Category Archives: Slow Cooker

Slow Cooker Turkey Chili

I fully accept that this recipe is just dumping cans in a pot. It probably covers the entire adult RDA of sodium. But it’s sooo good and sooo easy! I’m planning to experiment with switching some of the ingredients to low-sodium versions… but here’s the original.

Yield: About 8 x 1 cup servings.

Ingredients:

  • 1 pound ground turkey breast
  • 3 tablespoons taco seasoning (½ of a 1.25 ounce packet… I use Ortega)
  • 1 x 15 ounce can Mexican-style stewed tomatoes*
  • 1 x 15 ounce can black beans
  • 1 x 15 ounce can whole kernel corn
  • 1 x 5.5 ounce can V8 (or tomato juice)

* I hate the texture of chunky tomatoes, so I blend them in a food processor before adding to the slow cooker.

Directions:

  1. Brown the turkey in a large skillet and drain off any extra fat.
  2. Place the turkey in a 3½ – 4 quart slow cooker.
  3. Add all the other ingredients (do not drain the beans, tomatoes, or corn) and stir.
  4. Cook for 2-3 hours on high or 4-6 hours on low.

We like to have it with tortilla chips, shredded cheese, and just a bit of sour cream. Sometimes, if I’m on my game, I make cornbread to go with it as well.

(Adapted from SparkRecipes.)

Slow Cooker Pulled Chicken

Made this for Memorial Day dinner with the grandparents and it was a hit. The original recipe called for higher quantities of spices/sugar but this is how I made it.

Yield: Serves 6-8.

Ingredients:

  • 2½-3 pounds boneless chicken breasts
  • 1 18-ounce bottle Sweet Baby Ray BBQ sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ½ cup brown sugar
  • 4-8 bolillo rolls, hamburger buns, or other rolls

Directions:

  1. Pour half the BBQ sauce in the bottom of the crock pot. Lay the chicken breasts on the sauce. Pour the remaining sauce over the chicken. Add the seasonings and brown sugar and mix/cover the chicken. Cook on low for 8 hours.
  2. Pull out the chicken and shred with forks. Reserve about a cup of the sauce/juices from the pot, and skim or strain it if needed. Stir the shredded chicken into the remaining sauce.
  3. Serve on buns with coleslaw for topping. Serve the reserved sauce on the side.

(Adapted from Flour On My Face.)