susan8020

Both these add the cream or cream cheese after the vegs have had a long slow cooking.

For the tomato soup, you stir in the cream just before serving.

For the cream cheese chicken, after slow cooking you put in the cream cheese then cook half an hour on high.

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Here's one where all the ingredients go in together, but it's short and the cheese -- feta -- is sprinkled on top.
http://crockpot365.blogspot.com/2008/04/crockpot-eggplant-parmesan-with-feta.html

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Here's cream cheese and shredded parmesan going in at the same time as the other ingredients.
http://crockpot365.blogspot.com/2009/06/crockpot-turkey-tetrazzini-recipe.html

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Here's a fondue where everything goes in at once (mostly cheese and beer). Then "Cover and cook on low for 2to 4 hours, stirring every 30 minutes."
http://crockpot365.blogspot.com/2010/10/slow-cooker-cheese-fondue-recipes.html

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http://crockpot365.blogspot.com/2008/04/crockpot-pound-cake-recipe.html

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Cream of tomato soup

--3 lbs of vine-ripened tomatoes
--1 med onion, chopped
--2 cups tomato juice
--1 cup cooking sherry
--3 T granulated white sugar
--1 gluten-free chicken boullion cube
--2 T chopped fresh basil

Cover and cook on low for 6-8 hours.

Add after cooking:
--2 cups heavy cream
--salt and pepper to taste

Abridged from
http://crockpot365.blogspot.com/2008/08/restaurant-quality-crockpot-tomato-soup.html

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http://crockpot365.blogspot.com/2008/05/crockpot-cream-cheese-chicken-recipe.html

or you can make it with:
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)

The Directions.

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta.