Chicken Tacos & Chicken Tortilla Soup

These chicken tacos are really yummy. It makes probably 10-12 servings, so you can cut the recipe in half, or you can make it all then use the leftovers for the chicken tortilla soup recipe below!

Chicken Tacos

Ingredients

4-5 frozen chicken breasts

16 oz black bean & corn salsa

tortillas

1 cup brown rice

chicken broth

toppings (sour cream, cheese, avocado)

Directions

-Place chicken breasts in the crock pot & top with salsa. Cover & cook on low for 5-7 hours.

-Shred chicken.

-Cook 1 cup brown rice in chicken broth. Add spices if desired (I used cumin, garlic powder, onion powder, chili powder, salt & pepper).

-Place shredded chicken on a tortilla. Top with desired toppings (I used the ones listed above. I also put the rice on the taco, but you can eat it on the side).

Chicken Tortilla Soup (from allrecipes.com)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
• 
  
• Directions
• -In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• -Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• -Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
• 
  
• Modifications: of course I left out the onion & used onion powder instead. I also nixed the corn & used a can of hominy instead of just a cup. We ate about half of the chicken taco base, then I used the leftovers in this recipe. So yummy!

Slow Cooker Lasagna

1 lb ground beef

1/2 C chopped onion

1 t minced garlic

1 6 oz can tomato sauce

1 C water

1 6 oz can tomato paste

4 oz can sliced mushrooms, drained

1 t salt

1 t dried oregano

8 oz pkg lasagna noodles, uncooked and divided

2 C shredded mozzarella cheese

12 oz container cottage cheese

1 /2 c grated parmesan cheese

Brown beef with onion and garlic; remove from heat. Add tomato sauce, water, tomato paste, mushrooms, salt and oregano, mixing well. Spread 1/4 of the meat sauce in the bottom of a 5 quart slow cooker; arrange 1/3 of the noodles over the sauce, breaking the noodles to make them fit. Combine the cheeses together; spoon 1/2 over the noodle layer. Repeat layers twice; top with remaining meat sauce. Cover and heat on low until noodles are tender, about 4 hours. Serves 8.

If you have kids...I add one jar of a baby food vegetable to the sauce and they never know it! Usually I pick a jar of green beans, squash or carrots.

This recipe is a Life Group favorite!

Beatrice

Slow Cooker Cranberry Chicken

It's getting cool finally (as in, in the 60's, that's almost winter for us Texans!) which makes me want to bust out my winter recipes! I found this one last year & I love it. Josh does not. But I'm afraid this is one recipe I make anyways because it is THAT good (in my opinion anyways!).

Ingredients
1 lb chicken breast, cut into strips
1 can whole cranberry sauce
2/3 c chili sauce
2 T cider vinegar
2 T brown sugar
1 pkg dry onion soup mix

Directions
Mix everything & put it on the chicken in the slow cooker. Cook on low 6-8 hours. Serve alone or, I'm thinking about serving it on wild rice next time... whatever sounds good. :-)

-Court