Updated Tue, Sep 18, 2012 11:37 am
Ok, I must confess. For years I came home at 6 p.m. flung the freezer door open to search for something – anything - that I could cook for dinner. It resulted in a lot of staring mindlessly into the freezer looking for something that would take minimal time that the family would love.
I’ve owned a Crock Pot® for years and used it for the occasional pot roast and to warm the meatballs at the holiday party. Last fall, during my daughter’s volleyball season that includes three games a week, I was longing for a home cooked meal. REAL FOOD. Something hearty.. So one day I found a roast in the freezer and left it cooking when I went to work.
That evening I pulled in the garage and was greeted with the smell of roast beef. What a smell... Dinner was almost done. Cooked, not still frozen in the freezer….
Oprah would call it a ‘light-bulb’ moment. Where have you been all my life, Crock Pot®? It was there, all the time; I just didn’t know what to cook in it.
I set off to explore this newfound love of slow cooking. I knew how to successfully cook a roast, but what else could I make with this miracle worker?
I’ve put my Crock Pot® to the test over the last year and have found some great, easy and quick recipes that have made for less of those ‘staring-at-the-freezer-at-six-p.m.’ moments.
I’m going to share some of my favorite recipes. Ones that I have used many times and really enjoy.
Here’s a great recipe. It’s easy to prep, tasty - and great for fall and winter days.
Loaded Baked Potato Soup – Slow cooker style
One bag frozen southern style hash browns
One large container chicken broth (You can also use 5 cups of water with 5 bouillon cubes)
One bag mild cheddar cheese
One bag of real bacon bits
One bunch of green onions
Throw hash browns and chicken broth in slow cooker and place on low. Cook 6 – 8 hours and remove from heat. Add cheese and let it melt (don’t stir too much to keep it from getting mushy). Add bacon bits and green onions to the soup or add to top if you prefer).