Cowboy Chili

Chili is one of my most favorite things to make in the slow cooker because it can always be different. This recipe is one invented out of whatever I had in the house at the time. While it may seem like an odd combination it is hearty and super yummy.

Ingredients:
1.5 pounds lean ground beef

2 whole onions, chopped

4 - 5 medium white potatoes, peeled, sliced

1 can red kidney beans

1 can black beans

1 can tomatoes with green chiles

1 can tomato soup

1/2 packet McCormick chili seasoning

1/2 tsp basil

1/2 tsp oregano

2 teaspoons minced garlic

Instructions:

1. Brown the beef in a saucepan. Drain.

2. Spray slow cooker with non-stick cooking spray. Place onions in the bottom of the slow cooker and spoon beef over the onions.

3. On top of the beef layer potatoes, kidney beans and black beans.

4. Pour stewed tomatoes and tomato soup over beans and potatoes and sprinkle with chili seasoning, basil, oregano and garlic. 

5. Cover and cook on Low for 6-8 hours.

Green Chilie Chicken and Black Bean Tacos

I love to make Mexican food and when I can make it in the slow cooker I am even more excited. My family also loves taco night. We started it when my daughter began eating solid food and since then it has been a staple in our home at least once a week. But, the same tacos each week can get boring so I like to change it up with this recipe which can be made in the slow cooker in the morning and is ready for you when you get home after your crazy busy day.

Ingredients:

1 can black beans or black beans with jalepenos

1 can tomatoes with green chilies, drained

1 small can green chilies

1 packet McCormick taco seasoning (I've tried many taco seasonings and this is by far the most flavorful)

1 tbsp olive oil

3-4 boneless, skinless chicken breasts, rinsed and patted dry

1/4 cup chicken stock

Hard and/or Soft taco shells

Any toppings you and your family enjoy such as:

diced tomatoes

onions

shredded lettuce

shredded cheese

sour cream

black olives

Instructions:

1. Spray slow cooker with non-stick cooking spray. Add beans, tomatoes, green chilies. Top with 1/2 packet of taco seasoning.

2. Blend the remaining 1/2 packet taco seasoning mix with olive oil and rub onto the chicken breasts.

3. Place chicken breasts on top of black bean mixture in slow cooker. Cover with chicken stock.

4. Cover and cook on low for 6 hours. Remove chicken to cutting board and shred. Transfer back to black bean mixture and combine.

Serve using a slotted spoon so as not to get any residual moisture mixed into your tacos - you don't want them to get soggy.

Beef Stroganoff

My honey loves Beef Stroganoff. And one of the things I always hear from him is that my version of it is never as good as his Mom's. Well, it may not be as good as his Mom's but it is still a delicious recipe. Slow cooking is also a great way to guarantee that the beef is nice and tender.

Ingredients:
3 cans Cream of Mushroom Soup
1 cup sour cream
1/2 cup water
1 package dry onion soup mix
1 tbsp dry mustard
2 lbs beef stew meat
16 oz. egg noodles

Instructions:
1. Combine cream of mushroom soup, sour cream, water onion soup mix and mustard in the slowcooker.

2. Add beef stew meat and mix to coat. Cook on low for 6 hours

3. Serve over egg noodles with a salad and warm crusty bread.

Slow Cooker Sloppy Joes

Let me start this post by saying, I'm not a Manwich Mom. I don't know why, but it has never struck me as yummy. I prefer to make my sauce homemade and slow simmered in a slow cooker. This is a recipe that I have been reviewing in my brain for a long while and when I made it for my family, I got a big thumbs up. 

What makes this recipe different than others is that you combine a side option with the main course. Adding baked beans directly into the Sloppy Joe mixture makes it more flavorful.

Ingredients:

1.5 pounds lean ground beef

1 medium sweet onion, chopped

1 medium red bell pepper, cored, seeded and chopped

2 spoonfuls minced garlic

1/2 cup ketchup

3/4 cup barbecue sauce (I use a honey-based barbecue sauce)

2 tbsp apple cider vinegar

2 tbsp Worcestershire sauce

1 tbsp packed dark brown sugar

1 tsp paprika

1 tsp chili powder

1/2 tbsp onion powder

1 can (8 oz) baked beans

Kaiser rolls, split and warmed

Shredded sharp cheddar cheese

Instructions

1. Brown ground beef, onion, bell pepper, and garlic 6 to 8 minutes in a large saucepan over medium heat. Stir to break-up meat. Drain excess fat. Transfer beef mixture to the slow cooker.

2. In a bowl combine ketchup, barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, paprika, chili powder, and onion powder. Transfer to slow cooker.

3. Add baked beans to slow cooker. Stir well to combine. Cover and cook on high 3 - 4 hours.

4. To serve, fill the rolls with the Sloppy Joe mixture and then top with shredded cheddar cheese. OR Scoop out the top half of the roll and fill with the Sloppy Joe mixture - more meat and less carbs!

Recipe: Stuffed Chicken Breasts

By now you all know that I stocked up on chicken breasts from Hannaford this week. I'm hoping that you all took advantage of the $1.99/lb price and stocked up as well.

I have another great slow cooker chicken recipe for you to try. I made this for my honey and our daughter and both of them gobbled it right up!

Ingredients

• 6 boneless, skinless chicken breasts
• 8 ounces feta cheese, crumbled
• 3 cups fresh spinach leaves, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 tsp lemon zest
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1 15-ounce can diced tomatoes, undrained
• 1/2 cup oil-cured olives
• 3 pounds baby red potatoes, quartered
• 3 cloves garlic, minced
• 2 tsp dried rosemary

Instructions

1. Place 1 chicken breast between plastic wrap. Using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast.
2. Combine feta, spinach, sun-dried tomatoes, lemon zest, basil and garlic powder in a medium bowl.
3. Lay pounded breasts, smooth side down, on work surface. Place approximately 2 tablespoons feta mixture on wide end of breast. Roll tightly. Repeat with each breast.
4. Place rolled breasts, seam side down, in the slow cooker. Top with diced tomatoes with juice and olives. (As a side note, if you are going to use pitted olives (which I don't suggest) add to the slow cooker in the last hour of cooking)
5. Cover; cook on LOW for 6 hours or on HIGH for 4 hours.

Serving suggestion - serve with baby red potatoes lightly drizzled with Extra Virgin Olive Oil and sprinkled with minced garlic and rosemary.  Put the potatoes in a large bowl, drizzle with the oil, sprinkle with garlic and rosemary - toss in the bowl. Once fully potatoes are fully coated, spread evenly on a baking sheet and bake for 20 minutes at 350 degrees.

Recipe: Buffalo Chicken Chili

Chicken Breasts are on sale this week at Hannaford - $1.99/lb! This is always the time I stock up on chicken - my honey always has to make room in our freezer for because I buy so much chicken!

I'm sure you're going to run out and stock up on chicken breasts, so if you find yourself in need of a new recipe for chicken, I have just the recipe for you. It's perfect for cooler weather, football and slow cookers!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds chicken breast, cut into bite-sized cubes
• 1 large carrot, peeled and finely chopped 
• 1 large onion, chopped
• 3 stalks celery, finely chopped
• 5 cloves garlic, chopped
• 5 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• salt and pepper to taste
• 1/2 cup hot buffalo wing sauce (such as Frank's(R) REDHOT Buffalo Wing or Extra Hot Sauce), or more to taste
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can white kidney or cannellini beans, drained
• 1 (19 ounce) can red kidney beans, drained

Instructions

1. Heat olive oil in a skillet over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Transfer to the slow cooker.
   
2. To the slow cooker add the carrot, onion, celery, garlic, chili powder, cumin, paprika, salt & pepper, hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.
   
3. Cook in the slow cooker on low for 6-8 hours or on high for 4 hours.

Top with Mexican Cheese, crushed corn tortilla chips, sour cream or blue cheese.