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 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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.