CrockPot Favorite: Venison Chili

This is another of my favorite chili recipes. The difference is that I use this one when we have deer meat.

Ingredients:

• 1 1/2 pounds of cubed Venison  (I suppose you could use beef stew meat if you wanted)
• 1 chopped up onion. (I actually just use onion powder)
• 1 8 oz can of tomato sauce (2 if you like your chili to be thinner)
• 1 envelope of chili seasoning

Directions: 

1. Place all ingredients in the slow cooker.
2. Mix well.
3. Cover and cook on high 4 – 5 hours or low 6 – 9 hours (until the meat is tender)

The original recipe called for a can of drained kidney beans, but I do not like kidney beans so I leave those out.

CrockPot Favorite: Ten Minute Chili

This is one of my favorites for cold winter days. We love chilis and stews during the winter, and this is one that is super easy and the family eats every drop at dinner and for leftovers.

Ingredients:

• Ground Beef or Turkey (1 pound, uncooked)
• 1 Package dry chili seasoning
• 1 16 oz can chili beans in sauce
• 2 28 oz cans crushed or diced tomatoes

Directions:

1. Crumble meat in bottom of slow cooker.
2. Add chili mix, beans, and tomatoes
3. Cover. Cook on high 4 – 6 hours or low 6 – 8 hours.
4. Stir halfway through cooking times (I never do this, but I do stir it when I first arrive home).

We eat our chili over rice or crackers. Some of us like to add shredded cheese also. This makes about 6 servings.

CrockPot Favorite: Chicken and Gravy

Here’s another Crock Pot recipe that I find easy and tasteful.

Chicken and Gravy

Ingredients:

• 6-8 bone-in chicken breast halves (I have only ever used boneless even though the recipe doesn’t call for them)
• 10 3/4 oz can of cream of mushroom soup
• 1 tablespoon of flour
• 1/2 cup water
• Salt, pepper, and paprika to taste

Directions:

1. Season chicken breasts with salt and pepper and put in the Crock Pot.
2. Pour the Cream of Mushroom over the chicken.
3. Cover and cook on low for 6 hours. (I’ve done up to 9 hours)
4. Remove chicken from Crock Pot and turn cooker to high
5. Mix flour and water in bowl and then stir into Crock Pot
6. Cook until thickened and pour over chicken.
7. Top with Paprika

CrockPot Favorite: Chili-Taco Soup

In a chat last night, we discussed how many of us loved our crock pots, but also how many of us wished we had more recipes. I love recipe books and recipe websites and have collected tons of recipes over the years. I decided to focus on the crock pot recipes that have made it into “our book” for a while and share them with you. I’ll probably post a couple a week, and for now I’m going to start with the easiest ones (fewest ingredients, fewest steps). Note: I did not come up with most of these. They came from numerous books and websites. 

Chili-Taco Soup

Ingredients:

• 2 lbs lean stew meat (I’ve used ground beef before too)
• 2 cans of stewed tomatoes (Mexican or Regular, 15 ounces)
• 1 package of taco seasoning mix
• 2 cans of pinto beans (I leave these out as I don’t like beans)
• 15 oz can corn (I use mexi-corn)
• 3/4 cup water

Directions:

1. Cut large pieces of stew meat in half and brown in a skillet
2. Combine all ingredients in your crock pot
3. Cover and cook on low for 5-7 hours

This is one of my favorites. We add in fritos and sprinkle with shredded cheese when we go to pour it in bowls. It’s yummy! If you try it, be sure to come back and let me know how it goes over at your house.