Slow Cooker V8 Chili Recipes

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

SLOW COOKER CHILI II

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
• Cover, and cook 8 hours on Low.

SLOW COOKER V8 CHICKEN

Steps:

• Put chicken breasts in slow cooker and cover with V-8 juice.
• Add onion, garlic and whatever else you want to add.
• Cover and cook on medium for 6-8 hours, or until cooked through.
• Number of Servings: 4.

SLOW COOKER V8 CHILI

Steps:

• In a large skillet on the stove top, add the ground beef. Brown and drain.
• Add the stewed tomatoes to the slow cooker.
• Add the ground beef to the slow cooker along with the onion, garlic powder, pepper, chili seasoning packets, drained kidney beans, and V8 juice.
• Stir and cover. Cook on LOW for 8 hours or on HIGH for 4 hours.