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, October 30, 2014


This is a recipe I got from Quick Cooking Magazine back in the 1990s.

1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tbsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
whipped cream for garnish, optional
ground cinnamon for garnish, optional

Combine all the ingredients except whipped cream in a large bowl.

Spray a 3-quart slow cooker with nonstick cooking spray and transfer the pudding mixture to the cooker.

Cover cooker and cook on low 6 to 7 hours until a thermometer reads 160 degrees.

To serve, dip into dessert dishes and top each with a dollop of whipped cream, if desired.
Sprinkle whipped cream lightly with ground cinnamon, if desired.

Wednesday, October 29, 2014


1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the stips in a spoke design and place dish on center of strips. Pull stips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

Tuesday, October 28, 2014


1 1/2 cups dried navy beans, rinsed and sorted
2 cups cold water

Soak beans overnight in the cold water; drain.

6 slices thick-cut bacon
1 medium carrot, cut in half lengthwise, then into 1-inch pieces
1 small turnip, cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 tsp Italian seasoning
1/8 tsp freshly ground black pepper
1 can (46-oz) reduced-sodium chicken broth
1 cup milk

Cook bacon in a large skillet over medium heat; drain and crumble.

Combine the beans, bacon, carrot, turnip, celery, onion, and seasonings in slow cooker; add the broth.

Place lid on cooker and cook on low 8 to 9 hours or until beans are tender.

Place 2 cups of the soup into a food processor or blender; process until smooth. Return mixture to the cooker and add the milk. Cover and cook on high about 15 minutes until heated through.

Yield: 6 servings.

Thursday, October 23, 2014


3 lb potatoes, peeled and cubed
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.

Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.

Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.

Yield: Approximately 10 servings.

Note: I got this recipe from TOH a few years ago. It is great for large meals.


This recipe is a Simple and Delicious magazine 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings


1 1/2 lbs (4 pieces) chicken thighs, remove skin
1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*

Place the chicken in a 1/12-2-quart slow cooker/crock pot.

In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.

Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.

Remove chicken to a platter and keep warm. Skim fat from cooking liquid

Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.

This is my version of a TOH recipe.


Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are the toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in this slow-cooker oatmeal recipe.

  • 8 cups water
  • 2 cups steel-cut oats
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker; put lid on cooker.

Cook on low  7 to 8 hours until the oats are tender and the porridge is creamy.


Our recent poll showed that 75% of you who participated use your slow cookers year-round (I am in that group). 25% said they only use their slow cookers in the Fall/Winter.

Tuesday, October 21, 2014


  • 1   pound lean ground beef
  • 2  15  ounce cansseasoned tomato sauce with diced tomatoes
  • 1  15  ounce canchili beans with chili gravy
  • 1  15  ounce canhominy OR whole kernel corn, undrained
  • 1  1 1/4 ounce packagetaco seasoning mix
In a large skillet cook ground beef until meat is brown. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine the meat, tomato sauce, beans with chili gravy, undrained hominy, and taco seasoning mix.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. 
Yield: 4 to 6 main-dish servings (8 cups).

Note: This recipe is from Better Homes and Gardens

Friday, October 17, 2014


4-5 cups apples, sliced
1 cup of oats
1½ cups flour
1 cup packed brown sugar
½ cup regular sugar
3 tsp. cinnamon
¾ cup butter
Spray Crock-Pot with nonstick spray.
Line with apples.
Melt butter and mix with all remaining ingredients.
Pour mixture over apples.
Cook on high for 3 hours or low for 4-6 hours.
Enjoy with some ice cream or whipped cream.


A tasty beef stew for anyone but especially good for diabetics. This recipe is nutrionist approved as a healthy stew. This is a recipe I got from one of my diabetic connections associated with Eating Well.

  • 1 1/2 cups reduced-sodium chicken broth
  • 1/4 cup sherry vinegar
  • 2 stalks celery, thinly sliced
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 pounds flank steak, trimmed of fat, each steak cut into thirds
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 1/2 cup chopped pickled jalapenos
  • 10 corn tortillas, heated (see Tip)
  1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
  2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Yield: 10 servings
Per Serving: 
  • Calories - 224
  • Carbohydrates - 15g
  • Saturated Fat - 3g
  • Protein - 23g
  • Sodium - 416mg
  • Dietary Fiber - 3g

Thursday, October 16, 2014


This is a recipe from Pinterest. It was pinned by onegoodthingbyjillee. Evidently she got it from someone named Amanda.

  • 1 cup whipping cream
  • 1 14oz can sweetened condensed milk
  • 8 cups milk
  • 1 teaspoon vanilla
  • 2 cups of chocolate chips (I used milk chocolate)
Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)
According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

Tuesday, October 14, 2014


This is a recipe I received from Kraft Foods. Yummy and easy.

 (7-lb.) skinless bone-in ham (shank or butt-end portion)
cup  KRAFT Original Barbecue Sauce
cup  honey
cup  packed brown sugar
can  (14 oz.) pineapple tidbits, drained
Tbsp.  cornstarch
Tbsp.  water

PLACE ham in slow cooker sprayed with cooking spray.
MIX barbecue sauce, honey and sugar in medium bowl until blended. Stir in pineapple; pour over ham. Cover with lid. Cook on LOW 4 hours or until ham is heated through, turning after 2 hours.
TRANSFER ham to platter, reserving sauce in slow cooker; cover ham to keep warm. Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, 5 min. or until thickened, stirring occasionally. Serve with the ham.

Monday, October 13, 2014


Yes, you can make tasty hot dogs in your slow cooker. Many years ago I had a Rival slow cooker that was rectangular. I took my Sunday School class to the park one evening for a time of games and food. The small park by my house did not have grills but it did have a gazebo with an electrical outlet. I put hot dogs in my slow cooker and they were perfect. Several of the kids said they were the best hot dogs. I got the idea from this little booklet that came with my very first crockpot back in the 60s.

"Prepare hot dogs in the CROCK-POT  - using no water! Just drop in the dogs (or Knockwurst, or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour. In about one hour, the dogs will begin to 'brown' wherever they touch the sides of the pot."

Saturday, October 11, 2014


1 lb milk Italian sausage links, cut into 1-inch pieces
1 can (15-oz) pinto beans, rinsed and drained
1 cup your favorite pasta sauce
1 green bell pepper, cut into strips
1 small onion, halved and sliced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Hot cooked rice for serving
Chopped fresh basil for garnish, optional

Brown the sausage in a large nonstick skillet over medium heat; drain and discard fat.

Place the sausage, beans, pasta sauce, bell pepper, onion, salt and pepper into a slow cooker. Cover and cook 4 to 6 hours on low.

Serve with hot cooked rice and garnish with chopped basil, if desired.

Yield: 4 servings

Friday, October 10, 2014


1 (2 lb) boneless beef chuck roast
1 can (40-oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored & sliced
1/2 cup beef broth
2 garlic cloves, minced
1 tsp salt
1 tsp dried thyme, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp cornstarch
1/4 tsp ground cinnamon
2 tbsp cold water

Trim fat from roast and cut into 2-inch pieces. Place meat, potatoes onions, apples, broth, garlic, salt, half the thyme and half the pepper in slow cooker. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Transfer the meat, potatoes, and apples to a platter and keep warm.

Let liquid stand in cooker for 5 minutes allowing fat to rise; skim off fat.

Combine the cornstarch, remaining thyme and pepper, cinnamon and water; stir until smooth. Stir cornstarch mixture into the liquid in the cooker. Cook for 15 minutes or until the juices are thickened.

Serve the gravy over the meat, potatoes, and apples.

Yield: 6 servings

Thursday, October 9, 2014


1 can (30-oz) pumpkin pie filling
1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.

Tuesday, October 7, 2014


1 1/2 cups converted long-grain white rice
3/4 cup chopped onion
2 garlic cloves, minced
2 can (14-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts, optional

Combine the rice, onion, and garlic in a slow cooker.

Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.

Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.

Add the peas, replace cover and cook for 1 more hour.

Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.

Yield: 6 servings

Monday, October 6, 2014


1 small head red cabbage, cored and sliced thin
3 medium apples, peeled and grated or diced very small
3/4 cup sugar
1/2 cup red wine vinegar
1 tsp ground cloves
1 cup crisp-cooked and crumbled bacon, optional

Combine the first 5 ingredients in a slow cooker/crock pot. Cover and cook on high for 6 hours, stirring halfway through cooking time.

Before serving sprinkle with the bacon, if using (Makes it soooo good).

Yield: 4 to 6 servings

Wednesday, October 1, 2014


1 tsp salt
1/2 tsp freshly ground black pepper
1 (2 lb) butternut squash, peeled and seeded
2 apples, cored and cut in slices
1 medium onion, quartered and sliced
1 1/2 tbsp butter

Combine the salt and pepper in a small bowl; set aside.

Cut squash into 20-inch pieces and place in slow cooker; add the apples and onion. Sprinkle with salt/pepper mixture, stir well.

Place lid on cooker and cook on low 6 to 7 hours.

Right before serving, stir in the butter and adjust salt/pepper if needed.

For a variation, add 1/4 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon with the butter.

Yield: 4 to 6 servings.