Slow Cooker Green Chicken Chili
April 12, 2010
Kickin’ Green Chicken Chili
What You Need:
2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 Tbsp olive oil
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic
How to Make It:
Place the chicken into a mixing bowl.
Sprinkle with the cumin and salt and toss to coat.
Pour the oil into a skillet placed over medium high heat.
Add the chicken and cook, stirring often, for 5 minutes or until lightly browned.
Drain and place the chicken into the crock pot.
Stir the frozen vegetables in with the chicken.
Add the salsa, beans and the tomatoes with their juice.
Stir until all the ingredients are blended together well.
Cover and cook on low for 5 hours.
Makes 4 servings
The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftover in soft tacos or taco salads. This recipe may also be cooked on high for 2 1/2 hours.
Kickin’ Slow Cooker Beans and Rice
April 12, 2010
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Slow Cooker Kickin’ Beans and Rice
What You Need:
2 (15 oz.) cans chili beans in gravy
1 (15 oz.) can butter beans, drained well
1 (15 oz.) can black beans, drained well
1 C onion, chopped
3/4 C green pepper, chopped
3/4 C sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 (18 oz.) bottle barbecue sauce, or homemade
1 C vegetable broth (or chicken broth)
1 C brown rice, uncooked
How to Make It:
Stir all three types of beans together in the crock pot.
Add the onion and all three types of peppers, stirring to combine.
Pour the barbecue sauce and broth into the crock pot and stir until blended.
Cover and cook on low for 5 hours.
Turn the heat setting to high.
Stir in the rice, recover and cook for 1 hour or until the rice is tender.
Makes 6 servings
This is a great side dish to serve with hamburgers. Beans and rice contain lots of fiber and protein making this a healthy dish to boot. Store any leftovers in an airtight container in the fridge for up to 3 days. Use the leftovers in enchiladas or chimichangas.
Slow Cooker Herbed Roast with Veggies
April 12, 2010
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Slow Cooker Herbed Roast with Veggies
What You Need:
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
How to Cook It:
Mix together the oregano, basil, fennel, pepper, salt and thyme in a small bowl.
Rub the mixture over both chuck roasts rubbing it into the meat with your fingers.
Place the carrots, potatoes and onions into the slow cooker.
Stir in the broth, tapioca, tomato paste and garlic until well blended.
Place the meat over the vegetables.
Cover and cook on high 6 hours or until the meat and vegetables are tender.
Makes 6 servings
There is a lot of meat in this economical dish. That’s ok because the extra meat can be used for many other dishes. Place the leftover meat into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, manhattans or any of your favorite beef main course meals. This dish can be cooked on low for 11 hours.
