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, March 31, 2013


1 lb ground beef
1 can (28-oz) diced tomatoes, untrained
1 medium onion, copped
1 medium green pepper, chopped
1 can (15-oz) fat-free vegetarian chili
1 can (8-oz) tomato sauce
2 tbsp chili powder
2 tbsp minced fresh parsley
1 tbsp dried basil
2 tsp ground cumin
4 garlic cloves, minced
1 tsp dried oregano

¾ tsp pepper
1/8 tsp hot pepper sauce
6 tbsp shredded reduced-fat cheddar cheese
1 tbsp minced chives
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-quart slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot sauce. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese and chives before serving.
Yield: 6 servings
Per 1 1/3 cups serving: 266 cal, 8 g fat (3 g sat), 42 mg chol, 759 mg sodium, 27 g carbs, 8 g fiber, 23 g protein
Diabetic exchanges: 3 lean meat, 3 vegetables, ½ starch

Note: Recipe from the Dec/Jan issue of an old Light & Tasty magazine courtesy of Travis Skroch of Stratford, WI who says this chili will always bring you compliments.

Friday, March 29, 2013


1 lb beef stew meat, fat trimmed and cut into bite-size cubes
1 can diced tomatoes, undrained (I like to use the Italian or Mexican-style tomatoes)
1 cup sliced carrots
1 cup large-diced potatoes
1/2 cup celery, sliced
1/2 cup chopped onion
1 cup frozen cut green beans
1 packet slow-cooker vegetable-soup mix
3 cups water

Place the stew meat, tomatoes with juice, carrots, potatoes, celery, onion, and green beans into a slow cooker or crockpot.

Mix the packet of seasoning mix with the water until well blended; pour over the meat and veggies in the cooker.  Place lid on cooker.

Cook on low setting for approximately 8 hours until meat is tender.

Yield: 6 to 8 servings


1 1/2 pounds boneless skinless chicken thighs
2 tsp thyme
1 1/2 tsp oregano
1 can (14.5-oz) chicken broth
1 can (14/5-oz) Italian-style diced tomatoes, do not drain
1 1/2 cup thinly sliced carrots
1 stalk celery, thinly sliced
1 onion, diced
3 cups uncooked twisty noodles
3/4 cup frozen peas

Cut each piece of chicken into fourths; sprinkle with the thyme and oregano.

Place the broth, tomatoes, carrots, celery, and onion into a slow cooker or crockpot; place the chicken pieces over the mixture.

Place lid on cooker and cook for 8 hours on low setting or 4 hours on high setting.

Remove lid and stir in the noodles and peas.  Replace lid, be sure temperature is on high and cook for another 15 minutes or until the noodles are tender.

Yield: 4 to 6 servings.

Wednesday, March 27, 2013


3 lbs chicken wings
salt to taste
freshly ground black pepper to taste
2 cups honey
1/2 cup ketchup
1 cup soy sauce
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds for garnish, optional

Rinse the chicken and pat dry.  Cut off the wing tips and discard them.  Cut each wing, at the joint, into two sections.

Sprinkle the salt and pepper over the wings.

Place chicken on a broiler pan and broil for 20 minutes, 10 minutes per side, about 4-inches from the heat.  Transfer wings to crockpot or slow cooker.

To make the sauce, combine the honey, ketchup, soy sauce, canola oil, and garlic together in a mixing bowl; stir to combine well.  Pour the sauce over the wings in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting for 2 to 2 1/2 hours.

Before serving, garnish with sesame seeds if desired.


2 pounds ground beef, cooked and drained
2 (28-ounce) cans diced tomatoes, drained
2 cups frozen whole kernel corn
1 (2-1/4-ounce) can sliced black olives, drained
1 medium-sized onion, diced
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) package cornbread mix
1 cup shredded Cheddar cheese
In a large bowl, combine the beef, diced tomatoes, corn, olives, onion, and taco seasoning, mixing well.  Pour mixture into a slow cooker or crockpot.
Prepare the cornbread mix according to package directions; spoon over beef mixture. Sprinkle the cheese overall.
Place lid on cooker and cook on high setting for 3 hours or low setting for 6 hours.

NOTE: This is another of my old Mr. Food recipes.  Years ago when my daughter worked in school food service she met him and brought me an autographed book.  I have enjoyed his recipes over the years.


Monday, March 25, 2013


1 lb chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
1 tbsp sesame seeds
hot cooked brown rice for serving
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.
Sprinkle with sesame seeds.


Serve over the hot cooked rice and spoon extra sauce if desired.

Saturday, March 23, 2013


2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese, cut into small pieces
3 tbsp butter, cut into small pieces
1/4 tsp salt
1/4 tsp coarsely ground black pepper

Combine all ingredients together in a crockpot (or slow cooker); stir to mix well.

Place lid on cooker and cook for 1 1/2 to 2 hours on low, stir occasionally.


Crockpots and slow cookers are also great appliances for making desserts.  Try this berries and dumplings for a delicious warm dessert.  You can always switch out different types of berries, if you prefer.

1 1/4 cups + 2 tbsp granulated sugar, divided
2 tbsp all-purpose flour
1 tbsp whole-wheat flour
2 tsp grated lemon zest
2 pkgs (16-oz each) frozen unsweetened blueberries
1 1/2 cups biscuit/baking mix
3 tbsp butter
1 carton (8-oz) sour cream

Combine the 1 1/4 cups sugar, both flours, and the lemon zest in a 3-quart heavy saucepan.  Add the blueberries and cook, stirring constantly, over low heat until the sugar is dissolved.  Bring the mixture to a boil and increase heat to medium-high; cook, stirring often, about 5 minutes until slightly thickened. 

Pour the biscuit/baking mix into a bowl and stir in the remaining 2 tablespoons of sugar; cut in the butter until crumbly.  Add the sour cream, mixing together until a soft dough forms.

Pour the hot berry filling into a round 5-quart slow cooker or crockpot.  Carefully drop the dough into 6 large clumps over the filling.

Place lid on cooker and cook on low setting for 3 hours or until the dumplings are a golden brown.

Remove the lid carefully so as to keep the condensation from getting on the dumplings and making them soggy.

Note: Have had this recipe for a long time.  Think it is another of my Mr. Food recipes.

Wednesday, March 20, 2013


4 large Granny Smith apples, cored and cut into 8 wedges each
1 loaf white wheat bread, crusts removed and discarded, bread cut into 1-inch cubes
1 heaping tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup packed brown sugar
1 stick butter

Place the apple wedges over the bottom of a crockpot or slow cooker.

In a small saucepan melt the butter; add the brown sugar, cinnamon, nutmeg, and salt.

In a medium, heatproof bowl, put the bread cubes and stir in the butter mixture.  Pour the mixture over the apple wedges.

Place lid on cooker and cook for 2 to 3 hours on low setting.

Yield: approximately 6 servings

Thursday, March 14, 2013


Another recipe for all you chicken lovers!

1 1/2 lbs boneless, skinless chicken breasts and/or thighs
2 tbsp canola oil
1 tsp whole cumin seeds
1 cinnamon stick
2 bay leaves
1 medium-size onion, minced
4 garlic cloves, minced
2 tsp finely chopped ginger
1/2 tsp turmeric
1 cup plain fat-free yogurt
1-1 1/2 tsp salt, divided
1/2 tsp garam masala (found in major supermarkets, natural food stores, etc)
1 1/2 cups uncooked brown basmati rice
2 cups water
fresh cilantro for garnish, if desired

Cut chicken into 1-inch pieces; set aside.

Heat the canola oil in a large heavy skillet over medium-high heat.  Add the cumin seeds, cinnamon, and bay leaves.  Cook, stirring, for a few seconds until cumin seeds are a golden brown.

Add the onions, garlic, and ginger to the skillet and cook until the onions are transparent and tender.

Add the chicken to the skillet and cook until chicken turns white, about 4 minutes; stir occasionally.  Add the turmeric and stir to mix in well. 

Transfer the mixture to a slow cooker/crockpot.

Using a fork, whip the yogurt and pour over the chicken mixture.  Sprinkle 1 teaspoon of the salt over all and add the garam masala.

Add the rice to the cooker in an even layer over the chicken mixture.  Sprinkle with remaining salt, if desired.  Pour the water over the rice.

Cook on high setting for 4 hours.

Before serving, remove and discard the bay leaves and the cinnamon stick.

Serve warm, garnished with the cilantro if desired.

Yield: 8 servings.

Tuesday, March 12, 2013


1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 (3-1/2- to 4-1/2-pound) boneless beef bottom round roast
4 carrots, peeled and sliced
4 large red potatoes, halved
1 large onion, cut into half-moons
1 (12-ounce) can cola
1 (12-ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce, optional
Sprinkle salt, pepper, and garlic powder evenly over entire roast; place in a 6-quart crockpot or slow cooker. Place carrots, potatoes, and onion around roast.
In a medium bowl, combine coke,chili sauce, Worcestershire sauce and hot pepper sauce, if using; mix well then pour over roast.
Place lid on cooker and cook on low setting 7 to 8 hours, or until fork-tender. Slice and serve topped with sauce and vegetables.


Friday, March 8, 2013


If you have a favorite recipe that you would like to make in your slow cooker, here are some time guidelines to use.
     If the recipe says:                                                        Cook in a slow cooker
  • 15 to 30 minutes                                                      1 1/2 - 2 1/2 hours high or 4 - 8 hours low
  • 35 to 40 minutes                                                      3 - 4 hours high or 6 - 8 hours low
  • 50 min to 3 hours                                                    4 - 6 hours high or 8 - 18 hours low
Note almost all combinations of meat and vegetable dishes need at least 8 hours when cooked on low.

Monday, March 4, 2013


I have to admit I am not good at making corned beef.  Since we have St. Patrick's coming right up I thought it would be appropriate to share a Corned Beef recipe so I went to Taste of Home where I found this recipe from a lady in Washington State.

6 medium red potatoes, quartered

2 medium carrots, cut into chunks

1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water


  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
  • Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
  • Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.
Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

Saturday, March 2, 2013

Yummy Crockpot or Slow Cooker Recipes That Are Economical For Families On a Budget

Here is another of my old internet articles that is going into the archives.  One last time to share it before it disappears.

Your slowcooker/crockpot is the perfect way to make family-friendly economical meals. Try this Larpin' Good Soup that adds ground beef, tomatoes, and cheese to canned minestrone soup for a tasty, warm-you-from-the-inside-out meal. The Beef, Carrots, and Cabbage dish provides a tasty dish that uses a less-expensive cut of roast with tasty, healthy veggies for a good family meal. For a different chili try this recipe for Bean and Salsa Turkey Chili.
4 cans Campbell's minestrone soup
4 soup cans of water
1 can chopped tomatoes with green chilies
2 lb ground beef, browned to remove fat
1 block (16-oz) Mexican-style Velveeta cheese

Combine all the ingredients together in a crockpot or slowcooker. Place lid on cooker and cook the mixture on low setting for approximately 8 hours.

Delicious served with cornbread.

1 1/2 lbs boneless beef chuck pot roast
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all. Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting. At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover. Cook for 30 minutes until cabbage is tender.

Note: The carb to protein ration for this dish is good for diabetics, too.

1 tbsp canola oil
1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink. This will probably take about 10 minutes. Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin. Stir to blend well.

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

To serve, ladle into individual bowls and top with cheddar cheese as desired.

*Be aware if buying the ground turkey (or chicken). Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

NOTE:  This recipe is also very diabetic-friendly.