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, April 10, 2013


4 to 5 large red potatoes, sliced 1/4-inch thick
2 large carrots, sliced 1/4-inch thick
1 cups cubed butternut squash, peeled & sliced 1/4-inch thick
1 large yellow onion, sliced
1/4 tsp salt
1/4 tsp pepper
6 large chicken breasts
additional salt and pepper
1/2 lemon
4large garlic cloves, peeled & minced
6 small sprigs fresh rosemary

In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.

Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper.  Squeeze the lemon juice over the chicken.  Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.

Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.

Yield: 6 servings

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