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.

Saturday, August 30, 2014


1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breasts
1 small onion, chopped
3 cups chicken broth
1 tbsp seeded and chopped jalapeno pepper
1 1/4 tsp ground cumin
1/2 tsp tsp ground oregano
1/2 tsp garlic powder
1 tomato chopped for garnish, optional
4 oz shredded Mexican cheese for garnish, optional
1/4 cup chopped fresh cilantro for garnish, optional

Place beans in a large bowl and completely cover + 1-inch water; let stand overnight. Drain and rinse beans.

In a slow cooker, combine the beans, chicken, onion, broth, jalapeno, cumin, oregano, and garlic powder. (Whether or not you add salt will depend on how salty the chicken broth is - suit your taste.).

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

Remove chicken to a cutting board and shred with 2 knives or forks; return to the cooker and stir into the chili.

To serve, dip chili into bowls and sprinkle your choice of the garnishes on the top.

Thursday, August 28, 2014


8 cups water
2 cups steel-cut oats (no substitutes!)
1/3 cup dried cranberries
1/3 cup dried apricots, cut up
1/4 to 1/2 tsp salt (to suit your taste)

Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

Yield: 8 servings

Note: This is a recipe I received from Eating Well.

Tuesday, August 26, 2014


  • 1/4 pound Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) container ricotta cheese
  • 2 egg whites
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • 1/2 teaspoon oregano
  • 2 (26-ounce) jars spaghetti sauce
  • 1 (16-ounce) box uncooked ziti pasta
  • 1/4 teaspoon chopped parsley

  • Coat a 5-quart slow cooker with cooking spray.
  • Rinse uncooked pasta, drain and set aside.
  • In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
  • In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
  • In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
  • Cover and cook on low 4 to 5 hours, or until pasta is tender.
  • Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.

  • Monday, August 25, 2014


    2/3 cup Worcestershire sauce
    1/2 cup tomato ketchup
    1/4 cup firmly packed brown sugar
    1/4 cup tomato paste
    1 medium white onion, chopped
    2 tbsp prepared yellow mustard
    2 tbsp white vinegar
    3 1/2 lb boneless pork shoulder, trimmed & cut into 4 pieces

    In a 6-quart slow cooker, mix all ingredients except pork. Add pork, turning to cover. Cook on low for 8 to 10 hours.

    Remove pork to a cutting board and shred using two forks. Return meat to cook and stir into the sauce.

    To serve, spoon a half cup of meat onto each hamburger bun.

    Yield: 10 servings.

    Tuesday, August 19, 2014


    This is a Better Homes and Gardens recipe that I adapted to suit myself.

    1 lb boneless beef short ribs
    salt to taste
    freshly ground black pepper to taste
    10 garlic cloves
    8-oz peeled carrots, chopped
    1 lb Roma tomatoes, chopped
    1/2 can (6-oz size) tomato paste with Italian seasonings
    1/2 cup water
    Chopped fresh basil leaves for garnish, if desired

    1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
    2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
    3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
    4. Stir well before serving. Top servings with basil leaves, if using.

    Note: Shown here with lasagna noodles. I prefer a smaller pasta or mashed potatoes.

    Friday, August 15, 2014


    This is a recipe a friend sent me from www.nellsoldfashionrecipes.com

    1 beef sirloin tip roast (4 pounds)
    1/2 cup all-purpose flour, divided
    1 envelope onion soup mix
    1 envelope brown gravy mix
    2 cups cold water
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon garlic powder

    Cut roast in half; rub with 1/4 cup flour. Place in crockpot. 

    In a small bowl, combine soup, salt, pepper, garlic powder and gravy mixes with remaining flour; whisk in water until blended. Pour over roast. 

    Cover and cook on low for 6 hours in crockpot. I like to use this recipe and make open face roast beef sandwiches and mashed potatoes.

    Thursday, August 14, 2014


    1 cup butter, melted
    2 cups chopped onion
    2 cups chopped celery
    1/2 cup chopped parsley
    2 cups mushrooms (drain if using canned)
    2 eggs beaten
    3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
    13 cups cubed dry bread
    1 1/2 tsp poultry seasoning
    2 tsp salt
    2 tsp sage
    1 tsp thyme
    1 tsp pepper
    1/2 tsp marjoram, optional

    Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.

    Tuesday, August 12, 2014


    2 apples, chunked
    1 cup raisins
    2/3 cup brown sugar
    3 tsp ground cinnamon
    2 cups oats
    5 cups water

    Combine all ingredients in the crockpot and cook on low 6 to 8 hours.

    Monday, August 11, 2014


    1 lb chicken breasts
    1 can (15-oz) diced Rotel tomatoes
    1 can (10-oz) can enchilada sauce
    1 onion, chopped
    1 can (4-oz) diced green chilies
    2 garlic cloves, minced
    2 cups water
    1 carton (14.5 oz) chicken broth
    1 tsp cumin
    1 tsp chili powder
    1 tsp salt
    1/4 tsp black pepper
    1 bay leaf
    1 pkg (10-oz) frozen corn
    2 tbsp fresh chopped cilantro

    Put all ingredients in the cooker in the order listed above: stir to blend.

    Place lid on cooker and cook on low 6 to 8 hours or in high 3 to 4 hours.  About 30 minutes before soup is done, remove chicken to a cutting board and shred; return chicken to cooker.

    Serve with tortilla chips, shredded Mexi-blend cheese and sour cream, if desired.

    Note: file photo

    Saturday, August 9, 2014


    A friend sent me this recipe from 12 Tomatoes to share with you.

    • 1 medium yellow onion
    • 2 cups beef broth
    • 1/4 cup soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon dijon mustard
    • 3 cloves garlic, minced
    • 3-4 peppercorns
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • salt to taste
    • 3lb boneless beef bottom roast
    1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
    2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
    3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
    4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
    5. Serve the meat in a sandwich with a small cup of the au jus to the side.
    6. Enjoy!

    Friday, August 8, 2014


    2 lb round steak
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1 small onion, sliced into rings
    1 can cream of mushroom soup
    Flour to coat meat
    1 -2 tbsp olive or canola oil

    Cut steak as needed to fit into cooker.

    Heat the oil in a large skillet.

    Sprinkle steak with salt and pepper and coat with a thin coating of flour; brown on both sides in the hot oil.

    Transfer steak to slow cooker and place the onion rings over the steak. Whisk soup until rather smooth and pour over the steak and onion.

    Cook on low setting for about 4 hours or until cooked through and tender.