Three Bean Slow Cooker Chicken Chili

Although winter has been slow to arrive, once the temperature drops below 50 degrees I start to bundle up.  Which also means time to make some winter recipes. Last year I was thrilled that I made turkey chili, but I really wanted to use my slow cooker.  This year, I found success with a recipe I kinda just threw together.

Ingredients

3 pieces skinless boneless chicken thighs

2 jalapenos chopped

1 small onion chopped

1 can chopped tomatoes

1 can red beans, rinsed and drained

1 can black beans, rinsed and drained

1 can white beans, rinsed and drained
1 cup vegetable broth

2 tsps chili powder

2 tsps cumin

1 tsp cinnamon

salt and pepper to taste

Season the chicken thighs with salt and pepper.  Add them to the slow cooker with the onions and jalapenos.

Next combine all the other ingredients in the slow cooker. 

Cover and cook on high for 3 hours or low for 6 hours. It will start to smell fantastic around the 2-hour mark, but don’t open it!! Trust me, it’s worth the wait!  And you thought the other chili was easy?

Hungry yet?

Slow Cooked Stewed Chicken and Potatoes

Since I hit the 300th post milestone a few days ago, I was reflecting and looking over my posts. Sadly I realized that I barely have any recipes for this year. I started the year working far more hours than I intended so it's only right that I was spending most of my time eating outside of my home. I have managed to cook a few things in the last couple of months so I'll try to post about those first. But I must admit there are at least 4 restaurant posts up my sleeve!  Still climbing the charts on urbanspoon ;-)

Anyway...a few weeks ago after leaving my Borella's place, I was famished. I guess I spent most of the day hangin’ out and didn't think about food until I decided to go home. Even though I was starving, all I could think about was the slow cooker. I decided to make some stewed chicken and potatoes.

Ingredients

4 chicken thighs

5 medium potatoes, cut in pieces

1 can diced tomatoes

1 can tomatoes and green chili

1 jalapeno diced

1 small red onion diced

1 clove of garlic

3 tsp chili powder

salt and black pepper to taste

Season chicken with salt, pepper and chili powder.

Add chicken to slow cooker. Combine with tomatoes, tomatoes & green chili, jalapeno, onion and garlic.  

Note that very little water evaporates from the slow cooker so if you want this thick instead of soupy, you should drain the tomatoes.  Cover the slow cooker and cook on high for 3 hours.

While the chicken is cooking, season the potatoes with the same spices as the chicken.  

Add to the slow cooker after 3 hours then cover and cook for another hour.  

Make sure to tuck the potatoes under everything to make sure they cook well within the hour.

There you have it.  4 or so hours later it was time to eat!

Hungry yet?

Spicy slow cooked chicken with rice and peas

As always I was fantasizing about what to make for dinner on Sunday night.  Before I could settle on anything, Mr. G informed me that his older brother was making dinner.  Awesome.  I was excited to try whatever he was making...considering he was quite the critic when Ms. S made dinner I figured he would bring it.

I knew it was a good sign when I saw the crock pot.  You just can't go wrong.

I'm not quite sure what he put in there, but I was famished so I had to peak into the pot.

Just as my stomach started to growl and Sunday evening TV was getting started, it was time to chow down!

The chicken was of course extremely tender.  While it didn't look like it was going to pack much of a punch, it definitely had LOTS of flavor.  The carrots and celery definitely added a lot to the dish.

The chicken was served with delicious peas and buttery rice.  The rice had a little more butter than I could handle alone, but it was perfect when eaten in the same bite as the chicken and peas.  Props to the elder Mr. G for a delicious Sunday night

I was so inspired by this meal that I finally ordered my slow cooker.  Once it arrives, I'm gonna put it to work!

Hungry yet?