Slow Cooker Chicken Chili
What you need:
Three boneless, skinless chicken breasts
One onion chopped
2 cups diced tomatoes with green chile peppers
2 cups salsa verde
2 cups white beans
1 3/4 cups corn kernels
1 3/4 cups chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and ground black pepper to taste
Mix onion diced tomatoes with green chile peppers, salsa verde, white beans, corn, chicken broth, oregano and cumin in a crockpot. Stir until ingredients are well-combined. Chicken breasts on top of the mixture. Cover it and cook until chicken is cooked through, about 6-8 hours. When ready, remove chicken from the crockpot. Shred, return to crockpot and stir.
Slow Cooker Cheesy Seafood Dip
What you need:
1 1/2 cup sour cream
1 cup processed cheese food
1/2 cup cooked lobster, flaked
1/2 cup cooked crabmeat, flaked
1/2 cup cooked small shrimp
Two tablespoons low-fat cream cheese
Two teaspoons seafood seasoning
One teaspoon Worcestershire sauce
One loaf 1/2-inch thick French bread lightly toasted
Mix sour cream, processed cheese food, lobster, crabmeat, shrimp, and cream cheese in a crockpot. Cover it and cook on low until cheese is melted, about 1 hour, stirring occasionally. Add seafood seasoning and Worcestershire sauce to the mixture then mix to combine ingredients well. Serve with toasted French bread.
Slow Cooker Sausage Fiesta
What you need:
1 kilogram smoked sausage, sliced into 1-inch pieces
1/2 kg green beans, trimmed and sliced in half
1/4 kg red potatoes, quartered
One onion, sliced
1/3 cup water
One teaspoon butter
One teaspoon vegetable oil
One teaspoon salt
One teaspoon ground black pepper
Place sausage, green beans, potatoes, onion, water, butter, vegetable oil, salt and ground black pepper in a crockpot. Toss to coat and to mix ingredients well. Cover and cook for 45 mins to 1 hour or until sausage cooked through and vegetables are tender.
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