If You Have A Crock Pot, You Can Make This Dish
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Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
I feel like this post should start as a confessional. “Hi. I have 4 crock pots.” Who in their right mind has 4 crock pots!? Well, I do. I got the first one when we got married. Soon, however, I realized I needed a smaller one for things like dips or queso. So, I purchased another one. A big lover of black friday, I accumulated one of those double crock pots, for no other reason than it was on sale and I liked it.
So that’s 3 crock pots. About a year ago, I changed the coloring of our kitchen from red to teal. Which really meant my red crock pot didn’t look so nice in the kitchen anymore. I ventured out and purchased a new crock pot that was of the teal color scheme. So there you have it, 4 crock pots… and they’re all necessary and needed!
Recipe and photo courtesy of Woman to Woman Ministries.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip – Use thawed or frozen chicken for this recipe and it will work just as good!