Ingredients:
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or one 10-ounce can) red enchilada sauce, homemade or store-bought
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Directions:
- Add all ingredients to a large slow cooker, and stir to combine.
- Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily.
- Use two forks to shred the chicken.
- Serve warm, with optional garnishes.
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Ingredients:
- 2 pounds potatoes (about 6 medium), peeled and cubed
- 1 small onion, chopped
- 2 cups water
- 1-1/2 cups 2% milk
- 1 cup beer or chicken broth
- 2 tablespoons Worcestershire sauce
- 2 chicken bouillon cubes
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon white pepper
- 2 cups shredded cheddar cheese Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional
Directions:
- Place the potatoes, onion and water in a large saucepan.
- Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth.
- Return all to the pan and heat through.
- Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through.
- Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Ingredients:
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1 15 oz. can cannellini beans, not drained
- 1 15 oz. can kidney beans, not drained
- 1 15 oz. can pinto beans, not drained
- 1 4 oz. can mild diced green chilies
- 2 teaspoons mesquite liquid smoke
- 2 teaspoons chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 teaspoon pepper
- 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
- Optional Garnishes: sour cream Tortilla chips or Fritos green onions cilantro cheese bacon
Directions:
- Lightly grease a 6-quart (or larger) slow cooker with cooking spray.
- Rub chicken breasts with olive oil and add to the bottom of the slow cooker.
- Add all remaining ingredients and give them a stir.
- Cook on low 6-8 hours or on high 3-4 hours (checking early, thin chicken breasts will cook quicker).
- When chicken is tender, remove to a cutting board to shred and return to slow cooker. Cook an additional 20 minutes on LOW.
- If desired, add additional water/chicken broth for a less "chunky" chili.
- Taste and add hot sauce, salt/pepper to taste. Best garnished with cheese, green onions, sour cream, chips and bacon!
Ingredients:
- 1/3 cup butter
- 3/4 cups diced onion
- 3/4 cup diced celery
- 2 tablespoons diced garlic
- 6 Tbsp flour I used whole wheat
- 24 ounces cans evaporated milk
- 2-12 oz cans 5 cups low-sodium chicken broth
- 5 cups diced broccoli
- 1/2 cup heavy cream
- 14 oz shredded sharp cheddar cheese
- 2 oz shredded Monterrey jack cheese
- Salt and Pepper to taste
- Sour cream more cheese, and cilantro for garnish (optional)
Directions:
- In a large skillet, heat butter over medium heat.
- Add celery and onion and stir until translucent and soft, about 3 minutes.
- Add garlic and flour, whisking to combine.
- Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste.
- Cook the sauce until thickened, about 2-3 minutes. Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine.
- Cook on high for 3 hours or on low for 6 hours. Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine.
- Serve hot garnished with sour cream, cilantro, and more cheese if desired. Enjoy!
Ingredients:
- 32 oz butternut squash (from 1 small (halved, seeds removed but not peeled))
- 2 large shallot (quartered)
- 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
- 3/4 cup light coconut milk (plus optional more for garnish)
- pinch nutmeg chives, pepitas (optional garnishes)
Directions
- Place the squash, shallots and broth in the slow cooker.
- Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
- Remove squash from skin and discard the peel.
- Stir in coconut milk and nutmeg.
- Blend in a blender or using an immersion blender.
- Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
