2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano OR 1 tbs fresh oregano
1 tbs dried basil OR 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup parmesan cheese
1/2 cup butter
2 cups half and half, warmed (probably closer to 1 1/2 cups)
1 tsp salt
1/4 tsp black pepper

add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker.

cover and cook on LOW for 5-7 hours, until flavors are blended and veggies are soft.

about 30 minutes before serving, prepare a roux. melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. slowly pour in 1 cup of hot soup and stir until smooth. add another 3 cups of hot soup, one cup at a time, stirring well after each addition. add all back into the slow cooker. stir and add the parmesan cheese, warmed half and half, salt and pepper. add additional basil and oregano if needed.

cover and cook on LOW for another 30 minutes or so until ready to serve.

1 lb boneless skinless chicken breasts, cut into 1” pieces
1 (10 oz) pkg frozen broccoli cuts
1 cup carrots, sliced
½ cup onion, chopped
½ cup whole kernel corn
1 (4 ½ oz) jar sliced mushrooms, drained
2 cloves garlic, minced
½ tsp dried thyme leaves
1 (14 ½ oz) can chicken broth
1 can cream of potato soup
1/3 cup half and half

Combine all ingredients except half and half in a slow cooker.

Cover and cook on LOW 5 hours or until veggies are tender and chicken is no longer pink in the centers.

Stir in half and half.

Turn slow cooker to HIGH.

Cover and cook 15 minutes or until heated through.

6 servings

1 lb leftover chicken OR turkey, deboned, cubed
1 small onion, chopped
3 carrots, sliced
3 stalks celery, sliced
1 cup brown rice, cooked
1 cup white rice, cooked (OR UNCOOKED minute rice)
2 chicken bouillon cubes
¼ cup butter OR margarine
2 tsp parsley flakes

Combine all ingredients in a large crockpot and cook on HIGH 4 hours or on LOW overnight.

MEATBALLS:

1 lb hamburger
¼ cup bread crumbs
1 egg
½ tsp salt
½ tsp tobasco sauce

REMAINING INGREDIENTS:

2 cups water
1 cup whole grain corn
2 beef bouillon cubes
½ tsp tobasco sauce
1 cup potatoes, chopped
1 cup celery, chopped
½ cup carrots, sliced
½ cup onion, chopped
1 (16 oz) jar cheez whiz

Mix meatball ingredients well and shape into small balls.

In a large pot, mix remaining ingredients except cheez whiz.

Add meatballs.

Stir gently.

Bring to a boil.

Cover and simmer on low until veggies are done, about 2 hours.

Before serving, add cheez whiz and stir gently.

1 (3 lb) beef chuck roast
½ cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed veggies
4 cups water
4 beef bouillon cubes
1 tbs sugar
¼ tsp ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt, to taste
ground black pepper, to taste

In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on HIGH, but can vary with different slow cookers).

Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces.

Discard bay leaf.

Set beef, broth, and barley aside.

Heat oil in a large stockpot over medium-high heat.

Saute carrots, celery, onion and frozen mixed veggies until tender.

Add water, beef bouillon cubes, sugar, ¼ tsp pepper, chopped stewed tomatoes and beef/barley mixture.

Bring to a boil, reduce heat and simmer 10-20 minutes.

Season with additional salt and pepper to taste.

10 servings