Slow Cooker Gruyère-Bacon Dip

Slow Cooker Gruyère-Bacon Dip

Ingredients:

Cooking Spray

1/2 chopped onion

1 cup shredded Gruyère Cheese

1/2 cup mayonnaise

1/2 teaspoon dry mustard

1/4 teaspoon black pepper.

1 (8 oz). block fat-free cream cheese, softened.

2 Tablespoons chopped green onions

4 slices of bacon cooked & crumbled.

Instructions.

1. Heat a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes or until 

tender and Remove from heat.

2. Spray slow Cooker with cooking spray.

3. Add onion to slow cooker. Add cheese, mayonnaise,Worcestershire sauce, dry mustard, black pepper,

and softened cream cheese.

4. Stir until blended and cook onl low for 1.5 hours or until the cheese melts. Stir

periodically after 45 minutes.

5. Top with green onions and bacon & Enjoy!

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Slow Cooker Cheesy Bacon Dip

Slow Cooker Cheesy Bacon Dip

Ingredients

1 Package Bacon, chooked, and chopped.

1 16 oz package cream cheese

4 cups shredded cheddar cheese

2 teaspons worcestershire sauce

1 teaspoon hot sauce

1 cup half n half

1 teaspoon minced onion

1/2 teaspoon dry mustard.

Salt to taste.

Instructions

1.) Place all ingredients in slow cooker and mix together.

2.) Cook on low heat for 3 hours.

3.) Serve on chips or crackers & enjoy.

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Easy Chicken Philly Sandwiches in Slow Cooker

Easy Chicken Philly Sandwiches in Slow Cooker

What you will need:

4 Boneless skinless chicken breasts (Cut into Cubes or put in whole if you will be shredding later)

1 large sliced onion.

2 sliced green peppers

2 Tablespoons Dale's stead seaoning

1 teaspoon liquid smoke (Just for added 

Sliced Mozzerela or Provolone Cheese

Hoagie Rolls

Instructions:

- Spray slow cooker with non stick spray.

-Add butter, onions, and green peppers to the Slow Cooker.

-Add Chicken, and sprinkle steak seasoning, salt & pepper on chicken. 

-Pour Liquid smoke in.

-Cover and Cook on for 4-6 hours on low heat.

*When fully cooked take two forks and shred up mixture if shredded is desired

.*To serve place mixture on hoagie bun and add a slice of Mozzerela or Provolone cheese on top.

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Slow Cooker Cheesy Chicken & Rice.

Slow Cooker Cheesy Chicken & Rice.

Ingredients

4 Boneless Skinless Chicken Breast

1 large chopped onion

8 ounce box of Zatarain's Rice Mix (Cooked)

1 cup of shredded Cheddar or Colby Jack

1 Can Cream of Chicken Soup

1 Can of Corn or use two cups of frozen veggies. 

Salt & Pepper to taste.

Instructions

-Place Chicken, Onion, Cream of Chicken Soup, and veggies (only if using frozen) to your slow cooker.

-Cook for 3-4 hours on high, and 6-7 on low.

- After Chicken is Cooked, add your cooked rice, Cheese, and veggies(if using canned vegetables) to the Slow Cooker.

- Cook until the corn heats up and the Cheese is melted.

- Stir it all up a bit, Serve & Enjoy!

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Slow Cooker Corn & Pepper Dip

Ingredients

3 cans kernel corn, drained ( You can also slice off fresh corn on the cob)

1 green pepper & 1 red pepper, diced

4 slices bacon.

1 cup shredded cheese (smoked cheddar, pepper jack cheese, any other preference would also work)

1/2 cup sour cream

1/4 cup Parmesan cheese, grated.

Kosher Salt, Ground black pepper

8 ounces cream cheese

2 tablespoons chopped chives

Instructions

Heat a large skillet over medium high heat, cook bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

-Place corn, peppers, sour cream, cheese, and Parmesan into slow cooker, season with salt & pepper, for add added kick I like to add some cayenne or Cajun spices, you can also add hotter peppers. Add the spices to taste.

-Stir until blended and top with your cream cheese

-Cook on low heat for 2 hours.

- Uncover and stir until cream cheese is combined, cook on high heat for another 15 minutes.

-Top with chives & bacon and serve.

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Bacon Cheeseburger Soup

Thank you Candice O'Neil. Today we are making bacon cheeseburger soup! so easy....
Ingredients~
2 lbs Velveeta cheese, cubed
1 lb browned ground beef
32 ounce chicken broth
1 bag frozen hasbrowns
1/2 chopped onion

Directions~
Put all ingredients into crockpot and cook on high for 2 hours, or low for 4 to 6 hours.

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Macaroni and Cheese

 
Ingredients~
8 oz elbow macaroni, cooked and drained
1 can evaporated milk
1 1/2 cup milk
2 eggs
4 cup shredded sharp cheddar cheese divided
1 tsp salt
1/2 tsp pepper

Directions~
Spray the slow cooker liner with nonstick vegetable cooking spray. Combine cooked, drained macaroni, evaporated milk, regular milk, eggs, 3 cups of the cheddar cheese, and the salt and pepper. Put into slow cooker and top with remaining cup of cheddar cheese. Set cooker to low, cover and cook for 5 to 6 hours.

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Squash Casserole

 
Ingredients~
 9 cups sliced yellow summer squash
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar Cheese
2/3 cup sour cream
1/2 cup teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 ounce) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian parsley, if desired


Directions~
Spray slow cooker with cooking spray. In a large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well. In the slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash. Cover, cook on low for 2 hours.

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Crockpot Breakfast Casserole

 
Servings-8

Ingredients~
1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes (you can use frozen hash brown, just cook an extra hour)
1 lb of bacon-cooked, drained and cut into pieces ( or you can use any of your favorite breakfast meat)
1/2 cup onions-diced
3 cups cheddar cheese-shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt and 1/2 tsp of pepper

Directions~
Beat eggs until well blended. Next, add the milk, garlic powder, mustard, 1 tsp salt and 1/2 tsp pepper, and beat it in. Set this aside. Layer potatoes and sprinkle 1/3 of the onions on top. Next sprinkle 1/3 of the bacon. Add 1 cup of cheese to the top. Repeat the layering 2 more times. Pour the egg mixture over the layers. Cook for 6 to 7 hours on low.

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Broccoli Cheese Dip

 
Cook Time- 2 hours

Ingredients~
2 (10 oz.) boxes of frozen chopped broccoli
2 cans of cream of mushroom soup
1/4 cup sour cream
1/2 lb Mexican Velveeta cheese
1/2 lb plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Preparation~
Cook and drain the broccoli. Melt cheese in the crockpot (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix this into the melted cheese. Keep crockpot on warm and serve as dip with any typr of tortilla chips.

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Cheesy Potato Soup

 

Cheesy Potato Soup
Ingredients:
3 cups chicken broth
2 lbs frozen hash brown potatoes
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 cups milk
3 cups shredded cheddar cheese (Monterey Jack tastes great too)

Directions:

Put chicken broth, potatoes, salt and pepper in crock pot.
Cook on high for 4 hours or until potatoes are soft.
Mash the potatoes to desired consistency.
Add milk and cheese and blend.
Cook on high until cheese melts.

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