Root Beer Honey BBQ Wings

 Appetizers, Chicken, Slow Cooker  Comments Off on Root Beer Honey BBQ Wings
Jan 282015
 

Root Beer Honey BBQ Wings
 
Ingredients
  • Approx. 12 -14 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
  • ½ can A&W Root Beer
Instructions
  1. Place Chicken Wings in Crock pot.
  2. Cover with lid and cook on High for 2.5 hours.
  3. After 2.5 hours, remove juices from crock-pot.
  4. In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
  5. Pour mixture over chicken.
  6. Cover, and cook for 30 minutes more, or until done.
  7. ENJOY!! 😉

 

Pumpkin & Black Bean Chili

 Beef, Easy Recipes, Slow Cooker, Vegetables  Comments Off on Pumpkin & Black Bean Chili
Jan 072015
 

Pumpkin & Black Bean Chili
 
Ingredients
  • 1 lb ground beef
  • 1 tablespoon dried, minced onion
  • 3 teaspoons minced garlic
  • 15oz can pumpkin puree
  • 28oz can diced tomatoes, undrained
  • 2 cans black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1½ teaspoons cumin
  • sour cream
  • shredded cheddar
Instructions
  1. Cook ground beef in stock pot until brown, drain, and return to pan.
  2. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine.
  3. Cover and bring to a boil.
  4. Reduce heat and simmer for 25 minutes, stirring occasionally.
  5. Remove from heat and allow to cool slightly.
  6. Serve in bowls topped with sour cream and cheddar.
  7. This chili is perfect with some good cornbread!

 

Easy White Chicken Chili

 Chicken, Easy Meals, Slow Cooker  Comments Off on Easy White Chicken Chili
Jan 072015
 

Easy White Chicken Chili
 
Ingredients
  • 1 tablespoon olive oil
  • 3 skinless, boneless chicken breast halves
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 5¼ cups chicken broth
  • 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
  • 2 (4 ounce) cans chopped green chiles
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinches cayenne pepper, or to taste
  • ¼ cup chopped fresh cilantro, or to taste
  • ½ cup shredded Monterey Jack cheese, or to taste
  • salt to taste
Instructions
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  3. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper.
  4. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  5. Add tortilla chips on top.
  6. Don't drain or rinse beans to thicken sauce.
  7. Sour cream is also an option.
  8. Pick up a rotisserie chicken at the grocery store and save even more time.
  9. Divide cilantro among 4 bowls.
  10. Ladle chili over cilantro and top with cheese.