PAULA DEEN'S CROCKPOT POTATO SOUP
Steps:
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
- Cover the pot and turn the heat on low. Cook for 5 hours.
- Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
- Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.
Nutrition Facts : Calories 200 cal
CROCK POT - STYLE LOADED BAKED POTATO SOUP
If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.
Provided by Debber
Categories Chowders
Time 5h15m
Yield 2 cup servings, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
- Stir in cream, cheese and chives.
- Top with sour cream (if used), sprinkle with bacon and more cheese.
OUR 40+ BEST CROCKPOT RECIPES (+SLOW COOKER SLOPPY JOES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 7h32m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a crock pot and cook for 4-6 hours on low.
- Serve on buns.
Nutrition Facts : Calories 327 kcal, ServingSize 1 serving
STUFFED RED PEPPERS
Stuffed Red Peppers are a complete meal with rice and beef stuffed into a roasted pepper.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 °F.
- Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
- Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
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