Crockpot Au Gratin Potatoes

This recipe for Crockpot Au Gratin Potatoes is quick to set-up... you can make a great big pot...  perfect for holidays when oven space is at a premium.. perfect t bring along to that covered dish supper.. perfect for a buffet.. the crock pot keeps it warm.... an all around perfect dish!

TIPS

The kind of potatoes you use will make a difference in the time it takes to cook...  Russets will take longer than white or Yukon Gold potatoes.

I listed the bacon as a range of slices.. if you like bacon.. use it all.. if you're only okay with it.. then use less.

Definitely use the garlic salt on your potatoes otherwise the dish can be bland.

The sauce is made from scratch.. but well worth it... it only takes a few minutes to make it.. I swear in under 10 minutes.

I used 5 good sized potatoes... not super large.. not too small...  they were medium/large sized.  There is a bit of leeway with the quantity...so don't fret too much about the quantity.. 

I always make the bacon in the oven.. if you've never tried it.. definitely try it.. Click here for the instructions.

This will serve 8.

Try this for your next get together... everyone loves potatoes and cheese.. throw bacon in there and they will scrape the pot clean!

Recipe:  Crockpot Au Gratin Potatoes

All you need:

5 good sized (medium/large potatoes), sliced 1/4 inch thick

3-5 strips bacon, cooked, drained and crumbled

1/2 cup onion, finely diced

4 tablespoons butter

2 cups skim milk, warmed

1/2 cup fat free half and half, warmed

1/4 cup flour

2 cups shredded cheddar cheese

garlic salt

1/2 teaspoon white pepper

Butter flavored cooking oil spray

All you have to do:

Spray the crock pot with cooking oil spray.  Set aside.

In a small skillet heat about 1 tablespoon of bacon grease over medium high heat.

Add the onion and cook until soft.. about 5 minutes.

In a large saucepan, melt the butter over medium heat.  Add the flour and mix well... cook for about 3 minutes.. do not let it brown.  Remove from the heat.

Heat the milk and half and half in the microwave to take the chill off.  Add the milk to the flour/butter mixture slowly, whisking as you add it.  Whisk until smooth and mixture starts to thicken.  Add the shredded cheese and whisk until the cheddar cheese is melted.  Add the white pepper and whisk to mix.   Remove from the heat.

Ladle 1 large ladle of sauce and spread on the bottom of the crockpot.

Lay one layer of potatoes on top of the sauce... sprinkle the potatoes with garlic salt. Sprinkle with some bacon crumbles and sautéed onions.  Ladle more sauce over the potatoes.  Remember a little goes a long way.. the heat of the crockpot will spread the sauce.

Repeat until all the potatoes, onions and bacon have been layered with sauce.

Pour any remaining sauce over the top.  Cover and set the crockpot on low and cook for 6-8 hours to until potatoes are cooked.   Every crockpot is different.. mine heats up very slowly.. if yours heats up fast.. then you will probably need less time.

Crock Pot Irish Potato Leek Soup

 

This Irish Potato Leek Soup is not like the usual potato leek soup Americans are used to… very good and certainly hearty… but not the same.  So be warned it’s different.

What makes it different you might ask…. two things.  Most American potato leek soups don’t add cabbage.  And secondly, it is blander.  I do urge you to try it.. you can always adjust the seasonings to your liking.

TIPS

This soup is made in a crock pot … I was concerned about the long cooking time would make the vegetables mushy… the carrots and potatoes were perfect.. of course the cabbage and onions were soft… so the cooking times should be right on target.

The leeks and onions lose their flavor and the dominant flavor becomes the cabbage… until the bacon goes in.   The bacon is Irish bacon.. not the same as American bacon.  It’s most similar to Canadian bacon or Italian pancetta.  You can use either one to get a soup most closely like the one with Irish bacon.

You can use American bacon in this recipe… the original recipe says to cook and “crumble” the bacon… Canadian bacon would not “crumble”…. with that said… make sure you cut back the amount of bacon if you use American bacon and drain it well on paper towels. 

Pancetta usually already comes diced.. you usually can find it in the gourmet cheese section or by the deli in the supermarket.

I have used American bacon.  I cook it in the oven.. follow the link to get easy instructions on making bacon in the oven.. it’s easy and clean up is a snap.

When I use American bacon.. I use thick sliced smoked bacon… I like the flavors it adds to this soup… it makes it no longer as bland.  I cook it until it’s cooked but still pliable.. then I coarsely chop it.  The packages usually are 12 oz…   and ¾ of the package is about right.. you can adjust the amount to your liking.

You use the white and light green parts of the leek.  The stiff dark green parts can be added in large pieces that can be removed when cooking is done.  It adds flavor but that part is really not edible.

Lastly, while the name of this soup is potato leek soup… the leek is really are not that evident after all the long cooking.. you can add more leeks if you want.  You can add more later in the cooking to remedy that.  Sprinkling a bit of chopped green onion will also add a little subtle flavor to the soup.

Serve with crusty fresh bread.

With St. Patrick’s Day coming up… this soup is perfect to get you in the mood to celebrate the Irish way!

Recipe:  Crock Pot Irish Potato Leek Soup

All you need:

1 container (32 oz) chicken broth

3-4 medium size potatoes, peeled and cubed

1 ½ cups roughly chopped cabbage

1 leek, sliced *see TIPS

1 large onion, chopped

4 carrots, chopped

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1 cup sour cream

About ½ pound bacon, cooked and chopped *See TIPS

About ¼ cup chopped fresh parsley to sprinkle

All you need to do:

Place the chicken broth, potatoes, cabbage, leek, carrots, onions, bay leaf, salt and pepper in a crock pot.  Cook on low for 7-8 hours or on high for 5 hours. 

 

Fish out the bay leaf.  Ladle about ¾- 1 cup of the broth into a bowl.  Add the sour cream and stir until smooth.  Add that back into the crock pot.  Add the cooked chopped bacon.  Stir well.  Allow to cook on low for about 30 minutes.  Adjust salt and pepper to taste if necessary.

Ladle into bowls and sprinkle the parsley over the top.

Crock Pot Apple Butter

Living in upstate New York for so many years… Fall is one of my favorite times of the year. Cool crisp days… fabulous colors on the trees.. the rustle of leaves… the smell of those first fires in the fireplace… and apples…. apples galore. Apple pies, applesauce, apple crisp and apple butter.. the list goes on and on.

Living so close to the Vermont border, every Fall my son and I would make a day trip to Vermont. We’d stop at farm stands… there were pumpkins, and apples… apple cider … and we’d always get apple butter. I never knew just how easy it was to make apple butter… and the house smells fabulous while it cooks.

Apple Butter has a really misleading name… it’s not butter as we know it.. it doesn’t contain butter… in fact it is a fat free food… it’s wonderful on biscuits or toast!

Okay.. back to the easy part.. it really is easy.. not quick.. in fact it takes a long time.. but… it practically makes it by itself… now you can’t beat that!

TIPS

The dilemma is always which apples to use… and as with so many other things.. the answer is personal taste. Some like apples crisp and tart… others like them juicy and sweet.

I like to use Golden Delicious apples for this.. they are extremely juicy and tend to be sweet. If you want to balance the sweetness a bit.. use a few Granny Smith apples too… I didn’t but certainly you can experiment. You can also use any other variety of apple you like, Empires are also good for cooking with.

I used 8 large Golden Delicious.. the yield is what you see in the picture. I didn’t want to fool with canning… and there is just two of us.. so this was more than enough. It was easy enough to do again, when we run out. If you want more, just double the recipe.

Peel, core and chop the apples finely… it will help cook them down faster.

I listed ground cloves as optional… I leave it out… Warren doesn’t care for cloves… it adds a bit of spice if you do add it in.

I highly recommend you start out on high .. and then reduce it to low and cook until it cooks down to a really thick applesauce consistency. Since I was home when I made this… I stirred it periodically.

Try this really easy way to make apple butter!







Recipe: Crock Pot Apple Butter

All you need:

8 large Golden Delicious Apples, peeled, cored and finely chopped
1 ½ cups sugar
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves (optional)
Dash of salt

All you need to do:

Put all the ingredients into a crock pot. Mix well.

Cook on high for about 3 hours then reduced it to low for about 8 hours … stir periodically.

Use an immersion blender to blend it. You can mash it manually with a masher.

Then turned it back up to high with the lid off for the last hour… or until it’s the consistency you want.

Put into a clean jar or covered dish and refrigerate.

8 Easy Slow Cooker Recipes for Cinco de Mayo

Cinco de Mayo is on Thursday this year... which makes it tough to celebrate with a busy schedule... what with work and kids still in school...so the perfect answer is using a crock pot!

Here are 8 really easy crockpot recipes to help you plan a terrific meal.  I included soups... you can always either make a meal of them, maybe add a dessert..or simply make some nachos or quesadillas or tacos to go with them for a complete meal.

Celebrate!

Crock Pot Chicken Tortilla Soup

Crock Pot Taco Soup

Crock Pot Chicken Enchilada Soup

Crock Pot Carnitas

Crock Pot Chicken and Black Bean Tacos

Try these Tex- Mex Favorites

Crock Pot Tex-Mex Shredded Beef

Crock Pot Tex-Mex Chicken

Making a Taco or Burrito Bar?  Add these delicious Crock Pot Beans to your selection...

Crock Pot Mexican Pinto Beans

Slow Cooker Pork Roast with Apples and Onions

 

I love my crock pot… slow cooker.. whatever you want to call it… is fine with me!  As far as I’m concerned it is one of the most ingenious inventions.. a true time saver for the busy cook.

I must have hundreds of recipes.. and they are all better than the next….

I usually roast my pork roasts in the oven… but this time I decided to try using the crock pot instead.  I was more than happy with the results.

TIPS

I usually make a boneless pork roast… this one had bones (you know the kind.. the ones the butcher cuts to make bone-in pork chops).  I honestly prefer the boneless pork loin roasts… but this one came out delicious.  Use which ever cut you prefer.

I have a 5 quart crock pot that has a non-stick metal “crock” so it was super easy to brown the sides of the roast on the stove and then set-up the crock pot for slow cooking… if you don’t have one like this, don’t be tempted to skip searing the roast before starting the crock pot.  In my opinion it helps keep the juices in the roast for a really tender and moist piece of meat.

I used 3 fairly large apples… you can use any type you prefer… I used a slightly sweet apple.. varieties available differ in different parts of the country… so choose one that you like that’s available near you… you can use Granny Smith apples if you prefer a more tart flavor.

The cinnamon is just sprinkled… so I didn’t list any specific quantity… the same for the garlic powder, onion powder salt and pepper… I wouldn’t suggest being too heavy handed unless you love cinnamon… use just enough to produce a light flavor.

The honey is drizzled over the roast… I approximated the amount… use your judgment …

I keep small bottles of apple juice on hand… they’re perfect to use in recipes.. this is an example of one of those recipes… I used about ½ -3/4 of a cup … not quite the whole little bottle.  You want moisture to cook the roast and also for the sauce after.

You can make this with or without onions… I used yellow onions and there was little onion flavor in the final sauce… but it was delicious so I use them…

Cooking times will vary depending on the size roast, bone-in or boneless and how hot your crock pot runs.  My roast was 3 ½ pounds, bone-in, my crock pot runs pretty much average (I have another crock pot that runs hot so this one is pretty much as it should be) and I cooked it on high for a little more than 4 ½ hours.  The high setting cooked it with a little simmer along the edges.  The roast was moist and tender but did not fall apart.  I hope this helps you decide how to gauge it. 

You can use an instant read thermometer to check if the meat is done.   It should have an internal temperature of 145 degrees F.  Make sure you are putting the thermometer in the middle and the prong is not hitting the bone (if the roast has a bone).

I served this with mashed sweet potatoes and string beans… a truly wonderful dinner with little work.

I hope you try it!

 

Recipe:  Slow Cooker Pork Roast with Apples and Onions

All you need:

3-4 pound pork roast

2 tablespoons olive oil

Garlic powder

Onion powder

Salt

Pepper

½ - ¾ cup apple juice

3 apples, cored, peeled and thickly sliced

2 medium onions, cut in half then thickly sliced

About 2 tablespoons honey * See TIPS

1 ½ tablespoons brown sugar

Cinnamon

1 tablespoon cornstarch

All you have to do:

Heat the olive oil over medium high heat in either a Dutch oven, large skillet or the crock pot if you have one that is metal and can be used on the stove top.

Pat the roast dry with paper towel and sprinkle all sides with garlic powder, onion powder, salt and pepper.   Sear the meat on all sides to a light brown.

If you used a separate pan to sear the roast, place the meat in your crock pot fat side up.  Add the apple juice then the sliced apples and onions. (I layered ½ the apples then the onions then the remaining apples).  Drizzle the honey over the roast. Then sprinkle the cinnamon and brown sugar over the roast and apples.

Cook on high for 4 ¼ to 5 hours or 6-7 hours on low or until the internal temp is 145 degrees F.  *** Read my tips for determining how long to cook your roast.  

Remove the roast to a cutting board and cover loosely with foil, allowing it to rest while you finish the sauce.

To make the sauce, remove the liquid from the crock pot to a sauce pan. Add the cornstarch and cook over medium high heat, whisking until the cornstarch is fully incorporated and the sauce has thickened to your liking… add additional apple juice if needed (I did not need to).  Remove the sauce from the heat and add the apples and onions from the crock pot.

Slice the roast and serve on a platter with some sauce over it.

I also serve additional sauce in a bowl on the table.

 

Crock Pot Corned Beef and Cabbage

This recipe for Crock Pot Corned Beef is easy, easy, easy.. a meal that makes itself... and delicious!

TIPS

There are two cuts for Corned Beef... flat cut and point cut.   Flat cut is a lot leaner and doesn't shrink as much during cooking.  It tends to be more expensive.  Some people have said they feel the point cut is more tender, but with slow cooking I find the flat cut extremely tender.

Some recipes use beer.. or broth... I don't... water is enough.. the meat is extremely flavorful it really doesn't need anything else.

You can find already cured corned beef in the meat department of the grocery store.  They usually come with a spice packet... so you are all set.

I leave the vegetables out at the start... you can put them in at the start.. but I find they get mushy and I don't care for them.

I use Yukon Gold potatoes, I find they aren't as dry as other varieties.

The chopped cabbage goes in about an hour before serving.

I like to slice my meat, so I remove the meat and let it sit for the hour the vegetables take to cook.  You can leave it in if you prefer.

Served with a nice cold beer and some Irish Soda Bread.. and you have a wonderful meal!

Recipe:  Crock Pot Corned Beef and Cabbage

All you need:

About a 3 pound corned beef

4 cups of water

1 onion cut into pieces

4 potatoes, peeled and quartered

4-5 carrots, peeled and cut into 2 inch lengths then in half long ways

1/2 medium size cabbage, chopped

All you have to do:

Put the corned beef in the crock pot, sprinkle the spice packet over it.  Add 4 cups of water.  If you prefer to cook the potatoes, carrots and onion the entire time, lay them in the bottom of the crock pot and place the meat on top and then add the water.  (Note the cabbage is added an hour before the meat is done).

Cover and cook on high for 1 hour, then reduce the heat to low and cook for 6 hours.

Add the carrots, onion, potatoes and cabbage.  Remove the meat.  Cook for 1 hour or until the potatoes are the desired tenderness. 

If you prefer to leave the meat in when the vegetables are added, then add them after 5 hours and cook it for an hour or until the potatoes are the desired tenderness.
 

Crock Pot Irish Potato Leek Soup

 

This Irish Potato Leek Soup is not like the usual potato leek soup Americans are used to… very good and certainly hearty… but not the same.  So be warned it’s different.

What makes it different you might ask…. two things.  Most American potato leek soups don’t add cabbage.  And secondly, it is blander.  I do urge you to try it.. you can always adjust the seasonings to your liking.

TIPS

This soup is made in a crock pot … I was concerned about the long cooking time would make the vegetables mushy… the carrots and potatoes were perfect.. of course the cabbage and onions were soft… so the cooking times should be right on target.

The leeks and onions lose their flavor and the dominant flavor becomes the cabbage… until the bacon goes in.   The bacon is Irish bacon.. not the same as American bacon.  It’s most similar to Canadian bacon or Italian pancetta.  You can use either one to get a soup most closely like the one with Irish bacon.

You can use American bacon in this recipe… the original recipe says to cook and “crumble” the bacon… Canadian bacon would not “crumble”…. with that said… make sure you cut back the amount of bacon if you use American bacon and drain it well on paper towels. 

Pancetta usually already comes diced.. you usually can find it in the gourmet cheese section or by the deli in the supermarket.

I have used American bacon.  I cook it in the oven.. follow the link to get easy instructions on making bacon in the oven.. it’s easy and clean up is a snap.

When I use American bacon.. I use thick sliced smoked bacon… I like the flavors it adds to this soup… it makes it no longer as bland.  I cook it until it’s cooked but still pliable.. then I coarsely chop it.  The packages usually are 12 oz…   and ¾ of the package is about right.. you can adjust the amount to your liking.

You use the white and light green parts of the leek.  The stiff dark green parts can be added in large pieces that can be removed when cooking is done.  It adds flavor but that part is really not edible.

Lastly, while the name of this soup is potato leek soup… the leek is really are not that evident after all the long cooking.. you can add more leeks if you want.  You can add more later in the cooking to remedy that.  Sprinkling a bit of chopped green onion will also add a little subtle flavor to the soup.

Serve with crusty fresh bread.

With St. Patrick’s Day coming up… this soup is perfect to get you in the mood to celebrate the Irish way!

Recipe:  Crock Pot Irish Potato Leek Soup

All you need:

1 container (32 oz) chicken broth

3-4 medium size potatoes, peeled and cubed

1 ½ cups roughly chopped cabbage

1 leek, sliced *see TIPS

1 large onion, chopped

4 carrots, chopped

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1 cup sour cream

About ½ pound bacon, cooked and chopped *See TIPS

About ¼ cup chopped fresh parsley to sprinkle

All you need to do:

Place the chicken broth, potatoes, cabbage, leek, carrots, onions, bay leaf, salt and pepper in a crock pot.  Cook on low for 7-8 hours or on high for 5 hours. 

 

Fish out the bay leaf.  Ladle about ¾- 1 cup of the broth into a bowl.  Add the sour cream and stir until smooth.  Add that back into the crock pot.  Add the cooked chopped bacon.  Stir well.  Allow to cook on low for about 30 minutes.  Adjust salt and pepper to taste if necessary.

Ladle into bowls and sprinkle the parsley over the top.

Easy Crock Pot Recipes Perfect for Super Bowl Sunday

I love my crockpot... it is truly a best friend... reliable... helpful... it makes my life infinitely easier ... especially when entertaining.

So what better way to help prepare foods for a Super Bowl party than using a crockpot. Easy to prepare.. easy to serve and keep warm.

It allows you to spend minimal time in the kitchen... easy clean up ... and you get to enjoy the game as much as your guests!

There are so many options... here are 3 great menu options using a crockpot.  

Plan your other menu items around your main food that's made in a crockpot... now how easy is that?...

Well, read on and you will see... just click the links for the recipes.
.

Chili.... Tostitos .... Cornbread......... another completely "prepare ahead meal".... for a beefier Chili... try Chuck Wagon Chili.... always a favorite!

Baked Ziti .... Meatballs.... Green Salad .... Fresh bread or Garlic Bread... a delicious meal you can prepare ahead.... make the Baked Ziti meatless for those who don't care for meat...and have a side of meatballs... problem solved! 

Note:  Make the meatballs in the oven.. no need to stand there frying them... no fatty grease... just great taste.. click the link for the recipe.

Make these yummy Easy Cheesy Garlic Breadsticks with it...

How about BBQ Sandwiches?... BBQ Sandwiches.... Coleslaw.... Oven Fries... quick.. easy.. and delicious!

You can make this with Beef, Chicken or Pork... and this meal will easily go with any number of finger foods and snacks.

Make the coleslaw ahead with this fabulous recipe.... the best Coleslaw ...ever!

Serve it with other homemade salads.... make it easy for people to bring a bowl of their favorite salad to share.

Crock Pot Chicken Tortilla Soup

So full of robust flavor, the family will never know how healthy Tortilla Soup really is.

Perfect by itself or with a sandwich.

Tips

The chicken can be cooked in the crockpot and either shredded or diced.  You can also used cooked chicken.  You can also add more if you like.

Make this soup as spicy as you like... add more spices or add a chopped jalapena pepper or more canned green chilies.

You can use any brand canned tomatoes you prefer, Rotel canned tomatoes provide even more zip.

The quantity of black beans is 1 or 2 cans... we like black beans, so I add 2 cans.. you can add less if you prefer,

If you don't want to do the corn tortilla garnish.. you can sub crushed tortilla chips, just rough crush some and sprinkle them on top of the soup.

For a thicker soup you can add a small can of plain tomato sauce (not Italian) or tomato puree (about 1 cup) to the pot.

This soup is a delicious accompaniment to Smoked Turkey Quesadillas.

This is a great, easy to prepare supper that the whole family will love.

Recipe:  Crock Pot Chicken Tortilla Soup

You will need:

2-3 large boneless chicken breasts *See Tips
1 tbsp oil
1 onion, chopped
2 large garlic cloves, minced
2 tablespoons chili powder
2 tsp cumin
1 tsp salt
¼ tsp pepper
1 tsp lime juice
1 ½ cups frozen corn or fresh corn.
2 cans (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
About 4 cups chicken broth
1-2 cans black beans, drained and rinsed
1 small can green chilies
1 small can plain tomato sauce (optional) *See Tips

Garnishes

4 corn tortillas * See Tips
Olive oil cooking spray
Chopped green onions
Chopped cilantro
Grated Monterey Jack and /or Cheddar Cheese

All you need to do:

In a small skillet, sauté onion and garlic in oil until soft.  Put the sautéed onions and garlic in the crock pot.  Stir in chili powder, cumin, salt, pepper, lime juice, black beans, tomatoes and broth.  Cook on high for 4-5 hours or 8 hours on low. 

Note:   You can use either previously cooked chicken or cook raw chicken breasts in the soup.  If coking the chicken breasts in the soup, about an hour before the end of cooking, simply remove the chicken and dice or shred it and put it back into the pot.  If using previously cooked chicken, dice it and add it in the last hour of cooking.

Stir in corn, cilantro in the last hour of cooking.  Adjust seasonings to taste.

To crisp tortillas:

Preheat oven to 400 degrees.

Spray both sides of the corn tortillas with cooking spray oil. Cut tortillas into fairly thin strips and spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

Ladle soup into bowls garnish with grated cheese, chopped green onion and tortilla strips.

Crock Pot BBQ Pork Sandwiches

This recipe for BBQ Pork Sandwiches is so easy… it practically makes itself… no kidding… and the end result is restaurant quality pulled pork … at a fraction of the cost it would be to take the family out..

I serve these delicious sandwiches with the pork piled high on rolls…. and with seasoned oven baked fries and coleslaw…. A delicious dinner!

Now for the easy part…. 3 ingredients… and a crock pot… seriously! … Warren made ours… it was so easy he didn’t mind… and what a treat to have a meal cooked for me!

TIPS

This recipe calls for boneless pork ribs… you can also use a Boston Butt… if you do use the Boston Butt.. plan on cooking it longer… 8-10 hours… or until it begins to fall apart.

The beef broth amount will vary with how many pounds of ribs you have… you want to have about 2/3 of your meat covered in broth.

You can make this over night and prepare the meat quickly in the morning. Refrigerate until that evening, all you have to do is reheat it in the microwave or the oven…

This recipe makes 6 servings.

You simply have to try this recipe!








Recipe: Crock Pot BBQ Pork Sandwiches

All you need:

3 pounds boneless pork ribs
1 ½ - 1 ¾ cups beef broth (see tips)
2 bottles BBQ sauce (your favorite)

All you have to do:

Put the pork ribs in the crock pot and add the beef broth. Set the pot on high and cook for about 6 hours or until the meat falls apart when poked with a spoon. Turn the meat once about halfway through cooking.

Allow to cool long enough to handle. Pull meat apart, discarding the fat.

Add about 1 ½ bottles of BBQ sauce to the meat and mix well… add more as needed.

Put in a microwaveable dish and microwave for 8-10 minutes on 80% or until heated through, stirring occasionally.

Crock Pot Taco Soup

This Taco Soup is a wonderful soup.. chock full of flavor.. loaded with healthy fiber…and so easy to make…  about 10 minutes of prep.. and let the crock pot cook dinner for you!

You can also make this on top of the stove, just follow the instructions except instead of slow cooking in a crock pot, simmer on top of the stove at least an hour.

TIPS

I love black beans.. and I think they add a nice variation in flavor and color to this soup.. but you can use red kidney beans if you prefer.

I wrote this recipe listing Taco Seasoning… I highly recommend you use my homemade Taco Seasoning… it has great flavor and you control the ingredients.. no artificial fillers.  Click here for my for my recipe.  Use 3 heaping teaspoons of the seasoning mix.  You will have leftover.. save it and use it to make Tacos. 

If you want to use a prepared Taco mix… use the whole packet.

I know the powdered Ranch dressing is an odd addition.. but it really is a great addition.. the spices add to the overall flavors of this.

I used Rotel tomatoes… they come mild or hot.. use whichever you prefer… I use the mild version.

This will make about 6 servings. 

I served this with cornbread.  Here is a fabulous recipe for Sweet Cornbread..

Recipe:  Crock Pot Taco Soup

All you need:

1 pound very lean ground beef

1 large onion, diced

2 large garlic cloves, minced

1 can (15,25 oz.) corn, drained

1 can (15 oz.) black beans, drained and rinsed

2 cans (10 oz. each) Rotel diced tomatoes and green chilies

1 can (14.5 oz.) Hunts Diced Fire Roasted Tomatoes with Garlic

1 small can (4.5 oz.) Green Chilies

1 small can (2.25 oz.) black olives

1 can (10 ¾ oz.) Campbell’s Condensed Tomato soup

1 cup water

Taco Seasoning *See TIPS for quantity

1 packet dry Ranch Dressing

Garnishes:

Shredded Cheddar cheese

Chopped green onions

Sour Cream

Additional black olives

Corn Chips (optional)

All you have to do:

Brown the ground beef in a skillet over medium high heat.  When the meat is almost cooked, add the onions and garlic.  Cook until the meat is cooked and the onions are soft.  Drain off any excess fat.  (You may not have much if you use very lean meat).

Add the mixture to the crock pot.  Add the remaining ingredients (except the garnishes) to the crock pot.  Stir to mix.  Cook on high 4-5 hours or on low for 7-8 hours.

Serve in bowls with garnishes.