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.

Monday, November 7, 2016


5 pounds red potatoes, whole & unpeeled
2 cups Swanson® Chicken broth
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese (about 4 ounces)
4 ounces cream cheese
8 ounces (about 8 slices) bacon, cooked, drained & crumbled
3 green onions, chopped

Place the potatoes into a 6-quart slow cooker.  Add the broth.

Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.

Mash the potatoes and broth in the cooker.  Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions.  Season to taste.  Top with the remaining Cheddar cheese.  Serve immediately or keep on WARM in slow cooker for up to 2 hours.  Stir before serving.
Note: This is a Campbell's recipe and picture.

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