Time 6h40m Number Of Ingredients 13 Steps:
Place a large deep skillet over MEDIUM-HIGH heat, add beef and cook, stirring to break up, until beef has browned. Drain grease and transfer the cooked ground beef to a 6-quart slow cooker. Add tomato sauce, Fresh Cravings Chunky Salsa, diced green chiles, beef broth, onion, chili powder, cumin, oregano, and pepper. Stir mixture, cover with lid and cook on LOW for 5 to 6 hours. After initial cooking time, stir in beans, cover and continue to cook on LOW for an additional 30 minutes. Serve with any or all of the optional toppings. Also delicious spooned over tortilla chips, baked potatoes, rice, or cornbread.
Time 8h20m Yield 6 Number Of Ingredients 9 Steps:
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans. Cover; cook on Low heat setting 8 to 10 hours. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Time 2h45m Yield about 2 cups. Number Of Ingredients 6 Steps:
Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
Time 6h5m Yield 4 Number Of Ingredients 7 Steps:
Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers. Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Time 5h15m Yield 8 servings, about 1 cup each Number Of Ingredients 8 Steps:
Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours). Stir chili. Serve topped with cheese.
Yield 6-8 servings Number Of Ingredients 11 Steps:
Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using. Do Ahead Chili can be made 3 days ahead; cover and chill.
Time 8h20m Yield 5 quarts Number Of Ingredients 9 Steps:
Combine in slow cooker and cook on low for 8 hours. Serve on buns or with tortilla chips. (My personal favourite with this chili is Doritos Black Pepper Jack chips).
Time 3h50m Yield 6 Number Of Ingredients 12 Steps:
Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot. Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.
Time 9h5m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder. Put into crock pot and pour salsa over the roast. Add an additional half jar of water (6 oz). Cook on low for 7-9 hours.
Time 6h15m Yield 8 servings (2 cups sauce). Number Of Ingredients 11 Steps:
Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
