Crockpot Cream of Potato Soup

INGREDIENTS

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2 C. chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)


Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.

DIRECTIONS

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

NOTES

1. I used full-fat cream cheese this time and next time I will use the 1/3 less fat cream cheese. It was plenty creamy.

2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.

3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).

CREDIT

www.worthyoftheprize.blogspot.com

(This blog author states that this recipe originally comes from Paula Dean)

Slow-Cooker Cilantro Lime Chicken

* Photo from pipandebby.com 

* Ingredients *

24 oz. jar medium or mild salsa
Juice from 1 lime
1/4 cup fresh cilantro, chopped
1.25 oz. package of mild taco seasoning
3 boneless-skinless chicken breast halves (completely defrosted)
1/4 - 1/2 cup brown sugar if it's too taco-y
Instant white rice

* Directions *

Mix salsa, lime juice, taco seasoning, and cilantro in a bowl. Pour just enough salsa mixture in the bottom of a Crock-Pot to cover the bottom. Place chicken breasts on top of salsa. Pour remaining salsa mixture over chicken evenly. Place lid on Crock-pot. Cook on low for 6 hours. Shred chicken with two forks. Taste test chicken, if it's too taco-y or to sour from the lime you can add 1/4 - 1/2 cup brown sugar to counteract the sourness. I also thought about adding 1/2 a cup or so of either cream of chicken soup or sour cream to counteract the acidity. Serve over white rice.

* Optional Toppings *

Sour Cream
Fresh chopped cilantro
Crushed tortilla chips

Cream Cheese Chicken (Crockpot Recipe)

* Ingredients *
2-3 boneless, skinless chicken breasts
1 (8 oz.) package cream cheese
1 can cream of chicken soup
1 packet of Good Seasons Italian salad dressing & recipe mix
1/4 cup water
1 cube butter (not margarine or other substitute)
1 package No Yolks Egg Noodles

* Directions *
Place water, chicken, and butter in that order in crockpot. Sprinkle Italian seasoning packet over the top of the chicken. Turn crockpot on LOW for 4 hours. After the 4 hours, take two forks and shred the chicken while still in the crockpot. Add cream of chicken soup and cream cheese, mix in well. Put lid back and continue to cook on LOW for 30 minutes. After the 30 minutes are over, stir contents of crockpot. Serve over the cooked No Yolks Egg Noodles.

*Variations *
This can also be served over white rice or bread or eaten plain.