Category Archives: Crockpot



Grease the bowl of a slow cooker with ghee. Add the tomatoes, peppers, onion, garlic, cumin, oregano, and sea salt. Stir well. Cover, and cook on LOW for 2 hours. Make 4 small wells in the tomato mixture with a spoon, and gently drop in the eggs. Cover, and cook an additional 15–20 minutes, until the eggs reach your desired doneness. Serve hot.
Yield: 4 servings
Cook: 2 hrs 25 mins
Prep: 5 mins
Total: 2 hrs 30 mins
Ghee for greasing
2 cups canned, diced tomatoes in juice Β½ cup chopped green bell peppers ΒΌ cup chopped white onion
1 t minced garlic
1 t ground cumin
1 t dried oregano Β½ t sea salt
4 large eggs

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Thai Slow Cooker Chicken

Easy Spicy Thai Slow Cooker Chicken


Decrease Serving 6 Original recipe yields 6 servings

  • 1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade)
  • 1 tablespoon Thai chili paste, or more to taste
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons peanut butter
  • 6 pieces skinless, boneless chicken (such as breast halves and thighs)


  • Step 1 Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

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Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole Prep Time: 15 minutes Cooking Time: 7-8 hours Serves: 8 Ingredients:

  • 10 slices bacon
  • 1 medium cauliflower, cut into florets
  • Β½ pound Italian sausage, removed from casing and crumbled
  • 3 bell peppers, diced
  • 1 medium red onion, diced
  • 12 eggs
  • ΒΌ cup sour cream
  • Β½ teaspoon salt
  • Β½ teaspoon black pepper
  • 1 cup cheddar cheese, grated


  1. In a large skillet, cook the bacon over medium-high heat, about 5-10 minutes.
  2. Remove from heat and crumble, reserving the bacon fat in the pan.
  3. Use a paper towel to wipe the bacon fat onto the inside of the slow cooker bowl to prevent sticking.
  4. Layer half the casserole ingredients into the slow cooker as follows: cauliflower florets, bacon, sausage, peppers, onion. Repeat to form two even layers, ending with onion.
  5. In a large bowl, whisk together the eggs, sour cream, salt, and pepper. Pour over the ingredients in the slow cooker.
  6. Top with cheese.
  7. Cover and cook for 2.5 hours on HIGH or 8 hours on LOW.

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Slow Cooker Spinach Bean Soup

Slow-Cooker Spinach Bean Soup


  • 1 pound dried navy beans
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups water
  • 1 smoked turkey wing (about 7 ounces)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chopped fresh spinach (about 8 ounces)
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon kosher salt
  • Grated Parmesan cheese, optional


  • Rinse and sort beans; soak according to package directions.
  • In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
  • Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein. Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019

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Sweet and Tangy Chicken Wings

Sweet β€˜n’ Tangy Chicken Wings


  • 12 chicken wings (about 3 pounds)
  • 1/2 teaspoon salt, divided
  • Dash pepper
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon liquid smoke, optional
  • Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional


  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
  • Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
  • Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
    Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325Β° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts

1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008

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