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, November 13, 2013


1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
2 teaspoons garlic salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened


2 tablespoons Land O Lakes® Butter
1/2 cup dried breadcrumbs
Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.
During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.
Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.
Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.

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