Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound smoked turkey sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 3 Tbsp dried minced onion flakes
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 tsp minced garlic
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme white rice or instant rice

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice for about 15 minutes prior to serving to warm through.

Ingredients

• 1 pound chicken (I used frozen breast tenderloins)
• 2 cans black beans, drained and rinsed
• 4 cups chicken broth
• 1 cup sliced mushrooms
• 1 cup frozen corn
• 1 jar prepared salsa (16 oz)
• 1 1/2 tsp cumin
• 1/2 cup sour cream (to stir in at the end)
• shredded cheddar cheese, avocado slices, cilantro (all optional)

Directions

1. Add the black beans to the crockpot. Put the chicken on top, then add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans-- let them stay at the bottom of the pot.
2. Cook on low for 6-8 hours or on high for 4-5 hours.
3. If you'd like to thicken the broth, you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
4. Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese, avocado slices. and cilantro, if using.