Crock Pot Cheesy White Chili With Cauliflower Recipes

SLOW COOKER CHEESY CAULIFLOWER CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
• Spray the inside of a slow cooker with cooking spray.
• Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
• Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
• Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
• Transfer to serving platter and top with green onion and remaining bacon.

CROCK POT WHITE CHEESY CHILI

Steps:

• Combine all ingredients except cheese in slow cooker. Cook on high for 2-4 hours.
• Turn slower cooker to low. Dice cheese and add to chili. Cook until melted, 30 minutes to 1 hour.

CROCK POT CHEESY WHITE CHILI WITH CAULIFLOWER

Steps:

• In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.
• Delicious & Dependable Slow Cooker Recipes.

EASY CROCK POT WHITE CHICKEN CHILI

Steps:

• Put all ingredients in the crock-pot, in the same order listed. (It is very important to put the chicken on bottom since it takes the longest to cook.).
• Cook on low for 8-10 hours.
• When ready to serve, slowly stir the chicken from the bottom.
• It tastes fabulous plain or you can top with dollop of sour cream and crunched up tortilla chips. I also add cheese and fresh green onion.

SLOW-COOKED CHEESY CAULIFLOWER

Steps:

• In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI

Steps:

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

INSTANT POT CHEESY CAULIFLOWER

Steps:

• Insert a vegetable steamer into a 6-quart or larger Instant Pot. Pour in the water and then place the cauliflower on top of the steamer, evenly spread out. Lock on the lid, making sure the valve is set to seal. Pressure cook on high for 2 minutes and then do a quick release.
• Carefully open the lid and transfer the steamer basket full of cauliflower to a plate and set aside. Discard the water from the inner pot and return to the Instant Pot. Set to sauté on high. Once hot, add the bacon and cook, stirring often, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate, lined with paper towels.
• Drain off most of the bacon grease and then stir in the cream, cream cheese, and shredded cheese. Stir until the cheeses have melted through and the sauce is smooth and has thickened somewhat. Turn off the machine and season with salt, pepper and granulated garlic. Stir in the cauliflower and reserved bacon until evenly combined. Transfer to a serving bowl and garnish with chives before serving.