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.

Tuesday, August 25, 2015


1 large yellow onion, chopped
3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

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

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

Sunday, August 23, 2015


2 bags (16-oz each) baby carrots
1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.

Note: File Photo

Saturday, August 22, 2015


I do not eat poultry but it is a favorite for many of you. To meet your requests, here is another turkey recipe.

2 1/2 lbs (3 to 4) turkey thighs, skin removed
2 tbsp canola or olive oil
1 small yellow onion, halved length-wise and sliced
1 can (20-oz) pineapple chunks, drained
1 red bell pepper, cut into cubes
2/3 cup apricot preserves
3 tbsp low-sodium soy sauce
1 tsp lemon zest
1 tsp ground ginger
1/4 cup cold water
2 tbsp cornstarch
Hot cooked rice for serving

Rinse turkey and pat dry with paper towels.

Heat the oil in a large skillet; add turkey and brown on all sides.

Place onion slices on bottom of slow cooker and top with the chicken pieces. Add the pineapple and bell peppers over the turkey.

In a small bowl, combine the preserves, soy sauce, zest and ginger mixing together well. Spoon sauce over turkey.

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

Remove turkey from cooker and keep warm.

In a cup or small bowl, blend the cornstarch and water using a small whisk until smooth. Stir into the cooker. Keep lid off cooker and cook mixture on high for 15 minutes to thicken slightly.

Return turkey to the cooker and cook until heated through.

To serve, ladle the turkey and sauce over the rice.

Yield: 6 servings

Note: File Photo

Friday, August 21, 2015


nonstick cooking spray
1 small onion, minced
3 1/4 - 4 cups grated zucchini with peel
2 cans (14-oz) cans chicken broth
1 tsp seasoned salt
1 tsp dried dill weed
1/2 tsp white pepper
2 tbsp butter, melted
1 carton (8-ox) sour cream

Spray inside of slow cooker with nonstick cooking spray.

Combine all ingredients except sour cream in cooker. Stir to combine.

Place lid on cooker and cook on low approximately 2 hours.

Fold the sour cream into the soup and cook another 10-15 minutes until heated through.

Yield: 4 servings

Note: File Photo

Wednesday, August 19, 2015


2 cups baby carrots
1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.

Tuesday, August 18, 2015


1 pkg (12-oz) medium-size noodles
1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend

Cook noodles according to package directions; drain well.

Lightly spray the inside of a 5 to 6-quart size slow cooker.

Combine the noodles, cream, spinach, butter and salt in the cooker.

Cover and cook on low 2 to 3 hours.

Fold in the cheese and it is ready to serve.

Yield: 4 servings

(Ooops. Sorry, didn't take a picture.)

Monday, August 17, 2015


1 lb Mexican Velveeta cheese
1 (10-oz) can tomatoes with green chilies
1 tbsp minced dry onion flakes
2 tsp Worcestershire sauce
1/2 tsp dried mustard
1/2 cup half-and-half or whipping cream
16 bacon slices, cooked, drained, crumbled

Spray a slow cooker with nonstick cooking spray.

Place all ingredients except bacon in the cooker and stir to mix well.

Cook on low for 1 hour. Stir a few times during cooking to be sure cheese is melting and blending. Fold in 3/4 of the bacon.

To serve, sprinkle remaining bacon over all. May serve directly from the cooker to keep warm, if desired. Serve with tortilla chips and/or fresh veggies.

Serves: 4 to 6

Note: File Photo

Saturday, August 15, 2015


This chili recipe is really different as it uses ground pork, ground beef, and butter beans.

1 cup low-sodium beef broth
1 cup tomatillo salsa
1 large green bell pepper, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp ancho chili powder
3/4 tsp salt
1 lb ground pork
1 lb ground beef
1 can butter beans, rinsed and drained
1/4 cup chopped fresh cilantro
sliced green onions or scallions, lime wedges, sour cream for toppings, optional

Combine the broth, salsa, onion, bell pepper, garlic, cumin, chili powder and salt in a slow cooker. Crumble in both meats; stir to mix well.

Place lid on cooker and cook on high for 6 hours or on low 8 hours.

Break up the meat with a wooden spoon, if needed.

Stir in the beans and cilantro.

Dip into individual bowls for serving and top with the toppings, if desired.

NOTE: This is a high protein, low carb dish making it a good diabetic recipe.

Note: File Photo 

Wednesday, August 12, 2015


  • large onion, chopped
  • pound boneless, skinless chicken breasts
  • cups low-sodium chicken broth
  • green pepper, seeded and chopped
  • jalapeno chile, seeded and chopped
  • 1 3/4 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 14 1/2 - ounce can diced tomatoes with jalapenos, drained
  • 1 1/2 cups frozen corn, thawed
  • 15 - ounce cans cannellini beans, drained and rinsed
  • tablespoons stone-ground cornmeal
  • Shredded Monterey Jack cheese
  1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Information for Chicken and Corn Chili

Servings Per Recipe: 6
PER SERVING: 287 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 736 mg sodium, 38 g carb. (9 g fiber), 27 g pro.

Source: Family Circle

Sunday, August 9, 2015


1/2 cup white whole-wheat flour
8 (approximately 2 lb) skinless boneless chicken thighs
1 tbsp olive or canola oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine or chicken broth
1/2 cup tomato puree
1 1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp salt
1 can (14.5-oz) petite diced tomatoes, do not drain
1/4 cup chopped fresh parsley or cilantro

Dredge chicken in the flour; shake of excess.

Heat a large skillet over medium-high heat; add the oil and swirl to coat. Add the chicken, in batches if necessary, and cook until browned on each side (approximately 4 minutes per side).

Place chicken into a 6-quart slow cooker.

Reduce heat under skillet to medium; add onion, bell pepper, and garlic, cooking 4 minutes. Add the broth and bring to a boil; simmer 2 minutes.

Add all ingredients to chicken in slow cooker, except for parsley or cilantro. Place lid on cooker and cook on low for 4 hours or until chicken is tender. Sprinkle with parsley or cilantro before serving.

Note: Serve over mashed potatoes or rice, if desired.

Serves 8.

Note: File Photo

Saturday, August 1, 2015


1 ( approx. 3 lb) boneless pork sirloin roast
1/2 cup soy sauce
1 tbsp chili paste
2 tsp minced fresh ginger
2 tbsp water
1 tbsp cornstarch
2 tsp dark sesame oil
Large lettuce leaves for wrapping

Cut roast into 2 or 3 chunks.

Combine the meat, soy sauce, chili paste and ginger in slow cooker; mix well.

Place lid on cooker and cook on low 8 to 9 hours or until meat is fork tender. Remove meat from cooker and allow to cool enough for you to remove fat. Shred meat using two forks.

Let the liquid stand 5 minutes allowing the fat to rise to the surface; skim off fat.

Blend the water, cornstarch and oil until smooth; stir into the liquid in cooker. Cook, without lid, on high until thickened. Add the shredded meat back into the cooker and mix into the liquid. Replace lid on cooker and cook 20 to 30 minutes until hot.

Place 1/4 cup pork filling into a large lettuce leaf. Wrap to enclose.

Yield: Around 20 bundles.

Note: File Photo