Crock Pot - Loaded Baked Potato Soup

Awhile back a friend of min shared a recipe on facebook called Crock Pot - Loaded Baked Potato Soup. I'm always looking for new recipes to try especially for the crock pot so I thought this would be interesting.  

Last night it was chilly and dinner that had been planned didn't happen. Long boring story. So we decided to try this. We didn't have 7-8 hours to do it properly in a crock pot. So we did it on a stove. It was sooo good and such a hit that my dc devoured it. There was none left over for lunch today let alone for me to take pictures of last night.

Here's the recipe as it was shared with me through IM.

Grandma's Recipes

September 23 ·

Crock Pot - Loaded Baked Potato Soup
Great Fall recipe!!
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the hash browns in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Enjoy!

Slow cooker chicken cacciatore

1 cut up whole chicken (3 to 3½ lb), skin removed
1/3 cup all purpose flour
2 T vegetable oil
1 medium green bell peppermint2 medium onions
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1 jar (4.5 oz) sliced mushrooms drained
½ t dried oregano leaves
¼ t dried basil leaves
½ t salt
2 cloves garlic, finely chopped
Grated Parmesan cheese



Coat chicken with flour. In 12” skillet heat oil over med-high heat. Add chicken cook 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
In 3½ to 6 quart slow cooker place half of the chicken pieces. Mix bell pepper, onions, and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover cook on low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts, 180°F for thighs and legs) Serve with cheese.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Serves 6

2012© General Mills

This was served at a pot luck at a parents meeting. Its very tasty.

Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber