Preparation info
  • Makes:

    8

    Servings
    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Carol L. Stroh Akron, NY

Ingredients

  • 2 10¾-oz. cans cream of tomato soup
  • 2 10½-oz. cans s

Method

  1. Pour soups into slow cooker. Add milk and stir to mix.
  2. Cover and cook on Low for 4 hours, or until hot.
  3. Stir in cream and crabmeat. Continue to cook on Low for 1 hour, or until heated through.