Best Slow Cooker Cabbage Potatoes And Bacon Recipes

CROCK POT POTATO AND CABBAGE SOUP WITH BACON

Crock Pot Potato and Cabbage Soup With Bacon image

This tasty and easy potato soup is cooked in a crock pot. It includes leek, cabbage, sour cream, and bacon.

Provided by Diana Rattray

Categories Side Dish Appetizer Dinner Entree Soup

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

4 cups chicken stock (unsalted or low sodium)
3 potatoes (peeled and diced)
1 1/2 cups cabbage (chopped)
1 leek (diced, with white and only the very light green parts)
1/2 cup onion (chopped)
2 carrots (diced)
1/4 cup parsley (chopped)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1 bay leaf
8 ounces bacon (or more, as desired)
1/2 cup sour cream

Steps:

Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.
Stir in salt, pepper, caraway seeds, and bay leaf.
Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours (or until the vegetables are tender). Remove and discard bay leaf.
Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven .
Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
Taste and adjust the seasonings.

Nutrition Facts : Calories 287 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 805 mg, Sugar 4 g, Fat 13 g, ServingSize 6-8 servings, UnsaturatedFat 0 g

SLOW-COOKER GERMAN POTATO SALAD

Slow-Cooker German Potato Salad image

Warm German Potato Salad in its trademark bacon vinaigrette. This recipe calls for a little help from your slow cooker.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 7h

Yield 12

Number Of Ingredients 12

Ingredients

1/2 lb bacon, chopped
1 1/4 cups chopped onions (about 3 medium)
1 1/4 cups chopped celery (about 5 medium stalks)
1 1/2 teaspoons salt
3/4 teaspoon celery seed
1/2 teaspoon pepper
2 lb small red potatoes (2 to 3 inch in diameter), cut into 1/4-inch slices
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
2 tablespoons chopped fresh parsley

Steps:

Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
Cover and cook on Low heat setting 5 to 6 hours.
Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g