It’s crockpot season

Published 6:54 pm Tuesday, November 8, 2016

With the arrival of cooler weather, it’s a great time of year to pull out the slow-cooker. Check out these recipes from some of our readers and staff members for a meal or side dish that is sure to please.

Cheesy Hashbrown Potatoes

Ingredients

2 cans (10 ounces) cheddar cheese soup, undiluted

1 1/3 cup buttermilk

2 tablespoons butter

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 package (32 ounces) frozen hashbrowns

1/4 cup grated Parmesan cheese

Directions

Combine first six ingredients. Stir in hashbrowns. Sprinkle with cheese and paprika. In a crockpot, cook on low for 4 to 5 hours until potatoes are tender.

              — Submitted by Ruth Olson

Tortellini Soup

Ingredients

1 pound Italian sausage

2 cups water

2 cups chopped cabbage

1 (14.5 ounce) can Italian stewed tomatoes, diced

1 (14.5 ounce) can beef broth

1 (14.2 ounce) can French onion soup

1 (9 ounce) package refrigerated cheese tortellini

1/2 cup Parmesan cheese

Italian croutons

Directions

Fry Italian sausage and drain. Add sausage, water, cabbage, Italian stewed tomatoes, beef broth and French onion soup to crockpot. Cook on high for 2 to 4 hours. Add tortellini and cook for 1 hour longer. Top your bowl of soup with Parmesan cheese and Italian croutons.

            

— Submitted by Lisa Foley

Chicken Salsa Verde

Ingredients

1 1/2 pounds raw skinless chicken tenders

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cumin

salt, to taste

16 ounces salsa verde

Directions

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook on high for 2 hours.

         

— Submitted by Sarah Hensley