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.

Wednesday, March 14, 2012


1 pkg (12-oz) frozn shrimp, thawed
1/2 cup chicken broth
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried oregano
1 cup frozen peas
1/2 cup diced tomatoes
2 cups long-grain or yellow rice, cooked

In a 4 1/2-quart crockpot or slow cooker, combine the shrimp, broth, garlic, chili powder, salt, and oregano.  Place lid on cooker and cook on low setting for 2 hours.

Add peas and tomatoes; replace cover and cook on low 5 to 10 minutes.  Stir in the cooked rice.  Replace cover and cook on low for 5 minutes or until the rice is heated through.

Yield: 4 servings

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