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.

Monday, March 31, 2014


2 lbs ground beef
1 cup onion-flavored bread crumbs
2 packets onion soup mix
2 tsp Worcestershire sauce
1 tsp garlic powder
2 eggs

Combine all ingredients in a large bowl until well mixed. Shape into meatballs and brown in a large skillet that has been sprayed with nonstick cooking spray. Drain meatballs on paper towels while making the sauce.

2 cans (6-oz each) tomato paste
2 large onions, chopped
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Combine all sauce ingredients in a crock pot or slow cooker and stir to mix well.  Transfer the meatballs to the cooker. Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.

Friday, March 28, 2014


5 medium size red and/or yellow bell peppers
1 jar (14-oz) spaghetti sauce, divided
3/4 cup uncooked instant rice
3/4 lb Italian sausage, casings removed
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped fresh tomato
1/4 cup minced fresh parsley
2 tbsp sliced ripe olives
1/4 to 1/2 tsp garlic powder (to suit taste)
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes

Cut tops off peppers; chop tops and set aside; discard stems and seeds. Set peppers aside.

Remove 3/4 cup spaghetti sauce and set aside. Pour remaining sauce into a 5-quart crock pot or slow cooker.

In a large mixing bowl combine the rice, sausage, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes, reserved spaghetti sauce and chopped peppers. Spoon evenly into the 5 peppers.

Transfer the peppers to the cooker. Place lid on cooker and cook on low 4 to 5 hours or until sausage is no longer pink and peppers are tender.

Wednesday, March 26, 2014


5 medium to large potatoes, peeled and cubed
1 1/2 cups chopped tomatoes (not canned)
1 cup sliced carrots
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1 cup broccoli florets, optional
2 bay leaves
3 large boneless skinless chicken breast halves
2 cans (8-oz each) tomato sauce
1 can (14.5 oz) chicken broth
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
water, as needed

Combine the potatoes, tomatoes, carrots, onion, bell pepper, broccoli florets (if using), and bay leaves in the bottom of a slow cooker or crock pot; lay the chicken breasts over the top of the veggies.

In a bowl, mix the tomato sauce, chicken broth, Italian seasonings, and red pepper flakes; pour over the chicken. Add enough water to cover chicken completely.

Set cooker on low setting and cook for 8 hours.

Remove chicken from cooker to a cutting board; cut into bite-size pieces. Return chicken to cooker and cook until vegetables are tender.

Thursday, March 20, 2014


2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed

Cut three strips of heavy-duty aluminum foil, 20" X 3".  Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.

In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well.  Add the salmon and combine thoroughly.  Gently shape into a round loaf and place in center of cooker.

Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.

Using the foil strips as handles remove the loaf to a serving platter.

Yield: Serves 5 to 6.

I got this recipe some years ago from Taste of Home.

Tuesday, March 18, 2014


1 large onion, chopped
2 lbs lean ground beef
2 cans (28-oz size) crushed tomatoes
1 tsp salt
8-oz corkscrew pasta
1/4 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil
Freshly ground black pepper, optional

Sprinkle the onion over the bottom of the slow cooker.

Crumble beef over onion and pour tomatoes over beef.

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

Remove lid and break up any large pieces of beef using a wooden spoon or spatula. Season with salt to suit your taste.

Remove half the sauce and refrigerate or freeze (when cooled) for another use. This will make 2 to 3 quarts of sauce.

Cook pasta according to package directions. Drain pasta and place into serving bowl/bowls. Pour sauce over pasta and sprinkle with the Parmesan cheese, fresh basil and pepper, if using.

Friday, March 14, 2014


Love New Mexico. Our first home after we were married was in Clovis, New Mexico. Our first child was born at Cannon AFB, NM.

1/3 cup cornmeal
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 1/2 lbs boneless beef chuck, cubed
2 tbsp olive oil
3 garlic cloves, minced
1/4 cup water
1 pkg (10-oz) frozen whole kernel corn
1 can (28-oz) whole tomatoes, cut up
1 can (15-oz) garbanzo beans, drained
1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
1 chipotle pepper in adobo sauce, chopped

In a large ziplock plastic bag combine the cornmeal, salt, pepper, and thyme; add half the cubed beef. Shake to coat. Repeat with the remaining meat, adding the garlic to the mixture. In a large skillet, brown the beef in the olive oil.

Place the corn, beans, celery, onion, and jalapeno peppers in the bottom of slow cooker. Add the browned beef. Sprinkle any leftover cornmeal mixture over the beef.

Combine the water with the tomatoes and chipotle pepper; pour over all. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until beef is tender.

Wednesday, March 12, 2014


1 large onion, halved lengthwise then sliced thin
2 lb boneless skinless chicken thighs
1 bay leaf
2 cans (6-oz each) tomato paste
1/4 cup fat-free chicken broth
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground black pepper
8-oz sliced fresh mushrooms
4 cups rotini, uncooked
1 cup shredded mozzarella cheese
1/3 cup chopped fresh parsley

Layer onion in bottom of cooker; top with the chicken pieces and bay leaf.

Combine the tomato paste, broth, garlic, basil, oregano, and pepper together in a medium bowl;  add the mushrooms and toss to coat. Spoon the mixture over the chicken.

Place lid on cooker and cook on low 7 to 9 hours or on high 4 to 5 hours.

Approximately 15 minutes before the end of the cooking time, cook the rotini as directed on the package; drain.

To serve, remove bay leaf from cooker and discard. Spoon the chicken mixture over the rotini and top with the cheese and parsley.

Yield: 6 to 8 servings.

Tuesday, March 11, 2014


2 cans apple pie filling
1 box (2-layer size) yellow cake mix
1 stick melted butter

Spray crock pot with nonstick cooking spray.

Place pie filling in bottom of cooker; top with the dry cake mix. Do Not Stir! Pour the melted butter overall.

Place lid on cooker and cook on high for 3 hours.



  • 2 pounds top round sirloin steaks, cut into 3" - 4" pieces
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1 beef bouillon cube, or 1 teaspoon beef broth paste
  • 3 cups water (separated)
  • 1/4 cup unbleached or all-purpose flour
    1. Cut steaks into 3" - 4" pieces and sprinkle with the salt and pepper.
    2. Place the olive oil in a large pan over high heat. When the oil is hot add half of the steaks.
    3. Brown thoroughly on each side, remove from pan and put them in the slow cooker. Repeat with the other steaks.
    4. Pour 2 cups of water in the hot pan along with the bouillon cube or beef broth paste. Reduce heat to medium high.
    5. Pour 1 cup of water, the flour, garlic powder & onion powder in a container with a lid and shake until the flour is dissolved.
    6. Slowly add the flour & water mixture to the hot pan. Stir constantly until the broth thickens. Pour gravy over the steaks in the slow cooker.
    7. Cover with the lid and cook for 4 hours on high or 6-8 hours on low. Steaks are done when fork tender. Steaks are done when fork tender.
    8 Servings

    Note: From My Sweet Mission


    8 slices bacon, cut-up
    2 onions, cut in half lengthwise & then sliced crosswise into slices
    1/3 cup flour
    1/2 tsp pepper
    1 1/4 cups chicken broth
    8 bone-in chicken thighs
    3/4 cup Philadelphia Garlic or Herb and Garlic cooking cream
    6 cups uncooked noodles
    2 tbsp chopped fresh parsley

    Cook and stir bacon in a large skillet until browned and crisp; remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of the drippings from the skillet.

    Add the onions to the drippings remaining in the skillet and cook, stirring occasionally for about 15 minutes or until golden brown. Stir in the flour, pepper, and half the bacon the last minute of cooking. Whisk in the chicken broth to make a thick mixture.

    Place chicken thighs in a slow cooker and spread the onion mixture over the top. Place lid on cooker and cook on low 4 to 5 hours or on high half that time.

    About 15 minutes or so before the end of the chicken cooking time, cook the noodles according to package directions, omitting salt; drain well.

    Place noodles on a serving platter and top with the chicken thighs.

    Stir the cooking cream into the onion mixture in the cooker. Top the chicken with the creamy mixture, parsley, and remaining bacon.

    Friday, March 7, 2014

    Slow Cooked Beef Short Ribs

    2 lbs boneless beef short ribs
    1 bottle favorite steak sauce
    1/4 cup strong coffee
    1/4 cup honey
    2 tbsp apple cider vinegar
    1 tbsp spicy brown or Dijon mustard
    2 tbsp chopped fine onion
    4 garlic cloves crushed
    1/2 cup water

    Place ribs in a 4-quart slow cooker.

    Combine the remaining ingredients and pour over the ribs.

    Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

    Wednesday, March 5, 2014


    lb. small red potatoes
    1 1/2
    cups fresh baby carrots
    medium onion, cut into 8 wedges
    (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
    cups apple juice

    thin wedges cabbage

    Horseradish Sauce
    cup sour cream
    cup mayonnaise
    tablespoons prepared horseradish
    teaspoons Dijon mustard

    Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

    Cover; cook on low setting for 10 to 12 hours.

    About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

    Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.

    To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

    Note: I got this recipe in the mail from Pillsbury. It is a good recipe.

    Tuesday, March 4, 2014


    If you follow my blogs you know I never eat chicken. However, many of you do and you constantly want more chicken recipes. I hope you like this one.

    1 1/4 lb boneless skinless chicken breast halves
    1/3 cup lime juice
    2 cups chicken broth
    1 garlic clove, minced
    1/2 tsp dried thyme
    1/4 tsp black pepper
    2 tbsp butter
    2 cups uncooked instant rice
    Chopped cilantro for garnish, if desired

    Place the chicken in slow cooker/crock pot.

    Combine the lime juice and chicken broth; pour over the chicken.

    Add the garlic, thyme, pepper, and butter.

    Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours until chicken is very tender.

    During the last 15 minutes of cooking time, stir in the rice.

    Monday, March 3, 2014


    1 large onion, diced
    1 garlic cloves, minced
    1 tbsp olive oil
    2 lbs ground beef
    1 pkg taco seasoning mix
    1 cup cream of mushroom soup
    1 can (4-oz) diced green chilies
    12 corn tortillas
    2 cups shredded Mexican Blend cheese
    1 cup sour cream
    1 cup salsa
    1 can (4-oz) sliced black olives, drained
    1/4 cup chopped fresh cilantro for garnish, if desired

    In a medium to large skillet saute the onion and garlic in the olive oil; add the ground beef and cook, stirring to break up, until browned. Pour into a colander to drain off fat. Return to skillet and thoroughly stir in the taco seasoning mix.

    In a mixing bowl, combine the soup with the green chilies. Spread 3 to 4 tablespoons of the mixture over the bottom of the cooker; use enough to cover the bottom.

    Lay 3 of the tortillas over the soup mixture and top with 1/4 cup of the soup mixture, 1/3 of the beef mixture, and 1/2 cup of the cheese. Continue laying as above until all ingredients are used.

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

    In a small mixing bowl combine the sour cream and salsa. Top each serving with some of the sour cream mixture, some black olives, and sprinkle with cilantro, if desired.