AutumnDreamer Recipe Reviews (Pg. 1) - (11483830)

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Slow Cooker Chicken Pot Pie Stew

Reviewed: Jan. 14, 2013
I cut this recipe in half, nixed the potatoes, and used some chicken broth and cream instead of bullion. I also used a can of cream of mushroom and a can of cream of chicken. It didn't come out that thick, so I'd reduce the broth and cream next time. Overall, I really liked it and it's super easy which I love.
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Slow Cooker Creamy Potato Soup

Reviewed: Nov. 30, 2011
I read through the reviews before making this. I like that you can cut back the serving size on allrecipes so I changed it to four. Some of my changes: I didn't have an actual onion so I used 2 tspn onion, used 6 strips of bacon (I like bacon! I also figured it'd give it flavor), but didn't add it in the beginning. I added it in at the end in the last half hour phase. I didn't have Dill or white pepper so I used black pepper and 1/4 tspn celery seed. Before adding the last three ingredients in the last half hour (which I think I actually left on for an hour) I took out some of the potatoes and mashed them. I like a chunky potato soup, so how much you mash is up to you. It was lacking some flavor to me so I looked through my spices and added another 1/4 tspn of Thyme, Paprika, Oregano and Celery Seed. Oddly enough I also threw in 1/2 tspn of turkey gravy powder mix. I also played around with the liquid - I used less water and more chicken broth. I figured that it would get more flavor. I didn't want to open up another carton of cream (I had 8 oz and it called for 10 oz for my amount) so I used more evaporated milk since I had some left over (4 servings calls for appoximately 7 oz of evaporated milk and the can was 12 oz). I topped it with a shredded "Mexican" cheese blend, sour cream and real bacon bits. Kudos to the original recipe - it's a great base!
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