Seafood Chowder

1 can condensed cream of potato soup, undiluted
1 can condensed cream of mushroom soup, undiluted
2 1/2 C. milk
4 medium carrots finely chopped
2 medium potatoes, peeled and cut into
1/4 inch cubes
1 large onion, finely chopped
2 celery ribs, finely chopped
1 can (6 1/2 oz) clams, drained and chopped
1 can (6 oz) medium shrimp, drained
4 oz. imitation crab meat, flaked
6 bacon strips, cooked and crumbled.

In a slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours.

Stir in clams, shrimp and crab. Cover and heat through, about 20 minutes.

Garnish each serving with bacon

Serves 8

Slow Cooked Chicken and Rice Soup

1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley, and herb seasoning into a slow cooker

Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

6 servings

Slow Cooked Chicken Stew Mexican Style

2 pounds skinless boneless chicken breasts, cut into 1-1/2" pieces
4 medium russet potatoes, peeled and shredded
15 ounces salsa, mild
4 ounces canned diced green chiles
1-1/4 ounces taco seasoning mix
8 ounces tomato sauce
16 ounces frozen green beans, cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes.

In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender.

Serve immediately

Yield: 8 servings

Spicy Slow Cooker Black Bean Soup

1 pound dry black beans, soaked overnight
6 cups chicken broth
1/2 teaspoon garlic powder
4 teaspoons diced jalapeno peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
8 drops hot pepper sauce

Drain black beans and rinse. In a slow cooker, combine beans, broth, garlic powder, jalapenos, chili powder, cumin, cayenne, pepper and hot pepper sauce. Cook on high 4 hours, then on low 2 hours, or until ready to eat.

Split Pea Soup

1 (16-oz) pkg. dried green split peas, rinsed
2 cups diced ham (I use Hambone)
3 carrots, peeled, sliced
1 medium onion, chopped
2 stalks celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1 Tbsp. seasoned salt
1/2 tsp. fresh pepper
1-1/2 qts. hot water

Layer ingredients in crockpot.

Pour in water, do not stir.

Cover and cook on high 4-5 hours or on low for 8-10 hours.

Remove bay leaf. Serve garnished with croutons.

This soup freezes well.

Tater Soup

6 potatoes, peeled and chopped
2 leeks, chopped
2 carrots, chopped
1 stalk celery, chopped
4 cubes chicken bouillon
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
12 ounce can evaporated milk

Place all ingredients, except chives and milk in a 4 quart crockpot.

Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Stir in milk and chives during last hour of cooking.

Makes 8 to 10 servings.

Tomato Pesto Soup

1 onion, chopped
2 cloves garlic, minced
1 cup shredded carrot
3 stalks celery with leaves, chopped
1 14 ounce can diced tomatoes with seasoning, undrained
1 6 ounce can tomato paste
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
1/2 cup Parmesan cheese

Combine all ingredients except for rice, pesto and cheese in crockpot and mix to blend.

Cover and cook on low for 8 to 10 hours.

Stir in instant rice, then cover and let stand 6 to 8 minutes until rice is tender.

Stir in pesto and serve soup with Parmesan cheese.

6 servings.

Turkey Soup

1 8 ounce package frozen cut beans
2 Cheek thin sliced zucchini
2 Cheek cooked, chopped turkey
1 8 ounce can tomatoes
1 onion, finely chopped
2 Cheek sliced carrots
1 tablespoon instant chicken bouillon
3/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dried savory
4 cups water or broth

Put all ingredients in crockpot; cover with 4 cups of water or broth. Cover, cook on low heat for 6 to 8 hours.

Vegetable Beef Soup

1 pound stew meat
1 can (15 ounces) crushed tomatoes
3 cups water
2 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
2 celery ribs, sliced
3 beef bouillon cubes
1 large onion, diced
1 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups frozen mixed vegetables

In a crockpot, combine the first 13 ingredients. Cover and cook on high for 5 hours. Add vegetables; cover and cook on high 2 hours longer, or until the meat and vegetables are tender.

Yield: 8 to 10 servings

Vegetable Soup

1 head cabbage, chopped
2 cups broccoli florets
1 cup garbanzo beans
1 bunch celery, chopped
6 carrots, sliced
1 onion cut into large pieces
1 package dried onion soup mix
1 large can V8

Put all ingredients in crockpot on low. Cook all day and serve.

Vegetarian Chili

2 tablespoons olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
3 14 ounce cans diced tomatoes, undrained
1 tablespoon cumin
1 teaspoon cayenne pepper
1 10 ounce package frozen corn
2 10 ounce cans black beans or chickpeas, drained and rinsed
1 cup picante sauce

In a heavy skillet, saute onions in the olive oil until tender, stirring frequently. Add garlic and cook 2 minutes longer. Add cumin and cayenne pepper and whatever other spices you might like. Cook for two minutes longer.

Mix all ingredients into a 3 to 4 quart slow cooker.

Cover and cook on low about 10 hours.

Serves 8 to 10.

Add 2 cans beans along with broth, cumin, chili powder, salt and pepper. Let it cook a bit on low.

In the blender, blend the remaining can of beans and add it to the chili. cook on low til done.

Wild Rice Cheese Soup

1 cup wild rice
4 cup water
4 teaspoons or 4 cubes chicken bouillon
2 cans cream of potato soup
4 tablespoons onion
2 pints half and half
9 slices bacon, cooked crisp
2 cups American cheese or Velveeta, shredded

Wash wild rice 3 times. Add to water and bouillon.

Bring to boil; simmer 40 minutes; drain.

Heat remaining ingredients in pan until cheese melts; add rice.

Leave in crockpot several hours to blend flavor. Can be served as soon as warmed through.

Zesty Beef and Vegetable Soup

1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 (10-oz) pkg frozen whole kernel corn
1 (9-oz) pkg frozen cut green beans
4 cups hot-style vegetable juice
1 (14-oz) can Italian style stewed tomatoes, undrained
2 Tbsp Worcestershire sauce
1 tsp dried basil, crushed
1/4 tsp pepper

In large skillet, cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain fat.

In crockery cooker, combine meat mixture, coleslaw mix, frozen corn, frozen green beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper.

Cover; cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours.

Per Serving: 269 Calories 10 g Total Fat