A hearty soup with ground beef, two types of beans, corn and cheese! This is a great meal for those cold winter nights or to take to a pot luck dinner.

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Ingredients

1 lb. lean ground beef or turkey
1 sm. onion diced
1/8 Tbs. cayenne pepper
2 tsp. brown sugar
1-pkg. taco seasoning
1 15-oz. can kidney beans
1 15-oz. can pinto beans
1 15-oz. can pork ‘n beans
1 24-oz. bottle tomato juice

Optional garnish:
shredded cheese
sour cream
jalapenos
green onion
Greek yogurt

Directions

Brown ground beef or turkey, drain and put in crock pot. Dice 1 small onion and add to beef, Drain the cans of beans and corn and add to crock pot. Add the cayenne pepper, brown sugar, taco seasoning and tomato juice to crock pot and stir to incorporate all ingredients. Turn crock pot on low for 4-6 hours then serve with shredded cheese, sour cream or Greek yogurt. Crush tortilla chips or taco shells and add to soup. Green onion or jalapenos make a great addition as well.

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This creative version of this recipe is quite easy – even the dumplings.

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Ingredients

4 skinless, boneless chicken breasts
2 Tbs. butter
2 10 3/4 oz. cans cream of chicken soup, undiluted
1 small onion, diced
2 (8-count) cans refrigerated biscuits

Directions

To make chicken, place the chicken, butter, soup and onion in crock pot and fill with water to cover. Cover and turn heat setting to high. Cook for 5-6 hr. or until chicken is cooked through and no longer pink inside.

To make dumplings, approximately 30 minutes before servings, tear biscuit dough into pieces (or cut each biscuit into fourths) & drop in soup mixture in crock pot. The biscuits will turn into your dumplings. Test readiness of dumplings by cutting a piece in half; if its center is dry and not doughy the dumplings are ready to eat. Be sure to put the cover back on the crockpot after you have dropped the pieces of biscuits into the soup mixture to cook.

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This soup is wonderful in the fall and winter! It tastes so good that you would never know that it is fat free. For a heartier soup, add some browned hamburger or ground turkey.

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Ingredients

4 carrots, thinly sliced
5 stalks celery, sliced
4 potatoes, cubed
1 9-oz. pkg. frozen green beans
1 med. onion, chopped
2 cloves garlic, minced
1 C. diced canned tomatoes
4 C. tomato juice
1 1/2 C. water
1 Tbs. dried parsley
3/4 tsp. dried oregano
1 tsp. herb seasoning
salt to taste
1 can light red kidney beans, rinsed and drained

Directions

Combine all ingredients in crock pot insert. Cook on low for 8-10 hours or on high for 6 hours. Season with salt to taste. Just before serving, stir in kidney beans. Serve hot.

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This is a great comfort food dish with easy, wonderful flavors. It can be made mild or if you’re like me, it can be as hot as you can handle it. Fantastic crockpot dinner. I hope you’ll try it and please tell me if you like it.

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Ingredients

8 chicken wings, halved and washed
1 lb. smoked sausage, hot or mild, cut in bite sized chunks
2 carrots
2 celery stalks
1 medium onion
3 garlic cloves
1 green bell pepper
Chicken broth to cover
White rice (optional)

Directions

Chop all the vegetables and place in a crockpot along with chicken and sausage. Add broth. You can use water if you prefer, I like the broth because I can eliminate adding salt. Don’t forget the sausage has its own salt and spice to add also. Cover and slow cook on high 3-4 hours or 5-6 hours on low.

For those of you who do not have a crockpot this is just as easy on top of the stove. Just saute all the vegetables in a small stock pot with a small amount of oil. Add sausage and cook 5 minutes. Add chicken and broth. Cook on a medium heat until chicken is done.

Serve over rice or have it on the side. I like everything I eat extra spicy so I add a healthy spoonful of chipotle in adobo to this dish. That’s optional, of course. Sometimes I add extra broth to make it more like a soup. If you like it thicker, mix a little flour with cold water, enough to make just a thin paste and add it last few minutes of cooking. Don’t forget, you can really use whatever chicken pieces you like.

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This super easy soup is a great tummy warmer on a cold day. My husband doesn’t really care for soup but requests this one a couple times a month during fall and winter.

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Ingredients

1 can chili with beans
1 can chili without beans
1 can whole kernel corn
1 can green beans
1 can diced potatoes
1 can diced tomatoes
1 can mixed vegetables
1 can vegetable soup with beef and barley (i.e. Campbell’s)
1 packet powdered ranch dressing mix

Directions

Do NOT drain cans. Mix all can contents together in a kettle and add dressing mix. Simmer until good and hot. I’ve also done this in the crockpot on low setting for 5-6 hours.

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This is a corn chowder recipe I made rather quickly for a church soup supper. I didn’t want to have to run to the grocery store, so I just used the ingredients I had. The overall taste is quite satisfying. I did not make the cream very thick as I do not care for that type of soup. I sent a crockpot of this soup with my son to church and just dropped him off. When I returned to pick up the crockpot, I was greeted at the door by half a dozen women who wanted my recipe. I just made it the first time that evening, so I had to spend the next hour recalling all the ingredients and directions. It’s a great soup that is really a meal! I do not have a picture unfortunately, however the base of the soup is white with orange (carrots), white (potatoes), yellow (corn), and brown (bacon) showing through. Very eye-appealing.

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Ingredients

1 stick butter (1/2 C.)
1/2 C. flour
8 C. milk
3 large carrots
3 large potatoes
1 lb. frozen corn
1 lb. bacon
Salt and pepper to taste

Directions

Cut up bacon in 1/2-inch pieces and fry until very crisp. Drain and set aside. Peel and cube carrots and potatoes. Partially boil in salted water. Drain and set aside. Defrost corn and set aside. Over medium heat, melt butter in large soup pan. Add flour and blend with a fork. Add milk, stirring occasionally being careful not to scorch. Add carrots, potatoes, corn and bacon to thickened milk. Continue to cook on stove top over medium heat until all vegetables are soft. Add salt and pepper to taste. You may transfer this to a crock pot and allow to cook as desired, omitting the stove top cooking.

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The dumplings in this recipe are easily made with refrigerator biscuits.

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Ingredients

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 C. onion, finely diced
2 C. water
2 10 oz. packages refrigerated biscuits
1 chicken bouillon cube

Directions

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

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A tasty and easy way to make beef stew. It can be made in the crockpot or oven. Very good. You can use all prepackaged and prepared food or all fresh foods for this one. It depends how much time you have that day.

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Ingredients

2 lb. stew beef
1 sm. pkg. frozen peas or beans
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 can tomato soup
1/2 can water
1 bay leaf
1 bag diced potatoes
1 bag mini carrots

Directions

Place all ingredients in crockpot or large ovenproof bowl. Cook on high in crockpot for 5 hours or on low for 8 hours. Cook at 275 to 300 degrees in regular oven for 5 hours.

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This is a wonderul red chili crockpot recipe for those cold days. Easy to make and delicious. Serve with a helping of cornbread or flour tortillas. Mmmm Good! Make it as mild or hot to your taste.

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Ingredients

1 lg. can petite diced tomatoes
1 sm. can petite diced tomatoes
1 can original rotel tomatoes
1/2 jar roasted red peppers, diced
3 lg. boneless chicken breasts
1 pt. frozen Bueno hot green chilies
2 Tbs. red chili powder
1 tsp. cumin
3 cloves fresh garlic, diced
2 onions, diced
5 carrots, cubed
5 cans chicken broth
1 can white beans, rinsed
1 can pinto beans, rinsed
1 can black beans, rinsed

Directions

Cut chicken breasts into large bite size pieces and sauté in small amount of olive oil and salt and pepper to taste. Once sautéed, add diced onions and carrots. Sauté until onions are opaque and add chili powder, cumin and garlic until well blended. Pour into large crock pot. Add tomatoes, red peppers, green chili and enough chicken broth to cover entirely. Add rinsed beans to mixture.

Cook on slow heat for 6-7 hours or 4 hours on high. You may want to add more beans, depending on the size of your crock pot. Serve with a little Mexican shredded cheeses and flour tortilla.

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I created this crockpot meal out of desperation! I needed to prepare a soup for a Girl Scout Soup Supper Fundraiser and didnt have time to do any shopping, so decided that I would just have to make do with what was in the cupboard! It was a huge success at the fundraiser!

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Ingredients

2-4 frozen chicken breasts
2 10-oz. cans cream of chicken soup
1 10-oz. can cream of celery soup
1 lb. spaghetti noodles
1 24-oz. can chicken broth
3 soup cans of water
Seasoned with Mrs. Dash (to taste)

Directions

Place all ingredients in large crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Add water to thin if neccessary.

Optional use: Transfer mixture to a baking dish after thickened and then top with some shredded cheese and bake it for 30 minutes at 350 degrees. It works well as a casserole too!

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