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Slow Cooker Loaded Baked Potato Soup 🥔Ingredients* 1 bag (32 oz) frozen diced hash browns* 1 can Campbell's Cream of Chi...
10/10/2026

Slow Cooker Loaded Baked Potato Soup 🥔
Ingredients
* 1 bag (32 oz) frozen diced hash browns
* 1 can Campbell's Cream of Chicken Soup
* 1 block Philadelphia cream cheese, cubed
* 4 cups Swanson chicken broth
* 2 cups Kraft shredded cheddar cheese, plus more for topping
* 1 tsp McCormick garlic powder
* ½ tsp black pepper
* 6 slices bacon, cooked and crumbled
* Sliced green onions and sour cream, for topping
Instructions
1. Place the frozen hash browns in the slow cooker.
2. Add the cream of chicken soup, chicken broth, garlic powder, and black pepper. Stir.
3. Add the cubed cream cheese over the top.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
5. Stir until the cream cheese is fully melted and smooth.
6. Stir in the cheddar until melted.
7. Ladle into bowls and top with bacon, green onions, sour cream, and extra cheddar. Serve warm.

Crockpot Creamy Beef Stroganoff 🥩Ingredients* 2 lbs beef stew meat, cut into chunks* 1 can Campbell's Cream of Mushroom ...
10/10/2026

Crockpot Creamy Beef Stroganoff 🥩
Ingredients
* 2 lbs beef stew meat, cut into chunks
* 1 can Campbell's Cream of Mushroom Soup
* 1 packet Lipton Onion Soup Mix
* 1½ cups Swanson beef broth
* 8 oz sliced mushrooms
* 1 onion, diced
* 8 oz Philadelphia cream cheese, cubed
* 1 cup Daisy sour cream
* 12 oz Barilla egg noodles, cooked
* Chopped parsley, for garnish
Instructions
1. Place the beef, mushrooms, and onion in the slow cooker.
2. In a bowl, whisk together the cream of mushroom soup, onion soup mix, and beef broth. Pour over the beef.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
4. Stir in the cream cheese until melted and smooth.
5. Stir in the sour cream.
6. Serve over cooked egg noodles, garnished with parsley.

Slow Cooker Chicken & Corn Chowder 🌽Ingredients* 2–3 boneless, skinless chicken breasts* 2 cans (15 oz each) corn, drain...
10/10/2026

Slow Cooker Chicken & Corn Chowder 🌽
Ingredients
* 2–3 boneless, skinless chicken breasts
* 2 cans (15 oz each) corn, drained
* 1 can Campbell's Cream of Potato Soup
* 1 block Philadelphia cream cheese, cubed
* 3 cups Swanson chicken broth
* 1½ lbs russet potatoes, diced
* 1 onion, diced
* 1 tsp McCormick garlic powder
* ½ tsp black pepper
* 6 slices bacon, cooked and crumbled
* Sliced green onions, for garnish
Instructions
1. Place the chicken breasts, potatoes, onion, and corn in the slow cooker.
2. Add the cream of potato soup, chicken broth, garlic powder, and black pepper. Stir.
3. Add the cubed cream cheese over the top.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
5. Shred the chicken with two forks and stir until creamy.
6. Top with crumbled bacon and green onions. Serve warm.

Crockpot Salisbury Steak Meatballs 🧆Ingredients* 1 bag (32 oz) frozen homestyle meatballs* 2 cans Campbell's Cream of Mu...
10/10/2026

Crockpot Salisbury Steak Meatballs 🧆
Ingredients
* 1 bag (32 oz) frozen homestyle meatballs
* 2 cans Campbell's Cream of Mushroom Soup
* 1 packet Lipton Onion Soup Mix
* 1 cup Swanson beef broth
* 1 tbsp Worcestershire sauce
* 8 oz sliced mushrooms
* 1 onion, sliced
* Cooked egg noodles or mashed potatoes, for serving
* Chopped parsley, for garnish
Instructions
1. Place the frozen meatballs, mushrooms, and onion in the slow cooker.
2. In a bowl, whisk together the cream of mushroom soup, onion soup mix, beef broth, and Worcestershire sauce. Pour over the meatballs.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until heated through.
4. Stir gently. Serve over egg noodles or mashed potatoes, garnished with parsley.

Slow Cooker Creamy White Chicken Chili 🌶️Ingredients* 2–3 boneless, skinless chicken breasts* 2 cans (15 oz each) Bush's...
10/10/2026

Slow Cooker Creamy White Chicken Chili 🌶️
Ingredients
* 2–3 boneless, skinless chicken breasts
* 2 cans (15 oz each) Bush's Great Northern Beans, drained and rinsed
* 1 can (4 oz) Old El Paso diced green chilies
* 1 can corn, drained
* 1 block Philadelphia cream cheese, cubed
* 4 cups Swanson chicken broth
* 1 packet McCormick white chicken chili seasoning mix
* 1 tsp McCormick cumin
* 1 cup Kraft shredded Monterey Jack cheese
* Tortilla chips and lime wedges, for serving
Instructions
1. Place the chicken breasts in the slow cooker.
2. Add the beans, green chilies, corn, chicken broth, chili seasoning, and cumin. Stir.
3. Add the cubed cream cheese over the top.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
5. Shred the chicken with two forks and stir until creamy.
6. Stir in the Monterey Jack until melted. Serve with tortilla chips and lime wedges.

Slow Cooker Cheesy Chicken & Stuffing 🍗🧀Ingredients* 2–3 boneless, skinless chicken breasts* 1 can Campbell's Cream of C...
10/10/2026

Slow Cooker Cheesy Chicken & Stuffing 🍗🧀
Ingredients
* 2–3 boneless, skinless chicken breasts
* 1 can Campbell's Cream of Chicken Soup
* 1 box Stove Top Chicken Stuffing Mix
* ½ cup Swanson chicken broth
* 8 oz Philadelphia cream cheese, cubed
* 1½ cups Kraft shredded mozzarella cheese
* 1 tsp McCormick garlic powder
* Salt & black pepper to taste
Instructions
1. Place the chicken breasts in the slow cooker. Season with garlic powder, salt, and pepper.
2. Spread the cream of chicken soup over the chicken.
3. Add the cubed cream cheese.
4. In a bowl, toss the stuffing mix with the chicken broth until just moistened. Spread over the top.
5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender.
6. Shred the chicken and stir. Sprinkle with mozzarella, cover 10 minutes until melted. Serve warm.

Crockpot Pot Roast & Vegetables 🥩🥕Ingredients* 1 (3–4 lb) chuck roast* 1 packet McCormick pot roast seasoning* 1 packet ...
10/10/2026

Crockpot Pot Roast & Vegetables 🥩🥕
Ingredients
* 1 (3–4 lb) chuck roast
* 1 packet McCormick pot roast seasoning
* 1 packet Lipton Onion Soup Mix
* 2 cups Swanson beef broth
* 1½ lbs baby potatoes, halved
* 4 carrots, cut into chunks
* 1 onion, quartered
* 3 cloves garlic, minced
Instructions
1. Place the potatoes, carrots, onion, and garlic in the slow cooker.
2. Set the chuck roast on top of the vegetables.
3. Sprinkle the pot roast seasoning and onion soup mix over the roast.
4. Pour the beef broth around the roast.
5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the roast shreds easily and the vegetables are tender.
6. Shred or slice the roast and serve with the vegetables and cooking juices.

Slow Cooker Creamy Garlic Parmesan Chicken 🍗🧄Ingredients* 2–3 boneless, skinless chicken breasts* 1 block Philadelphia c...
10/10/2026

Slow Cooker Creamy Garlic Parmesan Chicken 🍗🧄
Ingredients
* 2–3 boneless, skinless chicken breasts
* 1 block Philadelphia cream cheese, cubed
* 1 cup Kraft shredded Parmesan cheese
* 1 cup Swanson chicken broth
* 6 cloves garlic, minced
* 2 tbsp Land O'Lakes butter
* 1 tsp McCormick Italian seasoning
* 1 tsp garlic powder
* ½ tsp black pepper
* Salt to taste
* Cooked fettuccine or mashed potatoes, for serving
* Chopped parsley, for garnish
Instructions
1. Place the chicken breasts in the slow cooker.
2. Add the cubed cream cheese, chicken broth, minced garlic, butter, Italian seasoning, garlic powder, black pepper, and salt.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender.
4. Shred the chicken with two forks and stir until the sauce is smooth.
5. Stir in the Parmesan until creamy.
6. Serve over fettuccine or mashed potatoes, garnished with parsley.

Loaded Walking Taco Casserole 🌮Ingredients* 1 lb ground beef* 1 packet McCormick taco seasoning* 1 can (15 oz) Bush's bl...
10/08/2026

Loaded Walking Taco Casserole 🌮
Ingredients
* 1 lb ground beef
* 1 packet McCormick taco seasoning
* 1 can (15 oz) Bush's black beans, drained and rinsed
* 1 bag (9 oz) Fritos corn chips, plus more for serving
* 2 cups Kraft shredded cheddar cheese
* Shredded lettuce, diced tomatoes, and sour cream, for topping
Instructions
1. Preheat oven to 350°F. Brown the ground beef in a skillet over medium-high heat; drain the grease.
2. Stir in the taco seasoning and black beans. Cook 2 minutes.
3. Spread the Fritos in the bottom of a greased 9x13-inch baking dish. Spoon the beef mixture over the chips and top with the shredded cheddar.
4. Bake 15–20 minutes, until the cheese is melted and bubbly.
5. Top with lettuce, tomatoes, and sour cream. Serve warm.

Cinnamon Sugar Crescent Churro Bites 🍩Ingredients* 2 cans (8 oz each) Pillsbury Crescent Rolls* 1/2 cup Domino granulate...
10/08/2026

Cinnamon Sugar Crescent Churro Bites 🍩
Ingredients
* 2 cans (8 oz each) Pillsbury Crescent Rolls
* 1/2 cup Domino granulated sugar
* 2 tsp McCormick ground cinnamon
* 1/4 cup Land O'Lakes butter, melted
* Chocolate dipping sauce, for serving
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Unroll the crescent dough and roll each triangle into a small bite-size roll.
3. Brush each bite with the melted butter.
4. Mix the sugar and cinnamon in a bowl; roll the buttered bites in the cinnamon sugar.
5. Bake 10–12 minutes, until golden and puffed. Serve warm with chocolate dipping sauce.

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