Crock Pot Chicken Soup

Since winter is hopefully winding down, I thought I better post another favorite soup recipe.  This is great because there is nothing better than having dinner done in the morning!  I got this recipe from Karina at Gluten Free Goddess so check it out for the original recipe.  This will make a lot!  You won't think it will fit in your crock pot, but it will, just keep filling it up.  Use more or less of any of the vegetables or ingredients according to your likes.

Crock Pot Chicken Soup

Extra virgin olive oil, as needed

3-4 chicken breasts

8 cloves fresh garlic, chopped

Sea salt and freshly ground pepper, to taste

2 cups thinly shredded cabbage (I use cole slaw mix)

1 colored pepper,diced

1 yellow summer squash, diced

2 zucchini squash, diced

4 potatoes, diced

1 4-oz. can chopped green chiles

1 teaspoon rubbed sage

1 teaspoon each of: dried basil, oregano and parsley

Hot red pepper flakes, shake to taste

1 14-oz. can diced tomatoes

2 cups chicken broth, give or take

Drizzle some extra virgin olive oil into the bottom of a crock pot. Lay the chicken breasts in the bottom; top with garlic, sea salt and pepper.

In a large bowl, combine the shredded cabbage, pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.

Pour the veggies into the crock in an even layer. Pour on the diced tomatoes and add the chicken broth.

Cover and cook on high for 5 to 6 hours, until the chicken is tender.  Taste test and add any additional seasonings and serve.

BBQ Chicken - Crockpot Style

I'm sure this dinner is not new to you, but it is quick, easy, and yummy.  Whenever I make this, I always make enough for two meals.  If we have it over rice the 1st night, the next night I make BBQ Chicken Salad, or BBQ Pizza, or BBQ Chicken sandwiches. I have also used pork with great results.
There really isn't a specific recipe, but this is what I usually do.

BBQ Chicken in the Crockpot

4-6 Chicken breasts
1 16 oz. bottle of BBQ Sauce(we like Bulls Eye- it is gluten free & has no HFCS)
2-3 T. agave/honey(a big squirt will do)
I like to spray my crockpot with cooking spray to prevent burning/sticking.  Anyway, layer the chicken and BBQ sauce, squirt some sweetness on top and turn it on low.  Cook for about 8 hours.  I'm sure High will also do, probably only 4 hours.  Shred and serve over rice, or chunk and use however your heart desires.
*I don't like to throw in my chicken breasts frozen because the extra water can really water the sauce down.