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, February 20, 2014


1 1/2 pounds lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes

Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. 
Notes:This basic recipe is from Hamilton-Beach appliances. It is really good served with toasted garlic bread!

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