Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Yesterday was  a day that demanded comfort food (and naps! – but that’s beside the point).  It was rainy & cold – in fact, we actually got some marble-sized hail for part of the day.  I had kids at home sick, so I couldn’t go out to the grocery to get what I needed for chili, or chicken noodle soup, or any of my stand-by comfort food meals – so I started scouting for ideas in the fridge.

What I had was a couple chicken breasts, a bag of frozen hash-brown potatoes, some leftover Velveeta, and a couple odds and ends in the canned goods department.  I decided to invent my own soup/stew/chowder (whatever you want to call it) with what was on hand – and it was a HUGE HIT!    Here’s how to make an easy, tummy-warming, and God-help-us-all-fattening, slow cooker soup:

What you need:

2 Chicken Breasts (Frozen will work too – those are BOGO at Bi-Lo this week!)
1 30oz Bag Frozen Hasbrown Potatoes
1/3 – 1/2 of a 2lb Block of Velveeta *See note at bottom if you don’t have this
1 Can Cream of Mushroom
1 Can Cream of Chicken
3 Cubes Chicken Bouillion
3 Cups Water
1/2 Cup Milk
1 Tsp Minced Garlic
1/2 Onion, diced small
Optional: a few shredded carrots (I wish I’d had some to shred in there, but didn’t :( )


Crank your crockpot up to Low, and put items in this order: 1) Chicken Bouillion cubes, onion, garlic on the bottom 2) hashbrowns 3) chicken breasts.  Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won’t dry out.  Cube up your Velveeta and toss those in (You don’t want it resting on the bottom or the sides, or it might get burnt)

Let it cook on low for 4 hours.  Then, take out the chicken and cut it up into chunks.  Your potatoes will mostly be mush by the end – so it will be nicer to have chunks than shreds so there’s something to actually bite into.  Return the chicken to the crockpot and cook for another hour on low.  It’s ok if it needs to sit longer than an hour – mine sat there for 2 hours, waiting for bathtime to be finished.

*This is also the point where you’ll want to stir, taste, add more milk/water to thin it – or thicken it with some potato flakes to get it just how you like it.  (I stirred in a 1/2 pouch of Betty Crocker Loaded Potato Flakes, to make it go a little further for my hoard of hungry boys)

To Serve: Ladle into bowls and top with shredded cheese & bacon bits. Voila!

This was absolutely scrumptious – and my husband and boys went back for seconds!!

TIP: If you’re don’t have Velveeta, pull out a box of mac & cheese and use the whole packet of powdered cheese.  You’ll want to sub out some of the water with milk (and maybe even a little sour cream or cream cheese) to make it creamier, like a cheese sauce should be.  I’ve done this – and it works out just fine!

Slow Cooker Cheesy Potato Soup!

I saw this recipe on Pinterest for Slowcooker Cheesey Potato Soup – and traced it back to the BettyCrocker website for directions.   it looks so freaking delicious and exactly what i want to eat RIGHT NOW!  I have a few cans of crescent rolls in the fridge from the Bi-Lo Milk/Pillsbury deal this week – so I’ll probably serve those alongside it.  YUMMY!

  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 1/2 cup frozen chopped onion thawed
  • 1 medium stalk celery, diced (1/2 cup)
  • 1 carton (32-oz) chicken broth
  • 1 cup water
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 cup milk
  • 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
  • 1/4 cup real bacon pieces *Smithfield Bacon is BOGO at Bi-Lo through today!
  • 4 medium green onions, sliced (1/4 cup)


  1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

What is your favorite comfort food recipe when it’s cold outside?

Crockpot Pork Tenderloin with Sweet & Spiced Glaze


Photo Credit:

Slow Cooker Brown Sugar Pork Loin
This is pork tenderloin has a YUMMY sweet and lightly spiced glaze.


  • 1 boneless pork loin roast, 4 to 6 pounds
  • 1 clove garlic, halved
  • salt and pepper
  • 1 1/3 cups brown sugar, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cinnamon


Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Serves 6 to 8.
By , Guide
Do you have a favorite recipe you’d like to share?  We’d love to hear from you leave a comment below.

Menu Monday: Slow Cooker Chicken Tortilla Soup

We were chatting on Friday (on the Time2Save Facebook Page) about what we’d be making for supper – and reader Dawn mentioned this super-yummy recipe for Chicken Tortilla Soup….. in a slowcooker! You had me at slowcooker Dawn :)  She was kind enough to share her recipe – here it is!  (With plenty of time for you to make it for supper…)


  • Kroger: Boneless Skinless Chicken Breast $1.79/lb until 10/1
  • Bi-Lo: Boneless Skinless Chicken Breast is BOGO until 9/27
  • Food Lion: 1/2 Off Bone-In chicken breast until 9/27
  • Winn Dixie: Frozen Boneless Skinless Chicken Breast BOGO until 9/27

Dawn’s Slow Cooker Chicken Tortilla Soup

  • 1 pound shredded, cooked chicken
  • 15 ounce can whole peeled tomatoes
  • 10 oz can enchilada sauce
  • One med onion chopped
  • 4 oz can green chiles
  • 2 gloves garlic, minced
  • 2 cups water
  • 14..5 ounce can chicken broth
  • 1 tsp. Cumin
  • 1 tsp. Chili powder
  • Salt & pepper to taste
  • 1 bay leaf
  • 10 oz package frozen corn
  • Can of light kidney beans
  • 1 TB chopped cilantro

Place in crock pot on low for 6 to 8 hours.
Serve: crumble tortilla chips in bowl, scoop soup on top and garnish with shredded cheese or sour cream..whatever you like. Its a great and easy recipe! Enjoy!

Do you have a good recipe you’d like to share for Menu Monday?
Please send it in to:
Subject: Menu Monday

FREE Slow Cooker Cookbook (28 Recipes!)



I’m a big-BIG fan of using my slow-cooker whenever humanly possible.  Most busy people are – and frugal folks especially.  A slow cooker can turn a cheap, rather tough cut of meat into a tender juicy one.  It can take a pantry full of random canned goods and turn them into “taco soup” or “chicken gumbo” or something!
If you’re running low on new ideas, here are 28 Free Slow-Cooker Recipes in a handy eCookbook!

Crockpot Lasagna Recipe – SO GOOD!!!


I’ve been making crockpot lasagna for a couple years now – and it’s one of my FAVORITE dinners.  Well, our friend Charlotte just posted her recipe online – and I had to share it with you guys!!  (Check out some good Crock-pot deals right here.)

Lasagna can be very difficult to make, but when I saw this recipe, I knew I had to share it! As a working mom, making delicious homemade dinners isn’t always easy, so I love finding recipes that work for our busy lifestyle. The thing I hate most is the prep time…this recipe only takes 25 minutes! How easy is that? Just let the crockpot do the rest!!



1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Recipe and photo is from
See some great chicken slow cooker ideas from our previous post HERE and also check out these Crock Pot Desserts

Menu Monday: Chicken Recipes & a Publix Plan!

To kick off our inaugural Monday Menu ideas post – we had several readers write in with meal plans, recipes or offers of help – and I love you all!!  Here are some helpful daily menu suggestions sent in by Shannon based on PUBLIX SALES (Thanks Shannon!), and a great Chicken recipe to make use of the $1.99 Chicken breast at Bi-Lo (Thanks Tiffany!) – as well as a few of my own chicken favorites.  Enjoy!
Monday – Ravioli
  • Ravioli (Rosetto Ravioli is BOGO 3.99)
  • Salad    (BOGO)
  • Use sauce from your stokpile!
Tuesday – BLT’s
  • BLTs (Publix bacon is on sale 3.99, tomatoes on the vine are 1.69 lb)
  • Cape Cod chips (sooooo good) are 2.50 each
Wednesday - Grilled Chicken Salad
  • Salad (BOGO) topped with grilled chicken (Chicken is $1.99 at Bi-Lo this week)
  • Fruit salad (looks like all berries are on sale this week)
  • Hard Rolls (2.29)
Thursday – Grilled Pork
  • Whole pork tenderloin (4.99/lb)
  • Mango/pineapple/vidalia onion “salsa” (mangos$1, pineapple $2.99, vidalia onions .79/lb)
  • Salad BOGO
  • LEFTOVER IDEA: Shred any leftover pork and add BBQ Sauce for weekend BBQ Sandwiches!  Put on the hard rolls from Wednesday.

Friday – Fun Night!

  • Go our w/one of the restaurant deals that we post on Thursdays, or the BOGO KFC meal from Sunday’s Parade Magazine
  • ….or make it leftover night!

3 Chicken Recipe Ideas:

#1) Chicken Quesadillas using Philly Cooking Creme:

This week has chicken on sale everywhere. Philly cooking creme is on sale at Publix. With some tortillas from the stockpile and some cheese from the freezer stockpile…you can have great chicken quesadillas.

I boil chicken with an onion and a carrot, and use the cooking liquid to make homemade chicken stock for other meals. Shred the chicken into bite sized pieces. In a dry skilled, warm a tortillas that.has been painted with Philly cooking creme, Sante Fe style. Add a little shredded cheese (we like Monterey Jack) and some chicken. Fold over and brown on both sides. Cut into pieces with a pizza cutter. Easy dinner on a summer night. Add some fresh veggies to round it out…and eat it all on paper plates to skip the dishes.

#2) Chicken Pot Pie – Easy Bisquick Version

I (jamie) make this often for my boys – it’s on the back of the Bisquick box and requires baking mix, a can of cream of mushroom/chicken, mixed vegetables (I like frozen best) and cut up cooked chicken breast.  You can See the recipe here.
TIPS: I like to use one can of mushroom/and one can of chicken, add a little Italian Seasoning to the mix, and springkle parmesan into the Bisquick crust – to give it a little more depth of flavor.  Also – if the kids are in a picky mood – I throw a cup of shredded cheese into the filling so it will be Super-Cheesy Pot Pie, it hides the veggies better :)

#3) Crockpot Chicken to eat Twice (BBQ & Tacos)

I love this idea – saw it on Christy Jordan’s blog which is wonderful, called Southern Plate.  She actually uses a roast – but it works just as well with chicken to make both Shredded Chicken for tacos, and Shredded Chicken for BBQ!
TIP: Just sub out the beef boullion with Chicken Boullion – and cook your chicken breasts for about 1/2 the time she calls for the roast.

Pantry Cooking Saturday: Baby Food Cake & Bars, Pork Ribs & Kraut Recipe

We frugal foodies have unique challenges that normal shoppers don’t.  This little segment aims to help by offering:

  • Ideas for cooking from your stockpile
  • Clever Casseroles in which to hide your leftovers from the hubby & kids :)
  • Kitchen tips & tricks
  • Freezer-cooking recipes & planning

Thanks to DealDetectiveKim - who writes our weekly segment of ideas!  This week is a double header – we’ll be using ingredients you’ve been purchasing for the last few weeks to give you a few good meal ideas… take it away Kim!

This first inspiration comes from my friend Holly. She was trying to use up baby food, since the baby in her life is now a toddler! I remembered that long after we stopped needing baby food, my mom had a cake or two that she would buy the random jar of baby food to make. I couldn’t remember what it was, and I decided to be lazy and search on the internet for recipes using leftover baby food. (ESPECIALLY since Earth’s Best Organic Baby Food is .27 at Publix this week!)  So, without further ado, I bring you one cake using fruit baby food (and you could easily substitute ANY fruit baby food–apricot would be divine!–instead of plum.)

Baby Food Cake:

  • 1 1/2 cups white sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2 (4 ounce) jars plum baby food
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1/4 cup applesauce

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