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, September 2, 2012


2 cups sliced carrots
1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)

Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crockpot or slow cooker; stir to mix well.  Place lid on cooker and cook on low 6 hours or until carrots are tender.

10-12 minutes before serving time increase the heat to high.  Let cook on high 2 to 4 minutes then add the ravioli.  Cook for another 8 to 10 minutes or until the ravioli are tender.

Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein
Note to diabetics - This carbs to protein ratio is okay for diabetics.

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