This is probably one of the best chili recipes I’ve ever tasted and super easy to prep for dinner since you throw everything in the slow cooker. It’s not super spicy, but spicy enough to give it a slight kick! I can’t remember where I got it from, but I am glad I found it, because it’s now my go to recipe for any time I get the craving for chili. Perfect for leftovers too since there will be plenty left over, at least there is when only my husband and I are eating it.
Spicy Southwestern Chicken Chili Slow Cooker Recipe
- 1 cup chopped onion
- 1 medium green bell pepper chopped
- 3 cloves of minced garlic
- 2 TBS of chili powder
- 3 tsp of dried oregano leaves
- 1 tsp of ground cumin
- 1/2 tsp of salt
- 1.5 lb boneless, skinless chicken breast cut into 1 inch pieces or smaller
- 1 jar (16 oz) medium picante sauce
- 3 cans (15-16 oz) pinto beans, kidney beans, black beans or whichever beans you prefer, undrained
- 1 can (14.5 oz) diced tomatoes, undrained
- Sliced green onion if desired
- In 3-4 quart slow cooker, mix onions, bell pepper and garlic.
- In large bowl, mix chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add the chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
- Cover; cook on low setting for 6 – 8 hours. Sprinkle with green onion when finished.
If you decide to try it, let me know how it turned out in the comments! 🙂
This is probably one of the best Slow Cooker New England Clam Chowders I have tasted and that includes some restaurants. There’s nothing worse than having rotten tasting clams and reheated soup from days ago. This actually happened to my husband and I in Seaside, Oregon about 5 years ago. We couldn’t find any place open that wasn’t busy or was serving clam chowder, so we stumbled upon this empty cafe and asked for 2 bowls of soup, it literally tasted weeks old. We couldn’t even eat it after the first bite, but my husband didn’t want to complain so we left our soup and realized that an empty place is obviously empty for a reason. But now I can have the best clam chowder without having to sacrifice my taste buds and so can you!
Slow Cooker New England Clam Chowder Recipe:
4 (6 1/2 ounce) cans chopped clams (including juice)
2 small cans of cream of mushroom soup
3 medium or 6 small potatoes, peeled and diced
6 strips of bacon, cooked and diced
2 stalks of celery, diced
1/2 onion, diced
2 teaspoons minced garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 bay leaf
Salt and pepper, to taste
3 cups half and half
Open your cans of clams and pour into slow cooker. Add the 2 cans of cream of mushroom soup, bacon, potatoes, celery, garlic, onion, dried basil, dried thyme, bay leaf, and salt and pepper to slow cooker. Mix until all combined and cover and cook on low for 6 hours. After the 6 hours are up, add half and half and cook on low for an additional 30 minutes. Remember to remove bay leaf before serving.
I found that cooking on high is actually too high and causes it to stick and burn on the sides and the bottom. So a lower heat setting is essential in having a great tasting Slow Cooker New England Clam Chowder.