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.

Wednesday, March 31, 2021

PEARS IN SAUCE

1/4 cup water
4 (approx 2 lb) whole firm pears, peeled leaving stems attached
1 tbsp lemon juice
2 tbsp apricot fruit spread or preserves
1 tsp grated fresh ginger
1/2 tsp cornstarch
1/2 tsp vanilla

Spray the inside of a slow cooker or crockpot with nonstick cooking spray.

Pour the water into the cooker.  Arrange the pears in the cooking with them standing, stems up.

Spoon the lemon juice over the pears.

Place the lid on the cooker and cook on high setting for 2 1/2 hours. 

Remove the pears and set aside.

In a small bowl, combine the apricot spread, ginger, cornstarch and vanilla, stirring until cornstarch is dissolved.  Add to the liquid in the cooker; whisk until blended.  Replace lid on cooker and cook on high setting 15 minutes or until the liquid thickens slightly.  Spoon sauce over pears.

Serve warm or at room temperature.

Yield: 4 servings.

Note:  An easy way to peel pears is to use a vegetable peeler.

 Note: File Photo

Tuesday, March 30, 2021

BBQ BEEF CHILI

1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese

Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.

Place the beef mixture into a 5 to 6 quart slow cooker or crock-pot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

 Photo: File photo for reference only.

Sunday, March 28, 2021

ROOT BEER PULLED CHICKEN

2 1/2 lbs boneless skinless chicken breast and thighs
2 tsp seasoned salt
1 can (12-oz) root beer
1 tbsp olive or canola oil
1/2 medium yellow onion, chopped
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tbsp prepared mustard
2 tsp liquid smoke
10 hamburger buns (seeded are great)
Slaw for topping, optional

Spray inside of slow cooker with nonstick cooking spray; turn cooker on low.

Sprinkle the seasoned salt over the chicken pieces and place in the cooker. Pour root beer over the chicken and turn cooker to high.

Place lid on cooker and continue to cook on high for 6-8 hours.

Approximately 30 minutes before the end of cooking time, place the oil in a saucepan and add onion; cook 5 minutes over medium-high heat until onion is golden brown. Stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Cook mixture on simmer for 10-15 minutes, stirring occasionally.

Drain the liquid from the slow cooker; reserve 1/2 cup.

Shred the chicken pieces, add the sauce and the reserved liquid, stir to coat well.

To serve, place 1/2 cup chicken on each bun and top with the slaw, if using.

Yield: 10 sandwiches

2014 Family Circle Photo

Friday, March 26, 2021

DUTCH PORK STEW POT

2 lbs boneless pork shoulder, cubed into bite-size pieces
1/4 cup all-purpose flour
1 tbsp salt
1 tsp dried thyme
1 tsp coriander
1/4 tsp black pepper
1 can (16-oz) kidney beans
boiling water
4 medium potatoes, quartered
4 medium onions, thick sliced
8 large carrots, thick chunked
2 tbsp butter, sliced into 6 to 8 slices
1 can (14.5oz) diced tomatoes

Place the flour in a large tip-top plastic bag, add the pork cubes and shake to coat well.

In a cup, combine the salt, thyme, coriander, and pepper; set aside.

Drain the liquid from the canned beans.  Place the beans in a 2-cup glass measuring cup and add enough boiling water to reach the 1 1/2 cups line.

Layer ingredients in a slow cooker or crockpot as follows:  Half of the potatoes, half of the onions, half of the pork cubes, half of the kidney beans, and half of the carrots.  As you layer, sprinkle lightly with the seasoning mix you set aside.  Repeat layers, again sprinkling with seasonings.  Be sure to use all the seasoning mix.

Pour the tomatoes over all and dot with the butter.

Place the lid on the cooker and cook on low for 8 hours or on high for 4 hours or until the meat and vegetables are tender.
 

Wednesday, March 17, 2021

SLOW-COOK VEGETABLE-BARLEY STEW

1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 teaspoon.

 I do not have a picture of this recipe.

Tuesday, March 16, 2021

PORK/BEANS CHILI VERDE

 3/4 to 1 lb boneless lean pork, cut into 1-inch cubes
1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving

Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add the pork and cook until browned on all sides.

In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high.  Season to taste with salt and pepper.  Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred.  Reduce the heat of the cooker to low.  Stir the cilantro into the cooker and cook for 10 minutes on low.

Serve with the sour cream.

Yield: 4 servings.
NOTE: This photo used for reference only. Not this exact recipe.

Monday, March 15, 2021

LOW-FAT MEXICAN-AMERICAN CHILI

1 lb pinto beans, washed and soaked overnight
1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained

Drain the pinto beans and place into a slow cooker or crockpot.

Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.

When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.

Yield: 8 servings
free clipart

Saturday, March 13, 2021

COLORFUL, SPICY CHICKEN FAJITAS

1-1/2 pounds boneless chicken breast or thighs
1/2 cup chicken broth
1/2 teaspoon salt
1 medium-sized yellow onion
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
2 tablespoons cumin
1-1/2 tablespoons chili powder
1/4 teaspoon of lime juice
nonstick canola cooking sprayj
warmed flour tortillas for serving
cheese for garnish, if desired
sour cream for garnish, if desired
black olives for garnish, if desired

Lightly spray the interior of a crockpot or slow cooker with the nonstick cooking spray.

Slice the onion and all the peppers and layer in the bottom of the cooker.
 
Combine the salt, cumin, and chili powder and sprinkle over the chicken. Place chicken atop onion and peppers; pour broth over all. Drizzle the lime juice overall. Place lid on cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

To serve, shred the chicken and serve the chicken and veggies on the warm tortillas.  Garnish with the cheese, sour cream, and black olives, as desired.

Note: File Photo for reference only.

Thursday, March 11, 2021

SPICY CIDER CORNED BEEF AND CABBAGE

3 medium onions, sliced
1 small head cabbage, cut into wedges
1 (3 to 4-lb)corned beef brisket
1 cup apple cider
1/4 cup packed brown sugar
2 tsp grated orange peel
2 tsp yellow mustard
6 whole cloves
1 jar (14-oz) spiced apple rings

Place the onions and cabbage in the slow cooker or crock-pot. Trim excess fat from brisket and place atop the vegetables.

In a bowl, stir together the apple cider, brown sugar, orange peel, mustard, and cloves; pour over the meat. Put the cover on the pot and cook on low for 8 to 10 hours.

To serve, remove to serving platter and garnish with the apple rings.

Yield: 6 to 8 servings
Sorry, I do not have a picture as I have never made this. I just thought some of you would be interested, especially since St. Patrick's Day is next week.

Tuesday, March 9, 2021

CROCKPOT PULLED PORK

3 1/2 lb boneless pork shoulder, trim away fat and cut into fourths
2/3 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped
2 tbsp prepared mustard
2 tbsp vinegar

Using a 6-quart crockpot or other slow cooker, combine the Worcestershire sauce, ketchup, brown sugar, tomato paste, onion, mustard, and vinegar in the cooker.  When the sauce is well mixed, add the pork.  Stir to cover the pork.

Place lid on cooker and cook on low setting 8 to 10 hours.

Remove pork to a cutting board and using two knives, shred the pork.  Return the meat to the cooker and stir into the sauce.

To serve, place about a fourth of a cup on each sandwich bun and serve with the condiments of your choice.

 Note: File Photo

Monday, March 8, 2021

CHILI MEAT LOAF

2 lightly beaten eggs
1 can (10-oz) mild enchilada sauce
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese

In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.

Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf. Garnish with additional sliced green onion, if desired.

Yield: 8 servings

Note: File Photo

Saturday, March 6, 2021

MIXED BEANS AND BEEF

1 lb ground beef
1/2 lb bacon, chopped
1 can (15-oz) baked beans
1 can (15-oz) kidney beans
1 can (15-oz) butter beans
1 can (14-oz) pork and beans
1/2 cup catsup
1 onion, chopped
1 tsp prepared mustard
1 cup packed brown sugar (Or 1/2 cup packed Splenda Brown Sugar Blend)
4 tbsp cider vinegar

In a large skillet, brown the bacon and ground beef until the beef is no longer pink, stirring to crumble.  Drain the mixture well and pour meats into a preheated slow cooker or crockpot; discard fats from the meat.

Stir the remaining ingredients into the cooker with the meats; stir to mix together well.  Place the lid on the cooker and cook on low setting 4 to 6 hours.

Yield: 10 to 12 servings.
Note: File Photo for reference only. Not this exact recipe.

Thursday, March 4, 2021

SPICY POACHED PEARS

3 cups water
1 cup granulated sugar OR Splenda Granulated
10 slices fresh ginger
2 whole cinnamon sticks
6 large Bosc or Anjou pears, peeled & cored
1 tbsp candied ginger, minced, for garnish, if desired

Combine the water, sugar, ginger slices and cinnamon sticks in a crock pot or slow cooker.  Place the pears down in the mixture and place the lid on the cooker.

Cook pears on low setting 4 to 6 hours or on high approximately 2 hours.

Remove the pears from the cooker, leaving sauce in cooker. 

Turn the cooker to high setting and cook sauce, uncovered, for approximately a half hour for the liquid to reduce to make a thick sauce.  Drizzle the sauce over the pears and sprinkle with the candied ginger, if desired.
Note: File Photo

Wednesday, March 3, 2021

WARM APPLE-CHERRY SAUCE

2 cans (21-oz) apple pie filling
2 to 3 cups frozen tart red cherries
1 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all the ingredients in a slow cooker or crock pot; stir to combine.

Place lid on cooker and cook on low setting 3 to 4 hours until hot and bubbly, stirring occasionally.

Serving Suggestions:
  • Warm over ice cream
  • Warm over pound cake
  • As shortcake
Also good topped with whipped cream and sprinkled with chopped nuts, if desired.

NOTE:  You can make this diabetic-friendly by using Splenda-sweetened Apple-Pie Filling and serving it over sugar-free ice cream or sugar-free angel food cake.

Tuesday, March 2, 2021

WEEKDAY CHILI

2 lbs ground beef
2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

 Pillsbury Photo

Monday, March 1, 2021

OLD WORLD HOOLIPSEY (PORK, CABBAGE, & RICE)

NOTE: This recipe calls for ground pork.  It is important to use ground pork, not pork sausage.  Either grind your own pork or buy ground pork.

1 large head or 2 small to medium heads green cabbage
1 lb ground pork (see note above)
1 onion, chopped
1 1/2 cups brown rice, uncooked
salt and pepper to suit your taste
1 jar (32-oz) sauerkraut, drained - juice reserved

Fill a large pot halfway full of water (large enough to hold the cabbage/cabbages whole).  Sprinkle with a little salt and bring to a boil over medium-high heat. 

Run a sharp knife around the cabbage stems to loosen leaves.  Lower the temperature of the water to a simmer.  Place the cabbage/cabbages core side down in the water.  Place lid on pot.

In a large bowl combine the ground pork, onion, rice, salt, and pepper.  Pour the juice reserved from the sauerkraut over the mixture.

Drain the cabbage and allow to cool enough to handle.  Remove the wilted leaves and set aside.

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

Place a tablespoon of the pork mixture in the center of each cabbage leaf; wrap leaf around pork and place, seam side down, atop the sauerkraut in the cooker.  Cover the cabbage rolls with the remaining sauerkraut. 

Place lid on cooker and cook on low for 6 hours.

To serve, gently lift the cabbage rolls from the sauerkraut and place on serving platter.  Serve the sauerkraut around the cabbage rolls.

Yield: 8 to 10 servings

Note: File Photo