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.

Wednesday, April 29, 2015


This is a Betty Crocker recipe.

cup pineapple juice
cup soy sauce
cup ketchup
tablespoon rice vinegar
cup packed brown sugar
cloves fresh garlic, finely chopped or grated
tablespoon grated gingerroot
to 2 tablespoons Sriracha sauce
lb boneless skinless chicken thighs or breasts
can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
    Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

    Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

    Saturday, April 25, 2015


    5 cups rotini pasta, cooked just to al dente, drained well
    2 cups cubed American cheese
    1 can (12-oz) evaporated milk
    1 cup cubed sharp cheddar cheese
    1 can (4-oz) diced green chilies, drained
    2 tsp chili powder
    2 medium-size tomatoes, seeded and chopped
    5 green onions, sliced

    Place the pasta, cheeses, milk, chilies, and chili powder in a slow cooker; stir to mix well.

    Place lid on cooker and cook on high for 2 hours, stirring twice during cooking.

    Stir in the tomatoes and onions; cook until they are heated through.

    Yield: 4 servings

    Note: File Photo

    Friday, April 24, 2015


    1 can black beans, rinsed and drained
    1 can red beans, rinsed and drained
    1 can Great Northern beans, rinsed and drained
    1 can black-eyed peas, rinsed and drained
    1 can baby lima beans, rinsed and drained
    1 1/2 cups ketchup
    1 cup chopped onion
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper
    1/2 cup packed brown sugar
    12 cup water
    2 1/2 tsp cider vinegar
    1 tsp dry mustard
    2 bay leaves
    1/8 tsp black pepper

    Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.

    Before serving, remove and discard bay leaves.

    Thursday, April 23, 2015


    1 pkg (22-oz) grilled and ready/fully frozen grilled chicken breast strips
    2 cups chicken broth
    1 can (14.5-oz) diced tomatoes - do not drain
    1 pkg (10-oz) frozen corn
    1 1/2 cups cubed red potatoes
    1 medium onion, chopped
    1 medium red bell pepper, chopped
    1 medium green bell pepper, chopped
    1 can (4-oz) green chilies
    1 tsp ground cumin
    1/2 tsp garlic powder
    1/4 tsp freshly ground black pepper
    1 1/2 cups fresh baby spinach

    Cut chicken breast strips into chunks, if desired.

    Combine all ingredients, except spinach, in a 4 to 5-quart slow cooker.

    Place lid on cooker and cook on low 8 to 10 hours or until the potatoes are tender. Stir in the spinach and cook just until wilted, approximately 5 minutes.

    Yield: 8 servings

    Note: I got this recipe from a Tyson's ad.


    1 can kidney beans, rinsed and drained
    1 can whole kernel corn, drained
    1 can garbanzo beans, rinsed and drained
    1 can black beans, rinsed and drained
    1 can chili with beans
    1 cup barbecue sauce
    1 cup salsa
    1/3 cup packed brown sugar
    1/4 tsp hot pepper sauce
    Chopped green onions for garnish, optional

    Combine all ingredients except the green onions in a 4 to 5-quart slow cooker. Place lid on cooker and cook on low 5 to 6 hours.

    Top with the green onions when serving, if desired.

    Source: This is a recipe and picture I got from a TOH magazine 2 or 3 years ago.


    1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free) 
    2 small cans organic tomato paste 
    1 small onion, chopped 
    1/2 cup apple cider vinegar (use good quality such as Braggs) 
    3 tablespoons raw, organic honey 
    1/4 teaspoon ground allspice 
    1/4 teaspoon ground cinnamon 
    1/4 teaspoon ground ginger 
    1/4 teaspoon ground cloves 
    1/4 teaspoon ground red pepper 
    sea salt to taste 
    fresh ground black pepper to taste
    Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency. 
    Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

    Healthy Homemade BBQ Sauce

    Remaining ketchup in crock pot (1 - 1 ½ cups) 
    1 can organic tomato paste 
    1 cup organic apple cider or apple juice 
    2 tablespoons organic molasses 
    2 tablespoons cider vinegar 
    1 tablespoon raw, organic honey 
    1 tablespoon maple syrup 
    2 tablespoons, dry yellow mustard 
    ¼ teaspoon cayenne papper 
    Ground black pepper to taste 
    1 tablespoon chili powder

    Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens. 
    Pour into storage container. The best BBQ Sauce you have ever had and it is all healthy!

    Note: File Photo

    Article Source: http://EzineArticles.com/8297786

    Wednesday, April 22, 2015


    1 jar (12-oz) roasted sweet red peppers
    1 jar (6.5-oz) marinated quartered artichoke hearts
    1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
    8-oz fresh mozzarella cheese, cubed
    1 1/2 cups shredded Asiago cheese
    2 pkg (3-oz each) cream cheese, softened and cubed
    1 cup (4-oz) crumbled feta cheese
    1/3 cup shredded provolone cheese
    1/3 cup minced fresh basil
    1/4 cup finely chopped red onion
    2 tbsp mayonnaise
    2 garlic cloves, minced
    Assorted crackers for dipping

    Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

    Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

    Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

    Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

    Yield: 16 servings of 1/4 cup each
    Per serving: 197 calories, 16g fat - half saturated, 4g carbs, 1g fiber, 9g protein

    Source: I got this from TOH a few years ago.

    Tuesday, April 21, 2015


    6 bacon strips, cut-up
    2 1/2 lbs. small red potatoes, cubed
    1 pkg (8-oz) cream cheese, softened
    1 can condensed cream of potato soup, undiluted
    1/4 cup low-fat milk
    1 envelope buttermilk ranch salad dressing mix
    3 tbsp thinly sliced green onions

    In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from skillet to paper towels to drain. Reserve 1 tablespoon of the drippings.

    Place potatoes in a 3-quart slow cooker.

    In a bowl, beat the cream cheese, soup, milk, dressing mix, and the reserved bacon drippings until blended; stir into the potatoes. Sprinkle the bacon over the top of the potatoes.

    Place lid on cooker and cook on low 7 to 8 hours or until tender. Top with the green onions before serving.

    Yield: 10 servings
    Per serving: 230 calories, 12 g fat (6 sat), 25 g carbs, 2 g fiber, 6 g protein

    Source: TOH a few years ago.

    Thursday, April 16, 2015


    1 large onion, chopped
    4 lb boneless country-style pork ribs
    1 bottle (18-oz) honey barbecue sauce
    1/3 cup maple syrup
    1/4 cup spicy brown mustard
    1/2 tsp salt
    1/4 tsp pepper

    Place onion in bottom of a 5-quart slow cooker. Layer ribs over the onion.

    In a mixing bowl combine the barbecue sauce, syrup, mustard, salt and pepper; pour over the ribs.

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

    Source: TOH 2013


    1 lb thick-sliced bacon, cut into bite-size pieces
    1 red onion, chopped
    2 pkg (16-oz each) frozen cut green beans
    1 can (28-oz) petite diced tomatoes, undrained
    1/4 cup packed brown sugar
    1 tbsp freshly ground black pepper
    1/2 tsp seasoned salt
    1 can (16-oz) red beans, rinsed and drained

    In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain bacon well on paper towels. Reserve 2 tablespoons of the drippings in the skillet and add the onion. Cook onion, stirring, over medium-high heat until tender.

    Place the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion into a 4 or 5-quart slow cooker. Place lid on cooker and cook on low for 4 hours.

    Stir in the red beans and cook another 30 minutes or until heated through.

    Yield: 12 servings
    Per serving: 162 cal, 7 g (2 g sat) fat, 20 g carbs, 5 g fiber, 7 g protein

    Tuesday, April 14, 2015


    1 medium onion, sliced
    2 1/2 lb boneless, skinless chicken breasts and/or thighs
    1/2 tsp seasoned salt
    1/4 tsp freshly ground black pepper
    1/2 tsp garlic powder

    Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.

    Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.

    This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.

    Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.

    Note: May be frozen for later use.

    Saturday, April 11, 2015


    2 1/2
    lb boneless skinless chicken thighs, cut into 1-inch pieces
    cup heavy whipping cream
    cup all-purpose flour
    package (0.87 oz) chicken gravy mix
    tablespoon poultry seasoning
    bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

    can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

    Spray 5-quart slow cooker with cooking spray. Place chicken in slow cooker.

    In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.

    Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.

    Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.

    Note: This is a Pillsbury recipe thus it calls for their brand products.


    • 2 lbs boneless skinless chicken breasts (About 4 pieces)
    • 3 Tablespoons Cornstach
    • ½ tsp black pepper
    • 1 Tbsp canola oil
    • ½ cup soy sauce
    • 4 Tbsp rice wine vinegar
    • 4 Tablespoons ketchup
    • 2 Tablespoons sweet chili sauce
    • 2 Tbsp brown sugar
    • 2 garlic cloves, minced
    • 1 tsp grated fresh ginger
    • ¼ tsp red pepper flakes
    • 1 cup cashews

    1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
    2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
    3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
    4. Cook on LOW for 3 to 4 hours.
    5. Serve over rice. Makes 4-6 servings.

    Source: Chef in Training

    Friday, April 10, 2015


    4 medium to large potatoes, sliced
    1 onion, peeled and chopped
    1 tablespoon butter
    4 slices bacon, cooked and crumbled
    4 ounces Cheddar cheese, grated

    Layer 1/2 of all ingredients in slow cooker in the following order: Potatoes, butter, onion, bacon, cheese. 

     Repeat with a second layer. 

    Cover and cook on high approximately 8 hours.

    Wednesday, April 8, 2015


    4 cloves garlic
    1 large onion, quartered
    2 tablespoons chopped fresh oregano
    1 tablespoon ground cumin
    2 teaspoons ground ancho chile pepper
    2 teaspoons salt
    2 teaspoons ground black pepper
    olive oil
    1 tablespoon white wine vinegar
    1 (3 pound) boneless pork loin roast
    1 lime, cut into wedges

    Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.

    Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

    Tuesday, April 7, 2015


    1 (2 1/2 lb) boneless beef chuck pot roast
    medium onion, cut into thin wedges
    3 garlic cloves, minced
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1 can (16-oz) whole berry cranberry sauce
    tsp finely chopped chipotle pepper in adobo sauce
    6-inch flour tortillas for serving
    salsa for serving
    Fresh jalapeno slices for serving, optional
    Lime wedges, optional

    Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl combine cranberry sauce and chipotle pepper. Pour over meat.
    Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.
    Yield: 6 servings  Per serving: 419 cal, 6 g fat (2 g sat), 229mg sodium, 61 g carbs, 4 g fiber, 30 g protein

    Source: My version of a BH&G recipe.

    Thursday, April 2, 2015


    1/2 cup diced yellow onion
    1/2 red bell pepper, diced
    1/2 green bell pepper, diced
    1 small can mild diced green chiles
    1/2 teaspoon cumin
    1/2 teaspoon garlic powder
    salt & pepper, to taste
    2 chicken breasts {about 1 lb.}
    1 can cream of mushroom soup
    3/4-1 lb. cooked spaghetti
    3 cups grated cheddar cheese
    a few splashes chicken stock {optional}
    Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
    **Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
    Yield: Serves 4

    Source: Lauren's Latest