Fall is my season, cooler weather, beautiful colors of the changing of the leaves, and the anticipation of the upcoming holidays. So when that first little cool "snap" hit, I was already thinking of delicious comfort foods.   Now, we know I don't really cook, but I do crock-pot, does that count? Anyway, I have a few recipes that actually taste good, and are so comforting!

Potato Soup

Ingredients

  • 3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
  • 1/2 cup chopped yellow and/or red sweet pepper
  • 1 1/2 teaspoons bottled roasted garlic
  • 1/2 teaspoon ground black pepper
  • 4 1/2 cups chicken broth
  • 1/2 cup whipping cream, half-and-half, or light cream
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1/2 cup thinly sliced green onions

Directions

In a 4- to 6-quart slow cooker, put  potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Pulled Pork

Ingredients

  • 2 1/2 - 3 pound pork sirloin roast or boneless pork shoulder roast
  • Salt and Black pepper
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin or chili powder
  • 1  3-1/2 cups barbecue sauce
  • 10 kaiser rolls or hamburger buns

Directions

Season meat with salt and pepper. In a small bowl stir together the water, vinegar, Worcestershire sauce, and cumin. Pour over meat in slow cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard cooking liquid. Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Stir in 2 cups of Homemade BBQ Sauce or purchased barbecue sauce. If using low-heat setting, turn to high-heat setting; cover and cook for 30 to 45 minutes or until heated through. Serve meat mixture in rolls.

Cheese Chicken Chowder

Ingredients

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 2 14.5-ounce cans Rotel or Mexican-style stewed tomatoes
  • 1 10 3/4ounce can condensed nacho cheese soup
  • 1 10 ounce package frozen whole kernel corn (2 cups)
  • Shredded cheese

Directions

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Sour cream and tortillas are also great with this soup. Makes 6 servings.

Chicken Tortilla Soup

Ingredients

  • 2 14 ounce can chicken broth with roasted garlic
  • 1 14 1/2ounce can of Rotel or Mexican-style stewed tomatoes, (undrained, cause the liquid is the best!)
  • 2 cups shredded cooked chicken
  • 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
  • 1 cup tortilla chips

Directions

In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, (or Rotel) chicken, and frozen vegetables. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, ladle soup into warm soup bowls and top with tortilla chips. Top with jalapeno peppers, if you like it hot! I like to put a little sour cream and sliced avocado. Makes 4 servings.