Simple Chili in the Crockpot

After searching the Interwebs and Pinterest for a recipe similar to how I make my chili, to send to my  Lil' sister, and finding NADA. I decided that I needed to just post it on here for her, that way I can write it exactly like I want :)  Cause I'm picky like that.  So Nellie dear, this is for you.

Simple Chili in the Crockpot

 Ingred;
6 c. dried beans- I used 2c. pinto, 2c. black, 2c. pinto
1//2c. diced onion
4T. chili powder
2T. cumin
1T. minced/ or 1/2T. powdered garlic
2t. salt
1t. pepper
1 bay leaf (optional)
1 can v8 juice, tomato juice, or diced tomatoes
2 regular cans tomato sauce

   Rinse your beans in a colander, then add to your crockpot. Add water until the beans are cover by 2-3 inches of water. Add in the onion, put on the lid and set to cook on high. I cook mine on high for 3-4 hours, until the beans are cooked through. Drain the beans and put back in your crockpot. Add the remaining ingredients to your crockpot and set on low heat for 4-6 hours. Don't forget to remove the bay leaf when you get ready to serve.

Now, if you hadn't guessed, this makes A LOT of Chili. After dinner I will divide up the remaining Chili into 2-3 cup portions, place in ziplock freezer bags, label as- Chili, with the date, and toss in my freezer.  These will get used later as toppings for baked potatoes, noodles, turn mac and cheese into chili-mac, chip dip. Anything you would use canned chili or beans for.  I love having these bags of yumminess in my freezer, ready to help me make quick, homemade dinners for my family.

Crockpots+ Chicken= Awesome Easy Dinners

A very sweet Friend sent me some chicken crock pot recipes, they are simple, easy, and quick three of my favorite things :)
I have a picture of the Chicken Stroganoff, we had it over some Spaetzle noodles and I added some Mushrooms to the recipe. I can't seem to make stroganoff without mushrooms, it just doesn't seem right :)

Then we tried the Honey Chicken recipe, and it was yummy.
I added in 1/2c. shredded carrots to it when I added the sauce in.

Quick and Easy Crock Pot
Chicken Recipes

From Jenn B.

Basic Recipe: Start with 2 lbs frozen skinless, boneless chicken breasts (4 breasts). Cook in the crock pot on high for at least 4 hours (no pink in the middle). I like to cook 1 diced onion and 1/8 c of minced garlic along with the chicken breasts. Adjust the amount of chicken and other ingredients according to the size and taste of your family. Four chicken breasts serves 6-8, depending! After cooking and preparing the chicken, stir in any of the following combinations of ingredients and change the crock pot setting to low for a few hours until serving.

Taco Chicken: Shred chicken breast. Stir in ½c taco seasoning and 1c water. If you prefer, you can add the taco seasoning with the frozen breasts. You can also add into prepared beans 1-2 cans (15 oz) (pinto, refried, kidney, black) and/or salsa, chopped green chile peppers. Serve as you would taco meat.


Honey Chicken: Shred chicken breast. Stir in 1c honey, ½c butter, ½c French’s mustard, 2tsp curry powder. Serve over rice.

Teriyaki Chicken: Chop chicken. Mix in a bowl: ¾c soy sauce, ¾c sugar, 2Tbs. red wine vinegar, 3tsp vegetable oil, ½-1tsp ground ginger; stir in with chicken in crock pot. Serve over rice.

Spaghetti Chicken: Leave chicken breast whole or chop to desired size. Add premade spaghetti sauce (approx 9c) or your family’s favorite spaghetti sauce ingredients. Serve over noodles. You can also put the sauce in with the frozen breasts.


Chicken Taco Soup: Reserve 2 breasts. Chop or shred chicken. Stir in ¼c taco seasoning, ¼c salsa, 2-3 cans of beans (15oz) (black, pinto, kidney), 1 can (15oz) chopped tomatoes, 1 can chopped green chile peppers, cilantro and 4-6c liquid as desired (water, tomato sauce, or chicken broth). Serve with tortilla chips, shredded cheese, sour cream, and fresh diced avocados if you like!

White Chicken Chili: Reserve 2 breasts. Chop or shred chicken. Stir in 1 can diced green chile peppers, 2tsp ground cumin, 1tsp dried oregano, ½-1tsp cayenne pepper, 3 (14oz) cans chicken broth, 3 cans white beans. Serve with tortilla chips, shredded cheese and sour cream, if desired.


BBQ Chicken Sandwiches: Shred chicken. Stir in one bottle of BBQ sauce (approx. 3c) of your choice or use your favorite recipe. Serve on buns.

Chicken Stroganoff: Add ¼c butter and 2 (.7 oz) packages dry Italian style salad dressing mix, with the frozen chicken breasts. After chicken is cooked, cube chicken, add 16oz cubed cream cheese and 2 (10.75 oz) cans condensed cream of chicken soup, stir. Cook on LOW for 2 hours or HIGH for 1 hour. Serve over noodles.