What is better on a cold dreary day than to come home to a hot meal in the crockpot or slow cooker? Not just any meal but some delicious chili or stew. I ask you, is there any better way to warm up? And we aren't just talking your average chili here! Try this Pork Chili for a tasty meal. What a great way to prepare a pork roast! If your taste lean more to poultry, make the Chicken Chili Verde. It makes a great filling for burritos, tacos, etc, too. If you prefer seafood, try the Oyster Stew.
PORK CHILI
2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping
In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin. Stir mixture to combine well. Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.
Remove the meat from the cooker and shred. Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.
CHICKEN CHILI VERDE
4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce
Set crockpot or slow cooker at low setting. Combine the chicken, onion, green chilies, and enchilada sauce in the cooker. After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred. Return the chicken to the cooker and cook for another hour or two.
This can be served alone or as a filler in burritos, tacos, on salads, etc.
OYSTER STEW
1 quart whole milk
1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper
Mix the flour and water in a small bowl or cup until mixture is smooth.
Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker. Stir in the flour mixture until well blended. Place the lid on the cooker and cook on high setting for 1 1/2 hours. Stir well. Add the oysters and cook on low for another 2 to 4 hours. Sprinkle with the cayenne pepper before serving.
Enjoy!
PORK CHILI
2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping
In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin. Stir mixture to combine well. Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.
Remove the meat from the cooker and shred. Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.
CHICKEN CHILI VERDE
4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce
Set crockpot or slow cooker at low setting. Combine the chicken, onion, green chilies, and enchilada sauce in the cooker. After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred. Return the chicken to the cooker and cook for another hour or two.
This can be served alone or as a filler in burritos, tacos, on salads, etc.
OYSTER STEW
1 quart whole milk
1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper
Mix the flour and water in a small bowl or cup until mixture is smooth.
Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker. Stir in the flour mixture until well blended. Place the lid on the cooker and cook on high setting for 1 1/2 hours. Stir well. Add the oysters and cook on low for another 2 to 4 hours. Sprinkle with the cayenne pepper before serving.
Enjoy!
For more of Linda's slow cooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com/
She also shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson She also shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/
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