2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn
2 14-16oz cans of creamed corn (use frozen creamed corn)
4 cups of water OR chicken broth
1 lb bacon, cooked and crumbled
½ teaspoon thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
salt & pepper to taste
1 12oz can of evaporated milk (use half and half or heavy cream)
2 tablespoons cornstarch
3 tablespoons of butter (optional)


Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.

Adapted from:


Chicken Bacon Ranch Bake

2 chicken breasts
4 slices of smoked bacon
4 spoonfuls of ranch dressing
Grated Cheese Blend

Preheat oven to 400 degrees
1. Salt and pepper chicken breasts.
2. Arrange chicken breasts in a greased casserole, and pour a couple of spoonfuls of ranch dressing over each one of them.
3. Cover each breast with two slices of bacon and top with the cheese blend.
4. Bake for approximately 35 – 40 minutes.
Tip: The chicken bake can be left uncovered the whole time. This is to ensure that the bacon remains crispy and then there will be a golden cheese crust when you casserole is pulled out of the oven.
Extra Tip: Garnish with freshly chopped scallions and serve with a fresh salad or steamed broccoli.

Creamy Chicken/Sausage Pasta

4 Tablespoons of extra virgin olive oil
1 pound of chicken, cut into bite sized pieces
1/2 teaspoon of kosher salt
freshly ground black pepper to taste
14 oz. smoked sausage, sliced on the diagonal
4 cloves of garlic, minced
1 quart of low sodium chicken broth
2 1/2 cups of heavy cream
1 pound of dried penne pasta
1 1/2 tablespoons of Cajun seasoning plus more for topping
4 oz of freshly shredded parmesan cheese
1 cup of Italian flat leaf parsley, minced (I used spinach)

Start with a large covered cooking pot. Season chicken with salt and pepper and brown in olive oil over medium high heat. Add sausage and continue to cook until lightly browned.
Stir in garlic and cook for about two minutes.
Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
Stir together and bring to a simmer over medium high heat.
Reduce heat to low and let cook covered for 15 -20 minutes, or until pasta is tender. I added about a half a bag of fresh baby spinach when it was about 8 minutes left to cook the pasta.
Remove pot from heat and stir in parmesan cheese.

Note: I really liked this recipe! I cut it in half and it was enough for 2 people for about 5 meals. I am not really sure of the name or where it came from. I took a picture of it on the internet and then could not find it again. The picture didn’t include the name. Enjoy!