Crockpot ideas

Savory Pea Soup w/Sausage
8 oz smoked sausage, cut lengthwise into halves, then cut into 1/2 in. pieces
1 pkg (16oz) dried split peas, sorted rinsed
3 medium carrots, sliced
2 ribs of celery, sliced
1 medium onion, chopped
3/4 tsp. dried marjoram leaves
1 bay leaf
2 cans (14 1/2oz) reduced sodium chicken broth
1. Heat small skillet over medium heat. Add sausage; cook 5 - 8 minutes or until browned. Drain well.2. Combine sausage and remaining ingredients in slow cooker. Cover; cook on LOW 4-5 hours or until peas are tender. Turn off heat. Remove and discard bay leaf. Cover and let stand 15 minutes to thicken.

Tortilla Soup
2 cans (14 1/2oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with jalepeno peppers, drained
2 cups chopped carrots
2 cups frozen whole kernel corn
1 1/2 cups chopped onion1 can
(8oz) tomato sauce
1 Tblsp chili powder
1 tsp. ground cumin
1/4 tsp garlic powder
2 cups chopped cooked chicken (optional)
Shredded Monterey Jack CheeseTortilla chips, brok combine broth, tomatoes with juice, carrots, corn, onion, tomato sauce, chili powder, cumin and garlic powder in slow cooker. Cover; cook on LOW 6-8 hours. 2. Stir in chicken, if desired. Ladle into bowls. Top each serving with cheese and tortilla chips. Sour cream and cilantro are also good to garnish it with.

Crockpot mexi-chicken
4 costco chicken breasts—straight from the freezer
2 cans corn drained or two large handfuls of frozen corn
2 cans black beans, rinsed and drained
2 cups salsa
4 garlic cloves minced (or a few teaspoons of the minced garlic in the jar from the fridge)
2 tsp. cumin
Salt and pepper
8 oz. cream cheese
Spray crockpot with non-stick spray. Add all ingredients except cream cheese. No need to stir, just dump in and close the lid. Cook on high at least four hours, or low for at least 8. Just before serving, open and shred chicken with a fork—it should shred easily. Put cream cheese on top and close lid long enough to soften the cream cheese. Mix altogether and serve rolled in warm tortillas. VERY GOOD!!