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The Best Crockpot Chili Recipe

We are a family of Chili lovers. Matt would eat chili for every meal if I allowed it- that’s how much he loves it. Of course, if he ate it for every meal then he would no longer be allowed to live in the house so I have to space it out. The kids, who normally whine about anything that might possibly have some form of health benefit, eat more than one serving of my crockpot chili. I love to make this recipe on Sunday’s. It makes the house smell so yummy and it’s the perfect meal to enjoy while watching Football. I’ve tried so many chili recipes in the past and they all seemed to be missing something. After years of tinkering and tweaking, I have hit on the best crockpot chili recipe. It’s so simple I can’t believe it but the taste is out of this world. Seriously y’all, it takes almost no prep work and it all cooks in one pot. 

 

 

chili1a

 

 

Ingredients:

2 lbs ground beef, browned and drained

1 pkt Great Value mild chili seasoning

2 cans Hunt’s Fire Roasted Garlic Diced Tomatoes

3 cans (8oz each) tomato sauce

1 can pinto beans, rinsed and drained

1/4 cup ketchup

1 T sugar

 

Directions:

1. Combine all ingredients in crockpot.

2. Cook on high for 3-3.5 hours.

3. Serve with shredded cheese and cornbread.

 

The Best Crockpot Chili
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Ingredients
  1. 2 lbs ground beef, browned and drained
  2. 1 pkt Great Value mild chili seasoning
  3. 2 cans Hunt's Fire Roasted Garlic Tomatoes
  4. 3 cans (8oz each) tomato sauce
  5. 1 can pinto beans, drained and rinsed
  6. 1/4 cup ketchup
  7. 1 T sugar
Instructions
  1. Combine all ingredients in crockpot.
  2. Cook on high for 3-3.5 hours.
  3. Serve with shredded cheese and cornbread.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

Shared with Craft-o-Maniac Monday, Motivate Me Monday, Monday Funday, Made By You Monday, Make the Scene Monday, Give Me The Goods, Project Inspired, Mix It Up Monday, Show Me What Ya Got, Anti-Procrastination Tuesday, From Dream to Reality, One Project At A Time, Tutorials and Tips, Tuesday Treasures, Whatever Goes Wednesday, The Inspiration Exchange, Thursdays Are Your Days, The Party Bunch, Link Party Palooza, Strut Your Stuff Saturday, That DIY Party, Inspire Me Please, Work It Wednesday, Nifty Thrifty Tuesday, Take a Look Tuesday, Live Laugh Linky, The Weekly Creative, Wow Us Wednesday

 

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Crockpot Loaded Baked Potato Soup

I love loaded baked potatoes. I think they should be their own food group. I also love soup. And my crockpot. A recipe that can combine all three? Pretty much the best thing ever!  I’ve tried a bunch of different recipes for Loaded Baked Potato Soup and this one is my favorite. The whole point of using my crockpot is to make dinner easy and have minimal prep work. I am not a fan of the recipes that want me to cook the meal before putting it in the crockpot…what’s the point? This recipe uses frozen hashbrowns instead of having you cook the baked potatoes and then mash them. 

 

BPS1

 

 

 

Crockpot Loaded Baked Potato Soup

 

Ingredients:

 

1 bag frozen shredded hashbrows, thawed

3 cans chicken broth

1 can cream of chicken soup

1 pkg cream cheese, full fat version

2 cups shredded cheddar cheese

1 container sour cream

1 pkg real bacon pieces

 

 

Directions:

 

1. Combine thawed hashbrowns, chicken broth, and cream of chicken soup in crockpot.

2. Cook on low for 5 hours.

3. Stir in softened cream cheese and cook on low for additional hour.

4. Serve topped with shredded cheese, sour cream, and bacon pieces.

 

This is so delicious. My whole family gobbled this down! I thought I was going to have some leftovers for lunch the next day but nope! It was gone. I love to serve this during the fall and winter on Football Sunday. The house smells divine all day long and this serves as excellent comfort food for Matt when his football team loses. Word. The best part- you can top this with anything you want! Green onions, tomatoes, different cheeses….anything you like! I served this soup at a family gathering and set up a toppings bar for everyone to load their soup with their preferred toppings. Talk about a huge hit!

 

 

BPS2

 

 

Crockpot Loaded Baked Potato Soup
Write a review
Print
Ingredients
  1. 1 bag frozen shredded hashbrows, thawed
  2. 3 cans chicken broth
  3. 1 can cream of chicken soup
  4. 1 pkg cream cheese, full fat version
  5. 2 cups shredded cheddar cheese
  6. 1 container sour cream
  7. 1 pkg real bacon pieces
Instructions
  1. Combine thawed hashbrowns, chicken broth, and cream of chicken soup in crockpot.
  2. Cook on low for 5 hours.
  3. Stir in softened cream cheese and cook on low for additional hour.
  4. Serve topped with shredded cheese, sour cream, and bacon pieces.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

 
Shared with Craft-o-Maniac Monday, Motivate Me Monday, Monday Funday, Made By You Monday, Make the Scene Monday, Give Me The Goods, Project Inspired, Mix It Up Monday, Show Me What Ya Got, Anti-Procrastination Tuesday, From Dream to Reality, One Project At A Time, Tutorials and Tips, Tuesday Treasures, Whatever Goes Wednesday, The Inspiration Exchange, Thursdays Are Your Days, The Party Bunch, Link Party Palooza, Strut Your Stuff Saturday, That DIY Party, Inspire Me Please, Work It Wednesday, Nifty Thrifty Tuesday, Take a Look Tuesday, Live Laugh Linky, The Weekly Creative, Wow Us Wednesday

 

**Don’t forget to enter for a chance to win a $100 Visa Gift Card right HERE!

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Crockpot Chicken Cordon Bleu Recipe

I am a huge lover of Chicken Cordon Bleu but the traditional way to make it is time consuming. I discovered this recipe years ago and made some slight changes to it until I got it just right. I love it and the kids will lick their plates clean! The flavors of this dish are spectacular!

Crockpot Chicken Cordon Bleu

Ingredients:

  • 4 frozen chicken breasts
  • 1 can cream of chicken soup
  • 1 cup milk
  • 4 oz diced ham
  • 1 cup shredded Swiss cheese
  • 1 box cornbread stuffing
  • 1/4 cup butter, melted

1. Mix soup and milk together and spread just enough to cover in bottom of crockpot.
2. Place frozen chicken on top.
3. Add diced ham and shredded cheese on top of chicken.
4. Pour remaining soup mixture over top.
5. Sprinkle stuffing on top.
6. Drizzle with melted butter & cook on low for 6 hours.

All the flavor of traditional chicken cordon bleu without all the hassle! I love that! I always shred the chicken and mix it all up together but you can leave the chicken breasts whole if you prefer. Oh and I’ve had a few questions about the liners in my crockpot. I do always use liners. I abhor cleaning the crockpot after dinner. I buy them in the aisle with the tinfoil and plastic wrap. They will change your life!



Crockpot Salsa Chicken Burritos Recipe

I’ve never made it a secret that I am a crockpot mama. Our lives are so busy these days that sometimes the only way I can get a hot dinner on the table at night is if I utilize my crockpot- or slow cooker for some of you. One of my favorite things to make in the crockpot is chicken dinners because I literally toss the chicken in while still frozen! It doesn’t get much easier than that!

Crockpot Salsa Chicken Burritos

Ingredients:

  • 4 frozen chicken breasts
  • 1 can cream of chicken soup
  • 1 cup salsa
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 pkg flour tortillas
1. Place frozen chicken breasts in bottom of crockpot.
2. Spoon soup over top of chicken.
3. Pour salsa over top of soup.

4. Sprinkle taco seasoning over top; cook on low for 6 hours
5. Shred chicken and return to crockpot.
6. Add sour cream and heat through.

I serve the chicken mixture on warmed tortillas topped with shredded cheese. It really doesn’t get much easier than that! You can also serve this over rice if you’d rather not use tortillas. We get 8 servings and leftovers from this dinner! Have I mentioned how much I love my crockpot?



5 Fabulous Weeknight Crockpot Recipes

I don’t know about you guys but I don’t have the time or the energy to slave over a hot stove cooking a 5 course meal for my family every day….or ever. I use my crockpot year round to help me save time and still be sure my family is getting a nutritious, hot dinner at the end of the day. I’ve compiled a huge collection of crockpot recipes over the years that I love to share. Today I’m sharing 5 of my easy weeknight recipes that require minimal prep work but give maximum results! 

Apricot Chicken

4 frozen chicken breasts
1 jar (11oz) apricot preserves
1 T Dijon mustard
1 T soy sauce
1/4 t ginger
Put frozen chicken in bottom of crockpot. Mix other ingredients in small bowl and pour over chicken. Cook on low for 6 hours. Shred chicken before serving. Serve over rice.

Baked Ziti

1 box ziti noodles
1 lb fully cooked turkey sausage, sliced
1 jar spaghetti sauce
1 can sliced mushrooms
1 carton (15oz) ricotta cheese
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Mix ziti noodles and spaghetti sauce in bottom of crockpot. Add about 1/4 cup water to jar, shake and pour over ziti noodles. Add sausage, mushrooms, ricotta and 1 cup of mozzarella cheese. Stir together until mixed well. Top with remaining mozzarella cheese and parmesan cheese. Cook on low for 6 hours.

Sloppy Joes

2 lbs ground beef
1/2 cup chopped green bell pepper
1 t garlic powder
2 t yellow mustard
1/2 cup ketchup
6 t brown sugar
1 t black pepper
buns

In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper. Serve on buns.

Baked Potato Soup

1 bag (30oz) frozen shredded hashbrowns
3 cans chicken broth
1 can cream of chicken soup
1/4 t pepper
1 pkg cream cheese (full-fat)
Shredded cheese, bacon bits, sour cream for garnish
In crockpot, combine everything except the cream cheese. Cook on low for 6 hours. An hour before serving, mix in the softened cream cheese. Serve topped with sour cream, bacon bits and shredded cheddar cheese. 

Cowboy Chicken
4 frozen chicken breasts
1 T brown sugar
1 T Dijon mustard
2 cups salsa
1 cup sour cream
1 can whole kernal corn
Place chicken in bottom of crockpot. Mix brown sugar, mustard and salsa and pour over chicken. Add water to cover chicken with sauce. Cook on low for 6 hours. Half an hour before serving, shred chicken and return to crockpot and add sour cream and corn. Serve over rice.