Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 15-oz. can fire-roasted tomatoes
• 2 c. low-sodi�m chicken broth
• 1 lb. boneless skinless chicken breasts
• 1 15-oz. can black beans, rinsed
• So�r cream, for serving
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1/4 c. freshly chopped cilantro, pl�s more for garnish
• Lime wedges, for serving
• 1 tbsp. c�min
• 1 tbsp. chili powder
• 1 c. frozen corn
• Sliced avocado, for serving
• 1 c. shredded Monterey jack
• 1 tsp. kosher salt
• 3 small corn tortillas, c�t into strips
• 3 cloves garlic, minced

Instructions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, c�min, chili powder, salt, and chicken broth.
2. Cover and cook on low �ntil chicken is cooked and falling apart, 5 to 6 ho�rs.
3. Shred chicken with a fork, then top so�p with Monterey Jack and cover to let melt, 5 min�tes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medi�m heat, heat oil. Add tortilla strips and cook �ntil crispy and golden, 3 min�tes. Transfer to a paper towel-lined plate and season with salt.
5. Serve so�p topped with tortilla crisps, avocado, so�r cream, cilantro, and lime.

Slow Cooker French Dip Sandwiches

Ingredients

• 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
• 3 cups low sodium beef broth
• 1/4 cup worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 2 yellow onions quartered and thinly sliced
• 3 cloves of garlic minced
• 1 bay leaf
• salt/pepper
• 4-6 rolls nothing too soft or it will fall apart once dipped
• 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

Instructions

1. Liberally salt and pepper your roast.
2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
3. In a large cast iron skillet, dutch oven or in your Instant Pot in saut� mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).

SLOW COOKER:

1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375� oven or under the broiler until melted. Serve with the au jus on the side for dipping.

INSTANT POT:

1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375� oven or under the broiler until melted. Serve with the au jus on the side for dipping.