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.

Tuesday, April 9, 2013


Even though I don't eat chicken, my family loves it.  This is my version of a Kraft recipe.  I took their idea and changed it to suit my family's taste.

1 green bell pepper, sliced
1 medium yellow onion, sliced
6 red potatoes, quartered
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
4 skinless chicken breast halves
4 skinless chicken thighs
1 can cream of chicken soup
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1 cup Mexican-style shredded cheese
1 tbsp Worcestershire sauce
1 tbsp dried parsley flakes

Spray slow cooker interior with nonstick cooking spray.  Layer bell pepper slices, onion slices, and potatoes in the cooker.
Sprinkle the paprika, salt, and pepper over the chicken; place chicken over the veggies in cooker.
Combine the uncondensed soup, garlic powder, onion flakes, and Worcestershire sauce; pour over all in cooker.  Sprinkle with the cheese and parsley flakes.
Place lid on cooker and cook on low 6 to 8 hours or on high approximately half that time until the chicken is thoroughly cooked.

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