Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Greek Lentil Soup (fakes)

Ingredients

• Servings: 4
• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1 teaspoon olive oil, or to taste
• 1 teaspoon red wine vinegar, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
• heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
• stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Awesome Slow Cooker Pot Roast

Ingredients

• Servings: 12
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
• cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Slow Cooker Chicken And Dumplings

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Greek Lentil Soup (fakes)

Ingredients

• Servings: 4
• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1 teaspoon olive oil, or to taste
• 1 teaspoon red wine vinegar, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
• heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
• stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Catherine's Spicy Chicken Soup

Ingredients

• Servings: 8
• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
• in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Slow Cooker Chicken And Dumplings

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.