Sometimes, all you need is a little comfort food with a twist. I have to say that I was a little skeptical of this recipe, but I have not been disappointed from this source yet, so I figured I’d give it a go. It also didn’t need a lot of ingredients, and can be easily adaptable to what I like/dislike. The recipe says to use a 2-3.5 quart crock pot, and mine is a 2 quart. I actually didn’t have to downsize this recipe though (Although I could’ve; I’m going to be eating it for a long time.)
I want to make myself sound super awesome for making this, but it’s so simple. Put everything except the cheese into the crock pot. Cook on low heat for 2-3 hours and add the cheese for the last hour. Dairy products have the ability to go bad if cooked in a crock pot for too long, which is why they are generally added with just an hour left. The recipe called for grated mozzarella cheese, but I prefer this kind, so I ripped it up and dumped it in. It made for clumpy cheese which was fabulous. I could’ve used more cheese, but I am a cheese lover, so this is not surprising. I ate mine with toast and it hit the spot. I had a ton leftover and I was eating it for a long time. I think the next time I will try to add some vegetables (probably frozen ones that can be cooked in the microwave).