Slow Cooker Chicken Noodle Soup Recipe

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slow-cooker-chicken-noodle-soup-recipe-picture

A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

slow-cooker-chicken-noodle-soup-picture-2

Adapted from Cooks country

Slow Cooker Chili with Chocolate Recipe

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chili recipe

I needed some time to get some spring clean-up done, so to save some time, I decided on this Slow Cooker Chili with Chocolate Recipe. This is a simple recipe that doesn’t require a lot of prep time, and the slow cooking blends the flavors really well. I think this is the second chili dish I have had that has used chocolate as one of the ingredients, which doesn’t sound good in chili to me, but it’s very good. Give it a try; and enjoy.

Slow Cooker Chili with Chocolate Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 1 medium onion (chopped)
  • 3 cloves garlic (divided)
  • 1 tablespoon semisweet chocolate (shaved)
  • 1 can diced tomatoes undrained (28 ounces)
  • 1 can chili beans (15 ounces)
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons cumin
  • ½ teaspoon hot pepper sauce or to taste
  • Salt and pepper
Instructions
  1. In a large skillet over medium heat cook onion, 1 clove of garlic, and burger until burger is no longer pink inside.
  2. While burger is cooking place the tomatoes, the rest of the garlic, chocolate, hot sauce, and chili beans into the slow cooker and add in the seasonings; salt and pepper to taste.
  3. Drain the burger if needed and add the meat mixture into the slow cooker. Cook on low for 5-6 hours.

chili recipe 2

Adapted from 100 Best Hamburger Recipes Cookbook

 

Creamy White Chili Recipe

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creamy white chili recipe 2

If you want a break from the red meat, and like chili, give this Creamy White Chili Recipe a try. This is a simple recipe that doesn’t take long to prepare. I used mild chopped green chilies in this recipe to keep the heat down a little bit, but you can use the hotter version to turn up the heat a little bit if you like a lot of heat.

 

Creamy White Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into ½ inch cubes)
  • 1 medium onion (finely chopped)
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons olive oil
  • 2 cans great northern beans (drained and rinsed)
  • 1 can chicken broth (14.5 ounces)
  • 2 cans chopped green chilies (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 11 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream
Instructions
  1. In a large saucepan over medium high heat using the oil, cook the onion, chicken - seasoned with the garlic powder until chicken is no longer pink inside.
  2. Add the broth, beans, and green chilies into the chicken mixture and then add the seasonings. Bring mixture to a boil, reduce heat, and simmer on a high simmer uncovered for 30 minutes.
  3. remove from heat, stir in the sour cream, and the heavy cream – serve hot.

creamy white chili recipe

Adapted from Taste of Home Cookbook

Spaghetti with Quick Turkey Chili Recipe

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Spaghetti with Quick Turkey Chili Recipe

This recipe is a lot like Cincinnati chili, but probably quicker, and a little healthier version. If you cook the spaghetti while the chili is being prepared you can have supper on the table in less than an hour. If you’re looking for a simple and quick recipe that’s really good, give this Spaghetti with Quick Turkey Chili Recipe a try. Enjoy

Spaghetti with Quick Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • salt
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions (sliced white and green parts separated)
  • 2 large cloves garlic (crushed and minced)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 pound ground turkey
  • 2 cups no salt chicken broth
  • 1 14 -ounce can pinto beans (drained and rinsed)
  • 3 tablespoons ketchup
  • Hot sauce
  • 8 ounces spaghetti
  • Shredded cheddar cheese and sour cream, for topping (optional)
Instructions
  1. Cook spaghetti according to package directions in salted water; drain
  2. While spaghetti is cooking, using the oil over medium high heat, in a large skillet cook the white part of the onions, and garlic until softened. Mix the tomato paste and chili powder into the onion mixture, stirring constantly while cooking until the mixture turns a deep red. Add the turkey to the mixture breaking it apart as it cooks; cook until turkey is no longer pink inside. Mix in the chicken broth, beans, and ketchup, bring mixture to a boil, reduce heat to simmer and continue cooking until mixture starts to thicken, but is still a little soupy. Mix in the green part of the scallions, and add hot sauce to taste.
  3. Serve over spaghetti topped with Shredded cheddar cheese and sour cream.

Spaghetti with Quick Turkey Chili Recipe 2

Adapted from Food Network

Quick and Easy Clam Chowder for Two

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clam chowder for 2

This Quick and Easy Clam Chowder for Two Recipe doesn’t take a lot of prep, or cooking time, so you can have on the table in less than an hour. The recipe basically consists of canned clams, clam juice, milk, and a little cream with some onion and seasonings added. The end result is a smooth and creamy clam chowder dish.

The next time you’re in the mood for clam chowder give this recipe a try; it’s quick, easy, and delicious. Enjoy

Quick and Easy Clam Chowder for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 cans minced clams (6.5 ounces each)
  • 1 bottle clam juice (8 ounces)
  • 2 slices thick cut bacon (cut into ½ inch pieces – I used thin sliced because that is what I hand on hand. Just double the number of slices)
  • ½ medium onion (finely chopped)
  • 1 clove garlic (crushed and minced)
  • 1 tablespoon all-purpose flour
  • 2 large red potatoes (cleaned, and cut into ½ inch cubes)
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • ½ to 1 cup heavy cream
  • 1 tablespoon fresh parsley (finely chopped)
Instructions
  1. Drain clams and reserve the liquid into a large measuring cup and add the bottled clam juice. You should have 2 ½ cups, if not, add enough water to equal 2 ½ cups.
  2. In a heavy bottom sauce pan cook bacon over medium high heat until bacon begins to get crispy, add the onion and continue cooking until the bacon is crisp and onion is softened. Mix in the garlic and cook until fragrant, and then stir the flour into the mixture until well coated. Mix in the clam juice, potatoes, bay leaf, and thyme. Bring the mixture to a boil, reduce heat to simmer, cover and cook for 20 minutes or until potatoes are tender.
  3. Remove the bay leaf, stir in the clams and parsley, and then mix in the cream. (Add the amount of cream to create the texture you want) salt and pepper to taste and continue cooking until heated through.
  4. Serve Hot

Adapted from Cooks Country

 

Chili con Carne for 2

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Chili con Carne for 2

This is a simple recipe to prepare, and makes just the right amount of chili to serve 2 people. The can control the amount of heat in the recipe by using ether hot, or mild, diced tomatoes with green chilies. I used the zesty mild and it still had quite a bit of heat which was just right for me. (I used the Del monte brand)
If you are just feeding 2, give this one a try; it’s a simple and good chili recipe.

Chili con Carne for 2
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ pound lean ground beef
  • 1 small onion (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 2 ½ teaspoons chili powder
  • ½ teaspoon oregano
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Shredded cheddar for garnish (optional)
Instructions
  1. In a large sauce pan cook burger, garlic, and onion until burger is no longer pink inside; drain excess fat if needed.
  2. Add the diced tomatoes, tomato sauce, pinto beans, and the seasonings; mix until well combined. Bring mixture to a boil, cover, reduce heat to simmer, and cook for 1 hour.
  3. Serve hot garnished with the cheese.

chili 2

Adapted from Taste of Home Cookbook

 

Simple and Quick Bean Chili Recipe

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beef and bean chili recipe

With winter setting in, and the Thanksgiving Holiday being history, I thought it would be a great time to post this Simple and Quick Bean Chili Recipe.
This recipe requires very little prep, or cooking time, and displays a delicious combination of flavors. The next time you’re in the mood for chili, but don’t want to spend a couple of hours cooking, give this one a try; it’s really good.

Simple and Quick Bean Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 (16-ounce) cans red kidney beans, drained and rinsed
  • 2 (10-ounce) cans diced tomatoes with green chilies (I used Ro-Tel mild with green chilies but if you want to turn up the heat a little bit use hot)
  • 1½ pounds lean ground beef
  • 1 small onion (chopped fine)
  • 4 garlic cloves (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1 cup tomato juice (optional)
  • ¼ cup chopped fresh cilantro leaves
  • Salt and pepper
Instructions
  1. Place 1 can of tomatoes and 1 can of beans into a blender; blend into a course paste and set aside.
  2. In a Dutch oven, or kettle, over medium high heat cook burger and onion until burger is no longer pink inside; drain if needed. Mix in the garlic cloves, chili powder, ground cumin, and sugar, continue cooking until fragrant. Mix in the processed tomato bean mixture, and the rest of the beans and tomatoes. Bring the mixture to a boil, reduce heat to simmer and cook until mixture thickens. (If you like a more soupy texture, add the tomato juice, and reduce the cooking time)
  3. Salt and pepper to taste and serve hot.

 

beef and bean chili recipe2

Adapted from Cooks Country

Smoky Pork and White Bean Stew Recipe

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Smoky Pork and White Bean Recipe

It’s been really cold here in Upper Michigan so this Smoky Pork and White Bean Stew Recipe sounded like a great way to warm up a cold night.

This Smoky Pork and White Bean Stew Recipe favors a soup texture more than it does a stew. The smoky flavor is created by using smoked paprika as one of the ingredients. I prepared the recipe as written, but if I prepare this recipe again, I would add some additional spices to add a little heat to the dish. This is a simple recipe to put together, and doesn’t require a lot of cooking time.

Smoky Pork and White Bean Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound pork tenderloin (cut into 1 inch cubes)
  • 3 tablespoons of vegetable oil (divided)
  • 1 medium onion (chopped)
  • 4 cloves of garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 can crushed tomatoes (28 ounces)
  • 3 cups chicken broth
  • 1 can white beans (15 ounces - drained and rinsed)
  • ¼ cup fresh parsley.
  • Salt and pepper
Instructions
  1. Place cubed pork in a medium size bowl and toss with salt and pepper to season.
  2. In a Dutch oven or large kettle brown the cubed pork over medium heat using 2 tablespoons of the vegetable oil. Set the pork aside on a dish.
  3. Using the same pan, and the remaining oil, cook the onion until onion starts to brown. Add the garlic and paprika and cook for an additional 1 minute. Mix in the tomatoes, and chicken broth, and then add the pork with any juices back into the pan. Cover and continue cooking until pork is done. Add the beans and continue cooking until beans are heated through. Mix in the parsley and then salt and pepper to taste.
  4. Serve Hot

 

Adapted from Cooks Country Magazine

Quick Turkey Chili Recipe

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quick turkey chili recipe

I usually shy away from turkey chili because usually the right flavors just don’t seem to come together for me; this Quick Turkey Chili Recipe is an exception. This one will go on my favorites list. The combinations of flavors are delicious, the recipe is simple, quick, and doesn’t require that many ingredients.
It you like chili and want to get away from red meat, give this Quick Turkey Chili Recipe a try; you’ll love it! Enjoy

Quick Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 20 ounce package of ground turkey
  • 2 cans diced fire roasted tomatoes (14.5 ounce cans)
  • 1 tablespoon cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt
  • 5 scallions (sliced with whites separated)
  • 2 cups low sodium chicken broth
  • 1 can black beans (15 ounces drained and rinsed)
  • 1 cup crushed tortilla chips (plus extra for garnish)
  • Sour cream and shredded cheddar for topping
Instructions
  1. In a Dutch oven or large pot over medium high heat mix together the cooking oil, tomato paste, cumin and chili powder; cook until mixture darkens, stirring constantly.
  2. Stir in the water and then add 1 teaspoon of salt, green pepper, and the white part of the scallions. Cook until green pepper is crisp-tender.
  3. Add the ground turkey and continue cooking, breaking turkey up with a spoon, until turkey is no longer pink inside.
  4. Mix in the tomatoes, chicken broth, and crushed corn chips. Cover and cook on simmer until mixture thickens. Mix in one half of the green part of the scallions (reserving the rest for garnish).
  5. Top with cheese, scallions, and sour cream. Serve hot with additional tortilla chips.

Adapted from Food Network Magazine

Slow Cooker Southwest Chicken Chili Recipe

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Slow Cooker Southwest Chicken Chili Recipe

I had to go out of town and needed a good one dish recipe, so I decided to use the slow cooker. The weather has been cold here lately so I though this Southwest Chicken Chili Recipe looked really good. Because it is cooked in the slow cooker, I could get it on, and have a hot bowl of chili waiting for me when I got home. Not disappointment here – returning, after about 7 hours, this Slow Cooker Southwest Chicken Chili was a delicious hot treat on a cold night.
If you like Southwest seasoning give this Slow Cooker Southwest Chicken Chili Recipe a try; you won’t be disappointed it’s very good. Enjoy

Slow Cooker Southwest Chicken Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 ½ pound boneless skinless chicken thighs (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • 1 smoked ham hock
  • 1 can northern beans (15 ½ ounces- rinse and drain)
  • 1 can chicken broth (14 ½ ounces)
  • 1 can chopped green chilies (4 ounces)
  • 1 small onion (chopped)
  • 2 tablespoons cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes (or to taste)
  • 5 ounces of sour cream for garnish
Instructions
  1. In a slow cooker mix together the northern beans, chicken broth, chopped green chilies, onion, cilantro, garlic powder, ground cumin, dried oregano, and add the crushed red pepper flakes to taste.
  2. browning cubed chicken
  3. browning cubed chicken
  4. In a large skilled using the olive oil over medium high heat brown the chicken.
  5. Add the chicken and ham hock into the slow cooker mixture and cook on low for 6-8- hours until the ham hock is tender and separates easily with a fork; remove the ham hock to a plate and let cool. Remove the skin and bone from the ham hock, shred or cut into bite size pieces, and add the ham back into the chili.
  6. Serve hot with scoops of sour cream on top.

 

Southwest Chicken Chili Recipe

Adapted from Taste of Home cookbook