WELCOME

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.

Saturday, November 30, 2013

TROPICAL CROCKPOT CHICKEN

6 boneless, skinless chicken breast halves
salt to suit taste
1 can (15-oz) sliced pineapple, drained & juices reserved
1/3 cup packed brown sugar
2 tbsp lemon juice
1/4 tsp ground ginger
1/4 cup cornstarch
nonstick canola oil cooking spray
hot cooked rice for 6, for serving

Spray the interior of crock pot/slow cooker with the cooking spray.

Lightly sprinkle the chicken breasts with salt and place in cooker. Lay the pineapple slices over the chicken.

In a small bowl combine the reserved pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stirring until the cornstarch is completely blended into the mixture.  Pour mixture over the chicken and pineapple slices.

Place lid on cooker and cook on low 4 to 5 hours.

Serve over hot rice.

Yield: 6 servings.



Friday, November 29, 2013

BARBECUED BRISKET

1 beef brisket (3 to 4 lbs) cut in half in necessary to fit in cooker
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp freshly ground black pepper
1 tsp liquid smoke
2 garlic cloves, minced
2 bay leaves
1 bottle favorite BBQ sauce

Trim excess fat from meat and discard.

Place meat in a large ziptop plastic food storage bag.

Combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic, and bay leaves in a small bowl.  Spread mixture all over the meat and seal the bag.  Refrigerate for 24 hours to marinate.

Place the meat and marinade in a slow cooker or crock pot.  Place lid on cooker and cook for 7 to 8 hours on low.

Remove the meat from the cooker and pour the juices into a 2 cup glass measuring cup.  Allow to sit for around 5 minutes then skim fat from the top.  Stir one cup of the juices into the barbecue sauce. Return the meat to the cooker along with the barbecue sauce.  Cook for another hour or until the meat is fork tender.


Tuesday, November 26, 2013

CHICKEN STUFFING

Note: This is just as good with turkey and is a good way to use up leftover holiday turkey.

1 pkg (12-serving size) chicken stuffing mix
3 cans (10 3/4-oz each) cream of chicken soup
3 to 4 cups cooked, cubed chicken
1/2 cup milk
2 cups shredded milk Cheddar cheese

Prepare the stuffing mix according to the package directions and place in a 5-quart crock pot/slow cooker. Stir in 2 cans of the cream of chicken soup.

In a mixing bowl, stir together the remaining can of soup, chicken, and milk.  Spread this mixture over the stuffing mixture in the cooker.  Sprinkle the cheese over all.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.


Monday, November 25, 2013

CREAMED CORN

  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper 

  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices
  • Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
  • Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
  • Serve immediately.

NOTES
Adapted from Family Fresh Meals

Sunday, November 24, 2013

FLORENTINE BRUNCH

1 1/2 cup cheddar cheese, grated & divided
1 pkg (9-oz) frozen spinach, thawed & drained
1 cup bread cubes
1 cup fresh sliced mushrooms
1/2 cup green onions, sliced thin
6 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder

Lightly grease slow cooker.

Layer half the cheddar cheese, spinach, bread, mushrooms, and green onions in the cooker.

In a medium mixing bowl, whisk the eggs, milk, cream, salt, pepper, and garlic powder together until thoroughly combined; pour over the layered items in the cooker.  DO NOT STIR!

Sprinkle the remaining cheese over all; cover and cook on high 1 1/2 to 2 hours.

Serves 4 to 6.

May be doubled for larger cookers.

Saturday, November 23, 2013

ROSEMARY RED POTATOES

1 dozen medium-size red potatoes, cut into quarters
1/4 cup lemon juice
2 tbsp butter, melted
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp fresh rosemary leaves, minced
3/4 tsp salt
1/8 tsp black pepper
1/2 tsp paprika
1/4 cup fresh Italian parsley, chopped

Combine the potatoes with the lemon juice, butter, oil, garlic, rosemary, salt, pepper and paprika in a slow cooker/crock pot.  Toss to be sure potatoes are coated with the seasonings.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Before serving, toss the potatoes with the fresh parsley to garnish and add flavor.

Yield: 6 to 8 side servings.


Friday, November 22, 2013

GINGERBREAD PUDDING CAKE

1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1/4 cup all-purpose flour
1 cup white whole-wheat flour
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 ground ginger
1/4 tsp ground allspice
1/2 cup chopped pecans

Topping:
6 tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
  2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
  3. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near center of cake comes out clean. Turn off heat. Let stand for 15 minutes. 
  4. Serve warm. Top with a dollop of whipped cream and garnish with a fresh mint leaf, if desired.
  5. Note: This is a recipe I got from a 2008 TOH


SLOW COOKER LEMON CHICKEN BREASTS

6 bone-in chicken breast halves (about 3 pounds), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules 
2 teaspoons minced fresh parsley
Hot cooked rice for serving

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken.

In a skillet over medium heat, brown the chicken in butter; transfer to a 5 quart slow cooker.

Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley.

Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.



Thursday, November 21, 2013

BRAISED CHICKEN THIGHS DINNER

This is another chicken recipe for those of you who unlike myself enjoy eating chicken.  This is a recipe I got for my family from Mr Food.  Did you know that the dark meat of chicken or turkey is very healthy, too, and contains more minerals than the white?

  • onion, halved lengthwise and sliced
  • new potatoes (about 1 pound), cut into 1/4-inch slices
  • 2 cups baby carrots
     
  • 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine (See Note)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

  • Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
     
  • In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
     
  • Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.

  • Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

    Wednesday, November 20, 2013

    APPETIZER BARBECUED MEATBALLS

    2 lbs lean ground beef
    1 1/3 cups ketchup, divided
    3 tbsps seasoned dry bread crumbs
    1 egg, slightly beaten
    2 tbsps dry onion flakes
    3/4 tsp garlic salt
    1/2 tsp black pepper
    1 cup packed brown sugar
    1 can (6-oz) tomato paste
    1/4 cup reduced-sodium soy sauce
    1/4 cup cider vinegar
    1 1/2 tsps hot pepper sauce
    Diced bell peppers for garnish, if desired

    Preheat oven to 350 degrees.

    In a medium to large mixing bowl, combine the beef, 1/3 cup of the ketchup, bread crumbs, egg, onion flakes, garlic salt, and black pepper.  Mix lightly but thoroughly and shape into 1-inch meatballs.  Place the meatballs in two shallow roasting pans and bake 18 minutes or until browned.  Using a slotted spoon, transfer meatballs to a slow cooker or crock pot.

    Mix the brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce and pour over the meatballs in the cooker.

    Place lid on cooker and cook on low 4 hours. Garnish with the bell peppers, if desired. Serve with cocktail picks.

    Yield: Approximately 48-50 meatballs.

    Tuesday, November 19, 2013

    CROCK POT MAPLE BROWN SUGAR HAM

    7-8 pound spiral-cut ham (bone-in or boneless)
    1 cup brown sugar
    1/2 cup maple syrup
    2 cups pineapple juice
    Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥

    This is a recipe I got from Pinterest.

    MARINERS' FONDUE

    2 cans (10 3/4-oz each) condensed cream of celery soup
    2 cups grated sharp processed 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 paprika
    dash cayenne pepper
    1 loaf French bread, cut into 1-inch cubes

    Combine all ingredients except bread cubes in lightly greased crock-pot; stir thoroughly.

    Cover cooker and cook on high for 1 hour or until cheese is melted.  Turn to low for serving.

    Using fondue forks, dip bread cubes into fondue.

    Stock photo only

    Yield: 1 1/2-quarts

    ROASTED ROOT VEGETABLES

    2 large parsnips, peeled and cut into 1/2-inch pieces
    4 large carrots, peeled and cut into 1/2-inch pieces
    6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
    1 tbsp fresh tarragon, minced
    1/4 cup butter, melted
    1/2 tsp salt
    1/2 tsp pepper
    1 tsp brown sugar

    Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

    Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

    Serves 6.
    Note: This is a stock photo and is not a complete replica of this recipe.

    Monday, November 18, 2013

    CREAMY CURRIED SPINACH

    If you are like me and find there just isn't room for one more thing in your oven or on your stop top, take advantage of your slow cooker or crock pot and make a side dish in it this holiday. Here is a recipe for a yummy spinach dish you can make in your crock pot/slow cooker in 2 to 4 hours depending on the temperature setting.

    3 pkgs (10-oz each) frozen spinach, thawed
    1 large onion, chopped
    4 garlic cloves, minced
    2 tbsp curry powder
    2 tbsp butter, melted
    1/4 cup chicken stock or vegetable broth
    1/4 cup heavy cream
    1 tsp lemon juice

    Combine the spinach, onion, garlic, curry powder, melted butter, and stock or broth in the cooker.  Cover and cook on low 3 to 4 hours or on high 2 hours. A half-hour before cooking time ends, add the cream and lemon juice; mix to combine.  Replace lid on cooker and finish cooking.



    Yield: 8 servings

    Sunday, November 17, 2013

    ZESTY ITALIAN BBQ MEATBALLS

    Meatballs:
    2 lbs ground beef
    1 medium onion, chopped fine
    1 cup bread crumbs
    1/4 cup fresh Italian parsley, minced
    2 garlic cloves, minced
    1/2 tsp freshly ground black pepper
    1/2 tsp dry mustard
    2 eggs beaten

    Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

    Sauce:
    1 1/2 cups favorite bottled bbq sauce
    3/4 cup tomato paste
    1/3 cup ketchup
    1/3 cup brown sugar
    1/2 cup water, as needed
    1 tsp liquid smoke

    Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

    Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

    Saturday, November 16, 2013

    HOT CHOCOLATE LATTE


    3/4 cup powdered sugar
    1/4 cup unsweetened cocoa powder
    1/2 tsp cinnamon
    1/4 tsp salt
    2 cups milk
    6 cups brewed coffee
    2 tbsp semisweet chocolate chips
    1 tsp vanilla extract

    In a 5 or 6-quart slow cooker or crock pot, whisk together the sugar, cocoa, cinnamon, and salt until smooth. Whisk in milk until blended. Stir in coffee, chocolate chips, and vanilla. Cover and cook until hot and flavors are blended, 1 to 2 hours on high or 2 to 4 hours on low. Ladle into mugs to serve.


    Note: May be kept warm on the keep warm setting during a party or winter evening.

    Friday, November 15, 2013

    TAMALE CASSEROLE

    1 lb ground beef
    1 large egg, beaten
    3/4 cup cornmeal
    1 1/2 cups milk
    1 can whole kernel corn
    1 can Mexican-flavored diced tomatoes
    1 can ripe olives
    1 envelope chili seasoning mix
    1 tsp seasoned salt
    1 cup shredded cheddar cheese

    In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.

    Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. 


    Yield: 6 servings

    This recipe is from an old Country Extra.




    Thursday, November 14, 2013

    SLOW COOKER TURKEY BREAST I

    5 slices bacon
    1 5 1/2-lb bone-in turkey breast (skin removed)
    1/2 tsp garlic pepper
    1 can (10 1/2-oz) turkey gravy
    2 tbsp flour
    1 tbsp Worcestershire sauce
    1 tsp dried sage

    1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
    2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
    3. Cover slow cooker, and cook turkey 8 hours on Low.

    This is basically a recipe from allrecipes.com

    Wednesday, November 13, 2013

    LAND O' LAKES CHICKEN CHOWDER

    1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
    8 small new red potatoes, cut into 1-inch pieces
    1 large (1 cup) onion, chopped
    1 (16-ounce) package frozen mixed vegetables
    2 (14-ounce) cans chicken broth
    1 1/2 teaspoons dried marjoram leaves
    2 teaspoons garlic salt
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon pepper
    2 tablespoons cornstarch
    1 (8-ounce) container onion and chive-flavored cream cheese, softened

    Topping

    2 tablespoons Land O Lakes® Butter
    1/2 cup dried breadcrumbs
    Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
    During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.
    Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.
    Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.


    Tuesday, November 12, 2013

    HOT BROCCOLI-CHEESE DIP

    3/4 cup butter
    3 celery stalks, sliced thin
    1 medium onion, chopped
    1 can (4-oz) sliced mushrooms, drained
    3 tbsp flour
    1 can (10.5-oz) condensed cream of celery soup
    1 pkg (10-oz) frozen chopped broccoli, thawed
    1 (5 to 6-oz) garlic cheese roll, cut up

    In a small skillet, melt the butter and saute celery, onion, and mushrooms; stir in the flour.  Pour the mixture into a lightly greased crock pot or slow cooker.  Stir the soup, broccoli, and cheese roll into the cooker. Add lid and cook on high, stirring every 15 minutes until the cheese is melted. Turn heat setting to low and cook for 2 to 4 hours.

    Serve dip hot with chips, fresh vegetables, etc.

    Yield: 1 quart

    Saturday, November 9, 2013

    PIZZA FONDUE

    1/2 lb ground beef, at least 85% lean
    2 cans (15-oz each) pizza sauce with cheese
    1/4 lb grated cheddar cheese
    1/4 lb grated mozzarella cheese
    1 tsp dried oregano
    1/2 tsp fennel seed
    1 tbsp cornstarch

    In a skillet, brown the ground beef and drain well.

    Combine the drained ground beef with the remaining ingredients in a crock pot or slow cooker.

    Place lid on cooker and cook on low for 2 to 3 hours.

    Serve warm with tortilla chips, etc.


    Friday, November 8, 2013

    SPLIT PEA SAUSAGE SOUP

    1/2 lb smoked sausage, cut in half lengthwise then cut into 1/2-inch pieces
    2 cans (14-oz each) reduced-sodium chicken (or vegetable) broth
    1 pkg (16-oz) dried split peas, rinsed
    3 medium carrots, sliced
    2 celery ribs, sliced
    1 medium onion, chopped
    3/4 tsp dried marjoram leaves
    1 bay leaf

    Heat a small skillet over medium heat; add the sausage and cook 5 to 8 minutes until browned; drain well.

    Combine the sausage and remaining ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low for 4 to 5 hours until the peas are tender.

    Turn of the heat and remove the bay leaf.

    Return lid to cooker and let stand 15 minutes to thicken.


    Yield: 6 servings

    Thursday, November 7, 2013

    SLOW COOKER NAVY BEAN SOUP

    Ingredients
    1 lb of dry white beans soaked and drained (navy or northern)
    2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)
    1/2 c chopped onion
    10 c chicken stock or bullion
    1 can cream of onion soup
    1/2 c grated carrot
    Season to taste
    Instructions
    Brown meat
    Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

    Notes

    This may be divided for smaller quantities and smaller slow cookers.

    Tuesday, November 5, 2013

    ACORN SQUASH

    • 2 acorn squash, cut in half and seeded
    • 1 1/4 teaspoons salt
    • 1/4 teaspoon pepper
    • 1/2 cup water
    • 4 tablespoons butter
    • 1 heaping tablespoon brown sugar
    • 2 slices bacon, diced

    Preparation:

    Season acorn squash with salt and pepper. Sprinkle with remaining ingredients. Pour water into slow cooker. Add acorn squash to the crockpot, arranging so they do not rest directly on top of each other. Cook squash on HIGH 1 hour. Reduce to low and cook for about 6 hours longer, until tender. 

    Serves 4.
    Note: This is from Southern Recipes.