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!
3 Pounds turkey breast
1/2 Cup fresh lemon juice
6 Cloves garlic, minced
1/4 Teaspoon dried parsley
1/4 Teaspoon dried tarragon
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried sage
1/4 Teaspoon salt
Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed.
In a small bowl, combine the remaining ingredients.
Pour the sauce over the turkey breast.
Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.
1 1/2 pounds baby red potatoes
1 cup coarsely chopped celery
1 cup coarsely chopped onion
2 pounds boneless skinless chicken thighs
1 cup water
2 teaspoons Lawry’s® Seasoned Salt
1/2 teaspoon McCormick® Rosemary Leaves, crushed
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
3 tablespoons cornstarch
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
Place potatoes, celery and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, rosemary and pepper in medium bowl until well blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Stir in peas and carrots. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.
2 rabbits; cut in pieces
1 can tomato sauce; 15 ozs.
1 can diced tomatoes; 28 ozs.
1 med onion; chopped
1/4 ts rosemary; ground
1 c dry white wine
Salt and pepper rabbit pieces and place in removable liner. Add other ingredients. Place liner in base. Cover and cook on low 7-8 hours, Squirrel, woodchuck or muskrat may be substituted.
4 cups low-sodium vegetable stock
2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
2 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried rosemary, crushed
1/2 tsp dried thyme
2 bay leaves
1/2 tsp sugar
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
1 1/3 cups shell pasta
4 cloves garlic, minced
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 (14.5 oz) can Italian green beans, drained
2 cups packed chopped fresh spinach
Finely shredded Romano cheese, for serving (Parmesan works too)
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a 6 or 7-quart slow cooker. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 – 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Stir in more vegetable broth or water to thin if desired. Serve warm topped with Romano cheese.