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 14, 2012


2 lb frozen hashed brown potatoes, partially thawed
2 cans (10-oz each) Cheddar cheese soup
1 can (13-oz) evaporated milk
1 small can French fried onion rings
salt & pepper to taste

Spray crockpot or slow cooker with nonstick cooking spray.

In a large bowl combine the potatoes, soup, milk, and half the onion rings.  Add salt and pepper to taste and stir in well.  Cover the cooker and cook on low setting 8 to 9 hours or on high setting 4 hours.  Before serving, sprinkle the remaining half of the onion rings over the top.

Note:  I also like the frozen O'Brien potatoes in place of the hashed browns.

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