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.

Monday, February 6, 2017


1 lb boneless skinless chicken breasts, cubed
1 can red kidney beans, drained and rinsed
1 can (15-oz) tomato sauce
2 can (14.5-oz each) Italian-style stewed tomatoes
1 jar (4.5-oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6-oz uncooked thin spaghetti, broken in half

Combine all ingredients except spaghetti in a crock pot. Cover and cook on low 4 hours or until veggies are tender.

Turn heat to high; stir in the spaghetti and replace cover. Stir again after 10 minutes. Replace lid and cook 45 minutes or until the spaghetti is tender.

Garnish with fresh basil, if desired.

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