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, August 26, 2012


2 cans (14.5-oz each) Italian-style diced tomatoes
1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)

Spray crockpot or slow cooker with nonstick cooking spray.

Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes.  Stir to combine.  Add the ribs and spoon the sauce over the ribs.  Sprinkle the zucchini over all.

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

Remove the ribs from cooker; shred the meat.  Discard bones and fat; stir the shredded meat back into the cooker.  Stir in the rest of the salt and black pepper.

Stir 4 cups of the sauce into into the prepared, drained pasta.  Add some reserved pasta liquid, if desired.  Stir in the cheese and serve.

Remaining sauce can be frozen for future use.

Yield: Serves 6 (with 4 cups leftover sauce for freezing).

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