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, April 7, 2013


As those of you who follow my blogs know, I absolutely refuse to eat chicken.  Actually, I can't eat chicken. I have tried at special lunches and dinners and I gag and have to excuse myself to the restroom to spit it out.  But I get more requests for chicken recipes on this blog than any other type.  So today when this recipe showed up in my mailbox, I thought of you readers.  I love pears and I love asparagus but I don't want them with chicken, however, I thought you might.  So here is this recipe for those of you who might be interested.

  • 4 skinless, boneless chicken breast halves, cut into strips
  • 1 onion, sliced thin
  • salt and ground black pepper to taste
  • 2 ripe Bartlett pears, cored and sliced
  • 1 pound fresh asparagus, trimmed
  • 4 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons apple juice
  • 1 teaspoon dried rosemary
  • 1 tablespoon grated fresh ginger
  • 2 tbsp dark brown sugar

  • Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
  • Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
  • Cook on Low for 4 to 6 hours.
  • Note: This is a recipe from allrecipes.com  submitted by Sarah May,

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