Slow Cooker Shredded Chicken Chili

Slow Cooker Shredded Chicken Chili

Crockpot chicken chili is the perfect meal for these long, hot summer days!

It’s a great feeling having everything tucked away into the crock pot early so it can work its magic while you go about your day. Dinner is taken care of, no worries, without slaving over a hot stove.

This version uses boneless chicken breasts, onion, red pepper, garlic, pinto beans, corn, tomatoes, green chiles and chicken broth with chili powder, cumin, oregano and smoked paprika for seasonings. It isn’t one of those super thick versions but it isn’t like soup either, it’s somewhere in between the two. If you like it thick leave out the broth and double the tomatoes…. 

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Slow-Cooker Chili Con Carne

Chili con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

I don’t use a crockpot for convenience here but rather for the way it magically transforms the toughest of meat into something tender and edible. This isn’t a recipe where you can throw everything right into the crockpot and be done, there’s some work to do before that can happen.

The first thing to do is get your bacon cooking – in the oven – those days of cooking messy, splattering bacon on the stove are history. Line a roasting pan with aluminum foil, lay out your bacon and 15 minutes or so later you will be rewarded with perfectly cooked bacon. Let the grease cool off a little, fold the aluminum foil up around it and discard. Your pan and stove top are left clean.

You can usually find chuck steak, the cut I use for this, already cut up, it will be labeled chuck cubes for stew or something similar to that. Those have to be seared first in a hot pan to brown and caramelize, followed by the garlic, onion and jalapenos. Don’t worry about the vegetables picking up those browned bits sticking to the bottom of the pan because we want that. That’s more flavor.

Let’s talk spices. Initially I was going to use dried chiles but decided to make it easily accessible to everyone by using dried. This is hot, hot, hot. In addition to the jalapenos I use canned chipotle peppers in adobo, smoked jalapenos surrounded by a spicy sauce. I also used chili powder, ground ancho chile peppers, ground cumin and Mexican oregano. {If you want to make it without “heat” omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.}

I like to serve it over rice to catch the rich, rust-colored sauce, with a sprinkling of cheddar cheese, green onions and giant dollops of cooling sour cream. Tortilla chips are a must for scooping and dipping. I also set aside a couple of slices of bacon to crumble over top.

Now you’re armed with everything you need to make yourself one awesome bowl of meaty chili.

Slow Cooker Chili Con Carne

Slow-Cooker Chili Con Carne

Rating: 51

Prep Time: 30 minutes

Yield: 8 servings

Slow-Cooker Chili Con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

Ingredients:

8 ounces smoked bacon
2 - 2 1/2 pounds boneless chuck steak or roast, cut into 1/2 - 1-inch cubes
coarse sea or kosher salt and fresh black pepper
vegetable or olive oil, for browning the meat
2 large yellow or Spanish onions, diced
2 jalapeno pepper, seeds and stems removed, diced
2 tablespoons chopped chipotle peppers in adobo plus 2 tablespoons of the sauce they come in (like this )
4 cloves garlic, minced
28 ounces canned crushed tomatoes
1 cup chicken broth or 1 bottle dark beer
1 tablespoon white vinegar
2 tablespoons chili powder (like this )
2 teaspoons ground ancho chile pepper (like this )
1 teaspoon dried oregano (preferably Mexican), crushed between your fingertips
2 teaspoons ground cumin
3 tablespoons masa like this or 1 tablespoon cornstarch mixed with 2 tablespoons cold water
for serving:
shredded sharp cheddar or pepper jack
tortilla chips
cooked rice
sour cream
avocado
chopped green onions

Instructions:

  1. Preheat oven to 375 degrees F. Line a large roasting pan or baking sheet with sides with aluminum foil. Lay the bacon down in one layer and bake 12 - 15 minutes or until crispy. Drain on a paper towel lined plate.
  2. Season the cubes well with salt and pepper. Heat a tablespoon of oil in a Dutch oven over medium-high heat and sear the cubes in batches turning to brown on 2 - 3 sides. Add more oil to the pan in between batches as needed. Add them to a 4 quart crockpot or larger.
  3. Add 2 more tablespoons oil to the pan set over medium heat and cook the onion, jalapenos and garlic until softened, seasoning them well with salt and pepper. Add the chipotle peppers and sauce, stir and cook 2 more minutes. Add them to the pot.
  4. Add the tomatoes, broth, vinegar, all the seasonings including 2 teaspoons salt, 1/4 teaspoon black pepper and the masa or cornstarch slurry. Crumble up the bacon, set aside a little bit for garnishing and add the rest. Stir it all together.
  5. Cook on high 4 - 5 hours or low 8 hours, tasting during the last hour or two and adding more seasonings, salt or pepper as needed.
  6. Serve with your choice of garnishes over rice, if desired.

Notes:

To make it without the heat omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chili-con-carne/

Slow Cooker Salsa Chicken

Salsa Chicken Tacos

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapeno until it’s so tender you can shred it easily with a fork. It’s then mixed with cheese and stuffed into taco shells or made into rice bowls you can garnish with all your favorite Tex-Mex toppings like sour cream, avocado and lettuce.

I love all those toppings but the truth is it doesn’t even need them. So flavorful, you will be just as happy eating it over some rice. As is. It’s also great for soft tacos, burritos, enchiladas or quesadillas. You can even make nachos with it.

This really is one of those crock-pot meals that doesn’t take a lot of prep. It’s fuss-free and easy. There’s no meat to brown or vegetables to sauté. Just a bit of chopping and everything goes into the pot where you can forget about it for a couple of hours while magic happens.

This dish is entirely dependent on the salsa. You have to use one you love. One that won’t let you down. One with lots of flavor.

You can spice this up as much or as little as you like with pickled or fresh jalapenos, a chipotle pepper, red pepper flakes or by using a spicy hot salsa. If you do use a salsa that’s on the hot side you can leave out the jalapenos.

Or not.

Slow Cooker Salsa Chicken Rice Bowls

Slow Cooker Salsa Chicken

Rating: 51

Prep Time: 15 minutes

Yield: 4 - 5 servings with rice or makes about 8 or 9 tacos

Slow Cooker Salsa Chicken

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapenos until it's so tender you can easily shred it with a fork. You can use it for tacos, rice bowls, enchiladas, burritos, quesadillas and nachos.

Ingredients:

2 cups (16 ounces) salsa (I like Green Mountain Gringo or Newman's Own )
1 can (6 ounces) large black olives, sliced
1/4 cup diced red onion
2 cloves garlic, minced
1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a "hot" salsa)
1 teaspoon white wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed between fingertips
1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving
1 cup corn, optional
1 pound boneless, skinless chicken breasts
coarse salt and fresh black pepper
For Serving:
1 cup dried rice, cooked
or
taco shells
or both!
sour cream, for serving
diced avocado, for serving
shredded lettuce, for serving

Instructions:

  1. Add the salsa, 1/4 cup water, olives, onions, garlic, jalapeno, vinegar, chile powder, cumin, oregano and corn, if using, to a 3 - 5 quart crock pot set on high. Mix well.
  2. Cut the chicken breasts in half and season well with salt and pepper. Nestle them in the sauce.
  3. Cook on high 3 - 4 hours or low 5 - 6. Remove the chicken breasts to a cutting board and shred or chop into bite-sized pieces. Taste and season the sauce with salt and pepper if needed.
  4. Mix the chicken back into the sauce with the cheese. If the sauce is watery - cook with the lid off for 15 minutes or so to evaporate some of it off.
  5. Serve over cooked rice with extra cheese, sour cream and/or avocado. Or make tacos with your favorite fixings.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-salsa-chicken-tacos-rice-bowls/

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Slow-Cooker Cheddar Buffalo Chicken

Chicken breasts slow-cooked in hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. You can pile the fork-tender, shredded chicken on toasted rolls or use it to make tacos, burritos, enchiladas, salads or anything your creative little heart can dream up.

If you have 5 minutes you can make this! That’s all it takes to get your crockpot going with this super easy 5-ingredient sauce that is made with an entire bottle of lip-numbing hot wing sauce, a touch of yellow mustard, chicken broth or water and to finish a couple pats of butter and a little cheddar cheese.

Perfect for serving on a game night or after a long, hard day of Christmas shopping. Or cookie-baking. When you’re just about to go into sugar shock after all the raw cookie dough sampling and need to get some protein into your body. ASAP.

Not that I know anything about that. . .

Slow Cooker Shredded Buffalo Chicken

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Rating: 51

Prep Time: 20 minutes

Yield: 6 - 8 servings

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Chicken breasts slow-cooked in cheddar hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. If you have 5 minutes you can make this! That's all it takes to get your crockpot going with this super easy sauce.

Ingredients:

1 + 1/2 cups (12 ounces) hot wing sauce (I like this one )
1/4 cup chicken broth or water
1 tablespoon yellow mustard
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 tablespoons butter
1 cup shredded sharp cheddar cheese, plus more if you like it extra cheesy
Ranch Dressing:
1/4 cup mayonnaise
1/2 cup buttermilk
1 small clove garlic, minced
1 teaspoon white vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried or fresh dill
sea salt and fresh black pepper
To Serve:
rolls
pickles
celery sticks

Instructions:

  1. Mix the hot wing sauce, broth and mustard together in the crockpot. Cut the chicken breasts in half and season well with salt and pepper. Add them to the crockpot and turn to coat them with the sauce.
  2. Cook on high 4 - 5 hours or low 7 - 8. You can stir them and rearrange them in the pot halfway through.
  3. Remove the chicken to a cutting board and shred it with two forks or let cool until you can handle it and shred it with your hands.
  4. Stir the butter and cheese into the sauce then add the chicken and mix well. Let cook another 15 minutes or so until the butter and cheese is completely melted.
  5. To make the ranch dressing whisk the mayonnaise and buttermilk together in a small bowl then whisk in the garlic, vinegar, parsley and dill. Season to taste with salt and pepper.
  6. Serve on toasted rolls drizzled with ranch dressing and pickles with celery sticks on the side. Can also be used for sliders, burritos, tacos, enchiladas, salads and whatever else you can dream up!

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-cheddar-buffalo-chicken-sandwiches-with-ranch-dressing/

Cheddar Buffalo Chicken Sandwiches

Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

Is it wrong that I like this soup better than an actual stuffed pepper – the traditional version my Mom tried to feed me growing up?

She made them all the time. They were regulars in our dinner rotation and I loathed them with all my pepper-hating heart. Occasionally I would pick the stuffing out of them, which I loved, but mostly. . . I pretended like they didn’t even exist. If I ignored them maybe they would go away. Back into the ground where they came from. Forever.

Skip forward to today and I find myself cooking with bell peppers all the time! I’m making up for lost time and paying them back with lots of attention. They add unbeatable flavor to my soups and sauces. For the soup I used two of the biggest, fattest peppers I could get my hands on. One red and one green. Christmas colors.

For the broth I use a mix of beef and chicken – use what you have on hand or like best. I serve it with brown rice that I cook separately and rather than mixing it all into the soup at once I spoon a small pile into a bowl and ladle the soup over it. This way it doesn’t have a chance to soak up all the broth and turn my soup into a stew.

This totally turned me into a die-hard fan of the stuffed pepper.

Success.

Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
2 big bell peppers, diced (I used one green and one red)
4 cloves garlic, minced
1 teaspoon Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 + 1/4 pounds lean ground beef
1 can (14.5 ounces) petite diced tomatoes
3 cans (14.5 ounces) low-sodium beef or chicken broth or a mix (I used 2 beef + 1 chicken)
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon red pepper flakes, optional
1 + 1/2 cups shredded sharp cheddar cheese, plus more for garnish
about 1 + 1/2 cups cooked brown or white rice

Instructions:

  1. Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
  2. In the same pan brown the ground beef over medium heat, breaking it apart as it cooks. Drain off the grease and add the meat to the crock-pot.
  3. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
  4. During the last hour skim off any grease that rises to the top. Remove the bay leaf and discard. Taste and re-season as needed. Mix in the cheese.
  5. To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-stuffed-bell-pepper-soup/

Slow-Cooker Taco Soup

Slow Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient – refried beans. They’re great for thickening the soup while at the same adding a ton of flavor. Plus I love them on my tacos so I had to sneak them in.

Just say the word taco and I start jumping up and down like an excited puppy dog. I love them in all their different flavors, shapes and forms but my favorite will always be the traditional American taco of ground beef, cheese, sour cream, lettuce and tomato {a little avocado and a spoonful of refried beans never hurt either}.

This tastes just like one! Only more comforting because that’s how soup rolls. When you pile on the toppings like sour cream and tortilla chips you really bring on the taco experience. In a whole new way.

Get out your soup spoons.

And your slow-cookers.

Taco Soup

Slow-Cooker Taco Soup

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings

Slow-Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient - refried beans.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 large green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 + 1/2 pounds lean ground beef
2 cans {14 ounces each) beef broth
2 packets msg-free taco seasoning or 4 tablespoons homemade
1 teaspoon dried oregano (preferably Mexican)
1 can (14.5 ounce) petite diced tomatoes with juices
1 + 1/2 cups corn
1 can (16 ounce) refried beans
2 cups shredded sharp cheddar cheese
Your choice of garnishes:
sour cream
tortilla chips
diced avocado or guacamole
shredded lettuce
diced fresh tomatoes
chopped fresh cilantro

Instructions:

  1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook until tender, stirring often, turn heat down slightly if it starts to brown too quickly.
  2. Remove the vegetables to the slow-cooker and add the ground beef to the skillet. Cook, breaking it apart as it cooks, until browned. While the meat is browning you can add the broth, taco seasoning, oregano, tomatoes, corn and refried beans to the slow-cooker. Mix well.
  3. Once the meat is cooked add to the slow-cooker and mix well. Add about 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper. Cook on high 3 - 4 hours or low 5 - 6. About a half hour before serving skim off any grease that rises to the top, taste and re-season if needed then mix in the cheddar cheese.
  4. Serve with your choice of garnishes.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-taco-soup/