Appears in
- About
Ingredients
- 2 10¾-oz. cans cream of tomato soup
- 2 10½-oz. cans s
Method
- Pour soups into slow cooker. Add milk and stir to mix.
- Cover and cook on Low for 4 hours, or until hot.
- Stir in cream and crabmeat. Continue to cook on Low for 1 hour, or until heated through.