Crock-Pot Style

Potato Soup

~ lindy

Potato Soup

*
*4 Extra Large Russet Potatoes, cut into 1 inch pieces

*3 medium Carrots, diced

*1\4 cup Dried Chopped Onions

*2 cups Ham Diced, I used leftover cooked Honey Spiral Ham and 1/4 cup of the drippings, this gives extra flavor

*32 ounces Low Sodium Chicken Stock

*1/2 teaspoon Fresh Ground Black Pepper or 1/4 teaspoon White Pepper (or to taste)

*Sea Salt, to taste

*Red Pepper Flakes to taste

*
In a crock pot with liner add the chicken stock, potatoes, carrots, onions, ham, Salt and pepper.

*
Cook on low 4-6 to hours or until the potatoes are almost fork tender and then add the below cream sauce the last 40 minutes of cooking just until soup thickens, keep on warm until ready to serve.

*

Cream Sauce

*
*1 cup Heavy Cream

*1 cup Milk

*1/4 cup All-purpose Flour

*1 cup Monterey Jack Cheese or Pepper Jack Cheese

*
Combine in a bowl the cream, milk and flour, mixing until smooth. Stir in the cheese. Place in the fridge until ready to add to the potato soup mixture.

Enjoy!

Lindy

 

Chicken Hot Wings Drummetts

~ lindy

Chicken Hot Wing Drumetts

*4 pounds Chicken Wing Drumetts

*1/2 cup Lime Soda

*1/8 teaspoon Kosher Salt or to taste

*1/8 teaspoon Freshly Ground Pepper or to taste

*Red Pepper Flakes, optional to taste

*1/4 to 1/2 cup Frank’s Hot Sauce or Favorite Hot Sauce

*1/4 cup Molasses

*1/4 cup Low Sodium Soy Sauce

*1 tablespoon Brown Sugar

*1 teaspoon Finely Chopped Fresh Ginger

*1 tablespoon Bottled Minced Garlic

*2 tablespoons Dried Minced Onion Flakes

 

Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.

In a small bowl whisk together the:  Hot sauce, molasses, soy sauce, brown sugar, ginger, garlic  and onion flakes. Put half of the mixture on the chicken and save the rest for basting chicken.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up).

Baste/brush the chicken wings with some of the reserved sauce and  bake in a pre-heated 425* F. oven for 8-10 minutes.  Then remove the wings from the oven and baste again with the sauce and  bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve.  Note:  If you choose to keep the wings warm in the crock pot make sure to remove any  remaining liquid before adding the sticky chicken wings back to the crock pot.  Then add any remaining basting sauce to wings in crock pot and set on warm.

Enjoy!

Lindy