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, April 23, 2015


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.

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