Slow Cooker Chicken

Slow Cooker Corn Chowder

  • 5 potatoes
  • 1 15.25 oz. can whole kernel corn, undrained
  • 1 2 oz. can evaporated milk
  • 2 medium onions, chopped
  • 2 cubes diced cooked ham
  • 3 stalks celery, chopped
  • 2 Tbsp. butter or margarine
  • 2 chicken bouillon cubes
  • Salt and pepper to taste

Peel the potatoes and cut them into cubes. Place the potatoes, onions, ham, celery, corn, butter or margarine and the salt and pepper in a slow cooker. Add the bouillon cubes and enough water to the slow cooker to cover the ingredients in the slow cooker. Cover the pot and cook on low for 8-9 hours. Stir in the evaporated milk and cook on low for an additional 30 minutes.

Slow Cooker Chicken and Dumplings

  • 4 boneless skinless chicken breasts
  • 2 Tbsp. butter or margarine
  • 2 10.75 oz. cans condensed cream of chicken soup
  • 1 medium onion, diced finely
  • 2 10 oz. packages refrigerated biscuit dough

Place the chicken, butter or margarine, and onion in the slow cooker. Add enough water to the slow cooker to cover these ingredients. Cover the slow cooker and cook on high for 5-6 hours. About 30 minutes before you plan to serve the meal tear the biscuit dough into pieces and place the torn biscuit dough pieces in the slow cooker. Cook until the dough is no longer raw in the center, about 30 minutes.

Slow Cooker Chicken Tortilla Soup

  • 4 boneless, skinless chicken breasts
  • 2 16 oz. cans refried beans
  • 2 15 oz. cans corn, drained
  • 1 large onion, chopped
  • 1 1 oz. package taco seasoning
  • 1 14.5 oz, can chicken broth
  • 1 teas. olive oil
  • 1 cup picante sauce
  • 1/8 teas. garlic powder
  • Shredded Cheddar for garnish

Cut the chicken breasts into cubes. Heat the olive oil in a skillet over medium heat and cook and stir the chicken and onion in the hot oil until the chicken is no longer pink in the center. 8-10 minutes. Place the refried beans, corn, chicken broth, taco seasoning, picante sauce and garlic powder in the slow cooker and stir to mix well. Add the chicken and onion mixture to the slow cooker and stir.

Cook the soup on low for 3-5 hours. Remove chicken breasts from soup and shred the chicken using two forks. Return shredded chicken to the slow cooker and continue to cook for 1 additional hour. When serving soup, sprinkle the top of the bowl with shredded Cheddar cheese.