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, January 28, 2014


1 lb andouille sausage links, cut-up
1 can (28-oz) diced tomatoes with juice
1/2 lb boneless, skinless chicken breast halves, cubed
1 can (8-oz) tomato sauce
1 cup diced onion
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 cup chicken broth
1 celery rib, with leaves, chopped
2 tbsp tomato paste
2 tsp dried oregano
2 tsp Cajun seasoning
1 1/2 tsp minced garlic
2 bay leaves
1 tsp Louisiana hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for serving

Combine the ingredients from sausage to thyme in a 5-quart crock pot or slow cooker. Place lid on cooker and cook on low 6-7 hours or until the chicken is cooked through. Stir in the shrimp and cook another 15 minutes or until heated through.

Discard bay leaves.

Serve with the rice.

Saturday, January 25, 2014


6 cups peeled and chopped potatoes
2 1/2 cups water
1/2 cup chopped yellow onion
2 tsp instant chicken bouillon granules
1/4 to 1/2 tsp freshly ground black pepper
1 1/2 cups shredded American cheese
1 can (12-oz) evaporated milk
4 strips bacon, fried, drained on paper towels, crumbled, for garnish
Thin sliced green onion for garnish

In a 3 1/2 to 4-qt slow cooker or crock pot, combine the potatoes, water, yellow onion, bouillon, and pepper. Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 4 1/2 hours.

Stir the cheese and milk into the soup and continue to cook 1 hour on low or 30 minutes on high.  Smash potatoes slightly if you like a thicker soup.

Ladle into soup bowls and top with crumbled bacon and green onions.

Yield: 4 servings.

Friday, January 24, 2014


2 cans (16-oz each) refried beans, drained and mashed
1/2 lb lean ground beef
3 tbsp bacon drippings
2 lb Velveeta-type cheese, cubed
1/4 cup taco sauce
1 pkt taco seasoning mix

In a large skillet, brown the ground beef; drain.  Wipe out skillet with a paper towel.

While beef drains, add the bacon drippings to the skillet; add beans and cook until heated.

Transfer the beef and beans to a crock pot or slow cooker; add the remaining ingredients.  Stir the ingredients together well to blend.

Place lid on cooker and cook on high 1 to 2 hours or on low 2 to 4 hours until the cheese is melted and the dip is hot through. Stir a few times during cooking.

Dip can be kept of low for a few hours or on keep warm setting until serving time.

Serve dip with warmed tortilla chips.

Wednesday, January 22, 2014


This is a recipe I got from Cooking Light magazine.

  • baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups) 
  • (10-ounce) package frozen whole-kernel corn
  • celery stalks, chopped 
  • carrots, peeled and cut into chunks (1 cup) 
  • onion, cut into 1/2-inch-thick slices 
  • garlic cloves, minced
  • 1 cup bottled salsa 
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breast 
  • skinless, boneless chicken thighs (about 10.5 ounces) 
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • (6-inch) fresh corn tortillas, cut into strips
  • Chopped fresh parsley (optional)
  1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.
  2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

Tuesday, January 21, 2014


1 lb lean ground beef
1 large onion, chopped
2 small potatoes, peeled and cubed
2 carrots, pared and sliced
2 celery stalks, sliced
1 can (28-oz) whole tomatoes
1 cup shredded cabbage
1 small bay leaf
1 tsp salt
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp freshly ground black pepper
Grated mozzarella or Parmesan cheese for serving

Combine all ingredients except the cheese in a crock pot or slow cooker; mix together completely.  Add enough water to cover all the ingredients.

Place lid on cooker and cook on low 8 to 12 hours or on high 3 to 5 hours.  Stir well before ladling up to serve.

Ladle into serving bowls and top with the cheese.

Monday, January 20, 2014


1 1/2 lbs beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2-inch strips
1 jalapeno pepper, seeded & chopped
1 tbsp chopped cilantro
1/4 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 can (8-oz) diced tomatoes
12 (8-inch size) flour tortillas
Suggesting toppings:
sour cream
shredded cheese

Cut the flank steak into 6 portions.

Combine the meat, onion, bell pepper, jalapeno pepper, cilantro, garlic powder, chili powder, cumin, coriander, and salt in a crock pot/slow cooker.  Add the tomatoes.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove meat from crock pot to a cutting board and shred using two forks; return to cooker and stir.

To serve heat tortillas, if desired, and spread the meat mixture into the tortillas.  Use any or all of the suggested toppings. Roll up the tortillas and enjoy.

Saturday, January 18, 2014


2 lb boneless stewing beef
1/4 cup flour
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 can (14.5-oz) diced tomatoes, undrained
1 can (6-oz) tomato paste
1 tbsp Italian seasoning
1/4 cup balsamic vinaigrette salad dressing
8 kaiser rolls
1/4 cup grated Parmesan cheese

Toss the meat in the flour until coated; place in slow cooker.  Add the onion, carrot, celery, garlic, diced tomatoes, tomato paste, and Italian seasoning.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours.

Add the salad dressing to the beef; stir to mix well.  Shred the meat with a fork.

Fill the rolls with the meat and sprinkle meat with the cheese.

Friday, January 17, 2014


I just got this recipe in my emails from TOH. Two things I love are tacos and meatloaf so just thinking about this combination has my mouth watering.  To be fair, I just got this today so I haven't tried it yet. But have you ever gotten a bad recipe from Taste of Home?

  • 1 cup salsa
  •  2 eggs, lightly beaten
  • 2 pounds lean ground beef (90% lean)
  •  1/4 cup packed brown sugar
  •  2 tablespoons Louisiana-style hot sauce
  • Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°.
  • Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter. Yield: 8 servings.

  • Note from TOH: Originally published as Slow-Cooked Taco Meat Loaf in Simple & Delicious March/April 2007, p47

Wednesday, January 15, 2014


  • 30 ounces bag frozen, shredded hash browns
  • 10 3/4 ounces cream of chicken soup
  • 32 ounces chicken broth
  • med. onion, diced
  • 1 teaspoon freshly-ground black pepper
  • 8 ounces Neufchatel cream cheese
  • 1 cup cooked, crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1 cup chopped chives or green onions
  • 1 cup sour cream
  • Place the first five ingredients (through the black pepper) in the slow-cooker.
  • Cook on low for 6 to 8 hours.
  • One hour before you’re ready to eat, add the cream cheese.
  • Let it melt, then stir to fully blend.
  • When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
  • This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).

Saturday, January 11, 2014


2 quarts strong brewed coffee
1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.

Friday, January 10, 2014

Charley's Slow Cooker Mexican Style Meat

My family loves Mexican-style foods so I love this basic recipe for making the meat in the slow cooker. So many options with this meat. I found this on the internet some time ago and I am sharing it with you! Recipe by "This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste."

1 (4-lb) chuck roast
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
1 large onion, chopped
1 1/4 cup diced green chile pepper
1 tsp chili powder
1 tsp ground cayenne pepper
1 bottle (5-oz) hot pepper sauce
1 tsp garlic powder

  1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
  • Cook's Notes:
  • If using the meat for burritos: shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes.
  • To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in refrigerator or microwave.
  • This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.

Thursday, January 9, 2014


3 medium to large carrots, cut into halves lenghwise then into 1-inch pieces
3 ribs of celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chopped onions
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbsp Worcestershire sauce
3/4 tsp thyme
3/4 tsp basil
1/2 tsp pepper
2 lbs lean beef stew meat, cut into 1-inch pieces
1 can (14-oz) diced tomatoes, do not drain
1 can (14-oz) beef broth
1/4 cup flour
1/2 cup cold water

Layer the ingredients, except the flour and cold water, in the slow cooker or crock pot in the order listed above.  Cover the cooker and cook on low for 8 to 9 hours.

Remove the beef and vegetables to a large serving bowl; cover and keep warm.

Remove the bay leaf from cooker and discard.

Turn the cooker to high and replace the cover.

In a small bowl, whisk the flour and cold water together until smooth.  Add 1/2 cup of the cooking liquid to the flour mixture and mix well; stir into the cooker.  Replace lid and cook 15 minutes or until thickened. Pour the sauce over the meat and vegetables. Serve immediately.

Tuesday, January 7, 2014


3 1/2 quarts apple cider
2 cinnamon sticks (additional for stirrers, if desired)
2 pkgs (3-oz each) cherry-flavored gelatin
Lemon slices for garnish, optional
Apple slices for garnish, optional
Maraschino cherries for garnish, optional

In a crock pot (4 to 6-quart size works well), mix the apple cider and cinnamon sticks.  Heat for 3 hours on high. Stir in the gelatin and cook at least another hour on high, allowing the gelatin to completely dissolve. Turn cooker to low to keep the cider warm and serve directly from the cooker.

If desired, add cinnamon sticks for stirrers and garnish with your choice of garnishes.

Saturday, January 4, 2014


  • 1/2 cup(s) ketchup
  • 1/4 cup(s) packed brown sugar
  • 1 tablespoon(s) chili powder
  • 1/4 cup(s) (plus 2 Tbsp) cider vinegar
  •  Kosher salt and pepper
  • 1 (1.5-lb) pork butt or shoulder, trimmed and cut into 3-in. pieces
  • 1/2 cup(s) lowfat sour cream
  • 1/2 small green cabbage (about 1 lb)
  • 1/2 cup(s) fresh cilantro
  • 4 rolls, split  
  • In a 5- to 6-qt slow cooker, whisk together the ketchup, sugar, chili, 1/4 cup vinegar and 1/2 tsp each salt and pepper.
  • Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
  • Forty-five minutes before serving, in a large bowl, whisk together the sour cream, remaining 2 Tbsp vinegar, 1 Tbsp water and 1/2 tsp each salt and pepper. Core and thinly slice the cabbage, add it to the sour cream mixture and toss to coat. Let sit, tossing occasionally. Fold in the cilantro before serving.
  • Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the rolls with the pork and slaw. Serve with chips and pickles, if desired.

  • This is a recipe I got last year from Woman's Day.