Crock Pot Sweet and Sour Beef Brisket

This is a great way to cook brisket! It turns out so tender and flavorful! This recipe is from Your Home Based Mom and it is just awesome. I think it will go into regular rotation for our Sunday dinners. I served it with mashed potatoes and green beans and it was great!

Crock Pot Sweet and Sour Brisket

3-4 lb beef brisket
1 cup beef broth
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup apple cider vinegar
1 cup chopped onions
1 teaspoon minced garlic
1 cup brown sugar
1/2 tablespoon salt
2 tablespoons cornstarch

Place brisket in crockpot. Mix together remaining ingredients, except for cornstarch, and pour over brisket. Cover and cook on low for 9 hours or 5-6 hours on high.

Remove brisket and slice the meat across the grain. Place on a platter and cover with foil.

Strain the juices from the crockpot into a saucepan. Mix together cornstarch and enough water to just mix it together and make it pourable; add to the juices and heat until boiling. Remove from heat and served thickened sauce over the sliced brisket.

Slow Cooker Sweet & Saucy Meatballs

I got this recipe years ago from my friend Brenda. We made crockpots of these meatballs using her recipe for a church activity. Its a great recipe to make in bulk to feed a lot of people because it's so easy. The meatballs taste like a cross between sweet and sour and barbecue meatballs. It comes out super yummy. I used a bag of frozen Swedish style meatballs, but you can also use Italian style meatballs and it tastes great. I served the meatballs and sauce over rice with veggies on the side and it was an easy weeknight meal that my whole family enjoyed.

Slow Cooker Sweet & Saucy Meatballs

2 lbs frozen meatballs
12 oz bottle chili sauce
1 cup grape jelly
cooked rice, for serving

Place frozen meatballs in a non-stick sprayed slow cooker. In a bowl whisk together chili sauce and grape jelly; pour over the meatballs. Cook on low for about 5-6 hours or until hot. Serve meatballs and sauce over rice.

Crock Pot Cinnamon Applesauce

I think homemade applesauce is heavenly. It is the best way to make your home smell like Fall as the apples cook away. Yum! This slow-cooker recipe for applesauce it the best. There's no stirring or watching the pot of applesauce to make sure it doesn't burn on the bottom - all you do it put all the ingredients in the crockpot and let it cook. It is the perfect accompaniment to any meal. I'm so glad I gave this a try - it will probably be the way I make applesauce from now on.

Crock Pot Cinnamon Applesauce

10 cups peeled and sliced apples (this measurement is approximate - I just peeled and sliced enough apples to fill up my crock pot)
Fruit Fresh
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup water

Peel and slice apples. I used my apple peeler/slicer/corer to make this process faster. As you place the apple slices in the crockpot sprinkle the layers with Fruit Fresh and mix around. All together I probably used about 1/2 tablespoon of Fruit Fresh. Add in the brown sugar, water, and cinnamon and mix it all together. Cover and cook on high for 2 hours and then on low for 2 hours, or you can cook on low for 6 hours. Blend apples in the crockpot with an immersion blender until it is the texture you like. If you do not have an immersion blender you can blend in batches in a blender. Pour the applesauce into a bowl and let the applesauce cool for at least an hour before serving. After it is cooled you can serve it or refrigerate it until you are ready to serve the applesauce. It is delicious warm or cold.

My Favorite Crock Pot French Dip Sandwiches

I love French Dip sandwiches! I have a number of recipes for French Dips on this blog, but this is my favorite. I love the au jus - it has the perfect flavor to me. I got the recipe from Your Home Based Mom and it's great! I served it on French Rolls with provolone cheese. A side of carrot sticks and mixed berries and it was a great week night meal. I love meals were my slow cooker does most of the work.

My Favorite Crock Pot French Dip Sandwiches 

1, 3-4 lb chuck roast
Montreal Steak Seasoning
2 teaspoons oil (I like using avocado oil)
1/4 cup soy sauce
1/4 cup water
4 whole black peppercorns
2 cups beef broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon dried minced onion
2 teaspoons minced garlic
8 French Rolls
8 slices provolone cheese

Sprinkle roast with Montreal Steak Seasoning on both sides. Heat oil in a skillet until hot. Brown roast in the hot oil on both sides. Place browned roast in Crock Pot. In a bowl mix together soy sauce, water, peppercorns, broth, rosemary, thyme, minced onion, and garlic. Pour mixture over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours, until tender and easy to shred.

Remove roast and shred with 2 forks, discarding fat. Strain remaining juices from the crock pot into saucepan and heat to a simmer (this is the au jus for dipping). Place a slice of provolone on each roll and top with shredded meat. Ladel heated au jus into ramakins or small bowls to dip sandwiches in.

Crock Pot Round Steak

This is another version of a crockpot roast dinner. This time I used individual round steaks, which is an inexpensive cut of meat compared to chuck roasts. I used the juices to make a gravy and served it over the meat and mashed potatoes. My family loves having roast on Sundays and this dinner fits the bill. It made everyone happy.

Crock Pot Round Steak

3-4 lbs individual round steaks
2 onions, cuts into large chunks
1 can cream of mushroom soup
1 can golden mushroom soup
1 cup water
1 packet dry onion soup mix

Place large onion chunks in the bottom of slow cooker. Place round steaks on top. In a bowl combine soups, water, and onion soup mix; pour over the steaks. Cook on low for 8 hours.

When you are ready to serve remove round steaks, place on a platter and cover with foil to keep hot. Strain juices from slow cooker into a pot. Bring to a boil. Serve this gravy over the round steaks and mashed potatoes if desired.

Crock Pot Beef Tips & Gravy

This is such a great and delicious crockpot meal! It tastes like beef stroganoff without the mushrooms so my kids absolutely loved it (when will they start liking mushrooms - probably never). It is so good served over mashed potatoes, but you could serve it over rice or egg noodles also. This is definitely one of my new favorite Sunday dinner recipes.

Crock Pot Beef Tips & Gravy

1 1/2 lbs beef stew meat, or chuck roast cubed
1 1/2 teaspoons lemon pepper
1 package dry onion soup mix
1 can cream of mushroom soup
14 oz can low sodium beef broth
2 tablespoons butter
3 tablespoons flour

Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.

Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

Chocolat Chaud (Hot Chocolate - Stove Top or Crock Pot)

I back-packed Europe the summer after I graduated from high school. I treasure the memories I made on that trip. Some wonderful memories are the breakfasts in France. French food is amazing. Even poor backpackers get hot chocolate, or "chocolat chaud" in French, and fresh croissants for breakfast at youth hostels. It's a beautiful thing and I remember that hot chocolate so well. This homemade recipe for hot chocolate is the closest thing I've ever made to the hot chocolate I remember drinking in France. It's rich, creamy, and oh so chocolatey. I love it. The quality of the unsweetened cocoa and chocolate chips mean a lot to the flavor. I don't have Valrhona chocolate in my pantry to use in this recipe, but when I want it to be really good I do use the best chocolate chips I can find at the grocery store (I really like Guittard) and Dutch processed cocoa powder. It's the perfect cold weather and Christmas time treat.

Chocolat Chaud (Hot Chocolate for Stove Top or Crock Pot)

2 cups heavy cream
6 cups whole milk
14 oz can sweetened condensed milk
2 cups semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla (optional)

Fast Stove Top Directions:
In a large saucepan combine heavy cream, whole milk, sweetened condensed milk, chocolate chips, cocoa powder, and vanilla if using. Heat, whisking constantly, until you just bring it too a boil. Turn down heat and simmer, stirring constantly for a few minutes. Check taste. You can dilute it a little with a cup or so of milk if you like a less rich taste (I add more milk when making for my kiddos).

Crock Pot Directions:
Combine all ingredients in slow cooker. Cover with lid and cook on low for 2 hours, whisking every so often to combine the chocolate with the milk.

Slow Cooker Apple Spice Cake

My husband is a huge fan of fruit cobblers, pies, crisps... All of that. Well this is probably the easiest version of an apple cobbler I've ever made. You've probably seen the Tasty video of this one on Facebook and it was because of that video that I wanted to make it. I've made other versions of this called "dump cakes" - a cherry walnut one, a peach one, and they are all yummy. This one is no exception. It was super yummy and it made my husband very happy. And vanilla ice cream on top is a huge must!

Slow Cooker Apple Spice Cake

2, 20 oz can apple pie filling
spice cake mix
2 sticks or 8 oz butter, cut into slices
vanilla ice cream

Spray the interior of a slow cooker with cooking spray. Add apple pie filling. Sprinkle dry spice cake mix evenly over the apple pie filling. Place butter slices evenly over the top. Cover and cook on high for 2 hours. Serve with ice cream on top of individual servings.

Crock Pot Chicken Tikka Masala

This recipe is for real! It actually tastes like restaurant chicken tikka masala and I'm so happy about it!! I really love Indian food and chicken tikka masala and butter chicken are my top faves to order at Indian restaurants. The one thing about this recipe is that it requires quite a number of spices. I was able to find all of these spices and spice blends at my local grocery store, but you can also find good Indian spices on Amazon (love Amazon Prime!). This made my house smell fantastic as it was cooking all day. I served it with basmati rice and naan. Yum!!

Crock Pot Chicken Tikka Masala

6 boneless, skinless chicken breasts, cubed
1 large onion, diced
4 cloves garlic, minced
2 tablespoons fresh grated ginger
1, 29 oz can tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 teaspoon tumeric
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoon kosher salt
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (can increase this for a spicier dish)
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch

In a large bowl combine chicken and onion. In another bowl mix together garlic, ginger, tomato puree, yogurt, olive oil, Garam masala, tumeric, cumin, paprika, salt, cinnamon, pepper, and cayenne; pour this mixture over the chicken and onions and toss well. Spray the interior of a crockpot with cooking spray. Pour the chicken and sauce mixture into the crockpot and add the 2 bayleaves to the top. Cover and cook on low for 6-7 hours. In a medium bowl whisk together the cream and cornstarch; pour into the mixture in the crockpot and stir well. Let cook an additional 20 minutes to let it thicken. Remove bay leaves and serve over cooked rice.

Crock Pot Creamy Ranch Chicken

So this easy crockpot dinner is just like creamy Italian chicken, but using a ranch dressing mix instead and it's great! My family really liked it with the ranch taste, just as much as the Italian version. It's creamy and good and you can serve it over rice or pasta like bowties or vermicelli. I served it with corn and green beans and it was such an easy dinner that was very family pleasing.

Crock Pot Creamy Ranch Chicken

4 chicken breasts (can use frozen)
1 packet ranch dressing mix
8 oz cream cheese
2 cans cream of chicken soup
cooked rice or pasta for serving

Place chicken breasts in slow cooker and sprinkle with dry ranch dressing mix. In a saucepan combine cream cheese and cream of chicken soup and heat, stirring, until cream cheese is melted and combined. Pour this soup mixture over the chicken. Cover and cook on low for 6 hours. Remove chicken breasts and shred with 2 forks. Put shredded chicken back into the sauce and stir. Heat through for another 10 minutes or so and serve over rice or pasta.

My Favorite Slow Cooker Creamy Italian Chicken

So I have a couple of different versions of this recipe on this blog. This one is my favorite. I think it's because it is the easiest. I use frozen chicken breasts and serve it over rice cooked in my rice cooker. It's just fast, easy, delicious, and my whole family looks forward to this dinner every time they see it on the menu. To top it off I usually serve it with canned green beans or steamable frozen mixed veggies. So the actual prep time involved in this meal is about 10 minutes. It doesn't get much easier than that.

My Favorite Slow Cooker Creamy Italian Chicken

5 chicken breasts, frozen is great
1 packet dry zesty Italian dressing mix
1, 8 oz package cream cheese, softened
2 cans cream of chicken soup
cooked rice or pasta for serving

Place chicken in slow cooker and sprinkle the Italian dressing over it. In a small saucepan combine cream cheese and soups and cook until combined and cheese is completely melted. Pour this soup mixture over the chicken in the slow cooker. Cook on low for 4-6 hours. Once chicken is cooked through, remove and shred with two forks; place back in crockpot and stir. Serve over cooked rice or pasta.

Crock Pot Creamy Chicken Tomato Basil Soup

I have a lot of tomato basil soup recipes on my blog and they are all just a little different, but all also wonderful and delicious in their own ways. This one is a chicken tomato basil soup and its also a crockpot recipe. I love crockpot soups. It just makes it so easy. This recipe if from Jamie Cooks It Up. I changed it just a little, served it with some french bread, and my family loved it. Thanks for another great recipe Jamie!

Crock Pot Creamy Chicken Tomato Basil Soup

4, 14 oz cans Italian stewed tomatoes
2 cups chicken broth
1 1/2 tablespoons dried basil
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/4 teaspoon onion powder
1/8 teaspoon red pepper flakes
3 chicken breasts (frozen is fine)
2 tablespoons cornstarch
1 cup cream
1/2 cup grated Parmesan
salt and pepper to taste

Pour the 4 cans of stewed tomatoes into the slow cooker. Using an immersion blender, blend until smooth (or you can blend the stewed tomatoes in a blender and then add to slow cooker). Add 2 cups of chicken broth. Add basil, thyme, oregano, garlic powder, salt, pepper, sugar, onion powder, and red pepper flakes. Add in the chicken breasts (I used frozen), cover, and cook on low for 7 hours. When chicken has cooked through, place on a plate and shred with two forks. Place back in crockpot. in a measuring cup, combine the cup of cream and cornstarch, stirring until smooth. Pour this mixture into the crockpot and stir well. Add in grated Parmesan and cook on high for about 20 minutes or until soup has thickened slightly. Season with salt and pepper to taste and serve with grated Parmesan on individual servings.

Crock Pot Pasta e Fagioli Soup

This is my pasta e fagioli soup recipe that I posted last year, just updated to be made in the crockpot and it is just great fixed in the crockpot! I really liked being able to throw it all together in the morning and not have to worry about dinner during our busy late afternoon. I served it with bread sticks and it was a great Olive Garden-ish dinner at home.

Crock Pot Pasta e Fagioli Soup

1 lb hamburger
1 teaspoon kosher salt
ground black pepper
1 onion, chopped
3 carrots, chopped
1 cup chopped celery
3 teaspoons minced garlic
11.5 oz can spicy V8 juice
14.5 oz can petite diced tomatoes
15 oz can tomato sauce
4 cups chicken stock
4 teaspoons beef bouillon granules (or 4 cubes)
15 oz can dark red kidney beans, undrained
15 oz can great northern beans, undrained
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1 1/2 cups ditalini pasta
grated Parmesan

In a large skillet brown ground beef until almost cooked through. Add kosher salt, pepper to taste, chopped onion, chopped carrots, chopped celery, and minced garlic. Cook for about 5 minutes or until vegetables are tender. Pour this into a large slow cooker. Add V8, tomatoes, tomato sauce, chicken stock, beef bouillon, kidney beans, great northern beans, vinegar, basil, oregano, and thyme. Cook on low for 6 hours. Add ditalini pasta and cook on low for another 45 minutes - 1 hour. Serve individual servings with grated Parmesan.

Crock Pot Creamy Chicken and Broccoli

This is the crock pot version of chicken & broccoli casserole and it's a great, easy dinner. We had this for a Sunday dinner recently and everyone loved it. My family loves pretty much any version of chicken and rice and I love having another go-to crock pot recipe that pleases everyone. This recipe is from Picky Palate and I changed it just a little to suite our tastes.

Crock Pot Creamy Chicken and Broccoli

5 boneless, skinless, chicken breasts (fresh or frozen)
1 can cream of chicken soup
1 can cheddar cheese soup
14 oz can chicken broth
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
1 cup sour cream
6 cups cooked, steamed broccoli florets
2 cups shredded cheddar cheese

Place chicken breasts in the bottom of your slow cooker. In a bowl combine the soups, broth, Cajun seasoning, and garlic salt; pour over the chicken. Cover and cook on for for 6 hours. When chicken is cooked, use 2 forks to shred it into bite size pieces. Stir in the sour cream, broccoli, and shredded cheese. Cover and cook on low for 1/2 hour. Serve over steamed rice.

Crock Pot Lasagna Soup

This is such a great soup - lasagna in soup form and it's delicious! A huge bonus is that it takes such little effort. It really does taste like lasagna. I served it with homemade Italian bread and it was a hit. I think everyone had seconds. The melty cheese on top is the best! I combined a couple of recipes I found on Pinterest to create this recipe and it turned out great. I hope you like it as much as I do.

Crock Pot Lasagna Soup

1 lb ground beef
1 onion, chopped
4 cups beef broth
1 tablespoon minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
28 oz can petite diced tomatoes (I used Hunts)
6 oz can tomato paste (I used Hunts)
1 cup spicy V8 juice
2 cups uncooked shell pasta
salt and pepper to taste
shredded mozzarella, for topping

Brown ground beef with onion. Pour ground beef and onions into a slow cooker. Add beef broth, garlic, parsley, basil, tomatoes, tomato paste, and V8 juice. Cover and cook on low for 7 hours. Add uncooked shell pasta and cook on low for an additional 45 minutes. Season to taste with salt and pepper. Serve with shredded mozzarella on individual servings.

Easy Crock Pot Mashed Potatoes

I would have to say that mashed potatoes has got to be one of my favorite foods and it's been a favorite, like most people, since I was a little kid. Oh the sweet ambrosia that is creamy mashed potatoes. Growing up my Mom always made real mashed potatoes. I had no idea what instant potatoes were until I was served them, ice cream scooper style, in my elementary school cafeteria. Oh my Mom loathes instant mashed potatoes and when I got married I found out my husband also loathes instant mashed potatoes. He doesn't even like the Kentucky Fried Chicken version, which I have cravings for every now and then. The only reason I keep instant potato flakes around is to make potato rolls. Any who, making real mashed potatoes can be time consuming, so here's an alternative, crock pot mashed potatoes! Genius. The only problem is that they aren't quite so fluffy as the time consuming, boiled, then mashed potatoes. If you are ok with that this is the recipe for you. They cook all day and then when you are ready to eat, it only takes a matter of minutes to mash them up and serve them. They are certainly better than instant potatoes.:) I served these potatoes with the crock pot roast and gravy that I posted earlier this week. These potatoes were awesome with that gravy.

Easy Crock Pot Mashed Potatoes

5 lbs red or yukon gold potatoes, chopped (unpeeled)
1 cup chicken broth
1/2 cup butter, cut into chunks
1 teaspoon salt
1/2 teaspoon pepper
1 - 1 1/2 cups cream, half and half, or milk, warmed

Place chopped potatoes into slow cooker, add chicken broth, and butter. Sprinkle with salt and pepper. Cover and cook on low for 6 - 7 hours or until potatoes are tender.

Mash potatoes with a potato masher right in the slow cooker. Add some of the warmed cream (or half and half or milk) and beat with a hand held electric mixer. Add more cream until you get the desired creamy texture. Serve right away or cover and keep warm on the warm setting until serving time (up to 2 hours).

Souper Easy Crock Pot Roast and Gravy

This year we have church from 1:00pm - 4:00pm. It really feels late when we get home from church, especially on fast Sundays (when we abstain from eating or drinking until dinnertime). So almost every Sunday I am making slow cooker meals, so that when we get home dinner is ready. Yay. I made this super easy crock pot roast recently because I just didn't feel like chopping up a lot of veggies and this recipe also makes it's own gravy, another time saver. It's probably going to be my go-to roast recipe this year. I served it with slow-cooker mashed potatoes, recipe coming later this week, the gravy made from the juices and soups in the recipe, and steamed, buttered peas. It was a great, easy, comfort food meal.

Souper Easy Crock Pot Roast and Gravy

3-4 lb pot roast
Montreal steak seasoning
1 can cream of mushroom soup
1 can golden mushroom soup
1 cup water
1 packet dry onion soup mix

Spray the inside of your crock pot with non-stick spray. Season both sides of pot roast with Montreal steak seasoning. Place pot roast in crock pot. In a bowl combine soups, water, and onion soup mix. Pour over roast. Cover and cook on low for 8 hours.

When you are ready to serve remove roast and pull apart into big serving size chunks. Cover with foil to keep hot. Strain juices from crock pot into a pot and skim off some of the fat (or you can use a gravy fat separator), and bring to a boil. Serve this gravy over the roast and potatoes.

Crock Pot Cranberry Chicken

I found this recipe in the cookbook 365 Days of Slow Cooking. So far I have loved every recipe I've tried from this cookbook and this is no exception. The chicken turns out moist and flavorful and it was perfect over brown rice (I use short grain brown rice). The taste reminded me a little of sweet and sour chicken. My whole family loved it. Also, it uses chicken thighs instead of breasts, so the chicken has more flavor and it's cheaper. Nice.

Crock Pot Cranberry Chicken

8 boneless, skinless, chicken thighs, trimmed of fat
1/2 cup flour
1 envelope dry onion soup mix
16 oz can jellied cranberry sauce
1 cup Russian salad dressing

Dredge the chicken in the flour, tapping off excess flour, and place in slow cooker. In a medium bowl, combine soup mix, cranberries, and Russian dressing and pour over chicken. Cover and cook on low for 4-6 hours. Using 2 forks, break up chicken into large chunks. Stir chicken chunks into the sauce in slow cooker. Serve chicken and sauce over rice.

Crock Pot Beef and Barley Soup

I love this beef and barley soup! It is so yummy! It is beefy and rich and wonderful. You know, I think I like this soup better than beef stew, which it reminds me of, because I love the barley and the flavor from the mushrooms. I myself love mushrooms, but I have a family full of mushroom haters and they all loved this soup anyway. The mushrooms cook down and just add a great depth of beefy flavor to the soup. The mushroom haters in your family won't even know they're in there. I got this recipe from Mel's Kitchen Cafe and changed it just slightly. I served it with my 60 Minute French Bread and it was a delicious dinner for a cold February night.

Crock Pot Beef and Barley Soup

2 tablespoons oil
2 lbs beef stew meat, or a chuck roast cubed
salt and pepper
4 medium carrots, chopped
8 oz baby bella mushrooms, wiped clean and finely diced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1, 14 oz can low sodium chicken broth
4 cups low sodium beef broth
2 teaspoons soy sauce
2/3 cup pearled barley (not quick cooking)

In a large skillet heat oil until hot. Add beef and season with salt and pepper, cooking for 1-2 minutes or until browned. Scoop meat, using a slotted spoon, into the slow cooker, leaving as much liquid as possible in the skillet. Add the carrots, onions, and mushrooms to the skillet with the liquid in it. Cook for 4-5 minutes or until vegetables start to soften. Add garlic and cook another minute. Stir in the tomato paste and thyme and cook for 1-2 minutes. Whisk in the chicken broth and bring to a simmer. Pour this mixture into the slow cooker. Add beef broth, soy sauce, and barley. Stir well. Cover and cook on low for 5 1/2 - 6 hours. Season with salt and pepper to taste, if needed before serving.

Crock Pot Potato Soup

This Crock Pot soup is rich, creamy, and silky smooth. SO good. My family really loved this one and my kids especially appreciated how smooth and creamy it was. This is super fast to throw into the crock pot and then around dinner time you have a rich warm soup for a cold winter night. And it's a cheap dinner too. Pluses all around. Oh and by the way, don't use fat free cream cheese. It just doesn't melt like full fat cream cheese. I got this recipe from somewhere on Pinterest and adapted it to my family's tastes.

Easy Crock Pot Potato Soup

1, 30 oz bag frozen shredded hash browns
3, 14 oz cans of low sodium chicken broth
2 cans cream of chicken soup
1/2 cup finely chopped onion
1/4 teaspoon pepper
1, 8 oz package of cream cheese
1/2 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup cooked and crumbled bacon, plus more for topping

In the crock pot combine hash browns, chicken broth, cream of chicken soups, chopped onion, and pepper. Cook on low for 6-8 hours. About 1 hour before serving add cream cheese and heat until it is fully melted. With an immersion blender, blend until smooth (or you can blend in batches in a blender). Add shredded sharp cheddar and crumbled bacon. Serve individual servings with cheese and bacon on top.