The restaurant version of this pub favorite is way to high in fat and calories for most of us to enjoy very often, but I've worked some healthy magic on it's basic ingredients, and now it's yours to relish anytime at all! Serves 6 (1 full cup)
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Chedder cheese.
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