Chicken Masala

From Make It Fast, Cook it Slow

6 boneless, skinless chicken breasts

1 cup diced onion

1 15-oz can diced tomatoes

2 garlic cloves, minced

1/2 tsp ground ginger

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp garam masala

1/2 cup plain yogurt

Directions:

Use a 4-quart slow cooker. Put the chicken and onion in the stoneware. In a small bowl, combine the tomatoes with the garlic and all the spices, reserving 1/2 tsp of garam masala for use later. Pour the tomato mixture over the top of the chicken. Cover and cook on low for 8 hours. Shred the chicken with two forks, and stir in yogurt. Add the remaining 1/2 tsp garam masala, or more to taste. Add salt to taste. Serve with basmati or jasmine rice!

Buffalo Wing Soup

From http://crockpot365.blogspot.com/:

--2 cups cooked and cubed chicken

--1/2 yellow onion, chopped

--3 stalks celery, chopped

--1/4 cup unsalted butter

--1/4 cup flour (I used rice flour)

--2 cups fat free milk (no higher content than 2%, or it will curdle)

--3/4 cup chicken broth

--4 oz Velveeta

--1/2 cup hot wing sauce

--1/2 tsp celery salt

--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

Mexican Casserole

From Fix-It and Forget-It Lightly

1 lb ground beef

1 onion, chopped

1-2 green peppers, chopped

16 oz. can kidney beans, drained (you can add at least one more can of beans...I added 1/2 a can of black beans above.)

14 1/2 oz. can of diced tomatoes

8 oz. can tomato sauce

1/4 cup water

1 envelope taco seasoning

1 Tbsp (or less if you like it less spicy) chili powder

1 1/3 cups instant brown rice

1 cup shredded cheddar

1. Brown ground beef and onion.

2. Combine all ingredients in a 4 or 5 quart slow cooker and cook on low for 8-9 hours.

3. Stir in rice and cheese and cook until tender. (about 10 minutes)

4. Top with more cheese, if you please.

*I like this one because it reminds me of stuffed green peppers. You could also put the mixture into tortillas and eat like a burrito. Yum.