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.
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!
Venison Meatloaf Muffins
We served these delicious Venison Meatloaf muffins with a garden salad and some fresh fruit for a family pleasing meal! Meatloaf is one of America’s classic comfort foods, how awesome that we’re serving it up in a muffin tin!
As a topping, we used organic catchup… It’s much better than the regular catch up because it does not contain artificial ingredients are high fructose corn syrup. We like to shop at Aldi and they make a great version there.
I found this recipe to be very easy to make and convenient. The meatloaf muffins can be popped out and saved to use all week long. This meatloaf recipe can be made ahead, wrapped individually, and even frozen. Pull them out when you need a quick, healthy, filling dinner.
- 2 eggs
- 1 can (8 ounces) tomato sauce
- 1 medium onion, finely chopped
- 1 cup dry bread crumbs
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1-1/2 pounds ground venison
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons white vinegar
- 1 tablespoon paprika
- 3 tablespoons parsley
- In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, garlic powder, paprika, salt and pepper. Add venison and mix well.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. (or cook in a traditional loaf pan)
- Combine brown sugar and vinegar; pour over meatloaf muffins.
- Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°.
EVERYONE has their own version of meatloaf, but hopefully this will point you in the right direction with how to prepare it in a muffin tin! I would love to hear what you and your family thinks about this recipe!
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