7 Easy Slow Cooker Soup and Chili Recipes

For an easy to prepare meal using your slow cooker, try these delicious soup and chili recipes. They are quick to put together and can cook while you are away from home.

Slow Cooker Chicken Stew

Ingredients:

4 to 5 cups cooked chicken, chopped
1 large can whole tomatoes, undrained
2 to 3 large potatoes, cut into 1" pieces
1 medium yellow squash or zucchini, thickly sliced
1 large onion, chopped
1 can creamed corn
1/2 cup ketchup
1/2 cup barbeque sauce
1 teaspoon ground black pepper

Preperation:

Combine chicken, tomatoes, potatoes, squash, onion and pepper in cooker. Cover and cook on LOW setting for 5 to 7 hours, until potatoes are tender.

Add ketchup, barbeque sauce and corn, mixing well until combined. Cover and cook on HIGH setting for another 30 minutes.

Slow Cooker Three-Bean Chili

Ingredients:

1 pound ground beef or ground turkey
1 small onion, chopped
1 large can dices tomatoes, undrained
1 can kidney beans
1 can black beans
1 can pinto beans
1 8 ounce can tomato sauce
1 can chopped green chilies
1 1/2 tablespoons chili powder

Preperation:

Cook ground beef and onion in a skillet until ground beef is browned and onion is tender. Drain well. Place beef mixture in cooker.

Add remaining ingredients and mix well. Cover and cook on HIGH setting 6 to 8 hours.

Slow Cooker Navy Bean with Ham Soup

Ingredients:

6 cups water
5 cups dried navy beans, soaked overnight and drained
1 pound ham, cubed
1 can corn
1 large onion, diced
1 teaspoon pepper
1/2 teaspoon salt

Preperation:

Combine all ingredients and mix well. Cover and cook on LOW setting 7 to 10 hours, or until beans are tender.

Slow Cooker Chicken Chowder

Ingredients:

2 tablespoons butter or margarine
1 1/2 pounds chicken, cut into 1/2" pieces
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups fresh or frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1/2 teaspoon pepper
1/2 cup cream

Preperation:

Melt butter or margarine in skillet. Add chicken and cook until browned.

Add chicken, onion, celery, carrots, cream of potato soup, chicken broth and pepper to slow cooker. Mix well. Cover and cook on LOW setting 3 to 4 hours, or until chicken in cooked through and vegetables are tender.

Turn off heat. Stir in cream and allow to heat through, 5 to 10 minutes.

Slow Cooker Easy Turkey Soup

Ingredients:

2 pounds ground turkey, cooked and drained
1 large can whole tomatoes, undrained
2 cans beef broth
1 16 ounce bag frozen mixed vegetables
1/2 cup dry barley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

Preperation:

Combine all ingredients in slow cooker and mix well. Add water to just cover ingredients. Cover and cook on HIGH setting 3 to 4 hours or on LOW setting 6 to 8 hours until vegetables are tender.

Best Bean Soup Recipe

Ingredients:

6 ounces bacon, diced
8 to 10 cups chicken broth
3 cans Great Northern beans or Navy beans, drained
1 can diced tomatoes, undrained
1 large onion, chopped
1 package frozen carrots
2 teaspoons dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper

Preperation:

Cook bacon in skillet until just cooked. Drain and place in slow cooker.

Add remaining ingredients to slow cooker, mixing well.

Cover and cook on LOW setting 6 to 8 hours, or until beans are tender.

Slow Cooker Chunky Chili

Ingredients:

1 pound ground beef
1 large onion, chopped
2 to 3 tablespoons chili powder
2 cans diced tomatoes, undrained
2 cans chili beans or kidney beans
1/2 cup salsa
1/2 teaspoon salt
1/2 teaspoon pepper

Preperatiion:

In a skillet cook ground been and onion until beef is browned and onion is tender. Drain well. Add to slow cooker.

Add all remaining ingredients, and mixing well. Cover and cook on LOW setting 5 to 6 hours.

Sprinkle with shredded cheese when serving, if desired.

K. Hupp enjoys cooking and gardening. Visit the Kitchen Aid Mixers website and check out the colorful Kitchen Aid Artisan Stand Mixers

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Slow Cooker Chicken Stew and Dumplings

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: [http://www.supercookbooks.com]

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Slow Cooker Recipe

It's a way of cooking the food in a relatively low temperature to decrease water quantity and get the best result. It's the countertop to electrical cooking, popularly known as crock-pot recipe.

Slow Cooker and Crock-pot recipes are interchangeable. A slow cooker is oval cooking pot made of ceramic or porcelain that comes in variety of sizes. Many crock-pot recipes simply call for the ingredients to be put in the crock and have almost no preparation. The crock-pot can then relatively safely be left to run unattended. This makes for a very convenient cooking method. Generally, minimum water should be maintained to avoid uncontrollable heating. Some slow cookers are supplied with recipe booklets.

The advantage of slow cooker recipes is it can avoid overcooking and useful to tenderized smaller cuts. It utilized rated power while the success of every crock-pot recipe relies on careful timing. However, the disadvantage is that the vitamins & nutrients are tending to be lost due to longer cooking. Below are slow cooked recipes you will enjoy from appetizer to dessert.

Here is an appetizer that is so easy to prepare, best before taking the main course. Crock pot Cream of Mushroom Soup:

Ingredients:

• 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
• 1 tablespoon butter
• 3 cups chicken broth
• 2 tablespoons onion, chopped
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1 cup half and half or whole milk

Instructions:

In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours).

One of the most popular slow cooker recipes is the Beef & Pork Barbecue. This is how to prepare:

Ingredients:

• 1 1/2 pounds beef stew meat
• 2 cups chopped onions
• 2 cups chopped green bell pepper
• 1/2 cup brown sugar, firmly packed
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 1 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• 1 can (6 ounces) tomato paste

Instructions:

Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 9 to 11 hours, or until meat is very tender. Stir with a fork to break meat pieces up.

For health conscious, here is a simple vegetable slow cooking recipe you will enjoy: the scalloped potatoes and potato casseroles.

Ingredients:

• 7 to 9 medium potatoes, thinly sliced, about 2 pounds or 4 to 5 cups
• 1 cup cold water
• 1/2 teaspoon cream of tartar
• 3 tablespoons butter
• 1 medium onion, thinly sliced
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 4 ounces American cheese, slices or shredded

Instructions: Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar, then drain. Put half of sliced potatoes in a buttered or greased 3 1/2 to 4-quart slow cooker. Top with half of onion slices, half of the flour, half of the salt and half of the pepper. Dot with half of the butter. Repeat layers; dot with remaining butter. Spoon soup over the top. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese about 30 minutes before serving. This recipe may be doubled for a 5 to 6-quart crock-pot.

To complete the meal, here is the best part; the much waited after a tasteful meal...the desert. Savor the taste of brownies with pecans. It is so easy to prepare. Let's start:

Ingredients:

• 1/4 cup melted butter
• 1 cup chopped pecans
• 1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation

Instructions:

Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Place can in slow cooker. Cover top of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.



For more information on Slowcooker Recipes please visit our website.

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Chicken Stew and Corned Beef Slow Cooker Recipes

Slow cookers are time efficient appliances and very easy to use. You do not need to check on your cooking from time to time. You can cook the food for hours and it still tastes great. Here are chicken and corned beef recipes you can make using your slow cooker or crock pot.

Chicken Stew

Chicken Chili

Ingredients consist of 2 large-sized onions; 2 lbs. Skinless, boneless chicken breasts cut into 1 inch cubes; 2 large-sized carrots that are cut into 1 in. Slices or 1 cup of baby carrots; 3 ½ cups of chicken broth, 3 medium-sized potatoes that are cut into 1 in. Cubes and 1 tsp. Celery seeds. Other ingredients are ½ tsp. Seasoned pepper mix or black pepper, 1 tsp. Dried thyme, salt, 1 cup thawed icy corn, 8 oz. Sliced mushrooms and 1 cup thawed icy peas.

Procedure:

Mix all the ingredients in your slow cooker, excluding the peas. Stir it well.Cover it and cook it on low for 8 up to 8 hours. Cook it until the chicken is well done and the vegetables become tender. You can stir-in the peas during the final 30 minutes.

Mexican-Style Chicken Stew

Ingredients are 4 up to 5 medium-sized peeled potatoes that should be cut into very small cubes; 2 pounds boneless skinless chicken breasts that needs to be cut into 1 in. Pieces; 1 16 ounce jar of mild salsa, 1 envelope taco seasoning mix, 1 can of diced green chili peppers and 1 can tomato sauce.

Procedure:

Mix all the ingredients in your slow cooker. Cover your slow cooker and set it on Low for about 7 up to 9 hours. You can serve this with warm flour tortillas.

Crockpot Corned Beef and Cabbage Recipe

Ingredients are 3 medium-sized thinly sliced carrots, 6 up to 8 medium-sized peeled tomatoes that should be cut into ½ in. Slices, 2 thinly sliced ribs celery, 1 2-pound cabbage, 1 -pound corned beef brisket, 1 ½ cups water and ½ tsp. Black pepper.

Procedure:

Lightly spray or butter a 5 up to 6 qrt. Slow cooker. Layer the potato slices at the bottom part of the slow cooker as well as with carrots. Place the corned beef on the vegetables. Slice the cabbage into 8 wedges, arranging them nearby the meat. Sprinkle with pepper. Add some water. Cover ad cook it on low from about 7 up to 8 hour. Make sure the vegetables and meat becomes tender. Remove the meat and put it on a platter. Cover this with some foil and allow it to rest for about 10 up to 15 minutes. After 15 minutes, slice the meat and serve.

Corned Beef and Vegetables

Ingredients are 2 turnips or 1 medium-sized rutabaga cut into 2 inches chunks; 3 to 4 carrots cut crosswise, halved lengthwise, manufacture 2 to 3 inch pieces; 3 to 4 lbs corned beef brisket which you can cut if necessary; 1 ½ cup water, 3 medium-sized quartered onions, salt and pepper as well as 1 small cabbage.

Procedure:

Using a 5- up to 6-quart crock pot or slow cooker, mix all the ingredients, excluding the cabbage. Cover the crock pot, cook on Low for 4 hours and cook on High for another 2 hours. Lightly sprinkle with salt and pepper. Cook again on Low for 7 up to 9 hours and on High for 4 up to 5 hours.

Chicken Stew and Corned Beef Slow Cooker Recipes

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Slow Cooker Style Chili With Chicken (or Beef), Tempeh and Dark Beer

Just a word about one of the "special" ingredients, tempeh.....

In case you don't know what it is, tempeh (pronounced tem-pay) is a chunky and nicely textured cake of fermented soybeans that originates from Indonesia. The fermentation process the soybeans undergo en route to becoming tempeh actually make them more nutritious and more digestible (and also eliminates those enzyme inhibitors anti-soy enthusiasts are always griping so much about.) Tempeh is also surprisingly yummy and super versatile!! You can do all sorts of exciting things with it including grilling, roasting, marinating, pan searing, etc. However, when you mix tempeh with ground beef it pretty much takes on the flavor of the meat you are cooking and just blends right in. And because the protein in tempeh is far more digestible than what you would ingest through animal protein (thanks to tempeh's fermentation process), combining tempeh with other meats greatly aids in overall digestion. Oh yes, and tempeh is also very, very, very rich in tummy-filling, waist-slimming fiber (about 11 grams of fiber per 16 grams of carbs).

Chicken Chili

Where to buy tempeh?

Luckily tempeh is becoming much more mainstream these days and many supermarkets now carry it (and of course you can find it at pretty much any natural foods stores). Look for tempeh in the refrigerated section of whatever store you buy it from.

I always love hearing feedback. So, if you try this recipe and like it (or don't!) or if you make any changes please let me know. Happy Healthy Eating!!

Ingredients (Serves: 8)

4 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
4 cloves garlic, minced
1/2 teaspoon unrefined sea salt, plus more to taste
1 pound lean organic pastured white meat ground chicken (or grass-fed ground beef or ground ostrich)
3 tablespoons white whole-wheat flour
1 (8-ounce) package tempeh, crumbled
3/4 cup yellow raisins (optional)
2 (14.5-ounce) cans diced fire-roasted tomatoes with juices
2 (14.5-ounce) cans pinto beans, rinsed and drained
2 packed tablespoons chopped canned chipotle peppers (seeds removed) in adobo sauce
3 tablespoons chili powder
1 teaspoon cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup canned pumpkin (optional)
1 (12-ounce) jar roasted red peppers marinated in oil, drained and patted dry
1 (12-ounce) bottle dark beer
11/2 cups shredded low-fat organic extra sharp cheddar cheese
6 scallions, finely chopped

Heat the oil in a large nonstick skillet over medium-high heat; add onion and garlic, and saute 5-6 minutes, until onions are soft. Season the onion and garlic lightly with salt. Add the ground chicken (beef) and saute, breaking meat up with a spoon, until the meat is no longer pink, about 5 minutes. Add the flour and stir until well blended. Stir in the crumbled tempeh. Season again with salt to taste.

Transfer the onion, meat, and tempeh mixture to a 5- or 6-quart slow cooker. Stir in the raisins, tomatoes, pinto beans, and chipotle peppers.

Place the chili powder, cumin, paprika, cayenne pepper, pumpkin, red peppers, and beer in a blender and purée until smooth. Add the beer purée to the slow cooker. Place the cover on the slow cooker and cook the chili on low heat for 5-6 hours. Allow the chili to cool 15 minutes before serving. Season with salt. To serve, ladle the chili into deep bowls and top with shredded cheese and scallions.

Serving Suggestions: For a complete meal try serving with corn bread muffins and a spinach salad topped with avocado, sundried tomatoes, lime juice, flax oil, shaved almonds and chopped Kalmata olives.

Slow Cooker Style Chili With Chicken (or Beef), Tempeh and Dark Beer

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.hotandhealthyliving.com.

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Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

When I was a child Thanksgiving dinner was homemade from start to finish. My mother made her own stuffing (you may call it dressing) from stale brad, onions, celery, thyme and other seasonings. She made cranberry sauce and stock from the giblets. Consequently, the gravy tasted rich, homemade and delicious.

I could have eaten an entire dinner of dressing and gravy.

Chicken Chili

Usually I buy commercial chicken stock for holiday meals to cut down on preparation work. But this year I decided to make my own stock. Fortunately, my grocery store carries packages of chicken gizzards for this purpose. This product saved me preparation work, allowed me to control salt, and helped me get ready for Thanksgiving days ahead of time.

Using packaged gizzards instead of chicken necks and wings enabled me to reduce the fat content of the stock. In fact, there was no fat floating on top when the stock was done. I didn't have to skim any residue either, which also cut down on preparation time.

Buying pre-sliced carrots saved me even more time. Instead of shopping the celery, I cut the ribs into two large sections. Though I was tempted to add more Italian parsley, which I love, I didn't because it would have given the stock a green tinge. You may add more lemon pepper seasoning if you wish.

If you don't have a slow cooker you may make the stock in a soup kettle. I stored my stock in tall, plastic cartons with screw tops. You may freeze the stock, but remember to leave a gap at the top (about an inch and a half) for expansion. Frozen stock will retain its flavor for about three months. To prevent the stock from tasting like the freezer, put the cartons in large plastic zipper bags.

Use your delicious homemade stock for dressing, gravy, and turkey vegetable soup made with the last of the bird.

Ingredients

Two 15-ounce packages of chicken gizzards
1 medium-to-large onion, peeled and quartered
3/4 cup sliced carrots
1/4 cup Italian parsley leaves
3 ribs of celery with leaves, halved
1 teaspoon reduced sodium salt
1/2 teaspoon salt free lemon and pepper seasoning
8 cups of water

Method

Insert a slow cooker liner in the pot. Rinse the gizzards under running water and place on the bottom. Add vegetables, salt, lemon pepper and water. Cover and simmer on high for four hours. Remove vegetables and gizzards with a slotted spoon and discard. Strain broth through a fine sieve into a batter bowl or heatproof pitcher. Pour stock into food storage cartons and refrigerate until needed. Makes 2 quarts of stock.

Copyright 2010 by Harriet Hodgson

Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is the author of hundreds of articles and 28 books. Centering Corporation is publishing her latest book, The Spiritual Woman: Quotes to Refresh and Sustain Your Soul, available shortly.

Hodgson has another new book out, 101 Affirmations to Ease Your Grief Journey, available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

If you have not tried cooking with a slow cooker yet, then I have a question for you. What are you waiting for?

Crock pots are very convenient and easy to use. The meal preparation is also quick. The cooking will take long, but you do not need to be constantly involved as there is no risk of burning the food. The temperature is very low, so the meat will not burn.

Chicken Chili

But the best about a slow cooker is that you can prepare your meal early in the morning or the previous night, then go on about your day, go to work, or drive your kids around, and when you come home late in the afternoon or even early evening, supper will be already cooked for you. It is wonderful, it is like having a kitchen assistant, and you do not need to pay a salary.

I want to share a delicious and healthy recipe with you.

You will need 6 chicken thighs, skin removed. You will then need 1/2 pound of white mushroom, thinly sliced. You will also need 2 medium sweet potatoes and 2 medium potatoes peeled and cubed. You will then need 2 medium carrots, peeled and sliced and 6 large shallots, peeled and halved. You can also use 4 cloves garlic if you wish. YOU will also need 1 cup dry wine, or if you do not like cooking with wine use some white grape juice. To season you can sue 1/2 tsp of dried rosemary and salt and pepper to taste.

Combine all ingredients except the vinegar in the slow cooker. Cover and cook. Cooking time: 5 hours in low or until potatoes are tender. Before serving stir in vinegar.

Enjoy it!

Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

When I did not have any children, cooking was not my priority, so I just got home from work and decided on what to eat for supper. Since having children, my days got shorter, and I am always looking for ways to simplify the cooking duties. I now enjoy cooking. My cooking time has been reduced and I can use my time more productively.

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All Beef, No Fuss, No Beans Chili - A Slow Cooker Recipe

Americans love chili and we have hundreds of recipes for it. For some, this national dish is a thin soup. For others, it is a thick stew. White chili is made with chicken or pork. Mole chili, which originated in Mexico, contains unsweetened cocoa. Every home cook has his or her twist on the recipe.

Chili is not the same as chile. The word that ends with the letter e signifies a vegetable, whereas the word that ends with the letter i signifies a recipe.

Chicken Chili

"Southwest Cooking," a Betty Crocker cookbook, says these versatile peppers add flavor to many dishes. "No other vegetable has had a greater effect on a way of cooking--or a way of life--then the chiles of the Southwest," the cookbook notes.

Chili is the state dish of Texas and many think the original recipe came from San Antonio. Legend credits the invention to an Englishman who lived there in the early 19th century, according to Sylvia Windle Humphrey, author of "A Matter of Taste." As she writes, "When the supply of curry ingredients he had brought with him ran out, the ingenious chap devised an American equivalent of curry powder."

I love chili, but the beans don't love me. When I eat them I have severe abdominal pain. So I leave out the beans and add other vegetables. The powder you buy in the grocery store is a combination of chili pepper, oregano, cumin, garlic, and salt. Sometimes I add extra cumin to this powder.

Though fall was delayed this year, it finally came to Minnesota. The leaves changed color, turned brown, and fell from the trees. Night temperatures dropped into the 30s and in the morning there was frost on the ground. Suddenly, I felt like making chili. To avoid another trip to the grocery store, I used available ingredients, and created my own recipe.

There was no crying when I chopped the onions because I used dehydrated onions. I didn't have smelly hands from chopping garlic because I used powdered garlic. I added carrots for sweetness and coffee for an undercurrent of flavor. It was one of the best batches of chili I have ever made. I served it with corn muffins. You may serve it with muffins, too,or crackers. Kids will like this recipe because it isn't too hot.

Ingredients

1 1/4 pounds 93% lean hamburger

28-ounce can crushed tomatoes

1 1/2 cups water (I rinsed out the tomato can.)

1/4 cup fresh coffee

1 green or red pepper, chopped

1 cup petite carrots

2 tablespoons dehydrated onions

24.5 can diced green chiles, drained (I used 1/4 of a cup. You can buy a smaller can.)

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon sugar

Method

Put a liner in the slow cooker. Saute meat in a nonstick or cast iron skillet until it turns brown. Transfer meat to slow cooker and add remaining ingredients. Mix well with a rubber scraper. Put on the lid, set the dial on low, and cook for 6 hours. Top with shredded Mexican cheese and fat -ree sour cream. Makes 8 generous servings.

Copyright 2010 by Harriet Hodgson

All Beef, No Fuss, No Beans Chili - A Slow Cooker Recipe

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jumpstarts. It is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," which will be available shortly.

Harriet has another new book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available on Amazon. Please visit her website and learn more about this busy author and grandmother.

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Slow Cooker Chili Recipes - The Easiest Way To Spice Up Your Cooking

Slow cooker chili recipes are one of the easiest ways to enjoy the benefits of spicy fresh food cooked using a variety of spices.

Many amateur chefs or home cooks are scared by the prospect of cooking spicy food. Such cuisine is often perceived to be the domain of professionals or cooks that have grown up in regions famous for spicy foods such as Asia or south America. This could not be further from the truth.

Chicken Chili

Spices such as chili, turmeric, garam masala, all spice and cumin offer a very simple way for the inexperienced or amateur cook to liven up an otherwise bland dish. Take for example a tin of chopped tomatoes: place them in a pan with some garlic, fresh chili and some cumin and you immediately have a lively sauce that could form the base to many Indian dishes.

So assuming chili peppers and other spices offer the cook a simple way to liven up simple cooking, adding a slow cooker simplifies the process of putting dishes together such that the chef can focus more on flavour combinations and taste rather than cooking methodologies.

Using a slow cooker chili recipe simply involves choosing a nice selection of base ingredients that can be used in most dishes; chili peppers, potatoes, carrots, courgettes, onions, garlic. In addition the cook can then add other more specific ingredients such as chicken, beef, red or white wine, fish, liver etc. Once these two elements have been combined and are cooking slowly the chef has little to worry about.

Slow cookers therefore remove the need to be concerned about timings, browning onions, searing, crisping etc and instead let the chef free to concentrate on the 3rd element to a successful slow cooker chili recipe; spices. Once the first two elements are cooking, you should taste and experiment by adding different varieties of chili, turmeric or other spices and herbs in order to perfect the blend of flavours in your dish.

Slow Cooker Chili Recipes - The Easiest Way To Spice Up Your Cooking

If you would like to see a Slow cooker chili recipe or other chili recipes please follow one of these links to the authors website. In addition there is also a great White Chicken Chili recipe.

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Chili Verde Recipes - Slow Cooker Chili Verde

Here's a quick and easy chili verde recipe that you can serve as a soup or over chimichangas.

3 tablespoons Worcestershire sauce 1 tablespoon garlic pepper 3 pounds pork picnic roast 1 large onion, diced 1 (14.5 oz.) can chicken broth 2 (4 oz.) cans diced green chilies, drained 3 (7 oz.) cans green salsa 2 (15.5 oz.) cans great Northern beans, drained (optional)
Directions

Chicken Chili

In a slow cooker, pour in half of the Worcestershire sauce and half of the garlic pepper. Place the roast inside of the pan and sprinkle the remaining Worcestershire sauce and garlic pepper over the top of the meat. Add in the onions and chilies. Pour the chicken broth over all. Cover and cook on low heat for 8 to 10 hours. When the roast is fork tender (you can pull it apart with a fork), stir in the green salsa and beans. Continue cooking until heated completely.
=> Chili Verde Recipes: Chili Verde Stew

This spicy chili verde recipe features roasted pork, salsa, green chilies, spices and fresh jalapeno pepper. Remember to wear rubber or plastic gloves when handling fresh hot peppers, and don't touch your face or eyes while handling.

3/4 pound boneless pork roast, cut into 1-inch cubes 1 tablespoon canola oil 1/4 cup green pepper, chopped 1/4 teaspoon garlic, minced 1/4 cup dry red wine or beef broth 1 cup canned diced tomatoes 1/2 cup salsa 2 tablespoons canned chopped green chilies, divided 1/2 teaspoon ground cumin 1/4 teaspoon sugar 1 dash ground cloves 2 tablespoons fresh parsley, minced 1 small jalapeno pepper, seeded and chopped
Directions

In a large saucepan, cook the pork in oil over medium heat until it no longer looks pink; remove the meat from the pan and set aside. In the same pan, sauté the green pepper, onion and garlic for 1 to 2 minutes, or until they are tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon of the chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes; stir occasionally. Stir in the parsley, jalapeno and remaining chilies. Cover and cook for another 20 to 25 minutes, or until the meat is tender.
=> Chili Verde Recipes: Basic Homemade Chili Verde

Here is a simple way to make homemade chili verde which uses fresh cilantro.

1 pound pork, cubed 5 tomatillos (green tomatoes) 3 serrano chili peppers 1 medium white onion 1/3 bunch fresh cilantro 4 cloves of garlic
Directions

In a pan, cook pork until nice and brown; drain off the fat. Wrap the tomatillos, chilies and garlic in aluminum foil and place them inside a pot. Cover and heat on medum high until the tomatoes are nice and soft; stir occasionally. Unwrap the vegetables and place in a food processor along with the onion and cilantro. Blend well. Pour sauce over the pork and simmer for 10 to 15 minutes. You can add a little more fresh cilantro after about 5 minutes of cooking, if desired.

Chili Verde Recipes - Slow Cooker Chili Verde

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

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Slow Cooker Mexican Chili

Slow cooked ground beef with chili beans, whole tomatoes, tomato paste, chopped vegetables and minced chilies. Chili is seasoned with salt, pepper, sugar, bay leaf, dried marjoram, and minced clove. Put this dish together in the morning, turn on the slow cooker and enjoy this evening. The chili flavors get a chance to meld while slow cooking, making this a very smooth chili with nice spice and great heat. Leftovers are fantastic and make a great condiment for chili burgers and hotdogs.

This is the perfect chili to serve as an appetizer, or as a lunch or dinner main or side dish.

Cook's Notes:
It may be necessary to add a little water to this chili to insure it does not dry out.

Slow Cooker Mexican Chili

Ingredients:

1 pound Lean Ground Beef
2 (15-1/2 ounces each) cans Chili Beans, hot and spicy
1 (28 ounces) can Whole Tomatoes, cut up and reserve liquid
1 (6 ounces) can Tomato Paste
1-1/2 cups chopped Celery
1 cup chopped White Onion
1/2 cup chopped Green Bell Pepper
4 ounces Serrano or Jalapeno Chili Peppers, seeded and finely minced
2 tablespoons White Sugar
1 Bay Leaf
1 teaspoon Coarse Salt
1 teaspoon Dried Marjoram, crushed
1 Garlic Clove, minced
1 dash Fresh Ground Black Pepper

Preparation:

1. Saute lean ground beef in heavy skillet over medium heat. Stir and crumble ground beef while cooking.

2. Drain off excess fat.

3. Add ground beef, chili beans, tomatoes with liquid, chopped celery, chopped onion, chopped green pepper, chili peppers, white sugar, bay leaf, coarse salt, dried marjoram, minced garlic and fresh ground black pepper.

4. Cook on LOW 10 hours.

5. Remove bay leaf. Serve hot.

A local cooking class can teach you chili making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring incredible soups.

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Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

If you have not tried cooking with a slow cooker yet, then I have a question for you. What are you waiting for?

Crock pots are very convenient and easy to use. The meal preparation is also quick. The cooking will take long, but you do not need to be constantly involved as there is no risk of burning the food. The temperature is very low, so the meat will not burn.

But the best about a slow cooker is that you can prepare your meal early in the morning or the previous night, then go on about your day, go to work, or drive your kids around, and when you come home late in the afternoon or even early evening, supper will be already cooked for you. It is wonderful, it is like having a kitchen assistant, and you do not need to pay a salary.

I want to share a delicious and healthy recipe with you.

You will need 6 chicken thighs, skin removed. You will then need 1/2 pound of white mushroom, thinly sliced. You will also need 2 medium sweet potatoes and 2 medium potatoes peeled and cubed. You will then need 2 medium carrots, peeled and sliced and 6 large shallots, peeled and halved. You can also use 4 cloves garlic if you wish. YOU will also need 1 cup dry wine, or if you do not like cooking with wine use some white grape juice. To season you can sue 1/2 tsp of dried rosemary and salt and pepper to taste.

Combine all ingredients except the vinegar in the slow cooker. Cover and cook. Cooking time: 5 hours in low or until potatoes are tender. Before serving stir in vinegar.

Enjoy it!

When I did not have any children, cooking was not my priority, so I just got home from work and decided on what to eat for supper. Since having children, my days got shorter, and I am always looking for ways to simplify the cooking duties. I now enjoy cooking. My cooking time has been reduced and I can use my time more productively.

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Slow Cooker Chili Recipes - The Easiest Way To Spice Up Your Cooking

Slow cooker chili recipes are one of the easiest ways to enjoy the benefits of spicy fresh food cooked using a variety of spices.

Many amateur chefs or home cooks are scared by the prospect of cooking spicy food. Such cuisine is often perceived to be the domain of professionals or cooks that have grown up in regions famous for spicy foods such as Asia or south America. This could not be further from the truth.

Spices such as chili, turmeric, garam masala, all spice and cumin offer a very simple way for the inexperienced or amateur cook to liven up an otherwise bland dish. Take for example a tin of chopped tomatoes: place them in a pan with some garlic, fresh chili and some cumin and you immediately have a lively sauce that could form the base to many Indian dishes.

So assuming chili peppers and other spices offer the cook a simple way to liven up simple cooking, adding a slow cooker simplifies the process of putting dishes together such that the chef can focus more on flavour combinations and taste rather than cooking methodologies.

Using a slow cooker chili recipe simply involves choosing a nice selection of base ingredients that can be used in most dishes; chili peppers, potatoes, carrots, courgettes, onions, garlic. In addition the cook can then add other more specific ingredients such as chicken, beef, red or white wine, fish, liver etc. Once these two elements have been combined and are cooking slowly the chef has little to worry about.

Slow cookers therefore remove the need to be concerned about timings, browning onions, searing, crisping etc and instead let the chef free to concentrate on the 3rd element to a successful slow cooker chili recipe; spices. Once the first two elements are cooking, you should taste and experiment by adding different varieties of chili, turmeric or other spices and herbs in order to perfect the blend of flavours in your dish.

If you would like to see a Slow cooker chili recipe or other chili recipes please follow one of these links to the authors website. In addition there is also a great White Chicken Chili recipe.

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Three Easy Slow Cooker Chicken Recipes

As warm weather approaches, I am eagerly anticipating time outside working in the yard and garden, playing with the kids and cooking meals on the grill. Not all meals have to be grilled during the warm months however. Just like any other time of the year, we're busy people who do not have time to wait for food to cook. So, just like any other time of the year, I use my slow cooker to make dinner-time easier.

My youngest son has lately acquired a picky attitude regarding food, and chicken has become a food of choice. With that in mind, I've found some chicken recipes that pass both of our requirements: easy to prep, simple and few ingredients and cooked in a crock pot. There you go, perfect for busy folks who aren't in the least bit interested in messing around in a kitchen for very long.

Chicken Chili

Here are three easy chicken recipes for your slow cooker. Enjoy your meals and time outside of the kitchen!

Speedy Slow Cooker Chicken Legs

2 1/2 lbs chicken legs, skin removed

1/2 cup ketchup

1/4 cup water

1/4 cup brown sugar

1 package onion soup mix

Place chicken legs in crock pot. Mix the rest of the ingredients and pour over chicken. Cover crock pot and cook on low for 8 hours or high for 4 hours.

Easy BBQ Slow Cooked Chicken

3 lb whole chicken

1 med onion, sliced

1 med. lemon, sliced

18 oz bottle bbq sauce of choice

3/4 cup cola

Place whole chicken in slow cooker and top with the lemon and onion slices. Mix bbq sauce and cola and pour over chicken. Cover slow cooker and cook on low for 8 hours or high for 4 hours... or until chicken is cooked through. When chicken juice runs clear, cut chicken into pieces and serve with the bbq sauce. This is great on buns.

Delicious and Easy Crock Pot Chicken Breasts

8 chicken breast halves, skinned

1 can cream of mushroom soup

16 oz sour cream

1 package onion soup mix

Place chicken in slow cooker. Mix remaining ingredients and pour over chicken. Cover slow cooker and cook on low for 8 hours or high for 4 hours. This is perfect with rice or noodles.

Three Easy Slow Cooker Chicken Recipes

For even more easy slow cooker meals, visit 'Family Crock Pot Recipes' http://familycrockpotrecipes.com today. While there, get our free newsletter full of easy family recipes and meal ideas!

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Slow Cooker Pork and Beef Rib Recipes

If you have been looking for slow cooker rib recipes, here are 2 to try. I think you will want to make both of them more than once. I have included a recipe for both pork and beef slow cooker ribs. Both of these recipes are quick to put together and easy to make. Both recipes taste very good, with very tender meat. I think you will be happy you tried them.

Pork Spare Ribs

Chicken Chili

Ingredients:

2-3 pounds pork spare ribs
1 can tomato soup
1 small onion, chopped
1 clove garlic, minced
3 teaspoons brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper

Preparation:

Place spare ribs in slow cooker.

Mix together soup, onion, garlic, brown sugar, mustard, Worcestershire sauce, salt and pepper. Pour sauce into cooker and stir until ribs have been coated on all sides. Cover with lid.

Set slow cooker on LOW setting and cook for 5 to 7 hours. Ribs are done when tender and meat pulls away from the bone easily. Don't overcook or the meat will fall off the bone into the sauce.

Tip: You can substitute thicker country style ribs for spare ribs, but will need to allow up to an hour additional cooking time.

Beef Ribs

Ingredients:

3-4 pounds beef ribs, fat trimmed
2 tablespoons brown sugar
1 clove garlic, minced
1/2 teaspoon thyme
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2 packages French Onion instant soup
2 cups water

Preparation:

In a medium mixing bowl, mix the flour with a little water to form a paste. Add the rest of the water, brown sugar, garlic, thyme, mustard, pepper and dry soup mix. Stir well.

lace the beef into slow cooker or crock pot. Mix together until all side of ribs are coated with seasoning mixture. Cover with lid.

Set slow cooker on LOW setting for 8 to 9 hours or on HIGH setting for 4 1/2 to 5 1/2 hours. Ribs are done when tender and pull away easily from the bone.

Tip: Serve over cooked egg noodles or with mashed potatoes. Leftover beef is great to use for making open faced roast beef sandwiches.

Slow Cooker Pork and Beef Rib Recipes

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Chili Verde Recipes - Slow Cooker Chili Verde

Here's a quick and easy chili verde recipe that you can serve as a soup or over chimichangas.

3 tablespoons Worcestershire sauce

1 tablespoon garlic pepper

3 pounds pork picnic roast

1 large onion, diced

1 (14.5 oz.) can chicken broth

2 (4 oz.) cans diced green chilies, drained

3 (7 oz.) cans green salsa

2 (15.5 oz.) cans great Northern beans, drained (optional)

Directions

In a slow cooker, pour in half of the Worcestershire sauce and half of the garlic pepper. Place the roast inside of the pan and sprinkle the remaining Worcestershire sauce and garlic pepper over the top of the meat. Add in the onions and chilies. Pour the chicken broth over all. Cover and cook on low heat for 8 to 10 hours.


When the roast is fork tender (you can pull it apart with a fork), stir in the green salsa and beans. Continue cooking until heated completely.

=> Chili Verde Recipes: Chili Verde Stew

This spicy chili verde recipe features roasted pork, salsa, green chilies, spices and fresh jalapeno pepper. Remember to wear rubber or plastic gloves when handling fresh hot peppers, and don't touch your face or eyes while handling.

3/4 pound boneless pork roast, cut into 1-inch cubes

1 tablespoon canola oil

1/4 cup green pepper, chopped

1/4 teaspoon garlic, minced

1/4 cup dry red wine or beef broth

1 cup canned diced tomatoes

1/2 cup salsa

2 tablespoons canned chopped green chilies, divided

1/2 teaspoon ground cumin

1/4 teaspoon sugar

1 dash ground cloves

2 tablespoons fresh parsley, minced

1 small jalapeno pepper, seeded and chopped

Directions

In a large saucepan, cook the pork in oil over medium heat until it no longer looks pink; remove the meat from the pan and set aside.


In the same pan, sauté the green pepper, onion and garlic for 1 to 2 minutes, or until they are tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon of the chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes; stir occasionally.


Stir in the parsley, jalapeno and remaining chilies. Cover and cook for another 20 to 25 minutes, or until the meat is tender.

=> Chili Verde Recipes: Basic Homemade Chili Verde

Here is a simple way to make homemade chili verde which uses fresh cilantro.

1 pound pork, cubed

5 tomatillos (green tomatoes)

3 serrano chili peppers

1 medium white onion

1/3 bunch fresh cilantro

4 cloves of garlic

Directions

In a pan, cook pork until nice and brown; drain off the fat.


Wrap the tomatillos, chilies and garlic in aluminum foil and place them inside a pot. Cover and heat on medum high until the tomatoes are nice and soft; stir occasionally.


Unwrap the vegetables and place in a food processor along with the onion and cilantro. Blend well. Pour sauce over the pork and simmer for 10 to 15 minutes. You can add a little more fresh cilantro after about 5 minutes of cooking, if desired.

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

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7 Easy Slow Cooker Soup and Chili Recipes

For an easy to prepare meal using your slow cooker, try these delicious soup and chili recipes. They are quick to put together and can cook while you are away from home.

Slow Cooker Chicken Stew

Chicken Chili

Ingredients:

4 to 5 cups cooked chicken, chopped
1 large can whole tomatoes, undrained
2 to 3 large potatoes, cut into 1" pieces
1 medium yellow squash or zucchini, thickly sliced
1 large onion, chopped
1 can creamed corn
1/2 cup ketchup
1/2 cup barbeque sauce
1 teaspoon ground black pepper

Preperation:

Combine chicken, tomatoes, potatoes, squash, onion and pepper in cooker. Cover and cook on LOW setting for 5 to 7 hours, until potatoes are tender.

Add ketchup, barbeque sauce and corn, mixing well until combined. Cover and cook on HIGH setting for another 30 minutes.

Slow Cooker Three-Bean Chili

Ingredients:

1 pound ground beef or ground turkey
1 small onion, chopped
1 large can dices tomatoes, undrained
1 can kidney beans
1 can black beans
1 can pinto beans
1 8 ounce can tomato sauce
1 can chopped green chilies
1 1/2 tablespoons chili powder

Preperation:

Cook ground beef and onion in a skillet until ground beef is browned and onion is tender. Drain well. Place beef mixture in cooker.

Add remaining ingredients and mix well. Cover and cook on HIGH setting 6 to 8 hours.

Slow Cooker Navy Bean with Ham Soup

Ingredients:

6 cups water
5 cups dried navy beans, soaked overnight and drained
1 pound ham, cubed
1 can corn
1 large onion, diced
1 teaspoon pepper
1/2 teaspoon salt

Preperation:

Combine all ingredients and mix well. Cover and cook on LOW setting 7 to 10 hours, or until beans are tender.

Slow Cooker Chicken Chowder

Ingredients:

2 tablespoons butter or margarine
1 1/2 pounds chicken, cut into 1/2" pieces
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups fresh or frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1/2 teaspoon pepper
1/2 cup cream

Preperation:

Melt butter or margarine in skillet. Add chicken and cook until browned.

Add chicken, onion, celery, carrots, cream of potato soup, chicken broth and pepper to slow cooker. Mix well. Cover and cook on LOW setting 3 to 4 hours, or until chicken in cooked through and vegetables are tender.

Turn off heat. Stir in cream and allow to heat through, 5 to 10 minutes.

Slow Cooker Easy Turkey Soup

Ingredients:

2 pounds ground turkey, cooked and drained
1 large can whole tomatoes, undrained
2 cans beef broth
1 16 ounce bag frozen mixed vegetables
1/2 cup dry barley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

Preperation:

Combine all ingredients in slow cooker and mix well. Add water to just cover ingredients. Cover and cook on HIGH setting 3 to 4 hours or on LOW setting 6 to 8 hours until vegetables are tender.

Best Bean Soup Recipe

Ingredients:

6 ounces bacon, diced
8 to 10 cups chicken broth
3 cans Great Northern beans or Navy beans, drained
1 can diced tomatoes, undrained
1 large onion, chopped
1 package frozen carrots
2 teaspoons dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper

Preperation:

Cook bacon in skillet until just cooked. Drain and place in slow cooker.

Add remaining ingredients to slow cooker, mixing well.

Cover and cook on LOW setting 6 to 8 hours, or until beans are tender.

Slow Cooker Chunky Chili

Ingredients:

1 pound ground beef
1 large onion, chopped
2 to 3 tablespoons chili powder
2 cans diced tomatoes, undrained
2 cans chili beans or kidney beans
1/2 cup salsa
1/2 teaspoon salt
1/2 teaspoon pepper

Preperatiion:

In a skillet cook ground been and onion until beef is browned and onion is tender. Drain well. Add to slow cooker.

Add all remaining ingredients, and mixing well. Cover and cook on LOW setting 5 to 6 hours.

Sprinkle with shredded cheese when serving, if desired.

7 Easy Slow Cooker Soup and Chili Recipes

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Mexicano Chicken Soup For Slow Cooker

This savory recipe has all the Mexican flavor without compromise. You'll love how easy this dish is to prepare. If you set the slow cooker to low then you can make this before you leave for work in the morning and it will be ready 8-10 hours later.

The beans, corn, and chicken breast make this a healthy dish while simultaneously being low in fat. The slow cooker promotes a complete melding of flavors while keeping the chicken breast tender and juicy. This recipe can be modified by changing bean types, or even adding rice, making this a versatile dish that can be made often without one getting bored. Give this soup a try, I doubt you'll be disappointed after realizing how easy, tasty, and different this dish can be!!

Chicken Chili

Difficulty (Scale from 1-10): 3

Serves: 6
Prep Time: 8 minutes
Cook Time: 9 hours
Total Time: 9 hours 8 minutes

Ingredients
>1 (32 ounce) box of low sodium organic chicken broth
3 tablespoons of olive oil
1 (15 ounce) can of cannellini (white) beans - drained
1 (15 ounce) can of whole kernel corn - drained
1 cup of salsa
1 jalapeño pepper - seeded & deveined - chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
2 raw chicken breasts - cut into bite sized pieces
salt - to taste
black pepper - to taste

Preparation
Combine all ingredients into a 4 quart slow cooker.
Stir all ingredients together. Add water if ingredients are not completely submerged.
Place cover on slow cooker and set on high for 4-6, or until cooked.
After 4-6 hours turn off slow cooker and season with salt and pepper to taste and serve.
Enjoy your soup!

Mexicano Chicken Soup For Slow Cooker

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com
Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

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Classic Chili - Slow Cooker Style

If you have a slow cooker or casserole that you have not used recently, it's time to get the dust, share and work. I love my crock pot because I do not dirty many dishes and I can start a meal before leaving for work and ready when I get home. I like to go home in a house with aromas of fine cuisine.

One of my favorite chili recipes slow cooker. I have some great chili recipes, but I like this strongVersion.

CLASSIC CHILE - Slow Cooker Style

Ingredients

1 1 / 2 chopped

1 1 / 2 cups chopped onion

1 cup green bell pepper

2 cloves garlic, minced

3 cans (15 ounces each dark red) beans, rinsed and drained

2 cans (15 ounces each sauce) tomato

1 can (14 oz diced tomatoes, drained

2-3 teaspoons chili powder

1-2 teaspoons of dry mustard and warm

4.1 V. dried teaBasil

V. 2.1 tsp black pepper

1-2 Dry Hot Chili Peppers (optional)]

Instructions

Cook ground meat, onions, peppers and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Pour the mixture into an earthenware pot 5 liter.

Add beans, tomatoes, tomatoes, chili powder, mustard, basil, and pepper and mix well. Cover over low heat for 8 to10 hours or high for 4-6 hours.

Advice

Spray slow cooker with cooking spray for cleaning.

Use pre-cut onions and peppers and garlic.

I like to cook chili so low, because they really give the flavor of the times to blend. My family prefers sweet, not spicy, chili, so I use half the recommended amount of chilli powder and omit the mustard and hot chili peppers.when as I make this recipe formy family.

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Mexican chicken soup slow cooker

This delicious recipe has the flavor of Mexico without compromise. We love how simple this dish is ready. If the low slow cooking, then you can go to be ready to work in the morning and leave 80-10 hours later.

Beans, corn, chicken and make this dish a low fat slow, but healthy cooking inches and supports a complete fusion of flavors, while the chicken tender and juicy. This recipe canWith the types of beans, or even with rice and boring versatile dish that can often be done without any modification. Enter to try this soup, I doubt it after becoming aware of the structure, tasty, and many of this court may be disappointed!

Difficulty (1-10 scale): 3

Servings: 6
Preparation time: 8 minutes
Cook: 9:00
Total time: 9 hours and 8 minutes

Ingredients
> 1 (32 ounces) chicken broth low sodium organic box
3 tablespoonsolive oil
1 can (15 ounces) cannellini beans (white) beans - drained
1 (15 oz) drained whole kernel corn -
1 cup salsa
1 jalapeno pepper, seeded - deveined and - chopped
1 tablespoon chili powder
One teaspoon cumin
2 raw chicken breasts - cut into small pieces
Salt - to taste
black pepper - to taste

Preparation
Mix all ingredients in a pot with 4 liters.
Mix all ingredients together.Add water if the ingredients are not completely submerged.
Put the lid on the pot and set up for 4-6 or until done.
After 4-6 hours of slow cooking and season with salt and pepper to taste and serve.
Enjoy your soup!

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