Friday, October 21, 2011
Another recipe ... These recipes are for the Fall Virtual Crockpot Party hosted by A Busy Moms Slow Cooker Adventures and Crockpot Recipe Exchange .
Picture from Pillsbury. Mine do not have the green onions, and look more soupy.
2 cans (10 3/4 oz) condensed cream of Chicken soup
1 container (16 oz ) sour cream
2 can (4.5 oz) chopped green chiles
1 bag Colby-Monterey Jack cheese blend (6 oz)
2 bags (32 oz) frozen southern-style diced hash brown potatoes
finely crushed nacho-flavored taco chips
1. Place a crockpot liner in the the crockpot. In medium bowl, mix soup, sour cream, chiles and most of the cheese, reserve some to sprinkle on top. Arrange half of potatoes in slow cooker. Top with half of sour cream mixture, spreading evenly. Top with remaining potatoes and sour cream mixture; spread evenly.
2. Cover; cook on High setting 3 1/2 to 4 1/2 hours.
3. Just before serving, sprinkle top with cheese and chips.
Another recipe I adapted to my tastes ( and for my picky hubby). This is my old standby for potlucks.
Remember that crockpot liners are your friend. This crusts over and is a soak over night type of clean up. The liners is your best defense. Just throw away when done.