12 Ounce Can Salmon, Flaked and Deboned
2- 8 Ounce Cream Cheese Bricks, Cut Up
1/4 Cup Milk
1 Tablespoon Dill Weed (if desired)
- Add all ingredients to crock-pot and stir.
- Cover and cook on low for 2 1/2 – 3 hours, stirring often.
- Serve warm with a little extra dill sprinkled on top before serving, if desired.
- Enjoy with chips, tortilla chips, pita bread, or crackers.
This recipe will come out better cooked in a smaller size crock-pot. I tried it the first time in my 6.5 quart crock and it was overcooked around the edges. It came out better in my 4 quart crock-pot. The crock performs better when it is at least half-full.
You could try this with fresh or frozen salmon as well!
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