Category Archives: slow cooker
Have I told you how much we’re loving our slow cooker lately? The funny thing is, it’s gotten more use in the past few weeks than it has in the past few years. One of the best things about making food in the slow cooker, is that many of the recipes are so easy, they will even make your husband like to cook! My husband made this recipe recently, and he also took the pictures–so forgive us if they’re not perfect 🙂
Seriously, you only need to go to the store for 3 things…which you may have already. Two boxes of Au Gratin potatoes mix, an 8 ounce package of diced or cubed ham, and a can of condensed cheddar cheese soup.
Spray the inside of your slow cooker pot with non-stick spray. Put both packs of dried potatoes and both seasoning packets into the slow cooker.
Then add the ham on top of that.
In a large bowl, mix the can of cheddar soup with 3 cups of water. Add about 3/4 teaspoon of black pepper, and any other spices you may want to throw in. I added a dash of Italian seasoning. You could also add garlic, red pepper flakes, parsley….
Stir until the soup thins out.
Then pour the mixture on top of the contents of the slow cooker. Do not mix!
You can then cook on low heat for approximately 7 hours, or cook on high for about 3 1/2 hours. I think our slow cooker runs a little hotter, as ours was cooked and golden brown on top after only 2 1/2 hours on high. You want the potatoes to be soft and the top to be golden brown and crispy 🙂
Hubs didn’t take a pic of the entire completed pot, but he did take one of his bowl…
The pic doesn’t make it look too appetizing, but it was! Serve with a side of green beans 🙂
As with most slow cooker recipes, this was a little high in sodium, so if you can find the ingredients in low sodium varieties, I would definitely recommend getting those. Our whole pot got eaten!
Easy Slow Cooker Cheesy Scalloped Potatoes and Ham
2 packages au gratin potato mix
8 ounce package diced or cubed ham
1 can condensed cheddar cheese soup
3 cups water
3/4 teaspoon black pepper
Any other seasonings, to taste (Italian seasoning, red pepper flakes, garlic, etc.)
Coat slow cooker pot with non-stick spray. Place dry au gratin potato mixes and seasoning packets into pot. Add ham on top of potatoes. In large bowl, stir 3 cups water with cheddar soup until soup is thinned out. Add black pepper, and other seasonings as desired. Pour soup mixture over other ingredients in crock pot. DO NOT STIR.
Place lid on and cook on low approximately 7 hours, or on high approximately 3 to 3 1/2 hours, until potatoes are soft and top is golden brown and crispy.
I actually made this recipe for the Saints’ season opener….and we ate it while we watched them lose But since they did much better in the last game, I feel more confident about posting this delicious dip this week! I hope it doesn’t bring bad luck!
So this is actually a really easy, yummy cheesy dip that you make in the slow cooker.
You’ll need about half a block of Velveeta (one pound), a can of Wolf brand chili without beans, a can of Ro-tel (or the generic stuff, as I’ve used here :P), a small block of cream cheese (I think it’s 3 ounces), some chili powder, and some garlic powder.
Start by cubing your Velveeta and cream cheese.
I had left my cream cheese out on the counter for a while so it was kinda hard for me to cube it…mine came out more like chunks. Go ahead and put the Velveeta into the Crock pot first, followed by the cream cheese. Then open up that can of chili and dump it on top.
Next, open up the can of Ro-tel and dump it in…juices and all! DON’T drain the can when you open it.
Sprinkle a little dash of each of the chili powder and garlic powder on top. Put the lid on the slow cooker, and cook on LOW for approximately 3-4 hours. Crock pots vary….you will know it’s done when the top is getting bubbly and all the cheese is completely melted! If you check it and the cheese is melted but the ingredients are not as incorporated as you’d like, stir it up and cook it for a while longer until it looks good!
Not sure if you can see from the pic, but the cream cheese in my dip did not completely melt and every once in a while I’d get a little chunk with a scoop of dip…and I liked it that way! Serve with tortilla chips. Also really good with crackers like Club or Ritz! This recipe easily doubles if you’re serving a bigger crowd 🙂
Carrie’s Who Dat Dip
1 lb. Velveeta
small block cream cheese, 3-4 ounces
1 can Wolf brand chili, No Beans
1 can Ro-Tel, any variety
Cut Velveeta and cream cheese into cubes. Put into crock pot, Velveeta first then cream cheese. Pour can of chili on top, then can of Ro-tel. Sprinkle with garlic powder and chili powder. Cover and cook on LOW 3-4 hours, until cheese is completely melted and bubbly on top. Serve with tortilla chips or crackers.
This recipe was shared at:
At Home with Haley’s Recipes I Can’t Wait to Try
Hugs & Cookies XOXO’s Wonka Wednesday
The Lady Behind the Curtain’s Cast Party Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday
Ekat’s Kitchen’s Friday Potluck
Simply Sweet Home’s Friday Favorites
Mangoes & Chutney’s Fat Camp Friday
Creation Corner’s Friday Link Party
Sugar Bananas’ Sweets This Week