WELCOME

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, May 28, 2015

EASY CHEESY HASH BROWN CASSEROLE

  • 1 (26 to 32 ounces) bag of frozen hash browns
  • 1 (8-ounces) container of sour cream
  • 1 can (10.5-ounces) cream of chicken soup
  • 1/4 cup onion, chopped fine
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup butter melted
  • salt and pepper to taste

  • In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  • Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.
  • Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.


  • Source: I got this recipe from recipelion in 2011.

    Wednesday, May 27, 2015

    PORK RAMEN NOODLE SOUP

    1/2 lb sliced fresh mushrooms
    1 can (14-oz) chop suey vegetables, drained
    2 tbsp reduced-sodium soy sauce
    2 tbsp chopped fresh ginger
    1/8 tsp crushed red pepper flakes
    1 packet (3-oz) Ramen chicken noodle soup
    5 cups water
    1 lb thick bone-in pork chop
    cooking spray

    Spray the inside of a slow cooker (4-qt works best) with nonstick cooking spray.

    Place the mushrooms, vegetables, soy sauce, ginger, red pepper flakes, seasoning packet from the soup and the water into the slow cooker; stir to mix together. Place pork chops into the cooker.

    Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until the meat is tender.

    Remove chops from the cooker to a cutting board. Using two forks, break the meat into bite-size pieces; discard bones. Return the meat to the cooker.

    Break the Ramen noodles into small pieces and stir into the cooker. Cook on low about 10 minutes more or until the noodles are tender.

    Yield: 6 servings




    Friday, May 8, 2015

    LEMON GARLIC CHICKEN

    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 pounds skinless, boneless chicken breast halves
    2 tablespoons butter
    1/4 cup water
    3 tablespoons fresh lemon juice
    2 cloves garlic, minced
    1 teaspoon chicken bouillon granules
    1 teaspoon chopped fresh parsley


    In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

    In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

    Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

    Serve over pasta or as desired.

    Note: File Photo


    BOWTIE PASTA CASSEROLE

    1 1/2 lbs. lean ground beef
    1 onion, chopped
    1 clove garlic, minced
    1 (15 oz.) can tomato sauce
    1 (15 o) can stewed tomatoes
    1 tsp. oregano
    1 tsp. Italian seasoning
    salt/pepper
    10 oz. frozen spinach, thawed (I used fresh spinach)
    16 oz. bowtie pasta, cooked
    1/2 cup parmesan cheese, shredded
    1 1/2 cup mozzarella, shredded



    Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

    Cook for 6-7 hours on low. 

    Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.


    Source: When The Dinner Bell Rings

    Thursday, May 7, 2015

    SWEET ONION AND RED BELL PEPPER TOPPING

    4 large (8 cups) sweet onions, thinly sliced (Vidalia onions are great for this recipe.)
    4 large (6 cups) red bell peppers, thinly sliced
    1/2 cup cider vinegar
    1/4 cup packed brown sugar
    2 tbsp honey
    2 tbsp canola oil
    2 tsp celery seed
    3/4 tsp crushed red pepper flakes
    1/2 tsp salt

    In a 5 or 6-qt slow cooker, combine all ingredients. Place lid on cooker and cook on low 4 to 5 hours or until veggies are tender.

    Serve with a slotted spoon.
    Serving suggestions - on hot dogs, bruschetta, etc.

    Source: I got this recipe last year from TOH.


    Tuesday, May 5, 2015

    EASY DIRTY RICE

    1/2 lb bulk Italian sausage
    2 cups water
    1 cup uncooked long grain rice
    1 large onion, finely chopped
    1 large green bell pepper, finely chopped
    1/2 cup finely chopped celery
    1 1/2 tsp salt
    1/2 tsp ground red pepper
    1/2 cup chopped fresh parsley

    Brown sausage in a skillet over medium-high heat, stirring to break up. Place in a slow cooker.

    Stir the remaining ingredients, except parsley, into the cooker with the sausage. Place lid on cooker and cook on low for 2 hours or until the rice is tender. Stir in the parsley before serving.

    Yield: 4 servings