Crockpot, Soup & Bisquits!

Yay, I was glad to see a new post!
Erin, here is one of my favorite and easiest crockpot recipes ever!
Soft Chicken Tacos:
4 chicken breasts
1 bottle salsa
Cook on low all day and just before serving stir in 16 oz sour cream. Serve on flour tortilla shells with all the taco fixins.

And my favorite Minestrone Soup recipes (that just happens to be made in a crockpot):
3 c. vegetable broth
1 (28 oz) can diced tomatoes
1 (15 oz) can white cannellini beans (I use two for the extra protein)
2 carrots, peeled & diced
1 celery stalk, diced
1 cup diced onion
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
1/2 tsp each salt & ground pepper
Combine in slow cooker and cook on low 6-8 hours or high 3-4 hours, 30 minutes before serving add:
1 1/2 cups pasta (shells, wheels or elbow mac)
1 med zucchini diced
2 cups fresh spinach
Serve with Parmesan cheese.

And finally Buttermilk Biscuits (I have never made these, but I have the best cookbook on the planet and every recipe I try from it is perfect, let me know how they are):
1 c unbleached all purpose flour
1 c plain cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
8 tbsp cold butter, cut into 1/4 inch cubes
3/4 c cold buttermilk
2 tbsp plain yogurt
Heat oven to 450. Combine flours, baking powder, baking soda, sugar & salt in a bowl, add cold butter and use fingertips to blend together until in is course mixture. Stir in the buttermilk & yogurt and stir together with rubber spatula until mixture forms a soft, sticky ball. Transfer to a lightly floured surface & form into ball (careful not to overmix!!) cut into quarters, then cut each quarter into thirds. Place on ungreased baking sheet & bake 10-12 minutes.