Busy, fun, crazy, on-the-go – are what the fall season has been so far for this 24/7 MOM. Once again I am thankful for the Crock-Pot recipes the moms have been emailing me.

Here are two more recipes for you to try out in your Crock-Pots.

Saturday I made the Taco Soup for my family, along with chicken quesadillas – a simple yet yummy meal.

Tina’s Crock-Pot Taco Soup

1 pound lean ground beef
1 can (15 oz) kidney beans
1 can (11-15 oz) whole kernel corn, drained
1 can (10 oz) “Rotel” tomatoes (it is a Mexican brand…I think regular would work as well)
1 package taco seasoning
1 can (28 oz) can chopped tomatoes
1 sm. can (4oz) diced green chiles
1 can (15 oz) pinto beans
1 envelope Hidden Valley Ranch Dressing

Brown the beef and drain. Add remaining ingredients and stir. Cook on low for 6-8 hours. Serve with sour cream, cheddar cheese and tortilla chips.

Lisa’s Crock-Pot Chicken

2 or 3 bone in chicken breasts
1 sweet onion, chopped
3 cloves of garlic, pressed
2 or 3 stalks of celery, chopped
2 or 3 pieces of rosemary, stripped and chopped
½ a bunch of parsley, chopped (divide into 2 – one in the soup and one to garnish when done)
lemon zest from one lemon, then cut and squeeze in the juice
½ cup of white wine
salt and pepper
chicken broth to about 2” below the top
The end rind piece of parmesan cheese

Place all ingredients in Crock-Pot to cook. Cook on low 6-8 hours. Before serving, de-bone the chicken, take out the parmesan rind, and add either fresh spinach or green beans or even kale (they’ll cook just enough by the time you de-bone the chicken). Serve with the parsley garnish and maybe some grated parmesan cheese.

Do you have a Crock-Pot recipe to share with the 24/7 MOMS? Email it to trisha@247moms.com