• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 11 oz (330 ml) can whole kernel corn with sweet peppers.drained
• 10 3/4 oz (325 ml) can condensed cream of potato soup
• 4 oz (120 ml) can diced green chili peppers
• 2 tablespoons snipped cilantro
• 1 1/4 oz (35 g) envelope taco seasoning mix
• 3 cups (750 ml) chicken broth
• 8 oz (240ml) dairy sour cream
• 4 oz (120 g) cheese spread with jalapeno peppers,cubed

Cooking Method:

1. In a slow cooker combine chicken cubes,corn,potato soup, undrained chile peppers,cilantro a,d taco mix.Stir in chicken broth.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 4-6 hours.
4. Stir 1 cup (250 ml) of the hot soup into sour cream.
5. Stir sour cream mixture and cheese into the mixture in slow cooker.
6. Set aside for 5 minutes.Stir with a whisk until well combined.
7. Ladle into a bowls and serve.

Ingredients:

• 1 pound (480 g) young carrots,sliced into 1/2-inch (1.25 cm) thick
• 5 cups (1.25 L) chicken stock
• 3 cloves garlic,peeled and crushed
• 2/3 cup (160 g) cream
• salt and freshly ground black pepper
• fresh chopped parsley

Slow Cooker Chicken Tetrazzini

Slow cooker chicken tetrazzini. This is one of my favorite chicken recipes cooked in slow cooker. Chicken breasts with creamy mushrooms soup,cheese and vegetables.This yummy chicken recipe serves over cooked spaghetti.

• 3 cups (750 g) cooked chicken breasts
• 2 10 3/4 oz (325 ml each) cans low-fat cream of mushroom soup
• 1 cup (250 g) chopped yellow onion
• 1 teaspoon minced garlic
• 1 1/2 cups (370 g) nonfat shredded Cheddar cheese
• 1 can frozen green peas,thawed and drained
• 4 cups (1 kg) cooked spaghetti
• freshly ground black pepper

Cooking Method:

1. Grease in side of slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine all ingredients,except spaghetti.Mix lightly.
3. Cover and cook on low-heat setting for 4-6 hours.
4. Cook spaghetti,according cooking instruction.
5. Remove cooked chicken with mushroom gravy from slow cooker.
6. Serve over cooked spaghetti

 Ingredients:

• 3 tablespoons olive oil
• 2 medium red onions,peeled and chopped
• 3 cloves garlic,peeled and minced
• 28 oz (840 g) can crushed tomatoes
•  1 cup (250 g) heavy (double) cream
• 1 bunch fresh basil,chopped
• grated Parmesan cheese for garnish
• kosher salt and freshly ground black pepper

Ingredients:

• 6 boneless and skinless chicken breasts,cubed
• 1`2 oz (360 g) sour cream
• 2 oz (60 g) packet dry onion soup mix
• 10 3/4 oz (310 ml) can cream of mushroom soup
• 12 oz (360 g) egg noodles

Cooking Method:

Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Ingredients:

• 6 large yellow onions,peeled and thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon granulated sugar
• 2 tablespoons unsalted butter
• kosher salt
• 2 cloves garlic,peeled and minced
• 8 cups (2 L) beef or chicken stock
• 1/2 cup (125 ml) dry vermouth
• 2 bay leaves
• 2 teaspoons dry thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy
• 8 inch-thick (20cm) slices of French bread or baguette.
• 1 1/2 cups (370 g) grated Swiss  Gruyere and Parmesan cheese

Cooking Method:

1. In a large saucepan,heat 3 tablespoons olive oil over medium heat.
2. Add sliced onions and toss well to coat with olive oil.
3. Cook onions,stirring,until softened(for about 15-20 minutes).
4. Increase heat to high.Add remaining olive oil and butter and cook,stirring, for a further 15 minutes or until onions become brown.
5. Sprinkle with sugar and 1 teaspoon kosher salt.Continue to cook until the onions are well browned, about 10 to 15 more minutes.
6. Stir in minced garlic and cook for a further 1 minute.
7. Stir in dry vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot.
8. Stir in stock, bay leaves, and thyme.Reduce heat to low,cover saucepan and simmer for 30 minutes.
9. Season to taste with salt and black pepper,
10. Discard bay leaf.
11. Stir in brandy.
12. While the soup is simmering, line a sheet pan with aluminum foil.
13. Preheat the oven to 450°F(225 C)with a rack in the upper third of the oven.
14. Brush both sides of bread with olive oil.
15. Place in preheated oven and toast until lightly browned, about 5 to 7 minutes.
16. Remove toasted bread from oven.
17. Sprinkle toasted bread with grated cheeses and return to oven.Bake until the cheese is bubbly and lightly browned.
18. Ladle French onion soup into the soup bowls. Top with cheesy toast and serve. More soup recipes>>>>

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice

Ingredients:

• 4 tablespoons melted unsalted butter
• 5 tablespoons all-purpose flour
• 3 cups (750 ml) milk
• 3 cups low-sodium chicken broth
• 1/2 onion,peeled and diced
• 3-4 cups (750-1000g) chopped broccoli florets (just the bushy tops - discard the stem.)
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 2 oz (60 g) cream cheese
• 2 cups (500 g) shredded cheddar  cheese
• salt and freshly ground black pepper to taste
• extra cheese for topping

1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

• 10 3/4 oz (320 ml) can condensed cream of chicken soup
• 8 oz (240 g) cream cheese with chives and onion
• 1 1/4 oz(310 g) package Alfredo pasta sauce mix
• 5 oz(150 ml) evaporated milk
• 1/2 cup fresh water
• 2 lb(960 g) turkey breast tenderloin,cut into 3/4-inch(2 cm) pieces
• 2 cans(8 oz each(240 ml each)) sliced mushrooms,drained
• 2 cups shredded carrots
• 1 cup finely chopped onions
• hot cooked angel hair pasta

Slow Cooker Turkey with Mushroom Sauce

Ingredients:

• 1 1/2 pounds (1.44 kg) ground beef or lamb
• 1/4 cup (60 g) chopped yellow onion
• 3  14 1/2 oz (435 ml) cans reduced-sodium chicken broth
• 2 cups coarsely chopped zucchini
• 1 1/2 cups (375 g) coarsely chopped tomatoes
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic,peeled and minced
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon snipped fresh mint
• 1/2 cup crumbled feta cheese

• 1 large onion,peeled and finely chopped
• 1 stalk of celery,trimmed and finely chopped
• 1 large carrot,scraped and finely chopped
• 2 oz(60g) bacon rashers,chopped
• 2 oz(60 g) butter
• 1 1/2 lb pumpkin,seeded,skin on,cut into chunks
• 3 pints(1.7 l) chicken stock
• 1 garlic clove.peeled and crushed
• salt and freshly ground black pepper to taste
• 6 oz(180g) long grain rice,washed
• 3 tablespoons grated Parmesan cheese

Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 1/3 cup (80 g) melted butter
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic,peeled and minced
• 6 tablespoons all-purpose flour
• 24 oz (720 ml) evaporated milk
• 5 cups (1.25 L) low-sodium chicken broth
• 5 cups (1.25 kg) diced broccoli florets
• 1/8 teaspoon dried thyme
• 1/2 cup (125 g) heavy (double) cream
• 12 oz (360 g) sharp cheddar cheese,shredded
• 2 oz (60 g) shredded Parmesan cheese
• salt and freshly ground black pepper