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INGREDIENTS 2 (14 0z) cans chicken broth with garlic 1 (14 1/2 oz) cans Mexican style stewed tomatoes, undrained 2 cups shredded cooked chicken 2 cups frozen stir fry vegetables with sweet peppers and onions 1 cup tortilla chips Sliced fresh jalapeno peppers, optional DIRECTIONS 1. In a 3 1/2 or 4 quart slow cooker combine broth, undrained tomatoes, chicken and frozen vegetables 2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 3 1/2 hours. 3. To serve: Ladle soup into warm soup bowls and... Read Full Story
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INGREDIENTS 1 3/4 cups ready to serve chicken broth 1 (10 3/4 oz) can condensed cream of potato soup 1 tsp dried thyme, crushed 1 1/2 lbs veal stew meat, cut into 1 inch pieces 1 8 oz pkg sliced mushrooms 8 green onions, sliced 2 tbsp flour 1/4 cup water 1 cup shredded Swiss cheese 4 cups egg noodles, cooked and drained DIRECTIONS 1. Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2 quart slow cooker. Cover and cook on LOW 7 to 8 hours or until veal is fork tender. 2... Read Full Story
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INGREDIENTS 6 skinless, boneless chicken breast halves, cut into 1 inch pieces 2 cups cut up Yukon gold potatoes, (cut in 1 inch pieces) 2 cups baby cut carrots 2 celery ribs, sliced 2 (10 3/4 oz) cream of celery or cream of chicken, 98% Fat Free soup 1 cup water 1 tsp dried thyme leaves, crushed 1/4 tsp ground black pepper 2 cups baking mix ( such as Bisquick) 2/3 cup milk DIRECTIONS 1. Stir into a 6 quart slow cooker the chicken, potatoes, carrots and celery. 2. Stir together the soup... Read Full Story
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INGREDIENTS 2 (14 1/2 oz) cans Mexican style stewed tomatoes, undrained 24 frozen, cooked Italian style turkey meatballs, thawed 1 (15 oz) can black beans, rinsed, drained 1 (14 oz) can seasoned chicken broth, with garlic 1 (10 oz) pkg frozen whole kernel corn, thawed Fresh oregano, optional DIRECTIONS 1. In a 4 to 5 quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth and corn. 2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 3 1/2 hours. If desired, garnish each... Read Full Story
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INGREDIENTS 3 eggs, lightly beaten 1 (28 oz) can fire roasted crushed tomatoes 3/4 cup crushed tortilla chips 1 finely chopped medium onion 2 garlic cloves, minced 2 tsp ground cumin 1 tsp chili powder 1 lb ground beef 1 lb ground pork 1 cup frozen whole kernel corn 1/2 cup Monterey Pepper Jack shredded cheese Corn tortillas, warmed 1 recipe Smoky Tomato Salsa (recipe below)* Sliced avocado, green onions, whole kernel corn, and cilantro (optional) 1/2 tsp salt 1/2 tsp black pepper Lime wedges... Read Full Story
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INGREDIENTS 1 lb boneless skinless chicken thighs 4 oz smoked turkey sausage 1 cup chopped bell pepper 1 cup thin sliced celery 1 cup chopped onion 1 (14 1/2 oz) can low salt diced tomatoes, undrained 1 (10 oz) can undrained Rotel* tomatoes & green chiles 2 tbsp quick tapioca 1 tsp dried basil, crushed 1/4 tsp cayenne pepper 4 oz frozen peeled and deveined medium shrimp, thawed 2 cups frozen cut okra 3 cups hot cooked brown rice DIRECTIONS 1. Cut chicken into bite size pieces. Halve sausage... Read Full Story
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INGREDIENTS 2 lbs boneless pork shoulder, cut into 2 inch pieces 1 (10 3/4 oz) can condensed French onion soup 1/2 cup apple cider or apple juice 3 cups thick sliced Granny Smith apples 3 cups seeded, peeled butternut squash, cut in 2 inch pieces 2 cups parsnips, peeled and cut in 1 inch pieces 1/2 tsp dried thyme leaves, crushed DIRECTIONS 1. Place the pork, soup, cider, apples, squash, parsnips and thyme in a 6 quart slow cooker and combine all together. 2. Cover and cook on LOW for 7 to 8... Read Full Story
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INGREDIENTS 3 portobello mushroom caps, sliced 2 garlic cloves, minced 3 1/2 to 4 lbs meaty chicken pieces, skinned 2 tsp dried rosemary, crushed 1/2 tsp salt 1/4 tsp black pepper 1/4 cup reduced sodium chicken broth 1/4 cup dry white wine 1/2 cup light sour cream 1 tbsp Dijon mustard 2 cups shredded romaine lettuce Fresh rosemary sprigs(optional) DIRECTIONS 1. Place mushrooms and garlic in a 4 to 5 quart slow cooker. Sprinkle chicken with dried rosemary, salt and pepper. Place chicken on... Read Full Story
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Ingredients 1/2 cup wild rice 1/2 cup long grain white rice 1 tbsp vegetable oil 5 1/.4 cups chicken broth 2 tsp dried thyme leaves, crushed 1/4 tsp crushed red pepper 2 celery ribs, coarsely chopped 1/2 cup chopped onions 4 boneless chicken breast halves, cubed Sour cream Green onions Directions 1. Stir the wild rice, white rice and oil in a 3 1/2 quart slow cooker. Cover and cook on HIGH for 15 minutes. 2. Stir the broth, thyme, red pepper, celery, onion and chicken into the cooker. Reduce... Read Full Story
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INGREDIENTS 1 lb boneless beef chuck roast 1 tbsp ground Ancho chile pepper 1 tbsp cooking oil 1 (16 oz) bag frozen stew vegetables 1 cup frozen whole kernel corn 1 (16 oz) jar salsa 1/2 cup water DIRECTIONS 1. Trim fat from meat. Cut into 1 inch pieces. Sprinkle with ancho chile pepper, tossing to coat all sides. In a large skillet, heat oil over medium high heat. Brown, half at a time in the hot oil. Drain off fat. 2. In a 3 1/2 or 4 quart slow cooker, combine frozen stew vegetables and... Read Full Story
