Crock Pot Chicken N Pasta Soup

Spray your crock pot with no-stick cooking spray. This makes for easier cleanup later.





Dust the crock pot with fresh cracked pepper (pre-ground pepper is for wussies).






Dust the crock pot with chili powder.






Boneless Skinless chicken pieces lining the bottom of the Crock Pot. (I used thighs this time, but I've used breasts too, either works fine).




Herb Garlic Marinade drizzled over the chicken pieces.






Assorted chilli's diced up and thrown into Crock Pot.






An Onion (whatever color your prefer, I like yellow) diced up, and some garlic (however many cloves depends on your tastes) minced.



A can of tomatoes with Jalapeno's, juice and all, poured in.





A box of chicken broth.







Fill empty tomato can with filtered water to help gather the remaining flavors left in can.





Pour water from tomato can into Crock Pot.






A pinch of Kosher Salt.







A pinch of Pre-made Italian Seasonings (I got this pouch at Vitamin Cottage in Colorado, and it's lasted me forever!)




Put Crock Pot on it's longest cooking setting, and leave it alone. My Crock Pot switches from "Cook" to "Warm" automatically when the time is up, so I'm going to leave it here til tomorrow evening after work, and it'll stay warm and continue to melt the flavors.........
Set aside pasta noodles to be added before eating. Tomorrow, I'll remove the chicken and dice it up, then return it to the soup, add the pasta, and wait another 30 minutes before eating.

Pico De Gallo

1 cup diced tomato
1 cup diced onion
1 cup diced bell pepper
1/2 of a jalapeño
Cilantro
Juice of 1 lime

Remove seeds and ribs from Jalapeño pepper. Dice jalapeño and mix together with bell pepper, onion, and tomato. Coarsely chop cilantro and stir into mixture.

Serve.

Chunky Salsa

1 14.5 oz Can of Diced Tomatoes and Chile's
1 Bell Pepper
1/2 of a large onion
1-2 tbsp Cilantro (added to taste)
2-3 of Trappeys Tabasco Peppers
1 1/2 cups of water
2 Tbsp of Lime Juice

Dice the bell pepper and onion and place them in a large pot. Open the can of Tomatoes and Chile's and dump them in the pot (DO NOT DRAIN THE JUICE FROM THE CAN). Add the cilantro, water, Trappeys Tabasco Peppers, and lime juice. Put on a burner on medium low to medium high heat, stirring occasionally. Simmer until 2/3 to 3/4 of the water has cooked away.

Allow to cool in the fridge, and serve on any of your favorite dishes.