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.

Wednesday, July 23, 2014


I got this recipe from Pinterest. It was posted by Grain Crazy, the notes are hers-not mine.

his is an easy way to fix turkey, and it makes it nice and tender. We love it! I have made it this way several times with different variations. You can be creative and do your own variation. =)


Turkey breast 5-7 lb depending on your crock pot size
1 1/4 C water
2 T honey
1 T Orange Zest
juice from 1 orange (I have used orange juice from a can too)
1 T salt
1 T Poultry Seasoning
1 T thyme
1 T Basil


1. Thaw out the turkey breast. It was still frozen in the middle when I started the cooking process.

2. Pour the water in a large crock pot and set it on high.

3. You could mix the spices and do a rub, but I ended up just pouring the spices, juice, and honey on top .

4. Cover the turkey with a piece of foil to insulate it--just over the top. Make sure the lid is on really tight. Do not open the lid once you shut it. Each time you lift the lid, it lets a lot of heat out.

3. It ended up cooking the turkey for about 5 hours. (It was 7lbs) It was perfect. I put a thermometer in it, and it was at about 185 degrees. It should be at least 165. It was perfect. When I cook turkeys this way, the meat usually just falls off the bone and is very tender. When we have left overs, it makes great sandwiches too. Turkey can be yummy all year long, not just at Thanksgiving!

(I have also started this process at night and had it cook all night on low. Then just put it on warm once it is all cooked until ready to serve.)

Tuesday, July 15, 2014


1 (3-lb) boneless pork shoulder
1 bottle (17.5-oz) Bull's-Eye Carolina-style barbecue sauce
2 cups drained sauerkraut
1/2 tsp caraway seeds

Place meat in slow cooker; combine remaining ingredients and pour over the meat.

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

I love sauerkraut and just had to have this Kraft recipe! Makes great sandwiches.


I noticed this on a friends page and thought it worth sharing with you. It is from chef-in-training.com who adapted it from A Year of Slow Cooking.

  • 2 lbs. boneless beef short ribs
  • ⅓ cup reduced sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1½ Tbsp. honey
  • 3 Tbsp. pineapple juice
  • 3½ tsp. minced garlic
  • ½ tsp. Chinese 5 Spice powder

  1. Spray slow cooker with cooking spray or insert a slow cooker liner.
  2. Evenly distribute rib meat inside slow cooker.
  3. In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
  4. Cover and cook on low for 6-8 hours.

Monday, July 14, 2014


1 (2-lb) pork tenderloin
1/4 cup low-sodium soy sauce
1 tbsp prepared mustard
2 1/2 tbsp maple syrup
2 tbsp olive or canola oil
2 tbsp dried onion flakes
1 1/2 tsp garlic powder

Place tenderloin in a slow cooker.

Combine the remaining ingredients in a small bowl and pour over the tenderloin.

Place lid on cooker and cook on low for 6 hours.

Yield: 6 servings
Per serving: 285 calories, 6 g carbs, 40 g protein


1/2 cup cola
1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract

Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.

In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.

In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.

Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.

Make topping to pour over the batter:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum

Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!

Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.

Serve warm with ice cream and maraschino cherries, if desired.

This recipe is from an old TOH magazine.

Sunday, July 13, 2014


  • ¼ pound bacon, diced - I bake it first in the oven so that it is "done" and browned then I dice it and place in the crock pot.
  • 1 small onion, thinly sliced
  • 6 - 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)
  • ½ pound cheddar cheese, thinly sliced (shredded is fine)
  • salt and pepper
  • butter
  • Green Onions (optional)
  1. Line crockpot with foil, leaving enough to cover the potatoes when finished - this will help to not stick and to steam the potatoes.
  2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
  3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  4. Cover with remaining foil.
  5. Cover and cook on low for 4-6 hours.
Do not use as much onion if using green onions. I only used a ½ an onion.

- See more at: http://www.stockpilingmoms.com (This is where I got this recipe)

Thursday, July 10, 2014


3 pounds of boneless chicken thighs
1 small red onion diced
2 large cloves of garlic minced
1 teaspoon of basil or 1 small bunch of fresh basil chopped 
1 small bunch of parsley reserved
1/2 teaspoon of sea salt
1/2 teaspoon of pepper
1/2 cup of balsamic vinegar
1/8 cup of extra virgin olive oil 

Pour oil into bottom of crockpot..add chicken and pour the vinegar on top. Add all other ingredients except the parsley. Cook on high for four hours or low for 8. Top with parsley! 

Wednesday, July 9, 2014


I have not made this recipe as I don't eat chicken or gnocci but saw this and thought of all my readers who are always wanting more chicken recipes. This recipe comes with traditional as well as crockpot instructions. This recipe is from copykat.com

Quick Dinner Fixins: Olive Garden Chicken Gnocchi Soup

I made this in a crock pot and let simmer for a while, adding the gnocchi and spinach towards the end when we were getting ready to serve it.
  • 1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
  • 4 Tbsp butter
  • 4 Tbsp olive oil
  • 1 quart half and half (can use evaporated milk)
  • 1 14 ounce can chicken broth
  • 1/2 cup celery, sliced
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 1 cup carrots, shredded
  • 1 medium onion, diced
  • 1 cup fresh spinach, coarsely chopped
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 16 ounce package gnocchi
In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.

Tuesday, July 8, 2014


3 large or 4 smaller fresh peaches, washed and sliced (not necessary to peel if skins are good)
1/3 cup brown sugar
2 tbsp butter, cut-up
3/4 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup brandy, optional (use 1 or 2 tbsp water if not using brandy)

Arrange the peach slices in the bottom of the cooker.

Pour the remaining ingredients over the peaches, spacing the butter over all.

Place lid on cooker and cook on high for 1 1/2 to 2 hours.

Delicious served over ice cream, waffles, etc.


6 ears of corn, shucked and silks removed
salt to taste
butter to taste

Season ears of corn with salt and butter to suit your taste then wrap in aluminum foil.

Arrange corn in cooker and cook on high setting for 2 hours.

Note: If you don't want to use foil, grease the cooker before putting corn in.
Note: Add garlic or other herbs if you desire.