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, July 30, 2013


3 1/2 cups low-sodium chicken broth 
1 (16-ounce) package frozen mixed vegetables 
1 (10.75-ounce) can cream of chicken soup, undiluted 
2 cups chopped cooked chicken 
1 (16-ounce) package pasteurized prepared cheese product, cubed 
1 (20-ounce) package frozen macaroni and cheese

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

This is a recipe from the Mr. Food website.  I have not made it yet but thought it would be worth a try since my grandchildren all love macaroni and cheese and chicken.  Since it has chicken, I can assure you I won't be trying it!

Thursday, July 25, 2013


2 1/2 to 3 lb chicken breasts and thighs, skinned
1 tbsp canola oil
1/2 lb smoked sausage, halved lengthwise then sliced
1 large yellow onion, sliced
3 garlic cloves, minced
2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground turmeric
1 can (14 1/2-oz) chicken broth
1/2 cup water
2 cups chopped tomatoes
1 yellow bell pepper, cut into very thin bite-size strips
1 green bell pepper, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked brown rice

Heat oil in a large skillet; add chicken and brown (doing in two batches, if necessary).  Drain of any fat.

Place the drained chicken, smoked sausage, and onion in a crockpot or slow cooker.  Sprinkle with the garlic, thyme, pepper, and turmeric.  Combine the broth and water; pour over all.

Place lid on cooker and cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.

Add the tomatoes, peppers, and peas; replace cover and allow to set for 5 minutes.

To serve, spoon the paella over the hot brown rice.

Yield: 6 servings.

Note: I did not have a picture of this dish so this is a free internet picture of a recipe almost identical to this one.

Wednesday, July 24, 2013


Do you have some good recipes you would like to make in your crock pot or slow cooker but you aren't sure how long they should cook?  If so, here are some guidelines to follow:

  • Almost all meat/vegetable combinations should cook at least 8 hours on low or 4 hours on high.
  • Recipes that say to cook or bake 15 to 30 minutes should cook at least 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low setting.
  • Recipes that say to cook or bake 35 to 45 minutes should cook at least 3 to 4 hours on high or 6 to 8 hours on low.
  • Recipes that say to cook or bake 50 minutes to 3 hours should cook at least 4 to 6 hours on high or 8 to 18 hours on low.

Monday, July 22, 2013


1 (2 - 2 1/2 lb) boneless pork shoulder roast
2 tbsp canola oil
1 tbsp quick-cooking tapioca
1 tsp dried thyme
1/2 tsp pepper
1 medium onion, sliced
1 cup dried cherries
1/2 cup apple juice
Hot cooked brown rice for 6 to 8 for serving, if desired.

Trim fat from the roast.

Heat the canola oil in a large skillet and brown the roast on all sides; drain.  Transfer to a crock pot or slow cooker.

Sprinkle the tapioca, thyme, and pepper over the roast; add the onion and cherries.  Pour the juice over all.

Place lid on cooker and cook on low for 7 to 9 hours or on high for half that time.

Remove meat to a warm serving platter.

Skim any fat from the cooking juices.  Serve the pork with the cooking juices over rice, if desired.

Saturday, July 20, 2013


Did you know that when you add herbs to foods you cook in a slow cooker makes a difference?  Dried herbs should be added at the beginning of the cooking time but most fresh herbs should be added near or at the end of cooking time.  When fresh herbs are added at the beginning they will lose not only their color but also their flavor by the end of the long cooking time used in slow cookers.  There is one exception to the fresh herb rule and that is rosemary.  Rosemary can withstand the long hours of slow cooking and may be added in the beginning.

Friday, July 19, 2013


1 lb beef stew meat, cut into 1-inch cubes
1 tbsp canola oil
4 carrots, coarse chopped
2 medium red potatoes, coarse chopped
2 onions, halved and sliced
2 small apples, cored, cut into half-inch pieces
1 celery stalk, chopped
2 tbsp quick-cooking tapioca
1 cup apple cider
1 cup water
2 tsp instant beef bouillon granules
1/4 tsp thyme
1/4 tsp black pepper

Heat oil in a large skillet and brown the meat; drain off fat.

Place the carrots, potatoes, onions, apples, and celery in the bottom of a crock pot or slow cooker; sprinkle the tapioca over all.  Add the meat atop the vegetables.

Combine the apple cider, water, bouillon, thyme and pepper; pour over the meat.

Place lid on cooker and cook on low setting for 8 to 12 hours or on high 4 to 5 hours.

Serves 6.

Thursday, July 18, 2013


This is a recipe I got many years ago from a TOH cookbook.

1 (3 lb) chicken, cut-up and skinned
3 cups orange juice
1 cup chopped celery
1 cup chopped green bell pepper
1 can (4-oz) mushroom stems and pieces, drained
4 tsps dried minced onion
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
3 tbsps cornstarch
3 tbsps cold water
Hot rice for 4 servings

In a slow cooker or crock pot, combine the chicken, orange juice, celery, bell pepper, mushrooms, minced onion, parsley flakes, salt, and pepper.

Place cover on cooker and cook on low setting 4 hours or until the chicken juices are clear when pierced with a fork.

Combine the cornstarch and water, stirring with a small whisk until smooth.  Stir the mixture into the juices in cooker.

Replace cover on cooker and cook on high for 30 to 45 minutes or until the juices are thickened.

Serve over rice.

Wednesday, July 17, 2013


This is another of the recipes from the little booklet that came with my first crock pot in the 1970s.

4 pounds ground chuck, browned in skillet and drained
3 cups water
3 cloves garlic, minced
1 tablespoon salt
2 to 3 tablespoons cumin
4 to 6 tablespoons chili powder

Put all ingredients in CROCK-POT; stir thoroughly to mix spices.  Cover and cook on High for 2 hours, stir well and turn to Low for 6 to 10 hours.  Serve topped with fresh chopped onion.

(Try this over Mexican Red Beans. .. Hm-m-m good!)

Note the recipe for the beans they suggest you put this over was posted on this blog a few days ago.

Tuesday, July 16, 2013


I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on pinterest.

  • 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
  • 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely minced
  • 5 Tbsp extra virgin olive oil, divided
  • 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • salt and freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 Tbsp red wine vinegar
  • 2 (15 oz) cans diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried marjoram
  • 2 bay leaves
  • 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
  • 8 oz cremini mushroom, sliced
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp chopped fresh parsley
  • Parmesan or Romano cheese, for serving (optional)

  • Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
  • Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
  • Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
  • Recipe Source: Cooking Classy

Monday, July 15, 2013


1 (3 to 4-lb) boneless pork shoulder roast
1/3 cup lime juice
2 tbsp grapefruit juice
2 tbsp water
1 bay leaf
6 garlic cloves, minced
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili powder
2 tbsp olive or canola oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Cut roast in half and peirce several times with a fork.  Place in a large resealable plastic bag.  In a bowl combine the lime juice, grapefruit juice, water, bay leaf, garlic, salt, oregano, and chili powder; pour over the meat in the bag.  Refrigerate overnight, turning occasionally.  Drain, reserving marinade.

Heat oil in a large skillet over medium heat'  Add the roast and brown on all sides.

Place the onion in bottom of crock pot or slow cooker, top with roast and pour marinade over all.

Place lid on cooker and cook on high setting for two hours.  Reduce heat to low and cook an additional 6 to 8 hours until the meat is tender and cooked through.

Remove meat from cooker and shred.

Discard the bay leaf and skim fat from cooking juices.  Transfer juices to a saucepan and bring to a rolling boil.

Serve the meat on the sandwich rolls accompanied by the juice as a dipping sauce.

Yield: 12 to 14 sandwiches

Note:  This is an old recipe from a lady in New Mexico.

Friday, July 12, 2013


1 lb dried red beans (pink or kidney beans); soaked overnight
4 cups cold water
1 large onion, coarsely chopped
1 lb can tomatoes
2 garlic cloves, minced
1 tsp crushed red pepper (or 2 tsp chili powder)
2 tsp salt
1/4 lb salt pork or bacon, chopped

Put the soaked and drained beans into crock-pot (or slow cooker).  Add water all remaining ingredients.  Cover and cook on high 2 hours, then turn to low for 8 hours.

Thursday, July 11, 2013


1 1/3 cups evaporated milk
1/2 cup cooking oil
3 eggs
1/4 small onion, minced
1/2 small carrot, minced (optional)
2 cups fresh parsley leaves, minced OR 1 (10-oz) pkg frozen chopped spinach, thawed and drained
2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheese
3 cups cooked long grain rice

In a large bowl beat milk, oil and eggs together until well combined.  Add all remaining ingredients; mix well. Pour into greased crockpot.  Cover and cook on high for 1 hour, then set on low for 4 to 6 hours.  Stir during first hour of cooking.
This recipe may be doubled for the 4 1/2-quart crockpot.

NOTE: This is another recipe from the booklet I got with my very first crockpot in the 1970s.

Wednesday, July 10, 2013


Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Note: This recipe from -https://www.facebook.com/groups/abettermewithskinnycare

Tuesday, July 9, 2013


2 lbs beef stew
1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice

In a large skillet brown the beef with the garlic, mushrooms, salt and pepper.  Remove to crock pot or slow cooker.  Add the soup.

Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.

Stir the cream cheese and sour cream into the beef.

Serve over the noodles or rice.

Note: A lady from Illinois posted this recipe on Just a Pinch.  It got a 5 star rating.

Monday, July 8, 2013


2 lbs boneless pork shoulder or pork butt, cut into 2-inch pieces
1 tsp dried oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 onions, halved and sliced
4 garlic cloves, chopped
2 green bell peppers, cored, seeded and sliced
1 jar (16-oz) tomatillo salsa
2 tbsp cornmeal
3 cups cooked white rice
sour cream and cilantro (optional)

Coat slow cooker or crock pot with nonstick cooking spray.  Place pork in bottom of cooker and toss with the oregano, cumin, salt, and pepper.

Scatter the onions, then garlic, and last bell peppers over all.

Pour the salsa evenly over all.

Cover and cook on high for 6 hours or on low for 8 hours.  Stir in the cornmeal during the last 15 minutes of cooking time.

Serve with the hot cooked rice and top with sour cream and/or cilantro, if desired.

Sunday, July 7, 2013


4 to 6 bone-in pork chops
salt and pepper
flour for dredging
1 1/2 tbsp canola oil
1 can cream of celery soup
1/2 soup can of water
3 tbsp catsup
1 tbsp Worcestershire sauce
1 small onion, chopped

Sprinkle chops with salt and pepper; dredge in flour.

Heat oil in large skillet and brown chops on both sides; remove to crock pot or slow cooker.

Mix the remaining ingredients together and pour over the chops.

Cook on high for 1 hour then on low for 5 - 6 hours or on low for 8 hours.

Saturday, July 6, 2013


1 (1 lb) eggplant, peeled, cut into 1/2-inch cubes
1/8 tsp salt

Place eggplant in a strainer and sprinkle with the salt.  Let stand for 20 minutes then press out as much liquid as you can.

1/4 tsp salt
1 medium red onion, chopped
1 medium yellow bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 red bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 pkg (10-oz) fresh mushrooms, cleaned and quartered
1 can (14.5-oz) diced roasted tomatoes
1 can (8-oz) tomato sauce
3/4 tsp freshly ground black pepper
1/2 tsp Italian seasoning
1 medium yellow squash, cut in half lengthwise and cut into 1/2 to 3/4-inch pieces
1 tbsp fresh chopped basil

In a 4-quart or larger slow cooker or crock pot combine the eggplant, onion, bell peppers, and mushrooms. Drain the tomatoes and add tomatoes to the cooker.  Add the tomato sauce, pepper, and Italian seasoning.

Place lid on cooker and cook on low setting for 5 hours or on high setting for 3 hours.  During the last 45 minutes of cooking time add the squash.

Stir in the salt and fresh basil before serving.

Yield: 6 servings

Note:  I got the basics of this recipe idea from an old Family Circle magazine a few years ago.

Friday, July 5, 2013


1 (2 1/2 lbs) boneless pork loin roast, trimmed, cut in half lengthwise
1 cup water
1 1/4 cups your favorite barbecue sauce
4 cups packaged coleslaw mix
1/2 cup coleslaw dressing
8 whole-grain hamburger buns

Place the roast and water in a crockpot or slow cooker.  Place lid on cooker and cook on high setting for 3 hours or on low setting for 5 hours.

Remove meat and discard the liquid.

Place meat on a large cutting board or other surface and shred meat into bite-size pieces; discard fat.

Stir the barbecue sauce into the pork.

In a separate bowl combine the coleslaw with the dressing.

To assemble sandwiches:  Place approximately 1/2 cup of the meat/sauce mixture on the bottom of a hamburger bun.  Top meat with 1/2 cup of the coleslaw; add top half of bun.

Thursday, July 4, 2013


1 lb pkg dry navy beans, rinsed and soaked overnight
1/2 tbsp baking soda
4 slices bacon, finely chopped
1 medium yellow onion, chopped fine
1/4 cup molasses
1/4 cup packed dark-brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp apple-cider vinegar
1/2 tsp salt
1/2 tsp pepper

Drain beans and place in a large saucepan; cover with water by 2-inches and stir in the baking soda.  Bring to a boil and boil over medium-high heat for 15 minutes.  Skim off any foam that builds up.

Fry bacon in a skillet for 4 to 5 minutes, stirring occasionally; add onion and cook for 5 minutes, stirring constantly.

Drain the beans and transfer to a crockpot or slow cooker.  Add the bacon/onion mixture over the beans.  Stir in the molasses, brown sugar, water, and 1 teaspoon of the mustard.

Place lid on cooker and cook on high for 5 hours or on low for 6 to 7 hours.

Stir in the rest of the mustard and the other ingredients; ready to serve.

Serves 8 to 10.


This makes a great summer dessert served with or over ice cream, pound cake, etc.  Good anytime of the year though!

3 cups fresh pineapple chunks
2 medium pears, peeled, cored, chunked
2 cups frozen sliced peaches (with syrup)
1 cup frozen pitted cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tbsp packed dark-brown sugar
1 tsp vanilla extract
2 tbsp cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream for serving, optional
Pound cake for servings, optional

Combine the pineapple, pears, peaches, cherries, apricots, oj, brown sugar, and vanilla in a crockpot or slow cooker.

Place lid on cooker and cook for 5 to 6 hours on low or 3 to 4 hours on high.

Remove lid from cooker and transfer about 2 to 3 tablespoons of the liquid to a small heat-proof bowl. Add the cornstarch to the liquid and stir until smooth.  Return the liquid to the cooker and cook another 15 minutes or so until juice is thickened.  Sprinkle the almonds over the top.

Serve in a bowl, with ice cream, poundcake, or as desired.

Yield: 6 servings

Wednesday, July 3, 2013


2 lbs beef stew meat
1 tsp salt
1/2 tsp freshly ground black pepper
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb baby carrots
3/4 lb parsnips, peeled & cut into bite-size pieces
1/2 lb turnips, peeled and cut into bite-size pieces
1 lb small red potatoes, halved or quartered depending on size
1/2 tsp thyme
2 1/2 cups beef broth
3 tbsp cornstarch
2 tbsp water

Spray a crockpot or slow cooker with nonstick cooking spray.

Season meat with half the salt and half the pepper.  Place into the cooker.

In the following order, place the following ingredients over the meat; onion, garlic, carrots, parsnips, turnips, potatoes, and thyme.  Pour the broth over all.

Place lid on cooker and cook on high for 5 hours or on low for 7 hours.

Using a slotted spoon gently remove vegetables into a large bowl, set cooker on high.  Mix the cornstarch and water together. Slowly stir the mixture into the liquid in the cooker along with the other half of the salt and pepper.  Stir and cook until slightly thickened.  Return the vegetables to the cooker and stir to blend.

Yield: 6 servings.

Monday, July 1, 2013


This is another of the recipes that comes from the booklet that came with my first crock pot in the early 1970s.

1/2 to 1 pound ground beef
3/4 cup bacon, cut in small pieces
1 cup chopped onion
2 cans (1-pound, 15-ounce size) pork and beans
1 can (1-pound) kidney beans, drained
1 can (1-pound) butter limas, drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
Dash of pepper

Brown ground beef in skillet; drain off fat and put beef in CROCK-POT.  Brown bacon and onions; drain off fat.  Add bacon, onions, and remaining ingredients to CROCK-POT.  Stir together well.  Cover and cook on Low 4 to 6 hours.

If using the 2-quart CROCK-POT, reduce this recipe by half.