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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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The hectic holidays often leave little time for cooking. That's why this slow cooker recipe is a favorite. I just combine the ingredients, flip a switch and forget it! —Pam Leonard, Aberdeen, South Dakota Ingredients:
5 cups water |
5 teaspoons chicken bouillon granules |
8 medium potatoes, cubed |
2 medium onions, chopped |
1 medium carrot, thinly sliced |
1 celery rib, thinly sliced |
1/4 cup butter, cubed |
1 teaspoon salt |
1/4 teaspoon pepper |
1 can (12 ounces) evaporated milk |
1 tablespoon minced fresh parsley |
Directions:
1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).
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