Slow Cooker Chili

Another good slow cooker recipe from Natasha's Kitchen.

https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients

• 2 lb lean Ground Beef, (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 1 1/2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans, two 15oz cans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

1. Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

2. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

3. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Cool Whip Ice Cream Sandwich Dessert

I haven't made this for awhile and don't remember how much of each ingredient is needed.  Just throwing out the general way to make this super easy frozen dessert.  

1.  Make pudding

2.  Layer the following ingredients in a 9x13 (or any size) pan:

Bottom layer - store bought ice cream sandwiches

Next - Cool whip mixed with any flavor pudding

Next - Second layer of ice cream sandwiches

Top layer - EITHER - Cool whip mixed with any flavor pudding OR plain Cool Whip

Decorate with toppings like chocolate sauce, sprinkles, crushed Oreos, chopped candy bars, etc.

Slow Cooker Chicken Cream Cheese Chili

This super easy slow cooker chili is a hit!  

The recipe is from the Natasha's Kitchen website.  She has lots of good recipes out there.

https://natashaskitchen.com/chicken-cream-cheese-chili/

Ingredients

For the chili, you will need:

• 2 chicken breasts, frozen or fresh
• 15 oz can black beans; drained and rinsed
• 15 oz can white beans, drained and rinsed
• 1 medium onion, finely chopped
• 12 oz bag of frozen corn
• 10 oz diced tomatoes with green chilies, un-drained
• 1 Tbsp chili powder
• 1 tsp cumin
• 0.4 oz ranch dressing mix packet
• 1/2 bunch of cilantro; chopped
• 1 cup chicken broth, I used Better than bouillon reduced sodium
• 8 oz cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

• Mixed Mexican cheese, sour cream and chives

Instructions

Put everything into the slow cooker in the order that it's listed above:

1. Heat water and start the bouillon.
2. Place 2 chicken breasts in the bottom of the crock pot.
3. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
4. Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
5. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1 cup chicken broth, and finally place your 8 oz package of cream cheese on top.
6. Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
7. After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
8. Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.