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, May 22, 2017


1 lb boneless, skinless chicken breasts, cut into bite-size pieces

3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened

In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper.  Add the mixture to the slow cooker or crockpot.  Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth.  Place lid on cooker and set on high for 4 hours or on low for 6 hours.

In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms.  Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker.  Cook for 1 more hour to thicken.

Note: This recipe has an equal number of protein and carbs per serving which makes it a good recipe for diabetics.

Note: File Photo

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