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.

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

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