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Chicken, Bacon and Potato Soup | Marlene Maurer – Lakewood, Colo.

4 center cut bacon slices, diced
1 1/2 pound bone-in chicken thighs, skinned
2 tsp. Mrs. Dash
2 c. thinly sliced leek
1 c. sliced carrot
1 c. sliced celery
4 c. unsalted chicken stock, divided
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 thyme sprigs
12 oz. baby potatoes
2 c. coarsely chopped baby spinach

Cook bacon in large skillet over medium-high until crisp.
Remove bacon from pan, reserving 1 tsp. drippings in pan.
Set bacon aside.
Sprinkle chicken with seasoning blend.
Add chicken to bacon drippings in pan and cook 8 minutes, browning on all sides.
Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan.
Add leek, carrot and celery to drippings in pan and saute 5 minutes.
Stir in 1 cup stock, scraping pan to loosen browned bits.
Add leek mixture, bacon, remaining three cups stock, salt, pepper and thyme sprigs to slow cooker.
Cover and cook on low for 2 hours.
Add potatoes; cover and cook on low for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs.
Cut chicken into bite-size pieces; discard bones.
Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Green Tomato Pepper Relish | Sharon Raasch – Imperial, Neb.

4 quarts green tomatoes
1/2 c. salt
4 green peppers
1 red pepper
4 onions
4 c. white vinegar
2 c. white sugar
Pickling spices of choice

Wash tomatoes and slice into a slow cooker.
Sprinkle with salt and soak overnight.
Rinse and drain.
Grind tomatoes, peppers and onions.
Boil vinegar and sugar.
Add remaining ingredients and boil 5 minutes.
Simmer over low heat for 2 to 3 hours.

Sausage Queso

Tamra Palmer • Elizabeth, Colo.

  • 1 (32 oz) block Velveeta
  • 1 (4 oz) can Diced Jalapenos
  • 1 (24 oz) jar Picante Sauce
  • 1 lb. pkg. Jimmy Dean Sage Sausage

Cut Velveeta into small cubes.

Place in slow cooker.

Add jalapenos and picante sauce.

In a 10-inch skillet, cook sausage until browned.

Add to slow cooker; do not drain off grease.

Stir all ingredients together.

Turn on high heat and cook for 1 hour.

Stir occasionally until all cheese is melted.

Beef Stew

Sharon Raasch – Imperial, Neb.

  • 1 pound beef stew meat
  • 1 stewed tomato
  • 10.5 oz. beef broth
  • 1 jar picante
  • 1 whole kernal corn
  • 3 carrots cut in 1/2 in. slices
  • 1 onion, chopped
  • 2 garlic cloves (minced)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 c. water

Combine beef stew meat and next nine ingredients (through salt) in slow cooker.

Cook, covered, on high for three to four hours or until meat is tender and fully cooked.

In a bowl, combine water and flour.

Stir into meat mixture.

Cover and cook on high for one hour or until thickened

Slow Cooker Peach Cobbler

JK Chappell, Gering, Neb.

  • 4 c. Peaches, sliced, peeled
  • 1/4 c. Sugar
  • 1 c. Biscuit mix
  • 1/2 c. Sugar
  • 1 c. Milk
  • Ice cream or whipped topping

Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker. In medium bowl, gently beat biscuit mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker. Cover; cook on low heat setting three hours or until cobbler is set in center. Serve cobbler with ice cream or whipped topping. Makes 8 servings.


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