Slow Cooker Buffalo Chicken Chili

This is a Betty Crocker recipe that is more of a stew than an actual chili. It’s soupier than most chilis but man is it yummy. I skipped the celery, personally. No nutritional information as your serving size and ingredients may vary. My husband and I both agreed, the blue cheese really made this recipe. He added more wing sauce to his bowl but he loves things REALLY spicy.

  • 2.5 lb boneless skinless chicken thighs, cut into 1 inch pieces
  • 2 medium stalks of celery, sliced (about one cup)
  • 1 large onion, chopped (about one cup)
  • 2 medium carrots, chopped (about one cup)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 cup buffalo wing sauce
  • crumbled blue cheese, if desired
  1. Spray slow cooker with cooking spray, mix all ingredients EXCEPT buffalo wing sauce and blue cheese
  2. Cover, cook on LOW heat setting 8 to 10 hours
  3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Tasty Thai/Mexican fusion chicken soup recipe

I’m not sure what to call this. I’m not even sure where the original recipe came from. All I can say is it was goooooood.   Someone had posted it on a site I used to frequent and I thought it sounded pretty good. The recipe didn’t call for chicken broth but I thought it would add more flavor.

  • 1 envelope Coconut Ginger Soup Base paste
  • 2 tbsp mild curry paste
  • 2 tbsp Goya recaito
  • 1 tbsp olive oil
  • 1/2 bunch chopped cilantro
  • 1 bunch chopped scallions
  • 2 cups halved baby carrots
  • 1 pound boneless skinless chicken thighs cut into pieces
  • 2 cups water
  • 2 cups chicken broth/stock

Simmer approximately 2 hours

Sausage and Bean Soup with Escarole

There are several version of this soup online, play around with the type of  sausage and even the beans. This was super easy to prepare and delicious. We couldn’t find the sausage with Mediterranean seasonings so we used chicken and apple sausage instead. Yum. As usual, no nutrition information as your ingredients and serving sizes may vary.

 

Ingredients

  • 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 28-oz. can whole tomatoes, drained and chopped
  • 1 1/2 cups canned low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, chopped
  • 1/4 cup coarsely grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Preparation

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

Breakfast For Dinner

Cross-posted over on Obesity Help but I thought I’d post it here for my friends. No pictures, but I’ll try to get one later.

Chop up some chicken and apple sausage and brown it in a frying pan. Set the sausage aside and scramble an egg in the pan. Just before the egg is set the way you like it, add back in the sausage and finish scrambling. Transfer to a plate and put a slice (or two!) of smoked gouda on the top to melt.

YUM!  There’s no way I can eat this whole ‘serving’ at one sitting but that’s just fine. If it’s good enough to eat now, it’ll be good enough to reheat tomorrow. LOL

And, heeeeeeey, this gives me an idea. I think this would be awesome adapted as one of Shelly’s Bites. I’ll have to do that tomorrow with some of the left over sausage. If I do, I’ll post an update on the experiment.