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Spicy Slow Cooker Chili

 

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Spicy Slow Cooker Chili

Course Side Dish
Cuisine Slow Cooker

Ingredients

  • 1 pound spicy bulk pork sausage crumbled
  • 1 pound sweet bulk pork sausage crumbled
  • ½ c. chicken or vegetable stock plus additional, if needed
  • 4 cloves garlic finely chopped
  • 1 medium white onion finely chopped
  • 2 stalks celery finely chopped
  • 2 carrots peeled and chopped into small pieces
  • 2 15- oz. cans white beans drained and rinsed
  • 2 15.5- oz. cans red kidney beans drained and rinsed
  • 2 28- oz. cans tomato puree
  • 1 6- oz. can tomato paste
  • 1 28- oz. can petite-cut tomatoes undrained
  • 3 T. chili powder
  • 1 T. ground cumin
  • 2 t. oregano dried
  • 1 t. cayenne pepper
  • 1 c. black coffee or water, if needed
  • Salt to taste
  • Garnish (optional)
  • 8 oz. shredded cheddar cheese
  • ¾ c. chopped red onion
  • 2 fresh jalapeno peppers sliced

Instructions

  1. In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned sausage to slow cooker crock.
  2. Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of pan with a spatula.
  3. Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into slow cooker.
  4. Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin mixture before cooking.
  5. Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
  6. Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.

Recipe Notes

This recipe originally appeared in the Comfort Cooking Mega PLR Pack. If you like this recipe, use coupon code SlowCookerDeal to save $10!

https://kitchenbloggers.com/comfort-cooking-mega-plr-pack/

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Cilantro-Lime Rice

 

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Cilantro-Lime Rice

Course dinner, lunch
Cuisine Slow Cooker

Ingredients

  • 3 c. cooked rice*
  • 3 T. fresh lime juice
  • 2 t. lime zest
  • 3 T fresh cilantro chopped
  • Salt and black pepper to taste

Instructions

  1. Prepare rice according to package directions.
  2. Fluff cooked rice with a fork and stir in fresh lime juice, lime zest, and cilantro until blended. Season with salt and black pepper, to taste, and serve immediately.

Recipe Notes

* Can use white, brown, or jasmine rice. (Brown rice is shown in the images).

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Spicy Buffalo Chicken Dip

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Spicy Buffalo Chicken Dip

Course dinner, lunch
Cuisine Slow Cooker

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • Salt and black pepper to taste
  • ½ c. chicken broth preferably organic*
  • 3 stalks celery very finely chopped
  • 2 8- oz. packages cream cheese
  • ¾ c. Frank’s hot sauce
  • 1 small jalapeno pepper finely minced
  • 6 oz. crumbled blue cheese divided
  • 1 c. Mozzarella cheese finely shredded
  • 3 green onions tops sliced (optional)
  • 1 small jalapeno sliced (optional)
  • To Serve:
  • Celery stalks
  • Carrot sticks

Instructions

  1. Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
  2. 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
  3. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.

Recipe Notes

*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.

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Slow Cooker Beef Broccoli

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Slow Cooker Beef Broccoli

Course dinner, lunch
Cuisine Slow Cooker

Ingredients

  • 1½ lbs. beef stew meat cut into chunks 1½ c. beef stock
  • 3-4 cloves garlic finely minced
  • ½ c. gluten-free soy sauce
  • 1 T. honey
  • 2 T. toasted sesame oil
  • Salt and black pepper to taste
  • 2 T. arrowroot
  • 1 14- oz. bag frozen broccoli florets
  • 1 red bell pepper cut in short, thin strips
  • 3 c. brown rice cooked
  • 1 T. toasted sesame seeds optional

Instructions

  1. Add beef stew chunks to 5 or 6-quart slow cooker crock.
  2. In a medium glass or other non-reactive bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil to combine. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover and cook for 3-4 hours on high or 6-7 hours on low.
  3. To create a thicker sauce, create a slurry by combing 2 tablespoons of arrowroot with ¼ cup of liquid from the slow cooker. Set aside.
  4. 15-20 minutes before done cooking, remove lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper. Cover and finish cooking.
  5. Serve immediately with cooked brown rice and a drizzle of sauce from the slow cooker. Garnish with some toasted sesame seeds before serving, if desired.

Recipe Notes

Tip: Adding the vegetables 15-20 minutes before done cooking will yield crisp-tender results. Cook longer for softer veggies.

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Tuscan Sausage & Potato Soup

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Tuscan Sausage & Potato Soup

Course Soup
Cuisine Slow Cooker

Ingredients

  • 4 oz. pancetta cubed
  • 2 lbs. bulk mild sausage
  • 2 15- oz. cans cannellini beans*
  • 6-7 c. chicken stock divided
  • 1 T. crushed red pepper flakes
  • 2-3 cloves fresh garlic finely minced
  • 1 small yellow onion finely chopped
  • 2 lbs. Russet potatoes peeled and cut into small chunks
  • 3 ” hard Parmesan cheese rind
  • Salt and black pepper to taste
  • ½ c. half and half tempered**
  • 3 c. fresh kale finely chopped
  • ½ c. Parmesan cheese freshly grated

Instructions

  1. Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock. You could also use a rice cook slow cooker for this recipe.

  2. Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
  3. Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
  4. Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.

Recipe Notes

Tips:

For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.

Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.

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