Step 1

Grease a 6-quart slow cooker or line it with a liner. (I used my Hamilton Beach 3-in-1 Slow Cooker)

Step 2

In a bowl, combine cream cheese, eggs and sugar.

Step 3

Mix in dry muffin mix and remaining ingredients.

Step 4

Mix well.

Step 5

Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.