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, May 29, 2015


If you follow my blogs you know I don't eat chicken in any form. However, my family loves chicken and tell me this recipe I have had since 2011 is a good one.

1 jar (16-oz) your favorite salsa
1 packet dry taco seasoning mix
juice from 1 lime
3 tbsp chopped fresh cilantro
3 lbs skinless boneless chicken breast

Place all ingredients but chicken into a slow cooker; stir well to combine.

Add chicken to cooker and stir to coat the chicken with the salsa mixture.

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

Use two forks to shred for tacos, burritos, etc.

Note: File Photo

Thursday, May 28, 2015


  • 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


    2 cans (7.5-oz) refrigerated biscuits
    1 cup frozen blueberries
    1/4 cup sugar
    1 tsp cornstarch
    1 tbsp melted butter

    Drizzle Icing:
    1 cup powdered sugar
    2 tbsp lemon juice
    1 to 3 tbsp milk (depending on how thin you want the icing)

    Spray crock pot or slow cooker inside well with nonstick cooking spray.

    Too blueberries, sugar, and cornstarch together in a small mixing bowl.

    Cut each biscuit into quarters.

    Arrange half the cut biscuits into the cooker.

    Sprinkle the blueberries over the biscuits and top with the remaining biscuits. Brush the melted butter over the top.

    Place lid on cooker and cook on high 2-3 hours or on low 4-5 hours until the biscuits are cooked through and are no longer doughy.

    Allow cake to cool then remove from the cooker to a platter.

    In a small bowl, combine the powdered sugar, lemon juice, and 1 tablespoon of the milk. Stir until smooth, using more of the milk if needed. Drizzle over the cake, slice and serve.

    Note: A fellow blogger shared this recipe.


    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

    Tuesday, May 26, 2015


    1/2 cup butter, melted
    1 can (8-oz) crushed pineapple, drained - juice reserved
    1 can cherry pie filling
    1 box chocolate cake mix

    Lightly spray the stoneware of slow cooker.

    Combine the butter and pineapple juice; add to the dry cake mix; set aside.

    Spread the pineapple over the bottom of the cooker. Spoon the pie filling over the pineapple.

    Spread the cake mix mixture over the top of the pie filling.

    Place lid on cooker and cook on low for 3 hours.

    To serve, spoon into dessert bowls.

    Top with a scoop of vanilla ice cream, if desired.

    Note: File Photo

    Monday, May 25, 2015


    1 lb beef flank steak
    1 medium onion, cut into thin strips
    1/2 cup medium (or hot, if you prefer) salsa
    2 tbsp chopped fresh cilantro
    2 tbsp fresh lime juice
    2 garlic cloves, minced
    1 tbsp chili powder
    1 tsp ground cumin
    1/2 tsp salt
    1 small-size green bell pepper, cut into strips
    1 small-size red bell pepper, cut into strips
    8 flour tortillas, warmed
    Additional salsa for serving

    Cut steak lengthwise in half then cut crosswise into thin strips. Place meat in slow cooker.

    Combine the onion, salsa, cilantro, lime juice, garlic, and spices in a bowl; put over meat in the cooker.

    Place lid on cooker and cook on low 6 hours; add peppers and cook another hour.

    Place mixture inside the tortillas and garnish with additional salsa.

    Yield: 4 servings of 2 fajitas

    Thursday, May 21, 2015


    1 (14-ounce) can sweetened condensed milk
    2 teaspoons ground allspice
    1/2 cup fat-free caramel topping
    1 (16-ounce) package chocolate-flavored bark candy coating, broken into chunks
    1/4 cup dark chocolate chips
    Graham cracker sticks

    Combine milk, allspice and topping in a 3-quart slow cooker; add candy coating and chocolate chips.

    Cover and cook on LOW setting 1-1/2 hours. Stir and serve fondue with graham cracker sticks and marshmallows.

    Note: You make make the s'mores more traditional by toasting large marshmallows under a broiler for a minute or two. Place a marshmallow on a graham cracker (use regular crackers, not the strips), top marshmallow with another graham cracker and drizzle the fondue over all.

    Note: This is a file photo from Bing.

    Wednesday, May 20, 2015


    32-oz baby carrots
    1/2 cup packed light brown sugar
    1/2 cup orange juice
    3 tbsp butter
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 cup cold water
    2 tbsp cornstarch

    Combine the carrots, brown sugar, orange juice, butter and spices in a slow cooker. Place lid on cooker and cook on low about 4 hours or until carrots are just crisp-tender.

    Using a slotted spoon, transfer carrots into a serving bowl; set aside.

    Transfer the cooking juices to a small saucepan; bring to a boil. Meanwhile mix the cold water and cornstarch together until smooth; stir into the saucepan. Boil mixture 1 minute or until thickened while stirring constantly. Spoon mixture over the carrots.

    Yield: 6 servings

    Tuesday, May 19, 2015


    2 tbsp unsalted butter
    1 large sweet onion, diced
    3 stalks celery, sliced
    2 large garlic cloves, chopped
    8 cups chicken broth
    1 ham hock
    1 1/2 cups dried red kidney beans, soaked in cold water for 1 hour, rinsed, drained
    1 bay leaf
    2 parsnips, diced
    1 sweet potato, peeled and diced
    1 lb andouille* sausage, cut into 1/2-inch thick slices
    Salt and pepper to taste

    In a large saucepan, over medium heat, melt the butter. Add the onion, celery, and garlic; cook, stirring, for 5 minutes or until tender. Remove to a 6-quart slow cooker.

    Add the broth, ham hock, beans, and bay leaf to the cooker. Place lid on cooker and cook for 2 hours on high.

    Remove ham hock from cooker and discard. Add the parsnips and sweet potato; replace lid and cook 2 more hours.

    Add the sausage, replace lid and cook for 30 minutes or until heated through. Remove and discard the bay leaf. Season with salt and pepper to suit taste.

    Yield: 6 to 8 servings

    Wednesday, May 13, 2015


    4 stalks Swiss Chard
    2 tbsp olive oil
    1 medium-size red onion, finely chopped
    6 cups vegetable broth
    2 cans (14 1/2-oz each) fire-roasted diced tomatoes, do not drain
    1 can (16-oz) kidney beans, rinsed and drained
    1 can (15-oz) garbanzo beans, rinsed and drained
    1 small-size yellow squash, halved lengthwise and cut into thin strips
    1 small-size zucchini squash, halved lengthwise and cut into thin strips
    1 medium-size red bell pepper, finely chopped
    1 medium-size carrot, finely chopped
    2 large garlic cloves, minced
    1 1/2 cups uncooked rotini pasta (we like the rainbow pasta)
    1/4 cup prepared pesto, optional

    Cut the stems from the chard and cut stems and leaves separately. Set leaves aside for adding later.

    Heat the olive oil in a large skillet over medium heat; add the chard stems and onion. Cook, stirring 3 to 5 minutes until tender. Transfer to a 6-quart slow cooker.

    Stir the broth, tomatoes, beans, squash, pepper, carrot and garlic into the cooker. Place lid on cooker and cook 6 to 8 hours on low until vegetables are tender.

    Stir in the chard leaves and the rotini. Replace lid and cook another 30 minutes or until the rotini is tender.

    To serve, place in serving bowls and top with pesto, if using.

    Note: File Photo

    Friday, May 8, 2015


  • 3 bacon slices, diced
  • 1/2 cup onion, minced
  • 1/2 cup celery, minced
  • 2 cups water
  • 3 teaspoons chicken bouillon
  • 2 cups potatoes, minced
  • 2 cups milk or soy/rice milk
  • 2 cups liquid non-dairy creamer, mocha flavor, cream, milk or soy/rice milk
  • 3 cans corn, cream style
  • 2 tablespoons margarine

  • Fry diced bacon until crisp, remove from pan. Add minced onion and celery to bacon grease and saute until limp. 

    Combine above in slow cooker with water, bouillon, potatoes, margarine and corn. 
    Cover and cook on low 7 to 9 hours.

    Add milk and cream, cook 30 minutes more or until heated through.


    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


    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
    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


    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.

    Wednesday, May 6, 2015


    4 center cut pork chops
    1/2 cup flour
    3/4 teaspoon poultry seasoning
    1/2 teaspoon salt
    2 tablespoons olive oil
    1 1/2 cup chicken or beef broth
    1 medium onion, chopped

    Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.

    Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saut̩ 2 Р3 minutes per side until golden brown.

    Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.

    Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.

    Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.

    Suggestion: Serve with mashed potatoes, using the sauce in the pot as gravy. 

    Source: I got this recipe from Recipe Lion several years ago.

    Tuesday, May 5, 2015


    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