Crock Pot Chili
Submitted by Kati
Ingredients:
3 cans of kidney beans
3 cans of chili beans
2 large cans of tomato paste
2 lbs of hamburger or ground turkey
1/2 onion/diced (optional) could substitute with powder
Chili powder to taste (I use about 3 TSP)
Pepper to taste
2 cups of diced tomatoes
Brown hamburger meat, drain. Dump all ingredients into crockpot, cook on low all day. No need to drain beans or add water to recipe; crockpot will create moisture.
Recipe Tips:
I recommend fresh garden tomatoes, simply because if you have a garden, you have a lot of tomatoes ; ) You can dice and freeze your garden tomatoes into 1 cup measurements and store in ziplock bags. No need to defrost, just dump into the crockpot frozen.
If your chili is too runny you can always mix in another can of tomato paste right before serving or mix a rue (small amount of flour and water mixed) to thicken it up.
Meat is optional, you could have beans only. If using meat, I rinse the hamburger or ground turkey with water in a strainer before adding.
I try to use organic Chili powder. Available at most bulk herb stores, and cheaper too!
Serving Suggestions:
Serve with cheese and crackers; or tortilla chips and sour cream.
Garlic Chicken Farfalle
Submitted by Jennifer
Ingredients:
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1/2 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
Directions:
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
I changed the recipe from 1 tbsp of pepper to 1/2 tbsp so you can change it back if you like a lot of pepper!
Hot Parmesan-Artichoke Dip
Submitted by Dana
Ingredients:
1 ½ cups mayonnaise
2 (12 oz.) jars marinated quartered artichoke hearts, drained and chopped
2 (4.5 oz.) cans chopped green chilies, drained
1 (7 oz.) jar roasted red bell peppers, drained and chopped
2 cups freshly shredded Parmesan cheese
4 garlic cloves, minced
Toasted baguette slices or assorted crackers
* Stir together first 6 ingredients. Spoon into a 3-quart slow cooker
* Cover and cook on LOW 4 hours. Stir well before serving. Serve with baguette slices or assorted crackers. Makes 6 cups.
Peach Dump Dessert
Submitted by Christy
(Recommended by my Fab friend, Jessica)
(Recommended by my Fab friend, Jessica)
Ingredients:
2 cups frozen peaches, sliced (undrained)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4-1/2 teaspoon cinnamon
1 -9 ounce Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Directions:
* Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
* Sprinkle with cornstarch; toss.
* Drizzle with vanilla and sprinkle brown sugar over all.
* Sprinkle with cinnamon then cake mix.
* Drizzle melted butter evenly over cake mix.
* Cover and cook on high for 3 to 3 1/2 hours.
Slow-Cooker Chicken Tortilla Soup
Submitted by Angela
Ingredients:
• 2 pounds shredded, cooked Chicken
• 2 (15 ounce) cans Rotel
• 1 (20 ounce) can Enchilada Sauce
• 1 medium Onion, chopped
• 1 (4 ounce) can Chopped Green Chile Peppers
• 3 cloves Garlic, minced
• 4 cups Chicken Broth
• 2 teaspoon Cumin
• 2 teaspoon Chili Powder
• 2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 (15 ounce) can Corn
• 1 (15 ounce) can Black Beans
• 2 tablespoons chopped Cilantro
• 1/2 cup shredded Cheese
Directions:
Place all ingredients into a slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serving Options:
Top your bowl of soup with an extra sprinkle of shredded cheese, a small scoop of sour cream, and/or crumbled tortilla chips.
Smokin' Chili
Submitted by Leah
Ingredients:
2cans black bean
2 cans corn (drained)
1 can Rotel (tomato & green chili)
1 14 oz can diced tomatoes
1tbl spn chili powder
1 tbl spn garlic powder
1 tbl spn garlic salt
1 tspn paprika
1 tspn cumin
2 cloves minced garlic
Salt to taste
Directions:
Place Chuck in Crock Pot on high for 4 hrs, then add in the rest of the ingredients & one 14 oz can of water. Cook on low for remaining hour. Serve with fresh from the oven cornbread ;) Enjoy!
Southwestern White Chili
(Voted "Best Recipe")
Submitted by Shelley
Ingredients:
1/4 cup chopped onion
3 heaping teaspoons fresh garlic
2 teaspoons ground cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 15 1/2-ounce cans Great Northern beans,
drained & rinsed
1 7-ounce can of chopped green chilies
8 cups chicken broth
3 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Directions:
1 - Place onion, garlic, cumin, oregano, cayenne pepper, beans, chilies, broth, and cooked chicken in a slow cooker. Stir to combine.
2 - Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
3 - Stir in the cheese until melted or leave the cheese to top each individual bowl of chili. Ladle the chili into 8 bowls.
Sunday Chicken
Submitted by Cheri
Ingredients:
4 to 6 frozen boneless, skinless chicken breasts
2 cans (10.5 ounces) cream of chicken soup, condensed
1 envelope dry onion soup mix
1 cup sour cream*
Directions:
Place frozen chicken breasts in greased 3.5 to 5 quart slow cooker. Mix remaining ingredients (except sour cream) and pour over chicken. Cover and cook on high hear 4 hours or on low hear 6-8 hours. One hour before serving, stir in sour cream. Makes 4-6 servings. Serve over noodles, rice or mashed potatoes.
*For a richer taste, substitute 1 package (8 ounces) cream cheese.
(Photos by Jennifer W.)
3 comments:
Yay! I've been waiting for these! :)
That was a fun night and just what I needed!
What a neat idea & thanks so much for sharing these recipes!!
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