Slow Cooker White Chicken Chili

This is literally a bowl of comfort. With the many topping you can add to personalize this dish, it is great for parties or for sitting down with your family. This white chicken chili is off the charts.

Ingredients:

1 lb. boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 (15 oz.) cans great Northern beans, drained and rinsed
2 (4 oz.) cans diced green chiles
1 (15 oz.) can whole kernel corn, drained
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp. cumin
1/2 tsp. chili powder
4 oz. reduced fat cream cheese
1/4 c. half and half

Place the chicken breasts on the bottom of the slow cooker. Season with salt, pepper, cumin and chili powder. Top with the diced onion, garlic, beans, green chiles, corn and chicken broth. Stir together. Cover and cook on low for 8 hours.

Remove the chicken to a cutting board and shred. Return to the slow cooker and add the cream cheese and half and half. Stir everything together, cover and cook on high for 15 more minutes. Divide into serving dishes and add your own personal touches such as corn chips, sour cream, avocado, shredded cheese, you name it!

Kicker Chili with Loaded Sour Cream

Looking for a great game day chili that has a bit of a kick to it? This recipe has that nice level of spice that many people look for in a chili, and is topped with a fresh herb loaded sour cream. Instead of adding saltine crackers or oyster crackers that soak up all of the broth (and by all means, if you can't eat chili without crackers go for it!), it is topped with some crunchy crispy onions.

Ingredients:

3 Tbs. vegetable oil
1 medium onion, skins removed and finely diced
1 large red bell pepper, finely diced
2 jalapeno peppers, seeded and finely diced
2 Tbs. tomato paste
1 chipotle chile in adobo sauce (from a can), finely chopped
3 Tbs. chili powder
2 tsp. cumin
2 tsp. coriander
2 lbs. ground beef chuck
2 (14 oz.) cans diced tomatoes
2 (14 oz.) cans kidney beans (with liquid)
1 bay leaf

In a Dutch oven, heat the vegetable oil on medium heat and add the onion, bell pepper and jalapenos. Cook, stirring frequently for about 5 minutes. Add the tomato paste, chipotle chile, chili powder, cumin, coriander and 2 Tbs. water. Continue to cook, stirring frequently for about 1 more minute.

Add the ground chuck and stir to break up the meat, cooking until the meat is no longer pink (about 3 minutes). Add the canned tomatoes, beans, bay leaf, 1 tsp. salt and 1 cup of water. Bring to a simmer and then reduce the heat to medium low. Cook, stirring occasionally, for about 40 - 45 minutes. Remove the bay leaf.

Sour Cream:

1 1/2 c. sour cream, light
1 1/2 Tbs. apple cider vinegar
2 Tbs. fresh cilantro, chopped
1 Tbs. chives (I use freeze dried), chopped
1 green onions, use greens only, and finely chop
1/4 tsp. salt and pepper

Mix the sour cream ingredients in a small bowl until combined. Ladle your chili into your servings bowls and top with a heaping mound of sour cream. Add canned fried onions on top for a great crunch!

Loaded Chili Dogs

 

I originally posted this recipe, or one similar, back in 2012. I decided the pictures and the way the recipe was written was kind of Jonkey (messed up and or funky, I tend to make up my own words in life which makes it more interesting....). Here is the updated and "re-freshed" version! The only thing that will be missing for some of you, are the raw onions diced and thrown on top! (Feel free to do so from the comfort of your OWN home...I am not a raw onion kind of gal.)

Ingredients:

4 Hot Dogs (Oscar Mayer beef is what is used in the pictures above)
1/2 c. reduced fat shredded cheddar
1 can Hormel Chili, Turkey, 98% fat free (no beans)
Frank's Hot Sauce
Yellow Mustard
4 Hotdog Buns

Heat the Hormel chili on the stove-top in a medium size saucepan on medium-low heat. While that is heating, grill your hot dogs on a grill pan, or microwave your hot dogs until you hear them pop (I think they taste better after they explode). Sprinkle a small amount of cheese in the bottom of each of the hot dog buns. Place the hot dogs inside the buns, and top with a few tablespoons of the heated chili. Sprinkle a small amount of cheese on top, and then if you are making them "loaded", add hot sauce (I always use Frank's Red Hot Sauce) and yellow mustard.

 (The picture from the original recipe post in 2012 is above. This recipe uses marble jack string cheese. The hot dog was sliced in half, with half of a string cheese in the middle, and the rest cubed and put on top. It also has normal Hormel Chili with no beans on top, instead of the turkey like I use now.)

Tex-Mex Slow Cooker Chili

Ingredients:

1.25 lb. ground turkey (85% lean, Jennie-O)
1 small onion, chopped
1 c. sweet bell pepper, chopped (I used red and orange)
2 large garlic cloves, minced (or 4 small)
29 oz. can tomato sauce
6 oz. can tomato paste
15 oz. black beans, drained
1 1/2 Tbs. chili powder
10-11 oz. bag frozen sweet corn, thawed
1 Tbs. sugar
2 c. water

In a medium saucepan, cook the ground turkey and onion on medium low heat for 3-4 minutes until the onion starts becoming translucent and the turkey is fully cooked. Drain. Add the cooked turkey, and the remaining ingredients to the slow cooker. Mix together and cover. Cook on low heat for approximately 6 hours.

Sloppy Joe Loaded Sweet Potato Fries

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and cut into thin strips to resemble fries
1-2 Tbs. olive oil
2 tsp. Larry the Cable Guy BBQ Seasoning (or any BBQ seasoning)

Preheat the oven to 400 degrees. Toss all of the above ingredients together in a bowl so that each sweet potato is covered in oil and seasoning. Spread onto a prepared baking sheet lined with parchment paper or tinfoil. Bake for 10 minutes, flip over with a spatula, and bake for another 10 minutes until golden brown.

Meanwhile....

Sloppy Joe Topping:

1 lb. ground turkey, Jennie-O 93% lean
1/2 pkg. sloppy joe seasoning
1 c. tomato sauce
1 c. grape jelly
1 tsp. salt
1 tsp. pepper
2 tsp. BBQ seasoning

In a large pan, cook the ground turkey until no longer pink. Add the remainder of the ingredients and cook on medium low until the grape jelly is melted and everything is heated through.

To assemble.....

1-2 c. shredded cheese of choice
fresh snipped chives
sour cream, lite

Place the fries on your serving platter or on individual plates. Top with cheese, then the Sloppy Joe mix directly on the cheese to help melt it. Top with sour cream and fresh snipped chives.

(Makes 5 servings, 10 WW points per serving, which includes the sour cream. 8 WW points without sour cream)

Slow Cooker Chicken Taco Chili

Ingredients:

1 small onion, chopped
1 (16 oz.) can black beans
1 (16 oz.) can kidney beans
1 (8 oz.) can tomato sauce
10 oz. package frozen corn
2 (14.5 oz.) cans diced tomatoes with chilies
1 package taco seasoning
1 Tbs. cumin
1 Tbs. chili powder
4 boneless skinless chicken breasts

Garnishes (cheese, olives, chips, sour cream, cilantro, etc)

Combine the ingredients in a slow cooker and place the chicken on top. Cook on low for 10 hours (or on high for 6). Remove the chicken and shred. Place back into the slow cooker and stir. Let heat through again before serving. Turn into a taco chili bar and have sides of fresh cilantro, sour cream, and anything that you would like to add.

(Makes 10-12 servings, 1 1/4 cup per serving, 5 WW points)

Turkey Chili Tots

Ingredients:

1 lb. lean ground turkey (I used Jennie-O)
2 cans Hormel Turkey Chili with beans, 98% Fat Free (15 oz.)
1 (8 oz.) can tomato sauce
1 can (4 oz.) chopped green chilies
2 c. shredded Monterey Jack cheese
1 (32 oz.) pkg frozen tater tots (I ended up using about 3/4 of the bag for all three pans)

In a large skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the chili, tomato sauce and green chilies. Pour half of the mixture into an 8x8 pan or casserole dish. Pour the remaining turkey mixture in a prepared foil pan (or two smaller ones like I did, shown below). Top each of the casseroles with an even layer of tater tots. Sprinkle cheese on top of the tots. Place the one you are baking in the oven, that has been preheated to 350 degrees. Bake for 35-40 minutes.

Cover the remaining casserole with tinfoil and freeze. When you want to cook the frozen casserole, take out of the freezer about a half hour before cooking. Bake at 350 degrees for 1 1/4 hours roughly, or until hot.

Chili Dog Mac

Ingredients:
2 boxes of Kraft Mac and Cheese (I used spongebob (-: )
2 Tbs. butter
Both cheese packets
1/4 c. milk (+/- depending on consistency that you like)
15 lil' Smokies cheddar weenies, cut in slices
1/2 can (from 15 oz.) no bean Hormel chili
1/4 c. shredded cheddar

Cook the pasta according to the directions on the package. Drain and place back into the pot. Add the cheese mix, butter and milk and stir together until there are no clumps of cheese mix left. Stir in the hot dog slices and chili and cook on low heat for about 2-3 minutes so that everything is warmed up. Add the cheese just before serving and add some on top for garnish. This mac and cheese tastes just like a chili cheese hot dog!

Slow Cooker Turkey Chili Mac

Ingredients:

1 1/4 lb. ground turkey

1 large chopped onion

4 cloves of garlic, minced

1 15oz. can chili beans in chili gravy, undrained

1 cup beef broth

1 14.5oz. can diced tomatoes and green chilies, undrained

2 small chopped green sweet peppers

1 tbs. chili powder

1/4 tsp. salt

8 oz. dried elbow macaroni

shredded cheddar cheese (to top)

In a large skillet, cook the ground turkey with the chopped onions and garlic on medium high heat until the onion is tender and the meat is no longer pink. Drain off the fat. Transfer the meat mixture into a slow cooker. Stir in all of the ingredients but the macaroni noodles and cheese. Cook on high heat for 2-3 hours. Cook the macaroni according to the package, drain and set aside to add to the chili. When the chili is done, before serving add the cooked noodles and stir. Top with cheddar cheese.