Ingredients
1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups) -I use regular potatoes. Washed and cubed. So use whichever you have on hand
1 can (15.25 ounces) whole kernel corn, undrained
1 can (14.75 ounces) cream-style corn
1 can (12 ounces) evaporated milk or 2% milk
1 medium onion, chopped (1/2 cup)
1/2 cup diced celery
8 slices bacon, cooked and crumbled
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Dash of Hot Sauce (optional)
Directions
In 3- to 4-quart slow cooker, mix all ingredients.
Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours).
Before serving sprinkle with shredded cheddar cheese.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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