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, November 25, 2016


Note: This recipe and picture are from TOH.
  • 1/4 cup all-purpose flour
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 1 small onion, chopped
  • 1 cup shredded carrots
  • 1 package (8 ounces) stuffing mix
  • 1/2 cup butter, melted
  • In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
  • Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender. 
  • Yield: 8 servings.

Tuesday, November 22, 2016


1 lb boneless skinless chicken breasts, cut into 1-inch strips
2 tbsp taco seasoning mix
2 tbsp all-purpose flour
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 cup frozen or drain whole-kernel corn
1 1/2 cup thick and chunky salsa
2 cups hot cooked long-grain rice for serving
1/2 cup shredded taco blend cheese
2 green onions, sliced

Toss the chicken strips with the taco seasoning and flour in a slow cooker. Add the veggies and salsa; stir to blend. Place the lid on the cooker and cook on low 6 to 8 hours or on high for half that time.

Serve chicken mixture over the hot rice and garnish with the cheese and green onions.

Yield: 4 servings
Note: File Photo

Thursday, November 17, 2016


1 can (16-oz) black beans, drained
2 medium potatoes, peeled and diced
1/2 lb cooked ham, cut into bite-size pieces
6 cups defatted beef broth
1/4 cup dried chopped onion
1 can (4-oz) chopped jalapeno peppers
1 garlic clove, minced
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1/8 tsp ground cloves
Sour cream for garnish, if desired
Chopped tomatoes for garnish, if desired

Combine the beans, potatoes, ham, broth, onions, peppers, garlic, and spices in the crock pot. Place lid on cooker and cook on low setting 8 to 10 hours or high setting 4 to 5 hours. When serving, garnish with the sour cream and/or tomatoes, if desired.

Yield: 6-8 servings
Note: This is a file photo, not exactly this recipe.

Wednesday, November 16, 2016


1 (2 to 3 lb) fryer, cut-up
1 cup flour
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying

Rinse chicken pieces and pat dry with paper towels.

Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.

In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.

Yield: 4 servings

Note: File Photo

Monday, November 14, 2016


Taco Meat:
1 lb ground turkey
1 small-medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
1 garlic clove, minced
1 can (6-oz) tomato paste
1/2 cup white cooking wine
1 tbsp chopped parsley
1/2 tsp salt
1 tsp pickling spice (yes, you read that correctly!)
4 whole peppercorns
8 taco shells
Cream Sauce - recipe below

Brown turkey and onion in a skillet over medium heat.

In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.

Cream Sauce:
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1 egg, slightly beaten
1/2 cup plain yogurt
Dash of ground nutmeg

Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.

In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.

To assemble tacos:
Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.

Saturday, November 12, 2016


1 lb ground turkey
1 cup chopped onion
1 medium bell pepper, diced
2 garlic cloves, minced
1 can (16-oz) red kidney beans, drained
1 can (16-oz) Great Northern beans, drained
1 can (16-oz) black beans, drained
3 cups water
2 cans, whole tomatoes, undrained, chopped
1 can (8-oz) tomato sauce
2 cups sliced carrots
2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp chicken-flavored bouillon granules
1/2 tsp salt
1/2 tsp black pepper

In a large skillet, cook turkey, onion, bell pepper, and garlic until turkey is no longer pink. Drain off any fat.
Transfer mixture to  a crock pot/slow cooker. Add the beans, water, tomatoes, tomato sauce, carrots, spices and bouillon. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Before serving, mash beans slightly to make a thicker soup. Garnish, if desired.

Yield: 10

Monday, November 7, 2016


5 pounds red potatoes, whole & unpeeled
2 cups Swanson® Chicken broth
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese (about 4 ounces)
4 ounces cream cheese
8 ounces (about 8 slices) bacon, cooked, drained & crumbled
3 green onions, chopped

Place the potatoes into a 6-quart slow cooker.  Add the broth.

Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.

Mash the potatoes and broth in the cooker.  Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions.  Season to taste.  Top with the remaining Cheddar cheese.  Serve immediately or keep on WARM in slow cooker for up to 2 hours.  Stir before serving.
Note: This is a Campbell's recipe and picture.


Note: This is a Kraft Foods recipe so I am showing it with their ingredients.

1 cup TACO BELL Thick & Chunky Mild Salsa, divided
1/2 tsp ground chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 lb lean ground beef
1/4 cup dry bread crumbs
1 egg
4-oz (1/2 of 8-oz pkg) Draft Pepper Jack Cheese, cut into 24 cubes
1 can (8-oz) tomato sauce

Mix 1/2 cup salsa and the seasonings in a large bowl until blended. Add the ground beef, bread crumbs, and egg; mix just until blended. Shape into 24 1-inch meatballs.

Press 1 cheese cube into the center of each meatball. Press meat mixture around the cheese to completely enclose cheese. Spray interior of cooker with nonstick cooking spray and add the meatballs. Mix the tomato sauce and the other 1/2 cup of salsa together and pour over the meatballs. Place lid on cooker.

Cook on low setting 3 to 4 hours or on high setting 1 1/2 to 2 hours or until meatballs are cooked through.

Yield: 24 meatballs

Friday, November 4, 2016


1 can (14-oz) chicken broth
1 slice bacon. diced
2 tbsp butter
1 lb (approximately) boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups sliced celery
1 small yellow onion, sliced
1 can (4-oz) sliced mushrooms, drained
2 tbsp soy sauce
1/2 tsp salt
Hot cooked rice for serving
2/3 cup slivered almonds, toasted

Pour the broth into a crock pot, place lid on cooker and turn to high.

In a large skillet, cook bacon in the butter; add chicken and brown quickly on each side. Remove chicken with a slotted spoon and place in crock pot.

Quickly saute the celery, onion, and mushrooms in the same skillet until crisp tender. Pour mixture into the crock pot. Add the soy sauce and salt; stir mixture well. Place lid back on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serve over the hot rice and garnish with the toasted almonds.

Note: This is a file photo similar to this recipe.

Thursday, November 3, 2016


1 1/2 lbs turkey tenderloins, cubed
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup chopped yellow onion
3 garlic cloves, minced
1 can (15 1/2-oz) chili beans in sauce, do not drain
1 can (14 1/2-oz) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa OR picante sauce
Fresh cilantro for garnish, if desired

Place the turkey in a slow cooker. Sprinkle the spices and salt over the turkey; toss to coat. Add the peppers, onion, garlic, beans, tomatoes, and salsa. Stir to mix well.

Place lid on cooker and cook on low 5 hours or until turkey is no longer pink in the center.

To serve, ladle into bowls and garnish each with a sprig of the cilantro, if desired.

Yield: 6 servings
Note: File Photo

Wednesday, November 2, 2016


16 cups apples, cooked
8 cups sugar
2 tbsp quality ground cinnamon
dash of salt

To cook the apples: Wash, quarter and core apples. Cover with water and cook until soft. Push through a colander.

Put apples, sugar, cinnamon and salt in a crock pot or slow cooker. Cook on low setting for 12 hours or more. Remove the lid during the last half of the cooking time.

Ladle applesauce into hot jars and seal with hot lids.

Yield: 8 pints

See picture below for great gift-giving idea.

Note: File Photo

Tuesday, November 1, 2016


3 cans (6.5-oz each) minced clams, drained
4 eggs, well beaten
1/2 cup minced onion
1/3 cup milk
1/4 cup butter, melted
1/4 cup miced green bell pepper
1 tsp salt
1 cup coarsely crushed saltine crackers

In a mixing bowl, combine all the ingredients stirring until well combined.

Spray the interior of a crock pot with nonstick cooking spray. Coat the cooker well.
Pour the clam mixture into the crock pot.

Place the lid on the cooker and cook on low for 5 to 6 hours. (Cooking on high is not recommended.)

Yield: 6 servings

Disclaimer: I have not made or tasted this recipe as I detest clams. But I have been told it is tasty.