Monday, October 5

Slow Cooker Baked Potato Chowder

Loaded with all the flavors of a fully loaded baked potato, this chowder is both hearty and flavorful. A great chowder for a weeknight autumn dinner.

Full time 7 hours on low or 5 hours on high
Serves 6

The needs-

6 medium/large white russet potatoes, diced small
1 large white onion, diced small
4 cups chicken stock
1 cup half and half
1/2 cup real bacon bits, or chopped bacon
1/2 cup shredded cheddar cheese
1 1/2 tbsp dried chives
1 tbsp ranch dressing
1/2 tbsp dried parsley
1 tsp adobo seasoning
1 tsp ground black pepper
1 tsp minced garlic

The know-

In your slow cooker place potatoes.

Top with onions.

Add in remaining ingredients except stock and half and half.

Pour stock in and try to settle ingredients so they are below the liquid level.

Allow to cook on high for 4 hours or low for 6. Carefully remove lid and stir.

Add in half and half. If cooking on low cook an additional 30 minutes, if cooking on high cook an additional 15 minutes.

Stir well and serve. Cheers!