Slow Cooker Adventures - Chapter 3

I've had my slow cooker for almost 3 months now, and having experimented with recipes from 2 different cookbooks, I seem to have moved on to that inevitable next chapter: What can I find in the kitchen to throw in the pot?

Sister & Brother-In-Law were visiting last weekend, which was lots of fun, but it meant I didn't do my usual meal planning and grocery shopping. When Monday rolled around, I decided to see if I could just make do with what was on hand. Frozen shrimp was defrosted to become supper on Monday night, and a package of chicken breasts was defrosted for Tuesday. I had some chipotle peppers in adobo sauce leftover from Mexican night (seems to have become a tradition for when Sister visits), so I scrounged around and came up with this:

Chipotle Chicken Chili Soup

2 boneless skinless chicken breasts, cut into bite sized pieces
1 onion, diced
3 cloves garlic, minced
1 stalk celery, diced
2 small carrots, diced
1 red bell pepper, diced
3 small potatoes, diced
1 can white kidney beans, drained and rinsed
1 28-oz can diced tomatoes
3 chipotle peppers, chopped (or amount to taste)
To taste: oregano, chili powder, cumin, coriander, salt
2 1/2 cups of chicken broth (approximately)

Add all ingredients to slow cooker dish and stir. The amount of chicken broth is approximate because I added it last and just poured from a 900 ml tetra pack until the slow cooker dish was full. Turn on low and let it cook 8 - 10 hours.

Husband had his plain. Since we had some grated cheddar and some sour cream leftover from the weekend, I garnished mine. It turned out to be quite tasty and I may just do this one again on purpose! We got two meals out of it - a meal being 1 bowl for me and 2 bowls for husband, so 6 servings.

My parents are coming tomorrow, to stay the weekend. This it turning out to be quite the busy month!

Have a great weekend everyone!