Tag: Slow Cooker

Carnitas Inspired Pork Roast

Carnitas Inspired Pork Roast

We used to (pre-COVID) spend most of our New Year’s Eve holidays at a rented cabin with a whole lot of friends. Generally a few people would sign up to cook for everyone each night. The year we rang in 2018, my friend Sara made 

Enchilada Soup

Enchilada Soup

STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans⁣-1 can Rotel⁣ (tomatoes & green chilis)-1 can enchilada sauce ⁣-1 cup corn (frozen or fresh)⁣-1 cup bell pepper, diced⁣-2 cups chicken stock, bone broth, or just water⁣-2 chicken breast⁣s-1 tsp cumin⁣-1 

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

Servings: 4-5

Ingredients:
-2 large chicken breasts
-2 cans white beans (you can use navy, cannellini, great northern, etc)
-1 bell pepper, diced
-4 cups bone broth, stock, or water
-4.5 oz can green chilis
-2 tbsp ground cumin
-1 tbsp chili powder
-Pinch of cayenne pepper
-Salt and pepper to taste
-Optional toppings: cilantro, avocado, cooked rice or noodles, sour cream, hot sauce

Instructions:
1. Put everything except the toppings in your slow cooker (I use a Crock-Pot). Place the lid on and cook for 4 hours on high or 8 hours on low.
2. Once done, remove chicken and shred. Keep the chicken out of the soup and blend a small amount (about 1 cup) of the soup and add it back in to make it creamy. Add the chicken back in.
3. Serve with desired toppings!

Slow Cooker White Chicken Chili

Hearty brothy chicken chili with white beans and all the fixings
Course: Main Course
Keyword: Chili

Ingredients

  • 2 large chicken breasts
  • 2 cans white beans (navy, cannellini, great northern, etc).
  • 1 bell pepper diced
  • 4 cup bone broth or stock
  • 4.5 oz green chilis
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • pinch of cayenne
  • salt and pepper to taste
  • toppings: cilantro, avocado, cooked rice, sour cream, hot sauce

Instructions

  • Put everything except the toppings in your slow cooker (I use a Crock-Pot). Place the lid on and cook for 4 hours on high or 8 hours on low.
  • Once done, remove chicken and shred. Keep the chicken out of the soup and blend a small amount (about 1 cup) of the soup and add it back in to make it creamy. Add the chicken back in.
  • Serve with desired toppings!