SLOW-COOKER CHICKEN & SWEET POTATO CHILI
I'm a college student and one of the things I miss the most at school is my mom's wonderful cooking. This slow cooker recipe is something I can make in my dorm on a busy Sunday. I just throw it all in the slow cooker before I leave for church and come back to piping hot homemade comfort food. Be sure to serve with a good sprinkle of cheddar cheese, a dollop of sour cream, and plenty of tortilla chips. -Bailey Starkey, Mount Vernon, Washington
Provided by Taste of Home
Time 5h15m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.
Nutrition Facts :
SLOW-COOKER SWEET CHILI CHICKEN
Serve slow cooked sweet chili chicken and bell pepper over rice for a flavorful Asian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook chicken over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Spoon chicken into slow cooker.
- Add chili sauce, hoisin sauce, orange juice, garlic, bell peppers and onion to slow cooker; stir.
- Cover; cook on Low heat setting 3 hours. In small bowl, stir together cornstarch and water until smooth; stir into chicken mixture. Cover; cook 1 hour longer.
- Serve chicken mixture over rice. Sprinkle with green onions and sesame seed.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1200 mg
SLOW COOKER SWEET CHICKEN CHILI
Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days. Great in warm weather too!
Provided by Krystal
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 5h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
- Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 30.5 g, Cholesterol 53 mg, Fat 4.8 g, Fiber 6.5 g, Protein 25.3 g, SaturatedFat 2.1 g, Sodium 702 mg, Sugar 13.5 g
SLOW-COOKER CHICKEN CHILI-STUFFED SWEET POTATOES
Turn on that slow cooker, and let dinner cook all day with these cozy sweet potato skins!
Provided by Tieghan Gerard
Categories Entree
Time 4h
Yield 4
Number Of Ingredients 18
Steps:
- Spray inside of slow cooker. Add onion, bell pepper and garlic to slow cooker. Place chicken on top. Pour beer over top, and then add the diced tomatoes, tomato paste, apple butter and chili seasoning mix. Lightly stir to combine. Cover, and cook on High heat setting 4 to 6 hours or on Low heat setting 6 to 8 hours. Shred the chicken with 2 forks. If chili seems too thin, remove cover and let cook while you make sweet potatoes.
- Meanwhile, make sweet potatoes. Heat oven to 400°F. Wash sweet potatoes, and prick all over with fork. Bake 50 to 60 minutes or until fork tender. Or microwave sweet potatoes 5 to 8 minutes or until fork tender, and place in oven for an additional 15 minutes.
- Slice the potatoes open, and let cool enough to touch. Scrape the sweet potato out of the peel, leaving a medium-size layer of flesh inside with the peel so that the potato can stand up on its own (I reserved the remaining flesh for another use), and place in a greased 13x9-inch (3-quart) baking dish. Brush the skins with melted butter, and bake 5 to 10 minutes or until crisp. Remove skins from the oven, and stuff with the chicken chili con carne; top with shredded cheese and bake about 10 minutes or until cheese has melted and skins are hot and crisp. Serve with Toppings.
Nutrition Facts : ServingSize 1 Serving
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