Crock Pot Mac&Chz

CrockPot Mac&Chz

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

1.  Boil the macaroni in water for six minutes. Drain. (you can skip this step and put the noodles in hard)
2.  In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3.  In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4.  Cook on low for 2 1/2 hours, stirring occasionally.

I always double this recipe!

Crock Pot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

1 package boneless skinless chicken

2 cans Ro-Tel

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn

1 onion, chopped

2 cans chicken broth

1 cup of water

1 package of taco seasoning (beef or chicken seasoning)

sour cream

shredded cheese (Mexican)

tortilla chips (not pictured)

Mix beans, corn, chopped onions, rotel, chicken broth, water and seasoning in Crock Pot.  Place the chicken on top of the mixture and make sure they are slightly submerged.  Cook on high 6-7 hours or on low for 8-9 hours.  Before serving take chicken out and shred.  It should easily pull apart after cooking all day.  Return the chicken to the Crock Pot and stir.

Serve in bowls with sour cream and shredded cheese on top.  Crunch up the tortilla chips and sprinkle on top.  Enjoy!