Loaded Baked Potato Soup for the Crock Pot

This is a great weeknight soup. It's inexpensive and it goes in the crock pot!

This makes enough for about 3 servings, so you may want to double the recipe for more to eat. 

Ingredients: 

2 1/2 lbs of russet potatoes, washed (not peeled), and diced into 1/2inch cubes

1/2 of a large yellow onion, diced

5 cloves of garlic minced (or 2 1/2 teaspoon of jarred garlic)

32 oz (4 cups) of chicken stock or broth

8 oz of cream cheese, softened

Salt and Pepper 

Optional Toppings:

Cheddar Cheese

Crumbled Bacon or Bacon Bits

Green Onions

Directions:

1. Combine the potatoes, onion, garlic, and chicken stock into the crock pot

2. Add salt and pepper to taste

3. Cook on low for 10 hours or high for 6 hours

4. Combine the softened cream cheese and about 3/4 of the soup in a blender, and blend until smooth.

5. Pour the blended soup back into the crock pot and stir (this allows the soup to still have some hunks of potatoes in it!)

6. Serve with any of the optional toppings

Enjoy!

Recipe Adapted and Photo From: mamalovesfood.com

Chicken Tortilla Soup for the Crock Pot

Chicken Tortilla Soup

This is one of our favorite meals to eat. Its super easy to make, and it goes in the crock pot. The toppings are just suggestions, you can use whatever you like. This recipe makes enough for 3-4 (depending on how much your family eats), so you may want to double it for more people. 

Ingredients: 

2 large boneless skinless Chicken Breasts

1 can of Diced Tomatoes

1 can of Diced Tomatoes with chilies

1 can of black beans, rinsed and drained

1 can of corn, drained

1 small can of tomato paste

1 envelope of taco seasoning

Topping Suggestions:

Sour Cream

Cheddar Cheese

Tortilla Chips

Directions:

1. Combine the diced tomatoes, diced tomatoes with chilies, black beans, corn tomato past and taco seasoning in the crock pot. 

2. Put the chicken breasts on the top (don't stir)

3. Cook the soup on Low for 6-8 hours or High for 3-4 hours

4. About 30 mins before you are ready to eat, take the chicken breasts out and shred the meat, using two forks. 

5. Put the chicken back into the soup and stir

6. Let the soup cook for 30 more minutes

7. Top the soup with sour cream and cheddar cheese and serve with tortilla chips

Enjoy!

Recipe Adapted and Photo Source: theredbirdlife.com

Sausage and Rice Casserole

This is a favorite at my house for dinner. Its an easy weeknight casserole, that only has four ingredients. We usually serve this with a salad or some kind of vegetable. It works great to make ahead of time and freeze to give to someone else or to just have it ready to put in the oven when it needs to be cooked.

Ingredients:

1 lb. of sausage

1 box of Chicken Rice-A-Roni

1 can of Cream of Chicken Soup or 1 cup Sour Cream

2 cups of Cheddar Cheese

Directions:

1. Pre-heat the oven to 350º

2. Cook the rice according to the directions on the box.

3. Cook the sausage, the rinse and drain.

4. In a bowl, combine the cooked rice, cooked sausage and the soup

5. Transfer mixture into a casserole dish 

6. Top the casserole with the Cheddar Cheese, trying to keep it even

7. Place in oven for about 15 minutes until all the cheese has melted 

Enjoy!

Recipe Adapted and Photo Source: you-can-make-that.com