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, May 30, 2013


1 1/2 lbs flank steak
1 can (10-oz) chopped tomatoes with green chili peppers
1 med-size onion, chopped
2 garlic cloves, minced
1 tsp oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 small green bell pepper, cut into thin strips
1 small red or yellow bell pepper, cut into thin strips
1 can (15-oz) pinto beans
3 cups hot cooked brown rice
shredded mexican-blend cheese for topping, if desired

Trim fat from meat and place in crockpot or slow cooker.

In a medium mixing bowl stir the tomatoes (do not drain), onion, garlic, oregano, chili powder, cumin, salt, and pepper; pour over the meat in the cooker.

Place lid on cooker and cook on low setting 8 to 9 hours or on high for 4 to 5 hours.

With cooker on high setting, add the peppers and beans.  Replace lid and cook for another 30 minutes on high.

Remove the meat from the cooker and cool until able to handle.  Shred meat or thinly slice against the grain.

To serve, spoon the rice into 6 serving bowls and top with the meat.  Spoon the mixture in the cooker over the meat.  Sprinkle with the shredded cheese, if using.

Wednesday, May 29, 2013


2 lbs raw peanuts, in the shell
3/4 cup salt
12 cups water
1 pkg (3-oz) boil-in-bag shrimp and crab boil
1/3 cup hot sauce

Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.

Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.

Drain peanuts before serving or storing.

To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.

You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.

Yield: 18 cups of peanuts

This is a recipe from Mr. Food.

Tuesday, May 28, 2013

Slower Cooker Chicken and White Bean Stew

2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 jar of Classico Alfredo sauce
1 (15 ounce) can Cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese
Fresh parsley leaves (optional)

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, and garlic.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Recipe slightly adapted from BHG


Two of my favorites; chocolate and peanut butter.  This cake served with ice cream - delicious!

1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1/2 cup sugar (may use Splenda granulated)
2 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup low-fat milk
2 tbsp coconut oil
1 tsp vanilla extract
3/4 cup peanut butter chips
3/4 cup sugar (may use Splenda Granulated)
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tbsp chopped (unsalted) dry-roasted peanuts

In a mixing bowl combine the flours, 1/2 cup of sugar, 2 tablespoons of cocoa powder, and the baking powder.  Add milk, oil, and vanilla extract; stir together until batter is smooth.  Stir in the peanut butter chips.

Spray a 3 1/2 to 4-quart crockpot or slow cooker and spread the batter in the bottom of the cooker.

In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder.

Stir the boiling water and the peanut butter together; stir into the sugar/cocoa mixture.  Pour mixture evenly over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours until a toothpick inserted 1-inch into the center of the cake comes out clean.  Turn off cooker and leave lid off and all the cake to stand 30 to 40 minutes to slightly cool.

To serve, spoon pudding into dessert dishes and serve with ice cream for a really tasty treat.  Top with some chopped peanuts, if desired.

Friday, May 24, 2013


This is the pork barbecue sandwich I really enjoy!

  • Pork Roast (approximately 5 pounds)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce
  • 1 teaspoon crushed red pepper flakes
  1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
  2. I estimate this to make enough for about eight sandwiches, give or take.
  3. *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.


1 boneless beef chuck roast (approx 3 lbs), cut into 1-inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 tbsp instant beef bouillon granules
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
2 garlic cloves, minced
1/2 cup pickled peppers, chopped
8 hoagie rolls, split and lightly toasted
6-oz sliced Swiss cheese

Combine the roast, onion, Worcestershire sauce, bouillon, and spices in a 3 1/2 to 4-quart slow cooker or crockpot.

Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours.  Remove the lid and stir the mixture to break up the meat.  Stir in the pickled peppers then cook on high, without the lid, for 30 more minutes, stirring often.

Using a slotted spoon, spoon the meat onto the bottom half of the prepared hoagie rolls.  Top each with the Swiss cheese.

Place sandwich bottoms on a cookie sheet and broil 4-inches from the heat for about 1 minute or until the cheese melts.

Add the top half of the rolls and serve.

Wednesday, May 22, 2013


1 box family-size fudge brownie mix
1 stick butter, melted
4 large eggs, lightly beaten
1 pouch chocolate chip cookie mix
vanilla ice cream for serving
chocolate chips for garnish

In a crockpot or slow cooker, combine the brownie mix, butter, eggs, and cookie mix.

Place cover on cooker and cook mixture on low setting for 3 hours.

To serve, place in serving bowls and top with ice cream and chocolate chips.

Note: This is my variation of a Betty Crocker Recipe.

Tuesday, May 21, 2013


1 1/4 cups dry green split peas
1 small meaty ham bone
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
salt to taste
1/4 tsp freshly ground black pepper
5 cups chicken or vegetable broth
1 cup half-and-half cream

Rinse the peas and drain.

Place the peas into a 4 to 5-quart slow cooker or crock pot.  Add the ham bone, onion, celery, carrots, curry powder, thyme, salt, pepper, and bay leaf.  Pour broth over all.

Place lid on cooker and cook on low for 10 to 12 hours or on high half that time.

Remove bone and cut off any meat; discard bone and bay leaf.

Return the meat to the cooker.

Stir in the cream.

Yield: 5 servings

Friday, May 17, 2013


1 lb beef stew meat, cubed into bite-size pieces
3 medium carrots, cut-up
1 1/2 cups fresh mushrooms, halved
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
3 tbsp quick-cooking tapioca
1 can (14.5-oz) diced tomatoes
1 can (8-oz) tomato sauce
2 1/2 cup water
1 1/2 tsp instant beef bouillon granules
1 pkg (9-oz) refrigerated cheese ravioli

In a crockpot or slow cooker, place the carrots, onion, mushrooms, garlic, basil and oregano.  Sprinkle the tapioca over all.   Add the stew meat.

Combine the water, tomatoes (do not drain), tomato sauce, and bouillon granules in a bowl; pour over the meat.

Place lid on cooker and cook on low setting for approximately 8 hours or on high setting approximately 4 hours or until the meat is tender.

Be sure heat is set on high and stir in the ravioli.  Place lid back on cooker and cook 30 minutes on high or until the ravioli is cooked.

Yield: 6 servings

Wednesday, May 15, 2013


I got this recipe from another blogger, don't even remember which one.  I recommend using brown rice as it is a whole grain and so much healthier, especially if you are a diabetic like me.

1 cup rice
2 cups water

Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.

Monday, May 13, 2013


I do not like seafood but my family loves it.  Here is a fondue recipe (from an old Rival cookbook) for those of you who enjoy seafood.  I have never made this!

2 cans condensed cream of celery soup
2 cups grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped, cooked scallops
dash of paprika
dash of cayenne pepper
1 loaf Crusty French Bread, cut into 1-inch cubes

Combine all ingredients soup through cayenne pepper in a lightly greased crockpot/slow cooker; stir to blend thoroughly.

Place lid on cooker and cook on high for 1 hour or until the cheese is melted.

Turn heat to low and serve with fondue forks to dip the bread cubes into the fondue.

Yield: Approximately 1 1/2-quarts.

Wednesday, May 8, 2013


3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours. 

Note: I got this recipe from a friend who got it from Pinterest.


2 cans (14-oz each) black beans, drained
1 medium-size onion, diced fine
4 garlic cloves, minced
1 tbsp ground cumin
1 tsp cayenne pepper
14-oz fresh soft chees
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tbsp pumpkin seeds, toasted, for garnish

Combine all the ingredients, except for the pumpkin seeds, together in crockpot or slow cooker.  Cover  and cook on high approximately 2 hours or until the cheese is melted and dip is bubbly.

To serve, transfer to a serving bowl and garnish with the pumpkin seeds and additional cilantro and green onion, if desired.


I got the basics of this recipe off the internet.  It originated in Guadalajara, Mexico so this is true Mexican chicken.  Note: Be careful when seeding the peppers; do not touch face or eyes until hands have been washed thoroughly.

4 boneless skinless chicken breast
1 medium-size yellow onion, coarsely chopped
1/2 to 3/4 of a 1 lb chorizo (Mexican) sausage
1 can (15-oz) tomato sauce
1 can (7-oz) chipotle chiles in adobo sauce, seeded & chopped
2 fresh medium-size jalapeno peppers, seeded and chopped
2 large garlic cloves, minced
1 tsp ground oregano
1 tsp ground cumin
1 tsp chili powder
dash of red pepper flakes

Place the chicken breasts in the slow cooker or crock pot.

Combine the onion, tomato sauce, chipotle peppers with the sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes.  Pour mixture over the chicken.

Cook on the low setting for 2 to 3 hours or until the chicken is no longer pink in the center.  Remove the chicken from the cooker to a cutting board.  Using two forks, shred the chicken and return it to the cooker.

In a large skillet over medium-high heat, cook the sausage approximately 10 minutes until browned and crumbly.  Drain well.  Stir into the chicken mixture in the cooker.

Cook for another hour.

Monday, May 6, 2013


4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1/2 cup sour cream
1 box (6-oz) stuffing mix

Very lightly spray crockpot or slow  cooker with nonstick canola or olive oil cooking spray.

Lay chicken in the bottom of the cooker.

Sprinkle the stuffing mix over the chicken.

In a mixing bowl combine the soup and sour cream; pour over the stuffing mix.

Place lid on cooker.

Cook on low setting 4 hours or until chicken is cooked through.

Yield: 4 servings

Friday, May 3, 2013


I got this recipe from a friend in Indiana.

1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix

Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer.

Wednesday, May 1, 2013


3 large eggs
2 cans (13 1/2-oz each) coconut milk
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 loaf French bread, cut into 1-inch cubes (day-old works best)
1 cup flaked coconut
1 cup chocolate chips
1/2 cup chopped pecans, optional
whipped cream for serving, optional

In a large bowl, use a wire whisk to combine the eggs, coconut milk, sugar, cinnamon, nutmeg, and salt until well blended.

Add the bread cubes, coconut, chocolate chips, and pecans - if using - to the egg mixture; still gently just until coated.  Cover and refrigerate for an hour.

Lightly spray a 4 to 5-quart slow cooker or crockpot with canola or olive oil cooking spray.  Transfer the bread mixture to the cooker.  Place lid on cooker and cook on low setting for approximately 3 hours or until set.

To serve top with whipped cream, if desired.

Note: File Photo