Crockpot Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I used ham and 1 ham hock but don’t think I needed the ham hock)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
PREPARATION: Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

Brought to you by kittyknitter on Ravelry's Crockpot Board

Note: this turned out ok, but one bowl was enough for each of us.

Salmon Loaf

1 1 pound can of salmon, drained and flaked
2 pieces soft bread broken into small pieces
1 tbsp chopped onion
1 tsp butter, melted
1/2 tsp salt (optional, I don't use this)
1/2 cup milk
1 slightly beaten egg

In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a load on a greased shallow baking pan or in a loaf pan. Bake at 350 degrees for 35 to 40 minutes.

Taken from the Better Homes and Gardens cookbook.

Raspberry Bread

Raspberry Bread

1 3/4 c. sugar
2/3 c. Crisco canola Oil
1 c. buttermilk
1 egg
1 t. baking soda
1 t. salt
1 t. vanilla
2 1/2 c. flour
1 c. chopped walnuts or pecans
1 1/2 c. raspberries (use the whole, frozen ones and thaw on a paper towel)

Combine sugar, oil, egg, milk and vanilla. Beat well. Add dry ingredients, mix til well blended.
Fold in nuts and raspberries. Pour into 2 greased, and WAX PAPER LINED loaf pans. (Bottom only
for the waxed paper)
Bake at 350º for approx. 1 hour.

About 20 minutes into the baking time, sprinkle with a topping of 1/3 c. sugar, 1/4 t. cinnamon
and 1 T melted butter (makes a crumble) Continue baking til “pick” tests clean.

I serve sliced with a big spoon of Cool Whip on top!

Posted by Craftydeece on Ravelry.com

Brownie Pudding

1 c flour
2/3 c white sugar
1 tbsp cocoa
1 tsp baking powder
1 tsp salt

1/2 c milk
2 tbsp margarine
1 tsp vanilla

Topping:
1 c brown sugar
4 tbsp cocoa

Blend first 5 ingredients with a spatula. Add next 3 and continue mixing until blended. Pour into greased 8"x12" baking pan.

Mix topping ingredients with a whisk and sprinkle over wet mixture.
Pour two cups boiling water over top (I try to pour over a fork or slotted spoon to prevent 'breaking' the surface of the brownie mixture).

Bake at 350* for 40min. Let cool for 10-15min before serving.

From the Better Homes and Garden Cookbook

Mock Swiss Steak

1 lb cube steak
1 can beef broth
1 can tomato sauce
1 can mushrooms
1/2 of a fresh green pepper
1 onion

Combine all ingredients in crock pot and cook on low for 8 - 9 hours. Before serving, turn crockpot up to high, remove steaks and most of the veggies. Whisk in some flour to thicken broth and cook for a few more minutes.

I served this over rice made in my rice cooker so that everything was ready to eat when I came home.

This is my own recipe so credit is given to ME!

Crock Pot Barbecued Shrimp

2 pounds fresh raw shell on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp tabasco
1 tsp ground black pepper
1 tsp kosher salt
3 lemons juiced
1 tbsp chopped fresh basil (I used 1/3 tsp dried basil)

Use a 5 - 6 quart crockpot.
Rinse the shrimp but don't soak them too much. Dump into crockpot.
Add the stick of butter, olive oil and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in also. Juice the lemons, then add that and top with the basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick but that is ok.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at almost exactly 2 hours.

The juice to this is delicious with bread.

From A Year of Crockpotting adapted from a recipe on The Pioneer Woman

Chex Party Mix

1/4 cup margarine or butter
5 tsp Worcestershire sauce
1 1/4 tsp Lawry's seasoned salt
1/4 tsp garlic powder
2 2/3 cup Corn Chex
2 2/3 cup Rice Chex
2 2/3 cup Wheat Chex
1 cup mixed nuts
1 cup pretzels
I also add cheerios

Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
Gradually add cereals, nuts and pretzels; stir to coat evenly.
Bake 1 hour, stirring every 15 minutes.
Spread on absorbent paper to cool.

This recipe is the original Chex Party mix recipe from their box.
Makes 10 cups

Nana's Cut Out Sugar Cookies

Cream
2/3 cup shortening
1 1/4 cup sugar
2 eggs
1 tsp vanilla
until light and fluffy.

Sift
3 cups flour
1 1/2 tsp salt
2 tsp baking powder

Add to first mixture. Mix until smooth. Chill. Roll into 1/4 inch thickness on lightly floured board. Cut with cookie cutters. Bake 12 to 15 minutes. Yield about 60 cookies.

To make Chocolate Cut Out Sugar Cookies
Add 1/2 cup cocoa mixed with 3 tbsp hot water to sugar cookie recipe when eggs are added.

Chocolate Chip Cookies

2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 packages (6 ounce) chocolate chips - I actually use only one package

Heat oven to 375 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. For a softer cookie (which I usually prefer) add an additional 1/2 cup flour.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.

Makes about 7 dozen cookies.

This recipe came from the Betty Crocker Recipe Card Library.

Seven Layer Jello Mold

4 pkgs jello, red, green, orange and yellow colors (3 ounce size)
1 pint sour cream
2 envelopes knox gelatin
Grease dish 13x9

1. 1 pkg green jello dissolved in 1 cup boiling water and add 1/2 cup cold water. Pour into dish and put in fridge to set.

2. 2 cups milk, bring to boil. Add 1 cup sugar - mix until sugar is dissolved. Dissolve the 2 envelopes of knox gelatin in 1/2 cup cold water, add to milk and sugar mixture.

3. Add 2 cups sour cream and 2 tsp vanilla to above milk mixture with electric mixer, just until blended. When sour cream mixture is fairly cool, spread about 1 1/2 cups sour cream mixture on green layer. Put in fridge to set. When it is sticky to the touch it is ready for next jello layer.

4. Same as step 1 except use orange jello. When jello is cool, pour onto white layer and set in fridge until firm.

5. Add 1 1/2 cups white mixture and refrigerate until firm. Next add yellow jello then last of white layer and last of all red layer.

Note: It takes each layer about 1/2 hour to set.
It helps if you put the bowl of white mixture in a pan of warm water to keep it from setting between layers.

This recipe came from Bev Long who brought this to our annual New Year's Eve parties when Laura was a little girl.

Sugared Pecans

Combine one egg white and one tsp cold water, beat with mixer until frothy.

In another bowl, mix 1 cup sugar, 1 tsp salt, 1 1/2 tsp cinnamon.

In bowl 1 (egg white mixture) dump 1 pound halved pecans. Mix well.

Dump sugar mixture on top and mix.

Preheat oven to 225 degrees. Grease a large baking sheet lightly and spread pecan mixture.

Bake 1 hour, stirring every 15 minutes.

This recipe came from a high school class mate, Mary Anthony. Mary made these nuts to sell and shared the recipe when we were working together on our 25th year class reunion.

Angel Food Waldorf

1. Bake an angel food cake.
2. Combine:
3 cups whipping cream
1 1/2 cup confectioners sugar
3/4 cup cocoa
1/4 tsp salt
Cover and chill for one hour.
3. Place cake upside down on plate.
4. Slice off one inch of cake. Set aside. Cut a one inch channel around cake. Scoop out cake and eat!
5. Beat cocoa mix until stiff. Fold 1/3 cup almonds into it. Spoon into cavity, pressing firmly.
6. Replace top of cake. Frost with remaining cocoa mix and sprinkle with more almonds.

Chill four hours.

This recipe came from my sister, Karen.

Parmesan Chicken Fingers

1/3 cup milk and 2 tsp vinegar
1 large clove garlic, chopped
1 lb boneless chicken breasts, cut into 1/4" strips
3/4 tsp Tabasco

Chicken coating:
3/4 cup crackers (20 saltines)
1/2 tsp salt
1 tsp paprika
2 tsp grated parmesan

1. Stir together milk, vinegar, garlic and Tabasco in large bowl. Add chicken, toss, refrigerate 30 minutes.
2. Prepare coating - combine crackers, paprika, salt and 1 tsp parmesan. Line baking sheet with foil, coat with nonstick cooking spray. Drain chicken, coat. Arrange on baking sheet. Sprinkle with remaining parmesan.
3. Freeze chicken on baking sheet, then place in food storage bags.
4. Bake at 450 degrees for 8-10 minutes or until no longer pink. To bake frozen, place on foil lined baking sheet and bake at 450 degrees for 12 minutes.

I got this recipe from my sister, Luanne, many years ago when she was working at Lock Haven University.

Nana's Baked Creamed Corn

2 tbsp flour
1 tbsp sugar
1 tsp baking soda

Mix above with 1 can creamed corn.
Beat 2 eggs well and add to corn mixture.
Put in greased casserole.
Bake at 375 degrees for 40 minutes.

Ambrosia

1 cup coconut
1 cup mini marshmallows
1 cup mandarin oranges
1 cup crushed pineapple
1 cup whipping cream

Combine all and let sit overnight.

I can't remember exactly where I got this recipe but it is delicious.

Nana's Cherry Pudding

1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/3 cup sugar
1/3 cup milk
1 tbsp melted shortening
1 1/4 cups cherries
1 1/3 cups cherry juice and hot water
1/3 to 1/2 cup sugar
1 tbsp butter

Sift flour once, measure, add baking powder, salt and 1/3 cup sugar and sift into mixing bowl. Add milk and melted shortening, stir only until smooth. Spread evenly in greased 10x6 baking dish. Arrange cherries over top.
Combine cherry juice and hot water, sugar and butter and bring to a boil. Pour mixture over cherries. Bake at once in 375 degree oven, 40 minutes or until done. Makes 6 servings.

Since I don't ever remember having cherry juice, I think I just used hot water in its place.

Nana's Chocolate Bars

1/4 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
1/4 cup milk
1 cup flour
2 tbsp cocoa
1/4 tsp salt

Cream butter to soften. Gradually add sugar and vanilla, creaming well. Beat in eggs one at a time. Stir in milk. Sift together dry ingredients, stir into creamed mixture. Spread in a greased 9x9 pan. Bake in 375 degree oven 20 minutes or until done.

At once, frost cake with Cocoa Frosting. With spoon, blend
1 1/2 tbsp cocoa
1 tbsp milk
1/4 tsp vanilla
1 1/2 tsp soft butter
2/3 cup sifted confectioners sugar
Cool cake, cut in bars. Makes 2 dozen.

Caramel Apple Salad

3 lg. Granny Smith apples
8 oz. dry roasted peanuts
1 (20 oz.) can crushed pineapple
1 lg. (12 oz.) Cool Whip
2 c. powdered sugar
2 eggs
1 c. real butter

Chop apples and roasted peanuts. Drain pineapple and squeeze well. Combine powdered sugar, eggs and butter. Beat 3-5 minutes. Fold into Cool Whip. Add remaining ingredients.


Found on Atlas Quest Food for Thought message board.

Muzzie's Impossible Pie

Another recipe from Laura's grandmother.

1/4 lb softened margarine
2 cups milk
4 eggs
1 teaspoon vanilla
1 cup sugar
1/2 cup bisquick

Put all in blender for 3 minutes. Pour in greased 10" (large) pie plate. Top with 1 cup coconut. Bake at 350 degrees for about 35 minutes or until firm. Top of pie will brown. Refrigerate when cool.

Microwave Fudge

I like this microwave fudge recipe for ease and taste.

Microwave Fudge
3 cups chocolate chips
1 14 ounce can sweetened condensed milk
1/4 cup margarine
1 cup chopped walnuts

Place all ingredients except nuts in a large bowl.

Microwave on medium power (50%) until chocolate chips are melted - 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well greased 8 x 8 baking dish. Refrigerate until set.

Our Best Cheesecake

This is my favorite cheesecake recipe and comes from the Honey Maid graham cracker crumb box.

1 3/4 c. Nabisco graham cracker crumbs
1/3 c. softened butter
1 1/4 c. granulated sugar
3 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
3 eggs
1 c. sour cream
1 (21 oz.) can cherry pie filling, or apple, or blueberry

Preheat oven to 350 degrees.

Crust: Blend crumbs, butter and 1/4 cup sugar and press mixture firmly against bottom and up sides of an 8 inch springform pan. Place in refrigerator while you make filling.

Filling: Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla extract. Beat in eggs, one at a time. Blend in sour cream. Mix well and put filling into crumb-prepared pan.

Bake in preheated oven 350 degrees for 60-70 minutes or until firm. Turn off oven, leaving oven door slightly ajar. Allow cake to remain in the oven for 1 hour. Cool cake in the pan. Chill for 4 hours or overnight. Remove sides of springform pan. Top with cherry pie filling. Makes 10 (about 2 1/4 inch) wedges.

Muzzie's Icebox Cookies

This recipe came from Laura's paternal grandmother and was another Christmas favorite when Laura was a little girl.

1 pound brown sugar
2 well beaten eggs
1 cup shortening
3 1/2 cups flour
1 tsp baking soda
1 cup fine ground nuts (I usually used walnuts)
1 tsp walnut flavoring

Mix brown sugar and shortening. Add eggs, then flour. Roll into logs 3/4 inch high. Refrigerate till hard. Slice then bake in 350 degree oven.

Cherry Winks

This is Laura's and my all time favorite Christmas cookie.

Preparation Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 30

Ingredients

2 1/4	cups all-purpose flour
2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup margarine or butter, softened
1	cup sugar
2	eggs
2	tablespoons fat-free milk
1	teaspoon vanilla
1	cup chopped nuts
1	cup finely chopped, pitted dates
1/3	cup finely chopped maraschino cherries
2 2/3	cups Kellogg's Corn Flakes® (crushed to 1 1/3 cups)
15	maraschino cherries, cut into quarters

Directions
1. In mixing bowl, stir together flour, baking powder and salt. Set aside.

2. In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

3. Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

4. Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Yield: 5 dozen (60) cookies

®, ™, © 2008 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

Nana's Soft Sugar Cookies

This is a recipe that my mom made since I was a kid and one that Laura and I often make.

Add about one tbsp vinegar to 1 cup milk to sour the milk and make it thick. Let sit for several minutes. Stir before using.

Cream 3/4 cup shortening with a mixer.
Add 2 cups sugar.
Add 3 eggs.
Add 1 tsp vanilla.

Sift 4 cups flour
with 1 tsp baking soda
and 1 heaping tsp baking powder.

Alternate adding the flour mixture and the milk into the sugar mixture until completely blended.
Drop by spoonful onto greased cookie sheet. Sprinkle with sugar.

Bake in 375 degree oven until cookies appear baked through.

Crock Pot Pizza Soup

From A Year of Crockpotting

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
--2 already-cooked Italian sausage (I used chicken Italian sausage)
--1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese.

Note: I didn't add the pasta but I did add extra sausage and veggies but kept the liquids the same. Laura, Bill and I all liked this one.

Chicken Sausage, Apple and Cabbage Saut

Start to finish: 28 minutes

Yield: 4 servings

•2 teaspoons vegetable oil

•1 large onion (for 1 cup thin slices)

• 4 links (12 ounces) smoked chicken sausage, see cook's note

• 2 Granny Smith apples (about 112 pounds, for about 212 cups pieces)

• 1 1/2 pounds green cabbage (for 8 cups thinly sliced, loosely packed)

•1 cup water

•1 tablespoon butter

•2 tablespoons honey

•1/4 teaspoon ground black pepper

• 2 tablespoons red-wine vinegar, or more to taste

Cook's note: For testing purposes, we used Aidells Smoked Chicken and Apple Sausage. An equal amount of any smoked sausage or kielbasa can be substituted.

In a 12-inch, extra-deep skillet with a lid, heat the oil over medium heat. Peel the onion, and slice it into thin (18-inch thick) slices, adding to the skillet as you slice. Stir, and cook while slicing each sausage link into 12-inch pieces. Set the slices aside.

Core but do not peel the apples. Chop the apples into bite-size pieces. Add all of the apples and sausage slices to the skillet. Stir well. Continue to cook over medium heat. Meanwhile, thinly slice the cabbage (no larger than 14-inch-wide pieces for quick cooking), and add it to the skillet. Add the water, butter and honey, and stir to mix well. Bring the liquid to a boil, cover the skillet, and steam for 5 to 6 minutes. Uncover, stir, and toss well. Re-cover, and steam until the cabbage is crisp tender, about 5 to 6 minutes more.

Uncover the skillet, and sprinkle the pepper and vinegar over the cabbage mixture. Toss to mix. Taste, and add more vinegar, if desired. Serve at once.

Approximate values per serving: 321 calories (43 percent from fat), 16 g fat (6 g saturated), 102 mg cholesterol, 16 g protein, 33 g carbohydrates, 5 g dietary fiber, 708 mg sodium

•Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com.

Spare Ribs in the Crockpot

Spray the crockpot with Pam or other cooking spray and lay spare ribs in the pot. Cook on low for about eight hours.

Remove and put on heat proof plate and coat with barbecue sauce. I use Sweet Baby Rays. Place in the broiler for about ten minutes.

These are so good, the crockpot seems to melt the fat right off of them. And there is no mistake, do not put any liquids in the crockpot, just the ribs alone.

Slow Cooker Chicken and Dumplings

Found on All Recipes

SUBMITTED BY: Janiece Mason PHOTO BY: Allrecipes
"This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!"
RECIPE RATING:
The reviewer gave this recipe 2036 stars. This recipe average a 4.3 star rating.
Read Reviews (1,654)
Review/Rate This Recipe
PREP TIME 10 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 10 Min

INGREDIENTS (Nutrition)

* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Crash Hot Potatoes

from The Pioneer Woman

new potatoes (or other small round potatoes)
olive oil
kosher salt
black pepper
rosemary (or desired herbs)

Bring a pot of salted water to a boil. Add in as many potaotes as you wish to make and cook them until they are fork tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available).

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Cube Steaks with Gravy

Found on the Food for Thought message board on Atlas Quest

1/3 cup all-purpose flour
6-8 cube steaks
1 T. vegetable oil
1 large (I use a medium) onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix

1. place flour in a large ziplock bag.
2. Add the steaks, a few at a time, and shake until coated.
3. In a large frying pan cook the steaks in the oil until lightly browned on both sides.
4. Put in crock pot.
5. Add the onion and 2 cups water.
6. Cover and cook on low for 8 hours or until meat is tender.
7. In a bowl whisk together gravy mixes with 1 cup water.
8. Add gravy to crock pot, cook 30 minutes longer.
9. Serve over mashed potatoes or cooked noodles.

Buffalo Wing Soup

From A Year of Crockpotting

2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2% or it will curdle)
3/4 cup chicken broth
4 oz. Velveeta
1/2 cup hot wing sauce
1/2 tsp celery salt (I skipped this)
1/2 tsp garlic salt

A 4 to 6 quart crockpot will work well for this soup.
Make a roux with the flour and butter. In a bowl, melt the butter in the microwave on high for 45 seconds, then whisk in the flour and set aside.

Chop up the onion and celery and dump into the crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt.

Stir in the flour and butter mixture. Add hot sauce.

Cover and cook for 6-8 hours on low or 3-4 hours on high. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.