b>slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic, chili
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley(R) Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.
Cook on High for 3 hours.
Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
Cook in slow cooker on Medium Low setting for 5 hours.
Transfer pork to an electric slow cooker.
2. Recoat pan with
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until lightly browned and crumbly, 5 to 7 minutes. Drain and discard fat.
Transfer beef to a slow cooker. Add tomatoes, tomato sauce, green bell peppers, water, onions, rice, Worcestershire sauce, chili powder, and hot sauce. Cook on High until rice is tender, about 3 hours. Serve in bowls and top with Cheddar cheese.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
Brown ground beef over medium-high heat in a large, non-stick skillet; stir to crumble and cook until meat is browning. Add onion and next 7 ingredients, and continue to saute until onion is tender.
Place meat mixture in slow cooker; stir in beans, tomatoes, and jalapeno.
Cover and cook on low for 4 hours.
black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper
Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
Cook on Low until the beef is tender, 6 to 8 hours.
Season ribs with salt and pepper. Place in bottom of 5-quart slow cooker.
Combine remaining ingredients in food processor and process until smooth. Cover ribs with sauce. Cook on low 8 to 10 hours, or on high 4 to 5 hours. Serve warm.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
STIR just before serving. Serve topped with cheese.
Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
our the contents into a slow cooker. Add the chuck roast, cover
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
Open Reynolds(R) Slow Cooker Liner and place it inside