Chicken Noodle Soup

Ingredients

• 1 1/2 lb boneless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 2 teaspoons thyme
• 4 teaspoons rosemary
• 3 cloves garlic, minced
• 1 bay leaf
• salt
• pepper
• 10 cups chicken broth
• 8 oz egg noodles

 Instructions

1. In slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf. Season generously with salt and pepper before pouring in chicken broth.
2. Cover and cook on low, 6-8 hours.
3. Remove chicken from slow cooker and shred with forks. Discard herbs and bay leaf. Return chicken to slow cooker with egg noodles.
4. Cook on low, covered, until al dente (20-30 minutes).

Cook Time: 6 hours 40 minutes

Serves: 6-8

Asian Chicken Lettuce Wraps

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic, minced
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1-1/2 cups cooked white or brown rice
• 3 green onions, sliced
• 2 heads iceberg lettuce

 

Instructions

1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5-6 minutes. Drain off liquid and pour mixture into a 5-7 quart slow cooker.
2.  Add bell pepper, onion, hoisin sauce, soy sauce, salt, and pepper. Toss mixture.
3. Cover and cook on low heat 2-3 hours until chicken is tender.
4. Stir in water chestnuts, cooked rice, and green onions. Cook until heated, about 3-5 minutes.
5. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Cook Time: 3 hours

Serves: 12

Turkey Chilli

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion, finely chopped
• 1 green pepper, chopped
• 1-1/2 lbs ground turkey
• salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-oz) can chopped tomatoes
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can kidney beans, rinsed and drained
• 1-1/2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• shredded cheddar, for garnish

Instructions

1. In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
2. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point).
3. Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes.
4. Transfer mixture to a slow cooker.
5. To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
6. Cook on high for 4 hours, until chili has thickened.
7. Check for seasoning and season with salt and pepper to taste. Garnish with cheese, if desired.

Cook Time: 4 hours

Serves: 8