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.

Friday, June 29, 2012


2 racks baby back ribs
1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

Thursday, June 28, 2012


2 lbs chicken breast tenders, rinsed
2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crockpot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2 cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.

Yield: 4 servings

Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.

Wednesday, June 27, 2012


2 lb lean beef stew meat, cut into bite-size pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth

Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well. 

Place the onion slices in a 5-quart slow cooker or crockpot.  Place seasoned meat atop the onion.  Add the mushrooms, carrots, rice, and beef broth.  Stir mixture thoroughly.

Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender.  Carrots should also be tender.

Yield: 4 to 6 servings.

Saturday, June 23, 2012


1 (approx. 3lb) lamb roast
1 tsp salt
1 tsp black pepper
1 tsp coriander
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried mint
1 tsp ground fennel
1 large onion, quartered
2 medium zucchini, cut into rounds about a half-inch thick
2 yellow squash, cut into round about a half-inch thick
2 - 4 medium potatoes, quartered
3 tbsp balsamic vinegar

In a small bowl combine the salt, pepper, coriander, rosemary, thyme, fennel, and mint; rub mixture all over the roast. 

Place the onion quarters in the bottom of the crockpot or slow cooker and top with the roast.  Add the zucchini, squash, and potatoes.  Drizzle the vinegar over the vegetables.

Place lid on cooker and cook on high for 1 hour then on  low for 10 to 12 hours.

Yield: 6 to 8 servings.

Friday, June 22, 2012


1 pkg (10-oz) frozen puff pastry shells
2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

Thursday, June 21, 2012


3 cans (15-oz each) great northern beans
2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crockpot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

Place lid on cooker and cook on high 4 to 6 hours.

Wednesday, June 20, 2012


1 (approx. 3 lbs) beef roast
1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices.  Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves.  Pour mixture over the roast and bacon.  Top with the remaining onion slices and the mushrooms.

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

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.

The basic idea for this recipe came from Sandra Lee.

Thursday, June 14, 2012


2 1/2 beef stew meat, cut into bite-size pieces
1 medium yellow onion, chopped
1 pkg taco seasoning mix
1 tsp oregano
1 tsp garlic powder
1 can (4-oz) chopped green chilies
1 can (16-oz) tomatoes, do not drain
flour tortillas

Layer the ingredients into a crockpot or slow cooker in the order listed above (except tortillas)!  Cover and cook on low 5 hours.  Stir mixture.  Replace lid and cook another 2 hours or so.  Warm the tortillas and serve mixture on the tortillas.

Yield: 4 servings