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, 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.

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