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, November 20, 2012


1 small onion, chopped fine
3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chiles
1 can (4 1/2-oz) chopped green chiles
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk

Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwae on high for 2 minutes.  Stir in the garlic, tomatoes, green chiles, and oregano.

Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

Yield: 8 cups

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