Slow Cooker Chicken and Wild Rice Soup

Ingredients

1 can Cream of Celery
1 can Cream of Mushroom
2 large Carrots- diced
1 cup Onions, chopped
1 lb boneless, skinless Chicken Breast
6 oz Mushrooms, diced
1 tsp Parsley
1 Tsp Thyme
32 oz Chicken Stock
3-4 strips Bacon, chopped
1 (6oz) package Long Grain and Wild Rice

Instructions

1. Add everything expect for the Rice to the Crock Pot.
2. Cover and cook 7-8 hours on Low.
3. Remove Chicken and shred. Return to Crock Pot.
4. Stir in Rice and seasoning packet and cook for an additional 1 hour.

Pesto Penne

Once again, here is another quick weeknight meal that is a favorite in our house.  I used whole wheat penne for this one.

Ingredients

1 box Penne
Oil
1 lb Chicken, boneless, skinless, cubed
1 Red Pepper, chopped
4 oz Pesto
Feta

Instructions
1. Cook Penne according to package instructions. Drain
2. Heat Oil in skillet. Cook Chicken until no longer pink.
3. Add Red Peppers and saute 3-4 minutes.
4. Mix Chicken, Red Peppers, and Pesto in with the Penne.
5. Sprinkle with Feta

Slow Cooker Tortilla Chicken Soup

Well I've been meaning to keep up with my posting but things have gotten crazy. I made this dish last Monday as part of my Crockpot Monday. I went to take the picture when I realized that this meal is not very visually appealing. Shane referred to it as "the dish whose picture does not do it justice". He loves when I make this one. I also didn't have my Chicken Broth on hand so I went without. Usually, it will have a bit more of a soup texture because of that.

Ingredients

2-3 boneless, skinless Chicken Breasts
1 can Black Beans, drained, rinsed
1 cup Corn
1 can Diced Tomatoes, undrained
1 tsp Garlic, minced
1 tsp Onion Powder
1/2 cup Chicken Broth
8 oz Cream Cheese
Baked Tortilla Strips (See below)

Instructions
1. Place Chicken Breasts in crockpot.
2. In large bowl, stir Black Beans, Corn, Tomatoes, Garlic, Onion Powder. Stir together. Pour over the Chicken.
3. Add Chicken Broth.
4. Top with Cream Cheese.
5. Cover and cook for 6-7 hours.
6. Shred chicken with two forks. Top with Baked Tortilla Strips and serve.


Baked Tortilla Strips
1. Preheat oven to 350 F.
2. Cut a Tortilla into 1 inch strips.
3. Place on a baking sheet sprayed with cooking spray.
4. Bake for about 10 minutes or until golden brown.