Slow Cooker
Best EVEr chili
Beef Mixture:
2 lbs lean ground beef
1 whole sweet yellow onion, roughly diced/chopped
4 cloves fresh garlic, minced
1/4 cup butter or 1/2 a stick
salt & pepper
1 packet Pioneer Brand (or your choice) Chili Seasoning
Get butter to sizzling over high heat in a large saucepan/skillet. Add in onion and garlic, stirring occasionally, and continue cooking until onion is just starting to become transparent. Add in ground beef & salt/pepper to taste. Brown the beef almost entirely, until just slightly pink in center, while breaking into small chunks. Add chili seasoning to meat/onion mixture (no other liquid) and stir until well combined. Continue cooking until meat is cooked through while breaking into smaller chunks.
Meanwhile, combine the following ingredients into your LARGE crock pot and turn on heat.
Bean Mixture: **Do NOT drain any of these**
1 can petite diced tomatoes (with garlic & sweet onion)
1 can Hunts chili style petite diced tomatoes
1 can pinto beans
1 can dark kidney beans
1 can Bush's chili beans in medium sauce
1 can Bush's chili beans in mild sauce
When meat mixture is done, add it to the bean mixture in the crock pot. Cook on LOW for 5 hours or on HIGH for 3 hours. We serve the chili over fritos and topped with cheese for a nice Frito Pie or just over plain rice, but always with cheese on top. We are a cheese-loving family, so that is not optional.
2 lbs lean ground beef
1 whole sweet yellow onion, roughly diced/chopped
4 cloves fresh garlic, minced
1/4 cup butter or 1/2 a stick
salt & pepper
1 packet Pioneer Brand (or your choice) Chili Seasoning
Get butter to sizzling over high heat in a large saucepan/skillet. Add in onion and garlic, stirring occasionally, and continue cooking until onion is just starting to become transparent. Add in ground beef & salt/pepper to taste. Brown the beef almost entirely, until just slightly pink in center, while breaking into small chunks. Add chili seasoning to meat/onion mixture (no other liquid) and stir until well combined. Continue cooking until meat is cooked through while breaking into smaller chunks.
Meanwhile, combine the following ingredients into your LARGE crock pot and turn on heat.
Bean Mixture: **Do NOT drain any of these**
1 can petite diced tomatoes (with garlic & sweet onion)
1 can Hunts chili style petite diced tomatoes
1 can pinto beans
1 can dark kidney beans
1 can Bush's chili beans in medium sauce
1 can Bush's chili beans in mild sauce
When meat mixture is done, add it to the bean mixture in the crock pot. Cook on LOW for 5 hours or on HIGH for 3 hours. We serve the chili over fritos and topped with cheese for a nice Frito Pie or just over plain rice, but always with cheese on top. We are a cheese-loving family, so that is not optional.
cheeseburger soup
1 lb ground beef, browned
2 lb velvetta, cubed
2 lb shredded hash browns
30oz. Chicken broth
Combine in slow cooker and heat on low for 4-6 hours.
2 lb velvetta, cubed
2 lb shredded hash browns
30oz. Chicken broth
Combine in slow cooker and heat on low for 4-6 hours.
Cheesy Chicken & Rice Casserole - in Your Slow Cooker!
2 lbs boneless skinless chicken, thawed & cubed
1 can of sweet whole kernel corn, drained
1 can cream of chicken
1 can cheddar cheese soup
1 bag Rice Sides - Chicken & Broccoli
1/2 stick butter cut into chunks
1/8 tsp garlic powder
1/8 tsp celery salt
1/8 tsp season-it-all
a dash of crushed red pepper to taste
Step 1. Put all the chicken pieces in the bottom of the slow cooker. Add the seasonings on top. Mix it all up well.
Step 2. Dump the corn in. Pour in the entire contents of the rice sides packet. Then add in the cheddar cheese soup and the cream of chicken soup.
Step 3. Now mix all of it up well.
Cook on low for 5-6 hours or on high for 2-3 hours, stirring every 2 hours from bottom, until chicken is cooked through and rice is cooked properly.
1 can of sweet whole kernel corn, drained
1 can cream of chicken
1 can cheddar cheese soup
1 bag Rice Sides - Chicken & Broccoli
1/2 stick butter cut into chunks
1/8 tsp garlic powder
1/8 tsp celery salt
1/8 tsp season-it-all
a dash of crushed red pepper to taste
Step 1. Put all the chicken pieces in the bottom of the slow cooker. Add the seasonings on top. Mix it all up well.
Step 2. Dump the corn in. Pour in the entire contents of the rice sides packet. Then add in the cheddar cheese soup and the cream of chicken soup.
Step 3. Now mix all of it up well.
Cook on low for 5-6 hours or on high for 2-3 hours, stirring every 2 hours from bottom, until chicken is cooked through and rice is cooked properly.
Cheesy Chicken Spaghetti
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti
Instructions
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti
Instructions
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
Lasagna Soup
lasagna noodles (oven ready if cooking in quick amount of time, otherwise not necessary)
1 can/jar spaghetti sauce
1 can petite diced tomatoes, not drained
1 can tomato sauce
1 lb ground beef
1 medium onion, diced
4-5 cloves garlic, minced
1 container Italian blend cheese (Asiago, Parmesan, Romano), shredded
4 oz cottage cheese
6 oz mozzarella cheese, shredded
1/8 tsp. celery salt
1/8 tsp. seasoning salt
1/8 tsp. basil
1/8 tsp. each salt & pepper
1 1/2 cup water
Step 1: Brown the ground beef with the onion, garlic, and seasoning (season salt, salt, pepper) to taste. I prefer not to drain it so that later it keeps better flavor in the "soup," but if you drain it or have a lean cut of beef you can add extra water.
Step 2: Once the beef is completely cooked through (and drained if you are going to), add in the canned tomato products and the celery salt, basil, and any extra seasonings you may wish to add in. If you like a kick, you could add in a dash of red pepper flake at this point.
Step 3: Once you have added in the tomato products, give it a good stir and let it simmer for about 15 minutes to let the flavors soak in while you shred the mozzarella if you are a procrastinator like me or, like me, you had a bunch of munchkins running around your ankles whining at the time, occupying your thoughts and you hadn't gotten that far, yet. If you have already shredded the cheese, go get a drink and let the sauce bubble a few minutes while you break up the noodles.
Step 4: See.. Told you to break up those darn noodles... It is easier to eat the soup if you have them broken in advance since soup tends to be eaten with a spoon and spoons don't normally cut very well.. Break up the noodles and place at the bottom of your slow cooker. Then top with a layer of your sauce mixture that should be nice and hot by now.
Step 5: I didn't get a picture of the cheese mixture, but mix all of the cheeses together in a medium/large bowl (mozzarella, Italian blend, cottage cheese, etc). Mix it up as best you can. Spoon that over the sauce mixture. You want to use about 1/3 of it on each layer unless you are doing really thin layers, but I am normally always able to get 3 layers in my large slow cooker. Then repeat the layer process again and again until you are all out of the food!
Step 6: The end result before closing your slow cooker should look like the picture above, with cheese on top. Just cover and cook. If you are using oven ready noodles, you can cook on high for 2-3 hours before eating (really it is done in about 2) or on low for 4-5 hours. If you are using regular noodles, cook on high for 5 hours or on low for 6-8 hours.
1 can/jar spaghetti sauce
1 can petite diced tomatoes, not drained
1 can tomato sauce
1 lb ground beef
1 medium onion, diced
4-5 cloves garlic, minced
1 container Italian blend cheese (Asiago, Parmesan, Romano), shredded
4 oz cottage cheese
6 oz mozzarella cheese, shredded
1/8 tsp. celery salt
1/8 tsp. seasoning salt
1/8 tsp. basil
1/8 tsp. each salt & pepper
1 1/2 cup water
Step 1: Brown the ground beef with the onion, garlic, and seasoning (season salt, salt, pepper) to taste. I prefer not to drain it so that later it keeps better flavor in the "soup," but if you drain it or have a lean cut of beef you can add extra water.
Step 2: Once the beef is completely cooked through (and drained if you are going to), add in the canned tomato products and the celery salt, basil, and any extra seasonings you may wish to add in. If you like a kick, you could add in a dash of red pepper flake at this point.
Step 3: Once you have added in the tomato products, give it a good stir and let it simmer for about 15 minutes to let the flavors soak in while you shred the mozzarella if you are a procrastinator like me or, like me, you had a bunch of munchkins running around your ankles whining at the time, occupying your thoughts and you hadn't gotten that far, yet. If you have already shredded the cheese, go get a drink and let the sauce bubble a few minutes while you break up the noodles.
Step 4: See.. Told you to break up those darn noodles... It is easier to eat the soup if you have them broken in advance since soup tends to be eaten with a spoon and spoons don't normally cut very well.. Break up the noodles and place at the bottom of your slow cooker. Then top with a layer of your sauce mixture that should be nice and hot by now.
Step 5: I didn't get a picture of the cheese mixture, but mix all of the cheeses together in a medium/large bowl (mozzarella, Italian blend, cottage cheese, etc). Mix it up as best you can. Spoon that over the sauce mixture. You want to use about 1/3 of it on each layer unless you are doing really thin layers, but I am normally always able to get 3 layers in my large slow cooker. Then repeat the layer process again and again until you are all out of the food!
Step 6: The end result before closing your slow cooker should look like the picture above, with cheese on top. Just cover and cook. If you are using oven ready noodles, you can cook on high for 2-3 hours before eating (really it is done in about 2) or on low for 4-5 hours. If you are using regular noodles, cook on high for 5 hours or on low for 6-8 hours.