Fall is a favorite season for many. The vibrant colors of autumn foliage, the crisp fresh air, and the welcome of seasonal foods such as sweet apples, decadent pumpkin and comfort meals are just some of the reasons why this season brings such joy.
One kitchen appliance of mine that only ventures outside the box during this time of year would be my crockpot. Slow cooking is a beautiful concept, especially on a lazy Sunday afternoon when all you crave is the warm smells of roasting meats and vegetables filling your entire house. This chili did just that.
I never one to shy away from a little extra spice in my chili so I thought, why not create a recipe that focuses primarily on the heat. Buffalo chicken anything is sure to please a crowd so you really can’t go wrong when you transform these ingredients into a dish you can eat with a spoon.
This would be ideal for your next football party or even on a busy weeknight. The leftovers are great too so be sure to make enough to last.
Slow Cooker Buffalo Chicken Chili
Prep Time: 10 mins
Cook Time: 6 hours
- 1 pound ground chicken
- 1 large onion
- 2 medium stalks of celery, sliced (about 1 cup)
- 2 medium carrots, chopped (about 1 cup)
- 1 28oz can fire roasted diced tomatoes
- 1 15oz can white beans
- 2 tsp chili powder
- 2 tsp cumin
- 1 cup chicken broth
- ¼ cup buffalo wing sauce
- ½ tsp salt
- ½ tsp pepper
- In a large skillet, sauté onion until soft (about 5 minutes). Add the ground chicken, celery and carrots and cook until meat begins to brown (about 4-5 minutes).
- Remove the meat and vegetables from the pan and transfer into the slow cookers. Add tomatoes, beans, spices, salt and pepper.
- Pour in chicken broth and hot sauce and stir.
- Set slow cooker to low, cover and cook for 5-6 hours.
And here are a few more delicious slow cooker recipes I’ve found from fellow bloggers who seem to know their way around a crockpot.
Italian-Style Crockpot Stuffed Peppers
(Adapted from Corey’s Crockpot Stuffed Bell Peppers recipe)
- 4 large bell peppers*
- 1-1/2 cups cooked brown rice
- 1 pound raw ground turkey
- 1-1/2 cups chicken broth
- 1 (15oz) can of Italian-style diced tomatoes, drained with juice reserved
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup egg substitute (or 1 egg)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- Cut just the tops off peppers and remove seeds and ribs from inside.
- In a large mixing bowl, combine ground turkey, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, parmesan cheese, egg substitute and spices. Mix well until evenly combined.
- Stuff peppers with mixture and place into crockpot, stuffed side up. Pour chicken broth and remaining canned tomatoes with juice over and around peppers.
- Cover and cook on HIGH for 5-6 hours or LOW for 8 hours. ENJOY!
*I only had four peppers on hand, but there was enough filling to easily fill five, if not six small peppers.
Crock Pot Minestrone Soup
Servings: A LOT (my guess is 15-20 one cup servings?)
Prep Time: 10 minutes
Cook Time: 3-4 hours on high or 6-7 hours on low
- 6 cups low sodium fat free chicken broth
- 2 cups tomato soup (I used Trader Joe’s Organic Creamy Tomato Soup – the BEST in my opinion!)
- 1 can red kidney beans, drained
- 1 can white beans, drained
- 1 can Italian diced tomatoes, undrained
- 2 cups frozen cut green beans
- 1-2 cups chopped zucchini
- 2 cups whole wheat elbow noodles
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper to taste
- 2 cups uncooked whole wheat elbow noodles
- Pour the broth and tomato soup into the Crock Pot.
- Add the rest of the ingredients except the noodles and give it a stir.
- Let it cook for about 3-4 hours on high or 6-7 hours on low.
- About 30-45 minutes before you’re ready to eat, add the uncooked noodles.
- Garnish with croutons, crackers, and/or cheese if desired. Enjoy!
- 2 pounds beef chuck roast
- 1 large onion, chopped
- 4 teaspoons of minced garlic
- 1 tablespoon ginger powder
- 1 12-ounce can of coconut milk
- 2 tablespoons honey
- 1 tablespoon curry powder
- Salt & pepper to taste
- Sprinkle beef with salt and pepper and then place in crockpot.
- In a large bowl, mix together onion, garlic, ginger powder, coconut milk, honey, curry powder, salt, and pepper. Then, pour over beef in crockpot.
- Cover and cook on low heat until meat is fork-tender, about 4 hours.
- Cut beef into chunks and serve.
Got a favorite crockpot recipe? Share it in the comments!