* 3 (14-oz.) cans chicken or vegetable broth
* 1 (29-oz.) can tomato purée
* 1 cup water
* 2 stalks celery, chopped
* 1 (1-lb.) bag frozen mixed vegetables, partially thawed
* 1 cup frozen corn, partially thawed
* 1 cup frozen green beans, partially thawed
* 1 onion, chopped
* 1 (15.8-oz.) can Great Northern beans, drained
* 2 tbs. Worcestershire sauce
* 1 tsp. coarse-ground black pepper
* 1 tsp. minced garlic

Methods:

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.
2. Serve with French bread and a salad or fruit, if desired.

* 3 celery ribs, chopped
* 2 medium onions, peeled and chopped
* 2 cans (14.5 ounces each) diced tomatoes
* 4 cans (16 ounces each) red kidney beans, rinsed and drained
* 4 cups chicken broth
* 2 bay leaves
* 1/2 to 1 teaspoon salt
* 1/2 to 1 teaspoon Cajun seasoning
* 1/2 teaspoon pepper
* 1/2 teaspoon hot pepper sauce

Methods:

In a 5 quart crock pot combine the celery,onions,tomatoes and beans.Stir in the remaining ingredients. Cover and cook on low for 6 hours or until the vegetables are tender.Discard bay leaves before serving.

*3 cans (14 1/2 ounces each) chicken broth
*1 small onion, peeled and chopped
*1 large carrot, peeled and chopped
*1 celery rib, chopped
*1/4 cup chopped sweet red pepper
*2 tablespoons butter or margarine
*1 teaspoon salt
*1/2 teaspoon pepper
*1/3 cup all-purpose flour
*1/2 cup cold water
*1 package (8 ounces) cream cheese, cubed and softened
*2 cups (8 ounces) shredded cheddar cheese
*1 can (12 ounces) beer, optional

Methods:

In a slow cooker combine the first 8 ingredients.Cover and cook on low for 7-8 hours.Combine flour and water until smooth stir into soup.Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended.Stir in beer if desired.Cover and cook on low until heated through.Serve directly from the cooker with desired toppings.

2 lbs. chicken tenders
2 (7-oz.) cans Mexi-corn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta

Methods:

Place all ingredients except pasta into slow cooker and cook for 6-8 hours.Add pasta in the last hour and a half of cooking time.

1 pound skinless,boneless chicken thighs, cut into 1-inch pieces
4 C. homemade or canned low-sodium chicken broth
2 C. carrots,peeled and sliced bias-cut
1 large onion,chopped
2 T. grated fresh ginger root
3 cloves garlic,minced
2 stalks lemon grass with the outer parts peeled away and the tender white bottom stem, sliced finely
1/2 t. crushed red pepper flakes
1 15-oz. can unsweetened coconut milk
1 medium red or yellow bell pepper, diced
2 4-oz. cans straw mushrooms or button mushrooms
1/3 C. chopped roasted peanuts

Methods:

In a 3 1/2-quart or larger Crockpot,add the chicken,broth,carrots,onion,ginger,garlic,lemon grass and crushed red pepper flakes.Cook on low for six to eight hours or so.

Ten minutes before serving add the coconut milk,bell pepper,drained mushrooms.Cover and let stand five to 10 minutes.Sprinkle peanuts on each serving.

2 potatoes
3 T. butter
2 C. chopped white onion
2 T. all-purpose flour
4 C. chicken stock
2 C. water
1 1/2 C. instant mashed potato flakes
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 C. half-n-half
1/2 cup shredded cheddar
1/2 lb. bacon, cooked and cubed
2 green onions, chopped

Methods:

Peel and dice potatoes and boil until almost tender.Drain. Meanwhile cook bacon and chop onions. Melt butter in skillet and saute onion until tender.Mix one cup of water with 2 T. flour. Add this mixture to the butter/onions.Stir to blend well. It should thicken the mixture some.

Put drained potatoes,chicken stock 1 cup water and onion mixture in Crockpot.Add bacon half & half, pepper,basil,salt and potato flakes. Stir.Cook on LOW for 6 hours or on HIGH for 3 hours. Serve with cheddar cheese on top and green onions if desired.

1 lb. ground beef
1 onion, chopped
1 16-oz. can chili beans with liquid
1 15-oz.can kidney beans with liquid
1 15-oz. can whole kernel corn with liquid
1 8-oz. can tomato sauce
2 C, water
1 14.5-oz. cans peeled and diced tomatoes
1 4-oz. can diced green chili peppers (adjust to taste)
1 1.25-oz. package taco seasoning mix
Garnishes such as corn chips, shredded cheese and sour cream

Methods:

In a medium skillet cook the ground beef until browned over medium heat.Drain and set aside.Place the ground beef,onion,chili beans,kidney beans,corn,tomato sauce,water,diced tomatoes,green chili peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook cook on low for eight hours.Top bowls with corn chips,shredded Cheddar cheese and a dollop of sour cream. Makes 8 servings.

1 lb. ground beef
1 10-oz. package frozen corn kernels
1 C. cubed potatoes
1 C. thinly sliced celery
1 C. sliced carrots
1/2 C. chopped onion
2 C. water
2 beef bouillon cubes
3/4 t. hot pepper sauce (or to taste)
16-oz. jar processed cheese sauce

Methods:

Brown the ground beef and drain.Put all ingredients except the cheese sauce in a slow cooker cover and cook on low for 8 to 10 hours.Add the cheese sauce and gently stir until well blended.

1 C. uncooked wild rice
3 C. diced, cooked chicken breast meat
2 T. chicken bouillon granules
1 onion, chopped
5 C. water
4 potatoes, cubed
1 1/2 C. milk
2 T. all-purpose flour

Methods:

In a large saucepan over medium-high heat bring rice,chicken,bouillon, onion and water to a boil. Remove from heat and pour into slow cooker.Stir in potatoes.

Combine milk and flour and stir until smooth.Stir into soup mixture.Cook 6 to 8 hours until rice and potatoes are tender and flavors are well blended.

1 1/2 lbs. beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 C. 1-inch pieces green beans
3/4 C. chopped onion
2/3 C. uncooked barley
2/3 C, fresh whole kernel corn
1 1/2 C. water
1 t. salt
1 t. chopped fresh or 1/2 t. dried thyme leaves
1/4 t. pepper
2 cans (14.5 oz. each) ready to serve beef broth
2 cans (14.5 oz. ea) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce

Methods:

Mix all ingredients together in Crockpot.Cover and cook on low 8 to 9 hours or until vegetables and barley are tender.