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, October 14, 2016


2 cans (14.5-oz each) chicken broth, divided
1 lb pork loin, trim away fat and cube
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper

Turn cooker on low setting.

In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.

Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.

Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.

Yield: 8 servings

Note: File Photo

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