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.

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