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, April 21, 2015


6 bacon strips, cut-up
2 1/2 lbs. small red potatoes, cubed
1 pkg (8-oz) cream cheese, softened
1 can condensed cream of potato soup, undiluted
1/4 cup low-fat milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from skillet to paper towels to drain. Reserve 1 tablespoon of the drippings.

Place potatoes in a 3-quart slow cooker.

In a bowl, beat the cream cheese, soup, milk, dressing mix, and the reserved bacon drippings until blended; stir into the potatoes. Sprinkle the bacon over the top of the potatoes.

Place lid on cooker and cook on low 7 to 8 hours or until tender. Top with the green onions before serving.

Yield: 10 servings
Per serving: 230 calories, 12 g fat (6 sat), 25 g carbs, 2 g fiber, 6 g protein

Source: TOH a few years ago.

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