It’s getting to be that time of year where the weather gets cold and rainy (and soon snowy) and I start breaking out the crockpot more often. In fall/winter, I am a big fan of warm, stick to your ribs soups, stews and chili’s. And with a lot of these recipes, it’s pretty much a dump, cook and serve, so it makes the prep work all the more easier.
This recipe for Chicken Chili is super easy and full of flavor. What I also like about it, is it is pretty much set it and forget it so I can make it in the morning and by dinner time, it will be piping hot and ready to serve.
Not everyone likes a lot of spice, so you can easily adjust to your liking and can easily accommodate any food sensitivity. This is a recipe that could quickly become a family favorite. And on the plus side, it is WW friendly which makes it even better in my books.
Crock Pot Chicken Chili
1 onion, chopped
1 can black beans
1 can kidney beans
1 can tomato sauce (used a 16 oz can)
2 small cans of corn kernels)
2 cans Rotel (use the Mild for less spice)
1 packet chili seasoning
3 boneless skinless chicken breasts
salt and pepper (to taste)
chopped fresh cilantro
Combine beans, onion, Rotel, corn, tomato sauce, and chili seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 6-8 hours until chicken is no longer pink inside. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
When serving you can top with fresh cilantro, a dollop of sour cream (or plain Greek yogurt). I like to pair it with a fresh baguette as well.
This is a great recipe to warm up the kids after they come home from school, or playing outside.
I don’t know about you, but as soon as the first hints of fall arrives I want to get my crockpot out and start making a warm, hearty stew. With the fall harvest, there are so many great options to use. My recipe for stew is pretty basic and is more stepping stone, if anything. I start with the basics of stewing beef, beef broth and an onion soup mix and go from there. It’s kind of like a kitchen sink version, where I basically add whatever I have available to me at the time. Aside from the ingredients listed below, I have also used corn, butternut squash, zucchini and even canned tomatoes before. It really depends on what you like and have available. I find it’s hard to go wrong with stew.
After a long, cold day, it’s nice to come home to something warm and ready to go for dinner. All you need to do is serve the stew with a nice, crusty bread and you’ve got a meal that everyone in your family can enjoy. This recipes freezes well and makes for a perfect warm me up lunch for the family on a cold winter day.
Hearty Harvest Stew
A hearty, warm, filling stew that can easily tailored to your suit any taste buds
- 1 lb stewing beef
- 1 carton beef broth
- 1 packet onion soup mix
- 3 large potatoes, chopped
- 4 stalks celery, chopped
- 2 whole onions, chopped
- 3 whole carrots, chopped
- 2 whole sweet potatoes, chopped
- 5 tablespoons flour, divided
- Cut stewing beef, if necessary, into smaller, bite size pieces. Coat in flour and cook in frying pan until brown. Does not need to be fully cooked, just browned.
- Chop up all your veggies and put them into your crockpot.
- Once beef has browned, add to crockpot with broth and onion soup mix. Add enough water to almost cover the contents.
- Cook on low for 4-6 hours. If you wish the stew to have a thicker, more gravy like consistency, mix 2-3 tablespoons of flour with water to make a paste. Stir in to stew approximately 20 minutes prior to serving to thicken.