Slow Cooker Cheeseburger Chowder Recipes

CHEESEBURGER CHOWDER (CROCK POT)

Steps:

• Brown hamburger and onion, drain.
• Place meat, onions, carrots, celery, basil, broth and water into crock pot. Cook on low 4-5 hours or until potatoes are tender.
• Add the milk, cheese and sour cream and cook another 2 hours.
• Add salt and pepper to taste.

CHEESEBURGER CHOWDER

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

HEARTY CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

BACON-CHEESEBURGER CHOWDER

Steps:

• In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended., Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Add cheese; stir until melted. Sprinkle servings with bacon.

CHEESEBURGER CHOWDER

Steps:

• In 2-quart saucepan, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
• Add soup and milk; mix well. Heat to boiling. Reduce heat to low. Add cheese spread; cook and stir until cheese spread is melted. Top individual servings with shredded cheese, tomato and onions.

SLOW COOKER BACON CHEESEBURGER DIP

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
• Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
• Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
• Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.

SLOW-COOKER CHEESEBURGER SANDWICHES

Steps:

• Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
• Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

SLOW COOKER BBQ CHICKEN DRUMSTICKS

Steps:

• Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl.
• Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours.
• When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C).
• Transfer chicken and sauce to a 9x13-inch baking dish.
• Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER - FISH CHOWDER

Steps:

• You can cook this fish chowder on high for about 4 hours, or you can cook it on low for about 6 to 8 hours. Whichever you choose, preheat a covered slow cooker to that setting while you are preparing the rest of the ingredients. Use a paper towel to wipe down the sides and the bottom of the cooker with oil to prevent sticking.
• Cut the fish into bite sized pieces, then place them in the slow cooker along with the potatoes, carrots, celery and onion (include any additional seafood you want to use
• Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
• Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice.
• Stir gently again to mix blend them. Cover the cooker and cook on high for 4 about hours or on low for about 8 hours.
• About an hour before your fish chowder is finished cooking, blend together the heavy cream, melted butter and the flour. Make sure it is mixed well. Gently stir it into the chowder and continue to cook for another hour.