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, February 17, 2017


1 medium onion, chopped
1/2 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (14-oz) whole tomatoes, undrained and coarsely chopped
2 cans (14-oz each) reduced-sodium chicken broth
1 can (8-oz) tomato saue
1 jar (2.5-oz) sliced mushrooms
1/4 cup ripe olives, sliced
1/2 cup orange juice
2 bay leaves
1 tsp dried basil
1/4 tsp crushed fennel seed
1/8 tsp black pepper
1 lb medium shrimp, peeled

Place all ingredients, except shrimp, in a crock pot or slow cooker; stir to blend. Place lid on cooker and cook on low 4 to 5 hours until the veggies are crisp tender. Stir in shrimp, replace lid and cook another 15 to 30 minutes until the shrimp are opaque.

Remove the bay leaves and discard before serving.

If you prefer a more hearty soup, add 1 lb whitefish or cod cut into 1-inch pieces. Add about 45 minutes before serving time.

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