one pot recipes

I'm all for simple cooking, people. I got quite a few questions on the recipe for the dishes below, so wanted to make sure I shared with ya'll! 

White Chicken Chili

1 lb boneless skinless chicken breasts trimmed of excess fat

1 yellow onion diced

2 cloves garlic minced

24 oz. chicken broth (low sodium)

2 15oz cans great Northern beans drained and rinsed

2 4oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

small handful fresh cilantro chopped

4 oz reduced fat cream cheese softened

1/4 cup half and half

Add chicken breasts to bottom of slow cooker (we have this one and LOVE it), top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings.

One Pot Lasagna Soup

1 pound lean ground beef or half Italian sausage
1 yellow onion, diced

4-5 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
1 24 oz. jar Prego Traditional Italian Sauce

8-10 cups low sodium chicken broth, divided
1 14 oz. can can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp EACH dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
1/2 cup heavy cream,optional**

1. Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
3. Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.