Stir beans, chicken, Alfredo sauce, chicken broth, green chilies, yellow corn, white corn, Monterey Jack cheese, pepperjack cheese, sour cream, cumin, garlic, white pepper, and cayenne pepper together in a slow cooker.
Cook on Low, stirring occasionally, 3 to 4 hours.
Stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker.
Cook on Low until hot, about 1 hour.
1. Toast chili powder, cumin, coriander, oregano, cayenne,
Turn a 3-quart slow cooker on high.
Place cumin
ompletely smooth.
Pour into slow cooker.
Brown chicken and pat
Place black beans, white beans, tomatoes, and kale in a slow cooker.
Melt
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil.
Cook for at least two hours on high.
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Prep time:
approx. 10 minutes.
Cook time: approx. 2 hours.
Makes 8 servings.
cumin, and salt in a slow cooker. Pour in blended salsa. Cook
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.
salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika
Pour canola oil into slow cooker and tilt to coat bottom
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.
In a large skillet over medium heat, saute the onion, green bell pepper and garlic in the oil for 5 minutes or until tender. Transfer these ingredients to a slow cooker.
Then to the slow cooker, add the ground beef, tomato-vegetable juice, soup, chili, beans, cayenne pepper, chili powder, soy sauce and water.
Cover slow cooker and cook on low setting for 2 hours.
Prep time: approx. 10 minutes.
Cook time:
approx. 2 hours.
Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes.
Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin). Season with salt and cook on low 6 hours.
Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer.
Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.
Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
Cook on High for 4 hours (or on Low for 8 to 10 hours).
b>slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic, chili
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
In a large skillet over medium heat, saute the onion, green bell pepper and garlic in the oil for 5 minutes, or until tender. Stir in the beef and cook until brown. Transfer these ingredients to a slow cooker.
Then, to the slow cooker, add tomato-vegetable juice, soup, chili beans, cayenne pepper, chili powder, soy sauce and water.
Cover slow cooker and cook on low setting for 2 hours.