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.

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