WELCOME

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.

Sunday, December 30, 2012

WARM APPLE-CHERRY SAUCE

2 cans (21-oz) apple pie filling
2 to 3 cups frozen tart red cherries
1 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all the ingredients in a slow cooker or crock pot; stir to combine.

Place lid on cooker and cook on low setting 3 to 4 hours until hot and bubbly, stirring occasionally.

Serving Suggestions:
  • Warm over ice cream
  • Warm over pound cake
  • As shortcake
Also good topped with whipped cream and sprinkled with chopped nuts, if desired.

NOTE:  You can make this diabetic-friendly by using Splenda-sweetened Apple-Pie Filling and serving it over sugar-free ice cream or sugar-free angel food cake.

Saturday, December 29, 2012

BUSY COOK'S STEW

1 1/2 lb lean stew meat
flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste

Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.

Heat the canola oil over medium-high heat in a large nonstick skillet.  Add the beef and brown on all sides. Remove to a slow cooker or crockpot.

Add the remaining ingredients to the cooker and stir to blend.  Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.

Yield: 6 servings

Friday, December 28, 2012

CROCKPOT CHICKEN FROM A FELLOW BLOGGER

As most of you know I do not eat chicken.  However, my family loves it and you all seem to love chicken recipes.  I have borrowed this easy chicken recipe from a fellow blogger who swears it it delicious.  I will let you be the judge of that!  I like it because it can be the base of so many other recipes and that is always a good idea.

Cafe Rio Chicken


  • 2 lbs chicken breasts
  • 1/2 a small bottle of zesty italian dressing
  • 1/2 Tbsp. minced garlic
  • 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.
 
 

Thursday, December 27, 2012

RANCH MUSHROOMS FROM CDKITCHEN

1 pound fresh mushrooms
1/2 cup butter, melted
1 envelope Ranch salad dressing mix

Put mushrooms in a crock pot or slow cooker.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.


 

Wednesday, December 26, 2012

LOADED BAKED POTATO SOUP FROM KRAFT

I just got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
 
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

PORK CHOPS WITH MUSHROOM SAUCE

4 loin pork chops, about 1/2 lb each
1 tbsp canola oil
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired

Trim excess fat from the pork chops.

Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.

In a slow cooker or crockpot layer the onion and the chops.

Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.

Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.



Note: 6 chops may be used with the remaining ingredients the same.

Tuesday, December 25, 2012

MERRY CHRISTMAS

To all the readers and followers of Grandma's Slow Cooker Recipes,

I wish you a very Merry Christmas or a special time during whatever you celebrate at this season. I am a Christian so I say, "Merry Christmas" to you from the bottom of my heart. May you have a very special and healthy day with your family and friends as we celebrate the birth of Jesus. So here is a Texas Merry Christmas to you all.

Monday, December 24, 2012

TURKEY SLOPPY JOES

1 red onion, chopped
1 green bell pepper, chopped
1 1/2 lbs lean cooked turkey, finely chopped
1 cup ketchup
1/2 tsp salt
1 large garlic clove, minced
1 tsp Dijon mustard
2 to 3 grinds of fresh ground black pepper
6 whole-wheat or multi-grain sandwich buns

Combine the onion, bell pepper, and turkey in a slow cooker or crockpot.

Combine the ketchup, salt, garlic, Dijon, and pepper together in a small bowl.  Pour mixture over the turkey and veggies; stir to mix well.

Place the lid on the cooker and cook on low setting for 4 to 6 hours.

Serve on the sandwich buns with your choice of condiments.
Yield: 6 sandwiches.

Note: If you need to cut back on the bread use whole-wheat or multi-grain sandwich thins.  You could even serve open-face sandwiches by putting the sloppy joes on bun or sandwich thin bottoms and eating with a fork.


Sunday, December 23, 2012

COCONUT CHICKEN DRUMSTICKS

2 lb chicken legs
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground cinnamon
2 medium-size onions, sliced thin
1 cup coconut milk
1 cup water
1 tbsp fresh squeezed lemon juice
1/2 tsp grated lemon rind
2 green onions, sliced, for garnish, if desired

In a small bowl combine the garlic, salt, pepper, cumin, coriander, fennel, and cinnamon; rub all over the chicken legs.

Place the chicken legs in a slow cooker or crockpot.  Sprinkle any leftover seasoning mixture over all.

Evenly distribute the onion slices over the chicken.

Combine the coconut milk, water, lemon juice, and lemon rind in a small bowl.  Pour over the chicken and onions.

Place lid on cooker and cook 6 to 8 hours on low setting or 3 to 4 hours on high setting.


When serving, garnish with the green onions, if desired.

Note:  If cooking for a crowd you can use a 5 to 7-quart slow cooker and double the ingredients, except the water.  You would still only use 1 cup of water.

Saturday, December 22, 2012

LOW-FAT MEXICAN-AMERICAN CHILI

1 lb pinto beans, washed and soaked overnight
1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained

Drain the pinto beans and place into a slow cooker or crockpot.

Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.

When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.

Yield: 8 servings

Friday, December 21, 2012

TEXAS CHILI WITH BEEF CHUNKS

2 1/2 lbs beef chuck, cubed into bite-size pieces
2 tbsp brown sugar
salt to taste
2 tbsp canola oil
1 small onion, chopped fine
5 garlic cloves, minced
2 cans (4.5-oz) chopped green chiles, drained
1 tbsp ground cumin
3/4 cup chili powder
1 1/2 cups water
1 can (14-oz) diced tomatoes with chiles
1 to 2 tbsp hot sauce (to suit taste)
sliced green onions for garnish, optional
grated cheddar cheese for garnish, optional
sour cream for garnish, optional
tortilla chips, crackers, or cornbread for serving

Place the beef cubes in a large bowl and toss with half the brown sugar and salt to coat.

Heat the oil in a large skillet over medium-high heat; cook beef until browned on all sides; transfer to a crockpot or slow cooker (needs to hold 5 to 6 quarts).

Reduce heat under skillet to medium and add the onion, cooking 4 to 5 minutes until tender.  Add the garlic, chiles, cumin, chili powder to the skillet and cook, stirring, 2 to 3 minutes.  Add the water and tomatoes; simmer another 2 to 3 minutes while scraping the browned bits from the bottom of the skillet.  Pour the mixture into the slow cooker over the beef.

Place lid on the cooker and cook on low setting for 7 - 8 hours.

Stir in the remaining brown sugar and the hot sauce.

Ladle chili into serving bowls and top with your choice of toppings.  Serve with the chips, crackers, or cornbread.
Yield: 6 servings

Thursday, December 20, 2012

SLOW-COOK VEGETABLE-BARLEY STEW

1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 to 1 teaspoon.

Wednesday, December 19, 2012

CAULIFLOWER WITH CREAM CHEESE

1 large head cauliflower (2-2 1/2 lbs), broken into 8 pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup vegetable broth (or chicken broth)
4-oz reduced fat cream cheese, cubed
1/2 tsp dried thyme
1/2 cup shredded reduced fat cheddar cheese

Place the cauliflower pieces in a 4 to 5-quart slow cooker or crockpot.  Sprinkle the salt and pepper evenly over the cauliflower and add the broth.

Place the lid on the cooker and cook on low setting for 3 to 4 hours. (In a hurry?  Cook on high setting for half that time.) Using a slotted large spoon, transfer the cauliflower to a serving bowl.

Make a sauce by adding the cream cheese and thyme to the liquid in the cooker, whisking until smooth.  Spoon the sauce over the cauliflower.  Sprinkle with the cheddar cheese and serve.

Yield: 6 to 8 servings.

Tuesday, December 18, 2012

EASY CROCKPOT MAC AND CHEESE

1 1/2 cups dry elbow macaroni
1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired

Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.

Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using.  Layer the cheese over the macaroni.

Combine the two milks and pour over all.  Sprinkle a couple grinds of pepper over all, if desired.

Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.

NOTE: This is a free stock photo and not a true representative of this dish.

Monday, December 17, 2012

BEANS, BEANS, AND MORE BEANS

1 1/2 lb ground beef
1/2 lb bacon, cut up
1 regular can baked beans
1 regular can kidney beans
1 regular can butter beans
1 regular can pork and beans
1/2 cup ketchup
1 yellow onion, chopped
1 tsp prepared mustard
1 cup brown sugar
4 tbsp apple cider vinegar

In a large skillet, brown the ground beef and bacon together; drain well.

Transfer the drained meat into a crockpot or slow cooker; add all the beans - do not drain.  Stir in the remaining ingredients until well blended. 

Place lid on cooker and cook on low 4 to 5 hours.


Note: Good served with cornbread.

NOTE: You can use other bean combinations to suit your taste.

Saturday, December 15, 2012

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

For my readers who love and request chicken recipes (you know I don't touch the stuff!), I am sharing this recipe I got from a fellow blogger.  This blogger has a "clean living" blog and does organic which I don't do.  I am just sharing the recipe and you can do as you please with the organic.  (Having been born and raised in the country, I know too much about organic.  It is in the same category as chicken in my little Southern Indiana farm country mind!  Yes, I know it's a mental problem, okay?)

Ingredients
4 raw, boneless, skinless chicken breasts (about 8 oz. each)
1 (15 oz.) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (15 oz.) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (28 oz.) can diced tomatoes in juice, low sodium is best
1 lb. frozen and thawed organic corn (organic to avoid GMO corn)
1 (12 oz.) jar of your favorite salsa, no sugar added
Directions
Step 1 – Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Step 2 – Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Eat and Enjoy!

COCA-COLA STEAK

1 (1-lb) round steak
1/2 cup flour (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, sliced into rings
4 tbsp catsup
2 cups coca-cola

Cut steak into 4 serving pieces.  Sprinkle with the salt and pepper then dredge in the flour, if using.

Spread half the onion in the bottom of the cooker.  Layer the steak pieces over the onion and top with the remaining onion.

Blend the catsup into half the coco-cola; pour over all.  Add the remaining coke.

Place the lid on the cooker and cook on low setting 6 to 8 hours or on low for 3 1/2 to 4 hours or until the meat is cooked through and tender.
Yield: 4 servings

Friday, December 14, 2012

WEEKDAY CHILI

2 lbs ground beef
2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

ORANGE BEEF STEW

1 1/2 lbs beef stew meat
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Yield: 4 to 6 servings

Thursday, December 13, 2012

GARLIC AND ROSEMARY CHICKEN

2 tbsp butter, softened
8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3-lb) whole chicken
1 cup chicken broth
3 tbsp fresh lemon juice
6 small red potatoes, halved
2 tbsp minced chives, for garnish

Combine the butter, garlic, rosemariy, salt and pepper together in a small mixing bowl.  Rub the mixture over the skin and inside the cavity of the chicken.

Place the chicken into a crockpot or slow cooker.  Arrange the potatoes around the chicken.

Combine the broth and lemon juice and pour over the chicken.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

Before serving, garnish with the chives, if desired.

Yield: 4 servings

Wednesday, December 12, 2012

ONIONY POTATOES

6 medium russet potatoes, diced
1/3 cup olive or canola oil
1 packet dry onion soup mix
2 green onions, sliced
1 small green bell pepper, diced

Combine the potatoes and oil in a large plastic bag and shake well to coat potatoes.

Add the dry soup mix and shake well to coat again.

Dump the mixture into a crockpot or slow cooker; add the green onions and bell pepper, stirring to blend.

Place lid on cooker and cook on low setting for around 6 hours or on high for around 3 hours.

Yield: 6-7 servings

Tuesday, December 11, 2012

SLOW COOKER CABBAGE ROLLS

4 cups water
12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.


Yield: 6 servings of 2 cabbage rolls each

Monday, December 10, 2012

MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions
1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.




NUTTY PUMPKIN-PIE PUDDING

Received this in my inbox today from bhg.com  Thought I would share it with you my readers.

Nonstick cooking spray
1 15 ounce can pumpkin
1 5 ounce can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice
1 1-layer-size yellow cake mix
1 cup pecans or walnuts, toasted and chopped
1/4 cup butter, melted

Frozen whipped dessert topping, thawed (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

 
Nutrition Facts (Nutty Pumpkin-Pie Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 349,
  • Fat, total (g) 20,
  • chol. (mg) 21,
  • sat. fat (g) 5,
  • carb. (g) 42,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 278,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, December 7, 2012

GREEN CHILE CORN CHOWDER

1 can (16-oz) cream-style corn
3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

HAM AND LENTILS

2 cups dry lentils, sorted and rinsed
1 medium-size onion, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1 cup cooked, chopped ham
1/2 cup chopped carrots
1 cup diced tomatoes
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
1 tsp ground coriander
3 cups water
fresh cilantro sprigs for garnish, if desired

Place all ingredients in a crockpot or slow cooker; stir to blend.

Place lid on cooker and cook on low setting for approximately 8 hours.


Note:  Check cooker after about 5 hours.  If the mixture is getting too dry, you can add another cup of water.

Yield: Approximately 6 servings

EASY PEACH COBBLER

1/3 cup buttermilk baking mix
2/3 cup dry quick oats
1/4 cup + 1 tbsp brown sugar
1 tsp cinnamon
4 cups sliced peaches (fresh or canned)
1/2 cup peach juice or water

Spray slow cooker or crock pot with nonstick cooking spray.

Mix the baking mix, oats, brown sugar, and cinnamon together in cooker.  Stir in the peaches and juice or water.

Place lid on cooker and cook on low for 5 hours.  If you like a drier cobbler, remove lid for the last 30 minutes of cooking time.

Yummy served warm with ice cream!

Note: File Photo



Thursday, December 6, 2012

CHICKEN CHOP SUEY

This is a recipe a got from Recipe Lion, I believe, in 2011.
 
2 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon crystallized ginger, minced
1 cup celery, sliced
5 ounces water chestnuts, sliced and drained
1 onion, sliced
2 cups chicken bouillon
2 tablespoons soy sauce
1 cup mushrooms, sliced
1 pound bean sprouts, drained
2 cups cooked rice
1/2 cup almonds, slivered
Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in slow cooker with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce.  
Cover and cook on low 5 to 6 hours. 
Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.  
Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.

Tuesday, December 4, 2012

FRUIT TOPPING FOR POUND CAKE, ICE CREAM, ETC

3 pears, peeled and diced
3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

Place lid on cooker and cook on low setting for 3 to 4 hours.

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, or whatever you like.

Monday, December 3, 2012

SWEET POTATO STUFFING

1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the canola oil in a skillet; add the celery and onions.  Saute vegetables until tender.

Spray the inside of the slow cooker or crockpot with some nonstick cooking spray.  Transfer the skillet mixture into the cooker.  Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.

Place lid on cooker and cook on low 4 hours.

Yield: 8 servings

Friday, November 30, 2012

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com
 
6 skinless, boneless chicken breast halves

Tuesday, November 27, 2012

Mediterrean Beef over Noodles

2 tablespoons olive or canola oil
1 pound boneless top round, trimmed and sliced into 1/4 x 2 inch strips
1 small onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
14 1/2 ounces artichoke hearts, canned, drained and halved
1 can (14 1/2 ounces) tomatoes with basil, garlic and oregano

1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce

1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1/2 cup black olives, sliced, divided
12 ounces fettuccine, cooked according to package directions.


Heat oil in a nonstick skillet. Saute beef until browned. Remove and drain.

Place beef in the crockpot or slow cooker.

Add onion, green pepper, garlic, and artichoke hearts.

Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the cooker and stir well.

Stir in olives.

Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.

Serve sauce over fettuccine and garnish with remaining olives.




Yield: 6 to 8 servings

Note:This basic recipe is from CROCK-POT The original slow cooker with some touches of my own added.

Monday, November 26, 2012

CHEESY GREEN BEAN CASSEROLE

1 bag (16-oz) frpzen green beans, cooked
3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings

Sunday, November 25, 2012

PORK AND CABBAGE MEAL

2 lbs boneless pork chops
3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also an excellent diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

Wednesday, November 21, 2012

CARIBBEAN CHICKEN SOUP

3 whole chicken breasts, skinned
3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired.

TOFFEE FONDUE

3/4 cup butter, cut-up
2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

Tuesday, November 20, 2012

WHITE CHEESE DIP

1 small onion, chopped fine
3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chiles
1 can (4 1/2-oz) chopped green chiles
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk

Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwae on high for 2 minutes.  Stir in the garlic, tomatoes, green chiles, and oregano.

Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

Yield: 8 cups

Saturday, November 17, 2012

LAMB STEW

1 1/2 to 2 lbs lean lamb, cubed
2 cans (15-oz each) garbanzo beans, drained
2 cans (15-oz each) great northern beans, drained
2 medium onions, peeled & quartered
1 quart water
1/2 tsp salt
1 tomato, peeled & quartered
1 tsp tumeric
3 tbsp fresh lemon juice
8-10 pita bread pockets

Combine all ingredients, except pita breads, in a slow cooker or crockpot.  Place lid on cooker and cook on high setting 6 to 7 hours.

To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.

Friday, November 16, 2012

BARLEY STEW

2 tbsp canola oil
1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-siized green pepper, chopped
1 can (28-oz) whole tomatoes
1/2 cup ketchup
2/3 cup dry small pearl barley
1/2 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1 pkg (10-oz) frozen baby lima beans
3 cups water
1 cup sour cream

Heat the oil in a large skillet and brown the beef cubes.  Add the onions and bell pepper; saute until crisp tender.  Transfer mixture to a slow cooker or crockpot.

Add the tomatoes, ketchup, barley, salt, pepper, parika, beans, and water; stir to blend.

Place lid on cooker and cook on high setting for 5 hours.

Before serving, stir in the sour cream.

Note: This is a Hungarian recipe that would likely be served with cabbage slaw.

Yield: 8 servings

Note: This is a perfect diabetic-friendly recipe.

Thursday, November 15, 2012

Jamaican Jerk Bbq Chicken

This is not my recipe as I would never make this but I am putting on this blog for those of you who love chicken slow cooker recipes.  This is from BETTERRECIPES.COM

Submitted by: (see all recipes) | Source: Woman's Day - tweaked by Grandpaskip



2010-05-17 Other
4.1 12
5 ingredients and all day cooking for a busy working mother

    • Servings: 4 to 6
    • Prep Time: 5 mins
    • Cook Time: 6 to 8 hrs
    • Total Time: 8 hrs

    Ingredients:



    8 Chicken Drumsticks or Thighs, about 2 pounds, skin removed
    2 tsp Caribbean Jerk Seasoning
    ¾ cup Barbecue Sauce
    1 Tbsp Dark Rum, optional
    ¼ cup sliced Scallions



    Directions:

    Rub drumsticks or thighs with seasoning. Place in 3 1/2-quart or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.
    Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.
    Great with coleslaw and cornbread on the side. (I have previously posted recipes for both).

    Tuesday, November 13, 2012

    APPLE-WALNUT BREAD PUDDING

    8 slices multi-grain bread, cubed
    2 medium-size tart apples, peeled & sliced
    1 cup chopped toasted walnuts
    3/4 cup sugar
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    2 eggs, lightly beaten
    2 egg whites, lightly beaten with the whole eggs
    2 cups cream
    1/4 cup apple juice
    2 tablespoons butter, melted

    Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

    Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

    Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

    Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

    Serve with ice cream or whipped cream, if desired.

    Yield: 8 to 10 servings

    Note: File Photo

    ALL DAY POTATO-CORN CHOWDER

    2 cups cubed baking potatoes
    1 can (15-oz) cream-style corn
    1 can (14 1/2-oz) diced tomatoes
    1 can (14-oz) chicken or vegetable broth
    1/2 cup chopped onion
    1/2 cup coarsely chopped celery
    3/4 tsp dried basil
    1/2 tsp salt
    1/4 tsp pepper
    1 bay leaf
    1 cup whipping cream
    1/4 cup (1/2 stick) butter
    4 bacon slices, cooked crisp and crumbled

    This recipe works best in a 5-quart slow cooker or crockpot.

    Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

    Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

    Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

    Yield: 6 (1 cup) servings

    Monday, November 12, 2012

    DELICIOUS SWEET POTATO CASSEROLE IN THE SLOW COOKER

    2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)
    1/3 cup butter, melted
    2/3 cup firmly packed light brown sugar
    2 large eggs, lightly beaten
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/3 cup whipping cream
    1 cup coarsely chopped pecans
    3/4 cup firmly packed brown sugar
    1/4 cup flour
    2 tbsp butter, melted

    In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon.  Using mixer on medium speed, beat until smooth.  Add the whipping cream and stir well.  Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).

    In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture.  Sprinkle the mixture over the sweet potato mixture.  Place lid on cooker and cook on high setting 3 to 4 hours.
    Yield: 12 to 16 servings

    Note: I believe I got this recipe from Southern Living some years ago.

    Saturday, November 10, 2012

    TRIPLE CHOCOLATE NUT CLUSTERS

    Candy in your slow cooker? Absolutely!  And it is sooo good and easy.

    1 jar (16-oz) dry-roasted peanuts
    1 can (9 3/4-oz) salted whole cashews
    2 cups pecan pieces
    18 (2-oz each) squares of chocolate bark candy coating, cut each in half
    1 pkg (12-oz) semisweet chocolate chips
    4 (1-oz each) squares bittersweet chocolate, broken into pieces
    1 tbsp shortening
    1 tsp vanilla

    In a 5-quart slow cooker or crockpot, combine the peanuts, cashews, pecan pieces, chocolate bark, chocolate chips, bittersweet chocolate, and shortening; cover and cook on low setting for 2 hours or until chocolate is melted. 

    Stir chocolate and nuts together well and then stir in the vanilla blending well.

    Drop the candy by heaping teaspoonfuls onto waxed paper.  Allow to stand for a couple of hours or until set and firm.  Once completely cooled and firm, candy may be stored in an airtight container.  This candy makes an excellent gift place in cellophane bags and tied with a pretty ribbon suited to the occasion.

    Yield: 6 dozen candy nut clusters

    Note: I got this recipe several years ago from Southern Living.

    Friday, November 9, 2012

    CREAMY MASHED POTATOES FROM POTATO FLAKES

    1 tsp salt
    4 tbsp butter, melted
    2 1/4 cups milk
    7 cups less 1/4 cup instant potato flakes
    6 cups water
    1/2 block (8-oz size) cream cheese, softened
    1 cup sour cream
    1/2 cup finely shredded cheddar cheese, optional

    Combine the salt, butter, milk, potato flakes, and water according the the potato flakes box directions.

    Whip the cream cheese with an electric mixer until creamy; blend in the sour cream.

    Fold the potato mixture into the cream cheese mixture beating well.  Place potatoes into a 5-quart slow cooker and cover.  Cook on low setting for 3 to 5 hours.

    Sprinkle with finely shredded cheddar cheese, if desired.

    Note: File Photo

    Thursday, November 8, 2012

    CHEESY CORN CHOWDER

    3/4 cup water
    1/2 cup chopped onions
    1 1/2 cups sliced carrots
    1 1/2 cups chopped celery
    1/4 tsp salt
    1/2 tsp pepper

    Combine the above ingredients in a 4-quart slow cooker.  Cover and cook on high 4 to 6 hours until vegetables are getting tender.

    1 can (15-oz) whole-kernel corn, drained
    1 can (15-oz) cream-style corn
    1 1/2 cups milk
    1 1/2 cups half & half cream
    1 cup grated cheddar cheese

    Add the above ingredients to the cooker and stir to mix well.  Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.

    Yield: 6 to 8 servings

    Wednesday, November 7, 2012

    BEEF AND VEGETABLE STEW FROM RECIPE LION

    This is a recipe I got last year from RecipeLion that I thought you might enjoy.
    Image
    This hearty beef and vegetable stew combines flavors for a wonderfully warm winter meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.
    Serves: 6
    Cooking Time:8 hr
    Ingredients
    • 6 medium white potatoes (about 2 lbs) peeled and cubed
    • 6 medium carrots, peeled and cut diagonally into 1/4-inch slices
    • 1 onion, coarsely chopped
    • 1 celery rib, chopped
    • 2 pounds beef stew meat or chuckroast, trimmed of fat and cut into 1-inch cubes
    • 3 tablespoons all-purpose flour
    • 1/2 cup beef broth
    • 1 cup dry red wine
    • 1 can corn, drained
    • 1 can green bean, drained
    • 1/2 bag frozen peas
    • Salt and pepper, to taste
    Instructions
    1. In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
    2. Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
    3. Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.

    Read more at http://www.recipelion.com/Crock-Pot-Recipes/Beef-and-Vegetable-Stew/ml/1#3373bIkE0S3JRG7E.99

    Tuesday, November 6, 2012

    EASY ONION-MUSHROOM BEEF OVER NOODLES

    2 lbs beef stew meat
    1 envelope of dry onion soup mix
    1 can cream of mushroom soup
    1 cup water
    salt to taste
    freshly ground pepper to taste
    1 garlic clove, minced
    1/4 tsp Italian seasoning, optional
    hot cooked rice or noodles for serving

    Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

    In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

    Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

    Serve over noodles or rice.

    Yield: Approximately 6 servings.

    Friday, November 2, 2012

    BEER CHILI

    2 lb lean ground beef
    1 onion, chopped
    4 garlic cloves, minced
    2 tbsp chili powder
    2 tsp ground cumin
    1 tsp ground red pepper
    1 tsp paprika
    1 can (6-oz) tomato paste
    1 can (14 1/2-oz) can beef broth
    1 12-oz dark beer
    3 cans (8-oz each) tomato sauce
    2 cans (15-oz) chili beans
    1 can (4 1/2-oz) chopped green chiles
    1 tbsp Worcestershire sauce

    In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender.  Drain well and place into a slow cooker or crockpot.  Stir in the chili powder, cumin, red pepper, and parika, blending well.

    Add the remaining ingredients and stir to mix together well.

    Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.


    Yield: 8 to 10 servings

    Thursday, November 1, 2012

    SLOW COOKER BBQ CHICKEN

    "Works with any cut of meat, but recipe listed is for chicken. Two-pound cuts work best. Given to me from my aunt!" -    This recipe is from allrecipes.com and this quote is from the lady who sumbitted it.  Since I don't eat chicken, my chicken recipes are limited. But chicken recipes are always #1 on this blog so sharing this recipe with you today.

    4 largeskinless, boneless chicken breast halves
     

           
    Linda's  Note: This recipe has been reviewed on allrecipes.com 88 times and has a 4 1/2 star rating out of 5.

    Wednesday, October 31, 2012

    APRICOT CHICKEN OVER WILD RICE

     6 boneless skinless chicken breasts
    1 can (11 1/2-oz) apricot juice or nectar
    2 tbsp Dijon mustard
    1 garlic clove, minced
    1/4 tsp fresh grated ginger
    1/4 tsp cayenne pepper
    1/8 tsp ground allspice
    1/8 tsp turmeric
    1/8 tsp ground cardamom
    4 cups prepared wild rice for serving

    Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

    Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

    To serve place the rice on serving platter and top with the chicken.  Drizzle the apricot sauce overall.

    Tuesday, October 30, 2012

    CHEESY CAULIFLOWER

    2 pkgs (10-oz each) frozen cauliflower, slightly thawed
    2 tbsp butter, melted in a saucepan
    1 tbsp flour
    1 cup evaporated milk
    1/4 cup cheddar cheese
    2 tbsp cottage cheese
    1 tbsp Parmesan cheese
    4-5 slices bacon, fried crisp, drained, crumbled

    Place the cauliflower evenly in a crockpot or slow cooker.

    Stir the flour and evaporated milk into the butter, stirring until smooth.  Heat over low heat, stirring constantly, until thickened.  Stir in the cheddar, cottage, and Parmesan cheeses; pour over the cauliflower in the cooker.

    Sprinkle the crumbled bacon over all.  Place lid on cooker and cook on low heat 4 to 5 hours.

    Yield: 4 to 6 servings

    Note: This is a stock photo.

    NOTE: This recipe is good for diabetics, too.  However it is best to use low-fat evaporated milk and cheeses.

    Monday, October 29, 2012

    CHILI PEANUTS

    1/2 stick butter, melted
    2 cans (12-oz) cocktail peanuts
    1 packet (1 5/8-oz) chili seasoning mix

    Place the peanuts in a 3-quart slow-cooker; pour butter over nuts.  Sprinkle the dry chili mix over all.  Stir to blend.

    Place lid on cooker and cook on low 2 1/2 hours.  After 2 1/2 hours remove the lid and turn cooker to high.  Cook nuts on high, without the lid for about 15 minutes.

    Delicious served warm or cooled.


    Store in an airtight container.