I have mentioned recently that my husband and I are remodeling our kitchen. We bought our house in October and it has been torn apart since then. It has been a little difficult to cook without appliances, countertops and other kitchen necessities! 🙂
The novelty of going out to eat wore off after a few weeks and we were ready to eat real food again! My KitchenAid countertop appliances have literally saved me during this renovation!
You may have noticed that we LOVE using our slow cookers! We all had different brands that we used before we tried the KitchenAid 6-Quart Slow Cooker. Seriously, that thing is amazing!! My husband gave me a KitchenAid Stand Mixer a few years ago for Christmas, but I think I use my slow cooker even more! After all six of us had tried our slow cookers for the first time we were all calling and texting each other in amazement! Besides it’s attractive outward appearance, this slow cooker has 24-hour programability, an easy serve glass lid, digital display, four temperature settings and so much more!
When people think of appliances in their kitchen, they automatically think of ovens, ranges, refrigerators and dishwashers. You would not believe all of the countertop appliances KitchenAid has! They have everything from toasters and blenders to food processors and coffee makers!
We also fell in love with KitchenAid’s Waffle Baker. It has seriously changed breakfast at our house! With a house full of hungry boys, I love using my waffle baker. It makes two big, Belgian waffles at one time! It doesn’t get much better than that!
I could go on and on about all of the KitchenAid countertop appliances that we love, but I will let you figure that out on your own! I can honestly say that it is the nicest equipment in my entire kitchen and I will never go back!
In case I didn’t talk about my slow cooker enough, I thought I would share the most recent recipe I made using it! My family loved this soup and it was so easy to make with just a few simple ingredients.
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
5 cups milk
2 cups cooked, shredded chicken (I used a rotisserie chicken)
1 (9 ounce) bag frozen mixed vegetables (green beans, corn, carrots, peas)
1 teaspoon seasoned salt
Salt and pepper, to taste
2 cups dry egg noodles
Whisk together soups and milk in your slow cooker. Stir in chicken, vegetables and seasoned salt. Season with salt and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in uncooked egg noodles 30 minutes-1 hour before serving.
Looking for more delicious slow cooker recipes?
Here are a few of our favorites:
Slow Cooker 3 Three Cheese Broccoli Soup
Slow Cooker New England Clam Chowder
Slow Cooker Texas Chili
Slow Cooker Creamy Chicken Fajita Soup
Crock Pot Beef Stew
I was given product in exchange for this post, but all opinions expressed are my own.