Slow-Cooker Cheesy Chicken Enchilada Chili

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If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
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Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

taco-chili-recipe-picture2

Adapted from Betty Crocker

Slow Cooker Pork and Beans with Kielbasa

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This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Slow Cooker Rabbit Stew

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This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Slow Cooler Thai Pork with Peppers Recipe

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slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Biscuit Topped Slow Cooker Pot Pie

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Biscuit Topped Slow Cooker Pot Pie

Because this recipe isn’t placed in a pie crust, I guess the name of the recipe is a little misleading, but this recipe is so good I had to post it. Unlike most slow cooker recipes, that are almost always real simple, this one does require a little more work because it goes from the slow cooker into the oven, and the biscuits are par cooked before they go on top of the filling.
The end result is a delicious buttermilk biscuit topped pot pie.

Biscuit Topped Slow Cooker Pot Pie
 
Author:
Ingredients
  • Pot Pie Filling Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • ½ teaspoon dried thyme
  • Salt and pepper
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 pound carrots (peeled and cut into ½ inch pieces)
  • 3 tablespoons soy sauce
  • 3 tablespoons Minute Tapioca
  • 2 bay leaves
  • 4 pound bone in chicken thighs (skin and any excess fat removed)
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
  • Biscuit topping ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ cup buttermilk (chilled)
  • 6 tablespoons unsalted butter (melted and cooled)
Instructions
  1. In a large skillet over medium high heat using the oil mix together the onions, garlic, ¼ teaspoon salt, and thyme. Cook until onion is softened and starts to brown. Stir in the wine, scrapping any bits from the bottom of the skillet. Place the mixture in the bottom of the slow cooker and add the carrots, broth, soy sauce, bay leaves, and Tapioca; mix until well combined.
  2. Salt and pepper the chicken, and then press the chicken thighs into the mixture.
  3. Cook chicken for 4 – 5 hours until chicken is tender and starts to separate from the bone. Remove the chicken from the slow cooker onto a plate. Let the juices settle and spoon any excess fat off of the top. Using 2 forks; shred the chicken away from the bones. Add the chicken back into the slow cooker and mix in the frozen peas, cream, and parsley, and then salt and pepper to taste.
  4. about an hour before the chicken is done prepare the biscuits.
  5. Biscuit instructions
  6. Preheat oven to 375 F.
  7. In a large bowl mix together the flour, baking soda, baking powder, sugar, and salt. In another bowl mix together the buttermilk and melted butter, stirring until mixture starts to clump. Stir the buttermilk mixture, into the dry mixture, until just combined and no streaks of flour remain. Lightly grease a baking sheet and using a ¼ cup measuring cup scoop out 8 mounds of dough place them about 1 ½ inches apart to form the biscuits. Bake for 8 minutes to firm up and form the biscuits. (Bottom should be just set) cover a set aside until ready to place on the casserole.
  8. Preheat oven to 400F.
  9. Pour the chicken mixture into a 13 x 9 casserole dish and arrange the biscuits on top. Bake for 25 minutes, or until biscuits are browned, and casserole is bubbly.
  10. Let rest 10 minutes before serving.

Adapted from Cooks Country

Chinese Barbecued Pork Steak Recipe

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chinese BBQ pork steak recipe recipe

Wow!; these Chinese Barbecued Pork Steaks are really good. Those were the first words out of my wife’s move when she tasted them. These pork steaks are a little bit of work, but well worth the effort.
The pork steaks start out in the slow cooker, coated with a spice rub, consisting mainly of Chinese five spice powder. They are slow cooked to just fork tender, transferred to the boiler, and coated with the Chinese BBQ sauce to form a sticky and delicious glaze.
The next time you are in the mood for Chinese, give this Chinese Barbecued Pork Steak Recipe a try; it’s really good.

Chinese Barbecued Pork Steak Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 6 tom 8
Ingredients
  • 1 boneless pork butt roast (5 to 6 pounds (excess fat trimmed and cut into 1 inch slices crosswise to form steaks)
  • 1 ½ teaspoons Chinese five spice powder (divided)
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ⅓ cup hoisin sauce
  • ⅓ cup honey
  • ¼ cup sugar
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger (grated)
  • 2 garlic cloves (crushed and minced)
Instructions
  1. In a small bowl mix together the salt, pepper, and ¾ teaspoon of the 5 spice powder. Rub the mixture into both sides of the pork steaks. Place the steaks in the slow cooker, and slow cook on low until fork tender about 5 – 6 hours (you don’t want them done to the fall apart stage because you need to be able to handle them)
  2. While the pork is cooking in a medium size bowl mix together the hoisin sauce, honey, sugar, soy sauce, sherry, sesame oil, ginger, garlic, and the remaining ¾ teaspoon of five spice powder; set aside.
  3. Line a broiler pan with aluminum foil, and pour about a cup of water into the bottom of the pan, and spray the grated top with cooking spray; set broiler on low with rack adjusted about 4 inches from the broiler element. Place the pork steaks in a single layer on broiler grate and brush each steak generously with the reserved sauce. Broil until steaks are lightly caramelized, flip, and repeat the process. (About 5 minutes on each side.) Coat the stakes again and continue cooking until the steaks reach a deep mahogany color, and are slightly charred on the edges. (I flipped them one more time during this process and used up all of the sauce.)
  4. Serve hot.

chinese BBQ pork steak

Adapted from Cook’s Country

Slow Cooker Beer Brats

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slow cooker beer brats

With the Super Bowl coming up I thought this would be a good time to post this Slow Cooker Beer Brats recipe. Because they are cooked in the slow cooker they turn out super tender and eliminate any possibility of tough and chewy casings. If you want to you could take this recipe a step farther and finish the brats on the grill.
I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.

Slow Cooker Beer Brats
 
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Author:
Recipe type: Main
Serves: Makes 10
Ingredients
  • I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.
  • 1 pound onions (peeled and sliced into ¼ inch thick slices)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 10 brats
  • 3 cups beer
  • ¼ cup Dijon mustard (plus extra for serving)
  • ½ teaspoon Caraway seeds
  • 1 cup sauerkraut
  • 10 Brat buns or hoagie buns
Instructions
  1. In a medium microwave safe bowl mix together the onion and soy sauce. Microwave for 5 minutes or until onion is softened. (Stir half way through the cooking cycle)
  2. Spread the onion mixture over the bottom of the slow cooker and arrange the brats in a single layer on top. In the same bowl whisk together ¼ cup Dijon mustard, beer, and caraway seeds; pour the mixture over the brats. Cook for 6 – 8 hours on low or 4 hours on high.
  3. Remove the brats to a serving platter and cover with aluminum foil to keep warm, add the sauerkraut to the onion mixture in the slow cook, and cook until warm. Pour the mixture though a colander and discard the juices.
  4. Serve brats on the buns covered with the onions, and sauerkraut, and additional mustard.

 

Adapted from Cook’s Country

Slow Cooker Beef Stroganoff Recipe

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beef stroganoff recipe

This is a simple recipe that saves a lot of time because it cooks all day in the slow cooker. Cook the egg noodles and thicken the sauce at the end of the cooking cycle and its ready to go on the table.
If you’re looking for a set it and forget it recipe to free up your day – give this Slow Cooker Beef Stroganoff Recipe a try; enjoy
Ingredients
2 pound of beef stew meat cut into 1 inch cubes. (Instead of buying stew meat I purchased a 2 pound sirloin roast that was on sale and cubed it myself. You can use any lean beef on sale. If it’s a tougher cut it will just take a little longer to cook.)
8 ounces of fresh mushrooms (cut into quarters)
1 medium onion (chopped)
1 clove garlic (minced)
1 cup beef broth
2 teaspoons paprika
Salt and pepper
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 package egg noodles (16 ounces)
2 tablespoons fresh parsley
Directions
1. Place broth, meat, onion, garlic, mushrooms into the slow cooker. Stir in the paprika and cook on low for 7 – 8 hours or until meat is tender.
2. In a small bowl mix together the sour cream, Dijon mustard and flour. Add the mixture to the slow cooker, salt and pepper to taste, and continue cooking for 15 minutes.
3. While the meat mixture is continuing to cook, cook noodles according to package directions; drain.
4. There are 2 ways you can serve this dish. Serve the meat mixture over the noodles, or mix the meat mixture and noodles together.
Serve hot garnished with the parsley
Serves 6 – 8
Adapted from Kraft Kitchens

Slow Cooker Chicken Marsala Recipe

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slow cooker chicken marsala recipe

If you’re tight on time here’s a delicious slow cooker recipe that has very little prep time.
I have a busy week scheduled and needed to free up some time so I turned to the slow cook. The chicken is moist, and the sauce is exceptional. I decided to serve this dish with hash browns and it turned out to be a perfect match.
It was just my wife and I for dinner, so I used 3 boneless skinless chicken breasts instead of the 8 the recipe calls for – but I did not change the amount of sauce.
If you like chicken Marsala give this slow cooker recipe a try – it’s delicious.

Slow Cooker Chicken Marsala Recipe
 
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Author:
Recipe type: Main
Serves: 3 - 8
Ingredients
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 4 – 8 boneless skinless chicken breasts (depending on number you are serving)
  • Salt and pepper
  • 2 cans portabella chunky style mushrooms (4 ounces each)
  • 1 cup sweet Marsala wine
  • ½ cup cold water
  • ¼ cup cornstarch
  • 3 tablespoons fresh parsley (chopped)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place oil in the bottom of the slow cooker and add the garlic. Salt and pepper the chicken breasts and place them on top of the garlic and oil. Place the mushrooms over the chicken and pour in the Marsala wine.
  2. cook on low for 5 – 6 hours or until chicken is done. Remove the chicken to a plate and cover with aluminum foil to keep warm.
  3. In a small bowl mix together the cornstarch and water until cornstarch is dissolved. Stir the mixture into the chicken juices, set the slow cooker on high, and continue cooking until mixture is thickened into a gravy. Add chicken back into the slow cooker and cook until heated through.
  4. Serve chicken topped with the gravy, and garnished with the parsley.

Adapted from Tablespoon.com

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com