Mine turned out mediocre. I didn’t have a big can of cream of chicken so I used one small and one cream of onion. It wasn’t the greatest but wasn’t horrible either. i wondered if this could frozen and reheated at a later time? It’s too much for one person.

Yes absolutely!

DITTO. Love these crock pot recipes for hot days and pool days. Got it cooking up now. YUMMY! Thank you for sharing and commenting.

Hi Nicole! I am so happy to hear this. I love the sound of the additions you add. Yum! I recently made this as a freezer meal and it turned out great. The most important step is to partially cook (blanch) the potatoes first before freezing them with everything else. (If you freeze raw potatoes it affects the texture of them while they cook.) To Blanch the potatoes: Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Once it’s boiling, drop the potatoes into the water. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from 3 to 5 minutes for small (1-inch) cubes. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process. Now, drain any water and dry the potatoes as best as you can.
Next, place all of the ingredients in one or two gallon freezer ziplock bags and mix well. Lay flat in the freezer. When ready to cook place in fridge to thaw overnight. Place the contents of the bag in a large (5 to 7 quart slow cooker.) Cover with the lid and cook on low heat for 8 hours. Enjoy!

My family is super picky. This is my third time making it and they still enjoy it!

I learned this & do it every time. it actually helps cook the vegetables better imo!