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Slow-Cooker Recipes

Chicken Tortilla Soup

Recipe courtesy of Family Features


  • 1 lb. boneless, skinless chicken breasts, visible fat discarded, cut into ½-inch cubes
  • 2 cups frozen whole-kernel corn, thawed
  • 2 cups fat-free, no-salt-added chicken broth
  • 1 (14 ½-oz.) can no-salt-added diced tomatoes, undrained
  • ¼ cup finely chopped onion
  • 1 teaspoon sugar
  • 1 teaspoon ancho powder
  • 2 medium garlic cloves, minced
  • ¼ teaspoon salt
  • 2 corn tortillas (6-inch size), cut into ¼-inch-wide strips
  • 1 corn tortilla (6-inch size), torn into pieces
  • 2-4 tablespoons snipped fresh cilantro
  • ¼ cup finely chopped avocado
  • ¼ medium red bell pepper, cut into matchstick-size strips

In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cover and cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 350 degrees. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Paul’s Jambalaya

Recipe courtesy of Paul Ross


  • ¾ lb. cooked bacon, cut into 1-inch pieces
  • 1 lb. mild kielbasa sausage, thinly sliced
  • 1 lb. hot sausage, thinly sliced
  • 1 lb. chicken, cubed
  • 1 lb. shrimp, steamed in Old Bay seasoning, cut into 1-inch pieces
  • 2 (15-oz.) cans black beans with juice
  • 3 (8-oz.) cans tomato sauce
  • 2 (4-oz.) cans green chiles, one mild and one hot
  • 2 tablespoons Italian seasoning
  • 2 tablespoons onion powder
  • ½ bag shredded or matchstick carrots
  • black pepper to taste
  • 6 cups chicken stock
  • 3 bay leaves
  • hot sauce (optional)

Bring all ingredients to a boil in the slow cooker, then reduce to low for 6-8 hours. Stir often. Serve with your choice of rice. Hot sauce(s) on the side to taste.

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