Here are a few slow cooker recipes that my friends and I have passed back and forth. They are a time-saver and usually make enough to feed a crowd or provide leftovers! When I have time to use fresh ingredients, I do. But most of the time I’m looking for shortcuts like using minced garlic from the jar and frozen chopped onions! Try out these recipes and let us know what you think or what adaptations you make!
Chicken Taco Soup
1 onion, chopped (or 1 c. frozen chopped onion)
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, rinsed & drained
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 fluid oz.) can or bottle beer (or chicken broth)
2 (10 oz.) cans diced tomatoes with green chilies, undrained
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional garnish after cooking)
sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)
Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people.
Peppery Chicken Stew
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups
2 large green peppers, cut into strips or cubes, about 2 cups
1 large red pepper, cut into strips or cubes, about 1 cup
2 zucchini, chopped, about 2 cups
2 c. chopped onion
2 Tbsp. quick cooking tapioca
2 lbs. chicken thighs or drumsticks
2 (15 oz.) cans tomato sauce
4 Tbsp. packed light brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. ground yellow mustard
2 clove garlic, finely minced, about 2 Tbsp.
1 tsp. salt
Divide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer. Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.
***To make compilation quicker, I use the frozen bags of red and green pepper strips and chopped onions. My grocery store also carries the sliced frozen zucchini.
Chicken Tortilla Soup
64 oz. (8 cups) chicken broth or stock
3 cans (14.5 oz. each) diced tomatoes, undrained
1 Tbsp. diced jalapeno
1 can (4.5 oz.) chopped green chilies, undrained
1/2 tsp. ground red pepper
2 tsp. ground cumin
2 tsp. chili powder
1/2 c. loosely packed fresh cilantro
2 Tbsp. minced garlic
12 corn tortillas, torn into bite-sized pieces or strips
2 cans (15 oz. each) whole kernel super sweet corn, drained
2 cans (15 oz. each) black beans, drained and rinsed
2 cans (15 oz. each) dark red kidney beans, drained and rinsed
2 large chicken breasts, cooked & shredded
Garnishes: shredded Mexican blend cheese, sour cream, tortilla chips
-Add everything EXCEPT the corn, beans, and chicken to the slow cooker. Stir ingredients and cook on low for 8 to 10 hours or high for 4 to 6 hours.
-Blend soup with an immersion blender, and then stir in the corn, beans and chicken. Cook on low for an additional 15 to 30 minutes.
-Serve with your choice of garnishes and enjoy!
***I use frozen jalapenos that are already diced and garlic from a jar. We like the Southwestern-style corn. I also put the chicken breasts in the bottom of the slow cooker at the beginning and then after 6 hours on high, remove and shred it. Sometimes I will have frozen shredded chicken that I can defrost and throw in at the end.
1 pkg. corn chips
3-4 boneless skinless chicken breasts, cooked
1 can of diced tomatoes with green chilies
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 small onion, chopped
2 c. of shredded cheddar cheese
1 c. chicken broth
Place a single layer of corn chips on bottom of the slow-cooker.
In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined.
Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese.
Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 3 hours.
White Chicken Chili
1 c. navy beans
4 c. water
1/2 cup chicken broth
16 oz. salsa
1 large onion, chopped
1 Tbsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
3 boneless, skinless chicken breasts
1 block Monterey Jack cheese, cut into chunks
1 block pepper jack cheese, cut into chunks
- Soak the beans in a large bowl or pot overnight. Make sure to cover them with about 4 inches of water. In the morning, drain and rinse beans. Pour into slow cooker, along with 4 cups of fresh water.
- Add chicken broth, salsa, onion, cumin, salt and pepper to slow cooker. Stir.
- Add chicken breasts.
- Cover and cook on LOW for 6-8 hours.
- Remove chicken and shred with two forks.
- Put shredded chicken back into slow cooker and add cheeses. Cover and cook on HIGH for an additional hour.
- Stir and serve with crushed tortilla chips.