BEST CROCK POT COOKBOOKS RECIPES

Steps:

• Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir.
• Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
• Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces.
• In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.
• Taste for seasoning and add more salt and pepper if necessary.
• Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
• In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
• Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
• In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
• Serve with more cheese and chives for garnish.