hours or on low and cook for 6 to 8 hours. Add the peas the last 20 minutes of the cooking time.

Saturday, July 2, 2011


Do you enjoy broccoli casseroles but don't want to heat up the oven? Get out the slow cooker or crockpot and enjoy these casseroles year-round!

2 pkgs (10-oz each) frozen chopped broccoli, mostly thawed
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter

In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow-cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.

Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.

Yield: 8 to 10 servings