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, January 21, 2012


1 can (16-oz) whole tomatoes, mashed
1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish

Lightly spray the interior of crockpot or slow cooker.

In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese.  Stir to combine well and pour into the cooker.  Place lid on cooker and cook on low setting for 6 to 9 hours.

Before serving, sprinkle with the remaining cup of cheese.  Garnish with the fresh slices of green bell pepper.

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