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.

Thursday, January 26, 2012


1 lb Italian sausage, cut into bite-size pieces
1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil

Brown the sausage in a large skillet; drain.

Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic.  Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.

Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker.  Replace the lid and cook another 30 to 45 minutes until the juices have thickened.

Yield: 6 cups

Note:  Goes great with Italian or Garlic Bread.

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