Crock Pot Recipes » Soup & Stew Recipes

Fiesta Chicken Soup

Judy Wilson — Sun, 29 Jan 2012 03:03:15 +0000

4 boneless, skinless chicken breasts
1 (14 1/2 ounces) can stewed tomatoes, drained
1 (28 ounces) can enchilada sauce
1 (14 1/2 ounces) can chicken broth
1 (8 ounces) can green chilies, chopped
1 (15 ounces) can Black beans
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup fresh cilantro, minced
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 ounces cheddar cheese, shredded

In slow cooker, combine chicken, stewed tomatoes, green chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, black beans, squash and zucchini.

Cover and cook on LOW for 8 to 10 hours.

After about 7 hours shred the chicken breasts with a fork and continue cooking for at least another hour or more until vegetables are tender.

Serve with shredded cheddar cheese and tortilla chips.

Crockpot Chicken Rice Soup

Judy Wilson — Thu, 20 Oct 2011 23:53:46 +0000

1 pound boneless chicken breasts, cut into small bite size pieces
5 cups chicken broth
1 (8 ounce) can sliced mushroom or 2 cups sliced fresh mushrooms,
3/4 cup diced celery
1 cup cooked rice
1/4 cup chopped onions
1 cup frozen or 1 can mixed vegetables
1/2 teaspoon ground sage
1/4 teaspoon pepper

Combine chicken, broth, vegetables, and seasonings in slow cooker.

Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours.

Add cooked rice the last 30 minutes to an hour of cooking time.

Makes 2 quarts.

Split Pea Soup

Judy Wilson — Tue, 05 Jul 2011 17:33:30 +0000

1 (16 ounce) package dried green split peas, rinsed
2 cups diced ham
3 carrots, diced
1/2 cup onion, chopped
2 ribs of celery, chopped
2 cloves of garlic, minced
1 bay leaf
2 teaspoons dried parsley flakes
1 tablespoon seasoned salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Add all ingredients to slow cooker then pour in water. Do not stir. Cover and cook on LOW 8 hours or on HIGH 4 to 5 hours until peas are soft.

Remove bay leaf. Mash peas to thicken if desired.

Serves 8.

Spanish Pork Stew

Judy Wilson — Wed, 20 Apr 2011 02:14:50 +0000

1 pound lean pork shoulder, cut into large chunks
4 to 5 medium potatoes, peeled and cut into 3/4-inch cubes
1 pound diced tomatoes
1 green bell pepper, thinly sliced
2 tablespoons vinegar
2 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup chicken broth
1 bay leaves
1 medium chopped onion

Heat oil in a skillet and brown pork on all sides. Mix chicken broth, vinegar and vegetable oil. Add pork, potatoes and all other ingredients in slow cooker and add broth mixture.

Cover and cook on LOW until 9 to 10 hours. Stir well before serving.

Cheesy Potato Soup

Judy Wilson — Sat, 20 Nov 2010 01:39:45 +0000

6 medium potatoes, peeled, cubed
1 onion, very finely chopped
2 (14 ounce) cans chicken broth
1/2 teaspoon white pepper
1 (8ounce) package shredded American cheese
1 cup half and half cream

In slow cooker, combine potatoes, onion, chicken broth and white pepper.

Cover and cook on LOW for 8 to 10 hours. With potato masher, mash potatoes in slow cooker (or if you prefer you can leave them cubed). About 1 hour before serving, stir in cheese and cream and cook 1 more hour.

Slow Cooker Chicken Noodle Soup

Judy Wilson — Sun, 19 Sep 2010 15:59:42 +0000

3 carrots, cut into bite size chunks
3 stalks celery, diced
1 large onion, diced
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
8 oz. egg noodles

In slow cooker add vegetables, chicken, broth and water. Cover and cook on LOW 8 hours.

Remove vegetables and chicken from slow cooker. Add noodles, turn to high and heat noodles (about 20 minutes) while you shred the chicken.

Return chicken and vegetables to slow cooker and heat through.

Chicken and Rice Soup

Judy Wilson — Sun, 01 Aug 2010 22:43:29 +0000

1 (6 ounce) package long grain and wild rice mix
1 (1.3 ounce) envelope chicken noodle soup mix
2 (10 ounce) cans cream of chicken soup
2 ribs celery, chopped
1 to 2 cups cubed, cooked chicken

In 5 to 6-quart slow cooker, combine rice mix, noodle soup mix, chicken soup, celery, cubed chicken and about 6 cups water.

Cover and cook on LOW for 2 to 3 hours.

Turkey Soup

Judy Wilson — Wed, 12 May 2010 14:49:09 +0000

1 small onion, chopped
1 cup chopped celery
1 tablespoon oil
3 cups diced cooked turkey
1 cup cooked rice
Chicken broth

Saute onion and celery in oil in saucepan until translucent.

Combine all ingredients in slow cooker adding chicken broth to the consistency you prefer.

Cover and cook on LOW for 3 – 4 hours.

Bean and Barley Soup

Judy Wilson — Wed, 24 Mar 2010 00:39:28 +0000

2 (15 ounce) cans pinto beans, liquid reserved
3 (14 ounce) cans chicken broth
1/2 cup quick-cooking barley
1 (15 ounce) can Italian stewed tomatoes
1/2 teaspoon black pepper

In 6-quart slow cooker combine beans, broth, barley, stewed tomatoes and black pepper. Stir well.

Cover and cook on LOW for 4 to 5 hours.

Crockpot Potato Soup

Judy Wilson — Thu, 04 Mar 2010 00:34:29 +0000

5 pounds potatoes, peeled and coarsely chopped
1 small onion, chopped
1 (8 ounce) cream cheese, softened
3 (14.5 ounce) cans reduced sodium chicken broth
1 can cream of chicken soup
1/4 teaspoon pepper

Place the potatoes and onion in crock-pot.

Combine the cream cheese, chicken broth, cream of chicken soup and pepper. Pour over potato mixture in crock-pot.

Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

Garnish with your favorite toppings.