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.


Tuesday, March 26, 2013


16 vanilla almond bark squares
2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mein noodles
1 cup dried cherries

In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.

Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.

Remove lid, turn off cooker, and add the chow mein noodles and cherries; stir to combine well.

Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper.  Allow to set until dry. 

When completely cooled and dry, store in an airtight container.

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.

Friday, March 22, 2013


2 (10-3/4-ounce) cans low-fat cream of mushroom soup, undiluted
3 cups water
2 cups uncooked converted long-grain white rice
1 cup thinly sliced celery
3 cups chopped cooked turkey (or chicken)
2 cups frozen mixed vegetables
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
ee Healthier Recipes. Go Now!

Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.
Yield: 8 servings



4 cups shredded cooked turkey
1 pkg (1 5/8-oz) enchilada sauce mix
2 cans (6-oz each) tomato paste
1/2 cup water
1 cup shredded Montery Jack cheese
Corn chips for serving

Garnish ideas: sour cream, sliced green onions, sliced ripe olives, diced Roma tomatoes

Combine the turkey, enchilada sauce mix, tomato paste, and water in a slow cooker/crockpot.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 to 4 hours.

Set temperature to high and add the cheese; allow cheese to melt overall.

Serve with the corn chips and garnish with your choice of garnish toppings.

Note: This is an okay dish for diabetics as it has a ratio of 27 g protein to 14 g carbs per serving.

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

Monday, March 18, 2013


5 TO 6 slices bacon, fried crisp, drained, crumbled
2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.


As many of you know, I love soup.  Taco soup is one of my favorites so when I saw this recipe I said, "Yes!"  Thought you all might like it, too.  As you might guess from the instructions, I got it from a Reynold's site.

  • 2 (16 ounce) cans black beans
  • 1 (11 ounce) can corn
  • 1 (28 ounce) can diced tomatoes
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (1 ounce) envelope ranch dressing mix
  • 1 lb ground beef
  • Instructions
    1) First line your slow cooker with Reynolds® Slow Cooker Liner for easy clean up
    2) Cook your ground beef and drain
    3) Add your black beans, corn, tomatoes (do not drain) seasoning and meat all together into the slow cooker and gently stir together

    4) Fill half a can of water in your empty black bean can and dump in.
    5) Cook on high in the slow cooker for 2 hours or low for 4 hours
    What is fantastic about this recipe is that its easily changeable. You can substitute black beans for kidney beans, add two cans of tomatoes instead of 1, add diced chili peppers for a more spicy soup, or alter with shredded chicken and white beans instead! There are countless ways to enjoy and enjoy in a new way that is perfect for YOUR family.
    And when you are done, it's super easy clean up! Once cooled, empty the contents out of the liner before placing in the trash.
    My family likes to serve ours in cute little bread bowls!

    • If you cook too long the water will start to evaporate. Make sure you turn your slow cooker to "warm" after the times noted above. You can always add additional water or even a can of tomato soup if you want more of a soup consistency...or you can let evaporate out and have more of a chunky chili feel.
    • Add cheese, tomatoes, sour cream, and avocado on top.
    • Use tortilla chips to dip!
    • Works as appetizer, dip (with less water), or a full-fledged dinner...you decide!

    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.

    Wednesday, March 13, 2013


    You already know I don't like chicken but you are always wanting more chicken recipes so I borrowed this one for you.
    Herbed Slow Cooker Chicken ~~Southern Mama~~
    •1 tablespoon olive oil
    •1 teaspoon paprika
    •1/2 teaspoon garlic powder
    •1/2 teaspoon seasoned salt
    •1/2 teaspoon dried thyme
    •1/2 teaspoon dried basil
    •1/2 teaspoon pepper
    •1/2 teaspoon browning sauce, optional
    •4 bone-in chicken breast halves (8 ounces each)
    •1/2 cup chicken broth

    •In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat is tender.


    This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

    1 tablespoon canola oil
    2 (2-pound) beef briskets, trimmed
    2 medium onions, sliced
    1 orange, thinly sliced
    1 pound carrots, peeled and cut into 1-inch-thick slices
    1 pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices
    1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices
    1 cup orange juice
    2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)
    2 tablespoons ketchup
    2 teaspoons dried thyme
    1/2 teaspoon ground cloves
    1 can  (14-ounce) + 3/4 cup low-sodium fat-free chicken broth
    2 (3-inch) sticks cinnamon, broken in half
    1 cup dried cranberries
    Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

    Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

    Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.
    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.

    Thursday, March 7, 2013

    Fruity Breakfast Oatmeal

    Use healthy steel-cut oats in this recipe.  Old-fashioned oats are too soft for slow-cooking.  This makes an easy healthy breakfast and is a great way to cook steel-cut oats which require longer cooking times and require constant stirring when cooked on the stovetop.

    8 cups water
    2 cups steel-cut oats 
    1/3 cup dried cranberries
    1/3 cup dried apricots, chopped
    1/2 teaspoon salt
    nonstick cooking spray

    Generously spray the cooker with the cooking spray!

    Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. 

    Wednesday, March 6, 2013


    2 pounds boneless, skinless chicken thighs, cut into strips
    1/2 teaspoon ground ginger
    1/2 teaspoon garlic powder
    1/4 teaspoon black pepper
    1 can (19-ounce) pineapple chunks, undrained
    1 can (8-ounce) sliced water chestnuts, drained
    1 medium-sized red bell pepper, cut into 1/4-inch strips
    1 cup chicken broth
    2 tablespoons soy sauce
    1 tablespoon white vinegar
    1/4 cup cornstarch
    4 scallions (green onions), sliced diagonally
    In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.
    Cover, and cook on low setting for 6 hours.
    In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

    Yield: 4 servings

    Note: This is one of my old Mr. Food recipes.

    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.