Baked Potato Soup and Salsa Chicken

As promised, I've been wanting to post some new favorite recipes. Both are crockpot recipes and super easy (my crockpot is my new best friend). Enjoy!

Baked Potato Soup (from A Year of Slow Cooking blog)
(this made a big batch- we ended up freezing quite a bit of it, and it was delicious the second time around as well!)

You will need:

• 5 lbs. potatoes
• 1 small onion
• 4 cloves garlic
• Salt, pepper, and crushed red pepper to taste
• 2 quarts chicken broth
• 2 8-oz. packages cream cheese
• Shredded cheddar and bacon bits for serving.

Peel and dice potatoes and put in crock pot.

Chop one onion and garlic and put them in the crockpot.

Add some salt, pepper, and crushed red pepper.

Pour in 2 quarts chicken broth.

Cook on low for 8 hours, or high for 4 hours. The potatoes should be very tender.

Mash the potatoes.

Add cream cheese, put lid back on and cook on high for about 30 minutes until cream cheese is dissolved. Stir a few times during the 30 minutes. (I would recommend taking the cream cheese out of the fridge and letting it soften a bit before putting it in... I took it straight from the fridge and it didn't disolve as well as I would have liked)

Serve with shredded cheddar and bacon bits.

Salsa Chicken (from Cooking with LT blog)
(I doubled the original recipe and froze the leftovers. I'm giving you the doubled recipe below.)

You will need:

• 5-6 large boneless, skinless chicken breasts
• 2 pkg. taco seasoning
• 2 cups salsa (I've used picante sauce, salsa, taco sauce, or any combination of the three)
• 1 cup low-fat sour cream
• 2 cans reduced fat cream of chicken soup

Place boneless, skinless chicken breasts in bottom of crockpot.

Sprinkle taco seasoning over chicken.

Mix salsa, sour cream, and soup. Pour mixture over chicken.

Cook on low 8 hours.

Shred chicken then mix back in with sauce.

We ate this burrito-style in whole wheat tortillas with black beans (for Brett), and cheese. Delicious!