White chicken chili

Ingredients:

1 1/4 lbs boneless skinless chicken breasts (about 2 to 3 breasts), 4 c low-sodium chicken stock, 2 15-ounce cans reduced-sodium white beans, 2 4.5-ounce cans diced green chiles, 3 cloves garlic minced, 1 small yellow onion finely diced, 2 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp cayenne pepper, 1/4 C chopped fresh cilantro, fresh lime wedges

Directions:

Place chicken in the bottom of a larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside (I like to shred it with a hand blender). Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice and some shredded cheese.

Crockpot Taco Casserole

Ingredients:

1 ½ lbs hamburger browned, 2 cans Ro-Tel tomatoes and peppers, 10 ¾ oz cream of onion soup, 1 package dry taco seasoning mix, ¼ c water, 6 Tortillas cut into ½ inch strips, ½ c sour cream, 1 c cheddar cheese shredded

Directions:

Combine beef, Ro-Tel, Cream of Onion soup, taco seasoning and water in crock pot. Cut up tortillas and stir into mix. Cover and cook on low 7-8 hours. Spread the sour cream over casserole and sprinkle with cheese. Cover for additional 5 minutes until cheese is melted

Slow cooker chili

Ingredients:

2 lbs lean Ground Beef, (90/10 or 93/7), 1 large onion, diced, 3 garlic cloves, minced, 2 tsp cumin powder, 1 1/2 Tbsp chili powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, 15 oz black beans, (drained and rinsed), 30 oz kidney beans, two 15oz cans, (drained and rinsed), 30 oz diced tomatoes, with their juice, 10 oz diced tomatoes and green chilis, with their juice, 30 oz tomato sauce

Directions:

Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm with shredded cheese and chips.

Comforting one pot chicken chili

2 Tbsp olive oil, 1 medium onion, diced, 1 clove garlic, minced, 1 lb ground chicken (I used ground bison), 1 tsp cumin, 1 packet taco seasoning, 2/3 c water, 1 10 ounce can diced tomatoes and green chilis, 1 c chicken broth, 1 16 ounce can black beans, drained and rinsed, 1 c frozen corn, 2 tsp salt, ½ tsp pepper

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes. Add garlic and saute for 2 more minutes. Add ground chicken (or beef) and break up while cooking. If using ground chicken, let it cook until chicken turns white. Mix in cumin, taco seasoning, and water until well combined. Cool down for 5 minutes. Add the diced tomatoes, chicken broth, beans, corn, and salt and pepper. Bring to simmer, cover and reduce the heat to low for about 20 minutes. Load chili in your bowl with your favorite toppings. Eat and enjoy!

Enjoy these family favorite chili type recipes on these cold Minnesota winter nights:)

(Recipes off of Pinterest)

xoxo,

MRS T