turkey and chipotle chili (six sisters stuff)

Another fabulous crock pot meal. We make taco soup at least once a month and this reminded me of taco soup a little, but with a twist. I like the addition of the squash, zucchini, and carrots, and the chili seasoning packet added a slightly different flavor than the packet of taco seasoning I typically use when I make taco soup. So, this is a keeper when I want to shake things up a bit!

(photos and recipe credit: six sisters stuff)

INGREDIENTS

• 4 cups ground turkey (light or dark meat, both work great)
• 1 diced red onion
• 1 large diced carrot or 8 baby carrots sliced
• 1 diced bell pepper
• 1 quart chicken stock
• 1.25 ounce packet chili seasoning
• 1 diced zucchini
• 1 diced yellow squash
• 15 ounces canned yellow corn
• 14.5 ounces canned roasted diced tomatoes
• 15.5 ounces canned red kidney beans or black beans
• 12 ounces canned chipotle peppers (depending on how spicy you want it)
• Salt and pepper to taste
• Shredded cheddar, sour cream and chopped scallions for garnish

INSTRUCTIONS

1. Put slow cooker on high and add red onion, carrots and bell pepper.
2. Then put the turkey on top of the veggies.
3. Add 1/2 cup of chicken stock and chili seasoning and mix into the turkey meat.
4. Cover with zucchini, corn, tomatoes, beans, chipotle peppers, the remainder of your chicken stock, salt and pepper to taste.
5. Stir in your slow cooker until combined.
6. Cover slow cooker and let the chili cook for at least 4 hours on high, or 10 hours on low.
7. Taste throughout cooking and adjust salt and pepper levels to your desire.
8. Serve with cheddar cheese, sour cream, chopped scallions and enjoy!

zesty slow cooker bbq (janelle morris)

This was probably the simplest of the four recipes I have tried so far. It tastes very similar to a bbq pork recipe that I make, but it's way easier! 

crock pot curry chicken (shared by tiffany hawes)

This recipe took about 30 minutes to put everything in the crock pot in the morning. It made our house smell so good all day! And I was extra happy I had decided on this recipe when the missionaries texted me to see if we were still good for dinner at 2pm (and I had totally forgotten!). This makes plenty of food. Even with feeding a family of 7 (yes, 10 month old Pierce loved this recipe, too!) and 2 hungry missionaries we had some leftovers for lunch the next day. Win-Win. 

creamy chicken noodle soup (crock pot)

This is our spin on the Lion House Chicken Noodle Soup recipe. I make this at least once a month, and even my non-soup-loving child will eat this.

 Ingredients:

2 boneless, skinless chicken breasts

1-2 cups chopped carrots (we tend to lean towards 2 cups)

1 cup chopped celery (I recently read that you can add 1 cup frozen peas instead...we'll have to try that some time!)

5 cups chicken broth

1 medium onion, chopped

2 chicken bouillon cubes

2 cans cream of chicken soup

1/4 cup evaporated milk (just use regular milk if you don't have evaporated)

8-12 ounces egg noodles (other noodles work fine, too. We like bowties or pinwheels)

Salt and pepper to taste

*Place chicken, carrots, celery, and onion in crock pot and cook on high for 4-5 hours. remove chicken and shred with fork or chop. Return to crock pot. Add chicken broth, bouillon cubes, cream of chicken and evaporated milk. Stir together, replace lid, and cook at least another hour, or until ready to serve.

*Cook noodles per instructions on package and add to soup. Stir in and serve immediately.

*We like to top this with shredded cheese and sour cream.

**This recipe can also be made over the stove with a shorter cooking time, but I prefer to do the work in the morning and have less to do right before dinner.

HERE is a link to a stove top rendition.