This was a yummy little cookbook to dive into. The recipes are well laid out and easy to follow. Unfortunately, it is WAY too light on photos with only a single photo per chapter. Which was a bit of a bummer, to be honest. This probably would have garnered an extra star had there been more.

The book starts off with an introduction followed by the following chapters (A BREAKFAST TO KICKSTART YOUR DAY, STARTERS, TAILGATING SNACKS, AND SOUPS, CHILI AND STEWS, BEEF, BISON, AND VENISON, PORK, GOAT, AND POULTRY, GULF SEAFOOD AND FRESHWATER FISH, BEANS, VEGETABLES, AND OTHER SIDES, DESSERTS AND OTHER SWEETS).

Here are just a few of the delicious recipes you will find within...

-- Puffy German Apple Pancake
-- Open-Face Omelet with Sausage and Home Fries
-- Seven-Layer Dip
-- Black Bean Soup with Pico de Gallo
-- Turkey–Black Bean Chili
-- Hopkins County Chicken Stew
-- Beef or Bison Short Ribs, Tom Perini Style
-- Drunken Deshebrada
-- Pork Roast with Apples and Sauerkraut
-- Chicken Breasts with Chipotle Cream
-- Garlic Shrimp with Vermicelli
-- Snapper Veracruz
-- Black-Eyed Peas with Ham Hocks
-- Stuffed Bell Peppers
-- Heather’s Chocolate-Toffee Brownies
-- Praline Bread Pudding

The Texas Slow Cooker by Cheryl Alters Jamison is a complete cookbook as the author has recipes ranging from breakfast to desserts and even includes a chapter for Game Day eats. You will find the following chapters in her cookbook:

A Breakfast to Kickstart Your Day
Starters, Tailgating Snacks, and Soups
Chili and Stews
Beef, Bison and Venison
Pork, Goat, and Poultry
Gulf Seafood and Freshwater Fish
Beans, Vegetables, and Other Sides
Desserts and Other Sweets

Some of the recipes you'll find include:

Oatmeal with Crunchy Pecans
Chile Relleno Casserole
Queso
Tortilla Soup
A Classic Bowl of Texas Red
Beef Stew
Venison Pot Roast
Dr. Pepper Braised Brisket
Barbacoa
Jambalaya
Snapper Veracruz
A Stellar Pot of Drunken Pintos
Red Beans and Rice
Mac & Cheese with a Texas Twist
Thanksgiving Dressing
Peach Cobbler
Rio Star Grapefruit Pudding Cake
Chocolate "Sheet" Cake

As you can read there are plenty of recipes that are varied too. If you have a hankering for some spicy Texas eats you'll find recipes to fill you up. You will also find recipes that are a bit less spicy but just as yummy.

Recommend.

Review written after downloading a galley from Net Galley.

A lovely Cookery book for your slow cooker, just perfect as winter is around the corner.
WoW you can cook your breakfast in a slow cooker as well as your desserts.
The book is broken down by categories: Breakfast, Starters, Snacks, Soups, Chilli's, Stews, Beef, Venison, Pork, even Goat, Poultry, Seafood and Freshwater Fish, Beans, Vegetables, Sides, Desserts. There is an introduction of a good length that gives tips about safety as well as cooking different types of foods together which was very informative.
I found this book easy to follow with clear recipes throughout however this book lacked photo's of the recipes, hence why I gave this book 3 stars.

Reviews left on Goodreads and Amazon UK when published x

Absolutely beautiful cookery book, perfect for the coming Winter. Never thought to do desserts or breakfasts in the slow cooker! Stunning book.

It has many easy to cook recipes but this cookbook was missing the personal touch I've become so found of. I like cookbook that shares personal stories associated with the recipes and interesting tidbits about the cultures they originated from. This book was also lacking in pictures which I feel is essential because so many beginner cooks are visual and like to see the finished project.

This is a hard one to review because it's hard to give a higher rating to a book that doesn't have pictures of the recipes. On the one hand, there isn't much exotic in here since we are so familiar with Tex Mex foods. But scrolling through endless text is frustrating when I'd like to just look at an image to show the family so they can choose what I make (and so I know how it should ultimately look). That said, there are a solid set of recipes here and they are cleanly, if very blandly, laid out for ease of use.

The book is broken down by categories: Breakfast, Starters, Snacks, Soups, Chili, Stews, Beef, Bison, Venison, Pork, Goat, Poultry, Gulf Seafood and Freshwater Fish, Beans, Vegetables, Sides, Desserts. There is an introduction of a good length that gives tips about safety as well as cooking different types of foods together.

Recipes vary from Chile Relleno Casserole to Mexican Style Macaroni and Cheese, Chiltepin Sesame Peanuts to Praline Bread pudding. The recipes are cleanly laid out and very unfussy. There is a large title, yield, cooking time, introduction paragraph, large font ingredients list and mercifully short and numbered block paragraph steps (the easiest to use and follow). This is very friendly for tired eyes and very easy to ready and follow.

There are roughly five photographs heading some of the chapters and that's the sum total of images for the book. That is, admittedly, a deal breaker for me. As much as I appreciate the clean and unfussy presentation, I also rely heavily on images. Without the photographs, it too often feels like one is going in blind to the recipe.

I appreciated the variety and nearly all the recipes were very easy to follow and use. I had great results and I think I got them right - hard to tell without hitting some more Mexican restaurants in my area to see what the dishes are supposed to look and perhaps taste like. But for those who love Tex Mex, this really hits the spot. Reviewed from an advance reader copy provided by the publisher.

Amazing looking cookbook nice clear instructions. Looking forward to trying out many of these recipes

Great assortment of recipes from breakfast to dessert that uses standard pantry items. Directions were easy to follow. I wish there were more photographs of the completed recipes.

The Beef Stew recipe in this book is FANTASTIC!! So is the Dr. Pepper Braised Brisket! Oh man, they are delicious!! I'll continue to wittle my way through this book but it's the PERFECT time of year for a good beef stew and this one is delicious! We served it over rice and oh man, it was so filling! I took the 1 star away because this is a cook book, it was lacking in the pictures. I want pictures in this type of book. It helps you crave the recipes, when there's thousands of other Beef Stew recipes out there... what makes this one special? Pictures sell!

Anyone familiar with Bill and Cheryl Jamison’s excellent cookbooks will have high expectations for Cheryl’s new cookbook, Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection. This husband and wife team have received many awards for their cookbooks (I have four in my personal cookbook library and love them all), and this is the first written by Cheryl alone due to the death of her husband which she explains in the introduction.

There is a good variety of recipes in this excellent cookbook; everything ranging from breakfast dishes to meats, poultry, seafood, appetizers and snacks, soups and stews, and desserts. Although the recipes are easy to follow and can certainly be made successfully by cooks from beginning to advanced, most have some prep done outside of the slow cooker, such as browning or searing, rather than just dumping the ingredients in. The extra steps tend to make the finished dishes look and taste a bit better, but it also means busy cooks will need to allocate a bit more preparation time.

There are two issues with this cookbook that could be improved. Although Jamison explains the sizes of slow cookers that she did most of the testing in, the recipes don’t give the size that is best in the individual recipes. Some of the recipes I tested fit well in 2-3 quart slow cooker (i.e., Jalapeno Jominy which was delicious), and others needed larger ones. I found it was necessary to use my 6-quart slow cooker for Jamison’s incredible A Classic Bowl of Texas Red – it’s worth buying the book just for this recipe alone – and when I prepared the Chile Relleno Casserole, there were different instructions for round and oval slow cookers, but no specification on size. I made the toffee brownies (decadent, I might add) in my Crock Pot Casserole Crock which is the size of a 9” x 13” pan - a double recipe fit perfectly and I didn’t have to mess with the boiling water thing; the brownies turned out great without it. I also found that I could microwave the butter and chocolate, rather than melting them in a saucepan which saved time.

The second issue is the fact that there aren’t enough pictures. Almost everyone wants to see what the finished dish should look like, and some beginning and inexperienced cooks may shy away from something they can’t picture in their minds. I suppose with the digital cameras and good color printers that most of us have in our homes, we can take our own pictures and paste them in the book.

Every recipe I have tried so far has turned out perfectly, and the queue for trying more is getting longer the more I open the book. Pigs in a Bath and Fritos Crusted Quiche are next, but it will be hard to wait until I have time to make the Butterscotch Brownies, Vietnamese Fajitas, and the Rio Star Grapefruit Pudding Cake.

Jamison has created a user-friendly and excellent cookbook that should probably be on every cook’s shelf.

Special thanks to NetGalley for supplying a review copy of this book.