Loaded Baked Potato Soup

Ingredients:

• 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
• 1 large onion, chopped
• 1 quart chicken broth
• 3 garlic cloves, minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled
• cheese, for sprinkling

Directions:

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours or bring to a boil on the stove for about 30 minutes (potato should be tender).
2. Mash mixture until potatoes are smooth and soup is slightly thickened
3. Stir in cream, cheese and chives, and heat thoroughly.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Read more: http://www.food.com/recipe/crock-pot-style-loaded-baked-potato-soup-301754#ixzz1bBijfP1G

Creamy Chicken and Rotini Primavera

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings

 

Ingredients

• 1/2 pound dry rotini
• 2 Tablespoons vegetable oil
• 1 pound boneless skinless chicken breast - cubed
• 1 pound frozen vegetable mix - thawed
• 4 ounces Neufchatel cheese (reduced fat cream cheese)
• 1/2 cup lite Italian dressing
• 1/2 cup  milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

 

Recipe found here

Chicken Dinner in a crock pot

Crockpot Chicken Dinner

Ingredients:

• chicken (boneless or with bones)
• potatoes, chopped
• carrots, chopped
• onion, sliced
• about 2 cups (or 1 can) of chicken broth
• 1 can cream of chicken soup
• salt and pepper

Directions:

1. Place the chicken on the bottom of the crockpot. 
2. Put the veggies on top of the chicken. 
3. Stir the broth and soup together with the salt and pepper.  
4. Pour over the veggies and chicken.  
5. Cook on high for 5-6 hours or low for 7-8 hours.

GRAVY:
You can thicken the broth to make gravy.  Remove the chicken and veggies from the pot.  Turn the heat to high.  In a container with a tight fitting lid, add several Tbs. of flour.  Add some water and shake to make a thick paste.  You want it to pour, but still be thick.  Slowly whisk the flour mixture into the broth.

Original recipe found here