SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

• 2 pounds frozen corn kernels , divided
• 1/2 cup heavy cream
• 4 ounces (1/2 package) cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1/4 teaspoon McCormick® Paprika
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 2 tablespoons butter, cubed

Instructions

1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishe...

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

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Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot

Ingredients

• 1 cup chicken broth
• 1 tablespoon dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon onion powder
• ⅛ teaspoon garlic powder
• 1 + ½ - 2 pounds boneless, skinless chicken breasts
• coarse salt and fresh black pepper
• 2 large yellow onions, sliced in half moons
• 2 fire roasted (jarred) red peppers, sliced on the thicker side
• 2 jalapeno peppers, seeds and stems removed, minced, optional
• 2 cloves garlic, minced
• For Serving:
• hoagie rolls
• butter, for toasting
• american, provolone or sharp cheddar cheese
• refrigerator pickles
• hot sauce

Instructions

1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
3. Add the onions, peppers, and garlic.
4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
5. To Serve:
6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Your Kitchen Transformed - Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencro...

Your Kitchen Transformed - Slow-Cooker Chicken Cheesesteaks

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