I love slow cooking!

I'm on a slow cooker (crockpot) binge...here are two favourites of mine. The first is a really easy and super delicious soup that also freezes well. The second recipe is in my slow cooker right now!

Slow-Cooker Chicken Tortilla Soup

Serves: 8

Ingredients:

2 frozen chicken breasts, whole

1 large can crushed tomatoes

1 pkg taco seasoning

1 med. onion, chopped

2 cloves garlic, minced

2 cups water

1 can chicken broth

1 tsp chili powder

1 tsp salt

1/4 tsp pepper

1 bay leaf

2 cans corn (or 1-10ounce package of frozen corn)

1 tsp dried cilantro

7 corn tortillas (coloured ones are fun!)

vegetable oil

sourcream

cheddar cheese, shredded

Directions:

-Add first 13 ingredients to slow cooker. Stir and cover. Cook on high setting for 5 hours.

-Before serving, remove chicken breasts and cut into shreds. Stir back into soup.

-Preheat oven to 400 degrees. Lightly brush sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. (If wanting to freeze some of the soup, put some aside now)

-After pouring soup into a bowl, sprinkle tortilla chips, shredded cheese, and a scoop of sour cream over each person's individual soup bowl.

Slow-Cooker Chicken Barbecue

Serves: 6

Ingredients:

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbeque sauce (choose your favourite flavour)

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

3. To serve, you can either serve the chicken breasts whole and use the sauce over potatoes, rice, or pasta. Or shred the chicken with a fork and put it back into the sauce and mix it all together and then serve it on a bun (just like a pulled pork sandwich, but with chicken).