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, December 20, 2014


2 cans (15-oz each) great northern beans, undrained
1 lb boneless skinless chicken thighs and/or breasts
1 can (10-oz) diced tomatoes with green chilies, undrained
1 cup chicken broth (reduced-sodium is best to use)
3/4 cup chopped onion
1 1/2 tsp ground cumin
1 tsp dried oregano
nonstick cooking spray

Spray inside of slow cooker with the cooking spray.

Place one can of the beans in the cooker and mash with the back of a wooden spoon until smooth. Add remaining ingredients to the cooker. Stir to blend.

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

At the end of cooking time, remove the chicken pieces to a cutting board and carefully dice or shred. Return chicken to the cooker, stir to blend in well and serve.

Note: This is my version of a recipe I saw on Ready Set Eat.

Thursday, December 18, 2014


This recipe is one I got from Simple and Delicious in 2007.

  • 1 can (28-oz) diced tomatoes, undrained
  • 1 lb andouille sausage links, cubed
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (8 ounces) tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper, diced
  •  1 small green pepper, diced
  • 1 cup chicken broth
  • 1 celery rib with leaves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon dried thyme
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice for serving
  • In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.
  •  Yield: 8 servings.

Wednesday, December 17, 2014


This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

Click on picture to enlarge for easier reading.


1 lb dry cannellini beans
1 large onion, chopped
2 carrots, peeled and sliced
3 garlic cloves, chopped
1 can (14 1/2-oz) stewed tomatoes
1 1/2 tsp Italian seasoning
1/2 lb cooked ham, diced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Chopped fresh parsley for garnish, if desired

Place the beans in a large pot and cover with water; bring to a boil, cover and remove from heat. Allow to soak overnight.

Spray slow cooker with nonstick cooking spray. Drain beans and place in the cooker with 4 cups fresh water. Add the onion, carrots, garlic, tomatoes, Italian seasoning and ham. Stir to combine, breaking up tomatoes with spoon.

Place lid on cooker and cook on high 6 hours.

Season with salt and pepper. Mash some of the beans slightly to thicken the soup.

To serve, ladle into bowls and sprinkle with the parsley, if desired.

Tip: A crusty bread served with this soup is really good.

Tuesday, December 16, 2014


This is a recipe from Kraft Foods.

Tbsp.  oil
lb.  beef top round steak, cut into 1/2-inch pieces
lb.  extra-lean ground beef
 onion, finely chopped
cup  A.1. Dry Rubs Bold Original
cloves  garlic, minced
cans  (15.5 oz. each) kidney beans, rinsed
can  (21.45 oz.) no-salt-added diced tomatoes, undrained
bottle  (18 oz.) KRAFT Hickory Smoke Barbecue Sauce
cup  KRAFT Shredded Cheddar Cheese

HEAT oil in large skillet. Add next 5 ingredients; stir. Cook 10 min. or until meat is evenly browned, stirring frequently. Transfer to slow cooker.
STIR in all remaining ingredients except cheese; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
SERVE topped with cheese.


2-3 lb boneless pork sirloin roast
1 tbsp canola or olive oil
4-5 garlic cloves, crushed
1 tbsp cumin
1/2 tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced OR 1 cup freshly squeezed orange juice
4 limes, juiced
lettuce or tortillas for serving
pico de gallo for serving
chopped fresh cilantro for serving
sliced avocado for serving

Poke about 5 holes in the pork with a sharp knife; stuff with half the garlic.

Heat the oil in a large skillet over medium-high heat. Add pork and brown on all sides, about 6 to 8 minutes.

In a blender, combine the remaining garlic, cumin, salt, oregano, and the juices; blend 3-5 seconds until evenly combined.

Place the pork into the slow cooker, pour liquid over pork and let marinate about 10 minutes per side.

Turn cooker on low and cook for 8 hours.

Remove pork and shred on a large cutting board using two forks,

Remove all the liquid from the cooker except for 1 cup and add the pork back into the cooker. Cook another 20-30 minutes.

To serve, place pork in lettuce wraps or tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Yield: 4-6 servings

Note: This recipe is from the National Pork Board.


1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tbsp hoisin sauce
4 garlic cloves, chopped
2 tbsp chopped ginger
1 tsp Chinese 5-spice powder
2 lb boneless center-cut pork roast
1 tbsp cornstarch
3/4 cup reduced-sodium chicken broth
12-oz wide low mein noodles, cooked following package directions, for serving

In a small bowl, whisk together the soy suce, honey, hoisin sauce, garlic, ginger, and 5-spice powder. Place mixture in a large resealable plastic bag and add the pork; shake to coat well.

Refrigerate pork overnight to marinate.

Spray slow cooker with nonstick cooking spray and place pork in cooker; pour marinade over the pork.

Place lid on cooker and cook on high 4 hours or on low 6 hours.

Remove pork to a large baking dish and keep warm.

Pour liquid from cooker into a saucepan.

In a small bowl, stir the cornstarch into the chicken broth until smooth.

Bring liquid to a boil and whisk in the broth mixture; cook 1 minute.

Shred pork into large pieces with two forks; stir in the sauce.

To serve, spoon the pork and sauce over the noodles. Garnish with thinly sliced scallions or green onions, if desired.

Monday, December 15, 2014


3 cups semi sweet chocolate chips 
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon salted butter
cooking spray to spray down the crock
parchment paper or non-stick foil to line a 9 x 9 baking pan

Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate.
Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). 
Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.
Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.

If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version.

Note: This recipe is from A Year of Slow Cooking.

Wednesday, December 10, 2014


1 1/2 lbs boneless, skinless chicken breasts
2/3 cup water
1/4 cup Frank's (or similar) hot wind sauce + more for serving (optional)
16 whole-wheat dinner rolls, split
1/2 cup reduced-fat blue cheese dressing
celery and carrot sticks for serving, optional

Spray inside of cooker with nonstick cooking spray.

Place the chicken breasts in a single-layer in the bottom of the cooker.

Combine the hot sauce and water; pour over the chicken.

Place lid on cooker and cook on high for 6 hours on low for 8 hours. Remove chicken to a place and shred using two forks. Return chicken to the cooker. Stir well to make sure all chicken is coated with the sauce.

To serve, place equal amounts of chicken on the bottoms of the dinner rolls. Top each with 1/2 tablespoon of dressing then the top of the roll.

Serve with the celery and carrot sticks, if desired.

Yield: 8 servings of two sliders each.

Tuesday, December 9, 2014


8 medium sweet potatoes
3/4 cup coarsely chopped walnuts, divided
1/2 cup packed light brown sugar
1/2 cup dried cherries, coarsely chopped
1/2 cup maple syrup
1/4 cup apple cider or apple juice
1/4 tsp salt

Peel sweet potatoes and cut in half lengthwise. Cut halves crosswise into 1/2-inch slices. Place potatoes in a 5-quart slow cooker.

Add 1/2 cup of the walnuts, sugar, cherries, maple syrup, cider/juice, and salt to the potatoes in the cooker; toss to combine.

Place lid on cooker and cook on low 5 to 6 hours or until potatoes are tender. Top with the remaining 1/4 cup of nuts.

Yield: 12 servings of 3/4 cup each

Note: This recipe and picture are from TOH.

Monday, December 8, 2014


I love pork and pasta so this is the perfect combination for me. This is a Kraft Foods recipe which is why their brands are listed.

can  (14.5 oz.) HUNT'S® Diced Tomatoes, undrained
can  (6 oz.) HUNT'S® Tomato Paste
large  green peppers, chopped
lb.  sliced fresh mushrooms
small  onion, chopped
 pork tenderloin (1 lb.)
tsp.  dried oregano leaves
cups  multi-grain penne pasta, uncooked
Tbsp.  cornstarch
cup  water
cup  KRAFT 2% Milk Shredded Mozzarella Cheese
Tbsp.  KRAFT Grated Parmesan Cheese

MIX tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.
CUT meat into 8 pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours (or on HIGH 2-1/2 to 3 hours).
COOK pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 min. or until thickened.
DRAIN pasta; spoon onto serving plates. Top with meat, sauce and cheeses.
Yield: 4 servings

Sunday, December 7, 2014


2 tbsp olive oil
1 large onion, diced
1 stalk celery, chopped
2 large garlic cloves, minced
1 can (28-oz) plum tomatoes, drained and chopped
1 1/2 cups dried lentils, soaked in cold water 1 hour, drained and rinsed
1 tbsp tomato paste
1 1/2 tsp dried thyme
6 cups beef broth
2 bay leaves

Combine all ingredients in slow cooker, cover and cook on low 8 hours or on high 4 hours until lentils are soft.

3/4 cup packed fresh basil leaves
1/3 cup olive oil
2 tbsp minced fresh parsley
2 tbsp red wine vinegar
salt and pepper, to taste

While soup cooks, make the vinaigrette by combining the basil, oil, parsley, and vinegar in a blender or food processor. Blend mixture until smooth. Stir the vinaigrette into the soup just before serving.

Season with salt and pepper to suit taste.

Yield: 4 to 6 servings.

Saturday, December 6, 2014


1/4 cup butter,
4 tsp Worcestershire sauce
1 tsp salt 
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sugar
1 box Chex Cereal

Fill crock-pot with your favorite cereal, pretzels, and nuts. 

In a sauce pan - melt butter, Worcestershire sauce, salt, garlic and onion powders, sugar, dissolve.

Pour mix over the chex mix, cover, and cook for 2 1/2 hours on LOW. Stir every 30 minutes to make sure the mix gets everywhere

Note: From myfridge.com

Friday, December 5, 2014


BEST PORK CHOPS EVER!! I KNOW because I have made this recipe a dozen or more times!!
In crock pot layer pork chops, add a can of cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

The above is from Mr. Bryant. I personally have not made these pork chops but I do intend to soon.

Thursday, December 4, 2014


1 lb lean beef stew meat in approximately 1-inch cubes
1 can (14.5-oz) beef broth
2 medium-size sweet potatoes, peeled and cut into 2-inch size chunks
1 large onion, cut into 1 1/2-inch chunks
2 slices thick-cut bacon, diced
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp water

Coat slow cooker with nonstick cooking spray or line with a slow-cooker liner.

Combine all ingredients except the cornstarch and water in the slow cooker; mix well.

Place cover on the cooker and cook on low 7 to 8 hours or on high 4 to 5 hours. Meat and veggies should be tender.

Using a slotted spoon, transfer the beef and veggies to a serving bowl, cover with foil to keep warm.

Turn cooker to high.

Combine the cornstarch and water until smooth. Stir into the juices; cover and cook 15 minutes or until thickened. Spoon over the meat and veggies.

Note: Carrots may be substituted for sweet potatoes, if desired.

Yield: 4 servings.


Tuesday, December 2, 2014


1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
3 medium carrots, sliced
1 pkg (1 lb) dried split peas, rinsed and sorted
2 celery ribs, sliced
1 medium onion, chopped
3/4 tsp dried marjoram
1 bay leaf
2 cans (14.5-oz each) reduced-sodium chicken broth

Heat a medium-size nonstick skillet over medium heat; add sausage and cook approximately 5 minutes until browned. Drain.

In a slow cooker, combine the sausage, carrots, peas, celery, onion, marjoram and bay leaf; pour broth over the mixture.

Place lid on cooker and cook on low setting 4 to 5 hours or until the peas are tender.

Remove the bay leaf and discard.

Allow soup to stand for 15 minutes to thicken.