We hope you have had a wonderful Christmas and looking forward to 2021. Hopefully, the next year will bring us good health and happiness.
This post is all about that crockpot we have that rarely gets used. I honestly use mine quite often especially when I have a busy day coming up. Here are just a few of my favorite crockpot soup recipes that you may like to try in the near future. Winter is here and soup is comfort food, in my opinion.
First up is an all-time favorite... CrockPot Creamy Chicken and Rice soup. This recipe comes from Jamie Cooks It Up.
Crock Pot Creamy Chicken and Rice Soup
Time: 10 min prep + 6-8 hours cooking 1 C carrots, chopped
Serve and enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe is my husband's favorite soup, Homemade Minestrone Soup by Little Spice Jar. |
Ingredients
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto (homemade or store-bought)
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 - 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups tubular (ditalini) pasta
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving (or Romano)
- 1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- 2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.
15 minPrep Time
6 hrCook Time
6 hr, 15Total Time
Ingredients
- 3 boneless skinless chicken breasts
- 1 green bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 red bell pepper (diced)
- 1 onion (diced)
- 4 teaspoons minced garlic
- 6 cups low-sodium chicken broth
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 3 teaspoons chili powder
- Pinch cayenne powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 lime (juice)
- 1/4 cup chopped cilantro
- 2 cups brown rice
- 1/2 cup sour cream - optional topping
- 1 cup shredded cheddar cheese - optional topping
Instructions
- Spray a slow cooker with nonstick cooking spray.
- Place chicken breasts in the bottom of the slow cooker.
- Add peppers, onion, garlic, chicken broth, tomatoes, chili powder, cayenne powder, cumin, paprika, oregano, salt, pepper, and black beans to slow cooker.
- Gently mix together and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken breasts from slow cooker and shred using 2 forks.
- Add chicken back into the slow cooker, along with lime juice, cilantro, and rice.
- Serve topped with sour cream and cheddar cheese, if desired.
- 1 can Hormel Chili with beans
- 1 can Hormel Chili without Beans
- 1 can green beans
- 1 can diced tomatoes
- 1 can Campbells vegetable soup
- 1 can corn
- 1 can Veg-all
~ Kelly
