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.

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.

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