Slow cooker chicken tortilla soup

This is a favorite in our house, and a great dinner!

Slow cooker chicken tortilla soup

Ingredients (serves 4):

4 boneless skinless chicken breasts
1 can Rotel tomatoes and green chiles, mild
2 garlic cloves (minced)
1 yellow onion (diced)
1 cup chicken broth
1 tsp cumin
Salt
Pepper
Tortilla chips (crushed)
1/2 cup Monterey Jack cheese (shredded)
1/2 cup cheddar cheese (shredded)

1. Cut the fat off the chicken, and place in the crock pot.
2. Combine and mix Rotel, garlic cloves, onion, 1 cup chicken broth, and cumin, then pour over the chicken. Cook on high for 3 hours or low for 5 1/2 to 6 hours. Add more chicken broth if the chicken isn't covered in the pot. Add a dash of salt and pepper.
3. In the midst of cooking or when finished cooking, take out the chicken and shred it with 2 forks. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
4. Serve soup into bowls, and top with an equal mix of Monterey Jack and cheddar cheese. Then top with crushed tortilla chips, and serve.

Slow cooker chicken fried rice

Tonight's dinner!

Slow cooker chicken fried rice

Ingredients (serves 2):

2 cups cooked rice
2 thawed chicken breasts
1 cup frozen or fresh vegetables (I used asparagus and carrots)
1/2 diced yellow onion
3 tbsp butter
2 tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
1 egg

1. Cut the fat off the chicken, and add all ingredients to the slow cooker, and stir. Cook on high for 3 hours.
2. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.

Slow cooker chicken and dumplings

Tonight's dinner!

Slow cooker chicken and dumplings

Ingredients (serves 2):

2 chicken breasts
1 can Cream of Chicken soup
1/2 white onion (diced)
1 tbsp butter
1/2 cup water
1/4 cup flour
1 small package Pillsbury Grands Jr biscuits
Salt
Pepper

1. Cut the fat off the chicken. Place the chicken, soup (I use Campbell's 98% fat free), onion, and butter in the slow cooker. Add enough water so that all ingredients are covered.
2. Cook on high for 6 hours. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
3. When 5 1/2 hours have past, rip up biscuits into quarter-sized pieces or smaller. Coat them in flour, then add them to the slow cooker for the final 1/2 hour.
4. Add salt and pepper to taste.