Slow Cooker Chicken Taco Soup

This recipe was inspired from a recipe I found on That is where I look for ideas for a basic recipe. After that I tend to make modifications.

5 bone-in chicken breasts (you can use whatever chicken you have handy)
1/2 to a whole onion diced
1 can of: chili beans, black beans,corn, tomato sauce and tomatoes with green chilies
               (again use what you may have handy or on sale)
1/2 cup of ketchup (add near the end of cooking only)
1 packet of taco seasoning or use chili powder, cumin, garlic, and salt to taste
Option but recommended: Cheese, Sour Cream, and Tortilla Chips


1. I cooked the chicken separately the day before. I added a rich chicken stock and an onion to the chicken (you can add whatever you want to season the chicken) in the crock pot and cooked it on low for about 6 hours. Once cooled I de-boned and poured the strained stock back over the shredded chicken and stored in the fridge.
2. I could have done this in the crock pot but I did it instead in a pot on the stove since the rest will come together fast. I put the diced onion in the pot with a little oil. I browned the onion and then added the canned items and the chicken from the fridge. I only needed half of what I made so the rest of the chicken got to go in another recipe.
3. Add the taco seasoning packet or seasonings and stir. Let simmer for 20 minutes. Add liquid as need. Liquid can be water, chicken stock, or beer.
4. About five minutes before end of cook time add the ketchup. It gives a bright tomato flavor, a bit of sweetness and vinegar.
5. After the last 5 minutes are up check and make sure every thing is as you want it (onions cooked, flavor is there) and cut the heat. Ladle into a bowl and top with cheese, sour cream, and tortilla chips. Yum!  

Amish White Bread


2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup olive oil
6 cups bread flour (reserve the last cup of flour)


1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

DIY Biscuick Recipe

This recipe makes about two boxes worth of a Bisquick substitute.

10 cups of AP Flour
1/2 cup Baking Soda
1/2 cup White Sugar
2 Tsp Salt
1 cup Cold Butter
1 cup Shortening

1. In a large bowl mix together the flour, baking powder, sugar, and salt.  Cut in fats (butter and shortening) until the mixture resembles course crumb.
2. Store in an airtight container for up to 6 weeks.

Sausage Ball Recipe

First you can use actual Bisquick.  I like the low fat version since the final product is less greasy. I use 2.5 cups in my recipe. You can also make 2.5 of homemade Bisquick mix by following this recipe.

2-1/2 cups of AP Flour
2 TBSP Baking Powder
1 TBSP White Sugar
1/2 Tsp Salt
1/4 Cup Cold Butter
1/4 Cup Shortening (you could use all shortening but I like the overall taste when butter is added)


1. In a large bowl mix together the flour, baking powder, sugar, and salt. Cut the fat (butter and shortening) until mixture resembles coarse crumbs.
2. Store in an airtight container for up to 6 weeks or use in the sausage ball recipe.  :)

Once the Bisquick mixture is added then you add one roll of sausage (16 oz) and one package of shredded cheese (16 oz) in the Bisquick and start mixing it up.  It seems like it will never come together but it will.  As it comes together you can knead it like bread dough.  Get all the cheese incorporated into the final ball.  Tear off some of the sausage ball mixture and roll it in you hand. The most important thing about the sausage balls is that you want them to be uniform in size for even cooking.  I like sausage balls that are about 2 inches wide and 1 inch thick.  I do flatten mine some so they look a bit more cookie like.  Place the sausage balls into a 375 degree pre-heated oven to bake about 15 minutes.  Take one out and cut it in half to check on doneness.  Most likely they will need another five minutes.  I like to finish them off under the broiler to brown the tops.

Two types you can make are hot sausage with sharp cheddar or sage sausage with colby cheddar. These are my two favorite variations but your imagination is your limit.

I love a good biscuit and this recipe will get you what you need!

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons white sugar
2/3 cup butter (can use shortening)
2 cups buttermilk or soured milk (add 2 Tbsp white vinegar to 2 cups of milk)

1.Preheat oven to 425 degrees F
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter into the flour until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface (dough will be a bit wet and sticky). Add some flour to the surface until it is not sticky to the touch. Then fold and and knead the dough as little as possible so it just comes together (about 10 to 15 times). Add flour as needed to keep the dough from sticking to your hands. Pat or roll dough out to 1 inch thick for super thick biscuits or as thin as 1/2-inch. Cut biscuits with a large cutter or glass cup dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto a greased baking sheet or non-stick aluminum foil. You can brush the tops with left over milk for a darker crust (biscuits on right).
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Forgot to add.... if butter starts to get too warm pop the bowl into the freezer after you cut the butter into the flour. You want the butter cold before going into the oven. The butter will steam as the biscuits cook to help give additional rise to the biscuits.

Yield: At least a dozen. 12 to 24 depending on biscuit cutter size.

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