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, September 4, 2016


I have found over the years that Family Circle always has good recipes. This is one of them.

3/4-inch cubes peeled butternut squash
  • cup sliced celery
  • large onion, cut into wedges
  • bone-in pork chops (6 oz each)
  • cup apple cider
  • tablespoon chopped chipotle pepper in adobo
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup plain low-fat yogurt
  • cups cooked brown rice, optional for serving
  1. In a 4-quart slow cooker, layer butternut squash, celery and onion.
  2. Generously coat a large skillet with nonstick cooking spray. Heat over medium heat. Add chops to skillet; cook 5 minutes, turning once. Place chops on top of vegetables in slow cooker.
  3. In a small bowl, combine cider, chipotle, basil, salt and garlic powder. Pour over chops. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  4. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt over chops. Serve with brown rice.
  5. Note: Family Circle Photo

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