Here’s an easy one for a slow cooker (crock-pot). You can prepare prior to going out for the work day and finish it up within 20 minutes when you get home.
6 Slices Bacon
1 Onion (finely chopped)
2 (10.5 Oz) cans of chicken broth
2 cups water
5 large potatoes, diced small
1 tsp salt
1 tbsp dill weed
1 tbsp black pepper
1/2 cup all purpose flour
2 cups fat free half and half
1 (12 fl. oz) can evaporated milk.
1. Cook bacon and onions (I added a little garlic in as well) in a skillet. Cook until bacon is brown and onions are soft.
2. Transfer bacon and onion to slow cooker with the chicken broth, water, potatoes, salt, dill weed and pepper. Cover and cook on low for 8 hours.
3. After 8 hours of cooking (or when you return home) wisk the fat free 1/2 and 1/2 in a small bowl with the flour. Stir into the slow cooker with the evaporated milk and cook for 30 minutes.
4. Serve in bowls (duh) with shredded cheddar cheese on top and a few scallions as a garnish (if desired).
Serves a ton. As I made this… I substituted from the original recipe fat free 1/2 and 1/2 for the regular 1/2 and 1/2. This makes this dish a lot lower in fat content.