Slow Cooker Corn and Potato Chowder

Tonight we had Slow Cooker Corn and Potato Chowder and it was a huge hit, everyone loved it and it was super easy to make (clean up wasn't too bad either).  It was a little chilly yesterday and this heated us all right up, it is a great cold weather soup.  There is about 15 minutes of prep work (if you cook the bacon ahead of time) so it is not a slow cooker meal to make when you are rushed in the morning.  This make a good amount of soup (I have a large oval slow cooker from Costco that was mostly full) so we will also be able to have leftovers later this week.   

I adapted the recipe slightly from Momma Loves Food Website.  On Sunday after I had cooked breakfast I cooked up about a pound of sliced turkey bacon to use in the soup, saved me lots on time yesterday morning.  I love toppings with my soup so even though the recipe only calls for 1/2 a pound of bacon but I cooked a whole pound and added a little more than half to the slow cooker and then used the rest for people to use as a topping, also I used turkey bacon since I do not eat pork.  I don't have seasoned salt (I prefer sea salt and fresh spices over packaged seasonings) so I just added salt and pepper to the slow cooker.

When you get to the blending step don't worry too much about "blending half the soup", just blend to the consistency that you like; for me I left some chunks in the soup.  As I mentioned before I love toppings with my soup so not only did I have bacon to put on top but also green onions and cheddar cheese.              

Slow Cooker Corn and Potato Chowder 

 

Ingredients

1/2 pound bacon, cooked until crispy and crumbled

2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes

2 pounds frozen kernel corn

1 medium/large sweet yellow onion, finely chopped

1 cup chopped celery

6 to 8 garlic cloves, crushed

32 ounces (4 cups) chicken stock

16 ounces (2 cups) half & half or heavy cream

Toppings:

Grated Sharp Cheddar Cheese

Chopped Green Onion

Crumbled Bacon

 

Instructions

1. Combine all ingredients EXCEPT half & half in the slow cooker.  Season with salt and pepper.

2. Cook on low for 10 hours or high for 6 hours.

 3. Blend about half the soup using an immersion blender.

4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

5. Serve with whatever toppings you like and enjoy!

White Chicken Chili in the Slow Cooker

I am always looking for new slow cooker recipes to try as the slow cooker is a great kitchen tool; 10 minutes of prep in the morning and dinner is ready, it doesn't get any easier than that.  My boyfriend loves white beans (personally black beans are my favorite but I'm willing to switch it up from time to time) so I thought I would give this chili recipe a shot.  It was hit with everyone, although my boyfriend did ask "where did the beans go?" (you mash the chili up before serving to make it a think chili).  To save some time in the morning I cut the chicken into chunks when I bought it.  This recipe is adapted from the Design Wine Dine Blog.  I don't really like sour cream so I skipped it as a topping.  I put the lime juice directly into the chili after I mashed everything and before everyone dug in.  Then I let everyone put on whatever toppings they wanted, I like to setup a little toppings "bar".  

White Chicken Chili

Ingredients:
Chili:  
1 1/2 lbs uncooked chicken breast (can be frozen), cut into 1-2″ chunks

2 – 15 oz cans of white beans, drained

1 – 15 oz can of white corn, drained

1 sweet onion, chopped

1 clove garlic, minced (I used 2 smaller cloves)

1 package taco seasoning

1 – 7 oz can of chopped green chilies

1 can cream of chicken soup

2 cups chicken broth 

Toppings:

2 Tbls lime juice

Finely chopped cilantro

Fresh shredded cheese

Corn tortilla chips

Green Onions, chopped 

Instructions:  
1. Place cut up chicken in the bottom of the slow cooker. Add beans, corn and onion. Mix garlic, taco season, green chilies, chicken soup and chicken broth together and pour over the top. Cover and cook on low for 8-10 hours. 

2. Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a thick and even consistency).  Mix in lime juice.
 

3. Let everyone dish up themselves and put on their own toppings.  Enjoy! 

 

Slow Cooker Cream Cheese Chicken

I found this recipe a couple months ago and it was a hit the first time I made it.  It is super simple to make and absolutely delicious.  You can use chicken breasts right out of the freezer.  The first time I made this I severed it with rice, since then I have used it as the base for tacos (served with rice, peppers, onions, and cheese).   

Slow Cooker Cream Cheese Chicken

Ingredients:

2 chicken breasts
1 can Rotel tomatoes
1 can corn kernels
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8-oz pkg. cream cheese

Instructions:
1. Put the chicken in the slow cooker.  Top with the tomatoes, corn, beans, ranch dressing, cumin, onion and chili powders, stir to combine.  Then top with the cream cheese.
2. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
3. Shred the chicken to serve. 

Final Tacos

Slow Cooker Enchilada Lasagna

I have absolutely no Mexican blood in my body but Mexican/Southwestern is my favorite type of food.  I love enchiladas and make great traditional enchiladas, they will show up on the blog later.  Since I don't have a full size oven right now so this is the next best thing.  I got inspired to make these while watching the Slow Cooker Week on the Rachael Ray Show, and seeing this recipe.  I do not eat pork so I needed to change up the recipe a little bit.  The first time I made these I followed the recipe pretty closely just switching ground turkey for the pork and by adding some enchilada sauce at the end. This time around I changed it up a little bit.   I had leftover chili so I added that to the dish along with adding sliced chicken (spiced with some of my chili spices).

We eat a lot of Mexican food in my house.  We put "Mexican Sprinkles" on pretty much every Mexican dish we make.  "Mexican Sprinkles" is a great spice mix, actually called Pico de Gallo con Limon, from Bolner's Fiesta Brand.  We put it on everything from tacos and enchiladas to homemade guacamole.  If you are looking for Mexican spices I highly recommend Bolner's Fiesta Brand.

Enchilada Lasagna

Ingredients:

2 tablespoons EVOO

½ pound chicken, sliced

Salt and pepper

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1½ tablespoon chili spices (from making chili)

1 can of tomatoes with chilies

1-2 cups to leftover chili

2 cups shredded Sharp Cheddar cheese, saving ½ cup to put on top. 

9 corn tortillas

1 cup Green Enchilada Sauce

Mexican Sprinkles

1/4 cup cilantro, chopped

Instructions:

1. In a skillet, heat the EVOO over medium-high heat. Season the chicken with salt, pepper, and ½ tablespoon chili spices and brown. Add the onions, garlic and remaining tablespoon of chili spices to the skillet with the meat and cook for 3-4 minutes. Add the can of tomatoes and beans, and cook for about 5 more minutes. 

2. To assemble lasagna, layer a third of the chicken mixture and a third of the chili down on the bottom of the a slow cooker pot, top with third of the cheese, then layer 3 corn tortillas on top. Repeat this layering method 2 more times, then place the lid on and cook for 5 hours on low.  With about an hour remaining pour enchilada sauce over the top, then top with cheese and sprinkle with “Mexican Sprinkles”.  Allow Lasagna to finish cooking. 

3. When you are ready to serve, garnish with a sprinkling of chopped cilantro to brighten up the flavor! 

Southwestern Crockpot Turkey Chiil

I have been making chili for a long time and this is my absolute favorite.  My boyfriend, a red meat eater, says that he can't even tell that there isn't beef in it.  There are a ton of great flavors that really shine when cooked in the slow cooker.  Feel free to use more or less of any ingredients depending on what you have in your pantry and what you like.    

I make a bunch of the spice mix and put it in a jar to use next time.  Depending on how spicy you like your food you can adjust the amount of cayenne. 

I have made this vegetarian for my brother by cooking in vegetable broth and waiting to put the turkey in until the last hour (I took out a large portion for him and put it on the stove to keep it warm). 

Southwestern Crockpot Turkey Chili

Ingredients:

1¼ pounds Ground Turkey

1 Red or Yellow Onion, diced

2 cloves of garlic, minced 

1 Red Pepper, diced

1 can Kidney Beans, drained and rinsed

1 can Black Beans

1 10oz. package frozen corn

1 can diced tomatoes

1 can diced tomatoes with green chiles

Chicken Broth   

Instructions:

1. Brown turkey a skillet with a couple teaspoons of Chili Spice Mix.  Put into slow cooker.

2.  Cook onions and garlic in a couple teaspoons of Chili Spice mix for 2-3 minutes.  Add red peppers and cook 2 more minutes.  Add to slow cooker.

3. Add the beans, tomatoes and corn to slow cooker.  Cover with chicken broth. Cook on low for 6-8 hours.  Add Salt as needed.  

4. Serve with toppings of your choice.  We have corn tortilla chips and sharp cheddar cheese.

 

Spice Mix

Ingredients:

Cayenne

Cumin

Chili Powder

Paprika

Instructions:

1. Mix everything together in a small bowl

2. Store any unused spice mix until the next time you make chili.