WELCOME

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.

Tuesday, February 28, 2017

PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick 

1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slow cooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings
This is a file photo.

Monday, February 27, 2017

PORK ROAST WITH ONIONS AND POTATOES

This recipe requires a 4-quart slow cooker for best results.


Approximately 3 lb boneless pork loin roast, trim off fat
1 large garlic clove, sliced
5 medium potatoes, washed, cubed, unpeeled
1 large onion, sliced
3/4 cup water (or tomato juice, if desired)
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp cold water

Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slow cooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.

This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".


I didn't have a picture so just posted a slow cooker.

Sunday, February 26, 2017

STEWED CHICKEN

1 (approx 4 lb)stewing chicken, cut up 

4 stalks celery with leaves, cut up
4 cups water
1 small yellow onion, sliced
2 parsley sprigs
1 bay leaf
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
1/4 tsp marjoram
1/4 tsp celery salt

Place all the ingredients in a slow cooker or crockpot. Cover the pot and cook on low setting for 8 to 10 hours. Remove the chicken from the pot. Pour the chicken broth through a strainer and store in the refrigerator in a covered container. Allow to chill. As soon as the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Store chicken in another covered container in the refrigerator to use as needed.

Yield: This will give you about 4 cups cooked chicken and 4 cups chicken broth to use in recipes as you desire.


File Photo

Saturday, February 25, 2017

GARLIC CHICKEN

1 (large) chicken, cut up
1 cup (packed) brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda, ie 7 UP or Sprite
3 tbsp (less if desired) minced garlic
2 tbsp lite soy sauce
1 tsp cayenne pepper

Place chicken pieces in the crock pot or slow cooker.

Combine remaining ingredients in a bow, stirring to blend well; pour over the chicken.

Place lid on cooker and cook 6 to 8 hours on low.

If you wish to thicken juices to use as a gravy/sauce, mix a small amount of cornstarch with cold water until smooth. Remove chicken from cooker and stir cornstarch mixture into the liquid until smooth.

Note: This is a file photo.

Tuesday, February 21, 2017

PORK MARENGO

2 lbs boneless pork shoulder, cubed 

1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz)chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.

In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.

Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Note: File Photo

Friday, February 17, 2017

MEDITERRANEAN FISH SOUP

1 medium onion, chopped
1/2 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (14-oz) whole tomatoes, undrained and coarsely chopped
2 cans (14-oz each) reduced-sodium chicken broth
1 can (8-oz) tomato saue
1 jar (2.5-oz) sliced mushrooms
1/4 cup ripe olives, sliced
1/2 cup orange juice
2 bay leaves
1 tsp dried basil
1/4 tsp crushed fennel seed
1/8 tsp black pepper
1 lb medium shrimp, peeled

Place all ingredients, except shrimp, in a crock pot or slow cooker; stir to blend. Place lid on cooker and cook on low 4 to 5 hours until the veggies are crisp tender. Stir in shrimp, replace lid and cook another 15 to 30 minutes until the shrimp are opaque.

Remove the bay leaves and discard before serving.

If you prefer a more hearty soup, add 1 lb whitefish or cod cut into 1-inch pieces. Add about 45 minutes before serving time.



Wednesday, February 15, 2017

"CHICKEN LICKIN' GOOD" PORK CHOPS

Note: This recipe was from an old newspaper clipping many years ago. The picture is a file photo.

6 to 8 lean pork chops, 1-inch thick
1/2 cup flour
1 tbsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 tbsp canola oil
1 can chicken rice soup, undiluted

In a shallow dish or pie plate, combine the flour, salt, dry mustard, and garlic powder. Dredge the pork chops in the flour mixture.

Heat the oil in a large skillet and brown the pork chops on both sides. Place the pork chops in the slow cooker or crock pot. Add the soup. Cover the pot and cook chops on low for 6 to 8 hours or on high 3 1/2 to 4 hours.


Tuesday, February 14, 2017

CROCK POT JAMBALAYA

2 cups diced boiled ham
2 medium onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and diced
1 can (28-oz) whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tbsp minced parsley
1/2 tsp dried thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long-grain converted rice
1 lb fresh or frozen shrimp, shelled and deveined

Combine all ingredients except shrimp in a crock pot. Cover and cook for 8 to 10 hours on low.

One hour before serving time, turn crock pot to high. Stir in the uncooked shrimp; cover and cook until the shrimp are pink and tender.

Yield: 4 to 6 servings


Friday, February 10, 2017

TURKEY-CHILI MEATLOAF

2 lbs lean ground turkey
1 cup chopped onion
2/3 cup Italian-style seasoned dry bread crumbs
1/2 cup chopped green bell pepper
1/2 cup chili sauce
4 garlic cloves, minced
2 eggs, slightly beaten
2 tbsp horseradish mustard
1 tsp salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
Your favorite salsa, optional

Line you slow cooker with foil, extending the ends to use as handles to lift cooked meatloaf from the cooker.

In a large bowl, combine all ingredients except the salsa; mix well. Form in a shape to fit your slow cooker.
Place in the cooker.

Place lid on cooker and cook on low approximately 5 hours or until cooked through. Temperature must register 170 on a meat thermometer.

Using the foil handles, carefully lift the meatloaf to a serving plate. Cut into slices or wedges and top with the salsa, if using.

Yield: 8 servings


Monday, February 6, 2017

TUSCAN PASTA

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.

Friday, February 3, 2017

CHICKEN VEGETABLE CHOWDER

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14-oz) reduced-sodium chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen cut broccoli
1 cup sliced carrots or baby carrots
1/2 cup chopped onion
1/2 cup frozen whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme leaves
1/3 cup half-and-half cream

Combine all the ingredients, except the cream, in the slow cooker. Place lid on cooker and cook on low 5 hours or until the chicken is cooked through and the veggies are tender. Stir in the cream and turn cooker to high. Replace the lid and cook 15 minutes or until heated through.

Yield: 6 servings

Note: File photo

Thursday, February 2, 2017

ITALIAN CREAM CHEESE CHICKEN

1 packet (.07-oz) Zesty Italian Salad Dressing Mix
2 cans (10.5-oz each) cream of chicken soup
1 pkg (12-oz) fettuccine noodles
1 1/2 cups butter, melted
4 boneless, skinless chicken breasts
4 oz cream cheese

Melt the butter and stir in the packet of salad dressing mix; stir to combine well.

Place chicken in a crock pot and pour the butter mixture over all. Place lid on cooker and cook on high 4 hours or low for 7 hours.

When chicken is cooked through, remove from crock pot to a plate or cutting board. Using two forks, shred the chicken.

Add the soup and cream cheese to the crock pot and stir until cream cheese is melted and blended. Add the chicken back to the crock pot and cook approximately 20 minutes or until mixture is heated through.

Meanwhile, cook the fettuccine according to the package directions.

To serve, place fettuccine on a plate and top with the chicken mixture.

Yield: 4 servings

Note: This is my version of a recipe from Free Recipe Network.com
The photo is courtesy of the same.