Slow-Cooker Chicken Tortilla Soup

1 pound chicken breast, raw

1 (28 ounce) can whole peeled tomatoes, mashed

1 (19 ounce) can green [medium] enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can low-sodium chicken broth

1 can black beans, drained (*optional)

couple shakes of crushed red pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2  teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn (*optional)

1/2 package frozen chopped spinach (*optional)

1 tablespoon chopped cilantro

All ingredients into slow cooker on low for 8 hours (or high for 4 hours). Take out chicken when cooked (about 1/2 of time), shred, and return to pot.

Topping suggestions:

Sour cream

Sliced avocado

Shredded cheddar

Olives

Tortilla chips

Tabasco or other hot sauces

(Adapted from: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx)

Taco Soup

1 lb ground beef, browned

1 onion, chopped

1 (16 oz) can chili beans with liquid (or black beans, rinsed)

1 (15 oz) can kidney beans with liquid

1 (15 oz) can corn with liquid

1 (8oz) can tomato sauce

2 cups water (can be reduced)

2 (14.5 oz) cans Rotel (diced tomatoes with chilis)

1 package taco seasoning

Mix everything in crockpot/slow cooker.  

Cook on low 8 hours or on high 4 hours

Crockpot Chicken

I found this recipe on Pinterest...looks good! Will try soon.

2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. put the frozen (because i'm lazy) chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?

cook the rice in a pot and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

Cranberry Roast

Any kind of roast
2 cans whole berry cranberry sauce
1 packet Lipton dry french onion soup mix

Mix the sauce and soup mix together. Put roast in the crockpot. Pour mixture over roast. Cook on low for 12 hours or on high for 8 hours. This is WONDERFUL and SO EASY!

Teriyaki Chicken Thighs in the Slow Cooker

I couldn't find Jenn's recipe for chicken teriyaki in the slow cooker, so I looked one up on line. Cooking it today, and is SMELLS fantastic! (Hope it's good--if it isn't I'll take this post off...)
[from: http://mealmakeovermoms.com/kitchen/2009/10/05/slow-cooker-teriyaki-chicken-crock-pot-winner/]

• 1/3 cup lite soy sauce
• 2 tablespoons sherry wine (used marsala cooking wine since that's what I had on hand)
• 1 ½ tablespoons cider vinegar
• 1 ½ tablespoons brown sugar
• 1 ½ tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
• 1 garlic clove, minced
• 8 boneless, skinless chicken thighs (about 1 1/3 pounds)
• 1 large carrot, peeled and sliced into 1/4-inch rounds

• 1 tablespoon cornstarch
• 1 tablespoon cold water

1. In a bowl, whisk together the soy sauce, sherry wine, vinegar, brown sugar, ginger, and garlic. 

2. Place the chicken, carrots, and sauce in the bowl of your slow cooker and stir together until the chicken and carrots are coated.

3.  Cook on low for 4 hours (can be longer: 6 to 8 hours).  When done, whisk the cornstarch with 1 tablespoon cold water until the cornstarch dissolves. Gently stir the cornstarch mixture into the chicken mixture. This will thicken the sauce slightly. Serve over noodles or rice.