Slow Cooker Cheesy Scalloped Potatoes

Enjoy these slow cooker scalloped potatoes that are creamy and cheesy. They are perfectly soft and full of flavor, and they go well with any meal as a side dish.

Ingredients:

• 6 large potatoes, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

Grease the slow cooker with butter

Layer half of the sliced potatoes in the bottom of the slow cooker

Sprinkle half of the minced garlic, thyme, cheddar cheese, and Parmesan cheese over the potatoes

Season with salt and pepper

Repeat the layers with the remaining potatoes, garlic, thyme, cheddar cheese, and Parmesan cheese

Pour the heavy cream and chicken broth over the potato layers

Cover and cook on low for 6-8 hours or until potatoes are tender and cooked through

Serve hot and garnish with additional cheese if desired

Chicken Pot Pie Grilled Cheese

A delicious twist on the classic grilled cheese sandwich, this Chicken Pot Pie Grilled Cheese is filled with a creamy chicken and vegetable mixture, making it a comforting and satisfying meal.

Ingredients:

• 2 slices of bread
• 1/2 cup shredded cooked chicken
• 1/4 cup diced carrots
• 1/4 cup diced peas
• 1/4 cup diced potatoes
• 1/4 cup diced onions
• 1/4 cup diced celery
• 1/4 cup chicken broth
• 1/4 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 cup shredded cheddar cheese

Instructions:

Melt one tablespoon of butter over medium-low heat in a small saucepan

Carrots, peas, potatoes, onions, and celery should all be diced and added to the pan

It will take about 5 minutes of cooking until the vegetables are soft

Chicken broth, milk, salt, pepper, thyme, and garlic powder should all be mixed in

Let the mixture thicken for another 5 minutes while it simmers

On one side of each slice of bread, spread the rest of the butter

In a skillet over medium-low heat, put one slice of bread with the butter side down

Cover the bread with the chicken pot pie filling and cover it with cheddar cheese shreds

Spread butter on one side of the second slice of bread and place it on top of the filling

Flip the sandwich over every three to four minutes and cook until the bread is golden brown and the cheese is melted

Once it's cool enough, take it out of the pan and cut it in half

Enjoy your Chicken Pot Pie Grilled Cheese while it's still hot!

Crockpot Chicken Noodle Soup

Comforting and hearty chicken noodle soup that is easy to make in the crockpot and great for a warm and healthy meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 8 cups chicken broth
• 4 carrots, peeled and sliced
• 4 celery stalks, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 8 oz wide egg noodles
• Fresh parsley for garnish

Instructions:

Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper in the crockpot

Cover and cook on low for 6-7 hours or until chicken is cooked through and vegetables are tender

About 30 minutes before serving, cook the egg noodles according to package instructions

Drain and add to the crockpot

Stir well and continue cooking for an additional 20-30 minutes until noodles are tender

Remove bay leaves and season with additional salt and pepper if needed

Serve hot, garnished with fresh parsley

Enjoy your delicious Crockpot Chicken Noodle Soup!