CROCKPOT CHEESE SOUP RECIPE

1/2 stick butter
3 green onions -- chopped
3 stalks celery with leaves -- chopped
2 carrots -- grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce -- to taste
salt and pepper -- to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.

CROCKPOT CHEESY BACON DIP

2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.
Serve with crusty bread or crackers.

CROCKPOT CHEESY CHICKEN ALA TIFFANY

1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs Chicken Breasts (boneless, skinless)
1 can Mixed vegetables
1-2 T Tapioca for thickening
1 cup shredded cheddar cheese
Dice chicken put in crockpot sprinkle with salt and pepper, Pour all three cans of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour before serving add mixed vegies, cheese and thicken with tapioca. I served poured over white rice. I thought the flavors blended and complemented each other well.

CROCKPOT CHEESY CREAMED CORN

3 16 oz. pkgs frozen corn
1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 TBLSP butter
3 TBLSP water
3 TBLSP milk
2 TBLSP sugar
6 slices American cheese
Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

CROCKPOT CHICKEN I

1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.