3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder
In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
Cook on high for an hour or on low for a few hours
16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
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!
4 Boneless, skinless chicken breasts
1 Onion, diced
1 Green Pepper, diced
1 ½ Cup Chicken Broth
Salt & Pepper
1 package (2 Cups) Shredded Cheddar-Jack Cheese
4 Ounce Sliced Jalapenos, drained
1 Cup Whole Milk
2 Package Cream Cheese, softened
16 Ounce Sour Cream
1 Teaspoon Minced Garlic
Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
Dice onion and green pepper and place on top of chicken.
Pour chicken broth over top of ingredients in slow cooker.
Cover and cook on LOW for 4 hours.
Remove chicken from Crock-Pot® slow cooker and shred with two forks.
Reserve liquid from Crock-Pot® slow cooker in a separate container.
Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve)
SERVING: Warm flour tortillas according to package directions.
Place chicken mixture in tortilla and roll to place seam side down on a plate.
Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
1 cup smoked mozzarella, grated
1/2 cup Parmigiano Reggiano, grated
8 ounces cream cheese
1 garlic clove, minced
12 ounces thawed frozen spinach, chopped
10-12 artichoke hearts (the equivalent of one jar or can), cut into quarter-inch pieces
salt and pepper, to taste
Place all cheeses into the slow cooker, then add the remaining ingredients.
Cover and cook on high, stirring occasionally to make sure the cheese doesn’t burn or stick.
The dip should be ready after approximately 2 hours, or until the cheese is completely melted.
Stir and season with salt and pepper
Serve warm with tortilla or pita chips