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.

Wednesday, February 27, 2013


This is a recipe I got from Rival, maker of the Crock-Pot.

1 can (13-oz) chunk pineapple, drained - save 1/2 cup of the juice
2 stalks of celery, sliced
2 medium-size tomatoes, cut into small wedges
1 cup broccoli florets
1 medium-size onion, chopped
1 cup chicken broth
3 garlic cloves, minced
3 tbsp sugar
1 tbsp white vinegar
2 tsp fish sauce (optional)
2 tsp soy sauce
1/2 tsp fresh ginger, minced
1/2 lb medium shrimp, peeled, deveined
2 tbsp cornstarch
1/3 cup water

Combine all the ingredients, except for the shirmp, cornstarch, and water, in a crockpot or slow cooker.  Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.  Add the shrimp to the cooker during the final 30 minutes of cooking and be sure heat is on high.

Whisk together the cornstarch and water until smooth.  At the end of cooking, stir the mixture into the sauce in the cooker.  Stir to blend in well and thicken.

Serve over hot white rice.  (Personal note: For health reasons, never serve brown rice.  Always serve brown rice as brown is a healthier whole grain.)

Yield: 6 servings.

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