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.

Saturday, July 25, 2015


1/2 stick (1/4 cup) butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup low-fat chicken broth
1/2 tsp salt, optional
1/2 tsp sage
1/2 tsp poultry seasoning
1/2 tsp freshly ground black pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/4 cup chopped pecans

Heat the butter over medium-high heat in a Dutch oven; add the celery and onion, cooking and stirring until tender. Stir in the broth, salt, sage, poultry seasoning, and pepper. Add the bread cubes, potato, and pecans; toss to combine.

Grease or spray the inside of a 3-quart slow cooker and transfer the stuffing mixture to the cooker.

Place lid on cooker and cook on low 4 hours or until heated through.

Yield: 10 servings.

Friday, July 17, 2015


1 pkg (8-oz) baby carrots
1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

Thursday, July 16, 2015


  • 4-5 cups fresh or frozen peaches, peeled and sliced (about 5 or 6 medium peaches)
  • 1 teaspoon vanilla extract
  • 1/2 cups chopped pecans
  • 1/4 cup unsalted butter, plus 2 tablespoons, softened
  • 3/4 cup firmly packed light brown sugar
  • 2/3 cup white sugar
  • 2 tablespoons vegetable shortening
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup half and half
  • Whipped cream or vanilla ice cream, for serving
  • Parchment paper
  • Line a 5 or 6-quart slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Spray the parchment paper well with cooking spray. Cut off any excess parchment paper off the top.
In a large bowl, combine the peaches and vanilla. Set aside.

In a small saucepan, melt the 1/4 cup of butter. Then stir in the brown sugar until combined, about 5 minutes. Pour this mixture into the bottom of the slow cooker and spread evenly over the bottom.

Next spoon the peach mixture on top of butter sugar combination. Then, sprinkle the pecans over the peach mixture. Do not stir.

In a medium-sized bowl, use a mixer to cream together white sugar, shortening and the remaining two tablespoons of softened butter. Add the egg, egg yolk and vanilla and mix in. In a separate bowl, combine flour, baking powder, and salt. Alternate adding the flour mixture and the half and half to the creamed sugar mixture. Mix well and spoon on top of the peach layer, spreading the mixture a bit, but not mixing it in. Keep everything layered.

Place several layers of dish towels or paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2-2 hours or until a cake tester or knife inserted into the middle comes out clean. Then, remove the lid to the slow cooker and cook an additional 15-20 minutes for the top to form a soft crust.

Turn off the slow cooker and let the cake cool slightly. Then, carefully lift the cake from the slow cooker using the long ends of the parchment paper and place it on a large dinner plate or serving platter. Place another plate on top. Holding both plates, carefully flip the cake over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

Source: Tastebook

Saturday, July 11, 2015


1 (3 to 4 lbs) beef brisket
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp black pepper
1 to 1 1/2 tsp liquid smoke
2 cloves garlic, minced
2 bay leaves
Your favorite BBQ sauce

Trim excess fat from brisket, if necessary. Place brisket in a large resealable plastic bag.

In a small bowl combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, and garlic; reach inside bag and spread the mixture over the meat on both sides. Seal bag and refrigerate for 24 hours.

Using at least a 4-quart slow cooker, place the meat including the marinade, and the bay leaves into the cooker. Cut meat if necessary to fit in cooker.

Place lid on cooker and cook brisket on low for 7 hours.

Add barbecue sauce to the cooker and cook for another hour.

Serve with additional barbecue sauce, if desired.

Friday, July 3, 2015


1 can cream of mushroom soup
1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

Thursday, July 2, 2015


1 lb cooked chicken, shredded
3 (15.5-oz each) cans black beans, drained and rinsed
2 (14-oz each) chicken broth
2 (10-oz each) cans diced tomatoes with green chile peppers
1 can whole kernel corn
1/2 large-size yellow onion, chopped
1/2 cup chopped jalapeno peppers (wash hands thoroughly after handling)
2 garlic cloves, minced
2 1/2 tsp chili powder
2 tsp red pepper flakes
2 tsp ground cumin
1 tsp ground coriander
salt and freshly ground black pepper to taste
1/2 cup sour cream for garnish (more if desired)
Tortilla chips for serving, if desired

Place the chicken, beans, broth, tomatoes with juices, jalapenos, corn, onion, garlic and other spices in slow cooker.

Cook mixture on low for 8 hours or on high for 4 hours.

To serve, top each serving with a spoonful of sour cream and serve with tortilla chips, if desired.

Wednesday, July 1, 2015


4 keilbasa sausages
1 large onion, sliced thin
1 large green bell pepper, cut into strips
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 cup chicken broth
4 hoagie rolls, split

Brown the sausages in a nonstick skillet over medium-high heat for 3 to 4 minutes. Transfer to a slow cooker and add the onion, bell pepper, and spices. Stir in the broth.

Place lid on cooker and cook on low setting 7 to 8 hours.

To serve, place the sausages in the rolls and top with the onion and bell pepper.

Condiment suggestions are mustard, pickled peppers, dill pickles.

Yield: 4 sandwiches