• 6 slices bacon, fried crisp, chopped
  • 5 c. red potatoes, peeled and cubed
  • 1 bag (16 oz.) frozen whole kernel corn
  • 1/4 c. dehydrated minced onion
  • 2 cans (14.5 oz.) chicken broth
  • 1 c. water
  • 2 tsp. garlic salt
  • 1 tsp. black pepper
  • 1/4 tsp. turmeric
  • 1 can (12 oz.) evaporated milk
  • 8 oz. (2 cups) Monterey Jack OR white cheddar cheese, shredded

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  1. Place bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in slow cooker.
  2. Cover. Cook on High for 8 to 9 hours, or until potatoes are tender.
  3. Stir in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes. Serve hot.

Note: Garnish each bowl with dried chopped chives, if desired.

Variation: Crock Pot girl likes more bacon in this recipe, so I put in 9-12 strips of crisp bacon! Yum!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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