Green And White Crock Pot Chili Recipes

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

CROCKPOT AWARD WINNING CHILI | 23 INGREDIENTS

Steps:

• Step 1 Start off by getting your veggies ready first. Roughly chop the green pepper, removing the seeds along with the celery.
• Step 2 Now seed a jalapeno, remember the seeds and membrane give the heat so remove more for lower heat less for higher heat chili. Now peel and dice the onion.
• Step 3 In an iron pan on the stove you'll want to cook off the bacon, once done remove and drain on a paper towel. Now cook the veggies in the fat for about 5 mins or till soft and translucent. Drain as much of the left over fat off, now cook the ground beef in the same pan, use the back of a spatula to keep breaking the meat down while it fully cooks.
• Step 4 Measure and mix all the spices in a small bowl
• Step 5 Now it's time to put everything together in our slow cooker aka crockpot. Combine the beef consommé or beef stock with the tomato paste and stir together. Add the Worcestershire sauce along with your spices and blend all that together. Taste and adjust if needed. Add the tomatoes with the juice from the cans, add the beef and veggies, chop and add the bacon. Cover and cook on low for about 6 hours!

SLOW-COOKED WHITE CHILI

Steps:

• Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
• Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

GREEN AND WHITE CROCK POT CHILI

Steps:

• Rinse roast and place in crock pot.
• Season (I just sprinkled mine with some Lawry's and pepper).
• Add a cup of water, add onion.
• Cook covered on high for 3-4 hours or until fork tender.
• Pour off excess liquid and shred roast with a fork.
• Add beans and salsa. I used a small roast and just one can of beans and one jar of salsa - the quantities can be doubled or tripled depending on the size of your crew.
• Cover and let the flavors meld for an hour.
• Serve with a dollop of sour cream and chive sprinkles (adding even more green and whiteness).