WELCOME

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, November 30, 2012

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com
 
6 skinless, boneless chicken breast halves

Tuesday, November 27, 2012

Mediterrean Beef over Noodles

2 tablespoons olive or canola oil
1 pound boneless top round, trimmed and sliced into 1/4 x 2 inch strips
1 small onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
14 1/2 ounces artichoke hearts, canned, drained and halved
1 can (14 1/2 ounces) tomatoes with basil, garlic and oregano

1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce

1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1/2 cup black olives, sliced, divided
12 ounces fettuccine, cooked according to package directions.


Heat oil in a nonstick skillet. Saute beef until browned. Remove and drain.

Place beef in the crockpot or slow cooker.

Add onion, green pepper, garlic, and artichoke hearts.

Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the cooker and stir well.

Stir in olives.

Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.

Serve sauce over fettuccine and garnish with remaining olives.




Yield: 6 to 8 servings

Note:This basic recipe is from CROCK-POT The original slow cooker with some touches of my own added.

Monday, November 26, 2012

CHEESY GREEN BEAN CASSEROLE

1 bag (16-oz) frpzen green beans, cooked
3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings

Sunday, November 25, 2012

PORK AND CABBAGE MEAL

2 lbs boneless pork chops
3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also an excellent diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

Wednesday, November 21, 2012

CARIBBEAN CHICKEN SOUP

3 whole chicken breasts, skinned
3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired.

TOFFEE FONDUE

3/4 cup butter, cut-up
2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

Tuesday, November 20, 2012

WHITE CHEESE DIP

1 small onion, chopped fine
3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chiles
1 can (4 1/2-oz) chopped green chiles
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk

Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwae on high for 2 minutes.  Stir in the garlic, tomatoes, green chiles, and oregano.

Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

Yield: 8 cups

Thursday, November 15, 2012

Jamaican Jerk Bbq Chicken

This is not my recipe as I would never make this but I am putting on this blog for those of you who love chicken slow cooker recipes.  This is from BETTERRECIPES.COM

Submitted by: (see all recipes) | Source: Woman's Day - tweaked by Grandpaskip



2010-05-17 Other
4.1 12
5 ingredients and all day cooking for a busy working mother

    • Servings: 4 to 6
    • Prep Time: 5 mins
    • Cook Time: 6 to 8 hrs
    • Total Time: 8 hrs

    Ingredients:



    8 Chicken Drumsticks or Thighs, about 2 pounds, skin removed
    2 tsp Caribbean Jerk Seasoning
    ¾ cup Barbecue Sauce
    1 Tbsp Dark Rum, optional
    ¼ cup sliced Scallions



    Directions:

    Rub drumsticks or thighs with seasoning. Place in 3 1/2-quart or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.
    Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.
    Great with coleslaw and cornbread on the side. (I have previously posted recipes for both).

    Tuesday, November 13, 2012

    APPLE-WALNUT BREAD PUDDING

    8 slices multi-grain bread, cubed
    2 medium-size tart apples, peeled & sliced
    1 cup chopped toasted walnuts
    3/4 cup sugar
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    2 eggs, lightly beaten
    2 egg whites, lightly beaten with the whole eggs
    2 cups cream
    1/4 cup apple juice
    2 tablespoons butter, melted

    Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

    Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

    Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

    Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

    Serve with ice cream or whipped cream, if desired.

    Yield: 8 to 10 servings

    Note: File Photo

    Monday, November 12, 2012

    DELICIOUS SWEET POTATO CASSEROLE IN THE SLOW COOKER

    2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)
    1/3 cup butter, melted
    2/3 cup firmly packed light brown sugar
    2 large eggs, lightly beaten
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/3 cup whipping cream
    1 cup coarsely chopped pecans
    3/4 cup firmly packed brown sugar
    1/4 cup flour
    2 tbsp butter, melted

    In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon.  Using mixer on medium speed, beat until smooth.  Add the whipping cream and stir well.  Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).

    In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture.  Sprinkle the mixture over the sweet potato mixture.  Place lid on cooker and cook on high setting 3 to 4 hours.
    Yield: 12 to 16 servings

    Note: I believe I got this recipe from Southern Living some years ago.

    Saturday, November 10, 2012

    TRIPLE CHOCOLATE NUT CLUSTERS

    Candy in your slow cooker? Absolutely!  And it is sooo good and easy.

    1 jar (16-oz) dry-roasted peanuts
    1 can (9 3/4-oz) salted whole cashews
    2 cups pecan pieces
    18 (2-oz each) squares of chocolate bark candy coating, cut each in half
    1 pkg (12-oz) semisweet chocolate chips
    4 (1-oz each) squares bittersweet chocolate, broken into pieces
    1 tbsp shortening
    1 tsp vanilla

    In a 5-quart slow cooker or crockpot, combine the peanuts, cashews, pecan pieces, chocolate bark, chocolate chips, bittersweet chocolate, and shortening; cover and cook on low setting for 2 hours or until chocolate is melted. 

    Stir chocolate and nuts together well and then stir in the vanilla blending well.

    Drop the candy by heaping teaspoonfuls onto waxed paper.  Allow to stand for a couple of hours or until set and firm.  Once completely cooled and firm, candy may be stored in an airtight container.  This candy makes an excellent gift place in cellophane bags and tied with a pretty ribbon suited to the occasion.

    Yield: 6 dozen candy nut clusters

    Note: I got this recipe several years ago from Southern Living.

    Friday, November 9, 2012

    CREAMY MASHED POTATOES FROM POTATO FLAKES

    1 tsp salt
    4 tbsp butter, melted
    2 1/4 cups milk
    7 cups less 1/4 cup instant potato flakes
    6 cups water
    1/2 block (8-oz size) cream cheese, softened
    1 cup sour cream
    1/2 cup finely shredded cheddar cheese, optional

    Combine the salt, butter, milk, potato flakes, and water according the the potato flakes box directions.

    Whip the cream cheese with an electric mixer until creamy; blend in the sour cream.

    Fold the potato mixture into the cream cheese mixture beating well.  Place potatoes into a 5-quart slow cooker and cover.  Cook on low setting for 3 to 5 hours.

    Sprinkle with finely shredded cheddar cheese, if desired.

    Note: File Photo

    Thursday, November 8, 2012

    CHEESY CORN CHOWDER

    3/4 cup water
    1/2 cup chopped onions
    1 1/2 cups sliced carrots
    1 1/2 cups chopped celery
    1/4 tsp salt
    1/2 tsp pepper

    Combine the above ingredients in a 4-quart slow cooker.  Cover and cook on high 4 to 6 hours until vegetables are getting tender.

    1 can (15-oz) whole-kernel corn, drained
    1 can (15-oz) cream-style corn
    1 1/2 cups milk
    1 1/2 cups half & half cream
    1 cup grated cheddar cheese

    Add the above ingredients to the cooker and stir to mix well.  Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.

    Yield: 6 to 8 servings

    Friday, November 2, 2012

    BEER CHILI

    2 lb lean ground beef
    1 onion, chopped
    4 garlic cloves, minced
    2 tbsp chili powder
    2 tsp ground cumin
    1 tsp ground red pepper
    1 tsp paprika
    1 can (6-oz) tomato paste
    1 can (14 1/2-oz) can beef broth
    1 12-oz dark beer
    3 cans (8-oz each) tomato sauce
    2 cans (15-oz) chili beans
    1 can (4 1/2-oz) chopped green chiles
    1 tbsp Worcestershire sauce

    In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender.  Drain well and place into a slow cooker or crockpot.  Stir in the chili powder, cumin, red pepper, and parika, blending well.

    Add the remaining ingredients and stir to mix together well.

    Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.


    Yield: 8 to 10 servings

    Thursday, November 1, 2012

    SLOW COOKER BBQ CHICKEN

    "Works with any cut of meat, but recipe listed is for chicken. Two-pound cuts work best. Given to me from my aunt!" -    This recipe is from allrecipes.com and this quote is from the lady who sumbitted it.  Since I don't eat chicken, my chicken recipes are limited. But chicken recipes are always #1 on this blog so sharing this recipe with you today.

    4 largeskinless, boneless chicken breast halves
     

           
    Linda's  Note: This recipe has been reviewed on allrecipes.com 88 times and has a 4 1/2 star rating out of 5.