To keep the spirit of fall going, we wanted to share a few crockpot recipes that have everyone wanting more!

Loaded Baked Potato Soup

Servings: 4-6

Ingredients

• 1-Green onion
• 1- Onion, small
• 4- Cups of peeled and sliced potato
• 3- Cups of chicken broth
• 1/4- Cup of flour
• 1- Salt and pepper
• 4- tbsp. butter
• 1 1/2 Cups cheddar cheese
• 1 1/2 Heavy cream or 2% Milk
• 1/4 Cup sour cream

Instructions

1. Add diced potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
2. About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
3. Serve with toppings, or you can also stir them all into the soup. Enjoy!

 

Slow Cooker Buffalo Chicken Tater Tot Casserole

Servings: 4-6

Ingredients 

• 1 pound ground chicken
• 1 tablespoon olive oil
• ¼ cup flour
• 1½ cups chicken broth
• ¼ cup cream, buttermilk, or milk
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon salt
• ¼ teaspoon pepper
• 32 oz frozen tater tots
• 2 tablespoons butter
• ½ cup buffalo wing sauce
• ½ cup shredded carrots (optional)
• ¼ cup chopped celery (optional)
• 1½ cups shredded cheddar cheese (I used sharp cheddar)
• ¼ – ½ cup blue cheese (optional, depending on taste)

Instructions 

1. Heat olive oil in large skillet over medium high heat
2. Add ground chicken and cook (breaking up with spatula) until no longer pink
3. Sprinkle in flour and stir to coat cooked chicken
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce
5. Stir in cream (or buttermilk or regular milk)
6. Add dried seasonings and salt and pepper and stir all to combine
7. Let cook an additional 2-3 minutes until sauce is nice and thickened up
8. Melt butter in microwave in large microwave safe mug or cup
9. Add buffalo sauce and stir to combine
10. Spray crock well with nonstick spray
11. Add ½ of the tater tots
12. Drizzle with ½ of the buffalo sauce/butter mixture
13. Cover with the meat mixture
14. Top with carrots, celery and blue cheese if desired
15. Add remaining tater tots and drizzle with remaining buffalo sauce
16. Top with shredded cheddar cheese
17. Cover and cook on low for 5-6 hours or high for 2-3 hours

 

Crockpot Roast with Vegetables

Servings: 6-8

Ingredients 

• 3 potatoes, peeled and diced
• 4 carrots, peeled and sliced
• 1 onion, cut into chunks
• 2 celery ribs, sliced
• 3 lb. chuck roast
• salt and pepper
• 1½ Tbsp. olive oil
• ¾ cup water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. beef bouillon granules
• 1 tsp. dried basil

Instructions

1. Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of slow cooker.
2. Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of veggies.
3. Combine water, Worcestershire, bouillon and basil. Pour over meat and vegetables.
4. Cook on LOW for 10 hours, or until the beef is shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!

 

 

!!ATTENTION BRITTANY RESIDENTS!!

We are holding a little contest for the residents at The Brittany’s. Guess how many candy corns are in the jar and win a $20.00 gift card to Kwik Trip! We have the jar displayed in the main office, you are more than welcome to stop in and take a look at the jar in person. Winners will be announced Halloween Day!

 

May the odds be ever in your favor.

-The Brittany’s