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.

Saturday, December 29, 2012


1 1/2 lb lean stew meat
flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste

Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.

Heat the canola oil over medium-high heat in a large nonstick skillet.  Add the beef and brown on all sides. Remove to a slow cooker or crockpot.

Add the remaining ingredients to the cooker and stir to blend.  Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.

Yield: 6 servings

Friday, December 28, 2012


As most of you know I do not eat chicken.  However, my family loves it and you all seem to love chicken recipes.  I have borrowed this easy chicken recipe from a fellow blogger who swears it it delicious.  I will let you be the judge of that!  I like it because it can be the base of so many other recipes and that is always a good idea.

Cafe Rio Chicken

  • 2 lbs chicken breasts
  • 1/2 a small bottle of zesty italian dressing
  • 1/2 Tbsp. minced garlic
  • 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

Thursday, December 27, 2012


1 pound fresh mushrooms
1/2 cup butter, melted
1 envelope Ranch salad dressing mix

Put mushrooms in a crock pot or slow cooker.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.


Wednesday, December 26, 2012


4 loin pork chops, about 1/2 lb each
1 tbsp canola oil
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired

Trim excess fat from the pork chops.

Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.

In a slow cooker or crockpot layer the onion and the chops.

Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.

Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.

Note: 6 chops may be used with the remaining ingredients the same.

Tuesday, December 25, 2012


To all the readers and followers of Grandma's Slow Cooker Recipes,

I wish you a very Merry Christmas or a special time during whatever you celebrate at this season. I am a Christian so I say, "Merry Christmas" to you from the bottom of my heart. May you have a very special and healthy day with your family and friends as we celebrate the birth of Jesus. So here is a Texas Merry Christmas to you all.

Monday, December 24, 2012


1 red onion, chopped
1 green bell pepper, chopped
1 1/2 lbs lean cooked turkey, finely chopped
1 cup ketchup
1/2 tsp salt
1 large garlic clove, minced
1 tsp Dijon mustard
2 to 3 grinds of fresh ground black pepper
6 whole-wheat or multi-grain sandwich buns

Combine the onion, bell pepper, and turkey in a slow cooker or crockpot.

Combine the ketchup, salt, garlic, Dijon, and pepper together in a small bowl.  Pour mixture over the turkey and veggies; stir to mix well.

Place the lid on the cooker and cook on low setting for 4 to 6 hours.

Serve on the sandwich buns with your choice of condiments.
Yield: 6 sandwiches.

Note: If you need to cut back on the bread use whole-wheat or multi-grain sandwich thins.  You could even serve open-face sandwiches by putting the sloppy joes on bun or sandwich thin bottoms and eating with a fork.

Sunday, December 23, 2012


2 lb chicken legs
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground cinnamon
2 medium-size onions, sliced thin
1 cup coconut milk
1 cup water
1 tbsp fresh squeezed lemon juice
1/2 tsp grated lemon rind
2 green onions, sliced, for garnish, if desired

In a small bowl combine the garlic, salt, pepper, cumin, coriander, fennel, and cinnamon; rub all over the chicken legs.

Place the chicken legs in a slow cooker or crockpot.  Sprinkle any leftover seasoning mixture over all.

Evenly distribute the onion slices over the chicken.

Combine the coconut milk, water, lemon juice, and lemon rind in a small bowl.  Pour over the chicken and onions.

Place lid on cooker and cook 6 to 8 hours on low setting or 3 to 4 hours on high setting.

When serving, garnish with the green onions, if desired.

Note:  If cooking for a crowd you can use a 5 to 7-quart slow cooker and double the ingredients, except the water.  You would still only use 1 cup of water.

Friday, December 21, 2012


2 1/2 lbs beef chuck, cubed into bite-size pieces
2 tbsp brown sugar
salt to taste
2 tbsp canola oil
1 small onion, chopped fine
5 garlic cloves, minced
2 cans (4.5-oz) chopped green chiles, drained
1 tbsp ground cumin
3/4 cup chili powder
1 1/2 cups water
1 can (14-oz) diced tomatoes with chiles
1 to 2 tbsp hot sauce (to suit taste)
sliced green onions for garnish, optional
grated cheddar cheese for garnish, optional
sour cream for garnish, optional
tortilla chips, crackers, or cornbread for serving

Place the beef cubes in a large bowl and toss with half the brown sugar and salt to coat.

Heat the oil in a large skillet over medium-high heat; cook beef until browned on all sides; transfer to a crockpot or slow cooker (needs to hold 5 to 6 quarts).

Reduce heat under skillet to medium and add the onion, cooking 4 to 5 minutes until tender.  Add the garlic, chiles, cumin, chili powder to the skillet and cook, stirring, 2 to 3 minutes.  Add the water and tomatoes; simmer another 2 to 3 minutes while scraping the browned bits from the bottom of the skillet.  Pour the mixture into the slow cooker over the beef.

Place lid on the cooker and cook on low setting for 7 - 8 hours.

Stir in the remaining brown sugar and the hot sauce.

Ladle chili into serving bowls and top with your choice of toppings.  Serve with the chips, crackers, or cornbread.
Yield: 6 servings

Wednesday, December 19, 2012


1 large head cauliflower (2-2 1/2 lbs), broken into 8 pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup vegetable broth (or chicken broth)
4-oz reduced fat cream cheese, cubed
1/2 tsp dried thyme
1/2 cup shredded reduced fat cheddar cheese

Place the cauliflower pieces in a 4 to 5-quart slow cooker or crockpot.  Sprinkle the salt and pepper evenly over the cauliflower and add the broth.

Place the lid on the cooker and cook on low setting for 3 to 4 hours. (In a hurry?  Cook on high setting for half that time.) Using a slotted large spoon, transfer the cauliflower to a serving bowl.

Make a sauce by adding the cream cheese and thyme to the liquid in the cooker, whisking until smooth.  Spoon the sauce over the cauliflower.  Sprinkle with the cheddar cheese and serve.

Yield: 6 to 8 servings.

Tuesday, December 18, 2012


1 1/2 cups dry elbow macaroni
1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired

Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.

Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using.  Layer the cheese over the macaroni.

Combine the two milks and pour over all.  Sprinkle a couple grinds of pepper over all, if desired.

Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.

NOTE: This is a free stock photo and not a true representative of this dish.

Monday, December 17, 2012


1 1/2 lb ground beef
1/2 lb bacon, cut up
1 regular can baked beans
1 regular can kidney beans
1 regular can butter beans
1 regular can pork and beans
1/2 cup ketchup
1 yellow onion, chopped
1 tsp prepared mustard
1 cup brown sugar
4 tbsp apple cider vinegar

In a large skillet, brown the ground beef and bacon together; drain well.

Transfer the drained meat into a crockpot or slow cooker; add all the beans - do not drain.  Stir in the remaining ingredients until well blended. 

Place lid on cooker and cook on low 4 to 5 hours.

Note: Good served with cornbread.

NOTE: You can use other bean combinations to suit your taste.

Saturday, December 15, 2012

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

For my readers who love and request chicken recipes (you know I don't touch the stuff!), I am sharing this recipe I got from a fellow blogger.  This blogger has a "clean living" blog and does organic which I don't do.  I am just sharing the recipe and you can do as you please with the organic.  (Having been born and raised in the country, I know too much about organic.  It is in the same category as chicken in my little Southern Indiana farm country mind!  Yes, I know it's a mental problem, okay?)

4 raw, boneless, skinless chicken breasts (about 8 oz. each)
1 (15 oz.) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (15 oz.) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (28 oz.) can diced tomatoes in juice, low sodium is best
1 lb. frozen and thawed organic corn (organic to avoid GMO corn)
1 (12 oz.) jar of your favorite salsa, no sugar added
Step 1 – Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Step 2 – Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Eat and Enjoy!


1 (1-lb) round steak
1/2 cup flour (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, sliced into rings
4 tbsp catsup
2 cups coca-cola

Cut steak into 4 serving pieces.  Sprinkle with the salt and pepper then dredge in the flour, if using.

Spread half the onion in the bottom of the cooker.  Layer the steak pieces over the onion and top with the remaining onion.

Blend the catsup into half the coco-cola; pour over all.  Add the remaining coke.

Place the lid on the cooker and cook on low setting 6 to 8 hours or on low for 3 1/2 to 4 hours or until the meat is cooked through and tender.
Yield: 4 servings

Wednesday, December 12, 2012


6 medium russet potatoes, diced
1/3 cup olive or canola oil
1 packet dry onion soup mix
2 green onions, sliced
1 small green bell pepper, diced

Combine the potatoes and oil in a large plastic bag and shake well to coat potatoes.

Add the dry soup mix and shake well to coat again.

Dump the mixture into a crockpot or slow cooker; add the green onions and bell pepper, stirring to blend.

Place lid on cooker and cook on low setting for around 6 hours or on high for around 3 hours.

Yield: 6-7 servings

Tuesday, December 11, 2012


4 cups water
12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.

Yield: 6 servings of 2 cabbage rolls each

Monday, December 10, 2012


Received this in my inbox today from bhg.com  Thought I would share it with you my readers.

Nonstick cooking spray
1 15 ounce can pumpkin
1 5 ounce can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice
1 1-layer-size yellow cake mix
1 cup pecans or walnuts, toasted and chopped
1/4 cup butter, melted

Frozen whipped dessert topping, thawed (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

Nutrition Facts (Nutty Pumpkin-Pie Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 349,
  • Fat, total (g) 20,
  • chol. (mg) 21,
  • sat. fat (g) 5,
  • carb. (g) 42,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 278,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, December 7, 2012


2 cups dry lentils, sorted and rinsed
1 medium-size onion, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1 cup cooked, chopped ham
1/2 cup chopped carrots
1 cup diced tomatoes
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
1 tsp ground coriander
3 cups water
fresh cilantro sprigs for garnish, if desired

Place all ingredients in a crockpot or slow cooker; stir to blend.

Place lid on cooker and cook on low setting for approximately 8 hours.

Note:  Check cooker after about 5 hours.  If the mixture is getting too dry, you can add another cup of water.

Yield: Approximately 6 servings


1/3 cup buttermilk baking mix
2/3 cup dry quick oats
1/4 cup + 1 tbsp brown sugar
1 tsp cinnamon
4 cups sliced peaches (fresh or canned)
1/2 cup peach juice or water

Spray slow cooker or crock pot with nonstick cooking spray.

Mix the baking mix, oats, brown sugar, and cinnamon together in cooker.  Stir in the peaches and juice or water.

Place lid on cooker and cook on low for 5 hours.  If you like a drier cobbler, remove lid for the last 30 minutes of cooking time.

Yummy served warm with ice cream!

Note: File Photo