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, April 29, 2014


If you like meat and mushrooms, this stew is for you.

3 lbs lean stewing beef, cut into bite-size cubes
1 can condensed cream of mushroom soup*
8 oz sliced fresh mushrooms
1/2 cup beef broth
1 envelope dry onion soup mix

Combine all ingredients in a crock pot/slow cooker; stir to combine.

Place lid on cooker and cook approximately 10 hours or until beef is tender.

If you like a thicker stew, thicken with a little cornstarch stirred until dissolved in water. Stir into the stew.

*If you want to add a little different flavor, use cream of celery soup.

Note: This is a stock photo. I have never photographed this dish.

Friday, April 25, 2014


12 large cabbage leaves
4 cups water
1 lb lean ground beef
1/2 cup cooked brown rice
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp black pepper
1 can (6-oz) tomato paste
3/4 cup water

Wash cabbage leaves well. Bring 4 cups water to a boil; turn off heat. Soak leaves in water for 5 minutes. Remove cabbage from water, drain and let cool.

Meanwhile, combine beef, rice, salt, thyme, nutmeg, cinnamon, and pepper until well mixed. Place 2 tablespoons of the meat mixture on each of the cabbage leaves. Roll up securely and stack in crock pot or slow cooker.

Mix the water into the tomato paste until smooth and pour over the cabbage rolls.

Place lid on cooker and cook on low 8 to 10 hours.

Thursday, April 24, 2014


1 can (28-oz) undrained diced tomatoes
1 lb Andouille sausage links, cubed
1/2 lb boneless skinless chicken breast, cut into bite-size cubes
1 can (8-oz) tomato sauce
1 cup diced onion
1 medium-size red bell pepper, seeded and diced
1 medium-size green bell pepper, seeded and diced
1 cup chicken broth
1 celery stalk 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 Louisana-style hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for 8, for serving

Combine all ingredients, except the shrimp and rice, in a 5-quart slow cooker.

Cover cooker and cook on low for 6 to 7 hours until chicken is cooked through.

Stir the shrimp into the jambalaya and cook another 15 minutes until shrimp is cooked through.

Discard the bay leaves.

Divide the rice into individual serving bowls and top with the jambalaya.

This recipe is from a 2007 cooking magazine.

Wednesday, April 23, 2014


2 lb lean pork, cut into strips
2 tbsp olive oil
1 medium onion, thinly sliced
1 can (4.5-oz) mushrooms, drained
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tsp white vinegar
1 1/4 tsp salt
2 tbsp Worcestershire sauce
cooked rice to serve 5

Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Drain off the fat and transfer pork to a slow cooker/crock pot.

Add the remaining ingredients to the cooker. Place lid on cooker and cook on high for 4 hours or on low 6 to 8 hours until pork is tender and cooked through.

Serve over the rice (I recommend brown rice).

Tuesday, April 22, 2014


It is recommended by some that you add a cup of water if you will gone and leave this cooking for 8 hours. I wouldn't know as I have never made it. I don't eat chicken and don't care for white chili. I am posting this for those of you who request chicken recipes. This was given to me by someone to post here.

1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breast halves
1 small onion, chopped
3 cups chicken broth
1 tbsp chopped jalapeno pepper (2 tbsp if you like spicy)
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp garlic powder
1 chopped tomato for garnish, if desired
4 oz Mexican cheese blend for topping, if desired
Fresh chopped cilantro for garnish, if desired

Place beans in a large bowl and cover (a lot) with water. Allow beans to soak overnight or for at least 8 hours. Drain beans and rinse.

Combine the beans, chicken, onion, broth, water (if using), jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker or crock pot. Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken from cooker and place on cutting board; shred using two forks and return to the cooker.

Spoon chili into serving bowls and garnish with any combination of tomato, cheese, and cilantro that you desire.

Monday, April 21, 2014


2 lbs small red potatoes, quartered
1 brick (8-oz) cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope Ranch Dressing Mix

Place the potatoes in an approximately 3-quart slow cooker or crock pot.

In a small mixing bowl, beat the cream cheese, soup, and Ranch Dressing mix until blended; stir into the potatoes.

Place lid on cooker and cook on low 8 hours or until tender.

Note: I got this recipe from Taste of Home a couple of years ago.

Saturday, April 19, 2014


1 1/2 lbs lean ground beef
2 cups uncooked macaroni
2 cans (10 2/4-oz each) condensed tomato soup
1 can (16-oz) whole-kernel corn, drained
1/2 medium-size onion, chopped
1 can (4-oz) sliced mushrooms, drained
salt and pepper to taste

Crumble beef in a skillet and brown; drain well. Transfer to cooker.

Cook macaroni according to package directions until almost tender; drain well. Add to the beef in the cooker.

Add the soup, corn, onion, mushrooms, salt and pepper to cooker. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.

Friday, April 18, 2014


2 lbs beef round steak, approx. 1-inch thick
1/4 cup flour
1 tsp salt
1 celery stalk, chopped
2 carrots, peeled and chopped
1/4 cup chopped onion
1/2 tsp Worcestershire sauce
1 can (8-oz) tomato sauce
1/2 cup grated American cheese

Cut steak into 4 serving-size pieces.

Combine the flour and salt in a shallow plate or pie pan; dredge meat in mixture, coating both sides. Place meat in a crock pot/slow cooker.

Add the celery, carrots, onion, and Worcestershire sauce. Pour the tomato sauce over all.

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

Just prior to serving, sprinkle the cheese over the meat.

Thursday, April 17, 2014


1 lb lean ground beef
1 medium onion, chopped
3/4 cup water
1 (1.25-oz) packet taco seasoning
1 can (15-oz) tomato sauce
1 pkg (8-oz) shell macaroni, uncooked
1 can (4-oz) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In a large skillet, brown the ground beef with the onion; drain well.

Wipe skillet with a paper towel to absorb any leftover fat. Return meat mixture to skillet and add the water, taco seasoning, and tomato sauce; mix to combine. Simmer mixture for 20 minutes.

Pour mixture into the crock pot/slow cooker and stir in the macaroni and green chilies. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

During last 30 minutes of cooking time, top with the cheese.

Serves 6 to 8.

Note: This is an old Taste of Home Recipe.

Tuesday, April 15, 2014


4 cups reduced-sodium chicken broth
4 cups water
4 cups (1 lb) coarsely chopped roasted turkey breast
1 can (14 1/2-oz) diced tomatoes, do not drain
1 tbsp dried Italian seasoning
1 pkg (9-oz) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese

In a 5 to 6-quart slow cooker or crock pot, combine the broth, water, turkey, tomatoes, and Italian seasoning.  Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Make sure heat setting is on high and stir in the tortellini. Replace lid and cook on high for 30 minutes or until tortellini is tender.

Stir in the spinach. Before serving, sprinkle 1 tablespoonful of the Parmesan cheese over each bowl.

Yield: 6 servings.

Friday, April 11, 2014


1 lb lean ground beef
10 (6-inch size) corn tortillas, quartered
1 pkg (1-oz) taco seasoning mix
1 1/4 cups water
1 jar (12-oz) chunky salsa
1 can (10 3/4-oz) can condensed cream of mushroom soup
1 can (10 3/4-oz) can condensed cream of chicken soup
4 cups Mexican Blend Shredded Cheese

Cook ground beef in a large skillet over medium heat, stirring to crumble, until browned; drain. Add the taco seasoning and water; simmer mixture 15 minutes.

In a medium mixing bowl, mix the salsa and both soups until well combined. Reserve 3/4 cup of the shredded cheese and add the rest to the salsa mixture.

Cover the bottom of the cooker with a layer of the tortilla pieces; top with a layer of the beef then a layer of the salsa mixture. Repeat layers until all ingredients have been used, ending with the tortillas. Top with the remaining 3/4 cup of cheese.

Place lid on cooker on cook on high for approximately 1 hour.

Wednesday, April 9, 2014


1 pkg (8-oz) fresh cranberries
3 quarts water, divided
2 cups sugar
1 cup cinnamon red hot candies
24 whole cloves
3 cinnamon sticks
3 oranges, juiced
3 lemons, juiced

Boil the cranberries in 1 quart of the water for 10 minutes; set aside.

Mix the following in a 4-at to 6-qt slow cooker or crock pot; the remaining 2 quarts of water, sugar, red hot candies, cloves, and cinnamon sticks. Place lid on cooker and cook on high for 1 hour or until the candies have melted.

Strain the cranberry mixture and stir the liquid into the cooker. Mix in the juices from the oranges and lemons.

Replace lid on cooker and continue to cook on high for 2 hours. Turn heat to low to keep warm and serve directly from the cooker.

Tuesday, April 8, 2014


1 cup ketchup
1/4 cup firmly packed light brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon-style mustard
1/8 tsp garlic powder
1 lb frankfurters, cut into 1-inch pieces OR 1 lb cocktail sausages

Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic powder in a crock pot or slow cooker; stir to combine. Place lid on cooker and cook on high 1 to 2 hours until blended.

Stir the franks (or sausages) into the mixture. Replace lid and cook another 1 to 2 hours or until heated through.

Turn to low and serve directly from the cooker.

Note: This is a file photo.

Thursday, April 3, 2014


I have never been to South America nor do I have a desire to ever go so I really can't vouch for this being a "South American" dish. It is a good way to prepare roast when you want to do something different.

1/4 cup canola oil
2 lb beef chuck roast
1 tbsp garlic powder
1 tbsp ground cumin
Salt and Pepper, to taste
2 medium to large carrots, sliced
2 jalapenos, chopped
2 medium bell peppers, chopped
1 medium onion, chopped
4 medium radishes, halved
2 sweet potatoes, chunked
1 can (8-oz) pineapple chunks
1 can (14 1/2-oz) stewed tomatoes
2 cups frozen corn
1 can (14-oz) coconut milk

Heat the oil in a saucepan.

Season roast with the garlic powder, ground cumin, salt, and pepper; brown on both sides. Transfer to a slow cooker or crock pot and add remaining ingredients.

Cook on low for approximately 8 hours.

Tuesday, April 1, 2014


1 can cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/2 cup evaporated milk
2 tbsp water
1 tsp prepared horseradish
1 pkg (7-oz) spaghetti
1/2 cup shredded Parmesan cheese

In a 3-quart slow cooker combine the soup, mushrooms, ham, milk, water, and horseradish. Place lid on cooker and cook on low for 4 hours.

Cook spaghetti according to the package directions and drain well.

Add the spaghetti and Parmesan cheese to the cooker and toss well to coat.