Slow Cooker Buffalo Potato Soup

1 bag shredded hashbrowns

1/2 block 2% velveeta, cubed

1 can cream of celery soup

1 carton vegetable broth

1 can creamed corn

1/2 to 1 cup Franks Red Hot Sauce (depending on how hot you like it)

Combine above ingredients in crock pot. Cook on low 8 hours. Puree with immersion blender.

Cheesy Taco Corn Chowder

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth

3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Slow Cooker Smoky Corn Chowder

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.

Cheesy Potato & Corn Chowder

30 oz bag frozen shredded hash browns

12 oz bag frozen corn

7 oz can chopped green chilies

1 can cream of chicken soup

16 oz carton chicken broth

1 tbsp Smoky 4/S Seasoned Salt

Combine above ingredients. Cook on low 4 hours. Use an immersion blender to blend potatoes to desired consistency.

Stir in the items below:

2 cups milk

8 oz Velveeta, cubed

1 package bacon pieces

Stir; cook on low 4 more hours.

Spicy Slow Cooker Orange Veggie Soup

2 sweet potatoes, peeled & cubed
1 butternut squash, peeled & cubed
1 carton vegetable stock (4 cups)
1 small onion, diced
3 small sweet orange peppers, diced
1 tablespoon French Four Spice

Spray a skillet with cooking spray. Saute onion and peppers until done over medium-high heat, about 5 minutes.

Combine ingredients in slow cooker. Cook on low 7-8 hours or high about 4 hours. Use an immersion blender to get to desired consistency.

Whole Recipe: 12 points

Makes 4 two cups servings: 3 points each

Red Chicken Chili

2 frozen chicken breast

1 can dark red kidney beans

1 can petite diced tomatoes with chipotle

1 can fire roasted diced tomatoes

1 can diced green chiles

1-1/3 cup frozen roasted corn

1 tbsp favorite chili seasoning

Spray slow cooker with cooking spray.

Place frozen chicken breast in bottom of slow cooker.

Combine remaining ingredients in a bowl. Pour over chicken.

Cook on low 8 hours. Shred chicken and stir into chili.

If split in half: 7.5 points per serving

If divided into four servings: 3.75 points per serving

Spicy Black Bean & Veggie Chili

1 tsp minced garlic
2/3 cup Morning Star Meal Starters Griller Recipe Crumbles
1 can tomatoes with zesty green chilies
1 can black beans, rinsed and drained
1 cup spinach, chopped
1 bell pepper, diced
1/2 tsp chili pepper
1/4 tsp ground chipotle pepper

Combine above ingredients in small slow cooker.

Cook 2 hours on high or 4 hours on low.

Whole Recipe: 8 points

White Chicken Chili

1 package chicken breasts, cooked and shredded

1 32 oz carton chicken broth

2 cans white beans, both cans drained and 1 can pureed

1 can corn, drained

1 jar verde salsa

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon ground chipotle pepper

1 box Herb & Butter Rice-A-Roni

Combine above ingredients in slow cooker.

Cook on low 8 hours.

Serve with favorite toppings.

Loaded Potato Soup

2 cans chicken broth
2 pound bag frozen hash browns
1 tsp black & red pepper
1 tsp salt mix
3-1/2 cups milk
2 cups meat (usually use bacon but used leftover ham from Christmas this time)
2-3 cups cheese

Mix chicken broth, hash browns, salt, and pepper in a slow cooker.

Cook on low for 4 hours.

Use an immersion blender to blend the potatoes.

Add milk, meat, and cheese. Stir.

Heat on low an additional 3-4 hours.

Serve with favorite potato toppings.

Chicken/Turkey Tortilla Soup

1 carton chicken broth
1 pound chicken or turkey, cooked and diced
1 can black beans, rinsed and drained
1 can corn
2 cups salsa

1 can chicken broth
1 cup rice (equals 1 large boil bag)

Bring can of chicken broth to a boil in saucepan. Reduce heat to medium-low add rice; cover. Cook 15 minutes or until rice is done.

Combine all ingredients in slow cooker.

Cook on low 6-8 hours.

Serve with shredded cheese and tortilla chips.

Slow Cooker Veggie Chili

2 large carrots, diced
2 celery ribs, diced
1 medium sweet onion, diced
Pam
1 large zucchini, chopped
1 yellow squash, chopped
1 tbsp chili powder
1 tsp dried basil
1 tsp cayenne pepper
1 8oz can tomato sauce
3 cups tomato juice
2 14.5oz can diced tomatoes, undrained
4 cans beans, rinsed and drained
1 cup frozen corn

Saute carrots, celery, and onion in skillet sprayed with Pam 10 minutes or until onions are translucent. Add zucchini and squash. Saute 3 more minutes. Add chili powder, basil, and cayenne pepper. Saute 5 more minutes.

Stir remaining ingredients together in slow cooker. Add veggie mixture.

Cover and cook on low 8 hours.

Slow Cooker Potato Soup

1 bag frozen hashbrowns, thawed
1/2 pound cooked bacon or ham
1 small onion, chopped
3 cans chicken broth
1 can cream of chicken soup
1 package cream cheese, softened
1/4 teaspoon black pepper

Combine all ingredients in slow cooker. Cook on low 8 to 10 hours.