CROCK POT TACO SOUP RECIPE

DIRECTIONS

1. In a pan, brown and crumble ground beef along with diced onion (we used onion powder, instead). Season with a pinch of salt and pepper. Drain excess grease.

2. Put ground beef and onion mixture in the crock pot.

3. Add in diced tomatoes, corn, pinto and/or black beans, beef broth and water.

4. Stir in taco and ranch dressing seasoning packets.

5. Give it a good stir and set on low for 6 to 8 hours.

6. Serve and top with desired toppings.

SLOW COOKER THREE CHEESE BROCCOLI SOUP RECIPE

DIRECTIONS

1. Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt. Cook for 3-4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk, until smooth. Pour mixture into slow cooker. Stir in broth and broccoli.

2. Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.

3. Add Velveeta cubes to slow cooker and stir until melted. Add extra sharp cheddar and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese, if desired.

CROCKPOT BUTTERNUT SQUASH SOUP RECIPE

DIRECTIONS

1. Lightly coat a 4-quart or large slow cooker with non-stick spray. In a medium saucepan, heat the olive oil over medium heat. Add onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to slow cooker.

2. While the onion cooks, trim the top and bottom ends off the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.

3. To the slow cooker, add the apples, broth, salt, nutmeg, black pepper and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.

4. After the recommended cooking time, add 3/4 cup of coconut milk (or heavy whipping cream, as a substitute.) Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker, once complete. If you'd like the soup thinner, add additional coconut milk (or creamer) until you reach your desired consistency.

5. Taste and adjust seasonings, as desired.

6. Serve hot with any of your favorite toppings. We have some suggestions listed. But, we urge you to experiment with your own.

PORK POSOLE RECIPE

DIRECTIONS

1. Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.

2. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.

3. In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.

4. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.

5. Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.

6. Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.