Crock-Pot Style

Vegetable Chicken Soup Crock Pot Style

~ lindy

Vegetable Chicken Soup Crock Pot Style

Ingredients:

*40 ounces unsalted Bone Broth or Vegetable Stock, I used half of each

*2 cups sliced Carrots

*4 medium Potatoes, I used variety Russet, Red and Yukon Gold, add 2 hours in to cooking

*1 bag 12-ounce Frozen Mixed Vegetables, Green Beans, Corn, Peas, and Carrots

*1 medium Onion, diced

*2 cups cooked Chicken, diced, I used rotisserie Chicken

*1 tablespoon Dried minced Garlic

*1 tablespoon Italian Seasoning, like Tone’s Italian seasoning or your Favorite

*1/2 teaspoon freshly ground Black Pepper

*Sea Salt to taste

Instructions:

Add to a crock pot:  Broth/Stock, carrots, mixed vegetables, onion, cooked chicken, garlic, Italian seasoning, black pepper and salt.   Then add potatoes after 2 hours of cooking.

Cook in the crock pot for 6 hours on low.  Serve and enjoy!

Enjoy!

Lindy

Crock Pot Style Peanut Clusters

~ lindy

Crock Pot Style Peanut Clusters

Makes 60 (Using a 2 tablespoon Cookie Scoop)

Peanut Clusters

Ingredients:

*34.5 ounces Dry Roasted Peanuts, preferably unsalted

*1 pound Ambrosia White Chocolate or White Almond Bark, cut into chunks

*12 ounce package Semi-Sweet Chocolate Chips, Ghirardelli 

*12 ounce package Classic White Chocolate Chips, Ghirardelli or White Almond Bark, cut into chunks

*4 ounces Bakers German Chocolate Bar

Instructions:

In a large Crock Pot on low-heat add the peanuts, white chocolate/white almond bark, chocolate chips, white chocolate chips/white almond bark and German Chocolate Bar broken into sections.  Cover with the lid and let melt for 1 hour without stirring.  If desired add a lint free towel over crock pot to catch condensation.  Then add lid.  

After 1 hour stir peanut chocolate mixture.  Then replace lid and stir again in 15 minutes.  Repeat again for another 15 minutes or until all the chocolate has melted.  Note:  Watch carefully not to burn the chocolate.

Note:  You can use a few squares of the chocolate almond bark in place of the white almond bark.

Scoop with a 2 tablespoon cookie scoop, scoop a heaping scoop of the chocolate peanut mixture onto Silpats or parchment covered half baking sheets.  Allow to set.  Store in an airtight container.

Enjoy!

Lindy