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.

Friday, January 30, 2015


  • 1 boneless, skinless turkey breast half, about 2 1/2 pounds
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 tablespoons chopped ginger
  • 1/4 cup cilantro leaves
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup reduced-fat (2%) plain yogurt
  • 2 tablespoons chopped cilantro
  • 6 servings cooked brown basmati rice for serving
  • Coat slow-cooker bowl with nonstick cooking spray. Place turkey in bottom and pour broth over top. Mix together curry powder, cayenne pepper and salt; sprinkle over turkey. Scatter onion, ginger and cilantro leaves over turkey.
    Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add chickpeas during last 30 minutes of cooking.
    Remove turkey to a cutting board and cover. Gradually whisk yogurt into slow cooker; stir in chopped cilantro. Allow sauce to heat through.
    Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.


    Per Serving: cal. (kcal) 397, Fat, total (g) 3, chol. (mg) 125, sat. fat (g) 1, carb. (g) 38, pro. (g) 52, sodium (mg) 578, Percent Daily Values are based on a 2,000 calorie diet
  • Note: This recipe is one I got from an old Family Circle magazine.


As a diabetic it is important that I eat beans and legumes. Here is a recipe I found at Kraft Foods that gives me a little different take on baked beans. Hope you enjoy it, too.

cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
Tbsp.  milk
can  (15 oz.) each dark red kidney, butter and pinto beans, rinsed
cup  barbecue sauce
cup  TACO BELL® Thick & Chunky Medium Salsa
small  each green pepper and onion, chopped
cup  frozen corn
slices  OSCAR MAYER Bacon, cooked, crumbled

MIX cream cheese spread, taco seasoning mix and milk until blended. Combine all remaining ingredients except bacon in slow cooker. Stir in cream cheese mixture; cover with lid.
COOK on LOW 4 to 6 hours (or on HIGH 3 hours).
STIR in bacon.
Note: Really good served with some fresh chopped cilantro and a squeeze of fresh lime juice when serving.

Wednesday, January 28, 2015


2 cans (14.5 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano
2 stalks celery, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
2 tsp. Italian seasoning
1 carton (32 oz.) vegetable or chicken broth
½ cup (1 stick) butter
½ cup all-purpose flour
1 cup Parmesan cheese
2 cups half & half
Salt and pepper, to taste

Place the tomatoes, celery, carrots, onion, Italian seasoning and broth in a 5 qt. slow cooker. Cover and cook on LOW for 6-8 hours. 

If you prefer a smoother soup, use an immersion blender or regular blender to process the soup (in batches, if necessary) until smooth. (If you used a regular blender, return the mixture back to the slow cooker.) About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the flour, stirring constantly. Slowly add the half & half, whisking constantly. Cook mixture until smooth and thoroughly combined. Remove from the heat and add in the Parmesan cheese. Stir until melted. Add this mixture to the slow cooker and stir well. Cover the slow cooker and continue to cook an additional 30 minutes.

Personally, I just prefer buying the bread bowls but here is the recipe that came with the soup recipe so you can make your own, if you prefer.

For the bread bowls:
1 cup + 3 tbsp. warm water 
2 tbsp. olive oil 
¼ cup grated Parmesan cheese 
2 cloves garlic, minced 
1 tsp. sugar 
1 tsp. salt 
3 cups bread flour 
2½ tsp. active dry yeast 

To make the bread bowls:
Place ingredients in a bread machine pan in the order suggested by the manufacturer. Select the dough setting. 

When the cycle is complete, turn the dough out onto a floured surface and divide into 4 equal portions. Shape each piece into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled - about 30-45 minutes.

Bake at 400°F for 18-23 minutes or until the bread is golden brown. Allow to cool. 

To serve: Cut off the top portion of the bread. Carefully hollow out the bowl leaving a ¼-inch shell. Fill the bowl with soup.

Note: Recipe and picture from www.lovebakesgoodcakes.com


2 cans (10-oz each) chunk chicken, drained
2 bricks (8-oz each) cream cheese, softened
1 cup ranch dressing
3/4 cup hot pepper sauce (ie Frank's)
1 1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4-inches pieces, for serving
1 box (8-oz) chicken-flavored snack crackers, for serving
Fritos or tortilla chips, for serving

Place chicken and hot sauce in a skillet and heat through. Stir in the cream cheese and ranch dressing; cook, stirring, until blended and warm. Mix in half the shredded cheese. Transfer mixture to slow cooker. Sprinkle the remaining cheese over the top, place lid on cooker and cook until hot and bubbly.

Serve dip with the celery and crackers or chips.

Tuesday, January 27, 2015


This is a recipe I got from an old TOH. It was sent in by a guy from Oklahoma. Note: This recipe calls for a can of beer.

  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1/4 cup chili powder
  • 1/4 cup chopped pickled jalapeno slices
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 3/4 teaspoon cayenne pepper

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
  • Stir in remaining ingredients. Cook, covered, on low 4-5 hours. Yield: 12 servings (3 quarts).

  • Friday, January 23, 2015


    This is a Kraft Foods recipe, adjust condiments to suit yourself.

    small  baking potatoes (1-1/4 lb.)
    tsp.  oil
    cup  KRAFT Classic Ranch Dressing
    Tbsp.  OSCAR MAYER Real Bacon Bits
    cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
    tsp.  chopped fresh chives

    PRICK potatoes with fork; brush with oil. Wrap individually in foil.
    PLACE, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).
    UNWRAP potatoes carefully; cut slits in potatoes. Serve topped with remaining ingredients.
    Note: For best results, make sure there is space around each wrapped potato when placing in the slow cooker so that the potatoes cook evenly.

    Thursday, January 22, 2015


    This basics of this recipe are from an old Midwest Living magazine.

    4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
    1 8-oz. pkg. fresh button mushrooms, quartered
    1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)
    1/4 cup butter
    1 0.7-oz. pkg. Italian dry salad dressing mix
    1 10-3/4-oz. can condensed golden mushroom soup
    1/2 cup dry white wine (May substitute chicken broth, if desired.)
    1/2 of an 8-oz. tub cream cheese spread with chives and onion
    Hot cooked rice or angel hair pasta, for serving

    Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

    Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

    Place lid on cooker and cook on low for 5 hours.

    Serve with the hot rice or pasta, if desired.

    Tuesday, January 20, 2015


    1 beef bouillon cube
    3/4 cup boiling water
    1 lb beef round steak, trim off fat
    nonstick cooking spray
    2 cups cubed and peeled parsnips
    1 medium onion, halved lenghwise then cut into thin slices
    3/4 lb fresh mushrooms, sliced
    2 tsp minced garlic
    1/4 tsp freshly ground black pepper
    1/4 cup water
    1 1/2 tbsp flour
    3 tbsp sour cream
    1 1/2 tsp Dijon mustard
    1/4 tsp cornstarch
    1 tbsp chopped parsley
    4 ounces uncooked wide noodles, cooked and drained

    Dissolve the bouillon cube in the boiling water.

    Cut steak in half lenthwise then cut each half into 1/2-inch strips.

    Spray a large nonstick skillet with the nonstick cooking spray and heat over high heat. Add the beef strips and cook, stirring, about 4-5 minutes until meat begins to brown. Transfer the beef and juices to a slow cooker.

    Spray same skillet again and heat over high heat. Add the parsnips and onion; cook, stirring, until browned. Add the mushrooms, garlic, and pepper; cook, stirring, about 5 minutes. Add mixture to the slow cooker.

    Whish the water and flour together in a small bowl until smooth. Combine the mixture with the bouillon water; stir into the slow cooker until blended.

    Place lid on cooker and cook on low for 4 1/2 to 5 hours until the beef and parsnips are tender.

    Turn off cooker; remove beef and veggies with a slotted spoon to a large bowl. Reserve the cooking liquid.

    Blend the sour cream, mustard and cornstarch together in a medium bowl until smooth. Gradually add the reserved cooking liquid to the sour cream mixture stirring to blend well. Stir mixture into the beef and vegetables in the bowl.

    Sprinkle with the parsley and serve over the hot noodles.

    Saturday, January 17, 2015


    I have never cooked lamb (you know I am not much of a meat eater!) but I do get requests for it from time to time. This is a recipe that I obviously have not tried but I got it from an old Ladies Home Journal magazine for those of you who are interested.

    3 lb lamb stew meat
    1 tsp kosher salt
    1/2 tsp ground black pepper
    1 tsp ground coriander
    2 tbsp olive oil
    1 cup orange juice
    2 onions, sliced
    2 tbsp red wine vinegar
    2 cups cooked couscous for serving
    1/4 cup chopped mint for serving
    1/4 cup flat leaf parsley for serving

    Season the meat with the salt, pepper, and coriander.

    Heat the oil in a large skillet; cook meat until browned on all sides. Tranfer meat to the slow cooker, discarding excess fat.

    Add the orange juice to the skillet and simmer for a couple of minutes, scraping up the brown bits. Add to the cooker along with the onions; cover and cook on low for 6 hours. Stir in the vinegar.

    Toss the couscous with the mint and parsley. Serve lamb over couscous.

    Garnish with fresh orange segments, if desired.

    Friday, January 16, 2015


    This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

    (16-oz.) package elbow macaroni
    1 1/2 cups heavy cream
    (12-oz.) can evaporated milk
    large eggs, lightly beaten
    1/2 cup butter, melted
    1 1/2 teaspoons table salt
    1/2 teaspoon freshly ground black pepper
    4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
    Vegetable cooking spray

    1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.
    2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.
    3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.

    Wednesday, January 14, 2015


    1 large onion, chopped
    1 3/4 lb boneless beef chuck, cut into bite-size pieces
    1/4 tsp salt
    1 green bell pepper, cored, seeded, chopped
    3 medium carrots, peeled and cut into 1-inch pieces
    3 ribs celery, cut into 1-inch pieces
    3 garlic cloves, chopped
    1 can (14.5-oz) petite diced tomatoes with chiles
    1 cup reduced-sodium beef broth
    2 tbsp cornstarch
    1 can (15-oz) hominy, drained & rinsed

    Spray slow cooker with nonstick cooking spray.

    Place the onion in the bottom of the cooker and place beef over onion; sprinkle with the salt. Add the bell pepper, carrots, celery, and garlic. Pour the tomatoes and 3/4 cup of the broth over all.

    Place lid on cooker and cook on high for 6 hours or on low for 8 hours.

    In a small bowl, mix the cornstarch with the remaining 1/4 cup of broth. Stir mixture into the cooker during the last 15 minutes of cooking time. Add the hominy, replace lid and cook for that last 15 minutes.

    Yummy served with tortillas and a salad.

    Yield: 6 servings
    Per serving: 274 calories, 8 g (2 sat) fat, 24 g carbs and 28 g protein

    Note: This is a great carb to protein ratio for diabetics, too.

    Tuesday, January 13, 2015


    If you follow my blogs you know I don't eat chicken. However, it does seem to be a favorite of many of you readers. I am posting this for you after being told it is an excellent recipe.

    4 chicken breasts (500g/17 oz)
    – 1 tbsp oil
    – A pinch of sea salt and black pepper
    – 1 medium red onion, thinly sliced
    – 6 tomatoes, diced
    – 2 cloves of garlic, crushed
    – 8 basil leaves, diced
    – 60ml (quarter cup) of balsamic vinegar

    1) Put the sliced onion at the bottom of the slow cooker and then put the chicken breasts on top and then add the olive oil and season with the salt and pepper.
    2) Add the tomatoes, garlic and basil and then pour the balsamic vinegar on top.
    3) Cook on low for 6 hours or high for 3 hours.

    Monday, January 12, 2015


    Note: don’t even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead – the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.
    Second Note: I forgot to mention that the leftovers freeze excellently. After the pork has cooled, I put it in a ziploc bag, freeze it, then take it out and let it thaw in the refrigerator overnight. Then reheat on low on the stovetop or in the oven.
    • 2 tablespoons canola oil
    • 5 pounds boneless pork roast, trimmed of as much fat as possible
    • Salt and pepper for seasoning roast
    • 2 yellow onions, chopped
    • 5 cloves garlic, finely minced or crushed
    • 1 (15 oz.) can green enchilada sauce
    • 2 (4 oz.) cans diced green chiles
    • 2 (14 oz.) cans diced tomatoes with green chiles
    • 1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon black pepper
    1. Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
    2. Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

    Recipe Source: adapted from Erin at The Sister’s Cafe


    3 lb. boneless chuck roast, trimmed of visible fat
    1 can reduced sodium beef broth
    1 cup + 1/4 cup your favorite salsa (I used Pace Picante Sauce - mild. For South Beach Diet choose salsa with less than 2 grams sugar per serving)
    steak rub or your favorite seasoning for steak to rub on meat before browning (I likeSzeged Steak Rub Seasoning)
    1-2 tsp. olive oil for browning meat

    Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

    While beef broth is reducing, trim all visible fat from chuck roast. You may need to cut the roast into several pieces to remove big pockets of fat. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides. Don't rush this step because browning provides flavor, and I think it's especially important in crockpot cooking.

    When roast is browned on all sides, put pieces of meat in crockpot, arranging them in a single layer. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

    Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

    To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.

    Note: Recipe and photo from Kalyn's Kitchen


    A friend shared this recipe with me. Since it is one my friend likes, I am sharing it with you because I know she only likes good food!

    32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

    13.5 oz can of unsweetened pineapple chunks (put juice aside)
    1 large green pepper, diced
    1 cup of brown sugar

    2 Tbl. cornstarch
    2/3 cup of white vinegar
    2 Tbl. Soy sauce

    Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.

    Delicious served over rice.

    Wednesday, January 7, 2015


    2 tbsp olive oil
    1 1/2 lbs (1 1/2-inch) thick boneless pork chops
    1 onion, halved lenthwise and sliced thin crosswise
    1 pkg (8-oz) fresh mushrooms, sliced
    1 green bell pepper, seeded and sliced into thin strips
    1 (28-oz) jar your favorite pasta sauce
    1 (28-oz) can diced tomatoes, drained*
    1/2 cup dry white wine, optional
    2 large garlic cloves, minced
    1 tsp Italian seasoning
    1/2 tsp dried basil
    4 slices (or a slice for each chop used)  mozzarella cheese

    *For a thicker sauce, cut tomatoes down to a 15-oz size can.

    In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat; brown chops, turning once. Transfer chops to slow cooker.

    Reduce the heat under the skillet to medium; add the remaining tablespoon of oil. Cook onion, stirring occasionally, until browned - about 6 to 7 minutes. Add mushrooms and bell pepper and cook, stirring occasionally, until the vegetables are soft. Mix in the remaining ingredients except cheese. Pour the mixture over the chops in the cooker.

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

    To serve, place a chop on plate, top with a liced of the mozzarella cheese and then cover with sauce. Serve with pasta, if desired.

    Serves 4 to 5.

    Monday, January 5, 2015


    This recipe for wings is a little different since it uses root beer.

    Approx. 12 -14 Chicken Wings, thawed
    1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
    1/2 can A&W Root Beer
    Place Chicken Wings in Crockpot.
    Cover with lid and cook on High for 2.5 hours.
    After 2.5 hours, remove juices from crockpot.
    In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
    Pour mixture over chicken.
    Cover, and cook for 30 minutes more, or until done.

    Friday, January 2, 2015


    12 pieces top round beef, pounded to 1/4-inch thickness
    Salt and Pepper
    Garlic Pepper
    4 tbsp Dijon mustard
    1 1/2 cups chopped onions
    1 1/2 cups chopped dill pickles
    nonstick cooking spray
    1/2 stick butter
    5 tbsp all-purpose flour
    2 cans (14.5-oz each) beef broth
    1 lb baby carrots
    4 stalks celery, cut into 1-inch pieces

    Place 1 piece of beef on cutting board; season with salt, pepper, and garlic pepper. Spread with 1 teaspoon mustard; top with 2 tablespoons each of onions and pickles. Starting on a short side of beef fold about 1/3 of the slice over on itself, tuck in long sides, then roll tightly. Secure with a toothpick. Repeat with remaining slices of beef, salt, pepper, garlic pepper, onions and pickles.

    Spray a large nonstick skillet with cooking spray. Brown beef rolls in batches over medium-high heat until browned on all sides. Remove from skillet.

    In the same skillet, melt butter. Add flour and cook 1 minute. Add broth, stirring constantly. Cook, stirring, until the mixture thickens.

    Pour half the broth mixture into a slow cooker. Top with the beef rolls and pour remaining broth mixture over all. Top with the celery and carrots.

    Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until the beef is tender.

    Yield: 6 to 8 servings


    I would never make this soup as I wouldn't make anything with all that chicken broth (those of you who follow my blogs know I don't have anything to do with chicken) but I figured many of you might like this. It is a recipe I received from Kraft Foods.

    cups  chicken broth
    cups  potatoes, peeled and cut into ½-inch cubes
     celery stalks, diced
    cup  chopped onion
    tsp.  black pepper
    cups  chopped OSCAR MAYER Fully Cooked Bacon
    cup  light cream
    cup  VELVEETA, cut into small cubes
    cup  KRAFT Shredded Mild Cheddar Cheese
    oz.  plain Greek yogurt
    Tbsp.  cornstarch
    cup  cold water

    PLACE chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
    ADD bacon to the slow cooker.
    COMBINE cream, VELVEETA cubes, cheese and yogurt in a saucepan on the stove. Cook over low to medium heat until hot.
    POUR cheese mixture into slow cooker, stirring constantly.
    COMBINE cornstarch and cold water in a separate bowl, mixing well. Slowly add to slow cooker. Cook 30 more minutes are serve.