Slow Cooker Chunky Chili Recipes

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
• Serve topped with cheese.

SLOW COOKER CHILLI

Steps:

• Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
• Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

SLOW-COOKER THREE CHILE CHUNKY BEEF CHILI

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours (or on High setting 4 to 5 hours).

SLOW COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
• Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
• Place chopped onions over tomato mixture.
• Pour both cans of ranch beans on top.
• Cook on low until chicken is tender.
• Shred chicken and return to pot for remainder of cooking time.
• Garnish with chives, shredded cheese and sour cream if desired.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
• STIR just before serving. Serve topped with cheese.
• Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.