Butternut Squash & Parsnip Soup (made in the crock pot!)

This was delicious and uses readily available fall ingredients. Serve with or without the yogurt - it provides a nice extra tang to the soup.

From The Roasted Root

Ingredients:
~1 large yellow onion, chopped (we use a mini food processor - makes it so easy!)
~2 parsnips, peeled and chopped
~1 small butternut squash, peeled, seeded, and chopped (about 5 cups)
~1 Fuji apple, chopped (I left the peel on, and you could probably use whatever apple you want)
~2 cups low-sodium chicken broth
~1/2 tsp ground coriander
~1/2 tsp ground cumin
~1/4 tsp dried thyme
~1/8 tsp ground sage
~1/2 tsp salt
~plain Greek yogurt for serving

1. Add all ingredients to your slow cooker and cook on low for 6 hours.
2. Once veggies are cooked, either blend in batches in a blender until smooth, or use an immersion blender in the slow cooker.
3. Serve with yogurt (if desired) and crusty bread is a must - it's really yummy with the soup.

Mandy Forester's White Chicken Chili

Our friends Dave & Stef introduced us to this yummy chili. The recipe calls for you to cook it quickly in your crockpot on the high setting, but we actually cook it low and slow all day long. Instructions for both are included.

Featured on Rachael Ray's website.

Ingredients:
~1 32oz. box chicken stock
~3 cans white beans, left undrained
~5 cups cooked chicken*
~1 16oz. jar salsa (I think a black bean and corn salsa adds a nice flavor and texture)
~1 8oz. block pepperjack cheese, grated
~2 teaspoons ground cumin
~2 cloves garlic, minced
~black pepper to taste
~1/2 cup crushed Frito chips (optional - it helps thicken the soup)
~sour cream and extra cheese, for garnish

*If cooking on high for the quick method, use cooked chicken. If cooking low and slow, you can use uncooked chicken. I use 1 and 1/2 lbs. fresh chicken tenderloins when cooking all day.

1. Place all ingredients but corn chips in crockpot and cook on high until cheese is melted. If cooking all day, cook on low for 7-8 hours.
2. When chili is ready, add corn chips and cook 10 more minutes to thicken. Serve into bowls and top with more chips, sour cream, and cheese.

Rosemary Chicken & White Bean Stew

We LOVE this stew. I adapted this recipe from the cookbook that came with my crockpot. In the book, it was not the stew, but just the chicken and veggies. If want to make just the chicken and veggies instead of the stew, you would just use less veggies and only 1/2 cup of dressing.

Ingredients:
~2 tbs. oil
~4-6 boneless, skinless chicken thighs
~2 cups carrots, chopped
~2 cups celery, chopped
~2 cans Great Northern beans, drained and rinsed
~1/2 tsp. salt
~1/2 tsp. pepper
~1 tsp. dried rosemary
~1 bottle Italian salad dressing

1. In a large skillet, heat the oil and brown the chicken.
2. Place celery, carrots, and beans in the bottom of the crockpot and add the chicken.
3. In a medium-sized bowl, combine the salt, pepper, rosemary, and Italian dressing and pour over the other ingredients. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours.

Slow-Cooker Pork with Noodles

from Food Network Magazine

Ingredients:
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup rice wine or dry sherry
3 tbs. packed light brown sugar
4 garlic cloves, smashed
1 2-inch piece of ginger, peeled, and sliced
2 pieces star anise (find this in the spice aisle)
1/2 tsp. kosher salt
3 lbs. boneless pork shoulder
1 head bok choy, roughly chopped
3 and 1/2 ounces dried rice vermicelli noodles (found in your world foods grocery aisle)
1/2 cup chopped fresh cilantro

1. Combine broth, soy sauce, rice wine, brown sugar, garlic, ginger, anise, and salt in the slow cooker. Add pork and cover. Cook on low for 8 hours.
2. Add the bok choy; cover and cook for 20 more minutes.
3. Add noodles, making sure they are submerged, cover and cook for 10 more minutes.
4. Shred meat (mine was already shredded from cooking) and divide into bowls with noodles and liquid. Sprinkle with cilantro.