• 1 slice bacon
  • 3 med. onions, chopped
  • 1 clove garlic, minced
  • 4 jumbo shrimp, peeled and deveined
  • 1 med. tomato, peeled and chopped
  • 3 c. Monterey jack cheese, shredded
  • 4 drops Tobasco sauce
  • 1/8 tsp. cayenne pepper
  • dash of black pepper
  • chips

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  1. Cook bacon until crisp. Drain on paper towel. Crumble
  2. Saute onion and garlic in bacon drippings. Drain on paper towel.
  3. Coarsely chop shrimp.
  4. Transfer all ingredients EXCEPT chips to slow cooker.
  5. Cover. Cook on Low for 1 hour, or until cheese is melted.

Note: Thin with milk if too thick.

Serve with chips!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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