Nacho Cheese Chicken Chowder Crock Pot

NACHO CHEESE CHICKEN CHOWDER

1# Boneless, skinless chicken breasts, cut up in 1/2" pieces
2 (14.5 oz.) can Mexican-style diced tomatoes, undrained
1 (10.5 oz.) can Nacho Cheese soup
1 (10-oz.) pkg. frozen corn
Shredded Mexican-style cheddar cheese

In slow cooker, combine everything except cheese & mix well. Cover &
cook for 4-5 hours on Low or 2-2 1/2 hours on High. Sprinkle each
serving with cheese. Makes 6 servings.

Hot crab dip Crock Pot

hot crab dip
2- 8 oz packages cream cheese softened
½ cup sour cream
½ cup milk
3 tbs mayo
2 tbs lemon juice
1 tbs Worcestershire sauce
Pinch garlic salt
1 ½ tsp dry mustard
1 cup grated cheddar cheese
1 pound crab meat
Paprika
1 tbs old bay

In lg mixing bowl working with a wire wisk, combine cream cheese, sour cream, milk, mayo, lemon juice, Worcestershire sauce, mustard, garlic salt, and old bay. Whisk until creamy and smooth. Stir in grated cheese( save a little to sprinkle on top) and crab meat.
Pour crab mix in crockpot . Top with remaining cheese and sprinkle with paperika and old bay. Cook on low for about 1 hour or until hot and bubbly. Always a big hit at my parties.

Pumpkin Soup Slow Cooker

Pumpkin Soup


1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed (or 1 can pumpkin 16 oz)
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
1/2 cup heavy cream


Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve

Crock Pot Brownies

CROCKPOT BROWNIES!!!"
--1 16 oz package of brownie mix
--1/4 cup melted butter --1 egg --1/4 cup water
--1 can sweetened condensed milk --1/4 cup walnuts --1/4 cup coconut
...--1/4 cup oats
The proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.
--melt butter
--add 1/4 cup of water, the egg, and brownie mix
--stir until none of the powder is left dry; batter will be thick
--pour can of sweetened condensed milk over top.
--cover milk with a layer of oats, then coconut, then walnuts.
--close up crock pot-cook on high, if using a little crock, low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.
Since I used my mini crockpot, this cooked for about 4 1/2 hours altogether.