Tag: Slow Cooker

Serves 8

140

Potato and Corn Chowder

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

Save Recipe

Print Recipe

Ingredients

• 24 ounces red potato
• 1 (16-ounce) package frozen corn
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream (can also use these heavy cream substitutes )

Instructions

1. Dice potatoes
2. Place potatoes and corn into a 6-qt slow cooker.
3. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream.
5. Serve immediately.

Serves 6-8

214

Minestrone Soup

15 minPrep Time

5 hrCook Time

5 hr, 15 Total Time

Save Recipe

Print Recipe

Ingredients

• 1 sweet onion
• 3 garlic cloves, minced (can also use garlic powder)
• 3 carrots, peeled and sliced (can also use frozen, pre-cut)
• 1 (28 ounce) can of diced tomatoes
• 2 (15 ounce) cans of cannellini beans, drained and rinsed
• 3 cups low-sodium vegetable stock
• 3 cups water
• 8 ounces of uncooked ditalini pasta (or whatever you have around)
• 1 cup of frozen sweet peas
• 1 (6 ounce) bag of fresh spinach
• 1/3 cup freshly grated Romano cheese + more for topping
• salt and pepper to taste

Instructions

1. Dice onion & garlic & slice carrots.
2. Add onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your Crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
3. About 10-15 minutes before serving, add in spinach, peas and pasta.
4. Cook on low for another 10-15 minutes then stir in grated cheese.
5. Taste and season with salt and pepper as desired. Serve immediately with additional cheese on top!