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, April 23, 2017


2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained

1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.

Combine the beans, salsa, cumin, and garlic in a slow cooker or crockpot.  Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.

At the end of the cooking time, stir the lime juice and grated peel into the cooker.  Using a large spoon or even a potato masher, coarsely mash the bean mixture.  Stir in the cilantro and green onions.  Serve warm with the celery sticks and/or tortilla chips, if desired.
Note: File Photo

Saturday, April 22, 2017


1 1/2 lbs boneless beef chuck pot roast

1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all.  Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting.  At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover.  Cook for 30 minutes until cabbage is tender.

Note:  The carb to protein ration for this dish is good for diabetics, too. 

Note: File Photo

Friday, April 21, 2017


1 1/2 lbs ground beef

1 egg, beaten
1/4 cup milk
1 1/2 tsp salt
2 slices bread, crumbled
1/2 small onion, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped celery
4-6 medium to large potatoes, quartered
1 to 2 tbsp butter, melted (enough to coat potatoes)
2 or 3 bell pepper rings for garnish, if desired

Mix the egg, milk, salt, and bread crumbs; allow to soften.  Thoroughly combine the mixture ground beef, bell pepper, and onion.  Shape into a loaf and place in slow cooker or crockpot.   Melt the butter and toss potatoes to coat.  Arrange the potatoes around the meatloaf.  Top the meatloaf with ketchup and two or three bell pepper rings, if desired.  Cover and cook on high from 45 minutes to an hour.  Turn heat setting to low and cook approximately 8 hours.

Note: File Photo

Thursday, April 20, 2017


1 (approx 2 1/2 to 3-lb) pork loin boneless roast

1/2 tsp dried sage
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly grated black pepper
1 jar (12-oz) pork gravy
4 Gala (or your choice of cooking apple) apples

In a cup mix the sage, garlic, salt and pepper together to make a rub.  Rub over the surface of the roast. 

Pour the gravy over the bottom of the cooker.  Core and coarsely chop 2 of the apples but do not peel.  Stir chopped apples into the gravy.

Place the pork over the apple/gravy mixture.  Place lid on cooker and cook on the low setting 5 to 7 hours. 

Core the remaining two apples and cut each unpeeled apple into 8 wedges; add to the cooker, around the pork, for the last hour of the cooking time.

Remove the pork along with the apple wedges and let stand.  Remove the apple pieces from the gravy, using a slotted spoon, place in food processor and puree.  Add a cup of the cooking liquid to the apple puree and warm the mixture.

Slice the pork and serve with the apple wedges and gravy.

Yield: 8 servings
Note: File Photo

Wednesday, April 19, 2017


1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slowcooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

Tuesday, April 18, 2017


1 lb dried black-eyed peas (soak overnight covered in water)

4 cups water
2 tsp salt
1/4 tsp freshly ground black peppr
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks

Drain the soaked black-eyed peas and place in the crockpot or slow cooker.  Top the beans with the ham hocks.  Cover with the water and add the salt, pepper, onion, and celery.  Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours. 

NOTE: DelicIous served with hot (brown is healthier) and cornbread.

This is just a file photo.

Monday, April 17, 2017


1 to 1 1/2 lb round steak, fat removed and cut into cubes

2 tsp canola oil
1/4 tsp salt
1 tsp cumin
1 1/2 tbsp chili powder
1 1/2 cups beef broth
1 can (approx 1 lb) hominy
1 can 14.5-oz) Mexican-style diced tomatoes
2 large carrots, sliced into 1/2-inch rounds
1 large red or green bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup water

In a medium bowl combine the salt, cumin, and chili powder.  Add the cubed beef to the mixture and toss to coat.

Heat the canola oil in a large skillet over medium-high heat; add the beef cubes and cook, turning to cook both sides, until lightly browned.  Remove meat from the skillet to a slow cooker or crockpot.

Add the beef broth to the skillet; bring to a boil at medium heat, scraping browned bits from the skillet.  Pour the broth into the cooker over the beef.  Stir the hominy, tomatoes, bell pepper, carrots, onion, garlic, and water into the cooker.  Cover the cooker and cook 4 to 6 hours on high or 8-12 hours on low until the beef is tender.  

Note: File photo of a very similar recipe.

Saturday, April 15, 2017


4 - 4 1/2 lbs chicken pieces, skin removed

1/4 cup flour
1 tbsp olive oil
2 cups thinly sliced fresh mushroom
1 large green bell pepper, chopped
1 large onion,  chopped
1 carrot, peeled and chopped
2 cups Italian-style canned diced tomatoes
1 tsp Italian seasoning
2 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt

Using paper towels, pat chicken dry.  Place flour in a pie plate and coat chicken pieces shaking off the excess flour.

Heat the oil in a large frying pan and cook chicken over medium-high meat until browned, about 6 minutes on each side.  Remove the chicken from the skillet and place in the slow cooker (or crockpot).

Place the mushrooms in the skillet and cook for approximately 5 minutes.  Add the mushrooms to the chicken in the cooker.  Add the bell pepper, onion, carrot, diced tomatoes, basil, pepper, and salt. 

Place the lid on the cooker and cook on the high setting for 3 1/2 hours or the low setting for 5 to 6 hours.

Note: File Photo

Friday, April 14, 2017


1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

Note: File Photo

Saturday, April 8, 2017


1 1/2 lb beef brisket, trimmed

2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray the oven broiler rack with nonstick cooking spray and preheat broiler.

In a cup mix together the chili powder, salt, pepper, and garlic powder.  Rub this spice mixture onto the brisket and place on broiler.  Drizzle 1 teaspoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat until browned.  This should take about 5 minutes per side.

While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat.  Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes.  Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker.  Place the browned brisket over the ketchup mixture and top with the remaining mixture.  Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.

Remove the brisket from the cooker to a cutting board.  Skim the fat off of the sauce in cooker.  Slice the brisket across the grain and serve with the defatted sauce.

Note: This makes great brisket sandwiches.

Note: This is a file photo.

Friday, April 7, 2017


1 1/2 lbs new red potatoes

1/4 cup water
1/4 cup butter
3 tbsp snipped parsley
1 tbsp lemon juice
1 tbsp snipped fresh chives
2 heads fresh dill, snipped into small pieces
salt to taste
pepper to taste
Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slowcooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.
In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

Note: File Photo

Thursday, April 6, 2017


2 cans (15-oz each) garbanzo beans (chickpeas), drained

1 lb polish sausage, sliced into serving-sized pieces
1 can (15-oz) tomato sauce
2 or 3 roma tomatoes, sliced
1 cup chopped yellow onion
1/4 cup water
2 bay leaves
1 garlic clove, minced
1 tsp oregano
1/2 tsp ground cumin
1/8 tsp black pepper

Combine all the ingredients in a slowcooker or crockpot.  Place lid on cooker and cook on high setting for 3 to 4 hours or 6 to 8 hours on low.  Remove the bay leaves before serving.

Yield: 4 servings

Note: File Photo

Wednesday, April 5, 2017


3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

Note: File Photo

Tuesday, April 4, 2017


3 cups Granny Smith apples, peeled, cored, and sliced

1 can (27-oz) sauerkraut, drained and snipped
1 lb bratwurst links, halved lengthwise
1/4 cup packed brown sugar
1 tsp caraway seed
1/4 cup water.
Combine the apples, sauerkraut, bratwrurst, brown sugar and caraway seed in a crockpot or slowcooker. Stir in the water. Place lid on cooker and cook on low setting approximately 4 hours.

Yield: 6 servings
Note: File Photo

Sunday, April 2, 2017


8 medium onions

salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside.  (Save remaining centers in a zip-top bag for later uses.)  Salt the onion cavities, if desired.  Combine the corn and pimiento; divide and place in onion shells.  Reserve any leftover corn for the sauce.  Wrap each onion individually in foil.  Pour the water into the bottom of the cooker and stack the onions in the cooker.  Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce.  In a saucepan, cook the reserved onion in the butter until tender but not browned.  Stir in the flour, 1/2 teaspoon salt, and pepper.  Add the milk all at once and cook while stirring, until thickened and bubbly.  Add any reserved corn to the sauce and return to bubbling.  Add the cheese, stirring until melted. 

Remove the onions from the cooker using tongs.  Unwrap onions and place on a serving platter with elevated sides.  Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.
Note: File Photo