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.

Thursday, August 31, 2017


1 can (15-oz) chili beans, do not rinse
1 can (15-oz) kidney beans, rinsed
2 cans (14 .5-oz each) crushed tomatoes
2 lb ground chuck, browned and well drained
2 medium onions, coarsely chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
2 to 3 tbsp chili powder (according to taste)
1 tsp black pepper
1 tsp cumin
salt to taste

Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

Note: This is not my recipe.  This is from a pastor's wife in Indiana.

Wednesday, August 30, 2017


1 3/4 cups milk
2 pkgs (8-oz each) cream cheese, cubed
2 tsp dry mustard
1/4 cup chopped green onion
1 jar (2 1/4-oz) sliced dried beef, diced
French Bread, cut into bite-size pieces

Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

Note: File Photo

Tuesday, August 29, 2017


 1/2 large onion, sliced
 3 cloves garlic, chopped
 1 pound beef sirloin, cut into 2-inch strips
 1/2 teaspoon ground cumin
 1/2 teaspoon ground black pepper
 1/2 teaspoon chili powder
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®), optional
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer
2 cubes beef bouillon

Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.

Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).   

Note: I got this recipe and photo from allrecipes several years ago.



1/2 cup cider vinegar
2 garlic cloves, minced
2 tbsp salt
enough cold water to cover meat

Mix all ingredients together in a bowl that is just large enough to hold the roast covered with water.  Add the meat and soak overnight.  This is a good marinade for all game meats.

1 (approx. 4 lb) venison roast
2 tbsp all-purpose flour
2 garlic cloves, minced
1 large onion, sliced
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup lemon juice
1 can (15-oz) diced tomatoes

Remove roast from the marinade and discard marinade.  Season the meat by sprinkling with salt and pepper.  Pour just enough canola oil into a skillet large enough to hold the roast and heat over medium-high heat until hot enough to brown meat. Dredge the meat in the flour and brown in the hot skillet. Place the roast in the crockpot or slow cooker.  Add the garlic, onion, brown sugar, Worcestershire sauce, mustard, lemon juice, and tomatoes.  Place lid on cooker and cook on high for a couple of hours.  Turn heat to low and cook for another 8 to 10 hours.

Note: This is a file photo.

Monday, August 28, 2017


1 ( 3 to 4  lbs) beef rump roast
1 cup sliced fresh mushrooms
1 lb tiny, peeled onions
1 cup red wine
1/2 cup water
salt to taste
freshly ground black pepper to taste

Place the onions and mushrooms in the bottom of a crockpot or slow cooker.

Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.

Combine the wine and water; pour overall.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

 Note: File Photo

Saturday, August 26, 2017


2 lbs ground chuck
2 medium or 1 large onion, diced
2 green bell peppers, chopped
2 cans (15-16 oz each) diced tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup raw long-grain brown rice

Brown ground chuck in a large skillet; drain well.  Place the drained meat, onion, bell pepper, tomatoes with juice, chili powder, salt, Worcestershire sauce, and rice in a slow cooker or crockpot.  Stir to combine well.  Place lid on cooker and cook 6 to 8 hours on low.

Hint: Great served with cornbread.

Friday, August 25, 2017


3 lb boneless pork shoulder roast
2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water

In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

Serves 6 to 8

 Note: File Photo


2 lb venison round steak
1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

Note: This is a file photo

Thursday, August 24, 2017


Note: This recipe and photo are from Cookies and Cups.

  • 2-3 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled

  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.


 Disclaimer: This recipe was passed down to me. I have no idea who named it but it is not connected to either of my sons-in-law.

1 lb round steak, cut into 4 pieces
1 tablespoon Worcestershire sauce
1/2 tsp salt
1/2 tsp garlic powder
2 - 3 potatoes, sliced into 1/2-inch thick slices
1 celery stalk, sliced into 1/2-inch pieces
1 green bell pepper, diced
1 small can V-8 juice
1/2 cup water

Layer half the vegetables in the bottom of the crockpot or slow cooker.

Pour the Worcestershire sauce over the steak and rub in; layer half atop the potatoes. 

Repeat layers.

Combine the V-8 juice, water, salt and garlic powder in a small bowl; pour over the layers.

Place lid on cooker and cook on low for approximately 8 hours until meat is tender.

Yield: 4 servings

Note: File Photo of a similar recipe.

Wednesday, August 23, 2017


When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes

Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.
 Note: This is a file photo.

Tuesday, August 22, 2017


1 chicken (about 3 lbs) whole
2 large carrots, sliced into medium chunks
2 medium onions, thick sliced
2 celery stalks, cut into 10-inch pieces
2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tsp dried basil

Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

Note: File Photo

Monday, August 21, 2017


3 pkgs (16-oz each) frozen corn
1 block (8-oz) cream cheese
1 cup shredded Mexican-blend cheese
1 stick butter, cut up
3 tbsp evaporated milk
3 tbsp water
2 tbsp sugar

Mix all the above ingredients together in a large mixing bowl until well combined.

Lightly spray a crock pot or slow cooker with nonstick cooking spray; pour the corn mixture into the cooker.  Place lid on cooker and cook on low setting 4 hours, stirring occasionally.  If the mixture becomes too dry, add a little more water.

Yield: approximately 8 servings.

 Note: File Photo

Friday, August 18, 2017


1 lb boneless skinless chicken breasts or tenders
2 cans cream of chicken soup, undiluted
4 cans (10.5 oz each) chicken broth
1 stick butter, cut up
1/2 tsp garlic powder
14 tsp freshly ground black pepper
1/4 tsp dried parsley flakes
1 pkg (24-oz) frozen noodles

In your slow cooker or crockpot combine the chicken, soup, broth, butter, garlic powder, pepper, and parsley.  Stir to combine well.  Place lid on cooker and cook on low for 8 hours.  Remove chicken and shred; return to cooker.  Stir in the frozen noodles, replace cover and cook for another hour until noodles are cooked through.
Note: This is a file photo.

Thursday, August 17, 2017


This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.

1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated

Place all ingredients in a crockpot or slow cooker and combine well.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spoon the hot mixture into hot sterilized jelly jars and seal with not lids.  Process in a hot water bath according to regular canning method.

Be sure jars seal.  Any jars that do not seal should be refrigerated and used first.

Note: This is a file photo only. It is not this exact recipe.

Wednesday, August 16, 2017


1/4 packed cup brown sugar
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup cider vinegar
4 tsp Worcestershire sauce
2 lb lean ham steaks
2 cup fresh green beans

In a large bowl combine the brown sugar, garlic powder, salt, pepper, vinegar, and Worcestershire sauce.  Add the ham coating well.  Cover and refrigerate for 1 hour.

Lightly grease slow cooker or crockpot.  Add the ham and marinade to the cooker.  Place the green beans over the ham.  Cover and cook on low for 6 to 8 hours or on high 4 hours or until the green beans are tender.

Yield: 6 servings
Note: File Photo

Monday, August 14, 2017


1 pkg (32-oz) frozen shredded hashbrown potatoes, thawed enough to break up some
2 cartons (12-oz each) sour cream
2 cans cream of mushroom soup
1/4 cup milk
2 tsp dried onion flakes
salt to taste
freshly ground black pepper to taste
6 to 9 slices (depending on size and shape of cooker) American cheese
1/2 cup butter, cut-up into pats

In a large mixing bowl combine the potatoes, sour cream, soup, milk, onion flakes, salt and pepper; mix together well.  Layer in cooker as follows: potato mixture, cheese, potato mixture, cheese, potato mixture.  Layer the pats of butter over the top layer of the potato mixture.  Place lid on cooker and cook on high for 1 1/2 hours then turn to low and cook another 2 1/2 hours or until the mixture is hot all the way through, cheese has melted, and the potatoes are tender.

Yield: 8 (or 10 small) servings

  Note: File Photo

Monday, August 7, 2017


2 cans (10-oz each) whole kernel corn
1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

Note: File Photo

Friday, August 4, 2017


6 large Vidalia (or other sweet onions)
4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth

Peel onions and remove stems and root ends.  Place the onions in a 4-quart slow cooker.

Melt the butter and combine with the broth.  Pour mixture over the onions.

Place lid on cooker and cook on low 12 hours.

 Note: File Photo

Thursday, August 3, 2017


1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips
1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving

Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot.  Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.

Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture.  Carefully return liquid to the cooker and cook until thickened.  Turn cooker to off.

Stir the sour cream and Dijon mustard into the cooker.  Serve beef and liquid over the hot buttered noodles.

Yield: 4 to 6 servings

Note: File Photo