1 (32 oz.) bag frozen hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
kosher salt and freshly ground pepper, to taste
Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.
Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
Serve hot and enjoy!
6 Chicken breasts
15 Ounces black beans
1 1/2 Cups corn
1 1/2 Cups salsa
1 Cup cheddar cheese, grated
rice, hot cooked
Combine ingredients in Crock-Pot® slow cooker, except rice and cheese.
Cover; cook on Low 6 to 8 hours or High 4 to 5 hours.
Serve over rice and top with cheese.
1½ lbs boneless chicken breast
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/Monterrey jack blend
1 cup cooked rice
Place the chicken, pineapple, beans, and salsa into crock-pot and cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients. Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.
2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery soup
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 – 8 hours. Mix well before serving.
3-4 c. cooked chicken, diced
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker/Crock Pot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours.