Slow Cooker Chicken Pot Pie

All moms know any meal you can do in your slow cooker is a good meal.  This recipe takes only minutes to put together but you'd never suspect that from how it tastes. Made with canned soup and frozen vegetables, it could easily be altered to use fresh veg from the farmer's market or garden.

Best served over warm biscuits, either frozen or home-made.

2 cans cream of chicken with herb soup

1 1/2 cups chopped and peeled raw carrot (or baby carrots cut in half)

2 cups red skinned or new potatoes chopped into cubes

1 bag frozen peas

1 medium onion, diced

1 lb boneless chicken breasts or thighs, chopped into 1" chunks

1 cup milk

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

salt and pepper

Combine soup, carrots, milk, herbs, potatoes, onion and chicken in your slow cooker

Cook on low for about 7 hours

30 minutes before serving, stir in frozen peas

Serve over warm biscuits

The herbs can be changed a bit to suit, but do go well with this recipe.

If you can't find cream of chicken with herb soup, plain cream of chicken works well too.

Slow Cooker Chicken Tacos

An online friend passed this recipe onto me and it's become one of our staples. Simple and so quick to do, the best part is you can control just how spicy you make it so it's easy to tailor to different tastes.

1 lb chicken breasts
1 packet taco seasoning (or more depending on how spicy you like)
1 large can diced tomatoes
2 cans beans - I normally use 1 can pinto and 1 can navy, but you can use whatever you like

Put all in a slow cooker on low for 4 to 6 hours until chicken is fully cooked and tender

Remove chicken and shred or shred in slow cooker

Serve on tortillas with shredded cheese, mexican style rice and sour cream

Makes enough for 8 to 10 large tortillas