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.

Saturday, June 21, 2014


I got this recipe from a friend who got it from Pinterest. So yummy. Too bad this diabetic can't overindulge on these!

  • 1 (10 3/4 oz) cream of chicken soup
  • 1 c. sour cream
  • 1 Tbsp onion flakes
  • 1/4 c. butter, melted
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (32 oz) frozen cubed hash brown potatoes, thawed
  • 2 c. sharp cheddar cheese

  • Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
  • Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.

  • From http://www.julieseatsandtreats.com/2014/04/crock-pot-comforting-cheesy-potatoes/2/#I1vy8OQ7IrI3z6oz.99

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