Slow Cooker Cheesy Creamed Greens Recipes

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SLOW COOKER CHEESY CREAMED GREENS



Slow cooker cheesy creamed greens image

Pair the rich, earthy flavour of cavolo nero with cream and salty parmesan to make this perfect veggie side dish. Serve leftovers with roast ham or fish

Provided by Good Food team

Categories     Side dish

Time 3h20m

Yield Serves 6-8

Number Of Ingredients 10

50g butter
½ tbsp olive oil
1 onion, thinly sliced
400g cavolo nero
3 leeks, sliced
100ml stock
400ml double cream
1 heaped tsp Dijon mustard
generous grating of nutmeg
40g grated parmesan or vegetarian alternative

Steps:

  • Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.
  • Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.

Nutrition Facts : Calories 370 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

SLOW-COOKER CHEESY POTATO SOUP



Slow-Cooker Cheesy Potato Soup image

Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they've broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you're feeling extra, a dollop of sour cream! Once your family gets a taste, you'll understand why this recipe has earned more than 600 ratings from satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 6

Number Of Ingredients 10

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, diced (1/2 cup)
4 cups Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
2 cups shredded cheddar cheese (8 oz)
12 slices bacon, crisply cooked, crumbled
4 medium green onions, sliced (1/4 cup)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
  • In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
  • Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Nutrition Facts : Calories 490, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1/2 g

SLOW-COOKER CHEESY CHICKEN & POTATOES



Slow-Cooker Cheesy Chicken & Potatoes image

While you're out and about, these chicken thighs and cheesy potatoes will be simmering away, getting more tender and flavorful in the slow cooker.

Provided by VELVEETA Cheese

Categories     VELVEETA Cheese

Time 6h20m

Yield 8

Number Of Ingredients 8

1 large green bell pepper, chopped
1 pound red potatoes, very thinly sliced
1 teaspoon paprika
8 (4 ounce) boneless, skinless chicken thighs, halved
1 (10.75 ounce) can condensed cream of chicken soup
¼ pound VELVEETA®, cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
¼ cup chopped fresh parsley

Steps:

  • Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 14.8 g, Cholesterol 78.4 mg, Fat 16.7 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 5.8 g, Sodium 539.8 mg, Sugar 2.7 g

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