Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (111 page)

3. Pour pizza sauce over top.

4. Cover. Cook on Low 6-10 hours, or until potatoes are soft.

Creamy Red Potatoes

Mrs. J. E. Barthold

Bethlehem, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4-qt.

2 lbs. small red potatoes, quartered

8-oz. pkg. cream cheese, softened

10¾-oz. can cream of potato soup

1 envelope dry Ranch salad dressing mix

1. Place potatoes in slow cooker.

2. Beat together cream cheese, soup, and salad dressing mix. Stir into potatoes.

3. Cover. Cook on Low 8 hours, or until potatoes are tender.

Creamy Hash Browns

Judy Buller

Bluffton, OH

Elaine Patton

West Middletown, PA

Melissa Raber

Millersburg, OH

Moreen Weaver

Bath, NY

Makes 14 servings

Prep. Time: 15 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 4- to 5-qt.

2-lb. pkg. frozen, shredded potatoes

2 cups (8 oz.) shredded sharp cheddar cheese

2 cups (1 pint) sour cream

10¾-oz. can cream of celery soup

10¾-oz. can cream of chicken soup

½-1 lb. bacon, cooked and crumbled

1 large onion, chopped

4 Tbsp. (¼ cup) butter, melted

¼ tsp. pepper

1. Place potatoes in slow cooker.

2. Combine remaining ingredients and pour over potatoes. Mix well.

3. Cover. Cook on Low 4-5 hours, or until potatoes are tender.

Cheesy Hash Brown Potatoes

Clarice Williams

Fairbank, IA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 4-4½ hours

Ideal slow-cooker size: 4-qt.

2 10¾-oz. cans cheddar cheese soup

1⅓ cups buttermilk

2 Tbsp. butter,
or
margarine, melted

½ tsp. seasoned salt

¼ tsp. garlic powder

¼ tsp. pepper

2-lb. pkg. frozen, cubed hash brown potatoes

¼ cup grated Parmesan cheese

1 tsp. paprika

1. Combine soup, buttermilk, butter, seasoned salt, garlic powder, and pepper in slow cooker. Mix well.

2. Stir in hash browns. Sprinkle with Parmesan cheese and paprika.

3. Cover. Cook on Low 4-4½ hours, or until potatoes are tender.

Slow-Cooker Cheese Potatoes

Bernice M. Wagner

Dodge City, KS

Marilyn Yoder

Archbold, OH

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 7 hours

Ideal slow-cooker size: 4-qt.

2-lb. pkg. frozen hash browns

10¾-oz. can cream of potato soup

10¾-oz. can cream of mushroom soup

8 oz. (2 cups) shredded cheddar cheese

1 cup grated Parmesan cheese

1 pint sour cream

1. Mix together all ingredients in slow cooker.

2. Cover. Cook on Low 7 hours.

Scalloped Taters

Sara Wilson

Blairstown, MD

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

½ cup melted margarine

¼ cup dried onions

16-oz. pkg. frozen hash brown potatoes

10¾-oz. can cream of chicken soup

1½ cups milk

1 cup shredded cheddar cheese

⅛ tsp. black pepper

1 cup crushed cornflakes,
divided

1. Stir together margarine, onions, potatoes, soup, milk, cheese, pepper, and ½ cup cornflakes. Pour into greased slow cooker. Top with remaining cornflakes.

2. Cover. Cook on High 3-4 hours.

Slow-Cooker Cottage Potatoes

Marjora Miller

Archbold, OH

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 4-qt.

1 pint sour cream

10¾-oz. can cream of chicken soup

dash of pepper

2 cups Velveeta cheese, cubed

½ cup chopped onions

¾ tsp. salt

¼ tsp. pepper

2 lbs. frozen hash brown potatoes

1. Combine all ingredients except potatoes in large bowl. Then fold in potatoes. Spoon into slow cooker.

2. Cover. Cook on High 1½ hours, and then on Low 2½ hours.

Candied Sweet Potatoes

Julie Weaver

Reinholds, PA

Makes 8 servings

Prep. Time: 45 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 5-qt.

6-8 medium sweet potatoes

½ tsp. salt

¼ cup butter,
or
margarine, melted