Spinach, Chicken, and Wild Rice Soup

Better Homes of Garden
By: Susan Proctor

Prep: 15 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Makes: 6 TO 8 servings (9 cups)
SLOW COOKER: 3 1/2- OR 4-QUART


3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10.75-ounce can reduced-fat and reduced-
sodium condensed crean of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach


1. In a 3 1/2- or 4-quart slow cooker combine water, broth, soup, wild rice, thyme,salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Just before serving, stir in chicken and spinach.

Per serving: 234 cal., 6g total fat (1g sat. fat), 67 mg chol., 546 mg sodium, 19g carbo., 1g fiber, 25g pro.

Chicken Minestrone

Better Homes and Gardens

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Plus 20 minutes (high)
Makes: 6 servings (8 cups)
SLOW COOKER:4- to 5-quart

2 14-ounce cans chicken broth
1 15-ounce can cannellini beans
(white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 cup frozen loose-pack cut green beans
1 cup sliced carrots (2 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup chopped onion (1 medium)
1/4 teaspoon black pepper
2 cups chopped chicken or turkey
1 cup dried bow tie pasta
1/2 cup halved lengthwise and sliced zucchini
Grated Parmesan cheese (optional)

1. In a 4- to 5-quart slow cooker combine broth, cannellini beans, undrained tomatoes, green beans, carrot, celery, onion, and black pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Add chicken, pasta, and zucchini to cooker. Cover and cook about 20 minutes more or until pasta in tender. If desired, top individual servings with parmesan cheese.

Per serving: 158 cal., 3g total fat (1g sat. fat), 32 mg chol., 792 mg sodium, 20 g carbo., 4 g fiber, 16 g pro.

Swiss, Ham, and Broccoli Chowder

Better Homes and Gardens
By: Susan Proctor



Prep: 15 minutes
Cook: Low 6 to 7 hours, High 3 to 3 1/2 hours, plus 30 minutes (high)
Makes: 6 servings (8 cups)
Slow Cooker: 3 1/2 - or 4-quart






2 10.75 -ounce condensed cream of celery soup
1 12-ounce can (1 1/2 cups_ evaporated milk
1/2 cup water
1 16- to 20 -ounce package refrgerated diced potatoes or 3 cups loose-pack frozen diced hash brown potatoes with onion and pepers thawed
2 cups diced cooked ham
1 cup finely chopped celery (2 stalks)
8 ounces process Swiss cheese slices, torn into small pieces (2 cups)
2 cups chopped fresh broccoli or frozen chopped broccoli, thawed


1. In a 3 1/2- or 4 -quart slow cooker combine soup evaporated milk, and water. Gently stir potatoes,ham, and celery into mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in Swiss cheese and broccoli. Cover and cook for 30 minutes more.

Perserving: 460cal., 24 g total fat (13 g sat. fat_, 78 mg chol., 2,148 mg sodium, 34 g carbo., 4 g fiber, 24 g pro.

Ham and Potato Stew

Better Homes and Gardens
By: Sue Proctor

Prep: 15 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours
Stand 5 minutes
Makes: 8 servings (11 cups)
Slow Cooker: 4- to 5 -quart

1 pound cooked ham, cut into cubes
1 pound red-skin potatoes, cut in 1 -inch pieces (3 cups)
1 16-ounce package frozen small whole onions
1 16-ounce package peeled baby carrots
1 cup sliced celery 92 stalks)
2 10.75-ounce cans condensed cream of potato soup
1 14-ounce can chicken broth
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 cup frozen peas

1. In a 4- to 5-quart slow cooker combine ham potato, onion, carrot,and celery. Stir soup broth, thyme, and pepper into mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

3. Stir in peas. Let stand 5 mimutes

Per serving: 251 cal., 7g total fat (3 g sat. fat), 39 mg chol., 1,577 mg sodium, 33g carbo., 5 g fiber, 14 g pro.


This recipe is for Amanda.
She just recently asked me. Mom do you know of anything more you can do with Condensed milk. She had bought alot of it this summer and she would like to uses it. So I have kept my eye out for some recipes and I just found this one