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.

Friday, August 26, 2016


4 to 6 boneless, skinless chicken thighs
4 garlic cloves, minced
⅓ cup honey
½ cup low sodium ketchup
½ cup low sodium soy sauce
½ teaspoon dried oregano
2 tablespoons fresh parsley
½ tablespoon toasted sesame seeds

Arrange chicken thighs on the bottom of slow cooker; set aside.

In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

Pour the sauce over the chicken thighs.

Close with a lid and cook for 4 to 5 hours on LOW, or 3 1/2 to 4 hours on high. Remove lid and transfer chicken to a serving plate. Spoon sauce over chicken and sprinkle with toasted sesame seeds.
This recipe showed up on my page and I figured some of you chicken recipe lovers would enjoy it. I believe it is attributed to http://diethood.com


4 double pork loin chops, well trimmed
salt to suit taste
freshly ground black pepper to suit taste
1 can (12-oz) whole kernel corn, drained
1 small onion, chopped
1 small green bell pepper, chopped
1/3 cup uncooked, long-grain rice
1/2 tsp dried oregano (or sage, if you prefer)
1 cup fresh bread crumbs
1 can (8-oz) tomato sauce

Cut pocket in each chop. Cut from the edge almost to the bone. Lightly season with salt and pepper.

In a mixing bowl, combine corn, onion, bell pepper, rice, oregano, and bread crumbs. Pack mixture into the pockets of the chops; secure along the fat side with wooden picks (Be sure to remove picks before serving the chops!)

Place any remaining vegetable mixture in the bottom of the crock pot or slow cooker. Moisten the tops of the chops with the tomato sauce and place in the cooker over the vegetable mixture. Pour remaining tomato sauce over all.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours or until done.

To serve, place pork chops on plate and place extra vegetable mixture on the plate.

Yield: 4 servings.
Note: File Photo

Thursday, August 25, 2016


1 tbsp butter
1 small leek, sliced
1 garlic clove, minced
1/2 lb ham, cubed
2 medium sweet potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
1/2 tsp dried thyme
2 ounces fresh spinach, stemmed and coarsely chopped

Melt butter in a large saucepan or a Dutch oven over medium heat. Add the leek and garlic and cook, stirring, until tender.

Add the ham to the pan along with the sweet potatoes, broth and thyme; bring to a boil over medium-high heat. Reduce the heat to medium-low and cook 10-12 minutes until the potatoes are tender.

Stir the spinach into the hot soup. Simmer, uncovered, about 2 minutes until the spinach is wilted.

Serve immediately.

Yield: 6 servings
Note: File Photo

Wednesday, August 17, 2016


• 1 box yellow cake mix• 1 cup water• 3 eggs• ½ cup creamy peanut butter• ⅓ cup butter, softened• ½ cup chocolate-flavored syrupTOPPINGS:• 3 tablespoons creamy peanut butter• 2 to 3 tablespoons milk• 1 cup powdered sugar• 2 tablespoons chocolate-flavored syrup*• 20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half 

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.

Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

To Make Topping:
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.

Note: File Photo


6 or 7 slices bacon, cut into 1-inch pieces
1 medium yellow onion, chopped
1 lb ground beef
2 cans chili-ready stewed tomatoes
2 cans chili beans
1 cup water
2 garlic cloves, minced
1 1/2 tsp chili powder (more or less to suit taste)

In a skillet, cook bacon over medium heat 5 minutes or until browned, stirring to keep from burning. Add onion and cook until onion is slightly caramelized. Drain all grease off the mixture. Transfer mixture to the crock pot. Add the ground beef to the same skillet and cook until browned, stirring to crumble. Drain mixture well. Transfer mixture to the crock pot.

Add the remaining ingredients to the crock pot; stir to mix all ingredients together. (Add a second cup of water if you prefer a thinner chili.) Place lid on cooker and cook 7 to 8 hours on low. Stir occasionally during cooking.
Note: File Photo

Tuesday, August 9, 2016


1 bag frozen homestyle meatballs (about 50)
1 jar chili sauce
1 bottle squeezable grape jelly

Place meatballs, chili sauce and 1/2 the bottle of grape jelly in a  crock pot or slow cooker. Heat on high for about 5 hours or until meatballs are heated through.

Makes a great party snack or appetizer.

Note: File Photo from Getty Images