Saturday, November 19, 2011

Split Pea Sausage Soup

If you know me at all, you know this definitely is not something that I would pick out to eat. But since Oley went on his health eating kick we have extremely random ingredients lying around in our pantry and cupboards. Split peas and sausage being some of them. So here comes my big girl panties and the courage to try new things. . . . I'll let you know how it goes.


1 pound dried split peas
6 cups water
2 cans of chicken broth
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped


In Crock Pot combine the peas, water, chicken broth, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onions.

Cook on High for 4 to 5 hours.

Remove bay leaves.

Serve with corn bread.

Chicken Taco Soup

I love the crock pot! I especially love the crock pot in the winter months when it produces the most delicious simple soups!


1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)


Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in the crock pot.

Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, and press it down until it is slightly covered.

Cook for 5 hours on low.

Remove chicken breasts from the soup, and shred.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve with shredded Cheddar cheese, sour cream, or crushed tortilla chips.

Chicken and Dumplings in the Crock Pot

With Oley and I's schedules we rarely if ever eat dinner anymore, but it's Thanksgiving Break!!! That means I will be able to pull something together for dinner, and take him some at work.


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (you can also alternate 1 can of cream of mushroom here if you would like)
1 can chicken broth
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into small pieces (otherwise will take awhile to cook)
2 cans of mixed veggies, drained
1 tsp cumin
1 tsp parsley
1 tsp poultry seasoning
1 tsp seasoned salt and pepper


Place all ingredients except biscuits in the crock pot.

Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
If there is still to much liquid in the pot, add some flour and it will thicken the sauce.