White Chicken and Bean Chili -- From Darcy and Katie

1-2 large chicken breasts
1/2 C water or chicken broth
1 tsp. minced onion
1 tsp. garlic powder (or 2 garlic cloves, minced)
4 oz. can green chilies
4 C chicken broth
1-2 cans of Great Northern Beans, drained and rinsed
1-3 tsp. cumin (or chili seasoning)
1/8 tsp. crushed red pepper flakes
salt and pepper to taste
1 C frozen corn
dash parsley

Toppings:
shredded colby-jack cheese
sour cream
lime wedges
tortilla chips

Place chicken breast, water/broth, onion, and garlic in the crockpot (I took my chicken directly from the freezer and into the crockpot). Cook on high for 3-4 hours, or low for 5-6 hours. Remove chicken from crockpot and scoop out any visible fat from cooking. Take two forks and tear apart the chicken on a cutting board. Place shredded chicken back in the crock pot. Add the remaining broth, chilies, beans and spices and cook on low for 1-2 more hours. Add corn approximately 30 minutes before serving. Enjoy with your chosen toppings.

Vegetable Beef Soup - Snow White and Frog Prince

1 medium onion, chopped
1 medium potato, chopped into roughly 1/4 inch pieces
2 stalks of celery, sliced
1-2 C cubed beef
1-2 C frozen, mixed vegetables (carrots, corn, peas, greenbeans)
2-3 garlic cloves, minced
1-2 cans of stewed or diced tomatoes (we usually do 1 of each)
6-8 C of beef broth, low sodium
8oz of mushrooms, sliced
Basil, oregano, onion powder, pepper and salt, to taste

Saute onion and garlic with beef until beef cubes are almost cooked through. Heat broth, tomatoes, potatoes and celery to boiling and keep boiling for 10-15 minutes, until veggies begin to tenderize. Add spices to taste. Add beef, onions and garlic to the soup. Add frozen veggies to soup and reduce heat. Simmer and cook... the longer the better :)