Slow Cooker Creamy Chicken and Wild Rice Soup

original recipe: Chef Mommy

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1/3 cup long-grain wild rice
1/3 cup brown rice
2 tsp dried parsley
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp sugar
1/2 cup flour (or potato starch for gluten-free)
1/2 cup butter
2 cups milk


1. Combine first 12 ingredients (chicken broth through sugar) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks; add back into slow cooker.
2. Melt butter in a saucepan over medium heat. Whisk in flour a little at a time to form a roux. Whisk in cream 1/2 cup at a time until fully incorporated. Stir milk mixture into slow cooker and cook another 15 minutes.

Crock-Pot Vegetable Beef Soup

I've re-vamped this recipe so that we enjoy it much more than when I originally posted it over four years ago. This new version has been a staple in our house over the cold winter months. Serve with warm cornbread.

yield: 4 servings

1 lb beef chuck roast, trimmed and cut into bite-sized pieces
3 medium carrots, sliced
2 small potatoes, cut into bite-sized cubes
1 medium onion, chopped
2 stalks celery, sliced
1 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
2 14-oz cans diced tomatoes, undrained
2 cups beef broth
2 cups frozen corn
2 cups frozen baby lima beans or peas

1. In a large crock pot, combine all ingredients, stirring well to combine. Cook on low-heat setting for 8 hours.

Crockpot Granola

After trying out many recipes, here is our favorite granola recipe. I make it every two weeks and we eat it twice a week (although we'd love to eat it more often!).

Original recipe: www.homewithpurpose.blogspot.com

5 cups oats

1 cup chopped walnuts

1 cup unsweetened coconut

1/2 cup butter, melted

1/2 cup honey

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup raisins

3/4 cup dried cranberries

1. Combine all ingredients except for raisins and cranberries in a crock-pot. Cook on LOW for 5 hours, stirring occasionally. When granola has browned to your taste, turn off crock-pot and let cool. Stir in raisins and cranberries. Store in an air-tight container.

Chocolate Syrup

We can buy chocolate syrup here, but it's pretty expensive. Enter cheap, easy, homemade chocolate syrup.

Original recipe credit: allrecipes.com

Yield: 1 1/2 cups

3/4 cup sugar

3/4 cup water

1/2 cup cocoa

dash of salt

1 tsp vanilla extract

1. Combine sugar, water, cocoa and salt in a medium saucepan. Cook over medium-high heat, stirring with a whisk constantly, until mixture bubbles and begins to thicken. Remove from heat and stir in vanilla. Store in an airtight container.

Chicken Divan

    This has been a family favorite for awhile now, but due to the fact that I have to make homemade cream of mushroom soup, it doesn't get made very often. Six large servings, all major food groups, and a creamy sauce make this dish a winner all around.

Original recipe credit: www.passionatehomemaking.com

yield: 6 servings

a bunch of broccoli (4 cups chopped?)

3 cups cooked brown rice

3 cups shredded chicken

2 10-oz. cans cream of mushroom soup

1/2 cup mayonnaise

1 Tbsp curry powder

2 tsp lemon juice

1/2 cup grated cheese

1. Preheat oven to 350°.

2. Lightly steam broccoli, 5-7 minutes or until a fork just goes through when poked.

3. In a large bowl combine soup, mayonnaise, curry powder, and lemon juice, stirring well to combine.

4. Coat a 9 x 13 baking dish with cooking spray. Layer rice, then broccoli, then chicken, then soup mixture, spreading evenly. Sprinkle the top with cheese. Bake at 350° for 30 minutes or until it starts to bubble.

Spiced Chicken

This is one of my favorite quick chicken recipes. It's super simple, super quick, and super delicious.

yield: 4 servings

2 1/2 tsp paprika
1 tsp dried thyme
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1/8 tsp ground red pepper
4 boneless, skinless chicken breast halves
2 tsp olive oil

1. Combine paprika through red pepper in a shallow dish.
2. Pound chicken to 1/2-inch thickness. Sprinkle paprika mixture on both sides of chicken.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done.

Enchiladas

After tweaking a friend's enchilada recipe to our own tastes and to what's available here, I present you with the recipe that has overtaken my husband's 38-year-long love affair with spaghetti. This is now his favorite meal.

yield: 6 servings

3-4 chicken breasts, cooked and shredded

8 oz. cream cheese

1/2 tsp cumin

1/2 tsp chili powder

1 tsp oregano

12 taco-sized tortillas

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream or plain yogurt

4 oz. can diced green chiles

1 cup shredded cheddar

1. Preheat oven to 350°.

2. In a large bowl combine chicken, cream cheese, cumin, chili powder, and oregano. Fill each tortilla with chicken mixture, roll up, and place seam side down in a 9 x 13-inch pan.

3. Melt the butter in a large saucepan over medium-high heat. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking together until smooth. Cook 2-3 minutes or until it begins to thicken and becomes bubbly. Stir in the sour cream or plain yogurt and chiles.

4. Pour sauce evenly over prepared tortillas. Sprinkle with cheddar cheese. Bake at 350° for 20-25 minutes or until sauce bubbles.