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, September 15, 2014


This is an interesting and healthy recipe I got from Taste of Home. It was submitted by Deborah Vliet of Holland, Michigan.

  •  3 garlic cloves, minced
  •  2 cans (15 ounces each) black beans, rinsed and drained
  •  1 can (15 ounces) solid-pack pumpkin
  •  2-1/2 cups cubed cooked turkey
  •  2 teaspoons dried parsley flakes
  •  2 teaspoons chili powder
  •  1-1/2 teaspoons ground cumin
  •  1-1/2 teaspoons dried oregano
  •  1/2 teaspoon salt
  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
  • NOTE: Of course I won't eat this since it has turkey but may try it with lean ground beef.

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