Slow Cooker Mushroom Potatoes Food

SLOW COOKER MUSHROOM POTATOES

Steps:

• In a 3-qt. slow cooker, layer half the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

CROCK-POT® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.

SLOW COOKER FUNERAL POTATOES

Steps:

• Line a slow cooker with a slow cooker liner or spray with cooking spray.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
• Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
• Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

POTATO AND MUSHROOM CHOWDER CROCKPOT

Steps:

• Sautee the onion and celery in the butter until the onion is translucent.
• Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
• Add water.
• Stir in potatoes, mushrooms and carrots.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• When done, stir in the milk and Parmesan.
• Cook for 30 minutes on high.
• This recipe is recommended for a 4-7 quart crockpot.

CROCK POT MUSHROOM POTATOES

Steps:

• In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter.
• Repeat layers and pour soup over the top.
• Cover and cook on low for 6-8 hours or until potatoes are tender.
• Sprinkle with cheese during the last 30 minutes of cooking time.