I love crockpot recipes because they make healthy eating easy, even on busy days. This Slow Coker Chicken Chili is a comforting dish that is filled with fiber, lean protein, and a healthy dose of veggies and spices! With just a little bit of prep, you can throw a few ingredients in the crockpot and come home from a long day with dinner already ready to be served.
1 1/2 to 2 pounds boneless chicken breasts, about 4 large chicken breast halves
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced, or 1 teaspoon granulated garlic or garlic powder
1 can (15 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, diced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 to 2 cups frozen corn kernels
1 heaping tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried leaf oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 Bay leaf Sour cream or shredded cheese, for garnish Chopped fresh cilantro, for garnish, optional
How to Make It
- Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
- Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
- Remove the bay leaf.
- Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
- Serve with cornbread, crackers, or crusty bread.
Makes about 8 hearty servings.
These Mozzarella Stuffed Meatballs are a fun twist on a classic meatball recipe. They work great for an appetizer or side dish. If you want to use this for a main dish, I’d recommend doubling the recipe to be safe. This recipe makes about a dozen large meatballs. These can also be made ahead and frozen!
- 1 pound ground venison
- 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
- 1 egg + 1 egg yolk
- 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3-4 mozzarella cheese sticks (string cheese)
- marinara or alfredo sauce, for dipping
- Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
- Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
- Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
- When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
- If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!
This goulash bake was a BIG hit with my family!
This is what I call a “throw-together dinner.” You know, it goes like this; You want something YUMMY, comforting, but healthy so you look through your kitchen, see what you have, and just GET INSPIRED! I love that kind of meal as I often create what I call a “happy accident.” This Goulash Bake with Venison is definitely one of those so I thought I should share so you can try it on purpose!
This dish is basically a macaroni and cheese base with milk and cheese. We added ground meat and sautéed veggies (peppers, onions, and tomatoes) to it so it would be filled with even more clean nutrition.
To zest things up, the meat and veggies are spiced with garlic powder, cumin, paprika, cayenne pepper, salt and pepper. And MAYBE a little chili powder too if you desire!
After preparing the meat, noodles, and veggies, we put everything in a baking pan, lightly mixed in globs of ricotta cheese, and then added some extra cheese from the base on top.
This dish turned out DELICIOUS as my boys and my hubby all gobbled it ALL up!
This recipe is just an approximation to use as a guideline and can be altered to your tastes!
- Mac & cheese base, a block of mild cheddar cheese and a 1/2 cup milk for one box pasta.
- Venison was browned and spiced using the spices listed
- For the veggies 1 can of tomatoes, one small onion and 1 large pepper.
- Ricotta approximately 1 cup.
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt/pepper to taste
- chili powder.
- 1 1/2 teaspoon of the cumin
- 2 teaspoons garlic powder
I would love to hear your families favorite “throw-together dinner” recipes!